In search for a healthy BAKED potato chips

Kettle Brand Baked Potato Chips in Salt and Fresh Ground Pepper flavor.

Okay. I know I should eat better so thus I bought my first bag of Kettle Brand Baked potato chips today.  And you know what? It taste like regular potato chips! It is very crunchy and the chips even looks deep fried! And the best thing, it doesn’t feel as greasy as the same brand’s deep fried types. Per serving (40g) it has 170mg or 7% of your daily sodium intake. Not too bad considering it’s junk food! It’s VERY peppery, might not be suitable to people who don’t like spicy food. But I’m gonna buy this from now on. At East West Market on Main and King Edward in Vancouver, they are selling this for $2.99 CDN, a bit more expensive then your regular deep fried ones since this is a smaller bag too (113g). But I don’t mind. I’d just eat less. Not a bad thing sometimes.

Bella Gelateria

1001 West Cordova Street, Vancouver, BC V6C 0B7
Tel: 604-569-1010

www.bellagelateria.com

My better half heard about this place on the news a few weeks back. We went to check it out the next day. OMG! This is the BEST gelato place EVER!

They use only the freshest ingredients. James, the owner, is one of the top gelato maker masters in the world. We are very lucky to have him in Vancouver.

Our favorite is Sicilian Pistachio. He roasted the nuts at home, none of that fake paste some gelato shops have reduce into using. This is even better then Mum’s gelato of the 90′s! Heck! It’s even better then the one I had when I was in Florence!

Follow them on Facebook or Twitter to get their latest flavor.

YOU MUST GO! Who cares it’s raining outside. When did that ever stop people from enjoying a good ice cream cone in Vancouver?!

Stuffed Pork Tenderloin

I found a recipe at Canadian Living the other day and meant to test it out. But their website was down. So from what I remembered in the ingredients, I improvised and I think I did pretty good, if not better then the original.

Serves 2 to 4

Ingredients:

one pork tenderloin (approx. 1 lb)
1/2 jar (approx. 1/2 cup) of olive oil soaked sundried tomatoes with capers
1 tbsp. of capers
1/2 cup of black olives
1/2 cup of flat leaf parsley
1 head of garlic
1/2 cup of olive oil from the sundried tomatoes
salt and pepper to taste

1. Combine all the ingredients except the pork tenderloin into a food processor. Puree until it looks like a paste.

2. Butterfly the pork tenderloin lenghwise, be careful not to cut through the meat.

3. Spread about 4 tablespoons worth of the paste on the tenderloin.

4. Secure the pork with butcher twine (or toothpick)

5. Place on greased grill over medium heat (approx. 350′c) and cook for about 15-18 mins, turning occasionally. Remove from heat and let meat rest for about 5 mins. before serving.

What the stickers on your fruit tell you

This website, http://www.earthyfamily.com/A-GMO.htm, shows you how to tell whether the fruit you’re buying is organic, genetically modified or is grown conventionally.

Basically, the first number on the stickers of the fruit tells you the following:

4 = conventionally grown

8 = genetically modified

9 =  organically grown

Kale and Potato soup

This recipe is super easy and quick. I use store bought organic vegetable stock. If you have time, go ahead and make the stock with beef bone for extra flavor.

1 bunch kale (black tuscan or green variety), remove rib and chopped coarsely
1 medium leek, sliced white and light green parts only
2 cloves of garlic, minced
3 medium potato, cut into chunks
1 lb. of sausage, I used farmer’s breakfast patties, you can try different types to your liking
1.5 liters of low sodium organic vegetable or beef stock
splash of Madeira or sweet wine such as sherry or port (optional)
1 carrot, diced (optional)
parmesan cheese, grated

Direction

1. In your soup pot, brown the sausages on both side.
2. Add in garlic and leeks. Cook until slightly soften. Add a splash of wine and scrape the browned pieces of meat from the pot.
3. Throw in the rest of the vegetables and stock. Bring to a boil and lower to simmer. Cook until potato is cooked, about 30 minutes.
4. Serve soup hot with some grated parmesan cheese

Gingerbread Cake with Cranberries

From Food Network Canada

Yield: 1

Ingredients:

