Farm to Table Cooking, Classes and Forages
Cowichan Valley, BC
Hoilday Dinner – Sustainable Seafood Feast
Saturday Dec. 17, 5:00 pm — 9:00 pm
Our last dinner of 2011 will feature a special selection of local sustainable seafood, served in our unique style of Cowichan Valley ingredients and global cooking styles. We think this will be a very special meal and a fitting way to celebrate the winding down of another great year.
Part of the proceed for this evening will be donated to our local foodbank to help others who are not so fortunate (or just plain lucky) as us. You can bring a food donation to help us in our efforts if you wish extra good karma!
Keep in mind our gift certificates are popular (and appreciated –we think!) treats for the holiday season.
Sustainable Seafood Menu:
Dungeness crab rolls with pine mushroom aioli
Spot prawn skewers with fresh wasabi cocktail sauce
Sable fish marinated in soy and big leaf maple syrup over a halibut brandade — served with seaweed crackers and pickled wild mushrooms
Seared albacore tuna with salal berry glaze on a warm salad of cracked wheat, dried fruit and winter greens, local citrus marmalade vinaigrette
Smoked salmon strata with porcini mushrooms, morels and squash — served with a black truffle sauce
Quince and Grand Fir tart tatin with aged rum, raisin and vanilla bean ice cream
Cost per person = $90 (plus tax)
Recipes for December
Crab and Pine Mushroom Cakes
Makes 8 cakes
1 lb. white fish (cod, halibut, sole)
1/4 cup whipping cream
2 cups crab meat (from about a 1.5 lb crab)
1 pine mushroom, diced fine
(or 1 cup button mushrooms)
1 tsp. garlic, minced
1 stalk green onion, thinly sliced
Salt and pepper to taste
1 cup Panko or bread crumbs
2 Tbsp. canola oil
In a food processor, add the fish and pulse unto a rough paste is formed. Add the cream and process until a smooth paste is obtained. Transfer to a mixing bowl and add the crab (without any juice), pine mushrooms, garlic, green onion, salt and pepper. Mix until a smooth mixture is formed. The mixture should form into a ball without too mauch effort. If it is too wet, you can add a little bread crumbs until a dryer mixture is formed. Cook a small sample to test for seasoning and adjust if needed.
Using a ice cream scoop (or ¼ cup measure), take a scoop of the mixture and form into a ball with your hands. Place in the panko crumbs and roll to coat evenly. Press the ball to form a cake and place on a tray lined with parchment (or silicon) paper. Repeat with remaining crab mixture.
Heat a non-stick skillet with the oil, add the crab cakes (in batches if needed) and fry until golden brown on each side. Transfer to a warm oven and rest while you finish cooking the cakes. Serve warm with the coleslaw or mayonnaise flavoured with lemon and garlic.
Sesame White Chocolate Biscotti
· 1 cup butter
· 1 1/2 cups sugar
· 4 eggs
· 2 teaspoons vanilla extract
· 4 cups all-purpose flour
· 3 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup sesame seeds
· 1 1/3 cups white chocolate chunks
1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in sesame seeds and white chocolate chunks.
3. Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide. Flatten slightly.
4. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Please call us with any questions
4830 Stelfox Road
Duncan, BC, V9L 6S9
Facebook: Deerholme Farm