Monthly Archives: February 2013

Breakfast craving? – Yolks Breakfast can help


Happy Thursday great foodie friends….

Breakfast is one of those things that we get cravings for often enough that we search for craving cure!

Try Yolks and I am sure you will have a smile on your face!
Flavor profiles that will knock your socks off!

Many chefs have trouble creating the perfect layers of flavors that all work, not so at Yolks where they have even mastered the perfect dial in on truffle oil
Today’s special:

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This breakfast special was out of this world and full of flavor!
Go see Chef Mario or Chef Steven and get your breakfast on!

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if savory isn’t what want today, try a delectable sweet treat and try the tiramisu pancakes

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A true tiramisu made the old fashioned way will be sure to please the taste buds…..
Lastly ill say if you want a ying and yang flavor combination of the perfect balance of sweet and savory…. Try the chicken and waffles made fresh right in front of you!

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What ever your craving I promise that Yolks breakfast will be sure to please!
You can also check out Yolks website or follow them on twitter for their latest news or specials…. Warning, warning!! If you read their tweets… You will have to go see them and you won’t get out without a delectable treat!
yolks website – click here
Twitter: @YolksBreakfast

you gotta try this!

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A first for Vikram Vij


Happy Wednesday happy foodie friends….
Look at this fantastic new show and opportunity for Vancouver’s own Chef Vikram Vij.
Chef Vikram has such a warm and inviting way about him as he sincerely connects with his food, culture and people all around him.
Chef Vikram truly cares about how we connect with our inner souls as only we can do when we sit around a table with our family and friends and connect with the age old tradition of good talk and good food made from the heart and the soul….

Take a look at the press release and be sure to watch and learn from one of the best!
click her for the press release

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Great looking spot! Worth a read for sure

10 Best foods for a healthy heart


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Happy Friday healthy and happy foodie friends.
Though good foods are wonderful to enjoy, we must always remember to take care of our health as a rule and enjoy the flavorful rich foods as a “treat”

I wanted to pass this article from the Vancouver Province – Food section.

10 Best foods for a healthy heart

Province article- 10 Best foods for a healthy heart
No surprise on what hits the list:
1. Fish
2. Nuts
3. Colorful Vegetables
4. Colorful Fruits
5. Beans and legumes
6. Flaxseeds
7. Grapes
8. Blueberries, cranberries and pomegranates
9. Whole-grain products
10. Oils

Have a healthy weekend and be sure to enjoy but take care of yourself.

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Happy Valentines Day treats – 8 Under 80 calories


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Happy Valentines Great foodie friends……

These days most of us are full of warm thoughts and kind offerings to touch the heart…. Chocolate is a great start especially if it is wrapped into a perfect valentines sweet offering to your Valentine.

Thanks to Health.com I have come across 8 delectable treats for you and your Valentine to enjoy and feel good about in more than sweet ways…..
Health.com 8 valentine treats under 80 calories

I hope you enjoy……

If you want to have a little more fun…. Check back on my blog about Tiramisu cups
This dessert is heavenly and always a crowd pleaser.
chocolate tiramisu cups recipe

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You Gotta Try This!

25 Hottest Hamburgers in America


Happy Tuesday great foodie friends…….
There are so many great burgers out there right now that it would be a shame to “settle” for a mediocre one, wouldn’t you say?
Click on the link below to get a full list of voted top picks brought to us from Eater National.

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hit this link to read more from Eater National

Who doesn’t love a great burger? Take a look at these mouth watering beauties!
I see the closest one to us in Vancouver is SAMs Tavern in Seattle or Slow burger in Portland….

Stay tuned for a full list of Canada’s best burgers coming soon on my blog!

You Gotta Try This!

Key Lime pie


Key Lime Pie

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Good afternoon great foodie friends,

So happy are the days when you go through the fruit section and find a seasonal treat like Key Limes or Meyer Lemons……
Today it was key limes that made the wonderful dessert list this week!
What is a Key lime?
The Key lime (Citrus aurantiifolia) is a citrus species with a globose fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus x latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender’s lime, Omani lime, or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.

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where is it originally from?
C. aurantifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, then to Sicily and Andalusia and via Spanish explorers to the West Indies, including the Florida Keys. From the Caribbean, lime cultivation spread to tropical and subtropical North America, including Mexico, Florida, and later California.

