FOOD DAILY

WHERE HAVE I BEEN

2006-11-21T14:32:00.000-08:00

Yes, it's been awhile a whole year in fact. I apologize. A lot has been going on in my life. Most importantly a baby boy, and now a new city. I am eager to discover what this city has to offer, food wise. I will try and be more regular with my posts and get out and take some pics.

Bubie Rose's CHEEZIES

2005-12-11T23:24:00.000-08:00

It is ironic that I come from a family so entrenched in food.
Yet my Bubie can't cook.
She would be the first to admit it.

To her credit she can make
3 things really well.
Popeyes
Roasted Chicken
and Cheezies.

A few weeks back, all I wanted for dinner was some Cheezies with Tabasco sauce (sorry Bubie) and some fresh tomato slices.

The secret is Great Bread, lots of real Canadain Cheddar and a broiler.

The Secret to Great Nachos

2005-11-16T19:04:00.000-08:00

There is nothing worse than eating Nachos
and ending up with a pile of dry chips.

The secret is in the layering.
You have to put down a thin layer of chips
followed by lots of cheese and toppings of choice.
This process must continue 3 or 4 times.

I also suggest using a non chunky Salsa
as one of the layering adgents.
This adds flavour and moisture.

Buen Suerte

Food is Back, I'm Back

2005-11-13T09:02:00.000-08:00

It has been a long while since I blogged. Over 3 months!!

I found out that I am going to have a food loving little one.
Needless to say that the first 3 months I could not stand the sight or smell of food.

All of that is over, bring on the

FOOD

MAC AND CHEESE

2005-10-06T22:15:00.001-07:00

Here's to the Hub!

A few weeks back he made

Mac and Cheese

in a beautiful clay pot

that he made.

Talk about comfort food.

I am spoiled sometimes!

2005-10-06T22:15:00.000-07:00

MAC and CHEESE anyone?

Chili's On

2005-09-19T18:52:00.000-07:00

I am not a comfort food kinda Gal. I find that comfort food screams heavy. It shouldn't, but it has that reputation. Then suddenly today I felt like Chili. I have never made chili before, so I was excited to try something new. I decided not to look at any recipes just make it with the ingredients that I thought should be in Chili. Right now it's simmering away on the stove.

Aura's First Chili

Chili Powder Blend (coriander seeds, cumin, cinnamon, cayenne, chili flakes, paprika, fennel and bay leaves)
One Diced Onion
Four Cloves Garlic pureed
One pound lean Ground Beef
One cup Crimini Mushrooms sliced
One Red Pepper diced
One Can Kidney Beans
One Can Diced Tomatoes
Salt and Pepper

Grind Up spice blend. It came out to about two Tablespoons. Heat Oil in Large Pot, add spice blend and toast off for 3 to 4 minutes. Be careful not to burn the spices. Add the onion and saute until golden. Add the garlic and stir. Add the ground beef, mushrooms and red peppers. Cook until beef is completely browned. Add the beans and tomatoes. Add salt and pepper and reduce heat to simmer. Leave for one hour or until liquid has evaporated.

Serve with a dollop of sour cream, grated cheddar and fresh cilantro.

ENJOY!!

Bagels, Babkas and Rugelah

2005-09-13T07:26:00.000-07:00

I went shopping on Main street a few days ago.
After walking up and down the street going into antique stores, and clothing stores. I found my wallet was still full, and my arms empty.
I stopped at the REEF for a terrible lunch. It must have been the worst Roti I ever ate.
Heading back to the car I was feeling discouraged, I had nothing to show for my Saturday afternoon of shopping until BAM there it was on the side street. SOLLY's. I got so excited. Comfort food. I could have bought everything in the store, but I held back. I grabbed a box of their home made Rugelah, and a package of Blintzes from the freezer. I passed on the package of poppyseed oatmeal cookies, even though they remind me off my Bubie Goldie's moon cookies. As I headed up to the counter to pay, I noticed that there was only one chocolate Babka left. I waited patiently in line praying that no one would buy it before me.
What's the big deal you ask?
Imagine a giant soft cinnamon bun, but instead of cinnamon it's full of chocolate. Every bite is soft and moist and chocolatey. Words can not describe Solly's Babkas. I was in luck, the people ahead of me had not had the Babka experience, they were not in the know. My eyes grew wider as I moved up in line. The Babka would be mine, and it was. My day turned around, the trip to Main street was worth it. Which reminds me, I have two blintzes left......

