recipe Archives - West Coast Food

Recipes September 26, 2023

Recipe: Miso Vegetable Barley Soup

By Flourist Bakery This soup features purple barley from Shelley and Tony at Against The Grain Farm in Ontario. The barley is pre-cooked in this recipe and adds just the right amount of chew. INGREDIENTS Dry organic purple barley (1/2 cup) Butter (2 tbsp) Olive oil (2 tbsp) Salt (1 tsp) White onion, chopped (1 large) Celery, sliced into half-moons (2 stalks) Carrots, peeled, halved, and sliced (2 medium) Garlic cloves, minced (1-2) Whole peeled tomatoes (1 large can (2oz. or 798g) Had green cabbage, thinly sliced (4 cups chopped/1/4 large) Kale, stemmed and chopped (1 bunch) Vegetable Broth (4 cups -1 litre) Dry or fresh parsley (1 tbsp) Honey (1 tbsp) Dark miso (1/3 cup) More salt to taste Black pepper to taste INSTRUCTIONS First, cook the dry barley in plenty of water (about 8 cups) according to the directions for Farro here. The barley should be ready in about…

Recipes August 15, 2023

Recipe: La Radice Dell’Estate Cocktail from Bar Corso

A cocktail designed for savouring the last days of summer, Bar Corso on the Drive’s La Radice Dell’Estate Cocktail is sunshine in a glass, with a touch of nut hinting at the change in season to come. The La Radice Dell’Estate is a pisco, brandy and rum-based cocktail with vibrant notes of lime, pineapple and sassafras to enhance the tropical taste – and help you soak in the sun at the end of a warm day (or season.) Recipe by Bar Corso bartender Taylor Gardiner INGREDIENTS: 0.75 oz pisco 0.75 oz plantation pineapple rum 0.5 oz vecchia romagna 0.75 oz lime 0.75 oz pineapple sassafras syrup Dash black walnut bitters INSTRUCTIONS: Combine all ingredients Shake and double strain into a coupe glass Garnish with a dehydrated lime wheel About Bar Corso Serving up Italian-inspired dishes from local ingredients, Bar Corso is a cozy and casual local gem in the heart of Vancouver’s Little Italy. The menu…

Recipes April 28, 2023

Recipe: Hotel Georgia Cocktail

Spring is in the air, and the warmer weather, blossoms and new greenery call for a cocktail that’s light and refreshing. Easy-to-make and perfectly balanced, the light floral and citrus notes of Long Table Distillery’s Hotel Georgia gin-based cocktail will make your springtime cinq à sept a smash. Cheers! Recipe by Tarquin Melnyk, bartender at Vancouver’s Long Table Distillery INGREDIENTS Long Table London Dry Gin (1.75 oz) Fresh lemon (1 oz) Yuzu Orgeat (.75 oz) Ms. Better’s Mt. Fuji Bitters (1 dash) Ms. Better’s Miraculous Foamer (1 dash) INSTRUCTIONS Combine ingredients in shaker. Dry shake. Hard shake with ice. Fine strain into coupe. Grate a little bit of nutmeg on top. Long Table Distillery You can sample Long Table Distillery award-winning local gins at their Downtown Vancouver Retail and Cocktail Lounge location at 1451 Hornby Street, where they also host cocktail making classes. Patio open June -…

Recipes April 5, 2022

Recipe: el Santo Prawn Ceviche

By: El Santo in New Westminster Enjoy El Santo’s classic prawn ceviche. Ingredients: Whole prawns, (400g) Limes, (1) Red onion, (1 Small) Roma tomato, (1) Jalapeño, (1) Orange, (1) Lemon, (1) Bay leaf, (1) Cilantro, (1 bunch) Avocado, (1) Shallot, (1) Cloves of garlic, (2) Salt and pepper Peel and devein the prawns, keeping the shells to make prawn salt. Peel the limes, lemon, and orange, and place the citrus skins on a baking sheet with the prawn shells. Set aside the citrus fruit for juicing. Finely slice shallots and garlic and add those to the baking sheet along with bay leaf and the stems of the cilantro. Season heavily with salt and bake in the oven at 220 for 15 minutes. Once dried, blend in a food processor until it becomes a powder. Set aside, as this will be used to garnish the ceviche. For the ceviche, roughly chop…

