Tag: food

FUN

Confectionately Yours: MEYER LEMON TART

Lemon tarts are one of my favourite desserts. Chef James Henry from the restaurant Bones in Paris has perfected the lemon tart, according to Garance Doré and her team who visited the restaurant while in Paris. He shares his recipe which is big enough for a large dinner party, or to last you a while if you’d prefer not to share.  

bones_lemon-tart_garance-dore_11

For Pastry:

2 ¾ cups of pastry flour (preferably *type 55 bio which is an organic lump-free wheat flour from France – which is what they used for this recipe).  You can use all-purpose.

5 oz. malted barley powder

2 ¾ cups butter

2 ¾ cups sugar    

1/4 tsp. salt      

1 egg yolk

5 oz. milk  

Mix dry ingredients, stir.  Add butter and fold in.  Finish with wet ingredients, stirring to an even consistency.

For Frangipane (filling):
1 1/8 cup almond powder
1 1/8 cup soft butter
1 1/8 cup icing sugar
4 eggs
Zest of two lemons

Mix sugar, flour and butter until combined to a good consistency
Add eggs and stir to finish

Plus: 10 meyer lemons for slicing

Directions:

Roll out pastry and fit evenly to a large tart shell, put in fridge to rest for two hours
Slice 10 meyer lemons finely crosswise and remove all seeds
Blind bake shell until golden, let cool and then fill with frangipane
Layer thin lemon slices on top of frangipane
Bake in oven at 350 degrees fahrenheit for 20 minutes uncovered, then cover with foil and bake for another 20 minutes
Check regularly by inserting a small knife – if it comes out dry, tart is ready

*the type flour they use
*the type flour used for this recipe – see #’s below.

Voila ! Bon appetit !

Bones / 43, Rue Godefroy Cavaignac – 75011 Paris, France

 

 

 

 

A lesson in numbers – for popular European flour types:

French flour type numbers indicate the ash content (in milligrams) per 10 g flour. The numbers are a factor 10 lower than the German types. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (“pâte feuilletée”). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call “farine de gruau”). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. Note that there is no type 40 French flour like the German type 405, the closest is type 45.

FUN

Food: It’s Spain in the lead with Italy a close second and Copenhagen third.

For you worldly foodies out there:restaurants1

We’re talking about what is considered the Oscars of the fine dining world – the 50 BEST – the results were compiled from an “independent” voting panel of 1,000 judges who discover and celebrate the diverse gastronomic talents and communities across the globe.

Ostera Francescana's
Ostera Francescana’s “dropped” lemon tart.  What came first, the name or the drop?

“El Celler de Can Roca” — The place that just topped the list of the World’s 50 Best Restaurants. If you don’t already have a reservation at El Celler de Can Roca, it’s probably too late. The Girona, Spain, eatery won top prize at the prestigious 2015 World’s 50 Best Restaurant awards, held June 1st in London.

El Celler bumped last year’s victor, Copenhagen’s forage-friendly Noma down to third, and pipped Modena, Italy’s, Osteria Francescana into second at the event.

Receiving the award to a standing ovation, head chef Joan Roca i Fontane dedicated the prize to those around him. “This success is also for our family, thanks family for your patience, for our wives, our kids, also our team — the best team in the world,” he said.

This year’s results were preceded by an announcement that 2016’s 50 Best ceremony will, for the first time, not take place in London, but in New York. The move, organizers said, would make the event “truly global.”  This will be reflected not just in restaurants we celebrate but also in the locations of the events themselves.

