Blistered Shishito Peppers on Grilled Sourdough with White Bean Hummus and Beetroot Tartare with Pear Butter and Kale Oil

Bruschetta on a cutting board

BC Wine Pairing: Sauvignon Blanc and Cabernet Franc

Recipes Included on this Page:
1. White Bean Hummus
2. Blistered Shishito Peppers
3. Beetroot Tartare
4. Pear Butter
5. Kale Oil

100 oz   White beans
10          Garlic cloves
300 ml  Tahini
100 ml   Lemon juice
50 ml     Lime juice
40 ml     Salt
1 cup      Parmesan
225 ml   Extra Virgin Olive oil

1. Place the garlic and salt into a food processor and blend.
2. Add remaining ingredients and process until smooth and creamy.
3. Pass through a conical strainer.

9 Shishito Peppers
Olive oil
Flaked salt

1. Use a dry (no oil) cast iron pan on high heat and cook the peppers until blackened on one side.  Turn over and repeat the process.  They should feel soft and deflated to the touch.
2. Season with a large amount of olive oil and flake salt.

1 lb.      Beets
2 oz.     Capers
¼ cup Extra Virgin Olive Oil
1            Shallot, medium
2 tsp.    Coarse mustard
1 tbsp.  White wine vinegar
1 tsp.     Salt

1. Small dice your shallot and set aside.
2. With the skin on, cook the beets in rapidly boiling water until tender.  Transfer to a bath of ice water long enough so you can handle them without burning your hands.  Take a clean kitchen towel and rub the outside of the beet to remove the peel.  Dice the cooked beet into small cubes and add them to a mixing bowl.  Try to keep them the same size as the capers and the shallots.
3. Add the capers, shallot, mustard and seasonings to the bowl and mix gently.  Taste and adjust seasoning if needed then reserve for later.

1 lb.       Ripe pears
1 tsp.     Lemon juice
1 tsp.     Salt
100 ml.  Butter, cold and cubed

1. Add the diced pear to cooking pot with a little bit of vegetable oil.  Cook on medium heat until soft on the inside and caramelized golden brown on the outside.
2. Transfer to a blender along with a good pinch of salt and a squeeze of lime juice.  With the blender running on high incrementally add the cold cubes of butter.  The mixture should fully incorporate.
3. Final check for seasonings.  You might want to add some honey or sugar if your pears aren’t sweet enough or lemon juice for more tartness.  The salt should round everything off.

1 bunch.   Green kale
1 tbsp.      Salt
250 ml.     Canola oil

1. On the stove bring a large pot of heavily salted water to a boil.  Remove the kale leaves from the stem and add them to the boiling water.  Let cook for 1-2 minutes then transfer to an ice bath to stop the cooking.  Drain the kale off really well by squeezing it and patting dry with a towel, being sure to remove as much water as possible.
2. Add the kale to the blender with the vegetable oil and a pinch of salt and blend on high until fully mixed.  Pour over a fine meshed sieve line with a coffee filter to remove the solids leaving behind a vibrant green oil.

Sommelier Emily Walker recommends: Gneiss Sauvignon Blanc and Eau Vivre “On The Edge” Cabernet Franc.

Recipe provided by: Chef Ian Stillborn