eat like a local vancouver

Eat Like A Local Vancouver • British Columbia

Eat Like A Local

Vancouver • British Columbia

Snowbird Books

© 2016 Snowbird Books. All rights reserved.

All photos © 2016 by Oliver Luke Delorie except the images provided by the following contributors: Royal Dinette, Cafe Medina, Boulevard, Boy With A Knife and Neverland Tea Salon.

Railtown photo: Jelger & Tanja PhotographyRoyal Dinette photo: Fred FungBoulevard photo: Leila Kwok

Front Cover photo: Oliver Luke DelorieBack cover photo: Courtesy of Quinet (Flickr) via Wikimedia Commons

ISBN: 978-0-9735918-9-7

Editing and Proofreading by A Way With Words, Victoria BCLayout and Design by Creative Culture Communications, Vancouver BC

We would like to thank our generous sponsors for contributing to the 2016 Edition of Eat Like A Local in Vancouver, including The Hope Action Values Ethics (H.A.V.E.) Culinary Training Society, a school that provides food service job training and work opportunities to individuals in Vancouver who experience barriers to employment.

H.A.V.E. empowers homeless and disadvantaged men, women and families to achieve self-sufficiency through life skills, job training and employment in the food service industry, empowering each individual to achieve their highest potential by restoring hope, giving respect, nurturing self-confidence, granting trust, and creating opportunities. For more information, please visit: have-cafe.ca

The Snowbird Book CompanyTelephone: 1-778-846-9688Visit: SnowbirdBooks.com

Please enjoy responsibly :)

Even with 20 books under my belt, when I began curating recipes and taking photos for Eat Like A Local in Victoria last year, I had no idea what a fiasco getting an affordable, professional, printed and bound book onto bookstore shelves would be. But I shared the same passion for food as Eric Pateman, President & Founder of Edible Canada:

“The economic benefits of shopping local and supporting local farmers and merchants are well-founded. However, the cultural benefits of eating local far surpass the economics. Farmer’s markets create a sense of community; multi-cultural restaurants and vendors introduce and encourage diversity, bridging culture, geography, religion and socio-economics; and communal tables encourage socialization and sharing (both stories and dishes).

Eating like a local is how we find a sense of place. Local, seasonal and sustainable ingredients in the hands of the many cultures that make up our region turn feelings into the flavours we all know so well: fresh seafood and vegetables, locally-raised meats, sushi, dim-sum, and so much more. Food has enormous power.”

And so do books. Yet the carbon demands (and limits) of ink, paper, glue, man-power, machines, palettes, tow-trucks, mechanics, fuel, insurance, shipping companies, loading docks, customs paperwork and complications arising from grand-theft-auto were overwhelming. So this year I decided to publish Eat Like A Local in Vancouver as an ebook.

Whether you are just visiting - or you get to live here - the ambassadors of culinary tourism featured herein are eager to treat you to the best Vancouver has to offer, so use this cookbook as your guide to where the locals like to eat, drink and be merry, so you can share in the fun, celebrate the good life, and savour the bounty of the westcoast.

May you find pleasure in the new - and known - ingredients, techniques and gastronomic ‘places of worship’ highlighted in this book, for George Bernard Shaw said it best: “There is no sincerer love than the love of food.”

Thus, on behalf of everyone, enjoy!

Oliver Luke Delorie, PublisherThe Snowbird Book CompanyVancouver, British Columbia

Introduction

Table of ContentsGreen Lentil Mjadra - NUBA ..................................................................................................................................................................................................................... 8Pesce En Cartuccio - CINARA ............................................................................................................................................................................................................... 10Spanish Grilled Octopus - THE DIRTY APRON COOKING SCHOOL ...................................................................................................................... 12Scotch Eggs - THE CASCADE ROOM ............................................................................................................................................................................................. 14Homemade “You Know What” - BUTTER BAKED GOODS ....................................................................................................................................... 16Gnocchi with Sousbise & Peso - FABLE ......................................................................................................................................................................................... 18Vegan Banana Based Muffins - GLUTEN FREE EPICUREAN ...................................................................................................................................... 20Shellfish Parfait - BOULEVARD KITCHEN & OYSTER BAR ........................................................................................................................................ 22George’s Cheater Ribs - MEMPHIS BLUES BBQ ................................................................................................................................................................... 24Cauliflower Steak - POURHOUSE RESTAURANT ................................................................................................................................................................ 26Roasted Dungeness Crab with Virgin Sauce - PROVENCE MARINASIDE ........................................................................................................ 28Kale Caesar - PAZZO CHOW ............................................................................................................................................................................................................... 30Meatballs in Tomato Sauce - NOOK ............................................................................................................................................................................................... 32Smoked Steelhead & Pickled Nectarines - CHILL WINSTON ..................................................................................................................................... 34Venison with Corriander Gnocchi - THE CASCADE ROOM .......................................................................................................................................... 36Wild Prawns a la Español - CIOPPINO’S MEDITERRANEAN GRILL ....................................................................................................................... 38Yukon Arctic Char Gravlax - EDIBLE CANADA BISTRO .................................................................................................................................................. 40Commissary Steak Taco - TACOFINO ........................................................................................................................................................................................... 42Yogurt & Tamarind Grilled Chicken - MY SHANTI ................................................................................................................................................................. 44“Boba Fett”uccini Carbonara - STORMCROW ALEHOUSE ........................................................................................................................................... 46Gluten-Free Dairy-Free Almond Biscotti - LEMONADE GLUTEN-FREE BAKERY ........................................................................................ 48Tiramisu - BAUHAUS RESTAURANT ............................................................................................................................................................................................ 50Dungeness Crab Tacos - YEW SEAFOOD & BAR .................................................................................................................................................................. 52Sprouted Flatbread & Pizza Sauce - ROCKY MOUNTAIN FLATBREAD .............................................................................................................. 54Minted Pea & Avocado Smash - PRADO CAFE ...................................................................................................................................................................... 56California Salad with Mango Vinaigrette - HAVE CAFE ................................................................................................................................................... 58Terrina de Pulpo - THE SARDINE CAN ......................................................................................................................................................................................... 60

Table of ContentsMaftool - TAMAM PALESTINIAN CUISINE ................................................................................................................................................................................ 62Elvish Veggie Burger - STORMCROW TAVERN ..................................................................................................................................................................... 64Buffalo Mozzarella, Spaghetti Squash, Sorrel Granite, Gala Apple - ROYAL DINETTE ............................................................................ 66Lemon & Rosemary-Crusted Leg of Lamb - RAILTOWN CATERING ...................................................................................................................... 68Stuffed Chicken Breast - EIGHT 1/2 RESTAURANT & LOUNGE ................................................................................................................................ 70Tojo’s Famous Rainbow Roll - TOJO’S RESTAURANT ...................................................................................................................................................... 72Spot Prawns with Soy Dashi, Seaweed & Green Apricots - MISSION KITSILANO ...................................................................................... 74Grilled Octopus - BIN 941 ........................................................................................................................................................................................................................ 76Madeleines - GANACHE PATISSERIE ............................................................................................................................................................................................ 78Fish Tacos - NARROW LOUNGE ...................................................................................................................................................................................................... 80Seared Lamb with Mint Yogurt & Chimichurri - GRANVILLE ISLAND BREWING ......................................................................................... 82Prosciutto, Mushroom & Olive Pizza - ONE UNDER URBAN GOLF CLUB ........................................................................................................ 84Jalapeno Cheddar Cornbread - BUCKSTOP ............................................................................................................................................................................. 86“Fat Elvis” Avocado Tempura - THE GENERAL PUBLIC .................................................................................................................................................. 88Chicken Cordon Bleu Pie - JACKSON’S MEAT & DELI ..................................................................................................................................................... 90Chicken Banh Mi Burger - BOY WITH A KNIFE CATERING .......................................................................................................................................... 92Roasted Oyster Mushroom Frittata - CAFE MEDINA ........................................................................................................................................................ 94Cauliflower Tacos - CUCHILLO .......................................................................................................................................................................................................... 96Ling Cod with Pickled Carrots, Snap Peas & Green Pea Emulation - THE REFINERY ............................................................................... 98Tarte Au Sucre - PATISSERIE LEBEAU ....................................................................................................................................................................................... 100Tinkerbell’s First Kiss - NEVERLAND TEA SALON ........................................................................................................................................................... 102Fried Egg with Potato & Herb Sauce - BAUHAUS RESTAURANT .......................................................................................................................... 104Spaghetti Aglio Olio e Peperoncino - NOVO PIZZERIA & WINE BAR ............................................................................................................... 106Portobello Mushrooms, Red Bell Peppers and Creamy Curry - RANGOLI ........................................................................................................ 108Les Crêpes Bretonnes - CHOUCHOU CREPES ..................................................................................................................................................................... 110

8

INGREDIENTS

1 CUP (250 G) OF GREEN LENTIL

4 CUPS (1 L) OF WATER

1 MEDIUM ONION (CHOPPED)

1 TBSP OLIVE OIL

½ CUP OF BROWN RICE (RINSED)

¼ TBSP OF JALAPEñO (CHOPPED)

1 TBSP OF SALT

1 TSP OF BLACK PEPPER

METHOD

Chop onion and jalapeño. Sauté onion in olive oil, until it starts browning, about 7 minutes. Add jalapeño and salt & pepper. Sauté with onion until wilted, about 1 minute. Add water and allow to come to a boil; 6-10 minutes. Add rice and green lentils; allow to cook for about 30 minutes. Serve with caramelized onions and pickles.

Green Lentil Mjadra

Nuba Gastown • 207 West Hastings Street • 604-688-1655 / Nuba Yaletown • 508 Davie Street • 778-371-3266

Nuba Mount Pleasant • 146 East 3rd Ave • 604-568-6727 / Nuba Kitsilano • 3116 West Broadway • 604-336-1797

Nuba Catering • 604-558-0690 • Nuba.ca

10

INGREDIENTS

PARCHMENT PAPER

PINCH SAFFRON

2 TBSP BUTTER

GRAPEFRUIT SEGMENTS

ORANGE SEGMENTS

1 LEMON

WHITE WINE 2 OZ

FINGERLING POTATOES

SPRING ONION

BABY CARROTS

ABOUT 4.5 OZ FISH PER PERSON

(LINGCOD OR HALIBUT ARE GREAT)

HERBS/GREENS FOR GARNISH

OLIVE OIL

ESPELLETTE PEPPER

METHOD

Pre-heat the oven to 420 F. Cut the parchment paper to 8” x 11” rectangles (or whatever shape you wish). Each portion needs a top and a bottom sheet. On the bottom sheet, spread a tablespoon of butter in the centre. Sprinkle a small amount of saffron on the butter, next add grapefruit and orange segments, the carrots, spring onions, fingerling potatoes. Season the fish well with salt, and place on top of the vegetables, place the remaining tablespoon of butter on the fish and sprinkle the wine over the fish. Carefully place the second sheet over the bottom sheet and make small folds starting on a corner. Make the folds all the way around, careful not to spill the wine, and secure the top sheet to the bottom. Place onto a tray and put into the oven for about 10 mins. Remove from oven and place onto a plate, gently remove the top sheet, dress the fish with espellette pepper, and olive oil and malden salt, squeeze of lemon juice, herbs and greens, and place on top of the fish. Serve immediately.

Pesce En Cartuccio

Cinara • 350 West Pender Street • (604) 428-9694 • Cinara.ca

12

INGREDIENTS

2-3 LBS WHOLE OCTOPUS, RAW

2 LEMONS, JUICED

SALT & PEPPER

8 FINGERLING POTATOES, SLICED

LEMON AIOLI

1/2 CUP MAYONNAISE

1 LEMON, ZEST & JUICE

1 CLOVE OF GARLIC

SALT & PEPPER

Combine all ingredients in a bowl. Season to taste.

SMOKED PAPRIKA VINAIGRETTE

1 TEASPOON SMOKED PAPRIKA (SWEET)

1 LEMON, ZEST & JUICE

2 TEASPOONS SHERRY VINEGAR

2 TABLESPOONS OLIVE OIL

2 CLOVES OF GARLIC, MINCED

SALT & PEPPER

Combine all ingredients in a bowl. Season to taste.

DEEP-FRIED GARLIC CHIPS

8 CLOVES OF GARLIC

1/2 CUP MILK

Slice garlic as thin as possible and place into milk for approx. 12-24 hours

then spread on paper towel and pat dry. Heat oil to 325°F and fry garlic until

golden brown. Remove from oil, place onto dry paper towel and let cool.

