Cannoli Pound Cake – Ricotta / Pistachios

Who doesn’t love the tastes of traditional Cannoli & now we can enjoy all of its glory in a Pound cake! It’s perfectly moist and slightly dense but still light and packed pull of flavors !

Ingredients

• 1 Orange
• 3 Large eggs
• 1 1/2 cups of All Purpose flour
• 2 1/2 teaspoons of Baking powder
• 1/2 cup of mini chocolate chips (plus a little more for topping just before you bake)
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon of fresh or dried nutmeg
• 1/2 teaspoon of salt
• 1 1/2 cups of organic sugar
• 1/2 cup of pistachios lightly chopped
• 3/4 cup salted good quality & softened butter
• Approx 15 oz of Ricotta cheese

What to do:

• First preheat your oven to 350 & grease your 9 x 5” loaf pan. Then line the on with parchment paper (perfect for lifting out this heavier pound cake) you can also use a Bundt pan if you’d rather but make note of the reduced baking time.
• In a large bowl add your softened butter and sugar (I used a stand mixer but you can also use a hand mixer if you don’t have one) and mix on high to cream the mixture. Approx 3-4 mins
• Now add in the ricotta and mix until it looks light and fluffy about 5 mins!
• now add in the the eggs 1 at a time and beat until incorporated
• in a separate bowl mix the dry ingredients and whisk together. (Flour, baking powder, cinnamon, salt and nutmeg) now add the dry mixture into the wet mixture and beat on med slow just until it’s incorporated, don’t over mix.
• Now fold in the chocolate chips & pistachios and orange rind lightly just until mixed through.
• Now transfer into your loaf pan (or Bundt pan) and smooth out then a tap or 3 on the counter to even out. Put in the oven for between 1 hr and 5 mins to 1 1/4 hours depending on your oven (or 40 to 50 mins if you are using a Bundt pan) then teste for doneness by inserting a tooth pick into the center and if it comes out clean your set to take out (remember it still continues to bake a little after taken out.
• Cool in the lot pan for approx 15 mins & then gently lift out of the pan my the parchment paper & cool completely on a cooling rack.

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Now find a perfect plate once cooled and here is where you can add your final touch to enhance that cannoli experience. Simple touch of dusting with inching sugar is just perfect but up next for me is a simple ricotta, orange & icing sugar drizzle which I will add photos of when I try it!

Prep time: approx 10 mins

Bake time: approx 1.05 to 110 mins

Calories: approx 385 and approx 24 servings depending on your slice size

Fondant Potatoes – melt in your mouth

Good morning and happy Monday good foodie friends. It has been far to long since my last post but here I am !

Ever wonder how to spice up your side dishes ? Try these potatoes and Wonderment is now on its way to your table !

Here we go –

What you need:

*4 russet potatoes

*Sea salt & pepper

*2 tablespoons vegetable oil (or your favorite cooing oil works too)

*10 tablespoons of butter

*1 cup of Low sodium chicken stock

*1 1/2 to two sprigs of fresh rosemary (really to your taste)

*2 cloves of fresh freshly minced garlic

*the rind and juice of 1 lemon (optional but worth it for sure)

*Maldon sea salt to garnish

Directions

Preheat the oven to 400 degrees F (I use convection convert which ends up being 375 degrees

Peel the potatoes and slice off the ends & cut pieces into approx 1” thick rounds – then generously sea salt and pepper both sides.

Heat your cast iron skillet or really any other oven proof heavy pan with medium high heat. Now add the 2 tablespoons of oil and 4 tablespoons of butter and now sear one side of the potatoes to a golden brown (approx 4 mins) now turnoff the heat and flip the potatoes. Now add the garlic, the 6 tablespoons of butter, the rind and juice of the lemon and top with the rosemary. Now put the pan into the oven for approx 30 mins and let the magical flavors infuse those delectable flavorful potatoes

Now when they come out of the oven transfer to a serving dish, bathe with the sauce in the pan and now sprinkle with Maldon sea salt or your favorite flaky sea salt and be prepared for the happy faces.

Pasta for Italians only!

Happy Monday great foodie friends!

It has been far too long since my last blog post!

This dish is a classic and tasty flavor pow for all who like a little kick of spice.

This dish is one that I have loved for years from a favorite restaurant of mine. Quattro’s or Gusto Di Quattro now.

The dish is known as Spaghetti for Italians only. I used fresh linguine but either Will work.

What you need:

1/2 cup of good olive oil

1 lb Ground Chicken (I like dark meat- so much more flavor!)

2 minced garlic cloves

2 tsp of chili peppers

Salt to taste

4 oz Black beans or black turtle beans

1 tsp of Italian parsley funky chopped

1 cup of tomato sauce – ours was chicken based.

Parmigiano cheese to serve with

What you will do:

Heat up the oil on medium high heat & then add the chicken and start to brown.

At the same time heat up your pasta water and make sure to salt the water! The fresh pasta cools quickly, approx 6-8 mins.

Add in the salt, garlic, parsley and chili flakes and stir to incorporate

Then add in the tomato sauce & stir. Cook for another 5 mins on medium low to blend all the flavors.

Now top with your fresh grated parmigiano cheese (to love cheese is to love life for me!)

This pasta is also great to make your own- you can adjust your spice level or garlic to your liking.

You gotta try this!

Dutch oven No Knead bread. Staub

No Knead Dutch oven Italian 00 Flour bread!

Happy Sunday great long lost foodie friends! It’s been far too long since my last post!

Ever since we got our new Staub Cocotte I have been literally been dreaming about making bread.

I did have some criteria that were a must and 00 flour from Italy was the “Must Have” in the recipe!

I have loved everything we have used this Cocotte pot for and expect it to perform equally in every way making perfecto italiano no knead bread.

