Cooking with Style

Cooking with Patrick you will learn some new tricks as well as enhancing your own personal cooking style. More »

Cooking is More than Just Food.

Cooking is about the experience, the aroma, the atmosphere. A nice coffee, tea or glass of wine can enhance any meal. More »

Never Forget the Dessert

The right dessert and aperitif can really finish off a fantastic meal. More »

Fresh Tea can enhance the right meal

Brewing fresh tea or espresso can really finish off the meal and leave you feeling content. More »

Yummy! Learn to Cook with Style the Paddy Smyth Way

Cooking in Vancouver has enabled Patrick Smyth to learn the best techniques from this wonderfully cultural city. More »

 

Buffalo and Basil – Delicious lunch in under 30 minutes

Buffalo mozzarella Buffalo mozzarella tomato basil saladThis lunch can be done in under 30 minutes and will provide you an excellent and healthy choice over fast food anytime.   The cost per service is about $6.00

Here are the ingredients:

Homestyle baked buffalo wings:

  • 6 chicken wings  (Wingettes are best)
  • 1 tbsp olive oil
  • Paddy’s secret seasoning or seasoning salt
  • 1/4 bottle Frank’s Hot sauce
  • 2 tbsp butter

Basil pizza:

  • Pizza dough
  • pinch of flour
  • fresh chopped basil
  • Olive oil

    Nita Lake Whistler pizza dough

    Pizza Dough

 

Buffalo mozzarella tomatoes

  • Large Tomato
  • One thick slice of Buffalo mozzarella
  • 5 bay leaves chopped in 1/2
  • Crushed sea salt

 

Preparation:

Turn oven to 425 f and put pizza stone on bottom rack

Wings:

Clean wings and pat dry.  In a oven proof frying pan, add olive oil and heat to medium high.  Add wings skin down and brown for 3 minutes. Turn and season skin side with seasoning.  Brown two minutes and put in oven.  Cook for 5 minutes and remove.   (DO NOT ADD ANY SAUCE YET)

 

Browned Buffalo Wings

Pizza:

Chop seven leaves of basil.  Put flour on prep area counter.  Pinch off enough dough to make a pizza about the size of a man’s hand.   Kneed the dough and form a small pizza base.  Brush with olive oil and add basil.  Sprinkle sea salt on it and put on hot pizza stone in oven.   Cook for ten minutes.  At this point turn oven to broil and put wings back in on top shelf.  After 5 minutes remove both.  Drizzle a little olive oil on the pizza and serve.  Toss the wings in the Buffalo sauce and serve.  (To make the Buffalo sauce combine the melted the butter with the Franks.)

basil pizza with olive oil ans sea salt

Raw dough on a pizza stone

 

Basil pizza and buffalo wings

Basil pizza and buffalo wings – ready to eat

 

Buffalo mozzarella tomatoes:

Slice tomato into flat chunks (see pic at bottom) and add similar size of buffalo mozzarella.  Drizzle with olive oil, add bay leaves to each and dust with sea salt.  I like to let this sit for ten minutes of so before eating.

 

 Buffalo mozzarella tomato basil salad

Buffalo mozzarella tomato basil salad

 

 

Whistler Chicken

Whistler Chicken

Now that I am spending more time at home cooking for my girls, it’s time to start adding recipes of my newest creations.  This one is a quick and tasty treat after the hill.  Or after a day of babysitting as in my case.  Try to buy only locally produced, organic chicken if possible.  Enjoy!

 

patrick smyth whistler chicken recipe

Ingredients

Red onion (medium) – chopped into small chunks

Tbsp. grated fresh ginger – chopped finely

2 Tbsp. grated garlic – chopped finely  (Make sure that the garlic is not from China!  More about that here)

1 tsp. dried chili pepper flakes

Whole Chicken – cut into 8ths

½ lb fresh asparagus – cut into thirds.  (If it’s stupidly expensive, replace with celery.)

8 large mushrooms – chopped into quarters

2 cups fresh washed leaf spinach

1 large can (16 oz) crushed tomatoes

½ cup white wine (house wine)

Coconut oil

Olive oil

Salt and pepper to taste

Cooking:

In a large frying pan melt a couple of tablespoons of coconut oil (or olive oil) and sauté onion, ginger and garlic at medium heat for 5 minutes.  Add chicken and chili flakes and simmer for 15 minutes.   Remove from heat and cover.

