recipes
- Feb11
Dinner at The Corner Suite Bistro De Luxe
Last week Anthony Sedlak's new restaurant The Corner Suite Bistro De Luxe finally opened its doors! Anthony is the author of The Main and star of the hit show The Main on Food Network Canada. Anthony, a North Vancouverite by birth, has been a rising star in the food industry and we at Whitecap wish him luck with his new restaurant!
Last night some of the Whitecapettes and I got to eat at The Corner Suite Bistro De Luxe and it was delicious! I had the station 7 burger, while other members of our team tried out the crispy pig's ear, beef tartare, and skate wing! We just may have to make restaurant trips a weekly (or daily? let's go with daily) fixture of our workplace...
Here's a recipe from Anthony Sedlak's book The Main for those who can't make it to his new restaurant:
Grilled Lamb Loin with Spiced Pomegranate Glaze
1 Tbsp whole black peppercorns
1 Tbsp whole allspice
1/4 tsp ground cinnamon
1/2 cup pomegranate molasses
2 lamb loins, trimmed and cleaned
salt
In a mortar and pestle or spice grinder, grind black peppercorns, allspice, and cinnamon. In a small bowl, combine pomegranate molasses with spice mixture. Spread glaze over lamb, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.
Preheat barbecue grill to medium-high. Season lamb with salt and grill on barbecue for 3-4 minutes. Flip meat and grill an additional 3-4 minutes, basting with additional leftover glaze. Remove meat from heat and let rest 3-5 minutes. Slice lamb against the grain.
- Feb2
Groundhog Day
Like most of the country, I’m bummed by the prognosis of our marmot meteorologists. This morning, the three most famous groundhogs (Punxsutawney Phil, Shubenacadie Sam, and Wiarton Willie) all saw their shadows, meaning at least six more weeks of winter. Some in Vancouver might be excited about the thought of actually having real honest-to-goodness snow come February 12, when the world comes to town to frolic in our supposed frozen tundra. To us non-athletes though, six more weeks of winter just means six more weeks of heavy jackets and long underwear (again, unless you’re in Vancouver where it means umbrellas and soggy socks).
What better way to enjoy being stuck inside on a cold day than with a hearty stew! Try this one from Michael Smith’s The Best of Chef at Home:
Classic Chicken Stew
one 4 lb (1.8 kg) roasting chicken
1 stick (1/2 cup/125 mL) of butter
2 onions, chopped
4 cloves of garlic, minced
1/2 cup (125 mL) of all-purpose flour
2 cups (500 mL) of chicken broth
2 carrots, diced
2 stalks of celery, diced
a handful of sliced mushrooms
1 teaspoon (5 mL) of minced fresh thyme or rosemary
2 or 3 bay leaves
a sprinkle or two of sea salt and freshly ground pepper
1/2 cup (125 mL) of heavy cream (35%) or sour cream
2 or 3 green onions, thinly sliced
1 cup (250 mL) of frozen peas
Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken. By cooking the chicken in batches you avoid cooling the pan below the high heat needed for caramelization.
When the chicken is browned, add the onions to the fat and juices remaining in the pan. Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.
Add the vegetables, fresh herbs and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.
Cover tightly and continue cooking for 30 minutes or so.
Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.
Freestyle Variations:
For some exotic flavour, add 1 tablespoon (15 mL) or so of curry powder along with the chicken broth. For some Mediterranean flavour, omit the flour and replace the chicken broth with one 28 oz (796 mL) can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.
- Jan28
A Little Taste of Vancouver, Italian Style!
In exactly 15 short days, Vancouver will welcome in the world for the Winter Olympic Games, where everyone will enjoy two weeks of sport, culture, music and of course, Vancouver’s exquisite cuisine.
One of the restaurants, Quattro, with locations in North Vancouver, Whistler and Kitsilano will be hopping with hungry tourists. The Quattro restaurants are known for their delicious family-style Italian cuisine that comes from the heart, and with their cookbook Mangia with Quattro, by owner Antonio Corsi, with Partick Corsi and Tanis Tssiserev, published by Whitecap this past fall, its hearty dishes will keep you warm during the chilly Games.