Solly's Bagelry has three locations. Their contact information and hours are listed below:

368 West 7th Ave
(Yukon & 7th-1 block East of Cambie)
Phone: (604) 675-9750

Mon -
7:30am-6:30pm
Tues - 7:30am-6:30pm
Wed - 7:30am-6:30pm
Thurs - 7:30am-6:30pm
Fri - 7:30am-6:30pm
Sat - 8am-6:30pm
Sun - 8am-6:30pm

2873 West Broadway
(1/2 block West of MacDonald)
Phone: (604) 738-2121

Mon -
7:30am-6pm
Tues - 7:30am-6pm
Wed - 7:30am-6pm
Thurs - 7:30am-6pm
Fri - 7:00am-7pm
Sat - 7:30am-6pm
Sun - 7:30am-6pm

189 East 28 th Ave.
(1/2 block West of Main street)
Phone: (604) 872-1821

Mon -
Closed
Tues - 7:00am-6pm
Wed - 7:00am-6pm
Thurs - 7:00am-6pm
Fri - 7:00am-7pm
Sat - 7:00am-6pm
Sun - 8:00am-6pm

Childhood memories

2005-09-04T10:20:00.000-07:00

A lot of my memories revolve around food.
I will often find myself reminded of something that happened during my childhood.
Suddenly, I am pulled back, head first into being five again. I want to say that all of my memories happened when I was five. Five seems like the perfect age to me.
I remember being very happy at five. My parents were together, we lived in this huge house in Cabbage Town, and there were tons of kids who lived on my street. My Sister Eden had just been born, so I was still the kid in the family.
I remember being very independent; being out by myself in my neighbourhood. Back then parents didn't worry about their kids, neighbourhood watch really did exist.

Yesterday while riding the bus home from work, I was reminded of one of those five year old memories. I was raised in a non-sugar, no junk food household. I can easily justify this, by the fact, that my cakes had raisins on them, instead of chocolate chips.
On this one day, I was out riding my little red bike. I remember going around and around the block for what seemed like hours. I had acquired some pocket money and went and bought black licorice. I loved that stuff, more than I do today. I would only eat the black, because, even at the age of five I knew that the red wasn't real licorice. After riding around and eating black licorice, I went home. My nanny opened the door and took one look at me and her face when stone cold. She quickly rushed me up to the washroom and cleaned my face. I had black licorice from cheek to cheek. My lips, mouth and tongue had turned black. She knew that I wasn't supposed to be eating sugar, she saved me from being discovered by my mother. I can still remember the taste of that licorice, the sensation of having it stuck all over my face, the guilt that I felt from indulging in something so sinful.

Thanks for the inspiration Donna!

2005-08-23T17:40:00.000-07:00

I live and eat food, and yet sometimes I can't even think about what I want for dinner. Last night was one of those nights. That was until I picked up Modern classics 1 by Donna Hay. It truly is one of those must have books. It is full of easy pleasing recipes. It is bursting with great recipes and photos.

Last night I made Thai Chicken Soup and Spinach with Sesame dressing. I was a little disappointed with the soup. But to be fair, IGA did not have Kaffir lime leaves or fish sauce. These two ingredients were greatly missed. The Spinach and Sesame dressing was amazing. Here is the recipe

Spinach with Sesame Dressing care of Donna Hay

2 bunches English spinach. ( I used organic long stemmed)
1/4 cup toasted sesame seeds
2 Tbls soy sauce
1/4 cup mirin
2 tsps sugar
2 tsps water

Trim the spinach and cut into 15 cm lengths.
Steam for 4 seconds.
Cool under cold running water, drain and squeeze out water. This step is super important or else it will be really watery.
Refrigerate until needed.

Pound the sesame seeds using a mortar and pestle until finely ground.
Add the soy sauce, mirin, sugar, water and grind until completely combined.

To serve place spinach on plate, pour the dressing over it.

ENJOY!!

Who is Fooddaily?

2005-08-21T08:43:00.000-07:00

The Cuz ate Ham all day

2005-08-17T08:41:00.000-07:00

The cuz is on a cruise in Europe. Just saying Europe screams food.
I had the opportunity to visit with the Cuz and his family when I was in Toronto.
We had made a plan to shop and cook dinner together.
Then wham that heat thing again.
It puts such a damper on eating.

