A Little Bite of Steveston: An ever-growing list of recipes served with a uniquely Steveston flavour is
coming your way. If you have any dishes you would like to add to our list,
please send us your favourite Steveston recipe and we will post it here!
Each recipe submission will receive a "Vintage" Limited Edition Full Colour
Full Size Poster of Steveston circa 1992. Please make sure you give us your
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as your name if you wish) so that we can contact you as to where it can be
picked up. Full credit will be given to the contributor. When submitting
your recipe, understand that Sunor Enterprises Ltd. will reserve the right
to publish, it at anytime, elsewhere, unless you state otherwise. Full
credit will be given to all contributors.
UP YOUR MASHED POTATOES
have been one of the ultimate North American comfort foods for several decades.
Beside a slice of homey meatloaf, under a savoury stew, or with the Sunday roast
smothered in pan gravy, we love, love, love them. And though you may have been
scolded as a child for playing with them on your plate, I am here to tell you
that it is okay to play with the way you make your mashed potatoes.
The basic method for making mashed potatoes is simple; boil some potatoes, mash
them, and then add some fat and some liquid for flavour and texture. There are
so many ways to tinker with the basic method.
From the kind of potato you use, to the liquid and fat you add, even the way
you mash them can be played with. Here are a few variations that my family and
SMOOTH AND SILKY
2 lb. Russet potatoes, peeled and cut into even size pieces 1/2 cup hot whole
Pinch freshly grated nutmeg Freshly ground white pepper to taste 7 oz. unsalted
butter, cut into pieces
Put the potato
pieces into a pot and cover with water. Add a liberal amount of salt, the water
should taste like sea water, and bring to a boil. Cook the potatoes until a
skewer or knife can easily penetrate the center of the potatoes, about 20 to
30 minutes. Drain the potatoes. Pass them through the fine disk of a food mill
or potato ricer back into the pot in which they were cooked. Immediately add
the milk, nutmeg, and pepper stirring with a wooden spoon. Add the butter and
stir vigorously until the butter is incorporated and the potatoes look almost
glossy. Serve immediately.
POTATO AND PARSNIP
1 lb. parsnips, peeled and cut into 2 inch pieces. 1 lb. Yukon gold potatoes,
peeled and cut into 2 inch pieces. 6 peeled garlic cloves 3 oz. unsalted butter
cut into pieces Freshly ground pepper
Put the parsnips,
potatoes and garlic into a pot and cover with water. Add a liberal amount of
salt and bring to a boil. Cook until a skewer or knife easily penetrates the
center of the potatoes, about 20 to 30 minutes. Draw off about one cup of the
cooking liquid and set it aside. Drain the parsnips, potatoes and garlic. Pass
them through the fine disk of a food mill or potato ricer back into the pot
in which they were cooked. Mix in a couple of tablespoons of the cooking liquid
to loosen the mixture. Using a wooden spoon, mix in the butter. Bring the mash
to the consistency you like by adding more cooking liquid. Season with pepper
WITH OLIVE OIL AND PARSLEY
Fresh, light and lovely is the way these potatoes feel when served with simple
grilled salmon or chicken breast, or add some chopped olives and garlic just
before serving with a roast leg of lamb.
2 lb. Yukon gold potatoes, peeled and cut into 2 inch pieces 1/2 cup extra virgin
olive oil Freshly ground black pepper 1/4 cup chopped fresh flat leaf parsley
Put the potatoes in a large pot and cover with water. Add a liberal amount of
salt and bring to a boil. Cook until a skewer or knife easily penetrates the
center of the potatoes, about 20 to 30 minutes. Draw off one cup of the cooking
liquid and set it aside. Drain the potatoes and return them to the pot in which
they were cooked. Mash them with a potato masher. With a wooden spoon, stir
in the olive oil. Adjust the consistency as you like with the cooking liquid.
Season with the pepper. Just before serving, check the consistency of the potatoes
and add a little of the cooking liquid if they need loosening. Mix in the parsley
These are just
a few ideas to get you started. Try celery root instead of parsnips, cream instead
of milk, buttermilk instead of cream. The variations are endless, so go ahead
and play with your mashed potatoes, really, it's OK!
MUSHROOM BREAD PUDDING WITH TIGER BLUE CHEESE
As always, if you have any questions or comments you can find me at Heringers'
Meats in Sunny Steveston. Happy cooking, Ktchef.
and onions with Tiger Blue cheese and hearty bread are the perfect complement
Serves 8 as a side dish.
