Raku renamed to Guu Kuimonoya

Submitted by Roland on Fri, 10/19/2001 - 18:09

I keep meaning to mention that one of our favourite restaurants, Raku, was renamed to Guu about a year ago! Don't worry same great Japanese home style food, same great prices and same recommendation: go! I have also revised my 2001 favourite restaurant story to include Guu. I left Guu out by accident previously!

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Doris's Russian Tea Cakes

Submitted by Contributor on Fri, 10/19/2001 - 13:03

2 C margarine
2 t vanilla
1 C powdered sugar
4 1/2 C flour
1 1/2 C finely chopped pecans
1/2 t salt


extra powdered sugar for rolling

Directions:
1. Combine margarine, vanilla, powdered sugar.
2. Add remaining ingredients to sugar/margarine mixture and mix well.
3. Roll into 1" balls. Bake on ungreased cookie sheets at 400F 10-12 minutes - until set but not brown.

Mexican Wedding Cakes

Submitted by Barb on Thu, 10/18/2001 - 21:49

For our wedding I made these traditional Mexican cookies and wrapped them in white tissue paper. They're great anytime and they are very similar to Russian teacakes that our friend Teresa makes!

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Mexican Wedding Cakes

Submitted by Barb on Thu, 10/18/2001 - 21:11

1 cup pecans, chopped
1 cup butter, room temperature
1/2 cup icing sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. cinnamon
Additional icing sugar

Toast pecans in 350 degree F oven for 7 to 9 minutes. Cool completely, then grind to a fine powder.
Cream butter and 1/2 cup icing sugar until fluffy. Add vanilla and beat until combined.
Sift together flour and cinnamon. Gradually beat into butter mixture. Stir in ground pecans.
Roll dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.

Beediverse Products

Submitted by Roland on Wed, 10/17/2001 - 18:22

Yesterday, at a friend's birthday party, we met Margriet Dogterom head of Beediverse products.

Beediverse is a local bee and bee product distributor and consultancy based in Coquitlam.

Margriet told us that they are coming out with a new line of honeys. in the near future! Something we will definitely check out and do a full report on when it comes out!

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Ricciarelli (Sienese Almond Cookies)

Submitted by Barb on Tue, 10/16/2001 - 11:14

On our cooking day with Judy Witts of Divina Cucina, we made these easy and delicious ricciarelli.

Judy suggests adding candied orange peel to the dough, then dipping them into melted chocolate after they're baked and cooled. She also suggested making these with different types of ground nuts and making them into different shapes.

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Grazie mille, Margaret

Submitted by Roland on Sun, 10/14/2001 - 20:51

Our thanks to Margaret Cowan for organizing our culinary tour of Tuscany! We had a fantastic time at the three cooking lessons that she organized for us as well as a lovely stay at the tranquil and picturesque Vecchia Oliviera in Montalcino in Tuscany near Siena.

We highly recommend you contact Margaret if you are interested in an Italian cooking school holiday!

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Grazie mille, Margaret!

Submitted by Roland on Sun, 10/14/2001 - 20:40

ToscanaOur thanks to <a href="http://www.italycookingschools.com/">Margaret Cowan</a> for organizing our culinary tour of Tuscany! We had a fantastic time at the three cooking lessons that she organized for us as well as a lovely stay at the tranquil and picturesque <a href="http://www.vecchiaoliviera.com/">Vecchia Oliviera</a> in Montalcino.

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Back from London and Tuscany!

Submitted by Roland on Fri, 10/12/2001 - 21:46

Hi! We are back from our honeymoon in Tuscany and London!

We will be resuming our normal daily updates tomorrow and will feature the highlights of our cooking classes in Tuscany and our culinary adventures in London!

Ciao!

....Roland

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Barb & Roland's Wedding Swing Dance Menu

Submitted by Barb on Sun, 09/23/2001 - 07:05

We're getting married today and here's what we're serving up at our wedding swing dance:

Wedding cake (made by Barb!)
Mohnkuchen (German Poppy Seed Cake)
Apple Strudel
Mexican wedding cakes
Almond cookies
Chinese wife pastries
Kalamay
Sesame balls
Fruit platter

Cold cut platter
Cheese platter
Veggies & dip platter
Brie with tapenade

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