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island

august 2019

Locavore focus from Salt Spring • farms, markets & kitchens

i n i h c c u z y p zip

recipes

starting on page 12

Recipes from islanders,

local chefs and those in the

food biz!

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DRIFTWOOD GULF ISLANDS MEDIA

GREAT GRAINS

New Dan Jason book

FARM-TO-TABLE

Local dinners delight

CIDER, ANYONE?

Salt Spring Apple Co.


“If you're afraid of butter, use cream.”

- Julia Child

Creamy Lemon & Caper Salmon

Monsoon Coast Butter Chicken

By Vanessa Kiley at Cooking for Kinship Submitted by Cowichan Woodworks

Submitted by Monsoon Coast

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Servings: 4 servings Ingredients: 4 (6 oz.) salmon fillets 1 lemon, sliced 4 Tbsp. lemon juice 2 Tbsp. unsalted butter 5 garlic cloves, minced 1 c. chicken stock

Our Butter Chicken sauce is always a favourite at the Saturday Market. If you like it spicy, add a little more Tobago Habanero Curry! For a vegetarian version substitute chickpeas and cauliflower for the chicken.

COWICHAN WOODWORK LTD. CABINETRY & MILLWORK

Colours: Pantone 202/159/732/Black

Ingredients: 10-12 pieces of chicken legs & thighs, skin removed salt, pepper 1 large onion, finely chopped 2-3 Tbsp. butter 4 cloves garlic, crushed 1 tsp. ginger, grated 3-4 tsp. Monsoon Tandoori 1 tsp. Tobago Habanero Curry (for more heat) 2 tsp. paprika 1 398-ml can tomato sauce 1/2 -3/4 c. water 1 tsp. salt, or to taste 1 c. whipping cream 3 Tbsp. fresh coriander, finely chopped

1/2 c. table cream 2 Tbsp. flour, more if needed 3 Tbsp. capers 3 Tbsp. chopped parsley Pinch of salt Pinch of pepper

Preheat oven to 225°. Cover each salmon fillet with a pinch of salt and pepper, 1 tsp. of lemon juice and one or two lemon slices. Place fillets in oven for 30 minutes. While the salmon is cooking, melt butter in a pan on medium-heat, add minced garlic and sauté. After 1 minute, add lemon juice and half of the chicken stock. Bring the mixture to a boil for 2 minutes, stirring constantly. Whisk the remaining chicken stock and flour together in a separate bowl and add to the lemon juice/ chicken stock in the pan. Bring mixture to a simmer and continue to stir until the dish has thickened, adding more flour if you would prefer a thicker sauce. Bring the sauce down to the lowest setting and add the table cream. Whisk together and add the cooked salmon to the pan. Sprinkle salt and pepper to desired taste and add the capers, previously baked lemon slices and chopped parsley. Enjoy! Serve with potatoes and veggies, or beside a simple green salad.

ISLAND CONNOISSEUR 2019

Exotic World SpicES

Remove skin from the chicken. Sprinkle with salt and pepper and grill on BBQ over medium low heat until almost done (10-15 minutes). (Alternatively, add olive oil to a sauté pan and fry chicken pieces over medium heat until almost done.) Meanwhile, in a Dutch oven fry onions in butter until golden brown (15-20 minutes). Add garlic, ginger, Monsoon Tandoori, Tobago Habanero Curry and paprika. Fry for a few seconds. Add tomato sauce, and half the water and salt. Add the chicken, stirring to coat with the sauce, slowly bring to a simmer. Reduce heat and simmer, covered, until chicken is tender about 15-20 minutes. Remove lid and reduce sauce or add more water according to desired consistency. Just before serving, add whipping cream. Stir and simmer until heated through. Garnish with fresh coriander. Serves 4-6.

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“First we eat, then we do everything else.” - M.F.K. Fisher

Garden Guacamole

Savoury Squash Pie

Submitted by 5141 Polkey Rd. Duncan Melanie Lee of McPherson Cabinetry

250.597.2994 mcphersoncabinetry.ca

Spice Paste: 1 Tbsp. chopped fresh cilantro 1 Tbsp. finely chopped white onion 2 tsp. finely chopped jalapeno (or more for extra spicy!) 1 tsp. kosher salt or more if desired The Good Stuff! Guacamole 3 medium ripe but firm to the touch Hass avocados 3 Tbsp. hearty diced roma tomatoes 2 Tbsp. chopped fresh cilantro 1 Tbsp. finely chopped white onion

Submitted by Mateada Nitro Mate Lounge 1 banana 2 good handfuls of local kale 1/4 tsp. Spirulina 2 Tbsp. hemp hearts 1/4 tsp. cinnamon 1 Tbsp. almond butter 300-400-ml of almond milk *all ingredients organic The Gulf Islands Driftwood

Pastry: Stir together in larger bowl: 3/4 c. unsifted white flour & 3/4 c. unsifted brown flour 1 tsp. salt 1 tsp. dry mustard Add: 1/2 c. melted butter 2 c. grated aged cheddar cheese Mix lightly with fork till combined, then press pastry gently into bottom & up sides of Pyrex pans (two 9-inch square pans work well). Bake in a 350-degree oven for 12 to -15 minutes & set aside to cool.

