Pacific Flavours

by Lee, Virginia

• ISBN13: 9780887805967
• ISBN10: 0887805965
• Edition: 2nd
• Format: Paperback
• Copyright: 2004-04-15
• Publisher: Formac Pub Co Ltd

Summary

Pacific Flavours captures contemporary Pacific cuisine with an exciting range of signature dishes from the top restaurants and inns in Vancouver, Victoria, Vancouver Island, Whistler, and the Okanagan Valley. Pacific Flavours offers recipes for seafood specialties, delicious desserts, appealing appetizers, salads, entrées, and breakfast foods. Among them: Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with Fresh Ginger Juice Sauce, Frangelico Mousse with Champagne Sabayon. Afternoon tea -- a Victoria favourite -- is included. Many of the recipes include suggestions for wine to serve alongside; the recommended wines are among the finest produced by BC wineries. Author Virginia Lee independently selected 39 of B.C.'s finest restaurants, and obtained the recipes for many of their finest dishes. She then adapted the recipes for home use, testing them fully. For this second edition of this successful book, Virginia Lee has revised and updated the restaurants and inns she recommends to diners looking for the finest in Pacific regional cuisine. Each is described in a profile covering food, decor, and facilities, and maps help locate each establishment. Beautifully illustrated with colour photographs, Pacific Flavours is a tempting cookbook featuring Pacific coast specialities and at the same time a reliable guidebook to the finest British Columbia restaurants and inns featuring regional cuisine.

