Sunday, June 19 BLIM Market hits the street

I'll be serving scrumptious fruit and herb focaccia on Main Street at 18th from noon 'till 5pm when the Blim Market joins up with Car-Free Day.

On the menu will be individual sized focaccia flavoured with fruits, herbs and spices in the following combinations:

strawberry, black pepper, vanilla
pineapple, basil
mango, cilantro, chili
blueberry, thyme, lemon

I'll also have refreshing cups of watermelon, mint and lime juice.

Looking forward to seeing you all there!

Bake for the Quake exceeds

Bake For The Quake exceeded all goals on April 20, when over 650 people showed up at the Roundhouse in Vancouver and helped raise $7,136. All proceeds from the sale of baked goods, raffles, silent auctions and donations will go to Doctors Without Borders to help their work in Japan.

I am very proud to have been a part of this wonderful display of caring and generosity and I am very grateful to everyone who bought the focaccia I had for sale. 100% of the sales was donated to Bake For The Quake.

I'd like to say a very big thank you to everyone who has tweeted about my bread, you are all very kind and make the long hours worth it.

A special thank you and kudos to the hardworking organizers:
Melody Fury http://www.gourmetfury.com/ & http://www.vancouverfoodtour.com/
Joy Jose http://www.gourmeted.com/

See you all again soon.

bakeforthequake.com
Bake for the Quake by photographer, Mananetwork

Don't miss Bake For The Quake, April 20

        

Focaccia stuffed with Mushrooms, Arugula & Garlic
Focaccia stuffed with Curried Chickpeas & Spinach
Capers & Olive Focaccia
Tomato & Rosemary Focaccia

Mixed Herbs & Lemon Focaccia

Crust is so very proud to bring these wonderful breads to Bake For The Quake and be among the stellar lineup of Vancouver bakers who will be raising money for Doctors Without Borders working with victims of the recent earthquake in Japan.

Drawing on the traditions of Italian, British and French breads and pies, Crust unashamedly blends tradition with today's tastes. Bold flavours in subtle combinations is the hallmark of everything Crust produces.

My plan is to establish Crust as a food truck and store and I am seeking a food-loving business partner who is as passionate about accounting and marketing as I am about making delicious treats and staples.

Bake For The Quake - April 20, The Roundhouse, Vancouver



On April 20, Crust will be helping to raise money to support Doctors Without Borders working in the areas of Japan devastated by the earthquake and tsunami of March 11.

Focaccia stuffed with Mushrooms, Arugula & Garlic

Focaccia stuffed with Curried Chickpeas & Spinach

Capers & Olive Focaccia

Tomato & Rosemary Focaccia

Mixed Herbs & Lemon Focaccia

The stuffed focaccia make a complete meal, the others are flavoured and make the perfect host for your favourite sandwich fillings.

Along with many other bakers in Vancouver, Crust has pledged to donate 100% of sales to this important cause.  Bring your containers and shopping bags and buy your lunch for the next few days, or better still fill your freezer with delicious breads, cookies and cakes to enjoy when the mood takes you.

Read all about this special event at: 

http://bakeforthequake.com/about/
http://www.vancourier.com/Central+Park+Shake+Bake/4568447/story.html

http://communities.canada.com/vancouversun/blogs/wordofmouth/archive/2011/04/05/bake-for-the-quake.aspx

http://www.doctorswithoutborders.org/news/allcontent.cfm?id=106

Bake For The Quake

April 20th at 6-8:30pm

Roundhouse Community Arts & Recreation Centre

181 Roundhouse Mews, Yaletown, Vancouver.

(Near Yaletown Skytrain Stn)

I just made cheese for the very first time!

Ricotta...and it's surprisingly easy...

A few weeks ago Ted Allen from Chopped @ChopTedAllen tweeted a link to make ricotta which peeked my interest so I marked it as a favourite http://epi.us/epZKBx

If you've ever made bread or used yeast in any way you'll know how magical it is to see what comes from mixing simple ingredients. Making ricotta is just as magical, the milk gets hot and then you're spooning clumps of cheese from the liquid.
 
Basically, you bring 2 litres of whole milk and 2 cups of buttermilk to 175 degrees over a high heat stirring constantly. then turn off the heat, but leave the pot over the cooling heat ring.With a large holey spoon gently skim off the curds that form and put them in a cheesecloth lined colander. This is the time consuming part but it's rewarding and relaxing. I found letting the milk stand for a minute between skimming resulted in skimming more fully formed curds.

