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Langley Eats Local 2017 recipes and more!

August 2, 2017 by

Roasted vegetable and quinoa salad with chipotle honey vinaigrette

 

2 cups cooked quinoa

2 small red onions

2 small peppers

2 cups chopped seasonal vegetable of choice

2 cups assorted seasonal greens

1 cup chopped tomatoes

¼ cup avocado oil

Salt and pepper

1 recipe dressing

 

  • Toss onions, peppers, and seasonal vegetables with avocado oil, salt and pepper; roast or grill till caramelized; cool
  • Toss roasted veggies with greens, quinoa, tomatoes and some vinaigrette

 

Vinaigrette:

 

½ cup red wine vinegar

1/3 cup honey

2 tsp mustard

Juice of 1 lime

½ cup avocado oil

1 tsp adobo sauce

1 large chipotle pepper

Salt and pepper

 

  • Combine in blender and puree till smooth

 

 

Bacon stout jam

1.5 lbs bacon, ¼ inch dice

1 kg julienned sweet onions (approx. 4-5 onions)

¼ cup maple syrup

1/3 cup dark brown sugar

¼ cup balsamic vinegar

1 cup stout beer

½ tsp pepper

Place bacon in heavy bottomed pot and start to render out fat, once fat has rendered and bacon is starting to crisp up, at the onions. Cook gently over medium heat till onions caramelized (could take up to one hour). Drain off any excess bacon fat, and remaining ingredients, cook gently till thick and jam like. Remove from heat and cool. Will keep for 1-2 weeks in fridge, or freeze in smaller portions.

Yields 1 liter

Beer mustard

1 cup mustard seeds

½ cup IPA

1 cup apple cider vinegar

1 ½ tsp salt

4T honey

1 ½ cups water

-combine mustard seeds, IPA, and vinegar. Allow to sit 8-24 hours till liquid absorbed

-puree in food processor till desired consistency

-add mustrd mixture to heny, salt, and water; simmer 15 minutes; cool and store in fridge

 

 

 

Vodka Cured salmon

 

1 cup coarse salt

¼ cup sugar

¼ cup chopped fresh dill

1 T whole black peppercorns

½ cup vodka

1 lb fresh salmon filet

Combine first 4 ingredients. Sprinkle over bottom of container, top with salmon, then vodka, and finally the remaining salt mixture

Allow to sit 24 -48 hours in fridge. Salmon will become firm. Rinse of cure and salmon is ready to use in salad.

 

Horseradish sour cream

 

1 cup sour cream

Juice of ½ lemon

1-2 tsp horseradish

1 T chopped fresh chives

Salt and pepper

 

-combine

 

 

Tomato-feta bruschetta

 

1 lb cherry tomatoes cut in half

½ lb diced feta

1/3 cup olive oil

1 cup julienned basil

1-2 garlic cloves

Salt and pepper

 

  • Combine and allow to sit 2-3 hours before serving

 

 

 

Fromage Fraise panna cotta

 

1 ½ tsp gelatin

2 T cold water

 

3 cups cream

½ cup sugar

1 1/2 tsp vanilla

 

1 cup fromage fraise

 

-sprinkle gelatin over water

– bring cream, sugar, and vanilla to a simmer; pour over softened gelatin

-allow to cool 5 minutes before whisking in fromage fraise

-pour into 8 125ml ramekins and allow to set overnight

-garnish with fresh fruit and a drizzle of honey

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Related

Posted in: Farm events Tagged: bacon jam, beer mustard, bruschetta, chipotle-honey vinagrette, ethically rasied meat, from the farm, know where your food comes from, know your farmer, Langley Eats Local, Langley Farmers Market, panna cotta, quinoa salad

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