Foodists

How often does a civilian get an invitation to work directly under the wing of the top chef in Vancouver for a day? Not often. West Restaurant’s Executive Chef, David Hawksworth, graciously allowed me to infiltrate…

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I have been on a sort-of cupcake bender lately, trying to create the perfect cupcake recipe to add to our kitchen blog. Along my search I came across Johnny Cupcakes, one of the coolest brands I have never heard of. The…

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If you’ve ever seen the Japanese film Tampopo, you no doubt recall the scene where the elder character teaches his sidekick the fine art of truly appreciating and devouring a good bowl of ramen. Another favourite…

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Take a bite of that savoury meat, cheese or tomato…is it yummy? It’s not sweet, right? Not sour? Not bitter? Not salty? None of the four accepted tastes, yet somehow so very delicious. Welcome to the world of…

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These days when new friends or visitors come to town and I want to show Vancouver off, I take them to Hapa Izakaya. Owned and operated by Justin Ault, it is a traditional izakaya, a sort of action-packed Japanese…

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This holiday season we decided instead of just making restaurant reservations for our company holiday dinner, Ben and Mark would cook a gourmet nine course French meal paired with a carefully selected wine flight. A good…

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I normally use spaghetti or linguine, get the thicker kind, not the fine ones. For 8 adults I would be safe and use 1Kg of linguine. Make sure you have a big pot to boil the water into. As a rule when cooking pasta, fill…

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Ok, this is a classic….and this is how lasagne are made in Bologna (where they originally come from). Ingredients (for 8): 600 g of lean ground beef 140 g of parmigiano 1 glass dry white wine 500 g of canned plum…

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1 6-inch horseradish root or ¼ cup processed horseradish 1tsp butter ½ cup butter 4 4-oz New York steaks 1/8 cup olive oil salt and pepper to taste ½ cup medium asiago cheese, grated

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Serves 4 The acid from the lemon and lime actually cooks the fish. When you see it turn from translucent to opaque, you know it’s ready. You can ceviche prawns, squid, octopus, and lobster, or be creative! 12 large…

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2 servings Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe, sweet tomato is essential to the flavour balance of the dish.

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Once you learn how to make it, it becomes really easy. All you really need is an electric food processor; I have a Braun food blender, which is by far the best for small food preparations.  Anyway, assuming always 8…

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Boil the cassava whole in water and drain the water. Cut the pieces of cassava and fry. Make a salt and red chilly powder to sprinkle on the fries.

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Ingredients: 1 – 14oz (398mL) can artichoke hearts, drained & chopped 1 cup (125mL) freshly grated parmesan cheese 1 cup (250mL) mayonnaise 2 garlic cloves, minced or pressed dash of lemon juice. Combine and…

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This recipe is a signature dish at Vij’s, and he gladly shared it for my At Your Request feature of Pacific Palate. This dish will make 16 large size or 20 medium size popsicles. Ingredients: For the popsicles: 2-3…

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