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Dungeness Crab Spring Rolls When designing the spring menu this year, we decided to mix it up and replace our very popular Dungeness Crab Cake with this Spring Roll. It has been the biggest seller so far! Our guests really like the fresh crab and veggies this time of year and the portion size seems to be just right. The sweetness of our locally caught crab with the flavours of an Asian spring roll with dipping sauce really compliments a night on the west coast of Canada.
Ingredients 1 red pepper1 green pepper 1 carrot 1 leek 1 zucchini 1 clove of garlic 1 small chunk of ginger 1lb dungeness crab meat 1 package spring roll wrappers 2 eggs Method Thinly slice all the vegetables. Chop the garlic and ginger. Stir fry the vegetables, garlic, and ginger. Remove from heat and let cool.Pick through the crab meat and remove any shells that you find. Ring out the crab meat to remove any water. Crack the eggs in a bowl and lightly whisk. Lay out a few sheets of spring roll wrappers (they will dry out if you do too many at once). Take a small bunch of veggies and lay them in a line in the middle of the wrapper. Sprinkle a generous amount of crab meat on top of the vegetables. Brush the sides of the wrapper with egg. Fold in two opposite corners and roll tightly. Place on a tray. Repeat until you have used up all of your ingredients. Deep fry at 350 degrees Fahrenheit for 3-4 minutes or until the spring roll is golden brown. Haida Gwaii Halibut with Celery Root Fries Spring is upon us, and that also means the start of halibut season, something I look forward to every year. Halibut is a beautiful tender white fish. We are using halibut from Haida Gwaii, formerly known as the Queen Charlotte Islands, located on the Northern Pacific West Coast of British Columbia, known for its legendary salmon, halibut and crab fishing.
Ingredients 2 x 6oz cleaned halibut fillet2 shallots 1 roma tomato (peeled seeded and diced) 1tsp capers 6 mediterranean olives lemon juice olive oil 1 tbsp finely chopped parsley, thyme, rosemary salt and pepper Herb Butter 10g parsley 5 sprigs thyme 5g oregano 5g basil 100g butter Celery Root Fries: 12 – ½ inch thick batons of celery root 50g corn starch water Method Chop all the herbs and place in a food processor with the butter. Puree until the butter is soft and has Kiwi Walnut Loaf I have to admit, I’m a little tired of the everyday zuchini or banana loaf. For this reason I was especially excited when my Executive Sous Chef, Eliott Brass, came to me with this recipe. I had challenged him to create a new recipe using kiwifruit, something that’s traditionally only served uncooked. This SuperFood has more Vitamin C than an orange, as much potassium as a banana, and a good amount of beta carotene as well. He created this recipe using kiwi as well as the foundation, and loading it with two other SuperFoods, blueberries and walnuts. A great addition to your breakfast, or just as a standalone healthy snack. Enjoy! Ingredients 2 cups flour Method Sift flour with sugar, baking powder, soda in a large bowl. Add kiwi fruits, walnuts, and blueberries and mix well. Add eggs, butter and vanilla. Stir until just blended. Pour mix into a greased and papered pan (Terrine mould). Bake in a preheated oven at 350 degrees for 10 minutes. Drop the temp down to 250 degrees bake for another 30 minutes. Check the center of the loaf with a toothpick. When it comes out clean, the loaf is done. Buffalo Blueberry Ragu This recipe is packed with flavor and nutrients. Buffalo is a heart-healthy red meat that is farmed across many areas of British Columbia. The blueberries (one of our province’s most delicious specialities, and one of my favorite SuperFoods to cook with) called for in this recipe are dried, which makes it an excellent dish to serve in the wintertime.
Ingredients 1 onion (small dice) Method Caramelize the onions in a skillet. When they are brown add the bison (or additional pork). Use a whisk to break up the ground meat. When the meat is browned add the ground star anise, tomatoes, wine and milk. As the sauce cooks you will have to add a small amount of water. After half an hour add the thyme, oregano, bay leaf, carrots and celery. Simmer on low heat for another half hour. Add the dried blueberries. Season and serve over your favourite noodles. |
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