Everything That's Wrong With the World...

This week, somebody stole our pumpkin. Our un-carved, beautiful, future pumpkin-pie pumpkin. Sitting outside our front door, minding it's own business.... and somebody took it.

Happy Halloween to you too...

P.S. To those of you who don't shamefully slink through the night, repulsively abducting people's celebratory holiday food-stuffs, I DO wish you a happy, safe, and gloriously delicious Halloween.

Fancy Fish! Panko Herb Crusted Halibut on a Bed of Honeyed Apples with Roasted Veg

 I am always a little wary about consuming fish. After reading Taras Grecoe's Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood (Harper Collins, 2008), I realised that my seafood choices really do have an effect on my health and the fisheries and environments surrounding them. Thus, I now try to make "safe" seafood choices both for my health and the the environment. This past weekend, I created the most amazing fancy fish recipe utilizing line caught Pacific Halibut (the ways in which the fish is caught and from which ocean are very important)!

Pacific Halibut

Rummaging around in the fridge and garden I aimed to use up some of the food-items we have accumulated recently. The halibut, a lemon, and a few pecans were the only things I had to actually acquire! Already, between the garden, Saanich Organics, the Moss Street Market, and Island Meat &Seafood I had most of my ingredients: Eggs, spicy chorizo, honey, apples (I am unsure of the variety - they were sweet though), carrots, zucchini, onion, garlic, the last of the summer green beans, and some new baby potatoes (YUM!)! With these in mind, I thought to myself, "what can I make?".... I knew the apples, honey and chorizo would work well together (think pork and applesauce) - and if I roasted the veg with just some olive oil and salt & pepper, they would go with just about anything.... I've had a craving for fish all week so I wondered what fish would lend itself well to a sweet, spicy and and fruity concoction. And then it hit me! Currently infatuated with 'crusting' things, I concluded:

Panko Herb Crusted Halibut on a Bed of Honeyed Apples with Roasted Veg.

(Cue angels, flowing linens and heavenly music)



Ingredients:

 

4 5oz Halibut Steaks or Fillets - about an inch and a half thick (Or any other wild (not farmed!) ethically caught firm, white fish).

2 Links Fresh Spicy Chorizo, sliced in half lengthwise.

4 Small Sweet Apples, peeled, cored, & cut into thin wedges.

1/2 C Butter, room temperature.

1/4 C Honey.

1 Handful of Pecans, toasted and roughly chopped.

1/2 C Flour.

1 Free-Range Organic Egg, beaten.

1 Tsp. Salt.

1 Tsp. Pepper.

3 C Panko Crumbs (Japanese breadcrumbs).

2 Lemons, (1 for zest, the other for garnish cut into wedges).

1 Tbsp. Sage, finely chopped.

1 Tbsp. Rosemary, finely chopped + a few extra sprigs

Assorted Roasting Veg (I like carrots, zucchini, onion, garlic,baby potatoes, and green beans). (OH! And beets! YUM!), roughly chopped to be about the same size.

Vegetable or Peanut Oil.

Extra Virgin Olive Oil.

What to Do:

Heat the oven to 375 degrees F. Once heated toss your roasting veg and 2 or 3 roughly torn sprigs of rosemary in olive oil to coat. Season nicely with salt & pepper. Cook in oven (approx. 35-45 minutes).

Meanwhile: Put your flour, egg, and panko crumbs in separate shallow bowls. In the panko, add the salt, pepper, sage, thyme and zest from one lemon. Mix well.

Salt your fish and then dip in the flour, the egg, and then the panko mixture - ensuring to coat well in all three stages. Lay aside to be cooked shortly.

In a small-medium sized skillet, heat 1/4 C of the butter over med-high heat (be careful not to burn it). Add the apples and cook until tender, stirring occasionally (about 5 minutes).

Add honey, stir, and reduce until almost all the liquid is gone (about 6 minutes or so). Transfer to an oven proof dish and place in the oven to keep warm.

Wipe out the same skillet, and heat 1 Tbsp of vegetable or peanut oil over medium-high heat. Once hot, add the four pieces of chorizo. Fry just like breakfast! Cook until they have some good color on them - should only take about 7 minutes or so.

At the same time, melt the rest of the butter with a Tbsp or 2 of the vegetable or peanut oil in a large skillet over medium heat (I like to use my cast-iron one. It adds iron, flavor, and really distributes the heat evenly over the entire pan). Once hot, carefully add your fish. Cook 3-4 minutes each side; be mindful when you turn them over - they're delicate! They should be golden and crispy on the outside and flaky, moist, and cooked on the inside.