In a large saucepan, heat two tablespoons olive oil to medium heat and saute mushroom for five minutes.  Do not burn the olive oil.  Add asparagus and spinach, and cook at medium for another 5 minutes.  Add contents from frying pan, crushed tomatoes and wine.  Simmer on low until pot contents bubble slowly.  Add salt and pepper to taste.  Remove from heat and cover for 10 minutes.  Enjoy!

As for accompaniments, both a simple pasta or rice make an excellent bed.

Remember:  Buy Local and never buy any food from Asia, especially seafood.

Lobster Rolls

Ok – this isn’t my recipe, but damn if I can’t share it anyways!

Lobster Rolls

Submitted By: Starr

Not yet rated | Rate/Review this recipe

  • Prep Time: 15 Minutes
  • Ready In: 15 Minutes
  • Yields: 4 servings

“I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster ‘not-boring!’ Now, lobster is a treat and costs a fortune. I’ve paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn’t half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.”

  INGREDIENTS:

  • 1 tablespoon butter, softened
  • 4 hot dog buns or kaiser rolls, split
  • 4 lettuce leaves
  • 1 1/2 pounds cooked and cubed lobster meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 2 green onions, chopped
  • 1 stalk celery, finely chopped
  • salt and pepper to taste
  • 1 pinch dried basil, parsley or tarragon
DIRECTIONS:

  1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  2. In a medium bowl, stir together the mayonnasie, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling..

 

Curried Mushrooms

I feel the pangs of fall hitting, and sometimes you need a little spice to warm yourself up.  This dish makes a great accompaniment or may be served alone.

 

Curried Mushrooms

 

5 cups fresh mushrooms

4 tbl. butter

2 tbl. sliced green onions

2 tsps. curry powder or to taste

1/3 cup white wine

salt and pepper

1 tsp. cornstarch

1/3 cup half and half

 

Heat butter in heavy frypan and stir in onions, curry powder and mushrooms and cook over medium heat tossing for two or three minutes. Stir in wine, salt and pepper and cook for a further two to three minutes or until wine has reduced slightly and mushrooms are almost cooked. Mix cornstarch and cream and add stirring until thickened.

 

Soy Ginger Salad dressing

This is nice light dressing that works on almost any salad or bed of greens and has very little fat.

In a small bowl combine the following (serves 2):

 

½ teaspoon Finely chopped garlic

½ teaspoon Finely chopped ginger or ½ tablespoon of pickled ginger

¼ teaspoon sesame seed oil

¼ teaspoon light soya sauce

2 tablespoons of olive oil

1 tablespoon of rice wine vinegar

Dash of Patrick’s Super spice (see recipe at  http://patricksmyth.ca/patricks-super-spice/)

Stir the ingredients and let sit at room temperature for at least ½ hour before drizzling over salad

Salad dressing ingredients

Patrick’s Super Spice

So many times in the past I have found myself combining spices when I cook, and generally they spices that I use have been store bought in those little expensive containers.  The following is a mixture that I came up with that works well on meat and grilled veggies.

I wouldn’t recommend it on fish or pasta though because of the ginger.

Go to the bulk section and buy the spices…it’s much more economical.

In a clean, very dry bowl combine the following:

½ tablespoon of crushed chili peppers

1 tablespoon of ground pepper

2 tablespoons of seasoning salt

1 tablespoon of ground ginger powder

2 tablespoons of garlic powder (NOT salt)

1 tablespoon of onion powder (NOT salt)

1 tablespoon of mustard powder

 

Mix thoroughly and put into a spice container/shaker (188 gram / 6.5 ounce size) .  Use when you can and don’t be shy!

 

Sample of an recycled spice bottle

Sample of an recycled spice bottle

Patrick’s Famous Oyster Soup

Patrick Smyth’s Famous Oyster Soup

Who doesn’t like oysters?  Really?  Who?  Anyways, I collected some big beach oysters the other day while at Saltspring and decided that being August, a month without the letter “R”, we should cook them.  (see why you should only eat oysters raw during months with an “R” in them after the recipe)

 

And so this is what we perfected over the course of about a week of cooking.