We decided that a big salad would be the best option. I must admit I am not a big salad lover.
Eating a bunch of leaves does very little for me. It has got to be interesting to keep me interested. I have been able to combat this dislike for salad by eating all of my favourite things with lettuce.

The Salad

Baby Romaine Lettuce
An Assortment of olives
Balsamic Cippioni Onions
Heirloom tomatoes
2 kinds of in house made sausages
Mustard, olive oil, balsamic vinegar, salt and pepper

Served with a loaf of Manoucher bread.
http://www.manoucher.com/

On that hot hot night, way up in the sky, overlooking the city, we dined on a SALAD!

Procrastinator

2005-08-17T08:29:00.000-07:00

I have to admit when it gets hot I don't feel like eating,
nor do I feel like cooking,
nor do I feel like writing.
I have had a terrible case of eaters block
Meals these days have been about just making sure I don't faint from low blood sugar amounts in my body.
They have not been about passion for food.
It's just too hot!

And then it happened...It finally rained.
Suddenly I am excited about food again.
I am seeing the light at the end of the tunnel..Hold on!

It's Heirloom Season

2005-08-07T21:23:00.000-07:00

Moving to the west coast means tomatoes. The variety of Heirloom tomatoes that are available from BC and California are phenomenal. The other day I picked up three different beauties. (sorry I am not down with the names of the varieties, maybe next year!) I sliced them up, crumbled some French goat cheese, and drizzled balsamic all over them. It was such a treat. I recommend to everyone picking up a few and giving them a try.
Heirlooms are best described as the tomatoes that are our grandparents used to eat.
Well maybe not the same batch...
Check out the link that the Auntie sent
http://www.nytimes.com/2005/08/03/dining/03bowl.html?ex=1124078400&en=a5bc92d75e403b3a&ei=5070&emc=eta1

First Condo Guests

2005-07-13T11:53:00.000-07:00

Our first guests arrived about 4 days ago.
It has been nothing but good eats since they arrived.
It being Salmon season on the West coast, it was off to the market to get some fresh fish. Instead of doing the easy thing and getting 4 Salmon steaks, I went for half a side of Fresh Wild Pink Salmon, skin on. I felt so knowledgeable asking for half a side.
The Hub cranked up the BBQ and we smothered the fish in oil, salt and pepper. With a fish that fresh we didn't want to complicated the flavours, and we wanted our guests to taste what salmon really tastes like. I placed the salmon, skin side down, lowered the heat on the that side and closed the lid. 20 minutes later it was done. It was a thing of beauty watching that salmon change from orange to light pink. I need not tell you how delicious that salmon tasted. I have to admit I am not a salmon lover. Too many days in the restaurant industry killed it for me. I have to admit the quality of fish in Ontario does not compare to fresh wild salmon. I have found a new appreciation for the fish. I had never cooked off a side of salmon like that. It is one more thing that I can mark off my intimidation list. Come on we all have them, those things that we have watched others cook, we have even talked about how something is cooked, but we have never cooked it ourselves. I call this life's intimidation list, and it feels good to cross something off it!

My first request

2005-07-11T22:37:00.000-07:00

I have had my first dinner request.
My CUZ has asked to make dinner with me. Of course I will have to blog about it. He is a hoot and a fantastic cook. The catch will be that he will have to come and shop with me at "Whole Foods Market". Boy, will he be in for a treat! I hope he will blog about it. http://mattvideo.blogspot.com/

GOOD OLE STANDBY

2005-07-11T22:21:00.000-07:00

Everyone has them.
The items you make that don't require thought. The ones that you have made a million times. Sure, we always make little adjustments here and there, but essentially it's a stand by item. We make them when we don't feel like thinking about dinner or which side dish or salad to make. One of my favourites,is my chickpea and cucumber salad. I say my because I have made it a million times and I feel like I own it. The basic ingredients are half a cucumber diced and one can of chickpeas, one juiced lime and lots of salt.
I spent a lot of family trips as a child, in Latin American countries, where lime and salt are often the only salad ingredients. I love the combination and it reminds me of those days as a child walking through a market eating a fresh vegetable with squeezed lime and salt.
The great thing about this salad is, you can add lots of other great vegetables to it to build it up. I often add grape tomatoes, diced sweet peppers (no green), and heart of palm. It is a perfect light summer salad. I encourage you to try it for yourself and see what you think.

