SEARED HALLOUMI AND GRAPE SALAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
6 x ½-in (1.25 cm) slices halloumi cheese
½ red onion, sliced and separated into rings
2 large garlic cloves, thinly sliced
½ cup (125 ml) walnut pieces
½ cup (125 ml) seedless red and green grapes
½ tsp (2 ml) minced fresh rosemary
2 tsp (10 ml) aged balsamic vinegar
salt and freshly ground black pepper
Instructions
- Heat a large frying pan over mediumhigh heat. Add half the olive oil. Gently sear slices of halloumi, 3 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Remove to 2 heated plates as they are done and cover to keep warm.
- Add remaining olive oil to pan. Add onion rings and garlic and sauté over medium-high heat just until it starts to soften and garlic turns pale golden, about 1 minute. Add walnuts, grapes and rosemary and stir-fry for 1 minute or until piping hot. Divide among warmed plates with seared halloumi and serve with a drizzle of balsamic and salt and pepper to taste.
Drink Pairings
ROASTED RED PEPPER AND ALMOND SALSA WITH FAVA BEANS ON SOURDOUGH
Ingredients
Serves 4 open faced sandwiches
2 red bell peppers
1 tbsp (15 ml) olive oil, plus extra for garnish
4 garlic cloves, sliced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) liquid honey
⅓ cup (75 ml) blanched almonds
salt and freshly ground back pepper, to taste
4 slices sourdough bread, cut into ½-in (1.25 cm) slices and toasted
6 oz (180 g) soft goat’s cheese
½ cup (125 ml) fresh or frozen fava beans, blanched, tough outer skins removed
1½ tbsp (22 ml) finely chopped fresh chives
Instructions
- Preheat broiler.
- Place bell peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers have cooled to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half.
- In a small frying pan warm oil and garlic over medium heat until garlic turns golden. Remove from heat and transfer to food processor along with red pepper pieces, sherry vinegar, honey and blanched almonds. Process until a coarse paste forms. Season to taste with salt and pepper.
- Spread goat’s cheese on bread slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil. Serve immediately.
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
Drink Pairings
SPRING PEA CARBONARA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 medium onion, diced
1 garlic clove, minced
8 oz (250 g) fresh morel mushrooms, halved or quartered
2 cups (500 ml) packed dandelion greens
salt and pepper, to taste
2 large eggs
1 lb (500 g) dried or fresh Orecchiette Pasta
2 cup (500 ml) fresh shelled peas
1½ cup (375 ml) sugar snap peas
½ cup (375 ml) snow pea pods
½ cup (125 ml) grated Parmesan, divided
1 lemon, zest only, finely grated, for garnish
¼ cup (60 ml) pea shoots, for garnish
2 tbsp (30 ml) fresh mint leaves, for garnish
1 ball burrata cheese
Instructions
- In a large pot, bring 4 liters (16 cups) of water and 2 tbsp (30 ml) salt to a boil.
- Meanwhile, in a large frying pan, sauté onion in oil on medium-high until tender. Add garlic and mushrooms, turn down heat to medium and cook, stirring occasionally, until golden and tender, about 8 minutes. Add greens and cook, stirring often, until just wilted. Season to taste with salt and pepper before removing from heat and setting aside.
- In a small bowl, whisk together eggs. Set aside.
- When water comes to a boil, add pasta. Turn down heat to medium-low and maintaining a slow boil until pasta is just al dente, about 7 minutes. Ladle out and set aside 1 cup (250 ml) of cooking water. Add peas to water with pasta. Increase heat to high and cook for 1 minute. Drain pasta and vegetables, do not rinse. Return to pot and place on warm stovetop burner that has been turned off. Gradually whisk 3 tbsp (45 ml) reserved hot pasta water into eggs, then pour over pasta, gently stirring with a wooden spoon to coat pasta. Stir in ⅔ of Parmesan, mushroom mixture and enough reserved pasta water to loosen pasta and create a creamy sauce. Season to taste with pepper.
- Serve with a sprinkle of lemon zest, remaining Parmesan, torn mint leaves and dollops of burrata cheese. Serve warm.
Drink Pairings
NEW NIÇOISE SALAD WITH SARDINES AND TARRAGON DRESSING
Ingredients
Serves 6
SALAD:
½ lb (250 g) small fingerling potatoes
a drizzle of olive oil
salt and freshly ground black pepper, to taste
4 to 6 red or yellow baby beets
½ lb (250 g) French beans, trimmed and left whole or cut on diagonal
6 quail eggs, hard-boiled, peeled and halved
1 cup (250 ml) assorted heirloom cherry tomatoes, halved
½ English cucumber, unpeeled, thinly sliced into rounds
6 radishes, trimmed and thinly sliced
½ lb (250 g) smoked sardines, boned and skinned
1 cup (250 ml) Niçoise olives
TARRAGON DRESSING:
1 garlic clove
½ tsp (2 ml) salt, or to taste
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) flat leaf parsley
2 tbsp (30 ml) chopped fresh tarragon
2 tbsp (30 ml) fresh lemon juice
liquid honey, to taste
freshly ground black pepper, to taste
Instructions
- To prepare quail eggs, place eggs in saucepan and cover with water. Set heat to high and once water begins to simmer, gently roll eggs around in saucepan with a wooden spoon. Rolling will move yolk into centre. Bring water to a boil; boil for 3 minutes; then remove from heat and let stand in water for 2 minutes. Drain and cool eggs under cold running water. Drain. Gently shake saucepan so eggs roll around and shells break. Peel and cut eggs into halves.