To make the spice paste, grind all the ingredients together in a Mexican mortar & pestle until all ingredients are finely ground together. To make the good stuff, slice each avocado in half and remove the seed (keep this for planting later). Slice lines across the inside of the avocado and scrape into the Mexican mortar & pestle. Add the tomatoes, cilantro, and onion and mix gently keeping the avocados in chunks. Add more salt if desired.

Gaia Green Smoothie

Submitted by Rosamund Dupuy

Filling: Chop into fairly large chunks one densely fleshed Maxima winter squash (such as Uchiki Red Kuri), remove seeds, place in pan peel side down with 1/2” water & bake in 335-degree oven about 40 minutes till soft, but not mushy. Cool, peel & mash well. (Helps to have squash prepped day before). Dice & gently sauté one onion, then add to squash with 6 cloves minced garlic. In small bowl beat well 4 eggs, beating in 3/4 c. light cream or whole milk, then add to squash, mixing together. Stir in 2 c. grated cheddar cheese. Add seasonings to taste: 2 heaping tsp. cumin (whole seeds, freshly ground & lightly roasted are much better than powder); a grating of nutmeg; minced parsley; any fresh or dried garden herbs on hand (such as thyme, marjoram, summer savoury, sage); salt & pepper; juice of 1/2 lemon, & mix all well. Spoon filling to baked pastry shells, dust with paprika & bake in a 375-degree oven for one and a quarter hours. Serve with steamed chard, cranberry sauce & dob of sour cream. Freezes well, so you can either freeze just the filling, or one whole pie. If freezing one pie, bake it only 3540 minutes. To use, thaw to room temperature & bake 35-40 minutes.

MATEADA

FOOD.DRINK.CULTURE.

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Taste of home

If things had gone a bit differently, Peri Lavender and Brian Webster might have been growing chili peppers on their five-acre Salt Spring Island property. That was the plan before the couple happened to visit a local festival and fell in love with another kind of crop. It was the nearinfinite variety of the fruit and the complex history of apples on Salt Spring that changed their minds, and the fact that apples are a little bit easier to grow.

Estate-grown cider a new treat for Salt Spring Island

“Experiencing the sight and flavour of wild and wacky heritage varieties that [we] had never heard of, we realized that apples are so much more than what you see in the grocery store,” Webster says. “It totally won us over. How could we do anything else?” That decision led to the growth of Salt Spring Apple Company, an orchard that specializes in estate-grown apple products ranging from apple fritters to their newest endeav-

STORY AND PHOTOS By MARC KITTERINGHAM DRIFTWOOD STAFF

ISLAND CONNOISSEUR 2019

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our, apple cider. The patio of the Ciderworks tasting room opens onto one of the most expansive views on the island. Guests look over the entire orchard as they drink their ciders. The view continues as far away as Mount Baker, across Ganges Harbour and over Galiano and Pender islands. “The cider that is coming out of those taps or is in those bottles hasn’t travelled any farther from the bottom of the hill to here,” Webster says. “When people talk about carbon footprint, you can’t do much less.” When they started Salt Spring Apple Company, Webster and Lavender took on an orchard-first approach. They started with ensuring they would be following organic practices, starting with the soil, to ensure that every apple they grew was of the highest quality. “Organic farming, real organic farming, includes increasing the biodiversity below the surface as well as above the surface,” Lavender says. “That takes stewardship. Just throwing composted horse manure on the trees is part of it, but it’s not everything.” Lavender and Webster purchased the

property eight years ago, and decided that everything they make would come from the 3,500 trees on their three acres of land. “We decided we were going to go 100 per cent estate grown,” Webster says. “In other words, there’s no apple in anything that has our name on it that we didn’t grow ourselves right here. So with cider, that means no leased orchards, no purchased apples, just what you see right here in front of us. “When people come and visit us, they know that every single drop of what they’re drinking came from right here,” he adds. “They can go out and look at the trees and the particular varieties that go into the ciders and make that connection not just with us but with the land and what’s growing here on Salt Spring.” Unlike crops like lettuce or flowers, apples take up to 10 years to mature enough to make fruit. Grafting can lessen that time, but new orchards still need a few years to develop into a fruit-bearing operation. As their orchard grew, Webster and Lavender started to create value-added products out of their apples to supplement their crops.

