Sunday Recipe – Roasted Polderside Duck Salad Roll
Every Sunday we share a recipe from EBC president Eric Pateman.
Roasted Polderside Duck Salad Roll
Jicama, Thai Basil, Mint, Black Bean Lime Dipping Sauce
Serves 6
- 450 grams of shredded cooked duck (you can use duck from Chinatown, Oyama or even roast your own ducks)
- ½ cup of fresh shitake mushrooms, stems removed and sliced into ¼” pieces (South China Seas)
- 1 teaspoon of ground cinnamon (South China Seas)
- 1 teaspoon of ground cloves (South China Seas)
- 1 ½ tablespoon of brown sugar (The Grainry)
- 2 Tbsp Chicken Stock or Water (Stock Market)
- 2 tablespoon of Canoliva extra virgin olive oil (Edible BC)
- 300 grams of jicama, cut into matchsticks (Green Grocer)
- 12 large leaves of fresh mint (South China Seas)
- 12 large leaves of fresh thai basil (South China Seas)
- 6-8.5” round rice paper wrappers (South China Seas)
- 1/3 cup of Szechuan Black Bean Sauce (Edible BC)
- Juice from ½ lime (Green Grocer)
Method:
Set up a station with a moist towel on your working area. A large bowl of warm water is needed to soften the rice wraps.
On medium heat, heat oil and cook shitake mushrooms, duck, cinnamon, cloves, brown sugar and chicken stock until blended and warm, about 5 minutes.
Soak, one at a time, a rice wrapper in the bowl of warm water. Pull out and place on moist towel. Put 1/6 of duck mixture on bottom third of the rice wrapper. Put 50 gram of jicama, 2 leaves each of mint and Thai basil on top of the pile of duck. Start by folding up the bottom flap, then fold both sides in and roll up to the excess of the wrapper to form a roll. Cover with a moist towel to prevent drying out. Continue with the rest of the 5 wrappers.
Mix black bean sauce with fresh lime juice.
To serve, cut each salad roll in half on a diagonal. Drizzle each exposed end with about 1 teaspoon of sauce and put on a plate.
Sunday Recipe – Braised Short Ribs, Ricotta Gnocchi
Every Sunday we share a recipe from EBC president Eric Pateman. Eric prepared this winter dish at one of our recent Granville Island Market Dinners.
BRAISED SHORT RIBS
ricotta gnocchi, wild mushroom-black pepper mustard sauce, juniper demi
Hester Creek Reserve Merlot 2005
serves 8
Gnocchi
- 500 gr Ricotta Cheese (Duso’s)
- 250 gr Grana Padano Cheese, Grated (Duso’s)
- ½ C Flour, or enough to bind the mixture into a dough, which will depend on the wetness of the cheese (Grainry)
- 2 Tbsp Grape Seed Oil (Grocer)
- 2 Cups Assorted Wild Dried or Fresh BC Mushrooms, Roughly Chopped (Louie the Mushroom Man or Edible BC)
- 2 Shallots, Finely Chopped (South China Seas)
- 1 Clove Garlic, Finely Chopped (South China Seas)
- 2 Tbsp Black Peppercorn or Horseradish Mustard (Edible BC)
- ½ C Whipping Cream (Milk Man)
- 2 Tbsp Blanched Kale, Finely Chopped (Green Grocer)
Method:
Place the soft ricotta cheese and Grana Padano cheese in a large bowl and mix by folding ingredients together. Add a small amount of flour to bind the dough and absorb excess moisture.
Knead the dough on a lightly floured work surface. It is important not to add too much flour because the gnocchi may get heavy. Take a large piece of dough and roll it out into thin logs, approximately 3/4-inch thick. Cut them into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will allow the sauce to get trapped on the surface of the gnocchi. Place gnocchi on a tray in a single layer underneath a cloth to prevent drying out. May be set in fridge or freezer until needed.
To cook the gnocchi, place in a pot of boiling salted water for about a minute or until they float to the surface.
To make the sauce, heat a medium frying pan and sauté the mushrooms, shallots, garlic until the moisture is out of the mushrooms. Add the mustard, mushroom vinaigrette and cream and cook over medium heat until reduced to a nice sauce-like consistency. Add the basil and stir to incorporate. Season to taste.
