Salt Spring Community
Cookbook 2015 edition
August 2015
Recipes
from your friends, neighbouRS and island restaurants
. . . s Plu DgiM
Back at the bay window
Driftwood gulf Islands Media
HISTORICAL MAIN COURSE
Blast from the past The Bay Window Restaurant recipes Longtime islanders will remember the wonderful Bay Window Restaurant at the former Booth Bay Resort on the west side of Salt Spring Island. Steve Lynch has provided this little slice of history, plus two favourite recipes from that era.
“We opened the Bay Window at Booth Bay Resort in 1980, and
I cooked there in 1980-1981, before moving on to be the executive chef at Hastings House. I returned to manage and operate Booth Bay Resort and the Bay Window Restaurant, with my wife Trudy, from 1989-1993. “Other than the steaks, Poulet au Fromage was probably the biggest seller on the menu. In 1993 it cost $12.95, and the most expensive thing on the menu (Rack of Lamb) was $16.95!” Executive chef Steve Lynch during a special Bay Window Restaurant event in 1999.
Bay Window Restaurant Potatoes Submitted by Steve Lynch
Chef notes: The other vegetables that we served at the Bay Window Restaurant were almost always steamed broccoli and carrots glazed with butter, sugar and brandy. The leftover potatoes make pretty awesome hash browns for breakfast.
3 pounds of red, white or yellow potatoes 1 heaping Tbsp. chicken OXO or similar chicken base 1/2 of a small onion, chopped 1 tsp. whole thyme
Bay Window ad from a 1989 Driftwood paper. Note the line about Ganges parking problems!
2 Tbsp. butter Cut potatoes into one-inch cubes and put into a heavy saucepan. Cover with water and add remaining ingredients. Bring to a boil, reduce heat and let simmer for about 5 minutes. Turn off heat, and let sit for 15 minutes. Check to see that the potatoes are cooked enough. To serve, reheat the potatoes and use a slotted spoon. Serves 6
Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
HISTORICAL MAIN COURSE
Poulet au Fromage (from the former Bay Window Restaurant) Submitted by Steve Lynch
6 boneless chicken breasts Salt, pepper, flour 1 c. oil 1 1/2 c. chicken stock 1 1/2 c. beef stock 1 1/2 c. dry red wine Roux* 1 pound sliced mushrooms, sautéed Worcestershire garlic Dried tarragon flakes Dried whole thyme 6 slices Monterey Jack cheese
The former Bay Window Restaurant at Booth Bay Resort.
Preparation Salt and pepper the chicken, then shake in flour to coat. Fry chicken very quickly in oil until slightly browned on all sides. Remove from pan and set aside. Into a heavy saucepan put the stocks, wine and chicken. Bring to a boil, and simmer for about 5 minutes. Turn off heat and allow to sit for about 15 minutes. Remove chicken from the stock mixture. You may refrigerate the chicken at this point, if you wish, for later use or just set aside. Strain the stock mixture, heat and thicken to a medium consistency with roux. Add the sautéed mushrooms and simmer for about 10 minutes. Adjust seasoning with salt, pepper, a bit of Worcestershire and a little garlic.
The Gulf Islands Driftwood
Presentation Put chicken in a baking dish and cover each with at least 1/2 cup of the sauce. Put a large pinch of tarragon and a small pinch of thyme on each. Put into oven and bake at 400 degrees until very hot, about 10 minutes. Put a slice of Monterey Jack on top of each piece of chicken and return to oven for about 5 minutes until cheese is completely melted, but not browned. Serves 6 Chef notes: You can use any part of the chicken. At the Bay Window, we ordered small chickens and served half of a chicken per order. The skin of the chicken can be left on. The colour of the sauce can be adjusted, if necessary, with a very small addition of “Kitchen Bouquet.” Leave out the tarragon, thyme and cheese, and this essentially becomes “Coq au Vin.” The leftover sauce can be used on steak or as a base for Stroganoff . *Roux . . . Equal amounts of melted butter and all purpose flour, combined. Used as a thickener.
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Salt Spring Island’s Community Cookbook 2015
APPETIZERS & EXTRAS
Roasted Eggplant Submitted by Anna Haltrecht
I have recently been enjoying the Japanese eggplants from Bon Acres Farm on LePage Road. This is a deliciously easy way to prepare these beautiful purple vegetables. The skin is full of antioxidants. Eggplants Garlic Olive Oil Mint, parsley, basil or other herbs of your choice; chopped fresh or crushed dry Lemon juice Salt and pepper Heat oven to 400 degrees F.
Prepare eggplants: Remove ends and cut in half lengthwise. Brush flesh with olive oil and place face down on baking pan. You can also grill them on the BBQ or broil in the oven. Prepare garlic: Take a whole head and peel off outer layers. Cut every top off each clove (chop and use later). Brush with olive oil and put in pan. Roast: Put garlic in oven first as it may take longer to cook, then eggplant. Garlic takes about 45 minutes and eggplant takes 1530 minutes, depending on size. Check them often: eggplant is done when the backs look collapsed and puckered and the flesh is creamy. Garlic is done when it browns and becomes caramelized. Final preparations: Let the eggplant cool. Then scoop out the flesh, and chop up the skin very fine. Add some of the chopped skins, the roasted garlic (remove from skins and mash), the chopped tops of the garlic if you like raw garlic, herbs (not too much), a splash of lemon juice and olive oil, salt and pepper to taste. Be creative and add whatever you wish; try sesame tahini and diced tomatoes. Enjoy as a spread or addition to any meal.
