Category Archives: Recipes

recipe – english pea soup

serves 4

ingredients
400g english peas
100g spinach
50g cilantro
3 tsp olive oil
30g shallot – slivered
10g garlic – slivered
1L chicken stock
250-500ml water
To taste – salt
To taste – yuzu juice

Crème fraiche – source from your local market or cheese monger
Fresh wasabi root

For crab:
1-2lb Dungeness crab
4L boiling salted water

method for crab

1) place live crab in rapid boiling water
2) cook for 12 minutes
3) remove crab into ice bath and reserve
4) remove crab meat from shell
5) reserve meat into spoon sized pieces and place in fridge

method

1) bring a large pot of water to a boil, generously seasoned with salt
2) gather an ice bath
3) place peas, spinach and cilantro in boiling salted water, blanch for 60 seconds and strain
4) submerge strainer into ice bath and shock peas, spinach and mint to help maintain green colour and stop cooking process
5) in separate pot, sweat shallots and garlic on medium heat, until translucent
6) add stock to pot and simmer for 10 minutes
7) remove from heat and chill stock completely
8) remove peas, spinach and mint from ice water and squeeze residual water out
9) once cold, blend stock with peas, spinach and mint
10) use water to adjust to desired consistency
11) season with salt to desired taste

assembly

1) artfully arrange crab in soup bowl with fresh herbs and dollops of crème fraiche, rasp fresh wasabi into the bowl using micro plane
2) heat up soup in pot until it comes to the boil, adjust seasoning last second with fresh yuzu juice to taste
3) serve immediately

recipe – salad of foxglove farm green and white asparagus, serrano ham, peperonata, manchego, garlic

serves 4

ingredients

A)
240g white asparagus (blanched and cut in 1.5″ long pieces)
120g green asparagus (blanched and cut in 1.5″ long pieces)
72g red pepper (very small dice)
72g yellow pepper (very small dice)
20g italian parsley (minced)
48g sherry vinegar
48g extra virgin olive oil
8g salt
6g chili flakes
3g black pepper

B)
160g serrano ham or prosciutto (thinly sliced on slicer)

C)
60g manchego cheese

D)
30g roasted garlic aioli **
20g spring petit greens

**roasted garlic aioli

ingredients

A)
100gr confit garlic
60gr hot mustard
3 yolks

B)
500ml oil
50-75ml water
TT Salt – Season well

**methodology

1) combine A in food processor and blend to unify

2) drizzle oil from B in slowly to form an emulsified mayonnaise

3) use the water to adjust if consistency is too thick

4) adjust seasoning with salt to your liking

5) reserve in a squeeze bottle in fridge

methodology

1) combine in a mixing bowl and mix gently together, allow to sit in fridge for 10 minutes to ‘marinade’ in dressing

2) artistically arrange A on plates, dividing evenly four ways

3) scatter ham over top of asparagus mix, folding the pieces accordion like so that they aren’t laying flat.

4) grate manchego cheese over dish evenly

5) place dime sized dots of roasted garlic puree out of a squeeze bottle around dish

6) garnish with petit spring greens

7) serve immediately

Recipe – tai snapper crudo

serving size – four (as an appetizer)

ingredients

8 oz boneless, skinless fillet of tai snapper (freshest available – ask your fishmonger to fillet, bone, and skin your fish for you)

2 tbsp calabrian chili condiment

1 cup assorted spring herbs and shoots (organic, if possible)

1/4 orange zest

1/4  lemon zest
3 tbsp orange vinegar*

pinch of maldon salt

pinch of fennel pollen

1 orange, segmented

 

calabrian chili condiment
2 tbsp very finely chopped red chili

1/2 cup high quality olive oil

 

*orange vinegar

3.5 oz white wine vinegar

8.5 oz orange juice

 

methodology

orange vinegar

1) reduce orange juice by half in a small sauce pot over medium heat.

2) cool to room temperature.

3) add white wine vinegar.

4) refrigerate overnight.

5) use next day. (can be reserved in fridge for up to 4 days.)

 

calabrian chili condiment

1) remove seeds from chilies, chop finely, season with salt and allow to soften for 30 minutes.

2) mix with olive oil, and reserve in a small airtight container.

 

to assemble crudo

1) with a very sharp knife, slice fish across the grain approximately 1/8” thick.

2) arrange fish in a single layer on a large chilled plate.

3) season fish generously with flaked maldon salt and a couple of small pinches of fennel pollen.

4) with a small spoon, thoroughly stir the red chili vinaigrette, and spoon liberally over the fish.

5) if not serving right away, wait to apply orange vinegar until just before serving.