To assemble, just as you are finishing cooking the gnocchi and they are floating to the top of the pot, drain them with a spider strainer and then quickly put them into a frying pan that is hot with a couple tablespoons of oil.
Sauté them until the start to brown slight and are well coated with the oil. Then add them into the hot mushroom sauce. Do this quickly with all of the remaining gnocchi until they are all in the sauce.
Ribs
- 3 Tbsp Butter, divided (Milk Man)
- 8 Meaty Beef Short Ribs (about 4 pounds) (Tenderland)
- Coarse Kosher Salt, To Taste (Grainery)
- 2 ½ C Onions, Chopped (Green Grocer)
- 2 C Carrots, Chopped (Green Grocer)
- 3 Tbsp Tomato Paste (Duso’s)
- 6 Cloves Garlic, Chopped (Green Grocer)
- 2 Tbsp Fresh Rosemary, Chopped (Green Grocer)
- 1 Bottle Red Wine (Village VQA)
- 2 C Beef Stock (Stock Market)
- ½ C Demi Glace (Stock Market)
Method:
Preheat oven to 275°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips, carrots and tomato paste; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 3-4 hours.
Using tongs, transfer ribs to clean bowl. Skim fat from pan juices. Reduce juices until thick enough to coat the back of a spoon. Add in demi glace and then season with coarse salt and pepper. Return ribs to pot; spoon gravy over.
Sunday Recipe – Seared Qualicum Bay Scallop, Truffled Cauliflower Puree, Smoked Oyama Bacon
Every Sundays we share a recipe from EBC president Eric Pateman. Eric prepared this recipe for one of our private Granville Island Market Dinners and it would be a lovely local luxe starter course for a special New Years Eve dinner. This recipe serves 6.
SEARED QUALICUM BAY SCALLOP
truffled cauliflower puree, smoked Oyama bacon
Quails’ Gate Estate Chardonnay 2006
- 8 Qualicum Bay Scallops (Seafood City)
- Salt & Pepper
- 1 head Cauliflower, Cut into Florets (Green Grocer)
- 2 Tbsp Butter (Milk Man)
- 3-4 Tbsp Whipping Cream (Milk Man)
- 1 Tbsp Truffle Oil (South China Seas)
- Salt & Pepper to Taste
- 2 Thick Slices Double Smoked Oyama Bacon (Oyama)
- 16 Large Brussel Sprouts, Chiffonade (Green Grocer)
Method
Cook the cauliflower in a pot of boiling salted water until tender. Drain the water and then add in the butter, truffle oil and cream and puree into a smooth paste. Season with salt and pepper. Set aside and keep warm.
Clean and dry the scallops thoroughly. Heat a large frying pan on high heat and then smear with olive or grape seed oil and sauté the scallops for about 1 minute on the first side and then turn and remove the pan from the heat.
In another frying pan, sauté the bacon until crisp and then add the brussel sprouts and cook until just wilted and then season with salt and pepper.
To serve, place a scoop of the sprouts in the centre of the plate and then circle with the truffle puree. Place the scallop in the centre of the sprouts.
Sunday Recipe – Dark Chocolate Espresso Pot Au Creme
Every Sundays we share a recipe from EBC president Eric Pateman. Eric prepared this recipe last week at one of our Granville Island Market Dinners. A sure fire way to ward off winter’s chill – pair with one of BC’s fortified wines.
DARK CHOCOLATE ESPRESSO POT AU CRÈME
- 6 oz Costa Rican Organic Dark Chocolate Disks (Non’s Drinks)
- 1 1/2 cups Whipping Cream (Milk Man)
- 1/2 cup Whole Milk (Milk Man)
- 1 1/2 to 2 Tsp Instant-Espresso Powder (Grocery Store)
- 6 large Egg Yolks (Milk Man)
- 2 Tbsp Sugar (Grainery)
Method
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a glass measure and cool completely, stirring occasionally, about 15 minutes.
