edible Vancouver magazine

Old-Fashioned Eggnog

Fri, 09 Dec 2011 22:35:12 GMT

FROM KERA WILLIS

Makes approximately 2 litres

I find it easiest to separate eggs by cracking the whole egg into the palm of a clean hand, and then letting the white drain out between my fingers. You can also use an egg-separating tool, or pour the yolk from shell to shell until all the white has drained away. Be careful not to get any yolk in with the whites, or they will not whip as well.

Clay Pot Beef Bourguignon

Fri, 21 Oct 2011 23:02:07 GMT

Almost anything can be cooked in clay, from soups, fish, and seafood, to casseroles, vegetables, even breads

Pear and Walnut Galette

Mon, 10 Oct 2011 18:57:35 GMT

From AnnMarie MacKinnon

This is one of those recipes you can whip up with any type of fruit, depending on what’s in season. The fresh pears of early fall mark the season change beautifully and require little tinkering. This dessert is best served warm with ice cream or whipped cream.

Two-tone Tarts

Mon, 22 Aug 2011 14:56:23 GMT

These were named for the musical genre (and record label) that brought us The Specials and The English Beat. The music promoted harmony between fruits of different colours, and encouraged blueberries and peaches to dance together in public places. At least, we think that’s what it was all about …

Sunny Summer Salsas

Sun, 31 Jul 2011 22:34:43 GMT

By Sherri Brooks Vinton

These non-tomato salsas are versatile—take advantage of what’s coming off your local fields.

Root Beer Recipes

Mon, 25 Jul 2011 23:19:22 GMT

If reading I Cheer, You Cheer, We All Cheer For Root Beer! has inspired you to make your own. Here are some useful links:

Chocolate-Strawberry Ice Cream Sandwiches

Sat, 25 Jun 2011 22:15:28 GMT

From Eagranie Yuh (The Well-Tempered Chocolatier)

This is really three recipes in one: the first, ice cream, the second, chocolate wafers, and the third is the wonderful creations above. You'll need will power to not eat the ice cream or cookies on their own, but be strong.

Spot Prawns with Tomato, Feta, and Ouzo

Sat, 25 Jun 2011 21:31:15 GMT

Plump, sweet, and luscious spot prawns are just one of many reasons to be proud of (and excited about) our region’s bounty. While exquisite in this dish, they’re so flavourful that we also encourage you to try them prepared simply. Grill them on skewers, boil them briefly with a bit of salt, or pan-fry in olive oil.

Cherry & White Chocolate Scones

Sat, 18 Jun 2011 20:26:51 GMT

These are rich and buttery scones, with fresh cherries and chunks of white chocolate. No need to spread with extra butter.

Basic Mustard

Sat, 18 Jun 2011 19:42:14 GMT

From AnnMarie MacKinnon

The only essential thing to remember about mustard is that it is entirely individual—make it as spicy or as tangy as you like. Add spices or use different liquids, such as wine or beer, to get the taste you’re looking for. If you’re stuck on the classic ballpark mustard look, you can add half a teaspoon of turmeric to give the mustard a bright yellow hue.