Agnolotti of Braised Short Ribs with Sage, Garlic and Parmigiano 9 6

Casarecce with Duck Ragout allaYeneziana

9g

FAS TA
Pappardelle with Four-hour Veal Cheeks and Porcini Mushrooms
z

oo

Garganelli alla Norcina with Calabrese Sausage and Preserved Black Trulfles z o3

Linguine with Half Lobster

to

I
z

Lobster Ravioli with Tomato Cream-Lobster Sauce

o7

Chickpea Gnocchi with Braised Leeks and Saut6ed Porcini Mushrooms

Spelt Lasagnette alla Norma with Eggplant and Ricotta Saiata
zzz

{ qr }

6t*e

L**i'L
141.!t:1

t: .t

rBo g b'aised oeel short 'ibs. reserve bralsins li1uld

"l11:

lrase

11e)

z5 mL extra-vlrgin olive oil

4 young sage leaves
B cloves confit garL c (page

mL) oo s whi]L bread clumbs llbou]rro

5: s s:ite! Parmllan
zs3 g pasta ]1lta
Ln

ch.1e'e
zzs.).

zz3)

cala (qase

ao

rr

on on

lage

(page zooj

I whole egg, beaten, for egg wash

4o g shaved Grana Padano

Agnolotti of Braised Short Ribs \Mith Sage, Carlic and Parmigiano

r['1"" IDEA FoR this dish comes from the classic Piedmont L ravioli del plin pi7icati. Plin means pinched with the thumb
and first two fingers of the right hatd and pilicato is the sound

ing the dough in thirds and turning 9o degrees ati.: -.. If the dough sticks, dust it lightly u.ith a litt1e more :- :: rollers on the pasta machine to the next narro\\ e> >.,
feed the dough through once. Do not fold the
-

of piucked string; together they mean small fi11ed ravioii. I make mine a little bit bigger than the traditional ones. During
the months when the tartufo bianco d'Alba is available, I like to shave fresh truiile over the finished pasta and add a few drops

dor=:

.'-

Repeat, setting the rollers on the pasta machine to

P: : : ' narrower settings and running the dough throug:l..once. Lightly dust the dough with flour if it be ;',:::=.
Once the dough has been run through the narrr--;..:

of aged balsamic vinegar.

;1*il*:-31rrr To prepare the fi1ling, place short ribs (without the braising liquid) in a smail saucepan on medium heat and heat

it is ready to cut. (If you do not have a pasta n'::: . dough on a clean, dry, lightly floured work surr:c-" I rolling pin, ro11 dough to a thickness of z mm') Pi::= :dough, short side toward you, on
a

until warm. Add bread crumbs and grated Parmesan cheese'

stirring well to be sure the ingredients are combined and that the meat breaks apart. (The filling should seem almost dry; if it is too wet, add some more bread crumbs.) Remove from the
heat and a1low it to cool.

lightly floureC

r, .".-:,''

Using a sharp knife, cut the dough into i -cm-\\ idt

should have three strips.)

Ro1l one teaspoonful of fil1ing between r-ou; -:= you have a smooth) round r5 mm ba1l. Place ball-' apart along each strip ofdough. Brush the eds. fi1ling to completely encase it. Press the cut edee
against the strip ofpasta to create a good seal.

'-t:

---:

Form the pasta dough into a ball the size of an orange and
dust it lightly with flour. Set the rollers on the pasta machine at

-'-=

nearest you with a little egg wash, then fold the i'-- - ':

their widest setting. Slightly flatten the pasta dough and feed it through the pasta machine five or six times at this setting, fold-

-: ,:.: Se: :-:-,

{ rusra'96

ry
',,rff' .x%xr*

:,'. =
:,.:

-:. roo. Using a sharp knife, cut along this line to separate
-ed and folded ravioli from the strip ofpasta dough, then

6ri-i{,

i:

Place olive oil in a frying pan on medium heat. Add

sage and confit garlic and cook

for r minute to allow the fla-

-::

en the ravioli.

With the folded

side of each filled ravi-

vours to infuse the oil. Stir in onion nage, which makes the
sauce glossy and helps it to thicken more quickly, and al1on- to

. : ,rrir.ig away from you, lightly grasp the dough and fi1ling -: r:.:r vour right thumb and forefinger, and with the fingers
: -.
-.: ieii hand gently push the filling away from the sealed

simmer for z minutes, until slightly reduced.

:-.:r. Repeat with the remaining dough and filling. (You r . -.,: :lave about r 5 to zo fil1ed ravioli per person.)
3.

l* ii*rti::

Add the ravioli to the sauce and stir gently to coai.

Divide the ravioli evenly among eight warmed plates. Drizzle with warm braising liquid and garnish with shaved Padano. Serve hot.

:.., l ...-, r:r a colander and keep warm.

iI-::nr

irg a large pot of salted water to a boil on high heat. Add , ard cook for 4 to 5 minutes, or until pasta is al dente.
rhe reserved braising liquid.

Grar:

sERVES

8'

pRBpARLrroN
del1a

trun:

r hour

suGGESTED wINE: Barolo

t997, Corda

Briccolina, Batasiolo, Docc) Piedmont, Italy

I r,tsra 9"

tu

* &*Q lJ:t

I
5o mL extra-virgin olive oil

til:l s::'id'ilnuT:l
l1sl3 ianout

.: T: fl::lt l':"9 ::'::

mr*tyn3tv oycld carro]
.e.o

l" g l:T1l:

ll 'L)
lnase
211)

zoo mL brown dlck st1.1r

15

30'f
::.:
g

fl!:'.l

dl::!':l:1
minced

'! l:iyv:f'"i
rL

d.i'k'eat,

*&*,. Rr* * 3oo g casarecce (ltalian dry pasta) t5

unsalted butter

too mL Prosecco wine

Bo mL orange juice 5 mL chopped sage

t5 mL grated Parmesan cheese

Casarecce

with Duck Ragout

alla Yeneziana

cRE-\r ALTERNATTvE To ragout alla Bolognese. Becomes .rror. complex

as is done as a

ing until the liquid is reduced by hal! about 3 o minutes. Season it to taste with salt and pepper and stir in the cream. Set aside.

^-1.

dish

if duck gizzards are added to the

=gDui.

in the Italian region of Veneto.

cAsA*r*e s: Bring

large pot of salted water to

boil on high

::::

-;r: In a large frying pan, heat olive oi1 on medium heat.

he

at. Add casarecce and cook for 8 to r o minutes, or until pasta

-{di onion. carrot and celery and sweat for ro minutes. Add i::c< meat and cook for another z5 minutes until it is well
b::n'ned. Deglaze the pan with wine and orange juice and cook
:::::i1 almost all the liquid has evaporated, about zo minutes.

is al dente. Drain well in a colander, then toss with the ragout.

Stir in butter and Parmesan cheese.

rc seevr: Divide pasta

immediately.

among four warmed bowls. Serve

-{di

sage. cinnamon, tomato paste and duck jus. Continue cook-

sERVES 4'PREPARAIToN

succESTED wINE: Palazzo de1la Torre

rrue: r hour zoor Allegrini, Ict Veronese, Veneto, Italy

{ rasrl'99

v*it {:t*{;x }.t3 ir*&cilr, gAi,lt::

r kg veal cheeks, cleaned
6o g all-pu'pose ttou'.
o
] 1
r

zo g tolato gaste (about So mLl

b.ouquet garni (page

162)

L b1ow1 vlal stlck (page zrr)

e d o in

bo

r
:--------------l

Ia

ll
oll

th..L or.ganic cf icken stock (page zro)

93

mL-

1x]ra

vlroyn

llrve

s sh1ll3ts,llyc.ed
1/z

L dry, aged red.w ne

ni mushrooms,

Ooo g

"gg

pappardelle

too g dried porc

t1 mL salted bt1t]er
6o g grated Parmesan
cheese (about roo mL)

reconst tuted in lukewarm water and dra ned

Pappardelle with Four-hour Veal Cheeks and Porcini Vlushrooms

r1_l HIS DISH IS certainly one of the stars on my menu-I need

Lower the oven temperature to

rio'c ani::"

I
It

to feature it all year long because it is constantly requested.

is quintessential

cheeks for another SYr.hours. Remove from

th.

-,.,

Italian comfort food: sophisticated but earthy

the veal to cool until it can be comfortabh' ha:::-=:. meat into smal1 pieces by hand and lear e the

and simple. Definitely Christine and

tevor

Linden's favourite.

pi.:..

ing liquid. Set aside.

'./:.{a i::ialrK rii!r-:

l,;!;:*i
oi1

1A*ae: Preheat the oven to 260'c.

Season veal cheeks

with salt and pepper and dredge them

in a large frying pan on medium heat

r,r1r;,:,'!i?;:ri,:-r, Bring a large pot of salted

-:,::.: -. - ,

in flour. Heat olive

high heat. Add pappardelle and cook tbr S

- ,: ::

--.

and sear the cheeks for z minutes per side.

tansfer them to a

until pasta is al dente. Drain well in a cola::c=:. ..,:

with the veal cheek and porcini sauce. Stir i:- --.=
Parmesan cheese.

heavy-bottomed braising pot and dry roast them in the oven for 3o minutes.'Add shallots and wine and continue cooking until almost all liquid has evaporated, about 4o minutes. Add mushrooms) tomato paste, bouquet garni, veal jus and chicken stock.

:-.:.

r'{r

$riivr: Divide pasta among eight $ arrrec

immediately.

sERVES

8'

pnep,{n,\TroN TrME:

hours

sucGESrED wrNE: Taurasi Radici zooo, Mastroberardino, Docc) Campania, Itah

elsrl ' roo ]

:;&;.: 't,:2

&'

-{

SAR&A'.JTLII

CALAS*gS $AUSAGF

z5 mL extra-virgin olrve oil roo g Calabre." ,urrug"

mixture (not in casings)

UaV tea13s.
_z

t5 mL unsalted butter

kg pork shoulder,

1r'"'u

9::ii!

'?".l liv

*h'l:

i:

3oo g dry garganelli

]r:? ".uu.:.11,

z cloves confit garlic

I4:.TL-::l:' '"9: !1"9: -',:6) *hlfpiig

1|:"y: !"nn o..l1l

3o g grated
Parmesan cheese Pinch of black pepper

i: 'L

:i:i'

'? T_Lf::l:r:""d'
:

- 3 lspelette pepper

pur6e

ipun" 1'.?):.Tu'lu! r5 mL confit onions (page zz3)

3o g pur6ed preserved
black truf fles

Garganelli alla Norcina with Calabrese Sausage and Preserved Black Trrftles

TT-rHESE sMALL ridged tubes originated in Emilia-Romagna,

*ALAtlR*$ $,{u$A*e : Place pork, salt, fennel seeds and Pepper

pur6e in a large mixing bowl. Mix very well by hand, kneading
as you would for bread dough.

I oh.r" they are made by hand from a traditional

rlat
cal1s

recipe

for ro egg yolks per too grams of all-purpose flour. The pasta dough is cut into squares) then rolled across a spe'-ia1

Allow the mixture to rest for

r hour. Set aside roo g for the garganellil the remainder can be
stuffed into casings for sausage.

comb cailed a pettine. Garganelli are sometimes known as

naccheroni al pettine.

\bu

can buy Calabrese sausage at your local butcher shop,

G,&RG},FrEiLr:

Heat olive oi1 in a medium saucePan on medium

ir:

this recipe is the one that my mom taught me when I first

heat. Add sausage mixture, garlic, onions and bay leaves and cook for
r5

s;arred to make sausages-fo1 f11n-a1su1d the age of six'

minutes. Add white wine and onion nage and cook

ierlember that we used to cut all the meat by hand with a knife, c'*iring it thin like rose petals. I have substituted EsPelette peP-

until reduced by half, about r5 minutes. Stir in cream, truflles

and butter. Set aside and keep warm.

p:: tbr

the banana peppers we used in Calabria, since the two

Bring

large pot of salted water to

boil on high heat. Add

sauce. Stir

?:e \-er]' similar in taste. This sausage is perfect for dry aging ,r:lce stuffed into casings (store

garganelli and cook for 8 minutes, or until pasta is al dente.

in a co1d, well-aerated place)t

Drain well in

a colander, then toss

with the

in Par-

t:rinq grilled or adding to sauces when it is fresh.

mesan cheese and black pepper.

\ote

that the garganelli do not need any additional salt;

::-ere is lots offlavour in the sausages and in the nage.

ro

sxRre: Divide pasta among four warmed bowls. Serve

immediately.

sERVES 4

'

PREPARATION TIME: 1o minuteS

r hour to rest sausage mixture

sucGESrED wINE: Petraro zooz Ceraudo, Val di Neto

Ict,

Calabria, Italy

{ r,tsra.'ro)

I
too

L water

b z
lyve

Splash of dry whtte w ne

?la:l !elpelcorns
Sco.tia

rL

d'Y whire wire

N.wl
1o

lob;ters

(ea1f
1

xs)

7,b mL lobster jus (Page

zrc)

roo g mixed white vegetables

(yn 11ns,.cel.erv, 1

mL

1xt1a-v1rs1n 1liv1

olt

Bo r rL nasty Lonato sauce

Bg

(:a:=

teixs

leti1a.cJ

s r mL

1L

choRRe!.sa1lic red chill p:ppe:

julienned basil (about 3o

to g choOPeo ltarran

:pf llvme
1lav.leaves

:(a: Pa-s eY

-- I:

thonle!

zo g Roma tomatoes, Peeled, seeded

and cubed (about t tomato)

3:

'l

*!ipllns

clearn

2b g sea salt (about AB mL)

3zo g dry ltnguine

Linguine with Flalf Lohster

combine water, the roo mL of rvhite Heat olive oil in a frying pan on high heat' Add

I-N A LARGn stockpot,

"::'

*ir-r., mixed vegetables, thyme, bay leaves, salt and PepPera

chili pepper and cook for z minutes' Stir in tomato' -: -

corns to make a court bouil1on. Bring to

boil on high heat'

Fill a large roasting pan with ice water' Immerse lobsters, heads first, in the boiling bouillon and cook for 4 minutes'
Remove lobsters from the bouillon and immediately plunge in half' them into the ice bath. Once lobsters are co1d, split them
the Leave the tail meat in the she1l. Remove the heads (discard
sand

t of white wine, lobster jus and tomato sauce' Seaso:r :' and pepper to taste' then add basil, parsley and crt::::
the meat from the lobster claws, then after r minu:- : and the meat from the knuckles. Reduce the heai : '
keep warm. Divide the meat from the claws evenlrreserved halved body shells.
'

a:'

sac-the dark sac with a sandy texture) which

tastes quite

Bring
well in

large pot of salted water to

boil on hisi:

1"

as lobunpleasant), reserving them for another application such

linguine and cook for 9 minutes? or until pasta is al

a

de:'''

in a bowl; ster bisque. Extract the meat from the claws and place in then extract the meat from the knuckle (very tasty) and place
another bowl. Reserve the shells.

colander, then toss with the lobster sauce

'

?* erlvi: Divide pasta, half lobster tails and clas

ari

';'

meat among four warmed piates' Serve immediatelr-'

Luongo's favourite. This linguine is one of cioppino's signature dishes-and Roberto

sERvES 4 sucGE srED wIN

E

' PREPARATIoN TIME:

zoo

35 minutes
oo

: Soave

3, San Vincenzo, Anselmit

c, Veneto' Italy

I PASrA' ro+

...

.t4' '.:W-"'

,l
I

I
'I

'l

'

::.-?6 :-.:..1

l;v
.

..

-.:.:-1 ...

'=ia

t*F

\{ I

{d

3o mL basrl,
fiAVtSLi

thoooed

!
25:

t5o g lresl^ly cooxed lobster

'l li:'l"l'holf"d
11,,, l. :T.1(p1s:

mlat c1] intl

g pasla

rr5l

S1la1h
1.f

yl,hite wine

"ull fi".::

roo mL lobsterlus (page zro), reduced on the stove to 6o mL

T*tdai* f i!H4al*t**c?n

se!*,:

t5 mL extra-virgin olive oil

z cloves garlrc, chopped

!:.TL "?.:tf rL llb:l"r ]:o

so m!

tolalo

sauce (pase zrB)

bisque (pase 76)

::

hSay11 c1eam.

g white bread, soaked in heavy cream 5 r-nL ch,ves. chopped

t chili pepper, seeded and minced

3o g freshly cooked lobster rreat. cul into small pieces

Lobster Ravioli with Tomato Cream-Lobster Sauce

\R\ED ro MAKE this ravioli at Armando Zanetti's T-E Ireuranr and have brought it with me around the world.

res-

rci,,,:&rs cRen*1

-r0sgr{'r

$A.ie !:; Heat the olive

oil in

a sma1l

pan over medium heat. Gently saut6 garlic and chili pepper, then deglaze the pan with white wine. Add tomato sauce, 1obster bisque, heavy cream, the remaining 3o g cooked lobster
and the reserved basil and parsley. Add salt and pepper to raste.
Set sauce aside (cover and refrigerate if not using immediately).

::. lr;' In a small bowl, combine the cooked lobster, lobster '-.. soaked bread, chives, basil and parsley (reserve a pinch
.:.cr of basil and parsley for the
sauce). Set

stufing

aside (cover

::i

retrigerate if not using immediately).

pass the pasta dough progresthrough the cylinders, starting on the thickest setting ''-'-1r

\\-ith a pasta machine)

,:!f,,i

=-c -nishing on the thinnest. Fil1, seal and separate ravioli as :.'::ibed on pages 96-g7, using r5 mL stufing for each ravi, - :nd cutting dough into 8-cm squares. (Extra ravioli can be i-D; liozen in
an airtight container up to 3 months.)

ravioli and cook until they float to the surface. Meanwhile, rewarm lobster sauce. Drain cooked ravioli and toss with lobster sauce. Serve immediately.

'5r-:

qi\rr:*t-r: Bring a large pot of salted water to

boil. Add

sERvES 4 .pREpARArroN
sUGGESTED

ttMs: r hour

wrNE: Chenin Blanc zoo4, Ken Forrester, wo, Steilenbosch, South Africa

{ r,tsra.toT

1J

f i':e
5OO

:r.r;1

*1'}sc':t L[*K Alti] i;!u**ri*lld snuci:

35 mL extra-virgin olive oil
5 small shallots, tln1tv ltti11eo

too mL onion nage

(Page zo6)

g russet potatoes' (5 6 large Potatoes) or skin on

3o mL grated Parmesan chees3 fololrnlsh

.*&
r.:

(Pagezz4) 7oo g chickPea Pur6e

Pinch of ground nutmeg

&i

*$rli', l'* N! l' il r

r5 mL grated Parmesan cheese

]:: s l"l'i.ll

mushr.oo.ms

5o g butter
(about r8c 5o g all-purpose f lour

q mL chlRled sallic

--

t whole egg
otl t5 mL herb-infused extra-virgin olive

z mL red chili PePPer, seeded

an.d chogRed

t.z5 L homogenized milk too g grated Parmesan cheese

(about 54o mL) 3oo g all-purpose flour

6o g braised Young leeks (Page zz5)

chickpea Gnocchi with Braiserl Leeks and Saut6ed Porcini Mushrooms

g each) and then
ro11

(-,1

IT--lALABRIA these beans to make orh", region in Italy' Instead of using this gnocchi as a nice' creative soup or pasta, I feature them in
change ofPace.

than any AND ruscANY use more chickpeas

(about

have roo to make them into gnocchi' (You should chi.) Set aside until readY to use' g&rjf i-f e !{ AN} tui*s:rri$oftl

r5

them between \-our

:l::

r:-

*: Heat zo mL of the olit'

ilri!{$prA Gt'l*.f
a fork, 3 o to

:-il:

toes to a boil on high

In a medium saucepan' bring whole potawith heat' Cook until tender when pierced
a

and mus|Lr'-'-: frying pan on medium heat' Add shaliots the heat' saut6 for 3 minutes' Remove from
a small saucepan) heat the remaining

Drain, rinse under cold running water 3 5 minutes'

a

and pass through

food mill or

fine-mesh sieve'

pur6e' chickpea a large bowl, combine warm potato egg' olive oil and flour' Seapur6e, nutmeg. Parmesan cheese, gently until the dough is soft son with salt and pePPer' Knead

In

and cook to: - : high heat. Add garlic and chili pePper mixture' leek= ''-: until light golden' Stir in mushroom Reduce the heat to low and keep warm'
nage.

In

r; mL ol.. ' -

flour' if necessary') On but not sticky. (Add z handfuls more

dough into cylinders 2o cm a clean, floured work surface, ro11

a smail t: ptsL{s.$A!'l i:*'d**e : Place butter and flour in and cook ior r:: : on medium heat. Stir well to combine

cut slices cm in diameter' Using a sharp knife' long and a spoon to scoop out balls of dough 4 cm thick. Or just use

2.t

until 'au'-Add miik and cook, stirring constantly)

cheese' about 6 minutes' Stir in Parmesan

.f r-tsta ro8 ]

- -. r. i::.:::: Bring a large pot of salted water to a boil. Add ::hi and cook for 6 minutes) or until gnocchi float to the
:
r..;e.

'!

,3

$ ii *

r: Divide Parmesan fondue among four serving bor'1s.

Top with the gnocchi. Serve immediately.

Drain well in a colander, then toss with the leek

and

:rroom sauce. Season with pepper and Parmesan cheese.

sERVES :+ ' pREpARATIoN TIME:

i% hours
Doc

slrc cE srED w r NE: Chianti Classico

zoo3

, Riserv

a diFizzano, Rocca delle Macie,

c) Tuscany, Italy

PASII' ro9

,....-.d

8o s c1led

"991111
:1i",:

45

'L "!l1.ul,sii
9

:ll

mL chol9e! sart c

'

bu:lr

l:uy"'

tf

t mr

1!3nneo 6 Roma tomatoes, peeled,

seeded and clbed

ti":f.::.!'n:'l p"!p:'

]b:

nl.f

."tll

l:r)/:riced
sauce (page zr8)

]omato

300 g 'p:11l':1sn:tt:
6o g ricotta salata, coarsely grated

Spelt Lasagnette atrla Norma with Eggplant and Ricotta Salata

f \-/
:.

I olrrosER VTNCENZO BELLTNT was originally from Catania. and this dish was named for his opera Norma. Spelt

Place eggplant in a nonstick frying pan on high heat. Saut6 for r% minutes, then set aside.

,:,re of the oldest grains in the wor1d, and it is said that it was

Heat olive oi1 in a sma1l saucepan on low heat. Add gar-

*sed bv the ancient Romans in commercial exchanges (some

:.,rple claim that it was even used

as a trade item before salt).

lic and chili and cook for 3 minutes. Stir in tomato, basil and tomato sauce and simmer for r5 minutes, or until the sauce is thick, shiny and not watery. Mix in eggplant, season to
with salt and pepper and set aside. Bring
a

dar'. these healthy grains have been rediscovered, to our

pleasure.

rasre

::.ai

Lasagnette are narrower than lasagna and pappardelle.

large pot of salted water ro a boil on high heat. Add

F.r:'rira salata is a rindless cheese made from lightly salted

.:-.ep's milk curd that has been dried and aged for at least

lasagnette and cook for ro minutes, or until pasta is al dente.

Drain well in

colander. then toss with the sauce.

: r'rrths.
?* *[n!i: Divide the
pasta among four warmed bowls. Top
each serving with grated ricotta salata. Serve immediately.

SERVES ,+

. pREpARArroN TrME: 35 minutes

succESrED wINE: Cuv6e Donna Paola zoo4, Rosso del Salento, Maci, rcr, Puglia, Italy

Ie.tsrl'rrr

Calamari Gratinati with Seared Scallops andPipllade t t 4

Pan-seared Tiger Prawns and Scallops in Light Lobster Bisque
zz

Oysters on the Half Shell vzith Two Mignonettes t z7

Fish and Seafood Cioppino vrith Spicy Bouillabaisse

Broth t tg

F'ISH AND STAF'OOD

Butter-poached Lobster with White Asparagus and White Tru{iles z z o
Seared Bigeye Tuna

with Chanterelle Mushroom and Pistachio-Lobster Oil Vinaigrette Ahi Tuna vrith a Light Lemon-Soy Yinaigrette z zq

2.3

Seared 'West

Coast Halibut Escalopes in a Confit Garlic and'White Wine-Parsley Sauce t zG

Dover Sole Meunidre with Fresh Tomato andBasil t z7

Eggplant-crusted Halibut with Garlic-Anchovy Sauce and Confit Artichokes
z

zB

Ginger and Soy-marinated Sablefish with Soy Sabayon and Chinese Salad z3 z
Poached Sabiefish with Braised Lettuce, Clams and Gewiirtztraminer Beurre BIanc Sablefish Casserole with Saut6ed Green Peas and Fava Beans z.t j
2.3

Striped Sea Bass with Green Oiive Relish and Bouillabaisse Caramel z3 6

Wild West Coast Salmon with a Soy-Ponzu-Tomato Vinaigrette 239

{"r}

*i1!irriJ *il*S*S M&1iJ'1A:t

A

l',A t

c i L!9.iin

plpgllAN:g

1oo mL extra-virgin olive oil

1 1

zo mL extra-virqin olive oil

Bo g thrnly sl'ced orton (about

e&i-AMAn9
4

onion, chopped

clove garlic, choPPed

jumbo scallops, shelled and tendons removed

B slices cured chorizo

.onio1)
s1rc3d

red chili pepper, seeded and chopped 1o

1.llove.sallic
r.

