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On The Coast
with Stephen Quinn

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Master of Wine Barbara Philip's Sauvignon Blanc picks

Veramonte Sauvignon Blanc. Casablanca Valley. Chile. 2013. $12.19

Clos du Soleil Fumé Blanc. Southern Okanagan. 2014. $19.90

Pezat Sauvignon Blanc. Bordeaux. France. 2013. $21.19

Dog Point Sauvignon Blanc. Marlborough. New Zealand. $27.79

Robert Mondavi Fumé Blanc Reserve To Kalon Vineyard. Napa Valley. California. $40.89

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Master of Wine Barbara Philip's Sauvignon Blanc picks

Veramonte Sauvignon Blanc. Casablanca Valley. Chile. 2013. $12.19

Clos du Soleil Fumé Blanc. Southern Okanagan. 2014. $19.90

Pezat Sauvignon Blanc. Bordeaux. France. 2013. $21.19

Dog Point Sauvignon Blanc. Marlborough. New Zealand. $27.79

Robert Mondavi Fumé Blanc Reserve To Kalon Vineyard. Napa Valley. California. $40.89

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Urban Foodie Anya Levykh's recipes for fall-off-the-bone ribs

Fall-Off-the-Bone Ribs

Recipe reprinted with permission from Gatherings: Bringing People Together with Food by Jan Scott and Julie Van Rosendaal (Whitecap Books, 2014).

Serves 6

The trick to ultra-tender ribs is to precook them before they go on the barbecue; if they're only cooked on the grill, they'll wind up tough. Many people boil their ribs, but I find that process messy, and it simmers away so much of the meaty flavour. I find it easier to roast mine in the oven, covered with foil on a rimmed baking sheet; the roasted ribs can then be stashed in the fridge to finish on the grill whenever you're ready for them. Barbecue sauce is typically pretty sweet, and saving it for the end also keeps it from burning.

2 racks side or back pork ribs, trimmed of excess fat

1/4--1/2 cup (60-125 mL) dry all-purpose barbecue rub, or salt and pepper

1 cup (250 mL) bottled barbecue sauce

Preheat the oven to 300°F (150°C). Lay your pork ribs on a rimmed baking sheet and sprinkle generously with the dry rub (if you don't have a dry spice rub, a generous sprinkle of salt and pepper will do). Massage it into the meat, flipping over to coat the underside of the ribs as well as the top. Place them bone-down and cover tightly with foil.

Bake for 2 hours, until the meat is very tender. At this point, the ribs can be cooled, wrapped in foil and refrigerated for up to 3 days. When you're ready to grill, preheat your barbecue to medium-high, slather your ribs with sauce and grill for 15 minutes, turning as necessary and brushing with more sauce until the ribs are heated through and the exterior is dark, sticky and caramelized.

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Urban Foodie Anya Levykh's recipes for fall-off-the-bone ribs

Fall-Off-the-Bone Ribs

Recipe reprinted with permission from Gatherings: Bringing People Together with Food by Jan Scott and Julie Van Rosendaal (Whitecap Books, 2014).

Serves 6

The trick to ultra-tender ribs is to precook them before they go on the barbecue; if they're only cooked on the grill, they'll wind up tough. Many people boil their ribs, but I find that process messy, and it simmers away so much of the meaty flavour. I find it easier to roast mine in the oven, covered with foil on a rimmed baking sheet; the roasted ribs can then be stashed in the fridge to finish on the grill whenever you're ready for them. Barbecue sauce is typically pretty sweet, and saving it for the end also keeps it from burning.

2 racks side or back pork ribs, trimmed of excess fat

1/4--1/2 cup (60-125 mL) dry all-purpose barbecue rub, or salt and pepper

1 cup (250 mL) bottled barbecue sauce

Preheat the oven to 300°F (150°C). Lay your pork ribs on a rimmed baking sheet and sprinkle generously with the dry rub (if you don't have a dry spice rub, a generous sprinkle of salt and pepper will do). Massage it into the meat, flipping over to coat the underside of the ribs as well as the top. Place them bone-down and cover tightly with foil.

Bake for 2 hours, until the meat is very tender. At this point, the ribs can be cooled, wrapped in foil and refrigerated for up to 3 days. When you're ready to grill, preheat your barbecue to medium-high, slather your ribs with sauce and grill for 15 minutes, turning as necessary and brushing with more sauce until the ribs are heated through and the exterior is dark, sticky and caramelized.

