Food + Drink – Page 21 – Girl Who Would be KING on Life, Style and INSPIRATION.

Foodie = Friends with Finesse

Thought I’d share some photos of meals my friends prepared last week. Starting with Bill’s Food on Prospect Lake:
It helped that we ate outside and had an amazing view but that did not overshadow this chef’s creation of: charcoal grilled wild salmon with macadamia oil, dusted with magic dust from “The Hitching Post” from “Sideways” fame, creamed corn with chanterelles, onion & bacon and hand picked wild rice from North Western Ontario. Bill, did you pick that rice yourself? It was magical!

The salad of baby arugula, beets, blueberries, goat cheese and avocado in a vinaigrette of hazelnut oil, lime juice & a drop of honey.

THEN moving over to Piers Island:

Mel’s Meal:

It started with an appetizer of Bill’s (he gave me some to take over) venison tenderloin stew with chanterelle mushrooms & gnocchi. Rich, smoky & tasty.

The star in this dinner goes to the succulent giant prawns sourced from a local supplier and barbequed with butter, garlic, s+p and crushed red dried chillies from India stuffed with yogurt & masala spice. Amazing! Again, barbequed wild salmon (you know we can never get enough of those omega 3’s) but this time marinated with olive oil, maple syrup, lemon, s+p. Green beans with garlic chunks, olive oil & shaved parmesan. Mel, you killed it!

Took’s Terrific Thai dinner:

Our Bangkok evening – oh, we’re spoiled! We helped ourselves to the most delicious home cooked Tom Ka Gai Coconut Chicken soup, Panang Curry, Thai Rice & Took’s secret sweet recipe of pork with tufu & veggies. All this while watching Thai gogo dancers, wild music & goings on in Bangkok on an IPad. Didn’t go with the view but we watched for a little while before deciding to just enjoy the quiet. We had a cherry pie for dessert but ended up having Lychee fruit instead because we were too full. Took also made a beautiful spicyThai salad with tuna for lunch.

BEST PART: I got a private cooking lesson the next day on how to make Panang Curry from scratch. That’s how much I loved it. I’ve made Thai curry pastes & curry before but not like this. Took walked me through the whole way, all the while with a watchful eye. I was tearing & chopping the leaves all wrong for garnish before this. My sister came for dinner the night I got back to sample my new creation – successful review!

What did I make? Nothing. Well, nothing like this. My little contribution was an assortment of baked goods – cookies, muffins & a blueberry/lemon loaf. More breakfast/snack based items although we had breakfast cooked for us too. Not sure I can invite any of these people over for dinner…unless they like hot dogs. I have tons of condiments.

Photos: d. king

Food + Drink

Blueberries for Breakfast – two berry good recipes

BC Blueberries are in season and aside from eating them as is I’ve been incorporating them into recipes like blueberry pancakes, loaves and muffins. My next door neighbour was nice enough to bring me some hand picked berries (that someone else other than she hand picked but it was still nice) so the least I could do was bake a blueberry cake and give her half. Here are two recipes that are easy enough to make and trust me; Berrylicious!

BLUEBERRY BUTTERMILK PANCAKES FOR TWO (or 3-4 people if you add an omelette and sausage/bacon):

1 cup all-purpose flour

1 egg

1 tsp. baking soda, a little salt,

¼ cup coconut powder (optional)

1 tsp. pure vanilla extract or pure vanilla bean paste

1 ripe mashed banana (optional)

1 cup of mixed fruit (blueberries + mango, blueberries + raspberries or just blueberries)

1 cup of buttermilk, shaken

Mix all together

Spray grill with coconut oil spray (or if you don’t have it, use butter)

As soon as the grill is hot drop in small batches – 3,4 at a time. You can tell it’s hot when you add a bit of water to grill and it makes a sizzling sound.

Fry gently turning once (about 1 ½ minutes per side when it just starts to bubble). I sprinkle a bit of cinnamon on the up side before turning over – as in the photo)

Dust with icing sugar (always optional) when done. Serve with pure maple syrup naturally.

Makes about 10 medium size pancakes

BLUEBERRY LEMON BREAKFAST CAKE

You can bake them in 1 regular size Pyrex loaf pan or 3 mini loaf pans like this. — You can bake them in 1 regular size Pyrex loaf pan or 3 mini loaf pans like these super cute ones

RECIPE:

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

1 ½ tsp. baking soda

Pinch of salt

1 ¾ cups Blueberries (Stir 1 Tbsp. of flour to the berries so that they don’t all settle to the bottom on the pan).

