December 2016: Heart..Passion..Patience and Gratitude

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From my heart to yours…..Thank you (OO)
Reflections in Deep Frosty December… Words to Live By: Heart, Passion, Patience and Gratitude….

Wish you all a wonderful, healthy and prosperous 2017!

Catch me on December 28th Wednesday morning 1030 am Sharp on Fairchild Radio 1470 Deborah Moore’s program; we will be chatting about food and much more!

It’s all about Heart…..

From Instagram to Kitslano : MaknMing (1629 Yew Street, Vancouver, BC )

This is perhaps one of the highly anticipated restaurant openings in 2016: Chefs Makoto Ono and Amanda Cheng (previously from Gastown’s Pidgin) has opened their new restaurant “MaknMing”, a Japanese French fusion restaurant earlier this month. I must admit I was a fan already (because of a creative kohlrabi dan dan noodle dish at Pidgin), and I had the pleasure to meet them earlier because of Instagram and Seafood City (that is another lovely story)!   We dined at their cosy eatery two weeks ago, enjoyed some delicious foods which they have cooked their hearts out and their crew provided us with impeccable service.  I simply love their tagline “#smallteambighearts!  Congratulations again Chefs for your opening, look forward to my next visit!

Check out their restaurant (open for dinner only, reservations accepted, check their website and follow their Instagram account (same name) for updates..

https://www.maknming.com/

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My favourite dish: Dungeness Crab Miso Noodle
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The Non-drinker enjoying this Gin & Tonic: this drink is easily my 2016 favourite cocktail
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First Bite teaser: Carrot “tartare” with house made rice cracker
 

And Passion…..

Last Saturday I literally had chocolate for breakfast when I visited Dominique and Cindy Duby’s Wild Sweets Atelier Store in Richmond (by Steveston Hwy)!  The chocolates were so delicious and Mr. Duby was providing us with information on their products, I was blown away by their professional knowledge and certainly can feel their passion…We bought their “tea cake’ (a modern version of a fruit cake) for Christmas Dinner Dessert and everyone enjoyed it so much!   I was thrilled to know they also have tastings and afternoon events available for booking online and I am already coordinating with my food pals to pay a visit in the New Year.    Great to meet you both Dominique and Cindy, look forward to learning much more about chocolates and cocoa!

Wild Sweets (#2145 – 12191 Hammersmith Way, Richmond, BC)

http://dcduby.com/

https://www.visitrichmondbc.com/listing/wild-sweets-by-dominique-%26-cindy-duby/628/

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Crispy Orange Cherry Tea Cake – taste like a traditional fruit cake with a crunchy texture
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a sneak peek…before we devoured this delicious dessert..

And a little Patience goes a long way in anything we do….and always cook with Love

Last month (See my November posting) I made a very traditional Japanese dish “Tai meshi (snapper rice); earlier this month I decided to tackle ramen and a different fish dish..Another challenge working on my focus and dedication to my craft, honing skills and building my patience..

A long time ago an old Japanese friend taught me how to make the Japanese braised chashu (pork) using pork shoulder butt (less fattening), ginger, leek, green onion, soy, mirin and sake.  I marinade (soy/ginger/leek/green onion/sake) the pork shoulder over night; next day sauteed more leeks and ginger, add marinade to katsuobushi dashi (bonito flakes/kombu) to create the braising liquid, seared the pork shoulder and slowly “braised” (lading braising liquid over meat and flipping sides)

 

