Halibut Season – It’s What’s Fresh at the Wedgewood Hotel’s Bacchus Room
There’s a new chef in town at the Wedgewood, Executive Chef Simon Bolsover and he’s sourced some Haida Gwaii Halibut, featured daily on the menu.
We stopped in for a leisurely Friday lunch, but as my pal Melissa is not only gluten free, but also dairy, poor thing, we had to switch it up from the fish and chips that day.
Melissa’s BC Steelhead Salmon with spiced quinoa, root vegetable, caper raisin & orange vinaigrette was perfectly seared and full of flavour.
I made my own creation, modifying the Alaskan Weathervane Scallops with kabocha squash risotto, beet greens, so I could enjoy a bit of halibut as well.
This is truly an often forgotten gem. The room is old school cool, we sat in the regal lounge and the service is always top notch. Their afternoon tea is one of the best in the city and we’ll be back to chronicle that soon. Best of all this is a family-owned and operated boutique hotel an one of the only Relais and Chateau properties in British Columbia.
Monday Haida Gwaii New Season Halibut olive crushed potato, shrimp caper, parsley butter sauce
Tuesday Haida Gwaii New Season Halibut corn chowder, pod peas, chorizo sausage braised gem lettuce, clam
Wednesday Haida Gwaii New Season Halibut with Puy lentils, chanterelle mushrooms scorched cauliflower, iberico pork lardo
Thursday Haida Gwaii New Season Halibut cauliflower cheese risotto, curried cauliflower fritters vine tomato, pine nut dressing
Friday Granville Island Beer Battered Halibut hand cut fries, crushed peas, tartar sauce
Join Chef Dana Reinhardt in Tuscania for a Roman Countryside Culinary Adventure
Is their anything better than traveling, enjoying good food and learning to cook better. Well, I think not. We are lucky enough to have Chef Dana Reinhardt in our midst, she’s a friend and a fellow Les Dames d’Escoffier member, and an amazing cook. I’ve take a few cooking classes with her and have the recipes to prove it! Recently I joined a group of food lovers at Siena restaurant where Dana revealed the details of an amazing trip to Italy and served up some very tasty olive-oil based dishes. Recipes below!
Last year she’s sussed out a stunning farm in Tuscania, Lazio, Italy and she is now hosting culinary tours there. You can join Chef Dana Reinhardt in exploring the incredible bounty of Casa Caponetti. Casa Caponetti, is situated on a stunning 125 acre olive farm and home to an ancient Etruscan necropolis, comprising one of the largest single ruins on private land. On the tour you will harvest seasonal produce from the extensive biodynamic vegetable gardens (27 varieties of tomatoes!) and use meat from their heritage breed cattle, pigs and chickens located directly on the property.
Learn to make pizza and bread in the wood fire oven; master the tricks of hand-made pasta and forage for wild herbs and mushrooms in the surrounding woodlands. The trip will also include visits to local vineyards for wine tastings, artisanal cheese makers and the fresh fish market in Civitavecchia. A whole week of exploration, cooking, learning and laughing.
Hands-on cooking classes with two master chefs: Chef Dana Reinhardt of Vancouver and Chef Mark Medina-Rios of Casa Caponetti.
Exploring the Roman countryside with amazing trips to local wineries, cheese makers, fish markets and ancient walled villages.
Working with sustainable, biodynamic and organic ingredients direct from the farm and learning traditional and modern Roman dishes.
Time to wander or hike the pastoral and beautiful grounds of Casa Caponetti and discover the site of ancient Etruscan ruins.
Pamper yourself with a massage from the in-house masseuse or a trip to the Roman Papal baths and spa in Vitterbo.
6 nights and 7 days private guest accommodation
7 day guided culinary tour
Visits to wineries, cheese makers, fish market including transportation
Tastings of local cheese, wine, olive oil and breads
All lunch and dinners with wine at offsite excursions are included
Chilled Radish and Extra Virgin Olive Oil Soup Yield: 4 portions
2 pounds red radishes, rinsed, trimmed and chopped (keep 2 radish aside to thinly slice and use as a garnish)
2 shallots, finely chopped
2 Tbsps extra virgin olive oil
1 Tbsp butter
3 cups chicken/vegetable stock
kosher salt and pepper to taste
extra virgin olive oil for garnish
In a medium saucepot, heat the butter and olive oil over medium heat. Add the shallots and sauté for 2 minutes. Add the radishes and sauté for about 8 minutes. Cover with chicken stock and bring to a simmer. Simmer for about 10 minutes until the radishes are cooked through. Puree the soup in a blender and season to taste with salt and pepper.
