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By Gail Johnson With pumpkin season upon us, you’ll find the bright-orange orbs everywhere these days—from patches to farmers markets to front steps. Most often, they’re used for harvest and Halloween décor, placed beside hay bales and dried corn husks or carved with all sorts of grimaces. For chefs, however, the fruit are a flavourful ingredient and seasonal favourite. Here are a few spots serving up delectable pumpkin dishes this fall. Amaranthus 112 – 810 Quayside Drive, New Westminster The plant-forward eatery in the River Market has cooked up a pumpkin risotto made with butternut squash, a cool-weather comfort dish. Garnished with fried sage for an earthy, herbal tone it comes topped with shaved Grana Padano or can be made vegan with a house-infused charred onion oil. The Pear Tree 4120 Hastings Street, Burnaby Headed by husband-and-wife duo Scott and Stephanie Jaeger, the Pear Tree is a B.C. gem, having…

By Kristi Alexandra Upon stepping into North Vancouver’s Bridge Brewing Company, just a shot up Mountain Highway, light streams through the windows, illuminating a quaint tasting room and bottles of amber liquid housed in the cooler. Craft beer culture in the lower mainland has always lauded locality, but head brewer Kerry Dyson’s newest creations take on a whole new light in this hyper-local haunt, whose tasting room is adjacent to a garage-style brewery. His latest seasonal offerings are the Quaywi Sour–a collaboration beer with Tap and Barrel–the Pear Cardamom Milkshake IPA, and the seasonably apt Pumpkin Porter–all of which use locally-sourced ingredients to perfect their taste. “If we can, we’ll try to source it as locally as possible,” Dyson tell WestcoastFood of his brewery’s zero-waste, local, and sustainable ethos. “We get our hops from Chilliwack hops farms out in the valley… it depends on what we’re looking for. We just…

By Dan Olson, chef/owner, Railtown Catering  DOUGH INGREDIENTS Flour (1 ½ cups) Salt (pinch) Sugar (pinch) Butter (½ cup) Water (30 mL) DOUGH INSTRUCTIONS  1. Sift flour, add salt and sugar, then cut butter into small pieces. 2. Pinch butter into flour until broken down into pea-sized pieces. 3. Add water and start to bring together. Cover dough and rest in the fridge for an hour. 4. Roll out and place in pie pan (9”) PUMPKIN FILLING INGREDIENTS  Whipping cream (116 mL or 4oz) Whole milk (116 mL or 4oz) Brown sugar (½ cup) Flour (1 ¼ tbsp.) Cinnamon (1 tsp) Ground ginger (½ tsp) Ground clove (½ tsp) Ground nutmeg (½ tsp) Whole eggs (2 ½) Pumpkin purée (333g or 1 cup) PUMPKIN FILLING INSTRUCTIONS  1. Whisk all ingredients together and pour into shell. 2. Bake at 350°F for 30-40 minutes until the middle is firm and a knife…