Pumpkin Bread

Posted on January 13, 2011 by Teddy
pumpkin bread

pumpkin bread with walnut maple butter and arguta kiwi jam

Enjoy your afternoon tea with  a slice or two of pumpkin loaf – we made ours with locally sourced ingredients including spelt flour, eggs, honey and pumpkin.  To make it even more delightful we toasted it and topped it with Walnut Butter from Nuttin Butters and Arguta Kiwi from Kiwi Cove Lodge. I love that we can  get kiwi here on Vancouver Island!!

Recipe:

  • 1-1/4 cups spelt flour, 1/4 cup bran (spelt or wheat)
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 cup canned pumpkin puree (or fresh if you have it)
  • 1 cup firmly-packed brown sugar (or use 1/2 blue agave)
  • 1/2 cup low-fat or nonfat buttermilk
  • 1 large egg
  • 1 Tbsp. canola oil

Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl.

Stir together pumpking, sugar or agave, milk, egg and canola oil.  Add dry ingredients to the wet and lightly mix together just until combined.  Put into loaf pan and bake 45 mins or until pick inserted into loaf comes out dry.

Posted in A Taste of Vancouver Island, Island Estuary Breakfast's, Locally Sourced Food, Recipes | 1 Comment

Mediterranean Style Chicken at the Island Estuary

Posted on January 10, 2011 by Teddy

kates chicken

Katies Chicken Compliments of eDibles

Our friend Ed Matier, chef/author of “eDibles” will be conducting a special cooking course at the Island Estuary in May 2011.  He has written 3 cookbooks which are a collection of unpretentious delicious recipes that are tried and true using easy to find ingredients.  We decided to sample one of his recipes from his 3rd cookbook which we received from his brother Tom and sister-in-law Mary for a Christmas gift this year.  Wow!!!  Were we delighted with this one!!!

Ed writes, “This is a recipe that was sent to me by Katie Munoz (Margie Schuette’s Sister). Every time she makes it, people want the recipe. So easy and very good. Chicken breasts can be used instead of thighs if you prefer.
Preheat Oven to 400 degrees
Coat a cast iron fry pan or oven proof saute pan with olive oil. (about 1-2 tbsp)
Slice 1 large lemon and arrange in a single layer on bottom of frying pan.

Combine in bowl 1#
1 tsp olive oil
1/2 tsp grated lemon rind
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
5 garlic cloves (minced)

Add 8 chicken thighs (skinless) to contents of bowl and coat well. Arrange chicken on top of lemon slices in pan.

Combine in bowl 2#
1 tsp olive oil
1/4 tsp grated lemon rind
1/8 tsp black pepper
1 tsp chopped rosemary
10 cherry tomatoes
10 kalamata olives
10 new small potatoes
2 garlic cloves (minced)
(we added some green beans too)

Arrange mixture over chicken in fry pan and back for 1 hour, until chicken is cooked.

Serves 4

For more information on this Fabulous Cooking Camp, please contact us at the Island Estuary for all the details!!

Posted in Celebrity Chefs, Ladysmith Culinary Retreats, Recipes | Leave a comment

A Cozy Evening at the Island Estuary

Posted on January 7, 2011 by Teddy

What a great way to kick off a relaxing weekend – a bowl of Yam and Quinoa Soup while listening to the waves lap the shore line outside our dining room overlooking the Ladysmith Harbour.

Soup

A great winter meal

When the weather gets a little bit chillier, what better way to warm up than with a bowl of homemade soup using local ingredients. And of course it just tastes so much better when served from a pheasant bowl from Mary Fox Pottery – one of our many local talented potters.  Top it all with a 12 grain bread from the Ladysmith Bakery, Brie Cheese from Hilary’s Cheese in Cowichan Bay and you have some very happy people!!

