< PreviousWinning you overwith awards since 1975.Winning her over since 1987.Perfect for pairing.Please enjoy responsibly.chili flakes and cashews. Reduce to a simmer and cook, stirring occasionally, until carrots are tender, about 12 to 15 minutes. Transfer carrot mixture to a blender along with Parmesan. Blend until smooth. 3 Cook pasta in boiling, salted water according to package directions. Drain and reserve about 2 cups (500 ml) pasta cooking water. Reduce heat to low. Return pasta back to pot, add carrot sauce and toss together. If sauce is too thick, add some reserved pasta water. Divide among serving bowls and garnish with extra Parmesan and sprouts, if using. Serves 4PAIRS WITHGÉRARD BERTRAND LANGUEDOC CÔTE DES ROSES ROSÉFrance $24.99 664441VILLA TERESA VENETO PINOT GRIGIOItaly $16.99 549642VELVET PARSNIP SOUP2 tbsp (30 ml) grapeseed oil5 parsnips, peeled and chopped into chunks1 large fennel bulb, trimmed and chopped into chunks1 large yellow onion, chopped2 tsp (10 ml) salt, plus extra½ tsp (2.5 ml) fennel seeds4 cups (1 L) water1 bay leaf½ cup (125 ml) chopped fresh flat leaf parsley, for garnish¼ cup (60 ml) pomegranate seeds, for garnish1 tsp (5 ml) lemon zest, for garnish2 tbsp (30 ml) raw almonds, finely chopped, for garnish1½ cups (375 ml) unsweetened almond milk1 In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes. 2 Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes. 3 Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.4 In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.Serves 6CREAMY CARROT ALFREDO2 tbsp (30 ml) grapeseed oil4 medium carrots, peeled and coarsely chopped½ tsp (2.5 ml) salt, plus extra 1 cup (250 ml) white wine1 cup (250 ml) vegetable stock2 garlic cloves, minced¼ tsp (1 ml) ground turmeric1 pinch red pepper chili flakes½ cup (125 ml) raw cashews¾ cup (175 ml) grated Parmesan, plus extra for garnish 1 lb (500 g) fettuccini pasta noodles, or pasta of choicesprouts or micro greens, for garnish (optional)1 Bring a large stockpot of salted water to a boil.2 In a medium saucepan over medium-high heat, warm oil. Add carrots and salt and sauté until just starting to colour, about 5 minutes. Add white wine, vegetable stock, garlic, turmeric, 98PAIRS WITHLOUIS LATOUR ARDÈCHE CHARDONNAYFrance $17.99 132498SEGURA VIUDAS RESERVA BRUT CAVASpain $16.99 158493Savoury Pastriesfrom page 16SPINACH AND RICOTTA PIE1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes1 cup (250 ml) finely chopped green onions2 garlic cloves, crushed2 x 10½ oz (300 g) packages frozen chopped spinach, thawed 1 lb (500 g) ricotta cheese1 egg½ tsp (2.5 ml) salt¾ tsp (4 ml) pepper1 pinch nutmeg1 tsp (5 ml) dried basil leaves¼ tsp (1 ml) paprika1 lb (500 g) phyllo pastry, thawed⅔ cup (150 ml) melted butter¼ cup (60 ml) micro greens, for garnish (optional)1 tbsp (15 ml) pine nuts, for garnish (optional)1 In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.2 Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.3 Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan. 4 Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly. 5 Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.Serves 6 to 8PAIRS WITHBORSAO CAMPO DE BORJA GARNACHASpain $14.99 296426 POPLAR GROVE PINOT GRISBC VQA $19.99 196264BRAISED BEEF VOL-AU-VENT1½ lb (750 g) puff pastry, thawed1 egg3 tbsp (45 ml) water 2 lbs (1 kg) chuck roast beef, cut into 1½-in (3.75 cm) cubes1 tsp (5 ml) salt1 tsp (5 ml) pepper2 cups (500 ml) chopped bacon 6 tbsp (90 ml) oil, divided1 cup (250 ml) chopped onions4 garlic cloves, crushed1 cup (250 ml) cubed carrots, approximately ¾ x ¾-in (2 x 2 cm)1 cup (250 ml) chopped celery1 bottle (750 ml) red wine, such as pinot noir, divided1 bouquet garni (3 sprigs thyme, 3 sprigs parsley and 2 bay leaves tied together with kitchen string) 4 tbsp (60 ml) butter, divided1½ cups (375 ml) pearl onions, peeled2 cups (500 ml) button mushrooms2 tbsp (30 ml) balsamic vinegarthyme leaves, for garnish1 Unroll puff pastry onto clean lightly-floured surface. Using a 3-in (8 cm) round cookie cutter, cut 12 discs and place on parchment-lined baking sheet. Using a 2-in (5 cm) round cookie cutter, cut into centre of 6 discs. In total you should have 6 x 3-in (8 cm) discs, 6 x 3-in (8 cm) rings and 6 x 2-in (5 cm) discs. Refrigerate for 30 minutes to chill.2 Preheat oven to 400 F (200 C) and adjust rack to centre position. 