Virginia Lee has the kind of chutzpah to walk into a strange restaurant and ask the chef for his or her recipes. Sometimes she has luck, other times not.
If she does, it usually ends up in one of her guidebook-cookbooks, which is part of a series that Lee and her sister Elaine Elliot have produced in what is called the Formac Flavour Series.
The latest is "Pacific Flavours Guidebook and Cookbook" (Formac).
The pair, natives of Nova Scotia, have singly and together produced 20 cookbooks under the Formac umbrella. This new one is the third in the series highlighting British Columbia's finest eateries with gourmet recipes from their chefs and is compiled by Lee.
"Over the years we have found some chefs who don't like sharing their recipes, and if they won't, their restaurant will not end up in the book because it's a cookbook and we need contributions," says Lee, 60.
But usually she is successful after making initial visits, writing and keeping in touch so "maybe 25 to 30 per cent will be part of the book because the chefs follow through."
The latest edition of "Pacific Flavours" features 21 new listings with a guidebook to the restaurant and inns. Readers can use the detailed maps to easily locate the establishments.
On the cookbook side of the guide, there are suggestions for wine pairings from B.C. wineries. Among the recipes are Grilled Fanny Bay Oyster With Smoked Paprika Mayonnaise, Vichyssoise With Lobster Medallions and Frangelico Mousse With Champagne Sabayon.
"We've found that most of the restaurants we've contacted are proud of their quality and they want to share it," says Lee.
This special salmon creation is from Tojo's Restaurant in Vancouver. It is easy to prepare and you can substitute other fresh fish of your choice.
Good Night Salmon
45 ml (3 tbsp) miso paste
30 ml (2 tbsp) mirin (Japanese rice wine)
30 ml (2 tbsp) sake (Japanese wine)
15 ml (1 tbsp) granulated sugar
5 ml (1 tsp) ground ginger
Dash cayenne pepper
750 g (1 1/2 lb) sockeye or spring salmon piece, cut in 165-g (6-oz) portions
2 green onions, chopped
4 shiitake mushrooms, chopped
In a bowl, whisk together miso paste, mirin, sake, sugar, ginger and cayenne pepper until smooth. Place fish in shallow dish; pour marinade over top, coating well on all sides. Cover with plastic wrap and marinate in refrigerator for 8 hours.
Remove salmon from marinade and transfer to a baking dish; cook in a 180 C (350 F) oven for 12 to 15 minutes or until fish is opaque.
To serve: Place on warmed plates and garnish with green onions and shiitake mushrooms. Accompany with vegetable of choice.
Makes 4 servings.
Wine match: 2002 Lake Breeze Pinot Gris.