1/4 cup unsalted butter, room temperature
1/2 cup sugar
3/4 tsp baking soda
1/2 cup molasses
1 1/2 cups all purpose flour
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup boiling water
1 egg
1/4 cup crystallized ginger, diced
1 cup frozen cranberries

Directions:

Butter and line a 9 x 9-inch pan with parchment paper.
Preheat oven to 350 F.
Cream together butter and sugar. Separately combine baking soda and molasses.
In another bowl, sift flour with baking powder, spices, and salt. Stir molasses into butter mixture. Add flour mixture and boiling water alternately, mixing well after each addition. Beat in egg and stir in crystallized ginger.
Scrape batter into pan and spread gently to level. Place cranberries on top of cake batter and press in slightly. Bake for 35-40 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool for 20 minutes.

Chocolate Chip Cookies

Yield: 48 Cookies

From Food Network Canada

I used white chocolate chips and macadamia nut and replace one teaspoon of vanilla extract with almond extract

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 egg
2 tsp vanilla
2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cup chocolate chips
1 cup chopped walnuts or 1 cup chopped pecan

Directions:
Chocolate Chip Cookies
Preheat oven to 375 degrees F (190 degrees C).
Place oven rack in centre of oven.
With pastry brush and a little shortening, lightly grease baking sheets; set aside.
Measure butter and shortening into large bowl.
With electric mixer, beat at high speed until fluffy and light-coloured.
Add granulated sugar and brown sugar, 1/2 cup (125 mL) at a time, beating well until even fluffier.
Break 1 egg into small bowl and add to batter; beat until blended in.
Break second egg into small bowl; add to batter along with vanilla and beat until smooth.
In medium bowl, whisk together flour, baking soda and salt.
Pour over batter; with wooden spoon, mix in until no streaks of flour remain.
Sprinkle with chocolate chips and walnuts; stir into dough until equally distributed.
Refrigerate for 20 minutes.
Scoop up dough by rounded teaspoonfuls (5 mL) and drop onto baking sheets, leaving 2-inch (5 cm) space between cookies.
With fork, press each cookie lightly to 1/2-inch (1 cm) thickness.
Bake, one sheet at a time, for 8 to 12 minutes or until golden around edges and underneath.
Wearing oven mitts, remove baking sheet from oven and set on rack to cool for 2 minutes.
Lift cookies off baking sheet and set in single layer on rack to cool completely.
Repeat baking with remaining sheet of raw cookie dough.
Let first baking sheet cool completely before adding more raw dough so dough doesn’t melt.
Keep filling, baking and cooling cookies until all dough has been used up.

Sugar glazed spicy pecans

Makes 2 cups

2 tsp fennel seeds
1/2 cup granulated sugar
1 tsp crushed dried chilies
1 tsp salt
2 cups pecan halves
3 tbsp water

Preheat oven to 325 F. Line a baking sheet with parchment paper and spray with cooking oil. Grind fennel seeds with a mortar and pestle or mini food chopper. In a bowl, mix ground seeds, sugar, chilies, salt and pecan halves. Stir in water. Spread mixture on baking sheet in a single layer. Bake for 20 minutes, stirring often. Remove and cool on baking sheet. Nuts will become crispier as they cool. Can be prepared up to a week ahead. Serve in a candy dish.

Pistachio Ice Cream Recipe

by Emeril Lagasse, 2001
Show: Emeril Live
Episode: Nuttin’ But Nuts

*Personal note: Here in Canada, we cannot get heavy cream, so I used 3 cups whipping cream and 2 cups half-and-half cream*

Pine Nut and Spinach Tart

by Emeril Lagasse, 2001
Show: Emeril Live
Episode: Nuttin’ But Nuts

Spaghetti tetrazzini

Chicken and mushroom pasta bake by Jamie Oliver, “Jamie’s italy”

Strawberry Rhubarb Crisp

Ingredients:

2 1/2 cups rhubarb, pieces
1/2 cup strawberries, sliced
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons orange juice

Ingredients for Topping:
2/3 cup old-fashioned oats
1/2 cup brown sugar, firmly packed
5 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons butter
5 tablespoons pecans (or walnuts), chopped

Instructions:
Preheat oven to 375 degrees F. Butter an 8 x 8 inch baking pan. In a mixing bowl combine and toss the rhubarb, strawberries, sugar, cornstarch and orange juice. Transfer mixture to the buttered baking dish. Mix the oats, brown sugar, flour, cinnamon and salt in a bowl. Cut in the butter with a pastry blender or use your fingers until the mixture becomes coarse crumbs. Mix in chopped nuts and spread over the fruit mixture. Bake until the topping is golden brown and the fruit is bubbling (30-35 minutes).

Braised Stuffed Tofu

1 ounce canned Sichuan cabbage (also called preserved vegetable)
1 ounce fresh shiitake mushrooms
1/2 teaspoon cornstarch
Dash of sugar
12 ounces baby bak choy (about 4)
14 ounces firm tofu
2 tablespoons vegetables oil, divided
1 teaspoon finely chopped fresh ginger, divided
1 teaspoon finely minced garlic, divided
1/2 teaspoon salt
3 tablespoons oyster sauce

Noodles with peanut sauce

6 ounces fresh or dried egg noodles
1 teaspoon salt
2 teaspoons vegetable oil
2 green onions, with tops, shredded
1 small carrot
1 medium cucumber
2 ounces snow peas

Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons sesame oil
3 tablespoons soy sauce
2 1/2 tablespoons vinegar
2 tablespoons sugar
3 tablespoons water
1 tablespoon dry mustard

Mango Pudding

1 cup mango (1 large ripe)
3/4 cup white grape juice, divided
2 teaspoons unflavoured gelatin
3/4 cup sugar
1/2 cup sour cream
1/3 cup whole milk
1 1/2 tablespoons rum
1 tablespoon lime juice
1/2 cup heavy cream, evaporated milk or condesnsed milk (optional)
8 mint leaves, for garnish (optional)

Siu Mai

This is a traditional dumpling recipe, served open faced, and commonly found as part of dim sum (Chinese brunch). You may use pork instead of chicken, if you wish. If you cannot find siu mai wrappers, use egg roll wrappers cut into fourths, then cut the corners off to form a more circular shape.

Braised chuck roast with daikon radish

1 (2 ½ to 3 pound) boned beef chuck roast (about 2 inches thick)
1 teaspoon salt
¼ teaspoon white pepper
4 tablespoons cornstarch, divided
1 pound daikon radish

Ginger pineapple chicken

Try fresh orange sections and orange juice instead of the pineapple chunks and lemon juice. This chicken goes very well with a simple stir-fry vegetable dish or over sautéed mixed greens. We recommend using a non-stick skillet for this dish. When using chopsticks, it’s ideal to slice the chicken after it is cooked, or you may serve the breasts whole when using forks and knives.

Clay Pot Chicken

Serves 4

Clay pots are popular in China as they retain heat and can go straight from the oven to the dinner table. Meat is usually seared and then simmered slowly in the pot in the oven to create a tender and flavourful dish. While the clay pot dish simmers in the oven, you may prepare a stir-fry dish that will be ready at the same time.

Stir-fried beef with tomato and basil

10 ounces beef tenderloin
4 teaspoons cornstarch, divided
5 teaspoons vegetable oil, divided
¼ teaspoon salt
Dash white pepper
1 small white onion
2 medium tomatoes
½ ounce (about 12 leaves) fresh basil
1 teaspoon minced garlic
2 tablespoon hoisin sauce

Almond Fig Cake

OMG! This is so delicious! And it’s so easy too!

Thomas Haas Chocolate Sparkle Cookies

1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it)
3 T butter — room temp
2 eggs
1 T honey
1/3 c sugar — plus more for rolling
3/4 c ground almonds
2 tsp cocoa powder
1 pinch salt
powdered sugar for garnish

Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture.

Cover and refrigerate overnight.

Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.

Makes 36 cookies

Braised Lamb Shank with Rigatoni

By Rob Feenie

Vegan Cream of Cauliflower Soup

This soup is so declicious, you wouldn’t know that it’s vegan.

