recipes

Slow Cooker Stone Soup

Jeffrey Bryan — Thu, 02 Sep 2010 16:21:44 -0700

Recently a good friend of ours gave us a slow cooker for the office. The timing couldn’t have been more perfect, as this Fall we are publishing the sixth book in Eric Akis’s Everyone Can Cook series: Everyone Can Cook Slow Cooker Meals!

Yesterday, the Whitecapettes and I—all nine of us—decided to try out our first recipe from the book. We chose the Vegetable Tikka Masala because of its (relatively) short cook time (and because one of us is vegetarian). Everyone brought in two ingredients, stone soup style, and in the morning we threw it all in the cooker and let it sit.

The tikka masala turned out great and left the whole Whitecap office smelling amazing all day. Thanks to Phil for the slow cooker and Eric for the recipe!

Group Shot, slow cooker meal

Did you know?: “Tikka” means “chunks of chicken” in Hindi.

Vegetable Tikka Masala

Makes 6 servings

This is a vegetarian version of a dish made famous in Britain. It’s usually made with chicken. The whipping cream in the curry-laced sauce in which the vegetables are cooked gives it a silky texture and, of course, a divinely rich taste. I like to serve this dish with slices of cumin seed flatbread (see Eric’s Options for Rosemary Flatbread in Everyone Can Cook Slow Cooker Meals).

1 cup (250 mL) tomato sauce
1 cup (250 mL) vegetable stock or water
1 cup (250 mL) whipping (35%) cream
2–3 Tbsp (30–45 mL) mild, medium or hot curry powder
1 tsp (5 mL) cornstarch
18 small to medium cauliflower florets
10–12 miniature red-skinned potatoes, each quartered
1 medium carrot, halved lengthwise and sliced on the bias
1 green bell pepper, diced
1 medium onion, diced
2 Tbsp (30 mL) peeled, chopped fresh ginger (see About Fresh Ginger on page 30)
2–3 garlic cloves, minced
1 cup (250 mL) frozen peas
Salt to taste
3 Tbsp (45 mL) chopped fresh cilantro or sliced green onion

Place the tomato sauce, stock, cream, curry powder and cornstarch in your slow cooker and whisk to combine. Mix in the cauliflower, potatoes, carrot, bell pepper, onion, ginger and garlic. The mixture will look thick, but moisture will seep out of the vegetables as they cook, so don’t be tempted to add extra liquid. Push down on the potatoes to ensure they are submerged in the liquid. Cover and cook on the low setting for 5 to 6 hours, or until the vegetables are tender. Mix in the peas, cover and cook for 10 minutes more, or just until the peas are heated through. Season the tikka masala with salt. Sprinkle servings with chopped cilantro or sliced green onion.

Summer Fruit

Jeffrey Bryan — Thu, 22 Jul 2010 15:14:15 -0700

Summer has finally arrived on the West Coast! The sun is shining, the sky is clear, and I have been spending my afternoons and evening reading at the beach. There is absolutely nothing like summer to make a boring workday into a mini-vacation!

I don’t know about you, but in the summer all I want to eat is fruit. This season is often the best time to get your favourite produce at its peak. Whether you’re biting into a fresh Gala apple or popping a handful of juicy green grapes in your mouth, fruit makes the perfect easy and refreshing summer snack.

If you’re looking for an interesting way to serve fruit this summer you have to check out the Watermelon and Watercress Salad (just reading that made my mouth “water”—groan) from Tony de Luca’s Simply in Season.

Watermelon and Watercress Salad

You can use cubes of melon or stamp out shapes from slices of melon with a fluted cookie cutter. While using both red and yellow watermelons adds a “wow” factor to this dish, choosing only the ripest fruit is more important, as this will dictate whether the salad is remarkable or leaves diners wondering, “What was Tony thinking?”