Chill for 6 hours or overnight. Serve garnished with sliced radish and extra virgin olive oil.
Fresh Pea and Basil Panna Cotta – 6 – 2 ounce portions
1 cup fresh or frozen peas
1 Tbsp butter
1 Tbsp shallots
¼ cup chicken stock
¾ cup milk
¼ cup whipping cream
1 T fresh basil, chopped
2 sheets gelatin
salt and pepper to taste
2 Tbsps extra virgin olive oil
fresh basil leaves
Soak gelatin in mixture of milk and cream. In a small skillet, over medium heat, sauté shallots in butter and add peas. Add chicken stock and simmer for 3 minutes or until peas are just cooked. Puree in blender with fresh basil. Pour into a medium mixing bowl.
Remove gelatin from cream mixture and pour into a small saucepan. Squeeze out excess liquid from the gelatin into the saucepan and set the gelatin aside. Heat the cream over medium heat until warmed through. Do not boil.
Remove the cream mixture from the heat and whisk in the gelatin until dissolved. Whisk into the pea puree and season to taste with salt and pepper. Strain the mixture through a fine mesh sieve. Pour into tall shot glasses, cover each one with plastic wrap and chill overnight.
Serve topped with extra virgin olive oil and fresh basil leaves.
In a medium saucepan with a candy thermometer, heat the honey over medium heat until it reaches 115C. Meanwhile whip the egg yolks until pale in a stand mixer. Once the honey reaches temperature, whip the honey slowly into the yolks.
In a separate bowl, whip the cream into soft peaks. Fold the cream into the yolk mixture and pour into the ramekins. Cover with plastic wrap and freeze overnight.
The UNCLE BEN’S® brand serves up new RICE & GRAINS – Uncle Ben’s Rice & Grains
UNCLE BEN’S® brand now offers Rice & Grains, a combination of rice with ancient grains, such as quinoa and couscous and we’ve got some great recipes from local restaurants to inspire you to add more than just rice to your plate.
“Our team is always looking for ways to create gourmet flavours everyone can enjoy, and Rice & Grains has been a strong addition,” says Sommai Gordon, owner and head chef at Super Thai Food. “Canadians will be able to get creative in the kitchen with this product, just like we did with our recipe.”
The UNCLE BEN’S® Rice & Grains product comes in seven flavours:
The sun may not be shining bright, but there’s a lot to do both inside and out. It’s another busy week in Vancouver!
Wine Wednesday at Provence Marinaside
Wine Wednesdays have become ‘a thing’ – a wonderful way to get over the mid-week hump and slide into the weekend. Yaletown’s Provence Marinaside has always been a favourite gathering spot on Wine Wednesdays with its gorgeous patio overlooking the False Creek Marina, its impressive wine list (145 wines-by-the-glass, 48 on tap) plus Tappy Hour with wine and food specials from 3-5 p.m.
Just when you thought Wine Wednesdays couldn’t get any better than this, Provence Chef/Owner Jean-Francis Quaglia has brought a new dimension to guest enjoyment by adding music to the experience. From 4:30 – 7:30 p.m. every Wednesday, enjoy the contemporary Jazz/Latin Jazz/Blues sounds of the Hip Pocket Quartet. Hip Pocket is composed of Adam Rohrlick (electric guitar/ tenor saxophone), Kristian Alexandrov (keyboards), Brent Gubbels (acoustic bass) and Joel Fountain (drums/ vocals).
Barbara-Jo’s Books to Cooks join Mangia Vancouver! You may not have an Italian Mamma, but now you can learn to make Pasta like one! Peter Ciuffa, Cook at Savio Volpe, Artisan Pasta Maker at Pasta Famiglia, & sometime Actor, brings his stories & Mamma’s pasta recipe to you. Cost: $25, limited to 14 guests. http://www.bookstocooks.com/events/
Joy of Feeding – June 25
Saturday, June 25, 2016 5 – 8 pm | Rain or shine!
15 COOKS. 15 COUNTRIES. ONE DELICIOUS DAY.
This unique inter-generational, international food festival and annual fundraiser for UBC Farm celebrates home-cooked dishes from around the world. Vij’s, Terra Breads, the Pacific Institute of Culinary Arts and UBC Food Services bring together fifteen home cooks of different cultural backgrounds—from Egypt to Switzerland to Turkey and beyond—to offer a taste of their favourite recipes. Showcasing culinary traditions from around the world, Joy of Feeding was created by Chef Meeru Dhalwala of Vij’s and Rangoli restaurants to celebrate whole foods, culture and cooking.
