Raincouver, Love you to the Moon and Back

IMG_8984
Gastown in the Rain; beautiful as ever

“Raindrops keep falling on my head…I ain’t gonna stop the rain by complaining.

I’m dancing and singing in the rain…why am I smiling?

Because I am living a life full of you.” – I love Vancouver.

Brunching in “Raincouver”….walking in the rain in Gastown and brunching at L’abattoir…it’s always great to revisit old favourites.

http://www.labattoir.com

IMG_8983
Enjoyed the wild mushroom Quiche!!

Attended our friend’s wedding (congratulations Bryan and Adelphie) on Halloween (that’s a first!!)


IMG_9269

Spent time cooking and experimenting at home….

My take on “Fish without Chips”: Baked lemon pepper panko crusted cod : Last month I adapted Just One Cooking’s baked croquettes method and made some fabulous kabocha edamame croquettes at home; using the same stove-top browning method to prepare the panko (a little olive oil and medium low heat on a frying pan), I encrusted the beautiful cod I got from Seafood City (Granville Island Public Market) with lemon rind browned panko mix (flour/egg/panko), baked the fish in 350 degree F oven for approximately 10 minutes..served piping hot on a homemade relish mayo sauce (OJAI lemonaise + greek yogurt + homemade relish)…now I just have to get those “yam fries” in next time (OO)

IMG_9242

It has been a while since I made Saba (mackerel) Soboro (Flaked Mackerel with carrots, onions and scrambled egg, check my recipe posting in the archives February 2014)…This one is for you: Shin, Teru and Rinka, we miss you!

IMG_9433

http://www.seafoodcitygi.com

http://www.granvilleisland.com

Life is always full of wonderful little surprises and always give us something to think about: GROW – COOK – SHARE – ADVOCATE

Two months ago I entered and won the Gastropost Vancouver “Good Food Changes Lives” contest via Instagram with my savoy cabbage salad photo.

IMG_8791

Warm Savoy Cabbage and Radicchio Salad with toasted pine nuts, dried cranberries, pancetta bits, parmesan Reggiano and a drizzle of homemade honey balsamic vinaigrette (1 Tablespoon manuka honey, 2 Tablespoon balsamic vinegar, 1/4 cup extra virgin olive oil, sea salt and black pepper season to taste)

The most meaningful prize gift basket came in early November; thank you thank you thank you Gastropost Vancouver and Community Food Centres Canada for your truly inspirational handwritten message and thoughtful gifts; I’m inspired to share my table and make a difference.

IMG_9337

http://www.vancouver.gastropost.com

http://www.cfccanada.ca

We are always learning something new: 

My friend PPQ and I attended a Nutrition Education Seminar hosted by the BC Cancer Agency two weeks ago at their Vancouver Research facility. The presentation by key speaker Ms. Desiree Nielsen RD is  informative and delightful (she’s a lovely speaker); Ms. Nielsen provided 10 simple steps to “unjunk our diets”, her insights and guidelines are geared towards preventing inflammation and general overall health improvement for everyone. I’m planning to read her book “Unjunk your diet” and research further..

http://www.desireerd.com

And when the “dining” stars were alignedPosh Noshing at Torafuku, the #CoolestCatOnTheBlock (958 Main Street, Vancouver tel 778-903-2006)

Finally we made it to Torafuku, “brick and mortar” location by the creators of Le Tigre food truck 

2 cocktails for him + 1 mocktail for me + 4 great dishes + 1 scrumptious dessert + great service +  friendly conversation with the bartenders = We will be back

IMG_9397

IMG_9384
Gone Fishing – My favourite dish
IMG_9383
YUM! Vegetarians only – crispy mochi, seasonal veggies, mozza, torched mayo

Back to Ramen Butcher in Chinatown..this time for tsukemen (Check out their campaign specials on instagram)

http://www.theramenbutcher.com

IMG_8865
Tsukemen with Japanese char siu

Although my heart goes out to Paris...

IMG_9398

There’s always lots happening in my city:

http://www.vancitybuzz.com

http://www.eatlocal.org

Can you decipher the message? It echoes my sentiments towards “Raincouver”…

(Maggie, thank you for being the coolest teacher)

IMG_9329

LOVE YOU TO THE MOON AND BACK….

 

 

June 24th, 2015 Radio Show

IMG_8884 How’s your summer so far? I will be on Ms. Deborah Moore’s radio show on AM 1470 Fairchild Radio this 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 her about food and everything else (OO)  Thank you for tuning in!