To plate, lay down about 1/4 C of your apples; gently lay a halibut on top; finishing off the ensemble with a half of the chorizo keeping it in place by running a sprig of rosemary through it into the fish, topping with a Tbsp of the pecans. Throw some of your roasted veg on the side and a wedge of lemon and you are good to go!

Eat.

P.S. In case you're interested in learning more about your seafood choices (which is really, very easy to do), here are a couple of links that should point you in the right direction:

Sea Choice - A great Canadian resource for choosing and learning about ethical and sustainable seafood.

Canada's Wallet Seafood Guide - Just what it says! Fold it up, stick it in your wallet, and make your choices accordingly.

A CBC interview with Taras Grescoe - Find out what Taras has to say before you go pick up his book (I know you will - and here is a handy dandy link to get it to you faster: Buy Bottomfeeder).

The David Suzuki Foundation on Oceans - An extensive and accessible resource to learn about seafood and our oceans (among lots of other important things!).

Zambri's

First of all: I would like to apologize for the fuzzy-semi-poor quality of the photos this go-around. I was a little timid about making a big deal about taking pictures in the restaurant and didn't want to make a scene. I also don't have (as of YET) a proper camera - it's on my wish list. I take photos with my Sony Ericsson Xperia phone. I know, I know. I need a camera... Okay, disclaimer over.

I love to eat out. The ambiance. The food. The wine. The service.... No dishes to clean up afterwards. So this weekend J and I went to Zambri's.  Zambri's is a casual-upscale Italian eatery which focuses on simple, delicious, Italian traditions including utilizing local food producers and sources while integrating magnificient Italian (and other) wines. They've recently relocated to a much bigger location in the energy efficient LEED building on Yates Street. 

The room was beautiful! (Though I must admit the sizeable change made for a slight loss in what I believe to be part of the cozy charm of the old location). However - smart business move! I had only been once to the old locale, but (rumor has it) you were always guaranteed at least a 45 minute wait to get a table (they don't take reservations). Well, we showed up at 6:30pm - thinking we would beat the crowds - and still had to wait 45 minutes to get a seat, despite the increase in tables! Of course, the drink service they provide while you wait patiently in the front "lobby" made the wait much more tolerable. Thank-goodness for prosecco! (Pergolo Prosecco, Mionetto, Veneto $7/gl, to be exact!).

Our wait, however, was cut short by the option of being seated at the bar. I always enjoy sitting at the bar. It's so lively! Perched upon a bar stool you get a great view of the room, the bar, and everything that's going on around you. And while interacting
with the server is always fun, getting the opportunity to chat with your (very busy) friendly bartender is always a treat. Ours was lovely. Jovial, attentive, clever, talented, and fast! Though he didn't rush us at all. J and I like to take our time with dinner - to really enjoy the entire experience - we really felt like we could do that here. Moreover, he didn't just thrust "rule specific" wines my way but rather really worked to suggest wines that paired with my meal to suit my tastes, nor did he poo-poo on J having beer. There was no pretention here.

The appetizers (or Antipasti) range in price from $8 - $13, and include Italian beauties like Palotte Abruzzese (little kisses of fried bread dumplings), Prosciutto & Coppa with Local Greens (served on a cutting board with garnishes and hazelnut oil fig dressing), and Local Octupus (whose features change daily depending on the Chef). I have previously had the fried mozzarella (delicious!). This time, however, our first course choice was the Baccala Mantecato Nella Maniera Dell'Angelo (Creamy Saltcod with Garlic Polenta Crouton). Having never tried Saltcod (not even when we were in Spain - silly people!), J and I both jumped at the opportunity and: Hello! It was beautiful! Absolutely it was creamy. And salty. And cod-y. And the texture was gorgeous! The cream and cheese melted in your mouth while the Cod maintained it's integrity, demanding to be relished; While the crouton was less of a crouton, and more like a soft, buttery, garlicy polenta square of goodness with a firm but supple texture. Here it is:



Paired w/ Campogrande Orvieto ($7/gl; $20/half litre; $35/bottle)
Antinori, Umbria, Italy



It was wonderful.

