Hopia Ube Filipino Treat: Hope-ya try it
At the very mention of a certain Tagalog word, I forget the deep fried bananas, sweet sticky rice, cassava, and mouthwatering mangoes; that word is Ube. Ube is a close…
Meditations - Enlightened gastronomic insights
Where Does a Love of Food Begin?
This year we gave a Betty Crocker Easy Bake oven to our young niece Chloe, who has been baking cookies in it like a fiend ever since. A regular baker! And during the…
Sage, on the City
Last weekend I cooked two dishes that required fresh herbs – a pugliese seafood pasta with sage, and a rosemary cake with… rosemary. Finding fresh rosemary is…
Wine Flavour Visualization
Recently I’ve been researching data visualization design for a project about our exposure to consumer brands and came across this website that explores the various…
Dumplings, a little taste of heaven
Tonight, many of us at Foodists.ca were proud to celebrate the official launch of this tasty foodblog. What better way than an intimate demonstration of how Don Dickson…
Chinese wedding banquets
Last weekend, I went to a Chinese wedding banquet. If you’ve never been, you should try to wrangle yourself an invitation to eat the twelve-course meal. You read…
Making lunch with plenty of TLC!
Is it going overboard, frustrated food stylist-wannabe or just very VERY creative parents? A fun gallery of extraordinary bento or lunch packs that make you feel like a…
What Are You Eating This Holiday?
Turkey or ham? Mashed or roasted? Sweet or savoury? Christmas cookies or Hannukah latkes? Eggnog or fine wine? Meat or vegetarian? European, North American, Latin, Asian?…
A well-balanced candy meal?
As part of an ‘under $10 gift exchange’ gone wrong we found ourselves on the receiving end of Disney’s High School Musical-branded “Artificially…
Single ‘malt’ maple syrup!
I was strolling through Costco on my way to grab a bottle of maple syrup and stumbled into not the standard plastic bottle they usually sell, but this terrific looking…
Guidance - Recipes & tips that will convert you
Apple Tart
Dough 1 cup all-purpose flour 1/2 tsp salt 2 tbsp sugar 1/2 cup butter or margarine 1 tbsp white vinegar Filling 1 cup sugar 2 tbsp flour 1/2 tsp cinnamon 3 cups coarsely…
Ben’s Mexican Delights
Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving…
Bishops Asparagus Soup
Ingredients: 1 lb asparagus 2 tbsp butter 3 stalks celery 1 medium potato 1 sweet onion 4 cups chicken stock 1 cup whipping cream salt and pepper to taste Remove the…
Cassava Fries
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.
Kat’s Hot Artichoke Dip
Ingredients: 1 – 14oz (398mL) can artichoke hearts, drained & chopped 1 cup (125mL) freshly grated parmesan cheese 1 cup (250mL) mayonnaise 2 garlic cloves,…
Portobello Sarnie
Ingredients: 4 portobellos 2 fresh red chillis Handful of parsley Few branches of thyme 3 sun dried tomatoes Two cloves garlic Olive oil Preheat oven to 400. Cut stems off…
Vikram’s Marinated Lamb Popsicles with Fenugreek Cream Curry
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…
Alessandro’s Besciamelle
I normally use it for Lasagne, and normally the doses are for 4 people, but I doubled them for you since you might have 8 people. Ingredients: 100 grams of butter 100…
Rabbit Stew
(Makes 4 to 6 servings) 2- 1-1/2 lb domestic rabbits (de-boned and cut into serving pieces) Marinade: 1/4 cup olive oil 2-tbsp brandy 1 white onion (diced) 2 cloves garlic…
Kevin’s Northern Thai Curry
CURRY SAUCE: 1.5 tbsp dark miso paste 1.5 tbsp curry powder 1 can coconut milk CURRY PASTE: 5-7 peppercorns 2 cloves 1 clove garlic Piece of ginger (twice as much as the…
Worship - Feasting at the temples of others
Ron’s Back…Ribs
I’ve mentioned Rockin’ Ronnie Shewchuck here before. He’s one of the original local competitive bbq gurus, and author of two, dare I say, defacto, books…
Delfina = Delightful
I’ve recently become increasingly aware of how disingenuous “new” restaurants can be, many of which seem to be responses to the latest trend (as if…
Bugs at Vij’s?
Apparently the rumours are true. Vikram and his wife Meeru—ever keen to save the planet with green choices—have introduced environmentally sustainable and good for you…
Beer Lovers find Room at the Alibi
Over the last few months, Nigel Springthorpe has been quietly turning the Alibi Room into Vancouver’s best spot for microbrew & craft beers. The on-tap selection…
Gordon Ramsay in TO
I just got a note that Gordon Ramsay, star of Hell’s Kitchen and Kitchen Nightmares, will be in Toronto this month signing copies of his latest cookbook. There is a…
Would you eat worms if the packaging was really cool?
My wife, who doesn’t even eat lamb, sent me a link to a company called Edible. Divided into sections: Insectivore, Herbs & Spices, Aphrodesiac, Carnivore,…
This is a new one
I’ve made it no secret that one of my favorite things about living in Denmark is the cheese; I’m a sucker for Danish Blue and I’ve come into an affinity for…
The TurboChef 30″
Cooks with 5 Star Results, 15x Faster. Imagine cooking anything – from fresh asparagus in 45 seconds, a frozen pizza in 90 seconds, to a rack of lamb in 4 minutes,…
Turducken for Thanksgiving
I love Thanksgiving dinner. Who doesn’t? I could skip the creamed corn and yams mind you, but come on…turkey, mashed potatoes, gravy, cranberry sauce, oh…
When beer is more than just beer
Every once in a while I head down to our local Belgium-influenced restaurant Stella’s on Commercial Drive. Usually it’s because I’m craving mussels and…