edible diaries

Vegan and Gluten Free Cranberry, Orange and Walnut Cookies

2012-01-12T07:16:00.000-08:00

My addiction to sweets is on par with nicotine and narcotics so I look for the most natural and lowest glycemic index I can find, and coconut sugar is like nicorette for me. Okay, bad analogy but you understand.

After eating one of these cookies I still want to eat 10 more but the craving to isn't as psychotic as when I have a more refined version.

I also made them gluten free and vegan 'cause I love the challenge of making them edible for everyone and also edible so that you actually enjoy them and they taste like a regular cookie and not a sawdust puck. If you don't care about sugar, dairy or gluten all these ingredients can be substituted with the real thing.

Albeit they are a bit soft and tricky when you take them out of the oven and can easily fall apart. I am working on perfecting that. I made some others and added more nuts and seeds like pumkin seeds and sesame, and they seemed to work at binding them a bit better. It is hard to screw up this recipe, so experiment with other ingredients like coconut or other nuts.

3/4 cup Earth Balance vegan butter sticks (you can get these at Whole Foods or most natural grocery stores)

Or if you cannot find the product use 3/4 cup vegetable shortening

3/4 to 1 cup coconut sugar (depending on your sweet tooth).
If you cannot find coconut sugar, use raw cane or brown.

***Note the labels "eat all you can sugar for everybody". Um, no. It is still sugar.

1 egg equivalent of EnerG Egg Replacer or 1 large egg

1/3 cup almond milk or soy milk or coconut milk
1 1/2 teaspoons vanilla extract
3 1/2 cups rolled oats
1 cup Gluten Free Flour (like Bob's Red Mill)
***You can use any type if wheat doesn't bother you. The recipe will turn out relatively the same.
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup cup dried cranberries or raisins or cherries
1 cup coarsely chopped walnuts (or pecans)
Zest of two oranges

Preheat oven to 350°F. Coat baking sheets lightly with no-stick cooking spray or vegan butter stick.
Beat butter sticks, sugar, egg or egg replacer, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon. Mix into wet mixture at low speed just until blended. Stir in dried fruit, nuts and orange zest. Drop onto a baking sheet, approximately 1 tablespoon and a half per cookie
Bake 10-15 minutes or until lightly browned. Keep an eye on them after the first 10. Cool on baking sheet for a few minutes and then transfer to a cooling rack.

Tarts, Pies, Galettes

2011-08-25T00:17:00.000-07:00

In France they are the dessert of choice. From quiche to apple tart--some sort of crusty based pastry is going to make its way onto your plate at sometime during the day.
Considering you can buy pre-made shells for less than 50 cents it makes sense.
Oh, these puns are painful, but I can't stop! Blame my dad, he passed this down to me.

Anyways here are a few I have made.

The galette was homemade. A Martha Stewart adaptation. You can substitute the butter for vegetable shortening or those Vegan butter sticks if you would like to got the no animals-involved route, and it will be just as delicious. Plums, apricots, apples work great and hazelnuts just as well.

Plum and Peach Galette

Pre-oven

Last piece!

Caramelized onions, Roquefort/Goat Cheese tart

I couldn't decide which cheese would go better with the onions so half and half. I am partial to the Roquefort.

Apricot tart

Fruit Galette
Adapted from Martha Stewart

Serves 8

2 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces (or Vegetable shortening)
5 tablespoons plus 1 teaspoon sugar, plus more for sprinkling
1 teaspoon salt
1/4 cup ice water
1/4 cup almonds, toasted (or hazelnuts)
6 to 7 plums, apples, apricots, peaches halved, pitted and sliced 1/4-inch thick
1 to 2 tablespoons heavy cream or egg white (0ptional)

In a large bowl combine 2 1/2 cups flour, 1 teaspoon sugar and salt. Mix together then add butter. Using a pastry cutter cut in the butter until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Mix into the flour mixture until dough is crumbly but holds together when squeeze. If necessary, add 1 tablespoon of ice water at a time until you reach the right consistency. Shape dough into a disk, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, in the bowl of a food processor add toasted almonds, 5 tablespoons sugar, and 2 tablespoons flour; pulse until ground unto a coarse meal.

Preheat oven to 350°F. On a floured surface roll out dough to 1/4-inch thickness. Transfer to a parchment lined baking sheet. Sprinkle dough with almond mixture. Fan fruit out onto dough, leaving a 2 inch border. Fold edge of dough over fruit. Refrigerate 20-30 minutes. Brush crust with cream or egg wash; sprinkle galette with sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Citrus, Olive Oil and Salt

2011-08-11T10:58:00.000-07:00

I went to the market this morning. This is what I got. I get a high from going to the market. It takes every willpower cell in my body to resist buying everything there. This was restraint at its peak.

I have a tendency to over-think my dishes. I get inspired and then get distracted by the bazillion ingredients I could combine it with and spend far too much time trying to decide on how to combine them all.

Today was a day that I was reminded why I should clam down, look at what I have and not obsess on creating some blow-your-mind flavor sensation that the world has yet to discover. Seriously.

Unless you are some master-wizard chef, most flavor combos have been thought of and we are all plagiarizing to a degree.

Every time I think of a new dish I could make all I need to do is hit the Google and ta-da!

Look!

50 other people have already done it.

So much for originality.

BUT we can all put our own spin and stamp on things. And why mess with a good thing?

I will never be some molecular gastronomy chef. That involves Science which involves math, which I failed.

I get inspired by ingredients and produce and eating and people who love to eat my food.

Especially people who like to eat my food.

Without an audience I feel like a circus clown under house arrest. (What does that mean? It sounded good at first but upon proofreading...hmmmm...)

Anyways. Here was my lunch.

I was reminded why simple is best.

Tablespoon of olive oil. Juice of a lime. Sea salt.

When in doubt look to this threesome. They never disappoint.

Couple handfuls of arugula and some of the lovely shelled peas. Chop up some mint---around a couple tablespoons. . Sprinkle with feta or another salty cheese.

Manchego or parmesan but not shredded parmesan that comes out of anything plastic.

If you go the parmesan or manchego route use a vegetable peeler to cut off long stips. Toss and dive in!

PS. I hate being in front of a computer. Uploading posts is like forcing me to...be in front of a computer. There is no metaphor because I am it. So if I must, this is now the view I expect my office to have.

Spoiled brat.

Wineing

2011-08-04T10:50:00.000-07:00

Wine. I love it. Red. White. Rose. Sparkling. All are in my good books.

France is number 1 at making it.

No, I am not saying they are the best (but they do a very good job) but they do make the most of it.

Since my love affair with it began, I am more in love with it today than when we met.

I cannot say that about many things.

At first, I was introduced to it do the “vendanges” which is the grape harvest in Switzerland.

Yes, Switzerland makes wine.

The year was 1996 and I needed to make some extra cash while traveling. It was such a memorable experience. Waking up at 7, hitting the vineyards, having a glass by 9:30am—I love it when drinking on the job is encouraged!

Since then and especially in the last 7 years or so I have developed a great appreciation and tolerance for this fermented grape liquid.

I must confess I have acted snobby and silly towards it and am slightly embarrassed of my behavior. It is like wine is the cool kid in school and you have to say the right thing and wear the right clothes in order to be their friend.

I think the more wine knowledge you get the less snobby and pretentious you become. Like confident yet humble people, I think if you know you don’t need to boast.

I recently just took the level 2 Wine and Spirit Education Trust course. This certifies me to be really annoying to people who are not into wine at all.

But I digress.

My point is that I had the most fantastic instructor. This guy knows alot about wine.

He was so un-judgmental and open with his views on it I was almost taken aback.

I approached him with like an eager 5 year old on the first day of Kindergarten

“You know everything! Now give me your opinion!”

But he didn’t.

He just let you decide.

If he didn’t share your opinion, stated why, the reasons and in the most non-condescending way.

What it taught me most of all was two things:

1. Wine is Objective

2. Wine is Subjective

Yup. Some people only drink red. A red over $75 dollars in a restaurant.

Some people only drink red. A red under $ 15 dollars in the liquor store.

Some people love white. Some love white with bubbles but ONLY if the bubbles were carbonated from a specific area in France.

Some people don’t give a shit and will drink whatever is put in front of them.

And the right answer to how to drink wine is all of the above.

Because really, if it makes you happy, you are having a good time and the wine is enhancing whatever experience you are in, then that is what it is all about.

I have been pretty damn blessed to get to drink some lovely wines while here. The other night we did a blind tasting of some Bordeaux's.

I was able to identify each (cough cough--boast-ing) but really what that means is that the wine course taught me to dissect wine and identify its particular traits, characteristics and flavours.

So, while the most expensive bottle definitely was the most complex and had a lot going on, it was not the most desirable on the palate.

Which brings me to the moral of this story.

Since, I have been here, I have drunk a considerable amount of wine.

What kind you ask?

This kind

A rose from Provence in a box. That retails for around 10 Euros. For 5 litres!

Oh and this is the latest aperitif to hit France.

Grapefruit juice/syrup and Rose.

Don’t judge me.

Ok. Judge.

BUT, taste it and then tell me it isn't like a boozey non-carbonated pink Fresca dream.

Seriously. It is delicious. If the word wine wasn't on the box it wouldn't be under such harsh criticism.

Hot days demand a cool refreshing drink and in the wise words of my wine instructor “When I am at the beach in July I don’t want a Chateau Margeaux, I want a cool $10 dollar bottle of Pinot Grigio or a light Rose”

Amen. And cheers.

Blue Cheese & Sancerre

2011-07-17T14:11:00.000-07:00

Cheese, Fruit and Sweetness (in the form of Honeycomb)

A trifecta of flavour sensations.

Apples. Tart apples.

Roquefort (or anything blue and moldy and STRONG!)

Honeycomb (this one was very floraly as the bees must have spent their time on some lavender and such)

Ta-da!

Don't forget the wine. Sancerre is what we had but drink anything you want!

All lined up and ready to go.

Happy Bastille Day OR What France Does Better...

2011-07-14T05:18:00.000-07:00

Yes, I am that annoying person right now who is in the first few weeks of dating someone they really like. That someone happens to be a country.

Called "FRANCE".

So, basically the equivalent of making out on park benches and other public places, talking about the person/place ALL THE TIME.

Annoying as hell. I am in the honeymoon stage.

But, like all people in love I am oblivious to your rolling eyes and your under your breath’s and mumbling's of ‘whatever, lets see you in 6 months’ .

So here we go.

Why I am infatuated with France.

Number 1

CHEEEEEEEEEEEEESE. Mmmm. CHEEEEEEEESE.

Supermarket Cheese

I don’t think anyone could argue this with me. Seriously. You could eat a different cheese every day of the year (true fact) and they all practically cost under 3 Euros.

Cheese is so good.

Runny cheese. Stinky cheese. Hard cheese.

Love them all!

Never get tired of them.

Market Cheese

Number 2.

Wine.

When I see this at the local supermarket, I imagine little Jean and Claudette* skipping off to school with these tucked away in their lunch boxes.

*Note: Totally fictional characters and by no means am I saying children here drink underage. They do. This is lunch box friendly and probably happens. Everyone leads a happier life because of it.

Amazing.

We have bottles of Bordeaux for $1.99?! Is this a dream?!

May I also say how wine in general, promotes family and social gatherings, which is one of the benchmarks of French society. European society, in general. (By the way I make this stuff up based on opinionated observations)

Yup. I realize I could say that in a less alcoholic way but, it is a fact.

Yesterday we went to a local village picnic. Locals got together in the town square. They brought some food, some wine and conversation and made it a good old time.

This sort of activity would be illegal back home, as enjoying a glass in public is against the law.

So lets segregate the kids and parents and pretend they don’t drink.

Ok.

Enough of a rant.

I don’t want to hate. I just want to share this experience with the rest of the world.

Ian, Paul & Tom enjoying the picnic

Jean-Jacques (in scarf). He is one of my faveourite people here.

Number 3

Fashion.

French Vogue? Blowing my mind. All the spreads are super inspiring, sexy and enchanting.

Yes, I realize this says Greece. But it is the current issue of French Vogue with a photo shoot in Greece.

It translates so well. I mean I WANT to be this girl. Sometimes I find fashion layouts to be so out there and far-fetched I cannot relate.

The men? Scarves, tailored suits, beautiful brogues.

Attention to detail.

They care about what they look like and appear to ENJOY shopping.

Imagine that!

Number 4

Le Dejeuner.

Lunch time!!! Here in France NOTHING, and I repeat NOTHING comes between the French and their mid-time meal. You could be giving birth and stop the show for a glass of red, some fromage, charcuterie and salad.

Seriously.

A few weeks ago we went to the local Brocante which is like a massive garage sale that everyone in the surrounding 100kms brings all their old Nana Mouskouri records, mismatched cutlery, dated clothing and other dust collectors to and sells them all in a big field.

By 12:00 all the vendors took a time out, pulled out a fold up table a bottle or two of vino and some grub and chowed down. Yup, food is priority number one.

Number 5

Architecture and landscape.

So gorgeous. I melt and swoon everytime I pass a stone farmhouse, babbling brook, vineyard---you name it.

This country nailed it.

You can see why the French get a tad cocky about this place.

It is pretty idyllic.

Local Delights

2011-07-10T00:53:00.001-07:00

Sunflowers

They are everywhere. Fields upon fields. Sunflowers and vineyards. They are the reason I get lost whenever I got out for a bike ride. Everywhere is a sunflower field or vineyard. You cannot tell one from the other. They are the best though. How can you not smile when you see them? Seriously.

I think if they grew sunflowers everywhere there would be no wars* because how can you be mad in a field of sunflowers?!

*based on my silly opinion and nothing else.

Pineau

This is a fortified wine made with Cognac, and is the local aperitif. Tastes kinda like a sherry or port.

They have it everywhere. There is even a Miss PIneau contest. I don’t know what kind of honour it carries or what you have to do to qualify

but if consumption gets you points I need to try o

ut for Miss. Medoc or Miss. Puilly Fuse. I do like the Pineau but in small amounts.

It is very sweet. It is especially good on my next delight as a summer dessert.

