Episode 50: Emerald Lake

Kumquat & Pearl Onion Compote

Squash Roesti

Crepes

Peach & Almond Compote

Upside Down Cranberry Cake

Oysters in Carpsccio

Apple Pepper Salsa

Raspberry Vinaigrette

Smoke Tubot


KUMQUAT AND PEARL ONION COMPOTE 1 cup kumquats ½ cup pearl onions 2 oranges, segments and zest ¼ cup orange juice 1 small red onion 2 tablespoons butter Salt Pepper 1 teaspoon fresh thyme Preparation time is 10 minutes Ease of preparation is easy Melt butter in a small saucepan, and the finely diced red onions and cook until clear. Add the pearl onions, kumquats and orange segments and simmer until everything is tender, adding the additional orange if necessary. Finish by seasoning to taste and adding the chopped fresh thyme. This can be up to a week ahead of time.


SQUASH ROESTI 1 cup butternut squash ( 1 small squash ) ½ cup potato 1 teaspoon chopped herbs, chives, & thyme Salt Pepper 2 tablespoons butter Preparation time is 10 minutes Ease of preparation is easy Finely slice and julienne the squash and potato and combine season with herbs and salt and pepper and mix together in a Teflon pan. Melt the butter on medium heat. Place small patties into the pan and cook until lightly browned. Flip over and brown the other side. Remove from pan and place on plate into a low oven until foie gras is served.


CREPES 3 eggs 100 grams flour Pinch of salt 25 grams butter (melted) 20 grams sugar Preparation time is 1 hour Ease of preparation is easy Mix eggs and flour in a bowel until smooth. Add salt, sugar and blend to dissolve. Slowly whisk in milk until thinned, and stir in melted butter. Cover and allow resting for about 1 hour before cooking. To cook lightly coat a 6" Teflon pan with oil and heat. Pour 20 millitre of butter into pan and swirl to coat uniformly. Cook until lightly browned and then flip with a spatula and lightly brown other side. These can be made ahead of time and reheated as needed. Yield 4


PEACH AND ALMOND COMPOTE 45 milliliters butter 60 grams brown sugar 4 fresh peaches 30 grams sliced almonds 30 milliliters brandy 250 militres whipped cream Melt butter in a large sauté pan and add brown sugar and stir until melted and almonds and toast lightly. Add sliced peaches and cook until tender and they have released their juices add brandy and flam the alcohol. To assemble, place ¼ cup of the mixture in the center of the crepe and roll up. Place onto a warm plate. Garnish with icing sugar and whipped cream.


UPSIDE DOWN CRANBERRY CAKE 2 apples peeled and sliced 1 cup of cranberries 1 cup of sugar ¼ cup of water 1 tablespoon of butter 1 cup of flour 1 ½ teaspoons baking soda ¼ cup butter ¾ cup sugar 1 egg ½ teaspoon vanilla ½ cup milk Prepare 4 3" caston iron pans and prepare them by lightly buttering the sides. Place 1 amount of sugar and water into a saucepan and bring to a boil. Cook until golden and add 1 tablespoon of butter. Pour equally into 4 prepared baking dishes. Layer in the apples and cranberries and set aside. Prepare the batter by creaming together the butter and sugar until fluffy and then add the egg and vanilla and mix thoroughly. In a separate bowl mix together the dry ingredients and add this alternately with the wet ingredients and mix until well blended. Divide the batter among the baking dishes and place in a 350 degree oven and cool slightly. Un mold onto serving dish and garnish with whipped cream.


OSYTERS IN CARPSCCIO 2 dozen oysters, shucked and reverse shells 24 slices salmon carpaccio 1 kilogram coarse salt Wrap each oyster in a slice of salmon and place in shell. On each serving dish pair a small pile of salt, use this to hold the shells level while plating. Place 6oysters on each plate. Spoon ½ teaspoon of salsa onto each oyster and serve.


APPLE PEPPER SALSA 2 granny smith apples 1 red onion 1 red pepper 2 tablespoons chopped chives 1 tablespoon pepper vodka Salt and pepper Finely dice the apples, onion and red pepper mix with chives and vodka and season to taste.


RASPBERRY VINAIGRETTE ¼ cup raspberries fresh or frozen ½ cup white vinegar 1 tablespoon honey Salt and pepper to taste 1 tablespoon chopped herbs, chives, parsley and thyme ½ cup canola oil 3 cups assorted baby greens ¼ cup toasted pine nuts ½ cup soft goat cheese Whisk together crushed raspberries with vinegar, oil, honey and herbs. Season to taste with salt and freshly cracked pepper. In a large bowl toss greens with just enough vinaigrette to coat. Divide among four plates. Garnish salads with toasted pine nuts and crumbled goat cheese.


SMOKED TURBOT 4 fillets of turbot Salt and Pepper ¼ cup cedar wood chips Oil as required 4 pieces of baby beets 2 carrots 1 leek 3 celery stalks 2 cups fish stock ½ cup white wine 1 teaspoon saffron threads 1 onion 4 pieces radishes 1 bulb of fennel 2 tablespoons butter Salt and Pepper 1 teaspoon garlic Line a small saucepan with tinfoil and place inside moist cedar chips. The foil liner makes for easy clean up and the cedar must be wet to produce smoke instead of burning. Lightly oil a perforated pan to fit on top the saucepan and place on top the fillets, season with salt and pepper. Cover with a lid and place on high heat until wood begins to smoke. Turn to medium low for fifteen minutes to impact smoky flavor. Remove from heat and serve. While the fish is smoking prepare the veggie saffron and ragout. Melt the butter in a large ovenproof sauté pan and sauté garlic and onions until fragrant. Add the other vegetables and cook for 10 minutes stirring occasionally. De glaze with white wine, add fish stock and simmer. Add saffron and season with salt and pepper. Place reserved fish fillets on top of veggies and place the pan in a 350 degree oven for 5 minutes or until fish is cooked through. Serve vegetable and fish in large bowl and ladle saffron broth. Garnish with finely cut chiffonade of basil.