Serves 6

1/3 cup (80 mL) olive oil

1/3 cup (80 mL) aged sherry vinegar

2 Tbsp (30 mL) honey

1 shallot, finely chopped

2 red onions, cut crosswise into thin rings

2 bunches watercress, washed, dried, and stems removed

kosher salt and black pepper to taste

8 cups (2 L) cubed watermelon (1-inch/2.5 cm cubes)

additional olive oil for garnish

fleur de sel for garnish

2 Tbsp (30 mL) finely chopped basil (optional)

In a medium bowl, whisk together the olive oil, vinegar, honey, and shallot. Add the red onions and watercress, season with salt and pepper to taste, and toss well.

To serve, arrange the watermelon and salad on 6 dinner plates. Drizzle each plate with olive oil and sprinkle with fleur de sel. Garnish with chopped basil if desired.

Happy Canada Day!

Jeffrey Bryan — Wed, 30 Jun 2010 14:38:52 -0700

Tomorrow is Canada Day and what better way to celebrate than with food? This year Canada turns the big 1-4-3 and if you’re heading to a birthday celebration for this beautifully scenic country don’t forget this Strawberry Shortcake from Rose Murray’s A Taste of Canada:

Strawberry or Peach Shortcake

The beloved Canadian author, Edna Staebler, made Mennonite country cooking famous in Food that Really Schmecks (1968 and commemorative edition, 2007). From that book comes this “old-fashioned biscuit-dough shortcake recipe” that remains a favourite because it is so quick and easy. You can update it with fancy creams or add interesting flavours to the fruit, but the shortcake itself is delicious. When Edna was well enough to travel, we would visit friends on a farm near Owen Sound each year during peach season. Edna would make her shortcake and take along a lovely basket of Niagara peaches from the farmers’ market. For years I have made it for my Canada birthday parties to which Edna would always come wearing her red and white Capri pants! So, partly in her unique prose, here is the shortcake that I will continue to make (although I do like to split it and add whipped cream with the fruit).

4 cups all-purpose flour
1 cup granulated sugar (approx)
2 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shortening
2 cups well-shaken buttermilk or sour milk*

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. With 2 knives or a pastry blender, cut in the shortening until the mixture is crumbly. Add the buttermilk and mix just enough to make sure the dry part is moistened. Spread the dough out in a greased 13- x 9-inch (3.5 L) pan—“quite a large flat one—or you can use half the recipe and put the batter into a 9- x 9-inch (2.5 L) square one.” Sprinkle with additional sugar and bake in the centre of a 400°F (200°C) oven until a tester inserted in the centre comes out clean, about 20 minutes. “Serve warm and smothered with sugared berries or sliced peaches. You don’t need to split it and butter it or slather it with whipped cream.” Makes 12 servings.

*In Mennonite country cooking, nothing was wasted, and if the milk was past its prime, it was used in the recipe. If you don’t have buttermilk, you can sour milk by placing a tablespoon (15 mL) lemon juice or white vinegar in a glass measure; fill it with milk to the 1 cup (250 mL) mark and let it stand for 15 minutes.

Wendy Turnbull Visits Vancouver

Jeffrey Bryan — Wed, 23 Jun 2010 09:29:22 -0700

Last week I had the privilege of driving around Wendy Turnbull, author of Gems of Gluten-Free Baking. Wendy was in Vancouver to promote her new book, on the fifth stop of a six-city Canadian book tour! To see one of the many interviews that Wendy did while she was in town, click here.

The secret to Wendy’s baking success is in her gluten-free flour blend, GEMS flour. With this flour blend (recipe included in the book), Wendy shows you how to make moist delicious baked goods that no one will be able to tell are gluten free.

While Wendy was in town I did a lot of gluten-free eating! The best part about escorting authors on their media tours is getting to try out all the demo food. My favourite treat from the tour is definitely the Chocolate Fudge Brownie. With no eggs, no dairy, and no wheat, this brownie is not only gluten-free, it’s vegan, too! And speaking as the gluten-loving omnivore that I am, these brownies were delicious.

Chocolate Fudge Brownies

Chocolate lovers will be in heaven when they taste these delicious treats.

Yield: 20 small squares

1 cup GEMS flour
1⁄3 cup cocoa
11/2 tsp baking powder
2⁄3 cup granulated sugar
3/4 tsp salt
1/2 cup dairy-free chocolate chips, ground
1/2 tsp guar gum
1/2 cup water
1 Tbsp cornstarch
1⁄3 cup vegetable oil
3 Tbsp maple syrup
1 tsp vanilla extract
1⁄3 cup chopped walnuts or
chopped dried sour cherries

Preheat oven to 350°F. Lightly grease 8- x 8-inch pan.

In mixing bowl combine GEMS flour, cocoa, baking powder, sugar, salt, ground chocolate chips and guar gum.

In separate bowl combine water and cornstarch. Add oil, maple syrup and vanilla and mix to blend.

Add wet ingredients to dry ingredients and beat until blended. Stir in walnuts or dried cherries.

Spread mixture evenly into pan. Bake 30 to 35 minutes. Cool completely before cutting.

Eating at Passover

Jeffrey Bryan — Tue, 30 Mar 2010 13:34:10 -0700

Today marks the first day of Passover, the Jewish holiday commemorating the freeing of the Jews from slavery. People all over the world will be reciting the Passover tale, cleansing their homes of hamaetz (products and foods deemed to be unsuitable for Passover) and swearing off leavened baked goods.

At one time, what to eat during Passover was the cause for quite a bit of worry, especially when it comes to baked goods. In A Treasury of Jewish Holiday Baking, Marcy Goldman has a whole chapter completely devoted to Passover baked goods. The general consensus here at the Whitecap office is that the best recipe in this chapter (and possible the entire book) is by far the Caramel Matzoh Crunch. Check out the recipe for this delicious treat below.

Another great option for Passover is quinoa. While it tends to look and taste like a grain, quinoa is actually more closely related to spinach or beets. Unfortunately, quinoa flour or flakes aren’t considered kosher for Passover, so stick to the seed form. For great quinoa recipes (including tonnes that are Passover-approved) check out Quinoa 365 by Patricia Green and Carolyn Hemming.

My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.

4–6 unsalted matzohs

1 cup (2 sticks) unsalted butter or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips or semisweet chocolate

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

This makes a good gift.

VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Luck of the Irish

Jeffrey Bryan — Wed, 17 Mar 2010 15:54:52 -0700

After a quick tally, only two members of the staff here at Whitecap are wearing green today: Grace Y, one of our star editors and myself. It appears as though the Irish spirit just isn’t present at Whitecap today.

However, Grace has more than made up for everyone else’s lack of enthusiasm with her nifty St. Patrick’s Day button.

If you’re having trouble getting into a St. Paddy’s Day mood, why not try this great recipe from Entertaining with Booze by Ryan Jennings and David Steele? Slainte!

Forest Mushroom and Irish Ale Soup
Perfect for warming the belly and the soul, this soup can nourish a family of 4 right through the cold, wet winter—or on a lovely spring day in March.

2 Tbsp (30 mL) extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
2 cups (500 mL) sliced cremini or portobello mushrooms
2 cups (500 mL) sliced shiitake or porcini mushrooms
2 Tbsp (30 mL) brandy
1 Tbsp (15 mL) fresh thyme leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) vegetable stock
2 cups (500 mL) Irish ale, such as Kilkenny

Heat the oil in a large stockpot. Add the onion and garlic and cook until soft, about 10 minutes. Add the mushrooms and cook for 3 minutes, gently tossing with the onion mixture to combine. Add the brandy, thyme, salt and pepper and cook for 1 minute. Add the stock and beer. Bring to a simmer, cover, reduce the heat and simmer for 20 minutes.

Serve with a garnish of fresh thyme leaves and soda bread, if desired.

NOTE: Dried porcini mushrooms may be substituted if fresh are unavailable. Add them directly to the soup, heating until softened.

Dinner at The Corner Suite Bistro De Luxe

Jeffrey Bryan — Thu, 11 Feb 2010 09:16:05 -0800

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.

Groundhog Day

Jeffrey Bryan — Tue, 02 Feb 2010 13:33:33 -0800

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.

A Little Taste of Vancouver, Italian Style!

Vivian Tam — Thu, 28 Jan 2010 10:12:02 -0800

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.

Healthy, with a bit of exotic…

Vivian Tam — Tue, 12 Jan 2010 10:31:28 -0800

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!