DEEP-FRIED CAPERS & PARSLEY

1/4 CUP CAPERS

20 ITALIAN PARSLEY LEAVES

Heat oil to 325°F. Fry capers for approx. 10 seconds, remove with a strainer

and place onto paper towel-lined baking tray. Fry parsley until it stops

bubbling, then remove and place onto paper towel lined baking tray.

METHOD

Preheat oven to 250°F. Season whole octopus with salt, pepper, and lemon

juice. Wrap with tin foil, making sure to seal the foil around the octopus

completely. Place onto baking tray and place onto lower rack in the oven,

near the back, for approx. 2.5-3 hours or until tender. Let cool to room

temp before cutting legs and body into approx. 4cm chunks. Pre-heat grill.

Place fingerling potatoes in a pot with cold, salted water. Bring to a boil

and simmer until cooked through. Place cooked potatoes onto a baking

tray and let cool before slicing lengthwise. In a small bowl, season 10 oz of

octopus and potatoes with salt, pepper and olive oil. Place onto hot spot

of grill and carefully let the octopus char until slightly crunchy, then flip

over. Place octopus into a bowl and toss with Smoked Paprika Vinaigrette.

Garnish with lemon aioli, deep fried capers, parsley and garlic chips.

Spanish Grilled Octopus

The Dirty Apron Cooking School • 540 Beatty Street • (604) 879-8588 • DirtyApron.com

14

INGREDIENTS

1 POUND GROUND PORK

2 SHALLOT FINELY DICED

2 GARLIC CLOVES FINELY DICED

2 TABLESPOON KOSHER SALT

1 TABLESPOON GROUND PEPPER

1 TABLESPOON CHOPPED ROSEMARY

1 TABLESPOON CHOPPED THYME

1/3 CUP BREADCRUMBS

1 TABLESPOON CHOPPED SAGE.

6 FREE RANGE EGGS

2 EGGS BEATEN

1 CUP ALL PURPOSE FLOUR

1 CUP BREADCRUMBS

METHOD

Boil 2 litres of water. Add eggs and cook for 7.5 minutes. Place eggs

in ice bath or remove hot water and run under cold tap until cold.

Peel eggs and keep in fridge until ready. Mix pork with seasoning,

chopped herbs, shallot, garlic and 1/3 cup of breadcrumbs until even

and consistent. Weigh mixture into 3oz balls and flatten on saran

wrap with the bottom of a plate. Place the eggs in the centre of the

pork and fold the plastic wrap up to mold the meat around the egg.

Roll the Scotch egg in your hands to even out the meat and seal

it around the egg. Place the Scotch egg into the flour and coat the

outside being careful not to miss any spots. Next roll the floured

eggs into the egg wash and fully coat. Next place the eggs into the

breadcrumbs making sure they are evenly coated. Deep fry eggs

in canola oil at 350F for 6 minutes or bake in oven at 425 for 12

minutes until pork is fully cooked. Serve with brown sauce, ketchup

or mustard.

Scotch Eggs

The Cascade Room • 2616 Main Street • (604) 709-8650 • TheCascade.ca

16

COOKIES

3 CUPS ALL PURPOSE FLOUR

3/4 CUPS DARK COCOA

1 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1/4 TEASPOON BAKING POWDER

1 + 1/2 CUPS BUTTER, ROOM TEMPERATURE

2 CUPS GRANULATED SUGAR

PLUS EXTRA FOR THE COOKIE TOPS

2 LARGE EGGS

1 TEASPOON PURE VANILLA

FILLING

1 CUP BUTTER, ROOM TEMPERATURE

2 CUPS ICING SUGAR

1 TABLESPOON PURE VANILLA

METHOD

Preheat the oven to 350F. Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda, salt and

baking powder. Set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high

speed until light and fluffy.

Scrape down the sides of the bowl. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl. Turn the mixer to low, add the dry ingredients and mix until fully combined. Use a medium ice cream scoop to drop 24 equally-sized portions of dough onto the prepared cookie sheets, about 1 + 1/2 inches apart. Fill a small bowl with granulated sugar. Press a drinking glass or flat-bottomed mug onto a dough portion to make the bottom of the glass a little sticky with dough. Dip the glass into the bowl of sugar to coat and then press down slightly onto the dough again to transfer the sugar. Repeat for each cookie until they are all topped with sugar. Bake in the preheated oven for 15 to 17 minutes, or until the cookies are firm around the edges but slightly soft in the center. Remove from the oven and transfer the cookies to wire racks to cool completely. Meanwhile, prepare the filling. In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until pale in color. Add the vanilla, increase the speed to high and continue to cream until the filling is light and fluffy. When the cookies have cooled, turn 12 of them bottom-side up. Spoon 2 heaping tablespoons of filling onto each. Place the remaining cookies on top and press down lightly until the butter cream has spread to the edges of the cookies. Stack them high on a cake plate and holler for your friends and family.

Homemade ”You Know What”

Butter Baked Goods • 4907 MacKenzie Street • (604) 221-4333 • ButterBakedGoods.com

18

GNOCCHI

500 GRAMS RUSSET POTATOES125 GRAMS FLOUR

1 EGG5 GRAMS SALT

Bake potatoes in tin foil at 400F for 1 hour. Remove and let cool. Rice and let cool in fridge. When completely chilled, cut-in flour and eggs and knead gently. Roll out into logs

and cut into 3/4” balls. Blanch in boiling water and chill in an ice bath. Heat oil in pan and add gnocchi and color until

golden brown.

PESTO

50 GRAMS BASIL600 GRAMS OLIVE OIL

2 CLOVES GARLIC5 GRAMS SALT

200 GRAMS ALMONDS1 JALAPEñOPARMESAN

Blanch basil and shock it in ice water. Purée all ingredients except parmesan. Grate parmesan in afterwards.

SOUSBISE

2 PEELED ONIONS50 GRAMS BUTTER, BROWNED TO DARK BROWN

Slice onions very thin and cook in a large pot with a little water and a lid. When the onions are very soft, remove lid and cook down so there is a little liquid left. Place in a blender and purée, and season with two large pinches of salt.

PRESENTATION

Sear gniochi in a hot pan. You can add any vegetables you like after the gniochi is golden brown. Drain off oil and add a large tablespoon of pesto. Toss around. Heat soubise and place a large dollop on the botton of a plate. Place gnocchi in soubise and top with some dressed greens.

Gnocchi with Sousbise & Pesto

Fable • 1944 West 4th Avenue • (604) 732-1322 • FableKitchen.ca

20

INGREDIENTS

1 CUPS BROWN RICE FLOUR

1 CUPS TAPIOCA FLOUR

1/2 CUP SORGHUM

3/4 CUP SUGAR

1/2 TEASPOON xANTHAN GUM

4.5 TEASPOONS BAKING POWDER


1/2 TEASPOON SALT

1/2 CUP FLAx EGG

1/2 CUP VEGETABLE OIL

1/2 CUP COCONUT MILK

1 TEASPOON VANILLA

2 MEDIUM BANANAS

METHOD

Preheat the oven to 350F. Place all wet ingredients in the mixer. Sift dry ingredients and add to wet. Mix on medium until no lumps are found. Pour batter level into 12 small lined muffin cups. Bake for 20-25 minutes. You can easily double the recipe. Optional: add 1/2 cup fresh blueberries, the rind of one lemon, or any desired fruit, nuts or berries.

Vegan Banana Based Muffins

The Gluten Free Epicurean • 633 East 15th Avenue • (604) 876-4114 • GlutenFreeEpicurean.ca

22

Shellfish Parfait

Boulevard Kitchen & Oyster Bar • 845 Burrard Street • (604) 642-2900 • BoulevardVancouver.com

SEAFOOD GELÉE

3 CUPS FISH STOCK

1 CUP CLAM NECTAR

1 CUP ONION, SLICED

1/2 CUP FENNEL, SLICED

PINCH FENNEL POLLEN

4 GRAMS LEAF GELATIN

SALT & LEMON JUICE TO TASTE

Combine all ingredients in a large pot, and bring to a simmer.

Reduce until 2/3 of the original quantity remains. Strain using

a fine mesh strainer, and adjust seasoning as needed. “Bloom”

gelatin in ice-cold water until soft and easy to squeeze. Wring

out excess water. Add bloomed gelatin to pot, and allow to cool.

Reserve at room temperature.

CHOWDER FOAM

1 CUP ONIONS, SLICED

2 CLOVES GARLIC, CRUSHED

1/2 CUP LEEKS, SLICED

2 STALKS CELERY, SLICED

2 CUPS CLAM NECTAR

4 CUPS WHIPPING CREAM


1/4 CUP WHITE WINE

PINCH FENNEL POLLEN



1 TABLESPOON CANOLA OIL

Heat a large pot over medium low heat. Add a splash of canola

oil and sweat onion, leeks, fennel, celery and garlic for 5 minutes.

Add white wine and reduce until almost dry, then add the clam

nectar, whipping cream and fennel pollen. Continue to cook until

the mixture is reduced to 1/3 of the original volume and strain.

Add leaf gelatin and cool in a steel whipped cream dispenser.

ASSEMBLY

4 MANILA CLAMS STEAMED, REMOVED FROM SHELL AND TRIMMED

2 PIECES DUNGENESS CRAB

2 MUSSELS, STEAMED, REMOVED FROM SHELL AND TRIMMED

2 SIDE STRIPE SHRIMP, CLEANED AND LIGHTLY POACHED

FENNEL FRONDS FOR GARNISH

POTATOES, CELERY AND FENNEL, BLANCHED AND DICED


PINCH FENNEL POLLEN



Pour reserved seafood gel into desired serving bowl and carefully

arrange all ingredients, except for foam. Let set in the fridge on a

level surface for approximately 6 hours. When ready to serve, top

with reserved chowder foam and enjoy. Makes 2 servings.

24

INGREDIENTS

2 SIDES OF BABY BACK RIBS

1/3 CUP OF MEMPHIS BLUES ALL PURPOSE RUB

1 CUP OF MEMPHIS BLUES BBQ SAUCE

METHOD

Preheat the oven to 300° F. Rub Memphis Blues All Purpose Rub all over the ribs and wrap them tight and seal the ribs in heavy tin foil. Place the meat in a pan and bake for 1 + 1/3 hrs. Unwrap them and bake for another 30 mins. To finish place paint them with Memphis Blues All Purpose BBQ Sauce and place them on grill on low for 15 minutes. Don’t get us wrong folks – real BBQ takes a commitment of considerable time and effort. Most people don’t have as much time as it takes to cook authentic BBQ. So for those who need a hit of BBQ, but are low on time, you can knock this recipe off in a few hours. Serves 4.

George’s Cheater Ribs

Memphis Blues Barbeque House • 430 Robson Street (604) 682-6220 1465 West Broadway (604) 738-6806 • 1342 Commercial Drive (604) 215-2599 • MemphisBluesBbq.com

26

CAULIFLOWER STEAK

2 SMALL HEADS OF CAULIFLOWER

15 GRAMS OLIVE OIL

3 SPRIGS FRESH THYME

15 GRAMS BUTTER

Cut cauliflower in half, top to bottom, then cut the rounded part straight

down to give you a perfect cross section of the cauliflower just like a

“steak”. Season with salt and pepper and sear in a hot pan with olive oil

for 3 minutes on med-high heat until golden brown on each side. Place

steaks in the oven (400°F) for 6 minutes. Remove cauliflower, add

butter, and baste until it is cooked through.

ROMESCO SAUCE

5 GRAMS GARLIC

85 GRAMS OLIVE OIL

150 GRAMS ROASTED RED PEPPERS

120 GRAMS TOASTED WHOLE ALMONDS, SKIN ON

8.5 GRAMS PARSLEY

85 GRAMS PARMESAN CHEESE

8 GRAMS SALT

7.5 GRAMS SMOKED PAPRIKA

Toast almonds in the oven at 350°F for 8 minutes. In a food processor

add almonds, garlic, red peppers, salt, smoked paprika and parmesan

cheese and pulse until everything is ground up. Slowly pour in the olive

oil to incorporate evenly. Finish by adding chopped parsley to taste.

STEWED LENTILS

500 GRAMS BLACK BELUGA LENTILS (OR GREEN LENTILS)

100 GRAMS EACH - CARROT AND CELERY, FINELY DICED

150 GRAMS DICED ONION

100 GRAMS OLIVE OIL

1.5 LITERS VEGETABLE STOCK

20 GRAMS RED WINE VINEGAR

SALT AND PEPPER TOO TASTE

10 GRAMS EACH - CHIVES & PARSLEY, CHOPPED

Start by bringing vegetable stock to a boil then add lentils and simmer

for 15 minutes. Start sweating off diced vegetables in the olive oil until

they become translucent. Season to taste and add red wine vinegar.

