black bean soup
January 15, 2011 by Jill Thomas
A blog reader requested this from Rock Salt Restaurant and Cafe on Salt Spring Island. Garnish with all or some of the following – chopped fresh avocado, corn tortilla chips, sour cream, diced challots and grated good quality cheddar. Sauté: 1/4 cup vegetable oil 1 1/2 yellow onions (minced) 4 carrots – peeled & minced [...]
winter squash soup
January 15, 2011 by Garrett Schack
1 large chopped white onion 1 clove garlic minced 1 large butternut squash peeled seeded and diced 3 tablespoons butter 4 cups cup vegetable stock (or chicken stock) 1 bay leaf a pinch of ginger 1/3 cup light cream salt and pepper to taste Sauté onions and garlic with butter. Add squash, vegetable stock, and bay leaf. Add [...]
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 [...]
cranberry, mint lemon sauce
December 11, 2010 by Bill Jones
Although there may be many uses for this sauce it is especially good with pan fried duck breast. 1 cup cranberry sauce 1 lemon, juice and zest 1 Tbsp chopped fresh mint salt and pepper In a small bowl, combine the cranberry sauce, lemon juice, zest and mint. Season with salt and pepper to taste. [...]
shiitake mushroom stock
December 6, 2010 by Bill Jones
4 quarts (4 litres) water 8 large dried shiitake mushrooms 1 medium onion, peeled and chopped 1 rib celery, chopped 1 medium carrot, peeled and chopped 4 cloves of garlic, chopped 1 Tbsp (15 mL) ginger, minced 1 Tbsp (15 mL) cilantro, chopped In a large stockpot, combine all the ingredients. Bring to a boil, [...]
beetroot dip
December 1, 2010 by Garrett Schack
Note beets stain everything but the end result is worth it. 2 pounds cooked bulls blood beets (or your favorite variety, you can try yellow beets to keep your guests guessing) 1 cup plain yogurt 2 Tablespoons ground cumin 1/2 Tablespoon of ground coriander juice of one lemon salt and pepper Boil beets until soft [...]
lemony green beans
October 5, 2010 by Jill Thomas
Tail the beans. Take off the ends off but leave them long. Bring a big pot of water to a boil, when it is boiling add salt. Drop in the beans and cook until they are about half done. They should till be quite crunchy, about 2 minutes. Strain the beans and throw into an [...]
