Okanagan Eats
Autor Dawn Postnikoff, Joanne Sasvarien Limba Engleză Hardback – 24 oct 2023
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Specificații
ISBN-13: 9781773271804
ISBN-10: 1773271806
Pagini: 208
Ilustrații: color photographs
Dimensiuni: 206 x 257 x 25 mm
Greutate: 1 kg
Editura: Figure 1 Publishing
ISBN-10: 1773271806
Pagini: 208
Ilustrații: color photographs
Dimensiuni: 206 x 257 x 25 mm
Greutate: 1 kg
Editura: Figure 1 Publishing
Notă biografică
As co-founder of Edible Vancouver Island, Dawn Postnikoff shares her passion for coastal living and the local food and beverage culture with the Edible community. Having left the corporate world to become a golf course and restaurant owner in 2008, she now organizes several events and festivals each year, works closely with her local chefs’ association and promotes culinary tourism throughout the region. Dawn is mom to five “mostly grown-up” children and loves spending time outdoors when she isn’t playing in her kitchen or sipping wine with friends.
Cuprins
Starters and Little Meals
- Aguachile
- Autumn Bruschetta
- Baked Brie with Haskap-Jalapeño Jam
- Beef Tartare with Pickled Mustard Seeds, Truffle Aioli and Soy-Cured Egg Yolk
- Charred Apple and Triple Cream Brie Tart, Pumpkin Seed Butter, Apricot Gastrique
- Chicken Liver Mousse with Porto Jelly
- Moroccan Dip
- Preserved Lemon Hummus
- Roasted Beet Baba Ghanoush
- Snap Pea Bruschetta
- Things on Toast
- Wild Mushroom Arancini
- Beets and Sake Kasu Whey
- Berry Pecan Salad with Neverland Apple Crumble Tea–Infused Raspberry Vinaigrette
- Buttermilk Soda Bread and Cultured Butter
- Cactus Salad
- Creamy Vegan Heirloom Tomato Soup
- Duck and Waffles
- Family Roots Salad
- Green Apple and Riesling BBQ Sauce
- Grilled Summer Peach and Burrata Salad
- Heirloom Tomato Gazpacho
- Okanagan Ribollita
- Okanagan Spring Asparagus, Morel and Sunchoke Soup
- Orchard Salad with Poached Pears, Endive and Honey-Caramelized Carrots
- Ponzu Steak Salad
- Smashed Peas on New Season’s Potatoes
- Sprout Focaccia
- Thai Coconut Curry Broth with Mussels and Clams
- Benny Crabitz with Potato Latkes
- Braised Beef Sandwich with Roasted Garlic and Dijon Aioli
- House Granola
- Soft Farm Egg, Morel Mushroom Soy, Crispy Bits and Chives
- Wild Mushroom and Goat Cheese Quiche with Spring Salad
- Arctic Char with Apple Jam and Hakurei Turnips
- Beef Barbacoa
- Beef Rendang
- Big Ole Yorkie Bowl
- Braised Lamb with Burrata and Herb Oil
- Buddha Bowl
- Cabernet Franc–Braised Short Ribs
- Classic Bouillabaisse
- Duck Breast with Red Cabbage Purée, Seared Red Cabbage, Pickled Cherries and Miso–Red Wine Jus
- Orecchiette with Manila Clams, Merguez and Rapini
- Pickle Fried Chicken
- Potato, Camembert and Duck Pierogi
- Potato Gnocchi with Venison Ragù
- Roasted B.C. Halibut with Dill, New Potatoes and Corn-Glazed Cauliflower
- Rosemary Lamb Chops with Gnocchi
- Seafood Fettuccine
- Smoked Cheddar and Pork Burger with Grilled Okanagan Apples
- Spring Salmon with Pommes Anna, Morels, Peas and Garden Sorrel Sauce
- Steak with French Beans, Heirloom Tomatoes, Toasted Hazelnuts and Fresh Herbs
- Truffle Mushroom Penne
- Blueberry-Basil Punch
- Lavender Lemonade Cocktail
- Okanagan Haskap Sour
- Phantom Creek Smoky Hemingway
- Summer Spritz
- Basque-Style Cheesecake with Marmalade Ice Cream, Salted Caramel and Marcona Almonds
- Caramel Pot de Crème with Caramelized Peaches, Frosted Almonds and Chantilly Cream
- Cherry Pavlova Bure
- Chocolate Pot de Crème with Wine-Spiced Cherries
- Double Dark Chocolate Mint Cookies
- Gluten-Free Brownie Trifle
- Milk Chocolate Mousse with Salted Caramel
- Oatmeal Raisin or Chocolate Chip Cookies
- Okanagan Delight
- Okanagan Fruit Clafoutis with Red Wine Ice Cream
- Popcorn and Chardonnay Ice Cream Sundae with Sablé Breton, Sesame Miso Caramel, Caramel Popcorn and Vegan Meringue Shards
- Tempura Chocolate Fondant
- Vegan Blueberry Almond Joy Teacakes