Teresa's Balsamic Vinegrette

Submitted by Contributor on Mon, 04/02/2001 - 11:52

I make this dressing a lot. It's from a recipe in the Gusto! Summer June 1996 issue page 31 (That's the Globe and Mail's food magazine.) The original recipe is for an arugula/tomato/asiago salad. The salad is great but it's hard to find arugula!

Ingredients: 1/4 C (50mL) balsamic vinegar 1/4 C (50mL) extra virgin olive oil 1 t (5mL) Dijon mustard 1 T (15mL) sugar pepper to taste

Directions: 1. Combine all ingredients. Pour over salad. Toss.

The original recipe called for sherry vinegar instead of balsamic vinegar.

Penne a la vodka

Submitted by Contributor on Mon, 04/02/2001 - 11:42

Ingredients: 1/4 pound prosciutto, chopped 1 pound penne pasta 1 28-oz. can diced tomatoes (not crushed tomatoes) 1 T olive oil 1 clove garlic, minced 1 T parsley flakes 3 bay leaves 1 t crushed red pepper 1/4 C vodka 1 C heavy cream (whipping cream) 1/2 C Parmesan cheese

1. Saute garlic in olive oil. 2. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. 3. Cook penne and drain. 4. Remove bay leaves. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix penne in sauce and add Parmesan cheese.

Fun at Caramba! in Whistler

Submitted by Roland on Sun, 04/01/2001 - 21:57

At Whistler on Friday, we tried unsuccessfully to book one of the many high-end restaurants there for dinner at the last minute. We tried out Caramba! and were pleasantly surprised.

Please check out my mini-review!

Dept:

Mini-Review: Caramba! at Whistler

Submitted by Roland on Sun, 04/01/2001 - 21:31

For the last two years, I've spent the last week of March snowboarding at Whistler with my friends, Teresa, Robert and Paul from Toronto.

Since Teresa and I love to cook, we don't eat out much usually only once or twice and we splurge at a high end restaurant. Whistler has tons of these restaurants.

This year Paul dragged us out to Caramba! which is definitely not high end for Whistler! Despite my initial skepticism, we really enjoyed Caramba!.

It's a mediterranean restaurant, featuring pizza, pasta and a rotisserie.

Hot Cross Buns

Submitted by Barb on Sat, 03/31/2001 - 18:33

My Grandma Chung started a family tradition of eating hot cross buns on Good Friday. So every year I bake dozens of hot cross buns (my family and co-workers expect them!) using a recipe that I adapted from the Vancouver Sun years ago.

Be sure to slash a cross on the buns before you bake them!

Dept:

Hot Cross Buns

Submitted by Barb on Sat, 03/31/2001 - 18:14

5 1/2 cups all purpose flour
2 Tbsp. (2 packages) quick rise yeast
1/4 cup granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. allspice
1 cup raisins
1/2 cup mixed peel
3/4 cup water
1/2 cup milk
1/2 cup butter
2 large eggs, lightly beaten
3/4 cup mashed potato
1 egg yolk
1 Tbsp. water

Icing: 1 cup icing sugar
2 Tbsp. milk

Set aside 1 1/2 cups flour. In a large bowl, combine remaining flour, yeast sugar, salt, cinnamon, nutmeg, allspice and fruit.

Community Kitchens

Submitted by Barb on Fri, 03/30/2001 - 20:40

What is a community kitchen? It's a group of people that meet regularly to cook together. In Vancouver, there's a community kitchen network. Initially community kitchens served as a way to stretch one's budget, but it's purpose is quickly changing. Cooking collectively is a great way to socialize, try out new recipes and learn new skills.

Dept:

Tuscan White Bean Soup

Submitted by Barb on Wed, 03/28/2001 - 22:46

Planning our trip to Tuscany has got me thinking about typical Tuscan flavours. This white bean soup is a quick fix for a tasty Tuscan inspired meal. It's quick and easy, and you might even have all the ingredients on hand already. If only our trip to Tuscany could happen this quickly!

Dept:

Tuscan White Bean Soup

Submitted by Barb on Wed, 03/28/2001 - 22:39

1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
1 Tbsp. olive oil
1 large potato, peeled and diced
3 cups stock (vegetable or chicken)
1 tin (19 oz./540 mL) white kidney beans, rinsed and drained
2 sprigs fresh rosemary
2 cloves garlic, peeled

Heat oil in a medium saucepan over medium-high heat. Add onion, carrot and celery and saute for 5 minutes.
Add potato and stock and bring to a boil. Simmer on medium-low heat for 15 minutes or until potatoes are tender.
Add beans and simmer for another 5 minutes.

Dubrulle International Culinary and Hotel Institute

Submitted by Barb on Tue, 03/27/2001 - 23:08

When one mentions cooking schools in Vancouver, one cannot forget to talk about Dubrulle, Canada's largets culinary training institute. They offer comprehensive culinary training courses including professional chef's training, pastry arts and training around the whole restaurant and hospitality business.

Dept:

Pages

Subscribe to VanEats RSS