The latest cookbook is ready to inspire

I have big news to share: my new recipe book has just been released. The Burrowing Owl Estate Winery Cookbook – Recipes for a Good Life has been in the works for almost a year and I am thrilled that it is now on the shelves and available for purchase.

I will be doing a signing at the winery on Saturday, June 29 from 2-5 p.m. and I would love to see you there. The book is of course for sale at the winery and will also be available on the Burrowing Owl website and at amazing local bookstores like Mosaic Books in Kelowna and the BC Wine Info Center in Penticton.

I was so honored when the Wyse family asked me to create this book for them. It was such a pleasure to immerse myself in their world and their beautiful wine culture. They are such a warm and hospitable family and passionate about their environmental philosophy.

I had so much fun creating the recipes for the wine pairings and my husband Jay and I photographed the book together. These recipes are easy, delicious and tried and true. I can’t wait for you to try them.

It was important to the family that I create a cookbook featuring delicious, easy-to-make recipes, featuring local, seasonal ingredients that are easy to find and, of course, pair perfectly with their wines.

This book is also a reference work for food and wine lovers and includes tools to help pair wines effectively, create menus and we even offer advice on music pairings, as each menu contains a thoughtful album suggestion to play during dinner, chosen by the (very musical) family.

Inside you’ll find a wine pairing guide, a chart of local BC ingredients, a wine section detailing each of their wines – all the information needed to create a wonderful meal accompanied by wines at home.

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Zucchini Fritters with Garlic and Smoked Paprika Aioli

An old-fashioned favorite, zucchini fritters are a wonderful way to celebrate this wonderful and bountiful squash.

Delicious on their own with basic ingredients, but the addition of fresh herbs really brings these little pancakes to life. Serves 6 to 8 people as a starter but you should probably make more…

Ingredients:

1 very large or 3 medium zucchini, grated

1/2 teaspoon sea salt

1 large egg, lightly beaten

¼ cup sweet onion, chopped

1 teaspoon of lemon zest

1 teaspoon chopped thyme

1 teaspoon chopped chives

½ cup flour

½ teaspoon baking powder

½ teaspoon sea salt

Pepper

extra virgin olive oil

Garlic and smoked paprika aioli:

1/2 cup mayonnaise

1/2 clove of garlic, chopped

¼ teaspoon smoked Spanish paprika (and for top)

½ teaspoon lemon juice

1 teaspoon of extra virgin olive oil

pinch of sea salt

Prepare the aioli by mixing all the ingredients in a small serving bowl and set aside.

Grate the zucchini using a grater then place them in a large mixing bowl. Drain the initial water from the zucchini, then mix it with ½ teaspoon of salt and leave for a few minutes.

Transfer them to a colander over the sink and, using your hands, squeeze the zucchini by handfuls to release the extra water – you can’t believe how much water comes out! In the end, you should have 2 to 2½ cups of dried zucchini.

Return to the dry mixing bowl. Add the eggs, onions and herbs and mix.

In a small bowl, combine dry ingredients, then transfer to zucchini mixture and mix well.

In a large, heavy-bottomed skillet (non-stick or cast iron), add 2 tablespoons of extra virgin olive oil.

When the oil is hot, add a large tablespoon of batter per donut and, with the back of the spoon, flatten and form small round pancakes. In 2 batches, fry for 3 to 4 minutes on each side until golden and cooked through.

Arrange on a serving platter with the aioli and sprinkle with smoked paprika and additional parsley or chopped herbs for spice.

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Musical pairing: Arriba, Bruce Becvar
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Food and wine pairing: Burrowing Owl Estate Winery 2022 Rosé

Blend: 93% Cabernet Franc, 7% Cabernet Sauvignon

Tasting Notes: Pale pink color with a vibrant, fruity nose showing notes of strawberry, raspberry, rosehip, dried flowers, watermelon and ruby grapefruit zest.

Just off-dry on the palate with lively acidity and complex notes of violet, blackberry, Asian pear, melon, dried thyme and pepper as well as intense red fruits.

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