Above: Seating area at Salt Spring Apple Company. Previous page: Brian Webster and Peri Lavender The Gulf Islands Driftwood

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ISLAND CONNOISSEUR 2019


“One of the reasons we got into the baked goods able to make at least a modest commercial amount of and the preserved stuff [was that] it was a way for us cider.” While reliance such a small crop can lead to to sell in the spring,” Lavender adds. “People don’t We make We We make make beautiful beautiful beautiful spaces spaces spaces for our for for Island our ouronIsland Island clients clients clients want to buy trees after May 24, so there was this uncertainty, it can also lead to a more interesting product. The orchard, gap between then and like many in the Gulf the middle of August, so Islands, is suscepwhat do we do? Valuetible to a phenomenon added stuff is really what called biennial beargets you through that.” ing. The harvest can be Those products huge and plentiful one include staples like apple year, and the next it is butter, jam and their only a fraction of what famous apple fritters. came before. Webster They also sell apple trees explained that apples are to people wanting to particularly vulnerable start their own orchards, to biennial bearing, but or who, like them, are that unpredictability can interested in the endbe a benefit to a cidery, less heritage varieties of particularly one that is apples that are available. The eventual goal of the operation was to make cider. focused on creating unique ciders and embracing the “We just kind of phased things in. That’s why the variations that come from year to year. “Our approach is more comparable to [an estate] apple trees came first,” Webster says. “Now as the orchard starts to become more mature, we got into winery than it is to people’s perceptions of what cider “We’re notus trying to make the position where we would have enough fruit to be used to be,” Webster says. Call us Call Call today ustoday today

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• 250••743-5804 250 250743-5804 743-5804 OWICHAN OODWORK.COM COWICHAN C COWICHAN WOODWORK.COM W WOODWORK.COM ISLAND CONNOISSEUR 2019

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Lavender and Webster purchased the property eight years ago, and decided that everything they make would come from the 3,500 trees on their three acres of land. identical cider every year. We accept . . . that from year to year it’s going to be different.” With everything grown on those few acres, it is easy to see the comparison to wine regions in France. The apples lend a particular flavour to the cider that will change from year to year. Over 300 varieties of apples are grown on the property, some will have good years while others have bad years. That variety and spontaneity are celebrated by Lavender and Webster.

“The drinker is able to experience what happens in our orchard every year,” he says. “We understand people appreciate knowing what they’re going to get. We say ‘we’re doing it differently, so have a taste and let’s see what you think.’ ” Salt Spring Apple Company and their Ciderworks products are available at the orchard, located at 529 Fulford-Ganges Rd. and at the Saturday and Tuesday markets during the summer.

Above: Commercial cider fermenter. Previous page: Apples growing on the property.

SPICY · BOLD · DELECTABLE What·is BOLD YOUR taste in kitchens? SPICY · DELECTABLE What is YOUR WE LISTEN · WEtaste BUILDin· kitchens? YOU LOVE WE LISTEN · WE BUILD · YOU LOVE

5141Polkey Polkey Rd. Rd. Duncan 250.597.2994 5141 250.597.2994 mcphersoncabinetry.ca mcphersoncabinetry.ca The Gulf Islands Driftwood

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ISLAND CONNOISSEUR 2019


Farm-to-Table Fun and Feasts Various opportunities to eat fine local food on Salt Spring STORY AND PHOTOS By GAIL SJUBERG

DRIFTWOOD EDITOR

I had always been intrigued by the farm-to-table dinner concept and finally took the plunge by attending an event catered by Lulu’s Apron at Duck Creek Farm last month. I invited my friend Pat to come along with me and we were not disappointed. We had interesting conversations with our table mates — both locals and visitors — the live music from Blaire

ISLAND CONNOISSEUR 2019

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There was plenty of food so that everyone could have second helpings if they wanted, and many of us did just that. Above: Diners enjoy great food and lively conversation at Duck Creek Farm. Previous page: Leah Cherniak, visiting Salt Spring from Toronto, takes a helping of beet salad with chevre, part of the Lulu's Apron menu. Spring Island. “The farmers really appreciate the fact that their efforts are being acknowledged and it’s actually been a big deal for them.” Being able to show people what they are doing and the vision for their farm is one of the significant nonfinancial benefits of hosting the dinners for the farmers. Ag Alliance dinners also use the long-table style, and have mainly local chefs using local food, grown organically whenever possible. The next two dinners, on Aug. 29 and Sept. 7, will feature local pork and cider, and an Indian-cuisine theme, respectively. Beck acknowledges the dinners raise "a bit of an equity issue,” in that not everyone can afford the $75 price. While the alliance does not want to be “exclusive,” the dinners’ first function is as a fundraiser, and the farmers and chefs must also be compensated adequately. Only about 40 to 50 people can be accommodated at each event.

and Elisa was delightful and the food created by chef Danya Smith and her Lulu’s Apron staff was s-o-o-o-o delicious. We had a main course of miso salmon, accompanied by a variety of dishes comprised of greens, veggies and grains, topped off with Danya’s unique blueberry tiramisu. Many ingredients were grown at Duck Creek Farm. There was plenty of food so that everyone could have second helpings if they wanted, and many of us did just that. It was fascinating to walk around the farm and see everything in different stages of growth, and the setting was sublime. Duck Creek Farm and Lulu's Apron are also holding dinners on Aug. 10 and 11. The farm-to-table dinner movement has really surged in recent years, and on Salt Spring the Agricultural Alliance has been holding dinners as fundraisers for the past four years. “I think it has been quite successful,” says Tony Beck, current president of the Agricultural Alliance of Salt

The Gulf Islands Driftwood

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ISLAND CONNOISSEUR 2019


Lulu's Apron staff at Duck Creek Farm dinner with ready-to-be-served blueberry tiramisu, from left, Celia Segura, Osha Clarke, chef and company owner Danya Smith and Malaya Hart-Weller. Below: Lulu's Apron menu from July 14 dinner.

