Did you know there are love locks at Queen Elizabeth Park?
According to the lunar calendar year, fall is officially here..
Summer went by so quickly filled with many joyous gatherings..
On August 29th I will be on Ms. Deborah Moore’s radio show on AM1470 Fairchild Radio 1030am sharp; I will be sharing some of this month’s highlights.
I would love to hear your suggestions and recommendations anytime; email me at goldenapron@gmail.com. Meanwhile catch up on Instagramfor most updates (OO)
Thank you very much to Amelie of Anh and Chi, and Grace (eikcamceramics) for organizing a wonderful and heartwarming “Summer in Saigon” charity event; we also had the privilege to enjoy a surprise sneak preview of Anh and Chi’s short film documenting their family legacy. Your entire team work was seamless and delivery was almost flawless.
Together with 12 other patrons, we enjoyed a 7-course royal feast with superb wine/cocktail pairings; 5 savory courses featured seafood prepared by Amelie’s Mom (Head Chef at Ahn and Chi) and delightful crew, plus 2 scrumptious desserts prepared by the talented photographer/blogger Vy Tran of beyondsweetandsavory; the entire evening was photographed and documented by Vancouver’s talented Norah of nomnomyvr.
It was an evening to remember; 4 hours filled with delicious food, wonderful and interesting conversations, sharing our love and passion for food, for family and life.
Together we have raised a substantial amount that evening through the ticket sales (this is a non-sponsored event) and donations from all patrons, the ceramics created by Grace and used to serve the beautiful food were all auctioned off later; all proceeds went to YWCA’s Peace Fund.
On a very personal note: Watching Amelie’s family documentary brought back many fond memories of visits with my family to their family’s old restaurant Pho Hoang, originated on East Georgia in Vancouver’s Chinatown.
I was absolutely delighted to have met Amelie in person; thank you again to my dear teacher Grace, and Vy, I simply loved your dessert and Norah, it was so great to see you in action! I sincerely hope all our paths will cross once again.
(Disclaimer: I attended this event as a patron, it was an honor to be a part of a charity event).
Ahn and Chi is located at 3388 Main Street, Vancouver, BC. For regular menu information, please check their website.
60 and 88…It’s a privilege to grow old
Growing older perhaps wiser with acceptance or younger at heart?
This is perhaps the question I have been asking a lot lately..
What’s your take?
Attended a friend’s 60th birthday bash ….we had an awesome night celebrating a friend’s milestone and danced to the tunes played by the amazing Phonix dance band, rocking the Motown and funky dance tunes all night long…
Phonix Dance Band – Simply Awesome
During the Powell Street festival weekend, i was invited to volunteer at the Japanese Language School kitchen and helped to serve the beloved “Beiju” seniors (turning 88 years old) birthday lunch…Thank you Laura, so grateful for this opportunity to be a part of this special celebration.
Did you catch the FIFA World Cup? Honestly I was never a big soccer fan and I only started to understand soccer a little better since I went to an actual Whitecaps game last year. We were invited to my food buddy Moto’s house for a fabulous brunch and watch the Croatia vs Russia quarter finals; I was looking for something fitting to bring.. I was in Commercial neighbourhood found Rosemary Rocksalt Bagels (obviously I didn’t know they are there) and picked up half a dozen of Montreal style bagels of different variety; they were fresh and soft with crunchy bits..First impression? We like them, 4 people ate half a dozen of bagels..For sure I will return to their Main Street location to try out their bagel sandwiches sometime.
We paired the bagels with a creamy Croatian Pork Pate and pickles, picked up from Piast, a European Bakery and Delicatessen on Cambie (and 16th Avenue)…it’s a small little shop which has been around for a long time..
see the little can of pate? It comes in such a good small size…nothing goes to waste
Aburi and Vegetable sushi @ Eat at Yui (102-1185 West Georgia Street (Georgia and Bute)
As a pure sushi lover who has a tremendous respect for Japanese cuisine and food culture; the idea of “vegetable sushi” somehow never sat quite well with me. however after my visit to Eat at Yui, the experience has changed my mind.
This little shop opened in May 2017 and it is tucked away within the Vancouver downtown core, located on ground floor inside a commercial building.