I used Molino Favero 00

Why 00 flour? I’m looking for a similar feel to the bread that any Italian would have grown up eating and expect. Typically 00 is best for pasta and cakes.

To better explain:

The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. You will find that this is also called Doppio Zero just meaning double zero. The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ has been removed.  2 for instance is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran. It is similar to unbleached all purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the pasta is cooked.

If you are looking for pasta, bread flour or baking flour, 00 will work for all and you can substitute 00 flour if you run out mid way through pasta making with just plain old high-grade flour. Again this has been refined more so than standard flour making it higher in protein. Pizza dough is perfect with single 0 flour but again it is interchangeable.

Grading systems for flour are used elsewhere in the world as well so the Italian system is not unique. The French have a grading system that is similar but it seems most recipes will call for the Italian 0’s.

To make life more confusing the terms hard and soft get used to also explain flours so to try and put it simply:

Low Protein + Low Starch + Low Gluten = soft flour – 00 flour or high grade flour – use this for pasta, pizza and cakes as you would any high grade flour

High Protein +High Starch + High Gluten = hard flour – semolina flour or standard flour – perfect for bread doughs and most other uses.

In basic the 00 will likely make my loaf not quite as tall and a little more silky and chewier.

I have no doubt that the taste and texture will be good but I may experiment with a few different Italian flours until we find that “just right bite”

What you will need:

1/2 cup warm water

1/2 tsp organic sugar

1/4 to 1/2 tsp of active dry yeast

1 to 1 1/4 tsp of sea salt

3 cups 00 (Doppio zero) Italian flour or 01 or 02 semolina flour

1 cup warm water

What you will do:

Stir yeast and sugar into the 1/2 cup warm water & let sit 5-10 mins or so or until you see a foamy cream start to form.

In your favorite mixing bowl add the flour and salt and stir to mix up.

Add the yeast mixture and the cup of warm water and mix well to ensure that all of the ingredients are mixed together – this is “no knead” so we want to make sure all of the ingredients are well integrated.

When you have finished mixing ensure all of the dough is together in the bottom of the bowl. No cover with plastic wrap or a tea towel and place somewhere that is draft free.

When the dough has approx doubled in volume it should be ready to bake. I have learned that this is not the time to rush but instead patience is in order. It could take approx 5-6 hours BUT here’s a bonus, if your not ready to bake it then you can leave it proofing over night and bake the next day, the dreamy bread will be the same either way!

Place your Staub or le Creuset Dutch oven into the oven and pre-heat the oven to 450 F

Now place some parchment paper on your work surface, flour it AND your hands and gently work the dough into a large round ball, tuck in the sides if needed.

When the oven has come to 450, carefully remove the Staub from the oven and equally carefully take off the lid (Hot is an understatement)

Now carefully lift the parchment and place the loaf into the Staub pot and put the lid back on.

Place in the oven and bake for 30 mins.

After 30 minutes, take off the lid and bake for another 15 mins or so until the bread gets a nice golden brown.

Now remove the pot from the oven and the bread from the Cocotte Dutch oven and place your Golden magical loaf on a cooling rack.

Allow the loaf to cool (at least a little) now cut and enjoy anyway that you desire!

I like to cut fresh and dip in olive oil and balsamico or toast and have with butter and jam.

Feel the accomplishment of making something with so few ingredients and so tasty! You might never go back to store bought! Come to think of it, that’s why I love all things Italian… they make magic out of only a few perfect ingredients not to mention real food!

The Italian flour was truly a game changer! Use different Italian flours to receive different textures like more crisp or more chewy (00 makes it nice and chewy with). That said I am sure to try Italian Semolina flour next time to test out the difference.

The Staub Cocotte performed just as expected, Perfecto.

“You Gott Try This”

2016 Golden Plates – people’s Choice awards

 

Happy Wednesday great foodie friends. It has been some time since my last post but life just sometimes hops in front of passions. That said my family is my passion and I would t change a thing.

This years 19th Annual  Golden Plates awards are out and what I love about them is though we are all not necessarily food critics, we do know what we like and what we don’t! We all spend to much of our honestly made $ to throw it away so we do pay attention to what we like and what we don’t.

This years awards notably have many of my favorites but there are also so many that no one person could ever try them all in one year (well I suppose it’s possible but not probable)

I hope you enjoy!

TO READ TO DO

Golden Plates 2016 Winners

Neighbourhoods

Cuisines From Around the World

Gastronomy

Entertainment & Drinks

All Winners
GOLDEN PLATES WINNERS

Best restaurant overall

Chambar Restaurant, 568 Beatty

Hawksworth Restaurant, 801 W. Georgia

Forage, 1300 Robson

Best fine dining

Hawksworth Restaurant, 801 W. Georgia

Bishop’s, 2183 W. 4th

Le Crocodile, 100-909 Burrard

Best mid-price restaurant

Chambar Restaurant, 568 Beatty

The Oakwood Canadian Bistro, 2741 W. 4th

Cactus Club Cafe, Various locations

Best budget restaurant

La Taqueria, Various locations

The Naam Restaurant, 2724 W. 4th

Meet on Main, 4288 Main

Best hotel restaurant

Hawksworth Restaurant, 801 W. Georgia

YEW seafood + bar, 791 W. Georgia

Boulevard Kitchen & Oyster Bar, 845 Burrard

Best hotel café

Bel Café, 801 W. Georgia

giovane cafe + wine bar, 1038 Canada Place

Beyond Coffee, 1015 Burrard

Best resort restaurant

The Pointe Restaurant at the Wickaninnish Inn, 500 Osprey Lane, Tofino

The Great Room, Long Beach Lodge Resort, 1441 Pacific Rim Highway, Tofino

The Wildflower Restaurant at Fairmont Chateau Whistler, 4599 Chateau Blvd., Whistler

