saffron risotto

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 [...]

goat cheese gnocchi

Serves 4-6 Fresh gnocchi are light and fluffy and make a unique and elegant appetizer. We like local goat’s cheese from Hillary’s Cheese or David Wood and Salt Spring Cheese. The gnocchi freeze very well, simply toss the frozen gnocchi in a pot of boiling water and go from there.  If using fresh, they can [...]

barley risotto

Barley Risotto with Chicken Confit and Turnip serves 4-6 1 small turnip small dice 1.5 cups pearled barley 1 small onion finely diced 1 clove garlic, chopped fine 2 Tablespoons butter 1 cup dry white wine 6 cups good chicken stock 1/2 cup freshly grated Parmigiano Regiano 1 cup shredded chicken confit 4 Tablespoons butter, [...]

roasted tomato sauce

5 lbs ripest possible tomatoes salt to taste olive oil fresh basil, a small handful Score tomatoes with a knife opposite to the stem end. Place in hottest possible oven until they start to char and skins are visibly peeling away. Cool tomatoes till you can handle them and then peel them and remove stem [...]

tomato sauce

This is the base for many of our pastas, ciopinno and the shakshuka at Rock Salt Restaurant.   Shakshuka is a very popular dish on our breakfast and brunch menus.  If should use fresh herbs if you have them but add them at the end.  You may also add meat or vegetable to this sauce when [...]

five onion polenta

1/2 cup coarse grain cornmeal 2 cups of good quality chicken stock 1 cup mixed sauteed onions (shallot, walla walla, leek, cippolinni and torpedo ) 2 bay leaves salt and pepper 1 or 2 large peices of parmesan rind 2 Tablespoons whole butter Bring stock to the boil. Add cornmeal in a slow steady stream [...]

spot prawns, fusili, pesto & cherry tomatoes

Bring large pot of water to boil. Peel 12 fresh spot prawns. Sliver 3 cloves of garlic. Cut 24 cherry tomatoes in half. Once the water is boiling add a healthy dose of salt and cook the fusilli until al dente (6-7 minutes). Drain the pasta into a colander and let sit to drain. In [...]