“The Classic” Burger from Firerock Lounge
November 22, 2012 @ 10:11am
I get the chance to talk about my recipes for The Aubergine Grille quite often on this blog, but my kitchen also gets to prepare the menu for Firerock Lounge. It’s an awesome relaxing Apres destination. A big crowd pleaser there is “The Classic” burger, featuring all natural Pemberton Valley beef. You pick the toppings (I recommend fully-loaded with bacon, applewood smoked cheddar, mushrooms, crispy onions and a fried egg), and we serve it on top of a golden brioche bun. Now does that say welcome to the start of another fantastic ski season or what?
With this kind of wonderful high quality beef we keep the recipe for the hamburger patties simple: just add a bit of salt, pepper and paprika, then bind with an egg. The natural flavour of the beef will really speak for itself. Enjoy!
Whistler Cornucopia Special – Potato and Halibut Terrine
October 26, 2012 @ 11:11 am
Every fall in Whistler we look forward to Cornucopia, a fantastic food and wine festival celebrated by locals and visitors alike. At the resort, we’re looking forward to welcoming back the Slow Food Artisan Market, where a variety of local food producers, wineries, and farmers show and sample homemade delights. I am also excited to be hosting a five-course Winery Dinner at Aubergine Grille.
This recipe is a sneak peak of the second course of the menu. This dish uses simple ingredients together to create a great fall appetizer. The salty flavor of the prosciutto along with the golden caramelized potato and halibut combine to make a hearty delicious dish.
2lbs Yukon Gold Potatoes
5oz Halibut Filet
8 slices Prosciutto
Salt and pepper
Peel the potatoes, simmer them in salted water until they are cooked but not mashed.
Strain off the potatoes and let them sit and dry off a little. It is important to make the terrine when the potatoes are still warm so keep the potatoes in a warm place.
Place the halibut on a baking sheet and season with salt and pepper.
Bake the halibut at 350 degrees for 10 minutes or until it’s cooked through.
Lay out 8 slices of prosciutto on a sheet of cling film.
Crush the potato on top of the prosciutto to form an even layer of potato.
Flake the halibut in the center of the potato.
Roll the cling film into a tube shape.
Tie the ends of the cling film and place in the refrigerator for 5 hours.
Take the terrine out of the fridge and slice into 1” slices.
Heat a non stick pan over medium heat and fry off the slices of the terrine.
Sweet Vidalia Onion Soup
October 4, 2012 @ 10:13 am
This is a lovely fall soup to warm up any soul. The recipe is quite simple with a smooth silky sophistication to the pallet. This is a great starter for a fall dinner, or you can get creative and pass it around a holiday cocktail party in espresso cups.
8 Sweet Vidalia Onions
8 large Shallots
8 Cloves of Garlic
2 large Yukon Gold Potatoes, peeled
1 head Celeriac, peeled
1 cup Sweet White Wine
100g Garlic and Herb Boursin Cheese
Peel and slice the onions, garlic and shallots.
In a large stock pot over medium heat sweat the onions, garlic, and shallots in the butter until translucent. Do not let the onions brown.
While the onions are sweating peel and chop your potatoes and celeriac, then add them to the pot.
Add your wine and let it reduce by half.
Just cover the vegetables with water and simmer for 45 minutes.
Add the cream and the Boursin cheese and puree until smooth.
Season with salt and a pinch of cayenne pepper.
Pass thru a sieve.
Pour into bowls and finish with extra virgin and aged balsamic vinegar.
Line Caught Pacific Coho Salmon
September 13, 2012 @ 12:01 pm
This salmon dish has been a big hit on our menu and has stayed on season after season by popualar demand. I think this style of dish speaks to West Coast cuisine with its traditional cooking techniques, local indigenous ingredients and Asian Pacific influence. Wild Pacific salmon is a staple in Brtish Columbia and we are fortunate to have such a healthy SuperFood readily available to us. We increase the health benefits of this dish even more by adding edamame and green beans.
Ingredients - Mushroom Stock (makes 1 litre)
1 large White Onion
2 large Carrots
2 Celery Stalks
2 Bay Leafs
¼ cup dry Porcini Mushrooms
1 cup Mushroom Trimmings
2 sprigs Thyme and Parsley
Method - Mushroom Stock
Roughly chop Onion, Carrot and Celery.
Place all ingredients in a large pot and cover with water.
Let simmer for 45 minutes then strain.
Ingredients - Salmon
2 x 6oz portions of Salmon
½ cup Fingerling Potatoes, cut in 1” pieces
6 pieces of Green Beans , blanched
1/4 cup Edamame Beans
¼ cup Oyster Mushrooms, sautéed
1 tbsp Shallots, sliced thinly
1/8 cup Mushroom Stock
In a heavy pan seal Salmon and place in oven at 350 deg for 5 minutes.
Sauté potatoes, shallots and oyster mushrooms. Once they have some nice color add edamame.
Deglaze pan with mushroom stock.
Emulsify with Tbsp butter and parsley.
Season with salt and pepper.