¾ cup sugar

½ cup unsalted butter at room temperature

½ cup sour cream (14%)

1 tsp. vanilla extract

1 Tbsp. lemon zest

3 Tbsp. fresh lemon juice – approx. 1 large lemon)

In a small bowl add dry ingredients (flour, baking powder, soda & salt)

In a medium bowl cream butter and sugar, add eggs and vanilla extract & beat with an electric mixer

Then in three intervals add your dry ingedients to the wet mix adding 1/3 of the sour cream & 1/3 of the lemon juice – beat until smooth

Then fold in the blueberries and lemon zest.

Add a few fresh berries to the top of the pan

Bake at 350F until done – about 45 – 55 minutes (or until a toothpick inserted in centre comes out clean).

You can dust with icing sugar if you like – it always looks prettier. They also freeze well so you can thaw them when the weather gets cold to remember the warmth when you made them.

ENJOY with a nice cup of coffee or tea!

Photos: d. king

Food + Drink

Food & Wine – Baccano and Culmina

New Restaurant & Winery Review:Sometimes it’s nice to be among the first to try a new restaurant and sometimes it’s best to wait because they’re still ironing out the kinks. The latter wasn’t the case with the new Italian restaurant Baccano Osteria which was formerly known as “Smoking Dog.” The evening went very smoothly and the friendly service was excellent even if my server didn’t know all the pasta shapes I kept asking about from the menu. I was among the first people to show up for their soft opening last Saturday having spent the last few months walking by on my way to the gym, talking to owners (Cal & Patrick Corsi of Quattro) and observing their day to day progress. And anxious to try a good casual Italian place in my Kitsilano neighbourhood with an inviting outdoor space. Here is what we ordered:

A glass of New Zealand Sauvignon Blanc to start (not very Italian but it was hot out).

The bread is made on site and because of that it’s very fresh, nice & crusty.

Jumping ahead to Secondi: Garganelli Spinci with swiss chard, spinach, shallot, butter, pecorino pepate, bread crumbs (very Italian, rich and satisfying). I would order this one again.

Also tried Due di Maiale – Citrus scented pork belly & grilled pork loin with crispy pancetta, spring peas, faro and pork demi. The belly was more tender and it was a good dish if you love pork but I was not totally crazy about the veggies because I don’t love peas.

Dessert: I had a tough time making up my mind between 3 out of 4 desserts on the menu. I ended up going with Torta al Cioccolato (translation – Chocolate Torte, ha). Dark chocolate mousse, amarena cherries, licorice creameaux (this sounds more French), panettone cake. I like this better than regular chocolate mousse because it is a lot denser. In short – rich and decadent – just the way I like it! I promised to be back before too long and I will keep my promise. Plus, I have to try the other three desserts.

A short while before dinner:

I had the opportunity to try a special wine tasting at Village Wines (a few doors away). Don Triggs of “THE Jackson Triggs” was pouring wines from his new winery Culmina which is located in Oliver, British Columbia in the Okanagan wine region.

Don holds up the bottle of R&D (for Ron & Don) — Don holds up a bottle of R&D

With a little help from famous winemaker Pascal Madevon (of Osoyoos Larose fame), Triggs has placed an emphasis on pure quality with these wines. The label is already picking up accolades left and right and already selling like crazy. Legendary tastings such as this one only happen once in a blue moon. He has a lot of stories as you can only imagine and was going fishing after the tasting with his twin brother Ron (on the R&D wine label with him – looks like photo was taken a few years ago).

Here is what we sampled:

Decora – Decora, which by the way is latin for pretty, accurately summarizes this straight Riesling. Perfectly balancing soft acidity with bold, bright fruit flavour, it’s a work of art.

Saignee – Sure, this is a delicious dry Rosé, blended from Bordeaux varietals and displaying unprecedented complexity, but what’s got people talking is its glass cork. Is a cork still called a cork if it’s not made of cork? Focus! This is Culmina’s hottest seller so far, and it’s easy to see why.

R&D – We trust Don Triggs with a big red blend, so we were excited to try this one, which wasn’t around for Culmina’s first vintage. A little more casual in its presentation, it’s Merlot-dominant, rich but smooth. I purchased a bottle.

Hypothesis – This Meritage is one of the many reasons we trust Don with a big red blend! Merlot, Cabernet Franc, and Cabernet Sauvignon are handled perfectly here, bringing out as much fruit and spice as possible while remaining finely tannic. In other words, is about as good as a BC red gets.

What a wonderful ending to a sunny Saturday after a nice bike ride over to Folk Fest. Love days like this.

