Farm, Fire & Feast: Recipes from the Inn at Bay Fortune

by Michael Smith

Overview

Chef Michael Smith shares the culinary master he has created at the Inn at Bay Fortune in this stunning collection of recipes inspired by the ingredients of Prince Edward Island, his passion for farming, and cooking with fire.

Famous for its miles of beaches, lighthouses, farmland, and sea-food, Prince Edward Island is a destination for travelers and food lovers alike. Nestled on forty-six acres of land overlooking the picturesque Fortune River near the eastern tip of Prince Edward Island, the Inn at Bay Fortune is a leading five-star country inn with the award-winning restaurant FireWorks offering a unique live-fire culinary experience with unforgettable meals enjoyed family-style at long feast tables.

The Inn at Bay Fortune is first an organic farm, encompassing eight fertile acres, multiple herb gardens, various permanent farm beds, five greenhouses, and a small orchard. As a restaurant with its own farm, award-winning chef Michael Smith brings his culinary knowledge and passion for flavour to the restaurant and this stunning collection of recipes inspired by the ingredients of the Island and cooking with multiple fires daily to pull off the FireWorks Feast.

Featuring gorgeous food and location photography, Farm, Fire & Feast is an impressive cookbook. Smith’s collection of unique recipes includes Iron-Seared Island Scallops, Oven-Baked Salt-Crusted Halibut, Beach Lobster, Wood-Grilled Butcher’s Steak, Smokehouse Pork Belly, Wood-Roasted Spatchcock Chicken and Vegetables, Fire Garden Tacos, Sunchoke Fries, Potato Bacon Cheddar Tart, Strawberry Rhubarb Shortcake, and Wild Blue-berry Maple Grunt. Packed with recipes to cook over fire, wherever possible, alternative cooking methods are provided so a recipe can be pulled off in an indoor kitchen—and all are well within the reach of the home cook.

Product Details

ISBN-13:	9780735233843
Publisher:	Penguin Canada
Publication date:	05/04/2021
Pages:	288
Product dimensions:	8.29(w) x 10.31(h) x 1.11(d)

About the Author

Celebrity Chef MICHAEL SMITH and his wife, Chastity, are the proprietors of The Inn at Bay Fortune and the award-winning restaurant FireWorks, Bay Fortune, Prince Edward Island. Michael is the bestselling author of nine cookbooks, including Real Food, Good Food, Family Meals, Back to Basics, Fast Flavours, Chef Michael Smith's Kitchen, and The Best of Chef at Home. He has hosted several TV shows on Food Network Canada and has appeared as a judge on Chopped Canada. Michael lives on Prince Edward Island with his wife, and their children, Gabe, Ariella, and Camille.

Table of Contents

Foreword x

Introduction 1

A Note About the Recipes and Cooking with Fire 10

The Flavours of Prince Edward Island 13

Country Inn Breakfast

Iron Trio Good Morning 55

Smoothie, Country Inn

Granola Parfait

Fresh Fruit Juice

Nutmeg Breakfast Bakes 57

Blueberry Stew, Lemon

Verbena Curd

Country Inn Pancakes 61

Bumbleberry Compote

Oatmeal-Crusted French Toast 62

Apple Rum Butter

Smoked Salmon Potato Cakes Lobster Hollandaise 65

Extra-Cinnamon Rolls 67

Blueberry Brown Butter Muffins 71

The Fire Garden

Wild Rose Cocktails 75

Rose Negroni, Rose Gin Fizz

Shuck your Own Oysters 76

Bay Fortune Oyster Bar 79

Bloody Mary Ice, Sassy Shucking

Back Deck Oysters 80

Triple Citrus Shooters

Ember-Roasted Oysters 83

Love Butter

Handmade Tortillas 85

Fire Garden Tacos 86

Red Lentil Smear, Spicy Slaw, Today's Grill

Seedy Gouda Crackers 88

Hot-Smoked Salmon 91

Spruce Tip-Cured, Cedar-Smoked

Charcoal-Seared Beef Skewers Jalapeño Mint Chimichurri, Seedy Sprinkle 93

Wood-Roasted Lamb 97

Herb Garden Brush, Mustard Baste

Herbed Sausage 98

Sticky Mustard

The Feast

Red Fife Bread 103

The Bread Tree Maple Brown Butter, Mint Fresh Cheese, Happy Pig Pâté 105

Classic Maritime Chowder 107

Wood-Roasted Chicken and Farm Vegetable Soup 111

Vegetable Cakes 113

Rhubarb Chutney, Lentil Sprout Raita

Farm Harvest Bowl and Earth Plate 117

Liquid Sunshine Dressing, Seedy Soil, Ash-Baked Beet Purée, Wood-Roasted Carrot Purée, Smoked Turnip Purée, Lentil Sprouts

