Our Motto:

Dulcius ex Asperis (sweeter after struggle)

Thursday, December 2, 2010

Stay at the Bee & Thistle, Cruise Alaska, Visit Spectacular Banff & Jasper!

A cruise to Alaska is one of the many adventures that draws travelers to Vancouver, Canada and to the Bee & Thistle Guest House Bed & Breakfast.  We love Vancouver and our Canadian wilderness, so we very much appreciate it when guests share wonderful stories of their travel in our area! Thank you, Richard and Barbara, for taking the time to write of your experiences in planning and living your own journey to beautiful Vancouver, up the coast through some stunning scenery to Alaska and through our spectacular Rocky Mountains to Calgary, Alberta!  As the cruise season is fast approaching, this seems like a good time to share your knowledge with those planning their trip to our area in 2011.  For anyone considering a cruise to Alaska and/or driving through the Canadian Rockies this coming spring or summer, the following story is a must read! Check out the amazing photos below, then pack your bags!



Richard's Story: “So where’s it to be this year?” asked my wife Barbara sometime around the beginning of the year. Last year we’d thoroughly enjoyed a holiday sailing up the coast of Norway and around the North Cape on the Hurtigruten line’s cruise cum supply ship and so we looked around for something similar elsewhere in the world.

An inside passage cruise to Alaska soon came up during our research so we trawled the brochures and finally identified Holland America line’s Volendam ship sailing from Vancouver. The advantage of this over other similar inside passage cruises was that Holland America have permits to enter Glacier Bay.  These are restricted and Holland America is one of the few cruise lines which are able to enter the bay.

We wanted to combine the cruise with a motoring tour taking in the Canadian Rockies, so having identified the ship we set about the rest of the logistical planning. We live in North West England and long international flights from our local airport at Manchester usually involve a change of aircraft at either London Heathrow or a European hub terminal. However on this occasion we were delighted to find that Thomas Cook operates a direct service from Manchester to Vancouver and a return from Calgary to Manchester was also available. Since air travel these days is sometimes something of a lottery with industrial disputes and ash clouds we decided to stay in Vancouver for four nights prior to the cruise.

The Thomas Cook Manchester – Vancouver service is operated in conjunction with the travel operator Canadian Affair and so we booked the flights. We had tentatively reserved an option on the cruise with another travel agency so we then turned to researching the car hire options. We checked out all the regular brand names like Hertz, Avis, and Alamo etc and found them all quite expensive. Eventually we found a more reasonable offer from one of the second tier rental companies. In conversation with Canadian Affair about the flights, I happened to mention in passing that we were looking for car hire. The representative said they could arrange that too with Hertz, and I said that I’d already priced that and they seemed expensive. However she said Canadian Affair have  special deals with Hertz and sure enough when I gave her the details she came up with a price nearly half that I had been quoted. Not only that but there was no one way drop off charge between Vancouver and Calgary, and to cap it all there was an upgrade to the next size car on offer. Never one to pass up a bargain I booked our 12 days car hire there and then.

Emboldened by this good fortune I asked Canadian Affair what their prices were for the Volendam Cruise and I was delighted to find again that they could save us about £80 each on the rates I’d found elsewhere with other agents, so I released the tentative reservation we already had and booked the cruise too with Canadian Affair.

In the past we’ve always treated holiday planning a bit like buying hi-fi where generally separate systems are to be preferred to everything from the same manufacturer. In this case however clearly Canadian affair had the whole thing sewn up and I’d certainly make them our first choice of enquiry for any future Canadian related holidays.

All that was left now was to decide on accommodation. We needed four nights prior to the cruise in Vancouver and afterwards twelve nights at various locations between Vancouver and Calgary including several nights in both Banff and Jasper. For Vancouver we’d originally thought that a city centre location would offer a greater flexibility but then Barbara came across the Bee & Thistle B&B.  At this point I can do no better than refer any readers to the reviews on Trip Advisor…http://www.tripadvisor.com/Search?q=bee+%26+thistle+guest+house&sub-search=Search&geo=&where=nav&returnTo=__2F__. After reading those reviews if you don’t immediately make a reservation you will be forgoing one of life’s rewarding experiences.

In Vancouver use the Sky train to get around and assuming the weather is fine a five to six mile stroll around Stanley Park has much to recommend it. Our particular favourite was Granville Island with its rich mixture of markets and restaurants.

The Volendam was only our second experience of cruising. Being an inside passage cruise the chance of rough seas is much reduced and on our cruise the water was rarely anything but calm. Two restaurants and a cafeteria style restaurant provide something for everyone. Dress in the two main restaurants is described as smart casual with two evenings being formal dress.

As usual with cruise ships there is an on-board booking service for excursions. We had expected these to be at somewhat of a premium but were pleased to find that prices were more or less those to be found off the ship at the various ports of call. We booked a whale watch tour and were very lucky to see several pods of Orcas, some of them diving right under our boat, and humpbacks. The most spectacular excursion was by float plane. If you  take only one excursion then put the Misty Fjords tour from Ketchikan at the top of your list. This two hour tour rarely rises above the mountain tops. In the past I’ve flown light aircraft but always been used to seeing the ground below me. This tour follows the fjords and valleys, bending around magnificent mountain tops and culminates in a landing on a small uninhabited lake high up in the mountains. The pilot even encouraged the 10 passengers to disembark and stand on the aircraft floats to take in the majesty of the scenery which was a magical experience. Glaciers abound at the northern end of the cruise and it was instructive to be able to put long forgotten geography lessons about terminal moraines in context.

Returning to Vancouver disembarkation was superbly efficient and we were in the Hertz rental office to pick up the car within 30 minutes of our walking off the ship. We had done lots of internet research and had pre-booked accommodation in both Banff and Jasper since we had read vacancies were limited. I think this may be true of Jasper but suspect mid June in Banff was less so and we could probably have just turned up and booked in. From Vancouver we drove to Banff breaking our journey at Kelowna and then Revelstoke. After three days in Banff, with a day out at Lake Louise, we drove the Icelands Parkway to Jasper stopping several times to admire the lakes and scenery and, of course, the wildlife. Jasper is a fairly small town and restaurants seem to close by mid-evening so don’t delay. After three days in and around Jasper we became quite blasé about seeing brown bears which seemed to abound everywhere. We returned from Jasper via the Icelands Parkway first to Canmore and then to High River, south of Calgary, where we spent the last two nights. Whilst there we took in a rodeo and chuck wagon racing. On the penultimate day went to the National Historic Bar-U ranch site to become acquainted with how life was in the early days of the West.

In twenty three days we had packed in 1400 miles of cruising and over 1200 miles of motoring in an unforgettable experience.

Sunday, November 14, 2010

Bed & Breakfast Scones

Would a B&B be a B&B if scones had not been invented, or would it only be a "B", i.e a bed without the breakfast?  An overstatement, of course, but for me scones are an essential part of any breakfast or coffee shop menu.  I suspect they're served in most bed and breakfasts in North America at one time or another and are a traditional treat in the UK (warm scones with Devonshire Cream - yum!).  They are comforting, delicious and easy to make if you have a gentle hand - definitely a mainstay in our breakfast menus at the Bee & Thistle and one of my all time favorite foods. I am inspired to write about scones today by a lovely guest from the southern U.S., who is very familiar with baking biscuits but who hasn't yet tried her hand at scones. My curiosity was piqued by our conversation so I had to take a quick look at the web to see if anyone knew where and when the heavenly scone was invented. First of all, no one seems to know for sure how this word is pronounced, so I'm glad I'm not the only one who is never sure which way to say it! According to Wikipedia, the word is pronounced as "skawn", or "skahn" (rhyming with "fawn") in Scotland and Northern England, while in Southern England it is pronounced as "skoan" or "skown" (rhyming with "stone"). Wikipedia also says that the latter pronounciation came to the United States and Canada, though I certainly hear it both ways here in Vancouver. Several sources on the web say that the first known mention of a scone was printed in a translation of The Aenaid written by a Scottish poet named Gavin Douglas in 1513 A.D.  Of course it would be a Scot who invented such a wonderful treat  - something warm and comforting for those chilly damp mornings (such mornings as we've also been known to experience here in Vancouver on rare occasion!). Scones in general, and certainly the ones we make at the Bee & Thistle, can be either sweet, such as our very decadent Cherry & White Chocolate Scones, or savory containing cheese and onions, scallions, chillies or other flavorful ingredients. So, after all this preamble, here's the recipe that Martha requested, which I adapted from a recipe from one of my favorite blogs - Farmgirl Fare's Savory Cheese & Scallion Scones (http://www.farmgirlfare.com):

Feta Cheese & Scallion Scones

3 cups unbleached flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter
1/2 cup feta cheese, crumbled
4 scallions (green onions) finely chopped
1 cup half & half cream
1 egg
Glaze:
1 egg + 1 tsp cream (beat well)

Preheat oven to 400 F.  Combine flour, baking powder & salt in large bowl.  Cut in butter with pastry cutter or rub in with your hands until butter is the size of peas (do not blend more than this or the scones will be tough). Add cheeses and scallions and toss with a fork until combined.  In separate bowl, beat cream with egg until blended then gently fold into flour mixture. Do not over mix!  Add 1 or 2 T. more flour if dough is too sticky.  Turn dough out on to a floured surface. Pat into a circle approximately 3/4" thick. Cut into 8 triangles as you would a pie. The key to tender scones is to handle the dough gently in order to retain the little pea size bits of butter. Brush lightly with the egg wash. Place triangles on to a baking sheet and pop in the oven for 20 - 25 minutes or until golden brown on bottom and tops are lightly brown. I serve these with chive butter made by whipping softened butter with finely diced chives.  Allow the chive butter to sit t room temperature for a few minutes before serving in order for the flavors to blend.

Saturday, September 11, 2010

Skor Oatmeal Cookies - Our Most Requested Recipe

I don't usually endorse products on my blog but I don't actually know if any other company makes these little gems so may have to give them a plug. I'm referring, of course, to Skor Toffee Bits, made by Hershey's.  I first encountered Skor Bits when my daughter made a pan of "Skor Bars" - a whole other recipe, but one that is so addictive that I have trouble eating just two bars in one sitting (or was that three, or ....)!  I've since discovered that these little crunchy bits of toffee can add a special "something" to many things - for example, I've used them for a hit of flavor in streusel toppings on scones, for  a bit of decadent crunch in fruit crumbles, and a special sweet caramel goodness in oatmeal cookies.  I'm sure the possibilities are  endless.  Travelers who follow TripAdvisor will know that our guests at the Bee & Thistle are generous with their praise of the food that we prepare for them, and we love each and every one of them for it! But the number one requested recipe is this one. So this is for you, Cathy & Nancy from North Carolina, and all the others who have been kind enough to ask me to share this with them.