Since the North American Free Trade Agreement came into effect, many Key limes on the US market are grown in Mexico and Central America. They are also grown in Texas, Florida, and California.

What you will need for the pie filling:
*1 can (14 oz.) of sweetened condensed milk
*1/2 to 2/3 cup of fresh squeezed key lime juice
*1 1/2 tablespoons of key lime rind
*1 tablespoon of powdered sugar.
*3 fresh egg yolks

Making the filling:
*Pre-heat the oven to 325 degrees F
*Combine the condensed milk, egg yolks, powdered sugar, lime juice and rind until smooth.
*Now pour into a cooled or Pre-prepared 9″ graham cracker crust.

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If you wish to make your crust, prepare ahead and let cool before filling.

Place the filled pie into the oven and bake for 25 mins. Remove and let cool for 15 minutes then chill for approx 1 1/2 hours.

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The Topping:
*1 cup of sour cream
*2 tablespoons of powdered sugar (icing sugar/confectioners sugar)
*1/2 tablespoon of key lime rind
*1/2 teaspoon of pure vanilla bean paste (I use Madagascar bourbon vanilla bean paste) you could also use pure vanilla in place of the paste.

*Combine the sour cream, powdered sugar and vanilla bean paste in a mixer until light and fluffy (approx 1 minute)
*Using a spatula evenly spread the topping over the chilled pie and garnish the top with the lime rind.

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You Gotta Try This!

Braised short rib “beef dip”


Braised short rib beef dip

Happy February happy fellow foodies….
While Super Bowl is in the air, food is on the mind!

This great dish is definitely classified as

COMFORT FOOD

and will warm the taste buds as well as the heart. It is truly a dish that requires time, but not a lot of effort.

what you will need:
* Approx 2 1/2 – 3 pounds of beef short ribs (approx 1 1/2 to 2 ” thick)
* 1 cup coarsely cut onion
* 1 cup of coarsely cut carrots
* 1 cup red wine
* 1 cup Ruby Port
* 7-8 sprigs of fresh thyme
* 7-8 sprigs of fresh sage
* 5 – 6 buds of fresh garlic
* Sea salt and fresh ground pepper to taste
*Approx 1 1/2 – 2 tablespoons olive or vegetable oil

What you need for the sandwich:
*A baguette of your favourite bread
*2 tablespoons of Mayonnaise
*Havarti cheese
*Garlic powder

What to do:
*Pre-heat the oven to 350
*Heat the oil in the pan on med-high heat
*Sprinkle all sides of the ribs with salt and pepper
*Place the ribs in the pan and sear/brown all sides of the ribs- when the are browned nicely remove the ribs and set them aside
*Remove at least half of the oil and discard.
*Add the onions and carrots to the heated pan and cook for a few minutes turning them until nicely caramelized- then remove from the pan and set aside
*Pour the wine and port into the pan and “deglaze” the yummy bits.
*Add into the wine mixture the garlic, thyme, sage…ribs and carrots and onions.

If this pan is deep enough and oven safe (if not, transfer carefully to a proper size roasting pan), completely cover with foil and poke with a sharp knife to make a few small slits for steam to escape.
Now comes the patience….put in the oven for between 3 1/2 to 4 hours (turning the ribs carefully every once and a while)

When the ribs are done pull the pan out of the oven and let sit covered and in the braising liquids for approx 1/2 hour.

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Now pull the meat off the bones and throw out the bones.
For your sandwich you can shred the rib meat as you will notice it will be fall off the bone tender.

Now using you favourite bread (I use Ciabatta) cut the bread in half and add a slice of havarti cheese.
Now mix the mayonnaise with a shake of garlic and a tablespoon of the braising juice and apply to the other side if the bread.
Place the shredded meat on either side of the bread and complete the sandwich.

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Wrap the completed sandwich in foil and put in the oven for approx 7-10 mins.
While the sandwich is warming and the cheese melting, strain the braising juice and place into a small “dipping” bowl.
Remove the sandwich and arrange on the plate with the dipping bowl and enjoy!

The heartwarming flavours will touch your taste buds magically with every bite. We have have this rib recipe many times now and enjoy it beyond belief!
If you don’t want to have it in a “beef dip” serving, these ribs are an excellent dinner when served with root vegetables and either mashed potatoes or creamy polenta!
The out if this world smells of flavour from the dish will fill your home and make your mouth water.

You Gotta Try This!

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