CHICK PEA PANISSE Tomato Fondue & Olive puree Canapés Panisse ¼ onion (chopped) 2 tbsp oil 1/2 cup white wine 4 cups vegetable stock or water 2 cups chick pea flour 2 1/2 tbsp Cream cheese 2 tbsp chopped parsley Salt & pepper Sauté the onions in the oil on low heat continue to cook … Read more
Arctic Char (4 servings) Parsley Coulis: Yield 1.5 cups Ingredients: 4 cups (packed) flat leave parsley, no stems 1 cup 2% milk ½ cup Heavy cream 2 medium shallots cut into 2 cm 10 garlic cloves stems remove pinch kosher salt Directions: Remove stems from parsley Bring a large pot of salted water to … Read more
Ling Cod with Clams Oven roasted line caught ling cod with kale, clams, dry cured chorizo, cherry tomatoes, potatoes and a marinated fennel salad Yield: 4 serving Ingredients Cod 1.5 lbs ling cod, cut into 6 oz portions 1 tbs vegetable oil salt to taste Chorizo and clams ¼ c extra virgin olive … Read more
OSSO BUCO Ingredients: 6 pieces veal shanks (2” thick) 6 tbsp vegetable oil 1 onion, peeled and finely diced 2 carrots, peeled and finely diced 2 celery stalks, thinly sliced 2 cups red wine 6 cups veal stock 2 garlic cloves, peeled and finely chopped 5 roma tomatoes, crushed 1 lemon, zest only 2 bay … Read more
Salad of Beet, Parma prosciutto, fresh goat cheese, balsamic dressing and pine nuts serves 4 Ingredients For the beet salad 4 medium red beets scrubbed with a vegetable brush 1 medium orange beet peeled 500g rock salt- optional! 8 thin slices of Parma prosciutto 100g piece of frozen goat cheese 20g toasted pine nuts Fresh … Read more
Flash Roasted Wild Salmon Tikka on Charred Gobi Pilau Tikka Glaze 1 TSP Canola Oil 1 TBSP Crushed Garlic 1 TBSP Minced Ginger 1 TBSP Minced Onion 1 TBSP Achiotte Paste (Mexican or Latin grocery) 1TSP Lime Juice & Zest 3 TBSP Minced Cilantro Stems 1 TSP Pepper 1 TSP Salt 1TSP Red Chili … Read more
Daube de Boeuf This is a classic Provençal recipe that has been passed down from generation to generation in our family. Here we give you Mamie Suzanne’s recipe that in 1987 won 1st Prize at the Comite Nationale Gastronomie de France. Ingredients – bouquet garni: 1 bay leaf 3 sprigs thyme 4 large sprigs parsley … Read more
Sesame Balls (Jian Dui) Chef Todd Bright ingredients: 1/2 cup white sesame seeds, or as needed Small bowl of water (about ½ cup) at room temperature 3/4 cup brown sugar 1 – 1 1/3 cups boiling water 3 cups (about 400 grams) glutinous rice flour 1 cup (about 200 grams) red bean paste (may not … Read more
Earls Cilantro Salmon 5 oz Mini New Potatoes (steamed and tossed with Olive Oil and Fine Salt) 6 oz Skin on Steelhead Salmon (scored) and lightly sprinkled with medium fine salt, sear skin side down 1 oz Roasted Corn 1 oz Oven Dried Grape Tomatoes 0.5 oz Poached Fennel 0.5 oz Marinated Artichoke 0.5 oz … Read more
Seared Qualicum Bay Scallops Butternut squash risotto, Vanilla curry oil Serves: 8 portions Vanilla curry oil 1 tbsp Shallots’ (chopped) 125 ml vegetable oil 1 1/2 tbsp curry powder 1 vanilla bean 1 lemon (diced) 1/2 grapefruit (diced) Sauté shallots in 1 tbsp of oil over low heat, add curry powder and continue cooking … Read more