Food: what’s gourd for Fall

Halloween and Thanksgiving have rekindled my interest for pumpkins…or squash – since they belong to the same family. pumpkins1

Nothing says “Autumn Bounty” quite as charmingly as some bright and cheerful pumpkins and gourds. When it comes to varieties of squash the ones I’m most familiar with are the ones readily sold in most supermarkets like acorn, butternut and spaghetti. I love making butternut squash soup and have baked with other kinds. But now that Fall is in full swing let’s have a look at some other intriguing varieties found at your local farmers’ market, roadside stand, or grocery store and check out the incredible range of options available. They also come with an amazing list of *health benefits. But if you don’t want to eat them they make really nice table displays. These are just a few for example:

Moonshine

Who says pumpkins have to be orange? White pumpkins show up well outdoors at night, making the mid-sized Moonshine pumpkin perfect for painting or displaying as-is. Also look for tiny white pumpkins such as Snowball or the giant white Polar Bear pumpkin, which can be as large as 65 pounds.

Fairytale

Also known as the Musque de Provence, this French heirloom is straight out of Grimm’s illustrations. The squat, deeply grooved fruit run 8-15 pounds and will keep for many months at room temperature. These pumpkins have deep orange, moderately sweet flesh. Also look for Long Island Cheese, which is less deeply creased and slightly smaller, and a mini version called Autumn Crown that runs just a few pounds.

Green Goblin

This Italian heirloom (also known as Marina di Chioggia) can grow up to 10 pounds. Its knobby green skin hides rich, sweet, yellow-orange flesh that is perfect for pies when you get tired of looking at it. A similar option is Black Futsu, an equally knobby but slightly smaller, black-green heirloom pumpkin from Japan that slowly turns gold after harvest. Black Futsu features firm flesh with a flavor reminiscent of chestnuts or hazelnuts.

Cinderella

I challenge you to look at this French heirloom without imagining tiny carriage wheels and a fairy godmother. This deep scarlet-orange pumpkin, which is also called Rouge Vif d’Etampes, runs 10-15 pounds and its dense, moderately sweet flesh makes great pie. Also look for a similarly shaped pure white version called Valenciano, a slate blue/dark green variety called Jarrahdale, and, if you’re really lucky, Bliss, a dark green variety with golden speckles and spots.

Hooligan

No room for a full-size pumpkin? Try this lovely little mini pumpkin. Also look for Casperita, a pure white mini variety; Autumn Crown, a flattened tan-colored mini pumpkin; Munchkin, a classic orange mini pumpkin variety; and Sweet Dumpling, a white mini variety with green stripes. These mini pumpkins make delightful tealight holders. Or, bake them up—they’re just as tasty as acorn squash.

Turks Turban

This classic French heirloom is often called a gourd, but it’s actually a delicious nutty-flavored pumpkin. Turks Turban, a.k.a. Turks Cap, can be stuffed and baked whole, making a great vegetarian/vegan alternative for a festive main dish with the right stuffing.

Speckled Swan Gourd

These unique, birdlike gourds are worth seeking out. Like all gourds, Speckled Swan doesn’t contain edible flesh when ripe, but with a little care, you can cure the hard shell and keep it for many seasons. Look for Bottle or Birdhouse gourds, which have a similar shape but are white or pale green.

Snake Gourd

Depending on how they were grown, these striking gourds can resemble caveman clubs or sinuous coiled serpents. Immature fruit up to about 2 feet long can be eaten like summer squash (if you can pierce the skin with your fingernail, it’s likely tender enough to eat). As Snake Gourds ripen, their flesh disappears, leaving behind only seeds and a hard shell. Also look for Dipper gourds, which look similar but have a rounded bulge at the tip.

Who knew?

*Health Benefits: incredibly rich in vital antioxidants and vitamins, they contain a rich source of minerals like copper, calcium, potassium and phosphorus. Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins.

