edible Vancouver magazine

Gravlax

Sat, 25 May 2013 15:29:10 GMT

Photo: Philip Solman

If you have never had gravlax (or gravad laks, as the Danes call it) please skip straight to the recipe, because if you don’t already know how delicious and delicate it is, reading about its history might put you off. In medieval times, Scandinavian fishermen used to salt their catch and bury it in sand above the high-tide line, where it fermented slightly. (Hence the name, grav for grave and lax for salmon.) Admittedly, it doesn’t sound like a respectful way to treat something as fine as a freshly caught salmon, but don’t judge them too harshly; refrigeration didn’t exist and canning techniques hadn’t yet been invented.

Spaghetti with Meatloaf

Thu, 13 Dec 2012 18:05:43 GMT

Photo: Barbara Cameron

Edible Vancouver knows that you have two winter stories. There’s the one where you’re all dressed up in your finery, sipping from flutes of bubbly and nibbling on canapés, and maybe watching delicate snowflakes fall like sifted icing sugar. Then there’s the story where you slog home through a dark, soupy commute to arrive in desperate need of comfort. This is our prescription for the latter situation.

Braised Spring Onions with Bread Crumbs

Wed, 05 Dec 2012 22:15:59 GMT

From Claire Lassam's story, I Married An Onion.

Serves 4 as a side dish

1 lb (450g) spring onions*
olive oil
1 cup (250mL) dry white wine
2 cups (500mL) chicken or vegetable stock
1 sprig rosemary
salt and pepper
1/2 cup (125mL) coarse bread crumbs
1 clove garlic, minced
small handful of flat-leaf parsley, finely chopped

*Spring onions, or baby onions, can be found throughout the summer at farmers’ markets. This recipe is also wonderful with cipollini onions, shallots, or leeks, which are easier to find locally in the winter.

Onion Soubise on Poached Eggs

Wed, 05 Dec 2012 22:13:24 GMT

From Claire Lassam's story, I Married An Onion.

Serves breakfast for two

4 Tbsp (60mL) butter
1 lb (500g) yellow onions, peeled and sliced into 1/8-inchthick slices
2 sprigs of thyme
salt
1 cup (250mL) chicken or vegetable stock
4 free-range eggs
1/4 cup (60mL) heavy cream
2 pieces of toast

In a medium pot over medium-low heat, melt the butter, and add the onions, thyme, and the salt. Stir frequently for about 30 minutes, until the onions have completely wilted away but have not coloured at all, and the liquid has been evaporated.

Add the stock, and cook for another 15–20 minutes. Remove the thyme sprigs.

Purée the mixture in a blender or food processor. (At this stage, the mixture can be cooled down to use another day.)

Bring a large pot of water to a boil, and poach your eggs (about 3 minutes).

While the eggs are cooking, bring the onion purée to a boil and check the seasoning. Pour in the cream, and bring it just under a boil.

Place poached eggs on toast, and pour the soubise on top.

Grilled Cheese with Caramelized Onions and Grainy Dijon

Sat, 01 Dec 2012 16:24:28 GMT

From Claire Lassam's story, I Married An Onion.

Serves lunch for 2

Ravioli with Fresh Peas, Garlic Scapes, & Sage

Fri, 08 Jun 2012 15:42:22 GMT

Garlic scapes will impart robust garlicky flavour to a dish, but not as much as the cloves, so they won’t necessitate a period of exile after eating them. Cut the scapes off your hardneck garlic plants when the stems have grown a complete loop — or buy them at farmers’ markets.