4 Tbs butter
2large onions, chopped
1-1/2 lbs. mushrooms(mix of shiitake caps and cremini), sliced
Salt and Pepper
1/2 c Madeira
1c beef broth
1c heavy cream
2 eggs plus 2 egg yolks
1 loaf whole-wheat bread, stale, cut into 3/4" cubes
½ tsp dried marjoram
8oz Tiger Blue or Cambozola cheese, cut into 1/2' pieces
onions in a large skillet with 1Tbs of butter until softened. Add another 2Tbs
of the butter, the mushrooms and the thyme. Season with salt and pepper. Increase
the heat to high and cook until the mushrooms are browned and all the liquid
has evaporated. Add the Madeira. Cook, stirring frequently, over high heat until
all the liquid is reduced to a glaze and the mixture is a rich brown colour.
Remove from the heat and set aside to cool.
Heat the oven to
350°F. Ina large bowl, whisk together the broth, cream, eggs, egg yolks,
marjoram, ½ tsp salt and ¼ tsp pepper. Add the bread and the mushroom
mixture to the custard and toss. Let sit for 30 minutes, stirring once in a
while, to saturate the bread. Gently stir in the cheese.
Brush a 9"
´ 13"baking dish evenly with the remaining Tbs of butter. Pour the
bread mixture into the baking dish, distributing the ingredients evenly. Bake
in the hot oven until lightly browned and firm, about 40 to 45 minutes.
Serve with a roasted
beef tenderloin, a crunchy salad of winter greens, and a glass of robust red
wine for a casual supper with friends and family.
SALADS FOR SUMMER ENTERTAINING
A warm summer afternoon
or evening and a good grill are the only excuses I need to call up a few friends
to come round for a barbecue. To ensure that I have time to visit with my friends
and family while we barbecue, I have developed a few quick, easy, do-ahead salads
that go great with grilled and barbecued foods. Here are a couple of my guests'
SALAD WITH GREEN ONION AND SHALLOTS
8 blood oranges or navel oranges
2 green onions, chopped
2 large shallots, sliced very thin
4 T chopped fresh parsley
1/2 tsp crushed red chili flakes
2 T extra-virgin olive oil
Using small sharp knife cut off peel and white pith from oranges. Cut oranges
into 1/4-inch pieces. Transfer to large bowl. Add green onions, shallots, parsley
and crushed red chili pepper; toss to combine. Season salad to taste with salt
and pepper. Drizzle with oil and serve.
WITH OLIVES, TOMATOES AND CAPERS
2-1/2 pounds med. red skinned potatoes, scrubbed
5 T extra-virgin olive oil
1 English cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, sliced very thin
24 oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 T drained capers
3 T white wine vinegar
1/2 tsp dried oregano
3 hard-boiled eggs, peeled, quartered
Cook potatoes in boiling salted water until tender, about 30 minutes. Drain;
cool. Peel potatoes, cut into q-inch pieces and place in large bowl. Add oil;
toss to coat. Add cucumber, tomatoes, onion, olives, basil and capers. Whisk
vinegar and oregano in separate bowl; mix into salad. Season to taste with salt
and pepper. Garnish with eggs and serve.
Add a few new ingredients
or take away what you don't think you will like and these tasty salads will
bolster your summer repertoire. Enjoy!
As always, if you
have any questions or suggestions, you can find me at Heringers Meats in Sunny
FRESH LOCAL SALMON A FAVOURITE AT YOUR PICNIC TABLE
A prized catch
in most of the Northern Hemisphere, salmon is truly one of life's great delicacies.
This fish is celebrated by the preparation of a regional dish in many countries.In
Ireland and Scotland, the salmon is brined, cold smoked (sometimes with a little
of the local whiskey) then served in silky textured slices. In Scandinavian
countries it is often served pickled, and the Russians make a very special "pie"
Here on the West
Coast we enjoy a Native preparation on the beach. A whole salmon split from
the backbone is spread on a lattice of cedar sticks and then mounted on poles
beside a driftwood fire. The natural oils from the fish drip down onto the hot
gravel, sizzle and sputter for a moment, then drift back up as smoke to mingle
with the flesh of the salmon; what an incredible flavour!
is an easy fish to love. Even people who claim to dislike fish will often appreciate
its delicate flavour and firm texture. It can be cooked by almost any method.
The most important thing to remember is to keep the seasonings simple as you
wouldn't want to mask the delicate flavour you prize.
