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PINOT GRIS VANILLA POACHED PEAR VOL AU VENT – Vanilla Scented Anjou Pear Compote, Pear Crema Fool, Vanilla Bean Scented Blackberry Honey

October 5th, 2006 Write a Comment  Print This Post

(Serves 12) Materials:

• 24-1” pre-made Vol au Vent patty shells (La Baguette)
• 2 ripe, but firm Anjou Pears, peeled and cut into 1/8” diced pieces (Four Seasons Produce)
• ¾ cup of Pinot Gris white wine (Hillside Winery)
• 3 tbsp of Maison Cote Star Anise Sugar (Edible BC)
• 1/2 cup of Mexican Crema ( South

  China

  Seas) or crème fraiche

• 3 tbsp of Summerland Sweets Pear Syrup (Edible BC)
• 1 vanilla bean ( South

  China

  Seas)

• 1/2 cup of Chilliwack

  River blackberry honey (Edible BC)

• Assorted colours of edible flower petals for garnish

Method:

1. Cut the vanilla bean down the middle to yield 2 halves, as demonstrated in the class. Scrape out seeds of one of the halves and put into a non reactive small saucepan. Add Pinot Gris, sugar and the scraped out vanilla bean half and cook on medium heat for about 5 minutes. Add the pears and continue to cook until fruit has absorbed liquid. Cool compote completely and put into fridge. This step can be done 4 hours ahead.
2. Put crema into a bowl and drizzle with the pear syrup. DO NOT MIX! The idea is to have pear syrup visible and not mixed into the crema. Fill the vol au vents with pear syrup streaked crema.
3. Top with the cooled pear compote.
4. Just before serving, scrape out vanilla seeds and put seeds and pod in a medium frypan. Add honey and warm for about 5 minutes over medium low heat.
5. Garnish plates with petals. Put 2 vol au vents on each plate and drizzle with warmed honey.

LOIN OF FRASER VALLEY LAMB – Wild Chanterelle & Arugula Pesto, Lavender Jelly, Mint Dijon Tapenade

October 5th, 2006 Write a Comment  Print This Post

(Serves 6)

• 2 Loins of Fraser Valley Lamb (Armondo’s)
• 1 whole shallot diced fine (Green Grocer)
• ½ liter Lamb Stock (Stock Market)
• ¾ lb Wild Yellow Chanterelles (Mushroom Man)
• 2 tbsp Golda’s Arugula Pesto (Edible BC)
• 1 Jar Okanagan Lavender Jelly (Edible BC)
• ½ C Whistler Cooks Mint Dijon Tapenade Sauce (Edible BC)
• Salt and Pepper to taste

Method:

1. Place the lamb stock in a sauce pan and reduce by 2/3 until it begins to have a nice shiny consistency.
2. Heat two non-stick fry pans on med-high and then add the loins and cook until golden brown on one side (2-3 minutes)
3. Once they are nicely caramelized, turn them over and keep cooking until they are nicely browned on all sizes.
4. Cook for 3-5 minutes on the last side other side (this will vary depending n the size of the loins)
5. Remove the loins from the pans and place on a plate, cover with foil and let rest in a warm place (on top of the oven, etc.) while you prepare the sauce.
6. In the same fry pans, add a couple teaspoons of olive oil and then add the shallots. You will need to keep your eye on both pans.
7. Add shallots to both pans and cook until translucent, stirring frequently.
8. Add Chanterelles to one of the pans and cook until soft.
9. Add the pesto and half the reduced lamb stock and cook for 1 minute and then turn down the heat.
10. In the other pan, add the mint, Dijon tapenade sauce and the other half of the lamb stock. Cook again for approx 1 minute and then turn down the heat to keep warm.
11. Season sauces with salt and pepper to taste.
12. Remove the lamb from under the foil tent and slice into medallions and place three on each plate.
13. Top each disk with a different sauce. The first being the lavender jelly, the second being the chanterelle pesto and the third being the mint Dijon.
14. Garish with some fresh rosemary and enjoy.