6) rasp citrus zest over entire plate, ensuring each slice has at a little of each zest.

7) scatter orange segments over entire plate.

8) taste a small piece of fish, and adjust seasoning accordingly.

9) garnish liberally with herbs and shoots, serve very cold.

Recipe – roasted brussels sprouts, cranberries, pancetta

serving size – four

 

ingredients

20 brussels sprouts – cut in half
2 oz pancetta – cut up or diced small 1 garlic clove – crushed and minced 1 oz dried cranberries
1 to 2 cups of chicken stock
1 pinch dried chili
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
to taste kosher salt and pepper

methodology

1) In a large cast iron pan add the olive oil and bring to a medium heat.

2) Place the brussel sprouts on the cut side down, add the pancetta, cook the sprouts to golden brown then turn over.

3) Add the cranberries, garlic, chili and cook for 1 min.

4) Add the chicken stock, bring to a simmer, reduce the stock down to a glaze at which point the sprouts should be cooked

5) Add red wine vinegar and season to taste

6) Serve immediately

Here they come – the holidays

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Maureen Wilson

The owner of Vancouver’s successful Sweat Co. Workout Studios she is one of Canada’s most sought-after and dynamic fitness professionals. Earning the respect of her peers and gaining a dedicated following with her expertise and innovative approach to fitness; Maureen is an international presenter; ACE-certified personal trainer, instructor and CEC provider; BCRPA Trainer of Leaders and Spinning instructor.

Today she is sharing her tips to stay at the peak of health during the holiday season.

 

How To Have Your Cake (or plum pudding) And Eat It Too.

I’m as perplexed as you are, the year is getting shorter! The holiday season has stretched out from mini chocolate bars in October (c’mon, you bought a bag before Halloween and polished them off!)  to staff/holiday parties beginning in November and running through January. This is definitely the toughest time of the year to stick to your healthy diet and exercise regime. How do you enjoy the pleasures of good food, wine and desserts without sabotaging your sweat equity? We all know there is nothing as unjolly as weird cleanses, tortuous diets and mysterious food replacements. Now is the time to build a strategy that will take you all the way through to the singing of Auld Land Syne!

Plan ahead for luxury meals and events

Look at your calendar and highlight the days you’ll be eating out or attending a special event where you won’t have control of the menu. You can plan ahead by making good food choices in the days leading up to the event. Bump up the fruits and vegetables, choose lower fat meals and drink plenty of water. This is also a good time to pre-book your fitness sessions on the calendar so you won’t be tempted to push them aside when things get hectic. Remember the old saying; “A goal without a plan is just a dream!”

Never arrive hungry

Especially if you are attending a cocktail party. It takes quite a few of those tiny, delicious calorie-laden morsels to fill you up! Have a healthy snack ahead of time and you’ll be less likely to gorge on hundreds of unwanted calories before dinner.

Stay hydrated

Wine, cocktails and epicurean delights will be flowing. Be sure to hydrate ahead of time to balance the extra salt, fat and alcohol intake. Plus you’ll be less likely to have a hangover if you can discipline yourself to have one drink followed by one glass of water; a great way to cut back on calories and still enjoy yourself (and the next day)!

Practise conscious consumption

Cheese, crackers, dips and other foods of abandon! It would be torture to say those holiday comfort foods are off-limits but you must choose wisely. Take your time (this is when that pre-party healthy snack pays off), scan the food table, and only pick foods/treats you love the most. Now savour every bite and resist the urge for seconds (and thirds).

Sleep

The holidays are wonderful – and exhausting! Squeezing in that seven or eight hour dream-fest can be challenging.   Many studies suggest getting enough sleep will help to regulate fat loss. One explanation might be that sleep duration affects the hormones (ghrelin and leptin) that regulate hunger and stimulate the appetite. Another theory is that lack of sleep leads to fatigue and results in less physical activity. There’s no doubt food, fun and alcohol can trip up your sleep patterns. Take the time to recharge your batteries. Getting a good night’s sleep is crucial to your health, well-being and most importantly to your enjoyment of life.

Chef Kozinko’s Elderflower, Orange, Cranberry Verrine

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Elderflower, Orange, Cranberry Verrine – 10 portions
by Chef Wayne Kozinko

 

Impress your family and friends with this multi-layered dessert at the Thanksgiving table this year. For those that are feeling adventurous we’ve identified two advanced steps for a seasoned pastry chef, special ingredients can be purchased locally at specialty food stores or online at www.modernistpantry.com.

Our pro tip is to prepare the different components of this dessert the day before your big dinner and combine right before you serve.

