EBC’S CORNUCOPIA RECIPES – PART 1
It’s hard to believe it’s been three weeks already since we were cooking up a storm at Cornucopia (read about our adventures here). And we’re still getting requests for the recipes we did on the Viking Stage. Here are Eric’s recipes, adapted (and improved!) from his first cookbook – The British Columbia Seasonal Cookbook.
***Check in next Sunday for Chef Gurj Dhaliwal’s Cornucopia recipes.
Eric Pateman’s Cornucopia 2008 Recipes
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Coffee & Chocolate Braised Short Ribs
Smashed Pemberton Potatoes with Fresh Herbs and Truffle Oil
Brussel Sprouts with Pancetta and Pine Nuts
Local Apples in Pinenut Caramel
paired with Hester Creek Reserve Merlot 2004
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Coffee & Chocolate Braised Short Ribs
(Serves 6)
Ingredients:
• ¼ cup olive oil
• 5 lbs beef short ribs
• Sea salt & freshly cracked black pepper
• 1 large onion, chopped
• 1 large red pepper, chopped
• 1 large jalapeno pepper, seeded and finely chopped
• 4 garlic cloves, minced
• 2 Tbsp dark brown sugar
• 2 Tbsp ancho chile powder
• 1.4 cup fresh oregano, chopped
• 1 tsp cumin
• 1 C strong coffee
• 1 C Beef Stock
• 1 28oz can diced tomatoes in juice
• 1 Tbsp tomato paste
• ½ C dark, unsweetened chocolate, at least 70% cocoa, shaved
• ½ C Demi Glace
• Chopped fresh cilantro
Method:
1. Preheat the oven to 300F.
2. Heat oil in a heavy bottomed pot over medium high heat.
3. Season beef short ribs with salt and pepper.
4. Working in batches, sear short ribs in oil until nicely browned and transfer to a platter
5. Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.
6. Stir in garlic and sauté for 1 minute.
7. Add brown sugar, ancho chile powder, oregano and cumin and cook for 5 minutes.
8. Stir in coffee, beef stock, tomatoes, tomato paste and bring the mixture to a boil.
9. Add the short ribs and the collected juices to the pot and heat until boiling.
10. Cover and bake in oven until the meat is very tender, about 2 hours.
11. Stir in chocolate and demi glace until it is evenly distributed in the sauce.
12. Season to taste with salt and pepper, and more brown sugar if required, and garnish with cilantro.
13. Enjoy!
Smashed Pemberton Potatoes with Fresh Herbs & Truffle Oil
(Serves 6)
Ingredients:
• 2 lbs Pemberton potatoes (Eric used local fingerling and russet potatoes)
• ¼ cup butter, sliced
• 3 Tbsp heavy cream
• 1/3 cup sour cream
• Sea salt & freshly ground pepper to taste
• ¼ cup fresh herbs (use your favourites – thyme, rosemary, tarragon or dill)
• Truffle oil, for drizzling
Method:
1. In a large pot, cover potatoes with salted water and bring to a boil over high heat.
2. Reduce to medium-high heat and cook until the potatoes are tender when pricked with a fork, about 15 minutes.
3. Drain, and return potatoes to pot.
4. Add butter and whipping cream to the potatoes, and smash potatoes in to uneven chunks with a large fork or potato masher.
5. Mix in sour cream and fresh herbs, and season with salt and pepper.
6. Drizzle truffle oil on top of the potatoes and serve.
Brussel Sprouts with Pancetta and Pine Nuts
(Serves 6)
Ingredients:
• 2 lbs brussel sprouts
• Splash of olive oil, butter or duck fat
• 5 oz Oyama pancetta or prosciutto, diced
• Sea salt & freshly ground pepper to taste
• ½ cup pine nuts, toasted
Method:
1. Slice the brussel sprouts in half lengthwise, removing any loose outer leaves and trimming the bottom stems.
2. Toss in your chosen fat (olive oil, butter or duck fat) and add pancetta, salt and pepper.
3. Spread in a single layer on a baking sheet and bake for 20-30 minutes until pancetta is crispy. Stir occasionally, so the sprouts cook evenly.
4. Toss with the pine nuts and another splash of olive oil if desired.
5. As an alternative, you can also panfry the brussel sprouts with your chosen fat in a large frying pan.
6. To do this, once you have cut the sprouts in half, chiffonade them, and then pan fry them until they are starting to wilt.
7. Add a splash of water or stock to slightly steam the sprouts, and then toss with the prosciutto, and pine nuts, and season to taste.
