Bowen Island Getaway

Before the Christmas rush began some friends rented a house out on Bowen Island and how can you say no to that?
I'm not actually fishing, I just like casting and I'm pretty sure you can't catch anything in 5 cm deep water, but let's just pretend I am.

Perfect weather.

Just out watering the herbs! No, not really. There was supposed to be a herb garden but we couldn't find it, though being December might have had something to do with it.

Honestly, look at that view. Fully equipped kitchen, Bon Iver tuneage, crackling fireplace, glass of red, leave me there.

Small little grocery store, very few choices, 7 hungry people..

Easy easy, pasta and grilled meat.

Island contentment.

Meatballs, 2 Ways

Spicy Meatball Subs
Gift exchange eats! My favorite way to make them is with ground veal, beef, pork and Italian sausage and simmered in a San Marzano tomato sauce.

Perfect for a party, you can make it ahead of time and just warm it on site. I pre-ordered Vietnamese baguettes from my fave banh mi shop on Kingsway, for this I prefer them over French baguettes because they're lighter, crispy and not as bready.

A little mizuna ( a green similar to arugula but slightly less peppery) fresh shaved parm and a warning from our hostess that she would kill anyone who drops a meatball on her large cream suede ottoman.

Spaghetti and Meatballs
The week before the party was actually where I got the idea for the subs. I was craving total comfort food and this is exactly what I wanted. A couple friends came over and thought we could catch a movie later on but I told them we had a surprise guest coming over. They said, tell em to come! I said we have to stay home, just wait!

Meet Rufio, I was puppy sitting! They were pretty enamored with the guest :)

You'd think he was the one that ate the pasta. The little guy pretty much slept the whole night.

Meatballs
Makes approx 45

1/2 white onion, minced
3 garlic cloves, minced
1 lb ground chuck beef
1 lb ground veal
1/2 lb ground pork
1/2 lb Italian sausage (ask butcher for this or buy sausage and remove casings)
2 eggs
1/4 cup water
1/2 cup fresh grated parmigiano reggiano (optional)
1/2 whole wheat panko bread crumbs, give or take
10 fresh basil leaves, finely chopped
1/2 tsp chili flakes
s+p
*if paleo, omit water, cheese and bread crumb)

1. In a small pan saute onion and garlic until soft, let cool.
2. Mix together all 4 meats, add in onion and garlic, basil, chili flakes, s+p eggs and water, just till combined.
3. Preheat small pan with a little oil
4. Add in whole wheat panko, just enough until mixture comes together.
5. Take a bit of the ground meat mixture and form into a little patty, pan fry till done, taste and check for seasoning.
6. Form into golf ball size rounds. In a large pan with oil, fry until golden brown on all sides. Place in tomato sauce.

San Marzano Tomato Sauce
2-12 oz can San Marzano Whole Tomatoes
25 oz bottle of tomato puree
6 cloves garlic, minced
1 tsp chili flakes
1 tsp sugar (if needed)
s+p
6 fresh basil leaves, rough chopped

1. In a large pot, saute garlic until soft, add San Marzano tomatoes and puree. Slightly crush the whole tomatoes.
2. Season with chili flakes, sugar, s+p and basil. Let simmer.

Inspiration

Inspiration. Where does it come from? For me it can come from anyone or anywhere, Farmers Market is a huge source along with cookbooks or the older gentleman fishing at the beach telling me what his mama used to make him. I sometimes find it in the strangest places but that's exactly why I carry my notebook in my bag. When something inspires me, it drives me, (sometimes crazy) until I can actually implement the idea. I also find surrounding myself with positive, driven, passionate people is nice too.

Have you met Whit? She's one of my bestest's and she moved out here to go to Culinary School the same time I moved out here to go to Nutrition School and every spare minute we've had is spent exploring and finding the best of Vancouver's food scene. From finding the best $3.00 Bahn Mi (on Kingsway and it's never complete unless the same man is sitting outside hoarking in his cup while we sit in the car eating). To the once a month Ukrainian Orthodox Church Perogi Night (best borscht, lineups, go early) to the best dinner under $10.00 of charcoal grilled meat skewers and salad (Zakkushi) to the city's best chai tea (Granville Island Tea Company) that must be paired with a warm honey dip donut from Lee's Donuts.

She is ridiculously talented and always a source of inspiration to me.

I popped in to say hi before she was getting off work one day, our convo: W: What are you doing for dinner? Me: I don't know, what are you doing? W: Well I have some ricotta in my fridge, I could make a pasta..Me: I have some zucchini in my fridge I could make a salad...

Whit's Tortiglioni with Peas, Proscuitto, Ricotta and Fresh Parmigiano and the most amazing crusty bread she made at work.

Our styles really compliment each other. We're big on clean stylistic comfort food. I just made that up. That sounds fancy. We just like food!

