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Enjoy the summer bounty at BC's outdoor food-friendly events

Summertime may be coming to a close, but there are still a few events that celebrate the local, seasonal bounty. Our Food Columnist Anya Levykh tells us how to get out and enjoy farm-fresh food. For recipe click "read more"
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Minami Shortribs
Courtesy of Executive Chef Kazuya Matsuoka. www.minamirestaurant.com

Makes 1kg of short ribs.

COOKING INGREDIENTS:

2 Onions
2 Carrots
3 Celery stalks
1kg Short ribs
1 sprig of thyme

Short rib sauce ingredients (Per slab of short rib)
60ml marinated braising liquid
1 tablespoon butter

METHOD
Cut all vegetables and combine all ingredients in a pot with enough cold water to cover the ingredients and bring to a boil. Skim the scum off the surface and cover it with tin foil and put it in the oven at 450-degrees Fahrenheit for 1.5 hours. Remove short rib and strain the liquid and keep aside. Combine 5 parts of braising liquid to 1 part soy sauce to marinate the short rib. Let it cool down.

Short rib sauce
Bring the braising liquid to a boil and add the butter. Let it thicken to a glaze and season to taste. Pour the sauce over the short ribs and accompany it with your choice of vegetables.



Grilled Qualicum Scallops

BC Blueberry Agrodolce, Brown Butter Fennel Puree

Sweet & Salty Agassiz Hazelnuts, Thyme

Courtesy of Executive Chef Ned Bell, Yew Restaurant, Four Seasons Hotel Vancouver

www.yewrestaurant.com

BC Blueberry Agrodolce:

2 cups + 1 cup fresh BC Blueberries

1/8 cup local honey

1/8 cup Venturi Shultze balsamic vinegar

1 shallot, thinly sliced into rings

1 /2 tsp sea salt

1 sprig fresh thyme

Method:

In a small pot, simmer 2 cups Blueberries with honey, balsamic, sliced shallots, sea salt and fresh thyme for 5 minutes over medium heat.

Remove from the heat and add remaining 1 cup Blueberries. Let cool.

Ingredients:

1-2 Qualicum scallops per person,

-Season with sea salt and cracked black pepper

-Grill to medium rare

Sweet & Salty Hazelnuts:

Toast 1 cup skinned hazelnuts in a 350 degree oven for 20 minutes, remove from tray and toss with 2 tbsp honey and 1 tsp sea salt

Fennel Purée:

1 bulb fennel, diced into ¼ inch cubes

2 tbsp brown butter

1 clove garlic

1 cup 35 % cream

1 tsp sea salt

Method:

Over medium heat, sauté the fennel in the butter with the garlic for 5 minutes.

Add the cream and sea salt, simmer until the fennel in tender, purée in a Vita mix blender until smooth.

To Serve:

Spread 2 tbsp warm brown butter fennel purée on the plate,

Place scallops on top

Garnish with 1 tbsp of the BC Blueberry Argodolce & a few hazelnuts.

Finish with a few fresh thyme leaves.
Enjoy! 

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