Best casino for eats

River Rock Casino, 8811 River Rd., Richmond

Edgewater Casino, 760 Pacific Blvd. S

Hard Rock Casino Vancouver, 2080 United Blvd., Coquitlam

Best view restaurant

Seasons in the Park, Queen Elizabeth Park (West 33rd Avenue at Cambie Street)

Cactus Club Café, 1790 Beach

Salmon House on the Hill, 2229 Folkestone Way, West Vancouver

Best restaurant considered a Vancouver legend

Joe Fortes Seafood & Chop House, 777 Thurlow

Bishop’s, 2183 W. 4th

White Spot, Various locations

Best restaurant interior design

Cactus Club Cafe, Various locations

Chambar Restaurant, 568 Beatty

Earls Restaurant, Various locations

Best restaurant atmosphere

Earls Restaurant, Various locations

Chambar Restaurant, 568 Beatty

Cactus Club Cafe, Various locations

Best restaurant service

Hawksworth Restaurant, 801 W. Georgia

Bishop’s, 2183 W. 4th

Chambar Restaurant, 568 Beatty

Best use of local ingredients

Edible Canada, 1596 Johnston, Granville Island

Forage, 1300 Robson

Fable, 1944 W. 4th

Most romantic restaurant

Blue Water Cafe, 1095 Hamilton

Chambar Restaurant, 568 Beatty

Bishop’s, 2183 W. 4th

Adesso Bistro, 1906 Haro

Best kid-friendly restaurant

White Spot, Various locations

Old Spaghetti Factory, Various locations

Tacofino, 2327 E. Hastings

Best place for food on campus

Biercraft Westbrook at UBC, 3340 Shrum Lane, UBC

Mercante Cucina Italiana, 6488 University Boulevard

Doughgirls Comfort Kitchen & Bakeshop, 3322 Shrum Lane

Best catering company

The Lazy Gourmet, 1605 W. 5th

The Butler Did It Catering, 620 Clark Drive

Emelle’s Catering and Westside Kitchen, 177 W. 7th

Best chain restaurant

Cactus Club Cafe, Various locations

Earls Restaurant, Various locations

White Spot, Various locations

Best restaurant for people-watching

Tap & Barrel Restaurant, Various locations

Cactus Club Cafe, Various locations

Chill Winston, 3 Alexander

Best restaurant for a birthday celebration

Earls Restaurant, Various locations

Cactus Club Cafe, Various locations

Nomad, 3950 Main

Best restaurant for lingering over dinner

Chambar Restaurant, 568 Beatty

Bauhaus Restaurant, 1 W. Cordova

Pourhouse , 162 Water

Best restaurant patio

Dockside, 1253 Johnston, Granville Island

Tap & Barrel Restaurant, Various locations

Bridges Restaurant, 1696 Duranleau, Granville Island

Best restaurant in which to hang out on a rainy day

Burgoo, 3 Lonsdale Ave., North Vancouver

Earls Restaurant, Various locations

Cactus Club Cafe, Various locations

Best restaurant in which to hang out on a sunny day

Local Public Eatery, 2210 Cornwall

Tap & Barrel Restaurant, Various locations

Cactus Club Cafe, Various locations

Earls Restaurant, Various locations

Best restaurant for a first date with somebody you met online

33 Acres Brewing Company, 15 W. 8th

The Flying Pig, Various locations

Torafuku, 958 Main

Best restaurant for a 3 a.m. meal

The Naam Restaurant, 2724 W. 4th

Denny’s Restaurant, Various locations

Lucy’s Eastside Diner, 2708 Main

Best restaurant to cure a hangover

Denny’s Restaurant, Various locations

Yolk’s Restaurant & Commissary, 1298 East Hastings Street

Joe’s Grill, Various locations

Best all-you-can-eat restaurant

Shabusen Yakiniku House, 202-755 Burrard

New India Buffet & Restaurant, 805 W. Broadway

Tomokazu Japanese Restaurant, 201-1128 W. Broadway

Best hole-in-the-wall

Hawke’rs Delight, 4127 Main St

Bon’s Off Broadway, 2451 Nanaimo

Bao Down, 12 Powell

Best food truck

Tacofino, 2327 E. Hastings

Vij’s Railway Express, Mobile locations

Mom’s Grilled Cheese, Mobile locations

Best food court

Metropolis at Metrotown, 4700 Kingsway, Burnaby

Pacific Centre, 701 W. Georgia

Richmond Centre, 6551 No 3 Rd., Richmond

Best takeout/delivery

Peaceful Restaurant, Various locations

Next Noodle Bar, 560 Robson

Bob Likes Thai Food, Various locations

Hon’s Wun-Tun House, Various locations

Best Burnaby restaurant

Anton’s Pasta Bar, 4260 E. Hastings, Burnaby

The Pear Tree Restaurant, 4120 E. Hastings, Burnaby

Hart House Restaurant, 6664 Deer Lake Ave., Burnaby

Best North Shore restaurant

