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Archive: Jan 2020

Recipe: Birch Cured Coho Salmon, roast beet, fine greens, hazelnut vinaigrette – by Chef Andrew Springett Thumbnail
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Last week we were fortunate to have Chef Andrew Springett, of Ucluelet’s Black Rock Resort, on hand as guest chef for one of our BC’s Best Market Dinners. Chef Springett exemplifies west coast cuisine, and treated the sold out crowd to an amazing evening. We began the multicourse feast with this starter, which we paired with a Pemberton Distillery Schramm Vodka cocktail.

Birch Cured Coho Salmon

roast beet, fine greens, hazelnut vinaigrette

Pemberton Distillery Schramm Vodka Cocktail

Salmon

  • 8# Salmon
  • 2L Water
  • 62.5g Kosher Salt
  • 500g Brown Sugar
  • 500g Birch Syrup
  • 250g Honey

Make the wet brine by adding all ingredients excluding salmon into a 12L insert, mixing and making sure every thing is dissolved

Skin and Pinbone Salmon, cut into ½ inch strips, add to wet brine, cover with cheesecloth

Let salmon sit in brine for 48 hours

Take fish out of brine and set in on wire smoker racks, take your brine and strain it. Then reduce till a syrup consistency.

Smoke salmon on low for 3-4 hours, glazing the fish with the brine syrup every 20 minutes. Fish will be “translucent” once finished

Once smoked, give it one last glaze, put it in fridge while still on the wire racks, uncovered to dry overnight

Hazelnut Vinaigrette

  • 180g Grape Seed Oil
  • 360g Hazelnut Oil
  • 120g Apple Cider Vinegar
  • 30g Sherry Vinegar
  • 30g Honey

Wisk all ingredients together, season with touch of salt

Stephanie’s First Mixology Lesson – by Stephanie Yuen Thumbnail
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For us Chinese, the lunar new year is just around the corner! I guess it’s time to review the past year and make some new resolutions to embrace 2011.

Resolutions? Mine are typical: Eat healthy, exercise more, relax, live well, have fun!  Shall I say, at least 50% of the above can be achieved.

2010 review? Proud to say it was a great year for me!  I was smart enough to make some right decisions, said ‘no, thank you’ when needed to, had lots of great eats, spent valuable times with real friends, started a bilingual blog and embarked on my ‘Vancouver Cooks Asian’ cookbook project.

Oh, I also had my first mixology lesson, at Yew Restaurant & Bar inside Four Seasons Hotel!  Maybe it’s no big deal to many of you, but for someone like me who nods off after sipping only 1 oz. of  cocktail; that was my milestone!

The afternoon was spent in two parts: Learn how to make ‘Molecular Mango Ravioli’ in the shape of a sphere from Pastry Chef Wayne Kozinko and had a blast.  Thanks to Kozinko, who was smart and nice enough to come up with an easy-to-manage recipe so no one made a fool of oneself but had fun and laughter all the way.

The mixology lesson, on the other hand, didn’t go quite as easy.  The mixing part, done mostly by bartender Justin Taylor, was a piece of cake.

It’s the shaking part that required too much ‘fitness’ and even some ‘kungfu’ moves, resulting mostly in panting and sore arms.  But watching Justin showcasing the process of making a delicious drink from scratch as he explained how each element, each flavour and each step bind in together, was priceless.  I would never be able to go behind the bar and start shaking and mixing, but I now appreciate the arts and science behind each carefully measured and mastered cocktail!

For those who would like to play bartender while celebrating Lunar New Year, here is the recipe of this drink I totally indulged in that afternoon.

Maple Brule


Ingredients:


2 oz Rye Whisky
1oz lemon juice
1oz apple uice
1/2 oz maple syrup
3/4 oz pasteurized eggwhites

Garnish:
cinnamon sugar

Method:

Mix all ingredients together in cocktail shaker
Add ice and shake vigorously until foamy
Pour slowly into a coupe glass
There will be a thick layer of foam on top
Dust eggswhites with cinnamon sugar
With a small blow torch, brule the cinnamon sugar until a crisp sugar crust forms.

2 Spaces for Wednesday’s Market Dinner Available! Thumbnail
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We’ve just had 2 spots open up for our long sold-out Market Dinner with Kits Daily Kitchen on Wednesday, January 19.

These multicourse, seasonally centric meals take place in Granville Island Public Market, after hours.  With each course our sommelier has paired local BC wines to complement the chef’s dishes.

January 19 – Kitsilano Daily Kitchen – Chef Brian Fowke – 2 spaces left!

A fresh approach to unpretentious West Coast Cuisine. Chef Brian Fowke’s ever-changing menu is based on daily visits to the local markets and farms of British Columbia. Well known to Vancouverites (Rare, Metro, Mon Bella), Chef Fowke is always in the season, and local and organic whenever possible. Come and be charmed.

Time: 7:45 PM – 10:30 PM
Cost: $90 per person, plus HST
Price Includes:
– multicourse seasonal meal with paired cocktail/wines
– recipes, photos and the opportunity to interact with the chef
– 15% off everything in the EBC store that evening, and a 10% discount on future tours and events booked that night.

Only 2 seats are available – you can book online, in person at the Retail Store, or by calling our events department at 778.389.8940

A Delicious Banana Dessert Recipe for New Year Dinner Thumbnail
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The New Years menu can be a common worry well, when it comes to the dessert we’ve got you sorted with this amazing banana and chocolate cake with custard.

What You Need ?

  • 2 eggs
  • 250g self raising flour
  • 50g butter
  • 100g chocolate chips
  • 3 bananas
  • 20g white chocolate (for decoration)
  • 300ml of ready made or homemade custard

Method

  • Preheat the oven to 200 degrees. 
  • Grease a 30cm cake tin and line the tin with greaseproof paper.
  • Take a mixing bowl and cream the butter and sugar together until a cream like consistency is achieved.
  • Beat in the two eggs until all the ingredients are combined evenly and a smooth mix is achieved.
  • Sieve the flour into the bowl and slowly fold, avoiding flour lumps and beating air out of the cake.
  • In a separate bowl take a fork and mash up two of the bananas evenly and add this to the previous mixture until the mix is even.
  • Mix in the chocolate chips and ensure an even distribution.
  • Pour the cake mix into the tin and use a spatula to spread the top of the cake until level.
  • Bake the cake for 25 – 30 minutes in the preheated oven or until a skewer can be placed through the centre and come out clean.
  • Leave the cake to cool and then turn it onto a plate.
  • Melt the white chocolate in the microwave until smooth and runny.
  • Once cooled drizzle the white chocolate over the top of the cake.
  • Slice the remaining bananas thinly and add as decoration to the cake.
  • Heat the custard in preparation for serving.
  • Slice the cake into a suggested six servings and serve hot or cold with the custard.