Known for their aburi sushi at affordable prices, we had a feast and ordered quite a few items to sample their offerings: their Yui salad, their signature Salmon, Ebi and Tai Oshi, plus their newly added Gindara (sablefish) Oshi, plus a few pieces of their vegetable sushi.
My favourite: Ebi Oshi with a citrus and ume zing!Salmon Oshi was also tasty : 6 pieces for $12.00
The vegetable sushi was beautifully prepared and the knife work was immaculate; the eggplant cooked and slightly charred (aburi) to perfection with the miso, the asparagus was served with a herbed pesto (I tasted cilantro), and the tomato gunkan sushi, slightly charred and added a hint of mayo, the small cherry tomatoes were cut in a perfect bite size and they were bursting with sweetness, it was put together so nicely and easy for the diner to enjoy. The sushi was put together with care and thoughtfulness, it showed great skills and respect.
They are open for lunch and dinner (except Sundays), they do close early because of operating hours of the commercial building. The service was friendly; it is a small space and they are busy. This is definitely not my first and last visit; I will have to pop by sometime to try their lunch items. As for parking, your best bet is probably on Robson or Alberni Street, then walked down to West Georgia (it’s right at the corner of Bute and Georgia).
The Kerrisdale neighbourhood seems to be going through many transformations, slowly yet surely evolving into a younger and vibrant hood and I am so surprised there is such an abundance of Asian dessert places choose to open in this traditional English neighbourhood.
Met up with WhatJoAte at Dear Fro (2070 West 41st, west of West Boulevard) where we shared a mango ice-cream bingsoo and I enjoyed it! The ice was fine and smooth, the mango was sweet; sometimes it pays off to give the small neighbourhood places a chance.
Usually I am not easily swayed by what is popular or being showcased on Social Media; with all the hype surrounding Nana’s Green TeaI did pay a visit last weekend to find out what it is all about. A Japanese brand famous for their matcha desserts, I tried the Hojicha (my personal favourite Japanese tea) Parfait with warabi mochi, red bean, hojicha ice-cream, hojicha jelly and corn flakes…I savored every bite and finished the entire dessert by myself, although I could do with less red bean, it’s strictly a personal preference. The shop operates 7 days a week, the lineup could be quite long; I was there on a Saturday afternoon around 1530 and waited for 15 minutes, limited seating available for dine in.
Sunny Days easy hikes and walks: West Vancouver, Squamish, White Rock and Langley
Working hard to get back into my walking exercise regimen, particularly during the summer months where the weather is so fine; I try to go outdoors as much as possible! During the Canada Day weekend when my cousin and wife were visiting from New York, we headed to Sea to Sky in Squamish and Whytecliff Park in West Vancouver.
Last weekend I spent time with my food buddies in Crescent Beach, White Rock and Derby Reach Regional Park Trail in Langley, we logged 17000 steps (some briskwalking involved!) for the day!
Here are some photos taken during our outdoor excursions:
Whytecliff park: stunning viewsHorseshoe Bay – we stopped by before heading to WhyteCliff ParkI love taking close up shots of plants…Taken by the park where most people hang out – lots of picnickers on the day!Crescent Beach, White Rock – Enjoyed a simple lunch at Hooked by Fish – view from the restaurant’s patio , beautiful blue skiesBaked cod and a side order of taro chips with guacamole and tomato salsaFurther down by the beach, there was a flight of stairs which lead to a main road – we found the love locks!Derby Reach Regional Park Trail : Peep a boo view along the trail
Something to Think about: Going greener…
Are you trying to go greener? I have been thinking more about this subject over the universal concerns we shared on climate change; gradually I have already reduced the usage of plastic bags, take out boxes, and now trying to more unnecessary packaging.
Recently a new concept (no packaging) grocery store Nadahas opened on East Broadway (by Fraser) and I just picked up a couple of beewax muslin cotton food wraps; I am going to use them to wrap my lunches and snacks and see how they fare, review coming up in the next couple months and see how I can establish a new habit!
Any other suggestions? I would love to hear from you, please email me at : goldenapron@gmail.com
Pretty bee wax muslin cotton food wraps – and a stainless steel straw from Nada.
