Bryson Farms - About us

Back to the list of Chef Cameron's recipes
Beet and Ginger Salad (serves 3 as part of a meal)
	1 pound Bryson Beets 1 ½ tbsp. canola or olive oil 2 tbsp. sherry vinegar 2 tsp. finely chopped ginger salt and pepper chopped chives	Take beets and remove greens. Reserve greens to use for a pasta or some other culinary treat. Place beets in a medium saucepan filled with salted water to cover. Bring to a boil and cook over medium heat until tender. They will probably take about 20-30 minutes because of them being young and smaller than normal. Once tender, drain, let cool and remove peel. Cut each beet into 4 to 8 wedges.
	Make a vinaigrette with the oil, vinegar, ginger, salt, and pepper. Dress the warm beets with the vinaigrette. Check the seasoning and adjust with salt and pepper. Let the salad infuse flavours for a half hour or so. The recipe keeps well for a day in the refrigerator. Garnish with chopped chives and serve.

Swiss Chard, Black Bean and Goat’s Cheese Tortillas (serves 4)
	1 can black beans, drained, rinsed 1 onion, finely diced 2 garlic cloves, finely cut 4 tablespoons tomato salsa 1 teaspoon ground cumin 1 teaspoon ground paprika or smoky paprika salt and pepper 1 generous handful of swiss chard, ribs removed, washed and roughly chopped canola oil fresh goat’s cheese 8 fresh 7 inch soft corn tortillas	Heat some canola oil in a saucepan over medium high heat. Once hot, add the diced onion and cook for a few minutes until the onions begin to soften. Add the garlic, cumin and paprika and cook for a few minutes. Add the rinsed black beans, tomato salsa and season with salt and pepper. Reduce the heat to medium to allow for a simmer. A half cup of water or so may be needed to be added to so that the bean mixture does not become too thick and stick to the pan. Cook for 10 minutes or so until the beans begin to break down a bit. Taste and adjust spices and seasoning if necessary.
	Add the swiss chard and a ¼ cup or so of water and mix well. Cook until the chard wilts about 2-3 minutes. Check the seasoning of the mixture. Place the black bean mixture in a bowl and let cool. Stir in the goat’s cheese to the bean mix. Place enough bean mix on a tortilla and spread to create a nice thin layer. Top with another tortilla and set aside. Repeat with the remaining tortillas until you have four. You will probably have some mix left over. Make more tortillas if desired. Place a nonstick pan over high heat. Let it get hot for a minute or so. Place one side of a tortilla down in the pan and let it brown from the high heat. Once a golden brown colour has occurred flip over to colour the other side. Repeat this with the other tortillas. Cut each tortilla into 3 or four and serve with a bit more salsa, sour cream/ plain yogurt and a nice tomato or green salad.

Beet Tartare This recipe is a take on beef tartare but the beets have replaced the meat. This recipe is great to dress up a dish with fish. Also, it can work well on toasted bread with goat’s cheese or used as a dip with vegetables.
	6 medium beets (1 ¼ lbs.) 1 shallot finely chopped 1 tsp. Worcestershire sauce Tabasco, a few drops 1 tsp. sherry vinegar 4 to 6 small cornichons or gerkins, finely chopped ¼ - 1/3 cup capers, drained and rinsed 1 tbsp. mayonnaise 2 tbsp. chopped parsley salt and pepper	Take beets and remove greens. Reserve greens to use for a pasta or some other culinary treat. Place beets in a medium saucepan filled with salted water to cover. Bring to a boil and cook over medium heat until tender. They will probably take about 20-30 minutes because of them being young and smaller than normal. Once tender, drain, let cool and remove peel. Cut the beets into 8 rough pieces.
	Place the beets, shallots, Worcestershire sauce, vinegar, cornichons, and capers in the bowl of a food processor. Pulse until the mixture in minced and fine but not pureed. Place the mixture in a separate bowl. Stir in the mayonnaise and the parsley. Adjust the seasoning with salt, pepper and Tabasco. Adjust with any other flavours if necessary. This recipe keeps well for about 2 days in the fridge. Serve at room temperature to maximize flavours. This recipe is great to use all of the fresh Bryson vegetables which are coming into their own. A modern interpretation of a great French summer salad. The recipe may look complicated due to its length but I can all be put together in just over a half hour, especially if using store bought tapenade and canned tuna.