9.nopp"o

1lv'"
leaves

t"9"ut1o mD
mr) r

t5 mL wild fennel pollen

4 cloves corf.t garlic (Page zz

1o

thopped ltali.ln blsil

narsle1l (a!1.1t +o (an3.ut +9

l:

.:l'."!
s

mrl

!as.il r6o g thinly sliced red bell peppers

!.uu 'r1l tea{, chol.ped

'
I

B calamari witn lenracres, cre d-=

loo

!':nd:i"?:G!3utleo iL)
Zest of t lemon

f1o":l'
1tron1e.d

p'!p"':l

bo mL bread crumbs
maturato alla Siciliana

zo g grated Parmesan cheese (about 4o mL)

Bo g Roma tomatoes, Peeled, seeded (1!ou]: tomltoes) and r7.5 mL Espelette PePPer Powder

60 mL romesco sauce (Page zz:

35 mL extra-virgin olive oil

Calam arl Gratinati with Seared Scallops and Pip6rade

TN rHIS olsu,

the earth and sea elements create a unique flaI ,rot, that leaves guests curious and surprised' Pip6rade is a Basque dish usually made from sweet green pePpers and tomatoes cooked in olive oi1. In Sicily I learned to use bread crumbs maturato alla Siciliana-flavoured by onion cooked s1owly in

Immediately transfer the bread crumb mixture r'r

sheet, spreading

'

it out to

a1low

it to cool quickir'' Or:

transfer to an airtight container and refrigerate' '.\X-: refrigerated in the airtight container for up to z s ee-r''

olive

oil-as a wonderful complement

to fish or meat dishes'

tr:piRA$*: Heat olive oi1 in a sma1l saucepan on medi:: Add onion and cook for r o minutes. Stir in garlic. ba-' 1-'
and be1l peppers and cook for Espelette PepPer

BRrAF c*Glins M&:"t,t{al s Alla *li:tltue:

a heavy-bottomed pot on medium heat.

Heat olive oil in

Add onion and cook

ro minutes' Add tom::' and cook for another r 5 minutes' urli- '

gently, stirring often, for 4o minutes, until caramelized' Stir in garlic, chili pepper, thyme, parsley and basil and mix well'
Pour in bread crumbs and stir well to combine' Add lemon zest, mix well and remove from the heat. Season lightiy with salt and
pepper. Add Parmesan cheese.

well combined. Remove bay leaf. Set aside.

i&i-ilr.{a}: Preheat the oven broiler. Heat a nonti::'

pan on high heat. Add scallops and chorizo and seer :

2 minutes per side. Season with salt and pepper ard with fennel pollen. Set aside.

'

{ rrsH.LNl sr,Lrooo'Ir,tr

@* ,h*

,.v

,3

i)2 .?2.

'):::'?

*:

:l

!4!45'.

t,tr.

iH#
,,;1.

,"t::

r*.,.:l&*

iieat

an ovenprooffrying pan on high heat. Add garlic and

rr $i:nr,* In the centre

the romesco sauce

:'-,:rari and saut6

for z minutes, or until

al1

liquid has evapo-

of each p1ate, place one-quarter of and one-quarter of the pip6rade. Arrange

serr-e

:":=i. Dust with bread crumbs

: ..d crumbs

and broil for 3o seconds, until are brown and crispy. (Be careful not to burn remove from the oven.

a scallop, two slices of chorizo and two calamari on one side

of each serving. Drizzle with extra-virgin olive oil and

immediately.

-:..::.' Immediately

sERVES ,+ . pREpARATToN TrME: r hour

sucGESrED wrNE: Fiore zoo3, Giacomo Bologna,

rcr, Piedmont, Italy

I rrsH lNo su,r.rooo . rr5 ]

4'loy"'':llil siil': qi9:

1'-91
-' .1i":!':"1'l"ns B stalks broccolini, saut6ed

3:'L :'l:i
B

Yi:91,,. :rlY" "ll jumbo sea tiger Prawns.

::l"Trl:T1l:::
1

chogPed

o::t'

l:ly:::lnl:lu :ll::9 "1Y!'l: Y'i:

shelled and deveined

!r'':!

l1

I lrmbo

dlver scalloPS. tendons removed

6b mL looster (or crab) bisque

(page Z6), warmed

"il:l't:9'1 :l'1" :'l (cas:' :: g 1:ik :i':n1! nltafoes

8o g ratatouille (page 4r)

Pan-seared Tiger Prawns and Scallops in Light Lobster Bisque

and jumbo scallops are T_.]RozEN wILD sEA tiger prawns f gr"u, alternatives when fresh seafood is not availabie' They
are succulent and low in calories!

To the pan, add confit garlic, cherry tomatoes' ba:i

wine and lobster (or crab) bisque. Stir in scallions' ani
r

'

Z minutes. sF*v: Place two prawns and two scallops in the

c

Heat olive oil in a nonstick frying pan on high heat' Season tiger prawns and scallops with salt and pepper, then sear for
about z minutes per side. Transfer the shellfish to a bovzl'

rc

each plate.

DizzIe with the

sauce. Piace

two stalk=

broccolini, one-quarter ofthe crushed potatoes and one.

of the ratatouille on the side. Serve immediately'

4 ' PREPARATION TIME: r5 mlnutes succESTED wINE: Cometa zoo j, Planeta) IGTr Sicily, Italy
SERVES

{ rrsn AND sEAFooD ' tt6 }

et,{$$re $t&l'{3N6TTg
4o mL sherry vinegar

GrLtF*

t{|&a'!0|\tTTu

,3
zo mf

5 mL butter

,?

*f

:!opp"d ;r,"1i"."
Pinch of salt

:o
1?

'L_

;.nerlli!e!ar bul:"'l: *in:

''i:ni'
li.i:s"i

::.TL :" 'L,:r!:'Ii.,.:g1i

Pinch of salt

rL."l *1i"1 1"0u,. b"r:il'' l'i:n1i

sY!$1rns

rzo g pur6ed daikon radish za Kumamoto oysre's on

the half shell, shucked and
reserved on ice

'1.::d

6o mL vintage port

o,5 mL agar-agar

35 mL chopped shallots

Ovsters on the Half Shell Two Mignonettes

with

'--f-!ilE \IoRE cREATrvn and experimental I become in the I .i,.h.r, the more I understand that certain classical teach-

on top of the shallots. To cool the mignonette rapidly, place the

saucepan in ice.water. W'il1 keep refrigerated in an airtight con-

i:i=
i::

cannot be ignored. One of these is "Never serve bivalves

tainer for more than r month. Shake well before serving.

-he months without

'r'." Thus I serve oysters only from SeprA5$!c

M!6il*:',1

;t::.r:-.er to Apri1, when they are freshest and not spawning.

sllr:

Fi1l a roasting pan with ice water. Bring

a

have tried oysters with many condiments, but these two

the sherry, red wine, balsamic and cider vinegars to a boil in

::i:::l,rnettes are the best. The first came to mind when

.:.--'-:g a r-inegar mignonette so runny that it wouldn't

was

small saucepan on high heat. Continue cooking until slightly reduced, about zo minutes, then add salt. To cool the mignonette rapidly, place the saucepan in the ice water. Place shallots in a medium bowl. Pour the cooled vinegar

"stick" to

::-i
Tl:.

-,\

sters. This one is a little thicker and solves that problem.

second is my interpretation of the ciassic mignonette.

mixture over the shallots. Marinate overnight. W'i1l keep refrig-

::--:l
::.il';m

:,i

lGNoNETre' Melt butter

in a small

saucepan on

erated in an airtight container for up to r month.

heat. Add shallots and cook slowly for 5 minutes, or

'-:r::i rranslucent. Season with salt. F:il a roasting pan with ice water. In another small saucepan

sy$f ::Rs: Chil1 four serving plates. Spoon 3o g of daikon pur6e

onto each plate. then arrange six oysters on toP.

:: lh heat. reduce port and the sherry, balsamic and red wine r'-:r-g3rs bl at least half. (This should take about r 5 minutes.)
,:

:,

?* ieRV*: Serve with individual dipping bowls of mignonette.

placed on the side ofeach plate.

-4.id aear-agar and stir until dissolved. Pour the agar mixture
5ERVES 4 . pREpARATIoN TrME: 3o minutes

* rz hours

to marinate classic mignonette France

suGGESTED wINE: Mot

& Chandon Brut' Champagne,

{ rrsu

a.No sEAFooD

' tt7

,ffi
'@-.
?il

t
.

tll '.i&*

's

.l:,

oliyl:,1Hel]ed and deveined

B black nussels

10

'L:-l:l

u:

3:.*f .!:f

Yilgll :riy: "ll

p.d garric
n"nq"1

,5nrf

t fennel bulb, braised and cut in quarte.s $ag7 zz5)

1
!olteo y.eltow

l:

"_ :"'11 1"T?1: :1.: !ni91 (a!3ut+o mu s l:::h !i:'|ln'ilu'l':1a

i:09:o y'ln

zre)

:!:lp:9 1"0.|y

tl::l:9

B slices white bread, toasted

potl1::'r
{1ise

4 small pieces halibut

f.""r:d

i'o
1

i::lslfrl:.r"y:

1:":1 9: ql

:f i l:T:y:o

1 :"tlfll i:1i.13t3;

i3s)

'/b rnL rouilte (page 22o)

4 jumbo sea tiger prawns,

Splash of ory wl- te wrne

:lirg:1i::!

shelled and deverned

too mL bouillabaisse broth (page zo8)

'TiYl',

6o g grated Gruydre cheese (optional)

Irish and Seafood Cioppino s/ith Spicy Bouillabaisse Broth

ir--r

rorerNo" rs sArD to have originated in

sr

San Francisco,

\,;

bouillabaisse broth, tomato sauce and basil, season with salt

and pepper, then cover with a lid and cook for 3 more minutes. (Covering the pot creates "a steam room," which helps the dish cook faster and much more uniformly.)
Spread toasted bread with rouille.

here fishermen of Italian origin would "chip

in" a{ter a

.':od dav of fishing to make a communal fish stew. Spoken with ::: Italian accent) "chip in" soon became "cioppino"! The name ,: nv restaurant
is a play on words and means "Pino is here.,,

Place olive oil in a heavy-bottomed pan on high heat. Add gar-

?o $f &tr; Divide the stev/ evenly among four bowls, making

sure to include the cooking broth. Garnish with a sprig of cher-

-:: ard chili pepper, and cook for r minute. Stir in halibut, tiger ::arl-ns. spot pra.wns) mussels, fennel, potatoes and artichokes

::i

vil. Serve with the rouille crosrini (which are perfect for dunking
into the broth). If desired, sprinkle with Gruydre cheese.

cook fbr

r minute. Deglaze the pan with white wine,

add

SERvES 4 .pREpARATroN TrME: ro minutes SUGGESTED wrNE: Dolcetto

dAlba zoo3 Arsiga, Batasiolo, ooc, Piedmont, Italy

{ rrsn,tNo sEAFooD.rrg

2.5 L water, Plus 3o mL for

f

tttYme
1nr19

3oo g unsalted butter'

cold, in cubes, ntus
1q 16 spears

white asPa'a:-= --

:u:hin9

z baY leayes

roo mL

drY

white wine

2b g sea salt (about zo mL)

?.

roo g mixed white vegetables (onions, celery, leeks, celeriac)

!la:k

PelPer:olns

l,l:" 1remo1 '? TL'oii:'"'T

t5 mL maYonnaise

1t-

f1r]n1 olaze

blanched, woodY s.taL<s

':-

t5 mL extra-virgin ol'''e : to g white trutfle

from Alba (oPtional)

4 lobsters (about I kg each)

Butter-poached Lobster s/ith white Asparagus and white Truffles

from October to DecemF--r-'rHIS DISH APPEARs on our menu

Bring

coPPr-: :' o mL of water to a boil in a heavy

As a variation' O.r. when white truifles are available' serve them with some ripe butter-poach two lobster tails and asparagus' avocado and a few spears ofwhite

the hear :':' :: stainless steel pot on high heat' Reduce

(The sauce x:'' : and ailow the water to stoP boiling' in the 3oo g oib:::= the water is boiling.) Slowly whisk
butter melts and cubes at a time' adding more as the

white wine' In a large stockpot, combine the z'5 L of water' salt and PepPercorns to mixed vegetables' thyme, bay leaves'
on high heat' make a court bouilion' Bring to boil Clip the claws from Fil1 a large roasting pan with ice water' Immerse lobsters' heads first' in the
a

Add re'er-''' j You should have a shiny, creamy butter' St'= and the taiis and poach for 6 to 8 minutes'
meat
iobster with

i' ':

heat and keep n ar::-- i salt and pepper. Remove from the a borr 1' a slotted spoon and transfer to Serve lu-<e;'' mayonnaise and whisk until well blended' in a pan on ne i W'arm asparagus in r 5 mL olive oi1 to cre ai' : for 2 minutes. Dab with the r 5 mL of butter

the lobsters and set aside' boiling bouillon and cook for

juice' so';: :-: To the poaching butter) add lemon

total of 4 minutes' Remove 1obpiunge them into the srers from the bouillon and immediately in half' leaving the Once lobsters are cold' split them
a

ice bath.

(discard the sand tail meat in the shell. Remove the heads

sac'

tastes quite unpleasthe dark sac with a sandy texture) which such as lobster ant), reserving them for another application minutes' Extract the meat bisque. Boil reserved claws for 6 aside' from the claws and the knuckle and set
sERVES '+

?* *E*rc: Arrange four

each p1ate. Top

spears of asparagus

in :i'-

'
1

: top' Shar-e as r: and knuckle meat' Spoon sauce on

with
a

lobster tail and

one -quarr:e

truille

as

e lr:': you can afford over each portion' Serr

' PREPARATION TIME: z5 minutes

succEsrEDwINE:ChardonnayzooS''ConteTascad'Almerita'IGr'Sicily'Italy

I rlsH A\D sLAfooD'rzo

+;:!Yt4.

4 steaks sashimi-grade
brsSve

tula

lt::1"1
Bo.ml
15

o:t:!

"i"9:i:
lnase zo6)

fei:! l?" 9")

olive oil

onr3.n 1a9.1

'?'.1 :']:u Ylroln : 9:::! :ii"::::f"tp"d

'l l:!:l:i"tr llis: ?'g) pi:ti'f i" l! 'l

"11

8o g chanterelles, cleaned

3o mL aged balsamic vinegar

Seared Bigeye Tuna

with Chanterelle Mushroom and Pistachio-Lobster Oil Vinaigrette

T I

LotE ruNr! Calabria and Sicily have great-quality tuna

but not the bigeye tuna found in the warmer oceans around

Carefully season the tuna steaks with salt and pepper. Heat
olive oil in a nonstick frying pan on high heat. When pan is very hot, add tuna steaks and sear for z minutes per side (for
rare). Add green onions, chanterelles and oregano, turning the tuna constantly so it cooks evenly. Pour in onion nage. Turn off heat and stir in lobster and pistachio oils and balsamic vinegar.

Flaraii and Australia. This is a well-balanced dish, combining

iar-ours from the Mediterranean with tuna from the New World.
Sen-e

l'ith

lentils, celeriac pur6e and garden peas. For an addi-

:ileal touch, add a little roasted home-made pancetta or bacon.

?o sL*v: Place one tuna steak on each serving plate. Dress with the vinaigrette. 4 ' IRErARATTON TIME: ro minutes sucGESTED wrNE : Braide Alte zoortr, Livon, rcr, Friuli, Itaiy
SERVES

I rrsH rxosr. lrooo rzq

bo mL onion nage (Page 2oO)

:l:"::'"nfll
!ioy.
o:.u

9u.lrl'.llug: 1?e):'1lhld

1?'l ryli::i':91:

! T! gl!s"!
o
B

peerSo an.! cH1n13a

l5'!::v:1'::
Juice of
1

:n"l.ol".i:h:!

lemon

stalks broccolini, blanched

5 mL choPPed chives

(each r5o g) 4 steaks sashimi-grade ahi tuna Extra-virgin olive oil, for drizzling

35 mL extra-vrrgin olive oil

Seared Ahi Tuna with a Light Lemon-SoY Vinaigrette

is surrounded on three /a-1oMING FRoM cALABnr,t, which \-/ ,id., by the sea, I've had the opportunity to work with acidity of some of the best tuna in the world' The sapidity and It is a dish the vinaigrette add layers to the flavour of this dish'
that clearly shows my experiences in Asia'

Heat

o mL olive oi1 in a frying pan on high heat'

-\d

and ginger. Stir gently, then add bok choy and broccolir

{or tYttoz minutes. Season with salt and pepper' Set asi' Heat r 5 mL olive oil in a nonstick frying pan on Add tuna steaks and sear for about

li

lL minutes

per side"

In

a sma1l saucepan) heat

onion fiage)potrzu vinegar, soy

sauce)

?o $*RV: Arrange a tuna steak in the centre oi

eat

lemon juice and chives on high heat' Keep warm'

Place one bok choy and two stalks broccolini beside ea'

Dr,zzle the vinaigrette and olive oi1 around each'

before serving.

p.

' PREPARATIoN TIME: ro minutes loc' tentino' Italy succESTED wINE: Marzemino zoo4 rloDomenico Armani,
sERvES 4

{ nrsH AND sEAFooD ' tt+

&

:*

*t 1R

7g

* t

4
'.

i:t
'7..

1oo mL drY whlte wtne

Bo g all-PurPose flour, (1o1yt z3o mr) 111

t shallot' choPPed
r4o mL onion nage (Page zo6)
mashed 6 cloves confit garlrc (page zz3)'

!riasils
g

9o :l:"0 "ll''!:0": r4o g French green lenrils'

cooked (about z5o mL) cubed rYz russet potatoes, boiled and

2f resh scallions' sliced

75 mL choPPed ltalian ParsleY
(each t5o g)' skin on a halibut escalopes

z5 mL extra-virgin olive oil for drizzling

West Coast Halibut Escalopes

in a
Sauce

confit Garlic and.white wine-Parsley

rr l)

is a method known as ooKiNG THE FISH on one side only robata' it produces ,rirron d |'unilatdral'Like the Japanese

halibut s'iih ' Preheat the oven to 26o"c' Season frying pan on l:" pepper. Heat an ovenproof nonstick

overcooked' a moist, flaky fish that is never

Puy lentils or' more French green lentils are also called since they were originally properly, lentilles vertes du Puy, These tiny' dark in the volcanic soils in Puy, France'

for I minure' FAdd halibut and sear, skin side down' of 6 to 8 minuies" I pan in the oven and cook for atotal
touch of the

the flesh comes out {i-a:: is done when a knife inserted in v''a::: lips' Remove from the oven and keep
a plate *-itn ?a Preheat a deep fryer to r9o"c' Line e1s. Place

gro*.,

They take longer to cook green lentils have a pePpery taste'

better' than other lentils but retain their shape
a small saucepan on high heat' Place white wine and shallot in about r5 until most of the liquid has been absorbed'

flour in a shallow plate' Dredge artichoo"

a slotted spoon' r-ri' then deep-fry for r minute' Using the towellined pla;e' chokes from the oi1 and drain on

Reduce

garlic and reduce by half' minutes. Add onion nage and confit and parsleyr reduce the heat about ro minutes. Stir in scallions ofthe stove' keep the sauce warm on the side
to low and

r*
of

the lentils and t^'n; $sEY: Arrange one-quarter of Set an e:; the potato in the centre of each plate'

sauce to cr-3:i halibut on top and drizzle with enough dtrzzle extra-r-irgr:: Garnish with the artichokes and

around the Plate.

SERVES

mlnutes 4 ' PREPARATION TIME: 40

SUGGESTED

wINE:

Soave Classic

o 2c,o4)Pieropan, DoCG' Veneto, Italy

{ rrsu lxo

sEAFooD

' tz6

(:.r:n

?::

4 whole Dover sole nl:skinned un9 .l:u:"9 Pinch of salt

P

8o g Roma tomatoes, peeled,

rch of black pepper

l:'L:'li

Yl'gll

orl':

oll

:::1:1 1I ':?:o
3o m.L +

!"0:',1

t"'.il:::l g"ii!f

i31

rlnete]te g"p?"' f :Yd"?

Juice of t lemon

thinly.l'..!.1:::h

b.1:ll

4o g all-purpose flour, for dredging (about roo mL) 3o mL clarified butter

zo mL dry white wine eo rnl*iLO

ties!

y.oll

oi:lI

l"iy":r l:i

*nit"

:llii

tr:9ri

:ll': :'| I:i

o:t1'lt'n

flsh stock (page zoz)

3o mL citrus sabayon (page zt7)

Dover Sole Meunibre s/ith Fresh Tomato and Basil

r[-rHIS

FISH cLASSrc is one of the most popular dishes on

menu. Meuniere is a style of cooking in which a food is

oven and cook for 3 to 4 minutes. Turn fish over and bake for
another 3 to
,+

.Ll.

minutes. Transfer the fish to a clean work surface.

s:asoned, lightly dusted with flour and saut6ed in butter. Serve

remove the bones and slice into sixteen fillets. Place four fillets on each of four warmed plates.

rhis dish with ratatouille (page 4r), steamed green beans and
:,ri1ed potatoes.

To the pan, add lemon juice, white wine, fish stock, tomatoes and sliced basil. Stir together and heat through.

Freheat the oven to

26o'c.

Season sole

with salt on both

sides

:ld
.rd

pepper on one side, then dredge with flour. Heat butter olive oi1 in an ovenproofnonstick frying pan on high heat.

'to ssRv6: Spoon the tomato and basil

sauce over the fish and

garnish with fresh basil leaves. Drizzle extra-virgin olive oi1

and the citrus sabayon around each plate. Serve immediately.

{dd fish and sear for z minutes per side. Place the pan in the
sERVES 4

' eREeARATToN TIME: z5 minutes

succESrED wrNE: Anthilia zoo4, Donnafugata, ooc, Sicily, Italy

I rrsu eso sLAFooD' r2-

l{aLi6uT

6o mL clarified butter t6 long, very thin slices eggplant (each t cm thick)

1

5,{t,cg 55 mL extra-virgin olive oil

(Page zz3) 4 cloves confit garlrc

"::'l"i:: !111:l(:r! l":

,

91',:l'l
u

':':u:d
":lr.

'L Il::h lfl*:

T-L

")rl1."ligl.. :riy:
B cherrY

z anchovY fillets, made rnto Paste

9ree1:nion.l.ll::!
tomatoes

5'L:f:!rf ."!:l:
5 mL choPPed ltalian ParsleY 5 mL choPPed chervil

confit artichokes (Page zzg)

roo g cannellini bean ragout (page zzO)' warmed

4 basil leaves, thinlY sliced

Eggplant-crusted Halibut srith Garlic-Anchovy Sauce and Confit Artichokes

rr-tHE MEDITERRANEAN meets the West Coast! North I A-.rl.un halibut is prepared viith traditional European
to create this ingredients such as eggplant, garlic and anchovies alla diavola' meaning new classic. The garlic-anchovy sauce is from medieval times' the devil's sauce. This version is derived capers and a when the sauce was a simple blend of anchovies'

Season halibut on both sides

with salt and

pePpe!

halibut and s a nonstick frying Pan on high heat' Add and refriqera: about r minute per side. tansfer to a Plate p 25-ctt\ squares of plastic wrap' On each Cut four

verticall' plastic wrap' arrange four slices of eggplant thrme' P lapping them to form a square' Sprinkle with
escalope

particularly in few other ingredients. In modern times-and

North America-alla diavola usually means
tomatoes and chilies.
a sauce made

d ofhalibut on top ofthe eggplant' Starting at

with

around the ha closest to you) tightly ro11 the eggplant

encase form a 1og, tucking in the ends to completely

tbr Wrap the halibut logs in plastic wrap and refrigerate

sAUe E: Heat olive

r".iAlrsu?; Preheat the oven

to z6o"c' Use clarified butter to slices in a single grease a baking sheet, then arrange eggplant Remove from the layer and bake for 2 minutes without turning'
r o minutes' oven and cool to room temperature, about

oil in a frying Pan on medium he

heat and garlic, anchovy paste and capers, turn offthe cherr-il and infuse for about r o minutes' Stir in parsley,

I FISH

AND sEA.looD

' rz8 ]

n4 i:

@
dd,,,,,,,,,,--.,

":w'

,,.'

Preheat the oven to 26o'c. Heat an ovenproof

pan on medium heat. Remove plastic wrap from

until the mixture is just warmed through. Add artichokes

season

and

with salt and pepper.

for r minute per side. Place the pan in the oven turning it only once, for a total of 6 minutes. 'r'* $rniJi:r Place one-quarter of the tomato mixture on eaclt
plate. Top with z5 g of cannellini beans. Arrange an escalop.

frying pan, heat olive oi1 on medium heat

and cherry tomatoes and saut6 for

r minute

ofhalibut on the beans and drizzle with garlic-anchovy sauc:.

3o minutes

sERVES 4

' pREpARArroN rrME:

r hour to refrigerate halibut

succESrED wrNE: Fiano d'Avellino zoo y Feudi di San Gregorio) DocG) Campania, Italy

FrsH AND sEAFooD

' t2g I

s,

:*&
'ry-"P

"*'

&

&:;

40 nL soy sauce
15 'nL '".111:

to mL molasses
ro mL white mlso oaste

'vl'l

.....:....

l? TL

s:"l"dll::l sins:'
Zest of I lemon
Zest of

4 escalopes sablefish (each r5o g, cm tHicfl, qn !.u] dlboneo .;t<yn .aboull

lime

l5
1o

TL-

:ilii'ilsl'.

:rlY:'lr
!n191 zro)

mL soy s1oay11

t5

rL

fennel seeds. toasLed

to mL Demerara sugar

4 bunches scallions and mixed herbs (cilantro, arugula, ltalian parsley), for garnish

Ginger and Soy-marinated Sablefish u/ith Soy Sahayon and Chinese Salad

-f ". ,{srAN TNFLUENCES in this dish come from my two I . ears in Singapore. i find the soy marinade bonds naturally ;'i:l this oily fish. Serve with green asparagus, green peas and
>:r ,T- peas.

