What's for Dinner, Barbara-jo?! Ian Gill's Mother's Rabbit and Lemon Potatoes

Your mid-week dinner inspiration. View this email in your browser (http://us7.campaign-archive1.com/?u=448aa9fd599f08ed28b38ec8a&id=526d905699&e=a62af575e5) http://www.bookstocooks.com

** Ian Gill's Mother's Rabbit and Lemon Potatoes

Ian Gill loves his mother's recipe for Rabbit and Lemon Potatoes. We love the hand-written copy.

** Ian Gill (https://greystonebooks.com/collections/ian-gill) is a Vancouver-based journalist and author.

He will be hosting a dinner in the shop on November 24, 2016 to introduce his newest book,"No News is Bad News: Canada's Media Collapse - And What Comes Next." However, it is doubtful that our chef for the evening will be preparing these recipes.

Please note: NEW Shop Hours Monday - Friday: 11 am - 6 pm Saturday: 10 am - 5 pm Sunday: CLOSED ** (http://www.bookstocooks.com/events/) ** Twitter (https://twitter.com/bookstocooks) ** Website (http://bookstocooks.com) ** Instagram (https://www.instagram.com/readcookeat/) Copyright © 2016 Barbara-Jo's Books to Cooks, All rights reserved. We periodically send our customers book and event related information. We consider our mailing list confidential, and do not share it with others.

Our mailing address is: Barbara-Jo's Books to Cooks 1740 West 2nd Avenue, Vancouver, BC, Canada Vancouver, BC V6J 1H6 Canada Want to change how you receive these emails? You can ** update your preferences (http://bookstocooks.us7.list-manage2.com/profile?u=448aa9fd599f08ed28b38ec8a&id=fa44a2fada&e=a62af575e5) or ** unsubscribe from this list (http://bookstocooks.us7.list-manage2.com/unsubscribe?u=448aa9fd599f08ed28b38ec8a&id=fa44a2fada&e=a62af575e5&c=526d905699)

What's for Dinner, Barbara-jo?! Peter Cardew's Broccoli Pasta

Thanksgiving leftovers are all gone. Too much turkey anyways. So, how about just something green? Like

Peter Cardew's Broccoli Pasta

Ingredients for two, or one, with microwave lunch at work another day.


* 1 crown of broccoli (200-300g)

* olive oil

* 2 anchovy fillets, from glass jar (they last longer)

* 1 fresh Thai chili, seeded (depending on taste) and chopped fine

* 1 large clove garlic, chopped fine

* butter

* enough pasta for two, dried not fresh. (For this, I prefer fettuccine or spaghetti.)

* cheese, grated (I prefer Romano with this, but it's up to your personal taste.)

* salt (maybe)

* pepper, a mix of white and black in your pepper grinder


In a large pot, boil salted water for the pasta while you are cooking the "sauce." (Turn to low when the water boils.)

Steam the broccoli crown for 5-6 minutes and set aside. This can be done ahead of time. Cut the broccoli into florets (approximately thumb size). Don't discard the stalks, dice them fine.

In a large saute pan, heat the olive oil over low heat. Add the chopped anchovies and the chopped Thai chili. Watch them carefully and stir with a wooden spoon until the anchovies soften and "melt." You don't want to burn them, or you'll have to start again. Add the chopped garlic and stir for no more than a minute.

Add the steamed broccoli and stir with a wooden spoon for a couple of minutes to thoroughly combine all of the ingredients. Add a knob of butter for richness and keep warm on very low heat.

Add the pasta to the salted boiling water. Set the timer for two minutes less than specified on the package. Drain the pasta but keep back a few tablespoons of the pasta water.

Add the pasta to the sauce, still over low heat, and toss with tongs to thoroughly combine. If it's too wet, keep tossing over the heat. If it's too dry, add some of the reserved pasta water. You want the result to be neither wet, nor dry; you want it to be slippery.

Add the cheese and pepper and mix well into the pasta. Taste for salt, but with anchovies and salted pasta water, it may not be necessary.


When he's not eating, Peter Cardew is designing buildings.

Meet the Cooks 🍴, Read their Books 📚

Authors, fresh and seasoned, join us for fall events. 