Here is who topped the list:

The 50 best

  1. El Celler de Can Roca(Girona, Spain)
  2. Osteria Francescana(Modena, Italy)
  3. Noma(Copenhagen)
  4. Central(Lima)
  5. Eleven Madison Park(New York City)
  6. Mugartiz(San Sebastian, Spain)
  7. Dinner by Heston Blumenthal(London)
  8. Narisawa(Tokyo, Japan)
  9. D.O.M.(Sao Paulo, Brazil)
  10. Gaggan(Bangkok)
  11. Mirazur(Menton, France)
  12. Arpege(Paris)
  13. Asador Etxebarri(Biscay, Spain) — this year’s highest climber
  14. Astrid y Gaston(Lima)
  15. Steirereck(Vienna)
  16. Pujol(Mexico City)
  17. Arzak(San Sebastian, Spain)
  18. Le Bernardin(New York City)
  19. Azurmendi(Near Bilbao, Spain)
  20. Ledbury(London)
  21. Le Chateaubriand(Paris)
  22. Nahm(Bangkok)
  23. White Rabbit(Moscow) — highest new entry
  24. Ultraviolet(Shanghai, China)
  25. Faviken(Fäviken, Sweden)
  26. Alinea(Chicago)
  27. Piazza Duomo(Alba, Italy)
  28. The Test Kitchen(Cape Town, South Africa)
  29. Nihonryori RyuGin(Tokyo)
  30. Vendome(Bergisch Gladbach, Germany)
  31. Restaurant Frantzen(Stockholm)
  32. Attica(Melbourne, Australia)
  33. Aqua(Wolfsberg, Germany)
  34. Le Calendre(San Pietro, Italy)
  35. Quintonil(Mexico City)
  36. L’Astrance(Paris)
  37. Biko(Mexico City)
  38. Amber(Hong Kong)
  39. Quique Dacosta(Dénia, Spain)
  40. Per Se(New York City)
  41. Mani(Sao Paulo, Brazil)
  42. Tickets (Barcelona)
  43. Borago (Santiago)
  44. Maido(Lima)
  45. Relae(Copenhagen)
  46. Restaurant Andre(Singapore)
  47. Alain Ducasse au Plaza Athenee(Paris)
  48. Schloss Schauenstein(Fürstenau, Switzerland)
  49. Blue Hill at Stone Barns(Tarrytown, New York)
  50. French Laundry(Yountville, Calfornia)

I don’t see Vancouver anywhere on this list.  Here’s my vote for the Best Pie: It goes to Savary Island Pie Company in West Vancouver for it’s to-die-for Buttermilk Pie.buttermilk pie - Copy

You have to wonder how in the world these people manage to make these decisions with so many fine restaurants popping up all over.  It must be a difficult job.  One I wouldn’t mind being a part of.

What do you think?  Should we take this “50 Best” with a fine grain of  sea salt?

My Food Board on Pinterest: https://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

Source: http://cnn.com

Love taking photos of food? Share snaps of your own Culinary Journeys on Instagram with the hashtag #CNNFood.

 

Food + Drink

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

Burberry has launched its first ever café.burb1

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.burb2

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.burb3

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. burb4Representing both the old guard and the vanguard of English modeling, it doesn’t get much better than this.burb5Their 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. salmon pate 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.”blue1

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

Art & Culture

The Art of Food: “Dinner with Jackson Pollock”

Aside from leaving a legacy of astonishing abstract art, Jackson Pollock has a cookbook. pollock2 And why should that come across as strange.  He was no starving artist and even so, everyone has to eat and cook something for themselves sometimes right?  But I must admit my first thought was…really??  It’s interesting how we see people as one dimensional when we only know one thing about them.  But this man not only painted, he enjoyed gardening, entertaining and making food – everything from starters and entrees to side dishes, breads, and desserts.

Seems the lines are becoming more and more blurred between fashion and art, makeup and art and now food and art?

What do you know about Jackson Pollock, the famous American artist? That he was considered rather wild, and struggled with alcoholism? All of this is true, but it’s not the full picture of the artist and his life. He was also an avid cook, and a lover of good food, which shades in some fresh nuances to his life and work, explains Robyn Lea, the author of a new book about Pollock and his cooking, Dinner with Jackson Pollock.

Like his canvases, I would imagine my dinner plate to be splattered with a colorful and chaotic assortment of food.