1 cauliflower (approx. 1 lb)
1 large Yukon Gold potato, diced
1 large shallot or small sweet white onion chopped
2 garlic cloves, chopped thinly
1 celery branch, diced
1/2 cup grounded almonds
2 Tbsp olive oil
1 twig rosemary
Dash of nutmeg
Fresh parsley, chopped
Salt and pepper
4 cups of vegetable stock

1. In a large pot, add olive oil, celery and onion. Cook over medium-high heat until onion becomes transparent. Add garlic and rosemary and cook briefly until frangrance is released.
2. Add in potato, cauliflower, grounded almond and vegetable stock. Bring to a boil and lower heat to simmer for 20 minutes.
3. Using a hand-held blender or in your food processor, blend soup until creamy. Add more stock if required. Season with salt and pepper.
4. Serve in individual bowls with a dash of nutmeg and sprinkle of parsley.

Peachy Bourbon Ice Cream

Peachy Bourbon Ice Cream with Caramel Sauce Recipe courtesy Emeril Lagasse

This ice cream was another hit at a recent BBQ/ get together. I didn’t make the caramel sauce. It was sweet enough for most of our friends. – organicgrower

4 cups half-and-half
1/2 vanilla bean, cut and seeds scraped
Pinch salt
3/4 cup sugar
8 egg yolks
1 tablespoon butter
1 tablespoon minced ginger
4 ripe peaches, peeled, pitted and roughly chopped, plus slices for garnish
1/4 cup raw sugar
1/3 cup bourbon (recommended: Southern Comfort)
Caramel Sauce, recipe follows
Fresh mint leaves, for garnish

Combine the half-and-half, vanilla bean and seeds, and salt in a non-reactive saucepan over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat.
Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve and cool completely (allow the custard to cool under refrigeration for at least 2 hours).

While the custard is cooling, prepare the peaches. In a saute pan set over medium heat, add the butter. Once melted, add the ginger to the pan and saute until fragrant, about 30 seconds. Add the peaches and sugar to the pan and cook, stirring occasionally until most of the sugar has evaporated, about 10 minutes. Raise the heat to high and once the pan is hot, remove from the heat and add the bourbon. Quickly return the pan to the heat and ignite the bourbon. Once the flames die out, turn the heat off and allow the peaches to cool. When cooled, fold the peaches into the ice cream custard.

After completely cooled, pour the custard into the ice cream machine and follow the manufacturer’s instructions for churning time. Place ice cream in a freezer-safe container and freeze until firm, about 4 hours.

Serve in ice creams cups with the caramel sauce and garnished with fresh sliced peaches and fresh mint leaves.

For the Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 6 hours
Cook Time: 15 minutes
Yield: 6 cups

Episode#: EM0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Baked Apple Hearts

From Food network: Just One Bite with Theresa Albert

This is the other desert I made for Clark’s surprise birthday party. Enjoy! Organicgrower

Baked Apple Hearts
  Yield: 6

Ingredients:

3 large baking apples such as Spy, Northern or Crispin (I used Pink Ladies)

Filling:
1/2 cup crushed oatmeal cookie crumbs (125ml)
2 tbsp packed brown sugar (30ml)
1 tsp cinnamon (5ml)
2 tbsp raisins (30ml)
1/4 cup dried cranberries (65ml)
2 tbsp fancy molasses (30ml)
1/2 cup finely chopped rhubarb, fresh or frozen and thawed (125ml)

Crumble Topping:
1/4 cup all-purpose flour (65ml)
1/2 cup packed dark brown sugar (125ml)
1/4 cup old-fashioned rolled oats (65ml)
3 tbsp cold butter (45ml)

Directions:

• Preheat oven to 350F/180C.
• Score apples horizonally around centre with a knife. Cut in half from top to bottom.
• Using a melon scoop, core apples and place cut side up in a ceramic baking dish.
• In a bowl, combine cookie crumbs, sugar, cinnamon, raisins, cranberries, molasses and rhubarb. Pack mixture into apple cavities.
• In a bowl, combine flour, sugar, oats and butter. Set aside.
• Bake for 45 to 50 minutes or until tender. Mound topping on apples and return to oven for 10 to 15 minutes, until topping is crisp and golden brown.