 Meet the Cooks 🍴, Read their Books 📚


Alex Prud'homme

The French Chef in America- Reception and Interview

 Wednesday, October 12, 2016, 6:30 - 7:30pm

The Vancouver Club


Andrew Richardson

"CINCIN:Wood Fired Cucina"

 Thursday, October 13, 2016,  6:00 - 10:00 pm

CinCin Ristorante


Kei Lum Chan & Diora Fong Chan 

CBC's Sheryl MacKay interviews Kei Lum Chan & Diora Fong Chan 

Sunday, October 16, 2016, 1:30 - 2:30 pm

Barbara-Jo's Books to Cooks


Meeru Dhalwala

A Tasty afternoon with MEERU and Vij's Indian

Saturday, October 22, 2016 2:00 - 3:00 pm

Barbara-Jo's Books to Cooks


Allyson Bobbitt & Sarah Bell

Bobbette and Belle - Tea and Pastry

Saturday, October 29, 2016, 2:00 - 3:00 pm

Barbara-Jo's Books to Cooks


Ian Gill

"No News is Bad News" - Dinner with Author Ian Gill

Thursday, November 24, 2016, 6:30 - 9:00 pm

Barbara-Jo's Books to Cooks


Denise Marchessault

British Columbia from Scratch - Autumn Soups in our Kitchen  Saturday, December 3, 2016, 1:00 - 3:00 pm

Barbara-Jo's Books to Cooks



To reserve a seat, please call our shop 604-688-6755 Click HERE to see our full event listings.

What's for Dinner, Barbara-jo?! Barbara-jo's Moody Salmon and Grain Bowl

Barbara-jo's Moody Salmon and Grain Bowl

I am fond of this simple preparation, and I call it moody as I can change it up with whatever grain I feel like cooking and eating at that moment. When I arrive home from the shop, I start cooking the grain, be it rice, quinoa, couscous or freekeh. Then I take a can of Wild Sockeye Salmon out of the cupboard and open it. Mmmm...love that tinned Sockeye. With a fork, I scatter the fish in a shallow bowl. I add one carrot- sliced on the mandolin- one radish - sliced on the mandolin - 1/2 a white turnip - sliced on the mandolin - and one spring onion - sliced with a knife. I then use whichever leafy green I have in the ice box (flat leaf parsley, curly parsley, dandelion leaves, or watercress). This array looks so lovely and fresh in the bowl. I grind some black pepper over the mixture, flake some Maldon salt, and squeeze one half of a lemon over all. When the grain is ready, I place it on top and slowly mix everything together, being careful not to over mix. I then sit me-self down to a satisfying and nourishing meal.


Barbara-jo McIntosh is the proprietress of Barbara-Jo's Books to Cooks.

What's for Dinner, Barbara-jo?! Tim Rurak's Meat Sauce with Indian Spices

Tim Rurak's Meat Sauce with Indian Spices

I came up with this recipe when I was by myself in New York City. I went shopping on a wet and rainy day and found some really great looking local, non-medicated lean ground beef. When I got home, I started thinking about what I could do with it and I came up with this recipe. I am a big believer of the medicinal benefits of Indian spices, ginger, and garlic. My wife, Dalia, likes this recipe too. ~Tim


* 1 tablespoon canola oil

* 1/3 onion, finely chopped

* 2 garlic cloves, finely minced

* 1 tablespoon fresh ginger root, minced

* 1 teaspoon paprika

* 2 1/2 teaspoon cumin

* 1/2 teaspoon turmeric

* 500g lean ground beef

* 300 mL beef stock

* 400g canned tomatoes, seeded and finely chopped (I pulse tomatoes in food processor, then pass through a sieve)

* 2 tablespoons tomato paste

* salt and pepper, to taste


In a large saucepan, heat oil over medium heat. Add the onion, and saute for about 5 minutes until the onion is soft and slightly translucent.

Add the garlic, ginger, and spices and give it a good stir. Cook for another 5 minutes, stirring frequently.

Turn up the heat to medium-high. Add the beef to the pan and break it up. Continue cooking until the meat is browned.

Add beef stock, tomatoes, and tomato paste to the pot. Bring to a boil, stirring frequently. Turn the heat down and simmer gently for 20 minutes or until liquid is reduced to a desired level. Stir occasionally. Add salt and pepper to taste.

This sauce works well over rice, pasta, or potatoes (sweet or otherwise).


