It has been rather a long while since my last post! I spent a wonderful week in beautiful Tofino hiking and kayaking and generally having a very relaxing out-of-doors time. It is amazing how different the lifestyle of a place like Tofino and a place like Vancouver are. As much as I love Vancouver and the city in general, it is nice to be on island-time and get a chance to catch ones breath. When we were golfing we had to wait for the deer – they certainly didn’t seem to care that a ball might come their way. Pretty much sums up the whole vacation.
Oh and did I mention the food??? I had fresh crab twice, salmon, halibut, mussels, calamari, oysters… hmm.. I can’t think of any local seafood I missed in fact! For anyone who ever makes it out there I would highly recommend the Schooner restaurant. I have been going there off and on for years but something has changed since the last time and the experience was fantastic – amazing service, ambiance and food.
Now… what have I been doing since I got back? Well, there was the hibernation which set in after all the relatives in Tofino. Then the long hours of work which knocked me off my feet last week. All and all most of my time spent in the kitchen has been making sandwiches or grabbing breakfast for the last little while.
However last week there was one night I did get the chance to make an easy, low carb summer meal. Flank steak with Red Wine Shallot Sauce served on spaghetti squash. This recipe came from a cooking class I took from Chef Eric a while back. The trick to this one is the cheater gourmet veal stock concentrate I use to make the sauce. So much easier then making it yourself… I would recommend serving this with something starchy to sop up the sauce with. Risotto is a usual favorite but I picked up some fresh squash on our drive home and it worked really well!
To cook the flank steak I marinated it in a little fresh thyme, olive oil and lots of salt and pepper for about an hour then cooked it on our indoor cast iron grill. Make sure you cut the steak thin and on a diagonal as it is a fairly chewy piece of meat – but it makes up for it in flavour!
[print_this] Red Wine Shallot Sauce
½ ounce butter
1.2 cup shallots, sliced
2 tablespoon garlic, minced
1 cup dry red wine
1 bay leaf
2 cup brown veal stock
1 ounce butter
1. Heat butter in a medium saucepan over medium-low heat. Add shallots and garlic and saute until tender – about 5 minutes.
2. Pour in wine, add bay leaf, and bring to a boil and reduce by half.
3. Add the veal stock and cook until sauce is reduced by 1 3/4 cups, about 20 minutes. Discard bay leaf. Whisk in remaining butter off of the heat and serve immediately.[/print_this]