Next we chose our mains. The Italians eat for a long period of time. There's like, a million courses. Being a relatively small portions eater myself, I need a few goes at the menu on various occasions to get through it all. SO: we each chose one dish from the Primi (or first) course section, saving the Secondi (second) and Pizze (pizza) sections for our next adventure. Primi's range between $18 - $20, Secondi's $26-$30, and Pizzes $13-$15. (I know, it isn't the cheapest joint in town - but I would much rather go for dinner once every couple weeks and have beautiful, delicious, quality food than go every week and have mediocre meals). Sadly, the Halibut from the old menu/location was no longer listed - it was TO DIE FOR. With plenty of other delectable choices however, we ultimately decided to split the Maccheroni with Tomato Sauce, Basil & Mozzerella ($18), the Pappardelle with Duck & Olive Ragu ($19), and the Contorni (Sides or Go-Withs) of Cauliflower Alla Sabbia (cauliflower tossed with anchovies, chilies, and breadcrumbs) ($6). Wow there are a lot of parentheses in this entry. Sorry about that.




Paired w/ Rosso Di Montepulciano ($6/gl; $16/half litre/$30/bottle)
Catina Tollo, Abruzzo, Italy
Yup, it's cheap and delicious.

 

The good news: All three dishes tasted extremely fresh. The tomato sauce on the maccheroni was beautiful, sweet and acidic (as good tomato sauces should be), while the duck sauce on the tagliatelle was richly gorgeous. Both pastas were cooked beautifully el dente and were not the least bit crunchy or soggy. The cauliflower was also cooked to perfection and the chiles in combination with the anchovies made for a truly searing (but not too hot) flavor that really worked with the vegetable.

The bad news: Neither one of the pasta dishes were mind-blowing. While fresh and tasty, they didn't change our lives. The cauliflower was delicious, but I felt it could have done with something in the background. Maybe some citrus - lemon? That could just be a personal preference on my part, but I did feel a bit like it was all forefront and no... "backfront"? All three mains were good - just not spectacular. Which honestly was a bit of a disappointment considering the greatness of the first course. Maybe next time...

Lastly, we didn't really make it to dessert. I wanted to - I really did. But I had so much in my tummy by that point not much else was going to fit. So instead I opted for the only port listed on the menu - Taylor Fladgate 10 year Tawney ($8/gl). I knew better. I mean, at least they had port - but I think there are better brands out there that hold a little more "Umph" (i.e. W & J Graham's "Six Grapes" Reserve Port). I understand the sommelier at Zambri's is very talented - as she well demonstrated in the rest of the wine list. I was impressed!! I do think, however, that the dessert wine section could be approved upon. And how about some ice wine? I'm not sure that's Italian, but I guess neither is port... Next time, I'll opt for the Moscato D'Asti or maybe some Grappa. I'd also like to start with one of their many interesting looking Apertivi's (aperitifs) before dinner.

I really think Zambri's is worth going to. It's got great ambiance and the service was wonderful. While some of our food was amazing, other dishes hovered around upper-medium deliciousness. I think it deserves another go. Plus, it just moved - it's got kinks... Let's give 'er some time to work those out.

Table for 2, please!

Let's go to the new Zambri's this weekend, shall we?

The Market



B's Pasturized and
Unpasturized honey
& delicious
Habanero Jelly

 My friend is visiting from out of town. This past weekend I took him to one of the last happenings at the The Moss Street Market for the year. The market runs 10am to 2pm, from the first Saturday in May until the last Saturday in October at Moss Street and Fairfield Road in Victoria, B.C.. There you can find all SORTS of fresh local, and organic vegetables and fruits, local honey (and thus local bee supporters. Important!), fresh baked delicacies such as pies, cakes and breads, an amazing array of jellies, jams and my personal favorite - Habenaro Jelly! YUM!

In addition to farm stuffs there are heaps of local vendors specializing in other food services such as The International Woman's Catering Co-Op (try the samosas!), Little Qualicum Cheeseworks, and The Galloping Coose Sausage Co., along with various non-food treasures including clothing, jewlelry, crafts, and so many others!!!

I really don't have much else to say about it - except that it's great. And that you should definately go. If you aren't from (or in) Victoria, take 15 minutes and google your local markets and then go to them. Below are (just a few) evidences of what we found - it's amazing the fruitful abundance we have available to us on the island in late October - what might you find?



Pizza Dough - As Promised!

In the Flying Purple Pizza Eater Post I promised the pizza base recipe was to follow. So I guess I ought to do it. This recipe comes from Chef and food writer Ross Dobson. It's simple and delicious.

