A new look for a book that was first published in 1988, is now out for seafood lovers and it’s a fun take on buying, cooking, eating and the folklore of shellfish. It’s called How To Make Love to a Lobster, and this edition was published by Whitecap Books.
Within its 125 pages are 40 recipes for shellfish from various Canadian and U.S. restaurants and chefs, along with details about 13 different kinds of seafood, from abalone and conch to the more-familiar lobster, crab and shrimp.
The recipe we tried from the book was simply delicious, which bodes well for the others, but they are from different chefs, so it’s no guarantee. The information about each shellfish is really comprehensive, including both trivia and indispensable tips.
It’s written by lifestyle and garden writer Marjorie Harris, who writes for the Globe and a number of magazines; and author Peter Taylor.
This week is the kick-off for the 33rd annual Fall Okanagan Wine Festival, which begins with the B.C. Wine Awards and reception at the Laurel Packinghouse Thursday evening, followed the next two nights by the annual WestJet Wine Tastings at the Rotary Centre in Kelowna.
It winds up with the Grand Finale Consumer Tastings at the Penticton Trade and Convention Centre Oct. 11 and 12, and in-between there are hundreds of events up and down the Okanagan Valley at restaurants and wineries, pairing food and wine, and celebrating the harvest.
For event details, go to www.thewinefestivals.com or pick up an events guide wherever B.C. wine is sold.
For lots of recipes including B.C. VQA wines and dozens of tasting notes on local wines to accompany the recipes, pick up a copy of my book, Jude’s Kitchen, wherever books are sold, including at many winery boutiques.
Renowned wine writer John Schreiner added the margin notes for your assistance in pairing wines with my recipes.
Steak & Oyster Pie
This recipe is courtesy Chef Chris McNulty. I haven’t tried this yet, but it sounds delicious. You may opt to replace a portion of the beef stock with Guinness beer.
1 1/4 lb. (625 g) stewing beef
2 tbsp. (30 ml) oil
2 onions, chopped
2 tbsp. (30 ml) flour
2 c. (500 ml) beef stock
salt and pepper, to taste
8 oysters, shucked
1/2 lb. (250 ml) short-crust puff pastry
egg wash for brushing pastry
Remove fat and sinew from the beef and dice into 3/4-inch cubes.
Heat oil and saute the beef and chopped onions in the oil for three or four minutes or until the meat has sealed.
Make a roux by adding the flour to the oil in the pan and cooking it for two or three minutes, then whisking in the stock, mixing it well as it comes to a boil and thickens.
Season with salt and pepper.
Simmer for 1 1/2 to two hours, covered, over low heat until the meat is tender.
Transfer to a deep pie dish or to individual small ovenproof dishes. Allow to cool for about an hour.
Pre-heat the oven to 450 F.
Place the shucked oysters on top of the meat.
Roll out the pastry, making it into a circle large enough to cover the pie dish. Trim and crimp the edges. Use the cut-off pieces to decorate the top of the pie.
Egg-wash the top and bake it for 25 to 30 minutes, until the crust is golden brown.
Digby Sea Scallops Sauteed in Garlic & Sherry
Oooh, but this is good. Serve over a nice, light, rice pilaf with green onions and celery in it. You may use fresh or frozen scallops. We paired this with the excellent Intrigue Wines 2012 Pinot Gris with its hint of citrus and crisp acidity, with just a hint of honey.
2 lb. (1 kg) Digby sea scallops
1 c. (250 ml) flour, for coating
4 tbsp. (60 ml) unsalted butter
4 tbsp. (60 ml) olive oil
2-3 cloves garlic, finely chopped
1-2 tbsp. (15-30 ml) dry sherry
salt & freshly-ground pepper, to taste
chopped fresh parsley, to garnish
Wash and dry scallops. If frozen, make sure they’re completely thawed.
Toss them in flour until lightly coated. Shake off excess flour.
In a frypan, heat butter with olive oil. Add minced garlic and scallops, stirring and tossing quickly.
Add sherry and season with salt and pepper.
The scallops are cooked when they turn opaque. Avoid overcooking since it will toughen these tasty morsels.
Just before serving, sprinkle with enough fresh parsley to coat the scallops.