HENRI PROC + ER 101-170 FulFord-GanGes road, salt sprinG island, British ColumBia V8K 2t8 Ph 250.537.1201 • henriprocter@gmail.com • www.realtysaltspringisland.com
Hidden Treasures
$1,200,000
Exquisite in all aspects and boasting breathtaking views over to Galiano and the Mainland, this property exudes quintessential Salt Spring character. Nearly five private acres of sunny landscape with a variety of colourful perennials, veggie garden, orchard and native trees. In the home, no detail has been overlooked and the thoughtful main level living floor plan, with bedroom suite, fine quality craftsmanship and elegant design flair throughout will not disappoint. A self-contained suite, with flexible space, occupies the upper level. Interior extras include laminate floors, with in-floor heating, kitchen with custom maple cabinetry, fireplace and large panoramic windows showcasing the view. A well-built, separate and private self-contained two-bedroom cottage provides an additional comfortable haven for guests. Underground irrigation, double garage and workshop with upper loft/studio and an irrigated greenhouse too. Purely enchanting.
Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
MAIN COURSE
GREEK STEW
Submitted by Maggie Gabel
2 pounds beef (cubed) Salt & pepper 1/2 c. butter 1 onion (chopped) 1/4 c. dry red wine 1 1/2 Tbsp. red wine vinegar 1 6 oz. can tomato paste 1 Tbsp. brown sugar 2 cloves (or more) garlic 1 cinnamon stick 1/4 tsp. ground cloves 1 bay leaf
Chicken Chimichangas Submitted by Jose Barraza of Jose’s Kitchen
Original recipe makes 6 servings 1 c. cooked long-grain rice 1/2 c. green enchilada sauce 6 (12-inch) flour tortillas 4 c. diced cooked chicken breast 1 pound cheddar cheese, shredded 4 c. refried beans 1/4 c. vegetable oil TOPPING 1/2 c. finely chopped cilantro
1/2 c. currants Season beef with salt & pepper. In a large Dutch oven, melt butter and add meat and mix well. DO NOT BROWN MEAT. Place onion on top of beef. In a bowl, mix together the tomato paste, wine, vinegar, sugar and garlic. Pour this mixture over the onions. Add cinnamon stick, cloves, bay leaves and currants. Now place a lid on Dutch oven and simmer the stew for about 3 hours. DO NOT STIR! When cooked, drain off fat. Serve with rice or orzo. Serves 4 to 6
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1 tomato, diced 2 c. shredded lettuce
1 c. sour cream 1 c. salsa 2 c. shredded Cheddar cheese
Directions Heat tortillas in a large skillet (so that they are soft enough to fold). Spoon equal amounts of the following onto each tortilla: chicken, shredded cheddar cheese, rice and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels. To serve, place shredded lettuce on a platter, then add chimichangas, sour cream, salsa, cilantro, tomatoes and shredded cheddar cheese.
Buying local strengthens our community.
@ Legion
Let’s go to the Legion for lunch! Come & enjoy authentic Mexican and delicious Western food at Jose’s Kitchen @ Royal Canadian Legion Branch 92
Salt Spring Salt Spring Books Books 104 McPhillips Ave. • 250-537-2812 The Gulf Islands Driftwood
Jose Barraza of Jose’s Kitchen
Both members and non-members welcome. Bring your kids while the kitchen’s open! Lunch Mon-Sat 12-3pm / Dinner Fri 6-9pm / Sat 5-8pm
120 Blain Rd. 250 537 5822 • Jose´s Kitchen 250 538 7610
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Salt Spring Island’s Community Cookbook 2015
Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
APPETIZERS & EXTRAS
Make Your Own Butter Submitted by Mouat’s Home Hardware
Chicken Tortilla Rolls Submitted by Carol Siemko from Mouat’s Home Hardware
1 package of tortilla wraps 8 oz. cream cheese - softened 2 chicken breasts - boneless and skinless, cooked and diced small 1-2 c. jalapeno cheese 1 onion, chopped and cooked until clear 1 tsp. cumin 1 red pepper, diced into small pieces In a large bowl, mix cream cheese, chicken, jalapeno cheese, onion and cumin together. Lay tortillas flat and spread a large spoonful of mixture evenly over the whole tortilla, leaving about 1/2 inch from sides. At the edge closest to you, spread a line of chopped pepper across the tortilla. Starting at that edge, roll the tortilla firmly until you have a log. You now can wrap and freeze or refrigerate until ready to bake. Cut into one-inch slices and bake on a slightly greased cookie sheet at 350 degrees for about 10 minutes or until cheese bubbles and melts. Enjoy We have great with salsa and gourmet village salsa dip sour cream. mix packages to help you enjoy all those garden tomatoes!