Father’s Day and My hubby’s Birthday dinner at our home: Quality family time and Togetherness
Embrace ….
Whew! As we officially entered summer solstice, 2018 has already passed the half-way mark!
On June 27 I will be on Ms. Deborah Moore’s show on Fairchild AM1470 1030am sharp to share some of the highlights this past month.
Some good news to share I have started a new job as of last week; I am pretty excited about this opportunity and hopefully in the new future I will have more time for updates and blog postings (OO).
Eating Together Day (mine was Eating Together Weekend!)
Did you know June 22 was the 2nd annual Eat Together Day, an event which people are encouraged not to eat by themselves? ( link: from President’s Choice )
Sharing a meal with family and friends does more than feeding our bodies; it is more satisfying, creates a stronger bond and connection between people; communication will definitely improve.
Time Together is Priceless…
Unknowingly on “Eat Together Day” , a few of us from the IG Community shared home-cooked dishes together at Oh Studio; thanks to our lovely hostess Grace Lee from Eikcam Ceramics for organizing this fabulous potluck, you couldn’t have picked a better day.
Thanks Eikcam Ceramics for hosting the Pot Luck with other Instagrammers on Eat Together Day
On the following afternoon, with zumba classmates at an outdoor potluck picnic, thanks to my fellow classmates and teacher Ms. P for organizing.
Eat Together Saturday Picnic with my Zumba Classmates in Richmond – dishes prepared with love shared on a beautiful sunny day
June 02nd Dietitians at Home Book Launch at Chef Tony’s Chinese Restaurant
on your publication! The talented team of registered dietitians Amy Yiu, Jo Jo Wang and Mengdi Xia, has put together a cookbook featuring 30 ingredients and recipes, filled with beautiful pictures and easy to understand cooking instructions and information on all featured ingredients. It was my privilege to have helped with the editing, thank you very much for your trust and the recognition in Acknowledgements, it was a truly fruitful learning experience.
Follow them on Instagramfor more information on how to purchase the cookbook.
Congratulations Dietitians at home
Open “Sesame” – Elmo Baking Co. (Facebook/Instagram bakery)
“Sunny Day….Sweepin’ the clouds away..on my way to where the air is sweet”…
It was a little while back when I first heard about Elmo Baking Co., which operates in Richmond and sells their scrumptious double baked croissants through Facebook and Instagram. I finally got around to ordering (by Thursday night each week) and picked up at the Smokehouse Sandwich (5188 Westminster Hwy, Richmond BC – a small drive in mall located at the edge of a residential area). This double baked black sesame charcoal is robust and flavorful; it is not the buttery flaky type of croissants but definitely live up to its reputation. Next time I will try the Almond Croissant and the famous PBJ (which was sold out at the time when I placed my order): when a chef posted the pbj picture and hashtag it #bravo, it must be good…
The name brought me back to “Sesame Street”… and picking up the order led me back to the street (just down the road from the Sandwich shop) where I used to live when I first moved to Vancouver; sweet memories.
Follow “Elmo” on Instagram or Facebook; DM to place the order (by Thursday night), you will receive confirmation via messaging; pick up on Fridays and Saturdays only.
Open Sesame !
Local Veggies at Tama Organic Life:
Sea Asparagus in season now
I first heard about Tama’s Organic Life (2828 East Hastings, Vancouver, BC) through Workshop Vegetarian Cafe; they have actually been around for a long time! My friend M reminded me as they used to deliver goodies from North Vancouver to my old workplace… They offer fresh and frozen produce grown by local farmers, dried goods (beans, grains) and condiments; their kitchen serves up delicious Japanese vegan bentos (I had the stinging nettle miso soup and it has so much depth in flavor and not salty at all). They are excellent with recommendations, you can place an advance grocery order for pick up or delivery, eat in at their shop or just shop for a different selection of beautiful in season local grown produce (daikon from Victoria) and hard to find Japanese varieties (mizuna/komatsuna). Parking is available at this strip mall; if you happen to be dropping by Fujiya (on Venables and Clark) for Japanese groceries, this shop is only another 10 minutes heading further east towards Burnaby (when there’s no traffic). Information on website available in Japanese and English.