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Master of Wine Barbara Philip's Chianti picks

Piccini Chianti 'Fiasco'. 2012. $15.50

Rocca delle Macìe Chianti Classico. 2011.  $17.50

Mazzei Chianti Classico Riserva 'Ser Lapo'. 2011. $31.50

San Felice Chianti Classico Gran Selezione 'Il Grigio'. 2010.$43.50

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Master of Wine Barbara Philip's Chianti picks

Piccini Chianti 'Fiasco'. 2012. $15.50

Rocca delle Macìe Chianti Classico. 2011.  $17.50

Mazzei Chianti Classico Riserva 'Ser Lapo'. 2011. $31.50

San Felice Chianti Classico Gran Selezione 'Il Grigio'. 2010.$43.50

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Urban Foodie Anya Levykh's recipes for Festival Squash, Bacon and Swiss Chard Frittata

Festival Squash, Bacon and Swiss Chard Frittata with UBC Farm Squash

Courtesy of Chef Jonathan Chovancek, Cafe Medina

Ingredients


2 Festival or acorn squash
2 small potatoes, cut in half and roasted
1/2 cup cooked Swiss chard
1 tbsp Manchego cheese
1/4 tsp fennel seeds toasted
1/4 tsp coriander seeds toasted
6 whole eggs
1/2 cup heavy cream
Salt and pepper to taste

Method

Cut the squash in half and remove the seeds. Season with vegetable oil, salt and pepper and roast in the oven at 350F until the squash is tender.

Use the deepest half of the roasted squash as a bowl to hold the frittata.

Dice the other half and combine with the other vegetables and herbs. Distribute evenly into the squash bowls.

Use a blender to combine the eggs, cream and spices.

Strain and pour the egg wash into the squash bowl. Top with the cheese.

Bake on a sheet pan in a 300F oven until set.

Serve with a side of lightly dressed arugula.

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Urban Foodie Anya Levykh's recipes for Festival Squash, Bacon and Swiss Chard Frittata

Festival Squash, Bacon and Swiss Chard Frittata with UBC Farm Squash

Courtesy of Chef Jonathan Chovancek, Cafe Medina

Ingredients


2 Festival or acorn squash
2 small potatoes, cut in half and roasted
1/2 cup cooked Swiss chard
1 tbsp Manchego cheese
1/4 tsp fennel seeds toasted
1/4 tsp coriander seeds toasted
6 whole eggs
1/2 cup heavy cream
Salt and pepper to taste

Method

Cut the squash in half and remove the seeds. Season with vegetable oil, salt and pepper and roast in the oven at 350F until the squash is tender.

Use the deepest half of the roasted squash as a bowl to hold the frittata.

Dice the other half and combine with the other vegetables and herbs. Distribute evenly into the squash bowls.

Use a blender to combine the eggs, cream and spices.

Strain and pour the egg wash into the squash bowl. Top with the cheese.

Bake on a sheet pan in a 300F oven until set.

Serve with a side of lightly dressed arugula.

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Urban Foodie Anya Levykh's recipes from Dish 'n Dazzle

A Trio of Recipes from the BC Hospitality Foundation's Dish 'n Dazzle


1) Pastrami salmon gravlax - Courtesy of Aura Restaurant at Nita Lake Lodge, Executive Chef Dean Hossack

Serves 8

Ingredients

1 pound steelhead salmon fillet with skin on

1 tablespoon brandy

1/3 cup kosher salt

2 tablespoons sugar


Glaze

2 tablespoons molasses

1 tablespoon cognac

Spice Crust

2 bay leaves, crushed

1/4 teaspoon cayenne

1 teaspoon coriander, ground

1 teaspoon paprika

1 teaspoon fresh ground black pepper


Directions

Rinse salmon fillet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour brandy over top, covering the whole fillet. In a small bowl, mix the kosher salt and sugar. Sprinkle over top fish. Cover tightly with plastic wrap and place in refrigerator for 2 days. In a small pan combine molasses and cognac and bring to a quick simmer, then remove from heat and allow to cool. In a small bowl, combine the crusting spices.

Scrape the excess salt & sugar mixture off the gravlax and place in a clean deep dish, skin side down. Brush the top with the molasses glaze, then sprinkle with spices. Refrigerate uncovered for about 12 hours. Cold smoke for 20 minutes to complete the flavour profile. Slice thin and enjoy or wrap tight and save for up to 1 week.