Apple Crisp Ice Cream

from: “sugar” on Food Network with Anna Olson

This ice cream was a hit a Clark’s surprise birthday party. Here’s the recipe incase anyone wants to make it too – organicgrower

Ingredients:

Apple Crisp

3/4 cup regular oats

1/2 cup brown sugar

6 Tbsps all-purpose flour

1/2 tsp ground cinnamon

dash fine salt

6 Tbsps unsalted butter, melted

2 cups peeled and diced Granny Smith apples

3/4 cup sugar

Ice Cream

1 3/4 cups 2% milk

4 large egg yolks

5 Tbsps sugar

1 tsp cornstarch

1 tsp vanilla extract

1/2 tsp ground cinnamon

1 1/4 cups whipping cream

1. Preheat oven to 375 °F. For apple crisp, toss oats, brown sugar, flour, cinnamon and salt to combine. Add melted butter and stir to blend. Toss apples and sugar and pour into a 4 cup baking dish. Crumble crisp topping over fruit and bake for 20 minutes, until apples are tender. Cool, then chill completely.
2. For ice cream, heat milk to just below a simmer. Whisk egg yolks, sugar and cornstarch in a small bowl. Slowly add hot milk to yolks, whisking constantly, until all milk is added. Return mixture to pot and stir with a wooden spoon over medium-low heat until custard has thickened and coated the back of a spoon, about 4 minutes. Remove from heat, strain, and stir in vanilla and cinnamon. Whisk in whipping cream and chill completely.
3. Freeze ice cream mixture according to manufacturer’s instructions. Once ice cream has structure (usually about 7 minutes of churning), spoon crisp into ice cream maker as it is churning, until all has been added. Scrape ice cream into a non-reactive container and freeze until firm.

Soy Chicken (or wings)

from “Chow” by Janice Wong

This is very easy and yummy. Wow. I will never have to buy soy chicken in Chinatown again. The marinade can be save and re-used again for up to 3 months. Bring it to a boil once a week if you plan to keep it.
organicgrower

4 cups water
1 cup light soy sauce
1 cup dark soy sauce
1 star anise
1/2 cup rice wine or cooking sherry
5 tablespoons sugar
4 slices ginger roots, peeled

Wash, rinse and dry the chicken.
Add all ingredients to a pot just big enough to accommadate the chicken. Bring this mixture to a gentle boil.

Lower the chicken into the pot and allow the mixture to return to a gentle boil. Immediately reduce the heat to simmer. Cover the pot and simmer for 40 minutes, turning the chicken after 20 minutes. Test to see if the chicken is done by piercing the thickest part of the thigh. If the chicken is done the juice will run clear. Let the chicken and soy sauce mixture cool in the pot for 1 hour.

Chop the chicken into pieces. Reheat the sauce and pour over the chicken just before serving. Garnish with cilantro and/ or chopped green onions.

Note: To do chicken wings, use half the ingredients to 16 chicken wings (wingettes and drumettes seperated, tips removed). Simmer for 10 minutes instead of 40 minutes. And let wings “rest” and marinate in the heated sauce for 30 minutes, longer if you want it saltier but no more then 40 minutes.

Mango and Coconut Slaw

I haven’t tried this one yet but it looks super yummy! 

3 Tbsp. freshly squeezed lime juice
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
2 Tbsp. icing sugar
1 tsp. Asian-style chili sauce
4 cups thinly sliced Sui Choy (Chinese cabbage)
1 medium, ripe mango, peeled and cut into small cubes
1/4 cup unsweetened, medium coconut flakes
1 small red bell pepper, finely chopped
1 large rib of celery, halved lengthwise and thinly sliced
2 green onions, chopped

Add all together, mix and chill an hour before serving.

5 Spice Beef Kabob

I got this recipe from “License to Grill” on the Food Network. It is simply delicious! -organic grower

3 lb. sirloin steak cut into 1 inch cubes

Marinade
3 tsp sesame seeds, toasted (45ml)
3 cloves of garlic, finely chopped
1 tsp dry chilli flakes (5ml)
2 tsp fresh ginger, grated (10ml)
1/3 cup light soy sauce (80ml)
1/4 cup white sugar (60ml)
1/4 cup dry sherry (60ml)
2 tsp 5 spice powder (10ml)
2 tbsp peanut oil (30ml)

Directions:

1. 12 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour.
2. Mix together marinade ingredients. Set aside ¼ cup (60ml) of marinade for basting. Pour the remaining marinade over cubed beef and refrigerate for 5 hours.
3. Remove beef from marinade and thread beef on skewers, 4 pieces of beef per skewer.
4. Preheat barbeque grill to 375°F/190°C or medium-high heat.
5. Place beef on well oiled grill.
6. Grill beef for approximately 2 minutes per side (for medium rare) or until desired doneness.
7. Remove from grill and lightly tent with foil. Allow meat to rest 5 minutes.

