GRAIN Wheat Berries, Dried Blueberries, Goat Feta, Mustard Greens, Sunflower Seeds Yields 2-3 servings RECIPE Ingredients: 2 cups cooked wheat berries* ½ cup fresh blueberries ½ cup dried blueberries* 1 cup goat feta ¼ cup chopped tarragon Salt and pepper Lemon vinaigrette* ½ cup sunflower seed tahini* Mustard Greens 3 tbsp sunflower seeds, toasted … Read more
In just two days we will be publishing the first recipe from Chef Jack Chen for #TasteofThursday Jack Chen, Head Chef, Royal Dinette Jack Chen was born in Taiwan and moved to Vancouver with his family at a very young age aptly observing his mother, a talented home cook, in the kitchen. Throughout high … Read more
WARM KALE SALAD 1 tbsp (30 ml) vegetable oil 1 cup (250 ml) blanched and halved brussels sprouts 1 cup (250 ml) blanched and halved mini new potatoes Brown Butter Vinaigrette (recipe follows) 1 lb (450 g) Russian kale ½ cup (125 ml) finely grated parmesan cheese, divided ¼ cup (60 ml) toasted … Read more
We are pleased to add Chef Ryan Stone to the list of great local chefs who are contributing recipes for our #TasteofThursday feature. Look for Chef Ryan’s Warm Kale Salad recipe on MyVanCity.ca tomorrow. RYAN STONE EARLS KITCHEN + BAR Chef Ryan Stone has had an esteemed and illustrious career to date bringing with him … Read more
For something just a little different we thought you might enjoy a dessert recipe. wild rice market bistro modern chinese cuisine www.wildricebc.ca Vanilla Rooibos Brulée Serves 6 ingredients: 4 tbsp Vanilla-scented roiboos tea leaves (available at specialty tea stores) 4 tbsp white sugar 3 tbsp honey pinch of salt 1 ¾ … Read more
Braised Short Ribs Confit garlic pommes puree, Wild mushroom jus 1 1/2 kg short ribs 1 1/2 tbsp black pepper 1 1/2 tbsp kosher salt 1/2 bottle red wine 1 cup onion (roughly dice) 1/2 cup carrots (roughly dice) 1/2 cup celery (roughly dice) 6 garlic gloves few sprigs of thyme few bay leaf 2 … Read more
Roasted Free Range Chicken, Glazed Young Vegetables, Brown Butter, Chicken Jus Chicken jus Ingredients: 20g canola oil 2 lbs chicken leg bones 1 leek, cut into 1” squares 1 celery stalk, cut into ½” slices 1 white onion, cut into ¼” slices 2 cloves garlic 1 cup white button mushrooms, cut into thin slices 4 … Read more
Provence Restaurants’ chef Alessander Quaglia has submitted a savory summer treat for this weeks Taste of Thursday – Fresh Tomato Tarte. This would make a lovely dinner side dish when sitting on a sunny patio, or as a luncheon served with a fresh salad. The wines that pop immediately into my head tend to … Read more
Fresh Tomato Tarte Chef Alessandra Quaglia Makes 1 – 9” tart to serve 6 From: New World Provence, Modern French Cooking for Friends and Family, Arsenal Pulp Press 2007 Ingredients for Pastry 1 2/3 cups flour 1 tsp. salt 6 tbsp. cold un-salted butter, cut into pieces 1 egg yolk 3 tbsp. … Read more
Rob Feenie is one of Vancouver’s iconic chefs and there is no question that he has brought a lot of talent to the Cactus Club team. His Blue Cheese and Apple Coleslaw recipe this week initially presents a few conflicting challenges. Blue cheese immediately makes me think of something sweet, while the apple and salad … Read more