2) Olive oil-poached albacore tuna with spicy tomato coulis & Moroccan sundried olives - Courtesy of the Bon Vivant Group, Executive Chef Dino Renaerts

Serves 4

Ingredients

12-16 oz fillet of albacore tuna

1/2 litre pure olive oil

Citrus peel - strip of lemon & orange

2 vine ripe tomatoes

1 shallot

2 cloves of garlic

Pinch of chili flakes

Fresh herbs - chive, mint, dill, coriander, basil - finely chopped

Seasoning - kosher salt & cracked black pepper

8-12 sundried Moroccan olives, pitted and sliced

Directions

Season albacore tuna with salt & pepper, let stand 10 min. Dice shallot and 1 clove of garlic, heat 1 tbsp of olive oil in a sauce pan, sweat till translucent, add chili flakes, dice tomato and add to sauce pan. Cook until tomatoes break down, pulse with a hand blender in a cylinder shaped container to avoid splashes, strain back into sauce pan reserve. Place tuna into heated oil and poach for 3-4 minutes, remove, and sprinkle with chopped herb mixture, slice tuna into medallions, lay onto plate, drizzle with tomato coulis, garnish with sundried olive slivers.

3) BBQ lambrRibs &cChimichurri, Courtesy of Forage, Chef Chris Whittaker

Serves 4

Ingredients

2      pounds lamb breast ribs
1 tbsp    salt
1 tsp     black pepper
2 tbsp     grapeseed oil
4 oz     diced mirepoix (a mixture of two parts chopped onion to one part each of chopped carrot and celery)
2 tbsp     tomato paste
2 cups     craft beer
2     bay leaves
pinch     dried thyme

Directions
Season the ribs with salt and pepper. Heat the oil over medium-high heat until it starts to simmer. Place the ribs carefully in the oil and sear until deep brown on all sides. Reserve the ribs. Add the mirepoix to the pan and cook, stirring from time to time, until golden brown. Add the tomato paste and cook until it turns a deeper colour and gives off a sweet aroma, about one minute. Add the beer to the pan, stirring to release any drippings.  Return the short ribs to the pan along with any juices they may have released.
Bring to a gentle simmer over medium-low heat. Cover the pot and transfer it to a 275°F oven. Braise the ribs for 45 minutes. Add the bay leaves and thyme and degrease the liquid if necessary. Finish braising the ribs until fork-tender, about 45 minutes. Transfer to another holding container and moisten with some of the cooking liquid. Keep the ribs warm while finishing the sauce.

BBQ Sauce

Continue to simmer the cooking liquid until it has a good flavour and consistency. Skim thoroughly to degrease the sauce. Adjust seasoning with salt and pepper and strain.

Add to the sauce:

1 tbsp     ground cumin

1 tbsp     ground coriander

1 tsp     chilli flakes

1/2 cup brown sugar

1 cup     ketchup (at Forage we use our housemade ketchup)

6 tbsp     red wine vinegar

Cook sauce for 5 minutes on medium heat.

Lamb ribs can now be grilled on barbeque and glazed with sauce for 30 minutes on medium low heat.  Continuously baste with the sauce during this process. Smoking chips can be added to your bbq during this process for increased flavour.

Chimichurri

2 cups         wild greens roughly chopped (watercress, chickweed, blanched nettles, spruce tips, etc.) or just use parsley traditionally

1 medium     sweet onion

1/2 cup     extra virgin olive oil

1 tsp         chilli flakes

5 tbsp         red wine vinegar

Salt         to taste

Directions

Blend all ingredients in blender until smooth and season with salt to taste.  Store in fridge for up to 1 week. Serve with grilled meats and anything else you can dream of. Garnish with bread and butter style pickled radishes.

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Urban Foodie Anya Levykh's recipes from Dish 'n Dazzle

A Trio of Recipes from the BC Hospitality Foundation's Dish 'n Dazzle


1) Pastrami salmon gravlax - Courtesy of Aura Restaurant at Nita Lake Lodge, Executive Chef Dean Hossack

Serves 8

Ingredients

1 pound steelhead salmon fillet with skin on

1 tablespoon brandy

1/3 cup kosher salt

2 tablespoons sugar


Glaze

2 tablespoons molasses

1 tablespoon cognac

Spice Crust

2 bay leaves, crushed

1/4 teaspoon cayenne

1 teaspoon coriander, ground

1 teaspoon paprika

1 teaspoon fresh ground black pepper


Directions

Rinse salmon fillet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour brandy over top, covering the whole fillet. In a small bowl, mix the kosher salt and sugar. Sprinkle over top fish. Cover tightly with plastic wrap and place in refrigerator for 2 days. In a small pan combine molasses and cognac and bring to a quick simmer, then remove from heat and allow to cool. In a small bowl, combine the crusting spices.