If you want to try a taste of Vancouver during this exciting time, here is one of the most popular dishes from the book!
Spaghetti in Parchment Paper
Spaghetti al Cartoccio
Serves 6–8
1 lb spaghetti
1/2 cup olive oil
2 cloves garlic, lightly crushed, stuck with a toothpick for easy removal
2–3 anchovy fillets, finely chopped
3 Tbsp finely chopped Italian parsley
3 cups tomato sauce
1 tsp chili flakes
6 Roma tomatoes, peeled, seeded, cut in 1/2-inch dice (1 1/2 cups tomato concasse)
1/2 cup sliced black olives
12 fresh basil leaves, torn
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (package directions minus 2 minutes). Drain the spaghetti and set it aside.
In a clean large saucepan over medium heat, warm the oil and sauté the garlic until it’s golden brown. Remove it from the pan, discard and add the anchovies. Cook them until they’ve dissolved.
Stir in the Italian parsley. Don’t be shocked when it sizzles! Add the tomato sauce and chili pepper flakes and cook them for 3 minutes on high heat. Add the tomato concasse, olives and reserved spaghetti.
Cook the sauce and pasta for 3 minutes to combine the flavours and to reduce the sauce slightly. Cool for 5 minutes.
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Pour the spaghetti and sauce on the prepared baking sheet and top it with the basil leaves. Bring the paper edges together, fold them and twist the ends to create a sealed package.
Bake for 10 minutes until the paper is golden brown. Transfer the package to a large platter and open it at the table.
- Jan12
Healthy, with a bit of exotic…
Growing up in Vancouver, I’ve been lucky enough to be exposed to an endless array of exotic cuisines and flavors. Chinese, Thai (my favorite), Indian, Vietnamese, Cambodian, Mexican, African, French…you name it, the list goes on! Like most people in the New Year, one of my resolutions is to eat healthier, or at least reduce my sodium intake. This makes it difficult when eating out, as you don’t know how much salt or fat are going into these meals you’re enjoying at exotic restaurants.
Bal Arneson’s book Everyday Indian is the middle ground between preparing spicy, fun recipes, but keep it light and healthy. Her book shows that you can still enjoy great, fresh Indian recipes, without all the fat and calories. Here is her recipe for No-Butter Chicken-I didn’t think it was possible, but its’ great!
Bal’s No-Butter Chicken
Serves 4
1/4 cup grapeseed oil
2 large onions, chopped
2 Tbsp finely chopped garlic
2 Tbsp finely chopped ginger
2 Tbsp tomato paste
1 Tbsp cumin seeds
1 Tbsp garam masala
1 Tbsp brown sugar
1 tsp red pepper flakes
1 tsp ground turmeric
1 tsp salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
3/4 cup low-fat plain yogurt
1/4 cup water
Place the oil in a non-stick skillet over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes. Add the tomato paste and cumin seeds and cook for 30 seconds.
Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the yogurt and water, and cook until the chicken is fully cooked, about 5 minutes. Your fantastic healthy chicken is ready to eat! Serve it with brown rice or whole wheat rotis.
Note: Feel free to use whipping cream instead of yogurt for the ultimate comfort food. Even I give in and indulge from time to time!
- Jan5
A Healthy Salad for your New Years Resolution!
According to statistics, one of the most popular New Year’sResolution falls along the lines of eating healthier and losing weight. Intoday’s society, fast food restaurants are on the rise and to accommodate ahealthier lifestyle, places like McDonalds and Wendy’s are offering saladoptions such as Chicken Ceasar Salads or Mandarin Chicken Salads. While manyseem to think eating a salad at a restaurant constitutes a healthier option, itis not always the case as you may not know how many calories and fat are goinginto your meal.
Chef Michael Smith, Food Network star and the author one ofWhitecap’s fast selling titles The Best of Chef at Home, loves his vegetablesand has a whole chapter on great salads to make yourself at home. He alsoteaches you easy ways to make your own salad dressing-it’s way easier than youthink! Try one of my favorite salad recipes below, it is so simple but superhealthy and light.
This is asalad of contrast and balance. The sweetness of the cucumbers is sharpened bythe sourness of the spicy dressing, which in turn is cooled by the refreshingmint.