Red Lentil Fritters 123

Tomato Ancho Chutney

Today's Catch

Beach Lobster 127

Seawater-Poached, Lemon Brown Butter

Bacon Beer Mussels 131

Fire Toast

Oven-Baked Salt-Crusted Halibut 133

Parsley Pistou, Old-School Lemon

Iron-Seared Halibut and Wild Chanterelles 135

Chanterelle, Lentil, and Single Malt Scotch Stew, Brown Butter Sherry Chanterelle Purée, Nutmeg-Pickled Chanterelles, Sea Vegetable Salad

This Year's Lobster and Last Year's Turnips 139

Island Style Tails 'n' Claws, Lobster Tails Stuffed with Fermented and Pickled Turnip Slaw, Turnip Steaks, Lobster Roe Turnip Sauce, Watercress Purée, Fire-Kissed Beach Pea Shoots

Wild Bluefin Tuna, Fennel, and Basil 145

Iron-Seared Tuna Tataki, Fennel Seed and Basil Scented Tuna Tartare, White Fennel Purée, Green Fennel Purée, Pickled Fennel and Garden Basil Salad

Iron-Seared Island Scallops Beet Caviar, Pickled Roasted Leeks, Beet Sauce, Pumpkin Chips 149

Meat, Potatoes, and Vegetables

Smokehouse Brisket 155

Spiced Bark

Smokehouse Pork Belly 159

Maple-Brined, Maple-Smoked

Wood-Grilled Butcher's 161

STEAK Steakhouse Butter

Liquid Steak 164

Wood-Roasted Cider-Brined Pork Loin 167

Smokehouse Ribs for Seconds 168

Wood-Roasted Spatchcock Chicken and Vegetables 171

Staff Meal Chicken Wings Maple Whiskey Glaze 172

Hasselback Potatoes 175

Green Cream

Whey-Poached Potatoes 176

Smoked Potato Purée 179

Blue Ribbon Lobster Potato Salad 180

Potato Bacon Cheddar Tart 183

Brown Butter Potato Gnocchi 184

Fall Mushroom Broth

Grilled Gouda Polenta 186

Red Fife Porridge Sage Walnut Goat Cheese Pesto 189

Cabbage Steaks 190

Rosemary Juniper Apple Jam

Roasted Broccoli and Cauliflower 193

Chicken Skin Gremolata

June Hodgepodge 194

Curry-Glazed Sweet Potatoes Pumpkin Seed Pesto 197

Skillet-Roasted Brussels Sprouts Pancetta Dressing 198

Tomato Marigold Salad Campari Onions 201

Baked Acorn Squash Caraway Applesauce, Rye Crust 202

Sunchoke Fries 205

Green Goddess Dressing

Fire-Kissed Bok Choy 206

Charred Romesco Sauce

Slow Onions 208

Garlic Scape Aioli

Wilted Kale, Carrot, and Parsnip Ribbons 210

Shallot Dressing

Roasted Carrot, Lentil, and Nasturtium Salad 213

Nasturtium Hummus

Baby Turnips 214

Pineapple Weed Pesto

Summer Salad 216

Herb Dressing

Sweets and Treats

Strawberry Rhubarb Shortcake Nutmeg Biscuits, Strawberry Rhubarb Compote, Rose Whipped Cream, Pink Peppercorn Strawberry Sorbet 221

Brown Butter Raspberry Cakes 225

Raspberry Mint Compote, Mulled Cabernet Raspberry Sauce, Honey Thyme Frozen Yogurt, Fennel Seed Crisp

Rosemary Carrot Cakes 229

Parsnip Cream Cheese Ice Cream, Beet Paint, Pumpkin Seed Brittle, Carrot Raisin Chutney

Chocolate Extravaganza 233

Milk Chocolate Milk Sauce, Gianduja Fondue, Red Hot Sauce, Mango Drops, Cocoa Crunch, Chocolate Sorbet, Molten Dark Chocolate Cakes, White Chocolate Whipped Cream

Wild Blueberry Maple Grunt Cardamom Dumplings, Fresh Basil 238

Skillet Apple Crisp Fire Ice Cream, Oatmeal Crust 241

Campfire Marshmallows Molasses Rum 242

Farm Pantry

Rose Gin 247

Simple Syrup 247

Spruce Salt 248

Apple Rum Butter 248

Lobster Butter 249

Seaweed Aioli 249

Rhubarb Chutney 250

Tomato Ancho Chutney 250

Perpetual Sour Cream 251

Strawberry Citrus Stew 251

Fermented Turnip Slaw 252

Pickled Turnip Slaw 252

Pickled Red Onions 253

Special Ingredients and Contacts 255

Thank You 257

Index 259

Editorial Reviews

Praise for Farm, Fire, & Feast:

“Chef Smith never disappoints and this glorious read about his beloved inn, delivers on all counts. . . . We can always plan a visit to the Inn at Bay Fortune soon, but until then, immerse yourself in this extraordinary collection of recipes.”
—Toronto Sun

“Farm, Fire & Feast is stuffed cover-to-cover with dinner-friendly recipes that mimic that dining experience. . . . Get this for the cook in your life with a thing for fire.”
—ELLE Canada

From the Publisher