Arms Reach Bistro, 107C–4390 Gallant Ave., North Van

Olive & Anchor, 6418 Bay St., West Van

Canyon, 3135 Edgemont Blvd., North Van

Best Richmond restaurant

Sun Sui Wah Seafood Restaurant, 102-4930 No. 3 Rd., Richmond

Dinesty Chinese Restaurant, Various locations

Fisherman’s Terrace Seafood Restaurant, 4151 Hazelbridge Way, Richmond

Best Surrey, Delta, White Rock, and Langley restaurant

Tasty Indian Bistro, 8295 120th St., Delta

My Shanti, 15869 Croydon Dr., Surrey

Central City Brew Pub + Restaurant, 13450 102nd Ave., Surrey

Best New Westminster, Port Moody, Coquitlam or Port Coquitlam restaurant

Pajo’s, Various locations

Cockney Kings Fish & Chips, Various locations

Thai New West, 424 E Columbia St., New Westminster

My Greek Taverna, Various locations

Best Whistler restaurant

RimRock Cafe, 2117 Whistler Rd., Whistler

Red Door Bistro, 2129 Lake Placid Rd., Whistler

Araxi Restaurant + Oyster Bar, 4222 Village Square, Whistler

Most vegan-friendly

The Naam Restaurant, 2724 W. 4th

The Acorn, 3995 Main

Heirloom Vegetarian, 1509 W. 12th

Meet on Main, 4288 Main

Best gluten-free dining

The Acorn, 3995 Main

The Wallflower, 2420 Main

Panne Rizo Bakery & Cafe, 1939 Cornwall

Meet on Main, 4288 Main

Best organic dining

Bishop’s, 2183 W. 4th

The Acorn, 3995 Main

Heirloom Vegetarian, 1509 W. 12th

Best African

Simba’s Grill, 825 Denman

Harambe Ethiopian Restaurant, 2149 Commercial

Fassil Ethiopian Restaurant, 5-736 E. Broadway

Axum Ethiopian Restaurant , 1279 E. Hastings

Best barbecue

Gyu-Kaku, Various locations

Great Wall Mongolian BBQ, Various locations

Memphis Blues Barbeque House, Various locations

Best Caribbean

Calabash Bistro, 428 Carrall

The Reef, Various locations

Havana, 1212 Commercial

Best chicken

Homer St. Cafe and Bar, 898 Homer

Nando’s, Various locations

Phnom Penh Restaurant, 244 E. Georgia

Best Chinese (Cantonese)

Kirin, Various locations

Sun Sui Wah Seafood Restaurant, 102-4930 No. 3 Rd., Richmond

Hon’s Wun-Tun House, Various locations

Best Chinese (Shanghainese + northern style)

Peaceful Restaurant, Various locations

Dinesty Chinese Restaurant, Various locations

Shanghai River Restaurant, 7831 Westminster Hwy., Richmond

Best Chinese (Taiwanese + other)

Bao Bei Chinese Brasserie, 163 Keefer

Dinesty Chinese Restaurant, Various locations

Chef Hung Taiwanese Beef Noodle, Various locations

Best Continental

Chambar Restaurant, 568 Beatty

Tuc Craft Kitchen, 60 W. Cordova

Bauhaus Restaurant, 1 W. Cordova

Best dim sum

Sun Sui Wah Seafood Restaurant, 102-4930 No. 3 Rd., Richmond

Kirin, Various locations

Pink Pearl Chinese Restaurant, 1132 E. Hastings

Best fish and chips

Go Fish, 1505 W. 1st

Cockney Kings Fish & Chips, Various locations

The Fish Shack, 1026 Granville

Best fish/shellfish

Blue Water Cafe, 1095 Hamilton

Coast, 1054 Alberni

Joe Fortes Seafood & Chop House, 777 Thurlow

Rodney’s Oyster House, Various locations

Best French

Le Crocodile, 100-909 Burrard

Bistro Pastis, 2153 W. 4th

Les Faux Bourgeois, 663 E. 15th

Best fries

Fritz European Fry House, 718 Davie

Belgian Fries, 1885 Commercial

Frites Vancouver, 1011 Granville St

Best Greek

The Greek by Anatoli, 1043 Mainland

Stepho’s Souvlaki Greek Taverna, 1124 Davie

Takis’ Taverna, 1106 Davie

Best hot pot

Fatty Cow Seafood Hot Pot, 5108 Victoria

Won More, 201–1184 Denman

Little Sheep Mongolian Hot Pot, 405–5300 No.3 Road, Richmond

Best Italian

Ask for Luigi, 305 Alexander

CinCin, 1154 Robson

Anton’s Pasta Bar, 4260 E. Hastings, Burnaby

Best izakaya

Hapa Izakaya, Various locations

Kingyo Izakaya, 871 Denman

Guu, Various locations

Best Japanese

Miku Restaurant, 70-200 Granville

Minami, 1118 Mainland

Kishimoto Japanese Kitchen + Sushi Bar, 2054 Commercial

Guu, Various locations

Best Korean

Sura Korean Royal Cuisine, Various locations

Damso Modern Korean Cuisine, 867 Denman

MDG Ma Dang Goul, 847 Denman

Best Latin American

La Taqueria, Various locations

Cuchillo, 261 Powell

Chicha, 136 E. Broadway

Best Lebanese

Nuba Restaurant and Café Nuba, Various locations

Babylon Café, Various locations

Saj&co, 813 Davie St.

