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Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf� that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Vancouver captures the recipes that define the City of Glass. From the Curried Clams at the Boathouse, to the quaint eateries surrounding Stanley Park, these are the restaurants, recipes and pictures that define the culinary tastes of Vancouver
- Sales Rank: #5638356 in Books
- Brand: Brand: Signature Tastes
- Published on: 2012-07-01
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .60" w x 7.50" l, 1.09 pounds
- Binding: Paperback
- 286 pages
- Used Book in Good Condition
About the Author
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.� He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.� In addition, he has served as an editor and contributing writer for several food publications.� When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.
Excerpt. � Reprinted by permission. All rights reserved.
The Observatory at Grouse Mountain
Seared Quallicum Bay Scallops
�
6 mid sized fresh quallicum bay scallops
.5 cup forbidden rice
10 shiso leaves
2 pices fresh sea urchin roe
2 cup fish stock
2 tsp white soy sauce
2 tbsp grapeseed oil
4 tsp cold unsalted butter
�
�
Combine forbidden rice and fish stock in heavy bottomed pot. Cover and bring to a boil over medium heat. Reduce heat and simmer 20 minutes
Add 2 tsp of butter and stir to combine
Bring 1 litre of water to a rolling boil
Add shiso leaves and cook 20 seconds
Remove from water and quickly plunge into ice water to cool
Remove shiso from ice water and gently squeeze to remove excess water. Puree in blender with enough cold water to make a smooth sauce. Strain through a fine sieve and adjust seasoning
Remove abductor muscle from scallops (located on side of scallop). Pat scallops dry with a clean towel to remove excess moisture
Heat grasped oil, in a non stick pan, over high heat until oil shimmers
Carefully place scallops in oil and cook for 30 seconds. Turn and cook an additional
Remove from heat and add 2 tsp butter, spooning over scallops when melted
Dived forbidden rice equally onto two plates
Garnish with sea urchin and white soy
Top with scallops and shiso puree
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