Recipes from a farm fresh picnic

Recipes from a farm fresh picnic

by: Mia Stainsby
Vancouver Sun

Tuesday, September 02, 2008

VANCOUVER - Last month, UBC Farm and Provençe Mediterranean Grill collaborated on a food event, Farm Fresh Picnic. Provençe (4473 West 10th Ave.) provided the picnic baskets of food highlighting UBC Farm-grown ingredients; guests picked up their dinners at the restaurant and proceeded to al fresco dining at the farm.

"It was very rustic and everyone kept saying this is like a real Provençal dinner," said restaurant co-owner Alessandra Quaglia. She and restaurant chef Essex Balce work closely with the farm with regular deliveries from them, she said. "I've taken all my staff there and they get a chance to see what they're cooking with first-hand and tell customers, who love knowing it's from the UBC Farm, less than a kilometre away from the restaurant." She said the Farm Fresh Picnic will become an annual event. These are some of the recipes she and Balce created for the event.

Buffalo Mozzarella with Cherry Tomato And Herb Citronette

2 125-gram buffalo mozzarella

20 cherry tomatoes (multi-coloured if available) cut in half

one-half cup mixed fresh herbs such as dill, oregano, fennel, parsley, savory, sage, mint

Juice of one lemon

one-quarter cup extra virgin olive oil

Cracked peppercorns

Fleur de sel

Salt and pepper

4 cups mixed greens

Crema di balsamic (reduced balsamic vinegar), optional

Slice each piece of mozzarella into 8 thin slices. Divide evenly onto 4 plates. In a bowl, mix together herbs, tomatoes, lemon and olive oil. Season with salt and pepper. Spoon tomatoes slightly in front of cheese and drizzle remaining juice around each plate. Season cheese with cracked peppercorns and fleur de sel. Drizzle a little extra virgin olive oil over the greens and serve on the side. For a little added flavour drizzle a little crema di balsamic around the plate.

French Filet Beans with Roasted Garlic

4 cups french beans (or other beans in season)

1 whole head of garlic

Salt and pepper

4 tablespoons extra virgin olive oil

Preheat oven to 375 F. Place whole garlic head on a square piece of foil. Drizzle 1 tablespoon olive oil over the top of the garlic and wrap up foil. Place in a preheated oven and bake for 30 to 40 minutes.

In the meantime, cook beans in a large pot of boiling salted water for about 3 to 5 minutes. If the beans are thicker, cook a little longer, about 5 to 8 minutes. Pour into a strainer in the sink and allow water to evaporate.

Remove garlic from oven and allow to cool until you can handle it. Gently remove each clove, keeping it as whole as possible. Transfer beans to a large pot or pan on medium heat. Allow to warm up for about 4 to 5 minutes. Season with a little salt and pepper and then add garlic. Drizzle some extra virgin olive oil over top. Toss together and serve.

Beet, Carrot, Pear Juice

4 beets (cut in quarters), peeled

4 carrots, peeled

Fresh ginger (one piece, about the size of your thumb)

4 pears, peeled and cored

Put through a good quality juicer, mix and serve. Chilled veggies and fruit will make for a cooler drink.

BEER-SHOWERED LITTLENECK CLAMS

Shower your clams with beer

by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun

Saturday, July 26, 2008

BEER-SHOWERED LITTLENECK CLAMS

Barbecued clams? Why not! They're large enough not to fall through the grates and with the help of some barbecue tongs, you can easily move the clams from one side of the barbecue to the other. And the best part is the blast of beer! Some chopped parsley would add a little colour and flavour. This could be served with some grilled garlic bread. From Weber's Charcoal Grilling by Jamie Purvance. -- Mia Stainsby

4 dozen littleneck or manila clams

1 cup beer (in spray bottle)

1/2 cup good-quality cocktail sauce
Tabasco sauce

Prepare a two-zone fire with high direct heat and an area of indirect heat.

Grill the clams over direct high heat with the lid closed as much as possible until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate where there is no direct heat underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat.

After 6 to 8 minutes, all the clams should be opened, moved to the other side of the cooking grate, and sprayed with beer.

If any clams haven't opened after 8 minutes of cooking time, discard them as they are unsafe to eat.

Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco sauce.

