Eat magazine march | april 2014 by EAT Magazine

EAT Magazine March_April 2014_Victoria_48_Layout 1 2/27/14 12:29 PM Page 37

RECIPES

Royal Eggs A savoury scramble topped with crème fraiche and caviar – local and sustainable, of course. Northern Divine Caviar comes from Fraser River sturgeon raised in land-based aquaculture. Serve with a glass of pink bubbly. Makes 6 servings 6 large farm fresh eggs 2 Tbsp crème fraiche 1 tsp Dijon Pinches sea salt Knob of butter Northern Divine Caviar and extra crème fraiche, for garnish 2 Tbsp chopped chives Crack eggs into a bowl. Save shells; carefully wash with soap and water. Rinse well. Set aside to dry completely. Add crème fraiche, mustard and salt to eggs. Whisk to blend. Melt butter in a frying pan over mediumlow heat. Pour in egg mixture. Using a heatproof spatula, slowly and lovingly stir to form big soft curds. Remove pan from heat just before eggs are completely set. Let stand 30 to 40 secs; the residual heat in pan will continue to cook, but the eggs won’t be tough and rubbery. To serve, spoon scrambled eggs into eggshells. Arrange filled shells in an egg carton or in individual eggcups. Top each with a tiny spoonful of crème fraiche and caviar. Finish with chives.

Truffled Rolled Lamb Get a double hit of goodness by using Salt Spring Island truffled goat cheese both in the sauce (using the truffle essence) and in the savoury cheese and pesto filling. Ask your butcher for local Metchosin lamb. Serves 6 1.5 kg (3 lb) boneless butterflied leg of lamb Pinches of sea salt and ground black pepper ½ cup pesto (try arugula pesto, garlic scape pesto – farmer’s markets sell lots) 150g container Salt Spring Island White Truffle Chèvre Olive oil 1 to 2 Tbsp all-purpose flour ½ cup red wine 1 to 2 cups lamb or beef stock For best results, the lamb leg, (unrolled) should be of even thickness and the shape of a large rectangle. I like to ask the butcher to butterfly it for me! To do it yourself, place unrolled lamb, skin-side down on a cutting board. Cut deep slits in the thickest parts of the meat, then open them up like a book. Cover meat with plastic, then pound thick parts with a meat mallet to flatten. Discard plastic. Generously season meat with salt and pepper, then spread with pesto. Scrape off truffled topping on the

goat cheese and set aside for the sauce. Crumble at least half the cheese over meat (save the rest for another day!). Beginning at short end of the rectangle, tightly roll up meat to enclose filling. Tie with butcher string. Place seam-side down in a small roasting pan. Generously drizzle olive oil overtop and sprinkle with more salt. Roast, uncovered, in a preheated 350F oven until top is browned and a thermometer inserted into thickest part of meat reads 135F (for medium rareish), about 1 to 11/4 hours. Remove from oven. Wrap lamb in foil and seal tight. Place on a plate and let stand for 35min. Seriously! Lamb will continue to cook; the juices will settle and the filling will firm up, making slicing much easier. Meanwhile, scrape up any brown bits from roasting pan and pour whatever is in the roasting pan into a small saucepan. Set saucepan over medium heat. Stir in 1 Tbsp flour to soak up liquid (add more flour if needed). Stir to form a paste, then gradually whisk in wine. Once absorbed, continue to cook, stirring often, 1 to 2 more min. Gradually whisk in enough stock, a little at a time, to make a thick sauce. Keep sauce on thick sauce as you can thin it out later with the meat drippings. Once meat has rested, carefully unwrap – there will be a lot of meat drippings in the bottom! Stir into sauce, then stir in truffle topping. Keep sauce simmering on low heat to thicken. Discard string from meat, then slice into thick pieces and arrange on a warm platter. Serve sauce on the side.

Saucy Spring Medley A concert of spring veggies - asparagus, fresh peas and leafy spinach harmoniously brought together with tart, Dijon-laced vinaigrette. Serves 6 2 Tbsp rice vinegar 1 Tbsp lemon juice 1 tsp each Dijon and Grainy Dijon mustard Pinches of sea salt 1/3 cup extra virgin olive oil 1 bunch asparagus, ends trimmed 2 cups shelled peas 1 knob butter 1 large bunch spinach, cleaned and trimmed In a bowl, whisk vinegar with lemon juice, mustards and salt. Gradually whisk in oil until emulsified. Half fill a large wide frying pan with water and bring to a boil. Add asparagus, then cover and steam for 45 secs. Add peas and continue to steam for 1 min. Drain well and remove veggies. Wipe pan, then place back on stove over medium heat. Add butter and swirl pan until it melts. Add spinach; cover and let steam until it starts to wilt. Uncover and add asparagus and peas. Stir to heat through, then drizzle in a few spoonfuls of the vinaigrette. Stir to mix, then turn onto a serving platter.

dessert

CHOCOLATE CAKE

Dark Chocolate Quadruple Layer Cake with Salted Caffe Fantastico Mocha Buttercream Frosting The cake was baked by Sugarboy Bakery. Find his recipe for the scrumptious frosting below. Sugarboy can be found at the Victoria Downtown Market Wednesdays and Saturdays or order online at sugarboybakery.ca Buttercream: (makes enough to fill and cover one 10-inch cake) (Courtesy of D’Arcy Ladret) 6 large egg yolks 1 cup of sugar (200 g) ½ cup of water (125 ml) 1 cup softened butter ½ cup melted butter 1/2 tsp sea salt ½ cup dark Chocolate 1 shot Caffe Fantastico espresso In an Electric mixer, beat the yolks until pale in color. In a small heavy-duty pot, stir together the sugar and water until all the sugar is moistened. Heat, until the sugar begins to boil, cooking until the syrup reaches 240F. Immediately beat the syrup into the yolks in a steady stream away from the whisk attachment or else it will spin it onto the sides of the bowl. Continue beating until cooled to room temperature. Melt chocolate over double boiler and add the melted butter and salt and stir until incorporated. Slowly beat in the butter and chocolate mixture on medium speed and then add the rest of the butter in small chunks until the buttercream becomes smooth and fluffy. Add one shot of strong espresso at the very end and incorporate.