Next classes will be in the Spring term, at Hartwicks at the 5th Street Market in Eugene. I will upload the new schedule as soon as the dates  are set.

Ingredients:

100 grams orange rind
100 grams toasted and sliced almonds
100 grams honey

Peel the rind from the oranges taking care to obtain only the orange part (no white). Cut the rinds in thin stripes and put them in fresh water for two days, changing the water a couple of times a day. This procedure will make the rinds lose their bitter taste.

Drain and dry the rinds and add them to a small pot with the honey. Put the pot on low heat and keep stirring for approximately 25 minutes or until the preparation thickens. Take out of the heat and add the sliced almonds. Keep stirring untill all the almonds have been covered with the honey mixture. Pour over a marble slab previously slightly oiled or on rice paper over a flat surface. Press the mixture with the blade of a large knife previously oiled to flatten.

Let cool completely, brake into pieces and serve.

Andrea Loreto

Before all the basil is gone, try this Summer salad. It is a traditional Tuscan dish that is simple and easy to prepare. Use the best oil and the freshest tomatoes and the results will be phenomenal…

Ingredients:

1Lb bread
1 Red onion
2 Lb. fresh peeled tomatoes
½ Cup extra virgin olive oil
4 Teaspoons red wine vinegar
1/3 Cup water
Basil
Salt and pepper to taste

Cut the bread in 1’ cubes. Stale bread works better. You can choose any kind of bread you like, but bread without big bubbles is preferable.
Place the bread in the oven at 150F. for one hour or until dry. Let it cool down.
Place the bread in a large serving bowl sprinkle with the water. Prepare the olive oil and vinegar vinaigrette. Cut the onion very thinly. Peel and dice the tomatoes. Add all the ingredients in the bowl with the bread and shred some basil in it.  Mix and let rest for twenty minutes.
Serve with a little freshly ground black pepper and an additional sprinkle of extra virgin olive oil.

Ingredients:
1 lb. fusilli pasta
½ cup fresh basil leaves
2 cups freshly grated parmesan cheese
¼ cup extra virgin olive oil
1 clove garlic
2 tablespoons pine nuts
1 pinch fleur du sel or another delicate salt
Butter
1 pinch freshly grated black pepper

Using a mortar and pestle, work the basil leaves into the salt adding a few teaspoon of the olive oil at a time until uniformly smashed. Add the pine nuts, minced garlic and Parmesan cheese. Work the ingredients together until thoroughly blended.
In the meantime, bring a large pot of salted water to a rolling boil and add the pasta.
Drain when the pasta is al dente. Pour the pesto onto the fusilli in a large serving bowl. Add butter and freshly ground black pepper to taste.
Serve immediately.  

We checked the address on the city guide: Open for dinner from 5:30PM, with a long expected wait past opening time. We got to the restaurant a bit early, just to be sure we would be served without waiting. At 5:15 there was already a small well-dressed crowd sitting in the little garden in front of the door. At 5:30 on the dot, a friendly Indian wearing a long red vest and leather sandals (with a few toe rings here-and-there on his toes) opened the door. Vikram Vij, the owner. With a friendly smile he ceremoniously directed each party to their table. A table for two for my wife, Kate, and I. The room was comfortable, not too large, and intimate even while humming with activity. A large opening through the back wall showed some young Indian women busy making arrangements in the spotless kitchen.

Immediately upon our arrival a waitress poured us water from a copper pitcher, while another staff member offered us a warm appetizer. There was a faint smell of spices that delicately yet insistently reminded us we were in an asian restaurant. The décor of the dining room was simple yet sophisticated: dim light in spite of the sunny afternoon.

To start, I ordered Garam Masala Sauteed Portobello Mushrooms in Porcini Cream Curry and Kate ordered one spoon (yes, just a spoonful) of Dungeness Crab with Cilantro and Lemon. My Portobellos were rich in taste and delicately spiced. The Porcini mushroom curry was delicious. The plate was accompanied by warm naan bread. Kate’s spoonful was just as good–fresh crab just enhanced by a hint of cilantro and a dash of lemon.

While we were deciding about the entrees we were offered a few warm pomme frites dipped in spices to keep us interested. The waiter asked about our appetizers. “So far so good” was my answer, but the place had already won me over.

I ordered Beef Tenderloin with Chestnut Puree and Mushroom, with Creamy Garlic and Cumin Mashed Potatoes and Green Beans for me, and Kate had Lemon-Ghee Marinated and Grilled Specialty Chicken Breast with Roasted Garlic and Cashews.

The beef was cooked to perfection and the garnish was delicate and not overwhelming, maintaining hints of cumin and aromatic spices. The chicken was almost as good, although not great.

Vikram checked up on us with sincere interest in our well-being. It was nice to finally find a restaurant whose owner personally takes care of his guests, with a smile and simple dignity. It makes you feel good; to find this trait in a chef/owner today it is not easy. “I am not a chef, I am just a simple man. No titles, just a normal person,” Vikram modestly qualified himself.

It was an evening to remember (even if it started a bit too early for my taste!), and Vij’s is a restaurant like all restaurants should aspire to be.

Food: 9/10
Décor: 9/10
Service: 10/10
Price: 8/10

Vij’s
1480 W 11th Ave.
Vancouver, BC
Canada
T. 604.736.6664
http://www.vijs.ca
Dinner served from 5:30pm – no reservation