Recipes October 25, 2021

Recipe: The Lady in Red Cocktail

By Notch 8 at The Fairmont Hotel Vancouver Since opening in 1939, Fairmont Hotel Vancouver has hosted the who’s who of dignitaries, celebrities, state leaders and even a ghost. Over the years, there have been numerous sightings of a Lady in Red. Rumoured sightings are often on fourteenth floor as she exits the dummy elevator shafts on her way to The Roof event venue. Available October 29 through October 31, this cocktail is crafted for those who prefer to sip spirits rather than sight them. INGREDIENTS Grand Marnier (.75oz) Southern Comfort (.75oz) Cranberry juice (2oz) Sparkling wine Cranberry or orange peel for garnish DIRECTIONS Combine Grand Marnier, Southern Comfort, cranberry juice and ice into shaker. Shake well and strain into a martini glass. Top with sparkling wine. Garnish with choice of cranberry or orange peel.

Recipes April 14, 2020

Recipe: Traditional Creole Jambalaya

Created by Chef Troy Stewartt, The Taphouse Modern Tavern, Coquitlam The folks at The Taphouse Modern Tavern, in Coquitlam, have shared their coveted recipe with us so you can make it at home. Due to the COVID-19 crisis, The Taphouse is temporary closed. So if cooking isn’t your thing, they can make this dish for you when they re-open. INGREDIENTS Sauce Tomatoes (San Marzano Tomatoes – 1L) Garlic (2 Cloves) Chili Sauce (Sambal Oleak – 2 tablespoons) Salt (1 Tablespoon) Black Pepper (1 Tablespoon) Oregano (1 Teaspoon) White Sugar (1 Teaspoon) Thyme (1 Teaspoon) Chicken Stock (500ml) Water 1-1/2L Jambalaya Red Pepper (3) Green Pepper (3) Large Red Onion (1) Andouille Sausage (2 Links) Shrimp (18 small shrimp, peeled, deveined, tail removed) Chicken Breast (3) Corn (100ml) Black Beans (100ml) White Rice (500ml) INSTRUCTIONS Mince garlic with stewed tomatoes, add all ingredients of the sauce recipe into a large pot…

Recipes March 16, 2020

Recipe: Mainland Punch

By Mainland Whisky INGREDIENTS Mainland Corn Whisky (1oz) Fresh lemon juice (2oz) Gingerale (2oz) 100% blackberry juice (.5oz) INSTRUCTIONS Dry shake* whisky and lemon juice. Pour over ice. Add ginger ale to fill. Float blackberry juice and garnish with an orange twist. *Dry shake = To shake the ingredients in a cocktail shaker without ice. Surrey’s newest distillery opened their doors in December 2019. Their whisky honours traditional moonshine practices, with spirits that are hand-crafted, made in small batches and never chill-filtered. Mainland Whisky’s unique recipes highlight BC organic corn and barley. Currently, Mainland has 3 whiskies available for tasting and purchase: Corn Whisky, Cinnamon Whisky and Wild Rose Whisky Liqueur. Pick up a bottle and then put your bartending skills to the test with this recipe for their Mainland Punch. Mainland Whisky 107 – 3425 189 Street, Surrey

