EBC’S CORNUCOPIA RECIPES - PART 1

November 30th, 2008 ·

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

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