Skip to content

Archive for

Oct 31

Recipes from Readers

I have been thrilled with the response from family and friends about this new project of mine. People who I have met over the years in different places are tuning in, just as I hoped they would. This is exactly what I meant in my Discussions post about connecting and nourishing friends, family, and community through food. Yesterday I received this first recipe from a reader – I urge others to do the same and I’ll do my best to post recipes as soon as possible under the brand new heading in the Menu bar called Recipes from Readers. With family seasonal celebrations ahead, how about sending me favourite recipes that are traditional at your family table? Read more

Oct 27

7 Comments

Welcome to nourishingvancouver.com!

Nourishingvancouver.com is where I’ll write about food. I’ve spent a great deal of time over the years thinking about food, preparing it, teaching it, talking about it, and now I intend to write about it. Here you will find what I’m cooking right now to nourish my family and friends, some favourite family recipes that I keep going back to, and profiles of people engaged in food-related projects and causes here in Vancouver.

In my roles as daughter, wife, mother, friend, chef, caterer and teacher, the joy in cooking for me lies in the ability to connect people through food. My hope is that this site will entice you to engage in discussions around all things delicious, here in Vancouver and by extension to friends and family all over the world. I invite you to participate by sharing your recipes and food stories, experiences and traditions, asking questions, and helping to take this forum in new directions.

Oct 27

Fall Dinner for 6

When I am planning a dinner party with friends and aiming to create a memorable experience, I begin the process at least 3 days ahead. Designing the menu with guest preferences in mind, shopping for most of the ingredients and preparing dishes in advance makes this kind of entertaining possible. For this menu, the soup, potato cakes and ice cream were all made in the days leading up to the party. Instructions are also given here for preparing some of the main course early in the day to reduce time in the kitchen after the guests arrive.

Blini with Crème Fraiche and Salmon Caviar
Roasted Butternut Squash and Fennel Soup
Steamed Smoked Sablefish with Herb Horseradish Sabayon
Potato Cakes, Swiss Chard and Chanterelles
Rustic Plum Tart with Plum Ice Cream Read more

Oct 24

Pulled Turkey on Kaiser Buns

After the obligatory turkey sandwiches with mayo and/or cranberry, this is a tasty way to use up the rest of the leftovers. The day I made these was cold and rainy and I felt like staying indoors and making my own Kaiser buns. If you are not keen to do this, by all means buy them so you can try this filling. Read more

Oct 23

Thanksgiving Dinner for 9

Guacamole with Tortilla Chips
Brined Turkey with Italian Sausage Stuffing
Our Traditional Potato Casserole
Tomatoes Stuffed with Creamed Spinach
Roasted Root Vegetables
Spiced Cranberries
Plum Crumble with Plum Ice Cream

It seems as if every year I try a different way to roast a turkey and I’m usually not very happy with it. The turkey is dry, over or undercooked, etc. etc. Each year I swear I’ll never cook one again, mostly because of the number of dirty dishes a turkey dinner creates. But, like most things, time makes me forget all that and I’m again craving the aroma of a roasting turkey in the oven and looking forward to having family and friends around the table. Read more

Oct 23

2 Comments

Steamed Smoked Sablefish with Herb Horseradish Sabayon

A wonderful combination, smoked sablefish and horseradish, believe me! Read more

Oct 23

Potato Cakes

2 lbs. russet potatoes
1 bunch green onions, chopped
2 T. parsley, chopped
salt and pepper
1/4 c. vegetable oil

Place whole unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then turn down heat and simmer about 15 minutes, until potatoes are partially cooked. Drain, cool for about 20 minutes and peel. Grate potatoes and mix with green onions and parsley and season with salt and pepper. Shape into a log 4 ” in diameter, wrap in plastic wrap and refrigerate at least 4 hours or overnight.

To serve, cut into 1/2″ slices. Heat 2 T. oil in a large frying pan on medium high heat, and fry pancakes, three at a time, until well browned on both sides and cooked through, 4-5 minutes per side. Makes 6 cakes.

Oct 22

Rustic Plum Tart

Here is a comforting tart, adapted from Epicurious making use of the prune plums available in the Fall, but one that can be varied with other fruit such as apples and pears all year round. Read more

« Older Entries