PRAWNS TWO WAYS with Vista D’Oro Green Heirloom Tomato Vinaigrette, Monsoon Coast Curry & Apply Vinaigrette

October 5th, 2006 Write a Comment  Print This Post

(Serves 6)

Vista D’Oro Green Heirloom Tomato Vinaigrette

• 20 Large Tiger Prawns (Salmon Shop)
• 4 tbsp Eleni Olive Oil (Edible BC)
• 1 whole shallot diced fine (Green Grocer)
• 4 tbsp Vista D’Oro Green Heirloom Tomato and Garam Masala Jam (Edible BC)
• 2 tbsp Maison Cote Citrus Vinegar (Edible BC)
• 2 tbsp Dry B.C. White Wine ( Liberty Wines)
• 2 tbsp Unsalted Butter (Milk Man)
• Salt and Pepper to taste

Method:

1. Heat oil on med-high in large fry pan
2. Add shallots and cook until translucent, stirring frequently.
3. Add the vinegar, jam, wine and butter and bring up to a light boil
4. Add the prawns and cook on one side until pink
5. Turn over prawns and turn down heat to low
6. Cook for one minute then remove and serve.
7. If you like your sauce more condensed, take the prawns and reduce the sauce over med-high heat until desired consistency is achieved.
8. Serve the sauce over the prawns on a plate dusted with garam masala.

Monsoon

Coast Curry & Apple Vinaigrette

• 20 Large Tiger Prawns (Salmon Shop)
• 4tbsp Eleni Olive Oil (Edible BC)
• 1 whole shallot diced fine (Green Grocer)
• 1 tsp each Monsoon

  Coast Monsoon Balti, Kowloon Curry and Punjabi Garam Masala (

  South

  China

  Seas)

• ½ Granny Smith or other Firm Apple (diced fine)
• 2 tbsp Maison Cote Citrus Vinegar (Edible BC)
• 2 tbsp Dry B.C. White Wine ( Liberty Wines)
• 1 tsp Chopped Coriander
• 2 tbsp Unsalted Butter (Milk Man)
• Salt and Pepper to taste

Method:

1. Heat oil on med-high in large fry pan
2. Add Shallots and cook until translucent, stirring frequently.
3. Add spices and apple can cook for 1-2 minutes to let the flavors develop.
4. Add the prawns and cook on one side until pink
5. Add the vinegar, wine, coriander and butter and bring up to a light boil
6. Turn over prawns and turn down heat to low
7. Cook for one minute then remove and serve.
8. If you like your sauce more condensed, take the prawns and reduce the sauce over med-high heat until desired consistency is achieved.
9. Serve the sauce over the prawns on a plate dusted with curry powder and cilantro.

SMOKED TUNA & heirloom tomato crostini

October 5th, 2006 Write a Comment  Print This Post

Materials

• 6 slices of French baguette, sliced in ¾” thickness on the bias (La Baguette)
• 4 tbsp of New Dragon Pavilion Malay Garlic Oil (Edible BC)
• ¼” slices of green heirloom tomato (Granville Island Farmers Market)
• ¼ “ slices of red heirloom tomato (Granville Island Farmers Market)
• 6 ¼” slices of yellow or orange heirloom tomato (Granville Island Farmers Market)
• 130gram package of Butterfly Brand Smoked Tuna (Edible BC)
• 1-200 ml bottle of Okanagan Vinegar Brewery Solera Pinot Noir Vinegar (Edible BC)
• 6 to 8 leaves of fresh basil, cut into fine shreds ( South

  China

  Seas)

Method:

1. Brush the bread slices with the oil.
2. Toast slices in a 375◦F oven for 10 minutes or until bread is crispy on both sides; let cool for 5 minutes.
3. While bread is cooling, pour vinegar into a non reactive saucepan and heat on medium high heat until volume has reduced by 1/3; should take about 7 to 8 minutes. Skim off foam. Let mixture cool to room temperature.
4. Arrange 1 of each color of tomato on top of each bread slice.
5. Cut tuna into 6 equal pieces and top each crostini.
6. Drizzle with reduced vinegar and sprinkled basil shreds on top of each crostini.