Recipes

What better for a sunny Sunday after a week of smoke and grey than an excuse to whip up some dip to take out to the patio and soak in the last days of late summer? Pick up a bottle of this Canadian made delight in store today, and then serve up the kind of smoke everyone can enjoy. You can also order a bottle of Smoke Show Hot Sauce from us online!

Smoke Show Hummus

There are lots of tips floating around for how to make the perfect hummus; from preserving a little of your chickpea liquid for a stronger taste (mix it into your water and olive oil solution) to only using the very best quality Extra Virgin Olive Oil (which, of course, we always recommend), but we think the absolute best way to elevate your hummus game is to add some heat.

Ingredients:

• 2 charred Jalapeño Peppers
• 1 can of Chickpeas
• 2 cloves of Garlic
• ¼ cup of Tahini
• The juice from 1 Lemon
• 1 pinch of Salt and Pepper
• 1 tsp. Sumac
• 3 tbsp. Smoke Show Hot Sauce
• 1 tsp. Smoked Paprika
• Well Seasoned Olive Oil
• Water
• 2 tbsp. Zaahtar
• *Available from Well Seasoned

Instructions:

1. Start the grill and char your jalapeños and lemons and garlic.
2. Drain and rinse your can of chickpeas.
3. Using a food processor, blend the chickpeas and the garlic just slightly.
4. Add the lemon juice, tahini, Smoke Show, spices, and a splash of olive oil. Then blend.
5. While it’s blending, gradually add water and olive oil to obtain your ideal consistency. VERY SLOWLY add these ingredients, until perfectly soft and fluffy.
6. Serve with crudités like sliced radishes, carrots, fennel, celery, tortilla chips, etc.

ENJOY!

Prep Time: 10 Minutes

Cook time: 5 Minutes

Roasted Cote De Boeuf With Herbs De Provence, Bone Marrow, Gorgonzola And Burnt Hazelnuts

Yields: 2 portions.

Ingredients:

• 1 16oz rib eye steak
• 30ml herbs de provence
• 30ml fleur de sel
• 2 pieces marrow bones
• 100ml cleaned frisée
• 30ml dijon mustard
• 100ml crumbled gorgonzola, piccante if available
• 2 anchovies
• 30ml chives chopped thin
• 50ml hazelnuts
• 1 lemon juice
• 100ml butter
• 2 cloves of garlic
• 4 sprigs of thyme
• 1 large sprig of rosemary

Instructions:

1. Season the steak with fleur de sel and rest for 10 minutes. Preheat your oven to 375F.
2. Heat up a heavy bottom pan on medium. Put the marrow bones in the oven on a baking sheet.
3. Add 20ml of vegetable oil to the pan and sear the steak on one side for 5
   minutes. Flip and sear for another 3 minutes. Add the butter, garlic, thyme, rosemary, butter and anchovies and cook another 2 minutes basting the steak at the same time. Transfer on a wire rack when internal temperature reads 125F. Rest for 10 minutes.
4. In a dry pan roast the hazelnuts on one side until it is burnt on the outside, chop coarsely. Brush the steak with dijon mustard and sprinkle with gorgonzola and chives. Transfer on a platter with roasted bone marrow and sprinkle with chopped hazelnuts all over.
5. Dress the frisée with lemon juice, garnish and serve.

Prep Time: 25 Minutes

Cook time: 15 Minutes

Smoked Chili Marinated Hanger Steak Taco With Fresh Tortilla, Salsa Verde And Spicy Crema

Yields: 2 portions.

Ingredients:

• 1 6oz hanger steak, cleaned
• 1 small can chipotle en adobo
• 1 bunch cilantro
• 50ml fish sauce, optional
• 1 white onion, finely chopped
• 1 serrano chili
• 1 tomatillo
• 3 cloves of garlic
• 100ml sour cream
• 2 limes
• 1 cup warm water
• 1.5 cups masa harina
• Tortilla press

Instructions:

1. Trim the silver skin and sinew from hanger steak. Purée the can of chipotle in a blender, take out 2/3 and reserve. Add juice and zest of 1 lime, 1 clove of garlic, fish sauce if using and few cilantro stems. Marinade the meat in the mixture anywhere between 3-24 hours.
2. Mix masa harina and water in a bowl with a generous pinch of salt. Knead until it comes together, nice and pliable. Divide into walnut sized balls, or 30gr if you have a scale. Cover and keep at room temperature.
3. Heat a heavy grill grate on your stove top, or ideally a charcoal grill on high. Pull the meat out of the marinade and pat dry, season with kosher salt. Grill the steak on all sides, around 6 minutes, or until the desired doneness is achieved, rest 10 minutes. At the same time grill the tomatillo and serrano. In the meantime, wipe the grill clean and keep it hot.
4. Press the tortillas in the tortilla press in between plastic or parchment
   paper, transfer to hot grill and cook 1 minutes per side, stack and keep warm. Mix the rest of the chipotle with sour cream, and transfer in a bowl.
5. Chop cilantro coarsely and mix with onion. In a blender combine tomatillo, serrano, lime juice and zest, 2 cloves of garlic, blitz until smooth, correct seasoning. Slice the meat and serve with tortilla and salsa.

Prep Time: 45 Minutes, Marinade meat for 3-24 Hours

Cook time: 25 Minutes

Serves 4. BC Apples are in season! Enjoy this dessert tonight!

