Adam and I attended the "Gluten-Free Entertaining with Tony Andrady" at the Summerhill LCBO, and after many requests, here are the recipes that the chef created and shared with the class.
Check out the LCBO Taste & Experience Guide for the upcoming Spring 2016 classes for greater Toronto. The classes at Summerhill LCBO are highly recommended as the history of the building plus the class space create quite the ambiance.
Follow Chef Tony Andrady on Twitter and Instagram.
All recipes yield 4 generous servings, with the exception of the pie with 8 servings.
Spicy African Okra Soup
Paired with a medium sweetness riesling ( 2013 Quarry Road Riesling by Tawse Winery).
1 lb okra, washed and sliced into thin rounds
1 onion + 2 tsp ginger + 2 cloves garlic, minced
1-2 jalapenos, trimmed to taste and sliced into thin rounds
2 spoonfuls of tomato paste
3 cups chicken (or veggie) broth
Ground cumin + chopped cilantro + salt and pepper, to taste
EVOO
(Protein additions like cumin-marinated shrimp or chicken can be added.)
How-To
Heat EVOO in a medium soup pot. Saute onion, ginger, garlic, jalapeno and spices until onion is translucent. Add tomato paste and stir.
Stir in broth and bring to simmer. Stir in okra and cook for 2 minutes.
Taste and season as needed. Garnish with extra jalapeno and cilantro.
TIP: A sharp knife will not bruise the okra and will prevent "slimy-ness."
Pomegranate & Kale Salad with Goat Cheese
Paired with an extra dry sauvignon blanc (2014 Saint Bris Sauvignon Blanc by William Fevre).
1 large bunch kale, stems removed and washed
1/2 red onion, halved and thinly sliced
1 pomegranate, seeds removed
1/2 lemon, juiced
2 tbsp EVOO
Drizzle of warm honey (approx. 1/2 tsp)
1/2 cup pistachios or pecans, unsalted and roasted
Goat cheese, crumbled
Kosher salt and pepper to taste
How-To
Tear kale into medium sized pieces and thoroughly dry. Place in large bowl.
Pour EVOO and lemon juice over kale. Massage until soft and well-coated, about 5 minutes. Add salt and pepper to taste.
Plate kale salad and top with goat cheese, pomegranate seeds and nuts.
Golden Beet Buckwheat Risotto & Braised Beef Short Ribs
Paired with a bold chianti, but can also be paired with barolo or a cabernet franc (2010 Chianti Classico by Castello di Bibbione).
Risotto
3 large golden (or red) beets, cooked by boiling, peeled and diced
1 cup buckwheat groats, rinsed and drained
2 small red onions + 2 cloves garlic, minced
1/2 bottle of dry white wine (or 1 lemon, juiced)
3 cups vegetable stock, simmering for addition to risotto
2/3 cups grated parmesan cheese
Goat cheese (or butter) to finish
Salt and pepper to taste
EVOO
Sauteed greens to serve (radish, beet, chard, broccolini)
How-To
Heat EVOO in large pot, add onions and garlic. Saute until onions are translucent. Add wine (or juice) and stir. Bring to a gentle simmer and reduce by half to three-quarters.
Add buckwheat and stir until coated. Add stock at 1/2 cup at a time, stirring until liquid is absorbed. Repeat until all stock is used and buckwheat is cooked and creamy.
Add beets, cheese and season to taste. Stir vigorously until creamy.
Finish with a drizzle of EVOO (or butter) and serve atop sauteed greens.
Short Ribs
4 English-style beef short ribs, trimmed with bone exposed
3 onions + 4 carrots + 4 celery stalks + 1 turnip, chopped equally for roasting and serving
5 cloves garlic, minced
2 spoonfuls tomato paste
1 bottle of extra-dry red wine
1/4 balsamic vinegar
3 cups chicken stock
3 rosemary + 5 thyme + 10 parsley, dried sprigs and bound together
2 bay leaves
1/4 tsp lemon zest
EVOO
Salt and pepper to taste
How-To
Pre-heat oven to 350F. Use stovetop pan that can be transferred to oven.
Season short ribs with salt and pepper on all sides and brown in large pan with EVOO. Ensure all sides are crusted - do so in batches to keep the oil hot. Drain on paper towel.
Remove a bit of the fat and add onions, carrots, celery and turnip. Cook until soft and edges are caramelized. Add garlic and cook for a few more minutes. Add tomato paste (and season) and stir until combined.
Stir in wine and balsamic vinegar. Add short ribs back to large pan and bring to a boil. Reduce to a simmer and cook for 20 minutes.
Add chicken stock, herbs and lemon zest. Bring to a boil. Cover and transfer to oven for 1.5 hours. Check for tenderness and continue cooking for 15 minute increments if needed.
Remove from oven and strain liquid from meat and vegetables. Reduce liquid by adding to hot saucepan until thickened like pan gravy (corn starch not needed).
Serve short ribs atop risotto (above) with the vegetables, spooning the pan gravy over ribs.
Chocolate Macaroon Pie
Paired with port, but would also pair well with a bourbon (Woodford Reserve), rye (Canadian Club Classic 12 year small batch) or dry red wine (Chateau des Charmes Generation Seven Red VQA).
Crust:
4 cups coconut, unsweetened and shredded
1/2 cup honey
1/4 cup coconut oil (can also use butter)
Filling:
6oz or 175g chocolate, unsweetened
1/2 cup coconut milk (or heavy cream)
1/3 cup honey
2 tbsp coconut oil (or butter)
How-To
Pre-heat oven to 325F.
Combine crust ingredients using hands and press into standard 9in pie dish (can grease with shortening or coconut oil). Press firmly.
Cover crust with "pie shield" (The old foil tube over the crust edges trick - thanks, Mom!), leaving the bottom of the pie exposed. Bake for 15 minutes, then remove shield and bake for another 5-7 minutes until golden.
Remove from oven and let cool completely.
Combine chocolate, milk and honey over a double boiler. Melt and stir, then remove from heat. Stir in coconut oil (or butter) for silky sheen.
Pour chocolate into cooled pie crust. Place in fridge to set filling, and store until ready to serve.
Serve with fresh raspberries and cream of choice.
TIP: Cut with sharp knife to ensure crust does not crack.
