June 4, 2013 @ 11:11 am
“What is in the lobster butter?” is a question we get asked often. As chefs, we are always trying to get as much flavour into our food as we can through proper cooking techniques. This recipe was brought to us by one of our former cooks, Jenn Daley. It’s a very simple technique, though the result has layers of complex flavour.
2 Liters of Lobster shells
3 Stems of Thyme
1 Stem of Rosemary
2 Lemons, Zest and Juice
80g of Whole Peeled Garlic
½ White Onion, Sliced
2 Red Chilies
1 Bay Leaf
Confit the lobsters in butter on stove top in medium size pot for approx 1.5 hrs, strain out lobster bodies when done.
Pour mix into a pan and refrigerate overnight
Sautee of remaining ingredients in medium size pot on low heat till onions and garlic are cooked through with no colour. Then add butter back into the mix.
Strain through fine strainer into small pan.
At this point you can cut the butter into small cubes and freeze.
Pull out cubes from freezer as needed. Heat and serve.
April 26, 2013 @ 10:24 am
Winter’s Not Over Yet! This elegant handmade ravioli is a warm favorite on a chilly day. We’ll walk you through the steps of a perfect pasta recipe so that you have a canvas ready to add your favorite filling.
250 g of All Purpose Flour
2 Whole Eggs
1 Egg Yolk
25 ml of Olive Oil
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
You can also make your dough in a food processor if you've got one. Put all the ingredients in the mixer and buzz it until the flour looks like breadcrumbs, then pour the mixture on to your work surface and bring the dough together into one lump, using your hands.
Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be soft when you cook it, instead of firm and al dente.
When kneading your pasta just use your palms and push the dough into the counter while rolling back into itself. Continue doing this for about 10 minutes until the dough is firm and elasticity.
How to roll your pasta:
If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have).
Dust your work surface with some flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process. This will help to smooth out the pasta giving you a great product!
Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. Once you've rolled your pasta the way you want it you can lay over a damp (but not wet!) clean tea towel which will stop it from drying.
Next add your filling!
You can fill your ravioli with a variety of fillings. We are filling ours with braised bison cheek ragu, garnishing with cipollini onions, morel mushrooms and a mushroom broth. A winner on the camera and on the plate!
March 26, 2013 @ 11:10 am
Muffins can be deceptively unhealthy, especially when they’re filled with chocolate or drizzled with icing, but they can also be an excellent vehicle for some really healthy ingredients. In this recipe we packed in superfoods that are rich in nutrients, flavour and texture.
500g All Purpose Flour
20g Baking Soda
20g Ground Cinnamon
425g Grated Carrots
120g Shredded Coconut
180g Unpeeled Grated Granny Smith Apple
360ml Canola Oil
20ml Vanilla Extract
Sift the dry ingredients together and set aside.
Combine carrots, raisins, walnuts, coconut, and apple.
Combine eggs, oil, and vanilla.
Mix the carrot mixture in the dry ingredients, then add the liquid ingredients stir until combined.
Bake in a well greased muffin tin at 350 deg Fahrenheit for 25 minutes.
February 21, 2013 @ 11:00 am
Focaccia bread is one of the easier breads to make and can have a big impact on any lunch sandwich, dinner menu or soup accompaniment. It also works as a fluffy pizza base and of course for dipping in olive oil and balsamic vinegar. You can add your own personal flair by adding different toppings like cheese, olives, caramelized onions, or any variety of herbs and spices.
Recipe yields ½ a sheet pan.
750ml Warm Water
7 cups All Purpose Flour
30 ml Olive Oil
Pour the yeast and sugar and water in a mixer.
Mix in a standing mixer at low speed for 1 minute with dough hook.
Let stand for 10 minutes.
Add the flour salt and olive oil, mix at a low speed for 5 minutes.
Let proof in a warm place until the dough doubles in size.
Knead the dough on a well floured table for 4 minutes.
Cover the dough with plastic and let stand until it doubles in size.
Punch down the dough again, rollout with a rolling pin.
Olive oil brush the top and sprinkle with kosher or sea salt.
Place on a well oiled sheet pan and bake at 375 degrees, 12% humidity.
Bake for 6 minutes, rotate, then bake for 6 more minutes.
Remove from the oven when the top is golden brown and cool on a wire rack.
Soup to Warm Your Soul
February 7, 2013 @ 11:07 pm
On Saturdays over the winter season we partner with the Whistler Arts Council to host the Made in Whistler Market. The artistic talent of Whistler locals is legendary, and the area artisans come together to sell their one-of-a-kind treasures. It’s a wonderful event that is not only for our guests to enjoy, but for the local community to benefit from as well.
Community involvement is an important part of our culture at Westin, so my team and I decided to tap into the market to find a way to give back. The result? We are now selling homemade soup and bread for $5.00 with all proceeds going to local charities. We’ll be featuring a hearty new recipe each time, so be sure to stop by to warm up yourself and a local charity!
Superfood Chocolate Bark
January 21, 2013 @ 12:01 pm
We always enjoy treating special guests to a welcome gift in their room upon check-in. This is one of my favorite simple and tasty treats that reminds me of being in Whistler as a kid. The cranberries and almonds are powerful SuperFoods that I think nicely offset the sweet chocolate.
This is a very simple process. Start with a baking sheet lined with parchment paper. Spread dried almonds and cranberries around. After tempering chocolate (easier than it sounds, check out this simple tutorial) simply pour over the baking sheet, then set in a cool dry place before cutting.
Winter Warm-up: Seafood Marinara
December 20, 2012 @ 10:45am
As we enter our busiest season, I find myself looking back on some of our fall specials. One of my favorite dishes I created for The Aubergine Grille is this seafood marinara. It brings me back to my days as a young cook working the pasta station in an Italian restaurant. The salty clams and tart lemon juice combine with the sweet scallops and prawns to make true argri dolce pasta. This is a great dinner for four friends to share with a nice Pinot Gris on a frosty winter evening.
3 Garlic Cloves
100ml Red Wine
Juice of 1 Lemon
500ml Tomato Sauce
4 portions of Tagliatelle Pasta
Salt and Pepper
Place a large sauté pan on medium-high heat.
Sear off scallops and prawns, add garlic, shallot, and clams to the pot and sauté for 1 minute.
Add red wine and cover for about 1 minute or until all of the clams open.
Add the tomato sauce and lemon juice. Bring to a simmer and taste.
Toss in chopped parsley and dill.
Toss in cooked noodles, and serve in 4 pasta bowls.