The Gulf Islands Driftwood
Fill jar with one cup of heavy whipping cream. Store at room temperature for 6-8 hours. If making a flavoured butter recipe add extra ingredients once cream is at room temperature. Shake until butter separates from buttermilk, about 3 minutes. Strain out buttermilk through top of jar. Rinse and strain with cold water. Repeat step. Collect butter in ramekin and salt to taste. Refrigerate butter for up to 5-7 days.
A favourite of the ladies in
Mulligatawny Soup by Seafire Soups
...these amazing soup mixes are from just across the water in Crofton! There are many kinds in store. Add soup mix to 10 cups of water. Bring to boil. Add 1 yam, 1 sweet potato (small ones). 3 carrots, 3 stalks of celery (chopped). Add 3 cans of THICK coconut milk. Simmer for 1 hour, or until veggies are cooked. Garnish with fresh cilantro. Serves 8-10 FREEZES WELL
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Salt Spring Island’s Community Cookbook 2015
MAIN COURSES
Andrew’s Elixir Beer Can Chicken Submitted by Andrew Thomas
Using unsweetened Moonshine Mama’s Turmeric Elixir, marinate a roasting chicken overnight in 250 ml (half the bottle) of elixir plus a sprig of thyme, a bit of rosemary, a dash of pepper and up to four cloves of garlic. Rub salt, pepper and olive oil onto the chicken, and pour the second half of the elixir mixture into the “beer can.” Roast the chicken on the barbecue until fully cooked, depending on the size of your chicken. If desired, add honey or brown sugar to the leftover elixir in the beer can to use for a “glaze” or “gravy.”
Salmon Mousse Quiche
Filling: 2 c. cooked salmon 1 c. yogurt or sour cream 3 eggs 1/4 c. onion 1 tsp. fresh dill
Submitted by Valerie Hughes
First make a Savoury Nut Crust: 1 1/2 c. flour 1/2 c. ground walnuts or almonds 1/2 c. butter 1/2 tsp. paprika
Dash of Tabasco sauce Preheat oven to 350 degrees F. Combine filling ingredients in a food processor until blended. Pour into shell and sprinkle the remaining tart shell ingredients on top. Bake until the centre is firm, approximately 45 minutes. Cool and serve.
1 tsp. salt Process ingredients in a food processor. Reserve 1 cup for topping. Press remaining dough into the bottom and sides of the pan. Do not bake.
The Spice is Right!
SPICE UP YOUR ORGANIZING! with this magnetic rack and organizers: $24.99
SMALL ORGANIZER: $1.99 ea. LARGE ORGANIZER: $3.99 ea.
UPTOWN 250-537-0323 372 Lower Ganges Rd. OPEN MON.-SAT, 9-6 / SUN & HOLIDAY MON. 11-5
Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
MAIN COURSES
Tijuana Torte
Rum Ribs
Submitted by Linda Koroscil of Love My Kitchen
Submitted by Valerie Hughes
This is a nice dish that’s quick and easy in case someone drops in. Pour a marg while you’re making it! 1 lb. ground beef, lean 1 pkg. taco mix 1 onion, diced 1 14-oz can corn 1 15-oz can stewed 6 to 8 flour tortillas tomatoes 1 lb. jack cheese, grated 1 8-oz can tomato Chopped cilantro, green sauce onions and black olives for 1 4-oz can green garnish chiles Sour cream for topping Saute meat and onion. Add tomatoes, seasoning, chiles and corn. Simmer for 10 minutes. Layer tortillas, meat, cheese in a 9X13 pan. Bake for 20 minutes at 350 degrees F. Top with sour cream, olives, green onions and cilantro.
Ingredients for your kitchen
4 lbs. ribs 1 c. brown sugar 1/2 c. chili sauce 1/4 c. ketchup 1/2 c. dark rum 1/4 c. soy sauce
1/4 c. worcestershire sauce 1 tsp. dry mustard 2 garlic gloves 1/8 tsp. black pepper
Bake ribs at 350 degrees F. for one and a half hours. Combine ingredients and pour over. Marinate for 2 hours. Broil or barbecue.