Tim Rurak is the owner of Ralph's Radio.

Join us for Fiery Feasts 🔥

 A Celebration for Chef Andrew Richardson's new cookbook, CINCIN:Wood Fired Cucina

Thursday, October 13, 2016, 6:00 - 10:00 pm

CinCin Ristorante

In celebration of Executive Chef Andrew Richardson's new cookbook, CinCin:Wood Fired Cucina, I invite you to join me for a Feast of the Fire dining experience.

On Thursday, October 13th, Executive Chef Andrew and his award-winning brigade, will set street fires directly in front of CinCin Ristorante, to grill a bounty of delicious treats, from the newly launched cookbook. The wood-fired spectacle sets the stage for the evening's five course Feast of the Fire dinner to be served on CinCin's intimate terrace. Our rustic Italian-inspired dinner will be paired with a selection of exceptional wines.

6:00 p.m. Street Fire Demo and tasting 6:30 p.m.

Reception 7:00 p.m.

Dinner 9:15 p.m. Book Signing.

$175.00 per person plus taxes and gratuity, includes a personalized copy of CinCin:Wood Fired Cucina


"No News is Bad News" - Dinner with Author Ian Gill

Thursday, November 24, 2016 6:30 - 9:00pm

You are correct, this is not a cookbook, but a delicious opportunity to dine with Ian Gill in our kitchen. Ian has written an informative book on Canada's Media Collapse-And What Comes Next.

Please join us for an inspired meal, intelligent conversation, and a first hand introduction to "No News is Bad News" with author Ian Gill.

Cost of this evening is $110.00 and includes your meal and a personalized copy of No News is Bad News.

Click HERE to see our other upcoming events.

Barbara-jo served on the committee for this year's BC Book Prizes online auction. Click on this link to view the auction items...

What's for Dinner, Barbara-jo?! Garth McAlister's Chakalaka

Garth McAlister's Chakalaka

This goes well with a protein, especially chicken, and with another South African dish we call "Pap" (Afrikaans for porridge made from cornmeal). Be careful with the spices. I like hot, spicy dishes and this one should be approached with caution. ~Garth


* 1/4 cup cooking oil

* 1 medium onion, diced

* 2 teaspoons garlic, minced

* 1-2 teaspoons curry powder

* 1/2 teaspoon thyme

* 1/2 teaspoon smoked paprika

* 2 1/2 teaspoons cayenne pepper (or to taste)

* 1/2 teaspoon fresh ginger, minced

* 1 - 2 tomatoes

* 3 - 4 cups of sliced cabbage

* 1 large carrot, coarsely grated or sliced thinly

* 1 medium green pepper, diced

* 1 medium red pepper, diced

* 1 - 14 ounce can of baked beans

* 1 teaspoon chicken bouillon powder (optional)


In a large saucepan or Dutch oven, heat oil over medium heat. Add the onion, and saute for a couple of minutes. Add the garlic, curry powder, thyme, smoked paprika, cayenne powder, and fresh ginger. Continue stirring for about a minute to let the flavours deepen.

Add the tomatoes, cabbage, carrot, and bell peppers and stir to combine. Simmer for approximately 5 minutes, stirring occasionally.

Add the baked beans and bouillon powder (if using). Cook for an additional 2-3 minutes and then adjust the seasoning. Serve warm.

This recipe is much better one or two days later. The flavours merge very well overnight in the fridge.

*This recipe is originally from africanbites.com. It is one that Garth enjoys and has modified to his palate.


Garth McAlister was born and raised in South Africa. He now lives in Vancouver, where he works as a lawyer.

What's for Dinner, Barbara-jo?! John Lekich's Dad's Denver Omelet

John Lekich's Dad's Denver Omelet

My late father was a lifelong diner man who spent the last third of his career as the proud owner of an old school counter and booth place just a short walk from where Barbara-Jo's Books to Cooks is now. He was a self-taught short-order cook who could do everything from a Sunday roast to a killer bread pudding. But his measured-by-eye recipe for the Open Denver Omelet - a diner classic designed to keep long distance truckers going until lunch - is the dish that always reminds me of him.


* Butter

* Filling (enough for one omelet):

- ham, chopped into small cubes

- green pepper, diced

- green onion, chopped

* 3 eggs


In a small frying pan, sauté the ham and green pepper, using just enough time and butter to caramelize the ham and tenderize the peppers. Season to taste.