Recipes February 17, 2020

Recipe: Hearty Vegetable Lentil Soup

By Caren McSherry, Founder/President of The Gourmet Warehouse It’s that time of year again when the temperatures are still low, the weather can be on the gloomy side and a bowl of soup is the perfect thing to warm your body and soul. This soup is full of hearty, delicious (and easy to find) ingredients and is guaranteed to take the chill off any West Coast winter evening. INGREDIENTS Yellow onion, diced (1 large) Carrot, peeled and diced, about 1 cup Celery diced (2 stalks) Garlic cloves, minced (2) Leek, sliced, white part only (1 large) Olive oil (¼ cup) Anchovy fillets (optional) (3) Cauliflower, cut into small florets (2 cups) Broccoli cut into small pieces (1 cup) White or brown mushrooms cut into quarters (2 cups) Napa cabbage shredded (3 cups) Lentils (1 cup) Cannellini beans, drained (1 – 14-ounce can) Black beans (1 – 14-ounce can) Zucchini, diced (1…

Recipes February 4, 2020

Recipe: Foraged Mushroom and Aggasiz Hazelnut Soup

By Chef Alessandro Fairmont Hotel Waterfront This soup has been a favorite with guests in ARC since Chef Alessandro put it on the menu – with its rich creamy texture it isn’t hard to see (or taste) why. The mushrooms are foraged on Vancouver Island while their culinary apprentices hand-picked the hazelnuts in nearby Agassiz. INGREDIENTS Portobello mushrooms (500g) White button mushrooms (1kg) Garlic (30g) Carrots (250g) White Onion (500g) Rosemary (2g) Tarragon (2g) Lemon juice Miso paste (60g) Dried Porcini mushroom, in hot water (60g) Vegetable stock (2L) Salt and pepper to taste Sherry vinegar (15mL) Butter (60g) Cream (250mL) Hazelnuts (200g) DIRECTIONS 1. Sweat the onions, carrots, garlic and the rosemary in the butter. 2. Once translucent, add the button and porcini mushrooms, and sweat for about 10 minutes. 3. Add the miso, vegetable stock, cream, porcini mushrooms and the soaking water. 4. Add the hazelnuts and simmer…

Recipes January 29, 2020

Recipes: Yin and Yang Hot Chocolate

By Origo Club, Richmond Enjoy these two hot chocolates made for you at Origo Club until February 14, as part of the Vancouver Hot Chocolate Festival. Yin Earl Grey Hot Chocolate A creamy dark hot chocolate blend, infused with aromatic earl grey tea. INGREDIENTS: Avalon organic whole milk (175ml) Rishi Aromatic Earl Grey Tea (75ml) 70% Dark Chocolate Valrhona fèves (30g) 55% Dark Chocolate Valrhona fèves (30g) INSTRUCTIONS: Steam milk and steeped Earl Grey tea together Using splash of milk/tea mix, melt dark chocolate fèves Blend with a hand blender Pour into 8oz latte mug, top off with remainder of steamed milk Using a stencil of yin-yang (using only ‘yin’ side), shave 55% Dark Chocolate Valrhona on top Yang Yuzu Blonde Hot Chocolate A unique, bright and smooth yuzu blonde hot chocolate. INGREDIENTS: Avalon organic whole milk (250ml) 32% Blonde Chocolate Valrhona fèves (35g) Yuzu White Valrhona fèves…

Recipes January 16, 2020

Recipe: Brok Da Mout’ Hot Chocolate

By Honolulu Coffee Take your hot chocolate game up a notch with this decadent recipe from Honolulu Coffee. Inspired by the Hawaiian Pidgin saying about delicious food (i.e. ‘that food was so good it broke da mouth’), Brok Da Mout’ Hot Chocolate is a blend of dark chocolate, hibiscus ginger tea, ginger with honey, steamed coconut milk and a trace of cardamom. Try making it yourself, or head to Honolulu Coffee (88 Nelson Street or 2098 West 41st Avenue) during the 10th Annual Hot Chocolate Festival (January 18 – February 14) for a cup prepared by the experts, and enjoy it with a house-made coconut chocolate biscotti. INGREDIENTS: Fleur de Cao™ 70% Dark Chocolate (35g) Coconut milk (5oz) Honey-ginger sauce (10g) (see below) Hibiscus ginger tea concentrate (10ml) (see below) METHOD: Melt dark chocolate in a saucepan Steam coconut milk with melted chocolate together to 155F Pour over honey-ginger sauce…