hmmm...no butter ...I could use shortening I suppose
Accept NO substitutes! FINE COOKWARE & ACCESSORIES 140 FULFORD-GANGES RD. 250-537-5882 Mon.-Sat. 9:30 - 5ish / Sun. 11-4ish WEDDING GIFT REGISTRY AVAILABLE
The Gulf Islands Driftwood
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Salt Spring Island’s Community Cookbook 2015
MAIN COURSES
Citrus Salmon Confit Salad
For the salad 8 mini Yukon potatoes 4 free range brown eggs 6 artichoke hearts (canned is ok) 8 amarosa or cherry tomatoes 3 oz pancetta 4 oz spinach 1.5 oz shaved parmesan
Submitted by Moby’s Pub
Olive oil poached wild BC salmon, artichoke hearts. kalamata olive tapenade, soft boiled egg, amarosa tomatoes, pancetta, potatoes and lemon vinaigrette. Serves 4 For the salmon 4 x 5 oz wild sockeye salmon fillets 1 1/2 tsp. salt 1 1/2 tsp. sugar 1 tsp. chopped dill
1 lemon zested 1 lime zested 1 orange zested 500 ml extra virgin olive oil
For the olive tapenade 4 oz kalamata olives 2 anchovy fillets 2 cloves garlic 2 Tbsp. capers 1 Tbsp. sherry vinegar
2 sprigs thyme Extra virgin olive oil Salt and pepper to taste
For the lemon vinaigrette 1 fl oz extra virgin olive oil 1 fl oz lemon juice freshly squeezed .5 oz basil chiffonade Salt and pepper to taste Cure the salmon: Place the 4 fillets in a small bowl and mix with the salt, sugar and dill. Marinate for 30 minutes only. Wash under running water and pat the fish dry. In another small bowl combine olive oil and the citrus zest. Add the salmon fillets. Cover and refrigerate for 45 minutes. Make the olive tapenade: Combine all ingredients (except olive oil) in a blender or food processor. Slowly add the olive oil until the tapenade reaches the consistency of a vinaigrette. Make lemon vinaigrette: Slice basil very thinly and combine lemon juice and olive oil. Mix throughly. Make the salad: Cook eggs in simmering water for 7 mins or less for softer eggs. Place in ice bath till cooled down. Peel eggs and serve. Quarter potatoes and cook in another pot until just tender. Reserve and cool in fridge. Cut pancetta into lardon (2cm x .5cm x .5cm). Render down in a pan on medium heat until crispy. Drain on paper towel and serve. Quarter artichokes and set aside. To confit the salmon: Preheat oven to 190F. Remove salmon from oil and place on a non-stick oven tray. Brush salmon with remaining olive oil and insure that some of the citrus zest is on the salmon. Put salmon in preheated oven and set timer for 8 mins. The aim here is not to cook the salmon but to change the texture and taste. The salmon will be barely cooked. It will remain medium rare and its colour shouldn't change. Salmon will leak white proteins if overcooked. Plating the salmon: Combine the potatoes, artichoke, pancetta, parmesan and spinach. Dress lightly with lemon vinaigrette. Divide the salad between 4 plates. Divide cut eggs and tomatoes around salads. Place pieces of salmon on top of the salads. Drizzle the tapenade around the plate. You are now ready to WOW your friends and family. Enjoy.
Don’t Feel ? Like Cooking Our cook is Waterfront Patio paid to! Incredible Menu & Features Salt Spring’s Favourite Meeting Place!
250 537 5559
Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
DESSERTS
Pat Campbell
MAIN COURSES
Frozen Lemon Meringue Torte
Fire-Roasted Tomato, Roasted Garlic Soup
Submitted by Pat Campbell
Submitted by Samantha Wilcox, Clubhouse Bar & Grill
100 liquid ounces of canned, fire-roasted tomatoes 2 large onions 2 bulbs of roasted garlic 1 Tbsp. minced garlic 1/2 litre of water 1/2 litre heavy cream 2 Tbsp. brown sugar 2 Tbsp. olive oil
Lemon Mixture 1 ¼ c. granulated sugar 1/3 c. butter 1 Tbsp. finely grated lemon rind 1 c. fresh lemon juice 6 eggs 1 ½ c. whipping cream
In a saucepan over medium/high heat, heat sugar, butter, lemon rind and lemon juice, stirring until sugar dissolves. In a bowl, beat eggs. Whisk in lemon mixture. Return to saucepan and cook, whisking constantly, until just boiling. Simmer for 1 minute then remove from heat. Pour into bowl and chill, with plastic wrap on surface, until completely cool. (Can be refrigerated for one day ahead.) When the lemon mixture is cooled, whip the cream and fold it into lemon mixture.
Salt and pepper to taste Sauté onion and garlic in olive oil, add tomatoes, water, brown sugar and roasted garlic. Cook for 45 minutes. Blend until smooth (hand blender, mixer). Finish with heavy cream. Garnish with fresh basil and crême fraiche.
Meringues 1 ½ c. granulated sugar 6 egg whites 2 Tbsp. cornstarch 1 tsp. vanilla 2 Tbsp. finely grated lemon rind Preheat oven to 300 degrees F. Trace four 8-inch circles on parchment paper and place on baking sheets. Combine ¾ cup of sugar, cornstarch and rind and set aside. Beat egg whites until soft peaks form, then gradually add the remaining ¾ cup sugar, beating constantly, until stiff peaks form. Add the vanilla and fold in the sugar, cornstarch and rind mixture that had been set aside. Spoon mixture onto traced circles, smoothing the tops. Bake in a 300-degree oven for 1 hour or until dry and golden. Cool.
