Lamb Shank in Tomato, Onion and Eggplant Sauce

Ingredients:

• lamb shanks x 2
• cherry tomato x 1 pint
• crushed tomato x 1 cup
• red onion x 2 roughly chopped
• garlic x 4 cloves
• eggplant x 1 chopped in rings and then in half
• herbs: rosemary, thyme, parsley
• red wine vinegar x 3, 4 tbsp
• chili flakes x as much as you want
• salt and pepper
• feta cheese x 1/4 cup

Marinade:

• garlic x 3 cloves chopped
• shallot x 1 chopped
• red wine vinegar x 2 tbsp
• olive oil x 5 tbsp
• herbs:  thyme, rosemary, parsley

Marinate the shanks overnight, then cook it slowly in the oven on 300F with onion and stuff and serve on top of some mashed potato!

Orange Chocolate Cake

Ingredients:

• butter x 125 grams (1 stick)
• coco powder x 3-4 tbsp
• salt x 1 pinch
• vanilla x 1 tsp
• baking powder x 1.5 tsp
• all purpose flour x 1 cup
• brown sugar x 3/4 cup
• orange juice x 2 tbsp
• orange zest x 1/2 tbsp

Pre-heat the oven to 350F. Mix egg and vanilla, until frothy. Mix butter, sugar, zest of 1 orange well. Mix with the egg mixture. Then sift flour and coca powder. mix well. Add a pinch of salt and baking powder. Mix until very smooth. Pour into a buttered and flowered baking pan. bake for 40 to 50 mins or until a tooth pick comes clean.  Take out and cool on a baking rack.

Filling/Icing:

• butter 30grams
• crushed pecan 1/4 cup
• icing sugar x as much as you fancy
• dark chocolate x 150 grams
• orange juice x 2 tbsp
• orange zest x 1/2 tbsp

Melt the chocolate and butter in a double boiler. Mix in the sugar and pecans. Slice the cake vertically. Fill in the middle and put the halves on top of each other. Pour the extra filling on top of the cake. Let it cool in the fridge for an hour.

Orzo Salad

Chocolaterie de la Nouvelle France

198 East 21st Ave, Vancouver
http://www.chocolaterienouvellefrance.ca/

Meatball Pasta Sauce

Ingredients:

Meatballs:

• good quality ground beef x 0.7 lb
• good quality ground pork x 0.3 lb
• garlic x 3 cloves crushed
• dried chili flakes x 1 tsp
• dried oregano x 1 tsp
• dried rosemary x 1 tsp
• grated Parmesan cheese x 1 tbsp or more
• egg x 1 large
• salt x 4 tsp
• peppercorn x 3 tsp
• lime juice x 1/2 tbsp

Sauce:

• onion x 1 small chopped
• garlic x 1 clove chopped
• oregano x 1 tsp
• red wine x 1 glass (chose a wine that you enjoy drinking)
• crushed tomato x 1 big can
• basil and cilantro x a handful chopped

Mix all the meatball ingredients very well. Massage the mixture with your hands. Shape into small balls (wet your hands using cold water to shape them easier). In a large skillet, fry on medium heat until all sides are browned. Put aside. On the same skillet, add onion and then garlic and saute for 2 minutes, add oregano, then add red wine and deglaze the pan. Let it reduce to its half, approximately 5 minutes. Add tomato and a good pinch of salt and pepper. Add fresh herbs. Return the meatballs to the pan, coat with the sauce and let it simmer on low heat for 30 minutes. Serve with tagliatelle or fettuccine. Garnish with a few small basil leaves and shaved Parmesan.

Tuna Tataki

Crust the tuna loin with salt, pepper, black and white sesame seeds. Sear in a hot pan to form the crust, for not more than 10 seconds on each side. Let it rest for a few minutes. Slice thinly, dress generously with ponzu sauce. Garnish with chopped green onion.

Pork Belly Confit

Leftover Salmon Sandwich

salmon, avocado, greens and a lime/olive oil dressing

Dijon and Lemon Chicken Drumsticks

Marinate the chicken in shallot, cilantro, lemon, garlic and dijon mustard. salt and pepper. Fry in a skillet until brown, bake in 300F oven for 30, 40 minutes.

