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.