TKC Gourmet Kitchen: Three weeks ago I had my first formal Japanese cooking lesson (I’ve always learnt  through cookbooks, my Japanese friends or my Mother-in-law)! Our instructor, Mr. Hasegawa taught us how to make a teriyaki sauce which we can use as a base and transform into different dishes:  Chicken Teriyaki, Sukiyaki, Saba Nitsuke, Japanese style Roast Beef.  Have you ever had vanilla ice cream with teriyaki sauce? It was absolutely delish! Hasegawa-sensei, thank you very much, I had the best time!  Look forward to joining another class in the near future! It was a very educational 2 hour demonstration class followed by sampling of the dishes at Guu Otokomae (in Gastown, Vancouver, BC).  English and Japanese classes are available, check their Page on Facebook for schedule.   IMG_7490

IMG_7270
TKC Gourmet Kitchen: Our lunch prepared by Hasegawa-sensei

Here’s the basic recipe for teriyaki sauce, courtesy of Mr. Hasegawa, TKC Gourmet Kitchen:

Soy sauce 400 ml + 100 ml (add in the end as finishing touch)

Sake 500 ml (Drinking sake, for example Gekkeikan)

Mirin 500 ml

Sugar 150 g (you can adjust the amount to adjust the level of sweetness)

Water 200 ml

Garlic 2 cloves (thinly sliced)

Ginger 5 grams (thinly sliced)

Onion (about 200 g, half or one small onion), skin on)

green onion (1 bunch – green part only)

Carrot (about 50 g, half piece)

Kelp (about 5 g)

– In medium size pot,  rehydrate kelp in 200 ml of water at least for 10 minutes

– Add all the ingredients (except 100 ml of soy sauce) into the pot

– Using high heat, bring sauce to a boil

– Reduce heat to low setting (make sure there’s no “bubbling” action) and cook sauce for another 30 minutes

– Add remaining 100 ml soy sauce to finish the sauce, turn off heat

– Strain the sauce, let it cool down completely before storing in refrigerator (*store in clean glass container up to 1 month)

Father’s Day Dinner: Fresh Seafood from Seafood City, Granville Island – Vancouver, BC Last weekend I had the best time shopping at the Trout Lake Farmer’s Market and Granville Island, searching for ingredients and new ideas for Father’s Day Dinner.  I went to Seafood City to buy the mackerel to prepare the “Saba Nitsuke” dish which I learned earlier from Hasegawa-sensei at #TKC Gourmet Kitchen.  While I was standing in front of the counter waiting for my mackerel, these beauties “stared” at me.. I simply could not resist but purchase one of them and got the most helpful cooking tips from one of their staff, William (a million thanks!).  Service is always great as they are all very passionate about food: http://www.seafoodcitygi.com 

IMG_7429
“Itoyori” Threadfin Bream from Japan – I couldn’t help myself and made the purchase.

Using the basic teriyaki sauce, I prepared the “Saba Nitsuke”, a traditional Japanese fish dish, stewed in ginger and sauce;  will be posting the recipe shortly!

IMG_7464
Father’s Day Dinner: My version of Saba Nitsuke

And here’s a picture of our family dinner: I’ve also prepared my duck breast dish; I changed things up a bit with the saucing (check out my recipe published in September 2014); eggplant “pickled” in shiso plum dressing, Asian green salad with simple lemon olive oil dressing, mixed rice (Japanese/brown/Black Gaba) and the beautiful tender broiled bream fish.  Recipes coming soon! IMG_7461 Got room for ice cream? Check out Rain or Shine, new location on Cambie (Original location on West 4th near Burrard) http://www.rainorshineicecream.comIMG_7483 Anytime for good reads? Marie Kondo: The life changing magic of tidying up The enlightened kitchen: Vegetarian dishes Harumi Kurihara’s cookbook: Chinese version

http://www.tidyingup.com

http://www.yutori.co.jp/en/about_harumi/

IMG_7488

Two weeks ago,  my #Ask of Luigi #brunch photo entry won the picture of the week!  I’ve won a $25.00 gift certificate from Ask for Luigi restaurant in Railtown; it’s fun to participate in these interactive contests through Instagram:IMG_7094

 I love Vancouver! Lots of events this summer and I will be back as market host at the Trout Lake market next month.

http://www.foodcartfest.com

http://www.carfreevancouver.org

http://www.italianculturalcentre.ca

http://www.eatlocal.org

http://www.greekday.com