Holiday December 5, 2019

Recipe: Awesome Eggnog

By Chef Janet Wait, Jan’s on the Beach Jan’s on the Beach, named for Chef and Owner Janet Wait, is a popular eatery on the iconic White Rock strip, overlooking the San Juan Islands. The menu is described as “seafood and more,” offering fresh and unique dishes often lovingly made by Wait herself. This recipe for Awesome Eggnog is one of their most requested holiday recipes. Makes 12 servings INGREDIENTS Eggs (6 large, separated) Salt (1/4 tsp) Sugar (2/3 cup, divided in 1/2) Light Cream (1-1/4 cup) Whipping Cream (1 cup) Milk (2 cups) Spiced rum (optional) Nutmeg to taste INSTRUCTIONS Beat egg whites and salt until frothy. Gradually add 1/3 cup sugar and beat until stiff peaks form. In another bowl (the largest), beat the egg yolks until light, gradually add remaining sugar (1/3 cup), beating until thick and lemon coloured. Very slowly add light cream and milk, beating constantly. In another bowl…

Recipes November 14, 2019

Recipe: Beef Shortrib Pappardelle

By Chef Joel Green at the Lobby Restaurant at the Pinnacle Hotel at the Pier on Vancouver’s North Shore Slow-braised beef, roasted vegetables, cabernet braissage. Serves 4 INGREDIENTS Boneless Chuck Roast (1.5 lbs) Unsalted Beef Stock (2 litres) White onion, Jumbo Carrot, Celery Stem (1 each) Vegetable oil (2 fluid oz) Your favourite Cabernet Sauvignon (250 ml) Unsalted Butter (60g) All-Purpose Flour (60g) Red Pepper, Red Beet (1ea) Broccolini (4 Stems) Finger Carrots (8) Olive oil (2 fluid oz) Pappardelle Noodles (1.5 lbs) Shaved Parmesan (4 oz) INSTRUCTIONS Preheat your oven to 300F Coarse chop your onion, carrot, and celery. Set aside. Grab a medium-sized pot, able to hold your beef chuck. Place on the stove at high heat. Add your vegetable oil. Season your beef with salt and pepper on all sides and sear in the pan for 30 seconds each side ensuring the meat has a dark golden colour. Remove…

Recipes October 29, 2019

Recipe: Stout Braised Beef Pot Roast with Creamy Mushroom Sauce

By Trading Post Brewery The stout braised beef recipe is perfect for the cold weather. Trading Post’s Three Bears Stout adds boldness and depth to the dish. At the restaurant, the chef uses 63 Acres Beef, but you can find a high-quality blade roast from your local butcher. The blade roast has a good amount of marbling and connective tissue so it also adds richness and flavour to the sauce but can also be substituted for a leaner cut like a chuck tender roast. Serves 4-6 people INGREDIENTS Blade Roast (1.5kg) Kosher Salt Cracked Black Pepper All-Purpose Flour (60g) Canola Oil Garlic (5 cloves) Onion (1 medium-sized) Carrots (2) Leek (1) Bay leaf, preferably fresh (1) Rosemary sprigs (2) Tomato paste (2 tbsp) Trading Post Three Bears Stout (150 ml) Beef stock (1 L) Butter (100 g) Shitake mushrooms, sliced (200 g) Button mushrooms, sliced (200 g) Whipping cream (200…

