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Ode to Finch’s

4 May

Finch’s – an amazing tea and coffee house in downtown Vancouver. Haven’t been? Make it your business to go. This place makes sandwiches that can’t even be called sandwiches. I think it would be more accurate to call them “works of mouthwatering art”. I only had a few chances to eat here, but if I was living in Vancouver again it’s safe to say that a lot of my money would be spent at this place.

While I have somewhat recreated my favourite sandwich from Finch’s, I’ve decided to take that sandwich recipe and leave out the bread which has resulted in this amazing salad.

If you can’t get to Finch’s, this may be the best alternative.

Ingredients

  • 1 pear – washed, cored and sliced
  • 70 g. prosciutto or serrano ham – torn into bits
  • Gorgonzola – cut into small pieces (or bue brie)
  • Mixed green salad
  • Walnuts

Dressing:

  • 4 tbsp Extra virgin olive oil
  • salt and pepper
  • 2 tbsp balsamic vinegar

Step 1: Toss all of the salad ingredients together in a large bowl.

Step 2:In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss again to coat and serve immediately.

Mango Chicken Avocado Paul Stephens III

27 Apr

chicken mango and avocado saladSummer is coming! Time to get less fat.

Time to get your beach bod on, right? Sadly, we can no longer blame over eating on bad weather and needing “winter fat” – which is my usual excuse.

First step in healthy eating? Finding foods that don’t completely suck. May I introduce you to a salad that you won’t hate?

His name is Mango Chicken Avocado Paul-Stephens III.

EAT HIM!

Serves:2
Ingredients

  • 400g uncooked chicken breast
  • 1 Avocado
  • 1 Mango
  • a couple handfuls of mixed green lettuce
  • Toasted pine nuts – optional

Dressing:

  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp grainy sweet mustard
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp Olive oil

Step 1: Combine all of the dressing ingredients in a small bowl and whisk until combined thoroughly.

Step 2: Cut the chicken into thin strips and marinate in ⅓ of the dressing mixture for 5-10 minutes.

Step 3: Fry the chicken in a pan on medium heat until cooked and remove from pan to cool.

Step 4: Cut the avocado and mango into thin strips and layer on a plate with the chicken.

Step 5: Pile a handful of mixed salad greens on top and sprinkle with toasted pine nuts.

Step 6: Drizzle with ½ of the remaining dressing and serve immediately.

*this is a take on Gordon Ramsy’s Mango Chicken Salad.

Nuoc Cham Sauce

25 Apr

Nuoc Cham SauceA simple recipe for an amazing Vietnamese sauce.

 

Ingredients

  • 2 cloves garlic – minced
  • 1 red chili pepper – minced
  • 1/2 cup hot water
  • 1 tbsp lime juice
  • 4 tbsp fish sauce
  • 2 tbsp white sugar

Step 1: Mix all of the ingredients in a small bowl. Adjust the ingredients to suit your taste, if it’s too strong add a few tablespoons of water. Refrigerate for at least 15 minutes before serving.

ENJOY!

Tips:

Put it on stuff!

Vietnamese spring rollies

24 Apr

vietnamese spring rollsIngredients

  • round rice papers
  • 200 g (7 oz) Rice vermicelli – cooked according to package
  • 1 large carrot grated or chopped into match sticks
  • A few handfuls of chopped lettuce
  • 18-20 Cooked shrimp – deveined and peeled
  • Black or white sesame seeds – optional

Step 1: Soak 1 rice paper in a large bowl of water for 10 seconds and shake off the remaining water. Place on a flat surface.

Step 2: Add 3-4 shrimp in the middle of the paper and on top of that pile: a bit of lettuce, 1/6 of the rice vermicelli, a small amount of carrot and the sesame seeds

Step 3: Roll the paper starting at the bottom, folding the sides in half way through.

Dip in peanut sauce or check back tomorrow for my Nuoc Cham Sauce recipe.


ENJOY!

TIPS:

Serve immediately or the rice paper will become dry and tough

vietnamese spring rolls

Don’t feel like wrapping them? Make it into a salad. Bam. Done.

Prosciutto – Making vegetables more likeable since.. forever

21 Apr

Asparagus wrapped in prosciutto

If you liked it then you should have put some meat on it?

Looks fancy as hell, right?

I think I found the only batch of green asparagus in all of Germany. There is a definite love of white asparagus here, which I will try one day.


Ingredients

  • Bunch of green asparagus
  • prosciutto
  • Olive oil
  • Salt and pepper

Step 1: Preheat oven to 400 ˚F.

Step 2: Wrap a piece of prosciutto around each asparagus.

Step 3: Brush with oil and sprinkle with salt and pepper

Step 4: Bake for 10-20 minutes depending on the size of the asparagus

Step 5: EAT!

ENJOY!

TIPS:

BBQ it

Put an egg on it

Asparagus wrapped in prosciutto

Hey Barcelona, I’m here to eat all of your food

12 Feb

 

Well Barcelona, you win. I didn’t eat ALL of your food, but I’ll be back for more.

I’ve been to Barcelona once before so I didn’t do very much site seeing. This time it was all about the food (and beer). Spanish people definitely know how to do food right and I was there to take advantage of that. Here are a few pictures of my favorite meals.

Carrot Salad – Now with more poppy seeds!

20 Jan

Carrot Salad!

As I sit here writing this, I have a beer resting in my cleavage. It’s a sad sight, so to make myself better I’ll talk about salad.

It’s easy bright and delicious. To be honest, I’m a little inebriated right now and I’m not sure what else there is to say about carrot salad.

Just make it and eat it. Then feel less guilty about having beers later.

Serves: 2

Ingredients
  • 3 Carrots
  • 1 inch piece of  fresh Ginger – Grated
  • 2 tbsp Olive Oil
  • Dash of Salt, Pepper, and Garlic Salt
  • 1 1/2 tbsp Poppy Seeds
  • Handful of arugula – Optional

Step 1: Wash and peel the carrots. Slice them into match sticks.

Step 2: Stir in the ginger, 2 tbsp olive oil, salt, pepper and garlic salt.

Step 3: Cover and chill for at lest 30 minutes.

Step 4: Stir in the poppy seeds and arugula and serve!

Easiest salad ever.


ENJOY!

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