  1. Fry 2 cloves garlic and 1/8 red onion on low in 3 tablespoons olive oil till cooked.  (Not brown)
  2.  Add 1/2 cup thinly sliced mushrooms and brown on medium for about 5 minutes.
  3.  Add 3 coarsely chopped green onions (Spring onions) and cook for another minute on medium.
  4.  Add 1/2 dozen big oysters (chopped in quarters), 1 cup milk, 1/4 lb butter and 1 cup stock (stock should not be overpowering – I prefer knorrs veggie.  If you can get seafood stock, use something light like shrimp stock.)
  5.  Simmer for 10 minutes stirring so as it doesn’t burn.
  6.  Add 2 ounces of Dad’s finest cognac, dash crushed pepper, stir and serve.

Sometimes I add some paprika to spice it up.  You shouldn’t need any salt though because of butter.

Enjoy!

 

An old myth specifies the best time to eat oysters is during months that contain an “R” (i.e. September through April) and to avoid eating oysters in months that do not contain an “R” (May through August).

While levels of certain naturally occurring marine bacteria, like Vibrio, are higher in coastal waters during warm weather months, the bacteria may still be present, although in lower levels, during cold weather months.

While most consumers are not susceptible to infection by Vibrio vulnificus, consumers who have certain illnesses or health conditions (see above list) should only eat molluscan shellfish that is cooked and abstain from eating it raw or partially cooked, regardless of the month.

Because heat kills harmful bacteria and viruses, thoroughly cooked oysters, clams, and mussels are safe for anyone to eat all year, as long as they are legally harvested.

Mather’s Mojito

Mather’s Mojito (per drink)

 

First invented in Cuba, this version has been updated by Patrick Smyth when he lived in West Vancouver to meet the west coast climate!

 

3 fresh Mint sprigs

1 oz simple syrup (see recipe)

3 tbsp Lemon juice (or lime), fresh

1 ½ oz Amber rum

¼ oz Grand Marnier (optional)

Club soda, Chilled

Lime garnish

 

Simple syrup – this is an excellent thing to keep around for drinks, lattes and so forth.    Take 1 cup water and add 1 cup sugar.  In a saucepan bring sugar, and water to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing on solids. Cool at room temperature and store at room temperature.

 

Mojito – In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the simple syrup and lemon juice and stir thoroughly. Top with ice. Add rum and mix. Top off with the club soda. Add a lime slice and the remaining mint. Serves one.

Paddy’s Banana Bread

I know it’s early in the season to be thinking about baking, but this morning I found that we had let our bananas blacken…so here we go

1/2 cup Shortening

1 cups Sugar
2 Eggs; beaten
3 Bananas; ripe
1 tsp Baking soda
2 cups Flour
pinch Salt
4 tsp Sour milk (add a smidge of vinegar to milk to make sour milk)

Dash of Captain Morgan’s dark rum (any dark rum will do, but Captain Morgan is a family ancestor)

 

Cream shortening; add sugar and beat well.

 

Beat eggs and mash bananas and add them to the above.

 

Sift flour, salt and baking soda, add alternately with sour milk and beat until smooth.  Add dash rum.

 

Bake in a greased pan at 350 degrees for about 1 hour or until it’s done. Cool well before slicing.

Irish Scallop Ceviche (serves four)

This is Patrick Smyth’s recipe for ceviche – a great twist on a Peruvian classic

This Spanish classic is easy to make, and with scallops makes for a foo-foo appetizer which is a specialty in County Cork, Eire. The acidity of the citrus fruit ‘cooks’ the fish, and makes for a nice refreshing appy on a hot summer day.

½ kg bay scallops

Juice from 6 lemons

1 onion  – sliced thinly

2 sticks of celery – diced

2 Tbsp olive oil

1 tbsp ground pepper

½ tbsp white salt

1 tsp ginger – chopped finely

¼ cup fresh cilantro – chopped

In a glass bowl (never metal!) combine the lemon juice, ginger, celery, onion and olive oil. Add the scallops, salt and pepper and toss to coat. Cover and marinate in the refrigerator for no less than 2 hours. If possible, a full day of marinating is best and if there is now enough of the marinade to cover the mixture completely, add some water (not too much) until it is completely submerged, and cover with Saran wrap.  The flesh of the scallops should be white and opaque when ready.

Just before serving, add cilantro and toss.  Serve in glass bowls – Tall ice cream sundae dishes are the best

 

 

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