Divide custard among ramekins, then bake custards in a hot water bath (a second pan with hot water halfway up the sides of the ramekins) covered tightly with foil (with small holes poked in the top), until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Serve with creme fraiche & fresh berries.
2010 BC’s Best Market Dinner Update
Feedback has been incredible for our 2010 BC’s Best Market Dinner series, with a number of nights close to or completely sold out!
Our popular BC’s Best Market Dinners showcase BC’s top culinary talent in an incredibly unique and iconic setting – Granville Island’s Public Market, after-hours. Enjoy a multicourse market-inspired dinner with sommelier selected wine pairings in an intimate venue that is unlike any other in the province.
What can you expect? A chance to spend an interactive evening with aprofessional chef, a seasonal feast prepared in front of your eyes, BC’s top wines paired with each course, black linens, flowers and candlelight in the market, gracious serving staff and hosts, plus 15% off in the Edible BC Retail Store and 10% off future tour bookings.
And what’s more, guests will receive copies of all of the recipes from the evening along with photos of the dishes and the night’s activities. Our guest chefs love to use the 700+ products that grace the shelves of our store, so this is the perfect opportunity to learn how to use BC’s best products.
Hurry and sign up now as we will be limiting each night to only 20 guests and our dinners sell out very quickly. Gift certificates are also available, and make for a very appreciated holiday gift for the foodie in your life.
2010 MARKET DINNER SCHEDULE
Newly added dates are highlighted in RED. Chef bios and restaurant information are listed on our website.
March 9 – C Restaurant – Chef de Cuisine Quang Dang – one space left!
March 23 – Raincity Grill - Chef Jennifer Peters
March 27 – Whisky Dinner with Cask Strength and Chef Eric Pateman
April 7 – Yew at Four Seasons – Chef Oliver Beckert – two spaces left!
April 14 – Mission Hill Winery – Chefs Matthew Batey & Riley Bennett
April 19 – Locals Comox Valley – Chef Ronald St. Pierre
May 11 – Pourhouse – Chef Chris Irving & Head Bartender Jay Jones
May 25 – Hart House – Chef Kris Kabush
June 8 - Pastry Chef Wendy Boys
June 15 - Sustainable Seafood Evening – Chef Eric Pateman
June 22 – Sol Kitchen & Windset Farms - Chef Dana Reinhardt
July 6 – Market at Shangri-La – Chef David Foot
July 21 – West Restaurant – Chef Warren Geraghty – sold out!
August 4 – Raw Food Feast - Chef Afke Zonderland
August 11 – Bacchus Restaurant – Chef Lee Parsons
August 24 - Wild Rice – Chef Andrew Wong
September 14 - campagnolo & refuel- Chef Rob Belcham - four spaces left!
September 28 - Culinary Capers Catering – Chef Jonathan Chovancek
October 12 – The Beach House Restaurant – Chef Michael Cameron
October 22 - Whisky Dinner with Cask Strength and Chef Eric Pateman
October 26 - Vij’s & Rangoli – Chef Vikram Vij – Tickets by Lottery
November 23 - Araxi Restaurant – Chef James Walt
December 7 - Holiday Entertaining – Chef Eric Pateman
**We will also be releasing a few more special dates throughout the upcoming months, so keep an eye on our website for details.
DETAILS
Price: $89.95 per person, plus GST (Whisky Dinners are $130 per person, plus GST)
Time: 7:45pm – 11pm
Location: Granville Island Public Market
How to Book: You can book easily and securely online, by email, or by calling our office at 604.812.9660.
NEW FOR 2010 – 3 | 5 | 10 PACKS
Many Market Dinner guests enjoy their experience so much that they become repeat customers, booking numerous dinners throughout the season – and with a lineup like this, how can you choose just one? Multipack tickets are transferrable, and can be shared among friends (a terrific holiday gift idea!) but must be purchased as a pack by one individual.
3 Pack – Select three dinners for only $85 each | $255 total plus GST
5 Pack – Select five dinners for only $80 each | $400 total plus GST
10 Pack – Select ten dinners for only $75 each | $750 total plus GST
Note – multipack ticket pricing is not available online, and must be purchased through email or by calling our office at 604.812.9660.
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