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Homemade Shoyu Ramen: I made the Ramen Eggs, Japanese braised Chashu (pork), bone broth and shoyu tare (for seasoning); I used Chinese thin noodles (Shanghai style from T & T Supermarket)
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Clean bones in the pot with daikon, leek, carrot and pork shank ; cleaning, brushing, plus 3 hours of simmering and skimming: Patience is virtue
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Cooking up a storm through the snow storm – you can see the milky clean soup!
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Panko crusted sea bream fillet with spinach and cauliflower, asparagus and shiitake fried “rice” with ginger soy sauce (which I created also for my hubby’s lamb chop dish
And for Christmas…I made a sockeye salmon pate (steamed salmon in lemon and a little sake, flaked and mixed with combination of Greek yogurt and Ojai lemonaise (1:1), grated lemon zest, chopped dill (don’t over do it as it can be overpowering), lemon juice, season to taste with black pepper and orange and lime sea salt as seasoning (Vancouver Island Salt Co – non-flavoured sea salt works also, I just happened to have this in my pantry!).  I also made fresh cranberry sauce (fresh cranberries (1 bag) with blood orange juice and zest (1 big or 3 small blood orange), Cointreau (orange liquer) and brandy, lemon juice and zest, cinnamon stick, maple syrup, balsamic vinegar (a drizzle) and sea salt (I also used the orange and lime flavoured salt, regular works) –  remember to fold in the zest almost towards the end of cooking process, and always adjust the seasoning accordingly.

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Santa is Drooling!

And Gratitude Always ….Thank you to everyone… from my heart to yours..

That’s a wrap for 2016 – see you in the New Year (OO)

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Whether it’s sharing fun times and wonderful food….
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Or Keeping me in your thoughts – a date,  a phone call, message or thoughtful gifts (Picture: the fabulous macarons from Indulge With Mimi – thanks Deb M)…

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Or sharing a new experience together….(picture at Cirque Du Soleil’s Toruk )
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Or working together and give back to the community… (Thanks UGM and the other wonderful volunteers and my regular team mates)
 

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And Thank you to Ms. Deborah Moore for having me on your program …3 years and counting.. ..

November 2016: Comfort at Home

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Stanley Park – Late October….I Love Vancouver

As the holiday season is quickly approaching, we all tend to shift our already busy schedules into complete overdrive.

I yearn for slower pace to rest, and crave comfort foods and quiet times to reflect.

This November I stay put at home in Vancouver, taking my time to try new recipes, going around my favourite city to see what it has to offer.

Follow me on Instagram (@mygoldenapron) for updates (OO) ;  tune in on November 30th 1030am sharp on Fairchild 1470 Ms. Deborah Moore’s program, we will be chatting about food and much more…

Official store opening: Ai and Om: Thank you very much!

At the end of October I was invited to the official grand opening of “Ai and Om”, the amazing artisan knife store located in Vancouver Chinatown, a big thank you to Chef and owner Douglas Chan and Ms. Katharine Manson for the invite!  After I talked about my “beloved” nakiri knife on the radio show, I have received emails inquiring about their products and sharpening services/classes,  please contact them directly at info@aiandomknives.com or better yet, pay them a visit (129 East Pender Street, Vancouver, BC).

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http://www.aiandomknives.ca

Shop Local:

I’ve always been a big supporter of local businesses in Vancouver BC; here’s the link to what I’ve talked about this morning on the radio show:

http://bcbuylocal.com/

 

Old School Ramen: Larmen!  @ Shibuyatei 

Chef Sato’s humble restaurant has been operating in Richmond for 5 years, hidden at the corner of Sexmith Road and Bridgeport (very close to Costco).  It is a very small operation (limited seating and the two times I went he’s the only one working) so the wait could be long but worthwhile to try this delicate, clean and flavorful broth, which is very different from all other choices available in Vancouver.  I had the spicy clam ramen (he calls it “larmen”) which came in the right hot temperature, perfect for a cold winter day. There is also a limited supply: 20 bowls for lunch and dinner every day.   Save room for the gyoza; my hubby had the katsu curry (fried pork chop with Japanese curry) and it was very tasty also.   Chef Sato is very serious about his craft, he talked about it so passionately and it clearly shows in his food.  Bravo for his dedication, as a home cook, I am inspired to work harder to hone my skills.

Shibuyatei: 2971 Sexsmith Road, Richmond, BC (corner of Sexsmith and Bridgeport Road, parking on the street).

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Spicy Clam Ramen (Larmen – Chef Sato calls it on menu) – Clean tasting shoyu based broth, no msg…perfect “hot” temperature…perfect for a cold winter day

Japanese inspired Vegetarian cafe: Workshop Vegetarian

Pictures of this quaint cafe are popping up on Instagram constantly, I had to drive out to North Vancouver (296 Pemberton Avenue (at Marine Drive) to see what it is all about !  Their motto is serving healthy vegetarian dishes, with vegan options available.  We shared three things from their menu: the smashed avocado toast on their house baked organic natural yeast bread, organic “nama” shoyu ramen and the Kyoto style udon:  My favourite is the toast, the noodle soups are very clean tasting and flavorful,  I didn’t have room to try their baked goods so we will go back for another visit sometime!

http://theworkshopvegetariancafe.com/

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Smashed Avocado on organic natural yeast bread: the texture of the bread reminded me of foccacia, the smash has a hint of tartness which I enjoyed a lot!
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Nama Ramen: Mushroom broth with hint of truffle shallot oil
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Kyoto style udon with tofu, mushroom and egg – light and clean tasting broth

Pizzette Lunch at Famoso Neopolitan Pizzeria on Commercial Drive

Once in a while I do love to have pizza our favourite is Zachary’s at Oak and 16th); we have walked by Famoso (1380 Commercial Drive (at Kitchener))many times and it is always very busy! Finally last Saturday we got in for lunch.  I had absolutely no idea this is actually a chain across Canada (I always root for the independents) and I was pleasantly surprised!  My hubby and I both ordered our own pizzette (7 inch small pizza) lunch which comes with either soup or salad, and I added a tomato bisque, cold rainy day calls for soup!  I love thin crusted pizzas which is not too heavily loaded, theirs is just perfect to my liking; and the tomato soup, served with a spoonful of ricotta cheese was rustic and hearty.  Service was upbeat and friendly, we now know another good place in one of our favourite neighbourhoods.

http://www.famoso.ca

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Mushroom pizzette!
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Tomato bisque – Hearty and Satisfying!

Comfort Foods at Home: Old recipes and new experiment (recipes coming soon: vegetarian friendly)

Cooking and Resting Lots at home…

My sources in Vancouver: Seafood City (Granville Island), Artisan Sake Maker at Granville Island (Osake), Vancouver Farmers Market (now Winter Market at Nat bailey is on), Fujiya Japanese food store (Clark Drive),  Vancouver Island Salt Company (sea salt available at various locations), Bread Affair (bakery at Granville Island, also available at grocery stores).

Japanese Corn Potage: this no dairy recipe is still one of my favourites (recipe published March 2014 – check the archives) to make once in a while.

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Roasted Butternut squash red miso shimeji napa cabbage udon – a keeper for winter!

 

 

 

New experiment: Roasted Butternut squash miso soup with shimeji mushroom and napa cabbage udon (new recipe coming) – it takes a little time but worthwhile!  I used the turkey carcass to make the base stock (bonito flake/kombu dashi or just kombu dashi (for vegetarians) work just as well), roasted the butternut squash, sauteed the onions, added to stock and pureed to make the soup. Add little olive oil and the red miso paste to soup pot, add and sauteed shimeji mushrooms and cabbage, then add soup to pot.   Udon cooked separately and put in bowls, ladle soup to serve, garnish with green onions.

When Japanese meets Italian: Roasted asparagus soup with homemade anchovy croutons and there is no dairy?  A couple spoonful of Japanese rice (other than potato) will do the trick and give the creaminess which we all love. Inspiration came from recipe by Joy Manning on Food and Wine and Basho Cafe (another of my favourite in Vancouver); I made this vegetarian (kombu based dashi) except the croutons which I used anchovies as flavouring (sourdough bread seasoned with seasalt, olive oil), this pureed soup is creamy in texture yet light, perfect for light supper or lunch.

