I am in the grip of Olympic fever and still can't believe it has finally arrived. My thoughts travel back to earlier times when the IOC came to town in Whistler .... gold ribbons lined the highway that day in March of 2002 - while driving to Squamish I kept seeing limousines go by, so many I started to count them, a common thing but this day was extraordinary, in a 45 minute drive I passed over 50 limousines.
That day in July of 2003 where hope and anxious emotion held us breathless waiting for the IOC to award the host city for the 21st winter Olympics there was a double rainbow over the twin mountains and I just knew we were going to win the bid.
Living in Whistler those days was a mixture of high spirits and dread. Worrying about rent increases, displacement and affordability and on the other hand living in the mix and being part of the biggest moment in BC history ... was not to be missed.
Now the day is here and oh what excitement! My sentiment is to experience as much as possible and can't wait for the ladies ski cross ... to watch a friend compete and all the parties and people.
Things I've made and put into the freezer to take out to the bush camp later:
perogy:(red potato and Avalon organic extra aged cheddar with parsley and red onion) squash ravioli, cinnamon buns, butter tarts, tourtiere meat pies, portobello satay, sour dough panko for all sorts of yummy croguettes, tartlet's, savory cakettes, pop-overs with BC Jerusalem artichokes, pizzettes, pasties and bean pastes. I've worked on culturing wild yeast so I can be a sour dough packing backcountry cook. This is all so much fun and now I will offer you a recipe which you can adapt using any berry you choose, I use my omnipresent huckleberry.
That reminds me chef Michael Smith who is cooking up a storm 10,000 meals strong so far, at the athletes village in Whistler featured the wild blueberry for a media breakfast, which quite pleased my sensibilities.
Also I recommend GourmetFury for all sorts of great BC food and drink in Vancouver.
huckleberry pork belly dipping broth
4 oz pork belly, diced
1 T clarified butter
1 T coconut oil
1 m red onion, diced
1 red pepper, diced
2 stalks celery, diced
2 quarts chicken stock
1 quart tomato sauce
Brown the vegetables and pork belly in the fat, add the chicken stock and tomato sauce and bring to a boil. Simmer broth until pork bellies are tender and stock is reduced. Set aside. Strain half the pot of broth for the huckleberry pork sauerbraten and put the other half away as a soup for a second meal.
huckleberry pork loin marinade
12 oz pork loin, cut into thin strips
1/4 c jalapeno pepper, minced
1/4 c garlic, minced
1/4 c ginger, minced
1/4 c grape seed oil
2 c huckleberry ketchup
Marinate in glass container up to 24 hours in fridge. To cook place marinated pork and marinade in a dutch oven, add the strained broth covering just barely. Braise in slow oven with lid on until reduced slightly for about one hour. Meat will be fork tender and the broth ready for dipping burger into.
to make the burger
4 organic portobello
1 red onion, sliced
1 dill pickle, sliced
4 leaves lettuce, chiffonade
2 t grape seed mayo
2 t mustard
1 t tomato ketchup
Fry portobello mushrooms and sliced red onion on a cast iron griddle, toast bun, dress with grape seed mayo, mustard, lettuce, pickle, pork and ketchup. Serve with a dipping bowl of the broth.
go be delicious xx
go be delicious xx