Baccano Osteria: 1889 West 1^st Ave. (at Cypress) PH: 778-379-6920

http://www.baccano-osteria.com/

Culmina Family Estate Winery: http://www.culmina.ca/

To purchase in Vancouver: Village VQA Wines – 1811 West 1st Ave. PH: 604-732-8827

Food + Drink

Grill Talk – knowing how to dress them well & rub them the right way

will have them eating off your plates.

SALADS & RUBS are what you need all summer long…

Use rub before slathering barbeque sauce over ribs, steak or chicken.

Here are two simple but super recipes to enjoy all year long but especially now. The spices keep and if you have extra dressing you can always label it and freeze it for later.

THE RUB

This blend of spices is considered to be the Swiss Army Knife of seasonings. Use it for all your summer grilling: steak, chicken, fish & veggies. I recently used it for ribs. It has a slightly exotic flavour.

In a medium bowl, stir together:

¼ cup brown sugar (be sure to break it up if hard)

1 tsp. ground cinnamon

1 Tbsp. each – ground ginger, black pepper, smoked paprika,

2 Tbsp. each kosher salt, ground coriander, ground cumin, garlic powder.

Store in an airtight container or a resealable plastic bag for up to 6 months. Makes about 1 cup.

How much to use? It depends on how much you like but here are some general guidelines:

For 1 ½ lbs. steak , use 2 Tbsp; 1 lb. vegetables, use 1 Tbsp; chicken pieces, use ¼ cup; 1 lb. salmon fillets, use 3 Tbsp.

Traditional *Caesar Salad is so last century! Here’s a nice take on a Charred CAESAR SALAD that my guests rave about:

Grill your Romaine! Use Romaine hearts, halved lengthwise, on medium for about 4 minutes or until charred in spots, turning over halfway through. Oil the grill first or drizzle olive oil on the lettuce beforehand. Serve immediately, drizzled with this dressing which also doubles as a dip by the way. Sprinkle with sunflower seeds for something different instead of croutons. Serves six.

THE DRESSNG: in a blender or food processor puree 4 oz. feta cheese, 2/3 cup extra virgin olive oil, 1/3 cup non-fat plain greek yogurt, 3 Tbsp. lemon juice, 1 clove garlic and a little salt and pepper to taste.

Transfer to medium bowl, stir in ¼ cup packed fresh dill, chopped.

YUM!

*Actually I still love the traditional ways of making things but it doesn’t hurt to spice it up & do something unexpected.

Let me know what you think. I love feedback.

Food + Drink

Something Sweet: LAVENDER HONEY COOKIES – ICE CREAM SANDWICHES

Something Sweet and Flowers you can Eat!

photo & cookies: d. king

What can I say about Lavender?….a lot actually. I have a few lavender plants on my deck which smell heavenly and I’ve been cutting the leaves (some of the flowers too) and drying them out, grinding them in my spice grinder and adding them to granola, ice cream, sugar, and using them to make lavender pepper (great for soups, pork roasts and potatoes). Lavender is one of the herbs used in Herbs de Provence. I recently made lavender rosemary roasted potatoes which tasted delicious.

Lavender sprinkles with fruit, granola, almond milk & a bit of shaved chocolate — **Lavender sprinkles** with fruit, granola, almond milk & a bit of shaved chocolate

Hey, on another note you can make little sachets and add them to your lingerie drawer (I hope you have one of those) and put some in with your cashmere too which works to help keep the moths away and smells a whole lot nicer than moth balls. I think you’ll agree. And on yet another note, Lavender has been thought for centuries to enflame passions as an aphrodisiac….so what are you waiting for? Hurry up and make these cookies! Then double your passion by putting ice cream in the middle to create the most delicious ice cream cookie sandwiches (maybe even better than the oreo cookie ones I used to love as a kid).

RECIPE:

– Yields 12 cookies-

4 TABLESPOONS OF UNSALTED BUTTER

1 CUP + 2 TABLESPOONS OF ALL PURPOSE FLOUR

¼ TEASPOON OF BAKING POWDER

¼ TEASPOON OF SALT

1 TABLESPOON OF LAVENDER

⅓ HEAPING CUP OF SLIVERED ALMONDS

2 EGGS

½ CUP SUGAR

1 TABLESPOON OF HONEY

1 TEASPOON OF VANILLA EXTRACT

Place a large piece of parchment paper on your counter and set aside.
Mix flour, baking powder, and salt. Mix and set aside.
Cream the butter and sugar together.
Beat in the eggs into creamed butter and sugar, one at a time.
Beat in vanilla, honey, slivered almonds, and lavender into the creamed butter and sugar.
Combine wet and dry ingredients
Place dough on the parchment paper and roll into a log shape (about 2 ½ inch diameter works).
Put in the freezer for at least 1 hour.
Remove from freezer and unfold the parchment paper, cut the log into cookie shapes about ¼ inch thick.
Bake for 13-15 minutes at 375 or until edges are just starting to turn golden brown.
Allow the cookies to cool and then make ice cream sandwiches (I recommend plain vanilla ice cream!) Blow everyone away with your genius.
Love at first bite

FLOWER POWER – Enjoy these cookies with a nice cup of Hibiscus tea – another edible flower that is also good for you.

