Recipe: Les Amis' Pecan Cheese Shortbread
Article content
Les Amis du Fromage is a favourite of Vancouver's top chefs because of its unique cheese selection, quick turnover and affordable prices.
Article content
Article content
Founded in 1985, the family owned shop offers a selection of local and imported cheeses, charcuterie and more via its two locations in the city, at 1752 West 2nd Ave. in Kitsilano and 843 East Hastings St.
Article content
If you stop by to buy some cheese, I suggest storing it in its original paper or box, or you may wrap in parchment or waxed paper.
Article content
Article content
While cheese on its own is always a treat, I'm partial to the idea of adding a savoury spin to some shortbread with the addition of some delicious Gruyère. Here's a recipe to try it at home, adapted from Disc Cookery by Jurgen Gothe published by Whitecap Books.
Article content
½ lb (250 g) Gruyère cheese, grated
Article content
½ tsp (2 mL) salt
Article content
½ tsp (2 mL) cayenne pepper
Article content
2½ cups (625 mL) all-purpose flour
Article content
½ cup (125 mL) ground pecans
Article content
Preheat oven to 350 degrees Fahrenheit.
Article content
In a food processor or in a mixing bowl with an electric mixer, combine all ingredients and roll the dough into a log. Refrigerate until firm. Cut log into ½-inch (1 cm) slices and bake for about 10 minutes.
Article content
Article content
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Winnipeg Free Press
04-06-2025
- Winnipeg Free Press
More than 1.5 million foreign pilgrims are in Saudi Arabia for the Hajj
ARAFAT, Saudi Arabia (AP) — More than 1.5 million foreign pilgrims are in Saudi Arabia for this year's Hajj, a government spokesperson said Wednesday. Hajj is one of the Five Pillars of Islam, a religious obligation involving rituals and acts of worship that every Muslim must fulfil if they have the money and are physically able to do it. Hajj Ministry spokesperson Ghassan Al-Nuwaimi provided an approximate number for foreigners at this year's pilgrimage. He did not say how many domestic pilgrims were taking part. Last year, there were 1,611,310 pilgrims from outside the country. On Wednesday, pilgrims streamed into Arafat, some making the journey on foot, carrying their luggage through temperatures nudging 40 degrees Celsius (104 degrees Fahrenheit). Others carried the elderly. People paused to sit on the ground to rest or eat before heading to their camps. Mount Arafat, a rocky hill southeast of Mecca, holds immense significance in Islam. Arafat is mentioned in the Quran and it is where the Prophet Muhammad is said to have given his last sermon on his final Hajj. According to traditional sayings of the prophet, the Day of Arafat is the most sacred day of the year, when God draws near to the faithful and forgives their sins. Pilgrims remain in Arafat, in prayer and reflection, from after midnight until after sunset. After sunset Thursday, pilgrims will go to the desert plain of Muzdalifah to collect pebbles, which they will use in a ritual. Sundays Kevin Rollason's Sunday newsletter honouring and remembering lives well-lived in Manitoba. Saudi Arabia has spent billions of dollars on crowd control and safety measures, but the mass of participants makes ensuring their safety difficult. One of the greatest challenges at the Hajj in recent years has been the heat. Earlier in the week, Health Minister Fahad bin Abdulrahman Al-Jalajel told The Associated Press that 10,000 trees have been planted to provide more shade, there is increased hospital bed capacity, and the number of paramedics has tripled.
