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North by Northwest
with Sheryl MacKay

Listen Live to CBC Radio One

North by Northwest weekends 6:00 - 9:00 a.m.
CBC Radio One Listen Live to CBC Radio One 690 AM/ 88.1 FM Vancouver 690 AM/ 88.1 FM Vancouver

November 22 and 23

November 22
Brian Matheson and Chris Dobranski talk about the World Jade Symposium on in Vancouver this weekend, Germ Guy Jason Tetro explains why your microbes don't like it when you drink too much, Ben Parfitt talks about his wife Alicia Priest's book about her father and the great Yukon silver ore heist, A Rock Fell on the Moon, and we'll visit the studio of internationally acclaimed wood artist Peter Pierobon.

November 23
You'll hear from two young violinists who are also members of the Okanagan Symphony Youth Orchestra, Bob Bossin will talk about his father who was a kind of gangster and how he wrote a book and made a one man show out of his father's stories,  we'll visit stone sculptor Fran Jenkins in her new studio (which she shares with her daughter who is also a stone sculptor) which is part of the East Side Culture Crawl and head out ice climbing with Sam Waddington!
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Photos from November 22

Peter Pierobon's studio
This is Peter Pierobon with the new lamp that seems to float.

Jewellery boxes at Peter Pierobon's studio
Jewellery boxes at Peter Pierobon's studio.

Lamp at Peter Pierobon's studio
This is the lamp with the points of light.

Carver Chris Dobranski and jade sailfish.
Chis Dobranski with his carving of a sail fish in nephrite, part of the World Jade Symposium.




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Podcast:

Saturday November 22


Brian Matheson and Chris Dobranski talk about the World Jade Symposium on in Vancouver this weekend, Germ Guy Jason Tetro explains why your microbes don't like it when you drink too much, Ben Parfitt talks about his wife Alicia Priest's book about her father and the great Yukon silver ore heist, A Rock Fell on the Moon, and we'll visit the studio of internationally acclaimed wood artist Peter Pierobon.


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AudioMobile, North_by_Northwest:

Sunday November 16


Paolo Pietropaolo talks about a food swap event planned for Vancouver.  Governor General's Literary Award nominee Bill Gaston and his book of short stories, Juliet Was a Surprise. Chef and co-owner of The Dirty Apron Cooking School and Delicatessen, David Robertson talks about The Dirty Apron cookbook.

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Saturday November 15

Dr Brendan Burke, Chair of the Department of Greek and Roman studies at U Vic, presents findings from a archaeological dig in Greece. Photographer David Nunuk has new book called Vancouver Light: Visions of a City. Matthew MacFarlane takes a look at the latest beer trend - beer advent calendars. Bev Petow's metal art is part of this weekend School of Stinking Fish art show in Metchosin.


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Sunday November 9

Poet and Governor General Award nominee, Christopher Levenson talks about his collection Night Vision. Playwright Anne Fletcher talks about the windows that inspired her play Duty Calls. and Steveston jewellery maker Sasha Shkolnik talks about her line called Juvelisto and how she finds inspiration in nature.


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Podcast:

Saturday November 8

Leeanne Prain is the author of Strange Material:Story Telling through Textiles. Dorie Greenspan is in the North by Northwest Cooking Club talking about her new baking book, Baking Chez Moi: Baking from My Paris Kitchen to Your Kitchen Anywhere. Michael Batten talks about his love of model trains and Dr Ted Morris explains how to keep dogs and cats safe from poisons in the home.




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AudioMobile, North_by_Northwest, Podcast:

Saturday November 1

Canadian skipper Eric Holden tells us about winning the Clipper Round the World Race, Libby Osler and Sam Spear drop by to chat about their modern twist on Hamlet, Sheryl MacKay visits the Burrowing Owl Winery with manager Chris Wyse, and  the NXNW Cooking Club features author Yotam Ottolenghi and his new cookbook, "Plenty More."


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Sunday November 2

 Moustaches for Movember! Artist Chenoa Gao explains moustache silk-screening, and other artistic adventures, cellist Joseph Elworthy of the Koerner Quartet discusses Vancouver's newest string quartet, author Ian McAllister talks about his book, "Great Bear Wild, Dispatches from a Northern Rainforest" and author Aislinn Hunter delves into her new book, "The World Before Us. Aislinn is one of the authors at the Victoria's Writer's Festival.

