Oct 31st - Seasonal grub at BLIM Market

Menu:

Served warm or cold

Stuffed Focaccia -

acorn squash with garlic & apple

curried chickpeas with feta cheese

spicy peperonata

Smokey Corn Muffins with Hot Pepperoni

Looking forward to seeing you there in your finest costume!

Thanks to all you focaccia lovers

It was a glorious hot sunny afternoon in September and a treat to be vending on Main Street and meeting so many great people. Thanks for stopping by and thanks for enjoying the focaccini, individual sized focaccia baked with delicious combinations of fruits and herbs. Everything was sold out by 4pm, I couldn't have hoped for a better day!

BLIM Market - Saturday, Sept 25th

Saturday, September 25th 12noon - 6pm Main & 10th

In the spirit of the Autmn Shift Festival, seasonal and local, the menu will be a selection of focaccini topped with fruits and vegetables from BC:

Apple & Rosemary Focaccini

Peach & Arugula Focaccini

Plum & Sage Focaccini

Roasted Pepper & Garlic Focaccini

See you all there!

BLIM market at Heritage Hall - May 23rd

Blim Market: May 23rd, 11.00am - 4.00pm, Heritage Hall, Main & 15th

Stuffed Focaccia
- mushroom, garlic, arugula
- ricotta, lemon zest, capers, chili
- cherry tomatoes, basil

Focaccia Twists
- cumin seed, caraway seed, onion seed
- pine nuts & parmesan
- smoked paprika & fennel

Come to Heritage Hall on May 23rd to enjoy all these great focaccia!
See you there.

Bread Bonanza at BLIM

BLIM Market
Sunday, April 25th, 11am to 4pm
Heritage Hall, Main St. @ 15th Ave, Vancouver

Come and enjoy the deliciousness of dough.
On the menu this month:

Stuffed Focaccia (3 kinds)
- mushroom, garlic, arugula
- ricotta, lemon zest, capers, chili
- cherry tomatoes, basil

Pesto Spirals

Bread Sticks
- cumin seed, caraway seed, onion seed

Looking forward to seeing you there!

mildly spiced hummus

organic chickpeas - 1 x 398ml can
organic tahini - 1/2 cup
garlic - 5 cloves lightly chopped
lemon juice - 4 tbsp
smoked hot paprika - 1 tsp
black pepper - 1 tsp
sea salt - big pinch
extra virgin olive oil - approx 1 cup

Place all ingredients except oil in a small food processor. Drizzle a little oil over and process. With the food processor running add more oil until a smooth, but not runny paste is achieved.

Place in a serving bowl, drizzle a little oil over the top and a squeeze of lemon juice, then sprinkle with chopped fennel fronds.

BLIM Market - Sunday March 28th

Heritage Hall, 3102 Main St & 14th, 11am - 4pm

This weekend I'm looking forward to returning to the BLIM Market after a much too long absence.

On the menu will be:

Foccacia Pie
filled with crimini mushrooms, arugula and garlic

Spring Bun
chickpea patty scented with lemon zest & chili served in an olive oil bun with basil & tomato compote

See you there!

Chicken & Black Kale Stew with Tarragon in Yorkshire Pudding Bowls

Organic chicken thighs and breast, organic black kale, Yukon gold potatoes, turnips, carrots, onion, celery, garlic, tarragon, black pepper, chicken stock = stew

1 cup flour, 1/2 pint milk, 3 eggs, pinch of sea salt = yorkshire pudding

Serve with hot English mustard.

Roasted Elephant Garlic, Chevre & Mushroom Polenta Tart

Bundle 1 head of elephant garlic in parchment and roast at 300C for about 30 minutes until the cloves are very soft. Unwrap and allow to cool.

While the garlic is roasting prepare the polenta. The ratio for cooking polenta is 1 part cornmeal to 4 parts water or stock. Bring 4 cups of vegetable stock to a boil and whisk in 1 cup of cornmeal, whisk continuously until it starts to thicken. Reduce heat to a gentle simmer and cover, stiring regularly. After about 15 minutes the polenta should be thick and porridge-like. Remove from heat and stir in a walnut of butter and 1/4 cup of parmesan.

Grease a 9" metal pie dish with olive oil. Push the polenta into the dish and level, leaving the edges slightly raised. Set to one side.

Slice crimini mushrooms and saute in butter and olive oil. Season with black pepper and sea salt and 1 teaspoon of onion seeds. Remove from heat and allow to cool slightly.
Squeeze the flesh of the garlic cloves from their skins and mash with a fork.

Scatter 2 tablespoons of fresh tarragon leaves through the mushrooms.

Spread the garlic evenly over the polenta, Spread the mushrooms evenly over the garlic. Randomly place rough chunks of chevre over the mushrooms.

Place in a hot oven for 5 - 10 minutes, until the chevre starts to brown.

Serve with a salad.

Turkey Breast in Mustard & Garlic Gravy with Mash and Broccoli

Sear turkey breast (skin on) on all sides in olive oil. When the turkey has light golden peeks add diced onion, lots of finely chopped garlic and sprigs of fresh thyme. When onion has softened add Noilly Pratt, chicken stock, black pepper and a pinch of dried chili flakes. Partially cover and allow to simmer and reduce.

When the turkey is tender and cooked through stir hot mustard through the gravy. Remove turkey and slice, allow gravy to reduce and thicken to your taste.

Boil potatoes and rutabaga (swede) together, drain and mash with olive oil and fleur de sel.

Steam baby broccoli over the potatoes and rutabaga.

Serve, allowing the gravy to puddle around the mash.

Tarragon Omelet

Serves 1
Lightly beat 2 eggs with a fork.
Melt a small knob of butter in a hot shallow pan (preferably non-stick).
Pour in the eggs and swirl to evenly distribute.
While the eggs are still soft sprinkle lightly with finely chopped fresh tarragon and fleur de sel, or any other kind of good salt.
Fold while the top is still uncooked (the heat of the eggs will continue the cooking), and serve with Onion Seed & Olive Oil Muffins.

Onion Seed & Olive Oil Muffins

1 1/3 cups organic plain white flour
2 tsp baking powder
2 tsp sugar
1/2 tsp sea salt
1/2 tsp ground black pepper
1+ a bit tsp onion seeds
1 organic egg, beaten
3/4 cup skimmed milk
1/4 cup oil (2/3 olive oil, 1/3 sunflower oil)

Combine flour, baking powder, sugar, sea salt, black pepper, onion seeds till thoroughly mixed.

In a separate bowl mix together egg, milk and oil. Add this to the flour mixture and stir until just combined, do not over mix.

Divide evenly between 6 cups of a large shallow muffin pan, which have been well buttered, leave the tops tops rough and uneven.

Bake at 400C for approx 10 - 15 minutes, check frequently.

Can be eaten warm or cool.

I'm sad to announce...

...I will not be serving Italian inspired breads and pies at the BLIM Market tomorrow (Sunday Feb 21st). With the 2010 Winter Olympics in town and my involvement at UBC these are busy times.

I'm looking forward to seeing you all at the Market in March.

Take care.