July 22nd, 2015 Radio Show

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I just cannot believe it’s July already!  My web page redesign is still in the works, it is taking much longer than expected, meanwhile you can find my updates on Instagram (@mygoldenapron) and Twitter (@GoldenApron).

I will be on Ms. Deborah Moore’s radio show on AM1470 this morning 10:30am sharp!  Really look forward to chat with her about food and anything else! Content is subject to change, depends on the flow of the program.  Thank you very much for tuning in!

 Vegetarian “Bolognese”: idea based on Ochikeron’s recipe (my posting coming soon)

http://www.createeathappy.blogspot.ca

Besides “Cooking with Dog“, I’ve been following Ochikeron on Youtube for a while, remember the whole tomato rice? She’s the one who started the craze !  Check my old posting: http://www.mygoldenapron.com/2014/11/18/recipe-wafu-whole-tomato-rice/

Three kinds of mushrooms (shiitake, shimeji, enoki), tomatoes, onion, carrot, tomato paste, garlic, ginger, olive oil and Miso! I had the bolognese with my favourite GOGO quinoa and rice spaghetti (gluten free/vegetarian/organic), served on my dinner plate created in pottery class!

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Serendipity: Nicli’s Next Door 

When is a mistake not a mistake? When you are blessed by serendipity. We were going to try Nicli’s pizzeria, and we went in the “wrong” door..it was the best thing ever happened…sei bellisima. (Great tasting food and service: Actual blog post coming soon) #niclisnextdoor

http://www.niclisnextdoor.com

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Crostino, mushroom ragu, house-made ricotta, aged balsamic..we had two orders..
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Zeppole donuts, local rhubarb glaze, shaved white chocolate, ridiculously delicious

It’s not always about the newest thing in town: I really believe #Hachibei on West 16th serves the best “Gindara Teishoku” in Vancouver! Great flavor, generous portion of black cod, the best taste and value in town. It’s a small home style restaurant, you must get there early as this set is limited in quantity, open Monday to Saturday dinner only.  

http://www.hachibei.caIMG_7797

Deep Cove: Cafe Orso, you never know what you will find on Instagram.

Picture: avocado toast (Nelson the Seagull Bread and curried coconut apple preserve),

European Inspired, Locally sourced Cafe Orso

http://www.cafeorso.ca

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Childhood Hobby a major comeback: Colouring books for Adults

Besides cooking, what else do I like to do at home to relax? Colouring brings back wonderful childhood memories. This maybe the latest trend, I’m colouring because I love it, I’m sure glad an old school hobby is making a comeback.

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http://www.johannabasford.com/book/4

http://www.hachettebookgroup.com/titles/none/paris/9780316265829

Pasta Class with Peter Ciuffa, Pasta Famiglia : Gnocchi Another fun-filled evening with Peter Ciuffa (Thank you!), learning how to prepare gnocchi at a photo studio in East Vancouver; check his website for class updates or follow him on Instagram!

http://www.pastafamiglia.ca

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What’s Happening around town?

http://www.vancitybuzz.com/2015/07/vancouver-food-events-august/

RECIPE: Braised Pacific Wild Cod with Leeks and Shimeji Mushrooms

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This was a recent weekend experiment based on an older #Fine Cooking’s recipe (http://www.finecooking.com/recipes/braised-pacific-halibut-leeks-mushrooms-clams.aspx); pacific wild cod was used instead of halibut, clams were omitted and shimeji mushrooms were used.  The cod is very delicate, be sure not to overcook and handle with the fish with extra care while serving.

Ingredients: (serves 4)

4 oz (1/2 cup) unsalted butter, 4 packages of shimeji mushrooms (can be found in Asian supermarkets), 3 large leeks (white and light green parts only, thinly sliced, about 4 cups), kosher salt and freshly ground pepper, 3 cups low sodium organic chicken broth (or homemade , 4 pieces Pacific wild cod (medium size, 6 ounces), 1 Tablespoon finely chopped fresh flat leaf parsley (for garnish, parsley infused oil will be a good option), black truffle salt**optional 

Preparation:

Melt the butter over medium heat in Dutch Oven.

Add leeks to pan, cook for 2 minutes, then add mushrooms; season lightly with kosher salt and pepper. Cook gently, stirring occasionally, until softened but not browned,  approximately 7 to 8 minutes.

Add broth, raise the heat to medium high, and bring to a boil.

Pat dry the cod with paper towel; portion the fish (same size to cook evenly) then season both sides with salt and pepper. Gently place (nestle) the fish among the vegetables in the Dutch Oven.

Bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through (approximately 8 minutes, I used a knife to “peek” and check for doneness, colour changes from translucent to opaque).

Serve the fish in shallow soup bowls (preferably warmed), topped with leeks and mushrooms, ladle the broth. For finishing touches, sprinkle a hint of black truffle salt (optional, do not overuse as it’s overpowering) and garnish with chopped parsley*.

*Additional notes:

The black truffle salt is optional – My friend Haruko brought me a jar from Italy as a present (Thank you so much!). We used very little to finish the dish and it was stunning!  Since we didn’t use the clams, the truffle salt added more depth and flavour to the broth. Perhaps a few drops of parsley infused oil will round off the dish nicely than the chopped parsley.  If you have time and the ingredients (do not throw away the roast chicken caucus), it is worthwhile to make your own chicken stock and have it ready for use in the freezer anytime.  We had a salad as a first course and I will post the recipe later (OO).

You can use olive oil instead of butter (1/2 cup butter = 1/4 cup plus 2 Tablespoons olive oil), or combine together to enhance the flavour.

#Fine Cooking offers many excellent basic cooking tips, other than Rouxbe, I use the website and cookbooks/magazines as reference all the time.