Upcoming Agricultural Alliance Farm-to-Table Dinners • Thursday, Aug. 29 at Salt Spring Apple Co. Local pork meal with cider from the farm • Saturday, Sept. 7 at Quarry Farm Indian-themed meal with vegetarian and non-vegetarian options Both dinners begin at 5:30 p.m. Info and tickets through plantofarm.org About the Salt Spring Island Agricultural Alliance: From its website: “The Alliance is an independent, non-profit organization established in 2008 as one of the recommendations of the Local Area Farm Plan to carry out its implementation.” The alliance is currently working on opening The Root, a centre for food security on Beddis Road. It also owns the Salt Spring Abattoir, which is run by the Salt Spring Island Abattoir Society. Developing a community composting facility is its third current project. A big feast is held each November at Fulford Hall to help raise funds for the abattoir. Stay tuned! Get more info at plantofarm.org.  

ISLAND CONNOISSEUR 2019

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Local author honoured with cookbook awards Dan Jason’s passion for ancient grains and seeds recognized

I

that are adapted to Canadian gardens, while Michele Genest supplies the 50 vibrant and delicious vegetarian recipes that highlight and demonstrate how best to use the grains and seeds in the kitchen. Her Beet and Triticale Gnocchi with Kale Pesto and Pumpkin Seed Butter Cookies will inspire everyone to try to include more ancient grains in their diet. Jason founded the mail-order seed company Salt Spring Seeds and has written many bestselling books about growing and preparing food sustainably, including The Whole Organic Food Book, Saving Seeds as if Our Lives Depended on It and The Power of Pulses. Genest writes a regular cooking column for Yukon, North of Ordinary Magazine and is the author of two cookbooks, The Boreal Gourmet and The Boreal Feast (Lost Moose, 2010 and 2014). She lives in Whitehorse, YT. The other books shortlisted for the Single-Subject Taste Canada Award are Brunch Life: Comfort Classics and More for the Best Meal of the Day by Matt Basile and Kyla Zanardi (Penguin Canada), Fermentation Revolution: 70 Easy, Healthy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau and David Côté (Robert Rose), French Pastry 101: Learn the Art of Classic Baking with 60 Beginner-Friendly Recipes, by Betty Hung (Page Street), and  Ship to Shore: Straight Talk from the Seafood Counter by John Bil, (House of Anansi Press).

t’s been a good year for Salt Spring author Dan Jason, who co-authored Awesome Ancient Grains and Seeds: A Garden-to-Kitchen Guide with Michele Genest, published by Douglas & McIntyre. Their book was recently named a finalist for the Taste Canada Awards, which recognizes the best culinary books published by Canadian authors each year. Awesome Ancient Grains and Seeds is shortlisted in the Single-Subject Cookbook category, which is awarded to the best cookbook that features a single topic in the culinary world. This is the second honour of the year for Jason and Genest, as they also won a gold medal in the Independent Publisher Book Awards in the Specialty Cookbooks category. The Independent Publisher Book Awards is open to authors published across North America. The Taste Canada Awards winners will be announced in Toronto at a gala on Oct. 27. Awesome Ancient Grains & Seeds includes lots of information about the superfoods that have sustained civilizations for thousands of years. These include farro, spelt and kamut, barley and oats, and seeds such as soybeans, flax, amaranth and quinoa. These superfoods have earned their nutritional status by being rich in amino acids, vitamins, omega-3 fatty acids, probiotics, fibre or protein. Expert gardener Dan Jason provides gardening advice and recommends varieties

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We love Mrs. Roth’s Zucchini Relish Submitted by Shirley Command *10-12 cups chopped zucchini (peeled and seeded*If zucchini is small, this step is not necessary) 1 tsp. turmeric 4 c. chopped onions ½ tsp. cayenne pepper 2 c. chopped red peppers 2 Tbsp. cornstarch 4 to 5 Tbsp. pickling salt 2 ¼ c. white Vinegar 1 tsp. dry mustard 2 tsp. celery seed 1 tsp. Nutmeg Mix together chopped zucchini, onion and red pepper, and sprinkle with salt and let stand for 2 hours or more. Drain, and rinse with cold water. Drain again and then add: 3 c. white sugar. Mix all dry ingredients and then add vinegar and celery seed Cook 10 to 15 minutes (depending on juiceness). Stir well and put in sterilized jars to seal. (Boil lids & use hot jars out of dishwasher, hot water bath not necessary.) I was given this recipe in the 1980s by my dear late friend Ann Roth who won first place in the Nicola Valley Fall Fair many times. I have then won blue ribbons with it at the Cowichan exhibition and the Salt Spring Fall Fair. I now share it with you. Enjoy and be warned that everyone you give the relish to will come back for more! If you have too many zucchinis, you can drop them to me at the Driftwood office. ;)