Chateau Montus Cuvee Prestige Madiran 2001

$97.40 at Broadway International Wine Shop

If there was a wine to savour, this would be it. I wish I could afford this wine but alas, that sample from the wine tasting night would probably be the only time I’ll ever have it.

 The wine made of 100% tannat grapes that is aged in 60% new french oak barrels and 40% one year old ones. Color of the wine is almost inky black and from the rep.’s point of view, you can probably cellar this for another 10- 15 years. Even then, it’s showing a lot of complexity when we drank it at 2007. Aroma of sherry, cloves, caramel, okay, cigarbox. It smell nice and sweet and yet it’s dry and spicy with nice rounded tannin. Had this wine with salmon marinade in star anise. The star anise match perfectly well with this wine.

Sola-Nero Olera Canadian Port

$10.99 at BC Liquor Stores

Bland. Save your money unless you want to use this as a cooking port. Maybe it’s not hot enough in Oliver, BC but Canadian Port is nowhere near the Portgual ones, or South Africa or Australia for that matter. We’re still young and it shows in this port. Too much alchol fume and not enough of the fruitiness, plum you expect from a table port. Buy Bin 22 or Clocktower Twany instead. It’s worth spending a bit more money. In this case, you get for what you pay for.

de Bortoli petite sirah 2005

$11.99 at BC Liquor Stores

At this price, I was quite surprised how well the fruitiness and tannin balanced each other out. Big, juicy, cinnamon/clove?, and spicy. Had this wine with a mushroom sauce pasta. Perfect with a simple striploin and as an everday table wine.

Soy-maple salmon

from: “planking Secrets” by Ron Shewchuk

serves 6

1 cedar, alder or maple plank, soaked overnight or at least 1 hour
1 cup maple syrup
2 tbsp grated fresh ginger
1/4 cup fresh lemon juice
3 tbsp soy sauce
2 cloves garlic, finely minced
kosher salt and freshly ground black pepper
2 1/2 lb salmon fillet, skin on
greens from 1 bunch green onions, chopped

1. Combine the maple syrup, ginger, all but 1 tbsp of lemon juice, soy sauce, garlic, salt and pepper in a small pot. Cook at a simmer until reduced to 1 cup, about 30 minutes. Let cool. Season the salmon with salt and pepper and coat it with about half of the sauce.

2. Preheat the grill on medium-high for 5 to 10 minutes or until the chamber temperature rises above 500′F. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low.

3. Quickly place the chopped onion greens on the plank, reserving about 1 tbsp. Place the salmon on the greens. Cook for about 15 minutes, or until the internal temperature is 135′F. During cooking watch for flare-ups and put them out with a spray bottle of water.

4. Take the plank off the grill and transfer to a heatproof serving platter, tenting loosely with foil. Finish the remaining sauce by adding the reserved lemon juice and warming it up a bit. Drizzle the salmon with the sauce and serve immediately, garnishing with the reserved chopped onion greens.

Beef Bourguignon

Beef Bourguignon is the French version of Beef Stew in Red Wine. It’s delicioius with rice or potato, and easy to make… well, the lazy man version anyway. If you’re daring, ignite the brandy when it’s poured over the beef. Not sure how that would change the taste but it’s in one of the recipes I read online.

2 lb. Top round steak — 2″ cubes
2 tbsp. butter
2 tbsp. olive oil
3 tbsp. All-purpose flour
1/2 cup brandy
5 slices Bacon
24 small pearl onions, peeled; about 1 lb.
1 lb. mushrooms 
1 package of peeled carrots, about 1 lb.
1 cup beef broth
2 cups  Burgundy or dry red wine
2 tbsp. tomato paste
2 Bay leaves
pinch Chives 
pinch Thyme
pinch Tarragon
pinch Parsley

1. Roll the beef cubes in flour and brown steak in butter/olive oil in a heavy Dutch oven. 
2. Season beef with salt and pepper. Add in brandy. Ignite brandy if desired. Set aside.
3. In another pan, cook bacon until crisp; drain, reserving drippings.  Crumble bacon, and add to steak.
4.  Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.
5. Saute mushrooms in remaining bacon drippings; drain well, and set aside.
6. Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. 
7. Add mushrooms; cover and simmer an additional 30 minutes.

