The recipes are written by the amazing chefs and producers we’ve visited throughout the region, and will also include all the recipes from our kitchen-studio segments.

The book is broken into four sections

River and Sea

Forest and Field

Farm

City

Chefs include: Vikram Vij (Vij’s, Vancouver), Jeremy Luypen (Terrafina at Hester Creek, Oliver), Paul Cecconi (Local Lounge and Grill, Summerland), Matthew Batey (Mission Hill Estates Winery, Kelowna), John Cantin (John’s Place, Victoria), Ronald St. Pierre (Locals, Courtenay) and many many more amazing chefs.

Keep an eye out for more updates on this wonderful, locally inspired book!

Every Sunday the Times Colonist printed a full page about the show, with a question related to that week’s Flavours of the West Coast episode. Every week we had a huge response from Flavours fans with the answers.

We are pleased to announce that the TC has chosen one lucky winner out of the hat:

Rene Smyth of Victoria, BC is the winner of a brand new natural gas range generously donated by FortisBC!

Rene is ecstatic to win, and states that she was extremely surprised to be the winner. She says, “I loved the series. I learned so much- I learned so much about the province that I never knew before, and I’m going to go places because of the show that I never knew existed! And of course the food…is fantastic!”

Congratulations on your win Rene!

Whole Wheat Ricotta Gnocchi
Heirloom Tomato & Organic Schramm Vodka Sauce with Jalapeno & Fresh Basil

(Makes 6 – 8 portions)

Ingredients

Gnocchi

1½ cups Ricotta cheese, drained
½ cup whole-wheat flour
3 egg yolks
½ tsp. salt
½ tsp. chopped Italian parsley

Method

Put all the ingredients in a mixing bowl and mix together. Add more flour as required but not too much. The consistency should be stiff but still slightly sticky.

Sprinkle flour liberally onto a large cutting board.

With one spoon scoop a small portion and with the other shape it into a quenelle (rugby ball shape). Place on floured cutting board. Repeat until all the mixture is shaped.

Boil a large pot of salted water and add the gnocchi in batches. Don’t crowd the pot or they may stick together or not cook properly.

Cook for about 7 – 8 minutes make sure the Gnocchi doesn’t have a gummy texture when cut in half.

Remove with a slotted spoon and set aside on a plate/tray.

When you’re ready to serve, drain off the excess water and add them to your heated sauce.

Heirloom Tomato & Vodka Sauce

3 cups / 850ml heirloom tomatoes, finely chopped (yellow ones look the best)
1 small onion, finely chopped
2 cloves garlic, minced
1 small jalapeno pepper, finely diced
2 tbsp. / 30ml olive oil
¼ cup / 60ml vodka
12 leaves fresh basil, finely cut
Salt & pepper

Method

Heat a large pan and add olive oil followed by onions, garlic and chillies with salt & pepper. Cook for 3 – 5 minutes over medium heat until onions are translucent.

Add tomatoes and cook for 10 minutes just until they are soft.

Add vodka & cook 5 minutes longer.

Stir in basil and adjust seasoning if required.

Wine Pairings by Rod Philips of Liquor Plus

Cassini Pinot Noir 2010                 $19.99          Okanagan

Cesari ‘Mara’ Valplicella                 $24.99          Veneto, Italy

Raccolta Nero D’Avola Syrah        $15.99           Sicily, Italy

Braised rabbit with Fraser Valley blueberries & wilted mustard greens

Serves 4 -6

Ingredients

1 Rabbit, cut into pieces (substitute chicken if desired)
45ml / 3 tbsp Oil
1 large Onion, thinly sliced
4 plump cloves Garlic, whole
4 medium Red skinned potatoes, cut into 1/2?
5ml /1tsp Thyme
500ml / 2cups Rich, chicken stock
3 Bay leaves
125ml / 1/2 cup Peas
125ml / 1/2 cup Blueberries, fresh or frozen
1 large bunch Mustard greens (spinach will work as an alternative), washed & drained but not fully dried
Salt
Pepper

Method

Heat a flameproof casserole dish or oven proof pan over moderate high heat.

Season rabbit pieces with salt & pepper.

Add oil to pan and sear all the pieces of meat until golden brown on all sides then remove from pan.

Add onions and garlic to the pan, cook until golden, add thyme, chicken stock & bay leaves

Return the rabbit to the pan with the potatoes, cover tightly and place in 325?F / 160?C oven for 30 minutes. Add more chicken stalk until halfway covered, and then cover with parchment paper.

Remove the rabbit pieces, place the pan on the stove over a high heat and reduce the sauce by half

Add the peas and blueberries and cook for 30 seconds- 1 minute.

Meanwhile, heat a frying pan to moderate high temperature and add the mustard greens with a good pinch of salt and pepper, stir gently until wilted, drain well and place on a warm serving platter

Lay rabbit pieces over greens and pour sauce over.

Garnish with a few fresh blueberries and parsley tops

Wine Pairings by Rod Philips of Liquor Plus

Stoneboat 2007 Pinot Noir $27.99

Tinhorn Creek 2008 Cabernet Franc $18.99

Quails Gate 2010 Gewuztraminer $18.99

Enjoy!

West Coast Spot Prawns Rolls

Serves 4

Ingredients

16 large spot prawns, peeled & deveined

15ml / 1tbsp Honey

30ml / 2tbsp Soy sauce

1 clove garlic, crushed

4 soft roll

30ml / 2tbsp butter

100g / 3 oz. Chinese cabbage, shredded

30g / 1oz Mustard greens, shredded

30ml / 2tbsp Mayonnaise

5ml / 1tsp Ketchup

2 ml or so of Horseradish (to taste)

Salt

Pepper

Green onion, chopped

Method

Combine honey, soy and garlic, pour over prawns and allow to marinate for 30 minutes

Grill for 2 minutes on each side until just cooked. Brush with more marinade if necessary. Allow to cool slightly and chopped roughly

Combine cabbage, mustard greens, mayonnaise, ketchup, horseradish, salt & pepper

Butter the rolls and grill lightly to toast

Fill rolls with slaw and top with prawns

Garnish with chopped green onion

Wine Pairings by Rod Philips

Mission Hill Reserve Chardonnay $17.99

Arrowleaf Pinot Gris $17.99

Vino Hospice Tempranillo $14.99