Skor Oatmeal Cookies
1 cup of butter
1 cup of brown sugar
1 cup of white sugar
2 large eggs
1 teaspoon vanilla
3 cups old fashioned oats
1 cup + 2 tablespoons unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup wheat germ
1 - 12 oz. (200 gram) package of Skor Toffee Bits

Cream butter, add sugars, then eggs & vanilla. Stir in remaining ingredients. Line a baking sheet with parchment paper. Drop 1 tablespoon of dough for each cookie - this may not seem like much but they spread like crazy!  Bake 14 - 18 minutes at 350 F.   Allow to rest on pan for a few minutes before attempting to remove them as they are very soft when right out of the oven.

Monday, September 6, 2010

Special Rates, Things to do in Vancouver Rain & Eastern Europe!

What's happening at the Bee & Thistle? Well, we're into our eighth month of operating our guest house and are finally going to hand our little fledgling business over to a very reliable Innkeeper to manage for a month while we cram a few things into a backpack or suitcase and head off to Eastern Europe (we're excited!). That was the whole point of quitting our "regular" jobs and moving into a fun business like innkeeping, after all! We did picture ourselves meeting charming people, cooking wonderful food and having lots of time to explore our wonderful city and spend quality time with our children & grandchildren. Well, NOT (except for the charming people, of course - they are the best part!!)! We were warned ahead that this is a 24/7 kind of business but no one really knows how all consuming it is until they actually do it for a few weeks. However, it's still great fun and we wouldn't change it for the world! But we do need a rest and therefore are looking forward to a few weeks of R&R. We do feel, however, that the guest house is impossible for one person to manage single-handed and still provide our rather substantial breakfasts so, in our absence, we will be offering a simple breakfast of yummy fresh-out-of-the-oven, and of course home made, scones or muffins, plus tea or coffee. In exchange for the light breakfast, we have reduced our rates for the period. If you're looking for cheap accommodation in Vancouver, this is your opportunity! Our Florence & Molly Rooms will be $125 per night, the Ivy Room will be $150 per night, and the Lions' Loft $175 per night, all plus tax and based on double occupancy. Fall is coming and it has been known to rain in Vancouver during the Fall season (oh, really!?), but there are still lots of great reasons to come to Vancouver in the Fall and no end of things to do, even in the rain! Check out Tourism's website for some great ideas: http://www.tourismvancouver.com/visitors/things_to_do/events/calendar_of_events. For sports fans, the BC Lions football season doesn't end until November, and the Vancouver Canucks hockey season is gearing up for the first game on October 9th. Check out the hockey schedule @http://canucks.nhl.com/club/schedule.htm. Or for a cultural experience, Bard on the Beach at Vanier Park is a wonderful afternoon or evening out and performances continue until September 25th. See http://www.bardonthebeach.org/ for the schedule. And, of course, dining is always a favorite pass time in Vancouver. There are lots of websites with restaurant and food suggestions, but here is one to get you started: http://www.foodvancouver.com/.
Finally, we have been very busy meeting wonderful guests from around the world and have had no time to plan our vacation, other than a flight that puts us in to Prague in the middle of September and another that brings us back out of Budapest in October. If anyone has any suggestions for "must see" sights (especially out of the way, less touristy), or a great itinerary that includes Croatia and Slovenia, we would love to hear them! Also, hotel and restaurant recommendations will be gladly received.

Saturday, September 4, 2010

Food Styling with Flowers

What an amazing gift our gardens are! Not only do they bring us joy as we plant the little seeds and watch them sprout, then get tiny little leaves, then one day burst into blossom!  They bring us bees happily pollinating the flowers, butterflies dancing from plant to plant and robins grubbing around in the dirt that we just freshly dug!  They warm our hearts as we look out our windows and are awestruck but the brilliant colours and textures, grasses waving gently in the breeze, our kiwi plant that looks like it's trying to grow it's very own stairway to heaven and grape vines that actually one day appeared inside of our computer room window (guess we need to do something about sealing that window tighter!)!  What pleasure we experience as we pick and savor the very first strawberry or succulent peach or sun warmed blackberry!  But, for me this summer, one of the wonderful benefits of my garden has been the abundance of ever changing garnishes for my guest breakfasts!  What joy to grab a pair of scissors early each morning and just wander in the garden and find glorious combinations of fruits, flowers and leaves that bring a gorgeous finishing touch to every breakfast dish we serve!  Herbs of every kind, grape leaves, fig leaves, petunias, pansies, brilliant geraniums, tiny little pink sweetheart rose buds, a proliferation of hibiscus, garlic flowers, squash flowers, and the list goes on. I think I will let the photos tell the rest of this story!

Sunday, August 8, 2010

Adventures from Vancouver & Beyond

Vancouver is a wonderful destination in itself and many of our guests are here purely to explore our area.  Absolutely one of the most beautiful cities in the world! However, it is also a perfect jumping off point to amazing adventures in the Canadian north, Alaska and/or almost any other part of the world. We have been fascinated with the stories from our guests, many of whom are world travelers and who are stopping in Vancouver as just part of a longer itinerary.  I thought it would be fun to share some of their stories on my blog and I hope that some of our readers will find them an inspiration for planning their own trip. Here's one from a couple who live in Georgia, U.S.A., and spent a few days with us in June, 2010:
"Since we heard so much about Vancouver, we decided to spend 3 days there prior to visiting Juneau, Anchorage, Fairbanks & Denali, Alaska, then 3 days travelling through the Arctic.
We spent our first 3 days at the first-rate Bee & Thistle Guest House, which is newly renovated and includes wonderful breakfasts.
Vancouver was lovelier than expected and a great place to visit. We took an all day bus tour (about $170/pp) to Vancouver Island which included the flowers of Butchart Gardens, plus time to enjoy the interesting history and fun of Victoria. We had a great lunch of fish and chips at Fisherman's Wharf and visited the Empress Hotel. It's absolutely gorgeous and serves  high tea at approx. $60/pp, but we didn't partake due to time constraints.
The next day we toured around Vancouver on the Hop On, Hop Off Bus, stopping at the steam clock in Gastown, Granville Island, Stanley Park, and other interesting sights.
On our final day, after another delicious breakfast, we took the sky train to the airport for our trip to Alaska. Our flight from Vancouver to Juneau with Alaska Air was around $400/pp one way.  Many cruise ships stop at Juneau and the downtown area has  a lot of typical tourist shops and tons of jewelery stores.   We took an all day boat ride ($150/pp) to Tracy Arms Fjord, which is breathtaking with it's  blue, blue icebergs and amazing glaciers!  We also did some gold panning and visited a summer dog camp where huskies are trained for the Iditarod.  The camp has 4 mushers and 120 dogs, and we enjoyed a ride with 14 dogs pulling the sled.

Iceberg in Tracy Arms Fjord
After a flight to Anchorage, which is a very big city with all the amenities you'd expect, we took another boat tour to see more glaciers. The water was gorgeous and we had the  amazing experience of seeing a whale and her baby! We also took a bus sightseeing tour around the city.

Denali was quite an experience. We saw Mt. McKinley, and the wildlife was amazing! We saw a wolf, lynx, eagles, moose, bears and many birds.  As part of the bus tour you can travel 55 miles into the park.  By private car you are only allowed to go 17 miles in, which would be disappointing as you would not see nearly as much wildlife. Be warned, though, it's a bumpy ride!
Fairbanks is another fairly big city with a large, interesting museum, as well as numerous shops and restaurants. Be sure to try halibut cheeks at Simon and Seaforts Restaurant - it sounds awful, but is wonderful! Also try their terrific mojitos and onion soup!
Going on to Barrow, the northernmost point in the U.S., was awesome and an experience that is not to be missed! It's the location of an Inupiat whaling village which has been in existence for thousands of years. It was mid-June when we were there and the temperature was only 30 F.  The Arctic Ocean was frozen! There is no greenery, trees or flowers since it's always cold and the ground is in a state of "perma-frost", very common in Alaska. Barrow was a fascinating place place, with tours, folk art and native dancing.  After another short flight on a 10 seater airplane we arrived in Deadhorse, or Prudhoe Bay, where we joined a van load of visitors for a two day ride down the Dalton Highway, a mostly dirt road along the oil pipeline.  The Alaska pipeline began in Prudhoe Bay.  The final stop on our tour was Coldfoot and a town nearby called Wiseman with only 15 permanent inhabitants. They are mostly self supporting through their gardens and hunting and fishing. Fairbanks is the closest town at 240 miles away, so their visits for other necessities are limited to once every 4 or 5 months.
Our return journey took us back to Fairbanks for one night, on to Anchorage for our final night, then home at last to start planning our next adventure!"

Gluten Free Banana Pecan Muffins

We recently had a guest who was restricted to a gluten free diet and he asked me if I would share this recipe.  As I've mentioned in previous posts, since starting our guest house I have had to spend quite a bit of time sourcing out, then testing, gluten free muffin recipes. Some of them have turned out hard inedible products that only vaguely resembled muffins, but with patience, research and a lot of tweaking, this one has become one of my favorite recipes. These are proof that it's possible to bake delicious foods with alternative grains, whether or not you are on a gluten free diet. With weather conditions causing a shortage of wheat in Russia and other places this year, perhaps it's a good time for all of us to start questioning our dependency on wheat products and broaden our experience in baking with other grains. I must warn you, though, that it's expensive to get started baking with gluten free flour combinations. I spent something like $100 to buy a small supply of the basic ingredients used in this recipe. Here it is:

Banana Pecan Muffins (Gluten Free)
½ C. Brown Rice Flour
¼ C. Glutinous (sweet/sticky) Rice Flour
¼ C. Arrowroot Powder/Flour
¼ C. Amaranth Flour
½ C. Ground Walnuts (or I use Ground Almonds because they are readily available)
½ C. Potato Starch
¼ C. Tapioca Flour
2 tsp. Baking powder
1 tsp Xanthan Gum (very important as this is what replaces the gluten)
½ c. chopped pecans
1 tsp. Salt
2 large eggs + 2 egg whites (separated and the whites whipped until stiff but not dry)
½ C. Safflower Oil
½ C. Packed Brown Sugar
1 ½ C. Mashed Ripe Bananas
2 tsp vanilla
Preheat oven to 350 degrees.  Line 12 c. muffin pan with baking cups (or 6 commercial size muffin cups). Whisk together the flours, xanthan gum and salt. In separate bowl mix together the yolks, oil, sugar, bananas and vanilla.  Fold flour mixture into the liquid mixture.  Fold in whipped egg whites. Fill muffin cups 3/4 full.  You can top these with a mixture of 3 T. oats, 1 T. maple syrup & 1 T. butter rubbed together. Place 1 pecan half on top for garnish.  Bake for 22 to 24 minutes or until a toothpick inserted in top comes out clean.

Wednesday, June 30, 2010

Grandma's Cookie Jar

I've been a bit remiss in keeping up my blog in recent weeks but, since the original purpose of the blog was to record our experience of opening a guest house, perhaps the most accurate reflection of the process is long periods where we are so absolutely swamped that we have no time to sleep or even have a thought, never mind record one! However, I've had in my heart a promise I made to a lovely young guest who is expecting a baby in the near future and that promise has brought me back to my computer. Our hope is that our guests will feel so cozy that they will think they are home - only better (no worries, no stress, no rushing around). One of the ways we try to do that is by keeping a lovely pottery cookie jar in the dining room filled with home baked cookies chock full of whole oats, plump sweet raisins, crunchy peanut butter, wonderfully scented coconut, melt in your mouth chocolate and other heavenly ingredients. This particular guest was gracious enough to request the recipe for one of the cookie varieties we serve. My prayer is that she will be blessed with many loving moments in her kitchen with her new little one on her knee, sharing laughter and dunking warm cookies fresh out of the oven into tall glasses of icy cold milk. Here's the recipe:

Grandma's Cupboard Cookies

1 c. butter
1/2 c. white sugar
1/2 c. firmly packed brown sugar
2 large eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. old fashioned oatmeal (preferably organic)
2 c. chocolate chips
1 c. flaked coconut
1 c. raisins
1 c. chopped walnuts

Cream butter, add sugar then eggs and vanilla. Stir in dry ingredients. Roll in balls and press flat with fork. Bake at 350 F. for 16 - 18 minutes. Makes about 4 dozen cookies (or 2 dozen of our rather more ample cookies).

Note: these are extremely versatile cookies. I've made them sugar free, gluten free (substitute gluten free flours), whole wheat, etc. They have always turned out delicious, no matter what substitutions I've made.

Friday, May 21, 2010

Tropical Fruit Sundaes

We have recently been blessed by having guests stay with us for as much as two weeks at a time which, while wonderful, does present a challenge in coming up with new menus each day. Many B&Bs and guest houses simply create 8 menus and rotate them, but I much prefer (whenever possible) to surprise our guests every day with something new and hopefully appealing. I find that this is especially tricky with respect to fruit dishes as there are only so many combinations out there and often there's a danger of it just becoming one more fruit salad or broiled grapefruit! However, what this (very nice to have) problem does do is push me to be more creative and the results can be great fun. I was out scouring the fruit and vegetable markets on Commercial Drive for ideas and found myself drawn to the amazing aroma of ripe guavas, which I could smell long before I saw them. I've had disappointing results with guavas in the past as they are often not very ripe when we get them here in Canada, and sometimes full of hard seeds. I bought them anyway, along with a selection of other tropical fruits, and then started brainstorming about what I could do with them. Obviously, the answer to hard seeds in a small fruit is to blend it and push it through a sieve, so that's what I did. Then I whipped up some cream cheese and blended it together with the guava pulp. It was quite thick so I thinned it down with whipping cream & added a very small amount of icing sugar - so far, all good! How can you go wrong with guavas, cream cheese, icing sugar and whipping cream?! I taste tested the guava cream on my grandson, who tends to eat like a sparrow, and he gobbled it up, along with healthy portions of fruit! So, then, my new dish, which I call "Tropical Fruit Sundaes" was born. (By the way, in looking on the internet, I discovered I wasn't nearly as original as I thought I was! There are quite a few recipes out there for guava cream, which appears to be often used as a pastry filling.) I blind baked some puff pastry tart shells, spread a bit of chocolate sauce in the bottom, piled them high with a mixture of tropical fruit - Satsumu mandarins, Ya pears, mango, bananas, papaya, kiwi fruit and green grapes for colour. Then I poured a generous amounts of the guava cream over the top, a drizzle of either chocolate or strawberry sauce to create the appearance of a sundae, a dollop of whipped cream and topped it all off with a fresh cherry! Yum, yum! The biggest danger is of me gaining 50 pounds from wolfing down all the left over guava cream!

Friday, May 14, 2010

Tomatillos - Amazing to Grow and Delicious in Huevos Verde!


I adore almost every type of flowering plant in the world but, if it comes down to a choice, I always make room for a food producing plant over a flowering one (well, there are a few exceptions - the gorgeous white tree peony that just finished blooming has a special spot in amongst the blueberries, for example!). In my wee garden, I do have to be selective about what I plant and only those that produce a good harvest get a second chance! I had never grown Tomatillos "Physalis ixocarpa" until last year when a friend gave me a started purple plant as a companion to the little green variety "Toma Verde" that I had purchased from a local garden shop. These definitely fall within the class of plants that will always have a spot in my garden from now on. They do grow fairly tall and spindly and seemed to like the trellis they were sharing with a potted plant nearby. Of the two varieties I tried, the Toma Verde was far superior, both in the number and size of fruit produced. The little fruits amazed me as they appeared in their little papery wrappers, which slowly began splitting open to reveal the firm, shiny green fruit within. When I first touched one I was surprised at the slightly sticky feeling of the skin of the fruit. With the bountiful harvest of the Toma Verde, I had to immediately begin looking for ways to cook my little treasures. Pouring over on-line recipes I, as usual, ended up combining a few and came up with a "Salsa Verde" that I've been making ever since and which I love (what can I say - I adore Mexican food!). Tomatillos are expensive in Vancouver in the winter months so I can't wait to get some more plants into the garden for this year. In our guest house, one of our basic menus includes Huevos Verde - basically poached eggs nestled in some Salsa Verde in a tortilla shell with cheese melted over the top. Throw in some refritos (i.e. refried beans), a little sour cream and some home made guacamole, and you have a feast! Here's the recipe for Salsa Verdes:


Salsa Verde

10 medium tomatillos, husked (cut larger ones in half)
1 small onion
3 cloves of garlic, chopped
1/2 - 2 jalapeno peppers finely chopped (I only use 1/2 for my guests)
1/2 c. chopped cilantro
Juice of 1/2 a Lime
Salt & Pepper to taste

Directions: place tomatillos on baking sheet and roast at 350 degrees for 20 - 30 minutes, or until cooked through and juice is escaping. Drain (but reserve liquid for thinning salsa later, if required). Place tomatillos, garlic, jalapeno, cilantro & salt & pepper in blender and process to desired consistency. Pour into bowl and add finely chopped onion. Adjust salt & pepper to taste. Add more lime if it needs a bit more zip. I also experimented with canning and freezing the salsa. I wasn't very pleased with the canned product but freezing worked well.


This is the Tree Peony that should have equal billing with the tomatillos as it is also spectacular!


Saturday, May 8, 2010

My New Favorite Side Dish - Chorizo Potato Wraps

It's been a while since I've done any posting - I'm discovering that innkeeping can be extremely hectic (but it's still fun!). I have a couple of things that I would like to share - the first is my new favourite side dish which is based on a recipe from Anna Olson. I first saw her create these on the Food Network so here's the link: http://www.foodnetwork.ca/recipes/Main/Cheese/recipe.html?dishid=10086. I have to say that Anna is one of my favourite chefs. I really find I can trust her recipes and I own several of her cookbooks - both of her "Sugar" books and "Fresh with Anna Olson". Anna calls this recipe "Chorizo Potato Cheese Wraps" and she made them as a portable snack. However, I think I would like to call them "Potato Petals" because when you arrange them in a martini glass with a dollop of sour cream and some chives, they do resemble the petals of a flower. Here's the recipe: 
Ingredients

Vegetable oil, for brushing
3 large russet potatoes
12 thin slices cured chorizo sausage (or cooked)
1 cup grated Old Cheddar cheese 

Directions 

Preheat oven to 400 degrees F. Line a baking tray with parchment paper and brush parchment with oil. Peel potatoes and slice lengthwise into 24 slices, just under ¼-inch thick (using a mandolin is easiest). Place 12 potato slices onto prepared baking tray. Arrange a slice of chorizo on each potato slice and sprinkle with cheese, leaving edges of potato clear. Cover cheese with remaining potato slices. Place a sheet of parchment paper over “wraps” and place a second baking tray on top. Bake for 15 minutes, then remove top baking tray and parchment paper and bake until potatoes are golden brown, about 8 minutes more. Serve “wraps” warm or at room temperature.  

I know these look like a lot of work but if you own a mandolin, you can quickly slice the potatoes, lay them on a cookie sheet, fill and bake them in moments (well, the baking takes at least 15 minutes. I sometimes brown them under the broiler to give them that nice golden brown colour). I have also made them dairy free by using soy cheese and they worked beautifully. The chorizo substantially improves the flavour of the soy cheese and they are delicious.

Monday, April 12, 2010

Eating Local vs Global Bread Basket

I've had an idea for a blog post percolating in my mind and recently came across a cook book that fits in beautifully, so perhaps now is the time! I've been really struck lately by the way our food has evolved over the last decade, as it probably did in the decade before that but I just didn't notice. Our focus in recent years has been on eating organically, buying locally, staying in season, fair trade, growing our own and back to good old home cooking. But how does one meld those very lofty (and important) ideals with the amazing array of foods, flavors, wines and recipes that are coming to us from every corner of the globe - i.e. our Global Community? I must have missed the day the earth got smaller! What once was only available to people in one corner of the globe is now flooding the markets on the other side of the world (at least, on our side)! I'm very blessed to live on Commercial Drive in Vancouver where one can walk down the street and browse through umpteen little multi-nationality grocers, vegetable & fruit stands, bakeries and delicatessens - loaded with passion fruits, halloumi cheese, dragon fruit, persimmons, Rooibus and other tea flavors too numerous to count, and even cactus leaves (cactus pads?). Ten years ago I had probably never heard of a chipotle pepper, now I wouldn't make chili without them. And chevre - truly, I didn't live under a rock, I must have known it was a kind of cheese, but now I love it! In almost anything - the Vermont Brownie Company has created a decadent dark chocolate brownie that people say is amazing - www.vermontbrowniecompany.com/dark-chocolate-chevre). Our food has truly transformed! Perhaps more for me because I grew up on a farm in Northern Alberta where diets didn't change much - meat, potatoes and overcooked veggies! Can you imagine my dad coming in from a long, hot, dusty day on the tractor and grabbing a Hell or High Watermelon Wheat Beer out of the fridge??!! And my prairie farm grandmother (who made amazing watermelon rind pickles so no one can say she had no imagination!) would have been truly shocked to know that some people take sweet, luscious, fresh strawberries and douse them in black pepper & balsamic vinegar! Although I'm pretty sure she might have been tempted to sneak into the root cellar with a big spoon and sample my Grape Marguerita Jelly (made with tequila of course) or my Peach/Frangelico/Almond jam! Ah - back to the cook book - it's Williams-Sonoma "New Flavors for Desserts" by Raquel Pelzel. I borrowed it from the library but might just have to buy this one (my cupboard hasn't fallen off the wall yet, so I'm sure there's room for one more up there!). Some of the flavor combinations look very intriguing - Rosemary with Juniper Berries, Port & Black Pepper on fruit; Olive Oil, Madeira & Blood Oranges; Lavendar Creme Brulee; Roasted Pears with Greek Yogurt, Bay Leaves & Honey; Quince with Mascarpone, Caramel & Ginger; Baked Apples, Blue Cheese, Black Pepper & Honey; Salted Caramel; Raspberry Earl Grey Tart - well, and the list goes on.