Basic Pizza Dough

Ingredients:

 

1/2 oz. Fresh Yeast, crumbled.

3 1/3 C White Bread Flour.

1 Tsp Sea Salt.

2 Tbsp Fine Polenta.

What to Do:

Put yeast in a small bowl with 1/3 C warm water. Stir to break up the yeast; cover and let sit for 10 minutes, until the mixture looks bubbly and frothy.

Put flour and salt in a food processor and pulse a few times just to combine.

Add 1/2 C warm water and the yeast mixture and process for a few seconds to combine.

Tip the dough onto a lightly floured counter and knead it for 10 minutes.

Lightly oil the inside of a large bowl and set the dough in it; round/jiggle the bowl to cover the dough with the oil. Cover with a kitchen towel and let sit in a warm place until doubled in size, approx 1 - 1.5 hours.

Remove the dough and punch it down; divide in half; from here you can go to the next step OR you can chill it in the fridge for up to 4 hours before continuing (or freeze it till a later date).

Sprinkle polenta on the counter and roll each dough half to 1/4 inch thick or less and shape to fit your pan.

Preheat your oven to 450 degrees F; cover pizza crusts with your favorite toppings; heat baking sheets for about 10 minutes in the hot oven; remove and carefully transfer your uncooked pizza onto sheets and bake for about 20 minutes, or until crusts are golden.

Remove, Cut, and Eat.

Something to Chew On...

"The people who give you their food give you their heart" - Cesar Chavez

I Don't Bake: User Friendly Pumpkin, Raisin and Walnut Cookies

I was browsing the isles of the market the other evening and I couldn't help but notice all the signs of fall on Vancouver Island have arrived. Sunny days are spotted with cooler and damper air; the leaves on trees are starting to turn and rustle with the crinkling that comes with lack of summer heat and humidity; by about 6:30pm it's near dark in the house; and most lovedly - piles and piles of fall and winter squash are lining the market walls! I love fall! And I love squash! All kinds of squash - Acorn, Delicata, Butternut, Banana, Buttercup, Spaghetti! Delicious! Of course, we can't forget one of the most adaptable (and wonderful) squash(es?)(i?).

PUMPKIN!



Right now if you drive up the Saanich Peninsula on your way to the ferries, bright orange patches chase the highway all the way to Sidney. It really is beautiful, and it's also a delightful reminder that Halloween is just around the corner when pumpkin is used in so many different, delicious, and creative ways. I LOVE pumpkin and so does my partner. So, for dessert the other night we had homemade pumpkin cookies with raisins and walnuts. Now, you don't have to be a pro-baker to make these babies: I suck at baking. I mess it up, just about every time. Things are under-cooked, over-cooked, and usually extremely malformed. However, these are SO user-friendly, it's very difficult to go wrong:

(User Friendly) Pumpkin Raisin & Walnut Cookies

Ingredients:

1 C Freshly Cooked Pumpkin

1 C Butter, room temperature.

1/2 C Sugar.

1/2 C Brown Sugar, firmly packed.

1 Egg.

1 Tsp Vanilla Extract.

2 C Flour.

1 Tsp Baking Soda.

1 Tsp Baking Powder.

2 Tsp Cinnamon.

Lil Orange Rind.

1/2 Tsp Salt.

3/4 C of Your Favorite Raisins.

Walnuts for Garnish, toasted.

What to Do:

Preheat the oven to 450 degrees F.

Carefully cut pumpkin in half and scoop out the seeds (Save these! You can toast them for a delicious snack!).

In a baking dish, put 1/4C water and the pumpkin halves face down; cover with tin foil.

Bake approx. 45-55 minutes until the flesh is easily pierced with a fork.

Remove, let cool slightly, scoop out flesh with a spoon, and mash/puree away. VOILA! Set aside.

Turn oven to 350 degrees, and lightly grease 2 baking sheets.

In a large mixing bowl, cream butter and both sugars until well blended and fluffy looking.

In a separate bowl, blend flour, baking soda and powder, cinnamon, orange rind and salt.

Mix dry into wet, including the pumpkin, followed by the raisins.

Gently spoon about 2 Tbsp of the mixture, a couple inches apart on the baking sheets and top with a walnut.

Bake 15 minutes, or until golden and firm around the edges. Remove, and let cool at least half an hour for cookies to set.

Eat.