Opening June 23, 2016 at 762 Cambie Street in Downtown Vancouver’s Stadium District, Fanny Bay Oyster Bar will bring a bounty of fresh, tide-to-table fare to the heart of the city, offering seating for 50 (including 16 at its oyster bar) and a full bar, as well as a shellfish market where patrons can purchase top-quality, take-home catches such as live, shucked, fresh and frozen oysters and clams, scallops, shrimp and prawns. Part of the Taylor Shellfish Family of Farms, Fanny Bay Oyster Bar will offer lunch, dinner and weekend brunch as well as daily happy hour specials.
2nd ANNUAL GIN FESTIVAL June 15th – June 29th2016
Ginapalooza, a uniquely Canadian, multi-city gin festival, celebrates for the second time in Vancouver on June 15th thru to June 29th 2016. Having launched first in Toronto, then in Montreal and Calgary, Ginapalooza now moves westward to celebrate in Vancouver throughout this spring/summer season.
For two weeks, locals and tourists alike have the opportunity to navigate the streets of Vancouver to satisfy their palate with more than 40 signature GinapaloozaVAN cocktails.
We’ve taken 14 of Vancouver’s top cocktail venues and paired them with 14 of the most incredible local, national and internationally renowned gin brands to create some of the greatest gin cocktails consumers will ever taste.
There will be ongoing prize giveaways; Ginaplooza’s signature Gin Sip & Socialize pop-up tastings; a nationally held contest to win the Grand Prize Trip for Two to Tour Beefeater’s Distillery in London UK; and, the opportunity to bid on artwork to raise #YMMFire Funds in support of Albertans affected by the wildfires.
Simply pick up a complimentary G-PASS at any of the participating venues starting on Wendesday, June 15th 2016 and follow the signature G-PATH for an experience that’s truly ginspirational!
What is GINAPALOOZA?
Uniquely Canadian, Ginapalooza is the first of its kind in the world!
A nationwide, multi-market festival that celebrates the spirit of gin paired with supporting local artisans, emerging businesses and entrepreneurs!
Ginapalooza was born out of a desire to support Canada’s exceptional gin distillers along with internationally renowned gin brands; support emerging artists; and, kick-off the spring and summer seasons with a celebration that brings the nation together – one cocktail and a cheers at a time.
The focus is simple: entertain, educate and connect communities across Canada through the art of the craft and the spirit.
We’ve taken 14 of Vancouver’s most sought-after gin brands, paired them with 14 of Vancouver’s most popular venues, and shaken up more than 40 signature, never-before-tasted, gin cocktails crafted by a select handful of Vancouver’s most-talented bartenders!
Just follow our HOW-TO-PALOOZA instructions to enjoy an experience that’s truly ginspirational!
WHERE TO GINAPALOOZA:
14 of Vancouver’s Most Popular Cocktail Venues:
Beach Bay Café
The Cascade Room
The Keefer Bar
There will be ongoing Prize giveaways, including the Grand Prize Trip for Two to London – the birthplace of Gin – for a private tour of Beefeater London Dry Gin‘s Distillery!
Father’s Day Pairings – Pick Up some Jacob’s Creek Double Barrel Shiraz and Whip Up Bison Carpaccio
Whether he’s a wine or scotch lover –(or, the perfect gift if he loves both!) – pick up a bottle of the new and innovative Jacob’s Creek Double Barrel Shiraz and wow Dad this Father’s Day.
Jacob’s Creek Double Barrel Shiraz is the first of its kind to undergo a unique aged scotch whiskey barrel finish. The outcome? Additional layers of complexity and smoothness, which combine beautifully with the rich plum, sweet red fruit and dark chocolate notes of Barossa Shiraz.