Best Malaysian

Banana Leaf, Various locations

Kaya Malay Bistro, 1063 W. Broadway

Tropika, Various locations

Best Mediterranean

Medina Cafe, 780 Richards

Nuba Restaurant and Café Nuba, Various locations

Cioppino’s Mediterranean Grill & Enoteca, 1133 and 1129 Hamilton

Best Mexican

Las Margaritas Restaurante y Cantina, 1999 W. 4th

La Taqueria, Various locations

La Mezcaleria, 1622 Commercial

Best Middle Eastern

East is East, Various locations

Afghan Horsemen Restaurant, 202-1833 Anderson St., Granville Island

Afghan Chopan, Various locations

Tamam: Fine Palestinian Cuisine, 2616 E. Hastings

Best noodles

Peaceful Restaurant, Various locations

Legendary Noodle House, 1074 Denman

Noodlebox, Various locations

Shaolin Noodle House, 656 W. Broadway

Best North Indian

Vij’s, 3106 Cambie

Indian Oven, 2006 W. 4th

Maurya Indian Cuisine, 1643 W. Broadway

Best South Indian

House of Dosas, 1391 Kingsway

Chutney Villa, 147 E. Broadway

Dosa Corner, 8248 Fraser

Best Pacific Northwest

AnnaLena, 1809 W. 1st

Blue Water Cafe, 1095 Hamilton

Bishop’s, 2183 W. 4th

Hawksworth Restaurant, 801 W. Georgia

Best Persian

Afghan Horsemen Restaurant, 202-1833 Anderson St., Granville Island

Zeitoon, Various locations

Cazba Restaurant, Various locations

Best pizza by the slice

Straight Outta Brooklyn Pizzeria, 350 Robson

Nat’s New York Pizzeria, Various locations

Pizza Garden, Various locations

Goldies Pizza, Various locations

Best pizza takeout/delivery

Pizzeria Farina, 915 Main

Pizza Carano, 4241 Fraser

Pizza Garden, Various locations

Uncle Fatih’s Pizza, Various locations

Best pizzeria

Nicli Antica Pizzeria, 62 E. Cordova

Via Tevere, 1190 Victoria

Pacifico Pizzeria Ristorante, 970 Smithe

Best poutine

La Belle Patate, 1215 Davie

Fritz European Fry House, 718 Davie

Belgian Fries, 1885 Commercial

The Spud Shack Fry Co., 352-800 Carnarvon St., New Westminister

Best ramen

Hokkaido Ramen Santouka, 1690 Robson

JINYA Ramen Bar, 270 Robson

Kintaro Ramen, 788 Denman

Best seafood

Blue Water Cafe, 1095 Hamilton

Coast, 1054 Alberni

Joe Fortes Seafood & Chop House, 777 Thurlow

YEW seafood + bar, 791 W. Georgia

Best Spanish

España, 1118 Denman

The Sardine Can, 26 Powell

Cabrito Tapas-Bebidas, 2270 Commercial Dr.

Best steak

Keg Steakhouse & Bar, Various locations

Gotham Steakhouse & Bar, 615 Seymour

Hy’s Encore, Various locations

Black + Blue, 1032 Alberni

Best sushi

Tojo’s Restaurant, 1133 W. Broadway

Miku Restaurant, 70-200 Granville

Minami, 1118 Mainland

Kishimoto Japanese Kitchen + Sushi Bar, 2054 Commercial

Best tacos

La Taqueria, Various locations

Tacofino, 2327 E. Hastings

Sal y Limon, 701 Kingsway

Gringo, 27 Blood Alley Square

Best tapas

España, 1118 Denman

Bodega on Main, 1014 Main

The Sardine Can, 26 Powell

Best Thai

SalaThai Thai Restaurant, Various locations

U & I Thai, Various locations

Maenam, 1938 W. 4th

Bob Likes Thai Food, Various locations

Best Vietnamese

Phnom Penh Restaurant, 244 E. Georgia

Green Lemongrass, 8180 Westminster Highway

Baoguette Vietnamese Bistro, 1184 Denman

Best wings

Wings Tap & Grill, Various locations

Library Square Public House, 300 W. Georgia

Baoguette Vietnamese Bistro, 1184 Denman

Best Chef

Mike Robbins (AnnaLena), 1809 W. 1st

David Gunawan (Royal Dinette), 905 Dunsmuir

Mark Perrier (Savio Volpe), 615 Kingsway

Best new restaurant

AnnaLena, 1809 W. 1st

The Mackenzie Room, 415 Powell

Royal Dinette, 905 Dunsmuir

Best neighbourhood for restaurants

Gastown

Kitsilano

Main St.