Thank you Tama Organic life always for your recommendations, truly grateful (OO)
Sunday Brunch (10am to 2pm only) at MaknMing (is back for the summer only! I first talked about their brunch in July 2017 ; some familiar dishes (French Toast YAY) are back with weekly special features (my hubby enjoyed a pork cheek Eggs Benny); no reservations just walk in only. Their cookery is spot on, flavors at once are Japanese yet Canadian; if you like to roll the way I like to roll, this one is for you a whole level better.
After enjoying a scrumptious lunch take a stroll down to Kits Beach which is only a couple blocks away.
YAY French Toast is BACK ! Celebrated my husband’s birthday (thanks MaknMing for the little candle)Ming’s Soba Bowl (with stripe prawns) and beautifully cooked onsen eggThe specials which we enjoyed two weeks ago: Pork Cheek Benny for Him and Poke Bowl for Me
And Let It Be…
I was watching the Late Late Show and happened to catch the James Corden and Paul Mccartney’s Carpool Karaoke; Sir Mccartney’s story about the writing of this song and their rendition of this Beatle’s classic was very touching.
The beginning of this month I ended an old work chapter and embraced a new one just mid-month; I just went with my heart and truly grateful for all that has happened, as is, nothing more, nothing less.
The lyrics, particularly this line, echoes my sentiment:
After seeing many pictures of her creations on Instagram, I finally met Keiko-san and tried her cute creations: the cutest and softest Mini cream filled bread which you can order through her website, she also sells her products at Farmers Market or Special events.
Geng Shi Ji is part of a restaurant group based in Hunan, China. Located at Union Square (Capstan Way in Richmond), service is available in Mandarin and English, our server was very courteous. I asked for recommendations when I was making reservations, we ordered in advance the most popular dish is the Clay Pot Chicken with Pig Trotters; we enjoyed the dish with their Shanghai vegetable rice, the fried tofu was very crispy and overall the seasoning were spot on. I was advised their menu changes according to seasonality and availability.
Attended the event with my food buddy Doc Rita at Gourmet Warehouse: A photo opportunity and a quick chat (1 minute) with Nigella when she signed her cookbook (still gushing …)
New Tea house from Taiwan: I’ve tried their Xin Yi Green Plum Green Tea and really like the combination: It is tart and sweet mixed in a flavorful green tea. Have yet to try their specialty drinks. I figure green tea is good for you (OO)
A little HOMECOOKING: Kaeshi for Shiso Plum Duck Udon
Kaeshi is the salt sweet sauce which is added as flavoring to noodle soup stock, mostly eaten with soba noodles.
I adapted the kaeshi recipe from Japanese soul Cooking (by Tadashi Ono and Harris Salat): 2 cups of soy sauce, 1/2 cup mirin and 2 to 2.5 Tablespoons sugar. (I have reduced the sugar from the original recipe which calls for 3 Tablespoons; I used Oshawa’s Nama shoyu (unpasteurized soy sauce), Eden’s mirin (no additives) and cane sugar).
My Shiso Plum Duck Breast Udon is a twist on Kamo Nanban soba, combined with my old duck breast recipe . The kaeshi was prepared the sauce 48 hours before, dashi base was made in the morning on the day; I also used the kaeshi to marinade the duck breast (kaeshi, plus green onion, shiso plums) for 24 hours, before pan searing them on my cast iron pan. The basic soup stock was skimmed and strained before I added the kaeshi, I then added King mushroom and Korean Singo pear for natural sweetness (that’s why I reduced the sugar in the kaeshi), bring it to a boil and adjust to low heat and let it simmer. The udon and garnishes (leek and radish shoots) prepared separately; The ratio is 6 cups of dashi to 1/4 cup of kaeshi for flavoring; I will post the detail recipe very soon.
Kaeshi: kept in sealed bottle (i used it up within the week – great for soup base and also as marinade!
Another Birthday bash ( at AutoStrada Osteria(4811 Main Street, Vancouver, BC): small plates great for sharing, walk in only.