This time of year a favourite way to prepare salmon is to cook it whole or split
on the barbecue, but in the oven with a stuffing of local crab and shrimp mixed
with a little cream cheese, mayo and lemon is a decadent way to go. Poaching
the fish in a gently simmering bath of water, wine, lemon, aromatic vegetables
and herbs makes a great summer lunch.
All of these methods
make for a most enjoyable repast, but one of the best parts of a great salmon
meal is the leftovers. I love a salad of cold chunks of moist, pink meat tossed
with fresh peas, cubes of cooked new potatoes, crunchy cucumber, grated carrot
and snips of fresh dill; unforgettable! The only other thing it needs is a dressing
of mayonnaise lightened with a little sherry or fresh lemon juice. Try making
the mayo yourself using a little bit of locally pressed walnut or hazelnut oil
and most of the chefs I know will be sniffing around your picnic table for a
Where to buy salmon
and how to choose a fresh salmon are questions I am often asked. Where is easy
enough for us folks wholive in Steveston. Look for clean, fresh smelling fish
shop in the village or head down to the Government docks at Steveston landing
during the commercial fish season (June thru September). Great fresh fish and
a vibrant setting to shop in.
What to look for
in a fresh fish takes a little practice. A whole salmon should have eyes that
are bright, clear and protruding and the flesh should be springy. It should
bounce right back when pressed gently with a finger. Finally, use your sense
of smell - the fish should smell of the sea, not a strong fishy odour.
Take some time
this summer to enjoy the fish that built the town of Steveston and don't forget
to come out and celebrate the Salmon Festival.
As always, if you
have any questions regarding this or any other food issue you can find me at
Heringer's Meats in sunny Steveston.
SALAD FOR ANYTIME ENTERTAINING
Composed salads are a quick and elegant way to either start a festive meal or
separate richer courses in a formal dinner. By adding cooked meats or fish and
heartier vegetables they can also become a tasty light lunch or supper.
I always start with a bed of good greens. The organic section of the local produce
store has a selection of pre-washed salad ingredients available as separates
or mixes, ready for use. These mixes are a rich cornucopia of textures and flavours,
from coarse and crunchy to soft and silky, from aromatic and bitter to sweet
and even sour. They provide a great foundation on which to build a fantastic
composed salad, and they won't wilt when tossed with the warm ingredients in
the rest of the salad.
To make this salad festive, I have chosen the bright flavour of grapefruit,
the salty crunch of fried Italian bacon, or pancetta as it is named, and the
sweet and sour delight of balsamic vinegar. To this I add a little chopped shallot,
some salt and pepper, a splash of extra virgin olive oil, and the salad is ready
for the plate.
To make this salad for your guests you will need for 4 people: 6 cups of salad
mix, 2 large grapefruits, 2 shallots, 2 - 3 ounces of pancetta, 1 Tbsp of balsamic
vinegar, 2 Tbsp of extra virgin olive oil,
salt and freshly ground pepper.
Start by placing the greens in a large bowl, you can add some torn basil leaves
if you like, and season them with some salt and freshly ground pepper. With
a sharp knife, peel and segment the grapefruits into a separate bowl with their
juice and drizzle the balsamic vinegar over them.
Peel and finely chop the shallots, cut the pancetta into ¼ inch strips
and throw the strips into a cold sauté' pan. Now arrange 4 - 6 grapefruit
segments on each of 4 salad plates, reserving the grapefruit juice and balsamic
vinegar mixture. Put the sauté' pan with the pancetta strips on a medium-high
burner and fry the pancetta until it is crisp but not burned, then pour the
contents of the pan over the seasoned greens. Return the pan to the burner and
add to it the olive oil and the chopped shallots. Sauté' the shallots
until just wilted, about 1 minute, then add the reserved grapefruit juice and
balsamic vinegar to the pan and boil rapidly for 1 minute, scraping the pan
with a wooden spatula to release any caramelized juices from the bottom of the
pan. Pour the contents of the sauté pan over the greens and toss well,
taste and adjust the seasoning as needed, then divide the salad amongst the
4 plates. Garnish with your choice of freshly grated Parmiggiano Regiano or
Romano cheese and some fresh chives or basil leaves then serve it to your guests.
To make this salad a light meal, try adding some sautéed mushrooms and
strips of chicken breast, or pan-seared sea scallops with roasted red pepper
and boiled new potatoes. Let your imagination take you away and have some fun
in the kitchen.
Happy Cooking....... Ktchef