The Clubhouse Bar and Grill at the Salt Spring Golf and Country Club. GREAT FOOD
Assembly Crumble least attractive meringue for garnish. Fit one meringue into a 9-inch spring form pan. Top with 1/3 of the lemon mixture. Repeat layers twice more. Sprinkle top with crumbled meringue. Freeze for at least 8 hours. Let soften for 30 minutes before serving. Serves 12. The Gulf Islands Driftwood
GREAT ATMOSPHERE
6 Choices of draught beer. Come on up to our sundrenched Many delicious lunch and deck & enjoy an ice-cold bevvy dinner choices. & a yummy snack or meal. Relax 9 AM breakfast on Saturday and Sunday. and absorb the beauty of the golf course. Open All week 10AM tO 8 pM And lAteR.
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Salt Spring Island’s Community Cookbook 2015
Patio Perfect Dining Cheese Board 101
Albert’s Leap
Number and styles of cheese to serve
Bel Haven Triple Crème Brie
To create interest, serve at least five different types of cheese. To ensure each cheese stands out, select those with different shapes, colours, Castello textures and flavours.
Sensations by Compliments
Blue Cheese
As a guide, try to include: • a soft and creamy cheese, such as goat cheese
Mini Crisps
• a semisoft cheese, such as Brie, Boursin or Bocconcini
Uniekaas
Dutch Aged Gouda
• firmer cheeses, such as aged Cheddar • a rich and tangy blue cheese
Balderson
Royal Canadian 2 Year Old Cheddar
• a special flavoured cheese, such as Kaltbach Swiss Cave Aged Gruyère
Set ting up the cheese board
During that process, cover the cheeses loosely; this will, like good wine, still allow the cheese to breathe, but not allow it to dry out.
Sensations by Compliments
Goat Cheese
Swiss Kaltbach Cave
ur rop Ag
S t Pauli or e e s e n h
Aged Gruyere AOC
OKA C
Unwrap your cheeses and set on the board 90 minutes before serving. Warming them to room temperature will bring out their full flavours.
Boursin
le Gardens Edib
Spre ads
Salt Spring, 114 Purvis Lane 250.537.1522 Customer Care 1-800-667-8280 | Visit thriftyfoods.com Salt Spring Island’s Community Cookbook 2015
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The Gulf Islands Driftwood
Share-Cuterie {Charcuterie*}
Need some inspiration for assembling t he ult imate charcuterie board?
Pâ t é Freybe
Here are some tricks (and a bit of science) to getting it right. • Start with a great serving piece – make sure it’s big enough to fit all the ingredients on without looking crowded. • Include flavours and textures that compliment each other. You want an assortment from all the flavour groups: salty, sweet, sour, bitter and
Fre n
Italissima
c h S t y le G
savoury. The combination of
he r
k in s
these flavours enhances each bite. • Have at least 8 options on the board, and include extras like pickles and dates that act as palate cleansers and sweetness between different meats.
Spagnia
Mild Choriz o Sausage Le Sauciflard
Salami Sausage Spagnia
Se rrano Ham
*Pronounced
“shar-kyoo-ter-ee”
Salt Spring, 114 Purvis Lane 250.537.1522 Customer Care 1-800-667-8280 | Visit thriftyfoods.com The Gulf Islands Driftwood
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Salt Spring Island’s Community Cookbook 2015
island guide
AUGUST 2015
Photo by Jen MacLellan
DgiM
Driftwood gulf Islands Media
Feature stories More recipes!
Whims Farm during the 2014 Salt Spring Apple Festival.
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island LOCAVORE guide
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THE GULF ISLANDS DRIFTWOOD
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island LOCAVORE guide
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Hastings House – commitment to local, with a European flair! Almost a quarter century of commitment to fine cuisine At a recent visit to the internationally recognized Hastings House Country House Hotel, chef Marcel Kauer served up a taste of fir honey. It was a lovely honey made from the tender new tips of local Douglas firs. Deep amber in tone and exactly like honey in consistency, it’s a fragrant zap to the palate, followed immediately by a jolt of sweetness. The flavour is unique — and one small example of Kauer’s exuberance with local ingredients. Beyond honey, Marcel also is responsible for the delicious jams and jellies that are available at the hotel. A Swiss-born chef who apprenticed in the alps and matriculated at the William Tell, Vancouver’s finest dining room of the time, Kauer has been at the Hastings House for 24 years and
its executive chef for 20. He’s a longtime proponent of using local and seasonal ingredients, doing nothing different from what most European chefs do naturally. “I grew up in the country. We got all our meat and produce from the farms,” Kauer says. The only thing different is the seafood — there’s no ocean in Switzerland — but here he’s able to create feasts that centre on salmon, halibut, mussels or crab. In addition to award-winning fine dining, new this year is the revamped Bistro, offering great food in a more casual atmosphere. Hastings House is partnering with Salt Spring Vineyards on Oct. 10 for the Sip & Savour event and will also be participating in the Grazing event from 1-4 p.m. A fabulous Thanksgiving menu will also be offered on Oct. 11. Contact the hotel for more information. 250-537-2362 www.hastingshouse.com
Photo courtesy hastings house
Marcel Kauer, Hastings House executive chef
Venison Carpaccio Submitted by Hastings House
Venison can be bought from your specialty butcher or, if you are lucky, fresh from a local farmer. Venison meat is very lean and low in cholesterol. If you cook it, serve rare to medium rare for tenderness. In this recipe, the venison is seasoned, seared on the outside and served raw and thinly sliced.