Preheat the oven to z6o'c. Remove fish from marinade and pat dry with paper towels. Season lightly with salt and pepper.

Heat olive oil in an ovenproof nonstick frying pan on medium

heat. Place fish in the pan, skin side down, and cook for z minutes.

Ifthe fillets

are nice and thick, place them in the oven for

a

-1

1:-

: large bowl, combine soy sauce, maple syrup, ginger, lemon

lime zests, fennel seeds, Demerara sugar) molasses and
Add sablefish escalopes and marinate, refrigerated,

to 6 minutes, or until flesh flakes when poked with

fork.

.::i

::::s,:, paste .

ro srnvE: Place

a sablefish escalope on each of four warmed

:-:,iminutestorhour.

plates.Drizzle with soy sabayon and garnish with a bunch of

mixed scallions and herbs, the "Chinese salad."

4' PREPARATION TIME: r5 minutes + 45 to 6o minutes to marinate fish succESTED wINE: Bussia d'or zooo Giacomo Conterno, Langhe ooc, Piedmont, Italy
SERVES

FrsH AND sEAFooD ' r3r I

2bo mL Gewurztraminer wine

1oo mL wild fish fumet (page zo7)
P '.rlr', ot

zo fresh manila clams, soaked in cold salted water for at least z hours 4 lobster claws, cooked and shelled

t"nn"r

r""ot

4 escalopes sablefish

5o

rrl

36vo wh o9lnO cream

(:1:l

l!:

9:'11:

:'

6:

i::::ill:9

?:11:':::',9

:::l?::

z heads romaine lettuce, sliced

Pinch of fennel pollen

Poached Sablefish s/ith Braised Lettuce,

Clams and Cewiirztra(niner Beurre Blanc

rflHIS olsn originated in Europe, where it calls for freshwater I ntn from Alsace, France, or from Germany. My variation is
made

with

lid and turn off the heat. (Turning off the heat

clams to open without overcooking.). After z minute the 1id and add lobster meat.

with a flavourfui North American saltwater fish.

In a smal1
In a large, heavy-bottomed pot, combine wine and fish fumet
on high heat. Add fennel seeds and bring to a boil, reduce the
heat to medium and simmer for about r o minutes. Season sable-

saucepan on high heat, combine rr

poaching liquid and cream and reduce by ha1f. abor:

utes. Allow to cool s1ight1y, then transfer to a blen

butter and blend until the beurre blanc is thick and srn,

fish with salt and pepper and add to the pot. Cover and simmer

for about 7 minutes. Remove from the heat and allow sablefish to rest in the broth for about 4 minutes. tansfer sablefish to a
plate and keep warm. Reserve the poaching liquid.

ro

sER?E:

Divide the braised lettuce, clams and lob

among four individual bovrls. Arrange the poached fr

sprinkle with the fennel pollen and serve with the beu

Heat t o mL of the poaching liquid in a frying pan on high heat. Add lettuce and braise for z minutes. Add clams, cover

4 ' PREPARATTON TrME: 3t mlnutes suGGESTED wrNE: Gewiirztraminer zoo4, Summerhill, vgl, Okanagan, B.C., Canada
SERVES

{ rrsn l\D sFAf ooD'rlz

*46

&

t*.

b,i d fJ t

d'
;r
l:
b"

4 potatoes, cut inio an olive

so

'I

:!1p: ""d ?"1:1*':.''i:n1i

b:ll:9

"l'lt:i9"i
z basil leaves, thinly slrced

4 confit artichokes (page zz3), quartered 4o g whole chanterelle mushrooms

loo'f .:ul"l

!:
4 o

TL:ygii

':

5:"il:lill:ls

llonped

tzo mL wild white fish stock (page zo7)

Juice of t lemon 55 mL extra-virgin olive oil. plus extra for drizzling

f:1ir:',.l"i:.

4o g shelled fava beans, skins removed 4 scallions, sliced

'::1':f ": :"!r:l:1f:i.h i?: 9l

B cherry tomatoes, peeled

6; ; ;;"1i"; s,""n p"u,

Sablefish Casserole with Saut6ed Creen Peas and Fava Beans

T I

LovE oNE-por

cASSERoLES because they mean less

as

olive oil and basil and bake for 8 to r o minutes, or until fish is
soft to the touch. Remove from the oven.

v'ashing up! Although sablefish is also known

Alaska cod

or black cod, it is not actually a member of the cod family. This

mild-flavoured fish has

high fat content that makes it ideal for

Heat another r 5 mL of the olive oil in a frying pan on high heat. Add shallots and fava beans and saut6 for 3 minures.
Transfer to
a

srnoking, baking, broiling or frying.

Place balsamic vinegar, .water) sugar

small bowl.

To the same frying pan, add the remaining z5 mL olive oil,

Preheat the oven to 26o'c. scallions and green peas and saut6 for 2 minutes.

ard pearl onions in a sma1l ovenproof saucepan on high heat a:rd cook for ; minutes. Place in the oven for ro minutes, until
orions are almost caramelized.
Season sablefish

r6

sERVE: Bring the casserole to the table. Just before serving.

garnish with the saut6ed peas and fava beans and drizzle with

with salt and pepper and place in a z5-cm

extra-virgin olive oil. Spoon portions onto individual plates

and serve at once.

casserole dish. Add pearl onions, cherry tomatoes, potatoes)

a:richokes. mushrooms, fish stock, lemon juice, r5 mL of the

. 4 PREPARATTON TrME: lo mlnutes succESrED wrNE: Chardonnay z oo4 Black Arts, Golden Mile, Okanagan, 8.C., Canada
SERVES

{ rrsn lNo sr.Lrooo . i3 5

RElls*'t (about 3o mL) 40 g pitted green olives

sce EA*$
roo mL bouillabaisse broth (page zo8)

1o 9 :ook".9
1 1r_

ouree! 13tal3
lrriy.es

': TL-?"*:iii1'Ysul
t T!:h:iiv Yll"9'i + clons lln1s.:'1Y.:
(each r'5 kg), 4 striped sea bass deboned and filleted

cn:oge!

s mL
?

thogled ltil'if.

l"i'l:l

mL

cf:pied
s mL

sl""!:.1:l'

1f1n1e!.upl'l

zo mL golden Arctrc char caviar

Extra-virgin olive oil, for drizzling

1t- lnlngeo 9!:11'.'.

tb mL lemon, segments and juice

striped sea Bass with Green olive Relish

ancl Bouillabaisse Caramel

its -r--\ EcoNSTRUCTING the traditional bouillabaisse into

bass fil1ett q;;' Preheat the oven to z6o"c' Season sea

I)

.o-oo.ent parts,

I use the fish and an intense

caramel

France' reminiscent of the flavours of Marseille'

frying pan :' sait and pePper. Heat a nonstick ovenproof and sear for t minu:c heat. Add sea bass, skin side down,

pur6e' p*Ll$fi: In a medium bowl, combine olives, potato gherkins and lemon juice chives, parsley, green onions, capers)
and segments. Set aside' sugar and sherry vinegar sEA sA$$: Place bouillabaisse broth'

frorn tl' in the oven for 4 minutes moret then remove hot pan' ali-?' Turn fil1ets over and a1low to cook in the
the heat, for r 5 seconds'

Dab ?o $e R?c: Piace two 61lets on each plate'

spoontr-

bouiliabaisse caramtrelish in the centre and spoon cold

in a smail saucepan on medium heat' Cook

until the mixture r5 minutes' (A candy reaches the sma11 bubble stage' about Stir in Tabasco and thermometer should read rr8'c to I2I"c.)
refrigerate immediatelY'
sERvES 4

of caviar' Drizzle the plate. Garnish with a spoonful

oi1 and serve

''

i.

immediatelY'

' PREPARATIoN TIME: z5 minutes

succESTEDwINE:VintageTuninazoo4'Jermann'Doc?Friuli'Itaiy

{ rrsn

AND sEAFooD

' rl6

w
frr,',,t&ffi

4 escalopes wild fresh salmon

(101u]

u:'l

1+o

s each), skin on

l: g'l:prd ..!'": ("!:,11:'..

Juice of r lemon

:11i 'linl": l'" :l

8 cherry tomatoes

roo mL onion nage (page zo6)

Sg ash of soy sauce

4 cloves confit garlic (page zz3)

1

to'":!

"r.t,ir',3.1". 1n",s" to g chopped Oasit teaves (aOori+o

:::l't

rr.ili,.ri

in r-,rLi

:l l::11vilesar

rll

12 spears green asparagus, peeled,

blanched and woody stems removed

Wild West Coast Salmon u/ith a S oy -P onzuiTomato Vinaigrette

T I

{M coMMrrrED to using only wild West Coast salmon,

preferably sockeye or spring, in my cooking. The salmon season runs from May to late October, and when these fish are

To the frying pan, add onion nage, soy sauce and ponzu vinegar and cook on high heat until reduced by almost ha1f,
about rl minutes.
z 5 mL olive oi1 on high heat. Saut6 asparagus for z minutes, or until tender and

available they are indisputably the best in the world. I used to marinate the salmon with soy and Marsala wine, but lately I
crefer to serve it without this step, in a more natural manner.

In a small frying pan, heat the remaining

dark green.

Preheat the oven to 26o'e. Season salmon with salt on both

sides and with pepper on only one side. Heat z mL of the olive 5

rc $RVf,:

Arrange three spears ofasparagus on each

p1ate.

Place a salmon escalope beside them and dress with the sauce.

in an ovenproof nonstick frying pan on medium heat. Add ::lmon, skin side down, and sear for z minutes. Add cherry
',-ri

carefully dividing the romatoes, artichokes and garlic equalil

among the four plates.

Itmatoes, garlic, artichokes, basi1, chives and lemon juice. Bake

rhe oven until salmon flesh is opaque, about to 4 Transter salmon escalopes to a plate and keep warm.

ir

minutes.

SERVES

4 . eREIARATToN TrME: zo minutes

SUGGESTED wrNE: Pinot

Noir zoo4, Sharp Rock Vineyards,'W'inchester, Okanagan, B.C., Canada

.l rrsu,tNo sEAFooD .r39

.}

Bison Striploin with Savoy Cabbage and Blueberry Sauce t 4 z

Rib-eye of Canadian Prime Beef allaFiorentina t45

Poached Beef Tenderloin with White Bean-Porcini Ragout and Anchovy Sauce zq6 Braised Beef Short Ribs in Barolo Wine Sauce 248

POI]LTRY Ai\D MTATS

Spit-roasted Duck Breast with Savoury Orange Sauce ziz Squab Stuffed with Foie Gras and Served wrth

Orzotto

t5

z
t5

Roast Chicken with Mushroom-Marsala Sauce and Green Aspar agus

Free-run Rotisserie Chicken with Herbs andLemon

Boneless Cornish Hen with Bread Stuffin

t5

Pan-roasted Veal Liver alla Veneziana in a Light Port-Onion Sauce z 6z

Veal Osso Buco a1la Milanese with Saffron Risotto z 6z

Veal Medallions
a1

Limone with Roasted Artichokes and Shaved Pecorino Cheese z 64

Roasted Lamb Saddle with Candied Tomatoes and Pommes ) la Fourchette tGG

Alberta Rack and Tenderloin of Lamb with Garlic-Goat Cheese Sauce and Bean Ragout z7o
Pork Saltimbocca with Bread Salad and Escargots 273

{ t+,

isfgx ptii?*r af'li]

SsgT *!:0u6?10"'t 2bo g red beets, Peeled and cut in small cubes

ElSSlt 4 bison striploin steaks (each zoo g), fat trimmed and silverskrn removed 3o mL extra-virgin olive oil sPra:h 4:. s

?1slaPPl

l:"t!
g

"f

wild bluec:-11ozen

t5 mL fennel seeds too

julienned SavoY cabbage

t L simple syruP (Page zz6)

l:: TLi"!]',|":'n:gul
9:

'h.;:l 1o3 Splash of sherrY v negar

3o mL beet reduction,

'.

lg .!."11.'l?

jn.olott (n.s" e6)' r,:

"

oil:"Tl:lil:9ii
uif

1: T!:l"llv

"gul

lri: :il:i PiI

rTzttle

i" 9 Yt:11:d !'lt:' l: g giil:d lirmesan

too g beet pur6e

cheese

5o mL sugar

rbo mL brown beef stock (page ztt), warm

Bison Striploin with Savoy Cabbage and Bkreberrlr Sauce

I\ISoN 5 ,u,-und quintessentially Canadian'

ts an alternative red meat that is rich, tasty, low in

The beet reduction

vrill keep refrigerated in an airtight container for uP to r week'

j: medium saucePan' combine sherry, shern- I a beet reduction on high heat. Cook until reduced to to r minutes. Add beef stock and reduce by halt-' ahr'r
In
a 5

*er

syrup in

piJ:tgE Ahl& see? riE*u*r!ot''t: Place beets and simple and a medium saucePan on high heat' Bring to a boil

utes. Stir in grappa and blueberries' Set aside' Heat the remaining r 5 mL olive oi1 in a small

tn-ir

and salt to cook until beets are soft. Add the vinegars) sugar remove taste and boil for z 5 minutes more' To make the pur6e'
beets and rransfer to a blender

high heat. Add fennel seeds and Savoy cabbage and minutes, until cabbage is soft and wilted' Set aside"

In

a sma1l bow1, toss the agnolotti vzith bune:

with one-third of the cooking

mesan cheese. Set aside' Using a very sharp knit-ebison steak on an angle into four slices'

c:

the liquid. Pur6e until smooth. To make the reduction, return on high remaining cooking liquid to the saucepan and cook

half' heat for ro more minutes or until reduced by almost

ra

$e

itvci Mound cabbage in the centre of four serr-

*r5sfi:

Season bison well

with salt and pepper' Heat l5 mL of

Arrange four slices of bison on each cabbage mouni four agnolotti around each mound' Place ts'o quenel
pur6e at either end of each plate'Drizz|e blueberrrthe bison and spoon beet reduction around the plare"

bison the olive oi1 in a cast-iron frying pan on high he at' Add for medium and sear for minutes per side, for rare meat (longer
3

'

rest' rare.) Remove the meat from the stove and al1ow to

' PREPARATIoN TIME: I% hours ooc, Piedmont, Italy succESTED wINE: Barbera d'Asti zooo Ai Suma, Bologna,
sERvES 4

{ eoulrnv AND MEATS 'r12

,&

4 beef rib-eye steaks (each r5o g),

tll

]'lr

Tuo

and silvllsf ln remw.ed.

I:',-?

'L'l:ll3d
s

oarric

3o mL aged ba samic vinegar

5 nL sherry vir ega'

300

?iigil" 'i:::.9.1::':

l9

sYl G:lo

'!:l:l l:*"1""'

6o mL lemon-shallot-honey

6o mL extra-viroin olive oil

vinlioret]e (ni9l zrg)

4o g shaved Parmesan cheese 5o mL red wine sauce (page zrg), warm

tz g chopped mixed herbs (rosemary,

sage, thyme) (about 6o mL)

Rib-eye of Canadian Prime Beef alla Fiorentina

T\ I :orterhouse

:rE {D oF sERvrNc the traditional beef alla Fiorentina, or

steak, I use rib-eye, which is more service- and

per side for rare (or ro to

rz minutes per side for medium rare).

Remove the steaks from the

steak into six slices.

grill and allow to rest. Cut

each

:-s:cmer-friendly because it is a smaller cut. Just like the clas.::. :he meat is marinated and served rare. Serve this steak with

Place arugula, cherry tomatoes and vinaigrette in a medium

:::,:eilini
?,.;e

bean ragout (page

zz6) and saut6ed broccolini.

bowl and toss well to combine. Carve each steak into six slices.

steaks in a giass or stainless steel container.Drizzle

with

:.-"mic

and sherry vinegars and olive oil, then sprinkle with

r*

$FRVr: Place six slices of steak onto each of four serving

:::,:o.d herbs, garlic and black pepper on both sides. Allow steaks

plates.Drizzle red wine sauce on and around the meat. Place four tomatoes around the meat, then top each steak with the
arugula salad. Finish with
a

rarinate

at room temperature for 45 minutes to r hour.

P:eheat a barbecue to high. Remove steaks from marinade

sprinkling of the shaved Parmesan.

j:sca:d marinade) and

season

with salt. Cook for 8 minutes

sERVES 4

'

pREpARATToN TrME: 3o minutes

r99

r hour to marinate steaks

succESTED wI NE : Roccato

7, Rocca del1e Macie,

lcr,

Tirscany, Italy

POt LTR\ A\D VLerS'r4S

(each r5o g) 4 medallions beef tenderloin Bo mL brown beef stock (page zrr), cold

2 cloves con{it garlic (page zz3), mashed

t5 mL chopped Preserved ciac<:--z5 mL onion nage (Page zo6) 4

to mL

honeY

es mL ext1a.1,'sln

:']':

r5 'nL sherrY vinegar

?ll

p:i'l!l

mylf.ro1m.s slicec

z anchovY fillets, mashed

5 mL Dijon mustard

6o g cannellini bean ragoui (ca3=

'z

Poached Beef Tenderloin with

White Bean-Porcini Ragout and Anchovy Sarrce

'While

to grilled t--t-tHIS soFr, JUIcY beef dish is a good alternative I o, pan-seared meats. I use this method to cook for large
functions, and the results are amazing'

rs

the meat is cooking, heat zo mL of n a:'r oil in a medium saucepan on low heat' Add anchovie; r-inegar' for minutes, stir in confit garlic, honey, sherrv FiFilsii:
3

220'C' Season BE*F: $TANDARD ,1,{Er!roD: Preheat the oven to

medallions and beef beef medallions with salt and pepPer' Place
stock in an ovenproofpan and cook for Io to

hear mustard and tru{i1e. Pour in onion nage, increase turn oSthe bt and bring the sauce to a boil' Immediately

':

Heat the remaining

r5

mL of olive

oi1

in

small

tn'i

It

minutes'

s-irh Add mushrooms and saut6 for 3 minutes' Season

'

used

only be sous-v!DF MrrHoni Note" Sous-vide cooking should trained in the use of by professionals who have been formally

on medium pepper. In a smal1 saucePan) warm the beans

If using the sous-vide metlzod, carefully remor-e t}

bags

t5 before attemPtthis method. Please read the disclaimer on Page

ing sous-vide cooking.

tiom from the water and unseal them' Pour the liquid r into a small saucepan set on high heat' Cook unrii
about 6 minutes.

with salt and pePper and place each bag. Divide medallion in an individual resealable vacuum pack air with evenly among the four bags and remove the
Season beef medallions

On

clean work surface, slice the medallions in hah

beef stock

two semi-circies.

medium heat to an air pump. Heat a large pot of water on

5'c'

becomes too (Check the temperature vzith a thermometer; if it in the water and hot, add a littie ice to the water') Place the bags cooked for ro cook for about ro minutes' W'hen the meat has temperature minutes, add ice cubes to the water to reduce the inside to 6o"c. Cook for another ro minutes' (The temperature

rs ssR\tn: Divide mushrooms

and beans among ibu

Arrange two half medallions on each plate and drrz: oirlte: some of the poaching liquid' Spoon one-quarter
sauce over each

serving' Serve immediately'

thebagswillbe 58"c.)
sERvES 4

' PREPARATIoN TIME:

35 minutes

succESrED wINE: Merlot r997 Desiderio, Avignonesi'

tcr' Tuscany' Italy

{ rour-rnv

AND

MEArs' t+6 }

$HORl NIBS

cEtERIAC PURiE

too g all-purpose flour, for dredging

(about 255 mL)

too g celeriac, Peeled anc c-::: too mL homogenized

in
1

mil<

rz beef short ribs (each r5o g), bone

splc!1 $Ae
''iET

green aPple, peeled,

corec;-: :'

55 mL extra-virgin olive oil, {or searing

3-cm Piece cinnamon stick z whole cloves

7,5 mL coriander seeds

P&I{-T'*! gD VEG ETABLES

75o mL Barolo or another

g:?d :'ililY "9:9 i:9

5

*il:

35 mL extra-virgin olive oil 8o g peeleo and cubed ce

7.5 mL coarse salt

e'a:

??

T:1::::r:::d:

'"f 1:'il:.1":1" 1 'lill:l:' :l'::9

(Page

l? TLl1:lp:f ?:::'::

t L brown beef stock I

zrl)

8o g peeled and cubed cari':s

: "l:y:' 9":li: :iY'f:9

Zest of 1 orange

:fl:::1:h:l

l:

n.':o:0.:"1::l

t bouquet garni (Page r6z)

z bay leaves

Braised Beef Short Ribs in Barolo Wine Sauce

-r I

cAN pRouDLY sav that

was the first Vancouver chef to

sptce 5Ae*Er: On a ro-cm square of cheeseclorh' 1

namon) cloves' coriander seeds, fennel seeds' iunipt: the chi garlic and orange zest. Gather the corners oi
and tie together tightly with kitchen string'

irrrrodr-r.. to my menu what were considered second-grade shoulder' In cuts of meat, such as short ribs, veal cheeks and

rib-eye and Europe, where first-grade cuts such as tenderloin'

expensive striploin cost a fortune, chefs learn to use the less

parts of the animal' So, when

I cooked with second-grade

I arrived in Vancouver in 1996' cuts because I vras used to doing it

in $Fro*r Rl*5: Preheat the oven to r8o'c' Place flour on iust plate. Season ribs on both sides with salt and

and because I wanted to offer diners new flavours'

I did not set in town out to start a trend, but today almost every restaurant a price of these cuts on their menu. Unfortunately, as
features
as expensive globalizationr these cuts of meat are nov/ almost still unbeatable' the noble first-grade cuts, but their flavour is as

with pepper, then dredge in flour' Heat olive oil

for proof pan on medium heat. Add ribs and sear

: rni

rr: side. Transfer to a heavy flat-bottomed pot' Add in ton ing untii reduced by halt about z 5 minutes' Stir
sache and shallots, followed by beef stock' Add spice t-o: quet garni. Cover with a 1id and braise in the or-en

and apple Serve these short ribs with a pur6e of celeriac You can also serve plus pan-fried carrots, celery and celeriac'
(page 8a)' these short ribs over a basic Parmesan risotto

hours, or until meat is falling off the bone' Discard =r

and bouquet garni'

Allow ribs to cool siightlv' then :e

{ eoulrnr

AND MEArs

' t+8 }

*..::rd

bones. Using a spoon) skim offany fatthathas appeared

F,{il-rt?ri:r} !ls.srr}.sLr$r Place olive oi1 in a medium saucepan on medium heat. Add celeriac and salt and cook for 4 minutes.

..

-:-.e

surface. (Optional: Refrigerate the ribs overnight in the

easier to skim

,:":.rnq liquid, which makes it

offthe cooled fat.

-: '. : do this, rewarm meat and braising liquid before plating.)

Add carrots, cook for 3 minutes, then stir in celery and barleaves and cook for 3 minutes more. Remove and discari
bay leaves.

:-:: :i . :
i:,-

pu.eFE: Place celeriac,

milk and apple in a medium re $tvt: Divide short ribs among four bowls and drizzle n'i:l:
the braising liquid. Place one-quarter ofthe celeriac pur6e

::',:J-p?fl on medium heat. Cook until celeriac and apple are

: ard milk

has been absorbed, about

zo minutes. Allow to until smooth.

ari

. s,iqht1v. then transfer to a blender and pur6e

one-quarter of the pan-fried vegetables in each bow1. Ser'.'.

immediately.

1\f itlt rah to taslesERVES

4 ' pREpARATIoN rIME : SYthours (optional: * rz hours in refrigerator to defat braising liquid) succESrED wINE: Barolo r996 Boscareto, Batasiolo) DocG, Piedmont, Italy

I lot rrnv A\D vLlrs

r4g

2 ducks on the bone (z.z kg each), preferably dry-aged in a

o:l:f

:' l:'on:r

r:s:

i:l'y:d

zo mL home-made barbecue sauce (page zr9)

4 confit duck legs (page zzz) 4o g Demerara sugar

l::

o!1ns:l'i:: 10'L 'L .!::l:1":l(olge

1b mL oilve oil

'::1:l'

o:ufg"

1: 9 ::Ts: :"gT:'1'
zrl)
2 dr:p:..orange essential oil

t5 mL fennel seeds
6o g Savoy cabbage, thinly sliced
Pinch of salt or to taste Pinch of black pepper

:h":il Yi.'.:sli _': 8o g cannellrni bean ragout *uf

io"n: 1:9Jt

,"L

':!

4 spears jumbo green asparagus, blanched

1: TL

b!"19v

1:!

*"'dI:1:T:

i"T:y:d Yi'T

3o mL dry white wine

zo mL truffle vinaigrette (page zr5)

Spit-roasted Duck Breast with Savoury Orange Sauce

rHE ovEN or a rorisserie to 26o'c (high). Brush DREHEAT I ducks with barbecue sauce, season with salt and pepper

Heat olive oil in a frying pan on high heat. Add fennel seeds

.::i

and Savoy cabbage and saut6 for 3 to y minures, or until cabbage is slightly wilted.

roast for ro to

rz minutes for rare meat. (Cook another

has nor been

:rirutes for rare

ifit

dry-aged or ifyou prefer your

Carve duck breasts from carcasses and cut each breast on

the diagonal into r-cm-thick slices.

::-a- medium rare.) Remove from the heat and allow to rest.
Place confit duck iegs in a small saucepan on medium heat.

To the orange sauce, add

pinch ofsalt and pepper, orange

'{::n
C,

tbr 8 minutes) or until duck is crispy.

segments) orange essential oi1 and sherry vinegar.

Place Demerara sugar in a smali saucepan on medium heat.