3 Prepare egg wash by lightly whisking egg with water. Remove chilled pastry from refrigerator. Work quickly to make sure pastry is still cold and stiff while assembling. Lightly brush surface of 6 large 3-in (8 cm) discs with egg wash. Stack 6 rings over discs, do not press pastry together. Freeze pastry shells for about 15 minutes. Remove from freezer and lightly brush surface of smaller 2-in (5 cm) discs and pastry shells with egg wash. Bake for 20 minutes or until pastry shells have risen and are golden brown in colour. Turn off oven and leave door slightly and safely ajar to let pastry cool in oven for about 1 hour. Once completely cooled, you can store in airtight container for up to 1 day.4 Preheat oven to 325 F (170 C) and adjust rack to lower third position. 5 Season beef with salt and pepper, set aside. In a large Dutch oven, fry bacon until edges start to brown. Using slotted spoon, remove fried bacon and set aside. In same Dutch oven over high heat, working in batches, sear sides of cubed beef, 1 minute on each side until evenly browned. Adjust heat as needed to ensure bottom 100chEERS TO THE NEW YEARMerry ChristmasHappy Holidaysof pan does not burn. Remove beef and set aside in a large bowl. 6 Reduce heat to medium, add 2 tbsp (30 ml) oil, onions, garlic, carrots and celery and sauté for about 5 minutes. Cover with lid for first minute to help vegetables sweat. Then remove lid for remaining 4 minutes. If bottom of pan starts to burn, lower heat and continue sautéing until vegetables darken in colour and no liquid remains. Add ⅓ cup (75 ml) wine to vegetables and scrape up any browned bits from bottom of pan. Add reserved beef to Dutch oven along with any accumulated juices, bacon, remaining wine and bouquet garni. Cover and transfer to preheated oven for 2 hours.7 In a large frying pan over medium-high heat, melt 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil. Sauté pearl onions until they begin to turn golden brown, set aside in a bowl. In same pan, add remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil and sauté button mushrooms until tender. Remove and add to pearl onions.8 Remove beef from oven after 2 hours and add pearl onions and mushrooms. There should be very little braising liquid left, if not, cook uncovered over medium heat until most liquid is reduced to about 1 cup (250 ml). Season to taste. Add balsamic vinegar, stir and cover to let beef rest for at least 15 minutes.9 To serve, spoon braised beef into pastry shell and garnish with thyme leaves. Place 2-in (5 cm) baked pasty discs as a lid and serve.Serves 6PAIRS WITHLOUIS JADOT BOURGOGNE COUVENT DES JACOBINS PINOT NOIRFrance $30.99 341875BLACK SAGE VINEYARD CABERNET FRANCBC VQA $26.49 593038CHICKEN AND LEEK POT PIES4 chicken breasts, boneless, skinless1 tsp (5 ml) salt, divided½ tsp (2.5 ml) pepper½ cup (125 ml) oil, divided2½ cups (625 ml) button mushrooms1 cup (250 ml) finely chopped shallots2 garlic cloves, crushed1½ cups (375 ml) finely chopped celery3 cups (750 ml) finely sliced leek, white portion only½ cup (125 ml) butter¼ cup (60 ml) flour½ tsp (2.5 ml) white pepper1 cup (250 ml) milk½ cup (125 ml) chicken stock2 tbsp (30 ml) Dijon mustard¼ tsp (1 ml) Tabasco ½ tsp (2.5 ml) paprika1 pinch nutmeg1½ tbsp (22 ml) white vinegar2 lbs (1 kg) pie pastry dough1 egg 2 tbsp (30 ml) water1 Season chicken breasts with ½ tsp (2.5 ml) salt and pepper. In a large frying pan or wok over medium-high heat, fry seasoned chicken in 2 tbsp (30 ml) oil, until fully cooked through to an internl temperature of 165 F (74 C). Remove from pan and set aside to cool. Cut into 1 x 1-in (2.5 x 2.5 cm) chunks and reserve along with any juices.2 In same pan, add another 2 tbsp (30 ml) oil and fry mushrooms, about 5 minutes. Remove from heat and add to chicken. 