Table of Contents

Introduction	p. 6
Maps	p. 8
Appetizers	p. 10
Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise	p. 12
Fresh-Shucked Pacific Oysters with West Coast Splash	p. 13
Thai Curry Beef with Ginger Aioli and Avocado on Hearts of Romaine	p. 14
Pan-Seared Camembert with Spicy Cranberry Sauce	p. 16
Wild B.C. Sockeye Salmon on Red Shiso and Sesame Pancakes	p. 18
Nori-Wrapped Dungeness Crab Cakes with Lemongrass Cream	p. 20
Rare Ahi Tuna with Asian Papaya Slaw	p. 22
Baked Artichokes with Garlic Mayonnaise	p. 23
Tojo's Golden Roll	p. 24
Soups	p. 26
Lobster Bisque	p. 28
Leek and Fennel Soup	p. 29
Double-Strength Chicken Stock	p. 30
Sweet Red Pepper Soup	p. 31
Sweet Pea Soup with Creme Fraiche and Handpeeled Shrimp	p. 32
Noggin's Chowder	p. 34
Cayman Island Chowder	p. 35
Indonesian Sweet Potato, Coconut and Peanut Soup	p. 36
Cream of Chanterelle Soup with Blueberry Creme Fraiche	p. 37
Hot-and-Sour Soup	p. 38
Vichyssoise with Lobster Medallions	p. 39
Smoked Gouda Soup	p. 40
Carrot and Sage Veloute	p. 41
Pacific Oyster Stew	p. 42
Salads	p. 44
Edgewater Salad	p. 46
Green and Yellow Bean Salad with a Warm Bacon Vinaigrette	p. 47
Spinnakers Mixed Greens with Raspberry Vinaigrette	p. 48
Spicy Mesclun with Avocado, Mango and Stilton Cheese	p. 50
Caprese Salad of Tomatoes and Bocconcini	p. 51
Cambozola Caldo Con Crostini	p. 52
Sunomono Salad	p. 54
Cellar Door Caesar	p. 55
Spinach Salad with Honey Dressing and Pancetta Feta Tuques	p. 56
Entrees	p. 58
Cinnamon Chili Rub Flank Steak	p. 60
Smoked Pork Tenderloin with Oven-Dried Damson Plums	p. 61
Chanterelle-Stuffed Venison Medallions with Three-Peppercorn Soy Vinaigrette	p. 62
Roasted Garlic Chicken and Grilled Vegetables	p. 63
Chicken Curry	p. 64
Coq Au Vin with Braised Greens	p. 65
Herb-Crusted Rack of Lamb	p. 66
Smoked Salmon-Stuffed Chicken Breast in Phyllo with Sour Cherry Ginger Glaze	p. 67
Cranberry-Stuffed Pork Tenderloin in Phyllo	p. 68
Veal with Lemon Caper Sauce	p. 69
Edgewater Marinated Venison Medallions	p. 70
Hay-Roasted Fraser Valley Poussins with Creamy Parmesan Polenta	p. 71
Braised Rabbit with Wild Mushrooms, Fresh Herbs and Mascarpone Polenta	p. 72
Seafood Entrees	p. 74
Halibut Poele with Lemon Potatoes and Chive Butter Sauce	p. 76
1912 Scallop and Prawn Saute	p. 77
Scallops Napoleon	p. 78
Al Granchio (Black Squid Pasta with Dungeness Crab Sauce)	p. 80
Seared Medallion of Smoked Alaskan Black Cod with Potato Artichoke Hash and Scallion Oil	p. 81
Grilled Halibut T-Bone with Summer Vegetable Salad and Creme Fraiche Mousse	p. 82
Coconut Milk and Masala Mussels	p. 83
Branzio Alla Crosta (Crusted Sea Bass)	p. 84
Almond Ginger-Crusted Chilean Sea Bass with Orange Lime Beurre Blanc	p. 85
Pan-Charred Rare Tuna with Grotto-Style Sesame Sauce	p. 86
Sooke Harbour House Steamed Skate Wing with Cranberry Vinegar Sauce	p. 87
Smoked Black Alaska Cod with Grainy Mustard Dill Beurre Blanc	p. 88
Cedar-Infused B.C. Salmon with Onion Confit and Hazelnut and Balsamic Vinaigrette	p. 90
Cin Cin Poached Salmon With Sorrel Sauce	p. 92
Grilled Fillet of Wild Salmon with Summer Salsa	p. 94
Stilton-Crusted Salmon Fillet with Warm Caper Relish and Sweet Soy Glaze	p. 95
Wild Salmon and Sorrel with Fresh Ginger Juice Sauce	p. 96
Good Night Salmon	p. 97
Brioche and 7 C's Spice-Crusted Pacific Lingcod	p. 98
Lunch, Tea, Breakfast	p. 100
Orange Cardamom French Toast	p. 102
Chateau Whistler Granola	p. 103
Frittata Trattoria	p. 104
Summerhill Smoked Salmon Eggs Benedict	p. 105
Spring Mushroom Cannelloni	p. 106
Sun-Dried Tomato Risotto	p. 107
Portobello Mushroom Cutlets with Balsamic Sauce and Roasted Baby Vegetables	p. 108
Chanterelle and Sweet Corn Risotto	p. 110
Mount Currie Rhubarb and Sweet Ginger Chutney	p. 111
Empress Scones	p. 112
Almond Crackers	p. 113
Desserts	p. 114
Sunburnt Lemon Pie	p. 116
Stone Fruit Clafouti with Toasted Hazelnuts	p. 117
Fresh Berries with Ginger-Scented Mascarpone, Citrus Curd and Pistachio Tuile Towers	p. 118
Warm Rain Forest Crunch Banana with Hot Chocolate Sauce	p. 120
Rhubarb Upside-Down Cakes	p. 121
Stilton Cheesecake with Rhubarb Compote	p. 122
Chocolate Terrine	p. 124
Nanaimo Bars	p. 125
Caramelized Apple and Phyllo Tower with Creme Anglaise and Easy Caramel Sauce	p. 126
Boca Negra	p. 128
Frangelico Mousse with Champagne Sabayon	p. 129
Warm Pecan Pie with Vanilla Bean Ice Cream	p. 130
Delight of the King	p. 131
Profiles	p. 132
BC Rockies and Kootenays	p. 132
Okanagan Valley	p. 134
Vancouver and Environs	p. 138
Victoria and the Gulf Islands	p. 145
Whistler Resort Area	p. 153
Index	p. 158
Table of Contents provided by Ingram. All Rights Reserved.