A40 - North Shore News - Wednesday, February 13, 2013
TASTE
Outdoor tour features icewine From page 39
$22
99 +HST
Dine-in or take-out Horseshoe Bay
6640 Royal Avenue, West Vancouver
604.913.0994
North Vancouver
1660 Pemberton Avenue
604.980.9993
1½ pounds Yukon Gold potatoes (about three large) ½ tsp salt ½ of a 5.2-oz package of herb and garlic soft cheese 1 ⁄3 cup light cream and 1 Tbsp soft butter, mixed together and heated in the microwave
BUY 1 GET 1 FREE! SMOKED SALMON QUICHE Regular Price $7.50 Special valid Feb 14 - Feb 20, 2013
As Good As Homemade Lynn Valley Centre 604-985-1622 www.lynnvalleycentre.ca/westlynnbakery
Dine for Nature
2 tsp chopped fresh Italian (flat-leaf) parsley Salt and freshly ground black pepper to taste Peel potatoes and cut into one-inch chunks. Put into a large saucepan; cover with water and stir in the one-half teaspoon salt. Bring to a boil; reduce heat to medium-low, cover saucepan and simmer until potatoes are very tender. Drain the potatoes thoroughly and return them to the pan; add the remaining ingredients and mash until very smooth (you may want to add a bit more cream to get to desired consistency). Makes two servings.
Cheesecake Fruit Tart You can use whatever fruit appeals to you to top the tart (kiwi, blackberries, mango, pineapple). One refrigerated pie crust (half a package), room temperature 1 tsp all-purpose flour
Photo by Andrew Klaver
Bring your family and friends to The Lobby Restaurant at the Pinnacle Hotel in North Vancouver for Community Charity Night on Monday, February 25. 15% of food sales that evening will be donated to The Nature Trust of BC. For more information, please call: 604-924-9771 To make reservations from 6 p.m. onwards, call 604-973-8000 and quote “Nature Trust”
www.naturetrust.bc.ca
photo supplied
A roadside barbecue is one of the many sights encountered by chef Chris Mills on his trip to Patagonia. hour tour is $15 per person; available on Saturdays at 11 a.m. with 48 hours advanced reservations required. Book online at inniskillin.com or call 250-4986663. deanal@telus.net
Cheesecake tarts topped with fresh fruit From page 39
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6 Halibut fingers, 6 Prawns, 6 Hand Cut Onion Rings, all delicately battered and served on a platter with fresh cut chips and homestyle coleslaw
proved that Mills isn’t resting on his laurels either. He is constantly testing new recipes in the chain’s Bentall One location on Burrard Street, and often incorporating ingredients, techniques and flavours from his travels. In the heart of downtown’s financial district, it draws a regular business crowd, many of whom love to act as guinea pigs for items still in development. A seafood soup he’s playing around with now is a perfect example. Recently back from a motorcycle tour of Patagonia, he fell in love with a fullflavoured soup loaded with veggies, garlic, olives and seafood, including a meaty wild Argentine red shrimp. He hopes to make use of the supply imported locally and add the soup to the menu. Another excellent dish he’s still working on is a buttery filet of black cod, glazed in sake and perched with stir-fried vegetables atop creamy mashed potatoes that mingle with the dashi broth poured into the bowl at the table. From the current roster we sampled sushi cones, a refreshing contrast in textures made up of tempura prawn, avocado, spicy mayo and cucumber; and a decadent French Dip sandwich, stacked
with prime rib (roasted overnight) and beef crackling on a housemade roll. We finished with a dessert that has yet to be rolled out: an unusual twist on a lemon tart, with classic lemon curd, toasted marshmallows and raspberries tucked neatly into a mason jar, topped with a flaky shortbread biscuit. Joey Bentall One is located at 507 Burrard Street, Vancouver. Visit joeyrestaurants.com for more information. ••• If you’re in the Okanagan this month, celebrate your sweetheart with the Discovery Icewine Tour at Inniskillin Winery. This one-of-a-kind outdoor tour unveils the mysteries of one of Canada’s most precious and highly sought after luxury wines. Experience what makes it unique, learn about the challenges in making it, as well as the Inniskillin story and its contribution to the Canadian wine industry. The tour starts in the vineyard, where winter conditions of minus 8 C are needed to harvest the naturally frozen grapes, and continues on to a discussion about how the wine is pressed and made. Following the vineyard tour, guests experience a comparative Icewine tasting, plus food pairings. The one-
One 250-gr package cream cheese, room temperature 3 Tbsp sugar 3 Tbsp Amaretto or Grand Marnier liqueur 1 tsp vanilla 1 cup fresh blueberries 1 cup fresh raspberries 2 cups halved, hulled fresh strawberries 1 ⁄3 cup seedless strawberry or raspberry jam or jelly Preheat oven to 450 degrees. Unroll the pie crust onto work surface; rub crust with flour. Arrange the crust floured side down in a nineinch diameter tart pan with a removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 10 to 15 minutes (crust may crack a bit). Remove from oven and cool on wire rack. Meanwhile, with an electric mixer, beat together the cream cheese, sugar, liqueur and vanilla extract in a large bowl until well blended and smooth. Spread the mixture onto the cooled crust.
Refrigerate until firm, about one hour. (Can be prepared to this point one day ahead; cover and keep refrigerated.) Mound the blueberries in the centre of the tart; arrange the sliced strawberries in a ring around the blueberries and the raspberries in a ring around the outer edge. Stir the jam or jelly in a small saucepan over low heat until melted. Brush the glaze over the fruit topping. Serve tart immediately or refrigerate for up to two hours. Before serving, remove tart from pan by placing a bowl about one inch smaller in diameter than the tart pan on the counter; place the pan on top of the bowl and allow ring of tart pan to drop off. Makes eight servings. Angela Shellard is a selfprofessed foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: ashellard@hotmail.ca.