VEAL CHOP ~ GREMOLATA
DOUBLE LAMB CHOP ~ AMARENA CHERRY DEMI
SWEET POTATO STACK
SHAVED PURPLE BRUSSELS, DANDELION, TOASTED WALNUTS, HONEY BUTTER MILK DRESSING
PEA SHOOT SALAD ~ POTATO GALETTE
LIME RED PEPPER FLAKE AND CILANTRO CHICKEN BURGER ~ BAKED RUSSET FRIES
GRILLED PRAWNS WITH POWELL RIVER SWEET AND SPICY SAUSAGE
A SUCCESFUL EVENT HOSTED BY FRANK GIUSTRA AND THE RADCLIFFE FOUNDATION. THANK YOU FOR INCLUDING US IN YOUR EVENT
One of those staple meals in our house. I call this the 'chicken dish' as we throw a bunch of ingredients into a large braising pan (if you don't have a braising pan, any large oven proof pan or pot with a lid will do. http://www.lecreuset.ca/en-ca/Product/Enameled-Cast-Iron/Enamelled-Cast-Iron/Braiser/ and toss it in the oven......
1 package cherry tomatoes
1 fennel bulb
¼ brown bag of button mushrooms
1 large yellow onion
8 Chicken thighs (Boneless skin on)
Salt and Pepper
Feta cheese (preferably goat)
Turn oven to 400 degrees F
Dice vegetables (not the tomatoes) into big chunks and set aside in a separate bowl
Season chicken with salt and pepper
Get pan nice and hot and add 1 tbsp of olive oil
Crisp all the pancetta in a pan then remove from the pan but leave the oil.
Sear all of the chicken (about 2-3 minutes a side) starting with the skin side down
Once they are browned remove to a plate or bowl and set aside
Add onions and sauté for 3-4 minutes
Add the remaining vegetables, not including the tomatoes, and sauté for another 4 minutes
Turn the pan off and place each chicken thigh on top of the sautéd vegetables in the pan and then top with the cherry tomatoes. Put the lid on and toss it in the oven for 45 minutes.
Remove from and serve over barley* that has been prepared in chicken stock. Top with fresh parsley, crispy pancetta and crumbled feta cheese.
*For the Barley, prepare as per the back of the package but substitute chicken stock over water to add more body and flavor. Finish with salt and pepper and a handful of grated parmesan cheese if on hand.
If making rice: add 1.5 cups of rice to a bowl, boil some water and pour it over the rice and let it soak for 15 minutes. Then strain the rice and rinse the rice in cold water. In a pot, melt a BIG chunk of butter in a pan with 2 cloves of garlic thinly sliced. Once melted,, add the rice and stir for a minute. Then add 3 cups of chicken stock. Cover and bring to a boil. Once boiled, reduce heat to low and simmer till liquid is evaporated.
1 cup of flour
3/4 cups of oats
1 cup of packed brown sugar
3/4 cups of unsalted butter (melted)
1/2 tsp cinnamon
Mix all dry ingredients together
Add melted butter
Mix all together.
Layer in mason jar
chopped granny smith apples
Bake at 350 for 20-25 or until apples are soft.
Remove and allow the jars to cool slightly
Top with ice cream and caramel.
Beef Short ribs with cauliflower and chick pea puree
Salt and pepper
Short ribs directions
Dice yellow onion
Coat ribs in salt and pepper and sear all sides of the short ribs in grapeseed oil
then remove from the heavy duty pot.
In the same pot, sauté onions and carrots until soft.
Add 1/4 bottle of red wine
Bottle of dark beer
500 ml of chicken or beef stock
! can of tomato paste
250 ml of plain tomato sauce
Whole clove of garlic
One bay leaf
2 TBS of soy sauce
and bring it all to a boil.
Then lay short ribs in a deep oven proof baking dish. Pour liquid over the ribs until they are submersed 3/4 high up the meat. Cover the tray tightly and place in an oven at 300 for 5-6 hours or until meat is tender.
Remove short ribs from the liquid. Strain the liquid into a pot and bring to a boil and reduce the liquid. This will be your finished liquid.
Horse radish (optional)
Roast a head of garlic
Steam a head of cauliflower
Place in a blender:
Steamed cauliflower, can of strained chick peas
Head of roasted garlic
2 TBS or a chunk of butter
Blend on high
Add hot chicken stock to the blender to allow the the ingredients to puree till smooth. Once smooth, transfer to a pot and keep warm till dinner.
Add horse radish if serving with short ribs. Season with salt and pepper
Brussel sprout leafs
Brussel sprout leaf’s
Peel away brussel sprout leaves
Lay on a baking tray with parchment paper and coat with EVOO and salt and pepper.