Remove from the heat. Combine the cooked vegetables and lentils

together and set aside.

KALE CHIPS

1 BUNCH OF GREEN KALE

SALT TOO TASTE

OLIVE OIL TO COAT KALE EVENLY

Pre-heat oven to 350°F. Remove kale leaves from the stem, wash and

dry them in a salad spinner. Coat the kale with olive oil and place

onto a baking sheet lined with parchment paper. Bake the kale for 10

minutes or until it is crispy, and season with salt.

Cauliflower Steak

Pourhouse Restaurant • 162 Water Street • (604) 568-7022 • PourhouseVancouver.com

28

INGREDIENTS

4 (2-LB/900 GRAMS EACH) WHOLE DUNGENESS CRABS,

CLEANED, HEADS REMOVED, AND CUT INTO 8 PIECES

2 CUPS VIRGIN SAUCE

1⁄4 CUP BUTTER, CHOPPED 1⁄2 CUP WHITE WINE

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

2 TABLESPOON FRESH GINGER, CHOPPED

1⁄4 CUP ExTRA VIRGIN OLIVE OIL

VIRGIN SAUCE

4 MEDIUM TOMATOES, DICED SMALL

5 FRESH BASIL LEAVES, JULIENNED

2 CLOVES GARLIC, MINCED JUICE OF 1 LEMON

4 TABLESPOON EXTRA VIRGIN OLIVE OIL

SALT TO TASTE

FRESHLY GROUND BLACK PEPPER TO TASTE

In a bowl, mix all ingredients until well combined. Season with salt and pepper serve. Store leftovers in refrigerator for up to 3 days. Makes about 1 + 1/2 cups.

METHOD

When using live crab, you may find it easier to have it cleaned and cut up for you at the market. Be sure to cook it on the same day you purchase it. Preheat oven to 375F (190C). In a large roasting pan, place crab pieces, then distribute remaining ingredients evenly over them. Roast for 20 to 30 minutes, until crab is slightly brown around edges and the ingredients around the crab are golden and caramelized. Makes 4 servings.

Roasted Dungeness Crab with Virgin Sauce

Provence Marinaside • 1177 Marinaside Crescent • (604) 681-4144 • ProvenceMarinaside.ca

30

INGREDIENTS

3 BUNCHES OF LARGE KALE LEAVES (A VARIETY IS GOOD)

2 CUPS OF FOCACCIA/BREAD CRUMBS

2 TABLESPOONS OF FRESH FINE GRATED GRANA PADANO OR

PARMESANO CHEESE

1.5 CUPS OF COOKED CHILLED WILD SHRIMP

3/4 CUP OF GOOD QUALITY OLIVE OIL

5 FILETS OF TINNED ANCHOVY IN OLIVE OIL

2 LARGE CLOVES OF GARLIC

1 TO 2 LEMON (BOTH JUICED, 1 ZESTED)

1 TABLESPOON OF RED WINE VINEGAR

1/2 TEASPOON OF SEA SALT

1 TEASPOON OF PEPPER

2 TO 3 EGGS

METHOD

De-stem all the kale, wash, dry, and rip up (by hand) into bite size pieces. Take stale/frozen focaccia and bake in oven. Dice up garlic. In a bowl, blend up (use a hand blender for best results) garlic, anchovies, lemon juice and zest, red wine vinegar, salt, pepper, eggs, and olive oil together to make a thick dressing. You may want to add more lemon juice depending on how tangy/thin you like it. Put the dressing in the fridge until you are ready. Take focaccia out of the oven, let cool, then rip it up into small pieces by hand, then put it back into the oven for about 10 mins or until toasted to your liking. Let cool. In a large bowl, mix kale, shrimp, croutons and dressing together. You may not want to use the entire amount of dressing, so add in smaller parts until you are happy with the amount. Sprinkle cheese and grind pepper on top. Serves 4..

Kale Caesar

Pazzo Chow • 620 Quebec Street • (604) 563-1700 • PazzoChow.com

32

MEATBALL MIX

375 GRAMS EACH (GROUND) BEEF, VEAL & PORK

100 GRAMS MINCED PANCETTA

1 TABLESPOON FENNEL SEED

1 TEASPOON CHILLI FLAKES

1 CUP GROUND PARMESAN CHEESE

1 MEDIUM SIZED ONION FINELY DICED

4 CLOVES MINCED GARLIC

1 CUP FINE BREAD CRUMBS

1 CUP MILK

2 TABLESPOON CHOPPED PARSLEY

10 - 15 GRAMS SALT

2 EGGS

Render the pancetta in a pan with olive oil, fennel seed and chili flakes.

Add onions and garlic, and cook until soft and caramelized. Remove

from heat and refrigerate to cool. Soak bread crumbs in the milk until

the mixture is firm. In a bowl mix together the meat, eggs, soaked bread

crumbs, the chilled onion mixture, salt, and parsley. When mixed well

the meatball mix should stick your fingers. Form a small meat ball (a bit

larger than a golf ball) and cook it, taste it and adjust the seasoning.

TOMATO SAUCE

1 - 100 OZ CAN OF TOMATOES

1/4 CUP OLIVE OIL

1 SMALL RED ONION, SLICED

5 GARLIC CLOVES

1/2 TEASPOON CRUSHED DRIED CHILIES

1 TABLESPOON DRIED OREGANO

1 BAY LEAF & 2 TEASPOONS KOSHER SALT

Sauté the onions and garlic in the olive oil until lightly brown. Add the

chilies, bay leaf, and oregano and sweat for a further few minutes. Add

the tomatoes and slowly bring to a boil. Simmer for 30 to 45 mins.

Remove bay leaf and run through a food mill. Adjust seasonings to taste.

THE DISH

4 MEAT BALLS

3 SLICES GARLIC

SMALL PINCH EACH - CHILLI & SALT

1/2 CUP TOMATO SAUCE

1/4 CUP WATER

2 LEAVES BASIL ROUGHLY CHOPPED

PINCH OF PARSLEY

1/4 CUP MICRO-PLANED GRANDA PADANO

Preheat the oven to 450F. Heat a small heavy pan on high heat, add a

splash of olive oil and the meat balls. The meatballs should sizzle as

soon as they hit the pan. Turn the heat down to medium and move the

meatballs around in the pan until they are brown. Add the garlic, salt and

chilli. Cook the garlic until it is just starting to turn brown. Add the tomato

sauce and water. Bring everything to a boil and place in the oven. Cook

for 13-15 minutes or until the internal temp of a meatball is 74 C. Once

cooked remove from the oven and place on a medium heat burner, add

the parsley and basil and bring the sauce to a boil. If the sauce is a bit

watery, reduce it to the desired constancy. Season to taste. Place the

meatballs in a bowl and cover with the micro-planed Granda Padano.

Meatballs in Tomato Sauce

Nook Restaurant • 1525 Yew Street (604) 734-3381 • 781 Denman Street (604) 568-4554 • NookRestaurant.ca

34

SMOKED STEELHEAD CURE

1.25 POUNDS FISH

1/6 CUP BROWN SUGAR

1/4 CUP SALT

PINCH CAYENNE

1 TBSP BLACK PEPPER

GLAZE

1 TABLESPOON HONEY

2 TABLESPOON MAPLE SYRUP

1 TEASPOOON BLACK PEPPER

SPLASH (JUST TO MIX) HOT WATER

Clean and trim the fish (leave the skin on). Combine the other ingredients in the cure. Rub cure on both sides of the fish. Wrap

in plastic wrap individually and let cure for 24 hours. Remove wrap and rinse cure off. Soak in cold water 5 to 10 minutes.

Pat dry and glaze. Put in fridge for 24 hours uncovered. Smoke, slice and enjoy!

PICKLED NECTARINE

2 POUNDS PITTED & QUARTERED NECTARINES

1 BAY LEAF

ZEST FROM 1 LEMON

1/4 CUP SALT

1 TABLESPOON CORRIANDER SEEDS

1 CUP CHAMPAGNE VINEGAR

1 CUP RICE WINE VINEGAR

1/2 CUP WHITE SUGAR

Pit and quarter fruit. Toss fruit with salt, bay leaf, corriander, lemon zest; let sit for 1 hour. Mix vinegars with sugar. After fruit sits for 1 hour; cover fruit with sugr/vinegar mixture. Let pickle for 24 hours. Strain, and keep covered in fridge

CRÈME FRAÎCHE

1 CUP CREAM

2 TABLESPOON BUTTERMILK

1 TEASPOON LEMON JUICE

Combine all ingredients and cover. Let sit out all night. Store in the refrigerator.

Smoked Steelhead & Pickled Nectarines

Chill Winston • 3 Alexander Street • (604) 288-9575 • ChillWinston.com

36

BLACKBERRY GASTRIQUE

125 ML SUGAR

50 ML WATER

50 ML RED WINE VINEGAR

1 PINT SHELL OF BLACKBERRIES

Place sugar and water in small saucepan and simmer until water

evaporates and sugar starts to caramelize and change a light golden

colour. Add the blackberries and swirl in saucepan until colour starts

to seep from the berries. Add the vinegar and reduce until syrupy

bubbles appear and gastrique coats the back of a spoon. Set aside

until ready for use. It can be made days in advance and kept for two

weeks in a refrigerated sealed container.

CORIANDER GNOCCHI

500 GRAMS YUKON GOLD POTATOES

150 GRAMS ALL PURPOSE FLOUR

20 GRAMS GRATED PARMESAN CHEESE

2 TABLESPOONS TOASTED & GROUND CORIANDER SEED

1 EGG YOLK

PINCH OF SALT

In 400F oven bake potatoes on an oven rack until done.

Cut while hot to release steam.

Mix dry ingredients in a large mixing bowl. Use a ricer or food-mill or

flake potatoes into dry ingredients with a fork. Gently mix the potato

and flour mixture together with your finger tips adding the egg yolk

once everything is evenly mixed. Gently knead the mixture for no

more than 30 seconds to form a soft dough (over-kneading will cause

gluey gnocchi). Cut dough into 4 pieces and roll onto sausage shapes

with your fingers. (If dough is wet use flour to dust countertop). Cut

gnocchi into desired length. Cook Gnocchi in gently simmering water

until it starts to float. Cool gnocchi on oiled parchment paper. Once

cool place in fridge.

VENISON CHOPS

4 ‘FRENCHED’ DOUBLE-BONED VENISON CHOPS

Place canola oil into a hot skillet or saucepan and heat just below

smoking point. Salt and pepper the chops and heavily sear them.

Place chops into 400F oven for 6 minutes for medium rare/medium

(or until desired doneness). Remove and rest for 6 Minutes. In a hot

canola-oiled saucepan fry gnocchi until golden brown on both sides.

Add radish and asparagus and fry for 30 seconds. Add wine and

reduce. Add stock and butter and reduce by half. Add salt, pepper

and bitter greens. Toss to wilt greens and remove from heat. Portion

gnocchi into 4 bowls, cut the chops and place on top. Garnish with

blackberry gastrique.

Venison with Corriander Gnocchi & Blackberry Gastrique

The Cascade Room • 2616 Main Street • (604) 709-8650 • TheCascade.ca

38

INGREDIENTS

OLIVE OIL

BUTTER

PIQUILLO PEPPERS

CHORIZO

WILD ROCK PRAWNS

CHERRY TOMATOES

GREEN ONIONS

GARLIC CONFIT

PRAWN GNOCCHI

SALT AND PEPPER

WHITE WINE

LEMON JUICE

ROUILLE (MAYONNAISE MADE FROM POTATOES,

ROASTED GARLIC AND PIQUILLO PEPPERS)

METHOD

Heat olive oil in a pan and add butter. Add the peppers, chorizo, prawns, cherry tomatoes, green onions, garlic confit and prawn gnocchi. Toss occasionally and season with salt and pepper. Cover until the prawns are cooked. Then add lemon juice and white wine to deglaze the pan. Cover the pan again, and remove from heat. Decorate your plate with a rouille spiral and the prawn mix and serve. Simple and delicious.

Wild Prawns a la Español

Cioppino’s Mediterranean Grill • 1133 Hamilton Street • (604) 688-7466 • Cioppinos.Wordpress.com

40

Edible Canada Bistro • 1596 Johnston Street, Granville Island • (604) 682-6681 • EdibleCanada.com

Yukon Arctic Char Gravlax

INGREDIENTS

1 SIDE OF SUSTAINABLY SOURCED ARCTIC CHAR

1/2 LEMON JUICE AND zEST

1/2 OUNCE GIN

2 STEMS OF DILL

1/2 AVOCADO

1 TABLESPOON CHAR CAVIAR

1/8 LEMON PIECE FOR GARNISH

1 PIECE SOURDOUGH BREAD

1 TABLESPOON PICKLED ONION

100 GRAMS CURING SALT

1 TABLESPOON OLIVE OIL

METHOD

Cure the char the day before. Trim any excess fat from the sides of the char and place the side of char skin side down on a baking sheet. Combine the zest and juice of the lemon with the gin and pour over the char, rub the liquid in with your hands. Evenly mound the curing salt over the top of the char ensuring it is evenly covered. Place in the refrigerator for 18 hours. To plate the dish, trim the skin off the char and cut into desired length pieces (approx 2-3 inch strips). Drizzle olive oil over the sourdough and bake in the oven until just golden brown. When toasted, cut the sourdough into small crouton-sized pieces. Cut the avocado into small squares. Arrange the croutons on the plate, lay the gravlax over each crouton and top with a piece of pickled onion and dill. Place the caviar and avocado around the plate. Add 1/8 piece of lemon for garnish.

42

STEAK MARINADE

1 FLANK STEAK

1 JALAPENO, DICED

1/2 ONION, DICED

6 CLOVES OF GARLIC, MINCED

1 BUNCH OF CILANTRO, CHOPPED

1/2 CAN OF MExICAN BEER

2 TBSP BROWN SUGAR

1/3 CUP OF OIL

JUICE OF 2 LIMES

Combine all ingredients and add to the flank steak.

Marinate overnight in the fridge.

BLACK GARLIC MAYONNAISE

10 CLOVES BLACK GARLIC, PEELED

10 CLOVES GARLIC, PEELED

2 CUPS MAYONNAISE

GRAPESEED OIL

Confit garlic in a sauce pan with enough grapeseed oil just to cover the cloves. Simmer on low until garlic is completely soft,

then remove cloves from the oil.

Allow garlic to cool then purée in a food processor with a small amount of mayonnaise. Mix garlic purée into the rest of the mayonnaise. Season to taste.

PICKLED DAIKON AND CARROT

4 CUPS WHITE WINE VINEGAR

4 CUPS WATER

2 CUPS OF SUGAR

1/2 TABLESPOON SALT

2 LARGE CARROTS CUT MATCHSTICK STYLE

1 DAIKON RADISH CUT MATCHSTICK STYLE

Bring vinegar, water, sugar and salt to a boil. Pour over matchstick

vegetables, keeping carrots and daikon in separate dishes and allow

to cool. This can be prepared ahead of time and kept in the fridge until

needed.

ASSEMBLY

Remove the steak from the marinade and let sit at room temperature on

a rack for an hour. Grill the steak to medium and rest for 15 minutes. Slice

across the grain. To build tacos, place some garlic mayonnaise followed

by meat on each tortilla. Garnish with pickled carrot and daikon, cilantro,

sliced jalapeño and a wedge of lime.

Commissary Steak Taco

Tacofino • 2327 East Hastings Street (604) 253-8226 • 15 West Cordova Street (604) 899-7907 • Tacofino.com

44

CHICKEN BREASTS

1.5 LBS SKINLESS, BONELESS CHICKEN BREAST, TRIMMED OF FAT

1/3 CUP COOKING OIL

1 TABLESPOON SALT

1 TABLESPOON GROUND CUMIN

1 TABLESPOON GROUND CORIANDER

1 TEASPOON GROUND CAYENNE PEPPER (OPTIONAL)

1 TABLESPOON PAPRIKA (OPTIONAL)

1 TEASPOON GROUND DRIED GINGER (OPTIONAL)

In a medium bowl, combine chicken breasts with oil, salt, cumin, coriander, cayenne, paprika and ginger. (Do not use fresh ginger,

as it burns while you grill the chicken). Coat the chicken, then cover and refrigerate for at least 3 hours.

CHICKEN THIGHS

3 TO 4 BLACK CARDAMOM PODS (OPTIONAL)

1.5 LBS SKINLESS, BONELESS CHICKEN THIGHS, TRIMMED OF FAT

1.5 CUPS PLAIN YOGURT, STIRRED

1.5 CUPS PURéED TOMATOES (2 TO 3 MEDIUM)

3 TABLESPOONS FINELY CHOPPED GARLIC (9 MEDIUM CLOVES)

1/4 CUP COOKING OIL

1 TABLESPOON + 1 TEASPOON SALT

1/2 TABLESPOON GROUND CAYENNE PEPPER (OPTIONAL)

2 TABLESPOONS GROUND CORIANDER

3 TABLESPOONS GROUND CUMIN

1 TABLESPOON + 1 TEASPOON PAPRIKA (OPTIONAL)

1 TEASPOON GROUND DRIED GINGER OR 2.5 TABLESPOONS FINELY

CHOPPED FRESH GINGER (OPTIONAL)

1 TABLESPOON CELERY SEED

10 CLOVES (OPTIONAL)

1 CUP WATER

Preheat the oven to 350°F. With a knife crack the cardamom pods. With your fingers, peel back the shell to release the black seeds and collect them in a small bowl. Discard the shells. Crush the cardamom seeds with a rolling pin or a mortar and pestle. Set aside. In a medium cassoulet dish (or another baking dish with a lid), combine chicken thighs, cardamom seeds, yogurt, tomatoes, garlic, oil, salt, cayenne, coriander, cumin, paprika, ginger, celery seed, cloves and water. Mix well, cover and bake for about 40 to 45 minutes, or until chicken is cooked through. Remove chicken from the oven, but keep covered until you are ready to serve.

FINISH THE DISH

Once the chicken thighs have been in the oven for 35 minutes, preheat

the barbecue or stovetop iron grill to high. Place marinated chicken

breasts on the grill and cook for 4 to 5 minutes. Turn chicken over and

grill for another 4 to 5 minutes. Gently poke one breast with a knife to

check if it’s cooked through. If the meet is still pink grill each side for

1 minute more and check again. Serve with Indian white basmati rice.

Serves 6 to 8 people.

Chicken Korma

My Shanti by Vikram Vij • 15869 Croydon Drive, Surrey • (604) 560-4416 • MyShanti.com

46

PARMESAN CREAM SAUCE

1 L CREAM

500 ML MILK

2 OUNCES CONFIT GARLIC

1.5 CUPS PARMESAN CHEESE

2 OUNCES BACON BITS

2 OUNCES CARAMELIZED ONIONS

Place cream, milk and confit garlic in a medium pot and bring to a simmer. Add parmesan cheese and blend with

an immersion blender. Season to taste with salt.

PREPARATION

Cook fettuccini to desired tenderness. Heat a pan to medium high and add bacon bits and caramelized onions to the pan. Allow the bacon and onions to heat up and the fonds (brown bits) to develop on the bottom of the pan. Meanwhile, toast a piece of sourdough and allow to get crispy and golden. Add the Parmesan Cream Sauce to the pan and deglaze. Make sure to get all of the fonds off the pan using a wooden spoon. This will give the sauce rich, full bodied flavour. Add the cooked (and still warm)fettuccini noodles and toss to coat. Allow the sauce to cook into the noodles for 45 seconds or until desired consistency. Twirl the noodles in the pan using tongs and coil into a pyramid shape. Spread Garlic Butter on the freshly toasted Sourdough and cut diagonally. Garnish with a sprinkle of freshly grated Parmesan cheese, fresh finely chopped parsley, and a pinch of green onions cut on the bias.

“Boba Fett”uccini Carbonara

Storm Crow Alehouse • 1619 West Broadway • (604) 428-9670 • StormcrowAlehouse.com

48

INGREDIENTS

165 GRAMS LEMONADE GLUTEN FREE BAKERY

ALL PURPOSE FLOUR BLEND

170 GRAMS GROUND ALMONDS, TOASTED

150 GRAMS WHITE SUGAR

1.5 TEASPOONS BAKING POWDER

1.5 TEASPOONS SALT

3/4 TEASPOONS xANTHAN GUM

60 GRAMS CANOLA OIL

2 FRESH EGGS

3/4 TEASPOONS VANILLA

PREPARATION

Toast ground almonds until golden brown, set aside to cool.Stir together all dry ingredients, then stir in toasted ground almonds. Place all dry ingredients into mixing bowl. Whisk together all wet ingredients. Using a paddle attachment gradually add wet ingredients and continue mixing on medium speed until a smooth batter forms. Divide dough in half. Roll dough in to logs the length of baking sheet that is lined with parchment paper. Flatten logs evenly and bake at 325F for 25-30 minutes until golden brown. Cool completelySlice into biscotti pieces using a sharp straight edge knife.Reduce oven temperature to 225F and dry biscotti out for 30 minutes. Cool and keep in air tight container at room temperature.

Gluten-Free Dairy-Free Almond Biscotti

Lemonade Gluten Free Bakery • 3385 Cambie Street • (604) 873-9993 • LemonadeBakery.ca

50

ALMOND SPONGE CAKE

3 WHOLE EGGS

125 GRAMS SUGAR

50 GRAMS ALMOND FOUR


1 TEASPOOON BAKING POWDER

1 PINCH SALT

1 TEASPOON ALMOND EXTRACT

Put eggs and sugar in a stand mixer on med high speed, whip until ribbon stage. While whipping eggs and sugar; mix flour,

almond flour, salt and baking powder in a food processor and place in a bowl. Fold in eggs and sugar mixture into flour mix and

mix evenly. Line baking sheet with butter and parchment paper.Pour batter and smooth out. Bake at 375 for 8-10 minutes

SUGARED ALMONDS

250 GRAMS ALMONDS, TOASTED 50 GRAMS SUGAR75 GRAMS WATER

In a pot bring sugar and water up to 100°C, add toasted almond stir well on heat until sugar shows any signs of caramelize take

off the heat stir vigorously into the sugar do you crystallizes, cool and store in airtight container.

CHOCOLATE GANACHE

60 GRAMS DARK CHOCOLATE 70%

50 GRAMS GLUCOSE LIQUID

60 GRAMS HEAVY CREAM

ONE PINCH OF SALT

Bring all ingredients to a boil and cool overnight.

EGGNOG ICE CREAM

125 GRAMS CREAM

50 GRAMS MILK

2.5 EGG YOLKS

100 GRAMS ICING SUGAR

50 GRAMS RUM

200 GRAMS WHIPPING CREAM

Whisk together sugar and eggs. In a pot, boil rum, milk and cream vanilla bean, temper into egg mixture, bring to boil 85°C and cool immediatel. Once cool, fold milk into whipped cream and cool.

ASSEMBLY

To assemble, cut sponge cake into sizes 1.5” x 3” inches, apply simple spread on each slab, top with chocolate ganache, put other half on top, pipe eggnog ice cream on the top of the cake, shaved chocolate for garnish, pair with scoop of eggnog ice cream and drizzle with toasted almond crumble.

Tiramisu

Bauhaus Restaurant • 1 West Cordova Street • (604) 974-1147 • Bauhaus-Restaurant.com

52

INGREDIENTS

JUICE AND ZEST OF 1 LEMON, DIVIDED

2 TABLESPOONS (30 ML) MISO PASTE

2 TABLESPOONS (30 ML) DIJON MUSTARD

2 TABLESPOONS (30 ML) HONEY

(MAY BE SUBSTITUTED WITH MAPLE SYRUP)

1 CUP (250 ML) CANOLA OIL

1 RIPE AVOCADO

SEA SALT

FRESHLY GROUND PEPPER

3/4 CUP (180 ML) FRESH COOKED DUNGENESS CRAB

6 CRISPY WONTON SHELLS

2 RADISHES, THINLY SHAVED

1/2 CUP (125 ML) RADISH SPROUTS

METHOD

Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining lemon juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL) lemon juice, salt and pepper. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks (it is great on salads). Put crab-meat mixture into the wonton shells so they are bursting with crab meat. Spoon the avocado mixture onto a plate and place assembled tacos on top.Garnish with radish slices and sprouts. Makes 3 small tacos. Serves 2.

Dungeness Crab Tacos

YEW Seafood + Bar • 791 West Georgia Street • (604) 692-4939 • YewSeafood.com

54

SPROUTED FLATBREAD

10 GRAMS FRESH YEAST (OR 1 TEASPOON DRY YEAST)

15 ML (1 TABLESPOON) MAPLE SYRUP

200 ML (0.85 CUPS) WATER AT ROOM TEMPERATURE

190 GRAMS (1.5 CUPS) ORGANIC SPROUTED WHOLE WHEAT FLOUR

126 GRAMS (1 CUP) ORGANIC UNBLEACHED WHITE FLOUR

1 TABLESPOON OF OLIVE OIL AND A PINCH OF SALT (OPTIONAL)

In mixing bowl, combine yeast and maple syrup add 1/3 of the water. Set aside to give the yeast time to activate (10 minutes).