BC Golden Delicious Apple Dumplings

Ingredients:

• 1 cup granulated Sugar
• 1 tsp ground true Cinnamon
• 2 frozen puff-pastry sheets (1lb, 1 1/4oz.), thawed
• 1 egg, beaten
• 4 BC Grown Golden Delicious Apples, peeled and cored
• *Available from Well Seasoned

Instructions:

1. Heat oven to 425. In a small bowl, combine the sugar and cinnamon. Set aside.
2. On a floured surface, roll out one of the puff-pastry sheets to a 13 x 13" square. Cut the square in half and cut each half into a 9 x 6" rectangle. If you want to make the optional decoration in step 3, reserve the scraps. With the beaten egg, lightly brush 1" along the edges of one of the rectangles. Put one of the apples, upside down, in the middle of the rectangle and pour enough of the cinnamon sugar into the centre cavity to reach the top. Gather the four corners of the pastry and pinch them together. Pinch the edges together to seal. With scissor, trim any excess pastry from where the edges meet. Repeat with the remaining pastry, apples, and cinnamon sugar.
3. If you like, use a small knife to cut eight small leaves from the scraps of pastry. Brush the backs of the leaves with the beaten egg and attached two of them to the top of each dumpling.
4. Chill the dumplings for 15 minutes. Put them on a heavy baking sheet and lightly brush them with the beaten egg. Bake the dumplings for 8 minutes. Reduce the heat to 400 and continue cooking until golden, about 20-22 minutes longer. Don't bake too long or the dumplings may burst.

Prep Time: 30 Minutes

Cook time: 30 Minutes

Traditional Margherita Pizza With Fresh Burrata, Basil And Parmesan

Yields: Personal Pizzas for 2 - 200g dough balls, Sauce for 2 x 10" Pizza, 2 x 250g Burrata balls.

Ingredients:

• The Dough:
• 1 kg Italian style ‘’00" flour 650 ml water, 80F 15 ml of dry/instant dry yeast, or 20 ml fresh yeast 25 ml kosher salt
• The Sauce
• 1 can 28oz of san marzano tomatoes
• 3 cloves of garlic
• Salt to taste
• Sugar to taste
• 50ml extra virgin olive oil
• 10 fresh basil leaves
• The Burrata
• 1lbs fresh mozzarella curds
• 30ml salt
• 1lt water
• The Filling
• 125ml burrata curds from above
• 50ml cream
• 40ml whey, burrata stretching water
• 15ml ricotta
• 5ml melted butter
• The Pizza
• 2 balls of pre-made pizza dough
• 200 ml pizza sauce
• 250 ml fresh basil leaves
• 2 balls of burrata from the recipe above
• 100 g of grated Parmesan reggiano
• Extra virgin olive oil
• Pizza stone

Instructions:

1. The Dough:

• Mix the dough in a stand mixer, or by hand in a large bowl. Let it rise at room temperature for 2-3 hours. Divide the dough into 8, and shape them into tight balls. Cover and refrigerate minimum 1 day up to 5 days in the refrigerator. Pull out 1 hour before using.

• Combine everything in a food processor. Adjust salt and sugar according to the taste of canned tomatoes.

• Dice up your curds to 1.5" chunks if inconsistent in size. Bring the water to a rolling boil, add salt. Pour the water over the curds and let it temper for 3 minutes. Prepare an ice bath in another bowl. The liquid will be very hot, a double coat of plastic gloves are recommended.
• Very carefully and gently bring the curds in the hot water together, they should feel soft. Knead the curds keeping them hot by folding the curd on itself rather than too much squeezing, be very gentle. If your hands get too hot, dip them in the nice water for 10 seconds and then keep kneading.Once the curds are unified, smooth and pliable, cut 1/3 off the curd ball and transfer into the ice bath. Cut the remaining burrata in half and stretch into a 6" diameter flat round disk. Set aside.

• Combine everything in a metal bowl. It should be a creamy mixture, add small splashes of heavy cream if necessary. Add 60ml of this mixture onto the burrata skin, lift around the edges and create a bundle. Sit in a small bowl to keep shape or tie with a butcher’s twine.

• Heat your oven to 500F with a pizza stone. Stretch the dough uniformly to 12" leaving 1/3" ring around the edges, do not flatten the edges, just pinch the ring all around prior to stretching. Once full size transfer onto a parchment paper that has been dusted with flour or cornmeal.
• Spread 100 ml of tomato sauce, and tear 75 g burrata on your dough. Carefully lift up with edges of parchment and transfer onto the stone. Switch your oven to broiler. Cook for 5 minutes or until the dough is cooked through. Once out, dress with extra virgin olive oil, Parmesan and fresh basil leaves.
• If you want the charred effect of a wood burning oven, you can run a blow torch around the pizza’s ring.
• Serve.

Prep Time: 45 Minutes, Dough should rise 2-3 hours, then refrigerate for 1-5 days, pull out 1 hour prior to using.

Cook time: 15 Minutes

UBC Farm’s Romaine Salad With Bagna Cauda Dressing, Parmesan And Herbs

Yields: 2 portions.

Ingredients:

• 1/2 head of romaine, outer leaves removed, cut lengthwise
• 1 small can of anchovies
• 5 cloves of garlic, thinly sliced
• 5 stalks of green onions
• 2 sprigs of thyme
• 100ml extra virgin olive oil
• 75ml parmesan reggiano, chunk
• 150ml mixed fresh herbs, mint, dill, parsley, green onion, tarragon, savoury, cilantro etc.
• 50ml white wine vinegar
• 15ml dijon mustard
• 1 lemon, juiced and zested

Instructions:

1. In a small sauce pot combine garlic, thyme, chopped anchovies and olive oil, cook over medium low flame until everything is soft and fragrant with light brown colour, around 30 minutes. Take off the heat and cool down for 5 minutes. Pour in a blender, add vinegar and mustard. Blend until smooth, adjust seasoning. In a large bowl add 75ml of dressing, pinch of salt, lemon zest and juice and 75ml grated parmesan.
2. Season with black pepper. Transfer into a bowl and top with more freshly grated parmesan.

Prep Time: 15 Minutes

Cook time: 30 Minutes