Vancouver Sun
09-05-2025
- Vancouver Sun
Recipe: Patience pays off with these melt-in-your-mouth sous vide short ribs
Short ribs are one of those cuts that can be deliciously rich, beefy and flavourful, but only if they're cooked the right way. Traditionally, they're braised low and slow until they're fall-apart tender. But what if you could keep all that tenderness while giving them a texture more like a perfectly cooked steak? That's where sous vide comes in. By cooking short ribs at 135°F for 24 hours, you get a steak-like texture that's juicy and fork-tender but still has a satisfying bite. Let them go for 48 hours, and you'll get that ultrasoft, braised consistency. Either way, sous vide locks in flavour and ensures your short ribs come out perfect every single time. This easy method yields restaurant-quality short ribs. All you need is a little patience. Whether you're serving them with creamy mashed potatoes, tucking them into tacos or enjoying them straight off the pan, sous vide short ribs will take your cooking to a whole new level. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Don't skip the drying step before searing. Dry short ribs well after sous vide. Moisture prevents a proper crust from forming. Choose the length of time based on your desired texture. Sous vide short ribs at 135 degrees Fahrenheit for 24 hours will result in a steak-like texture with a tender bite. Whereas sous vide short ribs at the same temperature for 48 hours will result in a very tender, falling apart, braised-like texture. Sous vide short ribs require patience. The cooking process will take between 24 and 48 hours, depending on desired texture. The result, however, are absolutely worth the wait. Ingredients: 2 lbs. (900g) boneless beef short ribs 1 tsp. kosher salt 1 tsp. black pepper 1 tsp. garlic powder 1 tsp. onion powder 1 tbsp. (15ml) Worcestershire sauce 2 tbsp. (30ml) light soy sauce 2 sprigs fresh thyme 2 cloves garlic, crushed 2 tbsp. (30ml) vegetable oil (for searing) Pat the short ribs dry with a paper towel. Season all sides with salt, pepper, garlic powder and onion powder. Place the short ribs in a vacuum-seal bag or a zip-top freezer bag. Add Worcestershire sauce, light soy sauce, thyme sprigs and crushed garlic into the bag. Seal the bag using a vacuum sealer. If vacuum sealer is not available, use the water displacement method to remove air from a sturdy zip-top freezer bag. Water-displacement method: To remove air from the bag, fill a large container or pot with water. Once the seasoned short ribs and other ingredients are in the sturdy zip-top freezer bag, seal the bag, leaving a 1' opening at the top. Slowly lower the bag into the water, letting the pressure push the air out around the food. Keep water from sipping into bag. Once most of the air is out, seal the bag completely and ensure it remains submerged. Preheat sous vide water bath to 135 degrees Fahrenheit for medium-rare and cook for 24 hours. Cover sous vide container with foil to prevent evaporation. Check before bedtime to ensure that bag with short ribs is still submerged. If not, add water to demarcation line. After 24 hours, remove short ribs from the bag using a pair of tongs. Place on plate and pat dry with paper towels. Discard juices. Heat a cast iron skillet over high heat and add a high-smoke-point oil, such as avocado or vegetable oil. Sear the short ribs for about 30-45 seconds per side, until a deep brown crust forms. Let the meat rest for a couple of minutes before serving. Pair with creamy mashed potatoes and roasted vegetables for a comforting meal. Enjoy! Serves 4. Karen Gordon is a Food Blogger from North Vancouver who shares her recipe creations online at , on Instagram at @ and on Pinterest @karentologyblog
Vancouver Sun
24-04-2025
- Vancouver Sun
Recipe: Les Amis' Pecan Cheese Shortbread
Article content Les Amis du Fromage is a favourite of Vancouver's top chefs because of its unique cheese selection, quick turnover and affordable prices. Article content Article content Founded in 1985, the family owned shop offers a selection of local and imported cheeses, charcuterie and more via its two locations in the city, at 1752 West 2nd Ave. in Kitsilano and 843 East Hastings St. Article content If you stop by to buy some cheese, I suggest storing it in its original paper or box, or you may wrap in parchment or waxed paper. Article content Article content While cheese on its own is always a treat, I'm partial to the idea of adding a savoury spin to some shortbread with the addition of some delicious Gruyère. Here's a recipe to try it at home, adapted from Disc Cookery by Jurgen Gothe published by Whitecap Books. Article content ½ lb (250 g) Gruyère cheese, grated Article content ½ tsp (2 mL) salt Article content ½ tsp (2 mL) cayenne pepper Article content 2½ cups (625 mL) all-purpose flour Article content ½ cup (125 mL) ground pecans Article content Preheat oven to 350 degrees Fahrenheit. Article content In a food processor or in a mixing bowl with an electric mixer, combine all ingredients and roll the dough into a log. Refrigerate until firm. Cut log into ½-inch (1 cm) slices and bake for about 10 minutes. Article content Article content