Yam and Quinoa Soup with a Hint of Curry

In a large heavy bottomed pot heat 2 Tbsp. Olive oil and saute 1/2 medium onion, chopped along with 2 tsp. finely chopped ginger and 2 cloves minced garlic.  Once it starts to sizzle nicely, add either 1 tsp. curry powder or as I did in this recipe a TBSP. of your favourite curry paste.  Heat this all together for a bit and then Add 1 (19 oz) tin of diced tomatoes, 4 cups (1 litre) chicken or vegetable stock (lots of great choices on the market these days), and 1/3 cup of quinoa.  You may want to add a TBSP of brown sugar too.  Bring all of this to a soft boil and then reduce to a simmer for 10 minutes or so.  Then add 1 medium Yam, peeled and diced into 1/2 inch cubes and simmer for another 15 – 20 minutes or until the yam is tender.  Season with salt (might not need too much depending on the brand of broth that you use) and garnish with fresh chopped cilantro.  Enjoy!!!

Posted in A Taste of Vancouver Island, Locally Sourced Food, Recipes | 1 Comment

Friends celebrate Christmas 2010 at the Island Estuary

Posted on December 26, 2010 by Teddy

Music and friends

xmas 2010

Friends and neighbours gathered around our dining room overlooking the ocean to sing songs from East to West – from Newfoundland to Vancouver Island.  We enjoyed a taste of Quebec – tortiere pie made with local pork and fresh herbs from our gardens.  Check out the recipe for this savoury pie.

Posted in Celebrations | Leave a comment

Tozan Kiln Firing near Ladysmith

Posted on December 23, 2010 by Teddy

Tozan Kiln

Kathy Holmes from the Ladysmith Chroniclel invited us to the Kiln Tozan Firing in Cedar near Ladysmith. Local potters from the area gathered together to fire off some of their pottery pieces in this unique chamber like kiln that is wood fired over the course of 3 or more days. There are apparently only three Tozan wood-fired kilns in the world and one is in Cedar at the Tamagawa University campus.

Hot work on the Tozan Kiln

Japanese students have volunteered their time with the society, helping prepare wood for the four- to five-day firing while others work shifts attending the kiln which requires 24-hour attention.

Flame out
Wood-firing is one of the original techniques for firing pottery – the results of each firing are unique due to the differences in wood and temperature. Because wood burns at a lower temperature than other fuels, firings can take several days.

In the heat

Hill-climbing kilns take advantage of the slope to act as a natural chimney and increase the draw of oxygen through the kiln – enabling higher temperatures to be achieved.

Posted in Local Events | Leave a comment

Alison Crowe Concert in Ladysmith

Posted on November 23, 2010 by Teddy

3rd of December 2010

Alison Crowe singing in Ladysmith

Alison Crowe playing in the local church

We were fortunate enough to see Alison Crowe perform last year in the Knox United Church in 2009 and it was a fantastic experience. We were delighted to hear that Alison will be doing another concert in Ladysmith. This is a great venue to hear her play because it is so small.

Here are the details:Musical Tidings of Comfort and Joy – Allison Crowe w. Lena Birtwistle
Friday, Dec. 3 @ Ladysmith First United Church

allisoncrowe_ladysmith_poster

“Music for the season and all time” – Allison Crowe and special guest Lena
Birtwistle bring festive fun to warm body and soul with their “Tidings”
concert at Ladysmith First United Church (232 High Street), Friday, December
3 at 7:30 pm (Doors: 7:00 pm).

Tidings stirs together traditional Christmas carols and holiday favourites
with an organic blend of rock, jazz, folk, gospel and soul. “The Yuletide
find of the year,” says The Record. “Be prepared to be amazed,” chimes
ChristmasReviews.com

Lena Birtwistle opens this night of music with a distinctive set of folk/pop
songs tinged with country hues. The singer/songwriter, for whom Ladysmith is
home, has been sharing her music and quirky sense of humour all over the
Island for the last five years. Citing such inspirations as Feist, Fleetwood
Mac, Eva Cassidy, and Tom Waits, her songs and stories are blended with a
touch that’s very much her own. Alongside a focus on solo performances, Lena
Birtwistle works with musician Sid Johnson. The duo, more rock/roots based,
released their debut EP, “Empires” in 2009. They’re busy creating new
recordings which will be ready for human consumption in the very near
future. Birtwistle is also familiar to audiences as the radio host of Sun FM’s
“Organic Tuneage” – via which she shares a love and appreciation for the
region’s great home-grown talent.