Recipes October 16, 2019

Recipe: Butternut Squash Risotto

By Amaranthus Executive Chef, Sam Fabbro This recipe is great for fall or winter with rich comforting flavours. It is a vegetarian dish and can be made vegan with by replacing the butter with olive oil and omitting the cheese. INGREDIENTS Butternut squash (1 small) Butter (3 tbsp) White onion (¼, or half of a small onion) Garlic (2 cloves) Dry white wine (65 ml) Vegetable stock (375 ml) Arborio rice (2/3 cup) Salt & pepper Grana Padano to garnish INSTRUCTIONS Cut squash in half, remove seeds, drizzle with olive oil, season with salt and pepper, place skin up on a sheet tray with parchment. Roast for 20 minutes at 400 degrees. (You will only need one half for this recipe, so you can roast both halves and use the other half for another recipe or just roast one.) Cool slightly, scrape out the flesh of the squash and puree until…

Recipes September 20, 2019

Recipe: In My Absinthe Cocktail

By Piva Modern Italian bartender, Kaize Asistente INGREDIENTS Cointreau (1 oz) Absinthe (0.5 oz) Lime Juice (1oz) Ginger Syrup (1oz) Sprite or Ginger Beer INSTRUCTIONS Pour all ingredients into a wine glass and muddle with mint. Fill glass with ice and top with sprite and ginger beer. Garnish with a dehydrated lime wheel and ginger candy. Piva Modern Italian in New Westminster showcases farm fresh ingredients, traditional Italian cooking and exceptionally prepared food and drink with a modern approach. Related: Recipe: Basilisk Negroni

Recipes September 5, 2019

Recipe: Sriracha Egg Salad Sandwich

By The Ballyhoo Public House Yield: 3 cups INGREDIENTS Eggs (8) Bread (half a loaf or more, depending on filling amount) Strong Dijon (1 tbsp) Sriracha (1 tbsp) Mayonnaise (3-4 tbsp) Grated parmesan cheese (1.5 tbsp) Chives (1 tbsp, finely chopped) Salt & pepper to taste Cayenne pepper (a pinch) INSTRUCTIONS Add whole eggs to rapidly boiling water. Set timer for 10 minutes; reduce heat to rolling boil. When 10 minutes is up, transfer eggs to ice bath. Allow eggs to cool for half an hour in ice bath. Peel. Grate egg using cheese grater, or mash with fork to desired consistency. Transfer mixture to stainless steel bowl. Mix in remaining ingredients. Taste and adjust seasoning as needed. Spread thickly between two pieces of bread to make sandwiches. Store extra refrigerated for later use. Click here for our profile of The Ballyhoo Public House.

Recipes July 25, 2019

Recipe: Salmon, Grains & Greens Salad

By Burgoo Bistro, North Vancouver INGREDIENTS: Mixed greens (3 cups) Cucumber, diced (10 pieces) Strawberry, sliced (10 pieces) Red onion, sliced (2 tbsp) Sunflower seeds (2 tbsp) Cooked quinoa (2 tbsp) Fresh parsley (1 tbsp) Salmon: Wild sockeye salmon (4 – 2.5oz portions) Lemon Juice (1 tbsp) Olive oil (1 tbsp) Ground black pepper (1/2 tbsp) Salt (1/2 tbsp) Cookhouse Vinaigrette: Red onion, chopped (1/4 cup) Garlic cloves, chopped (1/4 cup) Liquid honey (1/4 cup) Dijon mustard (1/4 cup) Fresh parsley, chopped (1/4 cup) Balsamic vinegar (1 cup) Red wine vinegar (2 cups) Water (1/2 cup) Salt (2 tbsp) Black pepper (2 tbsp) Canola Oil (1-1/2 litres) DIRECTIONS: Preheat oven to 400° F. Toss salmon in lemon juice, olive oil, black pepper and salt. Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool. In a blender, or using a hand blender, make vinaigrette by pureeing…