White Truffled Zucchini Salad

Serves 4

4 baby zucchini
6 fresh basil leaves, chiffonade or torn by hand
1 lemon (Juice and Zest)
½ garlic clove, minced
salt and pepper
1 tsp white truffle oil *found at Gourmet Warehouse, not as expensive as you may think!

12 spears asparagus, bottom of stalks removed
2 tsp balsamic vinegar
1 tbsp olive oil
large handful spinach (or kale, just massage it with a little lemon juice, salt and pepper)

parmigiano reggiano, shaved (use a vegetable peeler)
Fleur de sel (French Sea Salt)

* truffle oil is optional if not to your taste or not available

1.Preheat oven to 375 degrees F. On a baking sheet lined with baking paper, toss asparagus with balsamic, olive oil and salt and pepper. Roast for 10-12 min. Can be served room temperature or cold on the salad.

2.Trim ends off of zucchini, using a mandoline make slices as thin as possible. Then cut into ½ inch strips. Can also use a vegetable peeler or sharp knife. Toss with fresh basil, lemon juice, lemon zest, garlic, salt and pepper and white truffle oil. Chill in fridge for 10 min to let zucchini soften slightly and flavours marinate.

3.Place spinach or kale on bottom of plate, lay asparagus across, top with marinated zucchini. Finish with shaved parmigiano reggiano and fleur de sel.

Italian Dinner Part 2: Primi of Lobster Crab Ravioli & Yam Chestnut Ravioli. Secondi-Veal Saltimbocca w/ Chanterelles

Lobster Crab Ravioli & Yam Chestnut Ravioli w/ Roasted Orange Bell Pepper Sauce, Peppercress, Fresh Ricotta and Tiger, Teardrop and Cherry Tomatoes

While I was at Bosa Foods I picked up some Lobster Crab Ravioli and Chestnut Yam Ravioli. I had just come from the Trout Lake Farmers Market where I picked up a humongo bag of orange bell peppers and knew just what to do with them when I saw the pasta. Make a sauce! The great thing about using vegetables for a sauce is once you puree it, you really only need to add a splash of cream to finish it off.

Trout Lake Farmers Market
$4.00 for a bag of the sweetest bell peppers ever

Veal Saltimbocca w/ fresh Chanterelles in a Garlic, White Wine Cream Sauce
Ack!...as you can see, little effort went into this plate presentation. At least it tasted good...!

Dolce

I had contemplated panna cotta and tiramisu but after menu planning the other three courses, time got the best of me! In the end I threw together ricotta cheese, local honey, Bernard Callebaut chocolate chips and topped it with crushed Amaretti Cookies.

Yellow Bell Pepper Sauce
10 orange bell peppers (or yellow or red)
1 small onion, fine diced
6 cloves garlic, fine diced
3 cups chicken broth (approx)
s+p t.t (to taste)
sugar t.t
1/4 cup cream (optional)

1.Preheat oven to 375 degrees F
2. Toss peppers in oil and roast for 1hr or until evenly charred (turn peppers to help char evenly). Place peppers in a bowl and cover with saran wrap for 5 minutes. Discard the skin and seeds and roughly chop
3. In a pot sweat onion and garlic just until translucent. Add peppers and 1/2 of chicken stock. Using a hand blender or food processor puree mixture until smooth. Add enough remaining stock until it reaches consistency of a sauce. Season w/ s+p and sugar if needed. Finish with cream
*Note* Just add more chicken stock to make yellow bell pepper soup

Veal Saltimbocca w/ Fresh Chanterelles
2 pieces veal pounded thin (can ask your butcher or find it already ready in the meat section)
4 pieces prosciutto
4 fresh sage leaves
flour (for coating)
s+p
1 tbsp butter

1/2 lb fresh chanterelles
2 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup cream
s+p

1.Wrap 2 pieces of prosciutto around veal. Use a toothpick to secure the sage onto the veal, 2 pieces of sage/piece
2. Season flour with pepper.
3. Preheat pan on med-high with butter and a little olive oil
4. Coat veal in seasoned flour, dusting off any excess. Pan fry veal, sage side down and flip when the prosciutto starts to turn crispy
5. Repeat on other side, until prosciutto is crispy and golden brown. Let rest on a plate. Add a bit more butter or olive oil to pan.
6. Add chanterelles then garlic and saute for 2 minutes
7. Add wine, to deglaze the pan and scrape any bits that may be stuck to the bottom of pan. Let the alcohol evaporate and reduce down. Finish with cream and s+p.
8. Remove toothpicks from veal and serve with the chanterelles

