Grasshoppers are the delicious after-dinner cocktail famous for their trademark green colour. We’ve transformed this classic New Orleans drink recipe and turned it into a refreshing frozen treat. These boozy little beauts have all four essential food groups: sugar, fat, chocolate and of course, alcohol.
Mint Chocolate Boozesicles (aka Frozen Grasshoppers)
Quinoa was one of those ingredients on our list of things we didn’t cook with and couldn’t pronounce. Turns out, this grain-like edible seed packs quite the nutritional punch. Full of protein, fibre, iron and calcium, quinoa is great for gluten-free diets, vegetarians and those who are lactose intolerant.
Ayaka managed to avoid quinoa her entire life. That is until her brother had to adopt a gluten-free diet. She was pushed out of her culinary comfort zone and had to work with this unfamiliar ingredient. The resulting experiment turned out to be a delicious one. Continue reading →
Granita is a light iced dessert similar to a sorbet, but made with half the effort, no ice cream maker necessary. This simple but satisfying dessert with origins in Sicily literally melts in your mouth! Here at the Flirty Foodie, we are always looking for excuses to incorporate liquor into our recipes. This rendition takes advantage of fresh in season blackberries and tangy Limoncello, a combination that is a near religious experience for your taste buds! This refreshing sweet treat is ideal for those summer scorchers, on those days where relief from the heat can be cured by a good old brain freeze via liquor laden snow cone. Continue reading →
Avocados are hailed for their rich and creamy flavour but did you know they are also considered the world’s healthiest fruit? The health benefits in avocados comes from their high nutrient content. Packed full of vitamin K, dietary fiber, potassium, folic acid, vitamin B6 and vitamin C, eating avocados has shown to lower cholesterol and help regulate blood pressure and evokes a reaction in women comparable to that of chocolate. Did we also mention that they taste sensational?!
Taking a cooking course abroad is the great way to expand one’s kitchen prowess while experiencing a country’s culinary culture. You get learn new skills and prepare authentic regional specialities with the added bonus of being able to eat your homework. It is also one of Ayaka’s favourite travel pastimes, being a firm believer that anything that ends with food in your stomach must be good. When our latest cookbook Jeffrey Saad’s Global Kitchen: Recipes Without Borders arrived at our door, it immediately drew our attention as it connected with our shared weakness for travel and ethnic foods.
Happy Canada Day to all our fellow Canucks! To celebrate our nation’s 145th birthday, we decided to put our own twist on a Canadian classic. Much like the Caesar, poutine is about as quintessentially Canadian as it gets. What this dish lacks in aesthetics it more than makes up for in taste. Our version is made with sweet potato fries, mushroom gravy, and fresh locally produced cheese curds from Little Qualicum Cheeseworks. We used a combination of crimini, shiitake, oyster, and portobello mushrooms, but we encourage you to use whatever varieties you have available at home. If you’re not a fan of the fungi, they can be easily strained out, keeping all their lovely earthy flavours in the gravy where they belong.
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!
Kettle corn is one of those delightful treats that creates the perfect interplay of salty and sweet. As you have probably noticed in earlier posts, it is one of our favourite combinations of flavours. Recently we had the pleasure of meeting Jessica from Salish Sea Salts at the Wild Foods Festival. Jessica was kind enough to send us home with a bunch of her locally harvested artisan sea salts to play with in our kitchen. We had planned on making a batch of kettle corn for an upcoming movie night and decided that it would be a great opportunity to try some experimental recipes. We had our heart set on the Smoked Maple Sea Salt that she described to us as her coast to coast product because you get the wonderful East Coast maple flavour combined with the West Coast sea salt.
This Mediterranean inspired pasta is bursting with bold flavours characteristic of the region. The combination of zesty sun-dried tomatoes, the fruity punch of Kalamata olives, aromatic basil and garlic create a kaleidoscope of flavours on the palate. What’s wonderful about this recipe is its flexibility. It can be served hot as a savoury entree or cold as a hearty pasta salad. Soy cheese can be used in lieu of feta and parmigiano to make it vegan and the addition of grilled chicken breast would satisfy meat-eaters alike. Adapted and perfected by our very own flirty foodie Meaghan, this recipe is sure to transport your taste buds straight to the sunny Mediterranean, even on the dreariest of rainy days on the West Coast. Continue reading →
Vietnam will always have a special place in both of our hearts and our livers (thanks to the mass consumption of Vodka Vietnam). We met and worked at a pho restaurant and spent the better part of two months backpacking through the bustling streets of Hanoi down to the serene waters of the Mekong Delta. It’s only fitting that our first food post paid homage to our ongoing fling with Vietnam.
Salad rolls (Goi Cuon) are a popular light Vietnamese snack food served cold or at room temperature. Ubiquitous in Western pho houses everywhere, our version comes with a West Coast twist; with smoked salmon lox and grilled scallops replacing the usual chicken and shrimp. For added flavour, we grilled our veggies, marinated our scallops in spicy peanut sauce and used Thai basil as well as cilantro. While most Western recipes calls for a peanut dipping sauce, our rendition is served with the traditional fish sauce (Nuoc cham). This was an experimental recipe with delicious results. These can be made well in advanced, perfect for entertaining guests.