:r. shaking the pan but not stirring, for z minutes, or until :-J:r is a dark caramel colour. Deglaze the pan with brandy,
until almost

rc s:?rr:

Place one-quarter ofthe canneliini beans at one end

ofeach rectangular plate and one-quarter ofthe cabbage ar rhe

opposite end. Arrange one asparagus spear in the centre. Place

-t:-'-:e n ine. orange zest and orange juice and cook

=-- -he liquid has evaporated. Add duck stock and reduce by

one confit duck leg on rop of the beans and drizzl.e with a 1ittle trufle vinaigrette. Top the cabbage with four slices of duck
breast. Drizzle the plate with the orange sauce.

::.-r. about zo minutes. Strain the sauce through

--

a chinois into

.:-ceboat and keep warm on the side ofthe stove.

This is a modern yersion of the classic duck d I'orange.

4'pREpARATroN TlMe :35 minutes succESrED wINE: Chianti Classico Riserva zooo, I1 Picchio, Querceto, Docc) Tuscany, Italy
SERVES

{ eourrnv lNo nrn,trs'r5r l

:TU':TIN

(each 6o 4 escalopes foie gras to Bo q), seared and chilled

8o g chicken tenders ro g blac( irL,ffle. choPPed

t5 mL olive oil (+zo mL

11

z9

mL-

lninnl1s :::i*
SQUAg

:'',ln

:":: y *11::l:' l""o' 'u

a1 m.elnlol

z scallions, choPPed z Roma tomatoes, cubed

Bo g julienned SavoY cabbage

4 squab (each r lb), boneless 24 leaves sPinach,

blanched and refreshed

r8o mL vegetable stock (Page zo6)

8o g pearl barleY, soaked in water for 3o minutes and drained

'g

*1.:n:1rl:d bul]:r

9:u*!. ]u 6o mL truf{le vinaigrette (Page z-;

*L

Palmes-a1 cheese

Sqtrab Stuffed with Foie Cras and Served with Orzatto

i

-r FIRST sERvED rHts dish at a dinner in Vancouver with my I f.l.r,a Santi Santamaria, chef at Can Fabes' the Micheiin
Chicken tenders three-star restaurant in Sant Celoni, Spain'
breast' and orzotto is are the tenderloins usually attached to the
a

rr

s - v r il

r,l F T

i'i

tl

: Note

: S ous-t'ide

co

oking

/toz;'

used by professionals who have been

:itformally trained in

z5 be-ior; this method' Please read the disclaimer on Page

ing sous-tide cooking.

'

risotto made with barleY'

Place each squab

in a resealable vacuum pack b:

remove the air with an air PumP' 'c Heat a large pot of water on medium heat to 8 i ' with a thermometer; if it becomes too :

pur6e chicken tenders and sr{.}FFir'.! fi; In a food processor) stuffing has the truffie. Slovzly add cream and process until the
consistencY of a mousse'

the temperature
a

anci c little ice to the water') Place the bags in the water a:l minutes. Remove the bags from the water about

3o

with salt and s{:uAsr Season the inside cavity of each squab follovred by pepper. In each cavity, place six spinach leaves' of the foie gras' one-quarter of the stu{frng and one-quarter three to form the shape of the squab and secure with
Close well
pieces

them to cool slightly before opening'

ri : Carefully remove the heatproof bags from the a trrins unseal them. Heat zo mL of the olive oil in

ofstring around each bird' in slAr.rlARD Mrrrooi Roast in an open pan

for : m:: high heat. Add squabs and sear them quickly squa: crisp the skin. Remove from the heat and aliorr
before slicing them.

z6o"c oven

for r5 to zo minutes.

' { eoulrnv AND MEArs r52

: :

- iilre

r Heat

rt

mL olive oil in a smal1 frying pan on

tomatoes and heat until warm. Immediately turn off the heat.
add butter and Parmesan cheese and season with black peppe r.

reat. Add fennel seeds and Savoy cabbage and saut6 for

:'-:r,*re s. untii cabbage is slightly wilted.

Remove string from squab. Slice each squab into three

slices, leaving the legs attached.

?i:ce vegetable stock in

a medium saucepan on high heat.

l -:,.'o a boil. then add pearl barley and cook, stirring occa': ..:--r. until most of the liquid is absorbed, about zo minutes.
l.=.;:e
the heat to medium, add Savoy cabbage, scallions and

r*

$rE!'r: Place a mound of orzotto in the middle of each p1a:e.

Arrange three slices of squab around the orzotto. Drizzle

trr,:r.

vinaigrette around each plate. Serve immediately.

sERvES 4'PREPARATION TIME: r hour sucGESTED wrNE: Foja Tonda zoo

Armani, Vallagarina ooc, Trentino, Italy

POULTRY -LNO

UrlrS ' r5j ]

-.t

loo
1o

mL Malsall wine mL aSe!.red lvine

ao s

f1e;n Zest of

morll mu;hlooms
1

B ba1 leave;
4

lemon

sprls:.thlm:

z shallots, sliced

45 mL extra-virgin olive oil 4 harf chicken breasts (eacn zoo g). Frenched (with first section of wing attached, remainder of wing trimmed off)

tz stalks green asparagus, blanched,

refreshed and woody stems removed
B ramps (or green onions),

.- --

brown veal stock (page zlt), warm

4o g butter

blanched and refreshed

Roast Chicken with Mushroom-Marsala Sauce and Green Asparagus

\ f .\ KE rHIS otsn in rhe spring when asparagus is at its -\ I p.ut . Try to use ramps in this recipe. These wild onions
-. .

Preheat the oven to

z6o'c.

Season chicken breasts

with

salt

- inown

as

wiid leeks) have a garlicky onion flavour that

is

and pepper. Heat 3 5 mL of the olive oi1 in a cast-iron frying pan on high heat. Add chicken breasts and sear for z minutes per side. Add bay leaves and thyme and roast in the oven for about zo minutes, or until juices run clear when the chicken is

.-r.::tlr- stronger than ieeks, scallions or onions.

-.-. nedium

saucepan) combine Marsaia, red wine and shallots

z5

pierced with a fork.

r
::-

::igh heat. Cook until reduced to almost a glaze, about

:::irutes.

Add the remaining ro mL olive oil to a small frying pan on

medium heat, then saut6 asparagus and ramps (or green onions)
for zYt minutes.

:r:tes. Add veal stock and reduce again by

at least ha1f, about

jr
:.r.:-'

a smal1 frying pan, heat butter on medium heat' Add

::.*.h;ooms and saut6 for 4 minutes) or until dry and siightly

. Season

i*

$r11'rjl::

Divide asparagus and ramps (or green onions)

with salt and pepper to taste.

among four serving plates. Slice each chicken breast into three pieces. Place a chicken breast beside the vegetables and drizzle

To the reduced wine sauce. add lemon zest and saut6ed

::*.lrooms. - -" ard

Season

with salt and pepper' Reduce the heat to

with the mushroom-Marsala sauce.

keep warm. sERVES 4 suGGESTED

' PREPARATIoN TIME:

5o minutes

wINE: tipudium zoo3, Pellegrino, tGt, Sicily' italy

{ eourrnv aNo l,rrars '

I5

: ::gi:r: ::1": "1 :!i:k:l:

(:1:l'

I ls)

1 lemon, halved but not Peeled

t head garlic, halved but not Peeled

4

bil r:i'.::

z bunches mixed rosemary, sage and thyme

!:i" 'o''n.?1.:":! !"io l:' !':'nl

9

:n:ol"o

rolemlrY

laloil?! T:)

10 9 Bo mL red wine sauce (Page zr9), warm

o:tl"'r.':tt:n:o

Free-run Rotisserie Chicken with Herbs and Lemon

tw , Vancouver magazine's food editor, has long been TA chicken' J u ,npporrer of my restaurant and of my rotisserie
MI

asparagus or with boiled potatoes fork-crushed

green peas saut6ed

* i::' with scallions and broccolini s::

Vancouver is truly lucky to have such

and new chefs and businesses.'w'hen

strong promoter of food

extra-virgin olive oil'

I decided to buy the rotis-

sglls-3
meat so

the spit that allovrs heat to circulate evenly around while that it bastes in its own juices-Jamie wrote that'

: In the cavity of each chicken, place half a lemon' hai: herl:'' garlic, two bay leaves and one bunch of mixed
with salt and pePPer.

Ferraris' I invest mine some restaurateurs spend their money on

intense flain equipment. And he never stops talking about the

vour of my rotisserie chicken! about the Recently, a couple of loca1 food lovers asked said suspichicken. when it arrived at the tab1e, one of them Laundry and ciously, "Thomas Ke1ler fowner of The French in New York] Bouchon restaurants in Napa Va1ley and Per Se
does not touch chicken!"

--i Cut two pieces of kitchen string, each about sir :: length of the chickens. To truss each chicken' tuck

its bacr under the body of the chicken. With the bird on tail away from your place the midpoint of one strino -.

tail. Bring the string up either side of the tail and cr:' top. Wrap the string around the end of each drumstic-

replied,

"I

do not touch

it' I

cook

it!"

me Once they'd tasted this dish, they too complimented and pan-fried on how great it was' Serve with roasted potatoes

tight to bring the legs together' Cross the strins ari chicken over. With the neck away from you' pu11 tle ':
over the thighs. Loop the string under the

wing' ari r tion:' then turn the chicken over again and tie on the

{ eoulrnv

AND

MEArs' r56

:l

jmall bowl, combine chopped rosemary and butter. :'::,: :he rosemary butter under the skin of the breast and : ::: '. :he chickens abundantly with salt and pepper.
,:-. a

Remove from the spit and a1low chickens ro rest in a roastins pan for r5 minutes. Untie the chickens and use kitchen shears to cut each one in half.

? .:reat

the rotisserie to high heat. Place chickens on rhe

55 minutes.

:-, ,

: r.l cook for

(If you do not have a rotisserie,

ri

$E,{*e

: Serve

one

-half chicken per person. Garnish

each

:.>. rhe chickens

in

z6o"c oven for 6o to 65 minutes.)

serving with a generous spoonful of red wine sauce and anr

juices from the roasting pan.

sERVES 4 . IREeARATToN TIME:

r/rhours

succESrED wrNE: Barbera d'Alba zoo3 Sovrana, Batasiolo, ooc, Piedmont, Italy

POULTRY ,o,No

UrArS . r 57

,l

8Af*N Vtt'{Ai0i?ET?E
1oo g cubed smoked bacon
15 g cnoppeO shallots

ERrA* $lUFFi$&

9 1L

tzo g stale rustic

bread, in

lti'li' t'i:n:11'l'"9

chonged

frl:l
RAGOUT 1b mL exTra-vlrgrn

srall

cuoes

r5 mL grated
Parmesan cheese

i1b:i'1! :Ll
to mL molasses to g brown sugar
z5 g cubed sun-dried romaloes

5o mL homogenized

lilk:*iiT.

zo g semolina flour

': 'L :)tii Yi:nl: "'lY" "ll

I:'url:f?!:T
I5 'h"p1:9.
3o g porcin' 'nushrooms

(1?::l 3?

'_'l
r-.,eN

: .: -

z yhole e99s, b.31ten

s s1a]|ots, cr,onne.

t! T!:l:::tr,::s1l
9o
mL balsamic vinegal

cSaNrgil

6o g m,1rel mushrcc-: z4 petlts-gris esca':: -: zza)

ln7s1 1 9i::i 75 mL bacon vrna c-:::=
on. ons' sr

s:',!:! fl"::rill:
flig: ''
5 mL thyme leaves

z boneless Cornish hens

i: TL::Y:":::
z5 mL extra-virgin olive oil

5 mL truffle vinaigrette u)

1:l:! r lg)
zo mL extra-virgin olive
oil

ce:

(if using sous-vide method)

Boneless Cornish Hen

with

Bread Stuffing

rf]HIS

DISH wAS inspired by the coach of Germany's national

a

anEAa

sruFFrt*: Place bread cubes in a large box-l. -Lir

culinary team, Gerhard Dammert. He used to make

and a1low to soak. Heat olive oil in a frying pan on high heat. Add shall,-

spatchcock, which involves cutting out the backbone of the

chicken (or other bird) and flattening the carcass out before
roasting or grilling it on a spit. The bacon vinaigrette is
a

porcini mushrooms and saut6 for z minutes. Add pr':s

thyme and parsley. Fold prosciutto-mushroom miriure
soaked bread. Season

great

and truffie vinaigrette and saut6 for z more minutes. i

accompaniment for seared scallops, roasted chicken, green

asparagus or squab.

i: with salt and pepper, then add rl

Parmesan cheese and semolina flour. When the bread r:r

&acoN vrl{,q'6RFr?F: Place bacon in a heavy-bottomed frying

pan on low heat. Cook until meat is crispy and fat has rendered.

is cool, add eggs.

Drain off the fat. To the bacon, add shallots, molasses, brown
sugar and sun-dried tomatoes and cook for ro minutes until
heated through. Remove from the stove, add sherry and balsamic vinegars and soy sauce. Stir in olive oil. Set aside.

cpRr"il5i..i r'|rtu: Season the cavity of each Cornish hen n-i

and pepper.

In each cavity, place half of the stuffins a:i

shape of the chicken, then sec'::,

in order to re-form the

skewers or three pieces ofkitchen string around each

bi:i

PouLTR\ lro vrers.

r58

.}

-.:i ir'l i:'ir,.lf

i!:t

: Roast in an open Pan in a

260'c oven

Heat zo mL of the olive oi1 in a frying pan on high heat

: : i :o +o minutes.

Add hens and sear quickiy for z minutes to crisP the skin
Remove from the heat and al1ow to rest before slicing them'

: : :,r i: f r;{ri}i Note; Sous-vide cooking should on/y be . -:' :, professiona/s who have been formal/y trained in the use of : -.::iod. Please read t/te disclaimer on page t5 before attemPt: ..:-. ide cooking.
? :ce each Cornish hen in a reseaiable vacuum pack bag - -. * or e rhe air wirh a n air pump. F=.r a large pot of .water onmedium heat to 85"c. (Check

*A**r-i?: Heat r5 mL olive

oi1

in

frying pan on high heat. Add

shallots and morel mushrooms and saut6 for z minutes. Adcl

escargots and heat through, then stir in green onions.

r* ;rry*:

Remove string from hens, then cut each into io..:

add , ,: . ice to the n/ater.) Place the bags in the water and cook for :: --- r :rour. Remove the bags from the water and al1ow them
.:.:::perarure with
a

thermomerer; if itbecomes too hot,

slices and two legs. Divide the ragout among four plates. T'
each serving

:
-

with two slices of Cornish hen and one 1eg. D r::

zle bacon vinaigrette around each plate and serve imme diat.--.'.

- iglrrlr belore opening.

' eREPARATIoN TIME: r/zhours succESrED wINE: Sergioveto r997, Rocca de11e Macie, rcr, Tuscany' Italy
sERVES 4

{ eoulrnv AND MEArs'It9

,:.8".'::i...

: +?2.,"v.' ::: ''

nV.-z '* "

,w

4 escalopes veal liver (e1:h l:o s lo l'zo s)

tzo mL brown veal stock (page zrr)

3o mL confit onions (paoe zz3)
4 poriobello mushrooms. roasted 6o g acorn squash,

TL,:li:: "ll ri":f.:19: i""1": +

1.9.1""i

4g

"il:'lt

irl'19

1:': lir:iT':I',,.:nli
1"|:ii'

lil:"

o.'"i:f.:!

r:l:!:ilT'h"9 ii9 "l:d 1 ::"|1"'.: :li::!

8o g shelled qreen peas

6o mL port wine

Pan-roasted Vbal Liver alla Yeneziana in a Light Port-Onion Sauce

HIs "New cr,q.ssrc" is very popular at the restaurant. I cut

rhe liver into thick slices before serving.

by half, about r o minutes. Stir in confit onions and pearl onions and season with salt and pepper, ifnecessary.

Place r5 mL of the olive oi1, mushrooms and squash in )rason liver with salt and pepper. Heat
a ::-. r5

mL of the olive oil in

frying pan on medium heat and cook until warm.

Heat remaining
r5

ing pan on high heat. Add liver, sage and green onions and
rbr

mL olive oil in

frying pan on high heat.

..ai r::r

minutes per side, or until liver is medium rare.

Add scallions and green peas and saut6 for z minures.

sauce-

Piace balsamic vinegar and pearl onions

rl:r me dium heat. Cook for r 5 minutes.

in a smal1

r*

$xvE: Divide the mushrooms, the squash and the peas

Place port in a small saucepan on high heat. Cook until

among four serving plates. Top each with a liver escalope and drizzle with the sauce.

:"i:.-ed rc a g\aze, about

r5

minutes. Add veal stock and reduce

sERVES 4

' pREpARATIoN TIME: 3,o minutes

sucGESTED wrNE: Fratta zooo Maculan, Veneto

rcr, Italy

{ rourrnv

AND MEArs

. r6l

*.?':.Y.*'

:^:1i
8o g mirepoix (finely cubed onions, carrots and celery)

S6TrO
'

l:fiig::':Ti:I
r :!::9

z5 mL extra-virgin olive oil

1!r'" I :i9: l"il

l"uu":.

;;9:;"pi;

on on

z5o mL aged red w ne 3bo mL organic chicken

::" 9 ii!:il: |::

:5'ld',l.ylil1
wile
75o mL organic chtcken stock

1.!""1

:1::l frie::r:l
35o mL brown beef stock (page zrr)

::': ::::
6o g all-purpose flour
(about t5o mL). fo1 d'edging

, oorlr"i s,",r,
Bo mL nasty tomaTo sauce (page zr8)

irn::r:l

!"rl'rn

Pinch of saffron

z5 g unsalted butter

4':',1

:l"il:

(:i:n

1:o nl

zo g chopped ltalian parsley

z5 mL extra-virgin olive oil

l:?:'l'l :!l
Zest of t lemon

3r

n n*1".d

r11*"ru1..n""."

6o g blanched bone marrow (oc,:

Veal Osso Buco alla Milanese with Saffron Risotto

DououEr

GARNr:

oN a ro-cm square of cheesecloth, place

abort z/z hours, or until meat is tender to the touch

a small bowl, combine parsley and lemon zest

ol

l)

,or"-rry.

thyme, sage and bay leaves. Gather the corners

Remove from the heat and keep warm' Discard bouguer

of the cheesecloth and tie together tightly with kitchen string.

In

io

gremolata.

os$o BUeo: Preheat the oven to 22o"c. Place flour in

a large

shallow plate. Season veal shanks with salt and pepper, then
dredge them lightly in flour. Heat olive oil in a frying pan on

Rrsorrs: Heat olive oil in a saucepan on medium he, onion and cook for z minutes, or until onion is trar
minutes. Add white wine, cooking until ali the liquid pletely evaporated.

high heat. Add veal shanks and sear for z minutes per side, or

Add rice and stir constantly until it becomes translucen

until lightly browned.

Transfer veal shanks to a heavy-bottomed ovenproof pot.

Add mirepoix and roast for z o minutes. Add red wine and cook

Add

ladleful of boiling stock to the rice and allos-

until it evaporates, about 3o minutes. Add chicken and beef

stocks, bouquet garni and tomato sauce. Cover and cook for

stirring continuously from the centre of the pot rou sides, until all the liquid is absorbed. Continue addin

An ltalian

c/assic that is always current.

{ rourrnv AND MEATS

:.:

=:-e ru1 at a time)

stirring constantly until it has all been

r* !lr**:

Divide risotto among four plates. Place one veal

'-. ::.d. Stir in saffron after 8 minutes. (The process should

:..-. ,.:,,:t r; to
r8

shank on each mound of risotto, making sure to include some

minutes for a risotto cooked al dente.) Imme-

of the vegetables and braising liquid. Sprinkle veal with the

gremolata and serve immediately.

i.. .--, :-move from the heat, add butter, Parmesan cheese and : :.: r::rro\\ and season to taste u.ith salt and pepper.
sERVES

4'

eREeARATToN rrME : 3%hours

succESrED wrNE: Inferno Barriques r99y Rainoldi, Valtellina Superiore Doc) Italy

PoLrLrRlr AND MEATS

. r63

4o g all-purpose flour (about too mL), for dredging 8 medallions veal (from the eye of round) (about 6o g each), pounded

Juice of t lemon z confit artichokes (page zz3), quartered

8 cloves confit garlic (page zz3)

zo mL extra-virgin olive oil

'5

: :11:h:: !:l

vl'l:l'::

g Y::1r::9 zo g chopped ltalian parsley (about 75 mL)

l:ll:i

roo mL organic chicken stock (page zro)

4o g Pecorino Toscano in one piece

Veal Medallions al Limone \ /ith Roasted Artichokes and Shaved Pecorino Cheese

-f IEAL wITH LEMoN is a standard in Italian restaurants, but V ,nl, version is updated by leaving the veal a bit thicker
and making the sauce more complex with the artichokes and Pecorino cheese. It is perfect for those who prefer simple, famil-

Place flour in a large shallow plate. Season veal rnedal

salt and pepper, then dredge them lightly in flour- He

in a frying pan on high heat. Add veal and sear for r I

side, or until lightly coloured. Deglaze the pan with

iar foods over more exotic and unusual ones. Eye of round is the "poor man's tenderloin"; if it is not availabie, you can also
use rump round. Serve

then add chicken stock and lemon iuice. Continue coc reduced to a glaze, about rYz minutes. Stir in ardcho

with saut6ed spinach tossed with pine

4

garlic, butter and parsley.

: Place two medallions on each of four plia

nuts and raisins or with ratatouille (page

r).
r

E R 1, E

artichoke sauce on top, then coarsely grate Pecorin

over each serving.

sE RVES

4 ' pREpAR

AT

to N TIM E: t o minutes

succESrED wINE: Oculus zoo4, Mission Hill Family Estate, vg,o', Okanagan, B.C., Canada

{ eourrnv

AND MEATS

' t6+

,:::{;

#*

,,!a.,4

10MA-t0 ecil$*Fve

z Japanese or Chinese

30o g Roma tomatoes, Peeled and

seeded (about rz tomatoes)

':? Tl'1rl *::t1i9 *L 7 :::o: ?

I whole clove

:sslr.1','l' ll

:*u| :'9:.:

too mL molasses
5o g unsalted butter

i: 'l
5 5

:ilt

I
g

bay lea{

T:':v'?::"
TL.T"lr:.:v-ii!
T_L

u:o'T!": ti!i::"l::" tll:n

ptcKlE$ too
ee

15: :rt::d ::l:!Y

to mL

b'

f::'"f

b1.:"'i:"i::sii
mirin

:1s-::Y'llt

SWegr *Nr} $01,8 6&pt&1'11

red wine vinegar

to mL

tr*Y i&}t tat{ilr,-}

r5 mL capers

nrL white wine viregar

7.5 mL brown suga,

1:'s !l:kl:d':r:'vzo g pickled fennel

+s

.L trgut

5 mL extra-virgin olive oil

Roasted Lamb Saddle with Candied Tomatoes and Pommes a la F'ourchette

TN rHE MEDITERRANEAN,

lamb is traditionally served

r*&ii&rc

0*5e av: In

a saucepanr

combine tomatoes' moias:'

urorrrrd Easter' Luckily, improvements

in raising methods

have made good-quality fresh lamb available year-round'

butter, Tabasco sauce and grey salt. Boil on medium heat un the sauce is thick, about 3o minutes. Serve chunky or transl to
a

Potatoes are versatile and delicious, and

I very often use

blender and pur6e until smooth. (Will keep refrigerated

them in my cooking as a counterpoint to expensive and more exotic ingredients such as lobster and foie gras' Here they are
a

an airtight container for up to r month.)

perfect contrast for the lamb. For mashed potatoes) boil russet potatoes using this same method, then simply add 3 o mL of

r?re

KLe6 ce Ls*y {eft Fa*ut}: Fil1 a large stainless steel bo

butter and 5o mL of boiled milk (ro per cent of the weight of

the potatoes).

with ice. Place vinegar) sugar, salt, mustard seeds' clor-e a bay leaf in a medium saucepan on high heat' Bring to a b'

The sweet and sour eggplant used as an accompaniment for this dish is very versatile: indeed, it can be served as part of a
vegetarian meal or as a natural side dish for lamb'

then remove from heat. Set the saucepan in the bowl of ice a a11ovr to cool. Add celery (or fennel) and marinate for z hour
ued on pcqe

,'-.

'| rour,rnv

AND MEArs

' t66 \

8 confl]

sA*ri-g 0F
1

L&4,'l

lrtichokls

(1age

zzsl
zs mL e1]1a virOln.olive oil
z sprigs ltalian parsley,

saddle lamb (r + kg), debored split into z Pieces 5 mL mixed

sollegonlant 8o g.sweet 11d

Prlf,{}s*g
t.5 L water
z s mL salt

]!Vme losennaf)i 4 cloves confit garlic (page zz3)

tG conf it tomatoes (page
z

an!

cfonnef
Sg*
f?
F1

1"'nu!il'!
"i
Sn:.",

Y- til I $

tf

zz4)
I

Glld Rotatles b:o s :T.1llYu.fon

1

roo mL red wine

Oo

5 mL extra-virgin olive o
+ s1.1]l

sfrlg

rose.mar)i

tf

lnattols

chog.ped
bean.s..

6o g shelled flva

I 'pirg 1!v'" t sPris

:.1se.

' :l::"'
1

ln.tttr lineSal oa1llc chllned

anchSvies cf o.nneO

ao n Lbalsamicvinega
4 pearl onions, blanched

z sglios

ltlllan

narsley

6o mL Demerara sugar rz5 mL lamb stock (page ztr)

r5 nL chopped lresl-

r
1y!

leterv,

wasHe!