Source: http://www.rodalesorganiclife.com/

Food + Drink, Girl Who Would be King

Food: Thai Beet Soup

beetsoup3

I’m in a soup making mood and that explains my pure of heartiness. Blame it on the weather, flu season or just craving a warm bowl of healthy goodness. In any case in the last week alone I’ve made homemade Miso Soup, Sweet Potato & Lentil, Bone Broth and last night for the first time, Thai Beet Soup. What I look for is nutritional value, tastiness, uniqueness and lastly (it is soup) presentation. I think this one falls into all those categories. It was delicious. The beets make this a colourful and liver supporting meal. The beautiful Thai flavours are also full of antioxidants. See bottom for health benefits of select ingredients. If you make it, I’d love your feedback. beetsoup1

THAI BEET SOUP

Ingredients

5 medium beets – peel if not organic and chop into bite size pieces

2 Tbsp. virgin coconut oil

4 shallots, chopped

3 garlic cloves, minced

4 cups (1 liter) vegetable stock (preferably homemade)

2 Tbsp. ginger, grated

1 stalk *lemongrass, discard outer dry leaves and mince the bottom (1/3 of stalk)

2 cups (500 ml) coconut milk

1 Tbsp. tamari (or low sodium soy sauce if you don’t have tamari)

1 tsp. raw honey

2 limes, juiced

½ tsp. unrefined salt (try Himalayan)

¼ cup cilantro for garnish (or try fresh dill)

Directions

Preheat oven to 350F. Place beets in baking dish and cover the bottom of the dish with ½ inch of water (to prevent from drying out). Cover and bake until tender – approx. 45 minutes or until a fork can easily be inserted into middle.

Once beets are ready, melt coconut oil in large pot over medium heat.

Add shallots and garlic, cook for 3 minutes, stirring frequently.

For the remainder of the lemongrass that is inedible (outer leaves and upper portion), you can bruise/pound them with a mortar to release the oils and add to the soup whole for extra flavour. Of course remove them when soup is done.

Add the beets and the rest of the ingredients, except for the cilantro or dill if using. Simmer until heated through.

Serve in bowls and garnish with cilantro or dill. You can add a dollop of yogurt if you like to make it more like a borscht.

If you prefer a pureed soup, you can use an immersion blender to blend until smooth. Just remove the bruised lemongrass first.

*Lemongrass can be substituted for lemon zest (zest of ½ lemon = 1 stalk of lemongrass). beetsoup2

Nutritional Value of Select Ingredients

Beets: The beetroot is an excellent source of folic acid, and a great source of fibre, manganese and potassium. It is an excellent tonic for the liver, has anti-cancer properties, increases bowel function and decreases cholesterol levels. The greens are even higher in nutritional value than the roots; they are rich in calcium, iron, and vitamins A and C.

Garlic: Garlic is touted as a “cure-all” due to its many uses in medicine. It has a beneficial effect on heart disease, cancer, and infectious diseases. It decreases cholesterol levels, detoxifies the body, stimulates the immune system, and the list goes on and on. It’s more beneficial if you smash it or at least chop it beforehand to let the oxygen get to it and let it sit for at least 10 minutes before using.

Ginger: This root is an excellent remedy for nausea, morning sickness, upset stomach, indigestion, vomiting, motion sickness, and cramps. It helps to lower blood pressure, reduce fever, prevent internal blood clots, etc. Who ever knew that something so medicinal could be so tasty!

Soup’s On!

Food + Drink, Girl Who Would be King

The ART of FOOD – Alinea

As I mentioned before, the series Chef’s Table is not your run-of-the-mill cooking series.

A dish containing duck, huitlacoche, strawberry & white corn on an acrylic art piece designed to act as a plate. Photo: Nathan Weber for the New York Times — A dish containing duck, *huitlacoche, strawberry and white corn on **an acrylic art piece designed to act as a plate. Photo**: Nathan Weber for the New York Times.

