Monday, May 3, 2010

Local Delicacies Continue

I couldn't decide which view best showed off these Seared Scallops, Pickled Beets & Goat Cheese with Maple Buttermilk Dressing . The overhead shot above or the close up below.

Regardless of which photo you prefer, I'm glad that Chef Craig Flinn of Chives Canadian Bistro included the plating technique with the recipe in his latest book Fresh Canadian Bistro: Top Canadian chefs share their favourite recipes. I've written about it here, and interviews with Chef Craig here and here.

Many chefs share their recipes, but this is the first time, I was specifically given a special "restaurant" plating we all know...we first eat with our eyes. The other thing that's even more important is the use of the freshest, highest quality ingredients you can get you hands on, which doesn't necessarily mean you have to spend a fortune for a glorious meal.

True, the scallops did cost $15 for a pound - that serves 3-4 (or in our case, we did indulge and eat them all at one sitting - just the two of us), the rest of the ingredients - greens, beets, goat cheese, dressings...used small amounts of the most delightful things that will be used all week in many a different form.

I don't normally do an entire post about one dish...but this one is so fabulous, made even better because of all the local ingredients, I had to share. In fact, everything except the pecans comes from Nova Scotia and all purchased at the Halifax Farmers Market, lucky me.

What's your favorite dish/meal using local ingredients?

No comments: