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.

Merry Christmas!

I wish you all a very merry Christmas and fulfilling New Year.

I hope you all relax, eat well, drink well and live well.

Thank you for visiting me at BLIM in 2009, I look forward to seeing you in 2010.

Eat dates, figs, nuts, oranges, Stilton, port and chocolate.

Merry Christmas

Brian X

Winter Burgers

makes 18 burgers, can be frozen

Soak 750gm dried chickpeas in cold water overnight, or 8 hours. Allow enough room to almost double in size. Strain and rinse chickpeas. Remove any loose skins. Cover chickpeas with fresh, clean water and bring to a boil, reduce to a gentle simmer for about 2 hours or until chickpeas are tender. Skim surface regularly. Strain and cool.

When chickpeas are cool remove loose skins, lightly process the chickpeas to break them up retaining some texture and uneven sizes. Use the pulse button on the food processor.

Trim the crust from ½ medium sized loaf of French white bread. Process to fine breadcrumbs. In a large bowl use your hands to stir breadcrumbs through the chickpeas until evenly distributed. Using your hands avoids breaking up the chickpeas any further and compressing the breadcrumbs.

Add the following to the chickpea mixture and stir through until evenly distributed: 2 tbsp ground fennel, 1 ¼ tbsp cumin, 1 ¼ tbsp smoked hot paprika, 1 rounded tbsp garlic powder, 1 tbsp sea salt, 1 tsp black pepper.

Next add ½ cup extra virgin olive oil, use a dark, rich flavoured oil. You may need to add more oil than this. Test the mixture by squeezing in the palm of your hands, it is ready when it holds together but is still a little fragile.

Now form the burgers. Take a handful of chickpea mixture and, using both your hands, mould into a palm sized patty about 2cm thick.

To cook the burgers heat a dry frying pan or griddle to medium hot. Lay the burgers in the pan and brush the tops with olive oil. After about 3 minutes carefully turn the burgers using 2 spatulas (the burgers are fragile) brush with olive oil. Cook for another 3 minutes or until burgers are starting to brown.

Serve in focaccia with a spicy dressing. Alternatively, serve on rice and lentils with a spicy sauce and green salad.

Take the basic composition of these burgers and play with the seasonings to create your own burger.

thank you!

Thank you to everyone who stopped by at the Blim Market, and a special thank you for all the compliments and kind feedback.

I’m very pleased you enjoyed it!

Blim Market, Sunday November 29, 2009

Cambrian Hall, 17th & Main, 11am - 5pm

This coming Sunday is a great opportunity to do a bit of Christmas shopping and find some truly original gifts AND enjoy some lovely hot comfort food.

Here’s the menu, full of cozy cold weather flavours:

winter burger: chickpea patty with smoked paprika, fennel and cumin in focaccia with a rich spicy tomato compote

beet and sage tarts, with an onion and potato crust

sweet spicy almonds and pecans

I'm looking forward to staving off your hunger!

Fusilli with Chickpeas, Bacon and Sage

Serves 2 with leftovers for lunch
Always use the best ingredients you can find to suit your budget.

Bring a large pan of water to the boil.

Heat up one tablespoon of olive oil and sauté half a chopped onion with 6 slices of smoked bacon cut into ½ inch pieces. Stir in half a carrot, julienned. Stir in one can of organic chickpeas, rinsed.

When water is at a rolling boil add 4 cups of whole wheat fusilli, return to boil and simmer until al dente.

Add two canned tomatoes, chopped plus ½ cup of juice to the chickpea mixture. Just before pasta is ready stir in 2 tablespoons of chopped sage, a good twist of black pepper and a generous pinch of sea salt. Stir through ½ cup of heavy cream.

Drain pasta and add to chickpeas, stir to coat.

Serve with grated padano and extra black pepper.

BLIM Market October 18, 2009

BLIM Market, Sunday October 18th, 11am - 5pm,

Cambrian Hall, 17th & Main

I'm really looking forward to all the comforting foods Autumn and Winter have to offer.

The October BLIM Market wiil mark a change in the menu with the introduction of soups and big flavours to carry us through the colder months.

The menu will be:

Butternut Squash and Roasted Garlic Soup with Sage Focaccia

Artichoke and Onion Potato Tart

Bite-size Salted Pistachio Brownie

Bite-size Brandied Pumpkin Pie

See you there!

BLIM Market

Sunday, September 20, 2009 11am to 5pm
The Cambrian Hall, 17th & Main

This Sunday sees the BLIM Market return to the Cambrian Hall to nestle in for some Fall and Winter fun.

After skipping the August market in favour of my brother-in-laws wedding, I'll be back with a selection of favourites to quench your hunger:

Piadina
An Italian flat bread dressed with a rich tomato, sage and rosemary sauce encasing a lemon and chili garbanzo bean patty - served hot.

Focaccia Pies
mushroom, garlic, arugula filling.

Salted Pistachio Brownies
70% cocoa brownie sandwiching salted pistachio nuts.

See you there!