Korean Galbi ‘Dog’ Chef Alex Chen Ingredients: 200g Beef short rib, 1 inch dice 100g beef fat, 1/2 inch dice 1/5 of an Granny Smith apple, do not peel 1/8 of an Asian pear, do not peel 1 tsp peeled ginger, peel 3 Tbs green onion, finely chop 1 Tbs chopped garlic, finely … Read more
Summer Pea Salad with Creamed Goats Cheese, Sprouted Wheat Berries and Lemon Dressing Serves 4 INGREDIENTS 1 cup shelled Green Peas 2 cups Snow Peas 2 cups Snap Peas ¼ cup Raw Wheat Berries (we use GRAIN) ½ cup soft Goats Cheese/Chevre (may substitute for cream cheese or Boursin Cheese) ¼ cup Goats/Cow Milk 2 … Read more
We are pleased to introduce a new addition to our #TasteofThursday weekly feature. Welcome Chef Ron Shaw of Grapes & Soda, Farmer’s Apprentice’s new natural wine bar from co-owners David Gunawan and Dara Young. RON SHAW Executive Chef Ron Shaw’s pedigree as the former Executive Chef of Vancouver restaurant Bishop’s, where he studied under celebrated chef and … Read more
Dungeness Crab Salad on the Shell by Chef Todd Bright of Wild Rice Serves 2 ingredients – crab : 3 liters vegetable stock 1 lemon, cut in half 2 bay leaves Half bunch of cilantro 1 whole live Dungeness crab ingredients – dressing: ½ cup mirin* 1 clove garlic, finely minced 1 tbsp finely minced fresh … Read more
Yellowfin Tuna Crudo Tuna: 1.5 lbs sashimi grade yellowfin tuna Cut into 16: 2.5 inch by 0.5 inch slices Tonnato Sauce: Ingredients: 1 can of high quality canned tuna packed in olive oil (local Italian deli) 1 cup extra virgin olive oil Heart of one bunch of celery 1 medium shallot 1 medium garlic … Read more
South East Asian-Inspired Spot Prawn Dumplings Ingredients Dumpling Filling 1 lb live spot prawns ½ tsp ginger, minced ½ tsp garlic, minced 3 tbs coconut milk ½ piece Thai chilli 1 tsp palm sugar 3 tbs fish sauce ¼ tsp cornstarch ½ tsp cilantro stems, minced ½ tsp green onion, minced ¼ lime, zest and juice salt … Read more
GRILLED SCALLOPS with Corn, Bacon and Red Pepper Ragout Serves 4 This dish makes an excellent starter for a meal or a nice lunch when served with a simple green salad. I use Qualicum Bay scallops and peaches-and-cream corn, both of which are local products, but you can substitute other varieties of either. … Read more
This recipe was sent in by Chef Paul Moran, inspired while on a trip to Mexico. Coconut flan 3 servings Ingredients – 1 x 14 oz. can Sweetened Condensed Milk – 1 Cup Moist Grated (Shaved) Coconut – 1 Cup Whole Milk – 1 Tablespoon Water – 5 fresh large Egg Yolks, beaten – 1 … Read more
Seared Albacore Tuna and Fennel Carpaccio Chef Jean-Francis Quaglia Serves 4 Ingredients: 10 oz Albacore Tuna loin 2 tbsp ground fennel seeds 1-2 fresh fennel bulbs (cleaned and cored, reserve some of the fronds) 1 fresh lemon (juiced) 3 tbsp + 1 tbsp extra virgin olive oil salt and pepper to taste 400 grams mixed … Read more
EARLS BIBIMBAP Recipe PART A INGREDIENTS 1 T Vegetable Oil 1.5 oz Zucchini (1/4” half-moons) 1.5 oz Oyster Mushroom (1” stem removed, ripped into 1.5” wide x 2.5” long pieces) 1.5 oz Carrots (1/8” half-moons x 1.5-1.75” long) 1.5 oz White Onion (1/4” axis cut) 1 t Minced Garlic ½ t Fine Salt PART … Read more