A new cookbook is putting the spotlight on popular bars and restaurants in Vancouver's quirky East Vancouver neighbourhood.

The East Van Foodie is part of the local Foodie cookbook series which showcases different neighbourhoods.

East Van Foodie cookbook

The East Van Foodie cookbook is part of a series of cookbooks highlighting popular neighbourhoods in the Vancouver area. (Brad Hill)

The North Shore Foodie cookbook came out last year.

Food critic and contributor Chris Dagenais told host Rick Cluff on CBC's The Early Edition the "Foodie" concept seems to be resonating with Vancouverites.

"It takes a good, close look at various neighbourhoods around British Columbia and how they're contributing to the culinary scene," he explained.

The cookbook features recipes and stories from 47 different restaurants and bars in the area.

Dagenais said East Vancouver's restaurant scene is all about authenticity and openness.

"[Chefs] are shaping the community by committing to a program of no-pretense dining that really lets the ingredients shine through," he said.

"These are not businesses that are set up for a specific group. You can sit at a communal table in a lot of these places with people from all walks of life."

Tarte flambé

by Chefs Christopher Hughes and Morgan Harlos from Les Faux Bourgeois

Tart Flambe

This tart flambe is a favourite from East Vancouver restaurant Les Faux Bourgeois. (Brad Hill )

Ingredients [vary portions as desired]:

  • Frozen puff pastry, thawed
  • Onions
  • Bacon
  • Ricotta Cheese
  • Chives

Method:

Slice the onions finely and sauté with oil on medium high heat, stirring often until golden brown. Season with salt and pepper.

Slice the bacon into small thick strips and cook in a frying pan until the fat has rendered nicely.

Pre-heat the oven to 190ºC (375ºF).

Cut the puff pastry to your desired size. Place on a piece of baking paper on an oven tray and cook until golden. Remove from the oven and allow to cool.

Evenly spread the caramelized onion over the cooked pastry, sprinkle bacon over the top, and add small mounds of ricotta.

Place back into the oven and cook until the cheese begins to brown ever so slightly.

Garnish with fresh cut chives.

With files from The Early Edition


To listen to the interview, click on the link labelled Chris Dagenais on The East Van Foodie cookbook