foraged mushroom bread pudding
local pear puree
beans with hazelnut vinaigrette
Not every day in a kitchen is a great one, actually far from it. Sometimes extenuating circumstances, such as a motorcycle crash that leaves you with a whole body that aches and throbs with every movement, can really put a damper on an otherwise good day. Today was one of those days.
I finally got the chance to cook with some of Oliver BC's very own red wine beef. Sezmu is the name that is becoming synonymous with red wine beef here in the Okanagan. However, there is another name as well. Okanagan's Finest is also doing red wine fed beef. What is the difference? None really. There will be more on that to come in the next few days as some people who know more about the in's and out's of the operation get to posting on this blog.
As I was saying, today was one of those days. I just wasn't feeling it, I was lacking my mojo if you will. The feature was all there in the flavor components. The skirt steak was by far the most tender skirt steak I have ever had. I did no marinade on it, just salt and pepper before it hit the grill and it was almost melting in my mouth. The flavor was outstanding, usually a skirt steak or flank steak has a great flavor to begin with, but this was something special. As for the rest of the dish, I did a bread pudding with the mushrooms that Shannon and I foraged near Falkland plus the addition of some Chantrelles. I did a pear puree with local pears, pear vinegar and butter. I also did a warm bean salad with a hazelnut vinaigrette to bring everything together.
I wasn't overly happy with the plating of the dish, thankfully the red wine beef was so damn good it spoke for itself and took everything else on the plate along for the ride. Right now in the cooler we have all sorts of offal, rib roasts, top rounds, skirt steaks, short ribs and a few other cuts that I'm forgetting. Pictures and commentary will follow shortly.
Sean Peltier
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