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Shoechick - Girls who Dish

shoechick's picture

I remember reading about the Julie/Julia project on a plane coming back from Vacation and was immediately enthralled.  How could anyone take on an entire book of Julia’s and complete it in a Year?  The woman was surely nuts… yet still you think.. could I do that?  Ever since then, I’ve often thought about tackling a book in one year, so when Biscuit brought forth this idea, I immediately jumped on it.


Picking a book wasn’t easy, I went through numerous changes of mind, Michael Chiarello was a front runner and then along came Sunday Suppers at Lucques and I changed my mind again. Then together dear husband and I talked about what kind of food we like to eat on a daily basis, what’s seasonal, includes lots of fresh ingredients and doesn’t take a marathon of prep. each night to get dinner on the table…there was clearly a winner…Girls Who Dish.  Below is a little extract from Amazon about this wonderful book and the local chefs.  They seem to be missing a few people though like Leslie Stowe (Leslie Stowe Fine Foods) , Caren McSherry (Gourmet Warehouse owner) and Tamara Kourchenko.  I’m sure you’ll all recognize our dear Glenys name an inspiration to anyone that posts on this board.


So Sunday the journey begins.  I’ve printed off the index to keep track of what I’ve cooked.  I’ll be starting Sunday with the Chocolate Pate to take to an Easter dinner.  It’s filled with Dried Cranberries, blueberries, almonds and pistachios.  Sound like a good place to start to me!!!  


****************


From Amazon:


From mouth-watering entrees such as Grilled Prawns with Proscuitto and Basil Sauce to White Chocolate Bread Pudding and other decadent desserts, this book is packed with tantalizing recipes. Favourite dishes from renowned chefs will turn your kitchen into a five-star restaurant.


"When you discover eight superlative women chefs all under one cover 'dishing' out their luscious recipe secrets, you are in for a culinary grand performance!" - Diane Clement, cookbook author and owner of The Tomato Fresh Food Café



About the Author


Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.


Margaret Chisholm grew up on Montréal. As Executive Chef at Culinary Capers Catering, Margaret is well experienced as a full-service caterer, whether it is for an intimate picnic for two or a dinner for thousands.


Deb Connors grew up in Grand Falls, Newfoundland. At the age of nineteen she moved to Comox Valley on Vancouver Island and ever since was determined to cook like a pro. Moving to Vancouver in 1985, she found herself persuaded by Andrew Howarth to work as a sous-chef at the Salmon House on the Hill, then as head chef at Horizons restaurant. Determination and tenacity are what characterize her kitchen philosophy: "Give people what they want, but do it your own way."


Mary Mackay was the Head Baker at Terra Breads when after 6 years, became the partner and teacher of the bakery. After graduating in 1987 from the Dubrulle Culinary School, she was fortunate to meet and work with numerous talented people in the food industry who inspired, trained, and cultivated her sense of the importance of food. She was recognized by the Dubrulle Culinary School in 1993 with an Award of Excellence.


Glenys Morgan launched her first cooking school at the Culinary Arts Shop in Calgary in 1980. Le Cordon Bleu training had armed her with classic techniques. Her inspiration came from time spent in the kitchen with internationally renowned chefs and authors. After working with Jacques Pépin and one of the most gifted teachers of all, Julia Child, teaching became a passion. Since then, Glenys has opened her own stores and school, worked as a consultant to specialty food shops, cookware retailers and restaurants. Today, Glenys inspires budding new cooks at the Dubrulle Culinary School. In 1997, she was inducted into Les Dames D'Escoffier.


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Biscuit's picture

(post #67158, reply #1 of 95)

(G)  I have both "Girls Who Dish" books - properly autographed, of course! (G)  I can't wait to see how you do with it.  I will be checking in regularly.  Are you running, or walking?


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

shoechick's picture

(post #67158, reply #2 of 95)

Running baby, all the way :)


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Biscuit's picture

(post #67158, reply #3 of 95)

Awesome!  Can't wait! (g)

I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

MadMom's picture

(post #67158, reply #4 of 95)

Since I'm a walker, would you mind if I use all three of the Girls Who Dish books and choose recipes from each of them?  Obviously, when I'm doing the first book, I would be duplicating some of yours.  It's either that, or back to the drawing board!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

shoechick's picture

(post #67158, reply #5 of 95)

Of course I don't mind.  I think it would be great to compare notes.  There's so many great everyday recipes in those books, I'd love to read about you doing them.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

shoechick's picture

(post #67158, reply #6 of 95)

Well I'm off to get organized today.  I have a day off, so I've made my list and checked it twice for about a weeks worth of recipes and off to Whole Paycheque to part with said paycheque :).  I've photocopied the index to make it easy to check off what's been completed and give them a thumbs up or thumbs down. Of course, the first day we can actually do this is Sunday and we're going out for dinner..ERRR.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

shoechick's picture

(post #67158, reply #7 of 95)

2 Down... 134 to go!


We're out for dinner tonight so I couldn't get started for dinner, but we had the Tomato, Pancetta and Avocado Salad for lunch.  It's just basically chopped tomatoes, crispy pancetta, avocado, shallots, red and yellow peppers. Very Yummy!!


The second one I did was the Chocolate Pate.  The recipe says it will freeze for up to two weeks so I'll be taking it to my SIL for Easter Dinner.  Wow this looks rich.  It's sundried cranberries, blueberries, crushed amaretti cookies, chopped pistacious and Almonds with orange and lemon zest, mixed with a egg, sugar, brandy, chocolate and cocoa powder mix.  Line a loaf pan and fill.  Looked really good!!!  Will report back on the results.


Next up will be the Beef Tenderloin with Portabello chips on Tuesday night.


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

shoechick's picture

(post #67158, reply #8 of 95)

3 Down...133 to go.


Ah, the best laid plans.  I was going to do the Beef Tenderloin with the Portabello chips, but I seem to have pulled something walking to work this morning and walking, standing, etc. are extremely difficult...and get this, I was wearing flat walking shoes!!  So what I did accomplish was the Red Onions braised in a Balsamic Vinaigrette and then wrapped in a pancetta and roasted....I only accomplished this because other than the wrapping in pancetta, I did them yesterday.  We still had the beef, but it was only seared, nothing fancy and no deep fried mushroom slices...sorry.  This was served with the left over potato/tomato gratin from Sunday Suppers and was wonderful.


The onions were interesting..not sure I'd do them again, I think the cooking time in the oven the first time in the balsamic was too long,(45 min) they were really soft.  I'd like to see maybe 10 minutes in the marinade in the oven then wrapping them and roasting them to see how they turned out.


This was served with a Church and State (BC) Merlot.


If I can leave my leg on the heating pad long enough, I intend to get the chicken marinating for Glenys Chicken with Honey and Figs which we'll have tomorrow night.


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Gretchen's picture

(post #67158, reply #9 of 95)

Sorry for the injury!!  The chicken is TDF!!

Gretchen

Gretchen
shoechick's picture

(post #67158, reply #10 of 95)

Thanks.  I have no idea what I did.  1/2 a block from the office, it just cramped  and that was at 8:00 am, still can't walk on it.  Very strange!! 


Just marinated the Chicken, so I'm sure it will be luscious tomorrow night.


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Jean's picture

(post #67158, reply #11 of 95)

That's a bummer.  Take care.



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Wolvie's picture

(post #67158, reply #12 of 95)

hope you recover soon, or already have.


another vote here for that chicken - excellent!


"Progress lies not in enhancing what is, but in advancing toward what will be."


Kahlil Gabran

 

MadMom's picture

(post #67158, reply #13 of 95)

Hope you're feeling better soon.  Are you sure you weren't wearing 4" heels?  I'm anxiously following your posts, as I love this book.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

shoechick's picture

(post #67158, reply #14 of 95)

Flat Geox walking shoes, I swear !!


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

shoechick's picture

(post #67158, reply #15 of 95)

6 Down... 130 to go.


Today was Penne with Gorgonzola and Caramelized Onions...major yum. right before onions are done mix with 1/2 cup of wine and parsley and reduce to a glaze.  Mix with the penne and add some diced gorgonzola...oh so yummy.  This was my lunch with lots of leftovers for tomorrows lunch.


Lemon, Fennel and Walnut Sugar Loaf.... this one was interesting and I'm still not sold on it.  Love the lemon, love the walnut, just not sure if I like the fennel in there.  Had a piece when it was still a bit warm, will report back tomorrow once cooled.


Chicken with Honey, Figs and Herbs... another major yum.  I would have sworn I had made this already years ago, but after eating it tonight, I don't think I did.  Wow.  Whole Chicken, backbone removed, marinating overnight in herbs, figs, balsamic, honey, head of roasted garlic, white wine. Cook for about 45 - 1 hr Carve up the chicken and spoon the reduced sauce over it. Definitely a keeper.


Up next will be Whitefish (cod) in Potato Crust tomorrow night and probably the Papaya wild rice on the weekend and maybe some Quesadillas with Shrimp and Avocado Relish on Friday


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Gretchen's picture

(post #67158, reply #16 of 95)

I did it exactly as  the recipe--man, what a keeper.

Gretchen

Gretchen
soupereasy's picture

(post #67158, reply #17 of 95)

These recipes sound great, is this book readily available?

MadMom's picture

(post #67158, reply #18 of 95)

I think it's out of print, but you can find some nice used copies at:


http://www.amazon.com/gp/offer-listing/1551107171/ref=dp_olp_0/104-8317716-3751929?ie=UTF8&qid=1175778878&sr=8-1&condition=all


Also, there's Girls Who Dish, Seconds Anyone?  and Inspirations.  All three have some great recipes, including some by our own Glenys Morgan.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
dorcast's picture

(post #67158, reply #19 of 95)

Thanks.
I guess I have to have it
I've already loved the chicken with figs, and a few others, seems silly not to have a copy.

ehBeth's picture

(post #67158, reply #21 of 95)

I can usually find them at the mall book jobber - should I take a look for you? I could drop it off in June.

If you can't play a sport, be one.
If you can't play a sport, be one.
dorcast's picture

(post #67158, reply #22 of 95)

That is so nice of you, and I would take you up on it, but compulsive shopper that I am -
I ordered a used one from Amazon yesterday.
I take the enabling around here very seriously!

Thanks again.

ehBeth's picture

(post #67158, reply #23 of 95)

Oh my!

If you can't play a sport, be one.

If you can't play a sport, be one.
shoechick's picture

(post #67158, reply #24 of 95)

7 down....129 to go.


Whitefish in a Potato Crust.


Still licking my lips.  Absolutely wonderful.  Pretty thick cod, floured, egged & milked, and coated in grated potato.  All this served on basically a lemon beurre blanc spiked with diced tomato and capers.


The recipe calls for the potato to be raw with grating, I'm wondering if you'd get a crisper crust if you par-baked it, cooled it and then grated it?  But anyway...diner was great.  Another keeper.  Don't know what's coming next...probably the bean, smokey bacon and prawn soup.


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

SallyBR1's picture

(post #67158, reply #25 of 95)

Sounds yummy - is cod a mild fish?

I never cooked it, afraid it would be one of the fishy fishes :-)

I am not too fond of salt cod, which is quite popular with my family back home, so cod became a no-no in my repertoire, but I'm sure regular cod is totally different.

 


 


"You don't scare me. I've got a Jack Russell and he is the Chief"

soupereasy's picture

(post #67158, reply #28 of 95)

Cod is a very versitile mild fish. You can do almost anything with it.

ashleyd's picture

(post #67158, reply #30 of 95)

Cod is probably the most popular fish in the UK, at least it used to be before foreign trawlers were allowed by the EU to overfish the British fishing grounds in the North Sea. Ooops, slight rant. Back to the point. It is tasty but mild and for years was the only sea fish (other than salmon) that I'd eat. It makes great fish for fish and chips and the French quite like it too (morue), but it is incredibly versatile and I thoroughlu recomend that you try it.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

SallyBR1's picture

(post #67158, reply #31 of 95)

I will do so

I am always a little reluctant because we don t have a real fish monger around. THe only cod I can get is frozen.

but, I guess if it's good quality... should not matter

 


 


"You don't scare me. I've got a Jack Russell and he is the Chief"

ashleyd's picture

(post #67158, reply #32 of 95)

There's another benefit, cod freezes very well.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

MadMom's picture

(post #67158, reply #33 of 95)

I second ashley's recommendaton that you try the cod.  Believe me, fresh (or even frozen) cod is nothing like the salt cod you remember.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

MEANCHEF's picture

(post #67158, reply #34 of 95)

Cod is very popular in the US also for all of the fast food fish and chips.  It is used primarily because it is relatively inexpensive and very mild (inoffensive) tasting.  Higher end fish and chips is often done with halibut.