July 22nd, 2015 Radio Show

IMG_8884

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!

FullSizeRender

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

IMG_7946
Crostino, mushroom ragu, house-made ricotta, aged balsamic..we had two orders..
IMG_7949
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

IMG_7727

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.

FullSizeRender

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

IMG_6381

What’s Happening around town?

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

RECIPE: Wafu Whole Tomato Rice

IMG_2879
Wafu Whole Tomato Rice with Fried Egg

 

As soon as I saw Hong Kong food blogger “Foods Sensei”‘s  (also on Facebook) Wafu Tomato rice posting, I wanted to make it immediately! Apparently the original Japanese Whole Tomato Rice recipe by “Ochikeron” is a huge internet sensation on YouTube (her page also on Facebook).  

It is nutritious and easy to make: using only the rice cooker, this is the Japanese version of rice pilaf. There’s only one catch: you must account for the water content from the tomato and reduce the quantity of cooking liquid (whether you are using water or dashi) by approximately 20% (it all depends on what type of rice or tomato variety you use, there are no set rules).  I have used even less liquid because I added an onion.

My version is a combination of both recipes; I have used a white+brown rice mix and added the onion; my garnishes are green scallions and seaweed. I had the rice for lunch with a sunny side up fried egg, the egg yolk oozed and blended so well with the rice, it was a very satisfying and delicious meal.

Thank you very much to Foods Sensei and Ochikeron for your wonderful original recipes! (OO)

Ingredients: (serves 2)

1 large tomato, 1/2 small yellow onion, 1/2 cup long grain jasmine rice, 1/2 cup long grain brown rice, 1 Tablespoon olive oil, 1 cup Japanese dashi broth, 2 teaspoons organic soy sauce, 2 teaspoons Japanese mirin, 1 fried egg (optional), nori and chopped green scallions for garnish.

*As usual I used my own homemade dashi, you can get dashi powder at Japanese food stores.

Preparation:

– Wash the jasmine rice grains and brown rice grains thoroughly

– Using the pot from your rice cooker, measure the dashi up to the mixed rice setting level (in this case it’s for 1 cup mixed rice); I then poured the dashi broth into a measuring cup and remove approximately 25% (or up to 30%) of the liquid; then pour the rest back into the rice pot.

– Add the rice grains, stir in olive oil, soy sauce, mirin and black pepper, mix very well.

– Wash the tomato and remove the stem; peel and slice the onion, then place them into the pot

IMG_2776
Place the ingredients!

 

 

– Put the pot back into the rice cooker, you must choose the right setting (mixed rice) and start to cook

– When rice is ready, using the rice paddle, “slice” through the tomato and onions, toss and mix the ingredients with the rice lightly.

IMG_2801
Rice is ready!

 

– When rice is almost done, prepared the sunny side up fried egg **this is optional.

– Serve the rice in dish or bowl, garnish with nori and chopped green scallions.

Notes:

Here are the links to the original recipes; Foods Sensei is a Chinese food blog. Enjoy (OO)

http://foods-sensei.com/2014/11/16/

http://createeathappy.blogspot.ca/