Paddle Meals: Fostering Food Adventures

April-May 2003

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach

Playing frisbee golf on Sidney Island, our students served up Moules Mariniere (mussels) and French bread at the 3rd tee." Just another day in the life of Phil Foster, an instructor with Sooke Adventure Tourism School (www.sookeadventureschool.com).

"We teach creative and high quality food. Clients expect the best. There's no excuse not to do food well." Phil inspires students from his years of experience in the mountains and at sea. At the age of six he started in his first rowboat in England and has enjoyed paddling in the Gulf Islands for the past 20 years. He loves four season camping - "the weather is never that bad. And there are no bugs in winter".

Phil sets high culinary standards - including carrying crystal wine glasses in an empty cardboard whiskey tube padded with cloth napkins. Phil prepares coffee in a Bodum. After we discussed "grinding beans" on the beach, I discovered a nifty hand-held coffee grinder in my favourite kitchen store. Here are a few more of Phil's trade secrets.

MOULES MARINIERE

Trim, scrape and wash about 2 quarts of mussels. Dump shells into a large pot with 1/2 cup milk and dot with butter (about 3 tbs before cutting into small pieces). Toss in 1 chopped shallot, 1 or 2 sprigs of parsley, 1 sprig of thyme and a piece of bay leaf. Splash in a scant cup dry white wine. Cover and cook over a very high flame. As soon as the mussels are fully opened, lift them out of the pot into a bowl and keep them warm. For presentation points, remove one shell from each mussel. Fish out and discard the parsley, thyme and bay leaf; and add 3 tbs butter to the stock in the pot. Mix well and pour over the mussels. Sprinkle with freshly chopped parsley. Mop up with French bread.

AMAZING HOLLANDAISE

Prepare Knorr Swiss packaged Hollandaise sauce with margarine and milk. Add a nice mustard (between 1-3 tsp depending on the tang you'd like). If the sauce starts to look curdled, reheat and whip it smooth again. "This Hollandaise is better than you'd get in Paris" says Phil. "Serve it over vegetables and kids will eat things they've never tried before. Asparagus, which is easy to pack, takes 2 minutes to cook."

AWESOME OYSTERS

Shuck oysters and sauté in chopped garlic and butter. Serve with any dark green leafy vegetable " (spinach or kale) over rice. Drizzle with Hollandaise.

SENSATIONAL SALMON

Line the inside of a wild (not farmed) salmon with mayonnaise and thinly sliced oranges or lemon. These flavours infuse the fish and keep it moist. Bake in foil for 2 or 3 minutes (maximum) on each side over an open fire.

CHEESY CHICKEN

Pan fry chicken breasts with a bit of oil or in a non-stick wok or fry pan. At the last minute, top each with a strip of Brie and put the lid on to melt the cheese.

FANTASTIC FILO WRAPS

At home wrap squares of filo pastry around wedges of Brie cheese with a dollop of Apricot jam. Keep cool in ziplock bag or container. Bake in a wok with a little olive oil for a few minutes until browned and crisp.

DECADENT DESSERT

Enjoy a glass of port and Cambazola - a lovely soft cheese that combines the best of Camembert and Gorgonzola cheese.

© Deborah Leach, her kayak and computer, live in Victoria, BC.

Ed. Note: Never take any oysters, mussels, clams or scallops where there has been 'red tide' or you risk Paralytic Shellfish Poisoning which can be fatal. In Canada, check with the Dept. of Fisheries and Oceans' hotline at 604-666-2828.