Beat three eggs in a bowl and then add the chopped green onions. Stir to blend. Pour the onion - egg mixture into a larger, greased skillet and cook on low to medium heat. Add enough of the sautéed ham and green peppers to cover the omelet evenly. When the omelet is set, fold over gently to make a slightly golden crescent moon.


John Lekich considers himself to be the unofficial mascot of Barbara-Jo’s Books to Cooks. He is a longtime freelance writer currently working on his fifth novel.


Chef Jamie Maxwell's agendi: plenty of Ingredienti!

Ingredienti with Chef Jamie Maxwell

Saturday, September 24, 2016 11:00am - 12:30pm

Barbara-Jo's Books to Cooks

Marcella Hazan is famous for her simple, authentic Italian recipes. She knew that the key to a delicious dish was the quality of ingredients and that a good cook must first know how to shop. Her new book, published posthumously, is called Ingredienti: Marcella's Guide to the Market. It features the best of Marcella's wisdom and tips about the key elements of Italian cooking.

Today, Chef Jamie Maxwell of Nook Restaurant joins us to cook us a light lunch comprised of his and Marcella's favourite ingredients. We're looking forward to learning something new while tasting some delicious dishes!

Cost: $60, includes a copy of Ingredienti: Marcella's Guide to the Market and a light lunch.


We have just acquired three separate rare book collections:

Alain Ducasse - Grand Livre de Cuisine Culinary Encyclopedia / Desserts & Pastries

Charlie Trotter's - Chicago/Deserts/Seafood/Vegetables/Meat & Game

The Good Cook Techniques and Recipes - 28 volume set

Please phone shop for pricing and further details.

Please note, October 12th dinner event featuring Alex Prud'homme and Vicki Gabereau has sold out. BUT, there are a limited number of tickets available for the Interview, Reception, and Signing.

ps. Vicki is LOVING the book

What's for Dinner, Barbara-jo?! Jamie Maw's Rigatoni with Pork Sausage Ragu

Jamie Maw's Rigatoni with Pork Sausage Ragu

Serves 4 to 6 – recipe doubles easily, even better the next day.


* 6 Italian pork sausages – 3 hot/3 not (Oyama recommended) casings removed and broken up.

* ¼ cup – extra virgin olive oil

* 4 cloves garlic, whacked and minced * 1 large red onion, diced

* 1 large tin whole San Marzano tomatoes, squeezed

* Pinch of chili flakes to taste * salt and pepper, to taste

* ¼ cup heavy cream

* 2 handfuls (100 grams) ground Pecorino Romano (or Parmesan), divided

* Rigatoni

* 1 bunch Italian flat leaf parsley, chopped

* 1 bunch basil, leaves torn


In a large skillet on medium-high heat, thoroughly brown the crumbled sausage meat in the olive oil – about 10 minutes – scraping the skillet occasionally.

Turn the burner down to medium, and add the diced onion and garlic and sauté until translucent – about 5 minutes. Throw in the squeezed tomatoes and let them cook down for at least 10 minutes. Taste and adjust seasoning – salt and pepper, and chili flakes - as required. Add the cream and a handful of the cheese and stir.

In a large pot of salted boiling water, cook the rigatoni to al dente. Before draining, reserve a cup of the pasta water. Add three quarters of the drained pasta to the skillet and toss gently. Adjust seasoning. Add more pasta as required. Add reserved pasta water as needed to loosen sauce, gently fold in the basil and serve the sauced pasta topped with the remaining Pecorino Romano and finally, the chopped parsley.

Serve with a leafy salad with a pungent vinaigrette, and toasted garlic-butter baguette.


Jamie Maw has been writing about food and drink since shortly after the (first) Crimean War.

What's for Dinner, Barbara-jo?! Jochi Schuhberger's Salmon with Cucumber Yogurt Sauce

Jochi Schuhberger's Salmon with Cucumber Yogurt Sauce

I cooked this salmon for the summit of Clinton, Yeltsin and Mulroney as an appetizer. It is easy, fast, and everybody likes it. ~ Jochi


* 1/4 cup yogurt * 1/4 cup sour cream * 2 teaspoons of mayonnaise * 1 English cucumber, finely grated and squeezed dry * 1 bunch of dill, chopped * salt and white pepper * 1 whole filet of salmon, cut on an angle into slices


In a small bowl, combine the yogurt, sour cream, and mayonnaise. Mix well, then add the grated cucumber. Add the dill, salt, and white pepper to taste. Let rest in a cool place. (You can prepare the sauce up to a day in advance.)

