1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Window Sill Cherry Whiskey Cake

| posted Wednesday, Jul 31st, 2013

Yields 1 13 X 9” cake pan

INGREDIENTS
For the cake:
2 ½ cups sifted cake flour
1 ½ cups cocoa powder
1 tsp sea salt
1 tbsp baking soda
1 tbsp baking powder
3 cups sugar
5 eggs
1 ½ cups buttermilk
1 ½ cups window sill cherry whisky*
12 tbsp unsalted butter, melted
60 ml Bittered Sling Suius Cherry extract

Sift all the dry ingredients together. Beat the eggs with the buttermilk until completely homogonized. Combine the liquid ingredients together (leave the butter for now) Add the liquid to the dry, whisking constantly until just combined. Mix in the butter and pour into a prepared cake pan and bake in a pre-heated 350ºF for 25-35 minutes, or until a small dowel can be inserted and removed clean. Can be made ahead and stored in the freezer.

For the cherries
6 cups pitted B.C. cherries
1 cup buckwheat honey
60 ml Bittered Sling Suius Cherry extract

In a medium sauté pan heat the honey to a boil, add the cherries and roll throughout the boiling honey for 2 minutes. Add the Bittered Sling Suius Cherry extract and remove from the heat. Reserve.

Tonka bean cream
500ml heavy cream
2 tonka bean pods

Whisk the cold cream to soft peaks. Grate tonka beans with a rasp or fine grater over top.

*Window sill cherry whisky
3 cups pitted B.C. Cherries
1 cinnamon stick
1 star anise pod
2 cups Okanagan Spirits Rye Whisky

Pack a sterilized Mason jar with the cherries and spice. Cover with the whiskey and cover with the lid.  Place the jar in the window sill in the sunshine for 3 – 5 days, shaking daily. Strain into a clean bottle and store in the refrigerator.

Chuck Hughes Dungeness Crab Salad with Crackers

| posted Wednesday, Jul 31st, 2013

Prep 30 min plus 2 hours for rising × Cook 25 min × Serves 4

Crackers (makes about 50 crackers)
4 cups (1 L) warm water
1/4 cup (60 mL) extra-virgin olive oil
1 tablespoon (15 mL) active dry yeast
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) sea salt
About 8 cups (2 L) all-purpose flour
Sesame seeds and/or coarse salt and freshly cracked black pepper

Dungeness Crab Salad
1/2 cup (125 mL) coarse salt
1 bottle (2 oz/57 mL) hot pepper sauce
4 live Dungeness crabs
1 bird’s eye chili, finely chopped
A handful of fresh chives, minced
A handful of celery leaves
2 tablespoons (30 mL) olive oil
Zest and juice of 1 lemon
4 large croutons, crushed
Maldon sea salt and freshly cracked black pepper

For the crackers:
In the bowl of a stand mixer fitted with the dough hook, stir together the water, olive oil, yeast, sugar, and salt. Let rest for 5 minutes or until foamy. Add the flour. Knead on medium speed for 5 minutes or until the dough forms a ball. (You can also knead the dough by hand on a floured surface.)

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let sit at room temperature for 2 hours or until doubled in size (or refrigerate overnight).

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Divide the dough in half. On a lightly floured surface, roll out one half very thinly. Cut the dough into long strips and arrange them on the baking sheet close together but not touching. Mist with water and sprinkle with sesame seeds and/or coarse salt and pepper. 

Bake for 10 minutes or until golden all over. Cool before serving. (Crackers keep, in an airtight container at room temperature, for 2 weeks.)

For the dungeness crab salad:
Bring a large pot of water to a boil. Add the coarse salt and hot pepper sauce. Add the crabs and cook for about 15 minutes. Drain nose end down and let cool.

Peel off and discard the tail. Pull off the legs and claws; set aside. Place each crab on its belly. Push your thumb in where the tail was; grab the top shell in your other hand and peel it off. (You can also use a knife to lever the crab apart.) Drain any excess water from the shell. Discard the eyes, gills, stomach sac, and hard membranes inside the shell. Spoon the meat into a bowl. Clean the top shell; set aside. Crack open the claws and legs and pick out the meat; add to the bowl. Pick through the meat and discard any remaining bits of membrane or shell.

Add the chili, chives, celery leaves, olive oil, lemon zest and juice, and croutons; stir to combine. Season with Maldon salt and pepper. Spoon the salad into the cleaned shells. Serve with the crackers.

