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Buck Brand Citrus Bliss

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Buck Brand Finger Lime at Thrifty Foods

Buck Brand Finger Lime at Thrifty Foods

There is something truly special about tasting fresh produce while chatting with the farmer that brought it to fruition. When I heard that Lisle Babcock of Deer Creek Heights Ranch would be handing out samples of his terrific Buck Brand Organic Citrus at my local Thrifty Foods, I made a date with my mother to meet the man behind the oranges that we can’t get enough of every winter.

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

With his cowboy hat and many, “Ma’am”s Mr. Babcock was generous and genial with the samples of the many types of organic citrus that are currently in season on their ranch. Thrifty Foods has an exclusive deal to carry Buck Brand Organic oranges and some of their 80 different varieties of citrus fruits in British Columbia.

Buck Brand at Thrifty Foods

Buck Brand at Thrifty Foods

I go through bags and bags of their navel oranges every winter and supplement my citrus cravings with grapefruit, tangerines, pommelos, blood oranges, sweet limes and anything else that is available throughout the citrus growing season.

Buck Brand at Thrifty Foods

Buck Brand at Thrifty Foods

Until February 25th, when you buy a 4 lb. bag of Buck Brand Navel Oranges at Thrifty Foods, they will donate $1 to BC Lions Society’s Easter Seals Camps to fund kids camp fees at Easter Seals Camp Shawnigan and Camp Squamish. Plus you’re supporting a 5 acre family owned organic farm with almost 1000 citrus trees, including many heritage and hybrid varieties.

Buck Brand Citrus at Thrifty Foods

Buck Brand Citrus at Thrifty Foods

While all the citrus samples were delicious and juicy, I was most interested to try the Finger Lime, I’d seen all the pretty pictures on the internet and I was curious to see if they tasted as fascinating as they looked. Originally from Australia, Deer Creek Heights Ranch has been growing them in Terra Bella. California for 4 years. Lisle cut one in half and gave it a gentle squeeze to make the tiny little juice packets bubble up to the top, to be enjoyed like an ice cream cone. The flavour is similar to a very floral lime, quite tart and tangy, but it is the texture as the little pearls pop inside you mouth that is so delightful. I bought a 50g package to bring home and enjoy at my leisure and to share with my son.

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

Lisle and Mary Lou Babcock of Buck Brand Citrus at Thrifty Foods

We had a great time chatting with Lisle and Mary Lou and I really appreciate that they make such an effort to share their luscious fruits and take the time to interact with Canadian consumers.

Buck Brand Citrus at Thrifty Foods

Buck Brand Citrus at Thrifty Foods

I now have a nice selection of citrus beautifying my kitchen counter and I’m faced with the delicious dilemma of incorporating them into a recipe or just enjoying them as nature intended.

Related Articles

New Ingredient: Finger Limes (gastronomiette)

Thrifty Foods Tour Maple Ridge: video (Meat of the Message)

What is your favourite citrus fruit outside the holy trinity of lemon, lime and orange?

Fave Foods from 2013

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Hermits by Kitchenette Finds

Hermits by Kitchenette Finds

Aloha Granola by Kitchenette Finds
Aloha Granola by Kitchenette Finds
Birthday Cake Extravaganza by Kitchenette FindsBirthday Cake Extravaganza by Kitchenette Finds
Farmhouse La Pyramide at Burdock & Co

Farmhouse La Pyramide at Burdock & Co

Canadian Mint Sundae at Glenburn Soda FountainCanadian Mint Sundae at Glenburn Soda Fountain
Green Chili by Kitchenette Finds

Green Chili by Kitchenette Finds

Mexican Firing Squad at Cuchillo

Mexican Firing Squad at Cuchillo

Juice Party at Nana's

Juice Party at Nana’s

Aloha and Almond Banana Breads by Kitchenette Finds

Aloha and Almond Banana Breads by Kitchenette Finds

Peardro by Kitchenette Finds

Peardro by Kitchenette Finds

Test Drive Burger

Test Drive Burger

Fried Chicken

Fried Chicken

Whether I made them or just ate them, here are a few bites that have fed my heart and soul this past year. I can’t wait to sink my teeth into 2013! Happy New Year!

Clam Linguine with Greenery

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IMG_9928

Clam Linguine with Greenery by Kitchenette Finds

When days turn snowy we seem to reach for the foods that have comforted us in winters past. I’ve been making clam linguine from my grandmother’s recipe for the last couple of decades and it’s a favourite of my son and my best friend, two of the most important people in my life. While I want to feed and comfort them, I also feel the need to nourish them and keep them healthy. Over the years, I’ve tweaked frequently cooked dishes to be a bit healthier while still maintaining the textures and flavours that made them staples at our table.

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Lassette helping herself

I’m always trying to work more green vegetables into meals and one day when I was picking up supplies for Clam Linguine, I thought about how it’s the only time I like to use lots of parsley in a dish. Realizing that it was because the parsley absorbed all the other flavours, I wondered if kale wouldn’t just do the same thing. By quickly blanching the kale in the pasta water before adding it to the pan and reducing the amount of pasta, it added lots of vitamins and nutrients without taking anything away from a beloved dish.

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Detail of Clam Linguine with Greenery by Kitchenette Finds

When I tested the altered pasta dish on my son, he approved and ate about half of a bunch of kale! When I made a lunch date with my best gal where she wanted to make Clam Linguine together at her place, I figured it was a great chance to test out the changes on a “mature” palate. With a splash of Wayne Gretzky wine, I dished up the greener version of the recipe we’d been cooking together since high school and got our daily greens with a side of witty banter.

Recipe for Clam Linguine with Greenery

makes 2 very generous servings

Ingredients:

150 ml (5 oz) canned whole baby clams

2 cloves garlic, sliced thinly

5 Tablespoons fresh parsley, minced

1 bunch fresh kale

120ml (4 oz) dry white wine or broth

1 Tablespoon butter

5 Tablespoons olive oil

Salt and pepper to taste

Method:

1. Bring salted water to a boil. Wash and tear up kale into bite size pieces, discarding the spines.

2. Melt butter and olive oil in a large sauté pan on medium. Add sliced garlic and sauté until golden.

3. Blanch kale in boiling salted water for 1 minute. Add parsley, wine or broth, clam nectar (from the can) to the garlic pan and transfer kale with a slotted spoon from pot to pan

. Simmer for 5 minutes.

4. Add pasta to same pot of boiling water. Add clams to sauté pan and salt and pepper to taste then simmer for another 5 minutes.

5. Add pasta to saute pan with sauce and allow to sit with burner off until most of the sauce is absorbed.

6. Serve with freshly grated parmesan cheese.

Do you have a treasured recipe that you’ve ‘greened’?

Clam Linguine with Greenery by Kitchenette Finds

Clam Linguine with Greenery by Kitchenette Finds

Related articles

Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

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Gluten Free Cornbread baked by Kitchenette Finds

Gluten Free Cornbread baked by Kitchenette Finds

I just had to share this recipe that I found on Gluten Free on a Shoestring, a really wonderful blog by Gluten Free cookbook author Nicole Hunn. The cornbread disappeared in under 24 hours, which is a new record in our house!

The only change I made was to use Greek Yogurt instead of plain yogurt. It was super simple and easy to throw together and went very well with Black Bean Chili we had for dinner, and with a smear of honey for dessert and topped with butter next to scrambled eggs for breakfast the next morning.

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)

4 tablespoons (84 g) honey

For the complete recipe please click through to Old Fashioned Gluten Free Cornbread on Gluten Free on a Shoestring.

What is your favourite thing to put on or eat with cornbread? Chili? Honey? Cheese? Butter?

Photo of Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

Burdock and Co

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Cherry Leaf Cured Scallops, shiso rice crackers, cracked cherry pit ice

Fresh Oysters, finger lime caviar, fresh breakfast radish, chickweed, apple & verbena sorbet, kasu emulsion

Trying a brand new restaurant is just about our family’s favourite thing to do and when the chef/owner happens to be Andrea Carlson (Sooke Harbour House, Raincity Grill, Bishop’s, etc), who is not only an a fantastic cook but a long time friend, we get downright excited! So, we made sure the three of us were at the corner of Main and E 11th Ave for the very first public service of Burdock & Co.

2702 Main Street

2702 Main Street

After admiring the space (the former home of Cafeteria), we sat down and ordered some drinks. I had one of the two non-alcoholic cocktails, from a list designed by Lauren Mote of Kale and Nori Culinary Designs, the Cascadian Cooler.

