Category Archives: Recipes

Seasonal Dish: Thanksgiving Butternut Squash & Apple Soup

Are you hosting a Thanksgiving dinner for family & friends?
Or looking for a great starter to contribute to a meal  you have been invited to?
Perhaps you have decided to go stress free this weekend & want a restaurant with an authentic fall harvest menu – whatever your plans, our Butternut Squash & Apple Soup is a Thanksgiving must!

Butternut Squash & Apple Soup Recipe 

To cube the squash, peel it, cut it in half, remove the seeds and then cut it into chunks. Use vegetable stock to make this vegetarian.

Ingredients: 

2 Tbs. unsalted butterImage

2 Tbs. olive oil

3 large sweet Vidalia onions, chopped

2.5 Tbs. sweet curry powder

2 large butternut squash, peeled, de-seeded, and cut into cubes

4 Granny Smith apples, peeled, cored, and quartered

Kosher salt and black pepper

1 (12 oz.) bottle hard cider, or 1.5 c. apple cider or apple juice

5 c. low-sodium chicken stock, preferably homemade

Cayenne pepper, to taste

Oil for frying

Sage leaves

Cooking Instructions:

  • Sweat onions and vegetables. Heat butter and oil over low heat in a large stockpot. Add the onions and cook over low heat for about 10-15 minutes or until tender, stirring occasionally. Add the butternut squash, apples, and curry powder to the onions and sauté for 3 minutes over medium heat. Season with salt and pepper.
  • Add liquid and simmer. Add the hard cider and chicken stock to the pot until the vegetables are covered with liquid. Bring to a boil, and then turn the heat to low and simmer for 30-40 minutes until the veggies are very soft.
  • Puree, season and serve. Puree the soup with a hand blender or in a food blender or food mill. Return soup to pot and season to taste with salt, pepper and cayenne pepper, which gives this sweet soup a nice spicy aftertaste.
  • Make crispy sage leaves for garnish, if desired. Heat a little oil in a small sauce or sauté pan. When the oil is hot, dip or lay the sage leaves in the oil, turning them if necessary, and fry until crispy, about 5-10 seconds.

Your Vancouver Farmer’s Markets are a great place to pick up local, organic ingredients http://www.eatlocal.org/

Happy Thanksgiving from the team at Rocky Mountain Flatbread Co.

 

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Local Berry Lemonade Recipe

ImageFeel like making lemonade today.  

Here is a simple recipe to create a delicious and healthy lemonade loaded with local berry goodness!

Simply Mix:

1/2 cup of lemon juice (squeeze about three lemons)

1/2 cup maple syrup

 

2 tablespoons of mushed or blended local strawberries, blueberries or rasberries

6 cups of water

Mix and drink!  Yum.

If you do not feel like making your berry lemonade – just want to drink it – do not panic – we are serving lots of home made Strawberry Lemonade at your local Rocky Mountain Flatbread!

Spa Product Recipes

ImageWe are holding the first of our Earth Day workshops today.  If you are not too busy pop in and join us tonight at 6 pm at our Main Street location.

We will be making home made bubble bath, sugar scrub, body lotion & nail strengthener.

HOMEMADE COCONUT BUBBLE BATH RECIPE

For a super moisturizing delicious bubble bath mix together:

1 cup of castile soap

1 oz almond oil

1 oz coconut oil

10 drops of your favorite oil.

Pour 1/4 of your delicious home made mix in your bath for lots of bubbles!

SUGAR SCRUB

For a non stinging super moisterizing exfoliation mix together:

10 tsp grapeseed oil

4 TBS sugar

6 drops of your favorite oil

HOME MADE BODY LOTION

Mix together:

2 TBS shea butter

2 TBS virgin coconut oil

4 TBS sweet almond oil

1/2 tsp vanilla

Store in your fridge for up to one year (it will never last that long it’s too lush!)

 

Roasted Halibut With Tarragon and Hazelnut Brown Butter

I know it is so exciting to be picking my own parsley, mint, tarragon & more.

Putney Farm

tarra14As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.

tarratarra1And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great)…

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Aside

Rid your home of chemicals with these tried and tested green cleaning products.  They are good for you (don’t recommend eating or drinking them!), the planet & your wallet! I have been experimenting at home and have been amazed at … Continue reading

BEET & GOAT CHEESE RAVIOLI FILLING RECIPE

In my previous blog I posted how to create your very own ravioli dough.

Here is a recipe for creating your own ravioli filling – beet & goat cheese.  I think this maybe my favorite ravioli filling of Chef Wout’s!!  

