All Our Recipes
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Tempura is a great way to feed a crowd at a kitchen party. Once you prepare all the vegetables and seafood or meats, make the batter, and heat the oil, all you have to do is cook and serve, and make merry. Provide each of your guest with a small plate, a small bowl of dipping sauce and a pair of chopsticks. If they like, they can even cook their own!
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Okanagan peaches, plums, berries and melons are fully-formed nature’s desserts late summer. Cut them up, sprinkle them with a refreshing mint syrup and serve them with a dollop of vanilla ice cream for a light, no-fuss dessert.
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Cultivated by Island Scallops near Qualicum Beach, Pacific scallops are the latest hot ingredient among local chefs. They are also lovely raw, “ceviche-style”, with ripe Okanagan peaches. Coarsely dice one large peeled and pitted peach and 6 Pacific scallops. Then simply toss them together with 1 Tbsp each of finely minced shallots and chopped cilantro and a sprinkling each of good quality sea salt and chili flakes to taste. Serve over a mesclun salad lightly dressed with hazelnut oil or on toasted baguette slices.
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Sweet, deep-fried pastries with nuts are part of the must-eat collection of Chinese New Year foods. Oil denotes opulence and nuts of all kinds celebrate progeny. Both are symbols of good fortune held over from China’s agricultural past. Oil was scarce and expensive, so deep-frying food is an act both celebratory and wishful of prosperity. Many hands are needed to till the fields, thus having many offspring not only prolongs the bloodline but increases production.
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Noodles signify long life, one amongst the many good things - prosperity, good luck and family harmony are some others – we wish for to kick start our lunar new year. Yee Mein, or E-fu, noodles are extra special because they’re dried by frying which gives them a silky, rich texture.
