Recipes

You might be thinking, “Recipes? On a website about financial planning?”

Yes! Over the years we’ve held a few cooking classes and some of our clients have requested the recipes. With the chefs’ permission, we’ve compiled their recipes and menus here for your enjoyment. Happy cooking!

 

DINNER IN PARIS 

Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence. She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability. Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.
All recipes for this menu were created by Chef Sue Wiebe.

ARTISAN GREENS
WITH WARM MUSHROOM VINAIGRETTE 

Serves 4

3 Tbsp        olive oil
1 Tbsp        shallot, finely chopped
1 lb             mushrooms, quartered
1 Tbsp        coarse grainy mustard
3 Tbsp        sherry vinegar
⅓ cup         extra virgin olive oil
4 cups        artisan greens
2                soft-boiled eggs, peeled, cut in half
4 Tbsp       crisp bacon, finely chopped
To taste     salt and pepper

 

  • Add 3 Tbsp of oil to a large sauté pan over medium heat. Add shallots and cook until translucent.
  • Increase heat to medium high and add mushrooms. Sear until golden brown, then transfer mushrooms to a bowl.
  • Add mustard and sherry vinegar to pan and whisk.  
  • Slowly whisk in the remaining oil. Season with salt and pepper.
  • Return mushrooms to the pan and stir to combine.
  • Divide greens onto plates. Top with mushroom vinaigrette. Garnish with egg and bacon.

Serve immediately.


GREEN BEANS ALMONDINE
Serves 4

8 cups                water, salted

2 cups                green beans, rinsed and trimmed

3 Tbsp                butter

⅓ cup                 slivered almonds

          

1. Fill a large bowl with water and ice cubes.

2. In a large saucepan, bring 8 cups of water and salt to a boil.

3. Add green beans to boiling water and cook for 2-3 minutes until crisp tender. Strain the beans and immediately plunge into ice water.

4. When beans are cold, remove and place onto a plate lined with paper towels. Cover and refrigerate until serving.

5. Melt butter in a sauté pan. Add green beans and cook through. Add almonds and toss to coat.

Season to taste.


RICE PILAF
Serves 4

1 cup                  basmati rice

1 Tbsp                butter

2 Tbsp                onion, finely minced

Pinch                  saffron

2 ½ cups            chicken stock

          

1. Thoroughly rinse rice under cold water.

2. Melt butter in a 2-quart saucepan. Add onions and sauté for 3-4 minutes.

3. Add rice and saffron. Stir until coated with butter.

4. Cook rice until it begins to turn translucent around the edges.

5. Add chicken stock and bring to a boil. Reduce heat, cover with lid, and cook for 20 minutes or until rice is tender and fluffy.


BOURSIN STUFFED CHICKEN BREASTS
WITH SHALLOTS AND SAGE

Serves 4

4                          chicken breasts, skin on, bone-in

4 Tbsp                Boursin cheese

2 tsp                   smoked paprika

½ tsp                   salt

¼ tsp                   white pepper

8                          shallots, peeled and trimmed

1 pkg                  fresh sage leaves

3 Tbsp                olive oil

1 cup                  chicken stock

          

1. Preheat oven to 350°F.

2. Wash chicken and pat dry. Lift skin from chicken, stuff Boursin under the skin, and press the skin back. Rub chicken with paprika, salt, and pepper.

3. Place chicken into an ovenproof sauté pan. Place shallots around chicken. Place 2-3 sage leaves over chicken. Drizzle olive oil over shallots.

4. Place pan into oven and roast chicken for 25-30 minutes or until internal temperature reaches 165°F.

5. Remove chicken and keep warm.

6. Place a saucepan over high heat. Add chicken stock and bring to a boil.

7. Simmer until the sauce is reduced by half. Serve sauce on the side.


HAZELNUT CROQUANTS
Yield: 3 dozen

½ cup                 water

½ cup                 milk

½ tsp                  salt

½ cup                 unsalted butter, cut into chunks

¾ cup                 bread flour

¼ cup                 hazelnuts, coarsely ground

4                          eggs     

     

1. Place water, milk, salt, and butter into a 2-quart saucepan, and bring to a simmer. When all the butter is melted, add flour and hazelnuts all at once and stir constantly until it forms a paste (approximately 4 minutes).