3 Using same pan, heat remaining ¼ cup (60 ml) oil and sauté shallots, garlic, celery and leeks, until shallots become translucent. Add butter and stir until melted. Evenly sprinkle flour and continue cooking for another minute. Season with ½ tsp (2.5 ml) salt and white pepper.4 In a small bowl, stir together milk, chicken stock, Dijon mustard and Tabasco. Add to leek mixture and stir. Mixture will thicken within seconds. Add chicken and mushrooms along with any accumulated juices. Season with paprika and nutmeg. Stir in vinegar, cover frying pan or wok and remove from heat. Set aside to cool.5 Roll out pastry dough to about ¼-in (0.5 cm) thick and cut in to ½-in (1.25 cm) strips to form lattice to cover top of serving dishes. Arrange on a parchment-lined baking tray. Alternatively, simply cut pastry into shape of serving dishes and poke holes on surface with a fork. Note: cut about ¼-in (0.5 cm) more than edge of dish as pastry will shrink when baked. Reuse scraps to make leaves or flowers, as desired. Chill for at least 30 minutes.6 Preheat oven to 375 F (190 C). 7 Lightly whisk egg and water to create egg wash and brush over surface of pastry. Bake for about 20 to 25 minutes until golden brown. When ready to serve, reheat chicken filling and evenly divide into four 4 x 4-in (10 x 10 cm) square dishes that are about 1½ to 2-in (3.75 to 5 cm) deep. Cover with baked pastry and serve.Serves 4PAIRS WITHLOUIS LATOUR BOURGOGNE CHARDONNAYFrance $25.99 55533MISSION HILL RESERVE SAUVIGNON BLANCBC VQA $21.99 388629 Flavours of Africafrom page 28DUKKAH SWEET POTATO SALAD1 medium-sized sweet potato, peeled and cut into wedges2 small red onions, peeled and cut into wedges6 tbsp (90 ml) extra-virgin olive oil, divided2 tbsp (30 ml) dukkah spice11 tbsp (15 ml) salt, plus extra, to tastepepper, to taste¼ cup (60 ml) labneh1 cup (250 ml) cooked quinoa, cooled to room temperature3 tbsp (45 ml) lemon juice1 lemon, zest only1 tsp (5 ml) chopped parsley1 tsp (5 ml) chopped mint½ cup (125 ml) cherry tomatoes, halved2 handfuls baby greens¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks 1 Preheat oven to 375 F (190 C).2 In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.1 Available at specialty grocery stores.1023 Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top. 4 In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens. 5 Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.Serves 4PAIRS WITHTHE BEACH HOUSE SAUVIGNON BLANCSouth Africa $12.29 120972SANDHILL CHARDONNAYBC VQA $18.99 541193MOROCCAN CHICKEN AND ALMOND PIE3 tbsp (45 ml) olive oil3 medium onions, finely chopped1 tbsp (15 ml) salt4 garlic cloves, chopped1 tbsp (15 ml) ginger, finely chopped2 tbsp (30 ml) Ras el Hanout spice11 small cinnamon stick½ tsp (2.5 ml) saffron threads soaked in 1 tbsp (15 ml) warm water4 lbs (2 kg) chicken legs and thighs, bone-in, skinless1 cup (250 ml) ground almonds3 tbsp (45 ml) sugar½ tsp (2.5 ml) ground cinnamon, plus extra for garnish2 cups (500 ml) chopped flat leaf parsley1 cup (250 ml) chopped cilantro4 eggs, whisked slightly1 package brik1 pastry or phyllo pastry, defrosted½ cup (125 ml) melted butterpowdered sugar, for garnishsliced almonds, for garnishsaffron threads, for garnish (optional)1 To make filling, in a large saucepan over medium heat, heat olive oil. Add onions and salt and cook for about 15 minutes until onions are golden brown. Stir occasionally so as not to burn. Add garlic, ginger, Ras el Hanout, cinnamon stick, saffron and its liquid and chicken. Add enough water to just cover chicken. Cover with a lid and simmer over medium-low heat for about 45 minutes, or until chicken is tender and can shred easily when pierced with a fork. 2 While chicken is cooking, in a frying pan over medium heat, toast ground almonds, stirring occasionally, until golden brown. 