It's not what you eat, but who you eat it with

2005-07-06T18:30:00.000-07:00

There are times when it's all about the food.
Then there are times when it is all about the people you eat the food with.
Last night 4 of us got together and cooked a meal. It was an outstanding meal.
When you put foodies in a room with the highest quality ingredients, the food is going to come out pretty tasty.
Last night we started with Brie de Mieux and fresh baked baguette, Salmon Pate, Lesly Stowes Raincoast Crisps, and smoked Wild Salmon filets.
Second course was Asparagus and Parsley Risotto with fresh grated Parmigiano-Reggiano, served with sauteed jumbo Scallops and Prawns in a Tarragon Cream reduction.
This was followed by a Caprese Ensalata. We made this with Heirloom Tomatoes, fresh Buffalo Mozzarella, fresh organic basil and creme de Balsamico.
Each course on it's own, would have been enough, could have been enough. Yet we kept going.
We could have had a food marathon for days, if we were so inclined.
Did I mention the dessert...Warm Apple and Roasted Pineapple Caramel Pie with Vanilla Bean Ice Cream. Okay we cheated, the pie was a frozen ready to bake deal.

Maybe it's not what you eat, or who you eat it with, but what you can create and enjoy with others.

BBQ DRY RIBS--YEAH BABY

2005-07-04T21:31:00.000-07:00

More writings from the BBQ.
The Hub has been on a streak lately.
He wants to cook all the time, and guess what, so do I.
What couples do you know fight over who gets to make dinner?
Here is a homage to him from a few nights back.

Pork Back Ribs
One Rack of pork ribs
Dry Rub (1 tbsp peppercorns, 1 tbsp salt, 2 tsp fennel seeds, 1 tsp mustard seeds, 1 cinnamon stick: Toast, add 1 tsp paprika, 1 bay leaf and grind).
After spices are ground rub all over the ribs, don't be shy!
Let sit 2-6 hours in fridge. (confession, we didn't have time to let them sit, and it was still amazing).
Crank up the BBQ and then turn off one side completely and turn the other side really low.
Put Rubbed Ribs on top rack for 2-2.5 hours. Turn every half hour.

I know a certain cousin who needs to make these.

Grilled Zucchini and Apple Salad with a White Balsamic Drizzle
As simple as it sounds. Grill off 2 small zucchinis and 2 Gala apples. (don't forget to cut them in half). After they are soft and charred, cut them into large dices and toss with some White Balsamic Vinegar, salt and pepper.
Serve warm!

Salad Days

2005-06-30T20:41:00.000-07:00

The most bizarre thing has been happening to me lately. I am craving salads all the time. I have never been fond of the leafy greens. If I ever ate salads in the past they never would contain lettuce of any kind. Lately, things have changed. I have been experimenting with what I put in my salads. As far as I am concerned, anything goes. For example last night, I felt like a salad, the Hub, however did not. My suggestion was that I make a big salad and he could have a piece of meat with it. It worked out great.

Simple Wednesday Night Salad

Organic Baby Greens, Baby Bocaccini, Organic Grape Tomatoes, Organic Chick Peas, grated Gouda, and my new find, Marinated Balsamic Cippiolini Onions. They are unbelievable and worth trying.
The dressing for this salad had to compliment the ingredients. I went with Dijon mustard, Balsamic vinegar, Olive oil, salt and pepper.

Today a tm in grocery gave me two small bottles of creme de balsamic, one of them was white balsamic. I can't wait for my next Salad Day!

NEW BBQ

2005-06-25T08:26:00.000-07:00

I have come to the conclusion that everything tastes better when grilled on the BBQ. In the last week since the purchase of the new toy, the Hub and I have eaten everything grilled. Last night a friend came over and we prepared the following

Dinner last night

Grilled Corn
Take off about a half the husk, allow corn to soak for approx 20 minutes in cold water.
Place corn on bbq and grill fro about 20 minutes. The husk may appear charred, don't worry it has protected the inside.

Grilled Scallops
I come from the school of thought that quality products do not require heavy marinades or sauces. One only needs some fresh ground pepper, salt and olive oil. The scallops were prepared this way, and the flavour just pops when you eat them. Cook Scallops till firm and white. Do not flip more than once on each side.