2. Transfer paste to the bowl of a standing mixer fitted with the paddle attachment.

3. Cool the paste for 10 minutes.

4. With the mixer on low speed, add one egg at a time and mix until blended. Keep the last egg back and only add enough to make a paste that flows but holds its shape. Cool dough slightly.

5. Preheat oven to 400°F.

6. Transfer dough to a piping bag fitted with a large round tip.

7. Pipe 2” mounds onto a baking sheet lined with parchment paper. Gently brush the tops of the pastry with egg wash.

8. Place baking sheet into preheated oven and bake until golden brown. Open oven door every few minutes to let steam escape.

9. Remove pastry from oven and cool.

10. Fill with vanilla ice cream and drizzle with Valrhona chocolate sauce.


VALRHONA CHOCOLATE SAUCE
Yield: 1½ dozen

1 cup                  Valrhona chocolate, coarsely chopped

½ cup                 heavy cream

4 Tbsp               white corn syrup

¼ cup                unsalted butter   

    

1. Place the chocolate into a medium stainless steel bowl. 

2. Place cream and corn syrup into a small saucepan. Bring to a boil.

3. Pour hot cream mixture over chocolate and stir until completely melted. Add the butter and stir until chocolate is shiny and smooth.

Sauce can be refrigerated for up to 2 weeks. Reheat before using.

 

 

DINNER IN TUSCANY 

Growing up in Guyana, Chef Romy Prasad’s early appreciation of fine food was nurtured by his mother's passion for grinding spices by hand and preparing the family's meals on a wood-fired stove.

He attended the Ritz Escoffier Cooking School in Paris, graduating in 1991. From there he embarked on an extensive working tour of Europe that took him to the stoves of several Michelin-starred kitchens in France, Spain, and Italy.

In 1997 Romy joined the well know Umberto Menghi group of restaurants as Executive Chef of Il Caminetto Di Umberto in Whistler, B.C. before moving back to the city as Executive Chef at CinCin Ristorante in Vancouver where he spent 8 years.

Paying tribute to his mother's early example, he grills in wood-fired ovens and grinds his own spices but uses lighter West Coast techniques of cooking. His dishes are both classic Italian and West Coast influenced, his ingredients are regional, as is his West Coast Italian menu.

 

All recipes for this menu were created by Chef Romy Prasad.

CANNELLONI BEANS AL FORNO

3 cups      Cannelloni beans, cooked

1 cup        Cream, 33-35%

4 oz          Gorgonzola

1 Tbsp      Truffle, minced

1 loaf         Focaccia, sliced and toasted

 

1. In an oven-proof dish, put the cooked Cannelloni beans.

2. In a large pot, heat the cream and crumble in the gorgonzola, whisking to dissolve.

3. Pour sauce over the beans and season with salt and pepper. Bring to a simmer.

4. Place in the oven for 10 minutes.

5. Remove from the oven and use a whisk to combine beans and cream mixture.

6. Stir in truffles. Spoon over toasted focaccia and serve immediately.


ROASTED ARTICHOKE RISOTTO

6                          artichokes (small)

1 clove               garlic, sliced

Pinch                  salt and pepper

2 pints                chicken stock

2 Tbsp                olive oil

1 Tbsp                butter

1                          onion (large), finely chopped

2 cloves             garlic, finely chopped

½ head               celery, finely chopped

2 cups                risotto (or superfino Arborio rice)

2                        wineglasses dry white wine

5 Tbsp                butter

4 oz                     Parmesan cheese, freshly grated

1                          lemon

1 bunch             fresh mint, leaves picked

 

1. Peel the artichokes back to their pale, light leaves. Then halve them and remove the hairy choke with a spoon. Slice artichokes. Poach the artichokes in ⅛” olive oil with a pinch of salt and pepper, and garlic slices for 15 minutes.

2. Heat the chicken stock.

3. Put 2 Tbsp olive oil and 1 Tbsp butter into a separate pan, add the onion, chopped garlic, and celery. Cook very slowly for about 15 minutes without browning.

4. When the vegetables have softened, add the rice and turn up the heat. The rice will begin to fry, so keep stirring. After a minute it will look translucent. Add the white wine and continue stirring.

5. Once the wine has cooked into the rice, add your first ladle of stock, a pinch of salt, and half of the artichokes. Turn the heat down to a simmer so the rice doesn’t cook too quickly. Keep adding the stock ladle by ladle slowly to be absorbed between each ladle. This will take about 15 minutes.