I made some amazing mussels with this recipe from Epicurious.

http://www.epicurious.com/recipes/food/views/Mussel-Stew-with-Pineau-des-Charentes-1791

You can substitute grape juice and Cognac like the recipe says if you cannot get the Pineau.

Cantaloupe

In this particular area I am in, cantaloupe is in season and so devine I feel bad calling it cantaloupe, because it is so much more.

I have never had cantaloupes’ this good. I think I have eaten more of it in the past few weeks than in my entire life.

It is like the difference of having Wonderbread and a fresh baguette.

I must do a comparison to illustrate how much better it is.

Yogurt

The incredible dairy here makes for an astounding selection

of yogurts.

Aisles of it.

I mean look at this!

ALL yogurt (ok, some mousses and puddings as well).

I spent the better part of an afternoon inspecting the flavours, textures and brands.

I have a particular affection for the fromage blanc. They have it in a light version. It is smooth, creamy and tastes super decadent.

I get the plain version and then contaminate with loads of preserves.

This one has a fig, orange and walnut chutney in it.

Back in Canada I recommend getting the non-fat Liberty Greek yogurt and doing the same thing. A nice jam or honey or stewed fruit is such a tasty addition.

A very tasty sandwich

2011-07-05T04:38:00.000-07:00

Sandwiches can be a 7-Eleven egg salad gag-inducing mess to something that rivals a 4 star meal. Seriously. When I bit into this deliciousness I experienced happiness that made me appreciate it as much as any culinary sensation out there.

Now the question was---what to put on said sandwich?

So many options!

I am surprised I narrowed it down to just two.

I purchased my ficille (see skinny baguette).

Half Number 1:

1 quarter chopped endive
1-2 tablespoons Roquefort or other blue cheese
Mayonnaise
Mustard
1/4 beet sliced into matchstick size
4 cornichons sliced into matchstick size
Salt and pepper. Whatever aount you deem appropriate.

Assemble all as per picture.

I am quite generous with my mayo and mustard and even put in some blue cheese dressing I had made the other night. I like my sandwiches to have the perfect balance of moisture and crunchy bread.

Half Number 2:
Half of each a green and red heirloom tomato (I am being color biased here)
Mayo and mustard
1/4 avocado
1/4 sliced shallot
Brie cheese (as much as you want!)
Salt and pepper. Whatever aount you deem appropriate.

Assemble as per photo.

Now, DIVE in.

I must say the endive one was my fave. The crunch factor with the cornichons and hint of the sweet beets made me squeal with excitement. Yes, I really get that giddy over food.
If you don't want the carbs this i-s doable as a salad. But a good baguette takes it to the next level.

Happy Canada Day!

2011-07-01T04:13:00.000-07:00

I may have gone gaga over France but I am still Canadian so Happy Canada Day! I must pay tribute to my Canadian heritage with this installment of…

WHAT CANADA DOES BETTER
(I would love to hear your faveourites on my comments/posts)

Number 1.
Multicultural food. Sushi on Sunday. Mexican on Monday. Thai on Tuesday---ok. You get the point. We have global access to all things ethnic and delicious. What a treat.
Any ingredient, anytime. It can be a bit ridiculous with all fruits all year round but it is a real blessing. When you ask a French grocer for horseradish or corn (yup, corn) and they have no clue what you are talking about, you realize how spoiled we are. However the worst is NO MAPLE SYRUP!!!! This is devastating news to my Saturday morning pancakes.

Number 2
Well marked street signs. Never thought I would appreciate this one but having been lost for half of my stay so far, I can attest we do this well. Even with a navigation system there is always confusion and it is mandatory I get lost once a day.

Number 3
Customer Service. Usually bang on.
Well, we are told to be nice. The French actually go with their mood. Most of them are in good spirits but the ones that are not will sneer and practically spit on you if you piss them off. It is a real hit and miss here. Sometimes you get the “BON-JOUR Madame” “Avec Plasir” and “Enchante”.
Other times you go to the only café in some random town, population 17, and are totally ignored.
At Chez Gazois I felt like Patrick Swayze in Ghost. Hey! Over here!!! Water? Menu? Anything??? Helloooo (echo, echo, echo)????
Now, to their defense I think the staff, all related, had a case of kissing cousins. No, seriously. There was something inbred about this crew, so maybe their vision was impaired. Needless to say there was a invisibility we all felt as we sat down and were totally disregarded until we finally made an executive decision to drive 27 kms to the next town and eat there as it would probably mean we would be served faster.
Another sound bite from my dear father…“This is no Global!”
No, Dad, it certainly is not. Ahh…the irony.

Number 4
Nice teeth (smiles) and deodorant. We are huge fans of both and that is a very good thing.

Number 5
Friends and family. Ok, so maybe we don’t do it better but mine are 95% from there so it is my number 5. Actually number 1. You are all my heart and raison d’etre. (yes, my throwing in French words is kinda pompous but at the same time relevant). I love you all and miss you dearly.
OH CANADA!!!

I really should be posting a Canadian recipe, but alas, I don’t eat poutine and as previously mentioned the absence of Maple Syrup in these parts has stalled me in my ode to Canada meal.

So the best I can do is post this grilled eggplant, red pepper-tomato sauce and fresh chevre dish as the colours are reminiscent of the flag. Sort of. I am trying. What is most important is just sitting down to a meal with a bunch of people that make you laugh and feel good, right? It could be cheap hot dogs or fois gras. If the company is good the food is better.

Grilled eggplant with red pepper-tomato sauce and fresh goats cheese

1 large eggplant sliced in half inch slices, lengthwise.
Place on cutting board and salt with fleur de sel to remove excess moisture.
This will make the eggplant less chewy. Let sit for 30 minutes. You don’t have to do this but it helps.

1 cup fresh tomato or store bought sauce
1 8 oz container of roasted red peppers
Puree the red peppers and add to the tomato sauce
1 head of roasted garlic (in oven at 350 degrees for 30 minutes)
Remove garlic from oven, peel and add soft cloves o tomato-pepper sauce.
Set aside.

In a sauce pan or bbq heat to medium-high temperature, ¼ cup olive oil.
Add slices of eggplant and fry 5 to 7 minutes each side or until soft and cooked throughout.

In another saucepan heat up sauce. Season with salt and pepper and ¼ teaspoon chili flakes.

When all eggplant has been cooked lay on a large serving platter and pour sauce overtop. Garnish with fresh basil or oregano, your faveorite olives and ½ cup of good quality goats cheese or feta. You can serve as is, on crusty pieces of toasted bread (bruschetta style) or pasta.

Fruit Road Kill Cake

2011-06-29T13:34:00.000-07:00

My driving lessons continue. Could I have actually taken the Peugeot out for a spin and only stalled her once???? Wow.
This. calls for a celebration.
Lets drink some Rose and eat lots of cheese.
Oh, wait. That is what I did yesterday when I celebrated….um...yeah.
Today I also managed to get in my first bicycle ride. Since I wanted to find my way around these parts without the aid of a motor vehicle my dad and I decided we would venture off and find our way to Cognac City Central. Apparently the main road is a bit sketch so we were advised to take some bicycle routes to get there. After pulling out our map for the five hundreth time we decided to throw caution to the wind and just head in the general direction of…north. Low and behold we got there an hour or so later. Three cheers for the road less traveled!
My father has a few obsessions in life.
Fresh fruit happens to be in the top 5. (Ask me about the other 4). So you can imagine his reaction as we are biking along and come across a wild plum tree that has disposed much of its bounty all over the road.
My dad came to a screeching halt as coming across free fruit of any kind is like finding a winning lottery ticket.
I wasn’t quite sure if these were plums, cherries or grapes. They have the texture and look of a small yellow plum, the pit of a cherry and the taste of a grapey plum.

They were delicious but as my father so eloquently said in French that they were no doubt going to give us active bowel movements. Ok, so he said diarrhea in French but I am trying to make you want to eat this following recipe so don't be deterred. The raw fruit is the problem. Cooked, you are totally fine.

We managed to score a good bowl full and I have decided they would be best in a spicy plum upside down cake. Also know known as fruit road kill cake.

Spicy Plum Upside-Down Cake

Preheat oven to 400 degrees

1 1/2 to 2 cups of pitted plums
Arrange plums at the bottom of a a round pie plate lined with parchment paper. They should generously cover the bottom. Sprinkle with 3 tablespoons of sugar.

3 tablespoons melted butter
3/4 cup of sugar plus 3 tablespoon
1 egg and 1 egg white, beat
Combine the above ingredients in a mixing bowl and beat well, adding eggs after sugar and butter has creamed.
In a seperate bowl add:
1 1/2 cups of flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 cups of sour cream or fromage frais
Add flour mixture to sugar mixture in two parts alternating with sour cream.
Pour on top of cherries and bake for 30-40 minutes. Remove from oven and let sit until cool. Then reverse onto a serving plate and serve.

And, I bid adieu on this post with a view of the sunset from my side of the world. Once I figure out all the settings and inner-workings of this (new) camera, these picture(s) will hopefully represent to you the ridiculous oh-my-god-is-this-really-my-backyard- beauty of where I am. Bonne nuit.

Chez Tabois

2011-06-26T01:07:00.000-07:00

Last time I had a blog entry was over 2 years ago. I got lazy but also will use the cop out that I started the Birds Nest so that occupied my time. I feel inspired to start up again (in a slightly different format) as I have been given the opportunity to work for the Marsh’s at Chez Tabois.

I am a very lucky lady who gets to cook for them this summer at their lovely French home. It is beyond dreamy. I am going to try my best to document my time here along with some recipes.

Where I am situated it is somewhere near Cognac. I would like to know exactly where but every time I get in a car without a local I/we manage to get lost for a couple of hours. Finally purchased a map with landmarks and roads that don’t resemble a treasure hunt scribbled by a 9 year old. I am also in the process of learning how to drive standard. On French roads. By my father.
Have you ever witnessed a grass hopping Peugeot? Er, not pretty at all. Since my parents are visiting this week my Dad has kindly offered to teach me on the RENTAL car. To truly appreciate this you really need to view it person or on video. However, since I end up looking like a rude, ungrateful stressed out, bratty 5 year old, I have opted out.

So far the highlights are:

1. E. Leclerc. Basically the Superstore version for France. I can’t stand Superstore but I am fascinated with E. Leclerc. Mainly because they have an entire aisle devoted to butter! How can there be so many brands? I get it with the cheese but butter (pun, kinda intended). I was in a state of confusion and wonder. I ended up settling on one that was 1.27 euros. I was only in Leclerc for half an hour but I will be going back soon and devoting a good portion of the day to the inner-workings of this food emporium so I can figure out how to find eggs, milk and wine without GPS.

2. Cheap wine! My liver is giving me the middle finger.

3. Sunshine. It exists and is quite prevalent. Be gone SADS!

4. Old buildings and other old things. I am constantly taking clichéd photos of doors and stonewall and fountains. I cannot get enough. France is so damn good looking and it’s all in the details.

5. The markets. I love the produce but the vendor’s rule. Last time I was here I cannot remember them being so theatrical, entertaining and charming but anytime someone calls me good looking in order to buy their zucchini I fall hook, line and sinker. Even if it is an 81 year old grandma with a lazy eye.

s

Smoked salmon, thyme and lemon quiche

Ingredients:

Pate Brisee or premade pie crust of your choice (puff pastry or filo)
4 eggs
½ cup of milk
½ teaspoon of thyme
½ teaspoon of lemon rind
½ teaspoon of minced garlic
1 tablespoon of capers
½ cup goat cheese or feta
1 package or 6-8 slices of lox, smoked salmon
shredded Basil (optional)

Preheat oven to 375
Beat eggs and milk. Add remaining ingredients of thyme through goat cheese. Pour into quiche/pie dish. Bake for 30-40 minutes or until quiche is no longer liquid.
Let cool for 10 minutes.
Serve with a salad and a glass of Pouilly Fume. Or any other white you can get your lips on.

A little homemade bread for le petit dejeuner...

Applesauce.....Worlds best.

2009-10-09T10:52:00.000-07:00

Well, this is the best I have ever tasted. So in my humble opinion I have claimed victory on this title. Really, the best part is that it is super pure.

NOTHING added. Except a little water.

I peeled some 5 pounds or so of the Macintosh variety, chopped them into 2 inch squares (quarters would work too), put them in a lasagna dish filled with a 1/4 cup water and then roasted them for around and hour at 400 degrees or until they were mushy but a little bit caramelized. Cooled. Put them in blender and pureed. Result? Smooth, sweet, devine apple silkiness. Some may say a little "baby food" like but I put this on some crepes filled with cottage cheese and I was in a very happy place.

Other ideas...

Pancakes
Oatmeal
Latkes (potato pancakes)
As a substitute for oil and sugar in baking
The list goes on....

Brown Sugar Baked Grapefruits

2009-10-08T10:19:00.000-07:00

This is easier than toast. Grapefruit. Brown Sugar. Vanilla and optional candied ginger. Place in oven under broil and look what comes out? Pretty little cups of citrus sunshine.

3 grapefruits, cut in half with the a thin slice off the bottom so not to fall over
6 tablespoons of brown sugar
1 tablespoon of vanilla extract
6 pieces of candied ginger (or more if you love the ginge)

Serves 6

Preheat over to Broil.
Cut grapefruits in half. Using a serrated knife cut inside and around the grapefruit half as to loosen the fruit.
In a small bowl mix vanilla and brown sugar. Place approximately a tablespoon over each grapefruit half. Place on a baking sheet and broil for 5-10 minutes keeping a close eye as not to burn but to lightly brown.
Remove from oven and place a piece of candied ginger in the middle. Let sit at room temperature for 15-30 minutes (this isn't essential but lets the flavours saturate).

Food for Thought: Brain Food

2009-09-22T22:09:00.000-07:00

As summer turns to fall, and my days of racing to a patio at 5pm end, I personally struggle with keeping my concentration levels high.

I was happy to read that I am far from alone. Seasons, diet and the inevitable aging are all contributing factors that affect memory.

The below article from The Province suggests to “eat brain food to keep your noodle like new”.

While the “noodle” brain reference seems outdated, the information does not.

