Gillian's Kitchen: Recipe for Bran Muffins with golden raisins and apricots
April 17th, 2009
By special request: Here is my more-or-less recipe for my chock-full-o-health bran muffins.
The more-or-less refers partly to the golden raisins and dried apricots which I add in different quantities depending on my mood or what I happen to have in my pantry.
It also refers to the fact that I tend to experiment with ingredients, oven temperatures and cooking times - so this is the formula I am using currently (no pun intended!).
I usually mix these by hand since I am too lazy to have to take out my mixer and wash it afterwards. And muffins are not supposed to be overmixed anyway - or so I am told.
Heat oven to 425
I use the silicon baking trays and lightly coat them with oil
This recipe makes 24 muffins
2 cups of golden raisins
Dried apricots- chopped into raisin size chunks- I use about 0.25 to 0.5 cups
3 cups skim milk
Place raisins and apricots in bowl and pour the milk over and allow to soak.
In another bowl blend 3 eggs, 1.25 cups brown sugar and 1.5 cups of oil (I usually mix olive oil and grapeseed oil) and 1 tablespoon vanilla essence
mix together
1 cup oat bran
1 cup wheat bran
2 and 2/3 cup organic whole wheat flour
0.25 cup of flax seed
6 tablespoons wheat germ
3 tablespoons baking powder
Add the milk, raisins and apricots to the eggs, sugar and oil and mix well
Then add the dry ingredients and mix till fully incorporated but not overmixed.
Gillian's Kitchen: Food, emotions and sunshine on False Creek
April 14th, 2009
I was meditating about the link between eating and emotional state when the early morning view from my office window derailed my profoundly philosophical and serious approach to this topic by elevating my mood to a state where I could no longer sit typing about angst and sorrows. I mean, just look at the deep blue of the water in the picture.
I went outside and looked over the railing down at the water. The glorious sunshine reflecting off the waters of False Creek was mesmerizing - how do you capture the light energy in a photograph?
The sun was calling to me "come out, come out, wherever you are and enjoy my warmth and light, and get your all-natural skin-manufactured daily dose of Vitamin D, the latest wonder vitamin."
Well, I exaggerate just a little bit. The "come out, come out, wherever you are" was just me missing my little grand-daughter and her games of hide and seek . And as for the all-natural vitamin D bit - well that was my all-natural cynical response to the plethora of health claims for "natural" foods that I see daily in newspapers, maganzines and malls.
The First Night of "20 Chefs, 20 Nights, 20 Homes" 2009
April 2nd, 2009
Food for the mind and food for the tummy - what more satisfying blend could there be than cooking and the arts? Think leisurely dinner before seeing a play or an opera, and anticipating the visual and auditory feast that is coming up on stage. Or think post-show coffee and dessert as you dissect the performance you have just seen.
The Arts Club Celebrity Cooking Class fund raiser is back for its seventh year, and there are more opportunities than ever before for Vancouver "foodies" to get cooking tips from our own local Celebrity Chefs. I had the opportunity to participate in the first of the 2009 "20 Chefs, 20 NIghts, 20 Homes" events; this one was held at the home of Fred and Dawn Cadham. It was entertaining and I learned a lot. If you love food, this is a really fun way to pick up tips, enjoy an excellent meal (and wine) and support the theatre all at once.
The chef / instructor for the evening was Tony Minichiello of the Northwest Culinary Academy of Vancouver . I got there a few minutes early hoping to be able to chat with Tony. After being warmly welcomed by Scott, I made my way upstairs to be greeted by Dawn and by Lisa Seed, the apparently indefatiguable Arts Club Board Chair of Special Events who chairs this series of dinners. "It's a tough job" she joked, "having to attend 20 dinners." And she has a day job! How does she do it?
Armed with a glass of unoaked chardonnay I went looking for Tony to check out what he had in store for us. Even in our brief conversation his passion and enthusiasm for teaching the art of cooking was apparent. He said that he chose to feature Italian style cooking - simple, unpretentious, letting the ingredients speak for themselves.
The first course was tortolloni (the big ones) with a leek and shrimp filling, served with a simple lemon cream sauce. Next we would have a salad of shaved fennel with apple slices. Then we would get the tips for cooking the perfect steak Caprese style and learn how to make butternut squash gnocchi. Finally dessert would be tiramisu, which is "so passé as a dessert that it is fashionable again".
Hot, hot, hot - Not!
April 1st, 2009
For many years, through undergraduate and post-graduate medical training, the most important thing that got me through endless late nights of study was having copious cups of coffee near to hand. I believe the human race essentially is divided into two groups, those who can drink a cup of coffee at dinner and fall asleep with no difficulty, and those who cut off their caffeine intake at noon if they want to sleep that night. I belong to the latter group.Psychological or not, merely having a cup of coffee steaming away beside me was enough to keep me alert and awake to study, so over the years I got used to my coffee cooling to warm and even lukewarm before I drank it. Today I still let my morning coffee cool beside me as I work. I was always fascinated by people who could drink coffee, tea or even soup, at temperatures that scalded my tongue just at the sight of them. Others would mumble and grumble if a soup course was not served piping hot. I would be secretly rather grateful. But whereas before, hot soup seemed to be a hallmark of restaurant excellence, I have noticed a tendency in restaurants I have visited recently to serve soup warm rather than hot,hot,hot. Although I applaud it, I wondered if it is intentional or just lack of attention.
Gillian's Kitchen: So where's the beef?
March 30th, 2009
One evening over dinner, the discussion came round to memorable meals away, and the topic of roast beef, English style came up. Recalling wonderful meals in London, and a few restaurants in the US, that serve beef slices carved at table-side from a large roast, a fellow diner bemoaned the fact that he had not found a restaurant in Vancouver that served up such meals. When I tried to remember when I had last had roast beef or for that matter, roast lamb or ham served in that way, I could only think of events such as buffets at conference banquets or cruise buffets! And at the conference buffets, there were usually long line ups to get a bun, smear it with mustard or other condiments, and then have a cook slap a semi-congealed piece of meat onto the bun. Hmmm. Not too appealing.
But still, served table-side with the right accompaniments, roast beef sounded great. I expressed scepticism that there was no place in Vancouver where one could get this, and suggested that possibly some of the steak houses might serve it. "Well", he said, "if you find such a place let me know."
The next day I was wandering down Hamilton Street on my way home when I passed by the Hamilton Street Grill. "Aha", I thought, "a steak house, I wonder about roast beef". I actually had a reservation for dinner there the following night, so I stopped to look at the menu displayed outside. No roast beef- but while I was perusing the menu, the door of the restaurant opened and out came a man in gleaming white chef's attire. It turned out to be Neil Wyles, affable owner and executive chef. Who better to ask about the roast beef question?
But still, served table-side with the right accompaniments, roast beef sounded great. I expressed scepticism that there was no place in Vancouver where one could get this, and suggested that possibly some of the steak houses might serve it. "Well", he said, "if you find such a place let me know."
The next day I was wandering down Hamilton Street on my way home when I passed by the Hamilton Street Grill. "Aha", I thought, "a steak house, I wonder about roast beef". I actually had a reservation for dinner there the following night, so I stopped to look at the menu displayed outside. No roast beef- but while I was perusing the menu, the door of the restaurant opened and out came a man in gleaming white chef's attire. It turned out to be Neil Wyles, affable owner and executive chef. Who better to ask about the roast beef question?
Back in Vancouver - Dining, dancing and doing the theatre rounds
March 22nd, 2009
Strong as the draw to California is, it is great to be back in Vancouver and watching the sun glint off the water as I write. Yes, I should be outside with the other hordes on the sea wall but mail piles up when you are away and laundry takes forever, now that I actually separate colours and delicates. Mind you I still don't iron. It's been a matter of principle for me since my days as a medical resident. If it needs ironing don't buy it is my motto.
There is so much going on in the theatre world - whoever said we don't have a busy theatre scene in Vancouver. I cant keep up with it. Managed to catch the closing night of Toronto Mississippi, have two plays next week and am sorting through the other stacks of notifications and invites. It's the time of the year when I have to clean up the folder that I shoved all my tax related items and sort those out. Oh yes, and travel arrangements for the conference. Lucky I grew up on multi-tasking.
But for now I think I will leave the whole mess for later and head off to a dance class. Much more fun than taxes.
There is so much going on in the theatre world - whoever said we don't have a busy theatre scene in Vancouver. I cant keep up with it. Managed to catch the closing night of Toronto Mississippi, have two plays next week and am sorting through the other stacks of notifications and invites. It's the time of the year when I have to clean up the folder that I shoved all my tax related items and sort those out. Oh yes, and travel arrangements for the conference. Lucky I grew up on multi-tasking.
But for now I think I will leave the whole mess for later and head off to a dance class. Much more fun than taxes.
Guest Commentaries and World Theatre Day
March 17th, 2009
While I am enjoying the simple pleasures of cuddling a newborn, spending time with family and taking long hikes through the nearby ravine and park, I am missing much of the exciting theatre activities in Vancouver. However the band of dedicated and astutue audience members from my home complex are not missing much.
One such theatre buff, my friend Linda, sent me her commentary on the first Solo Series performance, Shirley Valentine, which is posted as the first guest commentary in the How They See It section of Review From The House. I would welcome your comments and guest commentaries too.
As World Theatre day (March 27th) approaches, the list of related events for the public to enjoy is long and varied. I am excited to be back in Vancouver in time to participate in these activities. I already have reservations for five plays in the first two weeks that I will be home.
Here is a link to the information about World Theatre Day. Check it out and enjoy
One such theatre buff, my friend Linda, sent me her commentary on the first Solo Series performance, Shirley Valentine, which is posted as the first guest commentary in the How They See It section of Review From The House. I would welcome your comments and guest commentaries too.
As World Theatre day (March 27th) approaches, the list of related events for the public to enjoy is long and varied. I am excited to be back in Vancouver in time to participate in these activities. I already have reservations for five plays in the first two weeks that I will be home.
Here is a link to the information about World Theatre Day. Check it out and enjoy
Strawberries Fair
March 15th, 2009
On Sunday we headed down to the Farmers' Market in search of a particular type of bread that is a household favorite. The market turned out to be located in the parking lot just in front of the dance studio where I have been taking a couple of classes, mainly Latin dance- samba, rumba, jive, chachacha.
We were in search of a walnut cranberry bread but it had already sold out so instead we took a raisin and cinnamon loaf. They are delicious both fresh and lightly toasted.While the others were chatting to the bread lady about the breads baked by her artisan-baker husband, I spotted a stall with punnets of the lushest reddest strawberries you could imagine. A large box holding three of those square green containers that you usually get in the supermarkets was $7.00. Having too often had large red berries that look great but are tasteless, I hesitated but one taste from the sample tray, and I counted out my quarters. The berries were delicious and lasted well in the fridge for several days. They were a great hit with CJ, my grand-daughter who had to be dissuaded from having yogurt and strawberries for every meal and snack time.
Left Turn Signals in BC and OC
March 14th, 2009
Even for a directionally challenged individual like me, driving in South Orange County is a pleasure. Each time I come here I appreciate the ease with which one can get around - by car. Streets are clearly identified, the traffic lanes are wide (and so generally are parking spaces and parking is usually free) - and best of all, almost all major intersections have left turn signals. Sure one waits a little longer at a light but the traffic flows smoothly and you don't have idiots shooting through on the yellow and red and potentially causing a lethal accident. Compared to the speeding, tailgating, lane swerving Vancouver drivers who drive faster the harder it rains, people seem to drive more calmly here. It has been a source of wonder to me for a long time why some of the few left turn arrows that we have in Vancouver seem to be switched off during rush hour - the time when people are most impatient and likely to try and beat the lights. Two places where I encounter this are when travelling west on W.16th and turning south onto Arbutus, and turning left onto Burrard from Pacific Boulevard. One of my rare encounters with bureaucracy was after I observed a near miss during morning rush hour on Burrard that prompted me to actually call the traffic section at city hall to find out the explanation for the non-functioning left turn signal. I was told that left turn signals hamper the traffic flow on Burrard and cause traffic to back up on the bridge so they turn them off when the traffic is heaviest. Make sense to you? Apparently it's the difference between theoretical operations research studies and actually being there!
Restaurant Week in Orange County
March 7th, 2009
Since I often seem to be travelling when Dineout Vancouver and A Taste of Yaletown are on, I was pleased to note that Orange County has a Restaurant Week in Orange County - a similar program, it seems. Although the dates on the web site indicated that it officially ran during the last week in February, a number of restaurants extended the program by a week, till the 7th March. Our decision to go out for a nice meal on Saturday, meant that we e caught the tail end of the program. We went to OPAH Restaurant in Aliso Viejo, which was one of the places that had extended their Restaurant Week special. Regardless of special dining programs, there is an enormous number of eat-in and take -out places around here. The many malls and shopping centres in this area all seem to have an arrray of eateries at different price points. And thanks to the great road system here, nothing takes too long to get to. After one late afternoon expedition to pick up birthday supplies we dropped in to a location of Wahoo's, a Mexican fast food place that is said to have invented the fish taco. Although I inwardly shuddered at the idea of fast food, Mexican or not, and of fish tacos, the steak enchilada I had was surprising tasty, and CJ and her mom loved the rice and black beans that came with their quesidilla and chicken enchilada. The place was packed with young families getting a relatively inexpensive and filling meal. I also learned that Wahoo is a type of fish. The stuff I don't know is seemingly endless! But that means there is always something new to learn.