6. With the last ladle of stock, add the remaining artichokes. Simmer another 2 minutes.

7. Remove from heat and beat in the butter and parmesan cheese. Place lid on top and allow to rest for 2 minutes.

8. Just before serving, add fresh mint and a squeeze of lemon to risotto. Eat as soon as possible, while the texture remains creamy.

 


FLAT IRON STEAK

4 Tbsp                olive oil

1                          onion (large), diced

3 stalks              celery, diced

2                          zucchini (large), diced

1                          sweet pepper, diced

1                          eggplant (small), diced

2 Tbsp                tomato paste

2                          bay leaves

2 sprigs              thyme

1 pinch               chili flakes

1 cup                  tomato sauce

1 Tbsp                butter

4 to 6 oz            flat iron steaks

1 cup                  white wine

          

1. In a large sauté pan, heat 4 Tbsp olive oil. Add the onions and cook until soft. Add the celery and cook 2 minutes. Add the rest of the vegetables, tomato paste, bay leaves, thyme, chili flakes, salt and pepper. Cook for 7 minutes. Add the tomato sauce and simmer for 7 minutes.

2. Season steaks with salt and pepper. Heat butter on medium heat and cook the steaks 4 minutes per side. Remove from pan and let rest for 3 minutes, covered. Deglaze the pan with the white wine.

3. Place the vegetable mixture in the center of the plate, slice the steak and place on top, drizzle with pan jus and serve.


CHOCOLATE MOUSSE

135g          egg whites (approx. 5 large whites)

 30g           sugar

260g          chocolate

188g          butter

60g            egg yolks (approx. 3 large yolks)
 

1. Whip egg whites to a soft peak, with 30g sugar.

2. Melt chocolate and butter together. To this mixture, add egg yolks.

3. Add stiffly beaten whites to chocolate mixture with a spatula, one third at a time, and fold gently. Place in refrigerator to set (approximately 1 hour). Serve alone or with Fresh Berry Compote.


FRESH BERRY COMPOTE

¼ cup        simple syrup

¾ cup        orange juice

½ cup        blackberries

½ cup        blueberries

½ cup        strawberries 3 sprigs  fresh mint (for mousse) 

        

1. Combine the simple syrup and orange juice in a pot.

2. Bring to a simmer, add all the berries.

3. Cook until tender, 4-6 minutes.

4. Serve with mousse and fresh mint.

Any mixture of seasonal berries can be used. If using frozen berries, cook them 2 minutes longer. 


DINNER IN PROVENCE 

Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence. She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability. Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.

All recipes for this menu were created by Chef Sue Wiebe.


SPRING GREENS WITH BERRY VINAIGRETTE 
Serves 4

2 tsp                   shallot, finely minced

2 tsp                   Dijon mustard

1 Tbsp                white wine vinegar

2 Tbsp                raspberry purée

¼ cup                  olive oil

4 cups                spring greens

         

1. Place shallots, mustard, vinegar, and purée into a medium bowl.

2. Whisk until combined. Slowly whisk in the oil.

3. Season with salt and pepper. Serve on spring greens


CREAMY MUSHROOM THYME SOUP 
Serves 4

2 Tbsp                butter

3 Tbsp                onion, finely minced

2 lbs                    button mushrooms, cleaned and sliced

4 Tbsp                sherry

6 cups                beef or chicken stock

1                          bay leaf

2 sprigs              fresh thyme

½ cup                 whipping cream

1 Tbsp                fresh parsley, finely chopped

         

1. Melt butter in a stock pot over medium heat. Add onions and sauté for 2-3 minutes.

2. Add mushrooms and sauté until softened. Transfer 1 cup of mushrooms to a small bowl.

3. Add sherry to pot and cook until mostly evaporated. Add stock, bay leaf, and thyme. Bring to a boil and simmer for 30 minutes.

4. Purée soup until smooth. Add cream and remaining mushrooms.

5. Simmer for 5 minutes.


HERB CRUSTED PORK LOIN 
Serves 4

3 lbs                    boneless pork loin

½ tsp                  salt

¼ tsp                   pepper

1 Tbsp                fresh rosemary, chopped

1 Tbsp                fresh thyme, chopped

1 clove               garlic, finely minced

1 Tbsp                olive oil

½ cup                 white wine

2 cups                veal or chicken stock

¼ cup                  whipping cream

         

1. Preheat oven to 375°F.

2. Rub pork with salt, pepper, rosemary, thyme, and garlic.

3. Place olive oil in a sauté pan over medium heat. Sear pork on all sides.

4. Transfer pan into the oven and roast until temperature reaches 145°F.

5. Transfer pork to a cutting board and loosely cover with foil.

6. Place pan over medium heat. Add wine and deglaze pan, scraping up browned bits. Reduce wine by half. Add stock and bring to a boil.

