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Beach, brunch, Vancouver-style.

A morning stroll through colorful Granville Island Public Market in Vancouver, British Columbia, yielded inspiration and ingredients for this picnic brunch. We cooked it overlooking Burrard Inlet at North Vancouver's Ambleside Beach.

Whether you cook outdoors or in your kitchen, the meal comes together easily in less than an hour. The process is worthy of an audience; guests can provoke their appetites by scrubbing the shellfish and cutting the vegetables.

For outdoor cooking, build a small fire with a brisk blaze--the equivalent of high heat on a range. Regardless of locale, you need a frying pan (12 to 14 in.); a pan with lid (5 to 6 qt.); a wide spatula; big spoons (plain and slotted); a bowl for mixing eggs, another to hold vegetables; a big bowl or bucket to hold fresh water for rinsing and scrubbing; knives for cutting melons, vegetables, bread; and bags for residue.

BEACH BRUNCH FOR 10

Cantaloupe Halves with Blueberries Steamed Mussels Ambleside Beach Flat Omelet Whole-grain Bakery Loaves Butter Dry Sauvignon Blanc

Steamed Mussels

If mussels aren't available, use 1 gallon small clams.

1 small (about 1/4 lb.)

onion, chopped 1/2 cup chopped parsley

1 cup water or dry white

wine

1 gallon small (about 4

lb., each 2 to 3 in. long)

mussels, scrubbed

In a 5- to 6-quart pan, combine onion, parsley, and wine. Cover and bring to boiling on high heat; cook about 5 minutes.

Discard mussels that are not tightly closed. Add remaining mussels to pan; cover, and cook till mussels open, about 10 minutes. Remove from heat; serve with slotted spoon. Serves 10. Per serving: 51 cal.; 6.5 g protein; 1.2 g fat (0.2 g sat.); 3.1 g carbo.; 152 mg sodium; 15 mg chol.

Ambleside Beach Flat Omelet

6 tablespoons butter or

margarine

1 small (about 1/4 lb.)

onion, chopped

1 small (about 1/4 lb.)

yellow bell pepper,

stemmed, seeded, and

thinly sliced

2 small (about 1/4 lb. each)

red bell peppers,

stemmed, seeded, and

thinly sliced

1 pound mushrooms,

rinsed with stem ends

trimmed, thinly sliced 1/2 teaspoon fresh or dried

thyme leaves 20 large eggs 1/2 cup water

About 1 cup fresh basil

leaves (optional)

Salt

In a 12- to 14-inch frying pan over high heat, melt 4 tablespoons butter; add onion, bell peppers, mushrooms, thyme. Stir often until juices evaporate and vegetables begin to brown, about 15 minutes. With a slotted spoon, transfer vegetables to a bowl.

Break eggs into another bowl, add water, and beat to blend. To the empty frying pan, add remaining 2 tablespoons butter. When melted, pour in eggs. Steadily, with a wide spatula, scrape cooked eggs from pan bottom so uncooked eggs can flow down to heat. (Do not stir.) Cook until eggs are set but still creamy looking on top, 10 to 15 minutes (they will be hot enough to be free of salmonella).

Scatter basil and spoon vegetables on eggs. Remove from heat and serve. Salt to taste. Serves 10. Per serving. 233 cal.; 14 g protein; 17 g fat (7.4 g sat.); 6.1 g carbo.; 199 mg sodium; 444 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Vecchio, Jerry Anne Di
Publication:Sunset
Date:Jul 1, 1992
Words:528
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