one pot refried beans
April 1, 2011 by Christabel Padmore
1 medium onion, chopped 2 cloves garlic, minced 3 cups dry black beans 2 Tablespoons tomato paste 1 Tablespoons coriander, ground 1 teaspoon cumin, ground 1 teaspoon black pepper, ground 1 whole guajillo chilli (or 1.5 tsp ground) 1 whole ancho chilli (or 1.5 tsp ground) 1 whole chipotle pepper (or 1.5 tsp ground) salt [...]
beef short ribs in red wine curry
January 11, 2011 by Jill Thomas
We made this recipe for curry night which is every Tuesday night at Rock Salt Restaurant and Cafe. Our chefs ‘borrowed’ it from Vikram Viji’s great new cookbook – Vij’s Indian cuisine. 2 Tablespoons ghee or butter 1/4 cup canola oil 1 Tablespoon cumin seeds 1 pound onions (finely chopped) 10 cloves garlic -minced 1 [...]
huraches
January 8, 2011 by Berenice Balbuena
Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name “Huarache” is derived from the shape of the masa, similar to the popular sandals of the same name. We sometimes serve these at Rock Salt Restaurant and Cafe on Mexican night which is every Saturday [...]
split pea soup
January 7, 2011 by Bill Jones
serves 6-8 1 smoked ham hock 2 bay leaves 2 cups (500 mL) split yellow peas 12 cups (3 L) water 1 onion, diced 2 cups (500 mL) carrots, peeled and diced 1 celery stalk, diced 2 Tbsp (30 mL) minced garlic 1 Tbsp (15 mL) chopped fresh sage salt and pepper to taste chopped [...]
saffron risotto
January 7, 2011 by Bill Jones
Serves 4 1 cup white wine 1 pinch saffron (about 10 strands) 1 Tbsp olive oil 1 medium onion, finely minced 1 clove garlic, finely minced 2 cups Arborio rice 4 cups chicken or vegetable stock 1 Tbsp butter 1/4 cup grated parmesan cheese salt and pepper to taste In a small sauce pan, add [...]
quinoa & roasted veggie pilaf
December 22, 2010 by Heidi Fink
Serves 6 to 10 1 cup pecan halves 2/3 cup chopped dried apricots (two-thirds cup) 3 Tbs butter or oil 1 medium red onion, diced fine 2 cloves garlic, minced 2 -1/2 Tbs minced fresh thyme 2 tsps minced fresh sage 1- 1/2 cups white quinoa, well rinsed and drained 2 -1/4 cups vegetable broth 3/4 [...]
pan fried duck breast
December 11, 2010 by Bill Jones
Serves 4 4 duck breast 1 clove garlic, chopped 1 Tbsp (15 mL) rosemary, chopped 1 Tbsp (15 mL) olive oil sea salt and pepper to taste Place the duck breast on a cutting board. Remove any veins or membrane from the underside of the duck breast. Flip the breast over and lightly score the [...]
