lesley stowe fine foods

	Lesley Stowe Fine Foods is deservedly famous. For over two decades, the Vancouver shop has provided fantastic prepared foods, artisanal breads, delicious olive oils, flavoured vinegars and hard‑to‑find ingredients to hordes of food lovers, cooks and friends. Although Lesley now focuses on creating her internationally renowned Raincoast Crisps, her shop is still busy feeding its hungry and discerning clientele‑a clientele that Lesley herself has painstakingly educated about good food for the past 20 years. And now, Lesley's recipes are available to cook at home. From gorgeous appetizers to fantastic desserts‑including the iconic Death by Chocolate, as well as Lemon Almond Dacquoise and White Chocolate Pecan Dream‑The Lesley Stowe Fine Foods Cookbook offers lots of favourites from the shop, plus many, many more. Try Sugar‑Smoked Tuna with Papaya Lime Salsa, Yukon Gold Potato Galette with Smoked Applewood Cheddar or the justifiably famous Parmesan Crisps. This cookbook roams the globe for great tastes and styles of cooking, but offers recipes that are easily made at home, with local, fresh ingredients.
* Available NOW in your favourite book store or directly through our Signature Boutique (sample recipes from the book)

Medici Orrechiette

This dish takes me right back to Italy and the small hilltop village of Radda. I had a version of this pasta dish at a lunch that lasted almost five hours. Service is often slow in Italy. Every bite was worth the wait, as plate after plate of incredible rustic food appeared from the kitchen

Makes 6 servings

1 lb (500 g) orrechiette
1/4 cup (50 mL) extra‑virgin olive oil
3 cloves garlic, crushed
3 tbsp (45 mL) capers, drained
3 tbsp (45 mL) toasted pine nuts
2 tbsp (30 mL) chopped fresh Italian parsley
1 tbsp (15 mL) black olive paste
1 tbsp (15 mL) grated lemon zest
Sea salt and freshly ground pepper
Grated Parmesan cheese

In a large pot of boiling water, cook the orrechiette until al dente. Drain and set aside.

In a large skillet, heat the oil over medium heat; sauté the garlic for 3 to 4 minutes. Add the capers, pine nuts, parsley, olive paste and lemon zest. Reduce heat to low, season to taste with salt and pepper and cook, stirring, over gentle heat for 1 to 2 minutes.

Add the cooked pasta and heat through, stirring, for 2 minutes. Sprinkle with the Parmesan and serve immediately.

Grilled Asparagus Salad with Warm Sourdough Croutons
and Cilantro Dressing

Asparagus is the sophisticated, sexy member of the vegetable family, adding allure to any meal. It used to be available only in the late spring and early summer, but has become almost as ubiquitous as carrots and broccoli. Grilling the asparagus adds visual interest to this dish, but you could also blanch the spears in boiling water for a minute or two. Make sure you cook them enough to take the crunch away; they should be just crisp.

Makes 6 servings

6 thick slices sourdough bread, crusts removed
1/3 cup (75 mL) extra‑virgin olive oil
1 lb (500 g) jumbo asparagus spears
Sea salt and freshly ground pepper
4 oz (125 g) Parmesan cheese, shaved
3 tbsp (45 mL) chopped chives

Cilantro Dressing:
2 tsp (10 mL) cumin seeds
1/4 cup (50 mL) orange juice concentrate
1 cup (250 mL) fresh cilantro leaves
1/2 cup (125 mL) grape seed or vegetable oil
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) mayonnaise
Sea salt and cayenne pepper

Preheat the barbecue or broiler to medium‑high.

Brush the bread slices with 1/4 cup (50 mL) of the oil and grill until golden brown. Cut the slices into 1 1/2‑inch (3.5 cm) cubes and set aside.

Toss the asparagus with the remaining oil, and salt and pepper to taste. Place on the grill and cook until char marks appear and asparagus is slightly blackened, about 4 minutes. Let cool.

Cilantro Dressing: Toast the cumin seeds in a dry heavy skillet over medium heat for 4 minutes. Grind the seeds with a mortar and pestle or in a spice mill. In a blender or food processor, puree the orange juice concentrate and cilantro until smooth. Add the oil, lemon juice and cumin; mix well. Add the mayonnaise and mix well. Season to taste with salt and cayenne pepper.

1685 west 5th ave. vancouver bc | tel. 604.731.3663 | fax 604.731.3666 | email us