Serves 4
1 largecucumber, sliced as thinly as possible
1 redonion, thinly sliced
1 carrot,grated
a handfulof mint leaves
zest andjuice of 1 lemon
1tablespoon (15 mL) of olive oil
1tablespoon (15 mL) of honey
1teaspoon (5 mL) of soy sauce
1/2teaspoon (2 mL) of sriracha, or your favourite hot sauce
Toss all theingredients together in a large salad bowl until well combined. Serveimmediately or let it rest for a few hours. The texture will change as theacidic lemon juice and honey in the dressing draw moisture out of the cucumber.The salad will get a bit watery and soften. That’s okay; it still tastes great.Just toss again before serving.
FreestyleVariations
I oftentoss bean sprouts into this salad. Salted peanuts sprinkled in at the lastmoment are an excellent addition as well. If you’re a fan of Thai flavours, adda splash of fish sauce.
- Jan5
A Healthy Salad for your New Years Resolution!
According to statistics, one of the most popular New Year’s resolutions falls along the lines of eating healthier and losing weight. In today’s society, fast food restaurants are on the rise and to accommodate a healthier lifestyle, places like McDonalds and Wendy’s are offering salad options such as Chicken Ceasar Salads or Mandarin Chicken Salads. While many seem to think eating a salad at a restaurant constitutes a healthier option, itis not always the case as you may not know how many calories and fat are going into your meal.
Chef Michael Smith, Food Network star and the author one of Whitecap’s best-selling titles The Best of Chef at Home, loves his vegetables and has a whole chapter on great salads to make yourself at home. He also teaches you easy ways to make your own salad dressing-it’s way easier than you think! Try one of my favorite salad recipes below, it is so simple but super healthy and light.
This is a salad of contrast and balance. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.
Serves 4
1 large cucumber, sliced as thinly as possible
1 red onion, thinly sliced
1 carrot, grated
a handful of mint leaves
zest and juice of 1 lemon
1 tablespoon (15 mL) of olive oil
1 tablespoon (15 mL) of honey
1 teaspoon (5 mL) of soy sauce
1/2 teaspoon (2 mL) of sriracha, or your favourite hot sauce
Toss all the ingredients together in a large salad bowl until well combined. Serve immediately or let it rest for a few hours. The texture will change as the acidic lemon juice and honey in the dressing draw moisture out of the cucumber.The salad will get a bit watery and soften. That’s okay; it still tastes great. Just toss again before serving.
Freestyle Variations
I often toss bean sprouts into this salad. Salted peanuts sprinkled in at the last moment are an excellent addition as well. If you’re a fan of Thai flavours, adda splash of fish sauce.
- Dec4
Sweet Holiday Treats!
If you’re looking for something unique to serve or give away to your friends and family besides snowman shaped cookies (as cute as they are), then I recommend that you pick up a copy of Chocolate by master chocolatiers Dominique and Cindy Duby. There are no boring recipes here, each page is filled with amazing chocolate recipes from Mousses and Creams to Ganaches and Pralines. Wrap one of these decadent treats with cellophane and a holiday ribbon, and your guests will be amazed at what you’ve created. Or make one of their delicious cakes to serve at your next party!
I’ve included a great recipe for ganache, which will definitely satisfy your chocolate cravings this season.
Crystallized Ginger Ganache
Yields 64 pieces
12.5 oz (355 g) milk chocolate, finely chopped
2/3 cup (160 mL) whipping cream
2 Tbsp (30 g) corn syrup
1 Tbsp (15 g) fresh ginger, peeled and finely chopped
1/4 cup (60 g) unsalted butter, softened
1/3 cup (50 g) candied ginger, finely chopped
tempered milk chocolate for enrobing
colored sugar, for decorating (optional)
Line an 8-inch (20 cm) square pan with parchment paper or plastic wrap. Place chocolate in a bowl. Bring cream, corn syrup, and fresh ginger to a boil in a saucepan. Let infuse, covered, for about 30 minutes. Strain mixture and bring back to a boil, then pour over chocolate. For best results, blend using an immersion blender. Or, using a wooden spoon or rubber spatula, stir mixture from the center out in a circular motion, trying not to incorporate any air. When chocolate and cream are well mixed, add butter and candied ginger and continue blending or stirring until mixture is smooth and shiny. Pour mixture in prepared pan and smooth the top using an offset spatula so that mixture is even. Let set for about 4 hours at room temperature, or until hard (overnight is best).