Best place for casual cooking classes

The Dirty Apron Cooking School & Delicatessen, 540 Beatty

Quince, 1780 W. 3rd

The Gourmet Warehouse, 1340 E. Hastings

Best professional culinary school

Pacific Institute of Culinary Arts, 101-1505 W. 2nd

Vancouver Community College, 250 W. Pender

Northwest Culinary Academy of Vancouver, 2725 Main Street

Best cooking store

Ming Wo, Various locations

The Gourmet Warehouse, 1340 E. Hastings

Cook Culture, Various locations

Best specialty food store

The Gourmet Warehouse, 1340 E. Hastings

The August Market, 3958 Main

Whole Foods Market, Various locations

Bosa Foods, Various locations

Best farmers market

Trout Lake

Nat Bailey

Kits Farmer’s Market

Best specialty grocer

Urban Fare, Various locations

Whole Foods Market, Various locations

Bosa Foods, Various locations

Best store to buy organics products

Whole Foods Market, Various locations

The August Market, 3958 Main

Choices

Best picnic supplier

Granville Island Public Market, 1689 Johnston

Whole Foods Market, Various locations

Meinhardt Fine Foods, 3002 Granville

Best deli

Oyama Sausage Company, 126-1689 Johnston, Granville Island

Cioffi’s Meat Market & Deli, 4142 E. Hastings, Burnaby

Santa Barbara Market, 1322 Commercial

Best butcher

Windsor Quality Meats, 4110 Main

Cioffi’s Meat Market & Deli, 4142 E. Hastings, Burnaby

Jackson’s Meats and Deli, 2214 W. 4th

Best seafood store

Granville Island Public Market, 1689 Johnston

The Daily Catch Seafood Company, 1418 Commercial

7 Seas Fish Co., Various locations

Best specialty cheese store

Les Amis du Fromage, Various locations

Benton Brothers Fine Cheese, Various locations

Bosa Foods, Various locations

Best grocery store café

Whole Foods Market, Various locations

Urban Fare, Various locations

Meinhardt Fine Foods, 3002 Granville

Best retro café/grocer

Le Marché St. George, 4393 St. George

The Mighty Oak, 198 W. 18th

Harvest Community Foods, 243 Union

Best retro diner

Sophie’s Cosmic Cafe, 2095 W. 4th

Lucy’s Eastside Diner, 2708 Main

The Templeton, 1087 Granville

Best diner

Lucy’s Eastside Diner, 2708 Main

Sophie’s Cosmic Cafe, 2095 W. 4th

The Templeton, 1087 Granville

Best bistro

Tableau Bar Bistro, 1181 Melville

Au Comptoir, 2278 W. 4th

Medina Cafe, 780 Richards

Best comfort food

Burgoo, 3 Lonsdale Ave., North Vancouver

liquids + solids café & market, Various locations

Romer’s Burger Bar, Various locations

Best pub food

The Irish Heather Gastropub, 210 Carrall

The Charles Bar, 136 W. Cordova

Mahony & Sons Public House, Various locations

St. Augustine’s, 2360 Commercial

Best appetizers

Cactus Club Cafe, Various locations

Romer’s Burger Bar, Various locations

Nomad, 3950 Main

Best salads

Tractor Everyday Healthy Foods, Various locations

The Foundation, 2301 Main

Railtown Cafe, 397 Railway

Best sandwiches

The Dirty Apron Cooking School & Delicatessen, 540 Beatty

Finch’s Tea & Coffee House, 353 W. Pender

liquids + solids café & market, Various locations

Best soups

Burgoo, 3 Lonsdale Ave., North Vancouver

The Stock Market, 1689 Johnston, Granville Island

liquids + solids café & market, Various locations

Best vegetarian

The Acorn, 3995 Main

The Naam Restaurant, 2724 W. 4th

Meet on Main, 4288 Main

Best veggie burger

Meet on Main, 4288 Main

Romer’s Burger Bar, Various locations

The Naam Restaurant, 2724 W. 4th

Best burger

Romer’s Burger Bar, Various locations

Vera’s Burger Shack, Various locations

Cannibal Cafe, 1818 Commercial

Fatburger, Various locations

White Spot, Various locations

Best brunch

Medina Cafe, 780 Richards

Nomad, 3950 Main

Fable, 1944 W. 4th

Best breakfast

Yolk’s Restaurant & Commissary, 1298 East Hastings Street

White Spot, Various locations

Catch 122, 122 W. Hastings

Best bagel

Solly’s Bagelry, Various locations

Siegel’s Bagels, Various locations

Rosemary Rocksalt, Various locations

Best bread bakery

Terra Breads, Various locations

Purebread, 159 W. Hastings

Batard Boulangerie and Cafe Moderne, 3958 Fraser

Best pastry bakery

Beaucoup Bakery & Café, 2150 Fir

Notte’s Bon Ton Pastry & Confectionary, 3150 W. Broadway

Fratelli Bakery, Various locations

Best gluten-free bakery

The Smallflower Cake & Bakeshop, 47 W. Hastings

Lemonade Gluten Free Bakery, 3385 Cambie

East Village Bakery, 2166 E. Hastings

Float On Bakeshop & Cafe, 4384 Fraser

Best desserts

Thomas Haas Chocolates & Patisserie, Various locations

720Sweets, 3278 W. Broadway

Thierry, 1059 Alberni

Best ice cream

Earnest Ice Cream, 3992 Fraser

Rain or Shine Homemade Ice Cream, Various locations

720Sweets, 3278 W. Broadway

Best gelato

Bella Gelateria, Various locations

Mario’s Gelati, 88 East 1st Avenue

La Casa Gelato, 1033 Venables St

Best frozen yogurt

Qoola Frozen Yogurt Bar, Various locations

Menchie’s

Pinkberry

Yogen Fruz

Best chocolate shop

Thomas Haas Chocolates & Patisserie, Various locations

Purdy’s Chocolates, Various locations

Beta 5, 413 Industrial

Mink, a Chocolate Café, Various locations

Best doughnut shop

Cartems Donuterie, 534 W. Pender

Lucky’s Doughnuts, Various locations

Lee’s Donuts, 122-1689 Johnston, Granville Island

Best restaurant for a working lunch

Tap & Barrel Restaurant, Various locations

Cactus Club Cafe, Various locations

Rogue Kitchen & Wetbar, Various locations

Best eatery with live entertainment

Ten Ten Tapas, 1010 Beach

Libra Room, 1608 Commercial

Guilt & Co., 1 Alexander

East is East, Various locations

Best pre-theatre restaurant

Chambar Restaurant, 568 Beatty

Siena, 1485 W. 12th

Cibo Trattoria, 900 Seymour

Best pregame restaurant

Library Square Public House, 300 W. Georgia

Red Card Sports Bar + Eatery, 560 Smithe

The Pint Public House, 455 Abbott

Best restaurant for watching the game

Boston Pizza, Various locations

Shark Club, Various locations

Local Public Eatery, 2210 Cornwall

Best hotel lounge

Lobby Lounge Terrace + RawBar at the Fairmont Pacific Rim, 1038 Canada Place

1927 Lobby Lounge at the Rosewood Hotel Georgia, 801 W. Georgia

Opus Bar, 322 Davie St.

Best bar lounge

The Keefer Bar, 135 Keefer

Pourhouse , 162 Water

UVA Wine & Cocktail Bar, 900 Seymour

Best bartender

Matt van Dinther (Nomad), 3950 Main

H (Notturno)

Julia Diakow (Tacofino), 2327 E. Hastings

Best restaurant B.C. beer selection

Alibi Room, 157 Alexander

Craft Beer Market, 85 W. 1st

BierCraft Restaurants, Various locations

Best restaurant imported beer selection

BierCraft Restaurants, Various locations

Craft Beer Market, 85 W. 1st

Alibi Room, 157 Alexander

Best restaurant wine list (B.C.)