My new cookie board on Pinterest with a dozen kitchen tested goodies to get you going: https://www.pinterest.com/intrigueimports/just-cookies/

Source (for recipe): ImpatientFoodie.com

Food + Drink

Where FOOD meets FASHION it’s always a Perfect Pairing: Burberry’s First Café

Burberry has launched its first ever café.

The all-day eatery—named Thomas’s, after the brands founder Thomas Burberry—can be found within the newly expanded London flagship at 121 Regent Street.

The café will offer a menu of quintessentially British classics from afternoon tea to lobster with chips, and will be open seven days a week. Of course, it won’t just serve any produce: Thomas’s will offer the finest seasonal ingredients from small farmers and artisan suppliers across the UK.

The flagship store expansion also sees the addition of a dedicated gifting area, featuring a seasonally updated collection of present-worthy products (everything from blankets, cushion covers and candles to stationery, board games and travel goods), which can all be personalised or monogrammed in a number of different ways. Purchases can be gift-wrapped at stations within the space, whereby customers will be able to choose everything from the ribbon to the greeting card.

So when in London…indulge your appetite for both F&F

What’s next? Will Dior & Chanel follow suit?

Jourdan Dunn and Naomi Campbell for Burberry’s for Spring/Summer 2015 campaign. Representing both the old guard and the vanguard of English modeling, it doesn’t get much better than this.Their seasonal video was shot by none other than Mario Testino.

Pictures courtesy of Burberry

Source (for café): http://www.harpersbazaar.co.uk

Forever PLAID

bon vivant:

More recipes to come. I’ve been testing out some fresh originals (I like to try different things to make cooking an enjoyable experience – not just necessary but fun so it never becomes boring). Look for: the ultimate all-around dry rub (use it on everything from fish to tex-mex), a very pretty looking & great tasting Meyer Lemon Tart (from a restaurant in Paris), crazy delicious Danish-style cookies (with some unusual ingredients) and MORE.

Having said that, I want food day Tuesday to not be only recipes as you’ve seen from time to time. I’m interested in food in general so I want to talk about the latest trends, productivity, farmers markets, what’s new on the food front, etc. and throw in a sprinkling of restaurant reviews. It’s the whole experience. Also, flavoursome new ways to cook otherwise humdrum vegetables…like cauliflower and brussels sprouts (well to me they’re ordinary and bland but even these can be spruced up to become surprisingly edible). You’ll see!

With this in mind:

It is the food which you furnish to your mind that determines the whole character of your life – Emmet Fox

Food + Drink

Food: appy hour – salmon paté

This is an easy appy idea that your guests will love! It’s a take on an old-fashioned recipe. My mom used to serve something like this in an actual salmon-shaped mold. I’ll be on the lookout for one of those, but in the meantime if you know where to find one please let me know.

One 213g tin of wild red salmon (preferably Sockeye) drained

One 227g package – lite cream cheese (or a bit less) softened

Panko (Japanese bread crumbs) about ½ cup or a combo of panko and chopped Walnuts

Grated cheese (like Parmesan or Asiago) about ½ cup

Chopped green onions (2-3)

1 tsp. prepared Horseradish

Worcestershire Sauce to taste

Dash of Hot Pepper Sauce

Lemon Pepper Seasoning

1 Tbsp, fresh lemon juice

Chopped parsley (optional)

Leave it in the fridge overnight before forming it into a ball, it will be much easier.

Decorate with chopped parsley or green onion.

Serve with crackers, tortilla chips or plain melba toast.

Food + Drink

Food board: feeling Blue

Full-bodied, Rich, Rustic, Strong, Sweet, Nutty, Complex, Spicy, Dense, Creamy….Hmmmmm. Just some of the words that best describe “the Blues.”

If Roquefort is the assertive “King of the Blues“, then even-tempered Blue d’Auvergne is the Prince. A rustic treasure hailing from Central France, this rich cow’s milk is strong and meaty, the perfect companion to a nice *Sauterne.