I just finished watching the series on NetFlix. Many of the restaurants in the series are Michelin star or at the very least, way above average. Some are destinations in that they are in very remote locations. They all take food to a whole other level. It’s a total experience for the senses. They are among the 50 best in the world. If you love food then prepare to be inspired!

I loved all the shows but I think my favourite was the one which appeared the most artistic – that of Alinea Restaurant in Chicago.

Chef and Restaurateur Grant Achatz is more than another rock star chef; he’s a true artist.

Restaurateur Grant Achatz, left. Source: Alinea Restaurant

Plateless dessert. Source: Alinea Restaurant — Plateless dessert.
Source: Alinea Restaurant

Helium balloon dessert made with apple. Source: Alinea Restaurant — Helium balloon dessert made with apple.
Source: Alinea Restaurant

The opening scene shows him staring at an abstract art painting and appreciating what he sees. He tries to incorporate art into his food while retaining the integrity of the taste and overall dining experience. He offers something unique. You’ve got to appreciate that.

Alinea is a three-Michelin-star restaurant.

If you’ve never eaten at Alinea – where diners must purchase a ticket in advance rather than pay on the day – you may have a long wait: every meal for the rest of the year (apart from New Year’s Eve) is sold out.

Alinea’s tasting menu costs diners between $210 and $295 per person, depending upon availability and demand and excluding beverages.

“There is a difference between dining and eating. Dining is an art. When you eat to get most out of your meal, to please the palate, just as well as to satiate the appetite, that,my friend, is dining.” – Yuan Mei

Website: http://alinearestaurant.com/

*What is Huitlacoche?. Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

Your guide to Michelin Star Restaurants around the Globe:

https://www.viamichelin.com/web/Restaurants

Food + Drink

Inspired Dining

Be inspired for the joy of Food and Health!

If you live in Vancouver I just want to bring to your attention the following two important events. inspirehealth1

INSPIRED DINING WEEK

Inspired Dining Week takes place from October 15-23, 2016, providing an opportunity for diners to choose menu items from some of Vancouver’s best dining establishments (there will be more Inspired dine out experiences expanded to other cities):

Restaurants, eateries and healthy vendors will showcase the best of their culinary delights over the nine days. Inspire Health is partnering with the participating restaurants across Vancouver in an effort to help raise awareness and funds for Inspire Health (a not for profit organization helping provide lasting lifestyle changes for those living with cancer and their families). You will also get the chance to try the various dining establishments.

For an up-to-date list of participating restaurants please visit www.inspirehealth.ca/InspiredDiningWeek

Photo: d. king

For more information about Inspired Dining Week, download the information kit

A Night to Inspire – InspireHealth Gala

December 8 @ 6:30 pm – 10:30 pm

Join us for one of Vancouver’s most memorable fundraising galas, A Night to Inspire welcomes 200 of our city’s business, health care and philanthropic leaders for an inspirational evening.

This year we are delighted to take our guests on a culinary experience like no other. Teaming up with four top chefs from across the country, we will feature an incredible five-course seated dinner, paired with a wonderful selection of wines from the Oliver Osoyoos Winery Association.

The evening will also feature:

The launch of Inspired Cooking, a storytelling cookbook featuring recipes and stories from 20 of Canada’s top chefs. Every guest will receive their own copy of Inspired Cooking.
Live music & entertainment
Inspirational stories from InspireHealth members
Silent & live auction showcasing an array of desirable items

Tickets are on sale for $250. Please e-mail events@inspirehealth.ca or purchase at the centre : Suite 200 – 1330 West 8th Avenue.

I think this is a great way to bring awareness to not only Inspire Health, but to celebrate ourselves with good healthy food and wise choices.

Photos: d. king

Food + Drink, Girl Who Would be King

Food: Spiced Out

The Joy of Cooking with Spices

I’m a spice freak. I mean what would food be like without a little spice added to it? I use it to enhance the natural flavor of whatever I’m cooking, not to disguise it. Like a healthy relationship, the two should really complement each other. I have tons of spices in my pantry and enjoy mixing and matching but lately there are a few one-step-wonder blends that make it especially easy to accompany a wide variety of dishes.

