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INGREDIENTS

3/4 stick of butter, room temperature\

3 garlic cloves, finely chopped

1/4 cup grated parmesan

1/4 cup grated mozzarella

3 tbsp. chopped parsely

Salt and pepper

1 round French country loaf

 

 

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Beat the butter and garlic, then mix in the cheese, and parsley. Cut the bread in half crossways through the centre.

3. Spread the cheese mixture on the cut sides of both bread halves. Wrap each half loosely in foil and put on a baking sheet. Bake for 20 minutes, unwrap the foil, season with salt and pepper and bake a further 10-15 minutes until starting to turn pale golden.

INGREDIENTS

 

CUPCAKE

2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

3/4 unsalted butter, melted

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups grated carrots

1 cup drained crushed pineapple

½ cup chopped walnuts (optional)

 

FROSTING

1 package (8 ounces) cream cheese, room temperature

1/2 stick unsalted butter, room temperature

1 cup confectioners’ sugar

1 teaspoon vanilla extract

 

DIRECTIONS

1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together.

3. In another large bowl, whisk together melted butter, brown sugar, eggs, and vanilla. Fold in carrots and pineapple and walnuts into the mixture. Gradually add in dry ingredients to butter mixture mixing until everything is well combined.

4. Spoon the mixture into the muffin cups and bake for 30 – 35 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes on wire rack before frosting.

5. Frosting: Beat together cream cheese, butter, confectioners’ sugar and vanilla extract using an electric mixer until everything is smooth.

6. Frost cupcake with cream cheese icing and finish with ground walnuts (optional).

INGREDIENTS

4 pears, cored and halved

1/3 cup honey

1/2 cup dried cranberries

1/4 cup chopped walnuts

1/4 tsp ground cinnamon

 

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Place halved pears in a baking dish, cored side up. Place the cranberries and walnuts mixture into the cored part of each pear. Drizzle honey over each pear and sprinkle with cinnamon. Bake for 25 minutes, or until pears are tender.

3. Serve with greek yogurt or ice cream, if desired.

Recipe courtesy of: BC Blueberry Council

 

INGREDIENTS

Dough

2 cups (260 g) all purpose unbleached flour, plus 1/4 cup for rolling

1/2 tsp (2.5 ml) salt

1 cup (227 g) unsalted butter – chilled, cut into 1/4” cubes

1 tbsp (15 ml) vinegar

4 tbsp (60 ml) iced water

 

Blueberry Filling

1 (15 g) egg yolk

1 tbsp (15 ml) milk

2½ cups (375 g) B.C blueberries – fresh or frozen

¼ cup (40 g) granulated sugar

2 tbsp (15 g) all purpose unbleached flour

1 tsp (5 ml) lemon zest – finely grated

1 tbsp (15 ml) lemon juice

2 tsp (10 ml) fresh ginger – finely grated or 1 tsp of dry

¼ tsp (pinch) ground cinnamon

3 tbsp (45 g) unsalted butter – chilled, cut into ¼” cubes

1 tbsp (15 ml) coarse sugar for sprinkling

 

DIRECTIONS

Yields: 10 pies

 

Dough

1. In a large bowl combine two cups of flour and salt.

2. Using a pastry cutter, add the cold butter, cutting into a coarse, crumbly, pea size mixture.

3. Tossing with a fork, drizzle in the vinegar, then the iced water, a tablespoon at a time. Form with hands until dough comes together.

4. Form dough into 2 x 1” thick disks. Seal well in plastic wrap and chill for a minimum of 2 hours.

 

Filling & Assembly

1. Pre-heat oven to 450F/232C and line a large baking sheet with parchment paper.

2. Whisk the egg and milk together and set aside.

3. In a large bowl, gently mix the blueberries, sugar, flour, lemon zest, lemon juice and cinnamon. If using frozen blueberries, allow to thaw partially.

4. Divide one of the pastry disks into 5 portions. Keep the other pastry disk sealed and refrigerated.

5. Working one at a time on a floured surface, roll out a portion of pastry into a 5” round. Trim any rough edges.

6. Lightly brush the edges of the pastry round with egg wash.

7. Fill one half of the pastry round with 3-4 tablespoons of the blueberry mixture and dot with 2 pieces of the cubed butter.