Recipes July 1, 2019

Recipe: Salmon Wellington

By FishWorks & Canoe Oyster Bar INGREDIENTS Salmon (5 oz) Almonds (crushed) (1 oz) Cranberry (1/2 oz) Fresh basil (2 leaves) Dijon mustard Phyllo pastry (1 sheet) Butter Olive oil Salt + Pepper to taste DIRECTIONS: Preheat oven to 375°F (190°C) Melt butter in the pan over medium heat. Smooth out the phyllo sheet and brush lightly with melted butter. Place fresh basil and salmon in the middle of the phyllo sheet. Sprinkle with salt and pepper to taste. Coat salmon with Dijon mustard. Combine almonds and cranberry, and place on top of the salmon. Fold the phyllo dough over the salmon and make one complete wrap. Brush all sides with melted butter. Sear both sides of the wrapped salmon in pan over medium heat for 30 seconds. Finish baking in preheated oven, for 10 minutes or until phyllo dough is golden brown. Serve over pesto, spring potatoes and steamed…

Recipes June 27, 2019

Recipe: Prosciutto-Wrapped Halibut

By Janet Wait, Executive Chef & Owner at Jan’s on the Beach INGREDIENTS Halibut filet (1 piece) Proscuitto (1 – 2 slices) Salt & Pepper (to taste) DIRECTIONS Sprinkle salt and pepper over the halibut, then wrap with a thin slice of prosciutto. Grill on high heat, for about 3-4 minutes per side to crisp up the prosciutto. Transfer halibut to an oven-safe skillet, and place in a 375 degree oven for an additional 5 minutes to finish cooking. To test for doneness gently squeeze the sides; when the fish starts to flake it’s ready. Serve with topped with fig jam, oven-roasted or boiled new potatoes and steamed spring vegetables. Jan’s on the Beach (14989 Marine Dr, White Rock) is open Wednesday-Sunday during the fall and winter, and seven days a week during the summer. Look out for their monthly pairing dinners! In June, Jan’s will be hosting a Quail’s Gate…

Recipes June 6, 2019

Recipe: Blueberry BBQ Sauce

By Executive Chef Sam Fabbro from Amaranthus INGREDIENTS Red onion (1) Garlic (4 cloves) Olive oil (1 TBS) Apple cider vinegar (250 ml) Blueberries (750 g) Water (We use house-made vegetable stock at the restaurant) (500 ml) Smoked paprika (15 g) Brown sugar (125 g) Salt & pepper to taste DIRECTIONS Fine dice the red onion and garlic. Sauté in canola oil until they just begin to brown. Deglaze pan with apple cider vinegar. (Deglazing dissolves all the flavourful browned bits of sautéed vegetables) Keep on heat and reduce vinegar by half, then add the blueberries and water. (If you have it, sub the water for vegetable stock.) Add paprika and brown sugar. Simmer for 15 minutes to allow flavour to develop. Blend on high speed in a blender until smooth then season with salt and pepper. A note from the Chef: “At our plant forward restaurant Amaranthus, we call…

Recipes April 4, 2019

 Recipe: Mini Tomato Soups with Crispy Parmesan Tuiles

By Caren McSherry, Founder/President of The Gourmet Warehouse These little soup cups are a perfect starter for any dinner party. The cute factor impresses everyone and leftovers are always welcome for a nice lunch the next day. INGREDIENTS: Olive oil (2 tablespoons) Unsalted butter (2 tablespoons) Yellow onion, peeled and diced (1 small = about 1 heaping cup) Sweet potato, peeled and diced (1/2 cup) Garlic clove, minced (1 large) San Marzano tomatoes (One – 28 ounce can) Chicken stock (2 cups) Fresh thyme (2- 2 inch sprigs) Coffee cream (2/3 cup) Sea salt to taste Fresh ground pepper to taste 12 large fresh basil leaves, stacked and cut into chiffonade* DIRECTIONS: Place the oil and butter in a 2 quart stainless steel pot, add the onion, potato and garlic. Stir to combine, place the lid on, turn the heat to medium, let the mixture sweat until the onion and sweet…

