Volume 86: Eat This! Drink That!
BC’s Brightest:
Spring brings longer days, brighter plates, the return of lighter, more vibrant cooking and new wine releases from our own backyard in BC. These 100% BC wine releases of lively, crisp whites to juicy rosé are made to complement spring’s fresh ingredients. Think rich and creamy pea risotto to grilled cedar salmon to spicy Thai salad and sweet and savoury pork and rhubarb. These are recipes you will want to make all season long.
Wines:
Winemaker’s CUT Sauvignon Blanc
Bright and aromatic BC VQA Sauvignon Blanc with notes of gooseberries, grapefruit and lemon zest. Vibrant acidity that goes great with rich dishes.
Rust Wine Co. White Crush
This balanced, crisp, light and refreshing Alsace inspired blend will liven up your palate and bring unique characteristics to your dishes. The slightest note of sweetness complements many spring dishes, especially ones with a touch of spice.
Nichol Vineyard Pinot Gris
Made from 100% Naramata Village grown Pinot Gris fruit. This wine is medium bodied as the grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and notes of apricot, grapefruit and fuzzy peaches.
Lock & Worth Winery Cabernet Franc Rosé
Naturally fermented in stainless steel this unfined, unfiltered BC VQA rosé brings notes of grapefruit, strawberry and thyme with a dry, fresh, snappy finish.
- Sale
Winemaker's CUT Sauvignon Blanc 750 mL CanadaSpecial Price $21.99 Regular Price $24.99 Save $3Warehouse delivery Pick up, delivery from store -
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Lock & Worth Winery Cabernet Franc Rose 750 mL Canada$26.99Warehouse delivery Pick up, delivery from store
Recipes
Fresh Spring Pea Risotto
Author: Good Life Eats
Serves: 6 Prep Time: 25 mins Cook Time: 30 mins
Wine pairing:
Winemaker’s CUT Sauvignon Blanc
Ingredients:
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1 ¼ cups sugar snap peas
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1 ⅔ cups fresh or frozen peas
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5 cups simmering broth
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3 cups chopped leeks, white and light green parts
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2 teaspoon fresh minced garlic
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1 ½ tablespoons extra virgin olive oil
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1 ½ tablespoons butter
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1 ½ cups arborio rice
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1 tablespoon fresh thyme leaves
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⅔ cup dry white wine
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Salt and pepper to taste
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2 tablespoons freshly squeezed lemon juice
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⅓ c mascarpone cheese (goat cheese works too!)
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½ c freshly grated parmesan cheese, plus extra for serving
Instructions :
Step 1:
Trim the ends off of the sugar snap peas and discard. If the sugar snap peas are larger than 1 inch in length after trimming, then cut them in half width.
Step 2:
Bring a large pot of salted water to boil. Have a large bowl full of ice water ready. Put the sugar snap peas in the water and allow to cook for 2 minutes. After 2 minutes, add the shelled peas to the water along with the sugar snap peas and cook for 1 minute more.
Step 3:
Working quickly, scoop the vegetables out of the pot and into the ice water. Add more ice if the water feels warm to the touch. After 5 minutes, drain the vegetables well.
Step 4:
Add the broth to a saucepan over medium heat and warm until simmering. Reduce heat to low to keep warm. Cut and wash the leeks. Set aside. Mince the garlic and set aside.
Step 5:
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender. Add the garlic, fresh thyme, and rice and stir for a minute to coat with the oil, and melt butter.
Step 6:
Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
Step 7:
Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 35 minutes. Keep the heat on low during this process. After the risotto has been cooking for 20 minutes, season with salt, and pepper.
Step 8:
Continue cooking over low heat and adding stock, stirring almost constantly, until the rice is tender but still firm. When the risotto is al dente, add the mascarpone, lemon juice, and Parmesan cheese. Stir until the cheeses have melted and are evenly distributed, then add the peas, and lemon juice. Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.