Duck Sagne e Pezzi : duck and anchovy ragu, with sagne e pezzi (broken lasagne in pieces)…who would have thought duck and anchovy would go so well together?
Beets, apple, gorgonzola, walnuts and balsamic dressing..refreshing
Small plates for sharing, cozy atmosphere; they use in-season atypical ingredients (for example fiddle heads) from Farmer’s market and prepare in traditional Japanese cooking methods; taste and flavors are very clean and subtle, a really wonderful first visit!
Mixed Seasonal Vegetable Tempura – Batter was light and crispyDashi Maki – soft and flavorfulTakigomi Gohan – Staub Rice Pot with clams and fiddleheads : Japanese “aji”Kohralbi Kimpira and mushroom with seaweed
Mangiamo! I also made my own grilled zucchini and eggplant antipasti !
When Italian home-cooked meal pictures start popping up frequently on my Instagram ; this means my dear old friend James is back in town for a visit; we always cook together wonderful rustic Italian dishes, and share with our group of friends, now aptly named Italian Supper Club.
Two evenings of fun and laughter with our friends; wonderful food and great company, Grazie everyone (OO)
Here are some of our highlights:
Antipasti (Mortadella, Parma di prosciutto, Grilled eggplant all from Cioffi’s),
Piave Mezzano Cheese (from Les Amis Du Fromage on East Hastings, a cow’s milk cheese)
Blood Orange, Fennel and Olive Salad (Slice thinly and layered, extra virgin olive oil and sea salt)
This is honestly the best artichoke dish I’ve ever had, and peeling artichokes is not as difficult as we imagine !!
Lemon and dill Brill sole (Fresh brill sole (bone in), lemon, olive oil, fresh dill – fish from Seafood City in Granville Island)
Groceries for Dinner II:
What is that can? Salted Anchovies (Available at Cioffi’s and Bosa Foods)…ready to be transformed..
Anchovies in Sabina olive oil, garlic and red chili pepper flakes , served with French Butter and crusted bread – heavenly! Thanks to my hubby and buddy James, they did most of the cleaning – salted anchovies cleaned in white wine vinegar, de-boned (removing the tail and dorsal) and layered in sealed glass container with extra virgin olive oil (we used the Sabina DOP from Italy, you need an excellent quality oil), a little red pepper chili flakes and garlic slices)
Roast Pork Belly (Coarse salt, sage, rosemary and five peppercorn): despite the initial mix up with the temperature (Celsius and Fahrenheit Difference LOL), the roast pork belly was very succulent and skin was thin and crispy.
Day before prep – pork belly crusted in salt mixture – salt draws the excess water outThe end result : Heavenly
Pasta Ceci (Chickpeas cooked with sofrito (onion, celery and carrots) and Gnocchi Sardi Pasta) – (dried chickpeas were used – soaked overnight)
And more than what I am (OO – the unknown Golden Apron)
I attended a three weekend”Form to Feast” free hand building pottery workshop, learning from the lovely Grace Lee (Eikcam Ceramics), a local artist whom I’ve long admired and collected a few pieces of her work; it was a dream come true.
I have dabbled into pottery on and off for a few years now; the series of classes I’ve taken were taught by the fascinating Maggie Boydat local Vancouver Community Centres (through Parks Board, she now teaches at her studio and very well established in the local art community).
Making my own pottery was a natural progression; the concept of serving my food on my own earthenware is a more complete form of self-expression, and to share them with my family and friends, is my full expression of my love for them.
The theme is Wabi Sabi , a Japanese aesthetic centred on beauty of imperfection. Ha Interesting and foreign concept to someone like me, who at times (many times my sister would say) could be so “fixed” in my ways.
The first Saturday was spent “kneading” the clay and shaping our pieces; due to time constraints the clay was well already prepared ahead of time so we actually dived into the creative process swiftly; the second week when we returned Grace already had all our pieces fired up and ready for glazing; and the final class, we just returned to pick up our pieces and enjoyed a Korean Bossam (Pork Belly) feast prepared by our teacher, and shared with our fellow classmates (from two sessions), served on our own creations.