Baked Parmesan Zucchini Ingredients: 4 zucchini, quartered lengthwise 1/2 c. freshly grated Parmesan 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. garlic powder Kosher salt and freshly ground black pepper 2 Tbsp. olive oil 2 Tbsp. chopped fresh parsley leaves

Sweet & Sour Squash Salad Ingredients: 3/4 c. sugar 1/2 c. cider vinegar 1/4 c. olive oil 2 tbsp. ranch salad dressing mix 1/4-1/2 tsp. pepper 1/8 tsp. salt 2 med. zucchini, thinly sliced 2 med. yellow summer squash, thinly sliced 2 celery ribs, chopped 1 c. chopped red onion 1/2 c. each chopped green and sweet red pepper For dressing, whisk first six ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. ISLAND CONNOISSEUR 2019

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Easy Zucchini Fritters Ingredients: 1 1/2 pounds zucchini, grated 1 tsp. salt 1/4 c. all-purpose flour 1/4 c. grated Parmesan cheese 1 large egg, beaten 2 cloves garlic, minced kosher salt and ground black pepper to taste 2 tbsp. olive oil

Did You Know?... One zucchini is a “zucchina.” Zucchinis were first brought to North America in the 1920s by the Italians. The world’s largest zucchini on record was 69.5 inches long, and weighed 65 lbs. A zucchini has more potassium than a banana. Zucchini is the only fruit that starts with Z. One zucchini has just 25 calories.

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini. Heat olive oil in a large skillet over medium-high heat. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Garlicky Shrimp Zucchini Boats Ingredients: 4 large zucchini, halved lengthwise 1 Tbsp. extra-virgin olive oil 1 tsp. thyme leaves 2 Tbsp. butter 3/4 lb. large shrimp, peeled and deveined 2 tomatoes, chopped 3 cloves garlic, minced 1/4 c. heavy cream 1/4 c. grated Parmesan Juice of 1/2 lemon 1 c. shredded mozzarella Freshly chopped parsley, for garnish

Zucchini Pizza Bites Ingredients: 1 Tbsp. olive oil 3 zucchini, cut into 1/4-inch thick rounds Kosher salt and freshly ground black pepper, to taste 1/3 c. marinara sauce 1/2 c. finely grated mozzarella 1/4 c. pepperoni minis 1 Tbsp. Italian seasoning

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bitesize pieces. Return shrimp to skillet, then stir in reserved zucchini, tomatoes and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley. The Gulf Islands Driftwood

Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 1-2 minutes.

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“A balanced diet is a cookie in each hand.”

- Barbara Johnson

The Language of Food By Linda Koroscio - Love My Kitchen Reprinted from a past edition of The Barnacle. The language of food has always fascinated me. There’s the breadwinner in the family; there one who brings home the bacon, or if we’re ticked off with the salesperson who sold us the car which turned out to be a lemon, we’ll tell him to go suck one. Then there’s the guy who sows his wild oats when he’s feeling frisky. Or if he sits up all night yacking he’s chewing the fat. Of course, if the situation gets out of hand, the fat’s in the fire. An apple polisher sucks up to the teacher, but one bad apple can spoil the barrel. One who imbibes a little too much gets stewed, and if he gets in trouble he has to stew in his own juices. Then we have the turkey. We talk turkey, we do the turkey trot and when we bomb we have a big fat turkey. We eat waffles for breakfast or we can’t make a decision. We are the top banana, the big cheese or the big enchilada. And if we’ve really hit the jackpot and done good today, well, it’s just duck soup!

Fall Harvest has begun at

MICHELL’S FARM! Give your chef the night off and let ours do the Waterfront Patio cooking! Incredible Menu

Everything you need for Thanksgiving!

& Features

“Shop from a wide selection of seasonal produce grown right here on Michell’s Farm! Many varieties of squash and root veggies available now as well as our frozen berries, pasture raised beef and more!”

Salt Spring’s Favourite Meeting Place!

250 537 5559

Conveniently located at the corner of Hwy. 17 (Pat Bay) & Island View Road 7 days a week 8-5:30pm • 250 652 6770 ISLAND CONNOISSEUR 2019

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“People who love to eat are always the best people. ” - Julia Child

Asian-Inspired Warm Chicken Salad With Ginger Soy Dressing

Combine vinegar, 1 Tbsp. soy sauce, egg and 2 tsp. sesame oil. Season with pepper, add chicken and turn to coat. Cover and chill for one hour. Combine broth, green onion, lemon juice, sugar, ginger, 2 Tbsp. soy sauce and 1/4 tsp. sesame oil for dressing. Sliver lettuce and arrange on a platter or individual plates. Saute chicken in oil. Place on lettuce and drizzle with dressing.

