FYI: December 24th, 2014 RADIO SHOW



I will be on Ms. Deborah Moore’s radio show on AM 1470 Fairchild Radio on Christmas Eve morning at 10:30am sharp!

Below is the outline for today’s segment; content is subject to change according to Ms. Moore and flow of program.  I look forward to chatting with Ms. Moore about food and everything else (OO)

I will be posting my new recipes after Christmas Eve and Christmas Dinner!

Meantime please check my 2013 postings: duck confit, red cabbage, roasted salmon with hazelnut

If you have any questions or suggestions, or even great food finds, I would love to hear from you! Please contact me anytime at!

Wish you and your loved ones a Happy Holiday Season!


Deb C

(quaint corner store at 29th between Fraser and Main, pop up store at Christmas, great ceramics, unique finds)

(gas town french bistro, interesting brunch – waffle with grapes, creme fraiche and roasted pine nuts, croque monsieur, good side salad)

(fried chicken with waffles, vegetarian frittata – reservations available)

Marshmallows (pop up shop at Pacific Centre)

New addition to my library: Simply Vegetarian (chinese and English)


RECIPE: Japanese Bonito Stock (Dashi)



Hi everyone, here’s the recipe which I’ve been using for a long time to make Japanese bonito stock, adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.  The recipe yields approximately 6.5 cups of stock.

Ingredients: 2 litres of cold water, 3 cups loose dried bonito flakes, Dried kelp (kombu) – 40 g (approximately 2 pieces 4″ x 5 )


1. Gently clean the surface of the kelp with a clean damp cloth.  Do not wash the kelp as flavor will be lost in the process.

2. Fill 5.5 quart stock pot with cold water, add kelp in stock pot and slowly bring to a boil over medium low to medium heat.  Skim the surface occasionally.

3. When fine bubbles begin to appear at the edges of the pot, remove the kelp from pot and press your thumbnail into the thickest part. If it enters easily, then the flavor has been properly released.  If kelp is still tough, return to pot for 1 to 2 minutes maximum.  Do not allow water to BOIL at all when kelp is in the pot.

4.Once kelp is removed and the water boils, add 1/3 to 1/2 cup of cold water, then add bonito flakes to the pot.

5. When stock returns to a boil, remove it from the heat and skim the surface.

6. When the bonito flakes sink to the bottom (takes 30 to a minute), use a strainer or sieve , strain the stock through a fine cheesecloth to clarify.  Do not wring the flakes.

7. The finished stock should be clear and free of any bonito flakes.

8. Let the stock cool before refrigerate.  Store in glass container (I use one of those large glass mason jars) for up to 7 days in refrigerator or you can freeze the stock (as cubes in ice tray or ziplock bags) in freezer up to 3 weeks.



Here’s a good reference!