Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
It is Sunday morning, one of those rare, sunny January days where brunch plans have been cancelled last minute and I haven’t made it out to do my grocery shopping. A quick glance in my fridge is less than inspiring;…
Posted by: Jules Morgan on Monday, January 18th, 2010
Categories: Guidance | Tags: blueberry, Breakfast, muffins, olive oil, recipe | No Comments »
We had a nice little dinner of Braised Venison with Pureed Squash and Cranberry-Red Wine Jus. A request for Yorkshire Pudding from Sarah reminded me I had just found my grandmother’s recipe for it. To make it work…
Posted by: Anthony Nicalo on Friday, January 15th, 2010
Categories: Guidance | Tags: provenance, venison, yorkshire pudding | 3 Comments »
Tonight I had a wonderful date with a block of Gruyere. It was romantic yet rustic, gourmet yet approachable, subtle yet incredibly sexy. I had forgotten that I purchased a block of this sweet and nutty delight before…
Posted by: Erin Mussolum on Thursday, January 7th, 2010
Categories: Guidance | Tags: cheese, Gruyere, potatoes, yams | 4 Comments »
This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could…
Posted by: Matt SamyciaWood on Tuesday, January 5th, 2010
Categories: Guidance | Tags: lamb chops | 4 Comments »
This was the first time I have ever made fishcakes, so I thought I would download a recipe online. With some small alterations it turned out rather well. Here is the recipe: Serves 4 Ready in 30 minutes Ingredients 500g…
Posted by: Matt SamyciaWood on Tuesday, January 5th, 2010
Categories: Guidance | Tags: salmon fishcakes | 1 Comment »
Baby carrots, peeled and roasted in fantastic olive oil. While carrots are roasting, cut small cubes of handmade, artisan bread and reserve. When carrots are tender, yet toothsome, put into a mixing bowl to cool. Toast…
Posted by: Anthony Nicalo on Tuesday, January 5th, 2010
Categories: Guidance | Tags: carrots, Salad, winter | 1 Comment »
Potatoes are one of those foods that somehow make me feel just a little guilty, mashed, baked, roasted, gnocci’ed, it doesn’t really matter. Like pasta, the sheer pleasure of consuming whatever varietal of…
Posted by: Jules Morgan on Monday, January 4th, 2010
Categories: Guidance | Tags: potato, potato crack, potatoes, side dish, Vegetarian | 10 Comments »
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: bolognese, Pasta, sauce | 1 Comment »
One of my food-based resolutions in the New Year is to make pizza dough once a week, either on the Sunday or Monday night so that we have it on hand later on in the work week when the temptation arises to order in.…
Posted by: Kevin Broome on Sunday, January 3rd, 2010
Categories: Guidance | Tags: calzones, Personal Consumption, pizza, Pizza dough | 2 Comments »
This version is decidedly earthy. If you have a cow and want to skim off some cream, that would be delicious. If you live in Jerez, grow grapes and make sherry, that might be a nice addition too (Sherry might also be a…
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: dao tea, local, mushroom, Soups, sustainable, tea | 4 Comments »
December 29th, 2009 We stopped in at Whole Foods this morning which is always good for a little culinary inspiration. Picked up some red and green kale, 2 beets –one the colour of a sunburst– and a nice piece…
Posted by: Kevin Broome on Friday, January 1st, 2010
Categories: Guidance | Tags: beets, fennel, kale, Mistral, Personal Consumption, Salad, Seb's, trafalgar's, turbot | No Comments »
I’m facing a dilemma I’ve faced several times before. What to do about recipes? We don’t focus on churning out lots of start-to-finish recipes here on Foodists, mainly because it’s more about…
Posted by: Boris Mann on Tuesday, December 29th, 2009
Categories: Guidance | Tags: Chicken Marsala, cooks illustrated, Fannie Farmer, Foodista, Joy of Cooking, recipes, rouxbe, rouxbe.com | 16 Comments »
I once entered an essay competition where I was to talk about my favourite ingredient (as if that was possible to choose), and then attach a recipe featuring it. I easily decided that I would write about honey, a staple…
Posted by: Pailin Chongchitnant on Thursday, December 24th, 2009
Categories: Guidance | Tags: dessert, honey, panna cotta, tuile, yogurt | 1 Comment »
I recently participated in an email recipe exchange. The idea was to send one person a quick and easy recipe involving ingredients you might have on hand, or that would not be difficult to get. In return…
Posted by: Denise Boyle on Tuesday, December 22nd, 2009
Categories: Guidance | Tags: cheese, home cooking, meat, pizza, quick, recipe, Vegetarian | 2 Comments »
Forget raindrops on roses and whiskers on kittens, a few of my favorite things are bourbon, single malt and beer. And by a stroke of hoppy, malty, genius, all three are on offer at Hopscotch, Vancouver’s beer and…
Posted by: Degan Walters on Saturday, December 12th, 2009
Categories: Guidance | Tags: alcohol, beer, event, Scotch, spirits, vancouver, whiskey, whisky | 3 Comments »