Quinoa 365 Designers Setareh and Michelle

 

One of my favourite parts about working at a publishing house is when new books arrive. Everyone stops what they’re doing and marvels at months (sometimes years) of work packed into 208 pages.

Yesterday our first shipment of Quinoa 365 arrived in the office and we couldn’t be more excited! This book is the ultimate guide to cooking with quinoa and everyone at Whitecap is thrilled with how beautiful it came out.

This shipment also marked the first of our Spring 2010 titles to arrive. The season has officially begun! Check out what else we’ve got cooking up for Spring in our catalogue.

Here’s one of the delicious recipes from Quinoa 365: Pomegranate, Almond and Feta Salad. Best of all, it’s both gluten-free and vegetarian.

Pomegranate, Almond and Feta Salad
Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer.
Serves 4 as a small meal or 6 as a side salad.

1/2 cup (125 mL) water
1/4 cup (60 mL) black quinoa
1/2 cup (125 mL) sliced almonds
4 cups (1 L) baby spinach leaves
3/4 cup (185 mL) crumbled light feta
1/4 cup (60 mL) sliced red onion
1 pomegranate, seeded
3 Tbsp (45 mL) red wine vinegar
3 Tbsp (45 mL) olive oil
4 tsp (20 mL) honey
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350°F (180°C). Spread the almonds over a baking sheet and toast in the oven for about 5 to 7 minutes until they are fragrant and lightly browned.
Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.
Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.

We here at Whitecap are proud to announce that Kitchen Scraps by Pierre A. Lamielle has been awarded Best Food Book Illustrations in the World at the 2009 Gourmand Awards in Paris, France!

In the Best Illustration category, Kitchen Scraps competed against 19 other cookbooks from 17 countries from around the world. The winner was announced at an awards ceremony on February 11, 2010. Pierre Lamielle, who wrote and illustrated Kitchen Scraps, was on hand to accept the award in Paris. “Edward Cointreau made me deliver the acceptance speech in French,” laments Lamielle, an adamant Anglophone who was raised in North Vancouver and now lives in Calgary.

Whitecap could not be more proud of Pierre Lamielle and Kitchen Scraps!

PierreGourmand

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.

Whitecapettes Waiting for the Torch

 

Today the Olympic Torch made its way through North Vancouver. The Whitecapettes and I went down to the route, which was less than a block from our office! There was lots of excitement and cheering when the torch finally went by...

 

Olympic Torch

 

Too bad Miga, Quatchi and Sumi weren't there to escort the flame!

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.