Thursday, April 1, 2010

Train Travel from Vancouver, Canada

I thought it would be interesting to do a post on a whole new discovery of mine - that we have easy and reasonably priced train travel to the U.S.! Sure - I know that you more worldly people out there have known this for years - but not me. However, when two of our recent guests came up from Seattle area on the Amtrak train, it inspired me to check out the travel possibilities available. My husband and I love to travel by train - it's often our primary mode of transportation when we put on our backpacks and head for Europe or Asia (sigh...it's been a while!). But it's never occurred to me to look into train travel in our own back yard. I looked at the Amtrak site a few days ago and thought the prices were very reasonable, the service frequent, and the station easily accessible from almost anywhere in Vancouver. Unfortunately, I'm not finding quite the same prices today, so maybe they had a special on or I hadn't put in quite the correct information. However, what I did find today would still make for a fun few days away, without flying, without the hassle of sitting in a border lineup in your car, but with the ability to look at the scenery or read a book instead of fighting traffic for that little getaway to Seattle or other points south! I selected a couple of random dates and found that a return trip on a Friday/Sunday to Seattle was approximately $75.00 per person, return trip (I didn't check out the taxes, etc. so there may be more costs attached to the base rate), to Eugene, Oregon was approximately $230 per person, and San Francisco (one of my favourite cities in the world!) was about $400 per person. Now all I need is a few days with nothing to do but plan a trip away! Okay, I don't see that coming up any time soon so it may be next year but I definitely would like to do this!

Saturday, March 27, 2010

Making it Pretty











One of my goals in starting this blog was to share my exploration of a totally unknown (to me at least) world of food styling. I've been cooking for more years than I care to admit, but until now have never really been concerned about the finer points of presentation. Oh, of course I knew that it should be attractive to the eye, i.e. never serve white mashed potatoes with white chicken breasts, or go an extra step and plop a sprig of parsley & a dab of butter on your mashed potatoes for special occasions, but on a busy evening after a hectic day at the office I'm not sure we even noticed what color our food was! However, I'm suddenly very interested in colors and textures - I've discovered that food presentation is definitely an art form and one that can be very satisfying! It's amazing how a little flower or a sprig of mint tucked in just the right spot can make the dish much more appealing. And, lucky us to live on "the Drive", a wonderful neighborhood of Vancouver with a vast array of vegetable and fruit stands where one can always buy everything from dragon fruit to cactus leaves! Every time I walk down the street now, my eye is searching for a new color combination or an exotic fruit that I haven't tried before - persimmons, cactus pears, or baby tangerines with their leaves still attached. And drizzles, now that's a whole other world! A little squiggle of blackberry coulis, or caramel, or white chocolate is a wonderful thing. Attached are some photos of some of our more recent offerings to our guests, souffled asparagus quiche, cantaloupe ribbons with raspberries, home made jam (it was pear, pecan & coffee jam this morning), crispy waffles with bananas & whipped cream, dusted with icing sugar, drizzled with blackberry coulis (of course!) and topped off with a purple & yellow pansy, purple grapes frosted with sugar crystals, spring flowers tucked into whipping cream, eggs benny on potato latkes, blueberries zabaliogne in caramel lace cups, sparkling grapefruit and watermelon cooler, the list goes on.....

Sunday, March 21, 2010

Gluten Free & Delicious

Does that sound like an oxymoron? There does come a time, even for a novice guest house host, when you find yourself preparing for guests with special food intolerances. Ideally, we should see these as new "opportunities", new adventures in the wonderful world of food exploration! I wrote about my first experience some weeks ago when we had a guest who was allergic to eggs, and it led to a wonderful discovery of our Mushroom & Brie Tart, which has become a favorite with our guests, even those whose only intolerance is to boring food! My new "opportunity" is to create wonderful, tasty food for two upcoming guests who are on gluten free diets. This is something I have had a little experience with because, on the advice of a naturopath, I did attempt to survive on a gluten free diet for 3 months last summer. I was truly horrified at the very unappealing offerings available in the supermarkets or, to give them the benefit of my considerable doubt, perhaps something tasty was hiding on their shelves and I just didn't know where or how to find it (?). However, my motivation is perhaps stronger now because I really do care about creating food that brings pleasure to our guests, that encourages them to leap out of bed in response to the aromas of wonderful home baking wafting up the stairs! How much more so for those who have been suffering through weeks or years without the taste of wonderful, home baked bread or delectable scones dripping with berries and crusted with golden sugar crystals! So, I rolled up my sleeves and dove in. I pored over my cook books, I read countless blogs and websites and I spent around $100 buying every kind of non-gluten flour I could find. I may not have a full repertoire of menus yet, but I do have hope! I discovered that there's a whole world of gluten free recipes out there and, fortunately, I have a husband willing to be the food tester for whatever comes out of our oven! Never one to leave a perfectly good recipe alone, I blended 3 of them to come up with one, and it turned out pretty well. My nephew ate 3 of them right out of the oven - perhaps a good sign! Here it is:

Gluten Free Chocolate Cherry Scones
  • 1/2 c. Amaranth Flour
  • 1/2 c. Potato Starch
  • 1/4 c. Brown Rice Flour
  • 1/4 c. Glutinous Rice Flour
  • 1/4 c. Quinoa Flour
  • 1/4 c. Arrowroot Powder
(I think the flours could be any combination of the above, or some others - these are just what I tried. Also, there's a gluten free flour blend you can buy)
  • 1/3 c. Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/4 tsp Xantham Gum
  • 3/4 c. Cold Unsalted Butter. Cut into pieces, then cut into dry mixture until pea sized, then add:
  • 1/2 c. Dried Cherries
  • 1/2 c. Chocolate Chips
In separate bowl, whisk together:
  • 3/4 c. Buttermilk
  • 1 egg
  • 1 tsp. lemon zest
Add to dry ingredients and blend just until mixed - do not over mix. The dough is very soft. You can pat it out into a circle and cut it into 8 pie shaped wedges, but handle very carefully to get it onto the pan. Don't worry, if the wedges are a bit wonky, they still will taste good!