Submitted by Linda Koroscil - Love My Kitchen Ingredients: 3 Tbsp. rice wine vinegar 3 Tbsp. soy sauce 1 egg, beaten 2 1/4 tsp. sesame oil 2 boneless, skinless chicken breasts, cut into strips 55 ml. chicken broth 1 Tbsp. green onion, minced 1 Tbsp. lemon juice 1 Tbsp. sugar 1 tsp. minced ginger 1 head Romaine lettuce Cornstarch 2 Tbsp. oil for cooking

•Eat In •Take Out •Delivery

Pomodoro Pizza & more 142 Fulford-Ganges Rd, Salt Spring Island 250 537 5660 The Gulf Islands Driftwood

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ISLAND CONNOISSEUR 2019


“To me, there's no great chef without a great team.” - Daniel Boulud

Judy’s Granola Recipe Submitted by Judy H. McPhee (and photo by Judy as well)

Submitted by Thrifty Foods

Mix in large bowl: 6 c. rolled oats 1/2 c. sunflower seeds (all are raw) 1/2 c. almonds (chopped if desired) 1/2 c. chopped walnuts or pecans (large chunks) 1/4 c. sesame seeds 1/4 + c. whole cashews 2 Tbsp. cane sugar 1 tsp. salt

Ingredients: 12 large eggs, beaten 1/3 c. light (10%) cream 100 grams smoked salmon trim, coarsely chopped 1 medium red potato, cut into small cubes, boiled until just tender, drained and cooled Salt and white pepper to taste 2 Tbsp. olive oil 1/3 c. sour cream 2 green onions, thinly sliced

optional: 2 tsp. cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. pepper Warm in small saucepan over low heat: 1 c. honey 1/3 c. maple syrup 1/3 c. oil (coconut or avocado/safflower/sunflower) (If using coconut oil melt first then add the honey and maple syrup.) Stir honey mixture while warming up until mixture becomes thin. Add to oats and stir well to get the honey mixture well distributed. Line two cookie sheets with parchment paper and spread mixture evenly. Cook at 325 F for 15 minutes, take out and stir mixture. Put back in oven for another 10 minutes. Watch closely so as not to burn the edges. Depending on the crispness of the granola, you may want to have the granola stay in the oven a bit longer. Cool at room temperature. When all is cooled you can transfer into large airtight containers. Serve granola with your favourite yogurt (frozen or plain), add dried cranberries or fresh fruit in season, enjoy for breakfast, lunch or dessert.

ISLAND CONNOISSEUR 2019

Smoked Salmon and Potato Frittata

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Set an oven rack 6” beneath the broiler. Preheat the broiler to high. Combine the eggs and cream in a bowl. Mix in the salmon, potatoes, salt and pepper. Place the oil in a 10” ovenproof, non-stick skillet. Set over medium heat, and when hot, add the egg mixture. As the eggs begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds that are still moist. Broil the top of the frittata until it is light golden brown. Let set a few minutes before carefully removing from the pan onto a cutting board. Cut into 6 wedges and plate them. Garnish the wedges of frittata with sour cream and green onion.

The Gulf Islands Driftwood


“ ‘Chef ’ doesn't mean that you're the best cook, it simply means ‘ boss.’ ” - Tom Colicchio

Indonesian Stir Fry Sauce

Breakfast Cereal

Submitted by Chef Darrin at Pomodoro Pizza and More

Submitted by Rosamund Dupuy Mix well: 1 c. freshly chopped dried dates & 1 kilo + 2 c. quick oats in large bowl Have 1 c. hazelnuts in a small bowl

Ingredients: 3 Tbsp. ginger, grated 3 Tbsp. garlic, minced 1 bunch cilantro, minced 1 medium onion, diced 1 bottle kecap manis 2 Tbsp. cumin 3 Tbsp. honey 2 tsp. sambal oelek 1 tsp. chili flakes

Put through a grain grinder, adding some from each bowl together as you go, grinding fairly finely. I have an old Corona hand mill, so it takes a bit of elbow grease, but lasts a long time wellwrapped in the deep freezer, keeping a little set aside in fridge freezer as you use it. All is “bio” of course. Serve small portion with 1% milk (or other) and plain yogurt.

Boil for 6-7 minutes, simmer for 10 minutes. Works well as a marinade with beef, chicken pork or white fish.

ORGANIC TASTING ROOM TRADITIONAL CIDER 529 Fulford-Ganges Road - Salt Spring Island, BC 250-538-2197 The Gulf Islands Driftwood

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ISLAND CONNOISSEUR 2019


“I am a chef who happens to appear on the telly, that's it.” - Gordon Ramsay

Pan-seared Pork Chops with Apple Pomegranate Sauce

Season the pork with salt and pepper. Heat the oil in a large skillet set over medium-high. Add the pork and cook 3 minutes per side, or until cooked through. Plate the pork, top with sauce, and serve. Serve the pork with a couple of side dishes you create from recipes in our website recipe collection, such as Couscous with Citrus, Pine Nuts and Mint, and Green Beans with Feta, Olive Oil and Honey.

Submitted by Thrifty Foods Ingredients: 2/3 c. pomegranate juice 2 Tbsp. brown sugar 1 Tbsp. raspberry vinegar 1 Tbsp. soy sauce 1 tsp. chopped fresh rosemary 2 tsp. cornstarch 1 medium green apple, cored and cut into small cubes Salt and freshly ground black pepper to taste 8 (3 oz.) boneless pork loin chops 2 Tbsp. vegetable oil Combine the first 6 ingredients in a small pot and whisk to combine. Mix in the apple and bring to a simmer. Simmer 3 to 4 minutes, season with salt and pepper, and then cover and reserve on low heat.