Halibut Burger BC Blueberry & Honey Jam

| posted Wednesday, Jul 31st, 2013

Ingredients:
-4-5 oz pcs of your fav fresh fish (Ocean wise Halibut, Salmon or albacore tuna are the best!)
-Grilled or BBQ’d for about 3-4 minutes per side, seasoned with sea salt & cracked black pepper
-A soft freshly baked wicked bun (the bun is just as important as the fish or the sauce in my opinion)

Garnish:
(butter lettuce, shaved fennel, thin cucumbers, perfect tomatoes, super thin sliced summer squash or zucchini, great quality pickles) basically whatever really good high quality ingredients your like in your burger!

BC Blueberry ‘Jam’:
This can be made with any local fresh seasonal fruit, but BC Blueberries Rock!
-4 cups fresh BCB
-1/2 cup honey
-1 tbsp sea salt
-1 tbsp cracked black pepper
-2 whole limes, zested and juiced!

Method: Cook everything together in a small pot for 15 minutes, cool and serve! This is great on fish burgers, grilled beef, chicken or pork! Also great on cheese plates! And over Vanilla Ice Cream!

Tzatziki

| posted Wednesday, Jul 31st, 2013

We are in the BT kitchen ahead of Greek Day, learning how to make the perfect Greek cucumber yogurt dip with the pros from Didi’s Greek. 

For 3 cups of tzatziki
 
2 cups of Greek Yogurt – thick yogurt
1 cup of cucumber – grated and hollowed
4 cloves of garlic – finally pressed
2 tbs. of vinegar – white vinegar
3 tbs of extra virgin olive oil
2 tbs of fresh dill
salt and pepper
 
Instructions:
 
Mix yogurt will all ingredients above.  Stir well and chill for a few hours.

Chocolate French Toast

| posted Wednesday, Jul 31st, 2013

Chocolate-filled French Toast.
Prep Time: 25 min. plus refrigerating | Makes: 8 servings, 1 sandwich (175 g) each

What You Need

2 Slices challah (egg bread), 1/2 inch thick
1/2 cup (1/2 of 250-g tub) Philadelphia Chocolate Cream Cheese Product
6 Eggs
1 cup of milk
1/2 tsp almond extract
1/2 cup maple syrup
1/4 cup sliced almonds, toasted

Make It

Spread 6 bread slices with cream cheese product; cover with remaining bread slices. Lightly press edges together to seal. Whisk eggs, milk and extract in 13×9-inch dish until blended. Dip both sides of sandwiches in egg mixture, then arrange in same dish, stacking as necessary to fit. Refrigerate 30 min. 

Heat oven to 400°F. Place sandwiches in single layer on baking sheet sprayed with cooking spray, letting excess egg mixture drip back into dish before placing sandwiches on baking sheet. Discard leftover egg mixture. 

Bake 12 to 14 min. or until sandwiches are puffed and golden brown, turning after 7 min. Serve topped with syrup and nuts. 

Special Extra: 
Sprinkle with fresh raspberries just before serving.

Shortcut:
The French toast can be baked right away – just dip in egg mixture and bake as directed.

Nutrition Information Per Serving (1 sandwich (175 g)) : 
330 calories, 11g total fat, 4.0 g saturated fat, 160mg cholesterol, 350mg sodium, 45g carbohydrate, 1g dietary fibre, 21g sugars, 12g protein, 10%DV vitamin A, 8%DV vitamin C, 8%DV calcium, 20%DV iron

Cam ‘n’ Pear Quesadillas

| posted Wednesday, Jul 31st, 2013

We are making pear camembert quesadilla World’s Weirdest Restaurants host Bob Blumer. 

1 lime
¼ teaspoon salt
½ cup sour cream or plain yogurt
4 8-inch flour tortillas
2 jalapeño or 1 serrano chili, seeds and membranes discarded, diced finely
2 ripe pears (any variety), peeled, cored, and cut into 1/8-inch thick slices
6 ounces ripe Camembert cheese, sliced into 1/4-inch slices (rind removal is optional)
1 cup lightly packed fresh cilantro, stems removed and discard before measuring

Zest lime, then squeeze it. In a small bowl, blend zest, 1 tablespoon lime juice, salt, and sour cream with a fork until the mixture is smooth. Reserve in refrigerator.