7. Add whipping cream and cook until sauce begins to thicken.

8. Strain sauce into a small pan and keep warm.


LEMON SCENTED BRAISED CABBAGE AND APPLES
Serves 4

2 Tbsp                olive oil

1                          red cabbage (small), thinly sliced

1                          Granny Smith apple, grated

1 Tbsp                honey

½                         lemon, zested and juiced

¼ cup                 water

To taste             salt and pepper

         

1. Heat olive oil in a large sauté pan over medium heat. Add cabbage and sauté until it begins to soften.

2. Add remaining ingredients. Stir to combine.

3. Cover and cook until tender. Season with salt and pepper.


SPAETZLE

Serves 4

1 cup                  all purpose flour

½ tsp                  salt

⅛ tsp                  pepper

pinch                  nutmeg

2                          eggs

2 Tbsp                water, plus extra as needed

1 Tbsp                vegetable oil

2 Tbsp                butter

         

1. Bring a large pot of salted water to a boil.

2. Place flour, salt, pepper, and nutmeg into a large bowl.

3. Make a well in centre of flour. Add eggs and water.

4. Stir to make a thick paste, adding more water as needed.

5. Place a spaetzle maker over pot of water and drop dough into water.

6. When dough rises to surface, cook for an additional 2-3 minutes.

7. Transfer spaetzle to a bowl and toss with oil. Let spaetzle cool.

8. Melt butter in a non-stick frying pan over medium heat. Add spaetzle and fry until golden brown.


APPLE TARTE TATIN 
Serves 4

1 sheet              puff pastry

2                          Granny Smith apples

2 tsp                   lemon juice

½ cup                 sugar

pinch                  cinnamon

caramel sauce

vanilla ice cream

         

1. Preheat oven to 375°F.

2. Cut 4–5” rounds from puff pastry. Place onto a parchment lined baking sheet and refrigerate.

3. Peel apples and cut into ½” slices. Arrange apples over puff pastry.

4. Sprinkle with sugar and cinnamon.

5. Bake for 15-20 minutes until apples are tender and pastry is golden brown.

6. Drizzle with caramel sauce and serve with ice cream.


RUSTIC ITALIAN

Local celebrity chef, Chef Gordon “Dez” Desormeaux, is a government certified Red Seal Chef and cookbook author with a passion for working with people and a greater passion for food!

Chef Dez is a culinary instructor at five locations in British Columbia. His teachings are regarded as innovative and inspirational. He also has a following of thousands of regular readers of his national newspaper food column “Chef Dez on Cooking” that currently runs every second week in over 50 communities across Canada and Washington State.

He has a bigger than life passion for both food and people, and his classes, columns, and cookbooks are the ultimate guide to bringing the culinary world alive in your home.

www.chefdez.com

All recipes for this menu (except the Quinoa Chocolate Cake) were created by Chef Dez.


MEDITERRANEAN SALAD DRESSING

Yield: 1 ¼ cups

“Dress your salad immediately after mixing, as this dressing will separate if left standing”

½ cup                 extra-virgin olive oil

¼ cup                  balsamic vinegar

¼ cup                  lemon juice

¼ cup                  oil-packed sundried tomatoes, drained and finely chopped

1                          garlic clove (large), crushed

2 Tbsp                liquid honey

½ tsp                  salt

½ tsp                  pepper, fresh cracked

 

1. Place all ingredients in a bowl. Whisk thoroughly to combine. Pour immediately over your choice of greens.

2. Alternatively, place all ingredients in a glass jar with a lid, and shake thoroughly before serving.


ROSEMARY GARLIC QUINOA
Serves 6

“Quinoa (pronounced ‘keen-wah’) is a great grain that is lower in carbohydrates and higher in protein.”

