Page 12 - Leisure Living Magazine June 2016

Chef Brittany Bissell
Continued from page 11
island.” Totally immersed in island culture, she embraces “all things natural.”
The Island House restaurant prefers to use locally sourced ingredients, whenever possible. The “farm to table” experience provides the backbone to the fresh movement that Brittany advocates. She considers herself a “hobby baker,” experimenting with breads and textures while studying the methodology of baking. Chef Brittany mainly shops for whole foods that can be incorporated into her dishes. “I like to work 100% from scratch with thoughts of flavor and texture.” She recently added a personal vegetable and herb garden at home.
At The Island House, Chef Brittany begins her day at 6:30 am by making biscuits with real buttermilk along with French pressed coffee to greet morning diners. Cage free eggs and Ohio maple syrup are local ingredients that top her shopping list. Oatmeal is drizzled with maple syrup and sprinkled with toasted coconut. An island favorite is red flannel hash incorporating
red peppers, beets, red skin potatoes and corn beef served with two over easy eggs. Other favorites are house made granola with yogurt.
This year the kitchen will transition from bacon to house smoked pork belly as a healthier substitute. “It has a wonderful flavor and texture without the high salt and nitrates.” For heartier fare, try the buttermilk fried chicken and waffles or house baked biscuit bowl drizzled with chorizo sausage gravy to energize your day and make your belly smile.
Honey Ginger Cucumber Salad
Serves 8
2 whole peeled seedless cucumbers,
diced in 1⁄2 inch cubes, about 4 cups
2 cups matchstick carrots
1 medium red onion julienne
1 cup fresh cilantro roughly chopped
1 cup honey roasted peanuts, roughly chopped
Dressing:
1 cup rice wine vinegar 1⁄4 cup sesame oil
1⁄2 cup honey
2 tbsp fresh grated ginger 2 tsp garlic powder
1 Tbsp soy
2 tsp crushed red pepper (optional)
Salad:
Peel, slice cucumbers add carrots, onion, and cilantro, mix together in large bowl.
Dressing:
Combine all ingredients in bowl, whisk until emulsified, or use food processor.
Pour dressing on cucumber mixture and toss. Refrigerate overnight.
Toss again to redistribute dressing, top with peanuts and serve.
MEATS INC.
HASSELBACH
Fresh Home Killed Meats Retail & Home Freezer - Pork & Beef Home Made Luncheon Meats, Weiners & Bologna
Remember us for Reunion & Party Needs
4637 St. Route 19 • North of Fremont
419-332-1747 • www.hasselbachmeats.com
12 |LeisureLiving June 2016
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