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  • The Sweetest Month

    February is upon us! Just when you thought January, with its wet, grey skies would go on forever, we are greeted with the month of longer days, sweet notes of chocolate and romance. I remember when I was a young child my mother always made a big deal out of Valentine's Day, St. Patrick's Day, Pancake Tuesday, etc...and they were usually highlighted by delicious things coming out of the kitchen. And of course, I was right in there helping or maybe just standing by to lick the whisk and spatulas.

    Continuing on my theme of getting family together in the kitchen and dining room, I suggest you do something out of the ordinary for Valentines Day. If it is just the two of you celebrating, make a reservation for a different night when you won't have to order from a set menu, be rushed with your meal, or not get into the spot you've been dying to try. Instead, buy a couple of live lobsters or crabs, put a boiling pot of salted water on, get a great crusty loaf, melt some citrus butter or make an aioli for dipping, open a good bottle of white wine and relax at home. If you have a family to feed, try having a cheese or meat fondue followed by a chocolate one for dessert. However you celebrate, make it your own and it will be special!

    Stay tuned with us this month here on the blog for lots of Valentines themed sweet treats, tasty meal ideas, eating out suggestions, entertaining tips and locavore musings. And please leave us your thoughts - we love hearing from you too!

    Lesley

Feb 21 2012

Quesadillas 4 Ways

With the Academy Awards just around the corner, thoughts of entertaining are brewing for this weekend! Whatever your preference – finger foods, dips, or appies – this weekend is your chance to invite your friends round, get creative in the kitchen, and serve up some delicious food. Some of our ‘go-to’ snack foods here in the Raincoast kitchen are quesadillas. Simple to make and oh so versatile, the combinations are limitless. The rule of thumb is much like pizza – don’t overload the fillings and keep the ingredients to a few simple complimentary flavours. Here are a few of our favourites:

  • Baby Shrimp, Chevre & Papaya
  • Roasted Chicken, Sweet Grapes & Brie
  • Proscuitto, Figs & Cambozola
  • Grilled Chicken, Serrano Peppers & Havarti

To make quesadillas:

Lay open an 8 inch flour tortilla, fill one side with your favourite fillings and then flip the empty side over to form a half moon shape. Cook on the grill, in a lightly greased frying pan or dry cast iron skillet, or on a cookie sheet in the oven at 400 F. Whichever method you use, cook on one side until lightly toasted and golden brown; flip over and toast the other side until golden and the cheese has melted.

Cool slightly and cut into wedges. Serve with lime slices and your favourite Salsa, Guacamole, Creme Fraiche or Sour Cream.

 

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Feb 16 2012

The Flying Pig | Vancouver, Canada

A few weeks back I had the good fortune to try out a relative newcomer to the Vancouver restaurant scene: The Flying Pig. Located in the heart of Yaletown, the restaurant has a classic, casual elegance yet communal feel making it as much a likely stop for pre-theatre dinners and special occasion meals as it is for a mid-week bite out. However, arrive early or expect to wait, as it seems to be busy most nights of the week.

The service was friendly and familiar, not too stiff, and the staff knowledgeable and helpful with both menu options and wine pairing suggestions.

The current menu is a collection of seasonally inspired comfort food: mains including Red Wine Braised Short Ribs with Bone Marrow Mashed Potatoes; Pan Seared Halibut Cheeks with Yukon Gold Potato Gnocchi Provençal; and family styled sides such as Lobster and Prawn Risotto; Truffled Cauliflower Gratin; and Crispy Brussell Sprouts with Lemon, Parmesan, and Capers – a signature dish which even non-brussell eaters will dive into. I could easily make a meal out of the sides alone they are so varied and yummy! Portions are large and meant for sharing so order a good selection and dig in!

The dessert highlights are the Homemade Waffle Cone with what must be an illegal dose of Chocolate, Caramel and Pistachios, as well as the Maple Sugar Pie – a definite treat for the sugar lovers in the room.

I’m already looking forward to my next visit to The Flying Pig and can’t wait to see how executive chef Erik Heck and GM John Crook switch things up with the changing seasons.

The Flying Pig
1168 Hamilton Street
Vancouver Canada
604-568-1344
www.theflyingpigvan.com
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Feb 14 2012

Lobster Dinner for Two

When we think about eating lobster it always seems to be as an extravagance reserved for special occasions. But cooking lobster at home is actually really easy, and an incredibly delicious way to show someone how much you love them this Valentine’s Day! So why not bypass the overpriced menus, the overstretched service and the overcrowded seats in the restaurants this year and snuggle in at home with an elegant lobster feast for two? Nothing could be easier. Ask your local fishmonger if they have any fresh lobsters in, chances are this time of year they do. A favourite crustacean stop for us here in Vancouver is The Lobster Man on Granville Island who is OceanWise certified: but good, responsible fish shops are plentiful these days. Serve the lobsters alongside some citrus butter for dipping, a loaf of crusty bread, some young grilled asparagus and a bottle of good wine (try with the Robert Mondavi Sauvignon Blanc or a Chardonnay by Cambria), and you’ve got a meal worthy of any celebration!
  • 1 large stock pot 3/4 full with water
  • 1 Tbsp (15 mL) sea salt per quart (litre) of water
  • 2 live lobsters
  • 1 recipe citrus butter (follows)

Fill a large stock pot about ¾ full with water – enough to ensure that the lobster is fully submerged. Add 1 Tbsp (15 mL) of sea salt per quart (litre) of water and bring to a rolling boil. Quickly, yet gently, slide the lobster into the water head first. Bring the water back up to a low boil and cook for approximately 8 minutes for the first pound (2.2 kg) and 3 minutes for every pound thereafter. Do NOT overcook. The lobster is fully cooked when the shell is bright red and the antennae pull off easily.

Citrus Butter:

  • 1 cup (2 sticks) unsalted butter
  • 1 tsp (5 mL) lemon zest
  • 1 tsp (5 mL) orange zest
  • 1 Tbsp (15 mL) fresh orange juice
  • 1 Tbsp (15 mL) fresh lemon juice

Melt butter over low heat, add zest and juice. Blend well. Serve in dipping dishes alongside the lobsters.

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