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Recipes April 10, 2018

Recipe: Chilled Spring Pea Chowder

By Dan Olson, Chef/Owner, Railtown Café and Catering A light spring dish layered with sweet pea puree, shellfish gelée, chowder garnish and potato cream, topped with caviar and a crisp rye crouton. Made with Littleneck clams, Dungeness crab, Side Stripe shrimp, Salt Spring Island mussels, and Northern Divine caviar. Serves 8 appetizer portions INGREDIENTS Spring Pea Purée Freshly-shucked English peas (2 cups) 1 spring onion (white only), julienned 1 clove garlic 1 sprig tarragon heavy cream (1/2 cup) butter (1 tsp) salt and pepper 1 lemon Shellfish Gelée 1 fresh Dungeness crab Live littleneck clams (3oz) Live mussels (3oz) Side striped shrimp, peeled and cleaned (3oz) 1 shallot Chopped garlic (2 cloves) Parsley chiffonade Chive tips White wine (1/4 cup) Butter (1 tsp) Salt Cracked black pepper Carrot (1/2) 1 celery stalk Double-shucked peas (2 tbsp) 1/4 fennel and fennel frond 2 sheets gelatin (bloomed in ice water) Potato Vichyssoise …

Recipes March 27, 2018

Recipe: Scalloped Potatoes with Gruyère Cheese

By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner. Make it yourself, or let the team at Railtown Catering make dinner for you! Place your Easter to-go order by 3pm on Wednesday, March 28 and choose from an entrée choice of honey-glazed bone-in ham or lemon-and-rosemary-crusted leg of lamb and a wide array of homespun seasonal side dishes, salads, rolls and dessert. INGREDIENTS Heavy Cream (1 cup) Milk (1 cup) Kosher salt and freshly ground pepper Russet potatoes (4 lbs) Butter, softened (1 tbsp) Fresh thyme, chopped (2 sprigs) Garlic, minced (2 cloves) Gruyère cheese, grated (1 cup) DIRECTIONS Preheat oven to 350°F. Brush a baking pan or casserole dish with the softened butter. Sprinkle with minced garlic, chopped fresh thyme, salt and pepper. Peel potatoes, and slice width wise into 1/4” disks. Shingle layer into baking pan or casserole…

Recipes March 15, 2018

Recipe: Chicken Liver Pate

By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2 cups) Nutmeg (1oz) Shallots, diced (1/2 cup) Rosemary, fresh (1 stem) Thyme, fresh (4 stems) Bay leaf (1) Orange (1, for the peel) DIRECTIONS Soak livers in milk overnight Dry both livers thoroughly with paper towels. Season with salt and pepper. In a large pan, brown the livers on one side in half of the butter. Flip the livers and add shallots, rosemary & thyme sprigs, along with bay leaf. Deglaze with brandy off heat. Return to heat and cook the liquid out until almost dry. Remove thyme, rosemary and bay leaf. Puree the livers, in a blender, with remaining melted butter and heavy cream. Use a sieve to strain the liquid. Adjust the seasoning with nutmeg, salt and pepper and grate fresh orange zest.…

Recipes February 14, 2018

Recipe: The Final Rose Cocktail

By Josh Pape, co-owner, Wildebeest In honour of Valentine’s Day, Wildebeest co-owner and bar manager Josh Pape has created a signature cocktail for all the lovers out there. A bubbly bevvy with a red hue perfect for the occasion, The Final Rose offers a sweet-and-citrusy mix of sparkling wine, raspberry, aperol, rose water and lemon. INGREDIENTS: Sparkling Wine (90 mL) 6 Raspberries (muddled) Aperol (15 mL) Rose Water (2 Drops) Lemon Juice (15 mL) INSTRUCTIONS: Add all ingredients except sparkling wine to a cocktail shaker and shake for 7-10 seconds. Fine strain into a chilled flute glass. Top with sparkling wine.