Salt the salmon lightly and wrap in tinfoil with a good dash of water. Make sure the salmon is well wrapped. Place on a barbecue and cook for about 10 minutes. You can also place the wrapped salmon into an oven at 350 F for approximately the same amount of time. Or place the individual pieces into a shallow pan with lightly salted water and poach for about 5-10 minutes until opaque.

Once finished, serve at room temperature, covered with cucumber yogurt sauce and garnished with a sprig of dill. I also serve it with young, boiled potatoes and a light salad.


Jochi Schuhberger is an Artist and Photographer in Vancouver. His website is ** www.jochi.ca (http://www.jochi.ca/index.htm) .

What's for Dinner, Barbara-jo?! Christine Couvelier's Parmesan Chicken with Grilled Romaine


 Christine Couvelier's Parmesan Chicken with Grilled Romaine

This is a recipe that I turn to in any season, for a great-tasting and quick dinner. ~ Christine


* 1/2 cup grated cheese - I use Parmesan most often, but will add Pecorino Romano if I have it in the fridge

* 3/4 cup panko breadcrumbs

* 2 cloves garlic, finely chopped

* 2 tablespoons olive oil

* 2 tablespoons chopped fresh basil

* 2 tablespoons chopped fresh parsley

* salt and pepper

* 4 boneless, skinless chicken breasts

* 1 large head of romaine lettuce, outer leaves removed and cut into 4 quarters

* 2 tablespoons olive oil

* 2 lemons



Preheat oven to 425 F.

In a small bowl, combine the cheese, panko breadcrumbs, garlic, olive oil, basil, parsley and salt and pepper. Mix well.

Place chicken breasts on baking sheet. Press approximately 3/4 of the cheese and breadcrumbs mixture onto the chicken. Place baking sheet in oven & roast for 15 minutes.

Remove from oven. Place the romaine quarters around the chicken. Sprinkle the remaining cheese and breadcrumbs mixture over the romaine, then drizzle the olive oil over the chicken and romaine. Return the baking sheet to the oven.

Roast for an additional 10 minutes until chicken is cooked, the cheese and breadcrumbs mixture is golden and the romaine is roasted and browned.

Remove from oven and let rest 5 minutes before serving.

Place on serving plates – spritz with a bit of lemon juice & place extra lemon wedges on plates.



Christine Couvelier is the founder of Culinary Concierge .


What's for Dinner, Barbara-jo?! Jesse Finkelstein's Tabbouleh: The Perfect Summer Salad

 Jesse Finkelstein's Tabbouleh: The Perfect Summer Salad

In our house, Tabbouleh signals love. It's a fresh and delicious salad that you often see on Middle Eastern tables, and like all the best things in life, it doesn't come easily. The amount of fine chopping involved can seem lengthy and onerous, especially in a fast-paced world where salads often come off the grocery store shelf, pre-washed and pre-made. But it's the chopping that makes this dish so delicious: it brings on the slow release of the scent of various fragrant herbs and vegetables - parsley, mint, green onion, tomato - and it makes the ingredients combine in a way that brings the flavours together beautifully. When my husband prepares tabbouleh for our family, it feels like he's saying "I love you" in a deep and resonant way.

I've written out the process in the way my husband would describe it, which is much the same way in which he learned it from his Iraqi mother: anecdotally, imprecisely, and lovingly. ~ Jesse



Soak a large handful of fine bulgur wheat in tepid water in a medium-size bowl. Drain when the bulgur has softened slightly. This should take about 30 minutes.

Wash two heads of curly parsley. Discard the stems and finely chop the leaves. Put the chopped parsley into a large bowl.

Finely chop two medium-size tomatoes, two green onions, and a small handful of mint leaves. Add them to the parsley.

Juice two large lemons (or more or less, to taste - in our house we like it very lemony) and pour into parsley mixture. Add a couple of tablespoons of olive oil and salt to taste.