The class took place in Grace’s tranquil studio (love your space) in East Vancouver (Venables area). The class consisted of a small group of creative and accomplished individuals (many entrepreneurs), these days instead of exchanging business cards, phones came out swiftly and Instagram handles were exchanged and now we are connected!
The class was very informal and free-flowing: Grace gave us the instructions, then leave us to work freely and provided us with guidance when required. She was very encouraging and readily answer our questions.
The sessions were filled with lots of carefree exchanges and laughter; the atmosphere was so relaxing and certainly sparked lots of creativity, I truly enjoyed every moment.
On the last Saturday when I got to the studio and saw my finished pieces, I was elated; the sense of fulfillment and excitement were beyond words can express. They are so different from what I’ve always liked ….yet I like them so much…
Perhaps somehow over the course of time my perspective has changed, and through this experience I was able to see it more clearly.
Precious memories: centerpiece from 2016 Dinner Party YVR and my Wabi Sabi plate
The little verse I wrote pretty much sums up what I have learnt and how I feel…
Perfection and Imperfections….as in life, a work in progress.
If you are ever interested in trying out pottery, Grace’s short-term workshops are wonderful options, check the future schedules through her website.
Grace, thank you very much again for your guidance and encouragement; I am so grateful to have the opportunity to attend your workshop, see you again very soon…감사합니다.
Italian Supper Club I: Here’s the very delicious Artichoke and Trofie Pasta Recipe; courtesy of my friend’s James’ Italian friend Giampiero ; Grazie and Mangiamo!
Ingredients: 2 Lemons 4 to 5 Artichokes (firm, tight, green, preferably Romanesco type)2 to 3 cloves of garlic, peeled 1 to 2 tsp Peperoncino (red chili pepper) flakes, 2 to 3 Anchovies (preserved in oil), 1-2 cups Warm Chicken soup stock (homemade or store-bought*), 1 cup dry white wine, 500 gr Trofie dry pasta, grated Parmigiano-Reggiano and Pecorino Romano cheese, 3 to 4 Tablespoons extra virgin olive oil, sea salt (for pasta cooking and seasoning).
*Vegetarian stock can replace chicken stock to make this dish vegetarian; chicken or vegetarian stock cubes can be used also. Anchovies are used to “season” the dish so adjust the salt accordingly (OO).
TIPS: This recipe serves 5 (100g pasta each as an appetizer); the usual size 500 g package of pasta is good for 5 to 6 people, depends on what is being used to go with it.
We used the same recipe, omit the pasta and turn the artichokes into antipasti; we just quartered the artichokes and serve it room temperature. The lemon water prevents oxidation; it also removed the somewhat “muddy” flavor of artichokes and add brightness to the dish. Trofie pasta is selected as the shape goes with the sliced artichokes.
Artichokes as Antipasti!
Method:
Zest the two lemons and reserve the zest in a small bowl for later use.
Prepare a large bowl with cold water. Cut the two zested lemons in half and carefully squeeze the juice into the water being careful not to include the seeds. Drop in the seedless peels in as well. The lemon water is to prevent the artichokes to oxidize.
3. Using a paring knife, carefully clean and trim the artichokes, pulling away the dark and hard outer leaves. Cut off the end of the stem, slice away the darker green outer layer of the stem. Carefully pare away any remaining dark green layer between the peeled stem and the edge of the base. Cut off about 1/3 to a half of the pointy leaf ends. Be careful when paring and not to cut yourself.
4. Slice the trimmed artichoke in half lengthwise and then into quarters and carefully remove the hairy choke, pulling out any pointy interior leaves in the process. Drop the trimmed artichoke (carciofi in Italian) in the cold lemon water and repeat the process until completed. When all of the have been properly trimmed and quartered, take each quarter and slice thinly lengthwise, returning the sliced artichokes into the acidulated water immediately.
5. Put a large pot of salted water (sea salt) on to boil.
6. Warm the chicken / vegetarian stock in the sauce pan; keep it in low simmer (this step will be omitted if you are using chicken /vegetarian stock cube and those can be added directly into the pan for flavoring).
7. Using low heat, add 2 (to 3 TBS) olive oil to a large saute pan or wok (in Italy they have a large rounded pan with a handle called a Salta pasta); gently saute the garlic and peperoncino (red pepper flakes).
8. Add the drained artichoke slices and raise the heat to medium, Stir constantly (without breaking the artichokes). After 2 to 3 minutes, add the anchovies to the side of the pan, carefully mashing them so that they completely dissolve in the oil.
9. Add the warm soup stock a little at a time (when cooking always add warm stock to avoid temperature fluctuations) and stir in the white wine. The stock will add another level of flavor to the artichokes; let hte mixture simmer in low heat. The artichokes will absorb the liquid, you don’t want the sauce to be “watery”.
10. While sauce is simmering, throw the trofie pasta in to the boiling water and cook for at least one to two minutes less than indicated on the instructions. Do not Toss the pasta water!
Trofie pasta purchased at La Grotta Del Frommaggio on Commercial Drive
11. Reduce the heat a bit lower (medium low) for the artichokes, cover and cook until the artichokes are almost tender. They should be al dente by the time the pasta is ready. Taste the artichokes and see if they need any salt, the anchovies should be enough for flavoring, otherwise add a little salt if needed.
12. Using a strainer or a spider to lift the al dente pasta out of the cooking water and toss into the pan with the artichokes. Add a ladle or two of the pasta cooking water (acqua di cottura), stir and fold gently to ensure the water mostly evaporates. The cooking water is what makes the sauce creamy!
13. Add a couple of handfuls of grated parmesan and pecorino cheese to the artichoke /pasta mix. Stir gently to integrate the cheese with pasta, then serve hot in individual bowls. Top each with some of the lemon zest, a drizzle of extra virgin olive oil and more of the grated cheese if desired. Mangiamo!
Ever run into a cooking “snag” ? I just did the other day and my sister was my life-saver.
We always have a variety of vegetables in our every day meals, usually sautéed, blanched or roasted.
We seldom make any sauce for our vegetables, usually lightly seasoned with sea salt and olive oil. Perhaps in a huge part this is related to the types of cuisine we usually have at home, and also due to our continued efforts to restrict having “processed” foods (including prepared sauces) in our household.
The other day when we were trying to decide what to make for dinner; my sis started to tell me about this delicious Vietnamese dipping sauce which she had with steamed vegetables in Vietnam, she sent me a recipe by Ms. Vicky Phan as reference.
I was thinking dipping sauce for vegetables? Ah I get it, something similar toBagna Caudawhich I made a few months ago for our epic Italian dinner, except there’s no butter and anchovies, replaced with shallots and fish sauce.
It is very easy to make, takes less than 20 minutes including prep time. My recipe is a modified version of Ms. Vicky Phan’sSavory Vietnamese Vegetable Dipping sauce, check out her website for delightful Vietnamese recipes.
For my recipe I use more shallots than garlic, less fish sauce and substitute with hot water to make it slightly less salty, I have also added a little twist: grated lime zest, squeeze of lime juice plus a drizzle of the King Sauce (just the chili oil) from Betty King Sauce (Available online or through Instagram – check out this awesome King sauce)
Ingredients: 3 Tablespoons Fish Sauce (I used “Red Boat”, 3 Tablespoons raw cane sugar, 1 Tablespoon olive oil, 1 large shallot (minced), 2 small cloves of garlic (minced), 2 Tablespoons of dried shrimp (rehydrated in warm water, pat dry and minced), grated zest of lime and squeeze of lime juice, hot water (a few Tablespoons). ***Vegetarians – Omit the dried shrimp and use more shallots/garlic, or add chopped lemongrass to create a fragrant sauce. For some heat, add chili (or chili oil).
In small bowl mix fish sauce, a Tablespoon of hot water and raw cane sugar well. Set aside
Using medium high heat, in a sauce pan, add olive oil (or vegetable oil of your choice).
Add garlic and shallot, lightly stir fried until fragrant. Be careful they burn very easily.
Turn heat to medium low, add dried shrimp, mix well with garlic and shallot, stir until fragrant.
Add fish sauce sugar mixture into the pot, stir gently and cook until sauce thickens. You can add hot water (by Tablespoons – optional) to adjust thickness and taste according to your liking.