Following intermission, the Ladysmith Tidings concert resumes with a full
set from Allison Crowe. The Nanaimo-born musician who now lives on both of
Canada’s coasts, has gained a tremendous international fan base by following
an independent path – outside the confines and compromises of the corporate
record industry.

Along with releasing seven albums/CDs containing original song-writing of a
singular range and quality, this century Allison Crowe has earned a
reputation for her gorgeous voice, and unique ability to viscerally
communicate emotion without sentimentality.

Crowe’s honest approach serves well, too, in making her, not only an
uniquely exciting songwriter and live performer, combining voice, piano and
guitar, but, at the same time, a peerless interpreter of a most varied
songbook.

Upon returning to Canada, following her most recent European concert dates,
earlier this month, popular Leonard-Cohen-centric blog, “1 Heck of a Guy”,
commented:

“Allison, whose covers include not only outstanding versions of Joni
Mitchell’s ‘River’ and ‘A Case of You,’ Leonard Cohen’s ‘Hallelujah,’ ‘The
Beatles’ ‘In My Life’ and ‘Let It Be,’ Lennon’s ‘Imagine,’ and Cyndi Lauper’s
‘Time After Time,’ but also the most provocative and seductive (forgive me,
Aretha) take I’ve heard on Ronnie Shannon’s ‘I Never Loved A Man (The Way I
Love You).’ And, I stand by my conviction that Allison Crowe is the best
thing to happen to ‘Me And Bobby McGee’ since Janis Joplin changed
Kristofferson’s lyrics.”

No doubt several of these much-loved interpretations will ring in the
Tidings concert mix this joyful Winter’s eve – joining Crowe’s fresh takes
on such seasonal classics as “The First Noel”, “Silent Night”, and “O Holy
Night”.

Tickets @: In the Beantime Cafe (18 High St.); Salamander Books (535 First
Ave.) in Ladysmith; Toad Hall Emporium (9738 Willow St.) in Chemainus; &
online @ www.allisoncrowe.com/shoptickets.html ~ $20 General/ $15 Students &
Seniors advance ($22/$17 door)

More info @: http://www.allisoncrowe.com
http://www.myspace.com/lenabirtwistle

Posted in Local Events | 2 Comments

A summer kiss from your juicer

Posted on November 16, 2010 by Teddy
Glass of veggie juice

A fantastic healthy juice

This is a great way to get a good healthy jump to your day, with fresh veggies from your local market. The juicer (no need for a high end machine)  is now one of the most essential appliances for many kitchens. This is an easy way to make drinking  juice easier, more flavourful and even more cost effective than buying those expensive juices from the markets.

Fresh Veggies

Simple, quick and a definite taste of summer

We live in such a beautiful environment on the island – so making the most of local produce is easy. A few of our favorites are  Russells Market, The Cedar Market and downtown Duncan. Here we juiced swiss chard (any greens will do), beets, carrots, a slice of ginger, apples and pears.  Anything goes – you may want to include celery, grapes, berries or anything else you have on hand.

Recipe:  For 2 glasses of juice (375 ml) clean and roughly chop:  4 carrots, 3 beets, 2 apples, 1 pear and a large handful of swiss chard.  Push through the hopper of your juicer and enjoy!!  It’s that easy and so delicious!!

Posted in Locally Sourced Food, Recipes | Leave a comment

Prawn Curry Bowl

Posted on November 13, 2010 by Teddy
Thai soup with spot prawn dumplings

Curry Bowl with Veggies and Spot Prawn Dumplings

With a little chillier weather outside, warm up your insides with a steaming bowl of curry noodle soup with spot prawn dumplings.  We are lucky to still have a supply of spot prawns in our freezer so that our guests could savour these magnificent beauties in a perfectly spiced curry coconut broth.