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Podcast:

Saturday October 25

On this podcast: Violin virtuoso Tetsuumi Nagata returns to Nanaimo for The Vancouver Island Symphony 20th Anniversary celebration, Willow Yamauchi takes a trip down memory lane with a visit to John's Jukes, we learn about the Mushtari Begum Festival of Indian Classical Music from founders Cassius Khan and Amika Kushwaha, then we speak with broadcaster, painter, writer and poet Phyllis Webb-also the subject of an Ideas Documentary- who will be honoured at the Vancouver Writer's Festival.


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Recipe from Yotam Ottolenghi

EGGPLANT  KADAIFI NESTS

Recipe from Yotam Ottolenghi's Plenty More

 

 

 

 

Kadaifi, which you can get online or in Greek, Arab, or Turkish grocery stores, is

a type of shredded lo pastry, or you can think of it as a bit like shredded wheat, only ten times tastier.

The pepper salsa is not essential but tastes great. Use it sparingly, so as to not mask the avor of the eggplant and cheese, and keep any extra in the fridge for up to ve days to spoon over roasted vegetables. If you don't make the salsa, a lemon wedge is an essential condiment.

 

 

 

4 medium  eggplants (2¾ lb/1.2 kg)


¾ cup plus 1 tbsp/200  ricotta

¾ cup/65 g coarsely  grated aged  pecorino

scant  1 cup/25 g flat-leaf parsley  leaves,  chopped

1 egg, lightly beaten

scant  ½ cup/110 g unsalted butter, melted,  plus extra for greasing  the baking sheet

5½ tbsp/80 ml sunflower  oil

8 oz/240 g kadaifi pastry salt and  black pepper

 

Red pepper and tomato  salsa

1 medium  red pepper

(5½ oz/160 g)

1 red chile

3 cloves  garlic

4 tomatoes, peeled

(14 oz/400 g)

2 tsp sherry  vinegar

3½ tbsp/50 ml olive oil

¼ medium  red onion,  very finely diced (3½ tbsp/30 g)

salt

 

Preheat  the oven to 500ºF/250ºC. Pierce the eggplants in a few places with a sharp knife. Place them on a baking sheet on the top rack of the oven (keeping space for the peppers  underneath) for hours, turning them occasionally, to blacken all sides. Remove from the oven and, when cool enough to handle, scoop the flesh into a colander, discard the skin, and leave the flesh to drain for at least 30 minutes.

 

While the eggplants are roasting, prepare  the salsa. Put the pepper,  chile, and garlic on a baking sheet and place underneath the eggplants in the oven for 10 minutes. Remove the chile and garlic, turn the pepper,  and roast for another  20 minutes. Once the skin is blistered, put the pepper

in a bowl and cover with plastic wrap. When cool, peel and seed both the pepper  and chile and peel the garlic.

 

Cut half of the tomatoes into ⅜-inch/1-cm dice and set aside. Seed the remaining tomatoes and place in the bowl of a small food processor along with the pepper,  chile, and garlic. Whizz to a paste, add the vinegar and

¾ teaspoon salt, and then slowly add the oil to make a thick sauce. Transfer to a bowl, add the diced tomatoes and onion, stir gently, and set aside.

 

Mix the drained  eggplant in a bowl with the ricotta, pecorino, parsley, egg, ¾ teaspoon salt, and a good grind of black pepper.  Lower the oven temperature to 425ºF/220ºC.

 

Now make the kadai nests. Mix together  the melted butter and sunflower oil. Remove a oz/20 g bundle of pastry from the pack and place in a small bowl. Add 1 tablespoon of the melted butter and oil and toss together  so the pastry soaks it up. Take the bundle and spread it flat on a work surface into

a rectangle roughly 6 by 2-inches/15 by 5-cm. Spoon 1½ tablespoons of the eggplant mixture onto one end of the pastry and then roll the pastry very loosely around the filling into an airy ball, so all the filling is covered. Repeat with the remaining pastry and filling and arrange all 12 stuffed balls inside a buttered baking dish or baking sheet, 12½ by 9-inches/31 by 23-cm, so that they are touching one another snugly. Drizzle over all the remaining butter and oil. Bake for 25 to 30 minutes, until the top of the nests are golden and crunchy. Serve at once, with the salsa on the side.

 



SER VES  SIX

as  a  starter  or  light  lunch