You may remember that we featured Abbotsford’s Restaurant 62 in April 2010.  Most of their menu items feature products from local suppliers and are created by award winning Executive Chef Jeff Massey.  This is one restaurant that you need to have on your “must try” or “must try again” list. With the launch of their fall dinner menu, Restaurant 62 is serving up customer favorites with some new menu items mixed in.  We were recently invited to check out their new offerings. 

We started our autumn culinary experience with the Agassiz Farmhouse “Lady Jane” cheese with roasted baby beets, toasted hazelnuts and petite greens.  Not only is the presentation of your food a visual delight, but the pairing of the smooth cheese with the fresh beets was perfection.  If soup is more your thing, you might want to try the highly recommended Roasted Yarrow pumpkin and cream soup.

We moved on to our main course, but had a hard time choosing what to eat, since there were additional features along with the regular extensive list of menu items.  Whether your tastes run towards Duck, Duck, Duck or fresh fish and seafood selections, there is something for everyone.  We immensely enjoyed the Qualicum Beach scallops over aged cheddar risotto with grilled apples and carmelized onions and the popular Coffee crusted and grilled Canadian beef tenderloin filet.  It was melt in your mouth tenderness and full flavor.

Despite enjoying a delicious, filling meal, there is often “just enough” room for a tasting of dessert.  Shared or personally enjoyed, the current selection includes such delicious options as chai creme brulee,  cranberry orange cake or double chocolate mousse.

We quickly worked our way through the Caramel Apples, apples baked in caramel over shortbread with ice cream and caramel sauce.  It was fabulous!

Not only is Restaurant 62 known for their delicious food, but they have an extensive wine selection and were instrumental in the creation of the Wine Guru application, which gives you wine suggestions to pair with your food selections based on region, ingredients and budget.

Restaurant 62 offers a dining experience comparable to some of the top restaurants in Vancouver, and beyond.  We hope that you visit it soon or again in the near future.  It’s such an honor for us to boast about local businesses like this in the Fraser Valley!

Unless you are a sommelier or a hardcore wine enthusiast, opening the wine menu at a restaurant can be a little overwhelming. How do you know which wine will pair best with the meal you’ve chosen?

The Wine Guru app has been designed to essentially work as a pocket sommelier. Wine Guru offers food and wine pairing suggestions based on details including type of cuisine, ingredients, cooking method and budget. You simply enter this information following the Wine Guru’s prompts and you will then be presented with some great options! Alternatively, you can select a wine that you would like to try and work in reverse order – the Wine Guru app will help you select a meal that would compliment your chosen wine.

The team behind Wine Guru is a partnership of sommeliers from Restaurant 62 and technology whizzes from Gloo Studios and Internal Wealth Studios. At the launch event, Restaurant 62′s Eric Ferris said to expect future updates that include expanding current wine suggestions to retailers in the immediate geography, further expansion of the internal database of wine to 10,000 and options to search for local retailers and purchase wine online. Fabulous!

The Wine Guru app is free to download on the iTunes app store. Give it a go and let us know how your wine choices turn out!

www.the-wine-guru.com

At last, our summer weather has arrived and this past week we have been in search of delicious ice cream to cool us down! This month’s ’5 Great…’ list includes 5 Great Ice Cream Destinations in the Fraser Valley. There are way more than 5, of course – where is your favourite stop for a cool, sweet treat?

by viajeacanada

1. Marina’s Gelato
Located in Maple Ridge, Marina’s Gelato serves over 40 flavours of gelato and sorbetto. It is all made on premises and, trust me, you can taste the freshness. Try the Stracciatella!

11968 224th Street, Maple Ridge

2. Frosty’s Ice Cream
After a day of running around Cultus Lake Water Park or swimming at Main Beach, a generous helping of ice cream is a perfect way to end the day! Frosty’s Ice Cream offers 50 flavours and huge scoops. Mint chocolate chip, wildberry yogurt, birthday cake – what’s your favourite?

4121 Columbia Valley, Chilliwack (Cultus Lake)

3. Krause Berry Farms
This is a fantastic place to spend some time with the family this summer! After you have picked some strawberries, relax on the Krause Berry Farms porch with a cup of berry ice cream. A perfectly sweet summer treat!

6429 248th Street, Langley

4. Birchwood Dairy
Rich, thick, creamy ice cream is the best kind, and you will find it at Abbotsford’s Birchwood Dairy. Our favourites include Bordeaux Cherry, Funky Monkey and Raspberry Frozen Yogurt. Visit the farm itself, or find this local favourite at many farm markets and ice cream stands, including Yarrow’s Mighty Moose Ice Cream.

1154 Fadden Road, Abbotsford

5. White Mountain Homemade Ice Cream
White Rock has a number of sweet ice cream parlours all along the beach. One of our favourites is White Mountain Homemade Ice Cream. Not only do they serve decadent ice cream (with huge portions), they also serve frozen yogurt with your choice of fruit. Strawberry, pineapple, peach… choose your own adventure! Then cross the street, take your shoes off and spend the afternoon with sand between your toes.

14909 Marine Drive, White Rock

Some other Team FVP favourites include Alouette Fresh in Maple Ridge, Ice Cream Galore in Langley, Chantilly Ice Cream in Harrison Hot Springs, Zenberry in Pitt Meadows and we are anxious to learn more about OhhJoy!!

Where’s your favourite ice cream, gelato or frozen yogurt destination?!

Farmers Markets are a wonderful place to discover local farmers and food producers. You will find fruits, vegetables, dairy products, nuts, flowers, meat, fish, preserves, baking, snacks and a variety of unique artisanal works. As the spring turns to summer, and summer to autumn, the offerings change up and you will enjoy the full bounty that our Fraser Valley has to offer.

Below is an alphabetical list of Fraser Valley farmers markets.

by Canadian Veggie

Abbotsford Farm & Country Market
www.abbotsfordfarmandcountrymarket.com
Montrose at George Ferguson Way, Abbotsford
Saturdays 9AM – 1PM
May 7 – October 15, 2011

Chilliwack Farmers Market
www.ChilliwackFarmersMarket.com
10015 Young Road, Chilliwack
Saturdays 9AM – 2PM
June 25 – September 10, 2011

Cultus Lake Market in the Park
www.cultuslake.bc.ca
East side Main Beach parking lot
Saturdays 9AM – 3PM
June 12 – September 4, 2011

Fort Langley Village Farmers Market
www.fortlangleyvillagefarmersmarket.org
Orchard of the Fort Langley National Historic Fort
Sundays 10AM – 3PM
May 29 – October 2, 2011

Haney Farmers Market
www.haneyfarmersmarket.org
Memorial Peace Park on 224th, Maple Ridge
Saturdays 9AM – 2PM
May 7 – October 29, 2011

Langley Farmers Market
www.langleycommunityfarmersmarket.com
Kwantlen University Parking Lot
20901 Langley By Pass, Langley
Wednesdays 2PM – 6PM
Begins May 25, 2011

Mission Farmers Market
www.missioncityfarmersmarket.com
Lane Creek Park (2nd & Horne), Mission
Saturdays 9AM – 1PM
May 7 – September 24, 2011

Pitt Meadows Farmers Market
www.haneyfarmersmarket.org
Spirit Square (12007 Harris Road), Pitt Meadows
Sundays 10AM – 2PM
June 19 – September 11, 2011

Surrey Urban Farmers Market
www.SurreyMarket.org
North Surrey Rec Centre Courtyard
10275 135 Street, Surrey
Wednesdays 1PM – 6PM
June 15 – September 28, 2011

White Rock Farmers Market
www.whiterockfarmersmarket.ca
15154 Russell Avenue, White Rock
Sundays 9AM – 1PM
May 29 – October 9, 2011

Please visit Metro Vancouver Pulse for a complete list of Greater Vancouver Farmers Markets.

Did you know the Cranberry was originally called the “Crane Berry” because the shape of the blossom resembles the head of a crane? Did you know the BC cranberry harvest comprises about 12% of the North American crop? Did you know that cranberries contain a wide variety of powerful phytochemicals that promote wellness, can prevent certain acute infections, and may help prevent some age-related chronic diseases?

Support this local crop and try out this delicious recipe.

by feministjulie

Cranberry Pecan & White Chocolate Bread Pudding

• 12 oz. day old bread, or left over pastries, cinnamon rolls, dried and cubed
• 1 cup cream
• 1/2 cup milk
• 4 free range eggs
• 1/3 cup sugar
• ½ tsp. cinnamon
• 1 tsp. vanilla
• zest of 1 orange
• 12 oz. white chocolate chips
• ½ cup chopped pecans
• 1 cup cranberries

  Mix together cream, milk, eggs, sugar, cinnamon, zest and vanilla together. Combine cranberries, white chocolate, pecans, and bread in baking dish. Pour egg mixture over the bread and cover with tin foil bake for about 30 -45 minutes at 350 degrees. Check after 30 minutes and see if it has set in the middle. Let cool. Slice and enjoy.

This bread recipe below has only seven ingredients and you will be able to pronounce every one. Once you master this dough, also use it for home made pizzas or add cinnamon and raisins, flax and oats for extra flavour. This recipe is for a single loaf, so double or triple the recipe depending on your needs.  Feel free to be creative and enjoy.

100% Whole Wheat Bread with Honey

Wet ingredients

1 cup warm tepid water

2 t active yeast

3 T Honey (organic, all natural if you can)

3 T Extra virgin olive oil

juice of one lemon

Dry ingredients

3 cups whole wheat flour

1.5 T of Gluten Flour

1.5 t sea salt

Instructions:

1. Mix together wet ingredients and let sit for 5 minutes

2. Mix together dry ingredients

3.  Add wet ingredients to the dry ingredients and mix together with a large spoon

4. Knead until stiff and form dough into a ball

5. Using this same bowl, brush dough with olive oil and let rise at room temperature for 2 hours until it rises and collapses.

6. Refrigerate in a covered container (not airtight) for up to 7 days in the fridge

7. Remove from fridge. Form into small, football-shaped loaf. Dust with flour. Place on parchment paper in a oven safe pan or pizza peel if you have pizza stone. Let rest at room temperature for 90 minutes.

8. Pre-heat oven to 450 degrees; pre-heat pizza stone if using this option

9. Cook for about 30 minutes until rich brown in colour

10. Cool and slice. Place in plastic bags and freeze.

Afterthoughts Restaurant
#190 32500 South Fraser Way, Abbotsford. 604.850.1014

Tucked away in Clearbrook Plaza, this little café is one of Abbotsford’s best hidden gems. With its blend of sporadic table layouts, neat chalk art, syrup displays and typical coffee shop buzz, Afterthoughts has become the go-to location for desserts in Abbotsford. Mile high chocolate cakes are common here, as are various kinds of cheesecakes on any given night. Not only are their prices competitive, their portions will have you doing a double take! Most serving sizes will serve two, and they’re even happy to give you a little extra of their homemade whipped cream if you ask! Craving something sweet, even though it’s late? On Friday and Saturday nights, Afterthoughts has you covered – they’re open until midnight!

TracyCakes Bakery Cafe
Three Great Locations!

• #101 2636 Montrose Ave, Abbotsford. 604.852.1904
• 15015 Marine Drive, White Rock. 604-541-4668
• 23170 96^th Ave, Fort Langley. 604-888-1984

If you haven’t had the pleasure yet of visiting a Tracycakes Bakery Café for dessert, find a way to fit it in your schedule! With three great locations in the Fraser Valley, you’re always within a hop, skip and a jump of a delightful dessert! With over 40 different kinds of cupcakes, it can be an intimidating choice. Not to worry, they come in babycake size as well, so you can try a few! If you’re stuck, be sure to try their Boston Crème or Crème Caramel cupcakes – they are to die for. Not in the mood for cupcakes? Tracycakes also serves up various kinds of cheesecakes, and mini dessert rounds as well. You’ll love the rustic, yet cozy home décor style of these cafes that will make you feel right at home.

Airport Coffee Shop
46244 Airport Rd, Chilliwack. 604.792.0814

Although this little airport café may not be your first choice for a date night (it is a diner after all), you can bet they’ll serve you up a mean piece of pie. In fact, many flying groups schedule this airport into their itinerary, just to order up a slice from this “famous in the Fraser Valley” coffee shop! With such a selection of fruit, berry and cream pies, it’s no wonder pilots starting using the phrase “I fly for pie!” The good news for you? You don’t have to fly to enjoy a piece, just stop on by! It’s great entertainment for the children as well; seat them next to a window so they can watch the planes fly in and out of the airport while you enjoy your coffee!

by Ode to the Ordinary

Dolce Gelato
15045 Marine Drive, White Rock. 604.535.1070

Still trying to hold onto the last bits of summer, even as the leaves start to fall? Head to Dolce Gelato on the water in White Rock for a bit of gelato heaven! Known for their great customer service (even when things get busy), this little gelato shop makes and blends all 20 of their gelato flavours on site. Instead of staying in the café to enjoy your ice cream or gelato, make the best out of a starry evening and go for a stroll (or watch the waves and listen to tunes from a great parking spot!). The only downfall? Dolce Gelato only accepts cash, so make sure you have a bit on hand!

Porter’s Bistro Coffee and Tea House
21611 48^th Ave, Langley. 604.530.5297

This bistro and coffee house is a cozy dessert destination for any type of dessert craving, whether it’s cheesecake, cookies or simply a root beer float! Grab a loose leaf tea or organic fair trade coffee to accompany your dessert, and take in the local art, vintage photographs and rustic décor (don’t miss the vintage typewriters!). Visit Porter’s for dessert any Saturday night between 6pm – 8pm for live music in a family friendly atmosphere – a great alcohol free alternative for live music!

Now that you are fully prepared for the next time your sweet tooth hits – your only dilemma is who to share your delish dessert with… if anyone at all! Where are your favourite places in the Fraser Valley to visit when a dessert craving strikes?

Step 1: Choosing the Bird

The rule of 1 lbs to 1.5 lbs per person should give you a good idea of what size turkey to buy. If you need something smaller there are legs, breasts, and drumsticks available on their own.  Choose a consciously grown bird, with plenty of room to run around and is not fed animal byproducts or antibiotics. Ensure the bird isn’t injected with sodium, and has no other additives, check the ingredient list. JD Farms in Aldergrove is a great place to get any of your turkey needs. They have plenty of information on their web site about how the turkey is raised and what they are fed and also have fresh birds available during the peak seasons and frozen birds available all the time.

Step 2: Brining the Bird

Brine is a salt water mixture that the turkey will be immersed in. There are many different variations for the brine and you can be creative with what you add. Brining adds moisture and flavour to the turkey and helps to keep it from drying out. You will need a container large enough to fit the turkey and have the brine completely cover the entire bird. If your fridge is not large enough you can use a large picnic cooler with several bags of ice, but if you choose this method, use a thermometer to ensure the temperature inside the cooler stays below 40 degrees Fahrenheit for proper food safe storage. You will want to brine the turkey for a minimum of 12 hours so plan to brine the bird the day before you will cook it. Before brining the turkey trim off any excess skin, remove any butchers twine or leg restraints, rinse the bird thoroughly inside and out, and pat it dry with paper towels. The basic ratio for a brine  is 1 cup of salt, 1 cup of brown sugar, and 1 gallon of water. Dissolve the salt and sugar in a small amount of water over the stove before adding it to the rest of the cold brine. Determining the amount of brine you will need will depend on the type of container you use and the size of the bird you purchased , we want to ensure that the bird is completely submerged.

by chooyutshing

Step 3: Roasting the Bird

Once the bird is removed from the brine you will want rinse it again and pat it dry with paper towel. Place some fresh herbs in the cavity and tie the legs together and tuck in the wings.  Pre heat the oven to 325 degrees .Place the turkey in a roasting pan breast side up and cover with foil, This helps keep the turkey from over browning. Place turkey in the oven and after the first hour or so remove the foil and baste the turkey with its juices.  For the cooking time allow approximately 15-20 minutes per pound. Purchase a meat thermometer for the most accurate way to tell when it is done.  Using the thermometer pierce the breast and remove from the oven when the temperature reads 160 degrees. Again cover with foil and let sit on the counter for at least 20 minutes before you carve it.

Step 4: Resting the Bird

Resting means letting sit at room temperature for a length of time before you cut it. This allows the muscle fibres to relax and res absorb the juices. This is a common step that is missed and is key in having a moist juicy turkey. Allow for at least 20 – 30 minutes of resting time. If you remember we pulled the turkey out of the oven at 160 degrees and by letting the turkey rest the residual heat inside the bird will continue to cook it until it reaches 165-170 degrees which is the perfect temperature for a juicy, moist turkey.

Step 5: Carving the Bird

Use a very sharp, thin bladed carving knife and find the joint between the thigh bone and the body. Slip the knife into the joint and remove it from the body. Separate the drumstick from the thigh using the same technique then run your knife along the bone; separate the meat from the thigh and drumstick, try to get as much as possible in one piece. Slice the leg and thigh meat into thin pieces. Slide your knife between the wing and the body and locate the joint, gently separate the wings from the body. Carve thin slices off one side of the breast, cutting parallel to the breast and repeat on the other side. Save the carcass for soup or stock.

For more info please check out these links.

http://www.feedthefire.ca/index.html

http://www.facebook.com/pages/Langley-BC/Feed-the-Fire/113667805310716?ref=ts

http://www.jdfarms.ca/

Q. The Fall is a busy time for most people, can you give a few meal suggestions that are quick, easy and healthy?

A: The best tips I can give to those who are busy and trying to feed their families healthier meals is to spend a little time planning ahead. Plan meals 2-4 days in advance and take little steps to speed up the preparation process. Recruit other family members to pitch in during the week by taking care of some of the cleaning or chopping of the vegetables. Or for example have someone prepare a casserole recipe that can be stored in the fridge and have someone else be responsible for putting it the oven the next day.

Here is a simple dish I do for the family.  You can have this pre-mixed and then quickly cook it at a later time.

Mini” Turkey meatloaf with Crimini Mushrooms, Spinach, and Rosemary (You can also try your own variations with free range, hormone free,  beef, chicken, pork)

Ingredients:

• 1lb ground turkey
• 1 egg
• 1 cup chopped crimini mushrooms
• 1/4 red onion chopped
• 1 clove garlic chopped
• 1 sprig rosemary chopped
• 4 oz spinach chopped
• 1 T olive oil
• 1/2 t sea salt
• 1/2 t pepper
• 1/4 t paprika

Directions:

Heat olive oil in a pan and add onion, garlic, rosemary and sweat for 1 minute.

Add Spinach and cook till wilted. Remove from heat and cool.

In a separate bowl add turkey, egg, and cooled mushroom mix.

Mix well until blended…

Scoop into muffin pans and cook at 350 degrees for 25-30 minutes.

Q: Where are your favourite places to get fresh, local food from? Does the Fraser Valley have farm shares?

A: When it comes to shopping for good ingredients I’m like everyone else and the more I can get at one stop the better. But no matter where I shop I try to flex my consumer muscle by buying local and organic. I believe that as consumers the more we demand these products in our stores the more the food producers and grocery stores will find ways to deliver these foods more economically.

But to mention a few I would have to say Two EEs, Willowbrook Produce, Lepp Farm Market, and of course local Farmers Markets. The Fraser Valley does have Farm Shares and different co-ops. You can check out the Now BC and see what they are up too at http://www.nowbc.ca/.

Q: A crockpot can be a huge time saver. What is your favourite crock-pot recipe?

