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tage t hough t here are several cruelty free producers now making ethical sources of foie gras it will be awhile before chefs make the transition chocolate mousse lemon tart during my time working as an apprentice preparing the mise en place for the choco late mousse was yet another nerve racking exercise do not burn th e flaked almonds or over whip the cream just do not do it sadly i lost the recipe long a go t his chocolate mousse has no comparison trust this w ith th at in mind deciding what dessert to have between my two favorites chocolate mousse and lemon tart i went with both w ho can say when i ll get a chance to come back yes good excuse t o decide the better dessert well it just can t be done fine din ing never lets you out the door without a small sweet token of appreciation and in l e croc odile s case a signature set of white and dark chocolate crocodiles our group gave a rating of 5 out of 5 stars for this meetup and i was charmed to touch bases with chef jacob and to catch up on his family news la ooxx posted by funkiefoodie at 8 07 pm no comments thursday april 19 2012 my alma master chef michel jacob and le crocodile restaurant tomato and gin soup recipe from le crocodile restaurant a cook collects recipes that come from many sources and when we have the luck to work in one of the cities greatest restaurants and to work beside a master like chef michel jacob we join in a long line of cooks and chefs who have made the recipe their own connecting us to the past and the present these two recipes from le crocodile have been an important part of my repertoire both professionally and at home and have stood the test of time after 26 years they are still on the menu vanfoodbloggers is a meetup group dedicated to sharing the cities vast restaurant scene the group started meeting last fall with a hardy set of keen diners and bloggers who have been getting out and discovering some wonderful food i had the pleasure of attending a couple meetups and liked the group for their knowledge and passion one fellow in particular simon invited me to join him at my alma master le crocodile restaurant after i mentioned doing a stint in the kitchen simon thanks for inspiring me to visit my culinary roots le crocodile restaurant is a classic alsatian restaurant first with a modern vancouver flair chef michel has been consistently excelling in his native dishes of strasbourg in the alsace region of france but belonging to a city of modern tastes he has melded wonderfully the sumptuous foods of our city with his masterful touch making le crocodile into one of the greatest temples of fine dinning le crocodile recipe ziewelkuche alsatian onion tarte one of my jobs at le crocodile was to prepare the onions for this tart and it was a tense part of my work the onions had to be paper thin evenly cut and then braised without coloring such a simple task you think no it is not many many things could go wrong and if the slightest variant appeared there would be hell from the sous chef and the waiters even this is serious business here here i understood what consistent meant exacting standards don t come easy this is the quintessential aspect of chef michel and his standards have earned him the respect of his peers and the highest accolades roasted tomato soup from my garden vanfoodblogger are meeting up for lunch at le crocodile and it will be interesting for me to experience the present le crocodile while remembering what it was when i was there back in 1987 my memory of standing next to chef michel during the lunch service each day where my responsibility was to make the plates ready for the food when the orders came in he d say two meat plates and three fish plates i would put the garnish on the plates and into a 500 f oven for mere seconds timing it so everything went out sizzling hot but not curdled is still a source of confidence for me it was dangerous work i had burn scars on my arms from my wrist up for years i am looking forward to trying the kusshi oyster grown by keith reid of stellar bay shellfish in the comox valley thought by any who have tasted these as the ultimate oyster this article describes best the pleasures of the kusshi to my fellow vanfoodbloggers who will be joining me see you there i know it will be delicious and we ll be sharing some of the best food in vancouver and beyond for the tomato soup in all of us my back yard ruby jewel la posted by funkiefoodie at 11 02 am no comments friday december 23 2011 clearwater christmas past and present i send to you in england dear daughter merry christmas everyone merry christmas to all i make this post for my daughter who is far away in england she has requested the family menu of the clearwater christmas of her childhood as she is making the christmas meal for her new family growing up in the small interior town of clearwater in central british columbia it was a white christmas with deep snow and a nearby ski hill which the community flocked to on christmas day on christmas eve we d gather by the fireplace and drink hot chocolate before dressing up in snow pants and such to toboggan down a hill with as many family members as we could fit it was laughing all the way snow flying in your face and ending up in a tangled heap at the bottom of the run mother would have put a nice pork roast in the oven with crackling there would be homemade bread and lots of vegetables to pour the gravy over when my maternal grandmother visited the pantry would fill with tins full of her home baking she made a living cooking in camps and running cafes and was known for her pastries most of all butter tarts and butterhorns were among our favorites our mother would make huckleberry pies from the wild berries she picked in the summer and froze this was our signature dessert dad would be playing bing cosby frank sinatra herb alpert the tijuana brass on the hi fi stereo later i played the piano and we d sing christmas carols christmas eve was and is my favorite time of the holiday later when i was married and our daughter was young i added tourtiere the classic dish of the quebec christmas eve reveillon her fathers heritage to the menu and large loaves of homemade french bread there would be pickled beets and bread and butter pickles made from my mothers garden it was a wonderful meal we all enjoyed our family still dine on the china of our childhood and we count our blessings to have both parents and all siblings now married with their own children to celebrate the season with we honor life and let bygones be bygone mothers blue willow china and our great grandmother from sweden crocheted potholders christmas 2009 our christmas meal of roast turkey and stuffing with mashed potatoes candied sweet potatoes broccoli with cheese sauce cranberry sauce and the best turkey gravy you could have changes a little each year but of all the things we prize is having everyone gathered together under one roof myself and our father in his 90 s together in 2009 with the hearts full of good cheer we brought the traditions to the little ones and shared in the delights of winter sport and evenings full of good food christmas dinner 2009 my daughter arrives from london to share the feast skiing between the sun and the moon my daughter on the way to ski 2009 this was a grand christmas with all the family together for the first time in 17 years a cold and snowy year it was with a full moon to light our way home after a day in the backcountry skiing on raft peak today we are spread out and won t be together but in spirit and the blues will come reminding me of my humanity and that love is a place in the heart that keeps me close to all the ones i hold dear both the living and the departed dear daughter this is for you clearwater christmas love mom go be delicious xxx posted by funkiefoodie at 12 39 pm no comments friday october 1 2010 my working vacation in a flyin bush camp new north blue river yurt in the cariboo mountains of bc snowy mountain alpine tours is now booking for the 2010 2011 season be the first to experience this rustic luxury and have a run named after you the newest and largest backcountry skiing venue and the first guided backcountry ski operation on crown land in the cariboo mountains sits on the eastern edge of well gray provincial park and is over 100 square kilometers of tenure this summer i was invited to cook for the crew for the first phase of developement blue river bc is a destination for some of the best heli skiing in the world for over thirty years mike wiegele has made these mountains a mecca for powder hounds my history with blue river goes back to a youth of ski racing and again when i took up backcountry skiing in the late 80 s it has hosted the powder 8 world championships and it is because of the deep and dry powder love of powder skiing and cooking was the inspiration in naming my food blog powderate this type of cooking has some challenges and one of the important requirements that makes the task smoother is to have most of the main entrees prepared and frozen ahead this helps keep the food during transport and in this case was done by helicopter here is a photo story of the event flying in the camp and equipment including one five year old and three dogs this was mid july and the weather is about to get extremely hot and dry for the duration and fortunately the forest fire smoke hadn t hit yet the wall tent was brought in and erected by snowmobile in january of this year the heavy snow fall and the bears had taken a toll on it but an afternoon of needle work helped keep the pesky insects to a minimum crew accomadation for the duration of construction the alpha tent in the background erected early in the summer became my domain and the cook house in this photo is steve ludwig and raven the black lab that i was fortunate to have keep me company at night thanks to this sweet little machine we had some extra luxuries to keep us happy like beer the beer garden nothing like a cold beer from the creek on a hot summer day the hard work of master builder dave volmer soon has the yurt deck inshape he took time to install a floor in the cook tent and build a little girls dream swing dave volmer and astrid taking a test ride on the swing these are savory meat pies that i made ahead and froze the fillings are fresh sockeye salmon and roast moose meat and curry sweet potato trail building was an ongoing task and the accomplishment of this was done by dana ludwig and brenda who made sure the trail was complete for the hike out bushwacking was the only way get around and until the girls built the trail out we d be following the cariboo trails the trail out has some of the biggest patches of fern i ve seen anywhere dana astrid and puppy oscar on the hike out extensive trail building and bridges were required to access the base ca mp posted by funkiefoodie at 10 23 am 5 comments monday august 9 2010 summer meals on the road and in the back country june has always been about adventure and discovery this month the adventures included finding a remote and rugged hot springs accessed via a steep canyon trail with exposure that is drop dead gorgeous our day started with a bowl of first of the season huckleberries after which we were fit and ready to descend the canyon wall where the secret hot spings is located the weather was cool and wet and i was glad as the day before was sweltering and we put off going down the canyon in favor of a shaded camp under old growth cedar trees we put on the gortex hiking boots and rain gear and set across a flooding creek to get to the trailhead the rewards of the day not a soul about but us and the raging river rushing by was an obvious thrill while away the garden has become a monster of growth and a wonderful neighbor has been watering it posted by funkiefoodie at 11 11 am 5 comments friday june 11 2010 urban greens in kitsilano moose roast sliced warm on a bed of greens with orange mint and wild ginger dressing with the garden producing outstanding greens ideas for supper become salad centric the lettuce above is called farmers market lettuce blend from renee s garden seed company comprised of little gem tango outredgeous and cimarron such a treat after grocery store lettuce all winter tender and robust at the same time the orange mint in pots is pretty and ready for cutting i ll use some in a dressing along with wild ginger root picked on a recent hike wild ginger grows in shaded forests and their flowers are quite unusual just peek under the deep green leaves use the roots not the leaves after picking keep roots soaking in shallow water until using or dry for later use the moose roast below is a gift from the family hunter and will be braised in organic beer time to snip herbs from the garden yet another thrill to make a roast rub minced 2 green onions large bunch of orange mint 3 fresh thyme and oregano sprigs and add it to a small bowl with 1 3c dijon mustard set aside season roast with salt and pepper and brown on all sides in a heavy bottom fry pan i use a combination of grapeseed oil for it s high smoke point and clarified butter to brown the roast in peel and slice large white onion and place in bottom of large dutch oven remove the roast from fry pan and place on the bed of onion slices spread the wet mustard and herb paste over the roast pour one bottle of good organic beer and cover with lid braise in 325 f oven for 1 1 2 hours or until tender let set remove the butchers twine and slice thinly spoon broth over the sliced meat to be continued meanwhile go be delicious posted by funkiefoodie at 10 12 am 7 comments older posts home subscribe to posts atom popular posts wild huckleberry crisp with hazelnut streusel wild huckleberries wild huckleberries british columbia wholewheat stone ground organic cinnamon buns with dried cranberry and walnuts this post is an ongoing editorial of angst i drool enviously over the breads made by artisan bread makers lusting after the dark che urban greens in kitsilano moose roast sliced warm on a bed of greens with orange mint and wild ginger dressing with the garden producing outstanding greens ideas for supper become salad centric the lettuce above is called farmers market lettuce b my working vacation in a flyin bush camp new north blue river yurt in the cariboo mountains of bc snowy mountain alpine tours is now booking for the 2010 2011 season portobello satay with braised collard greens and hazelnut crusted potato cakes agricus bisporus the portobello mushroom is a variety of agricus that is allowed to mature beyond the button stage before harvesting and first meal from the garden grilled sirloin and mesclun salad mescluns of all the wonderful foods we owe to the french this is my favorite we north americans have embraced this sensation from proven baking bread with anita s organic stone ground flour bread is to the world cuisine what light is to an artist it has the power to enhance and complement not sure who th...