Hello…Every day is a Good Journey

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Hello and how are you doing?  After a two month hiatus,  back to my regular schedule!!

Want to know what have I been up to the past two months?  On Wednesday June 22nd, 2016  I will be on Ms. Deborah Moore’s radio show on Fairchild Radio 1470 at 10:30am sharp!  Here’s an outline for the program (subject to change and not in particular order)!

If you have any feedback or recommendations, I would love to hear from you!  Drop me a line anytime at goldenapron@gmail.com (OO)

WE LOVE FISH AND PORK: Father’s Day

Father’s Day menu: Oven roasted sablefish with mushroom “jus”, sea asparagus, nori and green onion, steamed broccoli and roasted brussel sprouts, sister in law’s potato salad, deep fried pork cutlet “cubes” with spicy sweet and sour tomato sauce (think outside of the box), Fresh shrimp and garlic stem ‘scramble”, and a side of healthy wild rice blend.

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Happy Father’s Day!

Recipe: Sake Kasu and Miso  Sablefish (black cod):  (See other posting for recipe)

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Homemade: Oven roasted Sable fish with shiitake/shimeji “jus” , bok choy, sea asparagus, nori and green onion

My sources: Seafood City (Granville Island), Fujiya (Clark Drive, Vancouver), Vancouver Island Salt Company…

Check out Betty King Sauce (www.bettykingsauce.com) if you want a spicy kick for any dishes!

The return of sushi bars to Vancouver: Sushi Maumi (1226 Bute Street (and Davie)

For nigiri sushi lovers only; a small 10-seat restaurant, reservations required (three sittings 6 , 730 and 9), fresh fish from Japan and I love their anago tempura!

http://www.facebook.com/sushibarmaumi

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Rustic Italian Fare: Osteria Salvio Volpe  (Fraser and Kingsway)

Rustic Italian food focus on family style dining, fresh pasta and meats cooked in wood fire grill, love their roast chicken! Simple rustic tasty foods, friendly service and great atmosphere. Reservations recommended.

http://www.saviovolpe.com 

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Morel mushroom Linguine – Mangia!

 

 

Bingsoo time! We love desserts in Vancouver: Snowy Village (two locations; Robson Street in Vancouver and Alexandra Road in Richmond)

My hubby loves their bingsoos and we have been back four times already…

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Bingsoo!

 

 

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

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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 

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“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!

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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/

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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

RECIPE: Cranberry Compote with Riesling, Pears and Apple

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Instead of using figs or berries, I decided to make a cranberries and pears compote to go with the duck confit (see recipe) and make it more “Christmas” like. I was searching and found this Williams Sonoma recipe; I’ve added my personal touches – one Granny Smith apple to the recipe, used agave syrup instead of brown sugar, and omitted star anise (original calls for 2 pods).  This compote will work nicely with traditional roast turkey.

Ingredients: (Makes approximately 2 1/2 cups)

2 Tablespoon unsalted butter, 2 Anjou pears (peeled, cored and diced), 1 Granny Smith apple (peeled, cored and diced), 1 pound cranberries (fresh or defrosted frozen), 2 cups Riesling, 1/2 cup agave or maple syrup (**original recipe uses brown sugar) plus more to taste, pinch of cayenne pepper, 4 thin strips of lemon peel, 1 cinnamon stick and 4 cloves (tied in cheesecloth to make spice packet)

Preparation:

In a 4-quart saucepan over medium-high heat, melt the butter.

– Add the pears and apple to cook, stirring occasionally, until they are starting to brown, 8 to 10 minutes.

– Add the cranberries, wine, the agave syrup, cayenne, lemon peel and spice packet and bring to a simmer.

– Reduce the heat to medium and simmer, stirring occasionally, until the compote has thickened and the cranberries have begun to burst, 15 to 20 minutes.

– Remove the pan from the heat. Remove and discard the spice packet.

– Taste the compote and add more syrup to sweeten if desired.

– Serve warm, cold or at room temperature.  Can be made ahead of time.

Note: I’ve chosen a nice German Riesling for the recipe.  Remember to pick something which is not expensive but drinkable!

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I prefer to cook the cranberries longer to achieve a different texture.