Edible Winter: West Coast Style

by Editor
Published: Updated:

The Edible Canada Bistro on Vancouver’s famed Granville Island serves up the best of what’s local and seasonal, paired with unique and interesting Canadian ingredients which represent both coasts and celebrate Canada’s cultural influences.

Give your body a healthy boost with their aromatic Seafood Curry and colourful Carrot and Beet Salad, and toast the season with their Smoked Rosemary Cran Smash cocktail, perfect for a cozy dinner tucked away with friends.

Curry Seafood Hotpot

Serves 4

Methi and turmeric are both powerful anti-inflammatories, while ginger, garlic and chillies all have immune boosting qualities.

Curry Broth
3 tbsp. vegetable oil
1 large onion, finely diced
5 cloves garlic, minced
1.5-inch ginger, peeled and minced
2 tbsp. cumin seed
2 tbsp. coriander seed
1 tsp chilli flakes
1 tbsp. turmeric powder
2 tbsp. dried methi (fenugreek) leaves
1 400ml tin of coconut milk
1 400ml tin stewed tomatoes
1 tbsp. salt

In a dry pan, toast the cumin and coriander until aromatic and slightly browning, let them cool and grind them in a spice grinder or a mortar and pestle. In larger saucepot, sweat the onion garlic and ginger in the vegetable oil until translucent and very aromatic, approximately 10 minutes.

Add the cumin, coriander, chilli and turmeric and sweat another 3 minutes. Add the tomatoes, coconut, methi leaves and salt and simmer gently for 30 minutes. Puree the sauce in the pot with an immersion blender.

Seafood and Vegetables
1 lb white fish
1 lb mussels
1 lb clams
1 lb baby potatoes
1 pint cherry tomatoes
1 lemon (juiced)
1 bunch cilantro
2 cups finely shredded cabbage
Salt to taste

Pre-boil the potatoes and set aside. Cut the fish into 1 oz. pieces, chop the cherry tomatoes in half. Rinse the mussels and clams under cold water.

To finish the curry, bring the curry broth back to a simmer in a large pot, add the potatoes and seafood and cook for 5-6 minutes with a lid or until the mussels and clams have opened. Add the tomatoes and remove from heat, finish with lemon juice and adjust seasoning if necessary.

Garnish with chopped cilantro and shredded cabbage. Serve with rice or bread or whatever you’d like!

Carrot Beet Salad

Serves 4

Cashew Cream
200g cashews
1-litre water
100 ml apple cider vinegar
100 ml water
1 Tsp salt

Soak the cashews overnight in the water (if you’re pressed for time gently boil the cashews for about 45 minutes, changing the water at least once).

In a high-speed blender puree the cashews with the water and the vinegar and salt until creamy and very smooth, set aside.

Carrot and Beet Salad
4 medium-sized beets (any colour you wish)
1 bunch carrots (heirloom variety if possible)
3 tbsp. olive oil
Salt and pepper
1 bunch watercress, picked
2 tbsp. hazelnuts, roasted and chopped

2 tbsp. cider vinegar
2 tbsp. olive oil

Wash the beets and carrots well in cold water – scrub the skin of the carrots if necessary.

Preheat your oven to 400 °F, lightly oil the beets and roast for about 1 hour or until softened in the centre. Remove from oven
and let cool for ten minutes, then with a paper towel rub the skin off the beets, cut into wedges and set aside. Cut the carrots in half lengthwise and toss with olive oil salt and pepper, roast at 400 °F until tender but still a little crunchy, let cool.

Place the carrots and beets together in a mixing bowl and toss with the vinegar and oil. To plate, spread the cashew cream in a circle around the centre of a bowl, and place the vegetables on top of the cashew cream. Dress the watercress with the remaining oil and vinegar in the bowl, and garnish the salads with it, sprinkling the toasted hazelnuts on top.

Cran Smash Cocktail

2 oz Smoked Rosemary Gin (we recommend Legend Distillery)
1.25 oz Cranberry Juice
¾ oz Cranberry Ginger Shrub (we recommend Thirsty Whales)

Combine all ingredients in a shaker over ice. Shake vigorously. Pour directly into rocks glass. Garnish with half a sprig of fresh rosemary, slightly fired to release the smoked aromas.

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