Add the rest of the water and all the flour (add salt if desired). Set mixer on slow/stir until all the flour is wet. Turn speed on mixer to

medium and mix until the dough is smooth (2-3 minutes). Place dough ball on lightly floured surface and knead until smooth. Rub

with olive oil if desired. Place dough in covered bowl and allow dough to rest for 45 minutes or until double in size (proofing). A slightly warmed oven or on top of the stove is great. Divide into two equal sized dough balls. If using a pizza stone, place

stone in oven and preheat oven to 450 for at least ten minutes. Roll out into two pies and add your favorite sauce and topping

combinations (keep in mind: less is sometimes more). If your dough feels too wet or dry, add a tablespoon of flour or water. You

can make the dough a head and store it in the fridge overnight. Yield 2 x 10-14 inch flatbreads.

PIZZA SAUCE


3 CLOVES GARLIC, MINCED

1/2 YELLOW ONION SMALL DICED

1/2 TEASPOON DRIED OREGANO OR FRESH PICKED, ROUGH CUT

1/2 TEASPOON DRIED BASIL OR FRESH TORN LEAVES

1 (28 OUNCE) CAN ORGANIC WHOLE PEELED TOMATOES

SEA SALT TO TASTE AND FRESH GROUND BLACK PEPPER

1/2 TEASPOON SUGAR, IF NEEDED

EXTRA HERBS AND SPICES, AS DESIRED

Heat olive oil over medium-low heat in a saucepan; Add garlic and onion into olive oil and cook, stirring often, until the onion and garlic start to get a little color, about 2 minute. Add herbs and reduce heat to low; cook until the fresh herbs are wilted, 1 to 2 more minutes. Add tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 20 to 40 minutes, stirring occasionally. Time is depending on the tomatoes used, and how thick you like your sauce. Use your spoon to crush any big junks of tomato, or small hand blender. Season to taste with salt and pepper, add more herbs and spices if you like, give it your own touch. Let the sauce cool and store in clean jar in the fridge, it will stay fresh for about a week.

Sprouted Flatbread + Pizza Sauce

Rocky Mountain Flatbread • 1876 West 1st Avenue (604) 730-0321 • 4186 Main Street (604) 566-9779 2002 Park Royal South Mall, West Vancouver • (604) 281-0878 • RockyMountainFlatbread.ca

56

INGREDIENTS

4 CUPS PEAS (FRESH OR FROZEN)

2 AVOCADOS

1/2 CUP MINT LEAVES

4 SMALL GARLIC CLOVES

1/3 CUPS ExTRA VIRGIN OLIVE OIL

2 LEMONS, JUICED

SALT AND PEPPER TO TASTE

METHOD

Place all ingredients in a food processor and process until combined, but still chunky. Spread a generous amount on toast and drizzle with olive oil. Crumbled feta optional.

Minted Pea & Avocado Smash

Prado Café • 4208 Fraser Street (604) 620-7977 • 1938 Commercial Drive (604) 255-5537 100 West Hastings Street (778) 379-4315 • PradoCafeVancouver.com

58

California Salad with Mango Vinaigrette

H.A.V.E. Cafe • 374 Powell Street • (604) 696-9026 • Have-Cafe.ca

SALAD INGREDIENTS

MIXED GREENS

CUCUMBER

PEPPERS

AVOCADO

SUNDRIED CRANBERRIES

STRAWBERRIES

CANDIED WALNUTS

HAVARTI CHEESE

GRILLED CHICKEN

Layer ingredients in bowl starting with mixed greens and finishing with grilled chicken.

MANGO VINAIGRETTE

45 ML LIME JUICE

45 ML RICE VINEGAR

90 ML MANGO PULP PURéED

187.5 ML VEGETABLE OIL

1/4 TEASPOON SALT

1 TABLSPOON MINCED GREEN ONION

Add all ingredients but the oil into a stand mixer. Beat on high using the whisk attachment. Slowly add the oil to emulsify. in saucepan, stir well to combine. Serve in four bowls with Italian bread or focaccia. Buon Appetito!

60

Terrina de Pulpo

The Sardine Can • 26 Powell Street • (604) 568-1350 • TheSardineCan.ca

INGREDIENTS

4 1/2 IB FROzEN OCTOPUS TENTACLES, THAWED

I TEASPOON AGRIDULCE PAPRIKA

zEST OF ONE LEMON

4 TABLESPOONS FINELY CHOPPED PARSLEY

2 LBS BOILING POTATOES WASHED BUT NOT PEELED

FINE SEA SALT

1 RED ONION, FINELY DICED

1/2 CUP ExTRA VIRGIN OLIVE OIL

1 TABLESPOON SMOKED PAPRIKA

METHOD

Plunge the octopus tentacles into a large saucepan of boiling water for 15 seconds then remove. Return the water to a boil,

then repeat this plunging process another four times, allowing the water to boil each time. On the last immersion, leave the

octopus in the saucepan and reduce the heat to barely a simmer, then cook for 30 to 40 minutes, or until tender.

The outside pink layer should be intact. Remove the octopus from the water and let cool. Line a 4 x 10 inch terrine mold with plastic wrap. Trim the tentacles to the same length as the terrine mold, measuring from the thick end of the tentacles down. Place them in a bowl, add the agridulce paprika and half of the parsley and mix together well. Arrange the legs, top to tail, to fill the terrine, using the smaller legs to fill the gaps. Cover with plastic wrap, then place a heavy weight on top of the octopus and refrigerate overnight. Several hours before serving, place the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain the potatoes and let cool, then peel. Place in a large bowl and crush with a fork until roughly mashed. Add the onion, olive oil, paprika, I teaspoon sea salt and the remaining parsley and mix well. Remove the octopus terrine from the mold. Using a very sharp knife, cut into slices I/4 inch thick, then place on a cold plate. Serve with the room-temperature potato salad.

62

INGREDIENTS

500 GRAMS COUSCOUS

WHOLE CHICKEN CUT INTO 4 (OR 8) PIECES

2 LARGE ONIONS SLICED THIN

1/2 CUP OF CHICKPEAS


1/2 TEASPOON NUTMEG

1/2 TEASPOON CUMIN

SALT AND BLACK PEPPER

2 CLOVES GARLIC

FEW CARDAMOM WHOLE

PARSLEY TO GARNISH

ONE TABLESPOON SUMAC

1/2 CUP SLICED ALMONDS OR PINE NUTS

METHOD

In a cooking pot, put 3 cups of water, add chicken, cardamom, garlic,

some of the sliced onion. Boil for 30 minutes on medium heat. Take

one cup of the chicken stock, put it aside.

Add 2 cups of water to the pot that has the chicken (to compensate

for the stock you just took out). In a saucepan, add 1 cup of chicken

stock and the couscous and cover it on low temperature, until

couscous is enlarged and softer, approx 10 minutes. You can add

more stock if needed. Once couscous is done, put it in a drainer

with small holes, and place it on top of the pot with the chicken and

spices. Add chickpeas, nutmeg, cumin, black pepper and salt to

the couscous. Lower the temperature under the pot and let it cook

for 20-30 minutes. In a saucepan sauté onions with olive oil, and

add sumac until onions are soft. Once onions are done, you should

have the four main components ready, these are: A) Chicken in the

cooking pot. B) Couscous with chickpeas and spices. C) Sautéed

onions. D) roasted almonds or pine nuts. Now, take the chicken out

of the cooking pot, place it on a flat tray and place it in a pre-heated

oven (broil) just to get the chicken crispy. In a frying pan, heat some

olive oil and put the almonds or pine nuts until they become golden

colour. Once chicken is done, the dish is ready to serve. In a serving

plate, put couscous, then put sautéed onions on top, and place the

chicken on top on onions. Garnish with parsley, roasted almonds or

pine nuts. Serve with your choice of salad or sour yogurt. Serves 4

people.

Maftool

Tamam Palestinian Cuisine • 2616 East Hastings Street • (604) 620-7078 • TamamPalestinianCuisine.com

64

INGREDIENTS

3/4 CUPS RAW LONG GRAIN WHITE RICE

1/2 CUPS RAW LENTILS

1/4 MEDIUM RED ONION - ROUGHLY CHOPPED

1/2 MEDIUM HEAD OF BROCCOLI FLORETS - ROUGHLY CHOPPED

1 SMALL CARROT - ROUGHLY CHOPPED

2 GARLIC CLOVES

1/4 CUP BLACK BEANS

1/4 CUP FROzEN CORN, THAWED

1 TABLESPOON CAJUN SPICE

1/2 TABLESPOON CUMIN

1/2 TABLESPOON EACH SALT AND PEPPER

2 CUPS WATER

2 CUPS CHANA (CHICKPEA) FLOUR

METHOD

Place corn and black beans on a baking sheet, sprinkle with half the cumin and cajun spice and roast for 5-7 minutes at 400 degrees. Cook rice in 1 1/2 cups of water, when cooked, transfer to a large mixing bowl. Cook lentils (in a separate pot from the rice) in 1 cup of water, when cooked, transfer to the large mixing bowl. Place all vegetables in a food processor and process into fine pieces (veggie shrapnel). Add processed vegetables to the mixing bowl with the rice and lentils Add remaining spices, roasted corn, and black beans. Stir thoroughly until completely mixed. Meanwhile, bring the 2 cups of water to a boil. Remove from heat and gradually whisk in the chana flour until you have a very stiff, gluey consistency. Add to the mixing bowl with all the vegetables and rice and lentils and mix well with gloved hands. (Squish, punch and fold a lot). Divide into 8 to 10 patties and refrigerate until firm. For best results, deep-fry until crispy. Alternatively, place patties in a preheated oven at 400 degrees for 5 to 10 minutes. Meanwhile, heat 3 tablespoons oil in a heavy pan on med-high heat. Remove patties from oven and fry in hot oil, one minute per side, until a crisp crust develops. Serve on Portuguese buns with Veganaise, Guacamole, lettuce and tomato.

Elvish Veggie Burger

Stormcrow Tavern • 1305 Commercial Drive • (604) 566-9669 • StormcrowTavern.com

66

Buffalo Mozzarella Spaghetti Squash Sorrel Granite Gala Apple

INGREDIENTS

3 1/2 CUPS SPAGHETTI SQUASH

1/4 CUPS HONEY

1/4 CUPS BROWNED BUTTER

1 TABLESPOON APPLE CIDER VINEGAR

1/2 TEASPOON SALT

1/2 CUP VERJUICE

3/4 CUPS APPLE JUICE

1/2 CUP ExTRA VIRGIN OLIVE OIL

1 TABLESPOON CHARDONNAY VINEGAR

(OR APPLE CIDER VINEGAR)

1/2 LONG ENGLISH CUCUMBER, PEELED

1/2 TEASPOON SALT

3 CUPS FRESH SORREL

1 GALA APPLE, CUT INTO MATCHSTICK SIZES

1 CUP WATERCRESS AND/OR MUSTARD GREENS

LEMON JUICE (TO TASTE)

3 X 150 GRAMS MOZZARELLA BALLS

METHOD

Preheat oven to 350F. Slice spaghetti squash in half and season with salt. Wrap with tin foil and bake in the preheated oven until soft. Once cool, shred squash with a fork. Combine shredded spaghetti squash with honey, browned butter, and apple cider vinegar. Season with salt. Set the mixture aside and keep warm. To make the sorrel granite, combine verjuice, apple juice, olive oil, chardonnay vinegar (or apple cider vinegar), cucumber, sorrel leaves, and salt in a blender. Transfer the mixture to a metal container and put it in the freezer, giving it a scrape with a fork every 30 mins or so, until it becomes a slushy texture. Keep cool. To serve, cut mozzarella balls in half and season with salt and pepper. Plate mozzarella with a heaping spoon of warm spaghetti squash. In a mixing bowl, combine cut apple, a few sorrel leaves and watercress and/or mustard greens with a pinch of salt, lemon juice and olive oil. Top mozzarella and spaghetti squash with salad mixture and sorrel granite. Serve with warm crusty sourdough bread.

