April 22nd, 2015 Radio Show

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Hi everyone!

Enjoying the spring weather?  I’ve been busy attending classes and redesigning my blog!  For the time being, you can find my updates only on Twitter (@GoldenApron) or Instagram (Mygoldenapron).   Stay tuned for changes coming soon!

I will be on Ms. Deborah Moore’s radio show on AM 1470 Fairchild Radio on April 22nd, 2015 at 10:30am sharp!

Below is the outline and the 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)

Fun on Fraser:

Between East 23rd Avenue and East King Edward Avenue:  Vancouver’s beloved Earnest Ice cream is already on this block; check out the Chinese vegetarian restaurant and french bakery!

Bodhi Choi Heung Vegetarian Restaurant: 3932 Fraser Street, Vancouver, BC (Closed on Tuesdays).

We don’t eat Chinese vegetarian food very often; certainly enjoyed their crispy fried taro roll, spring rolls and milk custard (picture not shown; nice hint of coconut); their sautéed pea sprouts were simple yet cooked to perfection; the magic lies within the vegetarian broth which they prepared, the dishes we’ve tried are flavourful and not overly seasoned.  Friendly atmosphere and great price range.

Delicious Deep fried Yuba wrapped Taro rolls and Spring Rolls - Chinese Vegetarian
Delicious Deep fried tofuwrapped Taro rolls and Spring Rolls – Chinese Vegetarian
Batard Boulangerie Cafe Moderne: 3958 Fraser Street, Vancouver, BC 

French country-style bakery which has a little of everything: fabulous seasonal baked goods (their Raisin Walnut bread was to die for),  you can stop by to have a light lunch or coffee and dessert: we thoroughly enjoyed their black forest cake in a jar with a nice cup of tea!  They also sell their baked goods at the Vancouver Farmers Market, check out their website for menu and information:

http://www.batardbakery.com/

Black Forest Cake in Mason Jar at Batard
Black Forest Cake in Mason Jar at Batard
Thai on Commercial Drive: 

Kin Kao – 903 Commercial Drive, Vancouver, BC (closed on Mondays), Eat in and Take out Available

I discovered this fine little gem on Instagram and went for a light brunch; we enjoyed the vegetarian congee (authentic Thai/Chinese flavour) and Pad Thai (remember to ask for spicy).  No reservations so get there early; and we will try their dinner menu next time!

I Love Congee!
Tofu and Vegetable Congee at Kin Kao’s Sunday brunch
Back to the West side: Au Comptoir,  2278 West 4th Avenue, Vancouver, BC

They have been following me on Twitter and I finally made it to the restaurant; an almost-perfect dinner from start to finish; check out their new spring menu, and remember no reservations (this seems to be the norm here in Vancouver for many small establishments).

http://aucomptoir.ca/IMG_5672

New in social media application: Zomato, recently launched in North America (bought out Urbanspoon): 

Now testing their new app!  It’s a restaurant app with instagram capabilities. My handle and profile from Urbanspoon has been transferred over, so follow me!

http://http://www.urbanspoon.com/c/14/Vancouver-restaurants.html.urbanspoon.com/c/14/Vancouver-restaurants.html

https://www.zomato.com/vancouver/restaurants

Upcoming events:

http://eat-vancouver.com/

I’ve already purchased tickets to two special events; can’t wait to update everyone next month!

TKC Japanese Gourmet kitchen by Guu: April 26th Dashi broth making class taught in English, you can find them on Facebook.

RECIPE: Triple C Chowder: Cauliflower, Chicken and Corn Chowder

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Late in October I was really thrilled when JJ and TT (many thanks again!) brought me some Hungarian paprika as souvenir from their European trip; I admit this is not the spice I use very often in my cooking, I had to give it some serious thought…

Rewind back to early October when I went for my haircut at Fab’s; my hair colouring session is the time when I catch up on my magazine reading; we are mostly digitized (twitter, Facebook, instagram) these days, so I rarely buy hard copies of any magazines unless it’s some special edition which I would like to keep. I was flipping through the October issue of Canadian Living magazine and came across their wonderful cauliflower corn chowder recipe; I love the idea of using cauliflower or potato in soups to add the texture without the need for whipping cream.  As usual, I took a snapshot and “tuck” it away in my cookery files…

So here you go; here’s my own version – the end result? It’s a lighter and healthier chowder, and certainly makes a hearty weeknight meal.  Please feel free to change things up anyway you like to suit your own taste and dietary needs.

There’s still paprika left in the pantry, so what’s next? Perhaps a Hungarian goulash for my dear friends? (OO)

Ingredients: (Serves 4-6, parts of the recipe adapted from Canadian Living’s Cauliflower Corn Chowder)

2 Tablespoon olive oil, 1 large yellow onion (diced), 4 cloves of garlic finely minced, 2 Tablespoon chopped fresh thyme, 1 1/2 Tablespoon smoked sweet paprika, 4 corn cobs (husked, kernels removed, save the cobs), 1 small head cauliflower (cut into bite size), 2 boneless chicken breast (skinned and cut into bite size), 3 cups low sodium chicken broth*, 1 to 1 1/2 cups unsweetened almond milk*, 1 large sweet pepper (seeded and cut to bite size), 2 Tablespoons lemon juice, sea salt for seasoning to taste and sliced green scallions (or chives) for garnish (optional).

*almond milk and using mostly organic produce is my own preference; I’ve used homemade chicken stock as the soup base.  To add some heat – add 1 chili pepper to soup mixture or just use hot sauce in the end when ready to serve.

Preparation:

– In small bowl, prepare marinade for chicken; whisk together 1 Tablespoon olive oil, 1 Tablespoon lemon juice, 1/2 Tablespoon paprika and pinch of sea salt.  Add chicken breast cubes to mixture and marinate for at least 20 minutes.

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 In a small pot using medium low heat, add the cobs to the chicken stock, let mixture simmer for approximately 15 to 20 minutes.  Turn off heat and set aside.

– In Dutch oven or large heavy pot, using medium high heat, saute the chicken breast until the meat is slightly browned and half-cooked, about 2 to 3  minutes.  Remove chicken meat from pot.

– Using the same pot, heat remaining olive oil, add onion, garlic, chopped fresh thyme and remaining paprika; saute until onion is softened, this takes approximately 3 minutes.  Stir in 1/2 the corn kernels, cauliflower, pre-heated chicken stock, sea salt and 1/2 cup water, bring mixture to boil.  Reduce heat, cover and simmer until cauliflower is tender, approximately 10 minutes.

– Using an upright blender, working in small batches, process and puree the soup until smooth (be mindful to fill blender jar less than half way). To prevent the hot liquid from splattering: remember to allow heat to escape by removing the blender’s lid centre insert (cap), hold a kitchen towel over the top when blending.

– Return puree soup to pot, add remaining corn kernels, red pepper and half-cooked chicken breast cubes, bring soup to boil.  Reduce to low heat, stir in almond milk, let it simmer and stir occasionally until red pepper is tender and chicken cubes are cooked through.  Season with sea salt to taste. Turn off heat, stir in lemon juice.

– When ready to serve, ladle soup into bowls, add hot sauce (optional) and garnish with chopped green scallions or chives (optional).