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Eat More Bar Extravaganza

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Homemade treats are always the best, especially when they are a better copy of a commercial sweet! While I’ve never been a fan of Eatmore candy bars (too sugary), this version has become an indispensable part of our family’s annual Christmas cookie tray tradition.

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Year after year, but

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I love making them in Epicure’s Perfect Petites Silicone Cookware as it gives it the perfect shape and makes it super easy to pop them out! I used to cut them into bars, but they never looked so scrumptious.

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Eatmore Bars

Ingredients

1/2 Cup smooth peanut butter

1 Cup golden corn syrup

1 3/4 Cups semi-sweet chocolate chips

1 1/4 Cups rolled oats

2 Cups dry roasted peanuts

 

Method

  1. Pulse oats in a food processor until small flakes (but not oat flour)
  2. Chop peanuts, but agin, not to a dust
  3. If not using silicone cookware, grease a 10″ x 6″ pan
  4. In a saucepan, bring peanut butter and corn syrup to a low boil and stir well.
  5. Remove from heat, add chocolate chips and mix until melted
  6. Add oats and peanuts and mix them in
  7. Pour into pan or scoop into silicone cookware
  8. Chill to harden (thaw for five minutes, then slice into bars, if using a pan)

Do you have a favourite store bought indulgence that you’ve made better at home?

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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?

Dream Date

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I always enjoy making treats for my loved ones, even more so for special occasions. My darling Momette’s birthday comes just before the heart-filled hoopla that is Valentine’s Day and I always focus on that first before I think about V-Day. Now, Momette has been all about the health food for as long as I have known her (umm… my whole life). As a child, I endured countless tofu cheesecakes but was never convinced that it was superior to the original cheeseful version. The list of things she will/will not eat changes with each book she reads, show she watches and podcast she hears (I call her the texting granny, for her encouraging embrace of technology).

I was inspired by one of my favourite healthful blogs, My New Roots, to try a recipe for date squares that would fulfill all of Momette’s requirements and maybe a little more. Raw: Check! Vegan: Check! Gluten Free: Check! Sugar Free: Check! Delicious: Check!

Young Fresh Chef and I enjoyed a few samples and wiped the date filling bowl clean with carrot slices that were intended for his lunch (it’s amazing how much he likes to “cut” veggies with the food processor). I used a Buck Brand navel orange for the zest and the juice in the filling and it gave it a nice flavour that balanced the sweetness of the dates. The orange flavour was strongest when they were first made and mellowed out over time.

At the last minute I whipped up some Quinoa Quookies which I just made up off the top of my head. I had some left over breakfast quinoa and I combined it with chia gel, golden raisins, ground walnuts, coconut oil, maple syrup and some spices. There was no measuring, so I can’t call it a recipe. They ended up pretty tasty, the texture was a bit odd, that’s why I don’t feel like I can call it a cookie. I prettied up the sweeties by placing them in muffin papers and I loaded up a tin to take over to Momette’s for a B-Day Tea Party.

We enjoyed our tea and treats and had a good chat. She loved both choices, and said she was glad that I hadn’t made some fluffy white flour cake for her (do I know her, or what).  I love spending time with my Mom and I’m always happy when I can brighten up her day. She has always been a wonderful support and cheerleader for me and taught me so much. She is my first Valentine and holds an extra special spot in my heart.

What is the best treat you have made for someone, or that someone has made for you to celebrate an occasion?

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