Recipes February 1, 2018

Recipe: Chanel Cocktail

By Boulevard Kitchen & Oyster Bar INGREDIENTS Gin (1 oz) Cynar (0.5 oz) Ginger liqueur (0.5 oz) Rose water (0.5 oz) Cranberry juice (1.5 oz) Orange blossom water (1 dash) Cranberry juice (1 dash) Peychaud bitters (1 dash) INSTRUCTIONS Combine all ingredients in a cocktail shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with a dehydrated citrus wheel.

Recipes December 8, 2017

Recipe: Aguas Caliente’ Cocktail

By Boulevard Kitchen & Oyster Bar Watch out, it’s hot! INGREDIENTS Sombre Mezcal (1.25 oz) Noilly Pratt (.75 oz) Ancho Reyes (.50 oz) Crème de Cacao (.15 oz) Kahlua (.25 oz) INSTRUCTIONS 1. Combine all ingredients in a cocktail shaker, add ice and shake vigorously. 2. Strain into a coupe glass.

Recipes December 4, 2017

Recipe: Wild Salmon Bake with Sauce Vierge

By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped (1 or about ¼ cup) Chopped flat-leaf parsley (½ cup) Chopped fresh chives (½ cup) Chopped fresh tarragon (3 Tbsp) Extra-virgin olive oil (½ cup) Zest and juice of 1 large lemon Sea salt and coarsely ground black pepper Salmon Salmon fillet (1 fillet, 2 to 3 lb) Olive oil, for brushing the salmon and for drizzling Sea salt and coarsely ground black pepper ½ lemon DIRECTIONS Sauce Vierge 1. Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes. Salmon 1. Preheat the oven to 350°f. Line a baking sheet with parchment paper. Brush the skin of the salmon with olive oil and season both sides with salt and pepper. 2. Place the…

Metro Vancouver Chef Stories December 4, 2017

Hot off the Presses: Ned Bell of Ocean Wise Publishes his First Recipe Book

Catherine Dunwoody Is there a seafood enthusiast on your Christmas list? We found the perfect present. Chef Ned Bell has his first cookbook recently published, titled Lure Sustainable Seafood – Recipes from the West Coast. Ned’s mission to bring sustainable seafood to restaurants and fish markets around BC, and now to our own kitchens with this cookbook has been impressive. As Dr. David Suzuki, award-winning scientist, environmentalist, and broadcaster says, “Ned’s passion for sustainable seafood is infectious and this book irresistible. Bring his recipes into your home to support healthy oceans.” Lure walks the reader through all things fish, from selecting to preparing, to cooking and serving fresh, delicious meals. With 80 recipes to make at home included, it’s a useful edition to any foodie’s library. Here’s a sneak peek with Chef Ned Bell’s recipe for Salmon Bake.

Recipes November 8, 2017

Recipe: Spicy Thai Coconut Chicken Soup

By Angie Quaale, Well Seasoned Gourmet Food Store INGREDIENTS: Vegetable oil (2 teaspoons) Sliced mushrooms (1 cup) Chopped red bell pepper (½ cup) Minced peeled fresh ginger (4 teaspoons) Garlic cloves (4, minced) Lemongrass (1 3-inch stalk, halved lengthwise) Sambal oelek (2 teaspoons) Chicken stock (3 cups) Coconut milk (1 ¼ cups) Fish sauce (4 teaspoons) Sugar (1 tablespoon) Shredded cooked chicken breast (2 cups) Green onion strips (½ cup) Chopped fresh cilantro (3 tablespoons) Fresh lime juice (2 tablespoons) INSTRUCTIONS: 1. Heat a Dutch oven over medium heat. 2. Add oil to pan; swirl to coat. 3. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally. 4. Add chili paste; cook 1 minute. 5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. 6. Reduce heat to low; simmer for 10 minutes. 7. Add chicken to pan; cook 1 minute or until thoroughly…