Creamy Penne Pumpkin Alfredo with Swiss Chard and Garlic Chicken Sausage

Pumpkin Alfredo you ask?! l told you I was on a pumpkin kick and somehow pasta made it into the mix! I love alfredo sauce, how can you not like creamy garlicky goodness? But every time I see it on a menu I tend to stay away from it just because I know one dish of the stuff is probably enough for 2 days of my caloric intake as well it often leaves you with that oh so lovely stick to your ribs, can't breathe, need to put my sweatpants on immediately, I can't move from the couch feeling. Well I am telling you now I think I have found a worthy alternative! Pureed pumpkin and cottage cheese are the base for this creamy sauce and I know those two ingredients are probably at the bottom of everybody's food list (they used to be on mine) but it really works!! It's garlicky, cheesey, creamy and as an added bonus, loaded with antioxidants (beta carotene), Vit C, iron, fiber and much more! This sauce would also be great with chicken wrapped prosciutto, cannelloni, cauliflower and broccoli...tons of possibilities! Thanksgiving is coming up and I started thinking about how I could turn this into a Thanksgiving pasta....Pumpkin Penne Alfredo with Turkey Sausage, baked with a Sage Bread Crumb Topping (aka the "stuffing" component). This just may be what I will be eating seeing as I won't be with my fam this year for turkey dinner! Snff snff anyone in need of a extra guest at their table this year in Van? I know this great pasta dish I could bring...

Penne Pumpkin Alfredo with Garlic Chicken Sausage (Serves 4)
Pumpkin Alfredo Sauce:
1 1/2 cups milk
1 1/2 cups cottage cheese
1 cup pumpkin puree (butternut squash would work well too)
3 tbsp tomato paste
2 tsp agave syrup (or sugar)
1 tsp cayenne pepper
1/2 onion, fine diced
3 garlic cloves
1 tbsp fresh sage, chopped
s+p

Garlic chicken sausage, roasted or pan fried (or any kind you like, chorizo would be good too)
Swiss Chard (lightly sauteed)
5 cups cooked whole wheat or brown rice penne
Fresh grated Parmigiano Regganio

1. In a food processor puree milk, cottage cheese, pumpkin puree and tomato paste.
2. In a pot sweat onion and garlic just till translucent. Add in pumpkin sauce and add sage, cayenne, agave and s+p to your taste. Heat just until warmed through (be careful as the sauce can break when it gets too hot due to the cottage cheese). If too thick add a bit of pasta water.
3. Toss together pasta, sauce, swiss chard and chicken and serve immediately

Do you know what this is?

Do you know what this is? I didn't! I saw them at my local farmers market and found out they are garlic scapes! I love finding something new I've never seen before and making a dish out of it. Tonight's dinner was a pasta primavera, with most of the ingredients found at the farmers market. Fresh made spelt pasta, amazing tomatoes, local zucchini and the garlic scapes. I tasted the garlic scapes raw and it had a very strong garlic flavor, but after sauteing them the flavor mellowed out and I found they were like a crunchy green bean with a hint of garlic, delish! A challenge for you this week is to try something new that you've never tried before. Who knows, you might just like it!

Pasta Primavera

1 bottle pureed tomatoes
3 garlic cloves
1 tsp chili flakes (optional)
1/4 onion, fine diced
fresh basil, chiffonade
pinch of sugar
s+p
1 /2 zucchini
2 cups sliced button mushrooms
1 handful cherry tomatoes, halved
1 bunch garlic scapes, chopped (optional)
favorite pasta
fresh parmesan

1. Saute onion and garlic in olive oil till soft. Add in tomato puree, sugar to taste, s+p and fresh basil. Let simmer
2. In a pan saute zucchini, garlic scapes and mushrooms. Add in cherry tomatoes at the last minute just to warm through.
3. Boil pasta till al dente, strain out water and place back on stove.
4. Add a couple ladles of tomato sauce, just until pasta is coated, add in veggies.
5. Grate fresh parm over top.

Cold Soba Noodles with Miso Peanut Dressing

I'm always looking for alternatives to white pasta and had been wanting to make a pasta salad that I can throw in my bag and take for lunch. Soba noodles aka buckwheat noodles were this weeks choice! Going along with the Asian theme I threw together a miso peanut dressing. I apologize in advance because sometimes when I'm trying new recipes I start tossing things in and forget to write down my exact measurements! All I can suggest is taste as you go! Not salty enough? Add in a little more miso paste or soy sauce, not sweet enough? Add in some honey, agave syrup or sugar. Only problem I have is I always make too much pasta, I may be eating this one for a week...

Cold Soba Noodle Salad
1 small pkg soba noodles (I know helpful right? I'd tell you the exact amount, if only I could read the Japanese writing on the package..)
1/2 red bell pepper, julienne
1 carrot, julienne
1 bunch green onions, cut on a diagonal
1/4 cup toasted sesame seeds
shredded chicken (optional)

Miso Peanut Dressing
1/2 cup natural peanut butter
3 tbsp miso paste
2 tsp sesame oil
1/2 tsp chili flakes
1 tbsp grated ginger
1 clove of garlic, minced
1/4 cup rice vinegar
2 tbsp honey or 1 tbsp agave syrup
enough hot water until you get the consistency of a dressing

1. Boil pasta until al dente, drain and rinse under cold water, using paper towel dry off noodles so the dressing will stick to them.
2. Toss everything together and chill in the fridge. Reserve extra dressing on the side as the noodles tend to absorb alot of it.