4 Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes. 5 To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature. Serves 6 INGREDIENT IN ROAST CHICKEN & WINE-GLAZED CARRROTS GOOD NATURED CRISP CHARDONNAY BC VQA $14.99 423702

loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body. 5 Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack. 6 To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper. 7 To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots. Serves 6 WINE-GLAZED CARROTS 1 tsp (5 ml) cumin seeds ¾ cup (180 ml) white wine, divided 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) maple syrup or liquid clover honey ¼ tsp (1 ml) red pepper chili flakes (optional) kosher salt and freshly ground black pepper, to taste 1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm) 2 tbsp (30 ml) chopped flat-leaf parsley 1 Preheat oven to 400 F (200 C). 2 In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan. 3 In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.

Celebrate the BC Wine Harvest from page 10

ROAST CHICKEN WITH WINE, WALNUT & GOAT’S CHEESE STUFFING 4 slices white bread, cut into ½-in (1.25 cm) cubes ¾ cup (180 ml) walnut halves 8 oz (225 g) goat’s cheese, crumbled 2 tbsp (30 ml) liquid clover honey 2 tsp (10 ml) fresh rosemary, chopped 2 tsp (10 ml) fresh thyme, chopped 2 cloves garlic, minced 2 tbsp (30 ml) olive oil 2½ cups (625 ml) white wine, divided kosher salt and freshly ground black pepper, to taste 1 × 3 lbs (1.4 kg) whole chicken 1 tbsp (15 ml) unsalted butter, melted 1 tbsp (15 ml) cold unsalted butter, cut into small pieces 3 tbsp (45 ml) all-purpose flour 1 cup (250 ml) no-salt-added chicken stock Wine-Glazed Carrots, to serve, recipe follows (optional) 1 Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan. 2 To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside. 3 In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside. 4 Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing

RED WINE RAVIOLI WITH RICOTTA & PARMESAN Dough 5 large egg yolks 1 tbsp (15 ml) extra-virgin olive oil 1½ cups (375 ml) red wine 1 tsp (5 ml) kosher salt 4 cups (1 L) flour, plus extra for kneading Filling 18 oz (510 g) ricotta cheese 6 oz (170 g) grated Parmesan, plus extra for serving

¼ tsp (1 ml) freshly ground nutmeg 1 tsp (5 ml) finely grated lemon zest 2 tsp (10 ml) fresh lemon juice kosher salt and freshly ground black pepper, to taste 1 large egg 1 tbsp (15 ml) water semolina flour, for dusting Sauce 2 tbsp (30 ml) unsalted butter ¼ cup (60 ml) extra-virgin olive oil 3 cloves garlic, minced 1½ tsp (7.5 ml) white miso paste 20 sage leaves



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