Recipes September 13, 2017

Recipe: Honey Glazed BBQ Chicken Breast

By Chef Caitlin Mark, H2 Rotisserie & Bar For this recipe, H2 uses local chicken from Maple Hill Farms and local honey produced on-site. Prep time: 10 minutes, Cook time approx. 20 minutes INGREDIENTS | PART 1: SPICE RUB Skin on boneless chicken breasts (6) Coarse Kosher salt (1/4 cup) Brown sugar (1/4 cup) Chili powder (1/4 cup) Smoked paprika (2 tbsp) Canola oil (approx. 1/2 cup) INGREDIENTS | PART 2: HONEY GLAZE Unsalted butter (1/4 pound) Crushed garlic (2 tbsp) Chili flakes (1 tsp) Organic honey (1 cup) DIRECTIONS | PART 1: SPICE RUB 1. Mix dry spices with canola oil until it forms a loose paste 2. Gently rub in spice blend on and under chicken skin, ensuring that the spice rub is spread thinly and evenly across the entire chicken breast on both sides 3. Depending on if you are using a barbecue or an oven: On…

Recipes April 12, 2017

Recipe: Asiago Lemon Thyme Scones

By Thomas Haas, Thomas Haas Chocolates & Pâtisserie Yields 8 servings INGREDIENTS All-purpose unbleached flour (5 ½ cups) Granulated sugar (¼ cup) Baking powder (¼ cup) Salt (1 tsp) Butter (1 cup) Heavy cream (2 ¼ cups) Fresh thyme (¼ cup) Lemon zest (1 ½ tsp) Asiago cheese 1 cm diced (1 ½ cups) METHOD 1. Cut cold butter into cubes and chill in freezer 15 minutes. 2. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, and salt. Mix well. 3. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. 4. Add cream and filling at the same time and continue mixing just until dough forms. 5. Stir in cream and cheese just until moistened. 6. On floured surface, gently knead dough 8-10 times. 7. Place on cookie sheet. Roll or pat dough into a 6″ round. 8. Cut 8 wedges; separate slightly.…

Recipes November 22, 2016

Recipe: Gluten Free Vegan Brownies

By Lisa Reichelt, Two Daughters Bakeshop INGREDIENTS All Purpose Flour Blend, Gluten Free (2.5 cups) Organic cane sugar (2 cups) Cocoa powder (8 tbsp) Baking powder (1.5 tsp) Xanthan gum (1 tsp) Salt (2 tsp) Organic rice milk (375 ml) Organic canola oil (350 ml) Organic vanilla (1.5 tbsp) Organic chocolate chips (1 cup) DIRECTIONS 1. Preheat oven to 350 degrees 2. With a stand mixer, blend canola oil, sugar and vanilla. Add the rice milk and blend again. 3. Add dry ingredients to wet mix and blend well, stopping to scrape bowl. 4. Spread mixture evenly in a 9×11 glass baking dish, lightly greased or lined with parchment paper 5. Bake at 350 degrees for 35-40min. or until knife inserted in to brownie comes out clean Learn more about Two Daughters Bakeshop on Vancouver’s North Shore here.

Recipes July 27, 2016

Recipe: Screaming Banshee Irish Cream Stout Cupcakes

By Old Yale Brewing Co. in the Fraser Valley Looking for the perfect beer cupcake recipe? Well, look no further! Introducing Screaming Banshee Beer Cupcakes. These little guys are quick and easy to make, and taste like heaven on earth. INGREDIENTS Screaming Banshee Irish Cream Stout (1 cup) Butter (1/2 cup) Cocoa (3/4 cup) Sugar (2 cups) Sour cream (3/4 cup) Eggs (2) Vanilla (1 tbsp.) Flour (2 cups) Baking soda (2 1/2 tsp.) DIRECTIONS 1. Melt Screaming Banshee + butter in a saucepan over medium/low heat 2. Whisk in cocoa + sugar and remove from heat 3. In a separate bowl, beat sour cream, eggs and vanilla 4. Pour step 3 mixture into Screaming Banshee / butter mixture from step 1 5. Whisk in flour + baking soda 6. Fill muffin tin with cupcake liners & fill each liner 3/4 full with cupcake mixture 7. Bake for 15 mins…