1n! neete!

zo mL iomato colse've

3 cloves garlic, skLn on

rr

{ eour,rnv AND

MEATS

't6l

#
:

:.,..:.
-u

Ai..ttr

gcu;? t{is,}r&ur: In a smali saucepan, bring wine

iregar and sugar to a boil on high heat. Transfer vinegar syrup a

'mal1

bowi and refrigerate until cold.

Drain potatoes in a colander. Remove and discard rosemary, thyme, sage, celery and garlic. Allow potatoes ro cool until lukewarm. Crush with a fork, seasoning to taste with salt
and pepper, and garnish with olive oil and chopped parsley.

In a large heavy-bottomed pot, heat olive oil on high heat. -rii eggplants) cover with a lid and lower heat. Allow to sim:rrr. stirring occasionally, until tender. Add salt, soy sauce) :::ple syrup, balsamic vinegar, vinegar syrup and mirin and

5;".i

ER:iy-Ell',r saueij:

In a small

saucepan, combine red wine.

sherry vinegar, garlic and anchovy on medium heat. Cook

:ir

n.e11.

Stir in capers? pickled celery and pickled fennel.

until reduced to almost no liquid, about

Place sugar

zy

minutes.

Sp:ead the eggplant mixrure on a baking sheer to cool quickly.

in another small

saucepan on medium heat.

Cook sugar, shaking the pan without stirring, until caramels

rr

:: o i

L.{

ir

B: Preheat the oven to 260" C. Season the inside

,:

,he saddle pieces with salt and pepper. Along the 1oins, lay

ized, about 4 minutes. Pour in red wine reduction and lamb stock. Cook until reduced by half, 25 to 3o minutes. Season with salt and pepper, if necessary. Add mint and keep warm.
F:His3-i L,r.ME:

:, semary and thyme, confit garlic and r z of the confit tomatoes. S-::.ing from one edge, ro11 each saddle tighdy into a 1og, then

..:':re

ach one with three pieces of kitchen string. Season

with

Cut and remove the string. Cut each lamb saddle

s",: and pepper.

into four pieces.

pan on
Heat the remaining zo mL olive oil in a frying pan on high heat. Add shallots and fava beans and saut6 for

Heat

z; mL of the olive oil in a casr-iron frying

:::gL heat. Add lamb and sear for z minutes per side. Roast in

minures) or

::'t

,rr en for z,5 to

3 5 minutes, or until crispy on the outside and

until beans are tender.

Place balsamic vinegar and pearl onions in a smal1 saucepan on medium heat. Cook for r o minutes.

s-r:hrlr-pink when cut with a knife. Remove from the oven and
:-- rr.' it to rest in the pan so that the juices do not overflow.

: : -:

-. : s: In a large pot,

place wafer, sa1t, potatoes? rosemary)

a

ls

5ri?rrE: Divide the tomato conserve among four plates.

:::-. me. sage, parsiey,

celery and garlic. Bring to

boil on high
are

Arrange four quenelles of crushed poratoes beside the romaro

conserve. Then place fava beans, artichokes, pearl onions and

:.a-. reduce the heat to medium and simmer until potatoes

. -::
".

hen touched with the tip of a pointed knife.

eggplant around the p1ate. Add to each plare two pieces of 1amb.
one confit tomato and a drizzle of sherry-mint sauce.

4 ' PREPARATIoN TIME: r % hours * z hours to marinate pickled celery and fennel succESrED wINE: Vino Nobile di Montepulciano r997 Asinone, Poliziano, Docc, Tuscany, Italy
sERVES

{ rour,rnv

AND MEArs

.r6q

2 racks of lamb

Juice of t lemon
Splash of sherry vinegar

Glch zoo s) bonls rrenc!3!

bouquet garn (z bay leaves, z sage leaves and t sprig each of rosemary and

fo

g orguni.

goui.t-,""r"

crumbled

:lrinsl 1l"o 109:l.!:i z lamb tenderloins (each zso g), trjmmed

too rrL lamb stock (gage zrr)
4 cloves conflt garlic (page zz3)

tnlT"r

*ll

kil:!el

roo g bean ragout (page zz1),warm

9

::'ll'ii'l:n:1":

io"9:

iirl
zz+)

l:o.s

essplant n1re1

lvaoe

Extra-virgin olive oil, for drizzling

Alberta Rack and Tenderloin of Lamb with Carlic-Coat Cheese Sauce and Bean Ragout

rr vERy rewarding to use lamb and beef from Alberta I b..n,lr. the quality is always exceptional. I use an abunTFrND
dance of dried beans and legumes in my cooking, to be true to

Place lamb stock in a medium saucepan on high heat. Cook

until reduced by half, about z5 minutes. Add confit garlic.

lemon juice and sherry vinegar and boil for z minutes. Stir in goat cheese. Remove from the heat and al1ow to cool slighth-.
then transfer to a blender and pur6e until foamy.

my culinary heritage and to my family's lifestyle (my mamma,

Pao1a, cooked

with

a great deal ofthese dried beans to ensure

that we got enough protein, especially when the price of meats

was prohibitive). Many people avoid these gems because they

On a clean, dry work surface, cut each rack into a double

chop and slice each tenderloin into four medailions.

are synonymous with flatulence.

If

you

fo11ow

the cooking

method for the bean ragout to the letter, you will not have any trouble with digestive gas.

rs sr*vs: Divide the beans, confit artichokes and eggplant

pur6e equally among four serving plates, placing them in the
centre of the dish. Place one double lamb chop and two slices

oi

Preheat the oven to z6o"c. Place racks of lamb and bouquet garni in a roasting pan and roast for zo minutes, or until medium rare. Five minutes before the racks are done. add tenderloins. Remove from the oven and allow lamb to rest for ro
minutes before slicing.

tenderloin atop the vegetables. Drizzle sauce around the plate

and garnish with extra-virgin olive oi1.

4 ' PREPARATION TIME: 4t mlnutes suGGESTED wrNE: Mille e Una Notte zooz Donnafugata, Contessa Entellina ooc, Sicily, Italy
SERVES

{ rourrnv

AND MEArs

' 17a

-;^ ."&

,.Vr::

ttl#/;41!' . :...

'17:.::.

?ffi
,:','

3!irA* *AtA']

''. 2oo g day-old

so11dou9h

lscar

or

sALT:*il3**CA

blea!

3ubed,

crust on

t6 slices prosciutto ]o

]3matoes

Bo g diced tresh Roma (about

1 ]omatoe.s)

T!lrliui:."d lage

leaves half,

z lillets po'k (each zao g\,ctt r

seasoned, seared and chilled

zoo g mixed diced cucumber,

celel al!

re.!

11ion

35 mL extra-virgin olive oil

4

:!:oo"d , .lou:.s1lli:t geele! 1nf

3o

r. 9o

e! 1f

o1.1eo oas,t
-cf

sca

01s. cl'opped

ltallan.p1"l"y
sllced

6o g raw.soy b1a1s, sf elled

z4 petits-gris escargots

^nL red wine v

regar

fin:"u):warmld
45 mL bacon vinaigrette (page rS8)

z5 mL extra-vi'gir olive o '

Pork Saltirnbocca with Tuscan Bread Salad and Escargots

:rs Ro\rAN cLASSrc is traditionally made of thinly sliced -..al sprinkled rvith sage and then topped with a iayer of :.::. I'r e revised and updated this dish for modern times.
:::-:

of kitchen string around each fillet. Place in a roasting pan

and cook {or

tz to r 5 minutes. The pork will

be pink and

juio'.

Remove string. Slice each pork piece into three medallions.

Heat olive oil in a frying pan on medium heat. Add scal-

:::

r D, In a medium bowl, combine bread, tomatoes and

lions and soy beans and saut6 for r% minutes, or until light
golden and crispy.

:rr11=: \-egetables. Season

with salt and pepper, basil, parsley

.. j lailic. Refrigerate covered for 6 hours to marinate. Just i.: :. serr-ing, dress salad with wine vinegar and olive oil.
i.ccA:
Preheat the oven to 2zo"c. Sprinkle prosciutto

i* s*fi{t: On each rectangular plate, arrange

three mounds of

the bread salad in a 1ine. Top with one-quarter of the scailions and soy beans, then set two escargots on each mound. Top n'ith

;:::-

.aqe. \\rrap the pork fillets in prosciutto, using four slices

each piece of pork. Secure with three pieces

three medallions of pork. Drizzle bacon vinaigrette around

each p1ate.

.:-:,,sciutto for

. 4 pREpARArroN rrME: 3 5 minutes * 6 hours to marinate salad succESrED wrNE: 11 Sole diAlessandro r999, Castello di Querceto) rcr) Tuscany, Italy
SERVES

{ eourrnv

AND MEArs

' tzl

Trio of Crdmes Brirl6es 276

Warm Chestnut Cake vzith'White Chocolate Sauce and Maple Syrup Ice Cream tJg Biscotti with Anise and Pernod
z

Gorgonzola Cheesecake with Red \Mine-poached Figs and Port Syrup z 8z

DTSSERTS
Lemon Chiboust with Roasted Pineapple and Almond Milk Sorbet zs5

Tiramisr) 288
Chocolate Terrine with Espresso Caramel Sauce z9
z

TililesNougatines

293

Okanagan Apple Tarte Tatin with Caramel Sauce and Vanilla Ice Cream tg4 Vanil1a, Coffee and Chocolate Macaroons with Cooked Sugar t 9 6

Fruit Salad with Grapefruit Granit6 and Cinnamon Cookies 299

Organic Lemon Tart with Italian Meringue and Raspberry Compote z o o Organic Honey Semifreddo with Orange Sauce and Cassis Caramel zo z

{ 'zr

5iJ8AR TOPplfi 3Oo g brown sugar

Zest of 1 lemon

lest
On"

ot 1 orange

c!*6e0|ATE gsPnrSs0
eR*s,lF RUL*F l,l,O Q JOo/o cocoa dark

t5o g granulated sugar v,{tdrrtA eaSMr BeiLg 36o g granulated sugar 36o g egg yolks (about zo)

3-.t

oi"ce ol stick cinramon

z whole cloves

One 3-cm Piece ginger

:l:':lil'
:::
uo:

'!:11"9
!11

r"T:i si".::r'h"lf:9 ' :l1lk

prsrAchlo cRErnF BRUI LE
too g pistachio Paste
Reserved vanilla

'l :'li:'ll:
lt
y!'l!li9

'::i'

l9
50:
T_L

LY!lffilg:::"7
f:*o9:li1"d.Tirk
t vanilla bean, split

5oo mL homogenized milk

120 g egg yolks (6 to Z)

crere

br0lee batter

go"g gr".ri"t"o.tgut

Trio of Crbmes Brfilees

Temper the egg mixture (so that it doesn't curdle) by vzhisk-

l,-nHIS rnlo

of desserts is the perfect way to finish to any meal'

quantity is bang on and each person gets a taste of a great variety of flavours. Serve the crdmes brirl6es with biscotti (page r8r) and tuiies (page I93). The brril6es will keep refrigerated in an airtight container for up to 4 days' Pistachio paste
is available at specialty food stores.

I fn"

ing in

a sma11

amount of the warm cream mixture. S1ow1y whisk

in the remaining cream mixture. Strain the mixture through

a fine-mesh sieve and discard any solids. Reserve half of this

strained batter in

bowl to make pistachio crdme brirl6e'

Pour remaining batter into twelve loo-mL ramekins, filling each one three-quarters ful1. Refrigerate for 4 to 6 hours.

$*GAa r*pFttIs: Preheat the oven to

rto'c. Line abaking sheet

pr$rAs#i$ e a:e{e sxur*s.; Place pistachio paste in
a stainless steel bowl set over a saucepan of simmering water. W'arm paste is smooth and workable, about J minutes. Combine

with parchment paPer.

Place sugars in a smal1 bowl and mix well. Spread sugar evenly across the baking sheet and cook, stirring occasionally,

until with
mL
-1

until dry, about 45 minutes' Remove from the oven and al1ow
to coo1. Transfer to a spice grinder and grind finely' W'ill keep
at room temperature in an airtight container for up to r month'

reserved vanilla crdme brirl6e batter. Pour into twelve

roo-

ramekins, filiing each one three-quarters full. Refrigerate for to 6 hours.

vANr!rA 6*gM* snut*e :

In

a medium bowl, whisk together

a

*!taecLAys E$psssss e*E;$e

Bt{LJi-,ar: Place chocolate

in

sugar and egg yolks. Set aside. Piace cream and milk in

stainless steel bowl. Pour espresso over chocolate and stir to

medium saucepan on medium heat. Add vanilla bean, lemon and orange zests) cinnamon, cloves, ginger and lemon grass
and bring just to the boiling point. Remove from the heat'

dissolve. Place cream and milk in a saucepan on medium heat

and heat just until simmering.

DESSERTS ',

'16

B:inq a pot of warer ro a simmer on high heat. Whisk

whisking well to combine. Pour into twelve

roo

-mL ramekins.

. -.:rer egg yolks and sugar in a medium stainless steel bowl. I.::r::: rhe egg mixrure (so that it doesn't curdle) by whisking
. .nall
amount of the warm cream mixture. S1owly whisk in Place the bowl over the pot

filling

each one three-quarters fu1l. Refrigerate for 4 ro 6 hours.

ie: As$!Milr-i:, Top each crdme brirl6e with r5 mL of the sugar topping. Using a propane or burane torch, gently caramelize
the sugar. (Or melt the sugar in the oven under the broiler fo:
z

: . :-maining cream mixture.

of

: :r:t::ing n,ater and cook until the

sauce coats the back of a

.*--. about ; minutes. Remove from the heat and pour a smal1 : :: -:rr oi the custard into the chocolate mixture, whisking : r.::rrh'to temper it. Slosrly pour in the remaining custard,

o seconds, being very careful not to burn it.)

1*

$i:e1.'r: Arrange one vanilla, one pistachio and one choc:-

late crdme brff16e on each plate. Serve immediately.

SERVES r 2

' pREpARArroN TrME: r hour

1- ,t,

to 6 hours to chili in refrigerator

succESrED wrNE: Moscato Passito di Pantelleria zoo4, Pellegrino, Italy

{ russrnrs '177

"rlrl. *

3..

r,:l!is;iJl*
'' 'r:::' 1-;;!

!.iJ

t*

i? :: *

t{oe0'-ATe sA[.]c

t:

ter

eRa.{n';

z7o g white chocolate, roughly chopped

l5

s s

irr

pirf::e

lo:l

t L whipping cream

1eo

'L

*r, nnlis .,lam

l!

1r11t1ut

ttolr

f-

n"'""S11 t"C TL

f.

tBo mL water t35 mL plaln yogurt

{}..t

5s

1::
1o

*1pr::vi'l
stablllzel
vltt<s

?lkins Plwder 54 e:9s Yolks (aboulsl

S ice c.1eam

;:*rN*T cAKr

l5o

1o 19s

t4o g chestnut pur6e, room temperature

6o g burter. soft

-'"

:h:1" "ssf s gi":ir"1:o':.91i

G to sl

rBo mL mixed berries (blueberr es,

raspberries, blackberries)

4 whole eggs

Warm Chestnut Cake with White Chocolate Sauce and Maple Syrup Ice Cream

-|I

Hrs s'A.RM DESSEnT is a great alternative to soft-centred

chocolate cakes. Chestnut pur6e is available sweetened or

$.,ir5'viil{

L,'l

F'r"r-roD:

Note: Sous-yide cooking shou/d on/y

be

used by professionals who lzave been formally trained

in the use of

-::rs*'eetened. For this recipe, use one sweetened with about ro

this met/tod. P/ease read the disc/aimer on page t5 before attempting sous-vide cooking.

:-:.ent

sugar. Health food stores and specialty food stores are

:,,d

sources for chestnut flour. Serve this cake with marrons

Whisk together all ingredients cold, place in a resealable

vacuum pack bag and remove the air with an air pump. Heat
a large pot of water on medium heat

:-.::s
"-,

(candied chestnuts). Leftover cakes

will keep refriger-

.,.: :r the ramekins for up to z days. Ice cream stablizers are

"i.able liom speciality stores and help emulsify the water and :.: r.. lhe custard.

to 85'c. (Check the tema

perature with a thermometer; if it becomes too hot, add

little

ice to the water.) Place the bag in the water and cook for about
r5

minutes. Remove the bag from the q.ater and allow it to cool

: :-

: : ::i

r,: Combine cream, milk, maple syrup and stabtlizer

on medium heat. Cook for about ro minutes, or

slightly before opening.

. .aucepan

'-:.- *rril simmering. Remove from the stove. : -: . r::-] r,: :'rFcr:'Whiskeggyolks and eggs inamedium

r!i\r$|i ,fF enr:rir,{: Strain ice cream mixture through a chinois and discard the solids. Refrigerate until chilled, then place

: ;r.
;:,...

Temper the egg mixture (so that

it doesn't curdle) by
S1owly

in an ice cream machine and process according to the

facturer's instructions. Freeze untii needed.
continued

manL.-

-',:.-rlng in a smal1 amount of the warm cream mixture.

in the remaining cream mixture.

overie:. ,

{ rrssunrs '179 }

:AU-*i:: Place chocolate in a stainless steel on medium bowl. Place cream and water in a medium saucepan over chocoiate' heat. Bring just to the boiling point, then pour Strain Stir until chocolate is dissolved, then whisk in yogurt' to cool' a chinois into a ciean borvl and al1ow
r;i!i"f

* *!li.l{-a:-iIr

egg yolks, eggs and sugar at

In the bowl of an electric mixer fitted with a rr'hi'-< high speed until tripled ir - - -

Fold the egg mixture into the chestnut burter' thtt' : dry ingredients. Half-fi1l the mufin tins' Refrigerare
Preheat the oven to
2o

through

o'c ' Bake cakes for 6'/z min-:'-'

ii[!;:',!ii I r:n{r'; Grease and lightly dust with flour twelve 8-cm aluminum individual muffin tins' bowl, mix chestnut pur6e and butter until well
In a large
combined. Set aside.

i* t*$i:t! ;li,

Carefully unmould each cake onto i:r:

be

serving plates. Place r 5 mL of the mixed berries

cake and drtzzlewith the white chocolate sauce'

'::=

In a sma1l bowl' stir together all-purpose and

chestnut

.;

1r 3, .:i

* r Serve

warm with

quenelle of maple sr rup -; ' :

Set aside' flours and baking powder until well combined'

beside each cake.

sERvES

Gate, Okanagan' B'C', Canada succESTED wIN !l : Late Harvest Optima zoo3, Quails'

r2 ' PREPARATIoN TIME: r hour *

hour to refrigerate ice cream base and cake batter

{ otssrnrs' r8o

Pinch of salt

boo g ait-purpose ilour 4oo g gralr ateo slgar

6 g baking soda

12b g wnore eggs (2 to 3)

so

'r 11'on.:] o lqr"l,

butter, soft

3o mL Pernod

s oat<i1s powder

ttz g unsalted

zo g anise seeds (or terne seeds)

2 eggs, beaten, for egg wash

Biscotti x'ith Anise and Pernod

T\ I >-:r'e these biscotti with a glass of vin santo (a Tuscan

::.:
r, ine). with crdme brrjl6e or simply with tea or coffee.

.rALrAN, /is means "twice" and cotti means "cooked."

des-

On a clean, unlloured work surface, ro11 dough into three

logs z y cm to j o cm long and z cm to J cm in diameter. tansfer the logs to a baking sheet and brush with egg wash. Bake for r -1

minutes, or until light golden and no longer soft when pressed

P:.::-ar the oven to r9o"c. In the bowl of an electric mixer with

gently. Remove from the oven and allow to cool completely.

Preheat the oven to r t o'c . Using a sharp knife, cut each 1og

' ::icile

attachment, combine flour, sugar, baking soda, bak-

:::=:,,.l'der. anise seeds (or fennel seeds) and sa1t. Add eggs, . :-, rcello and Pernod and mix to incorporate. Add butter and
:-. ,, '-.sr until dough comes together. (Do not overmix, or the

at a diagonal to make cookies 8 mm thick. Place on a baking

sheet and bake for r o minutes) or

until dry. Allow to cool.

Will

keep at room temperature in an airtight container for

*a.r

s,

ili become tough and dry.)

up to r week.

MAKES roo biscotti. pREpARATToN

rrlrn:

r hour

succESTED wrNE: Vin Santo r986, Carpineto, Tuscany, Italy

orssunrs .

r8r

FS,qeriE$ rl&5 GSR6ONA$LA EHCTSgEAK

9OO g Cream cheese,

p0n1

$vRlJ,1

t vanrlla bean, cut in hal{

Zest o{ t lemon Zest of 1 orange
One 3-cm Piece of ginger

7,b mL fennel seeds

z star anise Pods

One 3-cm Piece ot stick cinnamon z whole cloves

it:::*t"*f:'i]!i:
5oo g Gorgonzola Dolcelatte 768 g granulated sugar
395 mL whiPPing cream Boo g whole eggs (about rO) Zest of t lemon z Pinches of ground cinnamon

gFtcilil eRgltt

FRAicHE

z5o g crdme fraiche

t stalk lemon grass,

choPPed

lest

ot

orange lemon

'?

g i:i',.9

:',9ii

I L red wine r L simple syruP (Page zz6)

Zest of

Zest of t lemon
Pinch of ground cinnamon

r L red wtne

bl:y:::gii ?: s
z4 fresh figs, cleaned

l" *: T"li:::'

,fo tL uwgrnoY

*! '5: :h:iil
7oo mL honey

"'':!:tll':fl:: Pinch of ground nutmeg

Pinch of salt

ro mL vanilla extract

Gorgo nzoLa Cheesecake

with

Red Wine-poached Figs and Port Syrtrp

cheese course' half dessert! f-I-tHIS RICH cREArtoN is half or I tno recipe makes a lot of cheesecake: halve the recipe

ri',ae

*F* r.lcs: Place vanilla,

lemon and orange zestst glnger

for up to 3 months' freeze exftaportions in an airtight container

oven to r5o"c' Grease *sRG*Ne$tA eficE$ncaKx' Preheat the In the bowl of an and lightly flour twenty-four 6 -cm ramekins' cream together cream electric mixer vrith a paddle attachment' completely smooth' Add cheese, Gorgonzola and sugar until vanilia and mix until cream, eggs, lemon zest, cinnamon and of cheesecakes vri1l well combined. (Do not overbeat or tops the ramekins' Place the souffi6 and crack.) Pour the batter into pan' Pour water into the roasting pan

bring the and lemon grass on a ro-cm square ofcheesecloth' string to make a corners together and tie closed with kitchen
spice sachet.

In a small saucepan' bring wine' syrup' molasses medium heat' Cool brown sugar and spice sachet to a boil on cool completelr-' until reduced by halt about z 5 minutes' Let syrup in a mediun $IANDARn MrrHoD: Place figs and
for zo minutes' saucepan on medium heat and poach L'li:rl-lc*: Note: Sous't'ide cooking should -qou$-viDs

onl'

trained in the use r used by professionals who have been formally t5 before attemp read the disclaimer on this method. Please Page
ing sous-vide cooking'

ramekins into a roasting

way uP the sides of until the water leve1 is three-quarters of the from oven and cool the ramekins. Bake for 45 minutes' Remove refrigerate at least j hours' at room temPerature for r hour, then

the In a resealable vacuum pack plastic bag, place remove the air rr-it up to 160 mL of the red wine syrup, then
an air pumP.

{igs an

{ oussrnrs'r8z

Heat a large pot of water on medium heat to 85"c. (Check :.inperature with
.-.:
a

these ingredients create a very port-like flavour). Cook until

thermometer; if it becomes too hot, add

reduced by

hal! about 3o minutes. Remove

spice sachet and

:--- ice to the water.) Place the bag in the water and cook for

discard. Al1ow syrup to cool completely.

hour. Remove the bag from the water and a1low it to

ehtlr.before opening.

,p,i;.; tti:vli: itt,{ilr:

Place crdme fraiche ingredients in the

bowl of an electric mixer with a paddle attachment. Beat on

,
-.:-

., Place fennel

seeds, star anise, cinnamon, cloves,

medium speed until well mixed.

-. and lemon zests on a r o -cm square of che esecloth, bring .: ,' :rers together and tie closed with kitchen string to make

lri $iirvt: Gently

unmould cheesecakes. Place one cheesecake

.:

,= .aChet.

on each plate and top with a fig. Arrange a do1lop of crdme

fraiche beside the fig.Drizzle the poaching syrup over the fig
and the port syrup around each cheesecake.

- : small saucepan) bring red wine, burgundy, sherry, r:- and spice sachet to a boil on medium heat (together,
sERVES

i2'

pREpARArroN rrME: r% hours

4 hours to cool and chi1l cheesecakes

suGGESTED wrNE: Recioto di Soave

zoo4, Fabiano, Veneto, Italy

DESSERTs'r8l

:q .,Af

R*S$?ta*

FI

l.,i

u,{ pi} LE

5oo g granulated sugar $8&i:r1 zoo

r^rL

.29.o

mL lemon luice

t1o
r

unsalted

!1tter

water

zo mL

glnea.Rg.te

juic1.

5 leaves gelatin, bloomed in a little cold water

1a1) on

zso g sliced bla11h1d almonds z9o

plllanple core!,sk1n

to egg whites
ou

1f

homooeliled

r small varilla bean in 4 p eces

rt

jr1or"

lilk
Nr$l*tr f*rF0u$1 to egg yolks

75 mL water

3l: s gfu!'rut"d :'s1l

go s soroe]s]iblll':,

t6 raspberries, fresh or frozen, extra toi n1'll'!

lluL

" 9::t:
a

bltter almond
n11e

.Ili".l

,5 g .ruu; no*1t3t
-2J! 235 mL whipping cream
o sranutlteo

t!

