Mark Bittman on Vancouver Restaurants

Submitted by Roland on Tue, 10/29/2002 - 22:30

I love almost all the restaurants that Mark talks about in his piece on Vancouver restaurants, Asian Stars Are Bright in Vancouver's Firmament (free subscription required).

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Thanks for the link FarmFolk/CityFolk!

Submitted by Roland on Tue, 10/29/2002 - 21:46

The good folks at FarmFolk/CityFolk linked to our review of Deconstructing Supper on their Current Events page. Thanks!

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The Julie/Julia Project

Submitted by Roland on Tue, 10/29/2002 - 21:32

The Julie/Julia Project is Julie Powell's riveting, irreverent and funny blog of her daily attempts to cook, in order, all 536 recipes in Julia Child's classic 1961 cookbook, Mastering the Art of French cooking. Read it (I recommend starting from the beginning in August and working your way sequentially through.

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Curried Squash and Apple Soup

Submitted by Barb on Mon, 10/28/2002 - 20:39

This recipe came about at work when were thinking of something to do with carrots, apples, potatoes, onions and squash that we received with a Harvest Box order. Katy, our Program Assistant, was quick to find a recipe for curried squash and apple soup. Here's my version.

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Winter Squash

Submitted by Barb on Sun, 10/27/2002 - 08:06

In the past few years I've begun to experiment with winter squash. We didn't eat winter squash at all when I was growing up. Pumpkins were for carving! And the thought of eating hard squash brought back hungry memories of my parents' childhood in Japanese occupied Hong Kong.

Winter squash gets a bit of a bad rap. It's one of those veggies that people either love or hate. I think it's like the old fish deal: people don't like it because they just haven't eaten it done properly!

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Curried Squash and Apple Soup

Submitted by Barb on Sat, 10/26/2002 - 18:48

1 medium onion, chopped
1 clove garlic, sliced
1 rib celery, chopped
1 apple, peeled and chopped
1 leek, washed thoroughly and sliced
1 carrot, chopped
2 Tbsp. olive oil
1 potato, peeled and chopped
3 cups butternut or other hard orange squash, peeled and cubed
1 Tbsp. curry powder
3 to 4 cups vegetable or chicken stock
Salt and pepper

In a large saucepan, saute onion, garlic, celery, apple, leek and carrot in oil over medium high heat until vegetables begin to wilt and colour.

tastingmenu.com

Submitted by Roland on Sat, 10/26/2002 - 17:34

tastingmenu.com is a Seattle based weblog about food.

It started this August and seems to be (of all the food weblog type sites) that I have seen, the closest to VanEats.

tastingmenu.com is a labour of love put out by people who are food-obsessed (or wai sik) like ourselves and who are not in the food industry.

I found out about the site because they linked to us on their links page!

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Personal Chefs Network

Submitted by Roland on Thu, 10/24/2002 - 23:26

For anybody considering becoming a personal chef (like Barb!), the Personal Chefs Network looks like a nice resource.

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The Olive Tree World

Submitted by Roland on Thu, 10/24/2002 - 23:21

The Olive Tree World looks to be a great site of all things olive related. Check it!

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French Laundry Master Class for $US 1400

Submitted by Roland on Wed, 10/23/2002 - 21:30

[Editor's note:This will definitely be the last post for a while about the French Laundry. Thank-you for indulging me!]

According to How to Boil Four-Star Water: A Master Class (free registration required), if you have money (at least US $1400), the right equipment and can pass their application process, you can intern at the French Laundry for two days or more.

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