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Chocolate All Day: First Cookbook from Temper Chocolate’s Steve Hodge

Chocolatier, pâtissier, Food Network Canada host and owner of West Vancouver’s Temper Chocolate & Pastry dishes about the newest addition to his impressive list of titles—Cookbook Author. by Catherine Dunwoody Congrats on your new cookbook! What can you tell us about it? Chocolate All Day launches on October 17th, and it’s the bake book you’ve been waiting for, with over 100 rich, delicious, recipes for baking with chocolate all day long. How long have you been a judge on Food Network Canada’s Great Chocolate Showdown? We will be airing season 4 soon, and it’s also on the CW in the USA. What was your goal in writing your first cookbook? I wanted to take the intimidation out of working with chocolate, and I’ve meticulously tested these recipes so people can make these amazing creations on their own at home. Do you have a favourite recipe?  I like a lot of them, but…

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Recipe: Garlic Prawns

By Dominion Bar + Kitchen These Garlic Prawns are a customer and staff favourite. Great for dipping some warm bread to soak up the creamy garlic sauce! Tiger Prawns, (10 pieces 225g) Butter Unsalted, (1 oz 30g) Heavy Cream, (1 fl oz 30ml) Lemon Juice, (1 half 15ml) Shallots, Minced (1 half 15ml) Garlic, Minced (2 cloves 15ml) Basil, (Chopped 1 leaf) Arugula (6-8 leaves 2g) Jalapeno, (sliced 1/2 oz 5g) Canola Oil, (2 tsp 15ml) Salt & Pepper Place a medium-sized pan on medium-high heat. Add Canola Oil. Place shallots and garlic and saute for 10 seconds. Add Tiger Prawns, season with salt and pepper, and saute for about a minute or until prawns change color to bright red. Add lemon juice. Add cream and bring to a boil. Add in the butter and turn off the heat. Stir until butter has melted and sauce is thickened. Place basil…

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Recipe: Spiced Lentil Loaf

This recipe came to us by way of one of Flourist’s best customers, who shared the source of this tasty lentil loaf with us. The original recipe is a vegan version, which can be accessed here. We think it’s the perfect choice for vegetarian holiday menus. ~ adapted from The Silk Road Diary Ingredients French lentils (1 cup dry)  Water or vegetable broth (2 1/2 cups) Egg (1) Olive oil (2 tablespoons) Yellow or red onion, finely diced (1 medium ) Carrot, grated (1 large) Red bell pepper, finely diced (1 small) Salt (1 tsp) Chili powder (1 tablespoon) Paprika (1 teaspoon) Garlic powder (1/2 teaspoon) Oats (3/4 cup) Sifted Red Spring Wheat Flour or any fresh flour on hand (1/2 cup) Ketchup (1/3 cup) Balsamic vinegar (2 tablespoons) Maple syrup (2 tablespoons) Instructions In a large pot, combine your choice of Flourist French Lentils and vegetable broth and bring to…

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Recipe: Kipferl Cookies

By Thomas Haas Chocolates & Patisserie Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies. INGREDIENTS Cookies Soft unsalted butter (2/3 cup) Icing sugar, sifted (1/3 cup) Ground almonds (1/2 cup) Bread flour (1 cup) Vanilla bean (1) Salt (a pinch) Vanilla sugar Vanilla Sugar Granulated sugar (4 cups) Used vanilla pod from the cookie dough DIRECTIONS Cookies 1. In a mixer fitted with a paddle, mix the butter, icing sugar, and salt till smooth at medium speed.  Scrape the sides of the bowl frequently to prevent lumps. 2. Split the vanilla bean in half and scrape to remove the seeds.  Reserve the pod for later use.  Add the seeds to the butter mixture and mix till thoroughly combined. 3. Whisk together the bread flour and ground almonds.  Add all the dry ingredients into the butter-mixture and mix on…

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Recipe: Beef and Oyster Tartare on Olive Oil Crostini

By Chef Jack Chen, Royal Dinette Yields 24 crostini INGREDIENTS Beef and Oyster Tartare   Beef, sirloin or tri-tip recommended (2 ounces finely chopped) Oyster, shucked and finely chopped (1) Finely chopped shallots (1 tbsp) Finely chopped mixed herbs: parsley, chervil, chives and tarragon (1 Tbsp) Grainy mustard (1 tsp) Extra virgin olive oil (3 Tbsp) Sherry vinegar (1 tsp) Pinch of salt Pinch of black pepper INGREDIENTS Oyster Mayonnaise  Egg yolk (1) Dijon mustard (1 tbsp) Oysters, finely chopped (2) Grapeseed oil (1.5 cup) Lemon juice from 1 lemon Pinch of salt INGREDIENTS Crostini Day-old baguette (1) Olive oil Salt Black pepper INGREDIENTS Garnish  Toasted pine nuts Diced pear Horseradish DIRECTIONS Beef and Oyster Tartare 1. In a bowl, combine all ingredients thoroughly and set aside. DIRECTIONS Oyster Mayonnaise 1. In a bowl, mix egg yolk, salt, Dijon mustard and oysters. 2. Slowly add grapeseed oil while whisking to…

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