March 2013

Batch Cooking 3-17-13

Spring is in the air, and I’m in the mood to lighten my menu. Beef panang curry for dinner may seem heavy at first glance, but it’s lightened by bright flavours of lemongrass, ginger and kaffir lime leaves.

And for lunch, I’ll be assembling a salad daily: greens + steak + avocado + goat cheese + strawberries + pecans + olive oil.

What are you eating this week?


Sardines Two Ways - Sardine Pate and Sardine Spread 1

Sardines don’t get the limelight they deserve. Is it because they come in a can? Do they remind people of their less refined college days of scarfing down tinned sardines over their kitchen sink? Or perhaps it’s due to their reputation of tasting so darn “fishy”?

Personally, I love sardines. And I know I’m not alone – they’re a popular on-the-go snack/meal replacement for the paleo crowd. They’re fatty, flavorful, and chock-full of healthy Omega-3’s. Plus, they’re widely available and pack well.

So, as an ode to the underappreciated sardine, I decided to gussy them up to hors d’oeuvre dinner party status. Not that there’s anything overly exotic about these two recipes – it’s just that pâtés and such are quite de rigueur of late.

Which one should you make? If you consider yourself a purist and want the sardine to shine in all of its fishy glory, you’ll love the pâté. It’s an intensely flavoured, ballsy alternative to the classic chicken liver pâté. If, on the other hand, you prefer the lighter texture of spreads, and are looking for something a little milder, with a slightly less pronounced sardine taste, then the sardine spread is for you.

Can’t decide? Why not try both? This tasty duo only takes a few minutes to whip up.

Sardine Spread

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Batch Cooking 03-10-13

For dinner: going clockwise from top right hand corner: braised lamb shanks, sauce (jelled), veggie garnish, spinach, celery root purée, and then in the center, magical paleo gravy (jelled). Recipe coming soon!

For lunch: Top left hand corner: tarragon chicken salad.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?


Flourless Poppy Seed Cake

It’s hard to believe that there’s no flour of any sort in this recipe. But it’s true – the poppy seeds steal the entire show. And rightly so…

Poppy seeds + eggs + a little bit of magic = a moist, fluffy, very flavorful cake

The nuts and raisins add to the unique texture. This poppy seed cake was inspired by the Polish “makowiec”, which traditionally does involves flour – most commonly as dough rolled around the poppy seed filling, or as a cake layer above or below it (often both).

Here, there’s only the delicious, slightly nutty poppy seed goodness, making this cake a delightful grain and gluten-free treat.

Flourless Poppy Seed Cake 2

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Fairmont Pacific Rim Lobby Lounge Black Forest Square Dessert

The Lobby Lounge at the Fairmont Pacific Rim may be one of the swankiest spots in Vancouver. It’s so happening that it’s hard to believe that it actually is in Vancouver. The décor is elegant, with sparkling chandeliers, a long glass double-sided fireplace, and a white Fazioli piano.  There’s live music nightly, and the layout alongside the hotel’s lobby allows for great people watching – it’s clearly a place to see and be seen. But of course, I’m there for the food. And perhaps the cocktails. And okay, the live music too…

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