Edible Canada, 1596 Johnston, Granville Island

Vancouver Urban Winery, 55 Dunlevy

Notch8 Restaurant & Bar, 900 W. Georgia

Best restaurant wine list (imported)

Blue Water Cafe, 1095 Hamilton

Chambar Restaurant, 568 Beatty

Hawksworth Restaurant, 801 W. Georgia

Best wine bar

UVA Wine & Cocktail Bar, 900 Seymour

Salt Tasting Room, 45 Blood Alley

Grapes & Soda, 1541 W. 6th

Best winery/vineyard restaurant

Miradoro Restaurant, Tinhorn Creek Winery, 537 Tinhorn Creek Road, Oliver

Quails’ Gate, 3303 Boucherie Road, Kelowna

The Sonora Room, Burrowing Owl Estate Winery, 500 Burrowing Owl Pl.

Best restaurant for cocktails

The Keefer Bar, 135 Keefer

Pourhouse , 162 Water

Boulevard Kitchen & Oyster Bar, 845 Burrard

Best restaurant for drink specials

Colony Main Street, 2904 Main

Cascade Room, 2616 Main

Granville Room, 957 Granville

Best restaurant for a stiff drink

The Blackbird Public House & Oyster Bar, 905 Dunsmuir

Pourhouse , 162 Water

Shebeen Whisk(e)y House, Behind 212 Carrall

Best pub

Doolin’s Irish Pub, 654 Nelson Street

Bimini Public House, 2010 W. 4th

Storm Crow Tavern, 1305 Commercial Dr

Best brewpub restaurant

Steamworks, 375 Water

Yaletown Brewing Co., 1111 Mainland Street

Steel Toad Brewpub & Dining Hall, 97 E. 2nd

Best local distillery

Odd Society Spirits, 1725 Powell Street

The Liberty Distillery, 1494 Old Bridge Rd., Granville Island

Long Table Distillery, 1451 Hornby St.

Best imported beer

Deschutes

Guinness

Sierra Nevada

Best local brewery

Granville Island Brewing, 1441 Cartwright St., Granville Island

Postmark Brewing, 55 Dunlevy Avenue

Central City Brewers + Distillers, 11411 Bridgeview Drive, Surrey

Best new brewery

Big Rock Urban Brewery, 310 W. 4th

Doan’s Craft Brewing

Callister Brewing Co

Best brewery tasting room

Brassneck Brewery, 2148 Main Street

Granville Island Brewing, 1441 Cartwright St., Granville Island

33 Acres Brewing Company, 15 W. 8th

Best locally brewed beer

Granville Island Brewing – Lions Winter Ale, 1441 Cartwright St., Granville Island

Parallel 49 – Gypsy Tears, 1950 Triumph Street

Postmark Brewing – Blonde, 55 Dunlevy Avenue

Best B.C. beer brewed outside Vancouver

Driftwood Fat Tug IPA, 102-450 Hillside Ave., Victoria

Phillips Brewing Blue Buck, 2010 Government St., Victoria

Four Winds IPA

Best Canadian beer brewed outside B.C.

Steam Whistle Brewing

Mill Street Brewery, 55 Mill St., Toronto

Alexander Keith’s

Best B.C. wine/winery (red)

Burrowing Owl, 500 Burrowing Owl Pl., Oliver

Blasted Church, 378 Parsons Road, Okanagan Falls

Le Vieux Pin, 5496 Black Sage Rd., Oliver

Best B.C. wine/winery (white)

JoieFarm Winery, 2825 Naramata Road, Naramata

Blasted Church, 378 Parsons Road, Okanagan Falls

Burrowing Owl, 500 Burrowing Owl Pl., Oliver

Le Vieux Pin, 5496 Black Sage Rd., Oliver

Best private wine store

Legacy Liquor Store, 1633 Manitoba

Firefly Fine Wines and Ales, 2857 Cambie Street

Everything Wine

Best private liquor store

Legacy Liquor Store, 1633 Manitoba

The Brewery Creek Liquor Store, 3045 Main Street

Darby’s, 2001 Macdonald

Best private beer store

The Brewery Creek Liquor Store, 3045 Main Street

Legacy Liquor Store, 1633 Manitoba

My Liquor Store, Various locations

Best independent coffee shop

Revolver Coffee, 325 Cambie

Beaucoup Bakery & Café, 2150 Fir

Bump n Grind Cafe, 916 Commercial

Best coffee shop (local chain)

JJ Bean Coffee Roasters, Various locations

49th Parallel, Various locations

Caffè Artigiano, Various locations

Best coffee shop (national chain)

Tim Hortons, Various locations

Starbucks, Various locations

Waves Coffee House

Best fair trade coffee shop

Ethical Bean Coffee, 1315 Kootenay

Trees Organic Coffee & Roasting House, Various locations

Revolver Coffee, 325 Cambie

Best tea house

The Secret Garden Tea Company, 5559 West Boulevard

DAVIDsTEA, Various locations

O5 Rare Tea Bar, 2208 W. 4th

Best juice bar

The Juice Truck, 28 W. 5th

Jugo Juice

The Juicery Co., Various locations

Best energy drink

Red Bull

The Juice Truck, 28 W. 5th

Rockstar

Best beer festival/event

Vancouver Craft Beer Week

Hopscotch

Brewery and Beast

Best wine festival/event

Vancouver International Wine Festival

Cornucopia

Naramata Bench Wineries Spring and Fall Events

Okanagan Wine Festivals

Dine Out Vancouver

Food Truck Festival

Eat! Vancouver

Congratulations to all of my restaurant friends and for the ones that I haven’t tried yet I will do my best to add at least a few per month.

Please revel in the culinary wonderment that BC has to offer and take a look at how our food scene has changed for the better. Whether you are looking for great chain restaurants or Farm to Table or even gluten free, BC has a plethora of choices abound.

You Gotta try this!

 

 

 

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!”

Meyer Lemon Blueberry Coffee Cake

Good afternoon great foodie friends…..
It has been sometime since my last blog post…. Busy lives get in the way and when it’s with your family, it is a good thing in my book! They are my inspiration!

