Araxi: Roots to Shoots: Farm Fresh Recipes by James Walt and Andrew Morrison is the follow up to Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, a Gourmand World Cookbook Award winner for Best Chef Book in Canada.

This stunner of a title shares 80 classic recipes from Araxi's dining room in Whistler and signature Longtable events. These events are spectacular experiences where Walt crafts an exclusive four-course menu showcasing his internationally recognized farm-to-table dishes at the base of Mount Currie at the breathtaking North Arm Farm.  Gordon Ramsay calls Araxi the best restaurant in Canada and after looking at this book you will understand why. 

The recipes in this title are fine dining at its best but are adapted for the home cook. You won't need a culinary degree to recreate these dishes in your kitchen - you will just appear as to have gotten one. 

When I first took a look at Araxi Roots to Shoots, I immediately ordered Walt's first cookbook Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant before I shared how amazing the Araxi titles are. I wanted to make sure I procured my copy before they were snatched up (this isn't my first rodeo). For anyone who wants to cook like a chef, wants to find inspiration and draw on Walt's creativity - you need this book too!

Special thanks to Figure1 and the author for allowing us to share a recipe with our members. Be sure to head over to our contest page to enter our giveaway open to US and Canada members.

Peperonata with Buffalo Mozzarella

Nothing says summer to me like this dish. The peperonata keeps well for three to four days and actually tastes better the day after it is prepared. Serve it with some good crusty bread and a quality buffalo mozzarella. Look for this soft cheese-we make some great ones here in Canada-in most cheese shops, deli counters or Italian grocers.

 
Serves 4 to 6 as part of an appetizer platter


1/3 cup + 3 Tbsp extra-virgin olive oil
6 shallots, thinly sliced
2 cloves garlic, thinly sliced
3 large bell peppers (1 red, 1 yellow, 1 orange), seeds removed, thinly sliced
1/2 cup sherry vinegar
1/4 cup raisins, soaked in warm water until plump, then strained
2 Tbsp granulated sugar
Sea salt and cracked black pepper to taste
1/4 cup pinenuts, toasted
10 mint leaves, very thinly sliced
5 balls buffalo mozzarella, each 4 to 5 oz, cut into quarters
2 Tbsp balsamic crema or balsamic vinegar
2 sprigs fresh mint, for garnish


Heat the 1/3 cup olive oil in a medium saucepan on medium heat. Add the shallots and garlic and cook until softened and translucent, about 5 minutes. Stir in the peppers and cook until softened, 8 to 10 minutes, then add the vinegar, raisins and sugar. Cook until the vinegar has evaporated, 4 to 5 minutes, then remove from the heat and season with salt and pepper.
 
Once the peperonata has cooled, fold in the pinenuts and mint. Mix thoroughly and check the seasoning. Arrange the peperonata on a serving platter.
 
Place the buffalo mozzarella on the peppers, drizzle with the 3 Tbsp olive oil and the balsamic crema (or balsamic vinegar), and season with salt and pepper. Garnish with some fresh mint leaves and serve.