Super easy cilantro-garlic marinade

Thanks to Jenny, my co-worker, this is a time saving marinade/ sauce for those lazy nights. You can also make a batch and it’ll last for weeks in your fridge. We’ve used it as a coating for our beer can chicken and as well in prawn stir-frys with snow peas and shitake mushrooms. You can also add some ginger to this for some kick. IMPROVISE!

One bunch cilantro, coarsely chopped
1 to 2 cloves of garlic
pinch of salt
Olive oil

Combine first 3 ingredients in food processor. Pour enough olive oil so that the ingredients would chop nicely in the food processor. Puree until it’s like pesto.

Split pea-squash stew with basil and serrano

If you can’t find serrano chiles, substitute 2 fresh jalpenos. You can also use less common varieties of basil, such as Thai or lemon (double the number of leaves in the recipe if they’re very small).

1 cup yellow split peas, rinsed and sorted for debris
1/4 tsp. ground turmeric
2 lbs. butternut squash, peeled and cut into 1-in. cubes
1 tsp. sugar
6 whole star anise
6 tbsp. butter
2 tsp. cummin seeds
1 piece ginger (2 in.), peeled and grated
2 serrano chiles, halved, seeded, and thinly sliced
12 large fresh basil leaves, chopped

1. In a large pot, bring split peas, turmeric, and 4 cups water to a boil. Lower heat to a simmer, partially cover, and cook 15 minutes.

2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer, and cook uncovered, stirring occasionally, until squash is tender, about 15 minutes.

3. In a small frying pan, melt butter. When melted butter stops foaming on top, turn heat to high, add cumin seeds, and cook, stirring, until browned and fragrant, about 2 minutes. Add basil. Stir to combine and cook until basil is wilted, about 30 seconds.

4. Serve stew hot, with the spiced butter poured over each serving. Or stir all the spiced butter into the pot of stew before serving.

jalapeno-ginger butternut squash soup

2 tbsp. olive oil
6 cloves garlic, chopped
2 tbsp. grated ginger
1 jalapeno chile, seeded and chopped
1 tbsp. salt
1/4 tsp. cayenne
4 lbs. butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tbsp. light brown sugar
3 tbsp. heavy whipping cream
creme fraiche (optional)

1. Heat olive oil in a 4 to 5 qt. pot over high heat. Add garlic, ginger, jalapeno, and salt. Cook, stirring constatntly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lover heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.

2. In a blender, puree the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of creme fraiche if you like.

Mango Salsa

2 cups chopped, peeled mango
1 cup chopped red sweet pepper
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1/8 teaspoon cayenne pepper

In a medium bowl combine mango, sweet pepper, cilantro, lime juice, and cayenne pepper. Cover and chill for 2 to 24 hours.

Smoked Sockeye Salmon and Leek Tart

from “Fresh” by John Bishop, Dennis Green and Dawne Gourley

1 tbsp butter
2 cups sliced leeks
one 9-inch tart shell, pre-baked
4 oz smoked salmon, chopped
1 tbsp chopped dill
1 tbsp chopped chives
2 cups light cream (or 1 cup milk + 1 cup whipping cream)
4 eggs

Preheat the oven to 350′F. Heat butter in a large saute pan on medium heat. Add leeks and saute until tender, about 5 minutes. Transfer to the bottom of the tart shell. Top leeks with smoked salmon, dill and chives.

