Sparky Lemon Curd

Submitted by Barb on Fri, 07/14/2000 - 13:50

4 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice (2 1/2 lemons)
3 Tbsp. butter
pinch of salt
2 tsp. finely shredded lemon zest

In top of double boiler, beat the yolks and sugar until well blended.
Stir in remaining ingredients except lemon zest.
Cook over medium heat, stirring constantly until thickened and coats back of spoon.
Pour into a strainer and press with back of spoon until coarse residue remains. Discard.

Sponge Cake

Submitted by Barb on Fri, 07/14/2000 - 13:46

1 cup cake flour, sifted
1/2 tsp. salt
1/2 tsp. baking powder (optional)
6 eggs, separated
1 cup sugar
1/2 tsp. vanilla or 2 tsp. finely grated lemon rind
1/2 tsp. cream of tartar

Sift together flour, salt and baking powder.
Beat egg yolks until thick and pale in colour. Gradually beat in sugar and vanilla or lemon rind.
Fold in dry ingredients.
Beat egg whites with cream of tartar until stiff but not dry.
Fold into batter.

Mini Review: McKim Restaurant in Richmond

Submitted by Roland on Thu, 07/13/2000 - 21:03

This is one of the many restaurants in Vancouver that cater to Chinese immigrants from Hong Kong, especially the recent ones.

According to my colleague, William, there is a famous restaurant in Hong Kong called McKim.

Before this McKim, which is affiliated with the one in Hong Kong, opened, somebody else started a Chinese restaurant with the same name in the greater Vancouver area.

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From the launch party: Sundried Tomato Spread

Submitted by Roland on Wed, 07/12/2000 - 19:19

Here's the recipe for Sundried Tomato Spread from the VanEats Launch Party.

This spread is excellent on crackers or Scandinavian mini toasts which are known as Skorpa [in German only: pick Skorpa from the pulldown menu]

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Sundried Tomato Spread

Submitted by Roland on Wed, 07/12/2000 - 18:57

1pkg (250g) cream cheese (soft)
1/2 cup feta (crumbled)
2 Tbsp chopped fresh basil
3 Tbsp chopped sundried tomatoes
1/4 tsp lemon juice

Combine in a food processor

BBQ tips from ViewFromTheHeart

Submitted by Roland on Tue, 07/11/2000 - 18:31

From yesterday's ViewFromTheHeart:

<quote>
First off, let's differentiate between classic barbecue and grilling. Most people that I know throw some briquettes in the kettle or turn the gas on high and flame the food under medium or high heat. This is grilling, the application of heat over a cross-hatched wire grid. It browns the meat with markings (an effect you can get with a grill pan) and allows the fat and juices to run out. It's fast and convenient, imbues a little extra flavor, but it isn't barbecue.

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Canning Season Now Open

Submitted by Barb on Mon, 07/10/2000 - 16:09

Ah summer...one of my favourite seasons for food. I love dining al fresco and having barbeques, but most of all I love all the gorgeous fruits and veggies that are in season! What a riot of colours, flavours, textures and shapes!

I find great joy in wandering through farmers' markets, farm stores and produce stores scouring for the freshest produce to stock up on for winter. "Winter?!" I enjoy preserving the flavours of summer by canning. All the fresh fruits and veggies available locally inspire me to pull out the canning pot to make goodies for later.

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Brandied Cherries

Submitted by Barb on Sun, 07/09/2000 - 23:09

7 1/2 cups cherries
1/2 cup brandy
1 cup sugar
2 cups water

Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Meanwhile, wash cherries. Remove pits.
Combine sugar and water in a large stainless steel pot. Bring to a boil.
Add cherries to syrup and return to a boil. Boil gently for 5 minutes.
Place lids in boiling water and boil for 5 minutes to soften seal.
Place 1 1/2 Tbsp. brandy in the bottom of each sterilised jar.

Perfect Beaten Egg Whites

Submitted by Barb on Sun, 07/09/2000 - 22:39

How do I maximize the volume of beaten egg whites?

Depending on what you use your beaten egg whites for, you will need to beat them to different degrees of stiffness. Regardless of the recipe, there are a few important things to remember:

Separate eggs while they're cold but let them reach room temperature before beating them to get maximum volume

Cooking By Numbers

Submitted by Roland on Sun, 07/09/2000 - 09:15

Cooking by Numbers (via Andrea) is an interesting source of recipes. Just specify what you have in your fridge and cupboard it and it will suggest appropriate recipes.

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