Vancouver, BC has always captivated me. It reminds me so much of San Francisco with its compact size, distinct neighborhoods, cultural diversity, and great eats. Plus, let’s face it — it’s way cleaner than The City By the Bay, and the exchange rate is usually quite favorable to visitors from the States.
The cookbook includes 80 recipes that are sure to whet your appetite, from “AnnaLena Chicken Skins” (dipped in chocolate, no less) from AnnaLeana restaurant named for Chef-Owner Michael Robbins’ grandmother, and “Poached Lamb Shoulder with Butternut Squash-Ricotta Gnocchi” from The Dirty Apron Cooking School to “Morel Mushroom and Stinging Nettle Tart with Brie” from Forage and “Vikram’s Bone-In Goat Curry” by celebrated Chef-Restaurateur Vikram Vij’s new My Shanti.
Since I’ve been on a kick baking and cooking with Japanese soy flour, I had to try my hand at “Kinako Brown Butter Shortbread.” The recipe is from Betty Hung, owner and head baker of Beaucoup Bakery, a Parisian-inspired patisserie.
We use tahini liberally in hummus and salad dressings.
But why not take it for a spin in a sweet preparation?
After all, peanut butter swings both ways, in sweet and in savory dishes. With tahini being ground up sesame seeds, it has a beguiling nuttiness that also makes it quite versatile.
“Tahini Shortbread Cookies” does it justice in sandy, melt-in-your-mouth, buttery cookies that have the merest whisper of sweetness.
The recipe is from “Soframiz” (Ten Speed Press, 2016) by Ana Sortun and Maura Kilpatrick of Sofra Bakery and Cafe in Cambridge, MA. Sortun, a James Beard “Best Chef in the Northeast” for Oleana restaurant in Cambridge, and Kilpatrick, who was named “Best Pastry Chef” by Boston magazine, showcase 100 recipes of both sweet and savory offerings at their popular modern Middle Eastern cafe.