Foodists

Koreans in Russia and other former Soviet Republics, or Koryo Saram as they call themselves, are the oldest Korean diaspora in the world, having migrated to Russia from Korea in late 19th century. Their cuisine is a…

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It’s really cool when your life’s path happens to cross someone else’s, and you make an interesting connection. That path-crossing led me here, to Foodists, as a new contributor. Long story short: A mutual…

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Our latest guest contributor is local Chinese food guru Nathan Fong, who kicks off Chinese New Year by offering us three unique recipes for the season; an salad appetizer featuring lime ginger mint herbal tea poached…

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I was walking by beautiful bunches of organic young golden beets when a stark realization hit me that I’d never cooked beets. Ashamed of myself, being a foodist and all, I grabbed a bunch and was determined to cook them…

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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…

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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…

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1 small roasting pumpkin 1 small head of radicchio 1 small pomegranate, seeded Handful of Italian parsley leaves Renato Fenocchio Olive Oil Balsamic Vinegar (real stuff, not caramel colored or hurried, probably costs at…

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I like watermelon. No two ways about it. And when the warm weather arrives and summer is around the corner, I find myself drawn to the cool, juicy, sweet fruit and start experimenting with ways to serve it. Last year I…

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I didn’t think much of organic food when I first heard about it, thinking it was just for treehuggers or my sandal-lovin pals in Saanich. I was mistaken. It’s what REAL food should taste like but doesn’t…

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Sometime about 1991, every restaurant in the known universe started to offer raspberry vinaigrette as a dressing option. For a world used to a choice between ranch, italian, and 1000 islands, this cheeky pink number was a…

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Some people are just blessed. Our good friend Michelle makes the best salads ever. I mean it. You can’t make a salad to touch hers – they’re from another dimension or something. Or maybe she has magic…

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Serves 8 8 large oranges, cut into segments 8 pink grapefruit, cut into segments 8 large basil leaves, cut into Chiffonade Option – for a dessert, substitute mint for basil Simple Syrup: 1 cup sugar 4 cups water

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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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Ingredients: (8 Servings) 2 tbsp orange juice 1 tbsp lime juice 1 tbsp red wine vinegar 1 tbsp honey 1/2 tsp crushed aniseed 1/4 tsp cayenne pepper (or 2 dashes of Tabasco) 1/4 cup olive oil 6 navel oranges 1…

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Best served at room temperature, just great with a cold cucumber soup on a summer day or with an autumnal feast of roasted duck. Ingredients: (Serves 4-6) 1 cup quinoa 2 cups water 1/2 cup golden raisins 1/4 cup sesame…

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