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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.

7 Comments Post a comment
  1. Ted Lederer #

    Diane, the site looks awesome. How about a vegetarian section? there are lots of us out there and we sure would appreciate a place either we can go to or send our hosts to.

    Ted Lederer

    November 2, 2011
    • Thanks for the suggestion, Ted. I’ll create a new category under Recipes, add the vegetarian ones already on the site and put my mind to adding more. Also, I invite readers to submit their vegetarian favourites too!
      Diane

      November 2, 2011
  2. Kathleen Keating #

    Diane, you did it! I am bowled over. Your thoughtfulness, and attention to both the big picture and the smallest details make every meal at your table an event; and now you’ve brought those same gifts to this beautiful website. I look forward to coming back to it again and again. Thank you!

    November 7, 2011
    • Thank you, Kathleen, for such a lovely message. I love that I can reach you when you are far from home and tasting such fine food and wine!

      November 7, 2011
  3. Terri Clark #

    This blog is wonderful, Diane, as I happen to know what a wonderful cook you are. Here’s a recipe I think you’ll adore if you have not tried it already. I have made it simpler than Martha Stewart’s web recipe but it is just as good and way less fussy.

    Milk Chocolate Pistachio Tart

    Yield
    Makes one 9-inch tart
    Serves 10 .Add to Shopping List
    Ingredients
    Vegetable oil cooking spray, for pan

    For the Crust
    3/4 cup all-purpose flour, plus more for surface
    1/4 cup unsweetened cocoa powder
    1/3 cup unsalted shelled pistachios, chopped
    Salt
    1 stick unsalted butter, room temperature
    1/4 cup sugar
    1/2 teaspoon pure vanilla extract
    For the Pistachio Paste
    1/2 cup unsalted shelled pistachios
    1/4 cup sugar
    Salt
    1 teaspoon safflower oil
    For the Filling
    5 ounces milk chocolate, chopped
    1/2 cup heavy cream
    1/4 cup whole milk
    1 large egg, beaten
    Garnish: finely chopped pistachios (optional)
    Directions

    1.Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: In food processor process flour, butter, sugar, cocoa powder, chopped pistachios, and 1/4 teaspoon salt.and add vanilla, Mix until just combined and dough comes together in a ball. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.

    2.Roll out dough to 1/4-inch thickness on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour. Preheat oven to 325 degrees.

    3.Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 325 degrees.

    4.Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike (do not be afraid to add a tad more oil if dry). Spread evenly into bottom of cooled tart shell, pressing firmly with a fork.

    Place chocolate and cream in a small sauce pan and gently heat. Keep an eye on it. Whisk until smooth. Let cool fa bit and swiftly stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

    Unmold from tart pan just before serving. Wonderful with a dollop of whipped creme fraiche!

    November 26, 2011
    • Terri, thanks for contributing this wonderful sounding recipe…I’m going to try it soon, maybe with dark chocolate since I’m a dark chocolate fanatic. A very decadent holiday treat!

      November 26, 2011
  4. Terri Clark #

    Trust me- try the milk chocolate first- you will be very surprised. I am also a “dark-side” girl but there is something perfect with the combining of the milk chocolate and the nuts.

    November 26, 2011

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