Scrape the excess salt & sugar mixture off the gravlax and place in a clean deep dish, skin side down. Brush the top with the molasses glaze, then sprinkle with spices. Refrigerate uncovered for about 12 hours. Cold smoke for 20 minutes to complete the flavour profile. Slice thin and enjoy or wrap tight and save for up to 1 week.

2) Olive oil-poached albacore tuna with spicy tomato coulis & Moroccan sundried olives - Courtesy of the Bon Vivant Group, Executive Chef Dino Renaerts

Serves 4

Ingredients

12-16 oz fillet of albacore tuna

1/2 litre pure olive oil

Citrus peel - strip of lemon & orange

2 vine ripe tomatoes

1 shallot

2 cloves of garlic

Pinch of chili flakes

Fresh herbs - chive, mint, dill, coriander, basil - finely chopped

Seasoning - kosher salt & cracked black pepper

8-12 sundried Moroccan olives, pitted and sliced

Directions

Season albacore tuna with salt & pepper, let stand 10 min. Dice shallot and 1 clove of garlic, heat 1 tbsp of olive oil in a sauce pan, sweat till translucent, add chili flakes, dice tomato and add to sauce pan. Cook until tomatoes break down, pulse with a hand blender in a cylinder shaped container to avoid splashes, strain back into sauce pan reserve. Place tuna into heated oil and poach for 3-4 minutes, remove, and sprinkle with chopped herb mixture, slice tuna into medallions, lay onto plate, drizzle with tomato coulis, garnish with sundried olive slivers.

3) BBQ lambrRibs &cChimichurri, Courtesy of Forage, Chef Chris Whittaker

Serves 4

Ingredients

2      pounds lamb breast ribs
1 tbsp    salt
1 tsp     black pepper
2 tbsp     grapeseed oil
4 oz     diced mirepoix (a mixture of two parts chopped onion to one part each of chopped carrot and celery)
2 tbsp     tomato paste
2 cups     craft beer
2     bay leaves
pinch     dried thyme

Directions
Season the ribs with salt and pepper. Heat the oil over medium-high heat until it starts to simmer. Place the ribs carefully in the oil and sear until deep brown on all sides. Reserve the ribs. Add the mirepoix to the pan and cook, stirring from time to time, until golden brown. Add the tomato paste and cook until it turns a deeper colour and gives off a sweet aroma, about one minute. Add the beer to the pan, stirring to release any drippings.  Return the short ribs to the pan along with any juices they may have released.
Bring to a gentle simmer over medium-low heat. Cover the pot and transfer it to a 275°F oven. Braise the ribs for 45 minutes. Add the bay leaves and thyme and degrease the liquid if necessary. Finish braising the ribs until fork-tender, about 45 minutes. Transfer to another holding container and moisten with some of the cooking liquid. Keep the ribs warm while finishing the sauce.

BBQ Sauce

Continue to simmer the cooking liquid until it has a good flavour and consistency. Skim thoroughly to degrease the sauce. Adjust seasoning with salt and pepper and strain.

Add to the sauce:

1 tbsp     ground cumin

1 tbsp     ground coriander

1 tsp     chilli flakes

1/2 cup brown sugar

1 cup     ketchup (at Forage we use our housemade ketchup)

6 tbsp     red wine vinegar

Cook sauce for 5 minutes on medium heat.

Lamb ribs can now be grilled on barbeque and glazed with sauce for 30 minutes on medium low heat.  Continuously baste with the sauce during this process. Smoking chips can be added to your bbq during this process for increased flavour.

Chimichurri

2 cups         wild greens roughly chopped (watercress, chickweed, blanched nettles, spruce tips, etc.) or just use parsley traditionally

1 medium     sweet onion

1/2 cup     extra virgin olive oil

1 tsp         chilli flakes

5 tbsp         red wine vinegar

Salt         to taste

Directions

Blend all ingredients in blender until smooth and season with salt to taste.  Store in fridge for up to 1 week. Serve with grilled meats and anything else you can dream of. Garnish with bread and butter style pickled radishes.