6 ounces (170g) fresh venison loin 2 Tbsp. brown sugar 1 tsp. cracked black pepper
1 tsp. ground juniper berries 1/2 tsp. sea salt
Clean venison of silver skin, or ask your butcher to remove it for you. In a small bowl, mix sugar, pepper, juniper berries and salt together. Rub it on all sides of the venison and return to the fridge for at least 30 minutes. Quickly sear on all sides in a hot pan with olive oil to caramelize the exterior. Remove from heat. Roll the loin in plastic wrap to create a log shape and twist the ends tightly. Freeze overnight. The next day, remove the venison from the freezer and plastic wrap, slice very thinly across the grain.
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THE GULF ISLANDS DRIFTWOOD
Yogurt Parfait
Paleo Bars
Submitted by Emma Thomas
Submitted by Fiona Wolfe-Milner
It is a yogurt parfait with a watermelon slushie (drink) to go with it.
Layer the following, bottom to top: Fresh watermelon Vanilla yogurt Kiwi blended with vanilla yogurt Mango blended with vanilla yogurt Vanilla yogurt Topped with melon balls and kiwi
3/4 c. almond butter 1 heaping cup grated zucchini 1 egg 1/4 c. pure maple syrup (or honey) 1 tsp. vanilla 3/4 tsp. baking soda 2 tsp. cinnamon 1/4 to 1/2 c. each chocolate chips and walnuts (or other nuts) Preheat oven to 350 degrees F. Spray or grease an 8x8 pan and set aside. Stir together almond butter, zucchini, egg, maple syrup and vanilla in a large bowl until combined, then add chocolate chips and nuts. Bake at 350 F. for approximately 30 minutes or until knife comes out clean. Apart from being delicious, these are a great way to use up some more of that zucchini!
New cast revitalizes island gem Farm-to-table thrives at Harbour House Hotel There’s been a resounding buzz in the halls around Salt Spring’s Harbour Hotel in recent weeks, and it’s not just coming from the row of busy beehives on the property’s sprawling organic farm. The renewed energy is noticeable in the smiling staff, welcoming management and culinary innovation taking centre stage at the historic island landmark. Eduard Andringa, the hotel’s new manager, is eager to restore the hotel’s role as a community social hub and prime visitor destination. The property’s 99-year history and scenic harbour view offer endless possibiliphoto at left by matthew watters; Photo at right by sean mcintyre ties for the future. Rice wraps and local vegetables with Thai peanut sauce; at the “The sky is the limit,” Andringa says. farm, from left, executive chef Matthew Watters, Harbour House After working as the sous chef at House Piccolo in manager Eduard Andringa, and farm employee Nina Anderson. Ganges, executive chef and restaurant manager Matthew Watters is already taking full advantage of the hoand all these amazing ingredients to paint with,” tel and restaurant’s five-acre organic garden to showWatters says. “It’s a dream come true from a chef’s case the island’s agricultural abundance in all seasons. perspective.” “It allows the kitchen to have a blank canvas
island LOCAVORE guide
THE GULF ISLANDS DRIFTWOOD
Zucchini Crust for Pizza Submitted by Maggie Allison
This recipe makes great use of those extra large zucchini that seem to sneak up on us every year. The recipe will make a large sized pizza crust, big enough for a pizza stone, 12 to 13 inches in diameter. In a colander, grate 3 cups of zucchini on a box grater. Place colander in the sink and toss the zucchini with 1/2 tsp. salt, using 2 forks. After 10-15 minutes (tossing here and there), squeeze the liquid from the zucchini and place on a clean tea towel. Wrap the zucchini up by folding the towel, and drain all the liquid from the veg. Place in a mixing bowl and add: 2 beaten eggs (large/jumbo size) 1/3 c. finely grated parmesan cheese
1/2 tsp. black pepper 1/3 c. flour (you can use whole wheat, spelt, buckwheat, corn flour . . . whatever is handy) Spread onto either a pizza pan lined with oiled parchment, or else a 13-inch round of oiled parchment on your pizza paddle. Using a rubber spatula, spread the mix right to the edges of the parchment. Heat the oven to 350 degrees (with the pizza stone on the top baking rack if using a stone). Bake for 20 minutes. At this point, you can remove the crust. It will look odd, but it can also be frozen or refrigerated at this point for future use. Then spread with preferred toppings. Mine include: • tomato sauce with garden tomatoes and chopped basil • a layer of shredded mozzarella cheese
• arugula and baby chard from the garden • caramelized onion, and 3 boiled new potatoes cubed • another layer of mozzarella cheese • generous application of freshly ground pepper and a dusting of parmesan cheese for the top. Assemble your pie and bake again at 375 degrees F. for about another 20 minutes. Remove from stone with pizza paddle, or else just take the pie from the oven and enjoy. I am planning on freezing a few of these crusts for use in the fall and winter.