Of all the cheese selections out there, blue cheese is still a favourite. Be it your everyday Danish blue, Cambazola, Roquefort, Gorgonzola or Stilton, it will always make its way onto my cheese board.

Named after rivers, barbeques and appliances. Maytag Blue is from the washing machine family. Known to make the best blue cheese dressing of all time! — Blues named after rivers, barbeques and appliances. **Maytag Blue** is from the famous washing machine family – known to make the best blue cheese dressing of all time! Now you know.

Any blue cheese is tasty to me, especially hand-crafted kinds, but lately I’ve been seeing more and more varieties pop up at the deli section of many grocery stores & specialty cheese shops. Some I’m not so familiar with. They all taste slightly different and are from various locations. Thought I’d research some of them for those who are interested on the link below.

Blue Cheese for newbies:

http://cheeseonthegreen.com/cheeses/blue

*Sauternes, 40 miles (65km) south of Bordeaux city, is a village famous for its high-quality sweet wines – perfect pairings to go with a good strong blue.

Do you have a favourite?

Photos: d king

Food + Drink

recipe: ridiculously good homemade protein bars

These addictive energy bars are easy to make, easy to store and really easy to eat! I love to eat one after a run or when I’m feeling a bit run down and need an energy boost.

My Recipe:

1 cup whole raw almonds

1 cup pitted dates

1 cup raisins

2 Tbsp. sunflower seeds

1 Tbsp. flax seeds

1 Tbsp. chia seeds

1/2 tsp. cinnamon

1 tsp. pure Vanilla Powder (I used Cook’s Vanilla Bean Extract)

1 scoop of high quality protein powder (I use Brad King’s Ultimate Vegan)

1/2 cup unsweetened coconut flakes

Put all ingredients into a food processor and pulse until ingredients form into a ball (the dates hold everything together, so if you need to, add a bit more). Pour the mix onto parchment paper & pat down with your hands.

removed from parchment and ready to cut

Refrigerate for 1-2 hours. Cut into squares, wrap in parchment paper and store in your refrigerator. You can freeze them too.

Tip #1: Cut a small piece of parchment paper to help pat the mixture down with. This will prevent mix from sticking to your hands.

TIP #2: Medjool dates are the best and easiest for removing the pits.

TIP #3: Experiment with different combinations like cranberries instead of raisins, or a combo of half sour cherries & half raisins. This time I used raisins and unsweetened bing cherries – delicious combo!

Enjoy!

Food + Drink

FOOD: going on safari with agave

To help celebrate cinco de mayo and in conjunction with the Vancouver International Tequila Expo here are three exciting FOOD & DRINK events planned for this month – Vancouver Agave Week:

EAST VAN TACO SAFARI - Tuesday May 26th – 7pm

Have you been wanting to try a bunch of the up and coming Taco restaurants but haven’t had the time to do it right? This is the event for you! You will start the evening at Taco Bar Gastown and then we’ll transport you to points east to enjoy tacos with tequila and mezcal pairings at Los Cuervos Taqueria, Sal y Limon (new this year!), La Mezcaleria, Tacoﬁno Commissary, before returning to Taco Bar Gastown to end the night with…you guessed it - more tacos and mezcal! A unique way to spend the ULTIMATE Taco Tuesday! Tickets: $79.95

COOKING & PAIRING WITH AGAVE - Wednesday May 27th – 7 pm

Are you interested in a complete culinary experience? We’ve paired with the Paciﬁc Institute of Culinary Arts to create a unique evening of Cooking and Pairing with Agave. You will spend the evening in the school’s kitchen with PICA’s chef instructors learning to cook a Mexican inspired meal and unique food and agave pairings. It’s hands on - from the preparation to the tasting. We have just 24 spots in this unique full participation event. Tickets: $120

DOWNTOWN FOOD & AGAVE SAFARI - Thursday May 28th – 7pm

Join us for the ﬁrst ever Downtown Food & Agave Safari! We’ll be experiencing delicious food and drink pairings as we visit some of Vancouver’s top restaurants and watering holes. We start at Joe Fortes Seafood & Chophouse, and then we’ll board a trolley to culinary nirvana – exploring gastronomic delights at every stop - all exquisitely paired with tequila and mezcal to sip alongside the chefs’ creations! Stops at: Joe Fortes Seafood & Chophouse, Coast, Lift Bar & Grill, and Left Bank, before heading to Uva Wine and Cocktail Bar to end the night with…more culinary goodness paired with agave spirits! Tickets: $95

To order tickets and for more information: http://www.vantequilaexpo.com/about_expo.php