Bake at 425 until crispy. 5-10 minutes
Top with short rib
Pour reduced sauce
Place brussel sprout leaves
Top with horse radish sour cream
Wild mushroom Risotto (serves 4-6)
Salt and Pepper
Add 1/2 cup of dried mushrooms to 2 cups of water. Bring to a boil and then simmer for 20 minutes. Strain out dried mushrooms and reserve the stock
Sauté yellow onion until soft in EVOO and butter
Deglaze with white wine
Add a clove of chrushed garlic
Add 1.5 cups of arborio rice and stir
Add 1/4 cup of stock at a time until liquid evaporates then add again.
Add 1/4 cup of mushroom stock and alternate between chicken and mushroom
Continue to add chicken and mushroom stock until risotto is al dente
Meanwhile: sauté chopped mushrooms (Chanterelle, shiitake etc) in butter and diced shallots until soft. Reserve the mushrooms till later.
Once the arborio is al dente add grated Parmesan and the sautéed mushrooms.
Add some fresh thyme, finish with a bit more stock so the aborio becomes slighlty soupy. Add salt and pepper and taste for doneness.
Pat scallops dry and remove the muscle
Sprinkle with salt
Heat grapeseed oil in a non stick pan.
Once the pan is hot add each scallop and sear each side. About 2 minutes per side depending on their size. The side of the scallop should go from grey to white when they are done.
Place risotto in a bowl, top with a scallop and top with micro greens or pea shoots.
Burrata with blistered tomatoes
- Sauté capers until crispy in olive oil
- Add thinly sliced red onion
- Continue to cook until caramelized
- In a separate pan blister cherry tomatoes on high heat with oil until they split. 5 minutes or so.
- Bake crostini coated in olive oil and salt until lightly brown and crispy.
Layer tomato, onion and caper on the crostini. Top with Burrata and finish with EVOO and micro greens for presentation
Dressing (makes enough for 6)
one finely diced shallots
1/2 clove of garlic
1 T of dijon
1 T of honey
1 T of apple cider vinegar, white wine vinegar or white balsamic vinegarSqueeze of orange
zest of 1/2 lime
zest of 1/2 lemon
1 cup of EVOO (extra virgin oil oil)
Salt and pepper
Shaved beets (OPTIONAL)
1 cup of Farro ( cook like rice) and let cool
Toasted pumpkin seeds
Cranberries or pomegranate seeds
Meyer lemon cocktail:
Fresh squeezed juice of:
Simple syrup (water and sugar) to sweeten to your liking
Pink grapefruit perrier floater
This ever famous drink has made it as the new hot cocktail out west. Served in a copper cup, this drink hosts the following:
2 oz vodka
Squeeze of half a lime
4 oz of ginger beer. We love #fentiman's
Organic, local chicken done on the rotisserie with organic broccoli, roasted rosemary potatoes and fresh chimichurri.
Thursday night family dinner
salt and pepper and grape seed oil
For the salad:
One fennel bulb
2 handfulls of cherry tomatoes
Handful of pine nuts
one bunch of fresh arugula
1/4 cup of chopped fresh basil
1/2 cup of chopped taggiasche olives
1 tsp of Dijon mustard
1 tsp of honey
1 tsp of white wine vinegar
1 TBS of fresh lemon juice
1/2 cup of good olive oil
Salt and pepper
For the base of the dish
Either steamed green beans or asparagus
Poached new potatoes
Season the halibut with grape seed or olive oil and salt and pepper.
For the salad:
Use a mandolin to shave the fennel bulb as thin as possible. If you don't have a mandolin (go buy one :-)). If not, try to slice it as thin as possible with a knife.
Slice the tomatoes in half
For the dressing:
Combine the olive oil, diced shallots, white wine vinegar, chopped basil, salt, pepper, lemon juice, olives, dijon and honey together and soak the sliced tomatoes in the dressing. This way the tomatoes will leak their juices into the dressing.
Rough chop the arugula and set aside.
When ready to serve, toss the dressing into the arugula and fennel. Add the pine nuts and taste. Season with more salt if need be.
Steam the beans or asparagus and toss in some butter and S&P. Add steamed or poached potatoes if you so desire.
For the halibut:
Turn oven to 400F. Heat an oven proof pan until very hot. Add some grape seed oil (doesn't burn as quickly as Olive oil). Then place the halibut meat side down for 1 min or until golden brown. Then flip and place the skin side down and sear for 30 seconds then put the pan in the oven for roughly 5-10 minutes or until the halibut is 'just cooked' ( As soon as the center of the halibut goes from grey to white, its done.)
Plate the asparagus or beans down first, place the new potatoes around the edges, then place the halibut skin side down over the beans and top the halibut with fennel salad.
Available at almost all BC liquor stores.
Aromatic and fresh with brambly notes and a white peppery finish, this is a well-structured rosé, wonderfully versatile for food and wine pairings. Dry and complex, a slight dried blueberry element gives this wine the perfect structure to be enjoyed with smoked fish