8. Fold the filled pastry round over and seal the edges firmly together, then crimp or seal with a fork.

9. Place on a lined baking sheet, brush with egg wash, score 2 small slits and sprinkle with coarse sugar.

10. Repeat with the remaining pastry portions and then the second chilled pastry disk.

11. Bake in the middle rack of a 450F oven for 18-20 minutes, until golden brown.

Recipe courtesy of: BC Blueberry Council

 

INGREDIENTS

1.5 cups (140 g) Rolled oats, gluten-free if necessary

1.5 cups (30 g) Puffed brown rice cereal, unsweetened

1 cup (150 g) B.C blueberries, fresh or frozen

1/2 cup (70 g) Almonds, chopped

1/3 cup (50 g) Sunflower seeds

1/3 cup (60 g) Dried B.C. blueberries

3 tbsp (25 g) Flax seeds, ground

2 tbsp (22 g) Chia seeds

¾ cup (180 ml) Brown rice syrup

¾ cup (180 ml) Unsweetened nut butter or nut-free butter

1 tbsp (15 ml) Orange zest

3 tbsp (45 ml) Fresh orange juice

1 tbsp (15 ml) Coconut oil or butter

1 tsp (10 ml) Cinnamon

¼ tsp (pinch) Salt

 

DIRECTIONS

Yields: 12 bars

 

1. Pre-heat oven to 325°F/163°C. Grease a 9 x 9” baking dish and line with parchment paper.

2. In a large bowl, mix the oats, puffed rice, fresh blueberries, almonds, sunflower seeds, dried blueberries, flax and chia seeds.

3. In a non-stick pan, heat the rice syrup, nut butter, orange zest, orange juice, coconut oil, cinnamon and salt, whisk until well combined and heated through.

4. Pour the warmed nut butter mixture into the granola and combine to coat all the ingredients. Transfer to the baking dish and press down firmly with the back of a spatula.

5. Bake in the middle rack of the pre-heated oven for 55 – 60 minutes.
6. Allow to rest at room temperature until cooled.
7. Remove block of granola from pan, peel away parchment paper and cut into bars.

Recipe courtesy of: BC Blueberry Council

 

INGREDIENTS

1 cup (150 g) B.C blueberries, fresh or frozen

1 tsp (5 ml) All purpose unbleached flour

1 cup (165 g) Corn meal, medium grind

1 cup (130 g) All purpose unbleached flour

1 tbsp (15 ml) Baking powder

½ tsp (5 ml) Salt

1 tsp (10 ml) Paprika, mild or hot

1 tsp (10 ml) Fresh rosemary, finely minced or ½ tsp dry

½ tsp (5 ml) Garlic powder

½ tsp (2.5 ml) Black pepper

½ cup (125 g) Butter, softened

3 tbsp (30 g) Sugar

3 Large eggs, room temperature

1 cup (240 ml) Buttermilk

3 tbsp (25 g) Parmesan cheese, dry and finely-grated

1 tbsp 15 ml Butter

1 tsp 5 ml Grape seed oil

 

DIRECTIONS

Yields: one 10″ cake

 

1. In a bowl toss 1 tsp of flour with the blueberries to coat and set aside.

2. Light one side of the barbecue and pre-heat to 350°F/175°C. Using the indirect grilling method, heat a dry cast iron pan on the unlit side of the grill.

3. In a small bowl combine the all the dry ingredients and set aside.

4. In a large bowl, cream the butter and sugar until fluffy, add the eggs one at a time and mix well.

5. Fold in the buttermilk and cornmeal mixture alternately in three intervals until blended. Fold in the floured blueberries and Parmesan cheese.

6. Warm the butter and oil in the hot pan until sizzling. (Be careful of the hot handle.) Pour cornbread mixture in the hot, buttered pan and spread evenly.

7. Leaving the pan on the side of the barbecue that is unlit, then close the lid and bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.

8. Alternatively, bake in the middle rack of pre-heated 350°F/175°C oven in the buttered cast iron pan or a loaf pan for 35 – 40 minutes.