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140 FULFORD-GANGES RD. 250-537-5882 • 10-5pm Mon-Sat/11-4pm Sun ISLAND CONNOISSEUR 2019

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Grace Point Square 3104-115 Fulford-Ganges Rd

The Gulf Islands Driftwood


“It's okay to play with your food.” - Emeril Lagasse

Paleo Creamy Broccoli Soup 160 East Burnside Road, Victoria 250-382-5421

Submitted by Wilk Stove

wilkstove.com

1 onion, small white ¼ c. coconut oil 4 c. broccoli 2 tbsp. garlic salt 1 tbsp. each minced garlic and minced ginger

4 c. chicken broth 1 can coconut milk 1/4 c. nutritional yeast 1/4 c. almond flour Salt and pepper to taste

On high burning wood stove, sauté onion in coconut oil, until onion is brown and soft. Add broccoli, garlic salt, minced garlic, minced ginger and chicken broth, bring to a boil (remember to shut off your fan to allow stove top to get very hot). Reduce air control to slow burn and simmer on wood stove top until broccoli is cooked and soft, mash with a potato masher. In a shaker container mix coconut milk, nutritional yeast, and almond flour, pour mixture into soup pot and continue to simmer on wood stove top until desired thickness is achieved. Season with salt and pepper to taste.

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Instant Pot Italian Summer Soup Submitted by Merle Box 6 c. chicken stock (easy to make with your instant pot), with chicken chunks Add: 2 c. chopped tomatoes, scalded and peeled 1 c. chopped green pepper 1 c. chopped red pepper 2 sticks celery, finely chopped 1/2 medium onion, finely chopped 1 c. chopped cabbage Cook on soup setting for 24 minutes. While soup is cooking, make pesto in your food processor: 1/4 c. olive oil 3 cloves of garlic 2 generous cups basil leaves (I use a mix of basil, oregano and parsley leaves) Process until smooth. Cook 1 c. small shell pasta until tender. When soup is done, release pressure, stir in the pesto and add the pasta. Top each bowl with a spoon of grated parmesan. Makes 6 to 8 servings. The Gulf Islands Driftwood

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160 East Burnside Road, Victoria 250-382-5421

wilkstove.com


“Remember, it is never the knife's fault.”

Ciderworks Cidecar

- Daniel Boulud

365 cider, Grand Marnier and lemon juice. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared glasses, garnish with apple slices and serve. Makes enough for 2 drinks.

Submitted by Salt Spring Apple Co. ORGANIC Ingredients: TASTING ROOM 2 Tbsp. superfine sugar TRADITIONAL CIDER 1 lemon wedge 6 Tbsp. Ciderworks 365 cider 4 Tbsp. Calvados (apple brandy) 2 tsp. Grand Marnier (or other orange-flavoured) liqueur 1 Tbsp. fresh lemon juice 1 c. cubed ice 2 apple slices 529 Fulford-Ganges Road - Salt Spring Island, BC 250-538-2197

Spread superfine sugar on a small plate. Rub lemon wedge halfway around rim of chilled martini glasses. Dip moistened side of glasses in sugar to lightly coat outside rims. Set aside. In a cocktail shaker, combine Calvados, Ciderworks

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342 LOWER GANGES RD • 250.537.8371 ISLAND CONNOISSEUR 2019

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The Gulf Islands Driftwood


“Age and glasses of wine should never be counted.”

- Unknown

Watermelon Basil Margarita

Sublime Mint Mama

Submitted by Elizabeth Nolan

Submitted by Moonshine Mama’s

Cube and freeze one watermelon. Fill blender with frozen cubes. Add one cup lime juice (fresh or organic Santa Cruz from jar), one cup tequila and half cup grenadine or simple syrup. Blend until smooth and then do another short burst with eight fresh basil leaves. Serves four.

This drink is a take on our Mint Mama but made with our Sublime Supergreen Elixir, which makes it the most amazing green ever! Kids like this one too. To Make: Add mint and 3-4 lime wedges into a glass. Muddle. Add ice. Add 1.5 to 2 oz. Sublime Supergreen Elixir. Add a drop of stevia or a smidge of simple syrup. Top with bubbly water. Sprinkle with a little sea salt (or not!) Garnish. Enjoy.

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FOOD.DRINK.CULTURE. 150 FULFORD-GANGES RD

MATEADAGUAYAKI.COM

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ISLAND CONNOISSEUR 2019


“The way you make an omelet reveals your character.”

Purple Beetroot Cured Scallop Gravlax, Pickled Purple Cabbage, Candied Orange Zest

under cold running water and pat dry on paper towel. Store in cooler until needed for plating. For the cabbage Take out core of cabbage, if not already done. Slice cabbage as thin as possible, place in a bowl and set aside. Place all other ingredients into a small pot and bring to a boil. Once boiling remove from heat and pour directly over red cabbage. Cover bowl and allow the cabbage to steep in the pickling liquid. Once cool, put to one side in cooler until needed for plating.