 

Orange Gelle – base layer

14oz Orange juice, strained

4oz  Simple syrup (1:1 ratio)

4      Sheets gelatine, bloomed

Combine syrup and juice, bring just to the boil. Add bloomed gelatine, and then whisk to dissolve.

Pour 1.5oz  into ten 8oz glasses, allow to set in cooler.

 

Elderflower Custard – second layer

4 cups Milk

1/4 cups + 2 Tbsp Corn starch

1C cup Egg yolks

1 Vanilla pod, scraped

1/3 cups Sugar

1/3 cups Butter, soft

4oz Elderflower cordial

Combine milk, and vanilla bring to a simmer. Combine yolks, sugar and starch. Temper milk into yolk mixture and bring to a full boil. Pass and chill over ice bath to 50 C, using stick blender add butter to combine, chill overnight then add cordial.

 

Chiffon Cake – third layer

1 cups Cake flour

1 1/3 cups Sugar

½ tsp Baking soda

¼ tsp Salt

3.5 oz Grape seed oil

4.5 oz Egg yolks

10.5 oz Egg whites

5.4 oz Water

1 oz  Lemon juice

1 Lemon zest

¾ tsp Tartar

Combine flour, 1 cup of the sugar, salt, soda then sift. Add yolks, juice, water, oil, zest and blend to just incorporate. Prepare meringue with whites and remaining sugar. Bake at 325 degrees for 20 – 25 minutes.

 

Orange Compote 

1/3 cups Sugar

17 oz Orange juice

3.5oz Passion fruit juice

1 Orange zest

1/2 Cinnamon, stick, crushed

1/2 Vanilla pods

25 small orange segments

In a pot prepare a dry caramel with sugar, deglaze with juice and puree. Add remaining items, bring to a simmer then reduce by 50%. Chill overnight and then toss with orange segments.

 

Anise Poached Cranberry

9 0z Water

1/2 cup Sugar

2 Star anise

1 cup Cranberry

Combine water, sugar, and star anise in a pot. Bring to a boil, then reduce to a low simmer, add cranberries. Simmer till fruit is tender, remove from heat and chill over ice.

 

Aerated Cranberry – advanced layer

1 cups Cranberry

8 oz Simple syrup

1 tsp Versa whip 600k

1/8 tsp Xanthan gum

Combine fruit and syrup, cover and bring to a simmer. Cook till fruit bursts, using blender puree and pass to obtain a smooth puree. Chill over ice bath, add powders and stir to combine. Using stand mixer, whip to desired consistency.

 

Cranberry Fluid Gel – advanced garnish

10.5 oz Cranberry juice

7 oz Simple syrup

1/3 cup Cranberry

1.5 tsp Agar agar

1/8 tsp Locust bean gum

Combine powder and blend, combine liquids then slowly whisk in powder. Let stand 10 minutes then bring to a full boil, cook 2 minutes then remove from heat and chill overnight. Dice set gel in small cubes, then using blander, blend smooth.

Recipe File: Watermelon & Tomato Salad

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Watermelon & tomato salad  jalapeño, goat cheese, black pepper vinaigrette
Serving size: 4

Ingredients

400gr sungold tomato
200gr watermelon (cubed 2cm x 2cm)
200gr goat cheese
40gr jalapeno (sliced as thin as possible)
8 large leaves of basil
1T maldon sea salt
1T course cracked black pepper
3T Black pepper vinaigrette

Black pepper vinaigrette
100ml chinese black vinegar
50ml balsamic
75ml mirin
30gr black pepper (crushed coarsely)
100ml olive oil
1T salt

 

Method

Black pepper vinaigrette
– Combine all ingredients, shake vigorously, chill

Watermelon salad
– Slice all sungold tomatoes with serrated tomato knife in half and
– Dice watermelon into 2cm cubes
– Season all tomatoes and watermelon with salt and pepper
– Arrange on plate or bowl with torn chunks of goat cheese
– Drizzle with vinaigrette
– Scatter with fresh torn basil and jalapeno slices
– Serve chilled

 

Chef Hawksworth’s Squash & Coppa Salad

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Cache creek beef coppa, roasted heirloom squash, burrata, cranberry, mustard, mache

Serves 4

 

Ingredients:

280gr    Cache Creek beef coppa
240gr    Roast Heirloom squash
160gr     Burrata cheese
30gr       Pickled mustard seeds
40gr       Mache
180gr     Confit cranberry (recipe below)
200gr     Marjoram sunflower seed vinaigrette (recipe below)
40ml      Extra virgin olive oil
10gr       Dry chilli flakes
TT           Maldon salt
TT           Fresh cracked black pepper