1 Available at specialty grocery stores.In a small bowl, mix toasted almonds with sugar and ground cinnamon and set aside.3 Remove chicken from braising liquid and set aside to cool slightly. Remove cinnamon stick from braising liquid and continue cooking without lid. Reduce liquid to a sauce consistency. Remove from heat, add chopped herbs and stir. Let filling mixture cool.4 Shred chicken, discard bones, then add meat to filling mixture along with eggs. Stir to combine.5 Preheat oven to 350 F (180 C).6 In a 9-in (2.5 L) round springform pan, layer 6 pieces of brik or phyllo pastry, brush with melted butter between each layer. Layer pastry so that it goes up and over sides of pan. Pour in filling and top with ground almond mixture. Put 6 layers of pastry on top of filling, brushing with butter between each layer. Roll edges of bottom and top pastry together to form a crust. Brush top with butter. 7 Bake for 45 to 55 minutes, or until pastry is golden brown. Let cool for 30 minutes, then remove outer ring of pan and continue to cool. Can be served at room temperature or warm. Garnish before serving.Serves 8 to 10PAIRS WITHTHE GRINDER PINOTAGESouth Africa $14.29 883991ROBERT MONDAVI NAPA VALLEY FUMÉ BLANCUSA $24.49 221887bcliquorstores.com103ALCOHOL & PREGNANCY DON’T MIX Healthy mothers and babies need everyone’s support. www.bcliquorstores.comDORO WOT SERVED WITH INJERAInjera Flatbread, to serve, make ahead, recipe follows1 lb (500 g) unsalted butter4 shallots, chopped8 garlic cloves, chopped4 tsp (20 ml) chopped fresh ginger 1 tsp (5 ml) ground cumin1 tsp (5 ml) nutmeg1 tsp (5 ml) turmeric1 tsp (5 ml) fenugreek seeds1 tsp (5 ml) dried oregano8 green cardamom pods, crushed3 medium onions, thinly sliced2 lbs (1 kg) bone-in chicken thighs1 tbsp (15 ml) salt1 tsp (5 ml) pepper3 tbsp (45 ml) Berbere spice11 tbsp (15 ml) ground ginger2 tbsp (30 ml) chopped garlic 2 tbsp (30 ml) tomato paste1 tbsp (15 ml) sweet paprika2 cups (500 ml) chicken stock4 soft-boiled eggs, peeled2 lemons, juice only1 Make Inerja Flatbread, if desired, recipe below.2 Make a spiced butter: in a small saucepan over low heat, melt unsalted butter. Skim off foam that rises to top. Continue until butter is clear. Then add chopped shallots, 8 chopped garlic cloves, fresh ginger, ground cumin, nutmeg, turmeric, fenugreek seeds and oregano. Add cardamom pods and allow to cook for about 20 minutes. Remove from heat and allow to cool. Once cooled, strain spiced butter through a cheesecloth and put into a clean container. Yields about ½ cup (125 ml) spiced butter, reserve 4 tbsp (60 ml) for Doro Wat and save remainder for another use. Can keep refrigerated for up to 1 month.3 In a large saucepan or Dutch oven over medium heat, heat 3 tbsp (45 ml) of spiced butter. Add sliced onions and cook for about 10 to 15 minutes, until caramelized, stirring occasionally. While onions are cooking, season chicken with salt and pepper, set aside.4 Once onions are a deep brown colour, add remaining 1 tbsp (15 ml) spiced butter, Berbere spice, ground ginger and 2 tbsp (30 ml) garlic. Cook for about 5 minutes, or until garlic has softened. Stir constantly so it doesn’t burn. Add tomato paste, paprika and chicken stock and bring to a boil. Add chicken, stir to coat and turn heat down to a low simmer. Cover and allow to cook for about 30 minutes, or until chicken is cooked and tender.5 Add eggs and stir gently so that they are covered in sauce. Cover and allow to cook for about 5 minutes, then turn off heat and allow to sit for an additional 5 minutes before cutting eggs in half and serving with Injera Flatbread, if desired, recipe follows.Serves 4INJERA FLATBREAD¼ cup (60 ml) teff flour1¾ cup (175 ml) all-purpose flour1 pinch salt1 cup (250 ml) watervegetable oil, for greasing 