Monthly Archives: December 2015

Top 10 Recipes Googled in 2015- according to Food Network and a Happy New year! 


First I wanted to thank you for following Bcfoodieblogger and wish the happiest New Years and a healthy and prosporous 2016! 

I just wanted to share this posting from Food Network and Google. Some recipes make sense that they were the most searched and some didn’t make as much sense but then we really must think about worldwide culinary thoughts and not just our little but most delicious culinary dinseyland called Vancouver and the Lowermainland.

Most googled recipes in 2015 -click here
What were the most-searched recipes on Google this year? The powerful search engine has unveiled the results of the top 10 recipes that users have been searching for. You may be surprised by the results — and you’d never guess what tops the list as 2015’s most-Googled recipe!

1. Apple Roses

Google users were obsessed with this year’s most-searched recipe, in which thin apple slices are arranged to resemble the petals of a rose within puff pastry, and then baked to golden-brown perfection to result in a delicate, delicious dessert that looks far more complicated than it actually is.

  
2. Rice Krispies Squares

Rice Krispie squares remain an easy-to-make, kid-friendly treat, so it shouldn’t be surprising that recipes for this popular snack were Google’s #2 search in 2015, with the Internet serving up a nearly endless supply of variations. Among them, this spectacular version that adds peanut butter and chocolate to the mix.

  
3. Osso Bucco

Don’t try to figure out why the third most popular Google search was for Osso Bucco recipes, as this iconic Italian dish is apparently more popular than ever. In this recipe, Chef Ricardo Larrivée gussies up this classic favourite by adding the sweetness of orange and prunes.

  
4. Chili

Everybody loves a bowl of hearty chili, and Internet users searched up a storm looking for recipes. If you’re looking to cook up a pot of zesty chili, you won’t go wrong with this spicy and savoury recipe from Bobby Flay.

Get the recipe for Bobby Flay’s Red Beef Chili.

  
5. Hollandaise Sauce

Hollandaise sauce is apparently making a comeback, judging by its status according to Google searches, and Chef Michael Smith offers up his version of this creamy classic, which he uses to top gently steamed asparagus.
Get the recipe for Michael Smith’s Asparagus Hollandaise.

  
6. Puffed Wheat Squares

Puffed wheat squares are a kid-approved favourite that don’t require a whole lot of effort to make, and Google has numerous recipes to provide such as this easy-to-follow recipe.
Get the recipe for Puffed Wheat Squares.

  

7. Spaghetti Bolognese

One of the most iconic Italian pasta dishes out there, spaghetti Bolognese is a hearty crowd-pleaser that is always welcome on the dinner table. No need to Google when you can use this authentic Bolognese recipe from Chuck Hughes.
Get the recipe for Chuck Hughes’ Bolognese.

  
8. Beer Can Burger

Following in the tradition of beer can chicken, the latest beer can barbecue craze involves pressing an aluminum can into a huge, baseball-sized sphere of ground meat (a half-pound or more), with the resulting indentation used as a vessel to stuff cheese, bacon or whatever toppings you like before grilling it up.
Get the recipe for Smoked Beer Can Burgers.

  
9. Lasagna

Lasagna remains a go-to staple for busy families, a casserole-like pasta dish that everyone loves and, as a bonus, can be prepared ahead of time and then heated up for dinner. If anyone knows a thing or two about cooking an amazing lasagna, it’s Giada de Laurentiis, who adds the rich, sweet flavour of butternut squash to her recipe.
Get the recipe for Giada de Laurentiis’ Butternut Squash Lasagna.

  

10. Mashed Potatoes

It seems as if 2015 was the year that everybody wanted to spice up their mashed potatoes, whether it was for Thanksgiving or simply to serve up a more creative version of this popular side. In this recipe, Ree Drummond gets back to the basics with her creamy, whipped version of savoury spuds.
Get the recipe for Ree Drummond’s Creamy Mashed Potatoes.

  
Click on the Food Network link above for the original article and link to the recipes.

 Make 2016 a year when you challenge yourself in the kitchen to try new recipes, make them your own and share a meal with family and friends. Remember that the Kitchen table is where we sit and share and is the second heart and soul of the home to your mothers. Sharing a meal connects us and helps us bond, and it has been that way since the beginning of time.

Have fun tonight, enjoy your transition from 2015 to 2016 and stay safe…find a ride home if you need to and wake up tomorrow with a refreshed outlook on the start of a new year.

Thank you again for following my blog and I hope to bring you more reasons to continue next year. Anyone interested in a new “E-cookbook”? 

Cheers. 

Ham and Split Pea soup 


  
I hope you all have had a fantastic Christmas season so far! 

When life hands you ham hock, make split pea soup. What truly motivates me was the memory of my moms split pea and ham hock soup – I can taste it as I write. The melencoly thoughts of missing my mom soften when I bring her culinary soul back into the kitchen.

What you will need:

2 cups dried split peas

*approx 1/2 cup of carrots finely chopped

*approx 1/2 cup of celery finely chopped 

1 cup of onion finley diced 

1 bay leaf 

1/4 tsp of pepper 

1/4 tsp of salt (I use sea salt)

1 tsp fresh Tyme chopped

2 tsp of minced garlic

1/8 to 1/4 tsp of  chili flakes 

1 ham hock

1 1/3 cups (approx) diced ham

7 cups of water and 1 cup of chicken broth 

3 table spoons of unsalted butter ( you could use salted if that’s all you have )    

 

  

What you will do:

In a large pot place the 7 cups of water and 1 cup of chicken broth along with the peas.