Brush the tops with a little buttermilk or cream. Sprinkle with coarse sugar (optional).

Bake @ 425 for 12 - 14 minutes.




Tuesday, March 9, 2010

Vancouver Paralympics - Opening Ceremonies on Friday!

It was wonderful to see how excitement for the Olympics swelled and grew as the games went on, starting to build as people came out to see the torch arrive in their neighborhood then reaching a crescendo by the time the Gold Medal Hockey Game happened! Throngs of people in the streets, cheers, laughter, shouting and even spontaneous outbursts of "O Canada" - amazing! I have to admit I've never watched more than a few sports in the Olympic games in the past but this time we had at least three t.v.s on in our guest house at all times. We watched and cheered for our Canadian team in almost every sport (who knew I would watch a curling match!), but also shared the enthusiasm and disappointment of our guests as their national teams won and lost. We hope to experience that same effect with the Paralympics that are to open this Friday in Vancouver. So far, we certainly don't feel the excitement in our city that was evident last month, but we hope that the 24 hour relay starting on March 11, 2010 near Robson Square and ending on March 12th around noon, will get all of us back into the spirit! I think we were all a little sad when the Olympic games ended, so the Paralympics are our opportunity to extend the Olympic fever for a little while longer. Here's a link to more information on the relay: http://www.vancouver2010.com/paralympic-games/more-2010-information/paralympic-torch-relay/daily-highlights/march-12/ These are amazing athletes who can teach us so much about overcoming difficulties in life and reaching for our dreams! Jean Labonte, who was selected as flag bearer for Canada in the opening ceremonies, already has a gold and a silver medal to his credit, after losing his leg to cancer at a very early age. Read his story - it's an inspiration! Let's get out there and cheer for Jean, our whole Canadian team and for the courage of all the athletes who will compete in these games!

Friday, March 5, 2010

In Search of the Perfect Cinnamon Bun




It seems that every guest house or B&B serves fresh, hot, home made cinnamon buns at some point. I love to bake bread and haven't had time to do it much in recent years, but thought this would be my opportunity to get back into it. I come from the era where bread was made slowly, allowed to rise, punched down, allowed to rise some more, and so on. But many of the recipes I've been finding in my favourite breakfast cookbooks seem to either skip the "rising" step entirely or have just one brief period of resting. Sure looked like an error to me but I thought I should at least give them a try using the recipe as written. It only took me a few days of running a guest house to realize how important it is to do as much of the work as possible the night before. So, before I even attempted the recipes, I decided to try keeping the dough in the refrigerator and baking them off in the morning. Nothing like waking up to the smell of fresh baked cinnamon buns, even if you're the sort of person who would never allow such decadent food to cross your lips! I whipped up the dough, which took only a few minutes, and placed it in a bowl in the fridge to rest over night. In the morning, it didn't appear to have risen very much at all, but I made up the rolls and placed them in my pan. The recipe didn't call for any further rising, so I immediately popped them in the oven. To my surprise, they came out beautifully risen and golden brown. A little cream cheese frosting, and my husband was licking the frosting off of his face for the rest of the day (he gets the benefit of my experimentation!). So, here's the recipe I tried, including my alterations:

Dough
1 pkg active dry yeast
1 c. warm milk (105 degrees F)
1/2 c. granulated sugar
1/3 c. melted butter
1 tsp salt
2 large eggs, lightly beaten
4 c. all-purpose flour

Filling
1 c. packed brown sugar
2 T. ground cinnamon
1/2 c. coarsely chopped walnuts
1/4 c. butter at room temperature

Pan (9" x 13")
1/4 c. melted butter
1/4 c. brown sugar

Icing

1/2 of an 8 oz. pkg cream cheese (softened)
1/4 c. butter (softened)
1/2 tsp. vanilla
1 1/2 c. icing sugar
(may need up to 2 tsp. milk if icing is too stiff)

Method

Stir yeast into milk until dissolved (in large bowl). Add sugar, melted butter, salt, eggs, and flour, and mix well. Turn out onto a lightly floured board and knead 10 to 15 times, then shape in a ball. Place in a bowl, cover with clean tea towel, and keep in the refrigerator over night. (Or if you're making them right away, allow the dough to rise for 1 hr. prior to shaping into rolls)

In the morning, preheat oven to 375 degrees. Roll dough to about 16" x 20" rectangle. Mix together dry filling ingredients. Spread butter over dough to within 1/2" of edges, sprinkle with cinnamon mixture. Starting from long side, roll up and pinch edges tightly. Slice with sharp knife into 12 pieces. In 9" x 13" baking pan, stir together the brown sugar and melted butter. Place cut pieces of the roll on top. Pop in the oven for 30 minutes. Allow to cool slightly, turn over onto a piece of parchment paper. Leave the pan in place to allow the sticky toffee bottom to soak down over the rolls. Remove pan and when partially cool, turn rolls upright. Spread with a generous amount of icing. Enjoy!

Next time I'm going to try forming the rolls right away, then leave them in the fridge over night and bake them off in the morning. I'm hoping that will work just as well and much less to do when I'm casually sauntering (make that "rushing") around making breakfast!