Add chili oil (optional), lime zest and squeeze of lime juice
Keep watch closely and dont let the sauce burn – patience!
When sauce is cooking, steam the vegetables which should be ready in a few minutes. Serve hot.
For our meal we served the sauce with steamed Brussel sprouts, zucchini, carrots, purple kale and brocolini. I lined the steamer with “cooking steam cloth” (available at Chinese cookery stores).
I used a really great steamer which I first saw on Youtube used by home cooks/bloggers; I searched for a long time and one fine day in December when I walked byOrling and Wu …..there it was…and I bought it home..
They are cute and tasty: Dessert Buns at Fortune Terrace Chinese Restaurant, special Lunar New Year Feast
February was filled with family visits and gatherings with friends celebrating the Lunar New Year. There were new discoveries and return visits to old favourites and some long forgotten places, all filled with pleasant little surprises.
OINK OINK OINK:
So Hyang Korean Cuisine: Perfectly grilled mackerel for me and Korean Galbi (beef short ribs) for him; tasty authentic cuisine on Fraser Street at reasonable prices.
Lunar New Year Feasts at Fortune Terrace Chinese Cuisine and Red Star Chinese Restaurant: Great Food and Fun times: A huge thank you to my zumba classmates (you know who you are) for arranging these special dinners (OO)
And when family is in town..the chow down continues…
I think this is the greatest pork meatball dipping sandwich ever…Au Petit Cafe (4851 Main Street, Vancouver)Tangram Creamery: Kombucha and Daifuku mochi with Matcha icecream (2729 Arbutus Street)Finally a return visit to RAISU – Crispy Ebi Fry (2340 West 4th Avenue, Vancouver, BC)Tetsu Sushi Bar: Do you like Chopped Scallop Temaki? We Love their unagi rice, udon and sushi (775 Denman Street, Vancouver, BC)Finally I had the Zen Minami Lunch set – I was “set” for the day – Minami (1118 Mainland Street)
HIBERNATE:
It’s NEVER too cold to have icecream and No I did not finish the jar by myself , I only scraped the bottom of jar and enjoyed what was left – New favourite “Sweet Cream”from Earnest IceCream:
On the snowed in days at home…
Perhaps the best time to catch on cooking videos and my reading: Masa’s Top Ten Superfoods
I’ve been following Chef Masa’s Youtube Channeland Facebookfor quite a while now..I recently bought his latest cookbook and this will keep me busy for a while :
Also Contemplating and thinking….
Words to Live by: a meaningful posting found on a friend’s FB:
Lettuce wrap from my sister-in law, and Homemade Lemon fromage (lemon, gelatin, sugar, eggs and whipped cream and there’s no cheese) , it is a Danish citron mousse, prepared by her Mom
Aburi Salmon Battera Sushi: Sushi making class through Chef Taka (check his Facebook Page)
New wish list: kitchen torch and battera sushi mold
Aburi Salmon Sushi!
Participated in an Adult Nutrition tour at Pricemart Supermarket (Richmond, BC) through Libra Nutrition
Thanks to Amy for an informative session; check out their schedule
Handworks also carries some quaint household and stationary items from Japan
Two visits to the new DiBeppe Restaurant in Gastown (8 West Cordova, Vancouver, BC)
Cacio e pepe – Cheese and pepper spaghetti at DiBeppeSecond visit: we shared a salad (radicchio, frisee, pickled peppers, mixed greens, shavings of romano, chickpeas in a bright vinaigrette), also enjoyed the pasta pomodoro
I had the mildly spicy pickled cabbage and fish soup base – I love we can choose our own soupSignature Prawn Paste – great textureTrio of signature fish, prawn and beef paste to make into balls for hotpot
Better yet… having Japanese and Chinese hot pot with friends, the best kind of gathering during the cold winter season:
Japanese dashi base with daikon (previously we also added sake kasu); selection of vegetables,meats and main focus on seafood (manila clams, Dungeness crab, razor clams)
The highlight was Razor clams (from New Zealand) purchased at local supermarket (T & T Supermarket), succulent and tender, it was really worthwhile.
My Golden Apron 