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Last but not least…..Snapper Hot Pot Rice: snapper bones used to make stock (roasted bones, daikon, green onion, sake kasu, bonito flake/kombu dashi, small pork shank – at least 1 1/2 hours) then strained set aside, fish filet (by the fishmonger, my favourite Seafood City) and pin bones removed (I did myself at home),  Japanese Haiga rice used for this dish, cleaned and soaked for 30 minutes prior to cooking. Seasoning (shiro shoyu/mirin/sake 3/2/1 ratio) added to rice in nabe and stir evenly, I added enoki mushroom (one thin layer) then the kombu (from stock making), slices of lemon), medium heat to cook rice stove top.  Around the 9 minute mark, check the liquid (make sure it’s not all dried out) and add the fish filet on top, and cook for another 4 to 5 minutes until it’s done, the fish will remain very moist and tender.  Remove from heat, remove kombu, lemon slices, flake the fish and serve with mitsuba (Japanese parsley), grated lemon zest and a touch of sansho (Japanese ground pepper), and a drizzle of homemade ponzu (dashi/soy/sake/mirin and lemon juice).

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Voila! Snapper Nabe Rice
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Fish flaked and served with chopped Japanese parsley, grated lemon zest and sansho ground pepper

 

 

 

FYI: November 19th, 2014 Radio Show

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I will be on Ms. Deborah Moore’s radio show on AM 1470 Fairchild Radio this Wednesday morning November 19th, 2014 at 10:30am sharp!

Below is the outline for tomorrow’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)

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

 

Four new recipes published: Korean Vegetarian Japchae, Japanese Pumpkin Soup, Triple Cs Chowder (Chicken, Corn, Cauliflower), Japanese Whole Tomato Rice

I have old recipes which are great for winter: Butternut squash salad, Vietnamese Beef Stew, Wafu French Onion soup, Roasted Cauliflower with cremini mushrooms- just to name a few, please look under the archives, click on the months and you will find the postings!

My love affair with brunches continue:

http://burdockandco.com/

(tasty korean fried chicken, kale gnudi, carrot salad, cabbage salad with pumpkin seed dressing; and they do take reservations)

http://www.lastcrumb.ca/

(gluten free options, vegetarian options, sconewiches, brunch available on weekends, casual)

It’s all about line ups and waffles; they have almond milk option available for hot chocolate

http://www.medinacafe.com

Japanese Youtube website for tomato rice, different version

http://www.youtube.com/user/ochikeron

Hong Kong Food Blogger: her version of tomato rice in Chinese

http://foods-sensei.

One of my favourite herbal teas (available at fine food markets:

http://www.mightyleaf.ca/en/tea

More bakeries in Vancouver: Purebread from Whistler is now in Gastown!

http://www.purebread.ca/

Two cookbooks I found quite interesting especially the Clean Eats recipe book which I got from my sister, I am not a dietitian so I am doing more research on this subject, and try to practice mindfulness with food choices and eating whole foods.

My Dirty Apron Cookbook (dirty apron cooking school in gas town on Beatty street)

Clean Eats by Dr Alejandro Junger:

http://www.barnesandnoble.com/w/clean-eats-alejandro-junger/1118198925?ean=9780062327819

October 22nd, 2014 Radio Show RECAP

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Thank you Ms. Deborah Moore for having me on your show this morning! Until next time…Happy and Healthy Eating! (OO)

Here are the links and information for today’s radio show:

4 new recipes a little French, a little Japanese and Korean: Salmon Potato Crusted Pie, Faux Japanese “Omurice”, Tomato Caramelized Onion Jam “Jam-up”, Kimchi Jjigae

Interesting article on New York Times: Quote from There are only Two Rules for a Good Diet –

“1. Stop eating junk and hyper processed food.  This eliminates probably 80 percent of the stuff that is being sold as “food”.

2. Eat more plants than you did yesterday, or last year.

If you add “Cook your own food” to this list, it’s even more powerful, but these two steps alone allow you to reduce the amount of antibiotics you are consuming; pretty much eliminate GMOs from your diet, lighten your carbon footprint; reduce your chances of becoming ill as a result of your diet; save money; cut way back on sugar, other junk and unnecessary and potentially harmful non food additives; and so on.

