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June 2013

Almond Butter

I’ve been hooked on almond butter since going paleo/primal. I don’t have many snacks in my pantry. Honestly, I don’t even really have the need for a pantry. A few cans of sardines, some dark chocolate, olive and coconut oils – what else would I put in there? It’s not like I’m storing boxes of pasta, bags of flour, or cans of beans. So, when I’m feeling snacky, and I find nothing in the pantry (for some reason, I still feel the need to check, just in case…), I reach for the jar of almond butter in the fridge. I grab a spoonful, and voila – a little something something to satisfy a craving or tide me over until dinner.

And what if you don’t have any almond butter? Well, if you have almonds, you’re in luck – you can make your own. In fact, any nuts will do – making nut butter is a very straightforward process and can be made from whatever nuts you have on hand (or get creative and mix your favourite nuts). Almond and macadamia nut butters are my favourite. Though I have yet to try pistachio. Pretty much any nut is worth trying out.

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Sol Sun Belt Cookery Grilled Marinated Beef Loin

Sol Sun Belt Cookery is located at the foot of Denman St., right at the water’s edge in Coal Harbour. That particular spot has been home to several restaurants that ended up shuttering. It’s actually a really lovely spot, at the entrance to Stanley Park, with a nice patio overlooking the boats. But it seems that most of the foot traffic in that area walks right past it. I think the owners would do well to put up some signs on the seawall with specials to drive people in – just my two cents.

I’ve been wanting to try this spot, and I wasn’t too surprised to see it on Living Social (similar to Groupon). A three course dinner for two for $40? Yes, please…

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Baked Eggs with Creamy Leeks and Chard 5

Eggs are one of my favourite foods. They’re so versatile, adding richness and flavour to any dish – savoury or sweet, starring role or supporting. Lately, I’ve been enjoying them baked, on a bed of creamy leeks and chard.

These baked eggs are a perfect brunch dish. The veggies can be made ahead of time, so that on a lazy Sunday morning, you can just reheat them, top with eggs, and tuck them into the oven. Which is also handy if you’re hosting brunch. Not that it requires much effort to make these eggs – they’re quick and easy, not to mention forgiving in terms of substitutions.

This creamy, flavorful baked egg dish has become a brunch staple for me. It’s comforting, but still light, and has a certain rustic charm to it that I love.

Baked Eggs with Creamy Leeks and Chard

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Brewery & The Beast 2013 Two Rivers Meats 1

This past weekend I attended Vancouver’s first “meat festival”. Just typing those words makes me giddy. I mean, a festival dedicated purely to celebrating local, ethically raised, hormone and antibiotic free meats? Yes, please!

I must admit I was hesitant to pay the $82.95 for a ticket. I consider that to be a hefty price tag. Especially when I didn’t know quite what to expect, as this was the first time Brewery & the Beast would be taking place in Vancouver. But in the end, I knew I’d be kicking myself if I passed up attending a meat festival – I mean, it’s a meat festival! (I really like saying that). Plus, the event benefits the BC Hospitality Foundation.

So, I’m thrilled that the event exceeded my expectations – the Meat Festival rocked!

Brewery & The Beast 2013 Smoken Bones Coockshack Dorkwurst

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Three Ingredient Lemon Posset with Blackberries

What the heck is posset? Don’t worry you’re not behind with the times, I didn’t know what it was either, until recently. Honestly, “posset” makes me think of “possum”, which makes me exclaim “Awesome, Possum!” But that’s not helpful.

So, on second thought, perhaps you and I, dear reader, are both behind, since posset dates all the way back to medieval times in England. The original posset was a hot drink of milk curdled with wine or ale. Now, posset refers to a dessert that’s slightly different. I love simple recipes, ones that only require a few ingredients, but when combined with a touch of kitchen magic result in a product much greater than the sum of its parts. And that describes the posset perfectly. This posset is literally cream + lemon + honey. So, you are three basic pantry ingredients away from a lovely dessert. Now, the exciting part is that overnight, a reaction between the lemon and cream results in a creamy, pudding-like custard!

Three Ingredient Lemon Posset with Blackberries 3

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