Apple & Fenugreek, Lime, Mint, Denman Bitters, Gingerbeer

Apple & Fenugreek, Lime, Mint, Denman Bitters, Gingerbeer

The menu featured dishes showcasing local and seasonal ingredients in imaginative combinations that made it difficult to narrow down our selections, so we ordered almost the whole menu to share family style!

Cherry Leaf Cured Scallops, shiso rice crackers, cracked cherry pit ice

Cherry Leaf Cured Scallops, shiso rice crackers, cracked cherry pit ice

We started with the scallops and oysters (both requested by our 10-year-old son, Young Fresh Chef) which were delicate and delicious like a cool spring morning on the West Coast. We even nibbled on the cherry blossoms as instructed by our charmer of a server.

Urban Digs Egg, wild cress, hazelnut & blue cheese granola, brown butter & potato vinaigrette

Urban Digs Egg, wild cress, hazelnut & blue cheese granola, brown butter & potato vinaigrette

The flavour and textural combination of the poached egg and the savoury granola was my favourite of the night and I may have Mmmmmmmed out loud more than once! The peppery wild cress presented a nice contrast to the luxuriousness of the rest of the plate.

Fire Roasted Green Farro, spruce tips, black garlic, sorrel

Fire Roasted Green Farro, spruce tips, black garlic, sorrel

The vegan farro dish was my meat-loving husband’s top pick of the meal and the plate was scraped down to the ceramic glaze. The depth of flavour from the black garlic was earthy and sweet adding a soulful umami element to the farro.

Fried Chicken & Pickles, crispy skin, charred chili vinegar

Fried Chicken & Pickles, crispy skin, charred chili vinegar

Our son most enjoyed the fried chicken and he said that he could taste the love that was put into the preparation. The crispy skin was like chicken bacon and the accompanying pickled vegetables helped cut the richness of this dish.

Harvest Pork Belly Ramen, Candied Bacon, nori, fried egg

My husband and I were slowing down at this point, but the boy went full boar (pun intended) into the bowl of ramen.

Wheat Berry Risotto, sunroot, mustard greens, castelvetrano olives, Farmhouse 'Fermiere', smoked crema

Wheat Berry Risotto, sunroot, mustard greens, castelvetrano olives, Farmhouse ‘Fermiere’, smoked crema

The risotto was delicious and since the smoked crema would be good with almost anything, it just made the dish that much better. While this was a vegetarian dish, the dairy components gave it a rich taste and mouth feel.

Halibut, braised spring radish and hop shoots, pine mushroom and burdock tea, fried burdock, hop salt

While we should have been getting full after so much deliciousness, my fellas had their forks into the halibut before I could take a single photo! Like everything we tried, the dish was a tantalizing combination of ingredients with an excellent balance of flavours and was seasoned to perfection.

Gluten Free Cookies

Gluten Free Cookies

We still had a bit of room for dessert and we really enjoyed the gluten-free cookie selection by the soft glow of candlelight.

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We left with full bellies and hearts already plotting our return.

 

Burdock & Co

Open 7 days a week

from 5pm for dinner

no reservations

2702 Main Street

Vancouver, BC V5T 3E8

604-879-0077

email: eat@burdockandco.com

twitter: @burdockandco

website: www.burdockandco.com

Which dish pictured appeals most to your taste buds?

Shamrock Smoothie

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Shamrock Smoothie - Kitchenette Finds

There is a certain fast food chain that celebrates St. Patrick’s Day with a suspicious green sludge dubbed the “Shamrock Shake”, while I admit to having consumed one or two in my reckless youth, I’m no longer foolish enough to put the 54 ingredients that add up to 820 calories of no-goodness into my body. Especially not when I’ve created a delicous and very healthy drink I’m calling the Shamrock Smoothie.

Shamrock Smoothie - Kitchenette Finds

I came up with this smoothie when my 10 year old, Young Fresh Chef, was getting bored with all my fruity smoothie combinations. I was looking through my baking cupboard trying to come up with something fresh when I spied raw cacao powder and mint extract. I am a big fan of mint and chocolate together so I knew I could make something wonderful.

Shamrock Smoothie - Kitchenette FindsI’ve been adding frozen baby spinach (the kind you buy fresh in the plastic tub) for over a year with my son’s knowledge and approval and when I recently tried frozen kale it got a thumbs up as well. I used frozen bananas as the only source of sweetness and almond milk to help it blend better, but the chocolate and mint are the real stars!