Unmold ganache from pan, peel off plastic wrap or paper, and cut into desired shapes using a knife or cookie cutter. Place ganache pieces ona tray lined with parchment paper or a silicone mat to cure for 24 hours at room temperature (making sure they do not touch one another). Using a fork, dip ganache pieces into tempered chocolate and slide onto another tray lined with parchment/silicone. Optionally, while chocolate is still wet, sprinkle with some colored sugar. Let set for about 4 hours, then store in an airtight container in a cool, dry place for up to 2 weeks.
- Nov24
Saving money can be fun and delicious!
With a busy shopping season ahead of us as well as the state our economy, more and more of us are trying to save a few dollars and cook at home. But put away that box of Kraft Dinner! Eating in and cooking your own meals will never be boring again with Ken Kostick’s latest cookbook The $10 Gourmet. Ken shows us how to shop for groceries to get the best bang for your buck, and creates amazing and simple recipes with each being ten dollars or less! Who knew that you could make Lamb Chops with Pears or Paella with Red Wine and Saffron for under $10? All of Ken’s recipes can be made in three steps or less, perfect for when you’re rushing around during the holiday madness.
Try this great recipe below tonight!
Spinach & Ricotta Stuffed Chicken Thighs
Serves 2
Spinach and ricotta cheese make a great stuffing for chicken. The recipe, when doubled or tripled, makes a nice dinner party dish to make at home or to take to a party. It’s easy to prepare, and it won’t break your budget.
12 wooden skewers
2 cups (500 mL) baby spinach, chopped
1/2 cup (125 mL) ricotta cheese
1 tsp (5 mL) dried rosemary
6 chicken thighs, boned, skin-on
2 Tbsp (30 mL) olive oil
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground black pepper
1. Soak wooden skewers in warm water for 5 minutes.
2. Combine the spinach, ricotta, and rosemary in a large bowl. Mix well. Place the chicken thighs skin side down and evenly stuff the insides. (Alternatively, stuff with whole spinach leaves along with a dry ricotta and herb mixture that has been cubed.) Secure with toothpicks and place on a baking sheet.
3. Brush the olive oil on the skin of all the chicken pieces. Sprinkle with basil, thyme, salt, and pepper and bake in a preheated oven at 350°F (180°C) for 25–30 minutes.
- Nov12
Baking tips from Marcy Goldman!
Now that Halloween is over, it seems like overnight the holiday promotions have started. All of a sudden, the malls are decorated with Christmas and Hannukah decorations and the holiday spirit is starting to emerge! Ho ho ho! With the baking season upon us, I thought I would feature some of Marcy Goldman’s awesome baking tips and one of her recipes to get you started. She is heading out to Toronto for a media tour next week!
Marcy is the author of The New Best of Betterbaking.com and A Treasury of Jewish Holiday Baking. She is also the woman behind the awesome website www.betterbaking.com and is a wealth of baking information.
Here are some baking tips that was featured in the Metro News this week:
-To ensure even results, double baking sheets - insert one directly on top of the other. Also put a sheet of parchment paper on the baking sheet underneath to ensure a neat and clean bakery operation.
-Always use the finest ingredients and baking tools you can find. Procure the best salt-free butter, chocolate, vanilla, a simply great baking sheet and professional parchment paper.
I am also featuring Marcy’s recipe for Soft Cherry Biscotti, from The New Best of BetterBaking.com, the perfect holiday gift for the baker in your life!
Soft Cherry Biscotti
Makes about 18 large biscotti
Biscotti
1 (19-ounce) jar or can sour pitted cherries
1/2 cup cherry liqueur (such as Cerisette or Kirsch)
1 cup dried sour cherries, plumped and finely chopped
3/4 cup (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/4 cup milk
3 1/2–4 cups all-purpose flour
1 tablespoon baking powder
3/8 teaspoon salt
Topping (optional)
1 cup reserved cherry juice
2 tablespoons cornstarch
The night before, drain the sour cherries, reserving the juice separately, and put them back in the jar they came in. Pour the cherry liqueur over them and let them stand overnight. Plump the dried cherries, chop finely, and add them to the marinating cherries.