Recipes December 16, 2018

Recipe: Classic Pecan Pie

By: Mario Pelletier, Pastry Chef, Railtown Cafe and Railtown Catering INGREDIENTS (Recipe yields two pecan pies) Sable Base Flour, 470 grams Ground almonds, 60 grams Butter, 240 grams Icing sugar 180 grams 2 eggs Salt, 1 tsp Crumble all dry ingredients together except eggs in a mixing bowl. Slowly add eggs and combine until smooth. Line the base mixture in two 10-inch circle tart tins. Place tins in the oven at 170°C (roughly 340°F) and blind bake (using beans on top of the crust) for approximately 20-25 minutes until the crust is half cooked. Pecan Filling Eggs, 9 Demerara sugar, 500g Golden syrup, 612.5g Butter, 125g Pinch salt Pecans, 1kg DIRECTIONS Preheat your oven to 175°C (roughly 350°F). Melt the butter. In a mixing bowl and slowly mix in the eggs, sugar and syrup. Incorporate the butter, salt and then the pecans. Divide the pecan filling between the two…

Recipes November 19, 2018

Recipe: Potato and Sunchoke Soup

By Ian Lai, Executive Director of the Richmond Food Security Society INGREDIENTS Onion, diced (1 large) Leek, whites only (1/2) Garlic, minced (1 clove) Flour (2 Tbsp) Potatoes, diced (2 cups) Sunchokes, diced (1 cup) Sprig of thyme Butter (4 Tbsp) Homogenized milk (1 litre) Salt and pepper INSTRUCTIONS Sweat onions, leek and garlic in butter on medium heat until translucent Add potatoes, sunchokes and thyme Cook for 5 minutes over low heat, stirring occasionally Add flour to coat everything Add milk Bring to a simmer stirring occasionally Cook until vegetables are soft Blend using a food processor or an immersion blender until smooth Season and taste Enjoy with a slice of crusty baguette Richmond Chef and Educator Aims to Make Healthy Food Accessible By Tourism Richmond It’s a sunlit autumn morning, and Ian Lai has just returned from Tomsett Elementary School in Richmond, helping to set up growing towers…

Recipes June 15, 2018

Recipe: Caramelized Onion & Goat Cheese Tart

By The Dirty Apron INGREDIENTS Puff pastry sheet (10 x 3 inch, rolled thin) Large onion (1) Soft goat cheese (170g) Olive oil (2 tsp) Toasted walnuts (2 tbsp) Grape tomatoes (12) Vegetable oil Salt & pepper Egg (1, beaten) DIRECTIONS Preheat oven to 450 F Heat vegetable oil in a small sauté pan over medium heat. Add onions and, stirring constantly. Cook until golden brown and evenly caramelized. (Season the onions with salt and pepper and then remove from heat.) While the onions are caramelizing, prick the puff pastry all over with a fork, brush with egg wash and bake for 8 minutes. Remove pastry from oven and using a spoon, push down the center of the puff pastry to make an indentation for the goat cheese, onion, tomatoes and walnuts. Spread the goat cheese in the middle of the pastry and top with the onions, tomatoes and…

Recipes June 8, 2018

Recipe: Basilisk Negroni

By Wildebeest Vancouver A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro Nonino. The limited-edition cocktail will be on offer during Negroni Week until June 10 – after that you can make it on your own. INGREDIENTS Mezcal (30ml) Cocchi Americano (20ml) Amaro Nonino (10ml) Grapefruit twist INSTRUCTIONS Combine all ingredients in a cocktail tin. Add ice and stir. Serve in a rocks glass over ice with a grapefruit twist.

