LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.
Drink Pairings
HEIRLOOM TOMATO TART
Ingredients
Serves 8
10 sheets of phyllo dough, trimmed to size of baking tray
⅓ cup (75 ml) extra-virgin olive oil, divided
9 tbsp (135 ml) plain breadcrumbs, divided
1¼ cups (310 ml) ricotta cheese
½ cup (125 ml) finely grated Parmesan
1 tbsp (15 ml) chopped fresh basil leaves, plus extra for garnish
1 tbsp (15 ml) chopped fresh chives, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
1 to 2 lbs (500 g to 1 kg) multi-coloured heirloom tomatoes, thinly sliced
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Line a large rimmed baking tray with parchment paper and set aside.
- Lay 1 sheet of phyllo on baking sheet, keeping remaining phyllo covered with a damp kitchen towel to prevent drying out. Brush lightly with olive oil and sprinkle all over with 1 tbsp (15 ml) breadcrumbs. Repeat layering with remaining phyllo, olive oil and breadcrumbs. Finish top layer with a brushing of oil.
- In a medium bowl, stir together ricotta cheese, parmesan, basil, chives and lemon zest until well combined. Spread evenly over top of layered phyllo dough, leaving a 1-in (2.5 cm) border around edges.
- Bake until phyllo is golden brown and crisp, about 25 to 28 minutes. Let tart base cool for 10 minutes before arranging tomato slices on top. Season with salt and pepper to taste before garnishing with additional basil leaves and chopped chives, if desired. Cut into squares and serve.
Drink Pairings
CHERRY TOMATO AND CHERRY COBBLER
Ingredients
Serves 4
3 cups (750 ml) pitted fresh or frozen cherries
1½ cups (375 ml) cherry tomatoes
1 cup (250 ml) granulated sugar, divided
2 tbsp (30 ml) cornstarch
½ tsp (2 ml) salt, divided
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) chilled unsalted butter, cut into large cubes
½ cup (125 ml) whipping cream
¼ cup (60 ml) toasted sliced almonds, for garnish
icing sugar, for garnish
Instructions
- Preheat oven to 400 F (200 C). Butter four 4-in (10 cm) ramekins and set aside.
- In a large bowl, toss together cherries, tomatoes, ½ cup (125 ml) sugar, cornstarch and ¼ tsp (1 ml) salt. Divide evenly among ramekins.
- In another large bowl, whisk together remaining ½ cup (125 ml) sugar, ¼ tsp (1 ml) salt, flour, baking powder and lemon zest. Add butter and using fingers, rub butter into flour until pea sized crumbs form. Pour in whipping cream and stir with a fork until a shaggy dough forms. Using a spoon, evenly dollop dough over fruit in ramekins. Place ramekins on a baking tray and transfer to oven, bake until topping is golden brown and filling is bubbling, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. Garnish with a sprinkling of toasted almonds and a dusting of icing sugar.
Drink Pairings
TOMATO AND CHICKEN SALAD
Ingredients
Serves 4 to 6
1½ tbsp (22 ml) fish sauce
7 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) coarsely ground pepper
2 large boneless, skinless chicken breasts, each cut into 5 or 6 medallions
1 tbsp (15 ml) finely chopped cilantro stems
1½ tsp (7 ml) chili garlic sauce
1½ tbsp (22 ml) unseasoned rice vinegar
1 tbsp (15 ml) grapeseed oil
1½ tsp (7 ml) granulated sugar
3 oz (90 g) mixed baby greens
1 lb (500 ml) heirloom tomatoes, cut into wedges or halved, if small
2 baby cucumbers, trimmed and thinly sliced
2 cups (500 ml) shredded Napa cabbage
1 medium carrot, peeled and shredded
½ cup (125 ml) julienned snow peas
½ cup (125 ml) bean sprouts
½ cup (125 ml) mint leaves
2 tbsp (30 ml) toasted sesame seeds, for garnish
¼ cup (60 ml) fried shallots, for garnish
Instructions
- In a resealable plastic bag or airtight container, add fish sauce, 6 minced garlic cloves, soy sauce, lime juice and pepper. Seal and shake to combine. Add chicken, tossing to coat in marinade before refrigerating for at least 30 minutes, up to 24 hours.
