Fab Food Photo of the Week: First Harvest

Summer is officially here, although it’s hard to tell with all the rain that’s been falling on the “Wet Coast”.  The abundance of fresh local fruit is what makes this time of year so special, made that much better when you grow it yourself.  After surviving the relentless onslaught of tent caterpillars this month, our garden has produced its first harvest.  We wanted to share with you this sweet, juicy strawberry.  It’s the first of the season and hopefully the first of many successful harvests from our garden.

Bunch of strawberries hanging from a basket

What are you growing in your garden?

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We Review Jess Thomson’s Pike Place Market Recipes

Pike Place Market Recipes book with pasta, eggs, spinach and lentils

One quick glance of our kitchen is all it takes to see that our shelves are overflowing with cookbooks.  Meaghan is what some would call a “cookbook hoarder.”  She’ll often pull them down to gush over with friends or use them as inspiration in the kitchen. When it’s time to get down to the actual cooking however, the recipe usually goes right out the window.  Given our love of cookbooks and market shopping, we jumped at the opportunity to review Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle’s Famous Market  Continue reading

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Now That’s a Bloody Good Caesar!

Local bartenders from the Comox Valley squared off in the Mott’s Best Caesar in Town Competition on June 14th. Hosted by The Flying Canoe West Coast Pub, the contest was the kickoff to the BC Shellfish Festival.  Our resident Caesar drinking expert Meaghan was graciously invited to sit in as a guest judge. The pair of us were put up in a beautiful room at the Best Western Plus -Westerly Hotel and Convention Centre. We were grateful for our comfortable beds that were within stumbling distance from the event; a determinant that would facilitate optimal Caesar drinking efficiency.  With bragging rights and a coveted trophy on the line, this seafood themed battle royale was about to go down…and we were sitting in the meat seats.

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Fab Food Photo of the Week: Martinis

three martini glasses in a row on a wood bar

James Bond eat your heart out!  These delicious concoctions courtesy of Corner Lounge on Commercial St. are colourful as they are vibrant.  Mr. Bond however brings up a very compelling debate.  When it comes to cocktails what’s better: shaken or stirred? Continue reading

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How to Order and Eat Pho Like a Pro

A large bowl of Pho (Vietnamese beef noodle soup)

Every country has at least one signature dish. A culinary speciality that’s evocative of a country’s rich cultural history. While it can be argued that poutine is Canada’s signature, Vietnam’s is pho (beef noodle soup). The dish dates back to the French occupation of Vietnam in the early 1900s, up until which time cattle were mainly used for labour and not as a source of meat.  Resourceful chefs utilized this new ingredient, simmered down the remaining beef bones with oxtail, ginger, charred onions, and spices, and pho was born. Continue reading

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Fab Food Photo of the Week: Tamago

 White place with tamago and sashimi

Tamago, a sweet, fluffy Japanese omelette comes standard on any sushi menu.  Flavoured with soy sauce, sake, sugar and mirin (sweetened rice wine), it is traditionally served after the main course as an end to the meal. If you’re like us however (or more specifically Meaghan) tamago is ordered in abundance as a main, part of a lavish sushi spread. Tamago is a great option for vegetarians, pregnant women, and non-fish lovers alike. It is said that you can tell the caliber of a sushi chef by his tamago. So if you’re curious to know how your local sushi restaurant stacks up, this piece is a must order.
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Sunset Sangria – A Blonde Sangria with Watermelon, Basil & Ginger

Pitcher of blonde sangria with watermellon, basil & ginger Summer is just around the corner and our bar is what some would consider negligently overstocked with wine.  A batch of Sangria, Spain’s answer to the quintessential patio drink is not only in order, but well overdue!  Anyone who has ever enjoyed a glass (or two or three) with us will tell you that this seemingly harmless libation is just as destructive as it is delicious.  In our rendition, we opted for a sangria blanca or blonde sangria substituting the traditional red wine with a white. The result is a more delicate wine punch without sacrificing potency.  The refreshing combination of watermelon, citrus and fresh basil has a little bite with the addition of ginger.  A favourite amongst all of our friends, this stuff goes down so easy you’ll have to consider doubling the recipe!

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Fab Food Photo of the Week: Experimental Peanut Butter Cookies

There are many interesting dishes that come out of our kitchen late at night under the cover of darkness. Our most recent experimental creation were these chocolate covered pretzel peanut butter cookies.  The idea spawned out of a late night hankering for something savoury and sweet.  When paired with a cold glass of milk, these chewy confections make an ideal late night snack.

Tray of peanut butter cookies with chocolate covered pretzels

What’s your favourite midnight snack? Post your answers below.

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