I consider myself a culinary enthusiast and a good home cook, “fresh foodies” best describes our style. After a busy day at the studio I don’t make anything too fussy, but when I have a little extra time I like to experiment and try new things, even when it’s just the two of us. When family or friends are over, we like to kick it up a notch and prepare a dinner that showcases PEI seafood. That’s when we head to the dockside fishmonger and depending on the season buy clams, mussels, scallops, oysters, lobster, and all sorts of fresh fish. I love to wander through the farmer’s market for just picked vegetables, mushrooms and fresh local fruit. We’re lucky to have to so much food goodness in our backyard.
We live in a vibrant food community
PEI has a vibrant culinary community of chefs, restaurants, growers, and brewers that are producing amazing food experiences. Our stoneware is rooted in this culture; the products we design, the way we craft our pieces and even our colour palette are all heavily influenced by our island and its food bounty. We’re a cook friendly company that makes pottery for life. So, as we dove into the creation of Island Stoneware’s new brand it was natural to seek ways to elevate, recognize and promote food. Island Life (our online blog) was created to be one added voice and resource for PEI’s food and drink.
To help launch our new brand, renowned Chef Michael Smith from The Inn at Bay Fortune and Chef Ilona Daniel an incredible PEI food writer graciously offered two amazing seafood recipes for us to share. We love that we were able to reach out, ask for a favour and get a positive response; that’s the handshake friendly PEI way of doing things and it allows small businesses, like Island Stoneware to thrive.
Two Quintessential Seafood Recipes
Thanks to Chef Michael and Chef Ilona we’re able to offer you two amazing Canadian seafood recipes. Why don’t you call some friends, grab a baguette, toss a big salad, open a local craft beer or bottle of wine and dive into one of these quick and easy recipes. Both present well on our stoneware, just a friendly reminder that heating dishes in the oven while cooking will guarantee the food stays warm as you linger over dinner and conversation. Enjoy.
1 pound of large fresh sea scallops, small tough side muscle removed, patted dry
1 cup all-purpose flour
1-2 sprinkles of salt and lots of fresh ground pepper
1 Tbsp cooking oil
2 Tbsp butter
4 garlic cloves, thinly sliced
2 green onions, white and green parts thinly sliced separately
1 cup of your favourite dry white wine
1 Tsp Dijon mustard
1/2 cup heavy cream
Preheat a large, heavy frying pan over medium-high heat for a few minutes. Toss the scallops in the flour and season with salt and pepper. Add oil into the hot pan, gently swirling until the oil is shimmering hot but not smoking. Add the butter into the oil. When the butter has melted, swirl pan until the butter is fragrant and begins to brown and sizzle.
Quickly add scallops one at a time, in a single layer with space in between. Adjust the heat, so it’s high enough to maintain a sizzling sear but not too high that the butter burns. Sear scallops, turning once, so they’re evenly caramelized, 5-7 minutes. Transfer scallops to a platter and cover loosely with foil.
Toss garlic and white part of the green onions into pan and sauté until soft and aromatic, 2-3 minutes. Add wine and simmer until reduced by half. Whisk in mustard, stir in cream and reduce until sauce smooths and thickens, 1-2 minutes. Remove from heat and add green onion tops. Pour sauce over scallops. Serve immediately.
Steamed Mussels in a Lager and Maple Curry Cream
Chef Ilona Daniel | Red Seal Chef, Local Food Writer, PEI
Steaming fresh PEI mussels in a broth composed of local lager and maple syrup brings together three of Canada’s food superstars.
Optional: Garnish with fresh cilantro, pea shoots, and green onion and baguette bread for soaking up the extra lager cream
Soak mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes drain the water, the mussels will have less salt and sand stored inside their shells.
Heat butter over medium heat in a large a heavy-bottomed wok or a pot large enough to accommodate the mussels. Add onion and garlic and sauté until soft. Add curry paste and cook for 1-2 minutes.
Add the lager, cream and maple syrup to the pot and cook until the mixture is thickened and the flavours well combined (liquid should be reduced by a third). Increase heat, so the mixture starts to boil softly. Add mussels and cover with lid. Keep the heat on medium-high, allowing mussels to steam until they open, approximately 5-7 minutes.
Divide mussels and lager curry cream into bowls, garnish with cilantro, pea shoots, and chopped green onion if desired; serve immediately with bread for soaking up the extra cream broth.