- To make salad dressing, in a bowl, whisk together cilantro stems, chili garlic sauce, remaining garlic, rice vinegar, oil and sugar until well combined and sugar has dissolved. Taste and adjust as desired to achieve a balance of sour, sweet, salty and spicy. Add more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour and more chili garlic sauce if needs more spice.
- When ready to assemble salad, preheat grill or grill pan over medium-high heat.
- Remove chicken from marinade and set aside at room temperature for 20 minutes. Reserve marinade. Cook chicken, turning occasionally, until cooked through. Baste chicken with leftover marinade after first turn. Discard remaining marinade. Remove chicken to a plate and set aside while assembling salad.
- In a large bowl, toss together greens, tomatoes, cucumber, cabbage, carrots, snow peas, bean sprouts and mint. Arrange on a serving platter before topping with chicken and drizzling with dressing. Garnish with sesame seeds and fried shallots and serve immediately.
Drink Pairings
WATERMELON SALSA
Ingredients
Serves 4 cups (1 L)
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) light coloured honey, such as clover
½ tsp (2 ml) salt
2 cups (500 ml) seeded and chopped watermelon
½ cup (125 ml) English cucumber, seeded and chopped
½ cup (125 ml) red pepper, seeded and chopped
¼ cup (60 ml) finely diced red onion
1 jalapeño pepper, seeded and finely chopped
¼ cup (60 ml) cilantro leaves, finely chopped
2 tbsp (30 ml) basil leaves, finely chopped
2 tbsp (30 ml) mint leaves, finely chopped
Instructions
- In a large bowl, whisk together lime juice, honey and salt until salt has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- This salsa is great over grilled chicken, pork, seafood or on a vegetarian quesadilla. It is also delicious on its own simply scooped up with tortilla chips.
Drink Pairings
BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.
Drink Pairings
COWBOY CAVIAR
Ingredients
Serves 4 cups (1 L)
3 tbsp (45 ml) olive oil
½ tbsp (7 ml) clover honey or granulated sugar
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) chipotle chili powder
¼ tsp (1 ml) ground cumin
¼ tsp (1 ml) salt, plus extra to taste
½ lb (250 g) Roma tomatoes, seeded and diced
¾ cup (175 ml) canned black-eyed peas, rinsed and drained
¾ cup (175 ml) canned black beans, rinsed and drained
½ cup (125 ml) fresh or thawed frozen corn kernels
¼ cup (60 ml) diced red onion
½ Fresno or jalapeño pepper, seeded and diced
¼ cup (60 ml) diced red bell pepper
¼ cup (60 ml) diced orange bell pepper
1 avocado, pitted, peeled and diced
½ cup (125 ml) finely chopped cilantro
Instructions
- In a medium bowl, whisk together oil, honey, vinegar, chili powder, ground cumin and salt. Set aside.
- In a large bowl, with a rubber spatula, fold together tomatoes, black-eyed peas, black beans, corn kernels, red onion, Fresno pepper, red and orange bell peppers, avocado and cilantro.
- Pour dressing over bean mixture and gently fold together until well combined. Set aside at room temperature at least 30 minutes before serving. May also be covered and refrigerated up to 4 hours before serving. Serve chilled or at room temperature. Best served the same day it is made.
- Delicious with crackers or tortilla chips, you can also try this salsa over grilled haloumi cheese, roasted salmon or grilled chicken, pork or beef.
Drink Pairings
SHIITAKE MUSHROOM BAO
Ingredients
Serves 12 bao buns
¼ cup (60 ml) soy sauce or tamari
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) rice wine vinegar
½ tsp (2 ml) sesame oil
1 Thai bird’s eye chili, to taste
2 ginger slices, ¼-in (0.5 cm) each
1 garlic clove
1 tbsp (15 ml) brown sugar
1 cup (250 ml) shiitake mushrooms, stems removed
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
¼ cup (60 ml) hoisin sauce
2 mini cucumbers, sliced
2 stalks green onions, thinly sliced
Instructions
- In a pot, add all ingredients up to (but not including) mushrooms and bring to a boil. Cover and simmer for 10 minutes. Let cool.
- Add mushrooms to liquid and let sit overnight in refrigerator.
- When ready to serve, grill mushrooms over a preheated grill or barbecue over medium heat, until warmed through and lightly browned. Option to keep mushrooms whole or sliced.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 1 tsp (5 ml) of hoisin on each bun. Divide mushrooms evenly between each bun and garnish with cucumbers and green onions.