. FROM FARM TO TABLE EXCELLENCE . THE HOTEL – Relax on your balcony overlooking Ganges harbour and enjoy the magnificent sunrises. THE RESTAURANT – Fresh artisan breads, sauces, and dressings are created in-house from sustainable ingredients grown on-site. Local entertainment, fabulous harbour views
and award-winning food all add to your dining experience. In season, 80% of the food that we serve in our restaurant is produced on Salt Spring Island. OUR ORGANIC FARM – Everyone is welcome to tour our 3-acre organic farm.
121 Upper Ganges Rd. | www.saltspringharbourhouse.com | (250) 537-5571
MEETING & EVENTS – From conferences and festivals to special celebrations.
hotel • restaurant • organic farm
| Toll Free 1-888-799-5571 | info@saltspringharbourhouse.com
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THE GULF ISLANDS DRIFTWOOD
Apple Salsa -A Refreshing Summer Condiment Submitted by SS Apple Co.
Heritage & Connoisseur Apples Apple Trees - Apple Treats Oceanview B&B on the Orchard www.SaltSpringAppleCompany.com
250.537.4935
454 grams (1 pound) fresh tart apples, diced (see apple notes below for ideal varieties) ½ small red onion, finely diced 1 stalk celery, finely diced
½ standard English cucumber, diced 1 - 2 jalapeno pepper(s) minced 2 Tbsp. mint, thinly sliced 2 Tbsp. honey ¼ c. lime juice salt, to taste
In a small bowl, combine honey, lime juice and salt. In a separate bowl, toss together remaining ingredients. Pour dressing over apple mixture and toss. Adjust seasoning to taste. Serve cold. Apple Notes: Use firm, tart apples such as Ashmead’s Kernel, Bramley’s Seedling, Calville Blanc d’Hiver, GoldRush, Idared, Newtown Pippin, Pristine, Rome, or Roxbury Russet.
Chocolate Orange Olive Oil Cake Submitted by Jennifer Shaw of Fernwood Road Cafe
55 gr. cocoa powder 1/2 c. hot water 2 tsp. vanilla extract Whisk above in a small bowl and set aside. 200 gr. ground almonds pinch of salt 1/2 tsp. baking soda Stir above in a small bowl and set aside.
May - Oct
1 c. sugar 3 extra large eggs 2/3 c. orange infused olive oil Mix the above in the bowl of a stand mixer, on medium speed, for 3 minutes. Prepare a 9” springform pan by greasing the bottom and sides with olive oil and covering the bottom with a circle of parchment paper. Add the chocolate mixture to the stand mixer bowl and beat until incorporated. Add the almond mixture and beat until incorporated. Pour into pan and bake at 350°F for 63 minutes. Remove from oven. After 10 minutes, run a sharp knife around the edge to release the cake.
island LOCAVORE guide
THE GULF ISLANDS DRIFTWOOD
tofu pancakes A DELICIOUS RECIPE
delicious, protein pancakes with our handcrafted tofu
TOFU PANCAKES
SOYA NOVA TOFU SHOP
250-537-9651 • www.soyanova.com
1200 BEDDIS ROAD
Ingredients: 1 block Soya Nova medium firm tofu (blue label) 4 eggs slightly beaten 4 c. coconut beverage 1 c. organic quick oats 1 c. organic spelt flour 1 Tbsp. baking powder 1 tsp. baking soda 2 tsp. salt In a large bowl combine the beaten eggs, coconut milk and oats and mix. Sift together spelt flour, baking soda, baking powder and add to the large bowl. Put one block of tofu in a bowl and mash it up with a potato masher until it is in very small chunks. Add it to the mixture. Hand mix the chunky, thick batter. In a hot skillet using your favourite oil for frying, ladle out the batter. Don’t make the pancakes too thick, but keep it nice and thin on the pan. Fry at a medium heat until golden brown, flipping over once or twice. This is a fun protein-packed meal that kids and people of all ages love. Serve with maple syrup and your grandchildren will love it!
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island LOCAVORE guide
THE GULF ISLANDS DRIFTWOOD
New book salutes natural cheese making Islander’s work breaks the mold By SEAN MCINTYRE Driftwood staff
As an engineering student at UBC, David Asher never anticipated he’d someday host cheese workshops at Salt Spring’s Tuesday Market, let alone embark on a book tour for what many are calling a breakthrough work on how to make great tasting artisanal cheese. “I suppose I’ll have to get used to people calling it that,” Asher said in an interview that followed the release of his book in July. Much of the favourable reaction to The Art of Natural Cheesemaking arises from Asher’s earthy approach to the subject, a perspective that merges art, philosophy and common scientific principles. Standard methods — which dominate much of the cheesemaking resources previously available — encourage use of pasteurized milk and bacterial monocultures, which are cultivated in excessively sterile conditions. Modern habits may ensure a consistent and fail-safe product but discourage use of so-called indigenous bacteria which give cheeses their
Cover of David Asher’s book.
