RECIPE: Madeleines for BC Living - From Scratch

Madeleines
for BC Living “From Scratch” Column
May 2025

I did a big spring clean of my oven and rediscovered my madeleine pan and immediately got the hankering for some sweet golden lemon cookies! These French treats can be a little finicky to make as the batter is very delicate and airy, but they’re completely worth the work when you pop one in your mouth still warm from the oven. 
 
You can also play around with the ingredients – instead of lemon zest (or in addition to) add lavender, or orange and chocolate. The possibilities are endless and delicious. 
 
INGREDIENTS 
 
- ½ cup (unsalted) butter 
- 2 eggs – room temp 
- ½ cup sugar 
- 2 tsp lemon zest 
- 1 cup AP flour 
- ½ tsp baking powder 
- 1 tsp vanilla extract 
- pinch of salt 
- powdered sugar for sprinkling (optional) 

*You will need a madeleine pan for this recipe 

 
INSTRUCTIONS 
 
In a small pan, melt the butter and then set aside to cool while you prep the rest of the ingredients. 
 
In a large bowl, or in a stand mixer with the whisk attachment, beat the eggs and sugar at high speed for about 10 minutes. You want to mixture to be pale and when the beaters/whisk is lifted it should form ribbons. Add in the lemon zest and vanilla and beat to combine. 
 
In a separate bowl, whisk the flour, salt and baking powder until combined then, with a spatula, fold the flour mixture into the egg mixture a small bit at a time. You want to be gentle so as to not over mix. Keep it light! 
 
Finally fold in the melted butter until it is incorporated. 
 
Cover with plastic wrap and chill in the fridge for a maximum of one hour. 
 
Preheat the oven to 350F and prep the madeleine pan by brushing it with melted butter. You can also flour the pan to help keep the madeleines from sticking but I was able to remove them without doing so. 
 
When the batter has finished chilling, scoop about 1 tbsp into the center of each of the cookie wells – you don’t need to spread it around, it will expand while baking. 
 
Bake for 10-12 minutes until the cookies spring back and are nicely browned. Transfer the cookies to a wire rack right away to let them cool. 
 
If you want to (I definitely did) you can sprinkle with powdered sugar to serve. 
 
The cookies are best the same day (and warm), but I found putting them in a paper bag let them stay moist overnight for breakfast the next morning. 
 
ENJOY! 

RECIPE: Chicken Pot Pie for BC Living - From Scratch

Chicken Pot Pie
for BC Living “From Scratch” Column
April 2025

After I started experimenting with making my own pie crust (click here to see that recipe), I decided this wet weather called for a Chicken Pot Pie. Despite never attempting anything like this, it actually turned out really well and hit the spot. 
 
One of the nicest things about this is that you can choose whichever kind of vegetables you’d like. I had some leftover corn from the summer in my freezer, so I added that in, and there were still some carrots kicking around in the garden, so I pulled those as well. In fact, you don’t even have to make this with chicken, you could go for all vegetables or maybe substitute beef if you’d like. 
 
 
INGREDIENTS 
 
- homemade pie pastry – click here for a how-to 
- 1 medium onion, finely chopped 
- 1 tbsp butter 
- 2-3 cups cooked chicken (more or less depending on your vegetable ratio) 
- 2 cups of mixed vegetables (chopped carrots, and celery, corn, peas etc.) 
- ½ cup flour 
- 2 cups chicken (or vegetable) broth 
- ¾ cup whole milk 
- 2 tsp poultry or Italian seasoning 
- one egg 
- salt and pepper 
- fresh thyme sprigs for garnish (optional) 

INSTRUCTIONS 
 
Make the pie pastry with the instructions above and keep chilled until ready to roll out. 
 
Preheat the oven to 450 Fahrenheit. 
 
In a large pan, melt the butter and then add the onions, cooking for a few minutes until translucent. Then add the flour and seasoning, and some salt and pepper, stirring and cooking until the flour smell starts to taper off. 
 
A small amount at a time, add the milk, whisking as you go to make sure there are no chunks of flour, and then repeat with the broth until all have been incorporated. 
 
Continue stirring for several minutes until the mixture starts to thicken and then set aside. 
 
Roll out your pastry and then line a pie plate with the bottom sheet, trimming as needed. 
 
Add your chicken and vegetables, spreading them evenly on top of the pastry, then carefully pour your gravy mixture on top of it (this will help prevent the bottom pastry from getting too soggy). 
 
Place the second rolled out sheet of pastry dough on top of the pie, trimming and sealing the edges as you go. You can also flute or crimp the edges to make it look even nicer. Make sure to cut a few slits in the top of the pastry to let steam escape – either with a knife or a bread lame. 
 
Mix an egg in a small bowl and with a pastry brush, coat the top in a thin layer of egg wash – this will give it some extra browning. 
 
Place in the oven and cook for 15-20 minutes until the pastry is nice and golden brown. 
 
Let sit for at least 10 minutes before cutting in and serving, as it will be extremely hot and might fall apart. 
 

ENJOY! 

