Arctic Char with Herb Gnocchi and Beet & Fennel Relish Herb Gnocchi Recipe 140g all purpose flour 500g yukon gold or russet potatoes 2 egg yolks 5g salt 5g chopped parsley 5g chiffonade basil Method: Poke potatoes with a knife or fork (about 10 times per potato) Bake potatoes in oven at 350F for … Read more
Ras-el Hanout Rubbed Tuna with White Bean Salad and Quinoa Serves 4 Ingredients 1 Albacore tuna loin, approx. 20 oz 3 tbsp Ras El Hanout 3 cups white navy beans soaked in cold water overnight 1 cup quinoa 1 cup tahini Garlic clove 100ml lemon juice 50ml water 100ml olive oil Cilantro sprigs and … Read more
Salt Spring Island Mussels Vin Daloo Chef Kunal Ghose of Fishhook Vin Daloo Ingredients: 2 oz canola oil 4 oz garlic (minced) 4 oz ginger (minced) 1 Jalapeño (minced) 1 medium cooking onion 3 tablespoons toasted coriander l tablespoon toasted cumin 1 tablespoon toasted fennel 1 tablespoon black pepper 1 teaspoon salt 2 tablespoons … Read more
BRIOCHE FRENCH TOAST WITH BOURBON MAPLE SYRUP AND SOUR CREAM MOUSSE Serves 4 Ingredients – Candied Pecans: 2 cups pecan halves 4 tbsp simple syrup Method – Candied Pecans: Preheat oven to 325 F. Toss pecans in simple syrup and spread out on a parchment lined baking sheet. Bake in the oven, … Read more
Orange Infused Beets and Goat cheese Salad with Pistachio nuts and Honey Meyer Lemon Vinaigrette I love going to my local farmers market to buy fresh produce. Every time I walk in the market I always have a big smile on my face as I stare at all the fresh colorful fruits and … Read more
rhubarb & ginger tarts 3-4 rectangular tartlets It’s rhubarb season ! This unusually tangy vegetable is used for sweet as well as savoury dishes during the months of April and may and sometimes June. My friend and neigbour was kind enough to bring me about two and a half kilograms of rhubarb stalks … Read more
OCEAN WISE YELLOW FIN TUNA TOSTADA Serves 10 people as an appetizer Preparation time is 3hr Ingredients 500g fresh single origin, organic, non GMO corn, masa 1.5 litre grape seed oil 500g yellow fin tuna “ocean wise” 2 avocados 250g chipotle paste 1 egg yolk 100 ml lime juice 1 leek 10g charcoal … Read more
BOULEVARD PAELLA Yields 4 servings PAELLA STOCK Ingredients: 1 L Lobster Stock 500 mL Clam or Mussel Stock 1.2 L Chicken Stock Method: Combine all ingredients in a large stockpot. Set aside. Note: yields more than you will need for the paella recipe. CHORIZO SOFFRITO Ingredients: 6 medium Onions, minced 3 tbsp Garlic, … Read more
Smoked Duck Breast Poached Rhubarb, Miners Lettuce, Salmon Berry & White Balsamic Dressing serves 10 Duck 4 Duck Breasts ½ tsp Black pepper 2 oranges (zest) 1 ½ Cup Curing Salt 1 cup brown Sugar 1 tbsp Cinnamon Powder 3 Star Anise (broken into pieces) ½ tbsp. Ginger Powder ¼ tsp cloves 4 … Read more
CHICKEN LIVER MOUSSE Ingredients 425 g chicken livers 425 g butter 4 large eggs 4 shallots, diced 90 ml brandy 90 ml port 2 sprig thyme 4 g pink salt (optional) Kosher salt and black pepper to season Method Combine livers, butter and eggs and place in a bowl, covered in plastic … Read more