Meyer lemon blueberry coffee cake

Meyer lemons are a treat and seasonal so when you see them, buy them!
This little gem is well known as

the chefs choice

A Meyer lemon is not as tart as a lemon and not as sweet as an orange. In fact the Meyer is a cross between a lemon and a mandarin orange.
What is a Meyer lemon and where did it come from?
The Meyer lemon flesh is a light orange-yellow color, with juice sweeter than that of most lemons. This compact dwarf citrus tree grows well in most U.S. climates, but is not often commercially cultivated. The main reason for this is its thin skin, which makes the Improved Meyer Lemon difficult to ship safely.

Introduced to the United States (from China) in the early twentieth century, it was discovered by Frank N. Meyer, who was on assignment from the USDA as an agricultural explorer. Meyer was originally hired by the USDA as a gardener and worked his way up the ranks in the USDA by studying flora in Mexico at his own expense. By the time his career was over, Meyer had introduced more than 2,500 plants to the United States.
This recipe is a play off a Martha Stewarts recipe but as I always mention, I made it my own!

What you will need:
The Cake:
*5 Meyer lemons, cut into paper-thin slices, ends discarded
*2 cups all-purpose flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1 1/2 teaspoons coarse salt
*1/2 cup unsalted butter, softened to room temperature
*1 cup granulated sugar (I use organic raw)
* finely grated Meyer lemon zest (approx 4 to 5 lemons)
*2 large eggs
*1 teaspoon pure vanilla extract or vanilla bean paste
*1 cup sour cream
*3/4 cup fresh or frozen blueberries

The streusel:

*1 3/4 cups all-purpose flour
*3/4 cup packed light-brown sugar
*1 teaspoon coarse salt
* 3/4 cup cold unsalted butter
Make the streusel before starting the cake and then put it in the fridge.

Make the streusel:
Mix together flour, brown sugar, and salt. Use a fork or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use to finish the cake topping just before you put into the oven to bake.

Making the cake:

what to do:
*Cook lemon slices in a medium saucepan of simmering water for approx 2 minutes and drain.
*lay lemon slices in a single layer on a parchment-lined baking sheet.

*Preheat oven to 350 degrees.
*Butter a 9-inch angel food cake pan. *Sift together flour, baking powder, baking soda, and salt.
*Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
* With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture 1/3rd at a time, alternating with sour cream.

*Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter and then evenly spread the blueberries on top of the lemon slices.

*Now spread the remaining batter evenly over the top and cover with the remaining lemon slices in a single layer. *Now evenly sprinkle the chilled streusel evenly over the batter.

*Now put the cake into the oven and bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes.
*Transfer the pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
*Now run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube.
*Now let cool completely on rack.

Before serving make the glaze and drizzle it over the top of the cake….some of the glaze will drop down the sides which is normal.
Making the glaze:

*1 cup confectioners’ or icing sugar
*3 to 4 tablespoons Meyer lemon juice
Simply mix the icing sugar & add the lemon juice to a smooth consistency.
Pour over the top and allow to set for approx 7-10 minutes before cutting.

mmmm delicious… You Gotta Try This!

Yolks Breakfast – more delights!

Yolks Breakfast- great food cart

 
Happy Friday great foodie friends…

Something about the weekend being around the corner starts to stir thoughts of breakfast!
Head on down and see Chef Steve and Hannah and try one of their tasty delights of the day!

Today Tempura Panko avocado sandwich- poached free range eggs, fresh cilantro, Panko coated and fried avocado, topped with lime hollandaise

It should go without saying that the flavors and textures in this sandwich popped in your mouth…. Truly a breakfast lover pleaser!

If eggs aren’t on your mind today, see if they have their homemade chicken and waffles….
Free range fried chicken served on home made waffles with fresh butter and maple syrup (ask for the 100%)
Wow…. True yum!

This breakfast cart is by no means “fast food”, if you didn’t know any better you truly would believe that a wonderful chef created it in his restaurant or hotel kitchen! In fact a wonderful Chef Steve did create it but with a little chefs magic and talent in a confined space but really quite nice food cart.
Go see Chef Steve and see what I mean!

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Javier’s Cantina and Grill

Javier’s Cantina & Grill

Good day happy fellow foodies…
This week I was introduced to Javier’s Cantina in Irvine (Orange California), just one of a handful of locations across the US.

The atmosphere definitely had a buzz about it as it was very busy. The ambiance was comfortable and seemed to be a cross of traditional and contemporary spanish with a lot of unique touches.
The patio was a great spot to sit with rustic wooden tables and both comfortable booth type seats as well as leather tub style chairs.

The food…. Javier’s presented great flavors and seemed willing to please by accommodating different requests or alterations.

The menu is vast and full of great options for traditional or a tex-mex play on traditional or different dishes.
Every plate was hot keeping the food at a perfect temperature to enjoy.

The #2 combo was a perfect dish for the hungry diner full of flavor and different tastes to please the palate.

On one side of the plate a delectable Chile Relleno with warm cheese stuffed inside, in the middle a nice Mexican rice and fresh hot refried beans with cheese. Also served was a chicken enchilada and a beef taco.

Next, a slow roasted Carnitas was served…. Fall off the bone pork with flavor wow… Served with a salsa verde, guacamole and fresh tortillas for a perfect bite!

Or the Crab and shrimp Chimichanga, a crowd favorite at Javier’s…

All of their food, sauces, tortillas, etc…. seemed fresh made in house and only from best quality ingredients available.

If you like margaritas, try the Cadillac…. Generally a blend of lime juice, top quality tequila and Grand Marnier….
Yum….

Javier’s is a busy spot no matter what location you go to so reservations whether for lunch or dinner are recommended.

The prices are a little higher than you might expect but the flavors and atmosphere may make it all worth while for you… That of course is your call not mine….

I am told that if you happen to go to the Newport beach location that you are likely to see notable celebs or TV personalities.

You Gotta Try This!