Like the ones my new friend Samantha makes from scratch.

Samantha in the kitchen — Samantha Mcleod in the kitchen

The EATHICAL series. It’s like spice mix for dummies. You can’t go wrong. Not only do they make your life easier and smell fantastic but they will improve the overall taste of your meal. You’re making Italian for dinner – grab don’t pinch The Italian. You’re making fish – go for The Seafood and so forth. They’re healthful wonderful spices. For instance The Mango Curry is made of turmeric, coriander, cumin, garam masala (a spice mix of its own which includes cardamon, black pepper, cinnamon, cloves & nutmeg), onion, garlic, amchur (made from dried unripe green mangoes) sea salt & chilies.

Samantha is a freelance writer and blogs about foods, sustainability and ethical businesses for The Province, a local newspaper in Vancouver and has her own website. I met her at a barbeque..of sorts..one which she catered for twenty five people and made nine special courses, ALL from scratch, gourmet style. Definitely not your run-of-the-mill barbeque even though I like those too (after all I want to get invited to more barbeques). It was just unexpected and extremely delicious. And since five people never showed up I picked up some leftovers the next day (only to help out of course). Then she told me about her spices….which I needed to get my hands on.

One of the many courses — One of many courses

So I just had to tell you because I get inspired by stuff like this. Good food and good people mix together very well.

Soon you’ll be able to buy these spices at a local specialty store near you.

Samantha McLeod is a global travel and food writer organizing sustainable, organic and gluten-free culinary tours worldwide.

Check out her website: Eathical.ca

Sidenote: my sister just got back from Spain & Morocco and of course she brought me back saffron and a Moroccan spice mix which I just used (in my new clay tagine from Marrakesh) to make Moroccan chicken. It saved me a whole lot of time because the spices you need to use are plentiful.

Plated on an individual serving tagine over cous cous.

Spices take you on a little holiday. Last night I went to Morocco. Tonight it’s Italy. Tomorrow, India!

It’s called Spice Travel! Where are you off to next?

Food + Drink, Girl Who Would be King

FOOD: What’s new with Nori?

Sablefish over Nori — **Sablefish** (marinade is my own recipe) over Nori in cast iron pan

You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly — and deliciously! — contained.

There was a time when I made sushi from scratch (not the seafood part, but the assembling of it all with rice, nori & wasabi and then rolling and cutting it to make California rolls or tuna maki, etc. It was a way of being artistic as top sushi chefs are artists of a sort. Also I wanted to impress my parents after living in Tokyo by making them sushi…..which at the time, they weren’t used to at all. My mom hated raw fish and spit it out when I wasn’t looking.

However in Vancouver Japanese sushi restaurants are a dime a dozen plus it was costing me more to make it, so I stopped. The other day I marinated Sablefish overnight. The next day as I was preparing to cook it I realized I had some sheets of Nori that were unopened. Hmmm…..what can I use them for now that I no longer make sushi? Without using any specific recipe I decided to place the Sablefish over top of a few Nori sheets and bake it in the oven. I knew from toasting nori in the past over a stovetop that it would probably toast in the oven too. But I wasn’t completely sure of the outcome. End result: nice & tender perfectly cooked fish with Asian Marinade and crispy seaweed. The combo was quite yummy and my two guinea pigs were very pleased.

Asian Marinade of — **Asian Marinade** of soy, sake, mirin, sesame oil, chopped fresh ginger, garlic & a bit of honey, patted dry before baking. Side of steamed baby bok choy & little boiled potatoes with fresh herbs & butter.

So I decided to check into how to use Nori for other recipes.

How long does it keep, How is it made & Where can you buy it?

