Poached Halibut

Photo by Caroline West

When halibut is in season, I can’t get enough.  Roasted, pan seared or poached — it’s all good. One of my favourite ways to serve halibut is poached in a classic fish broth enriched with a bit of butter.  If you’ve got compound butter on hand, even better. The simplicity of the dish requires the […]

Halibut Fish Stock

Photo by Caroline West

If you enjoy seafood,  you’ll love what homemade fish stock does to chowders, sauces and stews.  Fish stock can be made with any type of white fish, but halibut is in season and it creates the most delicate, flavourful broth imaginable. Vegetables,  herbs, wine, water and halibut bones create a milky stock that outshines anything […]

Spot Prawns

Spot Prawns
Photo by Caroline West

Spot prawn season is so brief, it hardly seems fair.  If you’re lucky enough to live in the Pacific Northwest, you owe it to yourself to indulge as often as possible during the prawns’ fleeting season, from May to June. Spot prawns are so sweet and succulent they need little fussing.  Some purists eat them […]

Pommes Dauphine

Photo by Caroline West

Pommes Dauphine is just a fancy way of saying potato fritters.   Except these are no ordinary fritters. This is what you get when you combine mashed potatoes with choux pasty, the very dough that gives us gougères and éclairs and all sorts of wonderful French pastries.   The dough is fashioned into a little […]

Mushrooms

Photo by Caroline West

Mushrooms aren’t terribly exciting until they’ve had a few glugs of chicken stock and a glass of wine.  Once the wine hits, they go from a nice, polite, back-drop kind of vegetable to a rich fungi with serious swag. I know you’ve read this before, but it’s worth repeating, especially when it comes to mushrooms: […]

Rösti

Photo by Caroline West

The humble spud — satisfying, comforting, and reliable.  Just because potatoes are cheap doesn’t mean they can’t be sexy.   Enter Rösti — just one more way to love a potato. Rösti (pronounced ROOSH-tee) is simply grated potatoes pressed into a sizzling, well-oiled pan.  They’re traditionally served flat, but I’ve nudged them into a little potato […]

Eggs en Cocotte

Oeufs en Cocotte
Photo by Caroline West

I enjoyed many versions of Egg en Cocotte, or Oeufs En Cocotte, during a summer in France. It was often served for lunch or as an appetizer. I enjoy it anytime — it’s easy to prepare, cooks quickly and transforms leftovers into French bistro fare. Beret, wine and accordion optional. I’ve used a filling of […]

Squash Soup with Apple & Pear

squash soup
Photo by Caroline West

This mellow, silky smooth roasted squash soup has just enough fruit to give it a sweet lift. It is drizzled with a tangy sauce made of the mildest blue cheese and topped with toasted squash seeds. The sauce is a quick, flavourful tip I learned from my talented friend, chef Castro Boateng. If you’re lucky […]