!rons

almold eltract

sf.s]l

slee]s na]e dbryue loiti,: f1.]ivl llnsthwlle vailttl b3ans, s111] in !alf

z drops vanilla extract

to g icing sugar, for dusting

Lemon Chihoust \ /ith Roasted Pineapple ancl Almond Milk Sorbet

T\\o\ArroN I :'ne. This chiboust, a stirred

;::::es that produce
a

AND cREATIVITv are key in our daily roucustard made with cooked egg

extracts. Bring to

boil on medium heat, then turn off the heat

and allow to steep at room temperature for z hours.

light, airy, soufl6-like texture, is the latit warm, wrapped in pdte

sheets
d

Transfer to

blender and pur6e. Strain through a fine-mesh

.:: ;
:
-

a\- to make a mousse. Serve

strainer and discard the solids. Refrigerate until chi1led, then place in an ice cream machine and process according to the manufacturer's instructions. Freeze until needed.

:-;;:.; (often calledfeuilles de ltrick), ultrathin

ig1'r imported from France.

ofpastry

Sorbet stabilizers and the glucose are available from specialty

stores. The stabilizer is necessary only

ifyou

do not pian to

,he sorbet the same day you make it, to prevent crystalliza-

nircsr!:$ pti{s,r.i}pLr: Place sugar, butter and pineapple jurce in a medium saucepan on medium heat. Cook, stirring occasiona1ly, for 8 minutes, or until the mixture becomes caramel.

r. Leltover chiboust can be frozen in an airtight container for

:r;

months.

Allow to cool completely. Cut pineapple into quarters.

$rAi',r DAr{i] Mi:ri-.rc!,1:

Place pineapple in a roasting pan with

i .. :::ir In a iarge saucepan)

combine water) almonds, mi1k,

the caramel and vanilla and cook in a zoo"c oven for

minutes.

Ii

to 20

;-::ar. stabiiizer and bitter almond, pure almond and vanilla

continued over/eaf

oEssunrs

' r85

.}

."jCLjs-!,rDL

t!,r

Fii-lcil: Note; Sous-vide

cooking shou/d on/y be

use

2o"c on

candy thermometer. Gradually whip into

eg{;'':

used b.y professionals who have been

formally trained in the

of

and continue whipping until the mixture reaches rc':r: perature) about ro minutes' Gently fold this merinque warm custard.

this method. Please read the disc/aimer on Page t5 before attemPting sous-ilde cooking.

ir'':

In
a

each of four resealable vacuum pack bags, place onea

quarter ofthe pineapple,

heaping spoonful ofthe caramel and

piece of vanilla bean. Remove the air vrith an air pump'

Heat a large pot of water on medium heat to s5"c. (Check

the temperature with a thermometer; if it becomes too hot' add
a

Half-fill sixteen 6-cm silicone moulds with the cL': ' mixture, piace a raspberry in each mould, then co''--: another layer of the chiboust mixture. Freeze for 6 h':*: until chibousts are set. Remove chibousts from the mo';ri' 'Working quickly, 1ay a sheet of pAte ) brique (or trl':' c:
on a clean, dry work surface. (Keep the remaining
she

little ice to the water.) Place the bags in the water and cook for

;-'

about r hour. Remove the bags from the water and allow them to cool slightly before opening.

ered with parchment paper to prevent them from drr-i:r: Place a chiboust in the centre of the pastry sheet. Ga::-:

!ri,,rsr{ r!{ i,so*sr:

In a medium

stainless steel bowl, whisk

ro

-''' four corners of the pastry and bring them together ab chiboust to completely enclose the fil1ing' Tie the Pas::-'-

together egg yolks, cream powder and

o g sugar' Set aside'

age closed

with half a vanilla bean (if the bean is too

d:-'-

heavy-bottomed saucepan, bring cream and lemon juice to a boil on medium heat. Temper the egg mixture (so that it doesn't curdle) by whisking in a smail amount of the

In a small

pliable, dip it briefly in lukewarm water to soften it up. ' 3"'

warm cream mixture. Slowly whisk in the remaining cream mixture, then return it to the saucepan and cook' stirring constantly, for 5 to 6 minutes. Dissolve gelatin into warm custard'
Keep warm.

with the remaining chibousts. As each pastr\- is cir:: return to {reezer until ready to bake. Preheat the oven to 2oo'c. Just before serring. r-':
chibousts on
a

baking sheet and cook for 6 minutes.

In a medium bow1, beat egg whites until they form soft

peaks. Place glucose) water and the remaining ry 5 g of sugar in
a

$tisvs: Slice each pineapple quarter into four' Pla: bousts on individual plates. Dust with icing sugar. Plac' :

rs

of pineapple beside each chiboust, then garnish x'ith a s-t of almond milk sorbet and some fresh raspberries'

small saucepan on medium heat. Cook until the mixture reaches

sERVES

r6 ' pnnplnATIoN TIME: I hours * 6 hours to freeze chiboust

succESrED wINE: Moscato Passito di Pantelleria zoo3 Ben Ry6, Donnafugata, Sicily, ItalY

{ orssnnrs ' r86

zoo mL m neral water

8 g gelatin (4 leaves),
e tiQc0lA?* gx!-gr

'":
oo s

g.g:"!'r11:o

"g"l
ll",f

:o s :ln9:'su'
_zsf

bllomed in a t1]]te cola watl1

pA$18Y gRrA14

ltl

ufno::

m!

lsnlesso

n tew 0111s ot
:t*,&utgL,

32o g granulated sugar

8o g unsweetened

"1l.,l,.u

u*'i:]

75o mL simple syrut

!ryn: ?:9r
sg

I L homogenized milk
Zest of z lerrons
144 g egg yolks (about 8)

::.ou !o*d:l {o
BJoa/o cocoa dark

50o g mascarpone cheese.

if coll13lirueu'

.r1..:r

temgelaturl

z4 savoiardt biscuiis
(or t1ovli19els)

:.!o.o'11:t'o,slV

cnon11!

?:o g !l:l'v'l:i*
5zo mL whipping cream

z5o mL whipplng cream

roo g whole eggs (about z)

4o g unsweetened cocoa powder

Tiramisi
rI-IHIS IS nv
version, revised and updated, of the Veneto
pan and cook until thickened, about 8 minutes. Stir in Strain through
a

r-::

L"gion',

popular layered dessert. Be sure to use a smooth

chinois, discard the solids and allox'to c':':

Italian mascarpone cheese for best results.

eHecsr,'? *aL*sr

In

a medium saucePan) combine sugar,

a

1r**nrsu: In a large bowl, combine mascarpone and pa cream. Place whipping cream and icing sugar in the bovi ':'
electric mixer and whisk on high speed until whipped
peaks. Fold whipped cream into the mascarpone-Pastr\"':'

cocoa, dark chocolate, cream and mineral water. Bring to on medium heat, then immediately remove from the heat.

boil

-'

Strain sauce through a 6ne-mesh strainer and discard any solids. Measure r8o mL of the chocolate sauce. (The remain-

mixture. Spoon into a pastry bag and set aside.

In a bowl,
for 3o seconds.

combine espresso, simple syrup and c':

a

ing sauce will keep in an airtight container in the refrigerator for up to r week. Serve it over ice cream') Place gelatin in a
large bowl and pour chocolate sauce over top. Stir to dissolve.
Set aside and allow to cool.

liqueur. Add savoiardi (or iadyfingers) a few at

time and

t*
zest in a saucepan on

&s

$:

t':'3 !

s, Using the pastry bag, half-fi1ltwelve tulip-sh:

coffee glasses with the mascarpone-pastry cream mir'

r)r^sr*y
cr?e

,{r,!: Combine

milk and lemon

Break soaked savoiardi (or ladyfinger) biscuits into iour

each. Place two biscuits in each giass. Arrange r 1 mL late gel6e on top ofthe savoiardis (or ladyfingers).

:i

medium heat. Cook for 8 minutes, or just until simmering'

oic:

W'hisk egg yolks, eggs) sugar and flour in a medium bowl.

Temper the egg mixture (so that it doesn't curdle) by whisking

Fili

elas=,

the top with the mascarpone-Pastry cream mixture.

in

a sma1l amount of the warm

milk mixture. Slowly whisk in

the remaining milk mixture. Return the mixture to the sauce-

r*

srEV: Dust with cocoa and serve immediateh-.

{ rEssnnrs'r88

,, 'i
:

Itl.r r;t:,.tit:
,1,{:r:i,:'iilar:i:

il

sERvES r2 .pREpARATIoN TIME: r hour

sUGGESTED wrNE: Dindarello

zoo4, Maculan, Veneto, Italy

{ oEssEnrs' r89

;liyt;2).lK

45o g milk chocolate

couver]u1e, roughl.}1 chopped

t6Bo g whipping cream, whipped

to sott peaks (abour r.7 L)

cAa&u*t $au{a
r5o g granulated sugar

f*gi:0Ln?f

?[Ai1!?ie

eit,quS fait,:*fi t3o g granulated sugar

65 mL g ucose

3oo rnL homogenized milk

150 g egg yorxs (B or 9)

,r5 rr,".f,".1o,*u1t
1o1
mL-

whiynllo crlam
llluey_1

s sra.lullteo 1us11 ]50 45o g dark chocoJate

too mL citrus juice (orange,

1 T''l 3oo g citrus segments (orange, lemon, grapefruit or a mix)

so mL

11]fee

'ouu:1:l"l ::'shrl :ho!f "d

450 g white chocolate
couverture, roughly chopped

l:T"ir ni''"]l''t

ol

A few drops o.f van.illa extract

40 gTOo/o cocoa dark

chocolate, roughly chopped

Chocolate Terrine with Espresso Caramel Sauce

.--lr. ,

{\

LPD\rED VERSIoN of a timeless recipe from my time La Vecchia Lanterna in Turin. Couverture is a pro-

W'hisk egg yolks and sugar in a medium bowi. Temper the egg mixture (so that it doesn't curdle) by whisking in a small amount of the warm mi1k. Slow1y whisk in the remaining mi1k. Return the mixture to the saucepan and cook until thickened. to ro minutes. A1low to cool slightly.
Place dark chocolate in a smal1 saucepan on medium heat. Place white chocolate
Fina11y, place
E

:...--'ral-quality chocolate found in specialty candy-making ':--,:'. It has a higher percentage of cocoa butter than many : .-irqs. x'hich al1ows it to form a very thin she11 and makes it -:'--:-::eh glossy. If couverture chocolate is not available, use -.-.--,ai dark chocolate, milk chocolate and white chocolate.
:=:-". riris terrine with r.eo
rr ell

in a second saucepan on medium heat'

seasonal fresh

fruit or a white chocolate

::--:- .paqe r79). This recipe makes a lot of terrine; leftovers

"
-,-

milk chocolate in a sma1l saucepan on medium heat. Melt chocolates until they reach a maximum of 4o'c.
(Check with a candy thermometer.)

in the freezer for up to r month.

Divide custard evenly among the three saucepans of melted

:--

::,r-:

-:Rp:..r8: Line three 6-cm by '+o-cm terrine moulds

a few centimetres of wrap to over-

chocolate and mix well to combine. Allow to cool completelr-.

'.:::-:-:sric n'rap. allowing

Gently foid 6oo g of the whipped cream into the dark chocolate mixture. Divide the remaining vrhipped cream evenlr'
between the white and milk chocolate mixtures and fold genth

, .-.= .:des of moulds. Cover plastic wrap with a layer of parch-

::::,:::P-f.
P-a:e milk in a saucepan on medium heat and heat just

to combine. Set aside in

cool place (do not refrigerate).

continued over/eci

-:,.:, rinn-rering.

{ orssnn'rs'r9r

into each Spoon one-third of the dark chocolate mixture r hour' terrine mould. Freeze uncovered until set, about of the When dark chocolate layer is set) spoon one-third
mould' Freeze uncovwhite chocolate mixture into each terrine the milk chocolate ered until set, about r hour' Repeat with mixture. Freeze uncovered until ready to serve' In a medium sauce*1r'a*t; e *htP*re : Fil1 a large bowi with ice' juice on medium heat' pan, combine sugar) glucose and citrus cook until reduced by half' about ro min-

A!:lA*!F!-

*AUf

heat. Cook,

Place sugar in a medium saucePan on ITi.i'shaking the pan but not stirring' for 8 min:;"'
ii.:

until the mixture becomes

light caramel' Deglaze th- "'^ lightly until c3:.: pan with espresso. Stir in cream, and boil Remor-e sauc. 'dissolves. Add coffee liqueur and vanilla'
a

Set aside the heat and stir in chocolate until it melts' Before using, lightly blend to make frothy'

-'

r* sti.r,4!:'ri,

Bring to

boil and

lift terrine from the :.r:' par': -:' by grasping overhanging plastic wrap' Remore
Just before serving, slices z cm thic-i' paper and plastic wrap. Cut terrine into

utes) then pour over citrus segments'

of ice to cool' Set the bowl of citrus compote in the bowl

"ri;

s*i1!{i Place one slice of terrine on each piate' Garn:=::

--

sho: citrus compote. Pour caramel sauce into individual

and serve one Per Person'

'-''

SERVEST6'pnnpln,qTIoNTIME:3hours*freezingtime suGGESTEDwINE:Banyulszoo3,LaCavedeLAbb6Rous'Collioure'France

{ oessnnrs 't92

1o:

S Sfanulated sugar

oo mr olu131e

loo 11sal]e.a too g almond flour

ou]ter

Tuiles l\ougatines

f- r,ro\D FLouR rs made from almonds

toasted in a r35"c

Preheat the oven to

I9o'c. In

a small saucepan' bring sugar.

-{

o.'.n for

r5

to

z5

minutes and then finely ground in a spice

glucose and butter to a boil on medium heat. Remove from the

::::rder (roo g of whole almonds yields about roo g of almond :- ':: . -\imond flour is sometimes available at health food or ::,< :ood stores. Serve these tuiles with crdme brfi16e or as a ::=::
v"-ith coffee or ice cream.

heat and stir in almond flour until well combined. Al1ow the

mixture to cool in a medium bowl.

Drop spoonfuls of dough onto

a Siipat-lined baking sheet.

flattening each ball into a 3 -cm round. Bake for 8 to r o minutes. or until golden. (Ifdesired, shape tuiles by draping over
tle or rolling pin as soon as they come out of the oven.
'Wi1l
a

bot-

Allon'to

cool and harden.)

keep at room temperature in an airtight

container for up to 4 days.

MAKES 36 tuiles'PREPARATIoN rIME: z5 minutes

{ orssrnrs'r93 }

TAATe 7&?tl,

to Gala apples, peeled,

ee,t?Aue!- $.&,ue

:::"d i,.9 l!l''u:lf:o

,* e tt5ai, t L whipping cream t
L homogen z"o .n
f

go g granulated sugar
50
I

Juice of t lemon

3oo g granulated sugar

29.

.9.:.i'u11"d ?ltt": batsllic yi1e91r mL

19ed

,,

rf

trir"ri."
'.rY:lt':n"?

!:'1'I

36.: s
u'nir11
'.

s:ilir1,"o::n1l
?if.

s1'L 1"' o:1ns: .1:".:t'

Zest of I lemon

to mL water

o.l'n

po1.:p"l

1:19i'!: "L'"1'f i "*'":1 :1 g'::no :li'."T:'.

go mL whipping cream s3

:.'lp:d

rz rounds puff pastrY,

each 6 cm in diameter

'L

'"f[ 'fi,f

t9) 170 g :s9 l:rt<1 !ao3L1l z5o g whole eggs (about 5)

t5 g sultana raisins
5o mL maple sYruP

:5 g ln'1r1:d.9'tt"'
Pinch of salt

rz5 g clarified butter

Okanagan Apple Tarte Tatin with Caramel Sauce and Vanilla lce Cream

T I

HopE rHE

rArIN

sisters don't mind my revision and adap-

tutio.r of their classic nineteenth-century dessert' This is an upside-down pie traditionally made by covering the bottom of a shallow baking dish vrith sugar and butter, a layer of
apples and then a pastry crust.

raplc rAYiN: Place apples in a bowl and toss with lemon lui' Set aside. Place sugar in a saucepan on medium heat and cou' to a dark caramel, about 8 minutes, or r8o'c on a candv ri''
mometer. Add apples and rum to stoP the caramelizing proce

timoline

is available in spe-

Cover and cook for 4 minutes, checking occasionallr- to

'

cialty food stores. rcF c*Aln: Combine cream) milk, sugar and seeds scraped from the vanilla bean in a saucepan on medium heat' Cook for
about r o minutes, or iust until simmering. Remove from heat' 'Whisk egg yolks and eggs in a medium bowl. Temper the

if the

apples are cooked' (The steam and caramel x'i11 poa'

the apples.) Using a slotted spoon, remove cooked apples : baking tray. To the remaining caramel, add orange and lemon zests'
tanas and maple syrup and reduce by half' about 6 minuie='

s S

egg mixture (so that it doesn't curdle) by vrhisking in a sma1l

in unsalted butter until well combined, then add balsamic "' egar, vanilla and cinnamon. Mix we1l.
Place r 5 mL of caramel into each
6

amount of the warm cream mixture. Siowly whisk in the remaining cream mixture. Allow to coo1, then strain through
a chinois and discard the solids. Refrigerate

-cm nonstick tart rno:

Top with a r2-mm layer of aPPles.

until chiiled, then

the

On a clean work surface, lay out puff pastry rounds

brush both sides with clarified butter. Place
a

place

in an ice cream machine and process according to

round of puf

manufacturer's instructions. Freeze until needed.

try over the

apple in each tart mould. Refrigerate for r hou:'

DESSERTs'

t9+

.-:- rhe oven to 22a'c. Place the tart moulds in a roastrcld n'ater to come halfway up the sides of the tart
3-.,,e tbr

r.r r:r:r:.rrr Run a knife around the inside of

each mould to

loosen the tarts. Place a plate over each mould and carefulh

z; minutes, or until pastry is golden brown.

Place sugar, trimoline and water in a saucepan

invert the two to unmould the tart. Garnish with a heapine

spoonful of caramel sauce and a dol1op of vanilla ice cream on
top of the tart. Serve immediately.

,
:'.:::

l.Leat.

Cook until the mixture becomes a medium

. ,..l,iur rc minutes or r8o'c on a candy thermometer.

.:;:r

3nd rnaple syrup, then finish with butter and sa1t.

SERVES r 2

' pREpARAIIoN rIME: r hour * r hour to refrigerate filled tart moulds

'

suGGESTED wINE: Acini Nobili zoo3 Maculan' Veneto, Italy

{ orssnnrs '

I9

Jl

V&'\i I Li-A MASA0t:} r,!5

eSFrFg &xAe,a*0*!i5 5oo g almond flour

et{ 0e{} L,qTF el&ef.R

0s}lb

5oo g almond flour

il"g: '9t)
' Is 9.i""111:d
sYslr lz5 mL water
36o g egg whites (about rz)

{1"0i
I 19 9ii'.:1"1:d l?

19e)

5oo g almond flour {ga9i

losl

sugar

I 19 n:l"'il:o :i9i:
B5 g unsweetened

'l'1i::9

":f

'"":

van lla bean,

a6o s eg9 w.nites lanou]12.). t vanilla bean,

:o':u.f :*d:f
rz5 mL water 40o g egg whites (about r3)
2 g crearn of

AUfTER E'?gAM

kg butter, soft
9

'p1'1."'.!::'uf.:d
1

:pl''
1

u.f d

::'1p:!

""

l"l'n :.'siit

l'11:9

g cream of tartar

g cream of tartar

tatar

A few drops of vanilla extrac:

\Lanilla, Coffee and Chocolate Macaroons with Cooked Sugar

-r -rsING cooKED sucAR

ier, more intensely flavoured macaroon' Serve these cookies an afternoon snack with coffee or petits fours'

LJ 'r"-.rt

to make macaroons is one of the techniques from Europe' It makes a lighter, flakas

mixture until well combined. Drop by teaspoonfuls onto ? parchment-lined baking sheet (or Silpat)' Bake for ro minutes
ecFFee MAeARosF{s: Preheat the oven

to

rit'c'

Line a ba';

vaNiLta 6,14*a*scN5: Preheat the oven to

Iit"c'

Line a bak-

ing sheet with parchment paPer (or a Silpat)' In a spice grinder finely grind almond flour and half the sugar' Place the frouI
sugar mixture in a large bowl.

ing sheet with parchment Paper (or a Silpat)' In a spice grinder' fine1y grind almond flour and half the sugar' Place the floursugar mixture in a large bowl.

In a sma1l bow1, mix together

espresso and half the e=t

whites. Pour into the flour-sugar mixture and stir to forrn

paste. Add seeds scraped from vanilla bean'

bowl, mix together water and half the egg whites' Pour into the flour-sugar mixture and stir to form a paste' Add In
a smal1 seeds scraped

Place the remaining sugar in a smail saucepan on mediur

from vanilla bean'

"c. heat. Cook untii sugar reaches r r 8

Place the remaining sugar in a smail saucepan on medium "c heat. Cook until sugar reaches r r 8 ' Remove from heat'

In

an electric mixer, beat the remaining egg whites an

cream of tartar until they form stiffpeaks' Gradually pour i

In an electric mixer, beat the remaining egg whites and cream of tartar until they form stiff peaks' Gradually pour
in the hot cooked sugar,
sugar
sti11

the cooked sugar, still beating, until well mixed' (The sugz will cook the meringue') Fold the meringue into the flor

beating, until weil mixed' (The

mixture until well combined. Drop by teaspoonfuls onro

parchment-lined baking sheet (or Silpat)' Bake for r o minutes

will cook the meringue.) Fold the meringue into the flour

onssunrs

' ,56 \

a:a

:;.:i:i r .i.tj.: a)i: .:t::t:: : :- ).:!:.i.t: :: :;t:: :i.:::-:,.

t"

:::: ,).;: :..:: :::11:j

.2), a,tij.
?s:)::::::

: -...'::: i!r:it1a:f

ttc:

Preheat the oven

, -..,iinq

with parchment -:.:::i:r. finelv grind almond flour and half the sugar. Sift the
sheet

to r6o'c. Line paper (or a Silpat). In a spice

and pipe macaroons onto a parchment-lined baking sheet (or

Silpat). A11ow to rest at room temperature until macaroons

form
a

crust, about

r;

minutes. Bake for 8 minutes.

,.:->ugar mixture and the cocoa together into a large bow1.

,:

a sma1l

bowl, mix together warer and half the egg whites.

*tii'i'.,! i:rit..r: In a smal1 bowl, combine butter, icing sugar

and vanilla extract until smooth.

-.: -rto rhe flour-sugar mixture and stir to form a paste.

? :ce the remaining sugar in

a sma1l saucepan on medium

::,.

Cook until sugar reaches r r8"c.

:'? &st;1.,rn:.t: Spread y mL of butter cream on the bottom oi

a macaroon. Press together

.r ar electric mixer, beat the remaining egg whites and - ., ,-, oirartar until they form stiffpeaks. Gradually pour in . - : -.-red sugar, sti1l beating, until well mixed. (The sugar - : .rr tlie meringue.) Fold the meringue into the flour mix. --rtil n'el1 combined. Spoon the batter into a pastry bag

with another macaroon to form

sandwich. Repeat with the remaining macaroons.

i*

si:ptJr: Serve two of three macaroons of each varietv per

person.

Will keep in an airtight container at room temperature

for up to ; days.
MAKES roo macaroons.pREpARATION TIME: r% hours

succESrED wrNE: Muscat de Beaumes

de Venise

zoo3, Jaboulet, Rh6ne, France

{ orssrnrs 'rg7

::
fl::

*2; l-.-- " .- "r *. s'1"*l -.J: . ;llf,' - " l*t''

->n

*l' ,*' ,-,-.'l; "ll* ..tt-,;* - .'f..l-:.

-s 1\*-.

..,

:-

..::,.,,

i :1: 1'I

lo: s l""l"d

i:.9

*b"9::'1"':,p:
1,,.9

gt

:o.9 9i".1'rlt"!':.91'

e:
'/oo mL

l::

p::r"d

:"i:.d

"!:d

T:':n i::'ppl:

!,,,'.i&M 0 l,;

c*0

Kt

r$

r kg all-purpose flour

T:y'l:i

!o s.!:lr"d: lo1ld

ano
3.10e9

0!j"1

f:i,:

,so
3:.9

g:".1

"1"0

.rS11

grapeTrutl lutce

5o g peeled, cored and cubed

Golden Delicious apples

1"

'11"r".y, ."
FRUi? SAi-An

!:'1'"T:l .':.9 ?"k'ig l"id:i

Pinch of salt Dash of whipping cream
3x11a '-1is1' "i "" ", ro g icing sugar, for dusting

g'"'f

too

g fresh strawberries,

*"lhldr

n:.'1"!

3oo mL rnapte syrup

.too

*t'"ron.1r,."

l::

l':'h

lio ::l lf o'Y:!:ii'::

hill

oao mf

5o g lresh raspbe.ries

nrit Salad s/ith Crapefruit Cranite

and Cinnamon Cookies

-1- -

DESSERT

rs the perfect way to finish a meal in the

Tr

sugar, cinnamon, baking powder and salt. Add cream and half

:-.rnffre r especially bur also in any season.

has an intense sea-

the olive oil and mix on low speed. Slowly add enough of the

i:-"-,'ur and is very low in calories. Be sure to use fresh, ;,::a. truit for best results.

remaining olive oil to form a dough. (The dough should be

moist, but not mushy.)

f : : ", -:: In a medium bowi, combine sugar) water and fruit

Using a teaspoonl form cookies 3.7\ cm in diameter and about r.2t cm thick. Place on a baking sheet and bake for
r

'::i;=.. Stir
e-,.-:-"'

q'e11

until sugar dissolves. Pour into

freezes, about

a hotel pan (or

r minutes, or until
as

cookies begin to brown around the edges.