Ingredients:  8 cups vegetable stock. 3 Tbsp. lemon grass (can buy this frozen), 3 Tbsp. minced ginger, 3 cloves minced garlic, 1 tsp. red or green curry paste, 1 Tbsp. brown sugar, 3 Tbsp. soy sauce, 1/4 cup fish sauce, 1 cup coconut milk, juice of 1 lime, large handful of rice noodles, 1/2 block of x-firm tofu cut into cubes, 3 kaffir lime leaves finely shredded (frozen), 1/2 cup green beans trimmed and cut into 1″ pieces, bok choy roughly chopped, 1/2 red pepper cut into thin slices, 10 – 12 spot prawns,  1/2 cup mushrooms (shitake, chanterelles or button)  1 bunch green onions chopped, 1/4 cup chopped cilantro.

How to:   1. Heat veg stock in medium saucepan.  Add the ginger,  lemon grass and garlic and simmer for 20 minutes.  Strain this mixture into another larger soup pot discarding the little bits.
2.  Add the curry paste, sugar, soy sauce and fish sauce and simmer another 10 minutes.  Add coconut milk and lime juice and keep at a nice simmer until everything else is ready to put into the pot.
3.  Add rice noodles, tofu and kaffir lime leaves and cook until noodles are just beginning to soften.  Add the rest of the ingredients leaving the prawns until the very end and cook until the prawns turn pink (not very long).
4.   Serve in large bowls with lime wedges and extra cilantro and green onions for garnish.

We topped our soup with spot prawn dumplings – see the recipe for these in the recipe section.  You can use any veggies that you like as the broth is just so darn tasty it almost doesn’t matter what you put into it!!

Pat & NancyNancy and Pat from Calgary enjoying their prawn curry bowl while at the Island Estuary
Posted in A Taste of Vancouver Island, Locally Sourced Food, Recipes | 1 Comment

Julia’s Gnocchi

Posted on November 13, 2010 by Teddy
Julia's Noki

Satisfying Soul Food

My daughter Julia was home for a little break from her Masters Program at U of Vic and decided to “whip up” a little Gnocchi for us for dinner.  This is her creation that lasted all of 5 minutes on our plates!!!

To make the Gnocchi:  Bake or microwave 2 medium sized sweet potatoes.  Cool and then mash together with 3/4 cup of canned pumpkin, 2 eggs, 3 cups of flour, salt & pepper, nutmeg and some chopped spinach.  You may need to add a little more flour if it’s not sticking together.  Let the mixture stand in a bowl in the fridge for about an hour.  Then roll pieces(on a floured surface)  into 1/2 thick ropes and cut into 1″ pieces adding flour if the dough sticks.
Bring a large pot of salted water to a rigorous boil.  Drop the gnocchi in batches into the water and cook until they float to the top of the pot.  Drain in strainer and keep warm while you continue to cook the rest.  Toss with your favourite sauce.

Julia’s Variation on a Browned Butter Sauce:
Saute chopped onion (1/2 cup), 5 cloves of garlic slivered, 1/2 cup winter mushrooms in good dose of butter.  In a separate pan heat 1/4 cup of butter until it turns a golden brown colour watching it as it can turn quickly to burned.  Once nice and brown, remove from heat and add 1/2 cup whole fresh sage leaves and cook until they are crisp.  Add the reserved onion, garlic and mushroom mixture and warm through.  Serve this over the gnocchi along with a generous serving of freshly grated parmesan cheese.  Delicious!!!!

Posted in Recipes | 1 Comment

Yam, Beet & Kale Chips

Posted on November 8, 2010 by Teddy
Yam chips

Healthy Snacks

Continue reading →

Posted in Recipes | Leave a comment