unique taste, something akin to a cheese terroir that defines cheeses produced in regions around the planet. “The methods I share are traditional techniques that are remarkably simple, surprisingly safe, and rather tasty in comparison to the more industrial methods practised by most cheesemakers [in North America],” Asher said. “To use a bread-baking analogy, my book introduces what might be considered a ‘sourdough’ approach to cheesemaking, and all the other books — and all the other cheesemakers — are stuck using only packaged yeasts. “It’s time we changed the way we make our cheese.” Asher developed a taste for cheesemaking during a post-semester Fraser Valley bike tour. He’d discovered a passion for agriculture while volunteering at UBC’s experimental farm but was only moved to start making cheese after cycling into the life of
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island LOCAVORE
a Lower Mainland cheesemaker. Asher immediately began to experiment in his cramped university kitchen. When the milk bills began to accumulate, he figured the time had come to trade campus life for the farm. Asher relocated to a small, organic dairy operation on Cortes Island and continued his cheesemaking education on Lasqueti Island before he came to Salt Spring. Asher’s Blacksheep School of Cheesemaking cultivated a loyal online and workshop circuit following before landing a book deal with U.S.-based Chelsea Green Publishing. “Confining myself to a cold, dark basement to focus on writing while life went on outside in the sun on Salt Spring was particularly difficult, and it’s a relief that I can now get out and share my work with the DAVID ASHER world,” Asher said. “It was Author, The Art of Natural an honour to partner with Cheesemaking Chelsea Green, a respected publishing house, and now I finally get to feel my work put together in my hands. “The books are beautiful and I am happy.” Asher compiles findings of his tireless trial-anderror approach with impressive research into a work that’s part kitchen reference and part food manifesto. With a forward by Sandor Ellix Katz, guru of all things fermented, and rich photography by Kelly Brown, The Art of Natural Cheesemaking starts with a philosophy of cheesemaking, and delves into the importance of milk and the “ecology of cheese,” before outlining the hows and whys of alpine cheese, yogurt cheese and everything in between. “I hope readers will gain a better understanding of how cheese evolves from milk, naturally,” he said. “I hope that cheesemakers will begin to adopt more traditional techniques and that cheese eaters will be more encouraged to make simple fresh cheeses, and perhaps more adventurous aged cheeses at home.” The Art of Natural Cheesemaking is available at local bookstores.
“Its time we changed the way we make our cheese.”
Photos by sean mcintyre
S c e n e s f ro m a cheesemaking workshop led by David Asher, right, at the Farmers’ Institute last December.
Your headquarters for parties!
Rental Stop The
We carry everything you need for a well-dressed event: - tables and chairs - linen table cloths - tents - cookware - stemware - PA system - kegerator - and way more!
1.866.538.0388 • 250.538.0388 www.rentalstop.ca #1-327 RAINBOW ROAD, SALT SPRING ISLAND TOLL FREE
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beautiful ...functional ...
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CABINETRY
U DOW PSTAIRS OR NS ONETAIRS WE’RE ST
SHO OP P P I FOR NG YOU R HO ME
MOUAT’S MOUAT’S MOUAT’S K I T C H E N S S e a s i dSeaside e o n Son a lSalt t S pSpring r i n g ssince i n c e1907 1907
OPEN 7 DAYS A WEEK 250.537.5551 MONDAY-SATURDAY 8:30 AM - 5:30 PM SUNDAYS & HOLIDAYS 10 AM - 5PM side on Salt Spring since 1907
Seaside Seaside on Salt Spring since 1907
on Salt Spring sin
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Friday to Sunday, October 9th - 11th 2015 Thanksgiving Weekend
Porter and Caramelized Onion Braised Salt Spring Island Mussels Submitted by Rock Salt Cafe
Ideal on a cool day, but great any time of the year. Serve with grilled baguette or crostini. 2 lbs. Salt Spring mussels 1 lb. white onions (one large or two small), peeled and sliced thin 2/3 bottle (440 ml) Salt Spring Ales Dry Porter 1/4 lb. butter, cut into four
1 tsp. garlic, chopped 1 tsp. chopped fresh herbs (parsley, thyme or rosemary) 1 tsp. each of fresh lemon juice and honey Pinch salt and pepper
Wash mussels well, taking care to remove beards. Add sliced onion to large skillet over medium-low heat and cook until brown, stirring occasionally, approx. 15 minutes. Add garlic and continue to cook until translucent, 3 more minutes. Add mussels, porter, honey, chopped herbs, lemon juice and butter. Season with salt and pepper. Cover and cook until mussels are open, approximately 7 minutes. Divide mussels into four large soup bowls, garnish with grilled bread or crostini and serve at once. Serves 4.
Join Us! Arrive at Fulford Village early for the ferry and join us for a meal before you leave.
Saturday Grazing Tickets on Sale Now!
Ocean view dining with outdoor patio; serving breakfast, lunch & dinner. Full service cafe, bakery & deli. Local food. Lots of avour. Excellent specials. Great for families. Like us on Facebook and ďŹ nd us on TripAdvisor
250 653 4833 FREE WIFI
www.rocksaltrestaurant.com
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