Market Fresh!

Farmers markets are beginning to burgeon for the summer season and locally grown fresh vegetables and fruits are being sought after by fresh-flavour-seekers. For a listing of Farmers Markets closest to you check out this link for Vancouver Farmers Markets. This site is great for planning your day around shopping for the most tasty, in-season, produce to plan a simple picnic, or a lavish night of entertaining friends and family. Whatever the reason, it is a good idea to support your local farmers and encourage purchasing and eating their seasonal crops.

Mark has taken advantage of our local produce this week by preparing three different items to feature three of our favourite cookbooks here at Barbara-Jo's Books to Cooks. Michel Roux's Pastry, Elisa Beynon's The Vicar's Wife's Cook Book, and Elisabeth M. Purueitt and Chad Robertson's Tartine. Each recipe is straight forward and easy to use with a finished product nothing but spectacular.

From top to bottom:
Seasonal Vegetable Tart
Maman's Tarte aux Fraises
Banana-Date Tea Cake

Sunday Launches: Chicken and Peasant

The shop was a bustling coop this Sunday when Andrey Durbach and Robert Chaplin launched their new book Delicious Chicken Soup. Andrey, Chef and restaurateur, wrote the unique little book, and Robert Chaplin illustrated its pages; his signature chickens multiplied in over one hundred books of guests eager to get their copy signed by these two talents. With little elbow-room, guests sipped cozy cups of chicken soup that Andrey prepared, a soup admitted by many guests as the best chicken soup they had ever tasted. People of every feather attended this exciting launch, from children to chefs to eaters and readers.

With barely enough time to clear the empty pot of soup from the stove, Mark set the kettle on the burner to boil up some tea for the launch of The Genius of James Barber. Guests sipped the Barbara-Jo's Blend and James' favourite ginger tea. In memory of James, guests enjoyed the flavours of some of his best recipes, including Black Ginger Cake and Almond Pine-Nut Tarts. Christina Burridge, James' wife, offered a few words of thanks and remembrance for the beloved Urban Peasant and all who loved him. Almond Pine-Nut Tarts from The Genius of James Barber: His Best Recipes
1/4 cup jam
12 unbaked 3-inch tart shells
2 eggs
1/2 cup butter
1/2 cup ground almonds
1/3 cup granulated sugar
1/2 tsp vanilla
3 tbsp all-purpose flour
1 tsp baking powder
1/2 cup pine nuts
icing sugar

Preheat oven to 350F. Spread a thin layer of jam on the bottom of each tart shell. Place the eggs, butter, almonds, granulated sugar and vanilla in a food processor and process until smooth. Add the flour and baking powder, and process again briefly. Fill the tarts with the almond mixture, and sprinkle a few pine nuts on top of each one. Bake for about 20 minutes. Let the tarts cool. Sprinkle them with icing sugar before serving.