Hawaiian Papaya Salad with a honey lime dressing
Grab a huge bowl and fill it with mixed organic baby greens, toss some organic grape tomatoes in it. Next, small dice a red pepper and add this to your salad.
The Papaya can be daunting to some. I have found that when people are not familiar with the preparation of certain ingredient even if they love eating it, they are hesitant to prepare it themselves. The best way to deal with the Papaya is to cut it in half. A Papaya is filled with little black seeds, make sure to discard these. The next step is to remove the Papaya from it's skin. Just run your knife as close to the skin as possible to remove. The same way that you remove the skin from a melon! Voila, Papaya ready to use. For this recipe cut into medium sized strips and then medium dice.
You want the flavour to come out of the fruit in each bite without the pieces being to big.

The Dressing was simple, one freshly juiced lime, a teaspoon of organic blackberry honey (yes, the honey you use makes a difference), grapeseed oil (approx same amount of lime juice) and a dash of rice wine vinegar, salt and pepper. Don not dress your salad until you are ready to eat!

Organic "Terra" Cheese Bread with fresh churned unsalted French butter.
I make a point of smuggling French butter over the American border every time I go. A high quality Canadian butter is comparable. Terra is a local bakery in Vancouver. Perhaps a topic for a future blog.

Mango Passionfruit Ice Tea

Two bags of tea will make approx 1.5 litres of ice tea. Old restaurant trick is to make a normal pot of tea, then add sugar or honey, or not. Then pour steeped tea into a large jug full of ice and put in the fridge until cool.

Remember keep it simple, use the best quality ingredients, and the food will always taste great!

Strange Foods

2005-06-12T11:28:00.000-07:00

I have lost my appetite.
I picked up a new book yesterday. "Strange Foods" by Jerry Hopkins. In my search for knowledge I leave no book unturned. I am tired of the celebrity cookbooks that claim to be a "new twist" on food. I appreciate the time and energy that goes into these books, but they are trendy and often can't hold the test of time. Having stated this, there are also some fantastic books written by chefs, that are staples in a foodie's collection. That is for another day. The book "Strange Foods" will hold the test of time. It is disturbing and insightful. What makes food strange is it's unfamiliarity to the eater. We are taught from a young age what is acceptable to eat and what isn't. The thought of eating a cat, horrifies me. I know why it horrifies me. I know that I need to change my perception, my beliefs, open my mind, and yet I can't. My Western beliefs are engraved in me. I have had the opportunities to eat uncommon western food and I couldn't do it. In this book, Hopkins puts forth a strong argument for alternative protein. As the population continues to grow, our reliance on pork, chicken, turkey, lamb, beef and goat is being strained. In order to feed the world's population and their hunger for protein, we will need to find alternatives. This has already begun. Butcher's now sell ostrich, emu and buffalo. A restaurant in Toronto served Quack and Track, (Duck and Horse), but only if you were in the know. What's next? What will you eat? In the years to come, will bugs be appearing in menus? Will we be ordering field greens with toasted ants, instead of sending it back?

The Chayote undressed

2005-06-07T22:15:00.000-07:00

The Chayote is part of the squash family and originates in Central America. Other popular names are Cho Cho or vegetable pear. Chayote's have a very high water content. The texture and mild flavour has been compared to a pumpkin. When buying Chayote's size does have an impact on flavour, the bigger the squash the more diluted the flavour. In this case smaller is better. My own experience in cooking this item, is that Chayote's are very versatile. They can be steamed, boiled, roasted, sauteed, fried, and my favourite, grilled. Just slice the chayote in half, grill on both sides and season with salt. Good luck!

2005-06-06T23:04:00.000-07:00

George's at the Quay

Gyro or Donair?

2005-06-06T22:47:00.000-07:00

I have had Gyro's on the brain all week. I woke up this morning and that's all I could think about, I blame my seafood pal from Washington. I knew that this hankering was not going to pass, so I headed down to the Market in search of one. It is always a good sign where there is a line up at a food kiosk. It means the food is not only good but also fresh. I looked around at the other vendors. The guy at the Crepe place was hanging over the counter looking at the people passing him by. I felt a little guilty. I love the crepes, and yet today it was about the Gyro. I have never been a big Gyro fan, my past experiences have always left me unsatisfied and a little turned off. I was going out on a limb today, I was jumping away from the comfortable. I was trying something new. It was outstanding. The lamb was cooked on a an open griddle, then piled into a pita with lettuce, tzazki, hot sauce, tomatoes and onions. Then the whole thing was rolled up, a fork stuck in the top and placed in my hand. There is a difference when your food is presented on a plate, or when it is just placed in your hand. I felt a closer connection. There was nothing between me and the food. It reminded me of being a kid at a fair, when the cotton candy gets handed to you. I had received a prize. I walked to the pier with my Gyro in hand and enjoyed. The sun was beating down on me, while I tried to prevent the food from running down my arm. This was good eating. I have had a lot of good food, but when the memory of that food stays with you, then you can be assured that you had a good meal. I have not been able to stop thinking about that Gyro.