In a small bowl, whisk together the cream (or milk and whipping cream) and eggs. Pour over the leek-salmon mixture. Bake for 45 minutes, until the top is puffed and golden. Cool slightly before serving. Serves 8

Rhubarb Crisp

from “Great Food Fast” by Martha Stewart

2 lbs. rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup unsalted butter, chilled, cut into pieces
1 cup rolled oats
1/2 tsp. ground cinnamon

Preheat oven to 400′F. Slice rhubarb stalks on the diagonal into 3/4-inch thick pieces. Place in 9-by-13-inch baking dish; toss with 1 cup of the sugar and 1/4 cup flour. In food processor, pulse remaining 1/2 cup flour with butter until clumps are pea-size. Add remaining 1/2 cup sugar, the oats, and cinnamon; pulse just to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, 35 minutes. Serve warm with ice cream or whipped cream. Serves 12

Prawns with green Curry Sauce and Cashews

from “Great Food Fast” by Martha Stewart

1 slice peeled fresh ginger, 1/4-inch thick
3/4 cup + 2 tbsps. roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tbsp. brown sugar
1 tsp. curry powder
Coarse salt and fresh ground black pepper
1 1/2 lbs. uncooked, peeled and devined prawns
2 tbsps. olive oil

In food processor, pulse ginger until finely chopped. Add 3/4 cup cashews; process until smooth, 2-3 minutes. Add yogurt, cilantro sugar and curry powder; season with salt. Process until incorporated, 1-2 minutes, scraping down sides as needed. Transfer to serving bowl; sprinkle with remaining cashews.

Season prawns with salt and pepper. Heat 1 tbsp. oil in large nonstick skillet over medium-high heat. Add half the prawns; cook until opaque through-out, 2-3 minutes. Repeat with remining tbsp. oil and remining prawns. serve prawns with sauce. Serves 4

Asparagus Tart

from “Great Food Fast” by Martha Stewart

1 sheet frozen puff pastry (from a 17.3 oz. pkg.), thawed according to the package directions
5 1/2 oz. Gruyere, shredded (2 cups)
1 1/2 lbs. medium or thick asparagus
1 tbsp. olive oil

Preheat oven to 400′F. On lightly floured surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges and place pastry on baking sheet. With sharp knife, lightly score dough 1 inch from edges to mark a rectangle. Using a fork, pierce dough inside the marking at half-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven and sprinkle with cheese. Trim bottom of asparagus spears to fit cross wise inside tart shell; arrange in a single layer over cheese, alternating ends and tips. Brush with oil and season with salt and pepper. Bake until spears are tender, 20-25 minutes. Serves 4

Radish Salsa for Beef Tacos

from “Great Food Fast” by Martha Stewart

1 avocado, halved, pitted, peeled and cut into 3/4-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 cup chopped cilantro
1 tbsp. chopped pickled jalapeno peppers
2 tsps. fresh lime juice
1 tsp. olive oil
Coarse salt and fresh ground pepper

In a bowl, gently stir together the avocado, radishes, cilantro, jalapeno, lime juice and oil. Season with salt. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discolourint) and set aside until ready to use. Makes enough for 8 tacos. Note: Grill steak seasoned with cumin and sliced thinly, then stuff into warmed corn tacos.

Notte’s Bon Ton Pastry

3150 West Broadway : 604-681-3058
Open Tuesday to Saturday 9:30am – 6:00pm
Notte’s Bon Ton Pastry

Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing

For those who wonder what to do with their fresh kumquats!
from: Bon Appétit, January 2005 by Jean-Georges Vongerichten

Firewood Cafe Pizza

3004 Cambie (by 14th avenue), Vancouver BC
tel: 604.873.0001
Firewood Cafe Pizza

Our favourite from this delivery place is definately the simpler style pizza. Try the Tuscany or the Margarita. Fresh ingredients and thin crust, just like the Italians would. Definately brings back memories from Rome.

Taylor Fladgate White Port

For those who think port is too sweet, you must try the Taylor fladgate white port with tonic water. Serve over ice in a tall glass.

1/3 part white port
2/3 part tonic water
sprig of mint
thin slice of lemon

Very refreshing. Who needs mojito when you have this drink in the summer. Yum-yum!

Baby Back Ribs with Port, Star Anise, Ginger and Tamarind

You can use pork loin roast for this recipe too. Everything goes into a crockpot and cook for 8 hours on low. Maybe interesting to try it on a BBQ or in the oven too.

Phyllo Wrapped Bananas

from Anna Olson’s show “sugar”
yields: 4