Inspiring Recipes to Make Every Meal an Occasion
When Gourmet Warehouse owner Chef Caren McSherry publishes a cookbook, or announces any new project, people eagerly await the release or occasion. This week her newest cookbook is hitting the shelves, and she’s hosting an event to celebrate it. We’ve been lucky enough to preview it and can’t wait to cook from it more! Starters, Salads, and Sexy Sides is McSherry’s seventh book and in this one she focuses on what to serve in addition to main dishes at all type of meals, including every feast from buffets, to tapa parties and sit-down meals. The book is full of eighty recipes including a wide variety of appies, salads and sides that you can add to your meals or serve on their own. Highlights include Cauliflower Steaks with Capers and Caramelized Lemons, a Quinoa Salad with Roasted Veggies and Crispy Corn Tortillas with shredded duck.
We’ve got two copies to give away, scroll down to enter that draw, and don’t miss the launch on October 5, 2017 at Gourmet Warehouse in East Vancouver for a chance to meet Caren and many of her well-known chef friends.
BOOK LAUNCH PARTY – Thursday, October 5th – 6 to 9:30pm at the Gourmet Warehouse store in Vancouver.
Sip, Eat and Celebrate at the launch of Caren McSherry’s long-awaited new cookbook “Starters, Salads, and Sexy Sides”, Inspiring Recipes to Make Every Meal an Occasion. A go-to collection of more than 80 recipes to take your cooking from “ho hum” to “hot damn!”Never again will you find yourself wondering, “What should I make with my main?”
Our host for this incredible evening will be Global News Anchor Lynn Colliar. Joining Caren will be local Culinary Greats:
Scott Jaeger – The Pear Tree
Robert Clark – The Fish Counter
Margaret Chisholm – Coast Culinary Consulting
Angus An – Maenam Restaurant
Pino Posteraro – Cioppino’s Mediterranean Grill & Enoteca
– Tickets to the launch are $50 each (plus tax) and include a copy of the book and a goodie bag.
Twelve 6-inch corn tortillas
3 Tbsp roasted grapeseed oil, for frying
1/2 barbecued duck (see recipe introduction)
1/3 cup hoisin sauce
1/4 cup chutney (I prefer mango)
1 cup grated Monterey Jack or fontina cheese
1/2 cup chopped dried cranberries
1/2 cup chopped toasted pecans
1 bunch fresh cilantro, leaves only
2- or 3-inch round cookie cutter
Makes 24 Mini tortillas
The easiest, cheapest, and quickest way to execute this recipe is to run to your local Chinese takeout and purchase half of a barbecued duck. Ask them to cut the duck in half, not in pieces; this makes it easy to pull the meat from the bones. With the hard part taken care of, simply assemble the tortillas and enjoy the praise.
1 Preheat your oven to 375°F.
2 Lay the tortillas on your work surface. Using your cookie cutter, punch out 24 circles. Heat the oil over medium heat in a shallow nonstick fry pan and, working in batches, crisp the circles on both sides, about 1 minute per side. Remove and transfer to paper towels to absorb any excess oil. Set aside. These can be done up to 1 day in advance and stored in an airtight container.
3 Remove all the meat from the duck, and discard the bones and skin. Shred the meat with two forks or your hands, and place it in a large bowl. Drizzle the hoisin and chutney over the duck, add the cheese and cranberries, and lightly toss to distribute the ingredients evenly. Set aside until serving time. This can be made ahead of time and refrigerated until you are ready to serve, up to 2 days in advance.
4 To serve, preheat your oven to 375°F (if necessary). Lay the tortilla circles on a cookie sheet, place a heaping tablespoon of the duck mixture on the circles, and bake for 5 to 6 minutes, or until the cheese melts. Remove from the oven, top each with a sprinkle of toasted pecans, and finish with a cilantro leaf.