Apple and Agassiz Alpine Gold cheese stuffed breast of chicken
Serves 4-6
- 6 breast of Croaking Frog Farms
- chicken, trimmed and cut to
- create a pocket
- 1 tbsp. Agassiz butter
- 1 tbsp. minced shallots
- 1 Granny Smith apple cored,
- peeled and diced
- 1 tbsp. fresh thyme
- 4 oz. Agassiz Alpine Gold cheese
- salt and pepper
Heat the butter and sweat the shallots; add apple, thyme, salt, and pepper; sauté for 2-3 minutes until the apples begin to soften.
Remove, cool and add diced Alpine Gold to the mixture; stuff chicken breasts.
Sauté chicken in butter/oil mixture over medium-high heat until brown and finish cooking in oven.
Thyme jus
- 2 shallots, fi nely chopped
- 2 sprigs fresh thyme
- 1/2 cup red wine
- 1 cup veal stock
Cook shallots in red wine until reduced to 1/4 the original quantity. Add veal stock and simmer gently for 10 minutes. Strain.
Roasted potatoes
- 1.5 lbs fi ngerling potatos, cut in half
- 1/4 cup butter
- 1/4 cup vegetable oil
- salt and pepper
Heat butter and oil in pan, add potatoes; season with salt and pepper.
Place in 350 degree oven and roast 12-15 minutes until cooked through.
Roasted squash
- 1.5 lbs. baby summer squash, halved
- 1/4 cup butter
- 1/4 cup vegetable oil
- salt and pepper
Heat butter and oil in pan, add squash; season with salt and pepper.
Place in preheated 350 degree oven and roast 8-10 minutes, or to desired doneness.
Dungeness crab cakes
yields 10-12 crab cakes
- 1 lb. Dungeness crab, squeezed dry
- 1 whole egg
- 3/4 cup mayo
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- 2 tbsp. chopped fresh sweet herbs (parsley, basil, tarragon,
- chives)
- 3/4 cup bread crumbs
- 1/2 tbsp. sea salt
- 1/2 tsp. ground black pepper
- 2 tbsp. butter
- 3 tbsp. vegetable oil
Combine all ingredients in bowl. Cover and refrigerate.
Allow to sit for an hour or so to let bread crumbs absorb moisture.
Form in 2 oz. cakes.
Heat butter and oil in pan over medium heat. When hot, add crab cakes and cook 3-4 minutes per each side or until heated through and golden.
Serve with your favourite dipping sauce aioli, or tartar sauce.
Grilled salmon with a summer bean and tomato salad
Serves 4
- 4 4-6 oz. salmon fi lets
- 1.5 lbs. fresh beans
- 2 cups Abundant Acre Farms cherry tomatoes
- 6 cups Glorious Organics salad mix
- edible fl owers for garnish
- 1/4 cup lemon basil vinaigrette
Wash beans. Bring a large pot of salted water to a boil. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes.
Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
When ready to serve, coat salmon with olive oil salt and pepper. Cook on
a preheated grill to desired doneness. Toss the green beans and greens with the lemon basil dressing in a large mixing bowl. Taste and add more dressing or salt as needed.
Pile the mixture high in the center of a plate. Arrange the tomato around the edge. Top with salmon and garnish with edible flowers.
Lemon basil vinaigrette
1/4 cup lemon juice
1/4 cup red wine vinaigrette
1/2 cup basil leaves, sliced thin
2 tbsp. Dijon mustard
1 1/4 cup olive oil
2 tsp. salt
1/2 tsp. black pepper
Whisk together all ingredients. Leftover dressing will keep for up to a week in your fridge.
Fromage Frais Panna Cotta with Matsqui Blueberry sauce
- 6 gelatin sheets (or 2 1/4 tsp. powdered gelatin)
- 1 cup Birchwood dairy milk
- 2 cups Birchwood dairy cream
- 3/4 cup sugar
- 1 cup Agassiz fromage frais
- 1 1/2 tsp vanilla extract
Soften gelatin in 1 cup milk. Meanwhile, heat cream and sugar till just simmers and sugar dissolves.
Add softened gelatin mixture, fromage frais, and vanilla extract; stir till smooth and gelatin dissolved Pour into ramekins and allow to sit a few hours or overnight.
Remove from ramekin and serve with seasonal fruit or fruit sauce.
BLUEBERRY SAUCE
- 2 cups Matsqui Blue Farms organic blueberries
- 1/2 cup granulated sugar
- 1 tbsp. cornstarch
- 1/2 vanilla bean, seeded
- 2 tsp. lemon juice
In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely.