Full Description
Lovingly crafted around the seasons of the West Coast, this sumptuous garden-to-table cookbook is a perfect guide to eating local, in season, and deliciously all year round.
With a background in culinary school and sommelier training, Sabrina Currie has always been comfortable in the kitchen, but living on Vancouver island—a rich landscape for food growing, foraging, and fishing—inspired her to get comfortable in the dirt. After years of trial-and-error gardening and learning to apply her formidable cooking skills to food grown with her own hands, Currie gave us West Coast Kitchen Garden: the perfect guide to eating local, in season, and deliciously all year round.
Covering appetizers, main courses, snacks, desserts, and drinks, West Coast Kitchen Garden is full of nourishing whole food recipes to realign our kitchens with the land around us. From seeding, to tending, to harvesting, to the table, Currie follows West Coast plants through their life cycle and helps you incorporate them into your cooking. Each season opens with a gardening guide to make sure you're on track in your yard, followed by lovingly crafted seasonal menus to bring the outdoors to your kitchen. You'll find these recipes bursting with flavour and already perfectly paired into courses for scrumptious summer dinner parties, fall harvest celebrations, cozy winter feasts, and refreshing spring picnics.
Contents
Introduction
Growing and Preserving
Spring in the Garden
To Harvest Now
To Forage Now
To Direct-Sow Now
Seeds to Start Indoors in Early Spring
West Coast Berries
Spring in the Kitchen
Menu One: Spring Equinox Supper
Nettle Feta Crostini
Braised Lamb Shanks with Herb and Citrus Gremolata
Spring Pea Risotto with Pea Shoots
Cardamom and Black Pepper Spiced Rhubarb Crumble
Cherry Blossom Spritz
Menu Two: Full Flower Moon Feast
Asparagus Salad with Ricotta, Honey, and Lemon
Herbed Cheese Biscuits
Spring Halibut and Vegetables in Brodo with Lemon Dill Mayo
Lemon Lavender Cookies
Fir Tip Tea
Menu Three: Easter Celebration
Garden Salad with Peas and Cheddar Crisps
Garlic Sautéed Fiddleheads
Parsley, Sage, Rosemary, and Thyme No-Knead Bread
Niçoise-Style Sheet Pan Chicken
Saskatoon Berry Cupcakes
Strawberry and Nootka Rose Shrub
Menu Four: In Praise of Parents
Dungeness Crab Salad with Cilantro and Mint
Thai Coconut Curried Whole Spot Prawns
Thai Green Curry Paste
Balsamic Roast Strawberries with Sweet Cream
Thai Mojito
Menu Five: Dinner in the Herb Garden
French Sorrel Soup
Arugula Salad with Goat Cheese and Honey
Pork Chops with Pickled Rhubarb
Potatoes with Green Garden Sauce
Lavender Blueberry Crème Brûlée
Blueberry Bellini
Summer in the Garden
To Harvest Now
To Forage Now
To Direct-Sow Now
Unusual Vegetables
Summer in the Kitchen
Menu Six: Summer Solstice Celebration
Chilled Cucumber Soup with Yogurt and Mint
West Coast Salmon Bowls
Cherry Fritters
Apricot Bourbon Smash
Herbal Iced Tea
Menu Seven: Harvest Moon Dinner
Grilled Peach Salad with Prosciutto and Buffalo Burrata
One-Pan Miso-Glazed Cod and Baby Bok Choy
Minted Broad Beans
Honey-Buttered Figs with Mascarpone and Walnuts
Mint Lemon Balm Tea
Menu Eight: Patio Picnic
Torn Crispy Bread Salad with Macerated Tomatoes and Basil
Grilled Steak and Chimichurri
Hot Potato and Bush Bean Salad with Nasturtium Capers
Grilled Apricot Pavlova
Fresh Tomato Juice
Menu Nine: Labour Day Fiesta
West Coast Shrimp Cocktail
Grilled Chicken Tacos with Peach Salsa
Hazelnut-Crusted Chocolate Pâte with Raspberry Coulis
Watermelon Agua Fresca
Rhubarb Margaritas
Menu Ten: Seaside Supper
Fresh Calamari Salad
Salmon Burgers with Dill Caper Yogurt
Peach Raspberry Swirl Ice Cream
White Summer Sangria
Fall in the Garden
To Harvest Now
To Forage Now
To Direct-Sow Now
Seed Saving
Fall in the Kitchen
Menu Eleven: Fall Equinox Feast
Oceanna's Patty Cakes
Old Bay Corn on the Cob
Crispy-Skinned Grilled Salmon with Tapenade
Peach Cake
Rosehip Iced Tea
Menu Twelve: Giving Thanks
Chanterelle Mushroom Crostini
Ukrainian Family Borscht
Rosemary Garlic Roast Chicken and Grapes
Forest Mushroom Risotto
Honey, Cheese, and Nuts
Lemon Lavender Airmail
Menu Thirteen: A Small Celebration
Pear and Prosciutto Tarts with Arugula and Goat Cheese
Roasted Butternut Squash with Crispy Pepitas
Pan-Fried Brown Butter and Walnut Lingcod
Plum Clafoutis
Cranberry French 75
Menu Fourteen: Hunter's Moon Dinner
Leek and Corn Chowder
Fennel, Apple, and Cabbage Slaw with Citrus Dressing
Venison Leg Roast with Blackberry Sauce
Roast Acorn Squash
Oat Baked Apples
Blackberry Sage Tonic
Menu Fifteen: The Heart of the Home
Rosemary, Grape, and Olive Focaccia
Fall Apple and Blue Cheese Salad
White Bean Stew with Kale and Fennel
No-Bake Spiced Pumpkin Cheesecakes
Peach Gin and Sonic
Winter in the Garden
To Harvest Now
To Forage Now
To Direct-Sow Now
Winter Sowing
Winter in the Kitchen
Menu Sixteen: Winter Solstice Supper
Oysters on the Half Shell
Cornbread
Clams, Garlic, and Winter Greens
Apple Cardamom Galette
West Coast Gin Martini
Menu Seventeen: Warm in the Storm
Rillettes
Roast Fennel with Cranberry Agrodolce
French Onion Short Rib Stew with Grated Horseradish
Celery Root and Potato Mash
Gingerbread Spice Cake
Spiked Coffee Bar
Menu Eighteen: Pacific North West and East
Miso Soup with Pine Mushrooms and Winter Greens
Sesame Wilted Spinach Salad
Sticky Garlic Ginger Meatballs with Cranberry Plum Sauce
Cranberry Cumin Rice
Rosemary Pear Sorbet
Green Tea with Lavender-Infused Honey
Menu Nineteen: Winter Celebration
Crab Fritters with Spicy Lemon Wasabi Dip
Slivered Winter Vegetables with Apple Ginger Dressing
West Coast Seafood Stew with Saffron Aioli
Cranberry Sour Cream Bundt Cake
Negroni Sbagliato
Menu Twenty: Snow Moon Supper
Scallops Motoyaki
Simplest Winter Salad
Chicken and Parsnip Stew
Chocolate Beetroot Cake
Grapefruit Rosemary Spritz
Preserving the Garden
Drying
Dried Herbs
Dry Herb Blends xx
Dry Wild Mushrooms
Dry Apple Rings
Fermenting
Fermented Carrots
Fermented Rainbow Slaw
Fermented Garlic Honey
Freezing
Freezer Tomato Sauce
Freezer Basil Mint Pesto
Frozen Wild Mushrooms
Jamming
Apricot Thyme Jam
Fig Balsamic Jam
Classic Blackberry Jam
Pickling
Garlic Sesame Pickled Mushrooms
Pickled Onions: Quick or Canned
Pickled Rhubarb
Pickled Nasturtium Seeds
Mustard, Vinegar, Salt + Sugar
Grainy Beer Mustard
Summer Berry Vinegar
Herbed Salt and Sugar
Rosemary Thyme Salt
Lavender Sugar
Fir Tip Sugar