-":g. :,rasting pan)

and place in the freezer. Stir with a fork

Let cool on the baking sheet on a cooling rack. (The cookies

vrill darken
they cool.) Dust with icing sugar when coo1.

; ro 6 hours until granit6

In
a

rz hours.

:; - - s:-:Dr
:o:::..

largebowl, combine maple syrup and lemon

i::::=. -rdd melon, pineapple, pears, apples, strawberries, blueand raspberries and refrigerate for z hours to marinate.

ro A$si:M&rE' In individual tall (Burgundy-type) wineglasses. spoon 3o mL of marinated fruit salad. Top with 4; mL of
shaved granit6.

coo,(ies: Preheat the oven to 19o"c. In the bowl ':: .:- .,ectric mixer with a paddle attachment, combine flour,
SERVES

- \..,:,':\

rs $*v; Serve one wineglass

cinnamon cookies on the side.

of fruit per personr with rs'o

r2 ' PREPARATIoN TIME: r hour

z hours to marinate salad and rz hours tofreeze granit6

succESrED wrNE: Moscato dAsti zoo5 Nivole, Chiarlo, Piedmont, lta1y

DESSERTs

'rgg j

TANT

g!"{

TLL5 rTAt",rl,, t!,laxt5tue

t.6 kg all-purpose flour

-':

?ukins

!oY!"'
sloar
3

l-{M0N ei,jglt!* 55o g granulated sugar

36o g granulated sugar t5 mL

P nch of salt

rt:,?RY c0MF*fF

t:o g'"i:'ile! 9

.ron

luice

5oo g raspberry pu16e

zbo g ursalted butter

3o mL water r8o g egg whites (5 to 6)

Pincn of

z7st o! + re13.ns

/b mL o.galtc

lemon lutce

t kg unsalted butter,
lola,.cub1!
zBB g egg yolks, beaten (about r6)

5oo g who e eggs (abo.rt ro)

limoncl,lo ]lq:."it Zest of z organic lemons

.r.ur

of

turt".

5: s s:i:lliteo.1nli p:'ti" 5g

l"yl:l:!

Juice of t lemon

zo mL

Pinch of salt Orop of orange blossom water

5oo g raspberr es,

fresh or frozen

Organic l-,emon Tart with ltalian Meringue and Raspherry Compote

rFHIS rARr rs a classic favourite. Raspberry pur6e is availI able frozen, or make your own by weighing raspberries and
mixing in r o per cent of that weight in granulated sugar.

aluminum foil) and bake for another r o to

minutes, or unti-

golden. Remove from the oven and set aside.

iARr sHtr-s, In the bowl of an electric mixer with a paddle

attachment, combine flour, baking powder, salt, sugar and
lemon zest. Add butter, combining untii the mixture is crumbly.

us?,{*o: In a stainless steel bowl, combine sugar. bu:ter, lemon juice, eggs, limoncello and lemon zest. Set or-er a
!-EM*iii
e

of simmering water and cook, stirring constanth. until thickened, about 2, to 30 minutes.
saucepan

Pour in egg yolks and mix until dough forms

erate for r hour.

a ba1l,

then refrig-

Fill a roasting

pan with ice. Strain rhe mixrure through

a chinois into a clean bowl. Set the bowl on ice and

ro11

allon'the

On a clean, dry, lightly floured work surface,

dough

mixture to cool. Place

a piece

of plastic wrap on the surface o.

mm thick. Line twelve 6-cm rarr pans with dough. Prick the
a

the custard and refrigerare until needed.

dough all over with

fork and refrigerate until cool, riaLiAN ir{rR!N*ue: Place sugar, lemon juice and water in
smal1 saucepan on medium heat.
a

Preheat the oven to r8o"c. Cut twelve 6-cm circles from parchment paper (or aluminum foil). Cover the dough in each

Cook until the mixture reaches

tart pan with one of these circles. Fil1 vrith dried beans (or raw
rice) and bake for

rt

to 2o minutes. Reduce the oven tempera-

rro"c on a candy thermometer, about 8 minutes. Immediatehplace egg whites, cream oftarrar and salt in the bowl ofan electric mixer with
a

ture to r jo"c. Remove beans (or rice) and parchment paper (or

whisk attachmenr and whip on high speed.

.[ ntssunrs'zoo ]

.1$-.f*r '.
!il$,:*:;.tr'r
... 1

.,-r:K*.:.'r:,,

1:-lit:;:):..,

.. :rrinue cooking the sugar-lemon mixture until it reaches

,1 a candy

thermometer. Immediately remove from heat.

, . mirer running)
::
--r
1

Place raspberries in a medium bowl. pour compore over the berries and fold rogerher gently. (Try to avoid crushing the berries.) Allow to cool.

pour the sugar-1emon mixture into with

: ::es in a slow) thin stream. Continue whipping until the

is cool to the touch, about r o minutes. Finish needed.

-. : -..om x'ater. Cover and refrigerate until

i-,i ir::.:irr.r.,:: Gently unmould tarts. Using a spoon. fill tart shells with lemon custard. Top with a do11op of meringue . Usine
a

'

',

propane or butane torch, gently caramelize the meringue. (Or

Place raspberry pur6e in a sma1l saucepan

he

.-.: : r a boil on medium

at. Add sugar and pectin and

lightly brown the meringue in rhe oven under the broiler for to zo seconds, being very careful not to burn it.)
:.,) ::l:: r i. i Place one tart on each plate. Serve berry compote
a

r:

.- --rril thickened, about 4 minutes. Remove from the i .::: il lemon juice.

1:,

bowl on the side so thar guests can help themselves.

hours to chi1l and rest pastry dough

SERVES SUGGESTED

r2'

pREpARATTON TrME : r hour

r%

wINE: Sauvignon Blanc zoo4 Late Harvest ,Errazuriz, Casablanca Valley, Chile

I lrssEnrs . zor

z5 mL watel

srl..ilfR*:]8S
12b mL homogenized milk

N1$$15 easAi-tEL
s8. S e9S

;mall) 3Bo mL whrPPing cream,

yhites

(about z

E:F,:* sAUt*
6
1ran9e1

150

:'9u!

e:

s esg.llolks (1b3ut s)

wninle!

11sol,

f"il'

zo mL glucose

!o

mr oroalic o13v
f

t5nLorangeliq;eur
38 g choPPed dark chocolate

oo3 s

95 g granulated sugar

9,u1,r11:o 3oo mL water

:,n3'

3o mL water
1OO

g CaSSIS puree

Organic Honey Semifreddo s/ith Orange Sauce and Cassis Caramel

TN ITALIAN, semifreddo means "half cold" and refers I d.rr.r, that is chilled or partially frozen'The flavours of the

to any

diately pour the sugar-honey mixture into egg whites in : 'thin stream. Continue whipping until the mixing bor-l is : '
ro rhe rouch, about ro minutes.

past (yogurt and honey) are highlighted in this ultimate parfait' or make Cassis pur6e is available frozen as black currant pur6e,

of your own by vreighing black currants, mixing in r o per cent that weight in granuiated sugar and pur6eing the mixture' s{:i,.{rra**a*: Place milk in a saucepan on medium heat and
heat just

Fold the meringue mixture into the custard) then t':'-: whipped cream and orange liqueur followed by dark ci'
late. Spoon the mixture into a 6-cm by 4o-cm silicone i-::mould or twelve 6-cm-diameter silicone moulds and tieer' atleast rz hours.

until simmering.
egg yolks and 78 mL of the honey in a medium bowl'

.W'hisk

*aAa*n
a

$:1ue

*r Fiil

large bowl with ice water' Usinq a '

Temper the egg mixture (so that

ing in a sma1l

it doesn't curdle) by whiskamount of the warm milk' Slowly whisk in the

B:table peeler, peel zest from oranges' Reserve the oranges'

remaining mi1k. Return the mixture to the saucepan and cook until thickened, about r o minutes. Allovr to cool slightly'

::: pot of salted water (r5 mL salt to r L water) to a boil c:: heat. Add orange zest and blanch for 3 minutes' Using a s-::

in Place sugar, the remainin g z mL of honey and water

spoon) transfer the zest to the ice water' Repeat the bla:c:and refreshing three more times, using fresh salted tr a:e:
each blanching.

small saucepan on medium heat. Cook without stirring until the mixture reaches rro'c on a candy thermometer, about 8 minutes. Immediately place egg whites in the bowl of an elec-

Remove pith and cut oranges in quarters' Place saucepan

ir : '::

tric mixer and whisk on high sPeed'

Continue cooking the sugar-honey mixture until it reaches 'W'ith the mixer running, immer 2o'c on a candy thermometer.

with orange zest) sugar and 3oo mL $'ate:' C : on iow heat until thickened, about z5 minutes' A1loo'. :slightly, then transfer to a blender or food processor ani :until smooth. Al1ow to cool completely'

{ orssanrs 'zoz

\ .

\, -,.

il. \

*.\t\,b

')\ ., \ \" \, \ \\ -\
-

"

'
l\

.t'.,

\'\,:---J*r
t\\-

'
l:

t.-a* '*{f-

:.ti4.

,, : Place sugar, glucose and water in a medium

i i: {!i'i

!i

ir':

Just before serving, unmould semifreddi.

Iiusi:,

,.-::;:-, on medium heat. Cook, shaking the pot without .,-:. ir rc minutes, or until the mixture becomes a light -, ::. . Deglaze the saucepan with cassis pur6e.

terrine moulds. cut into z-cm slices.

ir !i::r.!f

: Place one slice (or one individual) semifreddo

each p1ate. Garnish

with orange

sauce. Pour caramel sauce

,-

individual shot glasses and serve one per person.

sERvES

r2 ' pR!rpARATroN TrME: r hour * rz hours to freeze semifreddi Hill Family Estate, vgl, Okanagan, B.C.) Canada

sLGGESTED wINE: Riesling 2ool+ sLC, Mission

I lEssEnrs 2a3

1J

2oG Yegetable Stock

GarlicCream zz9
Nasty Tomato Sauce Red Wine Sauce zt9
z z8

zo6

Onion or Mushroom Nage

Fish Stock

zo7 WildWhite

zo7 Wild Fish Fumet

zoB
BouillabaisseBroth

MapleSyrup Caramel ztg

Home-made Barbecue Sauce
z

tg

BASICS
z
z

Lobster or Prawn Jus

Romesco Sauce zzo

zt

Organtc Chicken Stock Lamb or Duck Stock

z

Rouilie zz o
Confit Duck Legs zzz Confit Artichokes zz3

2tz Brown Beet

Vea1,

zz

Herb Butter

Porcini Mushroom Butter

z

ConfitGarlic zz3
Confit Onions zz3 Confit Tomatoes 224
Chickpea Pv6.e zz4 Eggplant Pur6.e zz4
Braised Leek or Fennel z z 5
Pasta Fatta in Casa (Home-made Pasta

z3 Trulfle
z

Butter

z3

Lobster Oil

z z
t

z3 Vanilla Oil

Lemon-Shallot-Honey Vinaigrerte

zz5

Prosciutto Vinaigrette

zt5

Truffi.eVinaigrette

Dough) zz5

zzG PonzuMayonnaise

Bean Ragout z-26

Aurora Sauce
SoySabayon

Petits-gris Escargots
Simple Syrup zzG

zz

zt6
z

tJ

Citrus Sabayon

I '^.

)-

VEGETABLE S.TOCK
rHe *Asi$ of great cooking is starting with fresh home-made
stocks, made daily using fresh ingredients and foilowing the same meticulous steps. Every day,

oN.lON OR MUSHROOxi NACE

r r-*vs to use fresh green onions. This rich yet sweet vege;ab-,

stock was created as a way to use up ieftover green onion r'-;,

make my brodi di base,

with religious patience' or base stocks' Having consistency

You can also use this recipe to make a tasty mushroom stc;, by using mushrooms instead of green onion tops.
3o mL extra-virgin olive oil

in the base stocks ensures consistency of flavour and texture

every time a dish is prepared. This is the base stock for all our vegetable soups and all the vegetable-based pastas and risotti.

t onion, chopped
z ribs celery, chopped

t onion, chopped t leek, chopped

2 carrots, chopped

t leek, chopped
7z bulb fennel, chopped

boo g green onion tops (or mushrooms) t5 mL fresh sage leaves, chopped
2 bay leaves

% bulb fennel, chopped z ribs celery, chopped

t red bell pepper, chopped

t5 mL fresh thyme
3 to 4 sprigs basil 5 to 6 sprigs ltalian ParsleY

z sprigs ltalian parsley

6 chives

t5 mL white peppercorns
30 g coarse salt (about zz.5 mL)

t5 mL black peppercorns z bay leaves

45 g salt (about 35 mL)

z L vegetable stock (at left)

Heat olive oi1 in a large stockpot on high heat. Add on:::

celery, leek and fennel and cook for ro minutes, or mushrooms) and cook for vegetables are lightly coloured. Stir in green onion top=

until::

5oo g Roma tomatoes, peeled (about to tomatoes) r kg white button mushrooms (or any other mushroom)
2,5 L cold water

ro minutes, or until transluct:

Add sage, bay leaves, parsley, chives, white peppercorns.

and vegetable stock. Simmer for 4o minutes, skimming
stock regularly to remove any fat and impurities.

:.

Place all ingredients in a large stockpot and bring to a boil on

::

high heat. Reduce the heat to a simmer and cook fot tYzhours,

skimming the stock regularly to remove any fat and impurities. (The stock should look thick and rich and slightly dark
because of the mushrooms).

Fill a large stainless

steel bowl

with ice- Strain sr:';

through a chinois into a clean bowl. Discard any solids.

stock over the bowl of ice to cool quickly.

S'

Fill

a large stainless steel bowl

with ice. Line

a fine-mesh

Will keep refrigerated in an airtight container for up :week, or ftozenfor 3 months.

MAKES

strainer with cheesecloth. Strain stock through the strainer

into a clean bowl, without pressing, to obtain a clear stock. Discard any solids. Set stock over the bowl of ice to cool
quickly. W'ill keep refrigerated in an airtight container for up
to r week, or frozen for 3 months.
MAKES z

r.t L ' PREPARATIoN rIME:

r% hours

L'pnnplnATloN tlun:

z hours

I eesrcs'zo6

WILD WHITE FISH STOCK

-:
oBrAiN the best results, it is very important that you use
a "fishy"

WILD FISH FUMTT

a FUurr is a more intense and flavourful version of a basic
white stock and is used for more assertive fish preparations. Be
sure to use wild fish.

:rh'white fish bones from wild fish. Farmed fish bones will
::lpart
sme1l and more fat

than is usual in

fish broth.
these

I :ecommend wild sea bass, cod or monkfish bones. If

t:ls lrsh bones very quickly under
:elps to eliminate the fishy smell.
5 wild black sea bass or striped sea bass, heads and bones only, rinsed and brief ly torched

3:e not available, use bones from red or white snapper. 'Wava propane or butane torch

3o mL ol ve oil

t large onion, coarsely chopped t leek, chopped

z ribs celery, chopped
1/z

head garllc, unpeeled

7r bulb fennel, chopped 6 black sea bass or striped sea bass, heads
and bones only, rinsed and briefly torched

r '
: . -:
' '

arge onion, coarsely chopped eek, chopped

z 'ibs celery, copped

head garlic, unpeeled bulb fennel, chopped

z5o mL dry white wine t5 mL fennel seeds r5 mL white peppercorns

z sprigs thyme
z fresh bay leaves

'nL fennel seeds

rL

white peppercorns

scrigs thyme

t5 mL coarse salt
2.5 L cold water

''esh

bay leaves

.rL coarse salt 2ao mL dry white wine

Heat olive oil in a large stockpot on high heat. Add onion, 1eek. celery, garlic and fennel and cook for ro minutes, or until vegetables are translucent but not browned. Add fish heads and bones and cook for

-3!coldwater
P-=;t all ingredients in a large stockpot and bring to a boil
-.::-.. :uicklv on high heat. Reduce the heat to a simmer and

ro to r5 minures. Stir in white wine

and

allow it to evaporate) about 5 minutes. Add fennel seeds, peppercorns) thyme, bay leaves, salt and water, reduce the heat ro

:, r:or 4c to 4t minutes, skimming the stock regularly to ::1 .,. anv fat and impurities. (Do not cook the stock any
--

medium and simmer for 4o to 4 y minutes, skimming the stock regularly to remove any fat and impurities.

:,a=: rr it n.ill be too intense).

r11

a large stainless steel bowl

with ice. Line

a fine-mesh

Fill

a large stainless steel bowl

with ice. Line

a fine-mesh

:::.:',e: x-ith cheesecloth. Strain stock through the strainer

strainer with cheesecloth. Strain stock rhrough the straine:

r:-: " ;lean bow1, without pressing,

.:::.-. Drrcard
--.-;-'1--

to obtain a clear white

into a clean bow1, without pressing, to obtain a clear s'hir;

stock. Discard any solids. Set stock over the bowl of ice r,:
cool quickly.

any solids. Set stock over the bowl of ice to

:,i ;eep refrigerated in an airtight conrainer for

to

Will keep refrigerated in an airtight container for

days, or frozenfor

i.r ..

to

: ::ozen ior

months.

months.

r.t,r,i-:s: L'pnnp-{nATloN rtun: r hour

MAKES z L ' pneplnATroN

rrlrn:

r% hours

na.srcs

' zo7

BOUILLABAISSB BROTH (cIoPPINO',S BROTH)

Tr'{r$

$rocl{ is an important base for any successful fish stew

Heat olive oil in a large stockpot on medium heat. -\dr

or fish soup. z5 mL extra-virgin olive oil

lic, onion, leek, fennel, red

bel1 pepper,

carrots and ceier

cook for ro minutes, or until vegetables are

lighth colt

Add fish heads and bones and lobster heads and cook I
minutes, or until lightly coloured. Deglaze the pot rr-i*r-::
and white wine, allowing it to evaporate, about

t clove garlic, peeled

t onion, coarsely chopped

t leek, chopped
7r fennel bulb, chopped

I minu:e:

in tomatoes, thyme, bay leaves, fennel

seeds, coriande:

'':

star anise, saffron, peppercorns, paprika, salt and

Increase the heat to high and bring to boi1. Reduce

red bell peppe', chopped

nsl i lhe:t

z carrots, chopped z ribs celery, chopped 4 striped sea bass heads and bones, washed
and brief ly torched

a simmer and cook for 45 minutes, skimming the sioc< 1arly to remove any fat and impurities.

Fill a large stainless steel bowl with ice. Blend stock hand blender or pass through a food mill. Strain stock
a chinois into a clean bow1. Discard any solids. Set sl,xli the bowl of ice to cool quickly.
'W'i11

i::

z lobster heads, cut in half and sac removed

5o mL brandy

z5o mL dry white wine 5oo g fresh Roma tomatoes, peeled (about lo tomatoes)
z small sprigs thyme

keep refrigerated in an airtight container ior

days, or frozenfor 3 months. MAKES 2.5

L'

eREeARATIoN rIME: r% hours

z bay leaves r5 mL fennel seeds t5 mL coriander seeds

z star anise pods
Small pinch of saffron (preferably ltalian, Spanish or lranian)

t5 mL white peppercorns zo g paprika (about 5o mL) zo mL coarse salt

3 L wild f'sh f r,met @age zo7)

I rlsrcs zo8

LOBSTER OR PRAWN JUS

Tr-r!$

ORGANIC CHICKBN STOCK

in particular this chicken one. are dii;:': from the classic Preparations because I do not recoTrrl-:
rriy wi.i,rE stocks,

i:rs is a vital ingredient in my lobster bisque' Use fresh

lobster shel1s or heads and shells offresh spot prav/ns'

boiling the bones and then adding the vegetables' I boil thing in the pot at once.
B organic

''':

5oo g fresh lobster heads, sac removed (or 5oo g fresh prawn shells and heads) zoo g butter
8o g brown sugar (about BS mL)

chicken carcasses and necks, fat trimmec

3 white onions, peeled and quartered 3 carrots, peeled and coarsely chopped

t5 mL coarse sea salt

z sprigs fresh thYme z fresh baY leaves

3 ribs celerY, choPPed

z leeks, choPPed

to mL

brandY

t head garlic, unPeeled but

3o mL white PePPercorns 4 sprigs fresh ihYme
B

halved

r5o mL dry white wine

z L wild fish fumet (Page zo7)
Pinch of cayenne PePPer

fresh bay leaves

Zest and juice of 2 Iemons Preheat the oven to z6o'c. Place lobster heads (or prawn shells roast and heads) and butter in a large flat-bottomed pan and

to L cold water too mL coarse salt

for zo minutes' (Be careful that the prawns do not overcook, the as they will caramelize very quickly') Place the pan on
bay stove on high heat. Stir in brown sugar, salt, thyme and leaves and cook for ro minutes. Add brandy and white wine
and and allow to evaPorate' about 5 minutes' Stir in fish fumet

under r::::: Quickly rinse chicken carcasses and necks water to remove any blood. Place stock ingredients in a -''
stockpot on high heat. Bring to a boil, then reduce to : ' rrli:-mer and cook until reduced by about one-quarter' 4i

to r hour, skimming the stock reguiarly to remo\-e ::r;and impurities. For a more intense flavour, cook an adir-:3

lemon zest and simmer for 45 minutes, skimming the stock regulariy to remove any fat and impurities' Add cayenne pepper and lemon juice and stir until well combined'

o minutes.

Fill a large stainless

steel bowl

with ice' Line

a nne-::-'

a large stainless steel bowl with ice' Strain stock through a chinois into a clean bowl' Discard any solids' Set

Fill

strainer vzith cheesecloth. Strain stock through the =r::i into a clean bowl, without pressing, to obtain a clear - i
stock. Discard any solids. Set stock over the borll oi
cool quickly.

l::

stock over the bowl of ice to cool quickly' 'Wil1 keep refrigerated in an airtight container fot J to 4 days, or frozen for MAKES
3,

'Wi1l

keep refrigerated in an airtight container

i-:

months.

4 days, or frozen for 3 months. MAKES 8

I.t L'PREPARATIoN TIME: r%hours

L'pnnp,qnATIoN rII'ts: r%hours

{ n.tsrcs'zro

] RO\ITN BEEF, VEAL,

L
:

\\IB OR DUCK STOCK

-'i

::

s and regular customers know how much I dislike

thickened sauces.

5 stalks ltaltan parsley

=-.- :.".ir

I never use any kind offlour in

5o g salt (about Bo mL)

-:.', :,:--:.s. and

rarely use butter to thicken them. Instead

z L vegetable stock (page zo6) z L organic chicken stock (page zro)

6 L cold water

... .-. .--.uces are thickened naturally by reduction. It is more : ,..-. .:d time consuming to make them this way, but the end
r

. . -.

. " re much healthier and reflect today's lifestyle.

lake a gteat beef, veal, lamb or duck stock requires . -. rrk and extra patience) but the end result is very .::-rg and satisfying. For best results, the bones have ro
: -.
.:na11;

Preheat the oven to 2oo'c. Place the beef (or veal, lamb or duck) bones in a roasting pan and roast until they are golden

brown and all the fat around them has melted, 4o to 6o minutes. Drain the excess fat, then add onions, carrots, leeks and

they should be rich in bone marrow, preferably

More mara

-' ::.- neck, the shanks or the tail of the animal.

celery and roast until vegetables are brown, about 3 o minute

s.

'.ans more cartilage, hence more minerals and

quicker

Stir in cubed beef (or veal, lamb or duck), mushrooms, romatoes, bay leaves, thyme, rosemary) sage, parsley and salt and roast for 3o minutes more. (The whole process z hours, depending on the hear ofthe oven).

-",..:.-:rq. which means the stock becomes more flavour:-. :-, -e quickly. Also important is the amount of vegetables

will take up to
stock-

- :-. le stock: the more the better, especially when it comes . -:: ::s. A little lean meat roasted and added to the stock
--

::

tansfer the contents of the roasting pan ro a large

:. =.,.. t: :iCher,

pot. Add vegetable srock and simmer on medium heat until it is all absorbed, about r hour. Pour in chicken stock and simmer until it is all absorbed. Finally, add cold water and simmer

rake duck stock, substitute duck bones and

meat

: : .. =:,eeibones
::. -:>.

and meat; reduce the fina1 simmering by

for 4 to 6 hours (duck stock: 2 ro 4 hours)) skimming the stock regularly to remove any fat and impurities, or until stock is
concentrated but not greasy.

Fill

a large stainless steel bowl

with ice. Line

a fine-mesh

strainer with cheesecloth. Strain stock through a coarse chi-

nois and discard any solids. Strain stock again through the
strainer into a clean bowl, to obtain a clear brown stock. Discard any solids. Set srock over the bowl ofice to cool quickly.