Jacob’s Creek Double Barrel Shiraz is a full-bodied wine that offers bold, smoky flavours with an elegant finish, and pairs beautifully with meat-focused, bold BBQ dishes AND this carpaccio
Pair your gift of Jacob’s Creek Double Barrel Shiraz with an equally delicious and bold dish, recipe courtesy of Vancouver’s-own Chef Dan Tigchelaar from The Bottleneck restaurant:
1 Bison eye of round
¼ cup coriander seed
¼ cup black peppercorn
2 Medium sized Beets
2 cups Rice Wine Vinegar
1 cup water
1 Tbsp black peppercorn
1 Tbsp fennel seed
½ cup sugar
1 cup Aioli or store bought mayonnaise
2 Tbsp Truffle paste
For Garnishing Final Product
1 cup of croutons
¼ cup chiffonade Italian parsley
Pinch of smoked salt
Toast spices for the carpaccio and then coarsely grind
Roll Bison eye of round in the ground spice mix until completely covered
Season with salt and sear the outside of the eye of round in a very hot pan
After searing the outside place in the fridge and cool completely
After bison is chilled through wrap tightly with saran wrap and place in freezer overnight
While still frozen slice the bison as thin as possible and place overlapping on desired platter
For the Pickle:
Slice beets on a mandolin and place in container
Bring spices, vinegar, water and sugar to a boil and pour over the beets
Place in fridge and leave until completely cool
Once cool beets can be used to garnish carpaccio along with the truffle aioli and brioche croutons
Grab Locally-Grown Eggplants and whip up this Roasted Eggplant Dip
On the weekend we went strawberry picking and on Sunday night were ready for a BBQ. We love dips and served a trio of them this night. Green garbanzo, hummus and this awesome roasted eggplant dip made with locally-grown eggplant.
5 mini Windset Farms Baby Eggplant
3 garlic cloves, minced;
2 tbsp fresh lemon juice;
1 Tbsp Maille Dijon Mustard;
3 tbsp extra-virgin olive oil;
1/4 cup cream cheese
3-4 dashes hot sauce
Salt and pepper to taste;
4 Tbsp chives plus a few for topping
To roast the eggplants, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
Place all ingredients in a food processor and puree until smooth.
Cool in the refrigerator and serve with extra olive oil on top and fresh chives
Lot’s to do this week including Global Wellness Day, drinking Negronis, eating French Food, celebrating Picasso and heading out to the Arts Club Theatre for Billy Elliott.
Billy Elliott at They Stanley until July 10, 2016
We saw this extremely fun-filled and well done musical last night and adored it. It’s a must. Based on the acclaimed film, and supported with music by Elton John, Billy Elliot is an inspiring tale of courage, ambition, and overcoming adversity. It’s 1984 and County Durham’s coal miners are set to go on strike when 11-year-old Billy finds his way into Mrs. Wilkinson’s ballet class following his boxing lesson. Enthralled with dance and showing inherent ability, Billy is encouraged to audition for the prestigious Royal Ballet School in London, but he fears the reactions of his father and brother, who are both wrapped up in the escalating strike situation. The astounding winner of 10 Tony Awards, this global musical phenomenon is a theatre experience that will stay with you forever. Tickets.
Happy Hour Burger and Beer at Homer Street Cafe $12
The burger is an All BC burger, with all ingredients raised or grown in BC: pasture-raised beef, lettuce, a thickly sliced tomato, and melted cheese on a toasted bun. Until the end of July, the full size burger is paired with a Budweiser beer for $12. Happy Hour at Homer St. happens Monday-Friday, from 2:30pm-5pm.
In honor of Global Wellness Day this Saturday, June 11th, Rosewood Hotel Georgia will be hosting hatha-style yoga session and healthy menus at the newly refreshed Reflections: The Garden Terrace. The programming is part of Rosewood Hotels & Resorts’ brand initiative to promote healthy living and to help guests embark on a healthier lifestyle. More details.
Market by Jean-Georges 11 June to 29 June | Fernande Olivier | From the Rose Period to Cubism
Vancouver’s arts enthusiasts are in for a treat at the Vancouver Art Gallery, as it introduces Picasso: The Artist and His Muses, from 11 June to 2 October 2016. As the hotel partner for this milestone exhibition, Shangri-La Hotel, Vancouver is celebrating Picasso’s bold innovations, and similar to the exhibition, looking beyond the artist to the six women who influenced his life and art. The hotel is presenting a series of inspired dinner tasting menus at Market by Jean-Georges, titled The Muses Dinner.
Bistro Pastis Normandy Menu Until July 3
Bistro Pastis is touring France with theme menus. Until July 3, the menu includes recipes for some of owner John Blakeley’s mother’s her favourite dishes including crepesand Kig-ha-Farz. There’s also frog legs, blood sausage, tripes, porc rillettes, and trout in papillote with a camembert sauce to be enjoyed. Santé!