These crisp sheets of mild grassy-tasting seaweed last forever in the pantry packaged in an airtight container or ziplock bags and can come in handy when you just need “a little something extra” to perk up a weeknight meal. If they start to lose their crispness, you can re-toast them (carefully!) over the flame on a gas stove (as I have done in the past).

Nori is made by shredding edible seaweed and then pressing it into thin sheets — much like the process for making paper. You can find packages of it at any Asian grocery store, Whole Foods, and more and more frequently these days, regular grocery stores. Nori that is sold as “plain” or “toasted” is the most versatile sort for our cooking purposes.

It also comes with a whack load of healthy benefits. (I will post this separately – ups).

Crispy Nori Snacks: Crisp those sheets of nori a little more, and by golly, you have yourself some nori chips!
Furikake Seasoning: This blend of nori and sesame seeds makes a simple rice dish taste like it came straight from a restaurant kitchen. It’s *easy to make yourself at home.
Soup and Rice Bowl Topper: Add a little extra crunch to your next bowl of soup or rice. Toasted Nori – These thin sheets of pressed seaweed crisp up beautifully after a few minutes in a low oven or toaster oven, then you can crumble them on top of a bowl of soup. Brush the top with water for even crispier sheets! Slice nori into thin ribbons and sprinkle away. Also try using it over omelets, baked fish, salads, steamed vegetables, and anywhere where you might like nori’s crisp texture.

*Vegetarian Furikake Rice Seasoning

2 sheets toasted nori seaweed
1/4 cup toasted white and/or black sesame seeds.(You can just use whole sesame seeds, but I like to include both whole and ground for added texture).
1/2 teaspoon coarse sea salt
1/2 teaspoon sugar

Toast the nori over a low flame or burner, waving each sheet over the burner until it crisps and the color changes. Using scissors, cut into small pieces.

With a mortar and pestle or coffee grinder, combine 1/8 cup sesame seeds, salt, and sugar.

Combine nori with ground sesame seed mixture and remaining 1/8 cup whole sesame seeds. Store in an airtight container.

To serve, sprinkle over or mix into rice or noodles.

What other ways do you like to use nori?

Source (for other ways): thekitchn.com

Photos: d. king

Food + Drink

Feel-good Friday: perfect pairings

Food, Friends, Fun…..what would life be like without all that? Not so merry.

Last night I attended the 12^th Annual Chef Meets BC Grape event with a good friend. A fun fundraiser put on by the British Columbia Wine Institute and the Arts Club Theatre Company – a toast to the extraordinary chefs and winemakers who call BC home. Along with food, British Columbia is growing into a world class destination for premium wine. The proceeds from the event go towards funding local playwrights and emerging artists.

Here is a sampling of my favourite wine/food pairings of the evening:

Chicha restaurant presented a Tuna Causa – cilantro whipped and chilled potato topped with sesame and soy, BC local Haida Gwaii Albacore Tuna, a crisp fruit and ginger ponzu, and a Peruvian rocato chilli aioli. Paired with Lake Breeze Spice Jar.

Hart House Restaurant presented a Pancetta wrapped pork terrain with sourdough crisp Hannah Brook Farm peach and apricot mostarda, Barnston Island micro arugula. Paired with Moon Curser “Afraid of the Dark” red.

Moon Curser Wines. Love the label. — Love the label on Moon Curser Wines.

Lift Bar and Grill presented smoked sturgeon, dark soy & nori emulsion, putanesca jam and squid ink rice puff. Paired with Desert Hills Gamay Noir.

Miradoro (at Tinhorn Creek) presented chanterelle lobster mushroom and pancetta risotto with Okanagan peach, grilled corn & rosemary. Paired with Tinhorn Creek Pinot Noir.

Provence Marinaside presented seared scallop, prosciutto crisp, Okanagan peach broth with lemon thyme salt. Paired with Misconduct Suspect Series Chardonnay Viognier.

A nice BC Port - Fall is fast approaching — A nice BC Port – Fall is fast approaching. Goes well with chocolate.