Convergence, 1952 by Jackson Pollock
Convergence, 1952 by Jackson Pollock

Robyn Lea is an Australian photographer and writer who became fascinated by Pollock and his relationship with food. She was doing a story for an Australian magazine and photographed the pantry at Pollock House in East Hampton, NY. “I started to wonder about their food,” she told me. “They had beautiful objects in there that said these people were really interested in food, like Eva Zeisel china, and an expensive, complete collection of Le Creuset pieces.”

She wondered what the artist’s dinner parties were like, and then she discovered his own hand-written recipe books — with dozens of recipes clearly made and loved by the artist. “I started a series of Jackson Pollock dinner parties,” Lea told me. The discovery process took over from there, and through it she not only cooked quite a lot of good food from Pollock’s cookbooks, but discovered a less-well-known side of the man as well.

“I thought he was the genius wild man throwing paint in the air and drinking too much,” Lea said, confirming a caricature of Pollock that is perhaps the most widely known. “And then the great surprise was that he was the baker, which is an art and science that requires precision. That was a great shock to me — he’s a baker but his artwork is not like that.”

But, in a twist, Pollock’s precision with food casts fresh light on the current scholarship of his work: “But then, he denied the accidental in his work,” Lea told me. “He said he knew exactly where the splats of paint would land. Scientific studies now actually show an incredible amount of design and structure to that work.” It’s very contrary, she said, to how the average person sees the work of Jackson Pollock. “If you look at his cooking from this perspective there’s a great connection to how he painted.”

Perhaps the most poignant food connection in Pollock’s story, however, is the diet Lea discovered in her research that was intended to cure his alcoholism. “There were very valid attempts to assist him in these cures,” she told me. “Very poignant and showed this side of him that was not so egocentric but tried very hard to overcome alcoholism, with therapy and diet, from the 1930s on. There’s a sadness there to find these things out.”

The book itself is a beautiful, lively melding of Pollock’s work and his recipes, drawn together with Lea’s photography, writing, and interviews with his family. She tells many stories, like that of the Cross-Country Johnny Cakes, which Pollock and his brother lived off of on their cross-country road trip to visit their mother in California. There are stories of happy times and many images of Pollock’s work, and photographs of him in the studio. It’s a rare cookbook — one that doesn’t simply offer the novelty of a famous artist’s recipes and cooking, but offers fascinating insight on his life as a human being as well.

And that is exactly why it would have been so amazing to actually have had dinner with this rare man.

Spaghetti Sauce
One of the photos in the book – a spaghetti sauce with mushrooms and pork.

Source for cookbook info: thekitchn.com

To purchase: http://www.assouline.com/dinner-with-jackson-pollock.html – $50

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). energyPour the mix onto parchment paper & pat down with your hands.

removed from parchment and ready to cut
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.energy2

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!

FUN

Food: Italian Potluck – Milan Expo 2015

From May 1 through October 31, Milan is a hosting an international pot luck dinner antipasto-platterat Expo 2015, that once-every-few-years universal world fair where countries come together for a thematic event. This year’s theme, “Feeding the Planet, Energy for Life,” will explore food culture and sustainability as seen through 170 country and corporate participants.  This is my kind of Expo!

Together they are bringing food conversation to the table in a multi-cultural village of pavilions, theaters, conference halls, and parks where food finesse is just an hors d’oeuvre and tastings plus table talk are the main courses.

Naviglio canal at night
Naviglio canal at night

Pavilions make up the core of Expo 2015: Unique stand-alone structures that share food ideas and concepts and are architectural celebrations in their own right.

The Italian Pavillion
The Italian Pavillion

Focusing on food discussions, the Expo village brings together countries and food concerns in different Clusters. Countries will ask you to think differently about what you know about food through dedicated topics like grains, coffee, chocolate, and climate zones. The Slow Food pavilion celebrates the Italian-born movement and radicalizes it for the 21st century. Pavilion Zero and Future Food District (created with MIT’s SENSEable City Lab) are poised to take you back to the future. And if you’re bored, there’s always Cirque du Soleil‘s Allavita! at the open-air theater.