Recipes May 25, 2018

Recipe: Poached Halibut with Escarole and Oyster Buerre Blanc

By Jack Chen, Chef and Co-Owner, Coquille Fine Seafood Serves 4 INGREDIENTS 1 filet of Halibut (approximately 1 lb.) Curing Salt Coarse sea salt (1 cup) Granulated sugar (1 cup) Zest of 1 lemon Zest of 1 lime Zest of 1 orange Combine all ingredients and let it sit at room temperature for at least 24 hours. Poaching liquid Fish stock (any flavoured stock will work) (2 L) Butter (1 cup) 1 sprig tarragon 3 bay leaves 1 lemon peel Pinch salt Combine and set aside for later use. Oyster Beurre Blanc Butter, diced into 1 cm cubes (1 lb) White wine (1 cup) Heavy cream (2 cups) 3 shallots, thinly sliced 1 bay leaf Lemon juice (1/4 cup) Oysters, chopped (1 cup) Pinch salt Parsley Chives Chervil Tarragon DIRECTIONS Beurre Blanc Reduce white wine with shallots and bay leaf until you have a syrup-like liquid. Add cream and reduce…

Recipes May 10, 2018

Recipe: Lavender Crème Brulée

By Thomas Haas Patisserie – Chocolate Café Makes about 4 six ounce glass terrines. INGREDIENTS Cream (1 ¾ cups) Milk (¼ cup) Dried lavender (1 tsp) Egg yolks (7 yolks) Granulated sugar (¼ cup) Vanilla bean, split and beans scraped (½ bean) DIRECTIONS In a heavy-bottomed saucepan combine cream, milk, vanilla bean, dried lavender and bring to a scald. Tightly cover and steep for 30 minutes (or longer for a stronger flavor). Meanwhile, whisk together egg yolks and sugar. Slowly incorporate the hot milk-cream mixture into the egg yolk-sugar mixture while continuously whisking Strain the crème mixture and refrigerate overnight The next day, pre-heat oven to 210°F Arrange the vessels into a baking pan that is about 2 inches deep Pour the crème brulée mix into the dishes to almost full Pour boiling water into the baking pan allowing the pan to be filled halfway with water Carefully transfer to…

Recipes May 1, 2018

Recipe: Ahi Tuna Poke on Shrimp Cracker & Kaiware Sprouts

By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some of the finest hotels in the world. He is a strong proponent of fresh and local and was a grass roots trailblazer in sourcing his ingredients from local farmers, markets, foragers and fishermen. Makes 8 portions. INGREDIENTS Diced Ahi Tuna (16 oz) Sake (3 oz) Light miso paste (2 oz) Sesame oil (1 oz) Rice wine vinegar (1 oz) Ponzu soya sauce – Japanese (1 oz) Water (1 oz) Chopped pickled ginger (1 oz) Togarashi spice (1 tsp) Chopped chives (1 tbsp) Chopped kaiware (daikon radish sprouts) (20 pcs) Bonito flakes (1 oz) Flying fish roe (tobiko) (1 oz) Shrimp crackers (8 pcs) DIRECTIONS Dice Salmon in ½ inch cubes. Toss diced salmon in 3 oz of sake. Reserve covered & refrigerated…

Recipes April 17, 2018

Recipe: Asparagus and Herb Chèvre Risotto

By Angie Quaale, owner of Well Seasoned “Chèvre and asparagus really should get married! They’re the perfect couple. This recipe tastes like spring to me. The rich earthiness of the asparagus pairs so well with the slightly acidic tang of the fresh chèvre. This is delicious served on its own as a main course or with a green salad. As a side dish, it can really class up a simple oven-roasted chicken. It’s a recipe I’ve been serving variations of for years. Once you have the technique for a great risotto you can really customize the flavors to highlight seasonal ingredients like these or local mushrooms in the fall. Don’t be afraid to experiment with this dish!” INGREDIENTS Asparagus, ends trimmed (1⁄2 lb) Chicken or vegetable stock (3 cups) Unsalted butter (4 Tbsp) Vegetable oil (1 Tbsp) Yellow onion, finely chopped (1⁄2 cup) Arborio rice (1-1⁄2 cups) Milner Valley herb…