Cold Thai Noodle Salad
Author: Eat with Clarity
Serves: 6 Prep Time: 15 mins Cook Time: 15 mins
Wine pairing:
Rust Wine Co. White Crush
Ingredients:
Salad:
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2 ounces dry soba noodles
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1 red bell pepper
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1 yellow bell pepper
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2 cups shredded purple cabbage
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2 cups grated carrot
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4 scallions sliced
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1 cup edamame defrosted
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1 batch peanut sauce
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1/4 cup chopped cilantro for garnish
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Optional: crushed peanuts chopped
Peanut Sauce:
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¾ cup peanut butter
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3 tablespoons low sodium soy sauce
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1 tablespoons maple syrup
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1 tablespoon toasted sesame oil
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2 tablespoons rice vinegar
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warm water to thin or more as needed
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½ teaspoon grated ginger
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2 small cloves garlic finely minced
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1 tablespoon lime juice
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1/2 teaspoon sriracha sauce
Instructions :
Step 1:
Bring a large pot of salted water to a boil. Cook noodles according to package instructions.
Step 2:
Wash your veggies and chop, grate and slice then into long, thin, strips.
Step 3:
When the noodles done cooking, rinse it with cold water and add it into a large serving bowl. Add in the veggies and stir together.
Step 4:
Make the peanut sauce by adding all ingredients aside from the water and whisk together until smooth. Slowly pour in the water until your desired consistency is reached. Start with a tablespoon at a time and add more as needed. Taste and adjust seasonings as desired.
Step 5:
Pour half the sauce over the noodles and mix together. Keep adding sauce until it reaches your desired sauciness. Top with fresh cilantro, scallions, peanuts, and sesame seeds.
Grilled Cedar Plank Salmon with Lemon Chive Butter
Author: Hey Grill, Hey
Serves: 4 Prep Time: 2 hours Cook Time: 20 mins
Wine pairing:
Nichol Vineyard Pinot Gris
Ingredients:
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1 filet salmon fillet wild caught, skin-on
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2 cedar planks soaked in water
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Salt and pepper to taste
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4 Tablespoons softened salted butter
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1 lemon zested then cut into wedges
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1 Tablespoon minced fresh chives
Instructions :
Step 1:
At least 2 hours before grilling, soak your cedar plants in water so the wood won't burn on the grill
Step 2:
When ready to cook, start your grill and set to medium-high heat.
Step 3:
Check and remove any bones that may have been missed on your salmon. Season with salt and pepper.
Step 4:
Remove the planks from the water and shake off any excess moisture. Place the planks directly on the grill grates end to end and lay the salmon on top of them. Grill for 15-20 minutes (up to 25 minutes depending on the thickness of the filet) or until the flesh is opaque and flakes with a fork.
Step 5:
While the salmon cooks, prepare the lemon and chive butter. In a small bowl, add the lemon zest, chives, and butter and mix with a spoon until well combined. Place small spoonfuls across the top of the salmon just before removing it from the grill.
Step 6:
Transfer from the planks to a large cutting board. Serve immediately with the sliced lemon wedges.
Spiced Roast Pork with Rhubarb Sauce
Author: Recipessin
Serves: 6 Prep Time: 15 mins Cook Time: 1hour 15 mins
Wine pairing:
Lock & Worth Winery Cabernet Franc Rosé
Ingredients:
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1.5 kg (3.3 lb) boneless pork loin
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2 tbsp olive oil
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2 tsp ground cumin
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1 tsp ground cinnamon
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1 tsp ground coriander
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1 tsp ground paprika
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1/2 tsp ground allspice
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Salt and black pepper to taste
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1 tbsp brown sugar
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3 tbsp red wine vinegar
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2 tbsp honey
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1.5 cup rhubarb, chopped
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2 tbsp fresh grated ginger
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2 clove of minced garlic
Instructions :
Step 1:
Preheat the oven to 350°F. In a small bowl, combine cumin, cinnamon, coriander, paprika, allspice, salt, and pepper. Rub this spice mixture evenly over the pork loin.
Step 2:
Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the pork on all sides for about 5-7 minutes.
Step 3:
Transfer the skillet to the oven and roast the pork for about 1 hour, or until it reaches an internal temperature of 160°F.
Step 4:
While the pork roasts, prepare the rhubarb sauce: In a saucepan, combine rhubarb, ginger, garlic, brown sugar, vinegar, and honey. Bring to a simmer over medium heat, cooking until the rhubarb breaks down and the sauce thickens, about 10-15 minutes.
Step 5:
Once the pork is done, remove it from the oven and let it rest for 10 minutes. Slice the pork and serve with the rhubarb sauce spooned over the top.