April 2013

Batch Cooking 04-28-13

Dinner: Bibimbap! (That just feels like it deserves an exclamation mark). And here’s what’s in it: cauliflower rice, pickled cucumbers, spinach, beef bulgogi, mushrooms, carrots, kimchi, and fried egg (not shown). (Recipe coming soon!)

Lunch: Tarragon chicken salad.

Snacks: Dark chocolate, almond butter.

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

What are you eating this week?


Vanilla Panna Cotta with Poached Rhubarb
You know when you buy a new car, and then you keep spotting that car everywhere you drive, as if it were the most popular car on the planet? Well, I don’t know if it’s just because I’ve been experimenting with panna cotta recipes of late, but I’m seeing this dessert everywhere – on every restaurant menu, reality TV cooking shows, etc. I’m not sure if panna cotta is enjoying a resurgence, or if perhaps this lovely Italian dessert never really left the spotlight.

Either way, its popularity is much deserved. It can be made ahead of time, and sits patiently in the fridge until its turn comes. And considering how impressive it looks and how luxurious it tastes, no one would ever guess just how simple it is to prepare. But what I love most about it is its versatility. Because panna cotta pairs so well with all sorts of flavours, it’s a dessert chameleon, changing with the seasons to allow endless variations.

This recipe showcases rhubarb – I’m thrilled that it’s currently in season, and can’t seem to get enough of it. The rhubarb’s bright red colour dramatically contrasts the panna cotta’s snowy white. And its tartness is gently tamed with some honey and vanilla, both of which complement the cream’s inherent sweetness.

Whether you make this panna cotta with rhubarb, whichever fruit is in season, or another flavour combination, I hope you enjoy this tasty dessert as much as I do.

Vanilla Panna Cotta with Poached Rhubarb 3

Keep reading…


Tomahawk Restaurant Chief Capilano Burger

This North Vancouver restaurant has been serving breakfast and burgers since 1926, making it the oldest family-run eatery in Canada. In the past few years, it has gotten some media attention. It was featured on two Food Network shows: Diners, Drive-Ins and Dives with Guy Fieri, and where I first heard of it: You Gotta Eat Here with John Catucci. A lot of the restaurants on these shows tend to focus on quantity over quality, so I was a little skeptical. But after seeing their commitment to organic, I was intrigued.

We only buy and serve 100% premium certified ORGANIC ground beef from The Blue Goose Cattle Company!

That means they ensure: No growth-hormones or antibiotics are ever administered to the herd. the animals are free to range and graze on organic pastures. The cattle receive a finishing feed of 100% organically grown grains.

Our 100% pure beef wieners are served on our special baked buns.

Yes, the cows are not 100% grass-fed, but for a diner I’d say those standards are pretty decent. So, after a hike on the North Shore, I figured it was time to check this place out.

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Dr. Oz Paleo Diet

The Paleo Diet made it on to the Dr. Oz Show! Although Dr. Oz has mentioned paleo before, this time around he actually devoted half an episode to it. It aired yesterday, and although I PVR’d it, I was reluctant to watch it, worried that paleo would be misrepresented a la the Gary Taubes fiasco. I just finished watching it, and I’m pretty stoked…

Keep reading…


Batch Cooking 4-21-13

For dinner: One ingredient crêpes with a spinach and ricotta filling, topped with mushrooms and a saffron béchamel sauce. Shmancy, if I do say so myself! (Recipe coming soon).

Lunch: yet another week of salad with steak (and my favourite combo of strawberries, avocado, bocconcini, and olive oil).

Snacks/Dessert: Another round of panna cotta with rhubarb from a recipe I will be posting soon, and also poached rhubarb with crème fraîche.

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

What are you eating this week?