water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside. 3 Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch. 4 To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated. 5 Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil. 6 Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C). 7 Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days. Serves 4 to 6 as a starter PAIRS WITH OSOYOOS LAROSE PÉTALES D’OSOYOOS
80 g (about ⅓ cup/80 ml) cold butter, cut into ½-in (1.25 cm) cubes ⅓ to ½ cup (80 to 125 ml) ice-cold water ROASTED LEEKS 2 leeks or ramps (wild leeks) 1 tbsp (15 ml) olive oil ¼ tsp (1 ml) each salt and pepper 3 sprigs fresh thyme 2 tbsp (30 ml) cold butter, cubed LEEK & KALE MIXTURE 2 tbsp (30 ml) butter 1 cup (250 ml) chopped leeks or ramps (wild leeks), white parts only 1 tsp (5 ml) chopped fresh thyme 1 tsp (5 ml) each salt and pepper 1 tbsp (15 ml) minced garlic 1 bunch kale, chopped with stems removed 8 oz (225 g) mascarpone 1 lemon, zest only 2 eggs, each lightly beaten in own bowl 1 To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes. 2 To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside. 3 To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette. 4 Raise oven temperature to 400 F (200 C). 5 On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang. 6 Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down. 7 Brush outer edge of dough with about half of second beaten egg, then begin to
fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp. 8 Let sit for a few minutes before slicing and serving warm. Makes one 10-in (25 cm) galette PAIRS WITH FERN WALK SAUVIGNON BLANC BC VQA $18.99 593624 TINHORN CREEK MERLOT BC VQA $26.99 530725
Mother’s Day Garden Party from page 36
BEET & CURRANT CANAPÉ 1 cup (250 ml) full-fat plain yogurt 1 tbsp (15 ml) prepared horseradish 1 tsp (5 ml) Dijon mustard 2 large red beets 2 tbsp (30 ml) water 1 orange 6 tbsp (90 ml) dried currants ¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional) kosher salt, to taste 15 seeded crackers or rye crackers fresh dill fronds, for garnish 1 Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside. 2 In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours. 3 With oven rack in middle position, preheat oven to 425 F (220 C). 4 Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
BC VQA $37.99 343103 NK’MIP CHARDONNAY BC VQA $22.99 626408
ROASTED LEEK & KALE GALETTE PASTRY
230 g (about 1½ cups/375 ml, spooned) all-purpose flour ¼ tsp (1 ml) salt 60 g (about ⅓ cup/80 ml) cold shortening, cut into ½-in (1.25 cm) cubes
bcliquorstores.com
99
Powered by FlippingBook