When the milk stops producing curds lightly squeeze the curds in the cheesecloth to remove some of the liquid. Be very gentle, it's easy to over squeeze and produce a dry cheese. Gently stir through a sprinkling of salt. Let the cheese rest then cover and refrigerate. 

Yeilds about 1.5 cups of ricotta.

quick recipe #9 Chish 'n' Fips

serves one, greedily

Wash and thickly slice 1.5 Yukon Gold potatoes, or any other waxy potato.  Toss the slices in a little sunflower and olive oil and black pepper.  Spead in a single layer in a baking dish and put in a hot oven, 400c for about 30 mins.

In 3 seperate shallow bowls place some cornstarch (cornflour in the UK), one beaten egg and some panko (Japanese breadcrumbs). Add to the cornstarch one tsp of garlic powder. You could add here any dried spice or herbs you enjoy, but the flavouring should be only a slight hint in the background. Heat 1.5 tbsp olive oil in a nonstick pan.   

Wash and pat dry a fish fillet, I used a thick fillet of Ling Cod, which was tender, moist and delicious but any white fish will be good.

Cover the fish in cornstarch and shake off the excess. Dip in the beaten egg until completely covered. Roll in the panko for an even covering. Fry the fish in the hot oil over a medium heat until golden brown and cooked through, 7-8 mins each side.

Meanwhile, warm some organic canned peas in a small saucepan. It's your preference, but I think canned peas have a better flavour than frozen.

Serve with malt vinegar, a good twist of black pepper and a sprinkle of good quality salt.  

Come and say "hi!"

Come and say "hi" at Blim Market, Heritage Hall, Main & 15th, 

on Sunday March 27, 12noon - 5pm

I'll have piping hot pasties fresh off the griddle and stuffed focaccia.

Also, I'll be introducing an all natural filled loaf which is gluten free

and doesn't use weird gums to immitate wheat. 

Great Guacamole with a simple Flat Bread

 This great guacamole comes from Gourmet Fury http://www.gourmetfury.com/2011/03/best-guacamole-recipe/ it was deliciously creamy yet tangy and oniony. We enjoyed it with some smoked chorizo, sometimes called dry chorizo, a simple green salad and a very easy flat bread.

Whole wheat flour, chickpea flour, kosher salt, water, red onion and fresh rosemary, olive oil, that's it!

Thank you Mark Bittman http://content.markbittman.com/node/174

Crust at Blim Market - Sunday March 27, 2011

BLIM Market, 12noon - 5pm Heritage Hall (Main St & 15th)

I'm so looking forward to seeing you all again for lunch on Sunday.
Crust will be whetting your appetite with old favourites and a couple of newbies to tickle your fancy:

Piadina Pasty (served hot off the griddle)
- curried chickpeas, feta, peas
- ricotta, olives, capers, lemon, chili

Focaccia stuffed with mushrooms, arugula, garlic

Chestnut Loaf with tomato and basil pesto (gluten free)

Focaccini with apple, red onion & oregano

See you Sunday!

quick recipe #8 Lamb Kibbe with Mango Salsa, Sour Avocado Sauce & Brown Basmati Rice

Well, changing the clocks for that extra day light at the end of the day certainly brought an end to lusting after heavy comfort food. Walking home last night I found myself thinking of all things light and fresh and I drifted off to the Middle East.

Serves 2 with a few kibbe leftover:

To make the kibbe:
Process to a fine crumb half cup of unsalted pistachio nuts, quater cup pine nuts and 1 tsp course sea salt. Place in bowl.
Process until finely chopped half a medium onion and 2 small carrots. Add to the bowl with the nuts. Add 1lb ground lamb, 2 tsp heaped cumin, 1 tsp heaped all spice, 1 tbsp olive oil and a good twist of black pepper. Mix together with wet hands until thoroughly combined. Set aside.

Cook 1 cup brown basmati rice with 4 whole cloves in 2 cups water.

While the rice is cooking dice 1 lge ataulfo mango, 1 lge tomato, 1 serrano chile (seeds removed), 1.5 roasted red peppers and toss well with the juice of one lemon.

Mashed the flesh of 1 avocado with 1 cup of thick sour cream (not fat-free) and 3 crushed cloves of garlic. Mix until well combined. Set aside.

Heat 1 tbsp of olive oil in a heavy frying pan. Form the kibbe with wet hands, taking a large walnut of lamb, rolling into a ball then flattening slightly. You should have 12-14 kibbe. Cook in the hot oil until heavily browned on both sides.

While the kibbe are cooking julienne a large handful of fresh basil and stir through the salsa.

Serve the kibbe on top of the rice with avocado sauce and salsa alongside.