Page 22 - Kwasind May 2020 issue

MAY 2020
ANNOUNCEMENTS • 22
For Sale/Wanted
FOR SALE - C & C 29 MARK I
Dionysus, built in 1977, is an attractive and comfortable 29’7” racer/cruiser suitable for club racing and family cruising (sleeps 5). Please contact Sara: sara@saramorton.com or 647.268.3752 for price and detailed specs.
FOR SALE - I14 CAN 617 K3
Black carbon pre-preg baked hull, very stiff and under weight by over 30 lbs. Upgraded foils. Rigging fully functional. Two jibs, one main and two kites. Multi-race winner. Comes with four coaching sessions to learn rigging and sailing technique. Asking $20,000
Located at the Dinghy Dock. Contact Andrew Yates at yatesand@gmail.com
FOR SALE - LIZA
Liza is a 27’ Mirage, built in 1982. She is a safe, stable, fast little yacht – extremely comfortable to sail single handed or with crew. She is wonderful as a first keelboat, and has provided us with so much fun both for sailing and as a base on the island. She’s in terrific condition. Our family has bought a larger keelboat to accommodate longer cruises and more people. For more information and details please contact. Oliver at oliver@architecturecounsel.com
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For the Potatoes
1. Place the potatoes in a large pot and add water to cover by 2 inches. Add 1 handful of salt and bring to a boil over high heat. Cover, reduce the heat to medium-low and cook until the potatoes are tender when pierced with a fork, 20 - 25 minutes.
2. Drain the potatoes, place under cold running water until cool and drain again. Let cool completely.
3. Cut the potatoes into slices 1/2 inch thick. Refrigerate until ready to do the second cooking.
4. In a large frying pan over medium-high heat, melt half of the butter with half of the olive oil. Add the sliced potatoes in a single layer, season with salt and cook until golden, 7 to 8 minutes. Turn the potatoes over, season with salt and cook until golden on the other side, about 5 minutes. Transfer to paper towels to drain.
5. In another frying pan over medium-high heat, melt the remaining butter with the remaining olive oil.
6. Add the onions and cook, stirring, until soft and browned, about 25 minutes. Add the potatoes and stir gently just to combine the two. Reserve warm for final plate up.
FOR SALE - SELECT YACHTS
These fine yachts are looking for new skippers. 2007 Beneteau 423, 2007 C&C 110, 1982 C&C Landfall 48, 1974 Alberg 37, 2001 Beneteau 331, 1983 C&C29 MK II, 1986 C&C27 MKV, 1975 Bluenose 24. Please call or text for more details: Alan at Able Yachtpro 416.884.0639
FOR SALE - PANACHE
This 1974 Norlin 37 has many recent upgrades, including two year old high performance sails and electronics. Full specs and price available upon request. Please call or text Able Yachtpro at 416.884.0639.
FOR SALE - MAGIC, C&C 27 Mark II 1972
Magic is looking to be placed with a new owner. Estate sale. Price negotiable. Contact Philip Oliver at philipjoliver@gmail.com for more details.
Want to post a For Sale or Wanted advertisement? Email kwasind@rcyc.ca to submit.
For the Salmon
1. Season the salmon with the salt.
2. Heat the oil in a 12-inch nonstick skillet over medium-
high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
3. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and reserve for serving.
To Serve
1. Place the warm cauliflower pure in the center of 4 dinner plates.
2. Scatter the plates with some of the warm asparagus and potatoes.
3. Top the puree with one seared salmon filet.
4. Top each piece of salmon with some of the pickled cauliflower and drizzle some of the oil around each
plate to finish.