Chef Bruce celebrates spring
The recipes are on the "read more" tab at the bottom of this entry.
Bruce's Kitchen is on the move and will re-open soon just steps away from his original nook.
Pasta with spring greens, chorizo, morels
and Moonstruck white grace
I like lighter brothy style pastas. You can mix and match your greens for flavour texture.
2 tbsp. extra virgin olive oil
one onion, finely diced
2 cloves garlic, minced
1/4tsp. chilli flakes
4 oz. dry chorizo sausage, diced or 2 cooked hot Italian sausages cut in rounds
6 cups mixed greens ~ spinach, kale, chard, baby bok choy etc.
A fistful fresh chives & parsley
1 cup oyster mushrooms, shredded
1/2cup chicken stock
sea salt and freshly milled black pepper to taste.
1 lb. dry pasta, cooked ( I prefer penne )
1 cup Moonstruck white Grace cheese, grated
In a large frying pan heat the olive oil and add the onion and garlic. Cook until the onion begins to brown and add the chilli flakes. Add the chorizo and cook a further 3-4 minutes. Add the greens and mushrooms and cook until soft, stirring constantly, approx. 5 minutes. Add the chicken stock and season to taste.
Frittata with caramelised onions, potatoes and hard cheese
This frittata is good cold or hot. It is great as part of an antipasto style appetizer with prosciutto ham, some cheeses and spiced olives.
4 organic free range eggs, lightly beaten
dash tabasco or even better ½ tsp. Harissa ( Lebanese hot chili paste)
sea salt and freshly milled black pepper
3 tbsp. fresh chives, chopped
two potatoes, baked and cut in one half thick slices
1 tsp. Canola oil
1 tbsp. butter
3 oz. hard cheese, grated (Salt Spring chevre's Montana or feta work best)
Pre heat the oven to 425 degrees.
In a bowl beat the eggs with the hot sauce, salt & chives. Pre heat an omelette pan with the butter & oil. Pour the eggs into the pan and stir well until just beginning to set. Place the potatoes over the top of the frittata and dot with the cheese, sprinkle with black pepper.
Place the frittata in the oven for 5 minutes or until lightly browned. Remove from the oven slide out onto a cutting board and serve in wedges with a green salad.
Smoked Soya Nova Tofu with a ragout of sweet & sour mushrooms & Venturi-Schulze balsamic
Two of the most spectacular ingredients I have discovered since moving to the Island are in this dish. One of the most amazing experiences I have had as a chef was standing in the vinegar room at Venturi-Schulze the aroma of the aging balsamic was intoxicating. Serves six as an appetizer
One pound mixed mushrooms, sliced ~ morels, shiitake, oyster, portobello or cremini
One shallot, minced
Two cloves garlic, minced
Two tbsp. Unsalted butter
3 oz. good quality balsamic vinegar
3 oz. local honey
2 tsp. Fresh thyme, chopped
2 tbsp. fresh chives, chopped
2 tbsp. Dried cranberries
freshly milled black pepper and sea salt to taste
In a pan melt the butter and sweat the shallot & garlic for 30 seconds. Add the mushrooms and cook until lightly browned approx. 2-3 minutes.
Add the balsamic and cook for one minute, add the remaining ingredients and cook for a further 3-4 minutes or until the mixture is thick and syrupy. Season to taste with sea salt and freshly milled black pepper. Serve over the smoked tofu.
For the tofu:
2 blocks smoked tofu
2 tbsp. cold pressed canola oil
Heat a heavy bottomed pan until hot but not smoking. Add the oil to the pan and place the tofu in the pan (you may have to do this in two batches). Cook the tofu until it begins to turn brown and puffy. Remove from the pan and serve with the mushroom ragout.