fish stock
December 6, 2010 by Bill Jones
The best bones for stock are white fish like halibut, cod, snapper and rock fish. Oily fish like salmon and tuna make very strong stalks that are sometimes overpowering. 4 lbs (about 2 kg) white fish bone and head (without gills) 2 kg 2 cups (500 mL) medium onions (peeled) 1 cup (250 mL) medium [...]
aromatic vegetable stock
December 6, 2010 by Bill Jones
4 quarts (4 litres) water 1 cup (250 mL) button mushrooms, sliced 1 medium onion, peeled and chopped 1 cup (250 mL) fennel bulb trimmings 1 rib celery, chopped 1 medium carrot, peeled and chopped 4 cloves of garlic 1 Tbsp (15 mL)thyme, chopped 2 Tbsp (30 mL) cilantro, chopped 1 Tbsp (15 mL) coriander [...]
caramelized onion
November 24, 2010 by Jill Thomas
These sweet caramel onions are a favorite topping on our deluxe burger at Rock Salt Restaurant & Cafe. The also taste amazing on roast beef sandwiches and pizzas. Caramelized onion pizzas are best without tomato sauce. The creamy onions are a great sauce on their own or use BBQ sauce instead of tomato sauce. Heat [...]
roasted tomato sauce
October 19, 2010 by Jonathan Pulker
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 [...]
rock salt caesar salad
October 19, 2010 by Jill Thomas
Puree in food processor: ½ cups whole garlic ¼ cup anchovies ½ cups parmesan cheese ¼ cup capers (well drained) 1 Tablespoon black pepper ¼ cup fresh lemon juice 1/2 teaspoon hot sauce ½ Tablespoon lee & perrins Then add and continue blending: 8 whole eggs 4 egg yolks 2 Tablespoons Dijon mustard ½ cup [...]
tomato sauce
September 22, 2010 by Jill Thomas
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 [...]
raspberry vinaigrette
August 8, 2010 by Travis Hansen
3 Tablespoons of wildflower honey 1 pint of fresh raspberries 2 sprigs of fresh thyme (stems removed) 1/2 cup of raspberry vinegar 1 3/4 cup of olive oil Puree the honey, raspberries, thyme leaves and vinegar together then slowly incorporate the olive oil. This is a great dressing or local organic greens or fresh spinach.