Honourable Mention:

The Observatory (at Grouse Mountain) presented mushroom boar belly, chanterelle mushrooms, brioche, frissee with Tantalus Vineyards Riesling.

The Westin Bayshore presented Albacore Tuna Poke, avocado, taro root with Bordertown Estate Winery white.

*Torafuku (modern Asian eatery) presented onion ash beef terrine wrapped with Portobello, local vegetables, **foie gras, potato pave, chimichurri and hunter sauce. Paired with Gold Hill Cabernet Franc.

Pinnacle Harbourfront Hotel presented Duo of duck-spiced rubbed duck breast, duck confit goat cheese croquette, habanero jam. Paired with Quails’ Gate Gewurztraminer.

**On a personal note I object to the way foie gras is produced. I wish that restaurants refrained from using Foie Gras on their menus. At the same time, *Torafuku had the longest tasting lineup.

All in all this was a most enjoyable evening and a perfect start to the weekend.

Oh don’t you know….the weekend starts on Thursday!

Photos: d. king

Food + Drink, Girl Who Would be King

Fun for Foodies

Have you seen Chef’s Table?

I’ve been watching the series on Netflix. It’s not your run of the mill cooking show. It’s so much more because in each hourly episode the series focuses on a particular chef that will inspire the hell out of you.

From Chef Meets BC Grape

You find out their story: what drives them, how they shop, about their relationship to food and their style as they prepare a culinary specialty. And it all looks so pretty….even something so simple and singular as a carrot. But it’s not just a carrot, it’s a carrot from the chef’s family run farm that tastes unlike any other carrot. And it makes everything you make seem so……...well, ordinary?

Anyway….just wanted to tell you about two upcoming chef inspired events in my home town, Vancouver because I really feel that Vancouver is becoming a world class dine out city. So much so that I just found out about a dine out week taking place next month that is very inspiring (UPS – upcoming post soon). But in the meantime:

#1 – Chef Meets Truck:

On September 13, the Chefs’ Table Society of BC, in partnership with the Yaletown BIA and the Streetfood Vancouver Society host the inaugural event Chef Meets Truck in Yaletown at the intersection of Hamilton and Nelson. The event will run from 6:30pm-9:30pm and consists of Vancouver restaurant chefs hopping on board local Food Trucks to serve up the foodie event of the season. This collaborative event brings Vancouver’s hottest restaurant and food truck chefs together for the first time ever.

Purchase tickets to the inaugural event for $69 + taxes and fees here. Tickets include food samples from the eight participating food trucks, as well as, wine and beer samples from Nichol Vineyard, Lock and Worth Winery and Brassneck Brewery.

A portion of the ticket sales will be donated to the Greater Vancouver Food Bank.

Participating food trucks and chefs include:

Community Pizzeria with guest chef Angus An (Maenam)

Feastro with guest chef Lucais Syme (Cinara)

Fliptop with guest chef Vikram Vij (Vij’s)

Kafka’s Coffee Truck with guest chef Christophe Bonzon (Chez Christophe)

Mom’s Grilled Cheese with guest chef Travis McCord (La Pentola)

Roaming Dragon with guest chef Scott Jaeger (The Peartree)

Tacofino with guest chef Frank Pabst (Blue Water Cafe)

Via Tevere with guest chef Phil Scarfone (Nightingale)

This event would not be possible without the support of:

Bella Gelateria, Biota Fermentation, Brassneck Brewery, F.I.S.H (Fresh Ideas Start Here), Kins Farm Markets. La Grotta Del Formaggio, Lock and Worth Vineyard. Nichol Vineyard. Windsor Meats

#2 – CHEF MEETS BC GRAPE

Thursday, September 15
Vancouver Convention Centre East
999 Canada Place, Ballrooms A, B, C
7–9:30 PM

Tickets are selling fast to the largest tasting of BC VQA wines in Vancouver! This popular fundraiser is a unique opportunity to taste a selection of more than 300 wines from 90 of BC’s top producers.