Heat a 10-inch sauté pan or cast-iron skillet over medium heat. Place 1 tortilla in the dry pan for approximately 40 seconds on each side, or until it just begins to brown. Remove. Repeat with a second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air)

After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Immediately sprinkle half of the diced chilies onto the tortilla. Cover with half of the pear slices. Place half of the camembert strips over the pears. Top with half of the cilantro, then cover with second tortilla. Cover the pan with a lid and cook for 2 minutes.

Flip the quesadilla with a spatula, re-cover the pan and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.)

Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges—just like a pizza. Serve with sour cream dipping sauce. Repeat with remaining ingredients.
yield Serves 4 – 6 as an appetizer

Joe Fortes’ Shrimp Ceviche

| posted Wednesday, Jul 31st, 2013

Joe Fortes’ famous rooftop patio is now open and to celebrate they’re introduction a delicious new menu item – shrimp ceviche! AND, it’s gluten free! 

Ingredients include: shrimp, jalapeno, avocado, tomato and plantain chips!

Shrimp Ceviche:
Serves 4-6

12 oz  fresh hand peeled shrimp meat
1  avocado, diced
80ml  red onion, minced
45ml  minced jalapeno
100ml  cilantro, chopped
120ml  grape tomatoes, quartered
200ml  jalapeno dresssing
plantain chips or tortilla chips

Place the shrimp, avocado, red onion, diced jalapeño, cilantro, tomatoes and enough dressing to thoroughly coat the ingredients. Mix well, spoon into chilled bowls or martini glasses. Top with a sprig of cilantro; serve with plantain chips or tortilla chips.

To make plantain chips, boil plantains in a large pot of simmering water for 5 minutes remove from pot and chill in ice water until completely cooled. To peel, gently slice down each side of the plantain just through the peel, remove peel. Slice plantains very thinly with a slicer or mandolin. Deep fry at 350 until crisp and golden brown remove and season with salt.

For Dressing:
2  fresh jalapenos, seeded and chopped
150ml  lime juice
240ml  olive oil
1clove  minced garlic
10ml  salt

Place all ingredients in blender and puree until smooth. Recipe makes extra dressing to serve on the side or add extra to the recipe if desired.

Savoury Crêpes for Mothers Day

| posted Wednesday, Jul 31st, 2013

Savoury Crêpes for Mothers Day brunch paired with Inniskillin Okanagan Estate Riesling 2011, perfect way to celebrate Mom this Sunday! Chef Jean Francis Quaglia and his wife Alessandra, share their crepes they serve up at their restaurant Provence Restaurant.

Mother’s Day Crêpes Recipe:

1½ cups flour
1 tbsp sugar
1 tsp lemon or orange zest
3 cups milk
4 eggs
1 tbsp vanilla
¼ cup butter, melted
¼ cup clarified butter (to brush pan)

INSTRUCTIONS:
In a large bowl, combine flour, sugar and zest in a bowl and mix together.  In a separate bowl, combine the milk, eggs, and vanilla.  Slowly add wet ingredients to dry and combine until just mixed (do not overmix).  Add melted butter and fold until just mixed. Cover and set aside for 1 hour (or overnight).

In a non-stick frying pan on medium heat, brush some clarified butter. With a small ladle, drop ¼ cup batter onto pan and tilt to form a thin circular crêpe. When edges turn golden brown, flip to cook other side until golden brown. Remove from pan. Repeat until batter is all used; brush additional clarified butter on pan only when necessary.

Makes 4 servings (about 15 crepes).

Recipe for Crêpe filling (for 4-5 crêpes)

2-3 large apples (Pink Lady’s are yummy)
5 slices of double smoked bacon (not too thick)
1 tbsp olive oil (Alessandra prefers butter 😉
1/4 cup Inniskillin Riesling
pinch of sugar
4 tsp sour cream

INSTRUCTIONS:
Render fat from bacon and add shallots. Cook until nicely caramelized. Add in chopped apples and cook down until tender. Deglaze with Inniskillin Riesling wine.

Heat up crêpes and divide apple filling between them. Add a teaspoon of sour cream on top of filling and fold over the crepe. Garnish with chives and a nice piece of bacon.

Bon Appétit and Happy Mother’s Day!

 

CREDITS:

Wine Pairings: Inniskillin Wines, Okanagan Estate Winery

Page 23 of 23« First...10...1920212223