Recipe courtesy of: Chef de Cuisine Welbert Choi

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

Panna cotta

2 cups milk

2 cups heavy cream

½ vanilla bean

½ cup white sugar

6 gelatine sheets

 

Compote

2 rhubarb stalks (large)

¼ cup white sugar

½ juice 1 lemon

1 lemon zest

 

DIRECTIONS

Serves: 4

 

For panna cotta, grate vanilla bean into milk, cream and sugar. Slightly warm up liquid and let steep for 5 minutes. Meanwhile, bloom gelatine sheet in ice cold water for 5 minutes. Squeeze out excess water from gelatine, melt it in the cream mixture. Strain it through fine sieve into desire container.Refrigerate at less 3 hours or overnight for best result.
For rhubarb compote, cut off both ends of the stalks. Wash and dice rhubarb. Cook in pot with sugar on low heat until soft. Let cool, add lemon juice and zest.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

DOUGH

 

Ingredients

7 cups white flour or “00″ flour

1 tbsp fine sea salt

2- ¼ ounce packets active dried yeast

1 tbsp honey

4 tbsp extra virgin olive oil

2½ cups lukewarm water

 

Directions

Sift the flours and salt into a clean mixing bowl. In a large measuring cup, mix the yeast, honey and olive oil into the water and leave for a few minutes, then pour into the mixing bowl. Mix on low speed for five minutes then increase to medium speed for five more minutes.

 

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about one hour until the dough has doubled in size.

 

Remove dough and punch down, divide in 6–8 balls and allow to rest for at least one hour. Overnight in the refrigerator is best.

 

Roll or stretch out dough and apply toppings. Preheat oven to 450 degrees with pizza stone in place. Bake for approximately seven minutes. Rest for one minute and cut and serve.

 

TOPPINGS

 

1 cup Neufchatel or other fresh cheese like ricotta

 

Place on top of flat bread after all other ingredients

 

FOR TOMATOES

 

1 pound mixed cherry tomatoes sliced in half

2 tbsp olive oil

salt and pepper

 

Mix ingredients together and place tomatoes cut side up in 250 degree oven for 1 hour. Remove and allow to cool then arrange on top of pesto covered dough.

 

 

FOR THE PESTO

4 cups fresh basil leaves (from about 3 large bunches)

1/2 cup olive oil

1/3 cup hazelnuts or walnuts

2 cloves garlic

1/2 cup freshly grated Parmesan cheese

1 tsp coarse kosher salt

 

Directions

Combine first four ingredients in blender. Blend until paste forms, stopping often to push down basil. Add cheese and salt; blend until smooth. Transfer to small bowl. Can be made

one day ahead. Top with 1/2 inch olive oil and chill. Spread generously on each of the stretched doughs.

 

Serves: 6-8

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

French Toast

4 slices brioche (3” thickness)

3 eggs (beaten)

1 cup whipping cream

1 cup squash (ie. pumpkin or butternut). Roasted and pureed until smooth.

3 tbsp white sugar

3 tablespoon butter

 

Caramelized Bacon

12 slices bacon

¼ cup dark brown sugar

2 tbsp freshly chopped thyme

cracked black pepper

 

DIRECTIONS

Serves: 4

 

Combine eggs, whipping cream, sugar and all but ¼ squash puree and dip slices of brioche into mixture. Place on medium high preheated skillet and cook all sides until golden brown. Garnish with remaining squash puree and caramelized bacon.

Preheat oven to 375’F. Place bacon which has been coated with all ingredient listed iand cook until almost crispy. Remove bacon from pan and serve.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

2 pickling cucumbers

3 litres water

1 litre pickling vinegar

1 cup pickling salt

9 cloves garlic

1 bunch dill

 

DIRECTIONS

Yield: 2-3 one litre canning jars, depending on size of pickles

 

Bring salt, water and vinegar to boil. Wash and sterilize your jars and lids for five minutes in boiling water. Add 3-4 cloves of garlic and a couple good size sprigs of dill to each hot jar, then pack with cucumbers as full as you can but leave ½ inch clear to top of jar. Fill jars with boiling brine to within ¼ inch of top of jar. Place hot lid on and screw top on until hand tight. Allow to cool to room temperature and place in fridge for 3-6 weeks. Open and enjoy!