 

Confit Cranberry

200gr   Cranberries
250ml   Red wine vinegar
150ml   Granulated white sugar
2            Sprigs of thyme
1T          Black peppercorns

Method:

  • In sauce pot bring vinegar, sugar , thyme and whole peppercorns to the boil
  • Pour over fresh cranberries and allow to sit over night
  • Next day remove cranberries from liquid and reduce liquid to a light syrup consistency (approx. volume of 150mL)

 

 

Marjoram sunflower seed vinaigrette

150 ml   Red wine vinegar reduction from cranberries
300ml   Olive oil
60gr       Shallot (minced)
100gr     Toasted sunflower seeds
50gr       Marjoram (chopped)
TT           Salt and Pepper

Method:

  • Combine all in mixing bowl and season to taste
  • This can be made a few days in advance

 

 

Assembly:

  1. Using an electronic slicer, slice coppa very thin (can substitute your favorite charcuterie i.e speck, prosciutto etc)
  2. Cut heirloom squash into your desired shape and roast in a 375F oven on a sheet tray lined with parchment paper with a touch of olive oil ,salt and pepper until tender
  3. Allow squash to cool down to room temp
  4. Pull burrata from fridge 30 mins before serving and allow to temper to room service aswell
  5. Arrange squash and burrata on serving plates in artistic manner and drizzle liberally with marjoram vinaigrette
  6. Scatter pickled mustard seeds, cranberry, and mache over top of the salad
  7. Drizzle with a touch of olive oil, sprinkling of chilli flakes and then a pinch of maldon and a couple turns of the pepper mill per plate
  8. Enjoy

 

 

Chef Hawksworth’s recipe for tuna carpaccio

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Tuna Carpaccio, Jicama, Avocado, Yuzu, Puffed Rice

Makes 4 appetizer servings

 

Ingredients

4 pc centre cut Ahi Tuna loin (30z each)
soy yuzu vinaigrette (recipe below)
1 cucumber (julienne)
1  jicama (julienne)
1 finger chili (mince)
1 asian pear (julienne)
6 sprigs cilantro
avocado purée (recipe below)
puffed rice (recipe below)
micro cilantro

Soy Yuzu Vinaigrette

2 cloves garlic
50 grams ginger
2 tbsp.  sriracha
180 mL yuzu
150 mL soy
6 tbsp. honey
400 mL grapeseed
1 lrg pinch xantham gum

Avocado Purée

4 pc avocado
juice of 2 lemons
1 tsp. ascorbic acid
1 tbsp. mirin
consistency olive oil to taste
salt to taste

Puffed Rice

400 mL sushi rice
2L water
1 tbsp. salt
2L canola oil
sprinkle of togarashi

 

Method

Soy Yuzu Vinaigrette – combine all but oil and xantham in blender, feed in oil, add xantham, adjust seasoning

Avocado Purée – place all but oil and salt in food processor, blend together, add oil and salt to finish, pass through a fine sieve, cryovac in plastic piping bag

Puffed Rice – combine with water and salt and cook until rice is slightly over cooked (still resembles the grain) rinse starch, dehydrate for 3 hours, fry at 390 degrees in canola oil, (rice should puff and double in size instantly) season with togarashi

 

Assembly

1.) Place each tuna loin between two sheets of plastic wrap and gently pound flat with a mallet.

2.) Place cucmber, jicama, asian pear, cilantro plouche and finger chili in a small mixing bowl and combine with half of the yuzu vinaigrette.  Form into a pile and place in the center of the plate.

3.) Brush the tuna sheets with remaining yuzu vinaigrette and drape over the vegetable pile.

4.) Pipe dots of avocado purée on top of the tuna sheet

5.) Garnish with puffed rice, and micro cilantro

 

Chef Hawksworth’s Perfect Pasta

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Break out of the ordinary and add some spice to your Fall recipe book. Enjoy a spaghetti nero with Dungeness crab and a touch of chili.

Ingredients

200g of cooked pasta- al dente

1/2 red chili

75ml white wine

4 tbsp EVOO

6 leaves of basil torn

6 leaves of flat leaf parsley

2 heaping tbsp of Dungeness crab

3 tbsp of san marzano tomato chopped

1 organic garlic clove sliced as thin as possible

1/4 onion minced

kosher salt

crushed black pepper

Method

1. Sauté the onion till soft with no colour with half the olive oil

2. Add the garlic, chili, tomato, and deglaze with white wine

3.Warm the pasta in water and strain, add to the pan

4. Add the remaining olive oil, crab and herbs

5. Season to taste

6. Enjoy