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  • Let the warmer weather celebrations begin!

    Finally an end to wearing boots...unless it is my rubber ones for the garden or the boat. Although I am obsessed with Boots, from UGGS to stilettos, when we hit the month of May they are finally relegated to the basement until the fall, officially marking the end of colder weather.

    What does this have to do with food? Well, from this month and throughout the summer, cooking and entertaining get really fun! From fat-as-your-thumb asparagus to local baby greens and pale pink rhubarb, the constant flow of fresh ingredients is ever changing.

    I am crazy about asparagus, and although we can get it year round now shipped from parts afar, when you buy it locally grown the taste is beyond compare. I consider asparagus the Manola’s (back to those boots again!) of the vegetable world: sleek and sexy and so amenable to being prepared in a zillion different ways. This month I’ll be sharing a favourite salad of mine that features grilled brioche croutons and a knock out dressing that can be used all spring and summer long.

    Don’t forget that this month also brings us Mother’s Day here in North America – a wonderful opportunity to pamper ‘she who must be obeyed’. Treat her to brunch or the first BBQ of the season – with so many wonderful things coming are way in the markets right now, pulling something really special together is easy as can be.

    May is also the start of summer holiday long weekends! For our family that means opening up the cottage and preparing for the upcoming boating season – even if it’s still a bit to cool to go in swimming! But with no shortage of fresh seafood rolling in – halibut, spot prawns, and salmon, oh my! – a series of feasts with family and friends is definitely on the books! I’d love to hear what May means to you as well – drop us a line or two in the comments and let us know how you celebrate this most glorious of months.

    Lesley

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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March 6, 2012 - 10:11 pm

matt - I live not too far away and so have been to the Flying Pig for a lunch and a few brunches. Every experience has been excellent. The food, the prices, and the service consistently exceed expectations. And the sugar pie is to die for.

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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Feb 13 2012

Reader Recipe Contest Begins Today!

CALLING ALL READERS – IT’S CONTEST TIME!!!

Get out your recipe books and send us your best Mid-Week Meal idea!! It must be an original recipe and does NOT need to include the Raincoast Crisps. The winner will receive one of Lesley’s cookbooks as well as having their winning recipe featured on our Raincoast Blog with full credit given to the winner!

Please submit entries to: info@lesleystowe.com Submissions must be in by midnight PST on February 29th, 2012.

Winner will be announced March 5th and published March 10th. Contest is open world wide.

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