We were lucky enough to gobble up some of the first spot prawns of the season last month at The Blackbird Pub. The Donnelly Group’s head Chef Glavas put on a massive spot prawn boil and it was superb! We asked for his tips to share with you.
Spot Prawn Boil Tips
Always pick up your prawns day of the boil so they are still alive. Go to Granville island and buy right off the pier.
You can any blanch your potatoes in heavy salted water ( almost like sea water ) first as they take the longest, then add your corn on the cob.
Add green beans only for 90 seconds.
Grill the chorizo sausage separate as it does have a strong flavour profile .
Once you have all your potatoes, vegetables and sausage ready , drop your prawns last. Put everything in a big bowl and pour out on your plastic covered table.
The spot prawn blanching water
Water amount depends on size of your pot, and heavily salt. Add rough chopped onions, carrots and celery . Then a tablespoon of peppercorns and 3 bay leaves. Bring to a boil then your ready to add your spot prawns. The prawns take 90 seconds to 2 minutes. Once the have curled up there ready. Using a wired strainer remove your prawns .
Try different flavour butters on the side. I make a Cajun butter , lemon dill butter and a garlic basil butter. They compliment the boil without overpowering the star of the dinner the spot prawn.
Mike Glavas Regional Operations Chef Donnelly Group
Follow him on twitter @MgGlavas
Is there anything better than fresh strawberries? Well there’s a few things that come close, like fresh strawberry waffles, strawberry cake, strawberry sauce for pork chops and strawberry jam! But the whole process of picking your own strawberries out at the farm is really where it’s at.
Strawberries came early this year and we had to act quickly to ensure we got our share. There’s still lots out there, but they won’t last for long! There’s always the later crop too should you miss out on the first one. Sometimes the everbearing even go until October.
The BC Strawberry Growers Association has 13 participating in their get fresh campaign this year, and they’ve got a great contest where you can win some very cool prizes.
1. Take a photo with BC strawberries! (on the farms, in a restaurant, at home)
2. Post your photo to your favourite social network using #bcstrawberries
3. Verify your social media entry here. http://enter.bcstrawberries.com/
This past weekend we headed out to the farm to pick some strawberries of our own and I’ve been creating a few items with our loot! Gotta love this Honda Civic Coupe, we even passed the very same one on the road and waved! Thanks for the sweet ride Honda Canada!
After fueling up on strawberry waffles and sampling some strawberry wine, we headed out into the fields.
My pals Mary Sheridan from Van Bits and Bites, and my pal Tess , joined me! Amazing ladies that made for a super fun super fun day as we also visited several wineries in the area, a cidery and a cookshop for some cooking supplies. More on the whole experience in another post.
Strawberry Sauce for BBQ Pork Chops
1 cup strawberries, sliced
½ cup balsamic vinegar
4 garlic cloves, minced;
1/4 of a large red onion
1/8 cup of olive oil
Sea salt and freshly ground black pepper
4 pork chops
Brine Pork in a mixture of 1/3 cup salt to 3 cups water for an hour or so.
Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic and onions for 4 minutes, stirring every 30 seconds or so.
Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Puree in blender.
Marinate the pork in half the sauce for 3 hours.
Preheat BBQ and BBQ pork chops until just done. So easy to overcook so be careful. I’m not giving specific times as all BBQ’s and pork chop sizes will vary.
Reheat the remainder of the sauce and add the other 1/2 cup of strawberries and serve over pork.
What to cook this spring? We take some lessons from Dirty Apron
We updated this post from 2012 as it’s still so very relevant. Especially with spot prawn season starting this week! The Arts Club Theatre Company is known for it’s theatrical productions, but each spring they produce more than just theatre and host cooking classes. Each class is put on by one of Vancouver’s renowned chefs at a gorgeous private home and raises money for the company. Over three hours guests enjoy cooking demonstrations, some hands on options and a four-course dinner paired with wine. Unfortunately they aren’t doing these in 2016 but I hope they bring them back!
A few years back we climbed up into the British Properties and joined David Robertson of Dirty Apron Cooking School for a spectacular meal, complete with views, charming guests and left with some new cooking tips up our sleeves and a Dirty Apron Cooking School apron.
First course – Citrus Olive Oil Spot Prawns with Crab Cakes
Citrus Olive Oil Poached BC Spot Prawns
1 lb BC Spot Prawns (shelled & deveined)
1 Lemon (Zest & Juice)
1 Orange (Zest & Juice)
1 Lime (Zest & Juice)
6 cloves Garlic
Fleur de Sel
500 ml Extra Virgin Olive Oil (poaching)
Heat the olive oil slowly with all zest and citrus juice to 135F.
