Articles: Recipes

  1. Indian-Spiced Cauliflower and Potato: Gobi Aloo

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    Ingredients 1 cauliflower, cut into florets 1 bunch Chinese flowering chives 3 Tbsp unsalted butter or ghee 1 tsp red mustard seeds 1 tsp cumin seeds, toasted  1” piece ginger, cut into fine shreds 1 or 2 serrano chiles, cut into fine shreds  3/4 tsp sea salt, or to taste  1/2 can peeled and seeded… Continue Reading→

  2. Ensalada de Nopales con Queso

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    The new store incorporates a dedicated demonstration facility – a stainless steel counter with double sinks and a built-in commercial induction cooktop – which we had planned to put to use on our June 1st opening day. Vancouver’s top chefs are amongst our best customers, and several had graciously agreed to help us celebrate by… Continue Reading→

  3. Massaman Beef Curry

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    One of the many memorable and popular dishes on the 6-nation backpack journey through South East Asia at The Union, was the luscious massaman beef curry created by Chef Lisa Henderson. For those who missed it – and for those who want to replicate it at home – here is the recipe. Ingredients (Serves 6) 1… Continue Reading→

  4. Bomba Rice Pudding with Saffron & Nuts

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    This re-interpreted Indian-style rice pudding benefits from using Bomba, an amazing D.O.C. rice, grown only in the environs of the Spanish town of Calasparra. Because Bomba absorbs three to four times its volume in liquid (in this case sweet and fragrant, cooked-down, cardamom and saffron-infused milk) the result is the creamiest rice pudding imaginable. Conceived… Continue Reading→

  5. Hot & Sour Seafood Soup with Glass Noodles: Wun Sen Tom Yum Talay

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    (Serves 6) 150 grams bean threads (AKA cellophane noodles, glass noodles, wun sen) 8 cups fish and/or prawn shell stock 2 1/8″ thick slices of galangal, chopped 5 stalks lemon grass, bruised and cut diagonally into 1/2″ slices 2 fresh kaffir lime leaves, crumpled 6 red Thai chiles, bruised, but left intact 6 green Thai… Continue Reading→

  6. Duck & Chourico Arroz Refogado

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    (Serves 6) 2 Tbsp olive, peanut or vegetable oil 1 large onion, coarsely chopped 2 garlic cloves 1″ piece ginger, chopped 1 tsp fresh turmeric, grated pinch sea salt 6 cups duck or chicken stock 2 large duck breasts 3–4 raw (not cured) Portuguese chourico sausages (or substitute raw Mexican chorizo) 2 onions, finely chopped… Continue Reading→

  7. Camarones al Mojo de Ajo Negro – con Pasta

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    (Serves 8 as a Starter) 300 g fine pasta (spagettini, etc.) 3 cloves garlic 2 cloves black (fermented) garlic 2 Tbsp mild white rice vinegar 1 tsp sea salt 1-1/2 tsp freshly ground black peppercorns 1/2 cup finely chopped flat-leaf parsley and/or cilantro 6 Tbsp butter 3 Tbsp extra virgin olive oil 8 cloves garlic,… Continue Reading→

  8. Chef Daniel Craig’s Pork Shoulder and Foie Gras Terrine

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    Ingredients 300g pork shoulder butt (boneless) Large diced 150g foie gras diced 15g butter 50g shallots peeled and diced finely 24g garlic minced 30 ml brandy 20g flat leaf parsley chopped 25g kosher salt 3g fresh ground black pepper (to taste) 1g coriander spice 20g all purpose flour 2 large eggs 125 ml heavy cream… Continue Reading→

  9. Paella with Seafood and Chorizo: Paella Valenciana

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    (Serves 6) 1/2 cup extra virgin olive oil 2 large sweet red peppers (or 1 red and 1 green), cut into long strips 1/2 large sweet onion, sliced 1/3 gram saffron threads sea salt 4 cloves roasted garlic 3 cups Spanish rice (or substitute Italian rice) 2 tomatoes, peeled, seeded and finely chopped 7 cups… Continue Reading→

  10. Ma Po Tofu: Szechuan Spicy Tofu with Pork

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    (serves 6) 1 lb lean ground pork (or substitute ground beef) 1/4 cup Chinese dark soy, divided 3 Tbsp Shaoshing rice wine, divided 1 tsp sesame oil 2 tsp tapioca starch 3 Tbsp peanut oil 6 dried hot Chinese chiles or Mexican Chiles de Arbol, whole 3 Tbsp garlic, finely chopped 1-1/2 Tbsp ginger, finely… Continue Reading→

  11. Basmati Rice Pudding

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    From Vij’s Elegant & Inspired Indian Cuisine (Makes 10 cups) 10-12 green cardamom pods 3/4 cup basmati rice 12 cups homogenized milk 1 cup sugar 1/3 cup chopped raw unsalted almonds (peeled or unpeeled) optional silver foil   Method Lightly pound green cardamoms and peel off the pods. Empty brownish-black seeds into a medium pot…. Continue Reading→

  12. Matsutake Dobin Mushi

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    A single serving, but two may share. 40g matsutake mushrooms, tough end of stem trimmed, gently wiped clean and thinly sliced lengthwise 40g sablefish, thinly sliced (or substitute other white fish or prawns) 125ml dashi, freshly made and hot, seasoned with a few drops of Japanese soy sauce optional a few thin decoratively cut slices… Continue Reading→

  13. Cóctel de Camarones: Mexican Style Shrimp Cocktail

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    Mexican shrimp cocktail is big step up from the gloppy, Mad Men-era ketchup/mayo version – and it’s a perfect match with crisp sparkling whites. This “slightly salty” Cóctel de Camarones is a hit at the Vancouver International Wine Festival’s Sparkling Splash event.

  14. Pollo en Oregano: Chicken Braised in Oregano Sauce

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    This classic rustic dish inspired by the food of the beautiful 16th century city of Morelia was a huge favourite at our Colonial Tablelands class. It’s easy enough to make for a weeknight dinner and leftovers reheat beautifully. (Serves 6) 12 small chicken thighs (or 6 large ones – or a large whole chicken cut… Continue Reading→

  15. Sopa De Ajo Negro: Fermented Black Garlic Soup

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    (Serves 6) 1 Ancho chile, toasted, seeded and stemmed, and soaked until soft 3 Bulbs black garlic, separated into cloves and peeled, 1/2 cup Olive oil 4 Cloves fresh garlic, peeled, but left whole 1/3 Loaf Bread (5 or 6 oz/165 g), sliced very thinly (bread should be either a few days old or dried… Continue Reading→