  

Bring to a boil and the turn of and cover and let stand for 1 1/2 hours. 

In another pot place your ham hock in and cover it with water. Bring it to a boil on medium high heat and then reduce to a simmer for approx 1 hour. Once it is done drain the water and put your ham hock aside. 

In a deep pot start to melt the butter and then put in the onions and stir until they soften (approx 2 mins). Now add in the carrots and celery and sauté until softened (approx 3 more mins)

Now add in the salt, pepper and chili flakes as well as the diced ham and hock- stir occasionally while the ham starts to brown (deepens the flavor) 

Now add in the peas separated from the liquid and stir. Then and in the liquid and stir. Bring the pot to a medium simmer and stir occasionally. You want the peas to get tender if not mushy. (One step if you like a smoother soup is the not put in the diced ham but add after you purée the soup) 

You can adjust the thickness of the soup by adding water or broth to the consitentcy that you like.

Remove the ham hock and bay leaf and top with your favorite adder (croutons, crackers, Parmigina)

   

   
This soup is perfect for a winter / fall day and is the perfect thing to make inexpensively from mostly left overs and inexpensive split peas.

Heartwarming, thanks mom for the inspiration.

  

“You gotta try this!”


Sauder research-Foodies more satisfied with their lives 


Research | Foodies more satisfied with their lives

December 9, 2015Tagged: All News, Faculty, Press Release, Research

Thank you Sauder and Yann Cornil and Pierre Chandon for the enlightening view on eating for the right reasons.

  
People who revel in the tastes, sights and scents of food report higher well-being than those who eat simply to satisfy their hunger, according to a new study from UBC’s Sauder School of Business.

The researchers also found that having a deeper appreciation doesn’t lead to extra pounds, finding there is no correlation between idealizing food and above-average body mass.

“Here in North America, we’re in a society that considers food to be the new tobacco – and that’s the wrong approach,” said Assistant Professor Yann Cornil, the lead author of the study. “Eating pleasure does not need to be the enemy of a healthy lifestyle. Instead, we should help people appreciate all that’s beautiful about food, and build up more of a food culture.”
Cornil and his co-author defined eating pleasure as being either epicurean – the full sensory experience – or visceral – satisfying an impulse . The pair surveyed people to determine how they enjoyed food, and then surveyed them about their general well-being and tendencies to overeat. They compared this data with body mass index of the participants.
Epicureans scored higher on well-being, had less interest in large servings and were equally distributed across the body mass index. The researchers also found epicureans can’t be stereotyped, as they were evenly distributed across age, income and education levels.
Cornil says his findings could inform public health campaigns that too often demonize rich or fatty foods as leading to high rates of obesity and diabetes.
“Loving food doesn’t mean you’re going to eat too much of it – it depends on the kind of pleasure you derive from it,” he said.
“If you eat to satisfy your impulses, then you’re more likely to overindulge and eat large portions mindlessly. But if we teach people to appreciate food for its aesthetics, its symbolism and its rich flavours, then their first bite will the best one, and they’ll be more likely to choose smaller portions.”
The study, “Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing,” by Yann Cornil and Pierre Chandon, is forthcoming in the journal Appetite.

Link – click here to go directly to the Sauder posting
If you want to know some other great foodies to follow and watch please let me know what region that you live in and I would be pleased to pass on some of the top foodies to help  suggest some great spots to eat or for some great suggestions for some wow recipes to try! 

You Gotta see This! 

Follow me on Twitter @BCfoodieblogger or Instagram @bcfoodieblogger 

Temper Pastry & Chocolates 


 BC – West Vancouver – Temper Pastry 

  The Metro Vancouer area doesn’t know how lucky they are to have so many out of this world patisserie’s and such talented chefs behind them. 

The North shore is home to Chef Steve Hodge and he is the magician behind Temper and the flavors from the great spot in West Vancouver’s Dunderave. Stop in for everything from a perfect coffee, artisan sandwiches or a VIENNOISERIE or a delectable pastry. This location has a great ambience and is a perfect spot for a healthy or sweet lunch or your morning coffee with your favorite pastry. I would say yes every time if someone asked me to go to Temper.

  
The Apple bite- warm, inviting and mouthwatering 

  

Aptly named after Chef Hodge’s little pumpkin Charlie 

   
   
Pastries, artisan sandwiches, chocolates, coffee 

As well as a great atmosphere to sit and enjoys the fresh treats of the day.

Temper is now set for the holidays with his already popular Bûche Noël is available for order in Raspeberry Cherry, Chestnut or Caramel Apple. 

There are also show pieces galore ready to wow your kids (big or small) 

  
  
Rum & eggnog truffle 

Lastly you will likely always have a friendly hello shot your way from the very cordial Chef Hodge who is born and raised in his native NorthShore (West Van) and approaches his business like the European counterparts like Chez Christophe who greet or say hi to their guests.

I say yes to Temper for your everyday or special occasion treats! 

You Gotta Try This!