A: You can start this the night before and turn on the slow cooker in the morning before you leave for the day. Let these aromatic ingredients stew all day and fill your home with the delicious aroma. There is something that is soothing, and comforting about having a warm bowl of stew on a cool rainy day.

Rainy Day Stew

Ingredients:

• 2 onions
• 5 medium size carrots (1/2 inch sliced)
• 2lbs stewing beef (1/2 inch cubes trimmed)
• 4 cloves garlic chopped
• 1 small can tomato paste
• 1 can no salt diced tomatoes
• 2 sprigs rosemary chopped
• 5 small white potatoes ( cut into 1/2 inch wedges)
• 2 fl oz dry Sherri (optional)
• 1 bay leaf
• 2 Tablespoons 100% whole wheat flour
• 1 Litre Beef broth

Instructions:

Season the beef with sea salt and pepper.

In a heavy bottom pot add oil and heat.

Add beef one piece at a time and brown evenly. Be careful not to overcrowd the pan. Work in small batches if necessary.

Remove beef from pan and add to slow cooker. Drain off excess oil.

Using the same pot, add a touch of fresh olive oil and heat, add onions and garlic and sweat till translucent.

Add tomato paste and flour and cook for one minute.

Add Sheri and deglaze the pot.

Add diced tomatoes and beef broth and stir to combine. Pour over beef in to the slow cooker.

Add potatoes, carrots, bay leaf, and rosemary.

Cover and cook in slow cooker on high for 6 hours, or low for 8 hours.

Enjoy.

Most experts recommend including a protein source, a vegetable (cooked or fresh) and a fresh seasonal fruit along with water or 100% juice to ensure a balanced lunch.
by mitikusa

• Mix and Match Savoury Lunch Box Roll-Ups. We found this idea in Cynthia Lair’s “Feeding the Whole Family” cookbook. Using a whole wheat tortilla or pita as your wrap, mix and match from a variety of protein fillings and spreads. Protein suggestions include black beans, brown rice, shrimp, turkey and chicken. Then simply add a garnish or spread such as avocado slices, grated carrots, grated zucchini, lettuce, sprouts, tomatoes, cheese, salsa or hummus. By keeping a few “mix and match” favourites on hand in the fridge, you can quickly assemble a roll-up in no time at all. One of our favourites is black beans and brown rice with green onions and cilantro, flavoured with a bit of salsa and a handful of cheese. Add a veggie and a piece of fruit, you’re good to go.
• Soup is an often overlooked champion of lunch. Whether you go for the quick win of a canned soup or take some time to make a hearty homemade soup, it makes a filling and very satisfying lunch.  We liked Rachel Ray’s Quick Chick n’ Noodle as a traditional starting point (and yes, you can make it in 30 minutes) but soup can be very creative and unique, adjusted to your family’s preferences.
• Sandwiches are a simple staple of lunches for a reason. Of course, the usual PB&J is the joy of many but if you’re looking for other alternatives, try a veggie sandwich. One of our favourites is herb and garlic cream cheese with cucumber and tomato on whole wheat.  Other options are tuna or chicken salad in pita pockets, grilled cheese with ham or bacon and tomato.
• Leftovers are the unsung heroes of lunches the world over. Tuck away a portion of last night’s supper in an air tight container during clean up and you’re already set for lunch the next day. In fact, some meals taste better after they’ve had a chance to marinate overnight in the fridge anyway.
• Breakfast for Lunch. When you make pancakes, make a few extras and tuck them away for lunch. Omelettes, egg scrambles, oatmeal and French toast are all good options for lunchtime eating as well. They have the added bonus of being quick to prepare usually.

One suggestion that we loved from Cynthia Lair’s cookbook was that for those “days where you feel like adding something special or extra, tuck in a flower, a cartoon or a note from you instead of candy.” One parent we met admitted to writing funny notes on her daughter’s banana peel with a marker which turned into a family tradition, a special link between her and her daughter all through elementary school.

What are your favourite healthy lunch ideas? We’d love to hear from you in the comments below.