8. Serve and enjoy!
Local Apples in Pinenut Caramel
(Serves 6)
Ingredients:
• 3 Large Granny Smith or Ambrosia Apples (or any apple that holds its shape when cooked and has some acidity to it), peeled, sliced and diced
• 2 Tbsp Organic Raisins, soaked
• 1 Tbsp Cinnamon
• 1 Tsp Ground Cloves
• 1 Tsp Salt
• 2 Tbsp Apple Cider
• ½ C Brown Sugar
• ½ C Butter
• ¼ C Whipping Cream
• ¼ C Pine Nuts, toasted
• 1 Tsp Sea Salt
Method:
1. In a large sauce pan, combine the all of the ingredients and cook over low heat for 20-30 minutes until the apples are soft and tender and the flavours are well combined. Remove from the heat and keep warm.
2. In a large frying pan or sauce pan, combine the brown sugar and butter and cook over medium-high heat until the brown sugar and butter are melted and bubbling.
3. Add the cream, pine nuts and salt and reduce until desired consistency is reached.
4. Serve and enjoy with vanilla ice cream
DEAL OF THE CENTURY AT THE EMPRESS
Just heard about this deal from the Fairmont Empress, the Grand Dame of Victoria. January 20th, 2009 marks the end of their Centennial Year. To honour this milestone they’re giving you the ‘Deal of the Century’ – $100 per night (!!). There’s a minimum 2 night stay, but you’ll need to stay a couple of nights just to take in all of Southern Vancouver Island’s ever-expanding F&B scene.
Rising regally from the banks of Victoria’s inner harbour, this ivy covered castle offers exquisite dining including the award winning Empress Room, the hidden Veranda (weather permitting), the India inspired Bengal Lounge and the every-visitor-must-do regal Afternoon Tea. This offer is valid from November 20th, 2008 to January 20th, 2009.
For reservations call 1 866 840 8145, or click here.
THE TEAM REPORTING TO MARKET
This week, Stephen Darling, GM of Vancouver’s Shangri-La Hotel, in partnership with Chef Jean-Georges Vongerichten, announced key members of the team that will oversee culinary operations for the property and the flagship restaurant MARKET by Jean-Georges when the hotel and its dining facilities open January 24, 2009.
David Foot has been named executive chef, responsible for bringing Jean-Georges’ vision to life at MARKET. Foot joined Shangri-La in 2006 as a “Tiger”, one of a group of young hoteliers trained at Shangri-La hotels throughout Asia, who are now bringing their Asian expertise and training to the group’s first hotel in North America – the Shangri-La Hotel, Vancouver. He initially took on the role of executive chef of Shangri-La Hotel, The Marina, Cairns in Australia. Since January 2008, he has been executive sous chef at the Pudong Shangri-La, Shanghai in China. Foot will be familiar to Vancouverites from his culinary roles at Diva at the Met, the Beach Side Café and the Westin Grand. He has also worked with Fairmont in Vancouver and the Ritz Carlton in San Francisco. Foot has just returned from China, and after a brief stop in Vancouver, will spend the month of December with Jean-Georges in New York.
Joining Foot is Wayne Harris who will take on the role of executive sous chef. Harris joins Shangri-La from the Fairmont Waterfront where he was restaurant chef for Herons, the hotel’s signature restaurant. His culinary career includes roles at Vancouver’s Sutton Place and Pan Pacific hotels and Lumiere restaurant. Harris was also a finalist in Canada’s National Bocuse d’Or competition in 2006.
Paul Grunberg, the general manager of MARKET by Jean-Georges is currently in New York with Jean-Georges’ Culinary Concepts team. He brings both hotel and independent restaurant experience to his role at Shangri-La. Grunberg’s progressive roles in Vancouver have included management positions at the Westin Bayshore, Nu restaurant, Lumiere and most recently, Chambar where Grunberg was restaurant general manager.
Bruno Valentino takes on the role of restaurant assistant manager. Valentino arrives in Vancouver from Bora Bora, French Polynesia where he was general manager of Lagoon, the signature restaurant by Jean-Georges Vongerichten. A graduate of the Paul Augier Catering School in Nice, France, he began his career as a bartender in Italy and over the past seven years has assumed roles in both independent restaurants in Europe as well as with global hotel brands that include Sofitel and St. Regis.
Robert Stelmachuk has been named sommelier. A 25-year veteran of the wine and hospitality industry, Stelmachuk’s career has included roles with wine stores, culinary training institutes, and independent restaurants. Stelmachuk was most recently director of wine education at the Pacific Institute of Culinary Arts (Vancouver) and sommelier/maitre d’ at le Crocodile restaurant. He is a graduate of the International Sommelier Guild, has a diploma from the Wine & Spirit Education Trust of London (WSET) and is a 2005 scholarship recipient of the Society of Wine Educators of North America.
