Archive for category Recipes
Steel Cut Oats – Low and Slow
Oats with Apples Cinnamon, Blueberries & Agave
Steel Cut Oats, are creamy, nutty and texturally 100o times better than the generic rolled oats. If you take the time to prepare this hot steamy breakfast you will enjoy the benefits of a slow release of carbs. Keeping you content long enough to make it to Read the rest of this entry »
Granville Island Market
Heirloom Tomato Salad with Double Smoke Bacon Dressing 
A couple weeks back James and I were on our holidays and had long decided to stick to the lower mainland to do a little exploring and cooking. To be honest the nearly three grand to fix the truck was the decision maker! This day we spent down at the Granville Island Market knowing the bounty of the summer would be inspiring and delicious. Normally I get anxious and claustrophobic in large crowds with the exception of anything to do with food! I feel at home in these busy little markets, cooking for crowds of people when I actually take on the odd catering gig.
In my life there is nothing more inspiring than quality ingredients. When a person puts care into growing gorgeous heirloom tomatoes, takes the time to master the artisanship of cheese making or as Oyama Sausage Factory does I become so enamored in the process. I feel obligated to transfer that excitement to the preparation of my dishes. Read the rest of this entry »
Grilled Vegetables with Curried Chick Pea and Yam Cakes
I crave grilled veggies all the time, the only wish I had was that we were allowed to have a BBQ on our balcony. So the next best thing is our grill pan on the stove. We don’t get that char grilled flavour but we do get that grilled quality in texture and colour.
As for the chick pea cakes to keep these vegan and moist instead of adding aoili, as my original recipe calls for, use silken tofu to lighten the mixture.
Preparing Vegetables
Select your favourite selection of fresh vegetables that do well on Read the rest of this entry »
Romesco Sauce
Romesco Sauce, a perfect match for seafood yet incredibly versatile in so many other dishes. Turn into Romesco Aoili as a dip for the soon to be started Spot Prawn season here on the west coast of BC. Purchase right off the Steveston docks if you are a local! Grill them fresh and alive seasoned with olive oil, sea salt and black pepper. I digress a little more from the topic for a moment to mention how much I loved Spot Prawn season as they made my Paella’s looked spectacular! Memories relived…now onto the Romesco.
Romesco added to Zarzuella, fisherman’s stew, for a kick or added to hummus to dip with fresh summer vegetables. Healthy and Vegan! Enjoy…
INGREDIENTS
Pan Con Tomate
Pan Con Tomate, simply put and simply made is fire roasted crusty chewy rustic bread rubbed with fresh garlic, ripe tomato, drizzled with olive oil and finally sea salt. I don’t think it really classifies itself as a Tapa, but more of an accompaniment or building blocks to a main course.
If I recall, and occasionally I recall not so rightly Pan Con Tomate originated in Catalan as a way to extend the life of stale bread on the old farmsteads and used to make sandwiches.
INGREDIENTS (Pan Con Mixture)
- Vine Ripened Tomatoes x 2
- Fresh Chopped Garlic 4 tbsp
- Extra Virgin Olive oil 1/4 cup – the more expensive the better!
- Sherry Vinegar 2 tbsp
- Sea Salt – to taste
- Fresh Cracked Black Pepper
METHOD
- Grate the tomato into a small mixing bowl. Note that while grating the tomato the skin will be left behind, which is the desired result. Add remaining ingredients.
- Cut day old crusty french loaf or your favourite uncut artisan white bread. Brush lightly with olive oil, sprinkle with sea salt then grill.
- Spoon the pan con mixture over the bread and season with a bit more sea salt and black pepper.
That’s it! Super simple to make and tasty. Make sure you put the topping on just before you eat it too so the bread doesn’t go soggy. Enjoy!
Additional Toppings? Spanish Ham, Wild Boar Proscuitto or Chorizo Pamploma from Oyama Sausage Factory or Spanish Style cheese like Manchego. Check your local cheese monger for an assortment of Spanish Cheese.
Potato Salad with Tuna
Not all potato salad is created equal.
This is a super easy light tapas dish. On my latest visit to Richmond Country Farms I picked up some of our local nugget potatoes which are so tender and sweet. It’s no secret that being heavy handed with the salt when boiling is essential for Read the rest of this entry »
Gazpacho
Summer Cool
Gazpacho is a deliciously refreshing cold vegetable soup occasional nicknamed liquid salad. Gazpacho always came back onto our menus in the summer months. Today’s 22° c is what triggered my craving for the refreshing and picanté gazpacho. Read the rest of this entry »
Double cut Rib-eye steak
Starving and craving a great steak I wondered into the meat department of the Super Grocer here in Steveston. This tiny little meat department carries every cut you can imagine of beef, pork and lamb from pork belly to lamb shanks and all at responsible prices. I should go on to add…pig tails, ham hocks, chinese cured slab pork belly, smoked slab bacon, turkey, smoked turkey (great in chili) and then some! Read the rest of this entry »
Preserved Lemons
Delicious Moroccan Condiment
I always had home made preserved lemon on hand for recipes. I’d utilize the flesh, the rind and in some cases I’d use the mellow salty lemon juice to season dishes such as lamb shanks braising in red wine, preserved lemon liquid, mint, cilantro and garlic or add a teaspoon to hollandaise for a twist on eggs benny. The flavours were as diversified as the recipes. What is preserved lemon? It’s a Moroccan ingredient used for centuries. It’s delicious with fish, lamb, chicken and tangines or chopped up and added to cous cous.
-
You are currently browsing the archives for the Recipes category.