A tasting event for both novice wine tasters and connoisseurs—you can expect to sip and savour vintages of established labels, and find new favourites from an abundance of up-and-coming, family-run, and boutique operations. Guests will also have the opportunity to taste specially prepared pairing dishes from 12 BC restaurants!

Participating restaurants include:

Chicha Restaurant
Fable Kitchen
Hart House Restaurant
Lift Bar and Grill
Miradoro Restaurant
Provence Marinaside
Torafuku Modern Asian Eatery

Tickets are selling fast—buy now to avoid disappointment!

$90 Regular
$75 Groups of 10 or more (by phone only)

Bon Appetit!

Food + Drink, Girl Who Would be King

Food: to Forage or not to Forage

There is no question that foraging for anything edible is not a simple task. It’s a thing. I mean it’s a lifestyle choice – a healthy one if you are so inclined.

One with nature, love being in the wild or be....wild. — **You are one with nature, love being in the wild or are just plain….wild.**

To be totally self-sufficient food wise it would take a lot of work and dedication and you’d have to really know when to look for what, where to look for it and then what to do with it once you find it. You must be adventurous, outdoorsy and know what the heck you’re doing. Most likely you’re also a foodie. It’s not for everyone.

Our ancestors ~~who might have been foodies back in the day~~ had to hunt and gather (or forage as we like to call it) like wild animals do in order to survive. It wasn’t a choice so much as a necessity. Survival of the fittest. We lucky folks don’t have to, but lately foraging has piqued my attention and interest. Even a few of my urban neighbours are getting into it – albeit lightly. One has chickens (so fresh eggs for sure) and another is building a terrarium to grow edible plants. I also have friends who have fresh figs, other fruits and trees with bay leaves so sometimes you’ll find me foraging around in their garden.

I really like the idea of having a garden to grow vegetables. It’s the absolute best but since I can hardly keep fresh herbs alive for long I’ll scratch that idea. Surprisingly enough two herbs I totally ignored all winter long have survived together in one pot – thyme and oregano. Rosemary is pretty easy too but let’s face it – that does not a complete meal make. Many of the plants that we know as weeds are both edible and nutritious, and some plants that grow wild have been cultivated into some of the foods we know today (for example, parsnips, garlic and carrots).

Taylor is guarding the bucket of cherries — Taylor guards a bucket of cherries

If there is one fresh fruit (that resembles a vegetable) I really miss eating – it has to be farm fresh Rose tomato. Large, meaty & delicious. I remember my dad eating them like apples. I don’t remember eating a good tomato since I was a teenager – too many years of eating only acceptable tomatoes at best that are usually made tastier with a generous drizzling of balsamic. Pesticides are to blame and early picking. We really don’t know what we’re eating.

But now I know Bill. He’s my first foraging friend. He’s also my only foraging friend until I gather more. He refers to himself as a novice forager but from what I’ve witnessed through photos and in person it seems pretty serious to me. At least a serious hobby. Bill’s Instagram feed is usually chock-full of some type of mushroom, berry or plant. Also, he’s constantly making jam and lots of other interesting and/or unusual edibles. Guess you can say he shops local.

I asked if he would mind talking a bit and educating readers about the process for this blog and send a few photos. Because Bill makes almost everything from scratch and lots of it he finds in the forest. He doesn’t scavage around garbage bins like bears do looking for food just in case you’re one of those who think that’s how people forage. But I know you guys are more sophisticated than that. But to let you know how much I knew about foraging, when I first found out Bill was gathering and cooking up hedgehogs I thought it was the animal, not the mushroom. I was about to dump him as a friend.

When I called him he was high up on a tree ~~not getting high~~ but he still answered the call.