The article argues that even though supplements have their place, “the problem with pills is that the extracted form of a nutrient rarely matches up with the complex whole form found in food.”

Find out more about what to eat to keep your “keys out of the freezer”.

http://www.theprovince.com/health/diet-fitness

Chocolate Zucchini Cupcakes (or muffins)

2009-09-17T10:26:00.000-07:00

These are a great " healthi-er" cupcake recipe. Obviously they still have sugar and butter but not that much and if you omit the frosting they are still quite lovely. Moist, chocolatey goodness.

Ingredients
1/2 cup brown sugar
1/4 cup agave nectar
3 tablespoons vegetable oil
2 large eggs
1/2 cup applesauce or applebutter
2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup semisweet chocolate chips
1/2 cup of walnuts (OPTIONAL)

Chocolate Creamcheese Frosting:
1/3 cup light cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 cups powdered sugar

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips, and walnuts if using. Pour batter into mini muffin or regular size tins. Bake at 350° for 20-25 minutes hour or until a wooden pick inserted in center comes out almost clean.
Meanwhile, beat creamcheese and butter with vanilla. Add salt. Slowly add powdered sugar. Frosting should be fairly thick consistency and may need additional sugar. Scrape frosting from bowl with a spatula and place in a icing bag. Chill in fridge for 15 minutes.
Once cupcakes are cooled pipe icing onto each one and bite in.

Fig and Blue Cheese Pizza

2009-09-16T14:48:00.000-07:00

This is pretty rich and decadent. Like wearing a fur bikini on a yacht in St Tropez, while drinking champagne and having peeled grapes fed to you. BUT a lot cheaper and tastier!

Fresh figs are best but dried will definitely be a great substitute. I like to serve these more as an appetizer than a main. Cut into squares and devour!

10 Fresh figs, cut and quartered
4-6 tablespoons honey
1/3 cup of blue cheese or gorgonzola
1/2 cup pecans

2 tablespoons fresh rosemary
Ground pepper to taste
OPTIONAL: Balsamic Reduction

Pizza dough (your favorite recipe or purchased -- but make sure it is the dough. Not that premade shell stuff!)

Preheat the oven to 400 degrees.

Servings: 15 as an an appetizer

Roll out pizza dough into a 9 x 14 inch rectangle (approximately).
Spread honey evenly on pizza dough. Arrange figs in 4 even lines on rolled out pizza dough. Top with blue cheese, pecans, rosemary and pepper. Cook for 20 minute or until crust is set.
Remove, let cool, and drizzle with balsamic reduction, if using. Cut into 2x2 inch squares.

Before Oven

After Oven

Chipotle Cornbread

2009-09-15T13:35:00.000-07:00

This cornbread is very corny. Ha, ha. I recommend serving it with BUTTER and WARM. Yum.

3 tablespoons butter
1 chipotle pepper finely minced
1 1/2 cups whole wheat pastry flour
3/4 cup cornmeal
2 tablespoon brown sugar
2 tablespoons agave nectar
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 cups corn, fresh sliced off the cob
1/2 cup diced red pepper
1/4 cup minced cilantro

OPTIONAL: 1 cup shredded aged cheddar or monterey jack

Servings: 12 squares

Preheat your oven to 350F degrees.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, melted butter, corn, chipotle, red pepper and cilantro. Pour the wet ingredients over the dry and stir until just combined. If using the cheese, pour half the batter into a greased 8x8 pan. Sprinkle 3/4 cup of cheese over top and pour remaining batter. Sprinkle 1/4 cup of remaining cheese.
Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 45-60 minutes or until center is j set and a knife can be inserted and removed without batter.

Chai Zucchini Bread

2009-09-11T16:18:00.000-07:00

I wanted to do a zucchini bread that was different than the norm. By adding the cardamom it gave it a spicier flavour and with the icing made it very reminiscent of carrot cake which I adore. This is not only lighter in calories and fat but super moist and tasty. You won't know the difference.

2 cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
5 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 cup agave
1/2 cup applesauce
1/2 cup light buttermilk
1 teaspoon vanilla extract
2 cups shredded zucchini

Orange Frosting (optional)
2 tablespoons light creamcheese
Zest from 1 orange
1 teaspoon orange juice
3/4 cup of icing sugar

Servings: 12-16

Combine flour through ginger in a large bowl and mix well. In a medium bowl with a handmixer whisk together butter through vanilla. Add zucchini to wet mixture. Combine with flour and whisk just until blended.
Pour batter into a greased 8 1/2 x 11 pan, loaf pan or muffin pan (your choice). If baking the loaf set for 60 minutes, muffins 25 minutes, pan 30-35 minutes.
If making frosting on high, whisk with handmixer until ingredients are blended. Once loaf has cooled spread over top and serve.

Food for Thought: Dinner Texting

2009-09-08T07:03:00.000-07:00

It has long been considered common courtesy to not answer a phone call while you are at dinner. However, somehow text messaging has managed to slip through the etiquette cracks.

Some argue it is not as intrusive to the dinner environment since you are not speaking and are able to stop or start as you please- but to me that is the exact problem... it's 100% voluntary.

No one ever says "Sorry I have to take this text" or "It's business". For the most part texting is still largely a leisure activity.

There are certain circumstances where you can excuse a phone call at the dinner table. Yet does the same rule apply for texting?

The New York Times article "Play With Your Food, Just Don’t Text!" uses several examples to explore the social perception of texting in the dinner setting.

Harry Lewis, a Harvard computer science professor and one of the authors of “Blown to Bits: Your Life, Liberty and Happiness After the Digital Explosion”, has strong opinions regarding the matter.

He believes that “people think they can time-share: both texting and talking at once [but] you’re not fooling anybody. No one thinks someone on the cellphone can really be paying attention to another person.” This made me think of a few other instances when I tried to "time share" and how that affected my visit or my experience.

I don't know about you but going forward my phone will remain buried in the abyss that is my purse at mealtime.

http://www.nytimes.com/2009/05/27/dining/27text.html

Food for Thought: 10 New Uses for Vodka

2009-08-31T21:11:00.000-07:00

Make yourself a cocktail and read more about how vodka can be used for everything from treating poision ivy to making your hair shine.

The Daily Green's Vodka Uses

I know what you are thinking - really? Vodka? Yep.

As The Daily Green points out, "it is widely available, effective and less toxic than many of the chemical alternatives you might use for these tasks."

I'm sold!

Read it: Flavor Bible

2009-08-28T11:16:00.001-07:00

This book is UH-MAY-ZING!!!
Seriously. A page turner. Well, a page turner for foodie-nerds.
But it gives you the lowdown on what flavours pair well with different foods, plus it has lots of tips, quotes and interesting info from various famous chefs. It isn't a cookbook…this is for experimenting and getting creative with your own recipes.

http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400

Best Chocolate Chip Cookies???

2009-08-27T11:00:00.000-07:00

Apparently these chocolate chip cookies have garnered "BEST CCC" awards…this is the kind of thing that google was invented for.

So I tried out the recipe and…well, they are good but I am not sure they deserve the acclaim. Maybe I need to buy the special "disks" of chocolate and that they call for but I couldn't make my way to NY, where Jacques Torres sells them.

http://www.nytimes.com/2008/07/09/dining/09chip.html

However, some highlights were the 36 hour dough-wait period. And they are pretty yum straight from the oven and with the salt on top. Sweet and salty is a sure-fire winner.
I have done more research since and there are recipes out there tweaking it with oatmeal and orange zest. I am going to give that a shot and report back later on whether or not it is an improved cookie.

In the meantime here is the recipe…

Chocolate Chip Cookies
Adapted from Jacques Torres

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop preferred size of cookie (1 tablespoon) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Food For Thought: Vitamin D

2009-08-26T13:36:00.000-07:00

It’s official - vitamin D is the new belle of the supplement ball!

Not only are there several medical journals and articles published spewing rave reviews on the benefits but also just as many linking low levels to serious health problems.

And according to many studies, a deficiency is becoming alarmingly common.

Deficiencies were previously only associated with Rickets. However, it is now known to be linked to various forms of heart health, diabetes, depression, and severe osteoporosis.

There is also growing evidence that vitamin D may reduce the risk of some types of cancer - including breast.

Besides the sun, which Vancouver tends not to see very often, fish such as salmon, tuna and mackerel are very good sources of vitamin D. You can also stock up on supplements and vitamin D fortified foods.

Read More... and more importantly make sure you are getting enough!

http://www.latimes.com/VitaminD

http://www.womenshealthmag.com/vitamin-d-benefits

Zucchini Caprese

2009-08-25T14:20:00.000-07:00

If you grow Zucchini or know someone who does you will know that they can reach gargantuan proportions and after the bizzilionth loaf of zucchini bread you will want to explore other options.
You could easily add roasted tomatoes to this as well.

2-3 medium zucchini sliced thinly as possible
2-4 tablespoons olive oil
Salt and pepper to taste
1-2 balls buffalo mozzarella or bocconcini
1-4 cup toasted pinenuts
1/2 cup pesto

Basil Dressing

2 cloves garlic

4 cups packed fresh basil

1 tablespoons dijon mustard

1 cup good quality olive oil

Fresh ground pepper and sea salt to taste

Servings: 4

Preheat oven to 400 degrees

Slice zucchini and brush with olive oil and place on baking sheet with parchment paper. Grill 5-10 minutes or until cooked through. On the bbq works best.
Remove, and place on a large serving platter. Cut 1/8 inch slice of cheese and place on top of zucchini slices. Sprinkle with pinenuts and dressing. Serve with a loaf of crunchy french bread to wipe up the dressing. Trust me. You will want to.

Fresh Corn, Pepper & Avocado Salad

2009-08-24T13:00:00.000-07:00

Fresh corn on the cob is so different from anything in a can or frozen that I really don't consider them in the same realm. So unless you have sweet, delicious corn on this isn't something I would make with a substitution. If you want a more substantial salad and to make it a meal you could always add black beans.

Dressing:
1 lime zest and juice
4 tomatillos cooked in boiling water until soft (3-5 minutes)
1 large bunch cilantro (4 cups)
1 garlic clove
1 chipotle pepper
1 teaspoon salt
1/4 cup olive oil
1/2 cup vegetable oil

1 avocado
8 corn on the cobs, cooked and de-kerneled (that means cut the kernels off)
1/2 cup of feta or queso fresco
1 red or orange pepper diced
1 cup grape tomatoes or baby heirloom
2 green onions sliced

Servings: 4

Place all the dressing ingredients in a food processor and blend until smooth. Place avocado through onions in a medium size salad bowl and pour dressing overtop and serve.

Food For Thought: Food and politics… doesn’t that sound like one ruins the other?

2009-08-19T09:35:00.000-07:00

There has been an enormous backlash against Whole Foods after their CEO John Mackey was quoted in the Wall Street Journal last week as saying that health care is not an intrinsic right.

His support of health care savings accounts, a very conservative stance, has outraged even devoted fans to the point where a 14,000 strong Facebook group has already been created called “Boycott Whole Foods”.

In response, Whole Foods has sent letters to customers apologizing for any offense and created a forum on its website to discuss the issue but it seems to still be gaining speed on both sides of the border.

The feeling of betrayal has hit the company hard so far, with even devoted regulars declaring "it was only a matter of time before I'd have to reconcile my politics with my addiction to Whole Foods. I have to get my puffins elsewhere."

Do you think the lash out is just or are people expecting too much from the corporation (let’s not forget that it is one (wink))?

http://www.washingtonpost.com

Chocolate Cranberry Coconut Pecan Cookies

2009-08-19T05:43:00.000-07:00

I think the great thing about cookies is their versatility as far as what you want in them. By all means, if you don't like coconut or prefer dried cherries, then substitute them. I just went with what was in my pantry. I like these just barely cooked so they stay soft and chewy.

3/4 cup butter or vegetable shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups white all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate covered cranberries or 1/2 cup dried cranberries and 1 cup chocolate chips
1/2 cup coarsely chopped pecans
1/2 cup raisins
1/4 cup sweetened coconut

Makes 3 dozen

HEAT oven to 375ºF.
Combine butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into butter mixture until just blended. Stir in cranberries, chocolate chips and nuts and raisins.

Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

Bake 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Halibut Ceviche Tacos

2009-08-18T05:00:00.000-07:00

I love making ceviche. So simple and flavorful. You could easily serve this with tortilla chips instead as an hors d'ouvres.

12 oz halibut filet, skinned, chopped into 1/4 inch cubes
Juice and zest from 1 orange
Juice from 2 limes
Juice from 1 lemon
1/4 cup chopped cilantro
1 minced jalapeño
4 tablespoons of coconut milk
1 tablespoon sugar
1/8 teaspoon fish sauce or soy sauce
Salt and pepper to taste

1 ripe avocado cut into thin slices
4 taco shells

1 mango (optional)
Shredded iceberg lettuce (optional)

Servings: 4 as an appetizer

Combine halibut, juices, zest, jalapeño in a re-sealable container and let sit 18-24 hours in the fridge. The acids from the citrus will "cook" the halibut. Remove, drain juice and place in medium size bowl.
Add the coconut milk, cilantro, sugar, fish sauce and salt and pepper. Add the mango if using.
Place a small handful of shredded lettuce inside the bottom of the taco shell. Fill with halibut mixture and top with a slice of the avocado.

Peach, Arugula, Almond, Feta Salad

2009-08-13T10:59:00.000-07:00

Use up those peaches! I have been repeatedly using the fruit/nut/cheese combo for almost all my salads. Hey, when it works why not?

Dressing:
Juice from one orange
Zest from one orange
1/2 cup vegetable or grapeseed oil
1/4 teaspoon salt
Pepper
1/8 teaspoon dijon mustard
1 tablespoon honey

2 ripe peaches, peeled and sliced
8 large handfuls arugula
1/4 cup toasted slivered almonds
1/4 cup feta
1/2 red onion, thinly sliced

Balsamic Reduction (optional)

Servings: 4

Combine all ingredients for dressing in a small bowl and whisk. Place arugula in a large salad bowl and toss with dressing. Evenly distribute on 4 plates. Top each with 4-6 slices of peach, 1 tablespoon almonds, 1 tablespoon feta, 6 red onion slices and drizzle with Balsamic Reduction if using.

Vanilla Peach Juice

2009-08-12T15:02:00.000-07:00

With peaches in season right now I am thinking of all ways I can use them. From cakes and pies to salads and juice.

This is lovely with a couple of icecubes thrown in to cool you down or as is. You can also freeze the peaches before hand so it is a more slurpie/slushie consistency. I like to serve it between courses to cleanse your palate or as an accompaniment to a peach dessert.

10 ripe peaches, peeled
1 teaspoon pure vanilla extract
Pinch of nutmeg
2 tablespoons agave nectar (optional)

Servings: 8 4 oz glasses

Puree all of the above in a blender and serve in liquor glasses.

Food for Thought: Food News Trends

2009-08-12T09:25:00.000-07:00

While foodies always seek out articles regarding their passion, Terri Coles from the Ottawa Citizen claims that food has splashed onto the front page of mainstream news in a new way.

“From recalled tomatoes to calorie counts on menus, food and health was a big part of the news in 2008” and is gaining steam in 2009.

What’s going on in the fields has long been a reflection of economy, culture, and politics. However, maybe in a time of instant information it’s easier to follow the news worthy trends even as they are happening.

Coles lists the top 5 anticipated food-related hot news topics for 2009.

www.ottawacitizen.com/

What do you think of her choices?

Grilled Vegetables, Arugula Pesto Dressing, Goats Cheese

2009-08-10T14:34:00.001-07:00

I recommend using whatever garden fresh veggies you have. Squash, peppers, eggplant---if you can grow it, grill it, you will love it in this antipasto/salad. It is great for a large dinner party or summer bbq. Be generous with the olive oil and have a good rustic french loaf of bread to soak up the extra dressing. You will want to lick your plate if you don't.

Arugula-Basil Dressing
4 cloves garlic
4 cups packed fresh basil
8 cups packed fresh arugula
2 tablespoons dijon mustard
2 cups good quality olive oil
1 teaspoon salt
Fresh ground pepper to taste

8 peppers
6 zucchini
1 large red onion
1-2 cups cherry tomatoes
10 fresh basil leaves
1/2 cups goat cheese
1/4 cup-1/2cup olive oil for brushing on vegetables
Salt and pepper

Servings: 10

To make the pesto, take garlic and chop in a food processor. Add mustard. Add 1 cup of arugula or basil and alternate with cup of olive oil, until pureed. Set aside.
Cut vegetables. Peppers in thirds, zucchini-lengthwise 1/2 inch thick, red onion 1/2 inch thick. Brush with olive oil, salt and pepper.
Heat grill to 400 degrees and grill each side until done (10-15 minutes).
Remove from grill and arrange on a platter. Pour dressing overtop along with goat cheese, tomatoes and fresh basil. Serve.

Let's go shopping in Italy...

2009-08-10T12:41:00.000-07:00

Well, since I can't just hop on a plane and go there, the next best thing is checking out these amazing Italian Deli's here in Vancouver. I like to pretend I am in Florence or Siena in a family run market. Except instead of having to use my broken Italian everyone speaks English. That would be the upside.

I love la Grotta del Formaggio. They have everything from ameretti cookies to buffalo mozzarella (direct from the motherland). I am a sucker for the labels. Sure, it's just a can of beans. If I were to do a taste test they would probably match up to the Canadian brand. But the cute little flag and Italian writing makes my heart sing.
Although I have never experienced one, their sandwiches are renowned.

La Grotta del Formaggio
1791 Commercial Drive
604-255-3911

Here are some other Italian spots

Tosi Italian Food Imports
624 Main Street
604-681-5740

Santa Barbara Market
1322 Commercial Drive
604-253-1941

Cioffis
4156 E Hastings Street
604-291-9373

Scardillo Grocery
2580 E Hastings Street
604-254-4611

Renzullo Food Market
1370 Nanaimo Street
604-255-9655

Blueberry Creamcheese Bites

2009-08-07T08:30:00.000-07:00

This is ridiculously easy. Graham crackers. Blueberries. Creamcheese.
It is like a bitesize mini cheesecake minus the baking, effort and time.

12 graham crackers
250 grams creamcheese
Zest of one lemon
1 tablespoon lemon juice
1/2 cup fresh blueberries
Balsamic Reduction (optional)

6 servings

Mix creamcheese with zest and lemon juice. Place in freezer for a minimum of an hour. If you don’t have time for this the mixture will be a bit runny so omit the lemon juice.
Spread one tablespoon (or around that amount) on a cracker. Top with 3-5 blueberries and drizzle with a little balsamic reduction if you fancy.

Swiss Chard with Pinenuts, Raisins and Goat Cheese

2009-08-05T14:07:00.000-07:00

Swiss Chard grows like a weed so if you know someone who is cultivating it go by their garden and grab some STAT.
This recipe is easy and so tasty! Great flavour combination. You can easily omit the pesto or goat cheese but with my obsession for all things fromage I found it brought it to the next level.

1 1/2 pounds Swiss chard
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup raisins
1 cup water
1/2 cup of goat cheese (optional)
1/4 cup arugula or basil pesto (optional)

4 servings

Coarsely chop stems and leaves separately. Roughly chop leaves.
Toast nuts on a baking sheet in oven at 375 for 5-8 minutes. Toss at the midway point or until golden.
Cook onion in oil in a medium pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
Serve sprinkled with nuts, goat cheese and 1 tablespoon pesto.

Food for Thought: Designer Ice

2009-08-05T11:13:00.000-07:00

Designer Ice. That is right kids. Don't laugh. Okay…well I kind of did. But before you choke on a cube, read the following article in Macleans.

A good mixologist will win you over on the argument of how pertinent a good ice cube is, as a chef will place value on his or her ingredients. Apparently everything from their esthetics to how they cool down a drink and effect the taste.
We have put emphasis on so many details in our foodie culture, and what was once laughed and scoffed as it de rigueur today.

One Vancouver bar manager made it a prerequisite that he have a Kold-Draft ice cube machine installed. Apparently this is like the Ferrari of icemakers and creates perfect ice morsels that enhance your cocktail like no other. If you don't want to order the machine, Iceculture, an Ontario company makes ice "balls" using a "100 percent pure water with a reverse-osmosis filtration system and ultraviolet light to kill any bacteria".
Serious stuff.
They cost $1.15 each and are approximately the size of a billiard ball.
Don't want to pay the hefty price tag in our current economic climate? You can spend a day creating your own by twice boiling some distilled water which apparently removes gaseous bubbles (not good bubbles). This is what the bar manager at Lumiere and DB Bistro Moderne does for special occasions.

Maybe one day we will all demand designer ice.
Think it that is hilariously preposterous? Remember there was a time when bottled water was thought to be a ridiculous fad that would never catch on.

http://www2.macleans.ca/2009/04/30/%e2%80%98the-best-thing-you-never-taste%e2%80%99/#more-3097

Summer Salad

2009-08-04T09:40:00.000-07:00

I got these stunning purple carrots from the Farmers Market in Whistler. They were so pretty that I had to buy them! I put them together with some fresh summer peas, some roasted pearl onions and tossed them with some organic greens. Like a lot of what I cook this salad has no rules. Just inspiration. So grab whatever veggies look good and are in season. Throw them together and enjoy the flavour burst.

2 bunch carrots (8-15 carrots) steamed whole
8-12 pearl onions, roasted
1 cup fresh summer peas, shelled
1 head lettuce

Dressing:
1 teaspoon dijon mustard
2 tablespoons red or white wine vinegar
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/4 cup vegetable oil
1 garlic clove minced
1/4 teaspoon salt
Pepper to taste

Servings: 6

Toss the lettuce with the dressing, reserving 4 tablespoons. Arrange veggies on top and drizzle with remaining dressing.

Mushroom Cambozola Toasts

2009-07-30T10:00:00.000-07:00

This is an easy appetizer to put together if you need something last minute. I like to have a baguette in the freezer at all times. You could use dry mushrooms for this and while fresh herbs are best, dry will do. Tarragon would be nice too, as mushrooms and tarragon are a great coupling. Don't have cambozola? Try a gorgonzola, blue, camembert---there are no rules!

French baguette, thinly sliced into 16 pieces and toasted.
10 button mushrooms sliced (or other varietal)
2 garlic cloves, minced
1 tablespoon butter
1 teaspoon fresh thyme
1 teaspoon fresh chives
Salt and pepper
16 slices of Cambozola (approx. one small wheel)

Serves 8 as an appetizer

In a medium on medium frying pan heat butter until melted. Add garlic and sauté 2-3 minutes until soft. Add mushrooms and thyme, and cook until mushrooms are soft. Add salt and pepper and chives. Take a slice of bread and top with 2-3 mushroom slices. Place a piece of cambozola on top and put in a 375 degree oven for 2-3 minutes, just until cheese has melted.

Food for Thought: Beat The Heat With... Heat?

2009-07-28T10:17:00.000-07:00

I personally love extremely hot weather. Living in Vancouver means heatwaves are a rarity and I am soaking up the sunshine while I can.

Shockingly, not everyone feels the same and people are in search of refuge beyond their air conditioned havens.

While most are loading up on iced coffees and popsicles, some have caught a whiff of a long standing secret to keep cool... with heat.

The Vancouver Sun article "Hot, Spicy Food Incites Cooling Sweats" argues that "sweating is a mechanism to cool the body. If you are drinking hot tea or eating spicy food and it makes you sweat, it can help dissipate the heat."

Sweating to cool down may not be a secret but for many simply eating the foods mentioned will reduce heat without the sweat.

Still not convinced? Check out the article for more information.

If you still aren't sold on the idea, I have included Wikipedia's list of some more ways to cool down minus the AC.

Wiki Cool Yourself Down Without AC

Heirloom Tomatoes

2009-07-28T09:40:00.000-07:00

A ripe tomato is a beautiful thing…and it is a tasty thing too!
This is the time people.
To harvest this bounty and eat these delicious fruits up.
Go to your local Farmers Market, Commercial Drive, Whole Foods…they are all carrying them!
Fresh heirloom tomato salads are my favourite way to devour them.
Next up? A fresh salsa. This one gives you the option to add fresh corn. I only recommend this if you have the super sweet cobs. Serve up with tortilla chips (obvious) fish tacos, grilled fish, fajitas…as a bruschetta. Add some avocado on a bed of greens, toss with a little lime and olive oil and half a cup of the salsa---let your creativity take over.

This tomato stole my heart, then my belly. Is it not stunning?

Heirloom Tomato and Corn Salsa

1 1/2 pounds firm, ripe tomatoes , cut into 3/8-inch diced, about 3 cups
2 tablespoons minced jalapeño or 1/2 a chipotle large jalapeño chile minced (about 2 tablespoons) **see note
1/2 cup minced red onion
1/2 teaspoon minced garlic
1/4 cup chopped fresh cilantro leaves
1/2-1 teaspoon salt
pinch ground black pepper
2 - 6 teaspoons lime juice from 1 to 2 limes
1 cob of corn, cooked and sliced off the cob
1/2 teaspoon sugar (optional)

Yield: 4 cups

In a large colander or strainer place the chopped tomatoes and let drain for half an hour. Dice remaining ingredients. Place in a medium bowl with drained tomatoes and toss. Add corn if using.

**You can either use the jalapeño or chipotle. Both work and since I have an obsession with chipotle I like both. However, the jalapeño does let the tomato flavour shine a bit more.

Restaurant: Honjin Sushi

2009-07-27T09:00:00.000-07:00

This may be my favourite place in town for sushi. Close proximity to where I live and the fish is just so fresh and yummy!

I have gotten so addicted that I really don't venture away as I crave their dishes so badly.

1. Their Spinach Gommae. The best. Almost more like a peanut sauce. I ADORE!!
2. Their Honjin Tuna Tsunami. Tuna in a sauce that is not described on the menu--but described in my mouth as "Slurp, yum, more!" and accompanied with avocado and cucumber and mango. PERFECT!
3. Sushi Shooters. This is seared tuna with this amazing turnip sauce. Sounds weird and no appetizing. Tastes so amazing and like nothing else. MUST HAVE
4. Spicy Tofu. The sauce. All about the sauce. KILLER!

Ok, so have I convinced you? Of course they do take out too.

Honjin Yaletown Sushi Restaurant
138 Davie St
Vancouver, BC
604-688-8808

or
140 Lonsdale Ave
North Vancouver, BC
604-990-9168

Carmelis Goat Cheese

2009-07-24T06:00:00.000-07:00

Goat cheese is my water. I mean, I use this stuff so much my body mass must be 70% fromage.

It just makes everything taste so damn good!

If you are in the Okanagan area this summer (and I know 90% of BC residents are!)
You must go to the Carmelis Goat Cheese Farm. Over 30 different goat cheeses and they make the most amazing gelato. Any place that does a "goat cheese" tasting is tops in my book! I picked up some Smoked Carmel, Goatgonzolla and Heavenly. As far as I am concerned they were all the latter!
http://www.carmelisgoatcheese.com/

Watercress Salmon Sashimi Salad

2009-07-23T06:00:00.000-07:00

I recommend going down to your fave or closest sushi joint and picking up some salmon sashimi from them for this salad. If that isn't an option you can easily substitute lox or a filet for a more substantial meal.

Dressing:

2 tablespoons light sour cream
2 tablespoons plain yogurt
4 tablespoons light mayonnaise
2 tablespoons olive oil (optional)
1 teaspoon white wine vinegar
1 1/2 teaspoon chopped fresh dill
1 tablespoon chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon horseradish
2 cloves minced garlic

1 bunch watercress
1 cup bean sprouts
12 pieces salmon sashimi
1/4 cup thinly sliced red onion

Servings: 4

Combine dressing ingredients in a food processor or small bowl. Toss with watercress, bean sprouts and red onion in a medium size bowl. Plate and place sashimi on top. Drizzle dressing on top of sashimi.

Food For Thought: Fancy Fast Food

2009-07-22T16:29:00.000-07:00

Don’t worry I am not about to try to sell the idea of Burger King as a Friday night date destination. Instead, I wanted to share a new “view” on fast food that is gaining steam and participants.

Fancy Fast Food's slogan “Yeah, It’s Still Bad For You-But See How Good It Can Look” is a vague pitch at the movement.

This site, and a few others I have recently seen, show extreme makeovers of actual food items purchased at popular fast food restaurants.

For example: KFC’s 2 Piece original recipe combo transformed into a Chicken Corn Chowder. No additional ingredients are added except for an occasional simple garnish. Once you get past the initial disgust it is strangely impressive.

How did this...

become that?

Take a look…Fancy Fast Food

Prawn, Avocado, Apple Coconut Salad

2009-07-21T10:38:00.001-07:00

I have thought about changing the name of this blog to Salads Incorporated or maybe Salads etc?

I love salads! They are probably the meal I eat the most. I love the creativity and flavours. They are relatively fast to make and healthy.

This is one I whipped up the other night. Super fresh and zesty.

1 head sui choy cabbage, finely diced
1 granny smith apple, julienned
1 avocado, thinly sliced
1/4 red onion, thinly sliced

2 tablespoons chopped cilantro
1/2 cup coconut milk
1 teaspoon fish sauce
1/8 teaspoon green curry paste
2 cloves garlic, grated

Dressing:
Juice from 2 limes (around 1/2 cup)
1/4 cup vegetable oil
2 tablespoons chopped cilantro
1 1/2 teaspoon honey
Zest from 1 lime
Salt and pepper to taste

20 prawns

Servings: 4

Combine cilantro, coconut milk, fish sauce, green curry paste in a bowl and let marinate with prawns in the fridge for 20 minutes.
Combine dressing ingredients in a small bowl. Set aside.
Combine cabbage, apple, avocado and red onion in a large bowl and toss with dressing.
Preheat broiler and place prawns and coconut sauce in oven for approximately 5 minutes or just until they turn pink.
Plate salad onto 4 plates and top with coconut prawns.

Tomato, Pea and Goat Cheese Salad

2009-07-20T09:43:00.000-07:00

Summer tomatoes. It makes you wonder why we eat any other kind... really.
And fresh peas? Yum!
These are two foods that just shine when they are in season.! Get them now while they are at their prime.

4 ripe, preferably organic, beefsteak tomatoes
1 cup shelled fresh peas
1/2 cup goat cheese or feta

Dressing:
1/2 cup olive oil
2 tablespoons white wine vinegar
1/4 cup chopped finely fresh basil
1/4 teaspoon dijon mustard
Salt and pepper to taste

Servings: 4

Whisk together all dressing ingredients.

Slice tomatoes a 1/4 inch thick and arrange slices evenly on a serving plate. Toss peas, goat cheese and drizzle dressing overtop.
Serve.

Blueberry, Pistachio and Cheese Salad

2009-07-16T08:30:00.000-07:00

Fruit+cheese+nuts+greens=Perfect Marriage

Since blueberries are in season right now go get some and incorporate them into as many meals as you can.

Help prevent prostate cancer? Check
Help prevent ovarian cancer? Check
Help improve vision? Check
Prevent short term memory loss? Check
Better brain? Check
Better looking? Oh, for sure!
These little berries just do it all!
They are full of antioxidants and taste delish and if that if that doesn't get you on the blue bandwagon then nothing will.

3/4 cup fresh blueberries
8-10 large handfuls of mixed greens
1/3 cup shelled pistachios
1/2 cup feta or goat cheese

1 garlic clove minced
1 tablespoon brown sugar

2 tablespoons honey

1 teaspoon Dijon mustard

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1/2 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon pepper

Servings: 4

Combine dressing ingredients in a food processor. You will not use it all for the salad.

In a large bowl combine salad, cheese, nuts and blueberries and toss with 1/4 cup dressing or more to taste. Plate.

Food for Thought: Vancouver Summer Events

2009-07-14T20:11:00.000-07:00

All Vancouverites savor summer!

It is those 10 weekends (if we are lucky) that we can sport our optimistically large collection of summer dresses and soak up some sunshine.With all the great things to do in BC in the summer, it's hard to prioritize.

The race for campsites and cabins has already begun but here are some summer event options from our Edible Diary.

Okanagan Food and Wine Summer Events

Summer Celebration Open Streets Events

Victoria Taste Festival

Canadian National BBQ Competition in Whistler

Vancouver Summer Food Festivals You Can't Miss

Food Inc.

2009-07-14T10:53:00.000-07:00

http://www.foodincmovie.com/

A really important movie that doesn't just preach but offers solutions that you can easily integrate into your lifestyle and eating habits.

I am sure alot of people will be familiar with alot of the subject matter (ie: eat organic, eat locally) but this movie delves into more than just that.

It is currently playing at 5th Avenue Cinemas.

http://www.festivalcinemas.ca/movies/food-inc.htm

Lemon Tart

2009-07-14T09:00:00.000-07:00

Who doesn't love a lemon tart? You could easily make this with grapefruit or lime as well. Citrus+pastry=Yum! This recipe comes from the Northwest Culinary Academy of Vancouver and I made it a few weeks ago at my Serious Foodie class.

Lemon Curd:
Juice of 2 lemons
Juice of 1/4 orange
Zest of 1 lemon
1/2 cup sugar
3 eggs
1 teaspoon cornstarch
1/2 cup cold butter, cubed

Dough:
1 1/4 cups of flour
Pinch of salt
1/2 cup cold butter, cubed
2 tablespoons sugar
2 tablespoons cold water (more or less)
2 tablespoons cold vodka

Servings: 4

To prepare dough, make sure it is all COLD. Cut butter into flour along with sugar and salat on a floured surface using a pastry cuter, fork or scraper. Once it resembles course cornmeal and water and vodka in 2-3 batches. Flatten into a disc and wrap in plastic. Rest for a minimum of 20 minutes or overnight in the fridge before rolling.

Remove from fridge and roll into a 1/8 inch circle. Cut around either individual tart shells or a 9 inch removabale bottom tart plate, leaving just 1/2 an inch border.
Pinch overhang of dough around shell and take rolling pin and run over top to flatten. Cut out a piece of parchment paper large enought to fit in the pie plate. Bake at 350 for 20 minutes, with pastry weights or dried beans inside.

Pour cooled lemon curd into shell and let sit a minimum of 2 hours or overnight.

Free Zagat Guide!!!

2009-07-13T13:00:00.000-07:00

http://www.zagat.com/Review/Index.aspx

Yes people. That is right. Go the website, fill out the survey and Zagat will send you a free guide. Awesome deal. Not only that but you get to be part of the voting that determines blow-your-mind dining vs. I-left-my-kitchen-for-this? Make a difference!

Chipotle Tomato Bean Casserole with Cilantro Pesto

2009-07-10T05:00:00.000-07:00

So this isn't my concoction, but I figured it was so yum and made by my lovely friend Ambrosia that it should be shared anyway. The recipe itself is from this great site.

http://www.101cookbooks.com/

I am so very envious of her photos. She could make a crust of bread look tantalizing.

1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours.

Chipotle-tomato sauce
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves1 1/2 tablespoons adobo sauce from a can of chipotle peppers

Cilantro Pesto
1 medium clove of garlic1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
1 cup feta cheese
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil

Serves: 6

To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.

In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.

Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five to forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.

Tofu Chocolate Mousse with Fresh Raspberries

2009-07-09T05:05:00.000-07:00

Yes, I know. Sounds gross. Sounds wrong. But aren't you kinda curious? Well, you will be pleasantly surprised! Infact I dare you to fool people...if you don't tell them they will never know. It is easy and full of protein and so much better for you than the traditional kind with a vat of whipped cream. Plus the guilt-free factor on the waistline is such a bonus.

2 packages silken tofu (medium firm will work too)
3 8 ounce squares of bakers chocolate or equivalent
4 tablespoons of cocoa powder
4 tablespoons of sugar
2 tablespoon of maple syrup or agave nectar
1 teaspoon vanilla extract
pinch of salt
1 cup fresh raspberries

Servings: 6

Place chocolate in a medium saucepan and heat up on very low heat just until melted.
Place packages of tofu in a blender.
Add melted chocolate, cocoa powder, sugar, syrup, vanilla, pinch of salt and puree, until smooth.
Place into your favorite bowl or 6 separate parfait cups. Refrigerate for a minimum of 4 hours. Top with fresh raspberries. Serve.

Food for Thought: The Dirty Dozen

2009-07-07T20:16:00.000-07:00

Not everyone can afford to go "all organic" every time they go to the grocery store.

With nightly patio visits and weekend getaways slashing into your bank account, we wanted to help you prioritize which foods are more important to buy organically and which ones you can skimp on if need be.

This list, often referred to as the "dirty dozen" states the 12 foods possessing the highest and lowest concentrations of pesticides, additives, and hormones.

After re-googling a few times I found there are a few different opinions about foods that need to be on there. However, it seems that no matter which list you read, they start by referring to this one.

The Environmental Working Group not only offers a PDF download, they also offer an Iphone app option.

Ahhhhhh technology... you are glorious.

The Dirty Dozen Guide

Tarragon Potatoes and Lox

2009-07-07T06:15:00.000-07:00

Tarragon and salmon trumps dill and salmon as far as flavour combinations go. Or I think so anyway. You could easily make this a large potato salad or individual like I have done in the photo. I used lox but bbq salmon or poached would work well too. There are no rules.

Tarragon Aioli (see recipe)
8 slices of lox
12 baby nugget potatoes, steamed and sliced in half, cooled
4 teaspoons finley diced shallots
Chives for garnish

Servings: 4

Toss cooled cooked potatoes in a bowl with 1/2 to a 3/4 cup of the aioli or until the potatoes are well coated.
Using a mold or freehand assemble on 4 plates a layer of potatoes. Top with a slice of lox. Another layer of potatoes, another layer of lox and garnish with shallots and chives.

Tarragon Aioli

2009-07-07T06:00:00.000-07:00

This aioli is killer. My mom made it for a salmon once and I fell in love. The original came from Epicurious I think...but I have tweaked it over the years with the addition of feta and sour cream.

3 tablespoons fresh tarragon
3/4 cup light or regular mayonnaise
2 tablespoons feta
1 clove garlic
1 teaspoon diced shallot
2 tablespoons light or regular sour cream
Salt & pepper to taste

Mix all the ingredients in a food processor until smooth. Serve on everything from fish to potatoes to veggies.

Raw Oysters

2009-07-06T08:40:00.000-07:00

Raw oysters are one of those things I would have never tried or ordered without someone else pushing it on me. I won't even go into what people compare their aesthetics and texture to as I want you to try them if you never have. There are health risks to eating raw oysters and if you google them you can read all about it. There is also the whole myth of the raw oysters increasing ones sex drive. The FDA does not back this statement (really??) but they contain zinc, which is known to help naturally increase your testosterone levels. They also contain dopamine, a chemical that is known to naturally increase your libido. So there you have it folks. Alot of danger involved but don't we like to live on the edge???

12 raw oysters in their shell
4 tablespoons champagne or white wine vinegar
1 1/2 tablespoons minced shallots or red onion
2 tablespoons minced fresh flat leaf parsley
Season salt and pepper

Mix the vinegar, onion and parsley in a small bowl with salt and pepper. Pour 1/2 teaspoon over each oyster and eat immediately.

Fruit Tree Project

2009-07-04T10:18:00.000-07:00

I just saw a great documentary called Island on the Edge. The film looks at the history of food production on Vancouver Island and the Gulf Islands and what would happen to our food supply if we were suddenly cut off from the rest of the world. Throughout the film they interview and talk to local farmers and innovators about food production and how we can become more sustainable and conscious about what we eat. One of my favourites was the Fruit Tree Project in Victoria.
The Fruit Tree Project harvests fruit from private trees that would otherwise go to waste. The fruit is then distributed among the homeowners, volunteers, food banks and community organisations within Victoria. I just love everything about this idea.

http://www.lifecyclesproject.ca/initiatives/fruit_tree/

Spelt Strawberry Scones

2009-07-03T05:00:00.000-07:00

Wheat free, low sugar, low fat and so good. Make them with fresh strawberries and serve with butter or strawberry preserves for a double strawberry explosion!

2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup quartered and sliced local, fresh strawberries
2 tablespoons of brown sugar
1/4 cup sliced almonds

Servings: 12 scones

Preheat the oven to 375°. Grease a baking sheet. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, maple syrup and vanilla. Stir in the hot water.
Scoop 12 mounds of batter 2 tablespoons each onto the prepared baking sheet. Place 3-4 strawberries on top and top with another 2-3 tablespoons so strawberries are covered with batter. Sprinkle a pinch of brown sugar and 6 or 8 sliced almonds on top. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

Strawberry Avocado Salsa

2009-07-02T09:00:00.000-07:00

I debated on putting this picture up as I am not sure the visual is that appetizing...but don't let looks fool you! It is very tasty! I put it on salmon and red snapper.

This goes well with fish and tortilla chips or just on its own. Great summer dish.

1 cup of sliced fresh strawberries
2 ripe avocados, sliced and diced
1 lime zested
4-6 limes juiced (approximately 1/2 cup)
1 jalapeno pepper minced and de-seeded
1/4 cup feta
1/4 cup chopped cilantro
1 corn on the cob, cooked and de-kernled
Salt and pepper to taste

Mix all of the above in a medium bowl and toss well.

Food for Thought: Canada Living's Top 10 Foodie Crimes

2009-06-30T13:52:00.000-07:00

Whether or not you even believe that there is such a thing as culinary or "foodie" crimes, I bet you are curious about which ones they chose for the list.

The article argues that in a food lovers "zeal for the latest and greatest in food, it's easy to skip over food fundamentals. "

Give it a read and let us know what you think. Do you find the list full of helpful hints or foodie snobbery?

http://www.canadianliving.com/food/cooking_school/

Fresh Strawberry Muffins

2009-06-30T07:21:00.000-07:00

These muffins are pretty much like cake. So they work as a treat for breakfast or as a dessert. I ate them with my Sour Strawberry Icecream and they were delish. There are two tricks. One is folding the batter so the muffins get a nice rise and look pretty. The second is placing the strawberries individually in the muffin pan. A little more time but the results are no pink batter and a really good looking muffin...

Almond or Pecan Topping

2 tablespoons granulated sugar
3 tablespoons dark brown sugar
1/2 cup all-purpose flour
4 tablespoons melted butter
1/4 cup slivered almonds or pecans (optional)

1-2 cups sliced fresh strawberries (quartered is best)
1 cup plus 2 tablespoons sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
2 eggs
4 tablespoons butter, melted and cooled
1/4 cup vegetable or canola oil
1/2 cup plain yogurt
1/4 cup 1 or 2% milk
1 1/2 teaspoons vanilla extract

Servings: 12 muffins

For the topping: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and you have small sized balls. Add slivered almonds or chopped pecans.

Preheat oven to 425

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and well combined. About a 30 seconds to a minute. Slowly whisk in butter and oil. Whisk in milk and yogurt and vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Spray a 12 serving muffin pan with non-stick spray. Take 1 tablespoon of batter and drop in each. Place 3 to 4 slices of strawberries in each muffin batter. Top with batter until strawberries are covered. Place one strawberry slice on top along with the 2 tablespoons of topping.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Sour Strawberry Icecream

2009-06-29T09:30:00.000-07:00

Ok. I didn't know what to call this and my creative juices were not flowing. So if you have any suggestions that are better than that---bring em on! This recipe just came from me improvising with what was in the fridge. A quarter of a container of sour cream, some vanilla icecream...but best of all was the fresh, local strawberries. The flavour of this will not happen if you don't have in season, plump, ripe, juicy, DARK red, strawberries. Essential.

1 1/2 cups fresh local strawberries plus 1/2 cup sliced and reserved
3 tablespoons sour cream (light is fine)
3/4 cup of vanilla icecream
1 tablespoon sugar or agave

Servings: 6
Place all of the above ingredients minus the 1/2 cup reserved strawberries in a blender and puree until blended. Pour into a square baking sheet or bowl and top with the 1/2 cup of strawberries.

Place in freezer for approximately 4 hours or until just frozen. Serve on top of angel food cake, pound cake or just on its own. I had mine on half of one of my strawberry muffins.

Strawberry Season!!!

2009-06-29T05:54:00.000-07:00

That is right! And when strawberries are in season and are LOCAL, I am a very happy woman. For the next few weeks my body composition will consist of 85% percent strawberry. They are so delicious and so sweet. They make those strawberries you buy from California in January look like a bad impersonation of a fruit. I will be making all things strawberry so go get some and eat up!

Tuna with Pesto and Roasted Tomatoes

2009-06-26T12:32:00.000-07:00

This is a great starter in place of a salad. I love Tuna and I love olives and am always trying to find new ways of combining the two. This is a great make-ahead appie as all you need to do is assemble.

8 pieces of good quality sashimi grade tuna
4 tablespoons homemade Pesto Vinaigrette (don't bother with any store bought as the flavour will be compromised BIG TIME, see my recipe)
4 teaspoons red pepper tapenade
12 cerignola or your favourite green olive
8 roasted tomatoes

Servings: 4 as an appetizer

On a plate place one tablespoon pesto in the middle and lay down 2 pieces of tuna. Top with one teaspoon red pepper tapenade.
Arrange 2 olives and 4 tomatoes around plate and serve.

Tomato Sauce....the REAL deal

2009-06-25T06:00:00.000-07:00

This is THE quintessential classic Italian tomato sauce. Taught to me by a chef who is Italian!
Simple is best when it comes to this recipe and that is hard for me to do. I always want to add flavours I love and pile them high and in excess. With ethnic cooking that can work okay but with this you don't want to mess with the best. And this was pure, divine, tomato goodness.

28 oz can of whole tomatoes run through a food mill, de-seeded
2 cloves garlic, thinly sliced
Quality tomato paste (one from Italy)
2 large basil leaves torn
1 small onion, finely diced (about 1/2 a cup)
4 tablespoons olive oil
Pasta - Barilla is a great Italian brand and found almost everywhere

There are some major elements that can make or break this sauce.

1) You need whole tomatoes and make sure you check the label to make sure there is no salt or citric acid. That means the tomatoes were picked before they were ripe and you are not compromising flavour.
2) The tomatoes need to be run through a sieve or food mill which is the best method as you still get chunks of tomato then. You need to remove the seeds. The seeds become bitter once cooked and you don't want that!
3) Make sure you take your time sauteing the onion and garlic as you don't want them to burn--another bitter taste you don't want any of.

Saute onions in olive oil in a medium saucepan until golden. Add garlic and saute until soft. Do not brown or burn. Add tomato paste and saute gently for 4 minutes.

Add tomato puree and simmer for 20-30 minutes, stirring occasionally.

Season and stir in basil and fresh olive oil.

I added some chili's and prawns and roasted tomatoes because I just couldn't stop myself. A glass of Pinot Noir went exceptionally well with the light, tart and sweet tomatoes.

Food For Thought: Yes… We Can!

2009-06-24T11:30:00.000-07:00

The world of “preserving” has experienced a recent surge in popularity and canning is taking the center stage.

While the activity never died out completely, it now perfectly compliments the movement concerning eating locally and seasonally. More and more people are wanting to know that is in their food and are taking the time either make it themselves or support a small company to do it for them.

Does this revival mean the beginning of the end of the industrial giants?

Is home preserving here to stay or fleeting foodie fad?

"Preserving Time in a Bottle (or a Jar)" believes that “preserving is an extension of the values that made you shop in the farmers’ market in the first place,”. Since it is no easy task the resurgence is finding its greatest successes in the communal realm.

Community preserving has picked up such steam in certain cities that it is shining spotlights on websites like Yes We Can Food. I was unable to find anything like this in Vancouver. Let us know if you do!

The article also argues that outside of the artisan appeal of it, canning may also have risen out of a believed necessity. It states that “people are looking for thrifty, crafty ways to eat well. In a time of high food prices, job losses and food safety scares, home canning is booming, with sales of equipment already up almost 50 percent over last year, according to the Jarden company, which makes both Ball and Kerr canning supplies.”

Click below for more information.

The National Centre For Home Food Preservation

http://www.homecanning.com/

Recipe: Endive, Asparagus and Parmesan

2009-06-23T06:00:00.000-07:00

I cannot stop with the asparagus. Obsessed.
I played with this recipe a bit. First I tasted it without the Parmesan, then with...then I added the pinenuts...then the shallots...my conclusion was....
Keep parmesan. Keep shallots. But no need for the pinenuts. I dunno. You try it. Sometimes I go into a frenzy of ingredients and cannot stop myself from adding more and more.

1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon dijon mustard
2 endives
1 cup dried porcini mushrooms or 1 cup cooked fresh
1 clove garlic
1 tablespoon butter
salt and pepper to taste

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pepper to taste

4-6 tablespoons freshly grated parmesan cheese
1 shallot thinly sliced

Servings: 4 as a first course

Preheat oven to 400 degrees

Snap off ends of asparagus where they naturally break. Toss with olive oil and dijon. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.

Combine dressing ingredients in a bowl with whisk or food processor.

Soak porcini mushrooms in a bowl with boiled water and let sit approximately 30 minutes or until tender and soft. Remove and finely dice.

On medium heat in a small frying pan heat up butter and garlic. Add porcini's and saute 3-5 minutes.

Break apart endive leaves. Place 4-6 on a plate.

Toss asparagus with dressing. Place inside endive leaves and drizzle dressing on top along with 1 tablespoon parmesan, shallot slices and salt and pepper.

Take a evenly divided portion of the porcini's and place to the side of the salad.

Recipe: Crab & Avocado Salad

2009-06-22T10:45:00.000-07:00

You don't have to use the mold to make these but I love the aesthetics of it.
This is more of a little hors d'oeuvres but if you wanted it as a first course meal I would double it. It is lovely with nice salty (and good quality) tortilla chips. I think if you wanted to make these bite size appies you could easily serve them on top of a chip. Another option would be served on a bed of butter lettuce. Play around...I do!

1 ripe avocado
1 lemon, zested and juiced
4 tablespoons of light mayonnaise
1/4 teaspoon dijon mustard
1 green onion, green part only
2 tablespoons finely minced shallot
salt and pepper to taste
Mold (optional)
1 cup fresh dungeness crab

Servings: 4 as a first course, 6 as an hors d'oeuvres

In a small bowl, whisk together 1 tablespoon of lemon juice, 1/4 teaspoon zest, mayonnaise and mustard. Season with salt and pepper. Add minced shallot and crab and mix well.
In a separate bowl dice avocado and add to a bowl with remaining lemon juice and season with salt and pepper.
To assemble take the mold and place in the middle of a plate. Scoop approximately 2 tablespoons of crab mixture and press to bottom of mold. Top with 1 to 2 tablespoons of avocado and a couple of green onions.

Fathers Day!

2009-06-19T08:50:00.000-07:00

This Sunday is the day when you get to celebrate your father.

What will you do?

I celebrated last weekend as I am unable to be with him on the actual day. You can easily go for brunch and pay three times the amount as you would on another day of the week. Or make it for your dad. Show your love!

I came up with the Lentil, Leek and Mushroom salad as those are some of his favorite foods. Well along with cheese, bread and wine and there was some of that too!

After brunch go out and do something that he wants to do. A walk, a bike ride…his choice.

Lots of websites have Fathers Day menus or ideas to help you out. Here are a couple of my favorites.

http://www.epicurious.com/articlesguides/holidays/fathersday/fathers_day

http://www.chow.com/stories/10594

http://www.cookinglight.com/entertaining/holidays-occasions/fathers-day-grilling-menu-00400000048107/

Warm Lentil Salad with Mushrooms and Leeks

2009-06-19T08:45:00.000-07:00

I made this for Fathers Day Brunch. It makes a great filling mid-day meal and tastes delicious with homemade bread and a cheese plate. Mmmmm….

2 16 oz cans of lentils or --- cups of cooked
1/2 cup of feta
2 small leeks, green part removed and thinly sliced
2 tablespoons of butter
1-2 tablespoons olive oil
2 cups mixed mushrooms (porcini, chanterelle, morels) sliced
Mixed greens (optional)
Poached eggs (optional)
2 heads roasted garlic

Dressing:
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
1 garlic cloves minced
2 shallots diced
2 tablespoons chopped tarragon
1/4 teaspoon salt
Pepper to taste

6 teaspoons fresh chives, chopped

Servings: 6

Preheat oven to 350 degrees
Wrap 2 heads of garlic in aluminum foil and bake for 30 minutes

Make dressing and set aside.

Cook lentils or rinse cans. Combine dressing and lentils in a medium bowl.

Over medium heat add olive oil to a medium frying pan and sauté leeks for approximately 10 minutes or until cooked throughout and soft. Season with salt and pepper. Keep on warm.

On medium heat in a large frying pan heat butter until melted. Add chopped mushrooms. Cook 5-10 minutes or until soft. Try to refrain from stirring too much as they tend to get watery if you do. Season with salt and pepper.

In a large frying pan on medium heat add lentil salad and heat throughout (2 minutes) until lentils are just warm.

Place lentils on a bed of mixed greens (optional) and divide evenly on 6 plates. Place leeks and 4-6 cloves roasted garlic around each plate. Top lentil salad with mushrooms, feta and chives. If you like poached eggs I highly recommend cooking them and placing on top.

Spinach, Garlic & Basil Spaghetti

2009-06-18T12:14:00.001-07:00

Al dente people. No other way. Over cooked pasta has it's place...in prison and lunch school cafeterias. If you like it like that then by all means....but if you want to do it the Italian way (and who doesn't???) then you want it with a slight resistance before consumption.
This recipe is simple, fast, easy, tasty. Enough said.

Good quality dry spaghetti, like Barilla. Enough for 4 portions. About the size of a dime when held together
6 large handfuls of spinach leaves
3 cloves garlic, thinly sliced
6 basil leaves torn
2-3 tablespoons olive oil
4 tablespoons fresh Parmesan
Salt and pepper to taste

Servings: 4

Bring a large pot of boiling water to boil (at least 4-6 litres) with 1 tablespoon of salt. When boiling add spaghetti.

In a medium frying pan on low heat add 2 tablespoons of olive oil. Add garlic and saute until opaque, careful not to burn. Add spinach and cook until wilted. Add basil and remove from heat.

Once spaghetti is cooked return spinach mixture to heat and add spaghetti and toss until coated. Add remaining olive oil if needed and season with salt and pepper. Plate and top with a tablespoon of Parmesan.

Food For Thought: Wine Popularity Soars in Canada

2009-06-17T09:00:00.000-07:00

It appears that wine is quickly becoming Canada's "every man" drink. Please excuse me while I do a less than subtle dance of victory as I feel I may have contributed greatly to these rising numbers!

While beer is still the top choice, wine has been throwing elbows and gaining ground.

"Canadians Quench Growing Thirst For Wine" partially credits the "millennials" (19-30 year olds) for embracing the beverage.

“Young drinkers are moving to wine sooner than ever in their drinking evolution, and not necessarily through the 'training wheel' phase with soft, fruity wines, but heading for more robust, slightly more expensive wines sooner."

The article also believes that the development of Canada's own growing wine industry has played a large part. A summer weekend getaway for many residents of BC includes the words “winery” and “Okanagan”.

The BC wine industry is accessible, unpretentious, intriguing, and affordable for every generation. And the Canadian fascination with our own industry spreads across to the east effortlessly.

It goes on to list several reasons for the growing trend…all of them nod worthy. http://www.windsorstar.com/

However, it is the end that wins me over. In a year when it is hard not to be consistently saddened by the amount of bad news regarding Canada and job loss, economy, recession, etc… this quote made me smile.

"Wine is one of the greatest pleasures in life and judging by our consumption and appreciation of it, Canadians are living better than ever."

Recipe: Japanese Eggplant & Tofu

2009-06-16T06:12:00.000-07:00

So eggplant is up there with Brussel sprouts, cilantro and olives with foods people love or hate. Personally I think the eggplant gets a bad rap because people don't cook or flavour it properly. It needs a fair bit of oil and cooking time. This is not something you want to eat rare…it's texture is reminiscent of a chewy tire. Because I like a challenge I decided to combine it with tofu as that is another food that people turn their nose up at.
I dare you not to like this dish.

2 Japanese eggplants, cut into 1/2 inch cubes (I prefer these to the regular ones but if you cannot find them use the regular)
4-6 tablespoons sesame oil
1/4 teaspoon chili oil
3 tablespoons soy sauce or tamari
1/2 cup chopped cilantro, 4 tablespoons reserved for garnish
3 cloves of garlic, minced
3 green onions (green and white parts), 1 reserved for garnish
2 tablespoons of grated ginger
1 cup of diced tofu
1/2 cup toasted peanuts
1 avocado, diced into 1/2 inch cubes

Serves 4 as an accompaniment

In a large saucepan over low-medium heat, heat 2 tablespoons of sesame oil. Add minced garlic and green onions and saute a minute or two. Do not burn or toast. Add chili oil. Add eggplant and another tablespoon of sesame oil, and 2 tablespoons of soy sauce. Cook for approx. 10-15 minutes, adding sesame oil when needed.

Once the eggplant begins to soften add ginger, more sesame oil, remaining soy sauce and tofu. Continue to cook another 10-15 minutes until eggplant is totally soft, almost near mushy-ness. Okay bad word but you get what I mean). Remove from heat and add remaining green onion and cilantro. Serve on a bed of your favorite rice, pad thai noodles or inside a lettuce cup. Top each portion with a couple of tablespoons of peanuts and avocado.

Recipe: The Good Brownie

2009-06-15T05:30:00.000-07:00

Ok. So this brownie is more like "not-so-naughty" brownie. It's made with black beans. It isn't my recipe but I have tweaked it in some ways. First off, no you cannot taste the black beans. Two, it is not as sweet but it is yummy, dense and fudgy. And full of protein.

1 box store bought brownie mix or your favorite homemade recipe
1 14oz can black beans and juice, pureed (blender or food processor)
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon vanilla

Mix the black beans, egg, oil and vanilla. Add to brownie mix and bake according to directions on box.
If you are making it from your own homemade brownie recipe instead of the box, cut down on the oil and eggs used. This recipe is not very finicky as far as baking goes so if you add a little more or less it shouldn't effect the outcome.

HINT: If you want it a little bit more dessert-ish, combine 3/4 cup of light creamcheese, 1 1/2 cups icing sugar, 1 teaspoon of vanilla and 4 tablespoons of cocoa powder and beat until smooth. Spread over brownies.

Recipe: Coconut Tuna Lettuce Cups

2009-06-12T06:00:00.000-07:00

These really can be lettuce cups or tartar or without any foliage. Whatever you want...

1 cup of coconut milk
2 kaffir lime leaves
1 lime zested and juice
1/4 teaspoon fish sauce
5 drops of chili oil
salt to taste

1 pound fresh ahi tuna steak cut into 1/4 inch cubes
1/2 a ripe mango cut into 1/4 inch cubes (1/2 cup)
1 avocado diced
1/3 cup chopped cilantro
2 green onions chopped (green part only)
4 iceberg lettuce cups (leaves)

Servings: 4 as a first course or appetizer

Combine coconut milk through fish sauce in a medium saucepan and bring to a slow boil. Once half has evaporated, remove from heat and cool.

Once sauce has cooled add chili oil. Cut tuna and avocado and place in a medium bowl and pour sauce overtop and toss. Add cilantro and green onions. Place on lettuce cup and top with mango.

Recipe: Stuffed Portabellos, Goat cheese & Pistachios

2009-06-11T10:05:00.000-07:00

I think this is one of those recipes that can easily take substitutions. Most of mine do. No goat cheese? Use feta.
No pistachios? Go for walnuts.
This recipe is also great for people with gluten allergies as there are no breadcrumbs which traditionally go on top of stuffed mushrooms.

4 portabello mushrooms
1 head spinach steamed and moisture squeezed dry
2 garlic cloves, finely minced
1 shallot, finely minced
1/2 cup sliced porcini mushrooms
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled goat cheese
1 tablespoon butter
1/4 cup toasted chopped pistachios
1/4 cup herbed creamcheese (plain will work too)

Servings: 4

Preheat oven to 400 degrees.

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch deep slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms. Dice mushroom stems and set aside.

Brush both sides of caps with 1/1/2 tablespoons oil and sprinkle evenly a dash of salt. Carefully place caps, gill side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 minutes longer. Remove mushrooms from oven and heat broiler.

HINT: This is a tip I learnt from Cooks Illustrated for releasing the water from the mushrooms so they are not as rubbery/watery.

In a medium frying pan heat butter on medium-low heat. Add garlic and shallots. Saute 2-3 minutes. Add porcini mushrooms and reserved mushrooms stems from portabello. Add parsley, thyme, salt and pepper. Saute an additional 3 minutes. Add spinach to mixture to combine and remove from heat.
Take one portabello at a time and spread gill side with a tablespoon of creamcheese, top with spinach mixture, 1 tablespoon of pistachios and 2 tablespoons of goat cheese. Return to oven for 3-5 minutes. Serve with a side salad or potatoes.

Recipe: Asian Asparagus

2009-06-10T06:33:00.000-07:00

This is week 3 of my asparagus consumption and I still am not sick of it. They are so cheap and so good right now. And I have yet to run out of ideas on how to eat them...
My latest concoction is this easy, easy recipe. And it is a FLAVOUR BURST!

My friend Sam showed her appreciation for it below...

2 pounds asparagus
Juice from one lime
1 tablespoon olive oil
2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
3-4 drops of Sriracha chili sauce (this stuff is HOT!)
1/4 cup chopped fresh cilantro
Black sesame seeds (optional)

Servings: 6 as a side dish

Preheat oven to 400 degrees

In a medium bowl whisk together sesame oil, soy sauce, chili and cilantro. .
Snap off ends of asparagus where they naturally break. Toss with olive oil and lime juice. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.
Remove from oven and cut into 2 inch slices and toss with marinade. Serve immediately with or without black sesame seeds on top.

Recipe: Blue Cheese Stuffed Celery & Walnuts

2009-06-09T10:00:00.000-07:00

Who did not love celery with cream cheese as a kid? Well, these are the grown-up version. Super easy and great if you have a last minute party or shindig to attend. I toasted some walnuts and sprinkled them on top but if you aren't a nut fan then you can omit.

10 celery stalks cut in half (total 20)
1/3 cup of blue cheese
2/3 cup of light or regular cream cheese
¼ cup of toasted walnuts (or 10 whole)

Yield: 20 stuffed celery halves

In a food processor blend blue cheese and cream cheese until blended.
HINT: You might want to add a teaspoon of milk to soften up the mixture.
Take a knife and spread into celery halves. Top each celery with a couple of walnuts.

Watch it: Spain on the Road Again

2009-06-08T10:00:00.000-07:00

http://www.spainontheroadagain.com/

Who watched this? Me! I did! Anyone else? I loved it. I am sure there are those that are not fans but I am all amour for Gwyneth Paltrow and now I am also crushing Mario Batali. Seriously. Albeit the orange crocs. But I know that maybe not everyone will be as crazy about the show as I was.
I adored and envied watching them on this culinary road trip around Spain. The countryside, banter and the passion they have for the food is inspirational and transpiring.
It will make you want to take Spanish lessons and move to Catalonia. And eat tapas till you cannot move.
Claudia Bassols (Spanish actress) and Mark Bitman (NY Times food columnist and writer) are also lovely in it but Gwyneth and 'Batals' (as she calls him) steal the show. Love, love, love.

Recipe: Lemon, Blueberry & Almond Cake

2009-06-06T18:30:00.000-07:00

You can easily substitute any berry or fruit for this recipe. I really like apples with it. Quite easy and quite yummy. It is a great brunch item in the summer when blueberries are in season.

1/4 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup yogurt or milk
2 tablespoons lemon rind
4 cups blueberries or other fruit of your choice

Topping:
2/3 cup of flour
2/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter
1/4 cup honey
1/2 cup sliced almonds

Servings 20 squares

Preheat oven to 400 degrees.

In a medium bowl beat the butter, sugar until well blended. Add eggs and vanilla.

In a small bowl combine flour, baking powder and salt. And half to the butter mixture alternating with the milk.

Pour batter into a 8 by 14 inch pan (like a lasagna pan) coated with non-stick spray. Arrange berries or fruit on top.

In a medium bowl mix together topping ingredients until well blended. Sprinkle over the top of the fruit.

Bake 30 to 45 minutes until a knife emerges clean.

Recipe: Watermelon & Cucumber Salad

2009-06-05T06:10:00.000-07:00

This salad is the best thing ever on a hot summer day. Actually it is pretty damn tasty any day. Super-refreshing. Major FLAVOUR BURST.

1 ¼ lbs field cucumbers
3 cups watermelon cubes 3/4 of an inch think
½ c loosely packed fresh cilantro leaves
¼ c loosely packed shredded fresh basil leaves

Dressing
1/2 cup freshly squeezed lime or lemon juice
1 ½ tbsp soft brown sugar
1 large garlic clove, crushed and minced
1 tablespoon of diced jalapeno pepper (2 if you like it a bit spicier)

Servings: 4-6

Peel cucumbers, discarding the seed core. Cut the cucumber into 1/4 inch slices and then chop in half again. Mix cucumbers and watermelon in a large bowl. Add cilantro and basil.

To make the dressing, in a small bowl, whisk together the lime or lemon juice, sugar, garlic, and jalapeno.

Pour over watermelon and cucumber mix. Toss.

Perfect Salad Nicoise

2009-06-04T07:25:00.000-07:00

I am on a constant search for the perfect Salad Nicoise. So far my top 3 are:

Pastis in New York
9 9th Ave
New York, NY
10014
United States
Tel: 212 929 4844
http://www.pastisny.com/

Glowbal Grill and Satay Bar
1079 Mainland Street
Vancouver BC
Canada
604 602 0835‎
http://www.glowbalgrill.com/

Mine.

Well, that may sound boastful or cocky but I just know what I like and which flavours I want enhanced more. It may not be the best but I sure do enjoy it. However, it often changes and I cannot say that I have my own exact recipe as each time it is different. Depending on my mood and appetite sometimes I add green beans or don't add any capers. Yes to egg one day, no to tuna the next. The mainstay is the vinaigrette is always a French one (red wine vinegar, mustard) and there is always potatoes and olives.
That is why the recipe below is called Potato Salad a La Nicoise. As I cannot really say it is a Nicoise but it definitely has a few of the main stars.

Where have you had your favourite Salad Nicoise?

Recipe: Potato Salad a La Nicoise

2009-06-04T07:00:00.000-07:00

You know those potato salads you see in almost every grocery store deli? Covered in a vat of mayonnaise? Do you like? Well, apparently someone does because they always seem to be readily available at any time of the year, no matter where you are. If this has kept you away from potato salad I hope to get your love for this "French" take on the salad. If you are not a fan of eggs or olives, no worries. It is pretty damn tasty with or without. And you can always substitute with green beans or corn off the cob.

2 pounds of baby nugget potatoes
2 cups grape or cherry tomatoes
3/4 to 1 cup mixed olives
4 poached eggs (optional) See poached eggs recipe
2 shallots, minced
2 tablespoons chopped chives

Dressing:
1 tablespoon dijon mustard, grainy or smooth
1/4 cup white wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
2 garlic cloves
5 fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Pepper to taste

Servings: 4

Bring a large pot of salted water to boil. Add potatoes and cook 10-15 minutes or until done.
Remove and drain in a colander. Put in a large salad bowl with tomatoes.
Add all dressing ingredients into a food processor. Blend well.
Pour dressing over warm potatoes and tomatoes. Plate and top with olives, chives and shallots.

Optional: Place poached egg on top so yolk acts like a gooey warm sauce on top of potatoes.

Recipe: Strawberry, Almond and Feta Salad

2009-06-03T05:20:00.000-07:00

People love this salad. It is a crowd pleaser. I got it a few years ago from a friend who got it off some website. I have tweaked it over the years a bit so I am not sure what the exact original is.
The sweet fruit, the sharp feta, the tangy balsamic…it is almost like a dessert salad.
I make it at least a couple of times every summer when strawberries are in season.

1 head romaine lettuce
1 pint of strawberries, sliced
1/2 cup slivered toasted almonds
3/4 cup feta
1 garlic clove minced
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon Dijon mustard
3 tablespoons raspberry balsamic (regular will do)
2 tablespoons olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: Balsamic Reduction

Serves: 8

In a medium bowl whisk the ingredients garlic through pepper.
In a large salad bowl, rip romaine lettuce into bite size pieces. Add sliced strawberries. Pour dressing over top and toss with hands. Add feta and almonds. Plate. If you are using the balsamic reduction pour about a tablespoon on each salad before serving.

Recipe: Best Homemade Bread....Ever.

2009-06-02T10:15:00.000-07:00

Okay so this recipe is from the NY times. And it has a cult following. Because once you have had this bread you will do nothing but talk about it or want to eat it. Or maybe that is just me. I figure I have played with it in so many ways that I can almost call it my own now. Hee, hee.
I know the idea of making your own bread sounds like something you do when you live on a farm in 1820. Who has the time??? Patience??? More importantly who wants to spend even one minute kneading?

That is what is the brilliance of this recipe. No kneading. Does it take a long time to make? Well, yes and no. It takes around 16-18 hours to complete but actual "manual labor" time is around 7 minutes. I don't lie.

The hardest part is just the timing. But the payoff is great, amazing rustic, blow your mind, how-can-I-ever-go-back bread.

Homemade bread with a soft delicious, chewy warm centre and crusty exterior is what I would consider the equivalent to a food orgasm. Pair it with some St André or another rich creamy fromage and a bottle of rich red. Umm..that is my death bed meal. HEAVEN!!!! Once you make this you will never want to buy a store bought again.

You can make the full loaf or two baguettes. Just follow the instructions and during step 3 (or when it comes time to let the dough rise for another 2 hours) cut in two and form into a baguette shape and place on a baking sheet lined with parchment paper. Don't worry about pre-heating the pan. Just put into the 450 degree oven and let cook for around 45 minutes, uncovered.

3 cups flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

Yield: One 1½-pound loaf.