TACO PIZZA

2005-06-03T07:37:00.000-07:00

Two of my favourite foods combined into one. How fun! It has been discovered that the Taylor's Crossing and Brew Pub is the cheapest place to eat on a Sunday. Not only do they brew their own beer on site, but they offer $7 pizzas. You can't go wrong, even if the pizza sucks. In this case though the pizza was fantastic. My opinion may be biased as I was partial to the seasoned ground beef, tomatoes, salsa, lettuce and sour cream. I think the only criticism I have is that they put Marinara sauce down as the base. Not a huge mistake, but there were some Mexicans and Italians competing for my taste buds. I am not usually a fan of the corporate chains, but I am recommending this place for a cheap eat. Did I mention that they make a mean Bellini.

THE PIZZAS
BBQ Chicken Pizza 12.99
smoked cheese, red onions and cilantro
Spicy Hawaiian 12.99
spicy capicolla, pineapple, tomato sauce and mozzarella
The Johnny Mac 12.99
a legend in its own right! With capicolla and mushrooms
Pepperoni and Mushroom 12.99
tomato sauce and mozzarella
The Best Vegetarian Pizza Ever! 11.99
Japanese eggplant, broccoli, roasted corn, red onion,
mushrooms, sundried tomatoes, mozzarella, feta and pesto
Taco Pizza 11.99
ground beef, salsa, lettuce, tomato, cheddar and sour cream
Italian Sausage Pizza 12.99
chorizo, roasted peppers, mushrooms, roasted garlic,
banana peppers, mozzarella and basil
Pizza Rustica 13.99
fresh tomatoes, salami, roasted garlic Mediterraneanan olives,

2005-05-27T22:21:00.000-07:00

PORK 3 WAYS

JAGERHOF--Pork 3 ways

2005-05-27T22:20:00.000-07:00

The great thing about moving into a new neighbourhood is discovering all the new restaurants. Tonight it was the JAGERHOF Schnitzel House. As soon as I started to read the menu I knew what the Hub would be ordering. The "Assorted Meat Platter". When we lived in Toronto, we had a local Mexican restaurant that we would frequent. For 5 years straight he ordered the same thing. Carne Asade or as we called it "The Assorted Meat Platter". You can imagine how his eyes lit up when he discovered a German equivalent to his Mexican favourite.
JAGERHOF PLATTER
Jager Schnitzel, Bratwurst & Smoked Porkchop Served with Served with Pan-Fried Potatoes, Sauerkraut and Red Cabbage.

I think he has found a little slice of heaven right here on the North Shore. This platter contained not only pork done 3 ways, but also cabbage prepared 2 ways. I have a feeling that this place will be come a popular destination for us.

2005-05-27T21:50:00.000-07:00

Cherries

ENTHUZE

2005-05-27T21:47:00.000-07:00

Popped into Enthuze this evening. It is a beautiful bright space with huge windows. It is located on Denman across from the library. Two of my former employees work there. One is the owner. They have only been opened for a couple of weeks. The concept is simple; grab and go or sit down. It reminded me a little of Charlie Trotters to go in Chicago. All the food looked very fresh and appealing. I went for a sweet potato and candied corn salad, and marinated bocaccini with sundried tomatoes, roasted red peppers and olives. I really liked the latter, even though the addition of salt and fresh herbs would have brought it up a few notches. It has inspired me to create a new salad for work. Watch out West Van...

2005-05-27T21:45:00.000-07:00

Cherries

The Bosses for dinner

2005-05-25T10:08:00.000-07:00

No pressure right? The key to having a successful dinner party is to make something you have made before. There is nothing worse than trying out new techniques and recipes for guests. This doesn't mean one should not experiment, but rather be comfortable in what you are making. There is already an implied stress of having guests over, don't add more with a complicated meal. Go for what works and build from there. Having the boss over takes it to a whole new level. The dinner needs to be simple, so that we could spend time with our guests.