In Bill’s Words:

Yes, I was really up at tree. I was on a 12 foot ladder borrowed from a building nearby. I was harvesting fabulous tiny cherries from the trees growing wild between the road and a parking lot about 1.5 kilometres from my home. These little black cherries are so intensely flavoured compared to cultivated ones! I continued picking until I had about ten litres, my dog Taylor patiently waiting below. They were too small to use a cherry pitter on, so I boiled them for a few minutes, and after they were cool, put them through my hand crank food mill. I ended up with about four litres of very flavourful puree. I made a big batch of delicious jam with most of it, and then decided to try my hand at some fruit leather just using honey instead of sugar. It took about five days to dry enough, but it was worth the wait.

Me: I can hardly wait for MY jars of jam to be personally delivered!

Okay we just got a little taste of what it’s all about. Bill is a busy guy but we spoke about collaborating on more food posts with stories & photos from his adventures in foraging. Stay tuned…

All Cherry Photos: Bill Milliken

Food + Drink, Girl Who Would be King

Food: Diversity in Dining

ANCORA Waterfront Restaurant

Vancouver dining with a view and a twist. This is what happens when you mix West Coast influence with inspiring Peruvian and Japanese cultures.

When I go out for lunch or dinner I prefer to order something I’m not likely to make at home. Ancora restaurant (previously “C” directly across from Granville Island) fit the bill perfectly. *I also take into account restaurant patios that accommodate dogs adjacent to your table.

At Ancora the cuisine’s manifesto hinges on sustainable seafoods, locally sourced and international ingredients, while also drawing inspiration from the Pacific Northwestern surroundings.

Aside from one glass of wine here is what my friend and I ordered on a sunny afternoon last week…

Starters:

Halibut Ceviche:

with celery, red onion, cancha, yam, cilantro, aji, amarillo tiger’s milk. Not sure who is milking the tiger.

Dungeness Crab Causa:

yukon gold, quail egg, avocado, olive, huancaina sauce.

Main:
Black Rice Paella with Ling Cod:

chorizo, peruvian corn, baby shrimp, smoked paprika emulsion.

Dessert:

Pavlova

meringue, lemon cream, fresh fruit, raspberry ice cream.Wonderful View, Good Service, Amazing Presentation. I loved the ceviche and the ling cod. The sauce was delicious. The sauce the crab was served on was unfamiliar and likely a developed taste. If you like meringue you’ll like the pavlova. My friend loves meringue – I don’t. The lemon cream, berries and ice cream were very tasty. The beef short ribs seco was not a hit. The ribs were grizzly but the salsa criolla was quite good. You’re better off sticking with seafood here. Overall it was a very pleasant afternoon taking in the scenery, relaxing and trying out a new culinary experience. And of course the company and conversation was most excellent. $$$$

*There is a rule in Vancouver that you cannot bring your dog inside the restaurant patios. They must be outside the gate and not left unattended.

Photos: d. king

Ancora

2-1600 Howe Street

Reservations: 604-681-1164

Moonshine

Fairytale

Green Goblin

Cinderella

Hooligan

Turks Turban

Speckled Swan Gourd

Snake Gourd

THAI BEET SOUP

Soup’s On!

Be inspired for the joy of Food and Health!

INSPIRED DINING WEEK

A Night to Inspire – InspireHealth Gala

The evening will also feature:

The Joy of Cooking with Spices

Like the ones my new friend Samantha makes from scratch.

Spices take you on a little holiday. Last night I went to Morocco. Tonight it’s Italy. Tomorrow, India!

If the only time you tend to eat NORI (dried seaweed) is with sushi, you’re missing out.

So I decided to check into how to use Nori for other recipes.

Other ways to use it:

Have you seen Chef’s Table?

#1 – Chef Meets Truck:

#2 – CHEF MEETS BC GRAPE

ANCORA Waterfront Restaurant

Starters:

Halibut Ceviche:

Dungeness Crab Causa:

Main: Black Rice Paella with Ling Cod:

Dessert:

Pavlova

Ancora

Main:
Black Rice Paella with Ling Cod: