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On The Coast
with Stephen Quinn

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Master of Wine Barbara Philip's Italian wine picks

Villa Locatelli. Friulano. Friuli. 2013 19.99
Monte del Frà Bardolino. Veneto. 2012 17.99
Braida Brachetto d'Acqui N/V. Piedmont. 29.99
Calatoni Bonarda. Oltrepò Pavese. 2012 19.99

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Master of Wine Barbara Philip's Italian wine picks

Villa Locatelli. Friulano. Friuli. 2013 19.99
Monte del Frà Bardolino. Veneto. 2012 17.99
Braida Brachetto d'Acqui N/V. Piedmont. 29.99
Calatoni Bonarda. Oltrepò Pavese. 2012 19.99

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Urban Foodie Anya Levykh's recipe for seared halibut

Seared Halibut, Sunchoke Puree, Sautéed Dandelion, Walnuts, Capers

By Chef Tret Jordan
Homer St. Cafe and Bar

Serves 4

"There is nothing that quite exemplifies spring than first-of-the-season Pacific local line-caught halibut."  - Chef Tret Jordan

Ingredients

For the Halibut:

4 fillets        Halibut, portion size of approximately 5-6 oz. each
2 tbsp        Extra Virgin Olive Oil
1        Whole lemon, cut into wedges
1 tsp        Coarse salt
2 tbsp        Unsalted butter
¼ cup        Walnut, toasted halves
1 tbsp        Capers

For the Sunchoke Puree:

1 cup        Sunchoke, washed and sliced into ½ inch slices
2 cups        Milk
1 tbsp         Butter
To Taste    Salt

For the Dandelion:

2 bunches    Dandelion, washed and chopped
1 tbsp        Olive oil
1 clove        Garlic, finely chopped
To taste    Salt
To taste     Pepper

Method

Start by making the sunchoke puree, which can be done ahead of time and stored until needed. Place the sliced sunchokes in a pot and cover with the milk. Simmer until the sunchokes are cooked and tender. Pour the sunchokes into a sieve, reserving the milk. Place sunchokes into a food processor and blend. Add a little of the cooking milk as needed, just enough to blend to a smooth puree. Finish by adding the butter and season with salt.  

The dandelion is quick to sauté and will only take a minute to cook. Heat a sauté pan on the stove on high heat. Add the olive oil and chopped dandelion; keep the dandelion moving in the pan. Add the garlic and sauté quickly. Season with salt and pepper.      

To cook the halibut, heat a suitable sized pan on the stove, med-high heat. Ensure the pan is large enough to accommodate the four fillets of halibut. Make sure the fish is dry by patting the halibut with paper towel. When the pan is hot, add the olive oil to the pan. Season the halibut with salt and gently lay the fish into the pan. Cook the fish on the one side for approximately 6-7 minutes. You want to make sure the fish has a nice golden crust before flipping the fillets. Once they are flipped, turn the heat down to low-med. Add the butter, walnuts, and capers to the pan and allow the butter to slowly foam and brown. As soon as the butter is golden brown, not burnt, squeeze a couple of the fresh lemon wedges over the fish. This will help stop the butter from browning any further.

To serve, place a spoonful of the puree on to the plates. Divide the sautéed dandelion equally between servings. Carefully set the halibut onto the dandelion and spoon the walnuts, capers and butter over the fish. Bon appetit!

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Urban Foodie Anya Levykh's recipe for grilled pimento-cheese sandwiches

Grilled Pimento-Cheese Sandwiches

Reprinted with permission from The Kitchen Table Cookbook by Moira Sanders.

Makes 4 sandwiches

Why should the southern United States have pimento cheese all to themselves? The combination of sharp cheddar cheese and pimentos (or roasted red peppers) is startlingly delicious, and versatile too. Serve pimento cheese on veggies, crackers, sandwiches, burgers or in these grilled cheese sandwiches. I've even served ham and pimento cheese sandwiches at a fancy afternoon tea to rave reviews.

For the pimento cheese

2⁄3 cup (160 mL) pimentos

1⁄2 cup (125 mL) Homemade Mayonnaise

1 Tbsp (15 mL) finely minced onions

1 tsp (5 mL) Worcestershire sauce

1⁄4 tsp (1 mL) freshly ground black pepper

12 oz (375 g) sharp extra old cheddar cheese, grated

For the sandwiches

1⁄2 cup (125 mL) butter, at room temperature

8 slices rustic bread

2 Granny Smith apples, peeled, cored and thinly sliced

Place the pimentos, mayonnaise, onions, Worcestershire sauce and pepper in the work bowl of a food processor. Process the mixture until smooth. Add the grated cheese and process again until combined well. Cover and refrigerate the pimento cheese for at least an hour.

