Chef’s Recipe

June, 2015

Baked Quadra Island Chef Creek Oysters

Prep time: 30 minutes

Cook time: 7 minutes

Yields:  1 portion

6 Chef Creek Oysters

50ml. Mixture for top.

 

Topping For Oysters

Yields:  30 portions

  • 135ml butter                                                                           
  • 1.2kg. BC horse mushrooms
  • 50ml (3) garlic                                                            
  • 120ml.  Road 13 chardonnay                                                                                                 
  • 375ml./1.5 cup parsley
  • 500ml béchamel sauce
  • 400gr.  Green onion
  • 500ml/2 cups parmesan cheese
  • Salt, black pepper, and Tabasco, to taste

Directions

Add butter and BC horse mushroom, simmer

Add garlic and chardonnay allow reduce for 10 min.

Then add parmesan cheese, black pepper, salt and tobacco to taste

Finish with parsley.

Put mixer over Oyster and a bit of parmesan cheese

Bake for 7 minutes in preheat oven, 375 F

 

 

 

 


 

May, 2015

butternut-squash-soup

Butternut Squash and Okanagan Apple Soup

 

Prep time: 25 minutes

Cook time: 1 hour and 35 minutes

Yields: 2 quarts

  • 3 ½ pounds butternut squash
  • 1 tablespoon olive oil 
  • 1 cup chopped cello carrots                                                               
  • 1 ½ cups peeled, cored and diced Granny Smith apples       
  • 1 ½ cups chopped onion
  • salt and ground black pepper to taste                        
  • brown sugar to taste

Maple and Dijon Cream (see below)

Directions

Preheat oven to 350 F.

Quarter butternut squash, remove seeds and brush lightly with olive oil.

Bake on a sheet pan for 60 to 75 minutes

When squash is cool to the touch, peel the skin and chop the fresh.

In medium saucepan, melt butter over medium high heat.  Sauté the

onion, carrots and apple briefly.

Add squash and chicken stock and bring to a boil

Reduce heat and simmer over medium heat for 20 minutes or until apples and carrots are tender.

Using a bar or hand blender, puree the soup and add brown sugar to taste,

being careful not to make the soup too sweet.

Add salt and pepper to taste.  Serve hot with maple and Dijon cream garnish.

 

Maple Dijon Cream

1 tablespoon whipping cream

½ teaspoon Dijon mustard

¾ teaspoon maple syrup

 

Whip whipping cream.  Add in Dijon mustard and maple syrup.

Diced or slice apple also serve as nice additional garnish to this dish.

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