1 In a medium-sized bowl, whisk together all ingredients, except oil, until smooth. Cover with plastic wrap and let sit at room temperature for 24 to 48 hours. Batter will ferment, it will have a slightly sour and sweet smell and will slightly foam.2 Dip a paper towel in vegetable oil and lightly wipe a 10-in (25 cm) nonstick frying or crêpe pan. Heat pan over medium heat. Whisk batter so that it comes together (it may separate). Pour about ⅓ cup (75 ml) batter into heated pan and turn pan so that batter spreads evenly over it. Bubbles will appear, continue cooking until bread is firm to the touch. Do not flip, it is only cooked on 1 side. Remove bread to a plate and cover with a towel to keep warm. Repeat with remaining batter. Serve warm. Will keep for up to 1 day if wrapped tightly, best served same day. Serves 4 to 61 Available at specialty grocery stores.bcliquorstores.com105@CasilleroDelDiabloCAPAIRS WITHSPIER SIGNATURE CHENIN BLANCSouth Africa $13.99 659037GEHRINGER RIESLINGBC VQA $13.99 171488Happy Plant-Based Thanksgivingfrom page 46MUSHROOM WELLINGTON SERVED WITH PLANT-BASED GRAVY 4 tbsp (60 ml) sunflower oil, divided1 small yellow onion, diced2 garlic cloves, minced1 carrot2 cups (500 ml) mushrooms½ cup (125 ml) walnuts2 cups (500 ml) cooked lentils½ cup (125 ml) crushed tomatoes1 tbsp (15 ml) tomato paste2 tbsp (30 ml) balsamic vinegar1 cup (250 ml) frozen peassalt and pepper, to taste2 sheets vegan puff pastry1, thawed2 tbsp (30 ml) all-purpose flourPlant-Based Gravy, to serve, recipe follows1 In a large skillet on medium heat, heat 2 tbsp (30 ml) oil. Sauté onion and garlic until soft. Remove from heat and set aside. 2 For filling, cut carrot into 4 pieces and using a food processor, pulse until rice-size. Remove and repeat for mushrooms and walnuts. Add all pulsed ingredients and lentils into skillet with onions and garlic. Cook for 10 minutes then add crushed tomatoes, tomato paste, balsamic vinegar and peas. Cook for another 10 minutes, or until everything has softened. Season to taste. Remove from heat and let cool completely. 3 Preheat oven to 350 F (175 C)4 For crust, on a lightly floured working surface, unroll sheets of pastry. 1 Available at specialty grocery stores.106Place cooled mushroom mixture on 1 side of each sheet of pastry lengthwise. Fold remaining pastry over mushroom mixture. Press down to seal edges. Using a knife, gently score top of pastry with a design of choice. Brush tops of both pastries with remaining 2 tbsp (30 ml) oil. Repeat for second pastry. Bake for 20 minutes or until golden brown. Makes 2 Mushroom Wellingtons, serves 10 to 12PLANT-BASED GRAVY1 tsp (5 ml) liquid vegetable base11½ cups (375 ml) boiled water2 tbsp (15 ml) vegan butter11 tbsp (15 ml) all-purpose flour1 In a bowl, whisk together liquid vegetable base and water until dissolved.2 In a medium saucepan on medium heat, heat vegan butter until melted. Add flour and stir until roux is golden brown. Add bouillon water mixture and stir. Once gravy has thickened remove and serve.FARRO WITH BUTTERNUT SQUASH AND KALE4 tbsp (60 ml) olive oil, divided2 garlic cloves, minced3 cups (750 ml) kale, de-stemmed, chopped2 cups (500 ml) farro, cooked in vegetable stock2 cups (500 ml) butternut squash, cubed and roasted½ cup (125 ml) dried cranberries ½ lemon, juice only¼ cup (60 ml) pumpkin seeds, toastedsalt and pepper, to taste1 In a large skillet over medium heat, heat 1 tbsp (15 ml) oil. Add garlic and kale and sauté until soft. Remove from heat and allow to cool slightly.2 In a large salad bowl, add sautéd kale, farro, butternut squash and cranberries. Dress with remaining oil and lemon juice. Garnish with pumpkin seeds and season to taste.Serves 6 to 81 Available at specialty grocery stores.bcliquorstores.comIntroducing a Bourbon That Redefines Bourbon.LegentTM Kentucky Straight Bourbon Whiskey Partially Finished in Wine and Sherry Casks. ©2019 Legent Distilling Co., Clermont, KY.Next >