FYI: November 19th, 2014 Radio Show


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!


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:

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

(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

Japanese Youtube website for tomato rice, different version

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


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

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

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:

RECIPE: Gemelli Pasta with Roasted Cauliflower and Onion-Anchovy Sauce

Simple pasta dish with lots of flavour

I am going through a major “cauliflower phase”.…Roast, steam or even eaten raw, it’s currently my favourite vegetable (last month was kale).  I was searching for different ways to turn this cruciferous vegetable into an entrée; Inspired by one of Lidia Bastianich’s recipes (Bigoli with onion anchovy sauce), I added the roasted cauliflower to the sauce and toss with gemelli pasta.  As this is my own recipe, the measurements are approximate; always adjust according to your own taste and dietary needs.

Ingredients: (Serves 2)

1 head cauliflower, 2 Tablespoons extra virgin olive oil, 3 cloves of garlic (finely minced), 1 small onion (finely sliced half-moon), 4 to 6 anchovy fillets (in oil, drained, finely chopped), 1/2 cup hot low sodium organic chicken broth, 120 g gemelli pasta, freshly ground black pepper and kosher salt


– Preheat oven to 350 degrees F, lined roasting pan with parchment paper or aluminum foil

Roasted cauliflower

– Clean cauliflower and cut off the stems and leaves (discard); Cut the cauliflower into half, then slice florets and stalks into bite size. Place cauliflower in roasting pan, toss with 1 Tablespoon extra virgin olive oil and half of minced garlic, season with salt (lightly) and fresh ground black pepper.  Roast until golden and tender, approximately 25 minutes, turning half way.  Transfer to a plate lined with paper towel to drain.

– To make the anchovy sauce: Set the large skillet on medium high heat, add 1 Tablespoon extra virgin olive oil, stir in onions and remaining garlic, season with sprinkle of salt; let onions cook slowly. After 15 to 20 minutes, the onions will become golden and edge with brown, add the chopped anchovies, raise the heat, cook and stir until anchovies melt.

– Pour in the stock, bring to a bubbling boil; season generously with fresh ground black pepper and adjust salt to taste (add only if necessary – *anchovies are salty).  Remove from heat, return to simmer before you add the gemelli and cauliflower.

–  Cook the gemelli according to package instructions, until nearly al dente in boiling salted water.

– Toss the pasta and cauliflower into the simmering sauce; mix together for a minute in order to finish cooking and coat the pasta and cauliflower evenly. Turn off the heat, toss in the chopped parsley and serve immediately.  Enjoy (OO)!


The choice of pasta is my own personal preference.

It’s also a personal preference to have more vegetables than pasta. I adjusted the measurements of the original recipe accordingly and skipped the butter.  For the original recipe for the sauce:

Sunday Lunch at Burgoo on West 4th Avenue (Kitslano)

Soup of the day: Roasted Cauliflower with garlic, apple, parsley and white cheddar It was delicious!

A brisk autumn day calls for comfort food; I was famished after my first volunteer stint at this past Sunday’s Farmers Market in Kits! After being surrounded by earthy vegetables and wholesome baked goods for close to 3 hours, I craved for something hearty…and Andy suggested we try Burgoo on West 4th Avenue (between Vine and Yew Street). This was our first visit at this location; the vibe is completely different from the Mount Pleasant (3096 Main Street @ East 14th Avenue), there were quite a few groups of finely dressed gal pals (in twos or fours, younger hipper versions of “ladies who lunch” ) having Sunday brunch and perhaps some shopping at the trendy boutiques (Gravity Pope, JNBY) in the area afterwards.

Although it was well after 1:30pm, the restaurant was packed and there were a few diners waiting ahead of us. We were greeted by a friendly hostess who promptly took our name/mobile number and advised us the wait would be approximately 20 minutes. Fortunately the restaurant is located in a great neighbourhood filled with interesting shops; so “the wait” was easy, we were contacted and seated within the stated time.

Brunch was available (Saturday and Sundays from 11 am to 3 pm) but we decided to go with the regular menu, consists of Starters, Soups/Sandwiches/Salads, Bistro Classics and Seasonal Menu: Andy had the Bistro side salad (picture not shown) and the Kentucky Burgoo – a meaty (lamb, beef and smoked ham) stew with lima beans, corn, molasses, tomato and okra. According to him (he didn’t let me try so it must have been very good…), it was packed with flavour and a nice balance of savoury and sweet; he was “soaking” up the sauce with the French baguette which our server smartly suggested earlier as add-on to compliment our dishes.


I started with a cup of Roasted Cauliflower with garlic, apple, parsley and white cheddar (soup of the day; picture shown in header): It was a truly harmonious blend of all the fall flavours, the taste was “spot on”! It was perfect for a cold day; I am now inspired to recreate this soup at home.

My main was the Ratatouille Provencale, a medley of oven roasted vegetables in savoury tomato and garlic, baked with parsley, breadcrumbs and Chevre (goat cheese), finished with extra virgin olive oil: Tender vegetables with crispy baked bread crumbs and the garlic taste was bold! As a personal preference, a little less Chevre and garlic (both were a bit overpowering) would have been perfect. The serving was very generous and I had leftovers for dinner the next day.


Our waitress (I forgot her name!!) was very attentive and knowledgeable, from the prompt water refills to menu descriptions, she made us feel very welcome and well looked after.

Next time if you crave a homey bite but not up for cooking at home, it’s worthwhile to pay a visit.


Burgoo – various locations (

Burgoo on Urbanspoon

Check their website for standard menus, pricing and reservations policy. Cosy atmosphere, friendly service and good selection of “comfy” foods from around the world. Moderate pricing (reasonable and comparable to other casual dining bistros) with generous portions. Long line ups.
Parking at West 4th Avenue location: metered; interesting neighbourhood with unique food shops and boutiques.

Burgoo on Urbanspoon