- Preheat oven to 375 F (190 C). Cut fingerlings into bite-sized pieces and toss with a little olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast in oven for 15 to 20 minutes or until tender but still firm. Remove and cool to room temperature
- Meanwhile boil beets in saucepan with water until tender when pierced with a sharp knife, about 20 to 25 minutes. Drain, cool and peel. Cut into quarters.
- Blanch beans in boiling water; drain and plunge into cold water to stop cooking. Drain and blot dry. Add with Quail eggs.
- Halve tomatoes; slice cucumbers and radishes. Arrange all ingredients in rows on a platter. Refrigerate while making dressing.
- To make TARRAGON DRESSING: Press garlic on cutting board with flat side of a chopping knife. Sprinkle with salt, mince and scrape salt and garlic together, forming a paste. Transfer paste to blender along with remaining dressing ingredients. Whirl until smooth and creamy. Scrape down sides of bowl a couple of times. Store in refrigerator until ready to serve. Can be made a few hours ahead.
- Drizzle salad with dressing.
Drink Pairings
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
PETITS FARCIS
Ingredients
Serves 24 stuffed vegetables
12 small yellow pattypan squash
12 small tomatoes, about size of golf balls
1 slice of white or whole wheat bread
2 tbsp (30 ml) milk
1 tbsp (15 ml) grapeseed oil
1 small yellow onion
1 garlic clove, minced
8 oz (250 g) each ground turkey and pork
1 large egg, lightly beaten
¼ cup (60 ml) grated pecorino cheese
1 tsp (5 ml) finely chopped fresh thyme
½ tsp (2 ml) fennel seeds
1 pinch crushed red pepper flakes (optional)
1 tbsp (15 ml) finely chopped fresh parsley
salt and pepper, to taste
Instructions
- Cut top third off pattypan squash and tomatoes. Reserve tops. Gently scoop out inside of vegetables leaving a wall about 1⁄4-in (0.5 cm) thick. Stand hollowed out squashes and tomatoes up in an oiled 9 x 13-in (23 x 33 cm) baking dish.
- Preheat oven to 400 F (200 C). Remove crust from bread before crumbling into small pieces and place in a small bowl. Stir in milk and set aside.
- Warmoilinafryingpanover medium heat. Sweat onion until translucent but not browned, 4 minutes. Stir in garlic and cook another minute before removing pan from heat.
- In a large bowl, combine turkey, pork, egg, cheese, thyme, fennel seeds, pepper flakes (if using), parsley, soaked bread, cooked onion mixture and a pinch of salt and pepper. Mix with hands until well incorporated. Divide mixture into 24 small meatballs and place inside hollowed out vegetables. Bake until meat is cooked but not coloured, 15 to 20 minutes. top each vegetable with cap and return to oven until meat is sizzling, 10 minutes. Allow to cool slightly before serving. Best served warm.
Drink Pairings
LONG LIFE NOODLES
Ingredients
Serves 4 to 6
3 tbsp (45 ml) dark soy sauce
2 tbsp (30 ml) light soy sauce
2 tbsp (15 ml) oyster sauce
½ tsp (2 ml) sugar
1 lb (500 g) fresh Shanghai wheat noodles or any other long Chinese noodles
2 tbsp (30 ml) canola oil
1 large knob ginger, about 1½-in (3.75 cm) finely minced
1 garlic clove, finely minced
1 medium onion, thinly sliced
½ lb (250 g) Chinese barbecued pork, cut into thin juliennes, about 2-in (5 cm) long
3 cups (750 ml) bean sprouts, rinsed and dried well
5 green onions, trimmed and cut into 1-in (2.5 cm) lengths
Instructions
- In a bowl, mix together soy sauces, oyster sauce and sugar. Set aside.
- In a large pot of salted boiling water, cook noodles according to package instructions or until barely tender to the bite. Drain.
- Heat a large non-stick wok over high heat. Add oil. When it starts to simmer, add ginger and garlic and stir until fragrant. Add onion and barbecued pork, stir-fry for a couple minutes or until onions start to soften. Add bean sprouts, green onions and noodles. Mix well and drizzle over soy mixture. Toss well until heated thoroughly. Serve immediately.
Drink Pairings
PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.