Here is a link to a video to help you out, if needed.

http://www.youtube.com/watch?v=13Ah9ES2yTU

These are a few of my favorite flavour versions, but get creative!

As for the flour if you want a hearty, rich loaf I love doing a combo of:
1 cup Kamut flour
1 cup Spelt Flour
1 cup Whole wheat flour

Then add the following
1 cup diced dried figs
1 teaspoon dried anise
1/2 cup walnuts
Or
1/2 cup chopped dried apricots
1/2 cup chopped dried cranberries
1/2 cup chopped dried raisins
1/2 cup pecans
Or
3/4 cup pecans
1 tablespoon finely minced fresh rosemary
1/2 cup raisins
Or
1/2 cup chopped pecans or walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup flax seeds

For the classic white loaf I like it plain or either of these flavors:

1/2 cup chopped olives
1/2 cup chopped sundried tomatoes
3/4 cup shredded cheddar or asiago cheese
Note: add these ingredients in the 2 hour rise stage just before cooking

1 bulb of roasted garlic, heads removed
1 cup shredded Parmesan cheese
Note: add these ingredients in the 2 hour rise stage just before cooking

Top Ten Kitchen Staples

2009-06-01T12:30:00.000-07:00

There are certain ingredients/food items I use all the time. To a point of trying to include them in everything. " Too much of a good thing" is most definitely NOT my mantra. If it tastes good and enhances flavour I will try to use it over and over again.

These are not in any particular order. I love them all equally.

1) Chipotle. This adds instant kick to anything. I know it has been used and abused but call me a chipotle-beater as I still haven't had enough and will put it in everything. Check out my chipotle mayo. This is a serious staple in my fridge as it will save anything from being boring.
2) Cilantro. Some people are not fans. Those people are not going to like a lot of my recipes. Sorry!
3) Cheese. Specifically, goat, feta and gorgonzola or any type of blue. Cheese is why I could never go vegan.

4) Balsamic Reduction. You can make your own but I buy this stuff by the case. They sell it in Whistler at the Farmers' Market and at the Whole Foods in West Vancouver. Check out their website as it has a list of the stores you can get it at. You can drink this stuff it is so good. It's like a syrup but better.
Easiest salad in the world: Mixed Greens, chunk of goat cheese, some toasted or caramelized pecans and this stuff drizzled on top. 3 minutes tops.
http://www.nonnapias.com/
5) Nuts. Pecans and walnuts rate tops with me but I love pine and peanut too. Really any will do. The crunch, flavour and texture flavour up any dish.
6) Pesto. I like to make my own variations. Classic basil is always good but try doing a mix of basil, mint, cilantro. See my pesto recipe.
7) Sesame Oil. Essential to most Asian style dishes. Love it.
8) Wine. Amazing to cook with but even better on its own. A meal without a glass for me is isn't a meal.
9) Avocado. Just one of those "fruits" that adds such richness to its accompaniments. Honestly, it is like butter. It has the ability to take a dish to the next level.
10) Olives. Not everyone likes them, I know. They are an acquired taste. But once you acquire it you will never give it up!

Recipe: Tuna & Avocado Cones

2009-05-31T14:11:00.001-07:00

This may be the cutest appetizer I have ever made. Wonton wrappers wrapped around these fantastic little aluminum cones I bought at the Gourmet Warehouse.
http://www.gourmetwarehouse.ca/
Filled with ahi tuna, cilantro-ponzu mayonnaise and then topped with a little scoop of avocado and black sesame seeds. It is the perfect kick off to summer hors d'oeuvres. If you don't have the aluminum cones a mini muffin container will work or even just baking the wonton wrappers flat on a cookie sheet. But of course the adorable and niche factor goes down dramatically. Taste does not.

1 ahi tuna steak (approximately 1/2 a pound or 1/2 cups diced)
1 avocado
1 green onion diced
1/4 cup fresh cilantro
2 tablespoons ponzu sauce (or soy sauce)
1/8 teaspoon chili oil
1 shallot
3 tablespoons sesame oil DIVIDED
1/2 teaspoon lime rind
1 tablespoon lime juice
1/2 cup light mayonnaise
2 tablespoons black sesame seeds
20 round wonton wrappers

Preheat oven to 350 degrees

Reserve 2 tablespoons of the sesame oil in a bowl. Take wonton wrappers and brush each side with a small amount of the sesame oil and wrap around the cone or muffin tin. Bake for approximately 15 minutes rotating midway until a light golden brown.

Remove from oven and let cool.

In a food processor blend together cilantro through mayonnaise using one of the tablespoons of sesame oil.

Dice the tuna into small cubes about 1/4 inch by 1/4 inch. Add to mayonnaise and coat thoroughly.

With a small melon ball scooper take avocado and scoop out small round balls.

To assemble take a cone and fill with avocado mixture and top with a avocado ball. Sprinkle a pinch of the sesame seeds on top.

Poplar Grove Winery

2009-05-29T11:15:00.000-07:00

Wine tours in the Okanagan Valley are a must-do for any BC foodie. And now even if you don’t like wine (which I cannot imagine!) you can hit up Poplar Grove for their amazing cheeses. They are the only vineyard in Canada that makes cheese and that is shocking, as what goes better with wine than cheese? Cannot believe there is nobody else that came up with this yet.
All their cheeses are velvety, buttery, gooey, cheesey deliciousness.

I loved the Tiger Blue and Harvest Moon. I love a stinky, smelly-socks, pungent cheese.

HINT: I recommend (and most fans of the fromage will agree) to take the cheese out of the fridge at least 4-6 hours before eating. The french don't even let the cheese see the refrigerator. They think we North Americans are nuts for keeping our cheese cold. They compare it to keeping your food in a morgue, and not letting it live. Cold=death. They let their cheese sit on the counter for a couple of days and you can practically watch it walk away as it starts to take on a life of its own. But it usually doesn’t last more than a few days. Letting your cheese sit at room temperature allows all the amazing flavours to be brought to surface.

http://www.poplargrove.ca/

Recipe: Asparagus, Potato & Feta Frittata

2009-05-29T10:00:00.000-07:00

2 pounds asparagus
2 large baking potatoes, cooked, peeled and cut into 1/4 inch slices
3 shallots

1 clove garlic, minced

1 tablespoon minced fresh rosemary
2 green onions
1 tablespoon unsalted butter
10 large eggs
1/2 cup cream

1 1/2 cup of crumbled feta
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Servings: 10-12 as a brunch menu

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish.

Bring a medium pot of salted water to boil. Have a bowl of ice and cold water set aside.
Trim asparagus and place in boiling water for 1 minute to blanch. Drain. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook shallots in butter over moderately low heat, stirring occasionally, In a large bowl whisk together eggs, cream, parsley, rosemary, salt, and pepper.
Place potatoes evenly on bottom of baking dish.
Pour custard into baking dish. Place asparagus on top along with feta and green onions. Bake until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. Cut into 12 squares.

Recipe: Asparagus & Quinoa Salad

2009-05-28T13:55:00.000-07:00

1 cup quinoa
1 pound grilled asparagus
3/4 cup feta
1/2 cup toasted sliced almonds
2 lemons cut in halves
1 tablespoon butter
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
2 garlic cloves
1 shallot

Servings: 4

Preheat oven to 400 degrees.

Snap off asparagus ends where they naturally break. Toss with juice from half a lemon and 1 tablespoon of butter. Season with salt and pepper. Grill on a baking sheet for approximately 12 minutes.
Let cool. Once cooled slice into 2 inch pieces.

Rinse 1 cup of quinoa in cold water. Bring 2 cups of salted water to a boil. Add rinsed quinoa and bring back to a boil. Reduce temperature to medium-low and simmer. Cook for 15-18 minutes or until almost all of the water has evaporated and quinoa is tender. Let rest for 5 minutes, then fluff.

Place garlic, parsley, shallot and juice from 3 lemon halves in a food processor. Add Dijon. Add 1/4 cup of olive oil and 1/4 cup vegetable oil. Puree.

In a large salad bowl add quinoa, asparagus, and feta. Toss with salad dressing. Plate and sprinkle almonds on top.

Food For Thought: Move Over 100 Mile Diet...

2009-05-28T09:44:00.000-07:00

There is a new kid in town.

The Vancouver Island Diet!

Their platform is simple: to not only eat food produced on the island (by becoming a locavor), but also "supporting their local farmers, fishers and food producers by providing them with a decent livelihood."

Want to learn more?

http://www.bclocalnews.com/

http://www.vancouverislanddiet.com/

Website: Fridgewatcher

2009-05-27T13:20:00.000-07:00

My brother is always harassing me for my ultra full fridge and my various condiments. Maybe because when we lived together they took up 75% of the real estate in there.

Thai Green Curry paste? Check
Relish? Check
Dijon mustard? Check
Anchovy paste? Check
Black Bean sauce? Check
Okay. You get the point. I know there are others out there that have fridges full of food (what a bizarre concept!) and now I can play peeping tom on them.

http://www.fridgewatcher.com/

This is food voyeurism at its best. I am always curious to see what others stock up on. My guilty pleasure is spying into peoples' grocery carts to see what they buy.
Unfortunately this is also where I turn into food-snob and get on my culinary high horse. "Oh, my god! They are feeding that to their children!" Meanwhile, earlier that day I had a half pack of Twizzlers, washed it down with a 7-eleven coffee and death syrup (see International Delight creamer). Yes, very gross. I know.

Do you check out grocery carts? Take my useless yet interesting-to-me poll.

Update: Just found this photographer Mark Menjivar who did an exhibit of photographs of peoples fridges titled "You are what you eat".

http://www.markmenjivar.com/

Below each fridge is a couple of sentences about the fridge owner. The most disturbing is it seems someone has a rattlesnake (or snake nonetheless)in their freezer. Why???

Recipe: Asparagus Soup with Parmesan Wafer

2009-05-27T10:00:00.000-07:00

This soup is tasty and low fat. Making a roux (flour, butter and milk) makes the soup smooth and rich without the calories of cream. You can have the parmesan wafer on the side or in the soup.

3 cups (1/2-inch) sliced asparagus (about 1 pound)
1 1/2 cups vegetable or chicken broth
3/4 teaspoon fresh thyme, divided
1 bay leaf
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
Pinch of ground nutmeg
2 teaspoons butter
1 teaspoon salt
1/4 teaspoon grated lemon rind
1/4 cup of grated parmesan

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Place 1 teaspoon of butter in a pan. Add flour. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg and stir. Bring to a low boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, 1 teaspoon butter, salt, and lemon rind. Season with pepper.

Preheat oven to 425 degrees.

Shred 1/4 cup of parmesan on a large grater. Spoon approximately 1 tablespoon into a circle on a baking sheet (you should have 4 circles). Bake for 5 minutes or just until melted. Let cool on a cooling rack. Gently remove with a spatula and serve with soup.

May 25-29, 2009. Asparagus Week

2009-05-26T07:48:00.000-07:00

I am recanting my previous post "Asparagus Festival" and (un)officially declaring May 25-29th Asparagus week.
Asparagus are sooooooo yummy. Endless possibilities. Yes, the stinky after-effects are the one downside but a small price to pay for this amazing vegetable. Good to eat and really good for you (folic acid, potassium, fiber). So I am trying out all things asparagus. I love it roasted. Salads, soups, sandwiches. If you have a favourite way to do them up I would love for you to share. I am going to be concocting an asparagus recipe everyday this week, so get yourself a bunch and eat up while the bounty is a plenty.

Recipe: Asparagus and Smoked Salmon Salad

2009-05-26T07:30:00.000-07:00

2 pounds asparagus
2 green onions, thinly sliced, green only or chives
8 slices lox

Dressing:
2 garlic cloves, minced
1 cup mayonnaise (light or regular)
1 teaspoon lemon rind
1 tablespoon fresh lemon juice
1/4 cup feta
1 tablespoon creamcheese (optional)
2 tablespoons cream or milk
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon (optional)
1/4 teaspoon salt
Pepper to taste

Servings: 4

Boil a large pot of water. Snap off ends of asparagus where they naturally break near the stem. Pour a large bowl of cold water with ice cubes. Submerse asparagus in boiling water for 1 minute. Drain, and remove immediately and place in icewater to stop cooking. 5 minutes later, drain and pat dry.

Arrange lox on plate. Place asparagus on top and top with dollops of dressing and green onions.

Sunny Weekend+Friends=Barbeque Time

2009-05-25T11:30:00.000-07:00

Sun is shining. Days are longer. Fruits and vegetables are coming into season. Barbeque!!! I spent the weekend up in Naramata with friends doing what I do best. Eating, drinking and cooking. Keep it simple. Well, we had no choice as the cabin we were staying at had a spice drawer that consisted of salt and pepper. But when you have amazing produce all you need is a little citrus, salt and garlic.

Maria manning the grill. She is a master.

The view from our dinner table. Perfect.

The view through my eyes....

Recipe: Roasted Beets, Caramelized Onions & Blue Cheese

2009-05-25T11:25:00.000-07:00

I wanted to caramelize some onions for our beet salad but alas no sugar at the cabin. What to do? Improvise. I present to you...Smuckers Apricot Jam.

And ya know what? It worked! We had picked up some deeeelicous Poplar Grove Tiger Blue cheese (just an FYI--I never endorse anything I don't love! And I while I wish I was paid to eat or try food, I am not!) and chowed it down with the Poplar Grove Syrah 2005...mmm....

4 medium beets
2 red onions sliced into 1/4 inch thick rings
2 tablespoons apricot jam or brown sugar
1 tablespoon butter
1/2 cup balsamic vinegar
1/2 cup blue cheese
Salt and pepper to taste

Servings: 4

Preheat oven to 400 degrees

Wrap beets (un-peeled) in aluminum foil and bake for approximately 75 minutes or until you can stick a knife through without resistance. Set aside.

Heat butter in a medium size saucepan on medium heat. Add onions. Cook, adding balsamic every 5 minutes to deglaze pan. After about 10 minutes add the jam. Total cooking time should be 20-25 minutes or until softened and thoroughly cooked.

Peel beets and slice them into 1/4 inch rounds. Place on plate and top with onions and 2 tablespoons crumbled blue cheese. Season with salt and pepper.