Royal Dinette • 905 Dunsmuir Street • (604) 974-8077 • RoyalDinette.ca

68

INGREDIENTS

11 - 3 LB BONELESS LAMB LEG

2 CLOVES GARLIC, FINELY CHOPPED

1 LEMON, ZEST ONLY (NO WHITE PITH)

1 WHOLE LEMON

2 SPRIGS FRESH ROSEMARY, FINELY CHOPPED

SALT AND FRESHLY CRACKED BLACK PEPPER

1 TEASPOON DIJON MUSTARD


1 TABLESPOON CANOLA OIL (FOR SEARING)

1 CUP PANKO BREAD CRUMBS (OR HOMEMADE BREAD CRUMBS

TOASTED WITH OLIVE OIL)

METHOD

Mix olive oil, chopped garlic, half the rosemary, half the lemon zest, half the dijon mustard and cracked pepper together in a bowl to create the marinade. Remove lamb leg from packaging, quickly rinse in cold water and pat dry. Cut away any netting and open up the lamb leg to create a flat surface. Rub both sides with marinade. Re-truss the lamb leg into an even cylinder shape for roasting. Refrigerate overnight (approx. 12 hours). Pre-heat oven to 350°F. Remove lamb leg from the fridge. Season with salt and pepper, and sear in a thick bottom pan with canola oil until golden brown all around. Place in the oven and cook until internal temperature reaches 120°F. Remove from oven, and remove all twine. Brush the top of the lamb leg with the remaining dijon mustard. Coat generously with the breadcrumb mixture, and remaining lemon zest and rosemary. Place the lamb leg back in the oven, and cook until the internal temperature reaches 130°F and the crust is golden brown. The temperature will climb up 10°F on its own from the residual heat. (According to Chef Dan, the best way eat lamb leg is medium). Let rest for 20 minutes before carving. Enjoy a perfectly cooked and tasty lamb leg!

Lemon & Rosemary-Crusted Leg of Lamb

Railtown Catering • 397 Railway Street • (604) 568-8811 • RailtownCatering.ca

70

250-885-4911

[email protected]

Stuffed Chicken BreastCHICKEN & STUFFING

RAW BONELESS SKINLESS CHICKEN BREAST

RAW ITALIAN SAUSAGE

FETA CHEESE

BASIL, CHIFFONADE STYLE (STACKED, ROLLED AND CUT)

SUN-DRIED TOMATO PESTO

PAPRIKA

CAYENNE PEPPER

Cut sausage casings and empty innards into a large mixing bowl. Add feta cheese, basil and sun-dried tomato pesto. Mix

well and set aside. Slide boning knife into the length of the chicken breast, starting at the largest end. Carefully draw knife

out of the chicken, widening the pocket as you go, trying not to widen the opening. Stuff each breast with 2 to 3 ounces of sausage mix. Evenly cover facing side of breast with paprika

and cayenne pepper. Wrap tightly in plastic wrap and store in the fridge. To bake, preheat oven to 350F. Line a cookie sheet with parchment paper, unwrap the chicken breasts and place

on cookie sheet. Bake for 30 to 40 minutes. Enjoy!

SWEET SOY HOISIN SAUCE

1/2 CUP SWEET SOY SAUCE

1/2 CUP HOISIN SAUCE

1/3 CUP SUGAR

1/4 TO 1/3 CUP WATER

In medium mixing bowl, add sweet soy, hoisin and sugar. Slowly add water and mix until desired consistency is reached.

SUN-DRIED TOMATO PESTO

1 CUP SUN-DRIED TOMATOES

1 CUP FRESH BASIL

1/2 TO 1 CUP SUN-DRIED TOMATO OIL

Blend dry ingredients in a food processor, while adding sun-dried tomato oil, until you reach desired consistency.

DILL DREAM CHEESE

1 KG CREAM CHEESE

1 CUP ROUGHLY CHOPPED FRESH DILL

1 TABLESPOON FRESH LEMON JUICE

Blend all ingredients in a food processor.

Eight 1/2 Restaurant Lounge • 151 East 8th Avenue • (604) 568-2703 • Eightandahalf.ca

72

INGREDIENTS

1 RECIPE SUSHI RICE*NORI (DRIED LAVER SEAWEED)

PREPARED WASABI (JAPANESE GREEN HORSERADISH) JULIENNED CUCUMBER STRIPS

FRESH JUMP CRABMEAT DAIKON SPROUTS, BLANCHED

4 EACH - 1/4 x 2” (5MM x 5MM) STRIPS OF FRESH SALMON, TUNA, RED SNAPPER, TAMAGO (EGG CREPE)

GARI (PICKLED GINGER )

Cover both sides of a bamboo rolling mat with plastic wrap. Cut 1 rectangular sheet nori in half. Place half-sheet, shiny

side down, onto banboo mat. With dampened fingers, spread sushi rice in even layer over nori, handling lightly. Flip sheet over, back onto bamboo mat. (Rice will now be facing down, nori facing up.) Spread a thin band of wasabi across centre

of nori. Cover wasabi with crabmeat and cucumber strips. Roll by grasping mat by front edge, rolling firmly to enclose

ingredients in centre. Roll again to close completely. Set aside. To produce outer “rainbow striped’’ layer arrange prepared fish

and tamago strips in a diagonal fashion, repeating in this order: salmon, sprouts, tuna, tamago, red snapper. Repeat to length

of roll. Place ‘’inside-out” roll onto strips rice-side down. Roll to enclose. Cover roll with plastic wrap, tube fashion.

Cut into 6 pieces. Serve with gari as garnish. Makes 2 rolls and serves 4 as appetizer.

SUSHI RICE

1/2 CUP (125ML) JAPANSE RICE VINEGAR

1 TABLESPOON SALT

3 TABLESPOON SUGAR

1 X 2” PIECE DASHI KOMBU (KELP)

4 CUPS (1L) JAPANESE SHORT-GRAIN RICE

4 1/2CUPS (1.125L) COLD WATER

METHOD

Combine vinegar, salt and sugar. Add kelp, cover and store indefinitely in cool place in airtight container. To cook rice for sushi, rinse rice three times in cold water until water runs clear. Cook rice; allow to steep 10 minutes after cooking. Remove rice from pot. Spread into shallow, flat container (in Japan, a bandai round wooden box is used). Pour prepared vinegar mixture over warm rice, and mix in using a wooden spatula (shamoji) in a ‘slicing’ motion, fanning rice continuously until rice glistens. Allow rice to sit until steaming stops; repeat ‘slicing’ technique several times until rice has cooled. Place rice in a container and cover with damp towel. Rice is ready to use. Will hold up to 3 hours.

Tojo’s Famous Rainbow Roll

Tojo’s Restaurant • 1133 West Broadway • (604) 872-8050 • Tojos.com

74

Spot Prawns with Soy DashiSeaweed & Green Apricots

GARNISHES

1 GREEN APRICOT, SLICED THINLY2 FRENCH BREAKFAST RADISHES, SLICED THINLY

1 TEASPOON SWEET CICELY PODS, BLANCHED AND MINCED1 TEASPOON GRAPEFRUIT ZEST

1 SPRIG OF SEA CORIANDER

8 LIVE SPOT PRAWNS

Dispatch the live spot prawns by quickly twisting their heads off their bodies. Quickly keep both the heads and bodies on ice and

remove the shell from the tail.

SOY DASHI VEIL

2 SHEETS DRIED HAIDA GWAII SEAWEED

SHRIMP SHELLS RESERVED FROM ABOVE SHRIMP

2 CUPS WATER

2 TABLESPOONS SOY SAUCE

2 TABLESPOONS SUGAR

SALT TO TASTE

15 GRAMS GELATINE

METHOD

Place the shrimp shells with the water and bring to a simmer. Cook for 30 minutes, replenishing with water as needed. Strain the liquid and reserve, discarding the shells. Bring the stock back to a simmer and add the seaweed. Allow to steep in the stock for about 5 minutes, then remove the seaweed, saving it for later. Season the stock with the soy sauce, sugar and salt and melt the gelatine in (making sure to bloom it first). Pour the gelatinized stock onto a flat tray until it is about a millimetre or two thick, and refrigerate.

Frying the heads: Heat a pot of oil to 375 degrees. Make a thin batter of 1 part cornstarch, 1 part all purpose flour, 1 part potato starch, and thin with soda water. Stir lightly until the batter is still slightly lumpy. Dip shrimp heads into the batter then fry for 2 or 3 minutes. Drain and season with salt. To assemble, cut the steeped seaweed into rectangles about the width of the shrimp. Roll the shrimp tails inside the seaweed and trim as necessary. Place the veil over the shrimp, and garnish the jelly with cicely, zest and slices of radishes and apricots. Nestle the head between the shrimps and serve.

Mission Kitsilano • 2042 West 4th Avenue • (604) 739-2042 • MissionKits.ca

76

INGREDIENTS

1 POUND OCTOPUS

1/2 RED ONION

1 EACH CARROT & CELERY

zEST OF 1/2 LEMON zEST (NO JUICE)

4 GRAMS BASIL

1 BAY LEAF

4 SPRIGS OF THYME

1 GRAM CHILI FLAKES

5 GRAMS GARLIC

SALT FOR THE WATER (SHOULD BE AS SALTY AS TEARS)

Wash and clean the octopus, put in a braising pot. Roughly dice all other ingredients and add to the same pot. Add enough water to completely cover the octopus. Wrap tightly and braise for 2-2.5

hrs (until tender) at 300 C. Let it cool in the liquid until it is ready to handle with bare hands, cut to your preferred size.

HARISSA MARINADE

2 GRAMS CORIANDER SEED TOASTED AND CRUSHED

2.5 GRAMS EACH - CUMIN & FENNEL SEEDS, TOASTED & CRUSHED

1 CHIPOTLE IN ADOBO SAUCE

30 ML COOKING OIL

1 LEMON ZEST & JUICE

2.5 GRAMS MINCED GARLIC

Add oil, garlic, chipotle in blender and make smooth paste.Transfer to a bowl, add all other ingredients and mix.

Marinate octopus in harissa and let it rest for at least 4 hours in the fridge. Preheat the BBQ or grill and char the octopus.

SALSA VERDE

50 GRAMS EACH - BASIL & PARSLEY

2 GRAMS EACH - THYME & ROSEMARY

40 GRAMS CILANTRO

5 GRAMS GARLIC CLOVES

50 ML OIL

1/4 LEMON zEST & JUICE


In a blender make a smooth paste of oil, garlic, thyme and rosemary (hard herbs take longer to blend). Slowly add other herbs, blending continuously until smooth and finish with lemon, salt and pepper. Paint salsa verde on the plate.

RED PEPPER COULIS

1 RED PEPPER

50 ML COOKING OIL

SHERRY VINEGAR TO TASTE


On the burner, burn the red pepper untll completely black. Put in a bowl, cover it with foil and let it rest for 5 min, with help of hot water remove all the skin. Discard seeds and dry completely.Blend in the blender with all other ingredients until very smooth.Decorate your plates as you desire.

Grilled Octopus

Bin 941 • 941 Davie Street • (604) 683-1246 • Bin941.com

78

INGREDIENTS

130 GRAMS (1/2 CUP + 2 TEASPOONS) UNSALTED BUTTER,

SOFTENED

110 GRAMS (1/2 CUP) WHITE SUGAR

15 GRAMS (1 TABLESPOON) BROWN SUGAR

PINCH OF SALT

22 GRAMS (1 + 1/2 TABLESPOONS) HONEY

DASH OF VANILLA EXTRACT

3 EGGS

130 GRAMS (1 CUP + 1 TEASPOON) ALL PURPOSE FLOUR

4 GRAMS (3/4 TEASPOON) BAKING POWDER

METHOD

Preheat oven to 350F. Place butter, white sugar, brown sugar, salt, honey and vanilla extract into the mixing bowl of a stand-up mixer and with the paddle attachment, beat until the mixture is smooth and creamy. Add the eggs slowly, one at a time, until fully incorporated, scraping down the mix as needed. Sift the flour and baking powder together in a separate bowl, then add to the mixture and mix until combined. Transfer the batter into a piping bag with a plain tip and pipe batter into prepared Madeleine molds. Bake in pre-heated oven for 15 to 20 minutes and turn trays around halfway through baking. Test for doneness by touching the top lightly. The sponge should spring back firmly. Remove from oven and transfer to wire rack to cool down. Enjoy! Makes approximately 24 large Madeleines.

Madeleines

Ganache Patisserie • 1262 Homer Street • (604) 899-1098 • GanacheYaletown.com

80

MARINADE

2 SOL FILLETS

2 CUPS LIME JUICE

1 OZ TEQUILA

Cut fish into 2” x 2” pieces. Marinate with 2 cups lime juice and 1 oz tequila.

FLOUR MIX

2 CUPS WHITE FLOUR

1 TABLESPOON CAYENNE PEPPER

1 TABLESPOON CUMIN

2 TABLESPOON SALT

1/2 TABLESPOON ONION POWDER

1/2 TABLESPOON GARLIC POWDER

1.5 CUPS VEGETABLE OIL

Mix flour, cayenne, cumin, garlic powder, onion powder and 2 tablespoons salt. Remove fish from marinade and toss in flour mixture, let sit on wire rack for 5 minute after tossing. Heat oil to 350° in medium sized pan. Gently drop fish into the hot oil and flip 3 or 4 times until golden brown. While you’re cooking

the fish warm the tortillas in the oven until soft.