Heat a cast-iron skillet over medium heat. Butter 1 side of each slice of bread. Spread 3-4 Tbsp (45-60 mL) of pimento cheese on the opposite side of 2 of the buttered slices. Place these bread slices, butter side down, in the heated pan. Top with a few slices of apple and the other pieces of buttered bread, butter side up. Cook the sandwich until the bread is toasted and crispy. Flip the sandwich and continue cooking until the sandwich is evenly cooked.

Allow the sandwich to sit for a few minutes before cutting into triangles. Serve with Pickled Green Beans.

Storage: Cover any remaining pimento cheese and refrigerate for up to 1 week.

Pimento-Cheese Welsh Rarebit: Spread 1⁄3 cup (80 mL) pimento cheese on a thick sliced piece of bread. Broil for 2-3 minutes and serve hot.

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Urban Foodie Anya Levykh's recipe for grilled pimento-cheese sandwiches

Grilled Pimento-Cheese Sandwiches

Reprinted with permission from The Kitchen Table Cookbook by Moira Sanders.

Makes 4 sandwiches

Why should the southern United States have pimento cheese all to themselves? The combination of sharp cheddar cheese and pimentos (or roasted red peppers) is startlingly delicious, and versatile too. Serve pimento cheese on veggies, crackers, sandwiches, burgers or in these grilled cheese sandwiches. I've even served ham and pimento cheese sandwiches at a fancy afternoon tea to rave reviews.

For the pimento cheese

2⁄3 cup (160 mL) pimentos

1⁄2 cup (125 mL) Homemade Mayonnaise

1 Tbsp (15 mL) finely minced onions

1 tsp (5 mL) Worcestershire sauce

1⁄4 tsp (1 mL) freshly ground black pepper

12 oz (375 g) sharp extra old cheddar cheese, grated

For the sandwiches

1⁄2 cup (125 mL) butter, at room temperature

8 slices rustic bread

2 Granny Smith apples, peeled, cored and thinly sliced

Place the pimentos, mayonnaise, onions, Worcestershire sauce and pepper in the work bowl of a food processor. Process the mixture until smooth. Add the grated cheese and process again until combined well. Cover and refrigerate the pimento cheese for at least an hour.

Heat a cast-iron skillet over medium heat. Butter 1 side of each slice of bread. Spread 3-4 Tbsp (45-60 mL) of pimento cheese on the opposite side of 2 of the buttered slices. Place these bread slices, butter side down, in the heated pan. Top with a few slices of apple and the other pieces of buttered bread, butter side up. Cook the sandwich until the bread is toasted and crispy. Flip the sandwich and continue cooking until the sandwich is evenly cooked.

Allow the sandwich to sit for a few minutes before cutting into triangles. Serve with Pickled Green Beans.

Storage: Cover any remaining pimento cheese and refrigerate for up to 1 week.

Pimento-Cheese Welsh Rarebit: Spread 1⁄3 cup (80 mL) pimento cheese on a thick sliced piece of bread. Broil for 2-3 minutes and serve hot.

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Master of Wine Barbara Philip's German wine picks

Recommendations - Germany 2015

Mertes 'Landlust Organic' Riesling. Mosel. 2013. $15.99

Bassermann Jordan 'Trocken' Riesling. Pfalz. 2012. $28.99

Selbach Oster Riesling 'Kabinett'. Zeltinger Himmelreich. 2012.Mosel. $29.95

Heitlinger 'Smooth Leaf' Pinot Blanc. Baden. 2011

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Urban Foodie Anya Levykh's recipe for strawberry chia jam

Strawberry Chia Jam

Excerpted from My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton. Copyright © 2015 Sarah Britton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

(makes about 2 cups / 650g)

This jam is based on real fruit, natural sweeteners, and chia seeds--the miracle food that turns liquid into thick jelly, just what jam should be. You won't believe how delicious this totally raw homemade jam is, and how much easier it is to make than

the classic cooked version. It whips up in about five minutes and is delicious on top of everything from oats, muffins, and toast to ice cream. If you don't have any of those

things on hand, just eat it with a spoon!