Modern Salade Nicoise (serves 4)
	½ pound fine green beans, ends removed, blanched and cut into 1 inch pieces 6-8 (1 pound) new potatoes, cooked until tender, 4 medium sized tomatoes, peeled, and roughly cut into 1 inch pieces, or use baby tomatoes ½ bunch of chives finely chopped 1 bunch basil, leaves picked 3 shallots, peeled, finely diced 1 pound sushi grade fresh tuna, cut into four 4 ounce portions or use canned chunk tuna packed in water 1 can for every two people vinaigrette 2 tbsp dijon mustard 2 tbsp grainy mustard 6 tbsp white wine vinegar 1/3-1/2 cup canola oil salt and pepper Mix together the mustards, vinegar, oil, salt and pepper to make a tasty vinaigrette. Adjust flavours according to taste. tapenade (if wanting to make your own; store bought is also ok) 8 ounces kalamata black olives, pitted ½ garlic clove, finely minced 4 tbsp. extra virgin olive oil 1 tbsp. sherry vinegar (or white wine vinegar) 1 tbsp. lemon juice 1 tbsp. capers freshly ground black pepper	Pit and rinse olives. Rinse capers. Roughly chop garlic. Puree olives, garlic, 2 tbsp. of olive oil. Once roughly mixed add in capers and pulse briefly to just break up capers. Place mixture into a bowl and add remaining ingredients. Adjust seasoning with black pepper, vinegar and olive oil to desired taste. Reserve and set aside. Place the potatoes in salted water to cover and bring to a boil. Cook at a medium boil until potatoes are tender. Drain and let cool. Cut each potato into 4 or 5 rounds. If you want to peel the tomatoes follow below instructions. If not, simply cut into one inch pieces. Bring a pot of salted water to the boil. Make a small criss cross in the bottom of the tomatoes. Remove the small core of the tomato. Meanwhile, fill large bowl with cold water, preferably with some ice cubes, and set aside close to the stove. Once the water has reached a rolling boil place the tomatoes in the water. After 10-15 seconds have passed, remove the tomatoes from the water and immediately plunge them into the cold water. Let them remain in there until there are no longer warm. Remove and peel away the skin. Cut each tomato in half and remove the seeds. Cut the tomato halves into rough one inch pieces. Using the same salted boiling water blanch the green beans. Place beans into boiling water and cook for 45secs to 1 minute or until just tender. Drain and immediately plunge into cold water bath. Once cool, drain and set aside. Take the basil leaves and cut into chiffonade (fine strips).
	Cut shallots into fine dice.Place a cast iron skillet over high heat. Lightly oil the fresh tuna and season with salt and pepper. Once the pan is very hot place the tuna in the pan. Let the side of the tuna stay in contact with the pan for about a minute. Turn the tuna to get another side of tuna against the pan. Let cook for 1 minute or so. Repeat with the two remaining sides cooking each side for about 45 seconds to one minute. Set aside and let rest for a minute or so. Meanwhile, toss the potatoes with the half of the shallots, chives, some of the vinaigrette and salt and pepper to taste. Toss the greens beans with the remaining shallots, some of the vinaigrette and salt and pepper to taste. Mix the tomatoes with the cut basil, vinaigrette and salt and pepper to taste. Arrange 5 slices of the potatoes nicely on a plate. Place some of the tomato mixture right beside the potatoes. Place some green beans just on top of the potatoes. Place the tuna, cut into 3 or 4 in the middle of the salads. Sprinkle the tuna very lightly with some salt. Drizzle the tapenade around the salad. Garnish the salad with some nice small lettuce, dressed with the remainder of the vinaigrette.