LIME CHIPOTLE SAUCE

1 CUP SOUR CREAM

1/2 CAN CHIPOTLE PEPPERS IN ADOBO SAUCE

4 TABLESPOONS LIME JUICE

1/2 TABLESPOON SALT

Blend sour cream, chipotle peppers, 4 tablespoons lime juice and 1/2 tablespoon salt in a food processor until smooth.

ASSEMBLY

10 CORN TORTILLAS

1 CUP THINLY SLICED RED CABBAGE

1/2 CUP DICED TOMATOES

LIME WEDGES

CILANTRO

Lay tortillas out and place cabbage and tomato on top. Each taco gets one piece of fish and is topped with Chipotle sour cream. Serve with cilantro sprigs and a lime wedge.

Fish Tacos

Narrow Lounge • 1898 Main Street • (778) 737-5206 • NarrowLounge.com

82

Seared Lamb Steak with Mint Yogurt& Chimichurri

Granville Island Brewing • 1441 Cartwright Street, Granville Island • (604) 687-2739 • GIB.ca

LAMB STEAK MARINADE

7 OZ LAMB STEAK

1/2 TABLESPOON ROSEMARY (MINCED)

1/2 CUP FRESH BLUE BERRY


1 TABLESPOON COARSE SALT

1/2 TABLESPOON FRESH CRACKED PEPPER

Season lamb steak on both sides with salt and pepper, set aside. Add all other ingredients into processor, blend until smooth. Add

mixture with steak into a bowl rub mixture onto either side of steak place in bowl, let sit for 30 mins.

MINT YOGURT

1/2 CUP YOGURT PLAIN OR GREEK YOGURT PLAIN

2 TABLESPOONS FRESH MINT (CHOPPED)

1 TEASPOON LEMON ZEST

PINCH OF SALT

Place all ingredients into bowl and whisk together until well combined and set aside.

CHIMICHURRI

1 CUP (PACKED) FRESH ITALIAN PARSLEY

1/2 CUP OLIVE OIL

1/3 CUP BALSAMIC VINEGAR

1/4 CUP (PACKED) FRESH CILANTRO

2 CLOVES GARLIC PEELED

3/4 TEASPOON DRIED CRUSHED RED PEPPER

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON SALT

Puree all ingredients in processor. Transfer to bowl (can be made 2 hours ahead. Cover and let stand at room temperature.)

METHOD

Heat 1 + 1/2 tablespoons oil in heavy large skillet over medium heat. Add lamb steak; cook to desired doneness, about 3 minutes per side for medium-rare. Remove from heat let sit for 5 minutes. Spread a desired amount of mint yogurt to serving plate and place lamb steak pre-cut or as-is atop of yogurt. Serve with baked potatoes, rice or your favorite side and drizzle lamb steak and sides with chimichurri sauce. Bona appetite!

84

Prosciutto, Mushroom & Olive Artisan Pizza

One Under Urban Golf Club • 476 Granville Street • (604) 559-4653 • OneUnder.ca

INGREDIENTS

10 OZ PIZZA DOUGH (PURCHASED OR HOMEMADE)

1 CUP VEGETABLE OR CANOLA OIL

1⁄4 CUP PEELED GARLIC

3 OZ SLICED GREEN OLIVES

1/2 WHITE ONION

3 OZ MUSHROOMS

3 OZ SHREDDED PROVOLONE CHEESE

4 TO 6 OZ THIN SLICES PROSCIUTTO

CONFIT OIL

In a saucepan combine garlic and oil, simmer over low-med heat (not letting it boil) until garlic is very soft (around 20-30

minutes). Remove from heat and set aside to let cool. Once cooled, pass through a strainer and set

both oil and garlic aside.

CARAMELIZED ONIONS

Heat a sauté pan on med-high heat with 2 tablespoons of confit oil. Cook the sliced onion in the pan until golden brown and caramelized.

PIZZA

On a floured surface roll out your pizza dough into the shape of the pan you are using (we recommend a flat baking tray). Once shaped, lay dough out on the slightly greased pan. Brush the dough liberally with the confit oil that you set aside earlier, coating the entire dough. Evenly add the mushrooms, onion and green olives to the oiled dough, leaving an inch from the edge clean of toppings. Evenly distribute the shredded provolone. Place into an oven that has been pre heated to 425 degrees. Bake for 8-12 minutes or until crust and cheese are golden brown. Remove from oven and add the prosciutto over the hot pizza and brush the crust with some of the confit oil.Slice into preferred sizes and serve immediately

86

INGREDIENTS

3 CUPS FLOUR

3 CUPS CORNMEAL

1.5 CUPS SUGAR

1 TABLESPOON BAKING POWDER


1 TEASPOON SALT

5 JALAPEñOS, SEEDED AND DICED

1.5 CUPS MELTED BUTTER

6 EGGS

5 CUPS SHREDDED CHEDDAR

METHOD

Preheat oven to 350F. Sift together all dry ingredients in one bowl. In another bowl whisk together eggs, buttermilk and butter, and then stir in cheese and jalapeños. Pour the dry mixture into the wet mixture and stir together, careful not to over-mix. Prepare 2 loaf pans with butter and flour and pour batter into each pan evenly. Cover with foil and poke holes to let steam escape. Bake for 40 minutes, covered. Then uncover and bake an additional 15 to 20 minutes until done, or toothpick comes out clean.

Jalapeño Cheddar Cornbread

Buckstop - Barbecue & Small Plate Saloon • 833 Denman Street • (604) 428-2528 • Buckstop.ca

88

“Fat Elvis” Avocado Tempura

The General Public - Funky Sushi Lodge • 3289 Main Street • (604) 558-4676 • TheGeneralPublic.ca

INGREDIENTS

AVOCADO

ASIAN TEMPURA BATTER

SHREDDED CABBAGE

TOMATO

GREEN ONION

UNAGI SAUCE

JAPANESE MAYO

TOASTED SESAME SEEDS

METHOD

Heat enough oil to submerge avocado slices. Coat slices of avocado in Japanese tempura batter. When oil spits, add avocado and cook until golden brown. Lay avocado in a bed of chopped/grated white cabbage. Garnish with diced tomato and green onions. Top with Japanese Unagi sauce and mayonnaise and toasted sesame seeds.

90

INGREDIENTS

1 PREPARED 9 INCH PIE CRUST WITH LID

2 TABLESPOONS BUTTER

1/2 CUP COOKED CUBED CHICKEN BREAST

1/2 CUP CUBED IRISH HAM

1 ONION CHOPPED

2 CHOPPED CELERY STALKS

1 PEELED AND DICED LARGE CARROT

1/2 CUP ALL PURPOSE FLOUR

2 CUPS CHICKEN STOCK

PINCH OF NUTMEG

2 CUPS GRATED SWISS EMMENTAL CHEESE

1/2 CUP FROzEN PEAS


EGG WASH

METHOD

Sauté onions in butter until translucent over medium heat. Add celery and carrots and sauté for 4 to 5 more minutes. Add cooked chicken and ham and combine. Sprinkle flour a little at a time while stirring to combine until it is all incorporated. Gradually add chicken stock to mixture while stirring. Add frozen peas, reduce heat, and simmer to thicken. Season with nutmeg, cheese, salt and pepper. Allow to cool for at least 30 minutes and then pour into prepared crust. Top with prepared lid, pinch to seal and poke a couple of holes for steam to escape. Brush with egg wash cover loosely with foil. Bake at 325F for 30 minutes. Uncover and bake for 10 minutes more. Allow to rest for at least 10 minutes before cutting.

Chicken Cordon Bleu Pie

Jackson’s Meat & Deli • 2214 West 4th Avenue • (604) 738-6328

92

MARINADE

60 GRAMS LEMONGRASS (THE WHITE PART), MINCED

3 LIMES ZESTED

3 TABLESPOONS LIME JUICE

1/4 CUP FISH SAUCE

8 GRAMS FRESH MINT

1 LIME LEAF, MINCED

1 THAI RED CHILI, MINCED

30 GRAMS SUGAR

1/4 CUP WATER

Mix everything together. Make sure everything is minced very well. Butterfly chicken breast, and slip it into the marinade for 24+

hours. The marinade recipe is enough to do 6 chicken breasts.

BREADING

1 CUP POTATO FLOUR

1 1/2 CUPS POTATO STARCH

4 EGGS WHISKED (EGG WASH)

Mix together the dry ingredients. Set up 2 bowls and 1 tray. The first for your flour mix, the second for the egg wash, the tray for your breaded chicken breasts. Remove chicken from marinade.

Dredge chicken into the flour mix; make sure to pack the flour mix onto the breasts. Place onto the tray. Allow the chicken to rest at this stage for 10 to 15 minutes. Allowing the chicken to rest with the marinade will allow the egg to be absorbed into the flour mix.

BURGER ASSEMBLY

1 BREADED LEMONGRASS CHICKEN BREAST

2 SLICES JACK CHEESE

20 GRAMS DU CHA (VIETNAMESE PICKLED DAIKON AND CARROT)

3 GRAMS CILANTRO

4 OZ SIRIACHA MAYO

1 BRIOCHE BUN

Heat enough oil for deep frying in a deep pot to 350F. Once heated place your breaded chicken breast into the hot oil. Cook for 7 minutes. Remove from the oil and place onto a separate plate. Top your chicken breast with 2 slices of jack cheese. The heat from deep-frying will melt the cheese perfectly. Dress your bun with the sriracha mayo; be sure to dress the top and bottom bun. On your dressed bun place chicken and cheese, then add du cha and finally cilantro. Top with bun and enjoy.

Chicken Banh Mi Burger

Boy With A Knife Catering • 3331 Viking Way, Richmond • (604) 278-0769 • BoyWithaKnife.ca

94

Roasted Oyster Mushroom FrittataINGREDIENTS

1.5 LBS OYSTER MUSHROOMS, STEMS TRIMMED (OR SUBSTITUTE

WITH YOUR FAVORITE MUSHROOM)

100 GRAMS SHALLOTS, THINLY SLICED

5 CLOVES GARLIC, FINELY CHOPPED

1 BUNCH PARSLEY, CHOPPED COARSELY

100 GRAMS SOFT GOAT CHEESE

1 STALK FRESH ROSEMARY

50 ML AGED SHERRY VINEGAR

30 ML BUTTER

15 FREE-RANGE EGGS

500 ML HEAVY CREAM

300 GRAMS CHERRY TOMATOES, HALVED

1 JUICE OF 1 LEMON

100 ML EXTRA VIRGIN OLIVE OIL

SALAD GREENS

FRESH BREAD, TOASTED

THE DAY BEFORE (IF POSSIBLE)

Melt butter in a heavy skillet. Add shallots, garlic and rosemary and cook until fragrant and shallots are opaque. Add sherry

vinegar and reduce by half.

Add mushrooms and let them wilt. Season aggressively with sea salt and pepper. Once mushrooms start to get crispy edges, remove from heat and once cool, chill over night in a covered bowl. In a separate bowl, whip eggs and cream with a pinch of salt and chopped parsley. Chill overnight.

THE DAY OF

Grease a 20-inch cast iron skillet or equivalent sized ovenproof pan. Lay your mushrooms and dabs of goat cheese in the pan. Place the pan in a cold oven and turn the heat on to 350F. Once the oven is up to temperature, carefully pull the pan out, pour in the egg mixture, and place back in the oven until it is loosely set in the middle, approx. 25 minutes, depending on your oven. When cooked, pull the frittata out of the oven and let it rest for 10 minutes. (This is a good to time to crisp up your bread in the hot oven). While the frittata cooks, toss the tomatoes with a pinch of salt, lemon juice and olive oil. Let them marinate for 20 minutes or so. Scoop the tomatoes out of the marinade with a slotted spoon and scatter over the frittata. Toss salad greens in the reserved tomato marinade and top the frittata, then serve. Chef Deniz says “I like to serve this dish in the skillet with a spoon on the side, so everyone can help themselves as much as they want.”

Cafe Medina • 780 Richards Street • (604) 879-3114 • MedinaCafe.com

96

ALMOND BUTTER

200 GRAMS PITTED DATES, MOIST

250 GRAMS TOASTED ALMONDS, THINLY SLICED

30 ML CANOLA OIL

30 ML WATER

SALT & PEPPER TO SEASON

Put all ingredients in blender. Depending on how moist dates are, more water or oil may have to be added. Blend for about 2

minutes until mixture is smooth and spreadable.