Brunch at Locus

Huevos Rancheros

Tomato Basil Benny

Traditional Benny

4121 Main St, Vancouver
http://www.locusonmain.com/

Egg Meg Muffin with Left Over Roast Beef and Hash Brown

Roast Beef Sandwich

Thanksgiving left over roast beef sandwich with a side of rosemary and garlic roasted potatoes

Almond and Cinnamon French Toast with Strawberry Sauce

Bacon Wrapped, Stuffed Chicken Breast

Ingredients:

• chicken breast x 1
• double smoked bacon x 2 slices
• roasted red pepper x 1/4 pepper
• goat cheese
• thinly sliced red onion x 8 slices
• chopped cilantro x 1 tbsp
• salt, peppercorn, smoked paprika

Roast a red pepper, peel and deseed. Butterfly and pound a chicken breast (between 2 sheets of plastic wrap) until you get an even thickness. Place roasted red pepper, goat cheese, chopped cilantro, sliced red onion in the middle of the chicken, season with salt, peppercorn and smoked paprika. Roll the chicken and wrap the outside with bacon and tighten with cooking twine. In an oven proof pan, on medium high heat, fry each side until a bit crispy (3 -5 minutes). Put in the oven - 350°F - for 10 minutes. Let it rest for 5 minutes. Cut and serve with mix greens.

B.L.T

Fry two slices of double smoked bacon. Once crispy, put them on a paper towel to catch some of the excess fat. Drain the fat from the pan, de-glaze with lime juice and add a pinch of chili flakes. Brush the bacon with the the glaze. Spread mayo and Dijon mustard on the bread. Add tomato and greens.

Left-over Salmon Salad

Last night's salmon, tuna, greens, lime/olive oil dressing

Granville Island Market

Rainbow Trout with Potato Salad

Ingredients:

• small rainbow trout x 1 per person
• herbs: cilantro, dill, parsley ... whichever you can get your hands on
• red potatoes x 4 per person
• Radish x 2 per person
• red wine vinegar, olive oil, salt, pepper, lemon 

Preheat the oven to 350 F. Scrub the potatoes and place them in a pot of cold water. Add salt and bring to boil. Score and season the fish generously with salt, pepper, lemon zest.  Fill the cavity with herbs. Drizzle olive oil and lemon juice throughout. Fry each side for 2 minutes and then place in the oven for another 7 to 10 minutes (depending on the thickness of the fish).

Make the salad dressing by mixing 1 part red wine vinegar and 3 parts olive oil and salt and pepper. Once potatoes are fork tender (25-30 minutes), drain, return to the pot, cut in half and season. Pour the dressing on the potatoes. Add thinly sliced radishes and chopped herbs and mix well. Service on the side of the fish. Add more lemon on top of the fish if desired.

Sunny Side Up with Breakfast Sausages

First Dinner at Our New Place!

chicken/vegetarian burrito, mixed greens, guacamole and tomato/onion/cilantro salsa

49th Parallel Coffee Roasters

http://www.49thparallelroasters.com/

2152 W 4th Ave, Vancouver

Beet Soup - Take 2

Same as my old one. This time garnished with goat cheese and chives.

http://bardiail.blogspot.com/2009/09/beet-soup.html

Blueberry Crumble

Ingredients:

• blueberry x 3 to 4 cups
• oats x 2 cups
• flour x 1 cup
• butter x 1 stick
• brown sugar x 1.5 cup
• cinnamon x 1 tsp
• lemon juice x 1 tbsp

Mix the blueberry with 1 tbsp of sugar, cinnamon, and lemon juice. Place in a baking pan. Mix the dry ingredients. Cut the better in cubes and add to the mixture and mix using a food processor. Cover the blueberries with the topping. Bake in 350 F until blueberries start to bubble on the edges of the crumble.

Rhizome cafe

317 East Broadway

Gene Cafe

2404 Main St, Vancouver

La Belle Patate Poutine

Original on the left, smoked meat on the right
1215 Davie St, Vancouver

Finch's Tea & Coffee House

353 West Pender Street, Vancouver

Paneer Kabab

Ingredients (serves 4):

• milk x 2 litters
• lime juice x 4 tbsp
• tomato x 3
• green pepper x 1
• salt, pepper, oil
• sumac (optional)
  

Bring the milk to a boil in a big pot. Make sure you keep an eye on it because it can overflow easily! once it starts to boil rapidly add the lime juice. you will see the cheese curdle until most of the liquid has turn into cheese and some whey is left in the bottom of the pot. Drain the why and cut the cheese into strips . Fry in a pan until golden brown, add tomato and sliced green pepper on top. Service with rice.

JJ Bean

JJ Bean on Main St. Vancouver. Butter tarts are crazy good!

Rosslyn and Gow's Slider Party

Lamb slider with Tzatziki, falafel, chipotle pulled pork, orzo salad and corn
Cheesecake with raspberry coulis and fresh blueberries

Pad Thai

Olliffe's Roast Beef Sandwich

Best roast beef sandwich in Toronto!

Roasted Eggplant and Chickpea Curry

Food in Denmark