1 pound / 500g ripe strawberries

1 tablespoon pure maple syrup or raw honey

1 tablespoon freshly squeezed lemon juice

1⁄2  vanilla bean,  split lengthwise, seeds  scraped out and reserved

Pinch of fine sea salt

3 tablespoons chia  seeds

1. Wash and cut the tops off the strawberries. Put the berries in a food processor, add the maple  syrup,  lemon juice, vanilla  bean seeds, and salt, and blend on the highest setting until smooth.


2.  With the food processor running, slowly pour  in the chia seeds and process until fully incorporated, 5 to

10 seconds.


3.  Scrape  the jam into a glass jar with a tight-fitting lid, and store it in the refrigerator until gelled,  15 to

20 minutes. You can keep the leftovers in the fridge for up to 1 week.

Chia seeds are one of my favorite superfoods because  they are packed with antioxidants, fiber, complete protein (ideal for vegetarians/vegans), omega-3 and

omega-6 fatty acids, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Their best party trick, however, is their ability to absorb nine times their volume in water, providing energy, prolonged hydration, and retention of electrolytes, which is perfect for runners and other athletes. If there is one food

to add to your  diet, chia seeds are a top contender

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Urban Foodie Anya Levykh's recipe for blacktail oysters

OYSTERS WITH CUCUMBER MIGNONETTE

By Executive Chef Geoff Rogers
Blacktail Restaurant & Lounge

INGREDIENTS:

12 oysters, medium sized

250g fresh cucumber juice (approximately 2 cucumbers)

2g citric acid

1/4 cucumber

5g soy lecithin

horseradish, freshly grated

METHOD:

Circulate oysters at 60c for 5 minutes then plunge into an ice bath until cold, and set aside. Mix a pinch of salt, 2g citric acid and cucumber juice together, and set aside. To intensify the colour of the cucumber mixture, vacuum seal until needed. Finely brunoise 1/4 cucumber with seeds removed, and marinade in 100ml of cucumber juice. Add soy lecithin to the remaining cucumber mignonette and blend thoroughly with a handheld stick blender until foam appears.

To plate, shuck oysters and place on salt. Top with 1/4 tsp marinated diced cucumber, a pinch of fresh grated horseradish and foam.

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Master of Wine Barbara Philip's Wine Festival picks

Recommendations - Wine Festival - Australia

Oliver's Taranga Fiano. McLaren Vale. 2014. $29.99

Balnave's Estate 'The Blend' Coonawarra. 2012. $29.99

Jamsheed 'Harem La Syrah'.  Yarra Valley/Pyrenees. 2013. $32.99

Moorooduc Estate Robinson Pinot Noir. Morning Peninsula. 2012. $49.99

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Urban Foodie Anya Levykh's recipe for salad of smoked salmon and pomelo

Salad of smoked salmon and pomelo

By Chef Angus An / Maenam restaurant


Salad for salad

120 g pomelo flesh, skin and pith removed

150g smoked salmon

2 shallots, sliced

Handful of mint and coriander leaves

2 tablespoons of sawtooth coriander

1 tablespoon lemongrass

1 tablespoon sliced kaffir lime leaves

1 tablespoons toasted Thai peanuts

1 tablespoons toasted shredded coconut (if available)

Ikura (salmon roe)


Dressing

10 cleaned coriander roots

10 orange chilli, de-seeded

A few scuds (bird's eye chillies)

A good pinch of salt

Fresh mandarin orange zest

½ cup of lime juice

2 tablespoons mandarin juice

Dash of pineapple vinegar (if needed, to taste)

White sugar

Fish sauce


To make the dressing: Using a mortar and pestle, pound the dressing ingredients. Start with coriander roots, chillies, and scuds first. Add the mandarin zest, lime juice, and orange juice. Season with fish sauce and salt to taste.  The dressing should be equally sweet and hot, sour and salty.  The mandarin juice and pineapple vinegar are used to bring out freshness of the dressing and give it depth--it should not show through too much.  


Take the skin off the fish with a fish knife and reserve skin for frying. Brush the smoked salmon with some oil and cook in oven at 200F for 4 minutes until it just flakes apart. Fry the skin in fryer or shallow fry in a pan of hot oil until golden and crispy. Flake the fish part and mix with all the ingredients of the salad. Toss with dressing. Finish with crispy skin and ikura to garnish. Read more »