TOMATO JAM

1 LARGE YELLOW ONION, FINELY DICED

30 GRAMS EACH - GARLIC & GINGER, FINELY DICED

1 TEASPOON GROUND CUMIN

800 GRAMS ROMA TOMATOES, MEDIUM DICE 20G WHITE

GRANULATED SUGAR

45 ML RICE WINE VINEGAR

20 GRAMS SEA SALT

40 GRAMS ACHIOTE PASTE

100 GRAMS CRYSTALLIzED GINGER, SLICED 1/2CM THICK

Add onion, garlic, fresh ginger and cumin to a large, medium- hot pan. Sauté until onion is translucent. To this pan, add tomatoes,

sugar, vinegar, salt and Achiote paste. Let it boil, then reduce heat and simmer until mixture resembles a thick jam. Remove from heat and spread jam on a flat tray, to a depth of 1 inch at most. Once cool, add crystallized ginger and mix thoroughly.

CAULIFLOWER

2 CAULIFLOWER, MEDIUM SIZED

1⁄4 CUP TUMERIC

2 TABLESPOONS SALT, PLUS EXTRA FOR SEASONING

3 L WATER

CANOLA OIL

JUICE OF 1 LEMON

Bring water to a boil in a large pot. Break down cauliflower into large florets. Add cauliflower, tumeric and salt to boiling water. Cook until al dente. Place florets on a large flat tray and put in fridge to cool. Put 2 cm of oil in a pan and heat to 350F. Fry for approximately 2 minutes, turning often to caramelize. Be careful not to over-crowd pan. Place in a metal bowl and toss with a splash of lemon juice and salt.

ASSEMBLY

20 4” SOFT CORN TORTILLAS

1⁄4 CUP TOASTED ALMOND SLICES

2 GREEN ONIONS, THINLY SLICED.

Warm the tortillas and spread with almond butter. Place desired amount of cauliflower on top. Spoon tomato jam over, then, finish with roasted, sliced almonds and green onion. Chefs note: While making this recipe, I recommend listening to very loud music. I believe it makes everything taste better.

Cauliflower Tacos

Cuchillo • 261 Powell Street • (604) 559-7585 • Cuchillo.ca

98

GREEN PEA EMULATION

200 GRAMS FROZEN GREEN PEAS

1/2 WHITE ONION

50 GRAMS HEAVY CREAM

100 GRAMS BUTTER

10 GRAMS FRESH THYME

5 GRAMS SALT

Sauté the onion until translucent then add the frozen green peas to the pot. Cook the peas until defrosted, but still bright green.

Puree the onions and peas then add the cream, butter, salt and thyme. Finally strain through a fine-mesh strainer.

FINGERLING CHIPS

1 FINGERLING POTATO

5 GRAMS THYME

ZEST OF 1 LEMON

100 GRAMS SALT

Slice the fingerling thin on a mandolin and fry at 300F in deep fryer. Mix salt with zest and thyme, then use to season the chips.

PICKED CARROTS & SNAP PEAS

1 FINGERLING POTATO

5 GRAMS THYME

ZEST OF 1 LEMON

100 GRAMS SALT

Place the vinegar, sugar, water and thyme in a pot and bring to a boil. Season the mixture to taste with salt. Once the mixture is at a boil, pour over the carrots and snap peas in a plastic container. Leave in the fridge overnight.

LING COD

4 OZ LING COD

1 SPRIG THYME

25 GRAMS BUTTER

5 GRAMS CANOLA OIL

SALT TO TASTE

Cut the ling cod into 4 x 1 oz pieces. Place a pan on the stove and heat until smoking hot. Add canola oil to the pan and sear the fish on both sides. Once seared, add the butter and remove from heat once the butter is melted. With a table spoon, scoop some of the butter and baste the fish with it. Continue until the fish is cooked.

Ling Cod with Pickled Carrots & Snap Peas Fingerling Chips & Green Pea Emulation

The Refinery • 1115 Granville Street • (604) 687-8001 • TheRefineryVancouver.com

100

DOUGH


10 GRAMS SALT

80 GRAMS SUGAR

180 GRAMS WHOLE EGGS

60 GRAMS EGG YOLKS

25 GRAMS YEAST

200 GRAMS SOFT BUTTER

100 ML WHOLE MILK

FILLING

PINCH OF SALT

200 GRAMS BROWN SUGAR

100 GRAMS FINE GRANULATED SUGAR

225 GRAMS CREAM

4 EGG YOLKS

VANILLA

EGG WASH

50 GRAMS EGGS

METHOD

Place yeast, milk and sugar in a bowl and mix on low speed or by hand. Add flour and eggs progressively until obtaining a firm dough. Add butter and mix. Let rise 1 to 2 hours, at lower than 28 degrees. Cut out 90 gram dough balls, and round them. Then using a rolling pin, flatten them to a maximum of 12 cm in diameter. Place in a greased pie mold or round silicone mat. Rise for 30 minutes in a warm and humid place. Once proofed enough, brush with egg wash. Punch holes in the dough with your fingers and sprinkle each tart with brown sugar. Pour cream over each tart and bake for 15 minutes at 340 F. Remove them from the molds immediately. Cool for 10 to 15 minutes if sticky. Makes 11 tarts.

Tarte Au Sucre

Patisserie Lebeau • 1728 West 2nd Avenue • (604) 731-3528 • GrabaBetterWaffle.com

102

WHAT YOU WILL NEED

NEVERLAND TEA SALON’S TINKERBELL’S KISS FRUIT TISANE

ICE CUBES AND BOILING WATER

ELDERFLOWER LIQUEUR (ST. GERMAINE OR SIMILAR)

CHAMPAGNE OR SPARKLING WINE

1 FRESH STRAWBERRY

MAKE THE TEA

Steep 2 teaspoons Tinkerbell’s Kiss strawberry kiwi tisane and

4 oz boiling water for five minutes, then strain over 4 oz ice and

stir until melted.

MIX THE COCKTAIL

Measure 0.5 oz elderflower liqueur and 1.5 oz Tinkerbell’s Kiss

into each champagne flute. Fill glasses to the top with your

champagne of choice and garnish with slices of strawberry and

enjoy! Makes 4 drinks.

Tinkerbell’s First Kiss

Neverland Tea Salon • 3066 West Broadway • (604) 428-3066 • NeverlandTea.com

104

HERB SAUCE

1 PINCH OF EACH CHIVE, PARSLEY, TARRAGON, SORREL, CHERBIL

750 GRAMS SOUR CREAM

2 TABLESPOONS SMOOTH YELLOW MUSTARD

1 TABLESPOON TARRAGON VINEGAR

SALT TO TASTE

SUGAR TO TASTE

GROUND BLACK PEPPER TO TASTE

Blend all ingredients in mixer until smooth.

POTATOES

5 MEDIUM SIZE GOLDEN YELLOW POTATOES1 SHALLOT DICED1 TABLESPOON CRÈME FRAÎCHE100 GRAMS OF GARLIC-INFUSED MILK1 TABLESPOON BROWN BUTTER

Boil peeled potatoes until tender, and run through a potato press, caramelize shallots and brown butter, then mix everything together. Season to taste. Boil eggs 6 minutes, cool down immediately in an ice bath, bread eggs with bread crumbs and four, fry until golden brown. Serve with sauce and potato crisps.

Fried Egg with Potato & Herb Sauce

Bauhaus Restaurant • 1 West Cordova Street • (604) 974-1147 • Bauhaus-Restaurant.com

106

INGREDIENTS

2 TABLESPOONS FRANTOI CUTRERA DOP ExTRA VIRGIN OLIVE OIL

7 GRAMS THINLY SLICED GARLIC

1/2 TEASPOONS MINCED CALABRIAN CHILI

(OR SUBSTITUTE 1/4 TSP OF DRIED CHILI FLAKES)

2 TABLESPOONS CHOPPED PARSLEY

2 PINCHES ALEPPO PEPPER

1 DRIzzLE FRANTOI CUTRERA DOP ExTRA VIRGIN OLIVE OIL

2 TABLESPOONS PARMIGIANO REGGIANO

1 PINCH ALEPPO PEPPER

FRESH SPAGHETTI

330 GRAMS CAPUTO 00 PASTA FLOUR

170 GRAMS OF SEMOLINA

4 WHOLE EGGS

1/2 TABLESPOONS OLIVE OIL

Combine ingredients in pasta maker, mix, and extrude with spaghetti die. Makes 4 portions.

METHOD

Add pasta to salted water and cook until 30 seconds before al dente. Meanwhile on medium heat in a frying pan sauté garlic until it is just toasted around the edges. When pasta is done add it to the pan along with 2 ounces of pasta water. Toss and turn until the oil and pasta water form an emulsion. Add parsley, 2 pinches of Aleppo pepper, and 1 drizzle of olive oil and toss in pan. Plate and top with Parmigiano Reggiano and a pinch of Aleppo pepper.

Spaghetti Aglio Olio e Peperoncino

Novo Pizzeria & Wine Bar • 2118 Burrard Street • (604) 736-2220 • NovoPizzeria.com

108

CREAMY CURRY

4 CUPS WHIPPING CREAM2.5 TABLESPOONS FRESH LEMON JUICE

1/4 CUP COOKING OIL2.5 TABLESPOONS FINELY CHOPPED GARLIC

(7 OR 8 MEDIUM CLOVES -OR 1 MEDIUM ONION, FINELY CHOPPED)

1 TEASPOON TURMERIC1.5 TEASPOONS SALT

1 TABLESPOON PAPRIKA

1/2 TEASPOON GROUND CAYENNE PEPPER

Combine cream and lemon juice in a large bowl and set aside. Heat oil in a medium pan on medium for 1 minute. Add garlic (or onion) and sauté for 3 to 4 minutes for garlic (or 6 to 8 minutes

for onion), or until golden brown. Add turmeric, salt, paprika and cayenne pepper and stir well. Sauté spices for 2 to 3 minutes, then turn off heat. Mix garlic (or onion)-spice mixture into the cream. Pour some cream back into the pan, swirling it a bit to

ensure you remove any garlic or spices stuck on the sides. Pour the cream mixture back into the bowl. Set aside.

GRILLED MUSHROOMS & PEPPERS

1/3 CUP COOKING OIL

1 LARGE RED ONION, THINLY SLICED

1 TABLESPOON GROUND CUMIN

1 TEASPOON SALT

6 LARGE PORTOBELLO MUSHROOMS,

CUT IN 1/2-INCH-THICK SLICES

3 RED BELL PEPPERS HALVED LENGTHWISE,

SEEDED AND CUT IN 1/2 -INCH SLICES

12 SLICES OF PANEER OR TOASTED BAGUETTE,

(EACH 1/4-INCH THICK). PANEER IS A MILD INDIAN CHEESE MADE

FROM WHOLE MILK - YOU CAN BUY IT AT MOST INDIAN GROCERS.

In a large frying pan, heat oil for 45 seconds on medium-high. Add onion and sauté for 5 minutes, or until edges are brown. Stir in cumin and salt and sauté for 1 minute. Add mushrooms and bell peppers and sauté for 3 minutes, stirring regularly. Turn off the heat and allow to cool for 5 minutes. Stir in the garlic (or onion) cream mixture. Turn the heat to medium-low and bring to a boil, stirring continuously. The mushrooms and bell peppers should be ready to eat. Arrange 2 slices of paneer (or baguette) on each plate. Divide vegetables and cream curry equally over top. Serve immediately, and on its own. Serves 6. From Vij’s at Home: Relax, Honey by Meeru Dhalwala & Vikram Vij.

Portobello Mushrooms Red Bell Peppers & Cream Curry

Vij’s Rangoli • 1488 West 11th Avenue • (604) 736-5711 • VijsRangoli.ca

110

INGREDIENTS

250 GRAMS OF FLOUR50 GRAMS OF GOOD BUTTER

2 CUPS OF MILK 100 ML OF WATER

4 LARGE FREE RANGE EGGS 3 SPOONS OF SUGAR

1 PINCH OF SALTVANILLA EXTRACT

METHOD

In a bowl, mix the flour, the sugar and the salt. Pour the milk and the water slowly and mix them with a whisk. At the end, add melted butter, the eggs and vanilla extract. Whisk the ingredients just enough to combine into a smooth batter, careful not to overwork it. Let the batter rest for 30 to 45 minutes in a cold place. Use a crêpe pan on a medium hight heat with a knob of butter, and add a small ladle of batter. Make a thin layer and cook for 1 minute, before flipping to the other side. Brush with butter and transfer to a warm plate. Makes 12 crêpes. Add sugar or salty caramel, rum or fresh lemon juice. Enjoy!

Les Crêpes Bretonnes

ChouChou Crêpes • 110 Water Street • (604) 771-8164 • ChouChouCrepes.com

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