Season the spot prawns with fleur de sel and black pepper. Poach the prawns in the olive oil until just cooked through. Remove them from the olive oil and allow to cool.
6 oz Dungeness Crab Meat
2 tbsp Plain Yogurt
1 tbsp Chives (finely sliced)
2 sprigs Italian Parsley
1 sprig Tarragon
¼ Lemon Zest
Pinch Espelette Powder
Salt & Pepper
¼ cup Flour
1 Egg (beaten)
¼ cup Panko (coating)
Pick through the crabmeat and discard any bits of shell or cartilage. Put all ingredients into a bowl and gently mix together and season with salt and pepper. Form the mixture into two patties.
Prepare to dredge the patties by placing 3 bowls side by side. In the first bowl place the flour. In the second bowl whisk the egg. In the third bowl, the panko. Dredge the patties in the flour, and then dip into the egg and finely coat with panko.
In a medium sized pan heat the oil over medium-high heat. Carefully place the cakes into the pan and sear each side until the panko turns golden brown on all sides.
Serve immediately with a salad and Lemon Yogurt
1 cup yogurt
Mix the lemon zest and yogurt together. Keep cold until needed.
Chef Robertson preps beets
Golden Beet Salad
3 Medium Beets
1 head Frisee Lettuce
½ bunch Watercress
½ head Radicchio
1 Whole Apple (thin slices)
60 ml Extra Virgin Olive Oil
30 ml Apple Cider Vinegar
Salt & Pepper
Place beet in a large saucepot and cover the beets with water by at least 2 inches. Bring to a boil; reduce to a gentle simmer and cook until a small knife inserted into the beet comes out with little resistance (about 40 minutes).
Drain and let sit until cool enough to handle.
Trim both ends of the beets and rub off the skins with your fingers. Dice the beets into 1/2 inch dice size. Toss the beets in a bowl with sliced apple, watercress, radicchio frisee lettuce, olive oil and apple cider vinegar. Season with salt and pepper.
Spectacular View from the private residence where this class was held
Sumac Roasted Lamb Loin on Celeriac Puree with Red Wine Sauce
2 X 4 oz Lamb Loin
1 clove Garlic
30 ml Olive Oil
1 Lemon (zest)
1 tsp Sumac
1 tsp Cumin (grinded)
1 tsp Coriander seed (grinded)
Preheat oven to 400°F
Coat the lamb with the marinade and marinate until needed. Before cooking, season with salt and pepper.
Sear in a pan over high heat until the meat is browned on all sides then place the pan into the preheated oven for 4-5 minutes to achieve a rare to medium-rare doneness. Allow the lamb to rest before serving.
300 g Celeriac (peeled & chopped)
2 Tbsp Butter
300 ml Milk
1 small Bay Leaf
2 sprigs Thyme
Place the celeriac into a sauce pan and sauté with the butter. Do not brown the celeriac. Add the milk and herbs to the sauce pan and bring to a boil. Gently simmer for about 25 minutes until the celeriac is very tender.
Drain the celeriac and discard the herbs, reserving the milk. Put the celeriac into a blender or food processor. Blend until very smooth, adding enough of the reserved milk to give a creamy consistency. Once the puree is nice and smooth then season with salt and white pepper.
Keep hot until needed.
Red Wine Sauce
1 Shallot (finely diced)
1 clove Garlic (minced)
80 ml Red Wine
80 ml Beef Stock
1 Tbsp Unsalted Butter (cold)
In a small saucepot sauté the shallots and garlic in vegetable oil until soft without browning, approx. 2 minutes. Add the red wine and beef stock and reduce to mixture to 1/3. Add the chilled butter, whisking in a little bit at a time and then season with salt and pepper to taste.
Strain the sauce through a fine sieve and keep warm until needed.
500 g Dark Chocolate
½ cup Unsalted Butter
330 ml Heavy Cream
Fresh Raspberries (for garnish)
Roasted Hazelnuts (for garnish)
Melt the dark chocolate over a double boiler. Add the ½ cup butter to the dark chocolate. Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, fold the cream into the dark chocolate.
Put a layer of saran wrap in the bottom and sides of the pan. Spoon the dark chocolate mixture into the loaf pan. Cover with saran wrap and refrigerate for 2 hours.
Remove from fridge before serving and carefully remove the pate from the loaf pan. Then slice the pate with a hot knife and put onto dessert plate. Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.