All without relying on corporate benevolence or the government getting things right. The power lies with you.”

– Rice flour and Quinoa Flour pasta: gluten free option and my favorite is spaghetti!

http://www.gogoquinoa.com/products/pasta/

Lovely mango/sago/pomelo dessert, love their matcha and mango icecream; durian is very popular.

Doolami on Granville and West 64th Avenue: open evenings from 7pm till late night, delivery available

http://www.urbanspoon.com/cities/14/restaurants/1858629/menu_photos/458221

http://www.weibo.com/doolami

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September 24th Radio Show Recap

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Thank you Ms. Deborah Moore for having me on your show this morning! Until next time (OO)!

Here are the links and information for today’s radio show:

Casual Italian:

http://www.askforluigi.com/

Cream Puffs: Another new competitor in town!

http://chewyjunior.ca/

Happy Hour: Another new way to try out a restaurant?

http://theflyingpigvan.com/

Good read: Clean Eats and clean living

http://www.cleanprogram.com/clean-eats

 

 

July 23rd Radio Show Recap

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Thank you Ms. Deborah Moore for having me on your show this morning! Until September…Enjoy (OO)

Here are the links and information for today’s radio show:

Beta Five Chocolates – 412 Industrial Avenue, Vancouver, BC (www.beta5myshopify.com)

(Delectable cream puffs and chocolates)

The Fish Counter – 3825 Main Street at East 22nd Avenue (www.thefishcounter.com)

(Fish and chips, dairy free clam chowder)

Fish Cafe – 2053 West 41st Avenue, Vancouver, BC

(Blackened/grilled/fried fish options, blackened halibut with saffron rice, fries,can substitute with salad (additional cost)

Hubub Sandwich and Salad Bliss (www.hubbubsandwiches.com)

Two locations – 420 Robson Street or 859 Hornby Street

(Gluten free options, fresh ingredients)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

March 19th Radio Show RECAP

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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; I have already posted the Corn Soup recipe;  the Egg Salad recipe will be posted shortly.

Back in January I’ve promised to post the California Roll Recipe, it’s now available  under “RECIPE – NOT REAL SUSHI: California Roll”.

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

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Mayonnaise used for Egg Salad: The Ojai Cook Lemonaise (Vancouver readers: available at Choices Market, Pete’s Meats (on Arbutus), Nesters Food Market.

Kurobuta (Black pig) sausages for Japanese style hot dogs: Nikuya Meat Store – 11220 Voyageur Way in Richmond, BC (It’s a side street off Bridgeport), http://www.nikuya.ca/.

St. Dalfour Raspberry and Pomegranate Fruit Spread:  Available at Choices Market, Whole Foods, London Drugs. Other favourite fruit spreads: Strawberry, Blueberry.

London Fog Layer Cake: http://www.cadeauxbakery.com/index2.php#/home/

Motomachi Shokudo: 740 Denman Street, Vancouver, BC for Ramen (vegetable ramen, great gyozas, review will be posted shortly).

February 19th, 2014 Radio Show RECAP

IMG_8884Hi everyone, thank you very much for tuning in this morning! Here are the links to the information which I mentioned on Ms. Deborah Moore’s “Modern Deborah” on AM 1470; I have already posted the restaurant review and Soba / Mackerel (Saba) recipes!

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

Food events around Vancouver: http://www.eventbrite.com/directory/Canada/Vancouver/food/

Information on Sustainable seafood:

http://www.davidsuzuki.org/

http://www.seachoice.org/

Vendors visited at Granville Island for seafood:

http://www.seafoodcitygi.com/  (this is where we bought the mackerel)

http://lobsterman.com/

https://www.organicocean.com/

http://granvilleisland.com/directory/salmon-shop

Miku Restaurant: (my review posted under Sunday lunch @ Miku)

http://www.mikurestaurant.com/

Other Resources:

http://www.fujiya.ca/ (Japanese food store/delicatessen)