2 Tbsp                canola oil

6 cloves             garlic, chopped

2 Tbsp                fresh rosemary, chopped

2 cups                quinoa

4 cups                water

1 tsp                   salt

½ tsp                  pepper

          

1. Add the 2 Tbsp canola oil, garlic, and rosemary to a pot and cook briefly over medium heat. Make sure to not burn the garlic otherwise it will taste bitter.

2. Stir in the quinoa and cook for another 30 seconds.

3. Add the water, salt, and pepper. Continue to cook on medium to medium-high heat uncovered, stirring occasionally, until all of the liquid has been absorbed/evaporated, approximately 15 to 20 minutes.

4. Season to taste, if necessary.


LINGUINE PUTTANESCA
Serves 4

“Linguine Puttanesca (pronounced “ling-gwee-nee poo-tan-ness-ka”) is a classic dish from old world Italy. Rumors indicates that Italian “working women” created this dish as a quick meal to prepare between visits with clients.”

300g              dry linguine

2 to 3 tsp       olive oil

1 tsp              dried chilies, crushed

2 cloves         garlic, minced

2 tsp               anchovy paste (or 2 anchovy filets)

1 can

(796 ml)          diced tomatoes, drained

2 tsp               red or white wine (optional)

½ cup             kalamata olives, pitted and halved, firmly packed

2 tsp               capers, drained

¾ cup             chopped fresh parsley, loosely packed

To taste           salt and fresh-cracked pepper

          

1. Bring water to a boil and cook linguine until al dente.

2. Add the oil, chilies, garlic and anchovy to a large pan and heat over medium-low heat to infuse the flavours, approximately 3-5 minutes. Be careful not to burn the garlic.

3. Add the drained tomatoes and the wine (optional) and increase the heat to medium-high. Boil until reduced, approximately 4-5 minutes, stirring occasionally.

4. Remove from heat. Toss in the olives, capers, parsley, and hot cooked pasta.

5. Season to taste with salt and pepper and serve immediately.


PATRICIA’S MEDITERRANEAN CHICKEN
Serves 6

“I wrote this recipe for country artist Patricia Conroy. Goat cheese covered grilled chicken topped with a sundried tomato and artichoke sauce infused with garlic, white wine, fresh lemon juice and basil. Very rich and very delicious.”

6                          chicken breast halves, boneless, skinless

2 Tbsp                olive oil

To taste             salt and pepper

2 Tbsp                butter

3 to 4 cloves    garlic, minced

2 Tbsp                onion, minced

½ cup                 dry white wine

¼ cup                 lemon juice (approx. 2 lemons), zest reserved

1 cup                  oil-packed sundried tomatoes, drained and chopped

1 can

(398 ml)             artichoke hearts, drained and quartered

¼ cup                  whipping cream

2 tsp                   sugar

½ tsp                  salt

½ tsp                  pepper

2/3 cup              cold butter, cut in small pieces

¼ cup                  fresh basil, chopped

227g                   soft, un-ripened goat cheese

          

1. Brush the chicken breasts with olive oil and season with salt and pepper. Grill over a medium flame for approximately 15 to 20 minutes until cooked through.

2. While chicken is cooking, prepare the sauce. Melt the butter in a pan over medium heat. Add the garlic and onion, sautéing until soft, approximately 2 to 3 minutes.

3. Stir in the wine and lemon juice, increase heat to medium high and reduce until half of the liquid has evaporated, approximately 3 to 5 minutes.

4. Stir in the tomatoes, artichokes, cream, sugar, salt, and pepper.

5. Turn off the heat. Add the butter one piece at a time while stirring to incorporate. Once all the butter has been added, stir in the basil.

6. Divide the goat cheese into 6 equal portions. During the last 2 minutes of cooking time for the chicken, top with the goat cheese.

7. Serve the cheese-topped chicken immediately with the sauce spooned over top.

8. Garnish with the reserved lemon zest.


QUINOA CHOCOLATE CAKE

Serves 8 to 16

From the cookbook Quinoa 365 by Patricia Green and Carolyn Hemming

⅔ cup                 quinoa

1 ⅓ cups            water

⅓ cup                 milk

4                          eggs (large)

1 tsp                   pure vanilla extract

¾ cup                 butter, melted and cooled

1 ½ cups            white or cane sugar

1 cup                  unsweetened cocoa powder

1 ½ tsp               baking powder

½ tsp                  baking soda

½ tsp                  salt

          

1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

2. Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round or square cake pans. Line the bottoms with parchment paper.