Will keep refrigerated in an airtighr conrainer for up to l

to 4 days, or frozen for 3 months.
MAKES 4

L . ennelnATroN
6%

TrME: up to 8% hours

(duck stock: up to

hours)

{ nasrcs'zrr

HERB BUTTER
&$* ?hts butter to escargots or wine-based sauces'
5oo g unsalted butter, room temperature
Bo g mixed fines herbes (chives, parsley, basil, chervil)' chopped (about 3oo mL) Pinch of salt Pinch of sugar

PORCINI MUSHROOM BUTTER

rz.5 mL extra-virgin olive oil z shallots, choPPed
z cloves garlic, choPPed

r5 mL chopped fines herbes (rosemary, thyme sa3Bo g porcini mushroom stems, finely cubed

5oo g unsalted butter, room temperature

Juice of 1 lemon 3o mL brandy
Splash o{ whrLe wine vinegar

t shallot,

choPPed choPPed

t clove garlic,

Splash of whire wine v'negaT 5 mL choPPed caPers

zo g sun-dried tomatoes, finely chopped

Pinch of salt Pinch of sugar

Zest of 1 lemon 3o mL Chartreuse

t5 mL anise liqueur

Heat olive oil in a frying pan on high heat' Add shall : :' ' fines herbes and mushrooms and saut6 for z

'

minu:':

S:

Line a baking tray with parchment paper' Place all ingrediuntil ents in a iarge bowl and combine with a hand blender
well mixed. Spoon herb butter into
a a tip), Pastry bag (without

with salt and pepper and transfer to a baking shet- :

completely.

it then pipe into a log 3 o cm long and z cm in diameter' Wrap well in parchment paper. Refrigerate untii hard, then cut off
slices as required.
'W.i11

Line a baking sheet with parchment paper' h ::= of an electric mixer with a whisk or paddle attachr:'::: brandy' q-hilt ;:: mushrooms with butter, lemon
iuice,
egar, sun-dried tomatoes, salt and sugar' Spoon

keep refrigerated

in

an airtight container or well

wrapped in parchment paper for uP to 2 weeks' MAKES 6to g'PREPARATION TIME: zo minutes

in: : ; bag (without a tip) and pipe butter into logs 3 r cn - : 'Wrap well in parchment paper' R-':' z cm in diameter.
until hard, then cut offslices
'Wi1l
as

required'

keep refrigerated

in an airtight contai:e: ':

wrapped in parchment paper for up to 2 weeks' MAKES 7oo g' PREPARATIoN TIME: zo minu:t=

{ ersrcs 'ztz

TTLFFLE BUTTER
- :-:-e', room temperature r : a3< iruffle, finely chopped
-^

VAl\ILLA OIL
z5o mL grapeseed oil t vanilla pod, split and scraped
Place grapeseed oil in a sma1l saucepan on medium heat. H--=:

''sat
tray with parchment paper. Place all ingredi-

::ring
:-.

until the oil reaches 6o"c, then remove from the heat. \cc
vanilla and al1ow to infuse at room temperature for z hours.

.rlall bowl and combine with a hand blender until :-r..d. Spoon tru1fle butter into a pastry bag (without
-

Line a fine-mesh strainer with cheesecloth. Strain

through the strainer into
.W'i11 a c1ean,

cr-

,:l

pipe into a 1og z cm in diameter. W'rap it well in

dry bottle. Cap tightly.

r

:'..1r paper. Refrigerate until hard, then cut off slices as

keep refrigerated in the capped bottle for up to

month. ,reep refrigerated

in an airtight container or well

MAKES z5o mL

' pREpARATIoN TIIVIE: 5 minutes *

-:

rn parchment paper for up to z weeks.

z hours to infuse oi1

'.:. t)o g'PREPARATION Tl\| E: lO minUteS

LEMON-SHALT-OT-HONEY

I]BSTER OIL
---:
veoll
celery and carrots)

VINAIGRETTE
*ir:!r,r;

:e

its versatility and because it is extremely well bal-

- - ,'opped mixed vegetables (onron, - - rcster (or scampi) shells

anced, this vinaigrette has been on the menu since day one . h
is complex in taste, yet very easy to make.

--

.,alnut oil

r5o nrL ''esl^ eron

a smali

1u ce

L oi the olive oil in

frying pan on medium

go mL honey
5o mL white wine vinegar Bo mL Dijon mustard 5o g chopped shallots
Bo mL extra-vrrgin olive oil

=:d reqetables and lobster (or scampi) shel1s and cook :-- :r.re1ized. about r hour. Add walnut oi1 and the
rJ r l o mL olive
oi1 and aliow to mature at room tem-

.::atleastrzhours.

-.,

rr.ie-mesh strainer

with cheesecloth. Strain

oi1

Pinch of sali

::-= srrainer into a c1ean, dry bottle. Cap tightly.

...:

refrigerated in the capped bottle for up to I

In

a mixing bow1, combine lemon juice, honey, n'hite r.'r

r.

vinegar, Dijon mustard and sha1lots. W'hisk in olive oil g::c'..ally until well emulsified. Season with salt and pepper.

r-:: r:: mL ' PREPARATIoN TIME: 3o minutes *

-.::
:,,r

Will keep refrigerated in an airtight container or a glas'

for up to r week.
MAKES 5oo

intuse oi1

'.:

mL' eREeARATIoN TIME: ro minutes

e,rsrcs

2rl

.l

PRO
rv:\Gr
r-r

SCIUTTO VINAIGRETTE
E many

TRUFF].8 VINAIGRETTE
I

things my mom taught me is one ruie that

r'irs vrNArfierrr is very

easy

to make but tastes fantastic.

rrr- to enforce every day: in cooking, never waste anything. In

Fresh second-grade black trufies or preserved trufles can tte

mr kirchen. we oia ham

tasr"--

use a lot of prosciutto; often we reach the end

substituted when fresh premium truflles are not available.

and wonder what to use the outside piece for! Besides

a

being a good lower-fat alternative to pancetta and making

too g fresh black truffles, cubed

5o rrL aged balsamic vinegar z5 mL sherry vinegar

amatriciana or carbonara sauce, the end piece is exceilent

is a great accompaniment to octopus,

i:l:his r-inaigrette, which

and swimming scallops. It also goes extremely well with "guid a:?emqus (white or green).

rz5 mL soy sauce

z5 g truffle butter (page zr3)
Pinch each of salt and black pepper

-:o

g cubed prosciutto, rind removed, fat left on

too g clarified butter, warm

Place all ingredients in a stainless steel bowl. Set over a pot

-.3 mL salt

::
-:
3

nL aged balsamic v'regar

"nL sherry vrnegar

of simmering water and whisk together until well emulsified.

Remove from heat.
.W'i11

mL extra-virgin olive oil

-3 g chopped ltalian parsley (about 55 mL) -5 g chopped chives (about bb mL)

keep refrigerated in an airtight container for up to z

weeks. W'arm to liquefy and whisk well before using. MAKES 45o mL

' IREeARATIoN TIME: ro minutes

ln a hear-v-bottomed frying pan, cook prosciutto on low heat, unnl the fat becomes crispy and has almost totally dissolved.
Remor-e from the heat and drain the excess fat.

Transfer prosciutto to

medium bowl and add salt and ba1-

samic and sherry vinegars. Mix we1l, then slowly add olive oil

ard q-hisk until well emulsified. Stir in parsley and chives.

\t-ill keep refrigerated in an airtight container or a glass jar

t,l: up to
r
1-

days.

\r\KES zoo mL.pREpARATION TIME: zo minutes

{ rlsrcs 2rt l

PoNzu MAYONNAI:E
po.iau vrNsGAR, also known as citrus vinegar, is a Japanese
sauce made

SOY SABAYON
too mL dry white wine
roo mL arorralic white
wir^e

with lemon juice or rice vinegar, soy

sauce,

mirin

(or sake), seaweed and dried bonito flakes that have matured
at room temperature for

5o ml- white wine vinegar

3 shallots, sliced

r week. It is available from

Japanese

food stores.
5o mL ponzu vinegar
1oo g mayonnaise (about 7b mL)

z5 g fresh thyme (about 9b mL)

2 bay leaves

t sprig tarragon
8 black peppercorns Zest and juice of
1

t clove garlic, blanched and chopped

4 g ginger, blanched and chopped (about r5 mL) Splash of soy sauce

lemon

Zest and juice of I lime zo g fresh ginger, peeled and chopped

Pinch of salt

Juice of t lemon

Combine ail ingredients in

blender until smooth.

r5o mL whipping cream

5o mL soy sauce 50 mL mirin

Will keep refrigerated in an airtight container or a glass jar

for up to Lweek.
MAKES r6o mL

'

PREPARATION TIME: 5 minutes

Pinch of cayenne pepper

8o g clarified butter Place white wines, white wine vinegar, shal1ots. tL'"-::=

AURORA SAUCE
3o g tomato ketchup

leaves, tarragon) black peppercorns, lemon and 1:::=

and ginger in a saucepan on high heat. Season s'ith sa-:"

ro g lobsterjus (page zro)

Juice of t lemon
Dash of Worcestershire sauce Dash of Tabasco sauce

until reduced by three-quarters, about z5 minutes. 'While the gastrique is reducing, place whipping c--:
a saucepan

on low heat. Reduce by half, about ,

: rnil::

Pour cream reduction into reduced gastrique. bine. Strain through

a

fine-mesh

Sti::strainer and discari .:-l

t5 mL grated f resh horseradish

Dash of brandy

Stir soy sauce and mirin into the cream sauce. rhe::
fer to a blender and add cayenne pepper and lemon a::d juices. W.ith the motor running, slowly add clarii-ei

40 g mayonnaise (about go mL)

Combine all ingredients in a food processor and process until well mixed.
'W'i11

until the sauce has the consistency of a hollandaise sa::=

immediately.

keep refrigerated in an airtight container or a glass iar

Alternatively, cool and refrigerate.

simmering water before using.
'W'i11

-W'arm

ove: a :

for3to4days.
MAKES roo

mL' PREPARATIoN TIME: 5 minutes

keep refrigerated in an airtight container or a

i-:

for up to z weeks.
MAKES 4oo

mL'

PREPARATION

{ rlsrcs zt6 j

CITRUS SABAYON
-

- : ::lrt:1!ils
:.i

alternative to holiandaise sauce is much

keeps better; because we omit the
sauce is

Place white wines, white wine vinegar, sha1lots, lemon thr me

.-=

and more versatile because ofthe absence ofegg yolks

bay leaves, tarragon, lemon grass, ginger and lemon and

zests in a saucepan on high heat. Season

lin.

:r r c\tra butter. It is also

with

sa1t.

Cook unr:l

:-:->. harmful bacteria are less likely to grow if the :-::,,perly stored. My litt1e secret to help bind the
..

sauce

better

reduced by three-quarters.2o to z5 minute:. 'Whi1e the gastrique is reducing, place whipping cream :r
a saucepan

ldd

a sma1l

amount of white chocolate.

on low heat. Reduce by half, about

z.

y minute s.

Pour cream reduction into reduced gastrique and sti:

to combine. Bring to a boil, then strain through a fine-mesl:
strainer and discard the solids.

tansfer the sauce to a blender. Add lemon and

lirne

juices, white chocolate and cayenne pepper and mix on hi"]: speed. With the motor running, slowly add clarified butter

until

sauce is thick and emulsified. like hollandaise sauce. Use

immediately.

Alternatively, cool and refrigerate. W'arm over a por oi

simmering water before using.

Will keep refrigerated in an airtight container or a glass jar

for up to z weeks.
MAKES 4oo

mL ' IREIARATToN TIME: 3o minutes

e-tsrcs'zr7

GARLIC CREAM
1o cloves garlic, peeled and germ removed

NASTY TOMATO SAUCE

r;-ir N&r{s for this
sauce came about when

I askei

:-.,

z5o mL homogenized milk

young kitchen staffto try a taste ofit and he erclai::=c is nasty!"-which, these days, actually means
a

t sprig rosemary Bring a pot of salted water to

"G:-.:

boil on high heat. Add garlic

name has stuck and is novr used daily to differentia:e:i: made

and cook for ro to r5 seconds. Using a slotted spoon) remove

with fresh tomatoes and few other ingredier:=- ::

garlic and hold under cold running water. Blanch and refresh

other tomato sauces.

the garlic twice more to eliminate some of its strong smell,

using fresh salted water for each blanching.

t kg

Roma tomatoes (about r8 tomatoes)

ro g fresh sage (about 37,b mL) to g fresh basli (about 37.5 mL)

tansfer garlic to a small

saucepan, add milk and rosemary

zo

and cook on medium-low heat until reduced by haif, about

t whole red chili pepper

5 whole cloves garlic, peeled and crushed

minutes. Season with salt and pepper. Remove the rosemary and discard. Transfer the sauce to a blender and pur6e until smooth. Strain through a chinois and discard the solids. Use
cool or warm.

2o g coarse sea salt (about r5 mL) Place all ingredients in a large saucepan on

hish::.::.

Alternatively, cool and refrigerate. To warm, heat over

pot of simmering water before using.

with a lid, bring to

a

boil and allow to simmer r,-:

minutes. Pass through a food mil1 or a fine-mesh

W'ili keep refrigerated in an airtight container or a glass jar

for up to
5 days.

.::.:: discard the solids. tansfer to a bowl and retilso:::

'Wil1

coo1.

MAKES rz5 mL '

pREpARATToN TrME: z5 minutes

keep refrigerated in an airtight container

": :

for up to r week.
MAKES 6oo

mL'

PREPARATTON TIt"rE:

l\ n:a*:r

{ a,tsrcs'zr8

RED WiNB SAUCE .

this very versatile sauce regularly in my resraurant,

MAPLE SYRUP CARAMEL

roo mL Canadian maple syrup Jo rnL sherry vinegar
7o mL
36o7o

'ri\ ing it at the last minute vzith olive oi1 (very rarely but_ ..rd chopped parsley (when served with chicken or orher
-- neats) or savoury herbs (when served with beef or lamb). ^, lre -L_ the sauce --'-^ interesting, 8o g ofwarm carrot pur6e can .:isked in just before serving.

whipping cream

4 g fleur de sel (about z.S mL)

Cook maple syrup

in a smal1, heavy-bottomed pot or

- a:ed red wine ,: rL port wine

-^a
ots, sliced

medium heat until caramelized and recluced almost by hait Add vinegar and allow ro reduce a little more. Add cream anci
salt. Cook, stirring, until well combined, then remove from heat. Strain through a fine-mesh strainer into a small bon4.

::'C rOSemary ::' g Sage

,: - g thyme
:
a

Will keep refrigerated in an airtight container for up ro

r week.
MAKES

ABour

r3 5

cperco rns

mL . eREeARATIoN TrME: r i minures

- 3rown beef or veal stock (page zl), warmed --- olive oil or to taste --- :f opped ltalian parsley (or savoury herbs
:,-

HOME MADE BAR,BECUB SAUCE

?

as rosemary, sage, thyme)

i; $.*, il r e is great with duck or any other barbecued meat.

goo mL soy sauce 5oo g honey (about 375 mL)
r5 mL sliced ginger Zest of r lemon Zest of r iime
Pinch of salt

:'r'r'-l6119mgd saucepan, combine red wine, port, shal_ . j.inar\r. sage, thyme and peppercorns on high heat.

,: ro a glaze, about 4; minutes. Stir in beef (or veal) ri reduce by ha1f, about 3 o minutes.
. a 1ar-ee stainless steel bowl with ice. Line a fine_mesh . :, ith cheesecloth. Strain stock through the strainer

:.=:: bon'l and discard ::- -,r cool quickly.

.- :

any solids. Set stock over the

Fill a large stainiess steel bowl with ice. place soy sauce, honer,.
ginger, lemon and lime zests and salt in a small saucepan on high heat. Bring to a boil, then remove from the heat and place
the saucepan in the bowl of ice to cool it quickly.

=:,:: serr-ing, stir in olive oil and parsley ,,: r risk until well emulsified.

(or savoury

r: r.
r:.r

.. .,.ep reirigerated in an airtight container for up to : -:,,ze n tor 3 months.

Will keep refrigerated in an airtight conrainer or a glass jar

for up to r month.
MAKES

j :: S:: mL . pREpARATION TIME: r% hours

9oo mL.pREpARATroN TIME: ro minutes

a,rsrcs

zr9

1l

ROMESCO SAUCE !tl"iril

opened my restaurant,

RoulLLE
Cioppino's Medi?,?!rtrsrJAr-'-y :t-rls cor,::]rt{xFr? was made by hanc

I named it

ri

terranean Gri1l because my recipes reflect a wide variety of

mortar and pestle. If you have rhe time, it's still the bes:
because you

foods and cooking techniques from all over the Mediterranean. My roots are ltalian, and it's important to keep the roots

will not lose any of the natural oils. \ou c:::

obtain

great fina1 product even with modern equipmrr:-

strong, but cooking is more interesting and more fun when we

exchange ideas and influences

with other cultures. Romesco

Pinch of saffron
1b mL nol

is a classic sauce from Catalonia, Spain, that is a wonderful accompaniment for seared scallops) boiled meats or steamed fish. Like good Italian cuisine, which should be simple to prepare and eat, this sauce is easy to make and ful1 of flavour.
2 cloves garlic, peeled and germ removed

waler

4 cloves garlic, germ removed

4 mL coarse salt z red bell peppers, roasted, peeled and seeds ren

o,::

I red chili pepper, seeds removed t russet potato, boiled and peeled t egg yolk
1oo mL extra-virgin olive oil

tz almonds, skin removed

4 mL coarse grey salt z slices day-old bread, crusts rernoved and discarded,
soaked with 3o mL sherry vinegar

Combine saffron and hot water in a small bowl and ali-steep for

z red bell peppers, roasted, skin and seeds removed

t minutes.

t red chili pepper! seeds removed

8o mL grapeseed oil zo mL roasted almond oil (available in specialty food shops) z Roma tomatoes, skins and seeds removed, in small cubes t5 g chopped ltalian parsley (about bb mL)
r5 g chopped chives (about 55 mL)

In a food processor) coarsely chop garlic n-irh sal:not overblend, or all the oil will be released from the g=:

Add bell peppers, chili pepper, porato and egg volk ari 'With vrell. the motor running, s1ow1y add olir.e oii ::: a
tinuous stream until the sauce is thick and well emulsi::ed-

in saffron tea) then refrigerate immediately.

Will keep refrigerated in an airtight conrainer or a g,as

for up to r week.
MAKES

In a food processor) mince garlic, almonds and salt to a fine paste. Add soaked bread, bell peppers and chili pepper and
blend to
a

zoo mL ' PREpARATIoN TIME: ro minure.

pur6e.
a

'With

the motor running, add grapeseed and

almond oils in

slow, continuous stream until well emulsified.

Transfer the red pepper mixture to a medium bowl and

fold in tomatoes, parsley and chives.
'W'i11

keep refrigerated in an airtight conrainer or a glass iar

for up to r week.
MAKES 3oo

mL ' PREPARATION TrME: z5 minutes

resrcs'zzo

CONFIT TOMATOBS
t6 Roma tomatoes, cored, seeded and cut in quarters

BGGPLANT PUREE
rr-,!s puetiE is also known as eggplant caviarbecause
seeds

r--;':

too mL extra-virgin ollve

3 sprigs fresh thyme
7.5 mL salt

oil

in the eggplant resemble sturgeon eggs.

4 Japanese eggplants

z cloves garlic, cut in quarters

7.5 mL coarse salt

to I5o"c. Place tomatoes, olive oi1, thyme and salt in a roasting pan. Cook for r hour, or until tomatoes are soft and look dry. Will keep refrigerated in an airtight conPreheat the oven

z sprigs thyme, chopped 3b mL extra-vlrgin olive oil

tainer for up to I month.

MAKES r6 tomatoes

zo mL butter

'

PREPARATIoN

rrlte: r hour

5 mL finely diced celery 5 mL finely diced carrots 5 mL finely diced red bell PePPers

CH.ICKPEA PUREE
7oo g chickpeas, cooked
7o mL onion nage (page zo6) z mL salt Juice of 5 lernons Place chickpeas, onion nage and salt in a saucepan on medium

Juice of I lemon
Splash of soy sauce 5 mL mayonnaise

4 basil leaves, thinly sliced

Preheat the oven to 2oo'c.

'W'ith

a sharp knit-e-

sc':.

plants r cm to 2 cm deep al6-cmintervals. Place garli; i--

ofthe incisions.
Cut four squares of aluminum foil, each
2

heat and cook until warmed through. Stir in lemon juice' tansfer to a blender and pur6e until smooth' Will keep refrigerated in an airtight container or a glass jar for up to r week' MAKES

s1p

i"'- :

Lay an eggplant on each sheet of foi1, sprinkle x'ith o:'-: thyme and drizzle with olive oil. Tightly wrap ea<:--: foil, place in a roastingpan and roast for 20 to until eggplants are soft.

rzo mL ' PREPARATIoN TIME: ro minutes

li nl:-:t

: saucepan on medium heat. Add celery' carrot and bell :':

While the eggplants are cooking, heat butter i:r
and saut6 for z minutes. Set aside.

Remove eggplants from the foil and peel them. D:, the skins. Transfer the flesh to a bowl and mash

x:-L

Add lemon juice, soy sauce) mayonnaise, sauteed veg::

and basil leaves and mix until well combined. 'Wil1 keep refrigerated in an airtight container or a ::-=

for up to r week.
MAKES roo mL

' PREPARATIoN TII"IE: ii mil:::.=

a-Lsrcs

224 j

BRAISED I,EEK OR FENNEL

:t'rL extra-virgin olive oil .- o on on, chopped (about zo mL) -: g celery, chopped (about zo mL) .: g eek, chopped (about zo mL) -:: g who e fresh leek, white part only, washed -: -L whlte
_, ^lL
wine v neqar

PASTA FATTA IN CASA (HOME-MADE PASTA DOUGH)

rri?r i$ the recipe for home-made pasta dough that I hai. used ever since I worked at La Vecchia Lanterna. I use th:.
recipe for all stuffed pasra, srracci ("rags") and maltaglial:
(triangular pasta used for soups).
(or fresh

'ennel, cut in half and tough outer skin removed)

5oo g all-purpose flour

b wnore eggs

dry white wine

z egg yolks
Pinch of salt
7,5 mL extra-vrrgin olive orl

' .:.

g of thyme

-'-esh bay ieaves : ^-i fennel seeds

On a clean, dry work surface, mound the flour. Make

the centre. zo6)

n.ell ia

. - _ cor arde' seeds -,: rL onton nage (page

In

bowl, beat eggs, egg yo1ks, salt and olive oil. Pour the

.-:- ..r

the oven to z6ooc.

egg mixture into the wel1. Using a fork or your hands. slos h

, , a heavy-bottomed por, hear the olive oil on medium

incorporate flour into the egg mixture. Incorporate the flour

closest to the egg mixture first, then gradualiy work the egg

., . -rdd chopped onion, celery and leek and swear for 3 min-.... .rcid the whole leek (or fennel), then add the vinegar and
=

mixture in the centre out to the flour

at the edges of the mound.

"rd cook, uncovered, for 2 to 3 minutes. Add thyme, bay

tennel and coriander seeds, and onion nage. Cover the place in the oven for about ro minutes. Remove from
add salt and pepper to taste.

so as not to have egg running all over the work surface.

\Iir
the

:,-.::.
:

until all ingredients are well incorporated, then knead

":i

= ...r. then

dough very well in a clockwise rotarion {or 4 to 5 minutes. or until dough is smooth. Form the dough into a ball, cor er ii

l',fa-es:ic g'pREpARATroN TrME: zo minutes

with plastic wrap and refrigerate for at least r hour. MAKES 8oo g . pREpARATTON TrME: ro minutes
r hour to refrigerate

rsrcs

',(

BEAN RAGOUT
5oo g borlotti or cannellini beans (or chickpeas),
soaked overnight jn cold water with 5 mL baking soda added, then drained

PETITS GRIS ESCARGOTS

ns a variation, try this with red wine instead -,: .,-,:,:
fine flavour and deep red colour on the escargor:.

5 L CO|O Water
7r onion, peeled

t5 mL extra-virgin olive oil

4o g mirepoix vegetables (onron, carrot, ce 48 petits-gris escargots
e

-,, - :- .

t rib celery
r carrot, peeied 45 mL extra-virgin olive oil
2 cloves garlic, crushed

z5o mL dry white wine

Pinch po.c;ni powde'

roo mL onion nage (page zoO)

z cloves gariic, germ removed, chopped Zest of
1

t bouquet garni

(a sprig each of rosemary, sage and thyme,

tied together with kitchen string)

lemon
g), bloomed ln a litt e

zo g iomato pasie (about t5 mL) zo mL coarse sea salt

Place beans (or chickpeas) in a large srockpot and add 2.5

t leaf gelatin (about z

.. . ; . :n:-

4o g cold herb butter (page zrz), cubed

L of

Heat olive oil in a heavy-bottomed pot

olei

j,_:
:--:

the cold water. Bring to a boil on high heat, then reduce the
heat to medium and simmer for ro minutes. Drain beans (or chickpeas) in a colander and rinse them well (this step allows any excess gas to be eliminated).

heat. Add the mirepoix vegetables and ss'ea.

:,: .
.-,=,:-.

Add escargots, wine and porcini powder. Coor

evaporated. Add onion nage and cook until Stir in garlic, lemon zest, gelatin leaf, and herb

rei'-.-.: :

br::-,

Return beans (or chickpeas) to rhe stockpot and cover them with the remainin g 2 .t L of cold water. Add onion, celery and carrot and bring to a boil on high heat, then reduce

with salt and pepper ro raste.

Wiil keep refrigerated in an airtight contair.: -: :.

MAKES 4 DOZEN . PREPARATTON Ti\fI:

:; ::::_::

t minutes. In a small saucepan) heat olive oil, garlic and bouquet garni on medium heat for 5 minutes, or until garlic is lightly
4

the heat to medium and simmer for about

SIl\{PLE SYRUP
r L water

coloured. Remove and discard garlic and bouquet garni. To

the infused oil, add tomato paste and simmer for about
minutes.
'W'hen

,1

bBo mL granulated sugar beans (or chickpeas) are cooked but stil1 quite firm,

Fill

large stainless steel bowl with ice. Place ..-,'a:-:

saucepan on medium heat. Bring to a

. :

stir in salt and the tomato paste mixture. (Do not add salt or
tomato paste too soon or the skin of the beans for up to r week.
MAKES
r

in a small

b,,:,.

will

become

immediately and set over the bowl of ice to cool c*::.-,W'il1 keep refrigerated in an airtight container

quite tough.) Will keep refrigerated in an airtight conrainer

,: .

,-,

for up to r week. MAKES

r.6 kg . pREIARATToN TrME: r% hours *

r.t L . pREpARATToN TrvE: .:.: mir_;-.

z hours to soak beans

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