When the bulgur has softened, add it to the parsley mixture and toss. The tabbouleh should be slightly fluffy and shouldn't be weighed down by liquid (unless, of course, that's the way you make it in your house!).

Serve at room temperature alongside a meal of grilled meat, rice, olives, and pita bread.

While a little soggier, it's also delicious the next day, if you have any left over.

Serves 4-6 as a side salad.


Jesse Finkelstein is co-founder and principal of Page Two.


What's for Dinner, Barbara-jo?! Suzanne Foster's Lamb Burgers with Feta and Mint

 Suzanne Foster's Lamb Burgers with Feta and Mint

Here is a quick and tasty recipe to add to your spring/summer repertoire. It satisfies both big and little palates - which seems to be an impossible feat some days! ~Suzanne



* 500g ground lamb

* 1 clove garlic, minced

* 1/2 red onion, finely diced

* 1/2 cup feta (cow or goat)

* small handful fresh mint, chopped (approximately 2 tablespoons)

* 1/2 teaspoon Maldon or flaky sea salt

* thick mini pitas or larger pitas, cut into wedges, or brioche buns

* Roma tomatoes, sliced


* Quick Tzatziki sauce for dipping (optional)

+ 1 cup thick and plain yogurt

+ 1/4 cup English cucumber: peeled, finely chopped, and well-drained (squeeze with your hands to get the moisture out and dry with paper towels)

+ 1/2 clove garlic, minced

+ 1 tablespoon fresh dill, chopped

+ Squeeze of lemon juice

+ flaky sea salt, to taste



Using wet hands, combine the ground lamb, garlic, red onion, feta, mint and salt until just mixed. Shape into 4 patties and make a thumb print in the centre. (Alternatively, shape into 10 patties. Kids seem to enjoy little burgers - they are easier to eat and there is less wasted on the plate. This size is great as an appetizer too!)

Barbecue to your liking. I usually do 4 - 5 minutes per side. Try not to overcook! You could also use a frying pan with a little vegetable or coconut oil. If you do it this way, fry for 3 - 4 minutes per side - again to your liking.

Warm or lightly grill the pita bread and/or brioche buns. Serve with sliced Roma tomatoes and tzatziki sauce.

To make tzatziki sauce, mix all of the sauce ingredients in a medium bowl. Cover and refrigerate until ready to use. It's even better the next day.


Suzanne Foster is a physiotherapist at West Fourth Physio.

What's for Dinner, Barbara-jo? Karin Smith's Market Vegetable and Quinoa Salad

 Karin Smith's Market Vegetable and Quinoa Salad

At this time of year I'm taking full advantage of the bounty of fresh fruits and vegetables at the Farmers' Market and am trying to incorporate them into dinner each night. Cooking is pretty simple. I'll make something on the grill, a mixed green salad that with a simple vinaigrette and usually some kind of grain/vegetable mix. Crunchy, flavourful salads have helped to convert other members of my family to the grain and vegetable way of eating. I often cook up a batch of brown rice, freekeh, or quinoa to have on hand to make for fast prep at the end of the day. ~Karin


* 1/2 - 3/4 pound green beans, steamed & cooled

* 1/2 red onion, chopped

* 1 hot pepper: jalapeno,serrano or Thai, finely chopped

* mixed herbs, chopped

* lime juice

* olive oil

* honey

* salt and pepper

* 1 cup cooked grains (I used quinoa, but feel free to use other grains like brown rice or freekeh.)

* 1/4 toasted nuts (almonds, walnuts, whatever you have), chopped



In a medium bowl, combine the green beans, red onion, and pepper.

I find that a lime-based dressing works well with the hot pepper. In a small bowl, mix together a couple tablespoons of lime juice with some olive oil and honey to your taste. Toss the dressing with the vegetables.

Add the cooked grains and nuts and toss again.


Karin Smith is a realtor in Vancouver. Her website is smithandhamill.com.


What's for Dinner, Barbara-jo? Braised Chicken Legs with Nicoise Olives & Tomatoes

 Braised Chicken Legs with Nicoise Olives & Tomatoes

This recipe is from Barbara-jo's book, Cooking for Me and Sometimes You: A Parisienne Romance with Recipes. This recipe serves one, but quantities are easily adjusted to serve more.


1/2 tablespoon butter

1/2 tablespoon extra-virgin olive oil

1/2 teaspoon espelette salt

1 large chicken legs

3 cloves of garlic

10-12 cherry tomatoes

12 Nicoise olives

splash of dry white wine



In a medium size fry pan over medium-high heat, melt the butter and olive oil together. Add the espelette salt and swirl around. Place the gorgeous, large chicken leg into the bubbling fat and brown on both sides. Add the garlic to the pan - cut in half with the green germ removed - the cherry tomatoes, Nicoise olives and a splash of wine. When the mixture bubbles, reduce the heat to low, cover the pan and let simmer for about 20 minutes.


Barbara-jo is the proprietress of Barbara-Jo's Books to Cooks.


What's for Dinner, Barbara-jo? Jane Osler's Grilled Vegetable Salad

 Jane Osler's Grilled Vegetable Salad

This is a BBQ season staple for me. It travels well, which also makes it great picnic fare, say before a show at Bard on the Beach.The list of vegetables below is a working list – use what appeals to you and what is in season and available at your local market. ~ Jane


Peppers – You can cut them into large strips but I find it easier to grill them whole and cut and remove the seeds after grilling.

Asparagus – Trim the ends off. I prefer the large fat spears but use what you can find.

Shallots – Keep whole.

Red Onion – Cut into rounds 1.5-2cm thick.

Green Onions – Cut off the roots.

Eggplant – Any size and type will work. Cut into rounds about 2-2.5 cm thick. I prefer the smaller ones as I find they need not be cut further after being grilled.

Zucchini – Similar to the eggplant, any size will work. Cut in strips or on the angle (oblong pieces) about 1.5-2 cm thick (If you cut the same thickness as the eggplant, put them on the grill a little earlier.) As with the eggplant, I find using the smaller/thinner ones means you likely will not need to cut them further after grilling.

Summer Squash – Cut in strips or on the angle (oblong pieces) about 1.5-2 cm thick.

Brown (Cremini) Mushrooms – You can use white button mushrooms but I prefer the flavour and texture of the brown ones, especially for the BBQ (Portobello also work well). Remove stems (and if using Portobello remove the gills as well).

Green and Yellow Beans – Keep whole. These are probably best done in a veggie basket or foil packet.

Fennel – Use small bulbs. Trim (keeping root intact) and cut in half. If only have large bulbs cut in quarters, try to keep root intact so that the bulb does not fall completely apart on the grill.

Snow Peas – OK, I don’t actually grill these, but I do like the crunch they can add to a grilled vegetable salad and sometimes add them in.

Beets – I love roasted beets. However, they take a long time so unless I am doing something that is going to be on the grill for a while I am unlikely to grill them. When I do, I trim the greens, peel them, and then cut into wedges. If they are small baby beets I may keep whole and remove skins after grilling. I also use a foil packet rather than put them directly on the grill.



Toss vegetables lightly with oil – you don't want to soak them in oil, simply prepare them for the grill. Sprinkle with salt and pepper.

Grill the vegetables in batches – depending on the size of your grill you can probably do a few types at one time. Start with the peppers (if whole) and the denser vegetables and then move to the ones that will cook faster. The amount of time will depend on the heat of your BBQ, the thickness of the vegetables, and how well done you prefer your grilled veggies.

Once cooked, cut the vegetables into bite size pieces. Drizzle a nice balsamic or lemon vinaigrette over top (oil, balsamic vinegar or lemon juice, chopped fresh herbs such as basil, lemon verbena, Italian parsley, rosemary, thyme, etc. Your herb mixture will depend on the type of vinaigrette – lighter ones for a lemon base, stronger ones for a balsamic. Crumble goat cheese on top (if desired). I will often serve atop baby arugula.

Jane Osler is the President of PJ Osler & Associates .

This Autumn: Taste of Persia with Naomi Duguid

 Taste of Persia Culinary Talk & Tasting with Naomi Duguid

 Monday, October 24, 2016 6 - 7:30 pm

Barbara-Jo's Books to Cooks

Naomi Duguid is known for her extensive travel research of global cuisines and is the author of Burma: Rivers of Flavor and co-author of many other books including Hot, Sour, Salty, Sweet, Flatbreads & Flavours, Seductions of Rice, Mangoes & Curry Leaves, and Beyond the Great Wall.

