September 2017 Homecooking Snapshots: Tomato Potato and Bean salad, Baked pork chop “rice” and Shiso Lemon Drink

Here are some of the dishes which I have been cooking at home in September!   Autumn is definitely my favourite cooking season (OO)

This month I am featuring three recipes which you may have seen on my Instagram account @mygoldenapron

Follow me for more recent updates; remember always adjust the seasoning and ingredients according to you and your loved ones dietary needs, and the most important ingredient, COOK with LOTS of LOVE and PATIENCE (OO).

Italian style Tomato, Green beans and Potato Salad (Adapted from September 2016 edition of  Food and Wine)

I have adapted this simple and nutritious recipe from last September’s Food and Wine magazine; every six months when my dear friend James return from Italy to Canada for a visit, I always go through an Italian cooking phase!

Ingredients and preparation: You can change the produce according to seasonality; I find the balsamic vinaigrette works very well with savoy cabbage and brussels sprouts, so use your imagination and work with the flavours.

1/2 pound baby potatoes: In medium saucepan, covered with cold water and bring to a boil, add a pinch of sea salt and simmer over medium low heat until potatoes are tender. Drain and let cool, then slice in half.

1/2 pound green beans (or any other colourful beans you can find at your local market) – trim the ends; bring a medium saucepan of water to a boil.  Fill a large bowl with ice water.  Add the beans and a pinch of sea salt and blanch until the beans are crisp yet tender, under 2 minutes.  Drain and transfer beans to ice bath to cool.  Drain again and dry thoroughly.

1 whole shallot – thinly sliced, you can use red onions or add more shallots

1 -2 ears of fresh corn: remove the husk (you can freeze and save it for later use to make vegetable broth) and silk, bring a medium saucepan of water to a boil, add corn , cover the saucepan and return it to a boil.  Cook until corn is tender; drain and let cool. Place the corn on a clean cutting board, trim one end of the corn so it stands flat, use a knife to slice the kernels off the cob.

1 Tablespoon capers, drained and rinsed

1/4 cup chiffonade (thin strips) of fresh basil and 1/4 cup chiffonade (thin strips) of fresh parsley

1 pint mixed cherry tomatoes, halved

In a large mixing bowl, whisk 1/4 cup extra virgin olive oil, 2 Tablespoon balsamic vinegar and a drizzle of honey (optional).  Add the potatoes, beans, tomatoes, corn, shallots and capers and toss gently.  Fold in the basil and parsley, season with salt and pepper.

*To increase our vegetable intake, I added some mixed greens to the dish.  When making a vinaigrette, use a good quality extra virgin olive oil.

A Healthier Baked Pork Chop “Rice” (with cauliflower, carrot, rice) with homemade tomato sauce with onions, red and green pepper:

Baked pork chop rice is one of my favorite childhood dish, I made a version of this Hong Kong style dish using boneless pork loin (from one of my favourite butcher shop Petes Meats crusted in toasted panko (panko precooked before breading the pork, method adapted from Ms. Namiko Chen’s Just One Cookbook method)

Prepare the Panko Crusted Pork:

Preheat the oven to 350 F (place oven rack on top).

I have chosen a good quality pork and pound it evenly, prepare the toasted panko (1 cup panko and 1 Tablespoon extra virgin olive oil  (enough to coat two pork loins) – Combine the oil and panko in a frying pan, and toast the panko over medium heat, stir once in a while to ensure all panko bits are toasted until golden brown and evenly. Set aside and let cool down, keep 1 to 2 teaspoons aside and use as “sprinkle” when ready to bake the dish.

Let the toasted panko cool before you start coating the pork loins.  Coat the pork loin one at a time: dip pork loin into beaten egg mixture, make sure you get rid of the excess egg mixture.

Using your dry hand, coat the loins with toasted panko.  Lightly brush the flakes to cover the pork loin, then lightly press the panko flakes, make sure they adhere and the fillet is coated evenly.  Place the coated pork loins on the baking sheet.  Baked the pork loins until 3/4 ways cooked through (approximately 8 – 9 minutes). Remove from the oven.