It’s food. It’s a celebration of food. And it’s chefs celebrating. Some of the world’s biggest kitchen names will be heading to Milan for demonstrations, conversations, and even a little giving back. Italy’s top chef Massimo Bottura and 40 of his famous friends will take host a charity kitchen and cook with Expo leftovers at the Refettorio Ambrosiano.

Spaghetti Bolognese
Spaghetti Bolognese – I just made a batch

If you go: It’s a six-month food party. You’ll need a game plan and a great pair of walking shoes. Visiting the Expo is like heading to a food-focused theme park. You are going to want to take your time and to be there for more than one day.  Why don’t you make it a holiday? Milan for Food and Shopping...Cosa c’è di meglio (what could be better)?

From Milan: The Expo is in Rho, 20 minutes northwest of Milan’s city center.

Source: Forbes.com – Erica Firpo for Fathom

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:food6

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! 20120315-196564-tacos-matamorosYou 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

il_570xN.433269359_gan5

Food + Drink

CooKing – Crazy for Curry

It’s been too long since I made an Indian curry. curry3Now that I have I won’t leave it so long until the next time.  Kind of crazy because curries are one of my favourite foods.

This recipe from scratch comes courtesy (sort of) from a friend’s grandmother who was from England and lived in India for many years.  When I used to visit her she always fed me this amazing curry and I always wanted her recipe.  Only thing was she didn’t have one.  So I asked her to invite me over the next time she made it and I sat and watched and copied down everything she put into it.  This is the way I work sometimes.

A lot of the spices you might already have.  If not, buy them and you’ll be using them over and over again.  Plus these are so beneficial (especially turmeric) for you health wise.

Chicken Currycurry4Chicken (either 1 medium chicken, disjointed with the skin removed, or boneless chicken pieces).

Two medium size russet potatoes (cut into bite size cubes)

3 Tbsp. organic coconut oil

3 medium onions (finely sliced – they boil down)

1 tsp. Himalayan salt

1 tsp. powdered ginger

1 tsp. cayenne pepper

1 tsp. paprika

1 tsp. coriander

1 tsp. curry powder

1 tsp. turmeric

½ tsp. allspice

½ tsp. dried mustard

After:

Juice from ½ squeezed lemon

3 Tbsp. plain greek yogurt

2 Tbsp. ketchup

  • Season dry chicken with dry spices (mix of lemon pepper, masala curry powder & everyday seasoning). Rub all over chicken.
  • Brown chicken with a bit of coconut oil in an oven-proof skillet. Sauté on all sides until nicely browned & remove from pan.
  • Next, in the same skillet heat the 3 Tbsp. of oil & sauté the onions until slightly brown.
  • Mix all ingredients (omitting the lemon juice, yogurt & ketchup) with half vinegar & half cold water to form a paste. About 4 tsp. of each (not too thick but not watery).
  • Drop paste into skillet with onions & fry gently for 5 minutes, stirring over medium heat.
  • Place cut up (already browned) chicken pieces in skillet with the potatoes & stir to prevent sticking.
  • Add 2 cups of hot water or *chicken stock (I prefer using stock) and simmer with lid on and cook until tender. At least 30 minutes. Do not let liquid dry out – if so then add more water.
  • When cooked through add the lemon juice, plain yogurt & ketchup to skillet and stir well until mixed thoroughly.
  • Serve with plain white *basmati rice (well rinsed) or savoury rice. Don’t forget to get your add-ons like lime pickle & mango chutney.  Also Tandoori Naan bread. Some of the breads now you can put right into the toaster. Garnish with cilantro.

    sweet mango chutney, lime pickle & mango/coconut sauce.
    sweet mango chutney, lime pickle & mango/coconut sauce.

*For this recipe I prefer using plain basmati and mix a bit of raisins or currants, a little peas & carrots and sliced almonds into the pot at the end. Top with saffron.

For savoury just add a bit of curry powder & turmeric.  Use bouillon in hot water for the liquid.

Enjoy!