Preheat the oven to 350°F. Stack 2 baking sheets together and line the top one with parchment paper.
Drain the cherries, reserving both cherries and liqueur.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy and smooth. Blend in the eggs, egg yolks, vanilla and almond extracts, and milk, and blend well, scraping the bottom of the bowl occasionally to make sure all the ingredients are incorporated. Fold in the dry ingredients and blend well to make a soft batter. Fold in the cherries by hand.
Spread out the dough (it will be sticky, so use a wet metal spatula or wet hands) to a length of about 12 inches or so long and 4 or 5 inches wide. Place on the doubled baking sheets and bake until lightly golden on top and browned around the edges, 42 to 45 minutes. Remove from the oven and reduce the oven temperature to 325°F. Line a third baking sheet with parchment paper. Cut the biscotti into lengths 1 inch wide and place them on the prepared baking sheets, separating them slightly. Place the doubled sheets on the bottom shelf of the oven and the single sheet on the middle shelf, and bake for 12 minutes. Remove from the oven.
While the biscotti are cooling, bring 3/4 cup of the reserved cherry juice to a boil. Meanwhile, in a separate measuring cup, stir the cornstarch and 1/4 cup cherry juice together. Add the cornstarch mixture to the hot cherry juice and whisk to blend. Reduce the heat to low and cook until the topping thickens, about 2 to 3 minutes. Remove from the stove and cool for 5 minutes. Drizzle or spread on the cookies. Or, if preferred, save the sauce to dip the biscotti in, and simply dust the biscotti with confectioners’ sugar.
- Oct26
Fun and Spooky Treats!
Halloween is just around the corner and even little ghouls and goblins get hungry, especially during all the Halloween preparation. Why not make a fun treat to get them in the mood for trick or treating and all the spooky fun ahead? This recipe is from Eric Akis’s newest book Everyone Can Cook for Celebrations and is fun to make with your kids!
Mini Cheese Ball Pumpkins
Preparation time: 25 minutes
Cooking time: None
Makes: 24–30 pumpkins
1 8 oz (250 gram) brick cream cheese, softened1 cup grated cheddar cheese (250 mL)
1/4 cup very finely chopped red onion (60 mL)
1/4 cup walnut pieces, very finely chopped (60 mL)
2 tsp hot horseradish (10 mL)
1/2 tsp Worcestershire sauce (2 mL)
1/4 tsp salt, or to taste (1 mL)
1/2 cup finely crushed orange colored crackers (see Note) (125 mL)
24 pieces green bell pepper, each 1/2 inch (1 cm) long and 1/8 inch (3 mm) wide (24 pieces)
Line two baking sheets with parchment paper. Place the cream cheese in a bowl and beat with an electric mixer until lightened. Mix in the cheddar cheese, onion, walnuts, horseradish, Worcestershire and salt. Lightly dampen your hands with cold water. Shape the cheese mixture into 3/4-inch (2 cm) balls and set on one of the baking sheets.
Place the cracker crumbs on a wide plate. Coat one of the cheese balls in the crumbs, gently pressing them on to help them adhere and shaping the ball so it has a nice round shape. Set the mini cheese ball on the clean baking sheet. Repeat with the remaining cheese balls. Gently push down in the center of each cheese ball to give it a pumpkin shape. Make a stem by inserting a piece of green pepper into the center of each cheese ball. Tent with plastic wrap and refrigerate the cheese balls at least 2 hours before serving. The cheese balls can be made up to a day in advance.
Note: The crackers I use for the orange crumb coating are a baked cheddar-flavored goldfish type snack cracker, but any crisp, orange-colored cracker would work. I crush the crackers in a food processor; 1 cup (250 mL) of these crackers, when crushed, yielded the crumbs I needed to coat the cheese balls.
Eric’s options: Instead of walnuts, flavor the cheese balls with pecan pieces. If you’re not a big fan of onion, reduce the amount of red onion by half.Happy Halloween!