Prepare the cauliflower, carrot and rice combination: I do not have specific measurements for this recipe, however for the two of us, I have prepared one cup of cooked rice (I used Japanese Haiga rice), 1 cup of finely chopped cauliflower, 1 small carrot (finely chopped) – First I cooked the rice in the rice cooker, when it is ready, remove from rice cooker and let it cool (you can use “overnight rice”).  In a frying pan, add 1/2 to 1 Tablespoon olive oil (or vegetable oil), sautéed the cauliflower (you will need to add a little water otherwise it will burn, you will need to cover pan for a short time to “steam” and soften the cauliflower), add carrot when cauliflower is half-cooked, add the cooked rice and a pinch of sea salt (season to taste), mix “cauliflower rice” and rice very well, when vegetables are cooked through, remove from heat and set aside.

Prepare the Tomato sauce: You can use canned tomato sauce and add onions,  red and green pepper.  For my sauce, I used 1/2 teaspoon extra virgin olive oil to sautéed three medium size San Marzano tomatoes (I got from the Farmer’s Market, they are so flavorful: chopped and seeded), you can use more tomatoes if you want to make more sauce), 1/2 to 1 cup filtered water and a clove of finely chopped garlic. Using medium low heat,  cook the mixture until tomatoes are soft.  Turn off heat, working in small batches, spoon mixture into blender, remove the centre cap from the lid of the blender.  Cover the lid with a folded clean dishcloth and hold it down when you are blending.  Repeat until you are done.

Using the same sauce pan, add another 1/2 teaspoon of extra virgin olive oil to sautéed one chopped (bite size) onion until slightly caramelized. Add one chopped red pepper (thin sliced) and one chopped green pepper (thin sliced), cook for 1 minute, return puree tomato sauce to pan, mix well and using low heat, simmer until sauce is thickened  (20 to 25 minutes), season with sea salt to taste.

Preheat the oven to 300 F. Using an oven proof casserole or baking dish, spoon the “rice” in the bottom, then add a layer of the tomato and pepper sauce, place the panko crusted pork loin, then spoon more sauce and cover the pork loin, make sure you have some onions on top, and sprinkle the remaining toasted panko.  Baked in the oven for 8 to 12 minutes, or longer if you want the sauce to brown nicely, remember the pork loin must cook through.

***You can use the “broil” feature to really brown the sauce, cheese can be added to achieve a “bubbling” effect.

***The Extra Virgin Olive oil which I use for sauteed or stir fry dishes is suitable for everyday cooking usage.

Shiso Lemon Water: Recipe from YouTube “Food Video”

Pretty in Pink: Shiso Lemon Water

Since last year I started watching the “Food Video” channel on YouTube; this channel is based in Shanghai, China and feature some professional and home chefs.This channel is so much fun to watch: the videos are short and stylish; the cooking demonstrations and instructions are simple to understand.

Do you like shiso (perilla leaves)?  It is commonly used in Taiwanese and Japanese cooking, particularly used to flavor and pickled plums, and often it will appear on your sashimi order. If you have read my other posting (August 2017: Cheesecake and Salad Rolls with Cooking Buddies), my friend Phung has shown us to add shiso leaves to homemade salad rolls; I have also used shiso in my duck breast dish (September 2014 posting).

Shiso has its medicinal benefits and two recipes are featured on this video: the one I have tried is a very refreshing drink, a great digestive aid and helps to reduce the “dampness” (Chinese medicine term) in your body.  The flavor is very subtle and drizzle of honey is used to sweeten the drink.  When the lemon juice is added to the purple shiso water, it changes into a very pretty pink colour.

I have made this drink a few times and I really enjoyed it!  You only need three ingredients: fresh purple shiso leaves, lemon juice and a little honey (I used a drizzle of manuka honey).

Below is a translation of the recipe: 

In a large sauce pan, add 80 grams of chopped purple shiso leaves to 1 litre of filtered cold water, bring to a boil and simmer for 10 to 15 minutes.

Set aside and let it cool.

Add 50 ml freshly squeezed lemon juice, the shiso water will start to turn “pink”.

Add a drizzle of honey as sweetener.

You can drink as is or add ice / ice water if you prefer the drink to be slightly diluted.  Enjoy (OO)

 

 

 

November 2016: Comfort at Home

img_3497
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).

ai-and-om

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).

shibuyatei
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/

workshop-2
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!
workshop-veg-1
Nama Ramen: Mushroom broth with hint of truffle shallot oil
workshop-3
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

famoso-2
Mushroom pizzette!
famoso-pizza-1
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.

japanese-corn-potage

img_3490-1
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.

asparagus-soup

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).

img_4004
Voila! Snapper Nabe Rice
img_4009-1
Fish flaked and served with chopped Japanese parsley, grated lemon zest and sansho ground pepper