Makes 4 servings.

USE BEER TO COOK AND WINE TO DRINK

I could make this easy and suggest you just crack open your favourite beer, but then what would all the winos do? Clams and sauvignon blanc seems sensible to me; just go easy on the cocktail sauce. -- Anthony Gismondi

Quintay Clava Sauvignon Blanc 2007, Valle de Casablanca, Region de Aconcagua, Chile $15

Round, ripe, elegant, this perfectly skinny sauvignon with its grapefruit, dried herbs, grassy, passion fruit flavours is a clam magnet. Terrific value at this price.

Yalumba Y Series Sauvignon Blanc 2007, Barossa Valley, South Australia $16

Again it is the simple tight, fresh style with fairly tight, zippy acidity and a big citrus finish that are the best with clams. One or two flavours win the day.

© The Vancouver Sun 2008

RADICCHIO IN PANCETTA WITH PEARS AND BALSAMIC

A match for both salt and bitter

by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun

Saturday, September 06, 2008

RADICCHIO IN PANCETTA WITH PEARS AND BALSAMIC

Superstar chef Mario Batali is known for rustic dishes with assertive flavours. In this dish, from Mario Batali, Italian Grill, radicchio takes centre stage. They take to a grill quite nicely but be careful not to blacken the leaves. The cool sweet pears contrast very nicely with the crisp pancetta and slight bitterness of the radicchio. -- Mia Stainsby

6 heads radicchio (or substitute Belgian endive)

Kosher salt and freshly ground black pepper

About 1/4 cup extra virgin olive oil

12 slices pancetta

2 Comice pears, sliced

Good balsamic vinegar for drizzling

Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with salt and pepper and drizzle each half with a bit of of olive oil.

Unroll the slices of pancetta. Tightly wrap each radicchio in half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio.)

Prepare a gas or charcoal grill for indirect grilling. Place the radicchio cut side down on the cooler part of the grill with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown. Meanwhile, core the pears and slice into very thin wedges. Set aside.

Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.

Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.

Makes 12 pieces

DRY WHITE CAN STAND UP TO GAMUT OF FLAVOURS

Bitter, salt and sweet pretty much covers the gamut of primary flavours and they are all in this dish, but can any wine stand up to it? I'm betting on a dry white wine but you may need to experiment further. -- Anthony Gismondi

Gerard Bertrand Classic Viognier 2006, Vin de Pays d'Oc, Languedoc, France $17

Light lees, lemon oil, butter, honey and ginger should jostle the pancetta and pears and hold off the balsamic to clean the palate.

CedarCreek Estate Select Pinot Gris 2007, Okanagan Valley, British Columbia $20

The entry is dry, the mid-palate lean with good acidity and dry, earthy, citrus fruit flavours that should deal with the salt from the pancetta and the bitter from the radicchio.
© The Vancouver Sun 2008

Brown Rice Stir Fry

Brown Rice Veggie Stir Fry

2 Tbsp. water
2 Tbsp. light soy sauce
1 Tbsp. vegetable oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 Tbsp. slivered almonds, optional

Combine soy sauce, water and oil. Add the zucchini, cabbage, mushrooms
and onions. Stir fry for 4 or 5 minutes, until crisp tender.
Add the rice, tomato and carrot. Stir fry for 2 to 3 minutes until
heated through.

Source: Quick Cooking

Meat Loaf in an Onion

Meat Loaf in an Onion

4 large onions, peeled
1 pound lean ground beef
1 egg
1/4 cup cracker crumbs
1/4 cup tomato sauce
1/2 t. salt
1/8 t. pepper
1/2 t. dry mustard

Cut off root at the bottom end of the onion so that removal of the
center is easy. Cut onions in half horizontally and remove center part
of onion, leaving a 3/4 inch thick shell. The removed center of the
onion can be diced and combined with ingredients or used later. In a 1
gallon plastic zipper bag, combine ground beef, egg, cracker crumbs,
tomato sauce, salt, pepper and dry mustard. Mix by squeezing. Divide
meat mixture into 4 portions and roll into balls. Place in the center of
the 4 onion halves. Put onions back together. Wrap each onion in foil.
Cook over a bed of hot coals for 15 to 20 minutes per side or in a 350
oven for 45 to 50 minutes or until ground beef and onions are cooked.
Serves 4 as lunch or dinner.
Source: Recipes for Roughing it Easy

Chili-Lime Chicken Kabobs

Chili-Lime Chicken Kabobs

Ingredients:

4 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 lime, juiced

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

cayenne pepper to taste

salt and freshly ground black pepper to taste

1 pound skinless, boneless chicken breast halves (cut into 1 1/2 inch pieces)

skewers

Directions:

In a small bowl, whisk together the olive oil, vinegar, and lime juice.

Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

Place the chicken in a shallow baking dish with the sauce, and stir to coat.

Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Lightly oil the grill grate.

Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Bean Curd (Ma-Po's dow fu)

Ma-Po's Dow Fu = Mother - Fathers Bean Curd

1 package deep fried Bean Curd
1 Tbsp chopped green onion

1 Teaspoon chopped garlic and ginger

2 oz ground pork

1 Tbsp hot bean paste

sauce
1 Tbsp cooking wine-Chinese
1 1/2 Tbsp soy sauce-mushroom best
1 cup water

thickener
1 1/2 Tbsp cornstarch
1 Tbsp water

Stir fry Bean curd , garlic,onion,ginger in 1 Tbsp oil until fragrant
add pork, and hot bean sauce, fry for 1 minute add sauce reduce heat
cook for 3 minutes

Add thickener and stir until nicely thickened to taste

Serve

Submission From: Kyle Baker

Cucumbers in Garlic and Chili dressing

Cucumbers in Garlic and Chili dressing
From Helen Chens Chinese Home Cooking

1 lb small cucumbers halved and sliced
sprinkle with 1 Tbsp salt let sit for 15 min.

Mix
1 Tbsp black vinegar
1 Tbsp plus 2 teaspoons brown sugar
2 garlic cloves minced
2 teaspoons minced ginger
1 teaspoon crushed red pepper
1 teaspoon light soy sauce

Drain cucumbers toss with dressing and serve

Submission From: Kyle Baker

Eggplant with Gingerroot sauce

Eggplant with Gingerroot sauce

1 1/3 lbs eggplant

Sauce:
2 Tbsp. Soy (Mushroom Soy is best)
1 tsp. sesame oil
3 Tbsp. minced fresh gingerroot

Cut eggplants in half if Japanese cultivars, in half if Thai
cultivars or in slices if European cultivars and boil for 4-5 min.
Remove drain carefully, flesh will be extremely soft.

Sprinkle the sauce over them and serve.

Fish Flavored Eggplant

1 lb. Japanese eggplants halved, cut into 1/2" strips fry for 3
minutes remove, drain add 1 Tbsp oil stir fry 2 1/2 oz of ground
pork,and then add in order
1 tsp. hot bean paste
2 Tbsp chopped scallion
1 Tbsp. minced Ginger Root
1 Tbsp. Garlic minced
stir after each addition

Return eggplant and then add
1 1/2 Tbsp soy sauce
3/4 cup stock
1/2 Tbsp each..brown sugar, white vinegar Chinese cooking wine

Cook for 1 min.

Mix 1/2 Tbsp cornstarch and 1 Tbsp water.

Add to mixture stir one more minute serve.

From Chinese Cuisine part of the Wei Chuans Cookbook series, Monterey
Park California
For the serious Cook
Submission From: Kyle Baker

Czechoslovakian Potato Dumplings

Czechoslovakian Potato Dumplings
From: Groups

Serves: 1 Servings

Ingredients:
6 med Potatoes
1 Egg yolk
1 1/2 ts Salt
1/2 All-purpose flour

Instructions:
These are *not* fluffy dumplings as in chicken and dumplings. They are a
"sturdy" potato dumpling served as a side dish to meat, and usually with a
sweet sauerkraut/caraway/honey dish as the vegetable.

Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly.
Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured
board, gradually add flour working mixture into dough with hands. Shape
potato mixture into a long roll and cut into 10 slices. Drop dumplings into
boiling water and boil gently about 5 minutes.

Drain dumplings on paper towel. The dumplings are fully cooked after the
boiling process, but traditionally, Czechoslovakians then melt butter in a
heavy frying pan, and fry the dumplings until they are lightly browned on
all sides.