Dinner for the Bosses
serves 4

Starter

Wild Sockeye Smoked Salmon Orange Fennel salad with a Beet Horseradish Orange drizzle.

Shave 1 fennel using a mandolin, or cut very fine. Place in the centre of a large white plate.
Segment 2 Large naval oranges. Arrange segments on top of fennel and cascading down.
Place pieces of smoked salmon on top. Best to lightly fold salmon and drape over salad.

Drizzle the dressing using a small spoon over the salad and around the plate.
Garnish with fresh sliced chives.

Beet Horseradish Orange Drizzle

Equal parts "Bubies" Beet Horseradish, Mayonnaise, orange juice. A touch of rice wine vinegar, kosher salt and pepper.

Sorry, but all of my dressing are to taste. Taste varies on brand/product. My best advice is to start with 2 teaspoons of mayonnaise and build and taste from there. This dressing can be refrigerated for up to weeks, and can be used on green salads.

This dressing was inspired by dressing the I used to make at THE WINDSOR ARMS HOTEL in Toronto under chef J.P. Chalet.

Main

Leek and Rainbow Swiss Chard Quiche

Sorry no quiche recipe available at this time. The Hub holds the secret.

Dessert

Honey lavender Ice Cream with fresh strawberries, raspberries, blueberries and organic dark lavender chocolate.

Ice Cream recipe was a basic anglaise. 1.5 cups milk, 1.5 cups heavy cream, .5 cup organic blackberry honey and 6 yolks. It was infused with dried lavender.

Scoop ice cream in bowls, top with fresh berries and place small piece of chocolate in the ice cream to the side.

Dinner was a success. It was stress free and there was lots of room for chatting and wine drinking. Ah yes the wine. The bosses brought the North Shore favorite IL BAstardo and Fat Bastard.... Do you think there was a theme?
No dinner planned for this evening, have to work. Probably come up with a fun pizza there.

Dinner inspired by the Quay

2005-05-24T22:58:00.000-07:00

How to build a dinner from half a roasted chicken. Too easy to buy some mayonnaise and a loaf of bread. Too boring to chop some lettuce. It's time to head to the market. I am drawn to the mangoes. They are perfectly ripe, just need to grab a lime, a red pepper, fresh coriander, and, a bottle of rice wine vinegar. Suddenly that roasted half eaten chicken, that was sitting in the fridge, is transformed into a mango chicken salad. It just needs a little salt, pepper and chili flakes. The Hub pairs the salad with some curry lentils and basmati rice. Did I mention the lavender for the ice cream...
oh that's another meal!

Victoria day 2005

2005-05-24T22:34:00.000-07:00

It's 10 am on Victoria Day. The sky is a blanket of grey and it is obvious to both my Hub and I that food is needed if we expect to get through the day ahead. The food of choice is Dim Sum. Growing up in Toronto, one knows where to eat Dim Sum and where not to. Vancouver is a different story. We are staring from scratch. We are searching out new restaurants based on food reviews and suggestions from co workers. We think we found our Dim Sum spot. Sun Sui Wah at 3888 Main Street. We get there at 10:30am and the place is empty, a few diners here and there. I think to myself please don't shove me in the corner. Somehow, one misses out on the food, when one gets in the corner. We get seated to a nice big table right by the hallway to the kitchen. We sit down and bam 5 items come by that we enjoy. BBQ pork buns, shu mei, sticky rice, steamed greens and a savoury pancake stuffed with fresh sauteed vegetables. We order to cokes to go with our meal. The only time I drink Coke is with Dim Sum. I am convinced the coke counteracts the msg. At least that's my theory and I am sticking to it.
For those of you unfamiliar with Dim Sum, it is essentially little dishes. Traditionally they are placed on carts and pushed around the room for diners to choose. There are some classic dim sum items, as well as each restaurant has it's own specialties. A huge part of the experience is the ladies pushing around the carts and yelling out the dishes that they are serving. Sun Sui Wah does it the traditonal way. In 15 minutes of arriving our table is full of food, the place is packed with a line up down the stairs and, all you can hear is the clanging of dishes,the clink of chopsticks and the sing song of the employees. This is, Dim Sum.