EVENT: Vancouver International Wine Festival- Bacchanalia Gala Dinner and Auction

Vancouver International Wine Festival
Bacchanalia Gala Dinner and Auction
February 2025

RESTAURANT: House of Dawn Steakhouse - Richmond, BC

House of Dawn Steakhouse
Restaurant Photography
March 20, 2025
Richmond, British Columbia

RECIPE: Seasonings for BC Living - From Scratch

Seasonings
for BC Living “From Scratch” Column
March 2025 
 
Over the last few years I’ve made a few seasonings from my cupboard after dehydrating/drying out herbs from my garden, and it fills me with joy. The other day I ran out of Italian seasoning, and when I went to write it on a grocery list, I thought to myself “I have every spice I need to make it”! 
 
So that got me thinking about other seasoning mixes that I make at home instead of buying pre-mixed packets at the store and I realized there are quite a few. So, I present to you: Three Seasoning Mixes to Make at Home. 
 

ITALIAN SEASONING 
 
Some of these spices are totally optional, and I’ve labelled as such – as it is easier to add to the base than it is to take a spice out. I didn’t add garlic powder because I like to add fresh garlic when possible and know the amount going in, but feel free to add it as well. Double, triple etcetera to make a large amount. 
 
INGREDIENTS 
- 1 tbsp dried basil  
- 1 tbsp dried oregano 
- 1 tbsp dried parsley 
- 1 tsp dried thyme 
- 1 tsp dried sage 
- 1 tsp dried marjoram (optional – or add more oregano) 
- 1 tsp dried rosemary (optional) 
- Other options: garlic powder, fennel seed, red pepper flakes 

FAJITA SEASONING 
 
Instead of the packet in the store that comes with things you do not need, try this mix as it can be adjusted for tacos as well. If you want to add some corn starch to the mix when using so it thickens up like the pre-mix does, give that a try. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- 2 tbsp chili powder 
- 2 tsp paprika 
- 1 tsp garlic powder 
- 1 tsp garlic powder 
- 1 tsp onion powder 
- ½ tsp oregano 
- ½ tsp salt and pepper 
- Other options: cumin, red pepper flakes, cayenne pepper 
 
 
PUMPKIN PIE MIX 

Obviously, this is great for pumpkin pie itself, but you can sprinkle this on your morning latte, mix it in when you make banana bread, or use it in a smoothie. Get creative! If you prefer the taste of one of the spices over the other, you can adjust the seasoning as you’d like - adding more of the non-cinnamon flavors. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- ¼ cup ground cinnamon 
- 1 tbsp ground ginger 
- 1 tbsp ground nutmeg 
- 1 tbsp ground allspice 
- 1 tbsp ground cloves 

RECIPE: Pie Crust for BC Living - From Scratch - February 2025

Pie Crust 
for BC Living “From Scratch” Column
February 2025
 
I’m not much of a baker, so I’ve never tried my hand at making pie crust from scratch before now! 
I was thinking the other day that it is much more versatile than I thought, and it doesn’t even have to be for fruit-based pies, or pies in general. The pastry can be put in the base of muffin tins or folded into savory pockets. 
 
The key to making the crust, from what I’ve found, is making sure that everything is cold. The colder the better in fact. 
I also got myself a dough blender to break up the solids without over working them. It might be an extra purchase, but I'll be using it for other baking adventures like banana bread and crumbling toppings. 
 

INGREDIENTS 
 
- 2.5 cups all-purpose flour - spooned and levelled  
- 1 tsp salt  
- 6 tbsp unsalted butter, cube and chill 
- 2/3 cup vegetable shortening, chilled  
- 1/2 cup (ice cold) water 

INSTRUCTIONS 
 
Start the dough in a large bowl and whisk the flour and salt together. 
 
Add the cold butter and the shortening and using the dough blender/pastry cutter (or forks if you don’t have one) break it down until it resembles coarse crumbs (some large chunks are okay!). 

Measure out ½ cup of ice water, making sure the ice cubes have melted, as it needs to be very cold. 

Slowly, about one tablespoon at a time, add the water to the mixture, and stir with a wooden spoon or a spatula after every edition. 
Keep adding until the dough begins to clump together – you don’t want to add more water than needed, but you also might need to add more if the dough is too loose. 

Flour a clean surface and move the dough over to it. 
 
Work the dough until it comes together, adding a tiny bit of water if it is too dry or sprinkle flour if it’s too sticky. 
 
Form into a ball and cut evenly in half, then flatten the two parts into about 1-inch high disks, and wrap with plastic wrap. 
 
Chill in the fridge for a minimum of 2 hours or up to 2 or 3 days. 
 
When you’re ready to roll it out take one disk out at a time, and place on a floured surface. Lightly flour the top of the dough, as well as your rolling pin. 
 
Depending on what you’re using it for, you can roll it out to different shapes or sizes, but the following instructions will be for a pie crust. 
 
Starting from the center, roll the dough outwards, rotating and flipping the dough as you go. 
You will want the dough to be about 12-inches in diameter when you’ve finished rolling, so that the edges will go up the sides and cover the dish. 
 
Transfer to the pie dish and press it into the edges. Trim off the excess from around the top and then pinch to crimp the edges if you are making a pie without a top crust. 
 
Follow the same directions as above for the top of the pie (if using) and crimp the edges together. 
Alternatively you can also cut pieces of the dough to make a lattice – if you want to get fancy. 

If you are only using half the dough, you can wrap it tightly in plastic wrap, put it in a freezer bag and freeze for up to about 3 months! (Thaw the day before you want to use it.) 
 
ENJOY!