Join us on Monday, October 24 for a culinary talk, tasting and reception with Naomi as she visits Vancouver to celebrate her new book, Taste of Persia: A Cook's Travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.

We're in for a real treat! Naomi always presents a deep and beautiful culinary understanding of the regions she researches. She will give a visual presentation about her extended travels to Persia and then sign copies of her new book.

Cost: $75, includes a personalised copy of Taste of Persia: A Cook's Travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan and light refreshments prepared from the book.

Please call 604-688-6755 to sign up.

* Author photo by Laura Berman.

What's for Dinner, Barbara-jo?! Duncan Holmes' Lamb Noisettes

Duncan Holmes' Lamb Noisettes

I once did these on a TV show, and earned myself a food processor. Sadly it failed to function after its first, or second, use. These will go well with some fresh, colourful steamed vegetables or a salad of seasonal leaves. Mint sauce if you wish, and something light and cold from your cellar. ~ Duncan


1 lemon

1 Baker or Russet Potato

2 cloves garlic, finely minced

1 tablespoon rosemary, chopped (save tips for garnish)

1 tablespoon minced shallots

Salt and pepper

10 oz. boneless, skinless rack of lamb (loin)

1 egg white, lightly beaten

Clarified butter


Squeeze a little lemon juice into a bowl of cold water. Peel and grate the potato and place in water. Prepare garlic, rosemary and shallots.

Trim meat of all silverskin and fat. Cut into six noisettes (medallions). Season with salt and pepper. In a heavy pan on medium high, sauté lamb for 30 to 40 seconds each side.

Just before cooking time, drain potatoes and squeeze dry. Mix in the garlic, shallots, rosemary, and salt and pepper to taste.

Dip the noisettes into the slightly beaten egg white. Coat the lamb with the potato mixture, mostly on the bottom.

Heat a generous amount of clarified butter in your heavy pan. Carefully lift the potato-covered pieces of lamb into the hot pan. Sauté until potatoes are golden brown. Remove from pan and drain on paper towels. Serve immediately.


Duncan Holmes is a gentleman gardener who writes about many things, including food.

What's for Dinner, Barbara-jo?! Heather Redfern's Warm Summer Garden Salad with Poached Eggs

 Heather Redfern's Warm Summer Garden Salad with Poached Eggs

This takes 20 minutes to make including picking the Greens. It is a wonderful light supper. Breaking the egg yolks over the salad makes it very rich and decadent. Add some beautiful bread and share with someone you like to be with!

~ Heather



kosher salt

1/4 cup of white vinegar

4 slices of Bacon (I buy good quality bacon and get it wrapped into 4 slice packages, then freeze them. It is easier to slice frozen bacon and that way I take exactly the amount I need.)

1/4 cup water

1 small sweet onion or shallot, diced

4 cups total of a variety of greens and fresh herbs, loosely packed. These can be purchased or picked. (Right now in my container garden I am picking spinach, chard, mint, Italian parsley, garlic chives and basil tops.)

fleur de sel and black pepper, to taste

1 cup of full-flavoured cheese, grated (Pecorino Romano, Parmigiano-Reggiano, or an aged Gouda)

4 eggs



Put a large pot of water, at least 4 inches deep, on to boil. Add enough kosher salt so that the water tastes like the sea. Add the vinegar.

While the water is coming to a boil heat a frying pan on medium heat. Cut the bacon into 1 inch pieces and add to the frying pan with 1/4 cup of water. Cook until most of the water has evaporated and the bacon fat has rendered.

Add the shallots or onion to the pan, cooking until the onion is soft. Then increase the heat to medium high, and crisp the bacon.

Pour the contents of the pan, including the bacon fat, over the greens and herbs. Grind in some pepper, sprinkle in some fleur de sel and toss; then add 1/2 cup of the cheese and toss again.

By now the vinegar water should be close to boiling. Break the eggs into small cups, swirl the water, and gently ease the eggs into the boiling water. Cook the eggs for 3 1/2 minutes. Remove the eggs with a slotted spoon and drain on paper towels.

Divide the tossed greens into 2 bowls and sprinkle with the leftover 1/2 cup of cheese. Set 2 poached eggs on top of each salad. Grind pepper and add a sprinkle of fleur de sel to the eggs. Enjoy!


Heather Redfern is the Executive Director of The Cultch.