Submitted by Chef Ian Dufton from Moby’s Serves 8 as an amuse-bouche For the SCALLOPS 4 large scallops 3 large beets 1 lemon, zested and juiced 1 lime, zested and juiced 2 oranges, zested and juiced 2 oz. brown sugar 2 oz. coarse salt

For the orange zest Combine sugar and water. Place on stove until it simmers, creating a simple syrup. Add the orange zest and the juice at this point and simmer for 2 minutes. Drain and save the syrup for another use, so as not to waste it. Preheat oven to 170˚C. Place orange zest on a parchment lined tray, bake in oven until the zest has dried out. Set to one side for plating.

For the cabbage ¼ head of red cabbage 3 fl. oz. red wine vinegar 2 fl. oz. sherry vinegar 3 fl. oz. orange juice 2 oz. sugar Salt and pepper to taste For the orange zest 2 oranges, zested and juiced 1 c. sugar 1 c. water

For plating Spread a thin layer of cream cheese on the cucumber slices. Drain and squeeze out the pickled cabbage. Take scallops and cut in half length-ways. You will have a scallop with a bright purple outside and a white centre. Place half a scallop on each cucumber slice. Then place a little bit of the pickled cabbage and set right in the centre of the scallop, so that you have purple on the outside, then white and a touch of purple right in the centre. Finish with the candied orange zest on top.

For plating 1 cucumber, sliced 1/8” thick Room temp cream cheese For the scallops Peel the raw beets and cut into pieces. Place beets in processor and purée with 2 fl oz of water, until it makes a paste. Remove and reserve in a container big enough for beet puree and the scallops. Remove the abductor muscle from the scallops. Place scallops in the container with beet purée; ensure that the scallops are fully covered by the purée. Cover with cling wrap and reserve in cooler, for 24 hours. The scallops will take on the colour of the beets. After 24 hours remove scallops from the beet mixture. Take the left-over purée and combine all other ingredients for the scallop gravlax. The scallops can then be added to the curing mixture, fully submersed. Depending on the size of the scallops they will only have to cure for approximately 1 to 2 hours. After the allotted time remove scallops, rinse quickly ISLAND CONNOISSEUR 2019

- Anthony Bourdain

22

The Gulf Islands Driftwood


“Cooking is the ultimate giving.” - Jamie Oliver

Flourless Chocolate Cake

Clootie Dumpling

Submitted by Pauline Brazier

Submitted by Jonn Be

Serves 1 Ingredients: 2 Tbsp. (nonalkalized) unsweetened cocoa powder 2 Tbsp. sugar or stevia or xylitol 1/4 tsp. aluminium-free baking powder 1 large egg 1/4 tsp. vanilla extract 1tbsp. heavy cream (optional) 1 tsp. salted butter

Ingredients: 1 c. white sugar 4 c. self-rising flour 1 egg, lightly beaten 1 3/4 c. dried currants 1/2 c. milk 1 2/3 c. raisins 1 tsp. mixed spice 1/4 pound shredded suet 1 tsp. baking powder 1 c. dry bread crumbs 1 pinch salt 1 Tbsp. molasses Bring a large pot of water to boil. Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in centre of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal. Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150-degree oven until surface is no longer wet. Serve.

Put cocoa powder, sweetener and baking powder in a small mixing bowl. Use a fork to combine and mash up any clumps of baking powder. Put egg, cream and vanilla extract in another small bowl and whisk to combine. Pour wet ingredients into dry ingredients and mix until all ingredients are well incorporated. Grease bottom and sides of a 4-1/2 inch ramekin bowl with butter and pour in batter. Microwave on high for 1 minute and 30 seconds. Serve with cream if desired.

Cherry Poppy Seed Loaf

Measure flour, baking powder, salt and cherries together and mix well. Stir into batter until just moistened. Pour into greased loaf pan. Bake at 350 degrees for one hour. Pour glaze over top and cool 10 minutes before removing to cool on rack.

Submitted by Merle Box Ingredients: ¼ c. poppy seeds (I collect my own poppy seeds from my garden.) 3/4 c. milk 1/2 c. soft butter 3/4 c. sugar 2 eggs 1 tsp. lemon juice 2 c. all-purpose flour

2 1/2 tsp. baking powder 1/2 tsp. salt 1 c. pitted halved cherries (I'm lucky enough to have a sour cherry tree, but any cherries are fine)

Glaze: 5 Tbsp. brown sugar 2 Tbsp. butter 2 Tbsp. cream or milk

Put poppy seeds and milk in small bowl and let stand 30 minutes. Combine butter, sugar, and 1 egg in mixing bowl and beat well. Add second egg and lemon juice. Beat until smooth. Stir in poppy mixture.

The Gulf Islands Driftwood

Combine and bring to a boil. Simmer 3 minutes, then pour over hot loaf.

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Profile for Gulf Islands Driftwood Publishing

Island Connoisseur  

Locavore focus from Salt Spring • farms, markets & kitchens

Island Connoisseur  

Locavore focus from Salt Spring • farms, markets & kitchens

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