3. Combine the milk, eggs, and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and butter. Blend until smooth.

4. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

5. Divide the batter evenly between the 2 pans and bake on the centre oven rack for 35 to 45 minutes or until a knife inserted in the centre comes out clean.

6. Remove the cakes from the oven and cool in the pans before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month.


WEST COAST DINNER 

Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence. She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability. Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.

All recipes for this menu were created by Chef Sue Wiebe.


ROASTED BEET, TOMATO AND BOCCONCINI SALAD

1 lb.           beets

4                tomatoes, sliced

1 pkg          bocconcini

1 pkg          fresh basil

To taste      olive oil

To taste      balsamic reduction sauce To taste      salt and pepper    

 

1. Preheat oven to 400°F.

2. Scrub beets. Trim ends and place onto a baking sheet. Roast beets for 45 minutes or until tender.

3. Remove from oven and cool. Remove skin from beets and cut into ¼” slices.

4. Arrange overlapping slices of beets, tomatoes, cheese, and basil onto small serving plates.

5. Drizzle with olive oil and balsamic reduction sauce. Season with salt and pepper.

 


TRUFFLE POTATO CHIPS
Serves 4 to 6

2                russet potatoes (large)

To taste      sea salt

2 Tbsp        butter, melted

To taste       truffle oil

          

1. Preheat oven to 375°F.

2. Wash potatoes and cut into ⅛” thick slices.

3. Line a baking sheet with parchment paper. Brush paper with butter.

4. Lay potato slices onto parchment and brush with melted butter. Sprinkle with salt.

5. Bake for 15 minutes. Move potatoes around to avoid over browning. Bake until crisp.

6. Remove from oven and place onto a cooling rack. Drizzle with truffle oil.

 


HONEY SOY GLAZED SALMON
Serves 2

2                 salmon fillets (or steaks)

4 Tbsp         hoisin sauce

4 Tbsp         soy sauce

1 tsp            lime juice

1 tsp            fish sauce

1 tsp            chili flakes

1 Tbsp         liquid honey

3 cloves       garlic, minced

2 to 3           green onions, finely sliced or chopped

          

1. Rinse salmon fillets under cool water, pat dry, and place pieces in a flat-bottomed baking dish.

2. In a small bowl, combine the hoisin sauce, soy sauce, lime juice, fish sauce, honey and chili flakes. Stir well to dissolve the honey. Add garlic and white parts of green onion (save the green parts for serving).

3. Pour over salmon, turning pieces to marinate. Cover and marinate in your refrigerator for 30 minutes or up to 2 hours.

4. When getting close to your desired cooking time, preheat oven to 350°F.

5. Before baking, spoon a little more sauce over each piece and bake for about 15 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. If undercooked, cover and return salmon to oven for another 5 to 10 minutes.

6. Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion for garnish.


DARK CHOCOLATE LAVA CAKE
Serves 4

6 Tbsp           unsalted butter, room temperature

1 cup             semi-sweet chocolate chips

2                    eggs, plus 2          egg yolks

2 Tbsp           liqueur

¼ cup            sugar

1 ¾ Tbsp       cornstarch

          

1. Brush 4 ramekin dishes with butter and sprinkle insides with sugar.

2. Melt butter and chocolate in a bowl set over simmering water. Stir to combine. Remove from heat and set aside.

3. Place eggs and egg yolks in a bowl and whisk until foamy.

4. Add chocolate and liqueur. Stir until smooth.

5. Add cornstarch to sugar and mix. Add to chocolate batter and stir until smooth.

6. Pour batter into ramekin dishes. Cover with plastic wrap and refrigerate for several hours or overnight.

7. When you’re ready to bake, preheat oven to 375°F.

8. Place ramekins onto a baking tray and bake on top rack for approx. 12-14 minutes. The cakes should be jiggly in the center. Remove from oven.

9. Dust with powdered sugar. Place ramekins onto a dessert plate and garnish with Chantilly cream and berries.


CHANTILLY CREAM

¼ cup                 cream cheese, softened

3 cups                whipping cream

4 Tbsp               icing sugar

1 tsp                   vanilla extract

         

1. Place cream cheese into the bowl of your standing mixer fitted with the whisk attachment.

2. Whisk until smooth.  Add whipping cream and whisk on low for 1 minute. Add sugar and vanilla.

3. Increase speed to high and whisk until medium peaks form.