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When I tested this on the Young Fresh Chef he finished it down to the last drop and declared it his favourite smoothie ever. So it’s definitely a winner. He couldn’t taste the kale at all, when it’s frozen it pretty much disintegrates when blended. By using bananas that were left to ripen until they were super sweet and then broken into chunks and frozen it could satisfy any sugary craving. I use raw cacao powder to get all the antioxidants and minerals that are usually lost when cocoa beans are roasted. Cocoa powder would still work in a pinch for the flavour.

Shamrock Smoothie

After sucking back this smoothie I always have a smile on my face and a spring in my step. It’s a much better feeling than what you would get after a visit to your local heart attack shack and your body will thank you for years to come.

Recipe for Shamrock Smoothie

makes 1 serving

Ingredients:

1 frozen banana (very ripe)

1/2 cup almond milk (or milk of your preference)

2 handfuls of frozen kale (or frozen baby spinach or a combo)

2 drops of pure peppermint extract (or to taste, it’s powerful stuff!)

2 TBS chia gel (optional, I use 1 part chia to 6 parts water and keep the extra in the fridge for up to a week)

Method:

1. Blend all ingredients in a glass or mason jar with an immersion blender (or in a blender)

2. Enjoy!

Shamrock Smoothie  - Kitchenette FindsWhat are some other sweet ways you get your greens?

Happy Pi Day!

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The Perils of Peach Pie

The Perils of Peach Pie

March 14th is Pi day (3.14), I hope you are celebrating with real pie, I’m just sticking with pictures of pie. Up top is my Perfect Peach Pie and below is Not So Sour Cherry Pie. Enjoy!

Cherry Pie Serenade

Kitchenette’s Kitchen

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View from a fridge

View from a fridge

While pieces of my kitchen have appeared in the background of pictures of food, I thought it was time to put the work space front and centre. We redid the kitchen JUST in time to host our families for Christmas 2011. I wouldn’t recommend cutting it as close as we did, wee bit stressful. We replaced the stove and fridge, added a dishwasher, recovered the existing cabinets and added more counter space and open shelves.

The reno is sinking in

The reno is sinking in

We kept the sink and counters, as we were trying to keep the budget down. The faucet is new can be pulled out to fill large pots. By leaving the counter we saved a bundle and figured it would be easy to do later if we changed our minds.

Our sexy stove

Our sleek stove

We were going to get a glass top stove, but the sales rep basically talked us out of it. Our dream stove would be gas, but this isn’t our forever house so we kept it electric.

The cosy fridge nook

The cosy fridge nook

The fridge was the fanciest upgrade in the kitchen, with side by side compartments, ice machine and filtered water. It was larger than our previous refrigerator, but just by removing a bit of moulding and a dusty shelf it fit like it was custom-made.

Let there be light and a light breeze

Let there be light and a light breeze

The light fixture with fan is the priciest light fixture in our house, with all the rest coming from Home Depot, but it’s also the prettiest! Combined with the new hood any smells and smoke are whisked away in a quiet gust.

Stove top with pretty pots

Stove top with pretty pots

We added some butcher block counter top to the right of the stove to give us a larger work space. It was really a one person kitchen before, now it’s a 2 adult and a growing chef space.

Dishwasher that replaced me

Dishwasher that replaced me

The butcher block is in an L shape and covers the dishwasher and some open shelves for small appliances and bakeware. The Pacojet has since found a new home, where it will be used more than once a month.

Dry goods shelves and produce corner

Dry goods shelves & produce

My husband, Exec Chef designed these floating shelves that hold my spice jars, grains, beans and other dry goods. We always have a fruit bowl on the counter for quick snacks and garlic and onions out for easy access since we use them daily.

Shelves next to the stove

Shelves next to the stove

We also added two small floating shelves, of the same design, to the right of the stove. The lower shelf holds our kosher salt-cellar, pepper grinder and butter bell. On the upper shelf, I displayed some orange themed implements.

KitchenAid in the Corner

KitchenAid in the Corner

To the left of the sink, we have our knife block (away from little visiting hands) and my beautiful KitchenAid mixer, which I may not use everyday but it does make me smile.

Breakfast Central

Breakfast Central

To the right of the sink, we have our DJ station, bread box, toaster and blender. Which covers breakfast in our house on many mornings! The bottle matches my spice jars and is full of fantastic olive oil.

Thanks for taking a virtual tour of my shiny kitchen, it will never look this tidy again!

What is the one thing you wish you could most change about your kitchen?

Peanut Butter Cookie Cavalcade

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Peanut Butter Cookies on Parade

Peanut Butter Cookies on Parade

Twitter told me today that March 1st is Peanut Butter Lovers’ Day, not to be confused with Peanut Butter Day on January 24th. I was planning on making Peanut Butter Cookies anyway, but I decided to include my social networks in the process. I instagrammed, tweeted and facebooked and probably made some people drool in the process. Here are the Instagram photos with the accompanying tweets followed by the normal recipe.

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

Recipe for Peanut Butter Cookies

makes about 3 dozen

Ingredients:

1/2 cup soft butter

1/2 cup brown sugar – packed (I prefer light brown)

1/2 cup honey (the written recipe says 1/2 cup white sugar, but I always use honey)

1 egg

1 cup peanut butter

1/2 tsp kosher salt (or to taste)

1/2 tsp baking soda

1/2 tsp vanilla (or to taste)

1 cup all-purpose flour

Method:

1. Preheat oven to 375.

2.Cream butter with sugar (and honey if using instead of 1/2 cup sugar).

3. Beat in egg, peanut butter, salt, baking soda and vanilla.

4. Add flour.

5. Roll about 1 Tablespoon of dough into balls with wet hands and place with lots of space between on a cookie sheet.

6. Press a wet fork gently in a cross pattern on the balls of dough.

7. Sprinkle with kosher salt (optional)

8. Bake for 10 to 12 minutes or until the bottoms are golden brown.

What’s your favourite way to use peanut butter?

Bay Leaf Bonanza

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Kitchenette Finds Bay Laurel Leaf

My favourite part of our kitchen, since our renovation, is the shelf that cradles my collection of spices and herbs. I can travel the world just by inhaling the heady aromas enclosed in the purple apothecary jars that preserve the flavourful treasures within. I’d like to share some of these seasonings and why they make me so giddy!

My tasty collection

My tasty collection

The scent of Bay Leaf always takes me back to the California coast where groves of California Bay Laurel trees fill the air with a heady scent as the trees sway in the constant ocean breeze. My other strong scent associated memories of California are the night-blooming jasmine in Napa and the ever-present scent of Ranch Dressing in the capital city of garlic, Gilroy. While the leaves of the California Bay Laurel can be used for seasoning dishes, the more subtly flavoured Bay Laurel that is native to the Mediterranean is more commonly used in cooking and more widely available. There are also other varieties of Laurel trees outside of Europe that are used in local cuisines, including: Indian Bay Leaf, Indonesian Bay Leaf, West Indian Bay Leaf and Mexican Bay Leaf. Each has a different flavour profile, but they all have a similar appearance.

Bay Laurel Leaves

While dried Bay Leaf can be purchased at any grocery store, it’s always better to dry the fresh leaves yourself for maximum flavour. While I have never been lucky enough to have my own Bay Laurel, I have been the recipient of branches from generous friends and neighbours who have. My most recent bough was overflow from a bushel given to my mother. The fresh leaves are quite mild and need to be dried for several weeks to reach their full flavour capacity. I like to use the newly dried leaves as I find the flavour is more buttery and rich. In the photo below, the leaf on top is one from the branch above and the bottom leaf was purchased.

Bay Laurel Leaf

I use Bay Leaf in almost every soup and sauce that I make (including Cranberry Sauce), as it works well with most other spices and herbs adding a slightly floral complexity. I always use whole leaves and fish them out near the end as they are inedible unless ground to a fine powder. You can also place the smaller pieces in a tea ball or muslin bag, which can also be improvised with cheese cloth. As with many herbs and spices, bay leaves have long been used for their medicinal properties, but the leaves of the laurel tree are most often associated with the laurel wreaths worn by Olympians in Ancient Greece and victors of war in Ancient Rome. Bay Leaf is always a winner in my books and I will continue to rest on my laurels when I’m looking to create a more complex flavour.

Bay Laurel BranchWhat dishes just wouldn’t be the same without a hint of bay leaf?

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