Almond-Roasted Apple Brûlée Almond-Roasted Apples 2 large Granny Smith apples 1/4 cup (50 g) packed brown sugar 1/3 cup (40 g) sliced almonds, toasted 1 tsp (5 mL) finely chopped rosemary Custard 6 large egg yolks 2 Tbsp (30 g) granulated sugar 2 Tbsp (30 mL) apple juice 1 Tbsp (15 mL) Calvados … Read more
Mussels and White Asparagus Roasted white Asparagus, mussel aioli, croutons and wild herbs Suitable for 4 people 500g Quadra island honey mussels 500g white asparagus Approx 100g day old piece of bread 100ml grape seed oil 15g Dijon mustard Assorted foraged or cultivated herbs and salads 10g salt 5g black pepper Mussel Aioli, … Read more
From the award winning Burrowing Owl winery comes their second label Calliope. This B.C. viognier would be a great match for the rich and delicious flavours of this chowder. Fishhook Chowder Recipe Price: $14.00 Available: Swirl wines in Yaletown and White Rock Price: $16.00 Available: Village VQA wine stores in Dunbar and Kitsilano … Read more
Fishhook Chowder Recipe 2 TBSP Canola Oil 1 ½ CUPS Onion, diced 1 ½ CUPS Carrot, diced 1 ½ CUPS Celery, diced 2 TBSP Crushed Garlic 1 TBSP Fresh Thyme 1 TSP Ancho Chili Powder 1 TSP Salt 1 TSP Pepper 2 TBSP Worcestershire Sauce 2 TBSP Sriracha 3 400ml Cans of Coconut … Read more
A juicy steak calls out for a big red and Cabernet Sauvignon is the classic match. Cabernets tend to be full bodied and have the tannin structure necessary for the steak’s protein. California Cabernets tend to be fruit forward with a slightly sweet edge and higher alcohol level. The French tend to blend their Cabernet … Read more
Beef Ribeye & Braised Cheek Roasted beef ribeye and braised beef cheek, creamy potato purée, glazed heirloom carrots, and chimichurri Yield: 4 servings Ingredients Beef Cheeks and Jus ½ lb beef cheeks small pinch salt 2 tbs vegetable oil 1 small carrot, cut into chunks 1 stalk celery, cut into chunks ½ an … Read more
Thanks to our wine writer @RonWilsonVan for his suggestion of a wine pairing for our inaugural “Taste of Thursday” recipe submitted by Chef Alex Chen of Boulevard Kitchen & Oyster Bar. The flavours in Chef’s creation call for the perfect food wine and to me that’s rose. I’m recommending Road 13 Honest John’s Rosé. This … Read more
Citrus Cured Hamachi with Hearts of Palm, Crème Fraîche and Yuzu Vinaigrette Yields 2 servings Yuzu Vinaigrette 2 tbsp g Kikkoman Ponzu Sauce 2 tsp yuzu juice (available at Fujiya) 1 small shallot, diced Black Pepper 1 tbsp olive oil Mix all ingredients together in a mixing bowl. Ingredients: 1 cup kosher salt … Read more
MyVanCity.ca is very pleased to announce our new weekly feature “Taste of Thursday”. We have recruited some great BC Chefs who will provide us with unique recipes to share with our readers. Whether you’re a gourmand or a gourmet you are going to enjoy this new weekly feature. Each week a different chef will publish … Read more