EVERYTHING BAGEL STRATA
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced
Instructions
- To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
- Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
- In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
- Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
- In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
- Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
TTEOKGUK KOREAN RICE CAKE SOUP
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled
Instructions
- In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
- Add rice cakes and simmer for about 10 minutes.
- Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
- Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
- Garnish with green onions, egg strips and seaweed.
Drink Pairings
Citrus Garlic Roast Leg of Lamb served with Cheesy Hasselback Potatoes
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
¼ cup (60 ml) + 3 tbsp (15 ml) extra-virgin olive oil, divided
4 heads garlic
4 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked
2 sprigs oregano, leaves picked
3 anchovy filets
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided
7 lbs (3.2 kg) bone-in leg of lamb
3 lemons
1 cup (250 ml) white wine
8 medium russet potatoes, cleaned
3 tbsp (45 ml) melted butter
2 tsp (10 ml) seasoning salt
½ cup (125 ml) ground Parmesan
Instructions
- The night before serving, prepare lamb. In a small blender or food processor, add ¼ cup (60 ml) olive oil, 1 peeled head garlic, thyme, rosemary, oregano, anchovies, kosher salt and 1 tbsp (15 ml) black pepper. Blend until smooth.
- Score a diamond pattern into fat layer of lamb, then rub herb paste all over. Place on a parchment-lined roasting pan, cover with plastic wrap and refrigerate overnight.
- 2 hours before roasting, remove lamb from refrigerator and set on counter, to bring lamb to room temperature. Meanwhile, cut remaining garlic heads in half. Slice 1 lemon and cut remaining lemons into wedges. Set garlic and lemons aside.
- Preheat oven to 350 F (180 C). Remove plastic wrap from lamb and pour wine into roasting pan. Roast lamb for 18 minutes per pound. Meanwhile, prepare potatoes.
- Place 2 chopsticks on either side of a potato, then cut potato into ¼-in (0.5 cm) slices. The chopsticks will prevent you from cutting potato all the way through. Repeat with remaining potatoes.
- Place potatoes on a parchment-lined baking sheet. Mix together remaining olive oil, butter, seasoning salt and pepper. Brush each potato with butter mixture, making sure to get mixture between slices. Place potatoes in oven about 30 minutes into lamb roasting time.
- After lamb has been roasting for 1 hour, place the lemon wedges and garlic halves cut-side down in pan. Arrange lemon slices on lamb.
- After 20 minutes, place lemon wedges on lamb and brush with roasting juices. Continue roasting until internal temperature reaches 135 F (57 C), for medium.
- Remove lamb from oven and let rest for 20 minutes. Turn oven up to 400 F (200 C). Bake potatoes for another 15 minutes, or until they are golden brown and crisp. Sprinkle Parmesan on potatoes and bake for another 5 minutes, or until cheese is melted and golden brown.
- To serve, transfer lamb, garlic halves, lemon wedges and potatoes to a platter. Drizzle pan juices over lamb before serving. Squeeze lemon wedges over lamb before carving.
Drink Pairings
Savoury Baklava
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced
3 tbsp (45 ml) grapeseed oil, divided
kosher salt and freshly ground black pepper, to taste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) harissa paste
3 yellow onions, finely chopped
1 large leek, white part only, finely chopped
2 garlic cloves, minced
1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped
1¼ cups (310 ml) fresh breadcrumbs
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) golden raisins
½ cup (125 ml) vegetable stock
1 x 1 lb (454 g) box phyllo pastry
⅓ cup (75 ml) unsalted butter, melted
1¼ cups (310 ml) crumbled feta cheese
2 tbsp (30 ml) clover honey
1 tsp (5 ml) black sesame seeds or black onion seeds
1 good pinch chili flakes (optional)
Instructions
- Heat oven to 400 F (200 C).
- Place squash on a rimmed baking tray, toss with 1 tbsp (15 ml) oil and season liberally with salt and pepper. Roast for 10 minutes, then add chickpeas, cumin and harissa to baking tray. Stir everything together and continue to roast until squash is just tender, about another 20 minutes. Set baking tray aside to cool for 5 minutes before using a fork to mash half the chickpeas.
- Reduce oven temperature to 350 F (180 C).
- In a large sauté pan, heat another 1 tbsp (15 ml) oil over medium heat. Add onions, leeks and garlic and cook, stirring often, until onions have softened, about 10 to 15 minutes. Place half the onion mixture in a bowl and set aside the remainder in sauté pan. To onion mixture in bowl, add chestnuts, breadcrumbs, parsley, golden raisins and stock. Mix well and season to taste with salt and pepper. To onion mixture in sauté pan, add roasted squash mixture and stir to combine.
- To assemble baklava, trim phyllo sheets so they fit neatly into a deep 9 x 13-in (23 cm x 33 cm) baking dish. Brush dish all over with a little melted butter. Brush 4 phyllo sheets with melted butter then layer in bottom of dish. Add ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta. Continue layering 4 sheets buttered phyllo, ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta 2 more times. Finish with a final layer of 4 buttered phyllo sheets.
- Cut baklava into a diamond pattern, taking care to cut all the way to bottom layer. Sprinkle with sesame seeds and bake until phyllo dough is evenly golden brown and crisp, about 35 to 45 minutes.
- Transfer baklava to a wire rack to cool for 10 minutes, then drizzle with honey and sprinkle with sesame seeds, chili flakes (if using) and additional kosher salt. Serve while warm or at room temperature.
Drink Pairings
BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
1 cup (250 ml) bourbon
½ cup (125 ml) maple syrup
½ cup (125 ml) soy sauce
⅓ cup (75 ml) brown sugar
2 tbsp (30 ml) Dijon mustard
2 oranges, zest and juice
5 star anise pods
1 x 1-in (2.5 cm) coin of ginger
2 garlic cloves, minced
6 lbs (2.72 kg) bone-in cooked ham
15 to 20 small carrots
2 tbsp (30 ml) unsalted butter
1 cup (250 ml) water, or more as needed
Instructions
- In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside.
- Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep.
- Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin.
- To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham.
Drink Pairings
Crown Roast of Pork served with Wild Rice Pilaf
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8 - 10
FOR CROWN ROAST
6 cups (1.5 L) warm water
6 tbsp + 2 tsp (90 ml + 10 ml) kosher salt, divided
2 tbsp (30 ml) brown sugar
1 bay leaf
10 peppercorns
4 cloves
8 to 10 lb (4 to 4.54 kg) pork crown roast
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) red or white wine vinegar
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) Tabasco sauce (optional)
2 tbsp (30 ml) prepared grainy mustard
3 to 4 garlic cloves, crushed
1 tbsp (15 ml) chopped fresh rosemary
1½ tsp (7 ml) ground pepper
2 tbsp (15 ml) chopped parsley
WILD RICE PILAF (recipe separate)
Instructions
- In a stockpot large enough to fit the roast, mix 6 cups (1.5 L) warm water, 6 tbsp (90 ml) kosher salt and brown sugar until dissolved. Add bay leaf, peppercorns and cloves to the brine and cool to room temperature. Submerge pork crown roast in liquid and brine for 2 to 4 hours.
- Preheat oven to 450 F (230 C) and adjust baking rack to lower middle of oven.
- Remove crown roast from brine and pat dry with paper towel.
- In a small bowl, mix olive oil, red or white vinegar, Worcestershire sauce, Tabasco sauce (if using), mustard, garlic, rosemary, ground pepper and 2 tsp (10 ml) kosher salt. Set aside for 15 minutes to integrate flavours.
- Brush prepared marinade evenly over crown roast. Tie ribs together at ends to form a “crown” and place in large roasting pan. Fold aluminium foil over exposed bones only, to avoid burning. Bake for 10 minutes. Without opening oven door, reduce heat to 325 F (170 C) and continue cooking for 20 minutes per pound or until internal temperature reaches 155 F (68 C). Remove from oven and rest for 15 to 20 minutes.
- To serve, place roast on large serving platter. Cut and discard string and remove aluminum foil from bones.
- Spoon Wild Rice Pilaf into cavity of crown roast or serve alongside in a bowl. Garnish rice with chopped parsley.
Drink Pairings
Gorgonzola-Stuffed Pork Chops
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 x ½ lb (500 g) bone-in pork chops
salt and pepper, to taste
6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided
2 tbsp (30 ml) unsalted butter
4 garlic cloves, minced
½ red onion, sliced
2 Bosc pears, cored and cut into eighths
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) Dijon
½ cup (125 ml) white wine
7 sprigs thyme
Instructions
- Preheat oven to 375 F (190 C).
- In a large ovenproof frying pan with a lid, heat oil over medium-high. Season pork chops with salt and pepper and sear until golden brown, about 4 minutes per side. Remove from frying pan and allow to cool until temperature is manageable for handling. Using a paring knife, cut a deep pocket (without going all the way through) in thickest side of each pork chop. Divide 6 tbsp (90 ml) of Gorgonzola in half and fill each pocket.
- In same frying pan from step 2, over medium-high heat, melt butter. Add garlic, red onions and pears. Sauté until soft, about 5 to 8 minutes.
- In a small mixing bowl, mix vinegar, Dijon and white wine. Pour mixture into frying pan and cook for 1 minute. Add pork chops back into pan with thyme and cover with lid. Place frying pan in oven and cook until pork chops reach a temperature of 155 F to 160 F (68 C to 71 C), about 8 to 10 minutes.
- Serve with remaining Gorgonzola crumbled over top.
Drink Pairings
Chicken Chickpea Curry with Herby Yogurt and Naan
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 yellow onion, diced
1 tbsp (15 ml) grated ginger
6 garlic cloves, minced, divided
1½ lbs (750 g) chicken breast, cut into 1-in (2.5 cm) cubes
2 tbsp (30 ml) curry powder
1 tsp (5 ml) garam masala
1 tbsp (15 ml) sugar
1 x 28 oz (796 ml) can crushed tomatoes
1 x 14 oz (398 ml) can coconut milk
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lime, juice only
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) chopped cilantro leaves
4 naan bread, to serve
Instructions
- In a large saucepan with a lid, heat oil over medium-high. Add onions and sauté until translucent, about 8 minutes. Add ginger, 4 minced garlic cloves and chicken. Cook for an additional 8 minutes, stirring occasionally until chicken has started to brown. Add spices, sugar, crushed tomatoes, coconut milk and chickpeas. Season with salt and pepper and reduce heat to low. Cover with a lid and let simmer for 30 minutes.
- To make herby yogurt, in a small mixing bowl, combine yogurt, lime juice, mint and remaining 2 cloves of minced garlic. Season with salt and pepper to taste.
- To serve, top with a dollop of yogurt sauce, chopped cilantro and warmed naan bread.
Drink Pairings
Spicy Grilled Chicken (Dak Bulgogi)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
1 ripe pear, peeled and cored
1 small onion, peeled
5 garlic cloves, peeled
1-in (2.5 cm) piece ginger, peeled
3 tbsp (45 ml) water
2 tbsp (30 ml) gochugaru (Korean chili powder)
2 tbsp (30 ml) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) mirin
2 tsp (10 ml) honey
2 tsp (10 ml) pineapple juice
2 tsp (10 ml) sesame oil
1 lb (500 g) boneless, skinless chicken thighs
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced, to serve
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru, gochujang, soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour.
- Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, sliced garlic, rice and some Fermented Bean Sauce.