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 Lemon-Bay Tortellini with Spinach. |
Bring on the big, bold flavours! This year's food trends are all about pairing unusual spices with unforgettable taste experiences. I love these particular pairings as they're lush, warm and delicious, and challenge us to think outside the stock pot.
Here's a sample of what's to come courtesy of McCormick, of spices, herbs and seasonings fame.
LEMON-BAY TORTELLINI WITH SPINACH AND WILD MUSHROOMS
Cheese tortellini take on the aromatic essence of bay leaves through a delicately infused cooking water.
2 bay leaves
1 12-oz.(375g) pkg. cheese tortellini
2 cups (500ml) frozen leaf spinach, unthawed
4 strips bacon
1 medium shallot, finely chopped
1/4 cup (50ml) olive oil
8 oz. (250g) sliced assorted mushrooms
1 clove garlic, minced
Grated Parmesan cheese (optional)
Juice and peel of 1/2 lemon (roughly chop peel)
Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of cooking water. Discard bay leaves.
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Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic, lemon juice and peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired.
Makes 6 servings.
SHEPHERD'S PIE WITH CUMIN AND SMASHED CHICKPEAS
Hearty chickpeas (also called garbanzos) combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavour.
1 1/2 lbs.(750g) all-purpose potatoes, peeled and quartered
1 can (15 1/2oz/490g)) chickpeas, drained and rinsed, divided
1/4 cup (50ml) milk
2 Tbsp. (30ml) butter
1 1/2 tsp. (7ml) sea salt, divided
1 lb. (500g) ground lamb
1/2 lb. (250g) lean ground beef
1 cup (250ml) coarsely chopped onion
1 Tbsp. (15ml) ground cumin
1 tsp. (5ml) ground coriander
1/2 tsp. (2ml) ground black pepper
1/4 cup (50ml) whiskey or apple cider
1 cup (250ml) beef broth
1 Tbsp. (15ml) cornstarch
1 cup (250ml) each frozen carrots and green beans, unthawed
Place potatoes in 2-qt (2L) saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan.
Add 1/2 of chickpeas, milk, butter and 1/2 tsp. (2ml) of sea salt; coarsely mash until well blended. Set aside.
Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart (2L) baking dish. Spread potato mixture evenly over top.
Bake in preheated 400F (200C) oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.
Makes 8 servings.
GRILLED BITTER GREENS WITH CARAWAY AND PEACH
Grilling wedges of radicchio and endive introduces another flavor component to these bitter greens, perfectly accented by a nutty-sweet dressing of caraway seeds and peach preserves.
Caraway-Peach Dressing:
1/3 cup peach preserves
3 Tbsp. (45ml) white wine vinegar
1 Tbsp. (15ml) caraway seed, finely crushed
1/4 cup (50ml) olive oil
1 tsp. (5ml) sea salt
2 Belgian endive, cut in half lengthwise
1 radicchio, cut into 4 wedges
2 medium plum tomatoes, cut in half lengthwise
2 pita breads
2 cups baby salad greens
1/2 cup (125ml) crumbled blue cheese
For Dressing: Mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.
Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks.
Place 1/2 cup (125ml) salad greens on each serving plate. Top each with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.
Makes 4 servings.
HOT AND SOUR TILAPIA WITH GINGERED RHUBARB SAUCE
The tangy pop of rhubarb – balanced by the exotic warmth of roasted ginger – wakes up a spicy-sweet sauce for grilled tilapia.
Gingered Rhubarb Sauce:
1 cup (250ml) frozen sliced rhubarb
1 cup (250ml) pineapple chunks in juice, drained
2 Tbsp. (30ml) fresh lime juice
2 Tbsp. (30ml) sweet red chili sauce
1/2 tsp. (2ml) cilantro leaves
1/2 tsp. (2ml) ground ginger
Fish:
1 Tbsp. (15ml) toasted sesame seed
1 tsp. (2ml) sea salt
1/4 tsp. (1ml) coarse ground black pepper
1 1/2 lbs. (750g) tilapia
2 Tbsp. (15ml) olive oil
Rhubarb Sauce: Microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.
Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.
Makes 6 servings.