Posted by Billie-Jean | Dec 3rd, 2009

The Butcher, the baker and the massive chain of grocery stores…

“A butcher is someone who prepares various cuts of meat and other related goods for sale. Many butchers sell their goods in specialized stores, although in the Western world today most meat is sold through supermarkets.” When the grocery store was introduced in the early 20th century, it seemed there was no hope for the art of buchery.  We forget that there was a time when the butcher was the only place...

Posted by Billie-Jean | Nov 29th, 2009

2009 Canadian Culinary Championships

Last night I had the good fortune of attending the 2009 Canadian Culinary Championships hosted for the first time in Vancouver. Gold Medal plate winners from 7 cities across Canada gathered to compete in 3 very exciting and difficult challenges to vie for the title of Canadian Culinary Gold Medal Champion.   The 3 challenges took place over 3 days with the culmination of the event last night where each chef got to...

Posted by Billie-Jean | Nov 28th, 2009

Potato Bacon Torte

Begin by rolling out your dough to create a top pie crust and a bottom pie crust.  If you are unsure about how to make pie please refer to the post entitled ‘About Pye’ for step by step instructions.  You can use any pie crust recipe you have or you can use the one at the bottom that uses butter only. Peel your potatos. Slice them nice and thin and keep the sizes even to ensure consistent cooking...

Posted by Billie-Jean | Nov 26th, 2009

The Main-Anthony Sedlak

This year I attended the Vancouver Home and Interior Design Show.  The main reason I went was for the food stage that featured celebrity chefs demonstrating their knowledge and gift for creating food.  I was particularly interested in a local boy who at a very young age has risen to his own personal food stardom with TV shows, cookbooks and numerous awards. Anthony Sedlak grew up in North Vancouver BC and at the...

Posted by Billie-Jean | Nov 24th, 2009

Soft Ginger Cookies

Well, due to a Christmas cookie exchange with friends I have been forced to think about Christmas and well…cookies.  About 10 years ago, after my daughter was born, a kindly lady friend of mine brought over a plate of these cookies.  I am not sure why ginger cookies in particular,  but I am entertained by the fact that someone would bring ginger cookies to a new mom running on 2 hours of sleep and not...

Posted by Billie-Jean | Nov 23rd, 2009

Leeks, the unsung vegetable heros..

I was first introduced to the leek in Belgium where it is a standard vegetable side dish.  The Belgians that I had the pleasure of dining with, traditionally made them with  ham and cheese.  It was so tasty that I have not forgotten it. Leeks have long been treasured in Europe and the Mediterranean. Americans have just recently jumped on the leek bandwagon.  Soups may be the most popular use of leeks, but new...

Posted by Billie-Jean | Nov 19th, 2009

Eating in Season..

WHY should we try to eat what is in season? There are a number of good reasons to eat more local, seasonal food: to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat to avoid paying a premium for food that is scarcer or has travelled a long way to support the local economy to reconnect with nature’s cycles and the passing of...

Posted by Billie-Jean | Nov 18th, 2009

Make a classic spinach salad!

This is a classic spinach salad that is soo good. Ingredients (print recipe) 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Directions Remove the stems from the...

Posted by Billie-Jean | Nov 9th, 2009

Screaming Mimi’s

Screaming Mimi’s is the best oyster bar, seafood deli and steamer in Vancouver, BC. They specialize in live crabs, lobster, and shellfish which can be steamed fresh in their market just for you.   Or you can cook them at home. If you are looking for a great place to get seafood, look no further than Screaming Mimi’s in North Vancouver, BC It is located...

Posted by Billie-Jean | Nov 5th, 2009

When life hands you pumpkin, make puree!

If you carved a pumpkin this year then half the work is already done for you!! Cut the Jack-o-lantern up into pieces and bake in a pre-heated oven at 350c for about 90 min. Scoop the  pumpkin out of the baked pieces.  It should be soft and easy to scoop. Put the scoops of pumpkin in a food processor and puree it.  Look how soft and colorful this is.  A baby’s dream. Now that you have pumpkin puree, you...