On the Flavour Trail

On the Flavour Trail

Paperback

$29.95

Product Details

ISBN-13: 9781771510066
Publisher: TouchWood Editions
Publication date: 03/28/2013
Pages: 192
Product dimensions: 8.00(w) x 8.00(h) x 0.62(d)

About the Author

Founded in 1999, the Island Chefs’ Collaborative (ICC) is a community-based, nonprofit organization dedicated to creating and preserving sustainable local food and agriculture on Vancouver Island and the Gulf Islands. Member chefs purchase produce directly from local farms, which amount to thousands of dollars in revenue each year for farmers. The organization founded the annual Island Chefs’ Food Fest, and has partnered with other community groups, like LifeCycles’ Fruit Tree Project, FarmFolk CityFolk and VanCity.

Please visit www.iccbc.ca .

Christabel Padmore is the co-owner, with her husband, chef Patrick Simpson, and chef of Little Piggy Catering. A Red Seal chef, Christabel is currently working toward the Certified Chef de Cuisine credential. Prior to launching Little Piggy Catering in 2004, Christabel was a culinary vocational trainer with the Vancouver Island Health Authority. She is an active member of the Island Chef’s Collaborative.

Table of Contents

Introduction 1

Foreword 5

Sea

Crab and Rockfish Cakes with Caper, Red Onion and Preserved Lemon Aïoli 10

Dungeness Crab Scuffed Morels 12

Gravlax with West Coast Hemp Vodka 14

Grilled Albacore Tuna Salad "West Coast" 15

Halibut and Clams with Peas and Parsley 16

Oysters with Shallot Mignonette 20

Porcini Crusted Halibut 21

Pumpkin and Side Stripe Shrimp Stuffed Phyllo Parcels 24

Sablefish with Grilled Seaweed and Miso Green Tea 26

Salmon Cakes 27

Salmon Pastrami 29

Scallops with Brown Butter and Capers 30

Sea Urchins with Lemon and Olive Oil 33

Side Stripe Shrimp and Halibut Check Salad 34

Snapper Ceviche 35

Thai-Flavoured Spot Prawn Bisque 39

Orchard

Apple and Blueberry Cake 43

Berkshire Bacon and Blue Cheese Caramelized Pear Salad with Local Greens 44

Buttermilk Beignets with Caramel Apples and Rosemary 47

Paradise Jelly 48

Pear Bread Pudding with Caramelized Ginger and Butterscotch Sauce 50

Hazelnut Polenta Cake 54

Prune Plum Clafouti 55

Quince Paste 56

Forest

Drunken Blueberries with Honey Ricotta 60

Chanterelles on Toast 63

Fiddlehead and Goat Cheese Tortilla 66

Foraged Mushroom Tart 67

Grand Fir Pavlova with Rosehip Pressed Yogourt and Rhubarb Compote 70

Rabbit Stew with Foraged Mushrooms 72

Stinging Nettle and White Bean Soup with Sheep's Sorrel 75

Wilted Lamb's Quarters with Nodding Onion 76

Field

Grilled Asparagus Salad with Tarragon Vinaigrette 80

Organic Beet and Kale Salad with Salt Spring Island Goat Cheese 83

Celeriac Remoulade 84

Fresh Corn Salad 85

Crispy Zucchini with Spaghetti 86

Eggplant Pakoras 88

Golden Harvest Soup 92

Gotditas with Potato and Chorizo 95

Roasted Green Bean Crostini 96

Kale Caesar 100

Kale and Bacon Pie 103

Lemon Rosemary Zucchini Bread 108

Lemon Risotto with Asparagus 109

Pickled Beets 111

Rhubarb Pudding Cake 112

Spinach Salad with Bacon and Citrus Vinaigrette 114

Tomatillo Salsa 115

Tomato Gazpacho 117

Farm

Bison Bulgogi and Butter Lettuce Wraps 120

Braised Pork Cheeks with Potato Gnocchi 123

Comox Brie Quiche with Butternut Squash 126

Comox Camembert, Blackberry and Walnut Phyllo Bundle 127

Cheese and Honey Mead Fondue 130

Chicken Confit with Creamed Corn 133

Chicken Soup 137

Risotto with Chorizo and Acorn Squash 138

Corned Lamb Tongues with Sauce Gribiche 140

Crème Brûlée Trio 144

Duck Liver Parfait 145

Eggs Basquaise 146

Goat Cheese Cheesecake 149

Lamb and Nappa Cabbage 150

Meatloaf 152

Poached Duck Eggs with Morels and Fingerling Potatoes 153

Pork Belly Confit with Preserved Lemon Vinaigrette 156

Grilled, Brined Pork Chops with Potato, Yam & Corn Hash and Ginger Peach Chutney 159

Pork Terrine 164

Roasted Chicken with Roasted Vegetables 165

Roast Lamb with Moroccan Spices 168

Contributors 173

Index 178

Acknowledgments 184

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