The addition of MARKET by Jean-Georges heightens the anticipation for the January opening of the Shangri-La Hotel, Vancouver, the first North American hotel for the Asian-based luxury group, Shangri-La Hotels and Resorts. The 119-room hotel, set in the downtown core, will occupy the first 15 floors of a 61-storey multi-purpose complex, incorporating innovative residential living, high-end retail shopping, creative restaurants and an outside public art space.
CHINESE RESTAURANT AWARDS – LAST CHANCE TO VOTE!
This January will see Vancouver’s inaugural Chinese Restaurant Awards, with 25 categories voted on by some of the cities top food critics (see Critic’s categories below). This new award will be an important factor in dining decisions made next year and you can help with that.
There are ten categories you can vote on in the Diners Choice category but vote soon, voting ends by midnight this Sunday (November 30th). A secure web site registers you, then links you to the awards page where you can vote for your favourite Best Dim Sum Restaurant, Cantonese, Northern Chinese, Congee, even bakery!
The Diners’ Choice Awards is a category open to the general public. In recognition of the knowledgeable dining habits of all Vancouverites, this category, offered in both Chinese and English, will allow the dining public to share their valued opinion on the best locations for Chinese cuisine. With many non-Chinese growing up in Vancouver on Dim Sum lunches, family dinners in Chinese restaurants and favourite dishes, it was important to hear from all those who call Vancouver home.You can vote on line by registering here. Ten members of the general public will also have a chance to win dinner for six at any one of the winning Diner’s Choice restaurants as well as 2 tickets to the awards ceremony in January.
Winners will be announced on the website in mid December.
Diner’s Choice Awards
1. Best Dim Sum Restaurant
2. Best Cantonese Restaurant
3. Best Northern Chinese Restaurant
4. Best Hot Pot Restaurant
5. Best Taiwanese Restaurant / Bubble Tea Café
6. Best HK Style Café
7. Best Noodle Soup Restaurant
8. Best Congee Restaurant
9. Best Chinese Bakery Shop
10. Best BBQ Shop / Restaurant
Critics’ Choice Awards – Best Signature Dish
The Criteria
Nominations were based on taste, presentation and creative use of key ingredients as well as the use of local and in season, ingredients. Restaurants were nominated in each of the 25 categories. One winner will be awarded in each category to receive “The Critics’ Choice Award – Signature Dish”
Signature Dishes
1. Crab
2. King Crab
3. Shrimp
4. Lobster
5. Cantonese/Hong Kong-style Dim Sum
6. Northern/Shanghai-style Dim Sum
7. Congee
8. Noodles & Rice
9. Chinese Dessert
10. Innovative Dish
11. Chinese Pastry
12. Barbecue
13. Soup
14. Fish
15. Geoduck
16. Scallops
17. Clam
18. Cold Appetizers
19. Pork
20. Beef
21. Lamb/goat/mutton
22. Chicken
23. Duck
24. Squab
25. Vegetarian
Winners will be announced on Thursday, January 15th, 2009 at the Edgewater Casino at Plaza of Nations.
WINESPEAK: CALONA VINEYARDS UNOAKED CHARDONNAY 2007
Who – Calona Vineyards
What – Unoaked Chardonnay 2007
Where – Okanagan Valley
Why – Wine doesn’t have to be complicated. Calona Vineyard’s Artist Series is picture-perfect proof of that. These wines are straightforward, varietally true-to-BC form. And each label features a local artist’s work, changing every vintage, chosen by Calona to mirror characteristics in the wine. This bottle’s exterior is reflected in “Dawn” by Ann Thinghuus – a rich, ripe, juicy swirl of colour and movement. And what about the contents? Juicy, clean and fresh – green apple, starfruit and crisp pear and a refreshing citrus finish. No oak – just fruit. A beautiful concept. Props to the back label too – an easy to read, at a glance chart of the wine’s central characters (body, acid, sweetness, etc).
When – We thoroughly enjoyed this last night with the simplest of fare – soup (spinach and barley), crackers and cheese. It was perfect – remember that food and wine pairing is situational – and this partnering of food and wine works due to both being unpretentious, clean and simple. Oh yeah – and affordable! Also try with light poultry or seafood dishes.
How (much) – $13.99
Winespeak of the Week – Calona Vineyards is a true pioneer in the BC wine industry, and takes the honour of being the oldest, largest and most awarded winery in the Okanagan. Established in 1932, by Guiseppe Ghezzi, Pasquale Cappozzi and former BC Premier WAC Bennet, they have grown to sourcing over 330 acres of select Okanagan vineyards.
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