June 18th Radio Show RECAP




Hi everyone, thank you very much for tuning in this morning! Here are the links and information which I mentioned on Ms. Deborah Moore’s “Modern Deborah” on AM 1470;

If you have any questions, you are welcome to contact me at goldenapron@gmail.com.  ENJOY (OO)

Saturday brunch at Farmer’s Apprentice:


Pasta at MoMa Modern Bistro, delicious Beet salad


Balilicious – Tapas/Sampling Menu available now


Swallow Tail Winery and mushroom forage tours


As for my creations, I have also already posted the Napa Cabbage soup and Kale Caesar recipe.  More new postings will be coming soon!





Easy Saturday Brunch at Farmer’s Apprentice


One late May sunny Saturday morning, at exactly 11:10am, we were already sitting outside of Farmer’s Apprentice restaurant, waiting anxiously for the restaurant to open for brunch.  I figured 20 minutes wait is totally acceptable and at exactly 11:30am sharp, the hostess came out and started to seat everyone. I assured you within that short time frame, the entrance were already filled with people; miraculously everyone was in “cue” and our friendly hostess was able to coordinate and seat everyone in an orderly fashion.

Located on the Fairview Slopes on 6th Avenue and Granville Street, honestly it is lovely to see another simple (Salade de fruits Cafe is just up one block) restaurant opened in the posh South Granville neighbourhood; the interior is rustic, the atmosphere is friendly and relaxing… the brunch menu was simple with a twist of imagination; the dishes we had were good.

Perfect poached egg!
Buttery sablefish with tangy parsley dill sauce

I had the healthy dish – Grains cooked in asparagus juice, asparagus, hazelnuts, pea shoots and poached eggs (warm organic bread ordered separately)- I know the ingredients may not exactly sound very tempting, however I find the idea itself very interesting and I never would have imagined all these flavours would work quite well together. Some diners may find the portion (Vancouver/North American supersize) a bit small, personally I think it’s just right and this is actually a very filling dish.

Andy had the smoked sablefish, potatoes and poached eggs with parsley dill sauce; the fish was buttery, the sauce was creamy with just the right amount of tanginess, it “disappeared” in no time…

This is one of the rare times I did not do any thorough research or read up on the chef’s profile prior to our visit; we went because we happened to walk by this place one day some time ago, we liked its name and the vibe, and sure glad we finally went (OO).


Farmer’s Apprentice – 1535 West 6th Avenue (and Granville Street), Vancouver, BC.

Rustic decor…

Friendly and fast service, casual atmosphere, fresh farm to table menu which changes constantly (items which I’ve mentioned may not be available), street parking (mostly metered) available; if you live in the neighbourhood, walking is the best way to get there.

Brunch is first come first serve basis, I’m sure the restaurant has gotten even busier since winning the 2014 Vancouver restaurant awards; get there early!


Farmer's Apprentice on Urbanspoon

Farmer's Apprentice on Urbanspoon

RECIPE: Napa Shiitake Mushroom Tomato Soup


I recently made this refreshing and nutritious Japanese soup for a light Sunday night supper; the recipe is adapted from a Japanese soup cookbook which focuses on using fresh simple ingredients and features different combination of Japanese flavours.

Ingredients: (serves 2)

1 cup chopped napa cabbage, 4 fresh shiitake mushroom, 8 cherry tomatoes, 1 cup water, 1 cup dashi, 1-2 teaspoon organic soy sauce, pinch of salt and pepper to taste, dried shrimp (optional).

Notes on preparing the dashi:

Dashi is a fundamental ingredient to many Japanese dishes; it is used in miso soups, noodle soup, stews (oden) and sauces.

For your convenience, you can purchase the instant bonito stock packages which are readily available at Japanese food stores, and follow the instructions.

I actually made my own awase dashi (basic stock), it is a combination of kombu (kelp) and katsuobushi (bonito flakes) and I have been using this recipe from Practical Japanese Cooking (by Shizuo Tsuji and Koichiro Hata) ; you can also find recipes available online.


– Cut cabbage into bite size pieces, remove the stems from shiitake mushrooms and sliced them into quarters; remove the skin from the cherry tomatoes

– In large saucepan, add water, dashi, Napa cabbage, shiitake mushroom and cherry tomatoes, cover with lid.

– Bring to boil, reduce heat to medium-low and simmer for 15 to 20 minutes

– Add soy sauce, salt and pepper to taste, garnish with dried shrimp (optional).






Kale “Caesar” Salad



Caesar salad has always been my father’s favourite; I researched and came up with a lighter version and definitely will try to make this for him on my next visit back home.  You can always add a protein (grilled chicken or salmon) to turn this first course into a substantial main course; the recipe is inspired by Canadian Living Magazine and Epicurious.

Ingredients: (serves 2-4)

Caesar Dressing – 1/2 cup 2% plain Greek yogurt, 2 Tablespoon olive oil, 2 Tablespoon freshly squeezed lemon juice, 2 cloves of garlic (pressed), 1/4 cup freshly grated parmigiano-reggiano cheese, 6 anchovies (drained and mashed), 1 Tablespoon Dijon mustard, 1 Tablespoon Worcestershire sauce, finely grated lemon zest (1 lemon), pinch of salt and cracked black pepper, season to taste.

3 cups Tuscan kale (tough stems removed, cut into ribbons), 3 cups Green kale (tough stems removed, quickly blanched in boiling water, cut into ribbons), half loaf day old sourdough bread (cut into 3/4 inch cubes), 1-2 Tablespoon olive oil.

2 hard-boiled egg, peeled and grated

To prepare croutons:

– Pre heat the oven to 350 degrees F.

– Hand tear (or cut) the bread into 3/4 inch cubes and put them in a bowl. Add olive oil, lightly sprinkle some parmigiano-reggiano, season with salt and pepper.  Toss well and make sure the pieces are coated evenly.  Spread the cubes out evenly on a baking sheet and bake until golden brown, about 15-20 minutes.  Let them cool down before tossing into the salad.

To prepare dressing:

In bowl, whisk the yogurt, with the anchovies, garlic, Dijon mustard, Worcestershire sauce and lemon juice.  Slowly whisk in the olive oil until combined; then add half the cheese, season with salt (if necessary) and pepper.

To assemble the salad:

In large bowl, combine the Tuscan kale and green kale with enough salad dressing to your liking, add the grated egg, croutons and some extra parmigiano-reggiano and toss salad well.  Serve immediately, the remaining dressing can be passed around the table.


I used very little salt for this recipe as we are using anchovies and parmigiano-reggiano cheese, do not over dress the salad.  Remember always adjust the flavors according to your taste and dietary needs (OO).