host picture

On The Coast
with Stephen Quinn

Bookmark and Share

Master of Wine Barbara Philip's red wine picks

Haywire Pinot Noir. Okanagan Valley. 2012. $23.00

Inniskillin Okanagan Estate Merlot. Okanagan Valley. 2012. $12.75

Bookmark and Share

Urban Foodie Anya Levykh's recipe for hot cross buns

Hot Cross Buns

Recipe courtesy of Bel Café chef Wayne Kozinko

Makes 36 Buns

Hot cross buns

1 tbsp & 1 tsp dry yeast
2 cup warm water
2 cup bread flour
2 cup pastry flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
5.5 oz sugar
1tbp & 1tsp salt
1/3 cup milk powder
1.75 tbsp butter
3 eggs
1 cup dried currant
1 cup yellow raisin
1 cup candy citrus
1 lemon, zest
1 orange, zest

Piping paste

.75 cup pastry flour
.33 cup canola oil
.75 cup water

Hot cross buns

Combine yeast and water, blend to combine. Add flour, blend to combine and let rest 30 minutes at room temp. Combine remaining dry ingredients, sift and add to starter. Add butter, eggs and zest, mix dough at 50 per cent for 2 minutes, then 80 per cent another 5 - 6 minutes. Add fruits, mix to incorporate.

Proof till dough had doubled in volume. Deflate, then divide into small rounds. Proof till double volume then bake 15 - 20 minutes in a 325 oven, pipe a cross of paste and bake another 5 minutes.

Piping paste

Sift the pastry flour and combine it with the vegetable oil. Slowly add water, stirring well after each addition, until the mixture reaches the consistency of very thick paste.

Bookmark and Share

Urban Foodie Anya Levykh's recipe for hot cross buns

Hot Cross Buns

Recipe courtesy of Bel Café chef Wayne Kozinko

Makes 36 Buns

Hot cross buns

1 tbsp & 1 tsp dry yeast
2 cup warm water
2 cup bread flour
2 cup pastry flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
5.5 oz sugar
1tbp & 1tsp salt
1/3 cup milk powder
1.75 tbsp butter
3 eggs
1 cup dried currant
1 cup yellow raisin
1 cup candy citrus
1 lemon, zest
1 orange, zest

Piping paste

.75 cup pastry flour
.33 cup canola oil
.75 cup water

Hot cross buns

Combine yeast and water, blend to combine. Add flour, blend to combine and let rest 30 minutes at room temp. Combine remaining dry ingredients, sift and add to starter. Add butter, eggs and zest, mix dough at 50 per cent for 2 minutes, then 80 per cent another 5 - 6 minutes. Add fruits, mix to incorporate.

Proof till dough had doubled in volume. Deflate, then divide into small rounds. Proof till double volume then bake 15 - 20 minutes in a 325 oven, pipe a cross of paste and bake another 5 minutes.

Piping paste

Sift the pastry flour and combine it with the vegetable oil. Slowly add water, stirring well after each addition, until the mixture reaches the consistency of very thick paste.

Bookmark and Share

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

Bookmark and Share

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

Bookmark and Share

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!

Bookmark and Share

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.

Bookmark and Share

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.

Bookmark and Share

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

Bookmark and Share

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