Our next ravioli cooking class will be on Monday, April 14th, where Chef Wout will share all of his top ravioli making secrets.

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Photo: Ariane@Design

Beet & Goat Cheese Ravioli Filling

Four portions 

350 gram beets

100 gram goat cheese

salt, pepper

1 bay leaf

1 sage leaf

Directions:

Peel the beets and chop them roughly. Put them in a pan with the bay leaf, salt and pepper.

 Add water till the beets are just covered. Bring to a boil and cook until they are tender. About 15 minutes. Discard the bay leaf and strain the beets… But carefully. We don’t want the whole kitchen painted red.

Weigh out the goat cheese. Combine them with the sage in a food processor. Mix until it is smooth enough. Can be a bit chunky, that will give it some texture.

Season with salt and pepper to taste.  The filling can be used when it is firm enough. Might need some cooling down time. Scrub your hands and remind yourself to wear gloves next time you peel beets.

Recipe: by Chef Wouter Schipper

 

RECIPE TO MAKE YOUR OWN PASTA

We had great fun yesterday in our second Ravioli Workshop with Chef Wout.  He demonstrated  how to make your very own fettucini & ravioli dough in our kitchens at Rocky Mountain Flatbread.  Here is his secret dough recipe which he will be demonstrating how to create!

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THE PASTA DOUGH RECIPE

FOR FOUR PORTIONS

200 gram Flour

20 gram Semolina (durum)

4 gram Salt

pinch nutmeg

100 gram eggs ( about 2 medium size eggs and an egg yolk)

10 ml oil

25 ml lukewarm water

THE MIXING

ImageCombine all the dry ingredients in a standmixer bowl. You could add a pinch of tumeric to give it a more yellowish color. Mix at a the lowest speed.

Add all the liquid ingredients and mix at a higher speed until you have a smooth, sturdy dough. Depending on the type of flour, semolina, eggs and even humidity level at which they are stored you might have to add more water to this recipe. If the dough stays crumbly add 5 ml at the time but give the dough time to absorb it. A sturdier dough makes nicer ravioli in the end.

Weigh the dough and divide it in 2 balls, for the top and bottom sheets.

Cover and let it rest for for at least 30 min. This will dry it out a bit, to make it easier to handle.

If you decide to multiply this recipe, divide the dough in 200 gram balls.

THE ROLLING

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Take out the old pasta machine or use the pasta roller attachment for your standmixer. Flour the dough and roll it into a square, that is thin enough for the pasta machine. After each run-through decrease the rollers until the right thiness is reached. For the kitchen-aid stand mixer the sheets are thin enough at point 6.

Try to keep your sheets in a rectange shape. If a tear apears, fold the dough and start over.  Of course you can do this all by hand. Especially the kneading part would be suitable for a good arm work out. But remember to give the flour time to absorb the liquid.

THE FORMING

FETTUCINI:

Flour your working station and reform it into a rectangle if possible. Strech thesheets so it will fit 6 rows of fettucini.  Cut into your desired fettucini width.

RAVIOLI:

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Flour your working station and reform it into a rectangle if possible. Strech the sheets so it will fit 3 ravioli’s in a row. I use a ravioli stamp to mark the ravioli squares. Press it lightly, right next to each other without space inbetween.

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Fill the filling into a piping bag and drop a spoonfull of this creation in the middle of the marked squares. Or just use a spoon. Just make sure there is about a pointy finger of space between the other ravioli’s.

Spray the sheet with some water, or brush it inbeween the filling. This will make the top sheet stick to the bottom one.  With your fingers gently press the filling together. (Ravioli filling recipe coming in the next post). Push downwards to seal the ravioli’s. Take a ravioli cutter and cut out the ravioli pieces.

Place them on a tray lined with parchment paper and freeze until needed. If needed right away, keep them outside on the tray to dry out.

THE AFTERMATH

In a big pot bring water to a boil. Add salt and reduce the heat until a light simmer. Water temperature should be at least 76 celsius.

Add the fettucini or ravioli and cook for about 2 to 3 minutes. The ravioli is done when the sides are bending when you press them.

In a pan heat up your choice of vegetables meat or fish, or a combination. Add the fettucini or ravioli when there is about 2 minutes cooking time left (reheating).

Or add butter to a pan let it melt. Add sliced garlic, chopped herb leaves (could be sage, rosemary, dill, parsley, thyme). Add the fettucini/ raviolis season with salt and pepper and sear them until they are form light brown spots. You could add some arugula, cherry tomatoes or spinach and parmesan.

Have fun and be creative!

Recipe by: Chef Wouter Schipper