tag:blogger.com,1999:blog-92198821709173074752024-03-12T22:44:39.327-07:00Dish Out and Dig InFlavour Adventures of a FoodaholicJen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-9219882170917307475.post-7262674505221242482015-03-20T13:33:00.000-07:002015-03-20T15:08:58.907-07:00Taking It Slow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CTgEvKx2jycwfOUHCkA4LOXo0VXkLzm2uwxdo7WLcc6eCvaz6QSJoGXZ7Mvv25PItWUcZ2rXpdLlUaErLhoBga0bkF_SVPJsCphya1tTSxldTMjcw2bvb-OdZzm5kpBrliy1fYHdrUf9/s1600/IMG_5938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CTgEvKx2jycwfOUHCkA4LOXo0VXkLzm2uwxdo7WLcc6eCvaz6QSJoGXZ7Mvv25PItWUcZ2rXpdLlUaErLhoBga0bkF_SVPJsCphya1tTSxldTMjcw2bvb-OdZzm5kpBrliy1fYHdrUf9/s1600/IMG_5938.JPG" height="300" width="400" /></a></div>
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<b>Slow Cooker French Onion Soup</b></div>
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I've always been a fan of french onion soup and its gooey cheese crust and toasts soaked in that rich, savoury broth. I can't remember my first time tasting it but know that I used plenty of packaged versions whipped into sour cream to make the best chip dip ever. Maybe I used one of those packages to actually make into soup and enjoyed it, because I do recall trying to make it from scratch with a friend when I was probably about ten years old. I doubt a recipe was used and the beef stock was some powdered kind that my mother had in a jar. I remember standing on a chair to have a better vantage point over the top of the soup pot and pouring a lot of that brown stuff in. Although we enjoyed it, it was a super decadent concoction, and we knew it as it was going down. Neither of us felt very good after, and the next day, my friend gave me a rather candid report of exactly what it did to her guts. It's taken me about thirty years to try making it again. I'm happy to report that no gut wrenching pain came out of this one, but only tummy loving pleasure. What inspired me to make it again was a slow cooker version from Chatelaine magazine. Being on spring break, it's been all about taking things slow, and getting back into home cooking. This recipe fit into that perfectly. And, taking it slow never tasted so good. </div>
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<u>Recipe for Slow Cooker French Onion Soup (Makes 4 servings)</u>:</div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvs-UaPdznpz6-polPsc1tqvGWsc3qA1IIyErWV7btlrbtdmujPkTDeH0Wb_P5nFjX4I_ISG4VIMBYXIRupMcKqiy2LyKbRytjsrnvFyh64853_jkpYFEe5SOL0da3whSxC8tHyVg7WKe/s1600/SoupB_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvs-UaPdznpz6-polPsc1tqvGWsc3qA1IIyErWV7btlrbtdmujPkTDeH0Wb_P5nFjX4I_ISG4VIMBYXIRupMcKqiy2LyKbRytjsrnvFyh64853_jkpYFEe5SOL0da3whSxC8tHyVg7WKe/s1600/SoupB_02.jpg" height="200" width="147" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvs-UaPdznpz6-polPsc1tqvGWsc3qA1IIyErWV7btlrbtdmujPkTDeH0Wb_P5nFjX4I_ISG4VIMBYXIRupMcKqiy2LyKbRytjsrnvFyh64853_jkpYFEe5SOL0da3whSxC8tHyVg7WKe/s1600/SoupB_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
<li>1.75 kg cooking onions, thinly sliced (about 14 cups)</li>
<li>3 tbsp butter, cubed</li>
<li>1/4 tsp salt</li>
<li>4 1/2 tsp all-purpose flour</li>
<li>3 tbsp vermouth or dry white wine</li>
<li>900 ml beef broth*</li>
<li>1/3 cup water</li>
<li>1 demi-baguette</li>
<li>1 tbsp butter, at room temperature</li>
<li>2 cups grated gruyere or emmental</li>
</ul>
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Place the onions, cubed butter and salt into your slow cooker and season with freshly ground pepper. Cover and cook on high until onions are soft and dark brown. This takes about 4 to 5 hours. Then, stir the flour in until well combined and add the vermouth or wine. Scrape down the sides and the bottom of the pot. Add the broth and water, then cover and cook on high for another 1 and 1/2 hours. </div>
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Position an oven rack in the top third of your oven. Preheat the broiler. Cut the bread into 8 slices of a 1/2 inch thick. Butter both sides and place on a baking sheet. Broil each side for about 1 minute or until golden. </div>
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Place 4 oven safe bowls onto a baking sheet. Ladle the soup into the bowls and top each with two toasts. Sprinkle them generously with cheese. Broil for about 2 to 4 minutes or until the cheese is bubbly. </div>
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*I used bottled organic Better Than Bouillon beef base this time around - none of that powdered brown stuff ;o) <br />
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Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-33811609389235902482011-12-04T18:17:00.000-08:002015-03-20T15:06:57.715-07:00Holy Macarooni<div class="separator" style="clear: both; text-align: center;">
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<span style="line-height: 115%;">While
thumbing through Ferran Adria's cookbook, The Family Meal, I was rather taken
by one recipe in particular. Among all the dishes laid out in the book,
this one I knew I could do. And though it required baking, a skill I am
still developing, I was certain it couldn't be that hard. The appeal and
the confidence came from the fact that this recipe was only three ingredients
long. They say good things come in threes. </span><o:p></o:p></div>
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<u>Recipe for Coconut Macaroons (Makes 15)</u>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODdZWzqUZbhYFjbEjSr_kXsD2urxj5urwnPV0yJhF1gNLtrcUf2C6D-16WVk92lilOtlRgtyIj1K_G3fXO18qXn2SfO7NLEKgGyMtW0L5Q-52g8L6Wt3XOPhyphenhyphenIM9FoQAxMFuxsvF70IXy/s1600/IMG_5462.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODdZWzqUZbhYFjbEjSr_kXsD2urxj5urwnPV0yJhF1gNLtrcUf2C6D-16WVk92lilOtlRgtyIj1K_G3fXO18qXn2SfO7NLEKgGyMtW0L5Q-52g8L6Wt3XOPhyphenhyphenIM9FoQAxMFuxsvF70IXy/s1600/IMG_5462.JPG" height="200" width="150" /></a></div>
<ul>
<li>1 cup unsweetened dried coconut</li>
<li>scant 1/2 cup sugar</li>
<li>1 egg</li>
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Mix the coconut and sugar in a big bowl. Beat the eggs with a whisk and stir the eggs into the coconut mixture. Mix with your hands until even. Use your hands or a teaspoon to shape the dough into walnut-sized balls. Bake for 13 minutes or until slightly golden. </div>
Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-77236390086144921962011-02-13T18:40:00.000-08:002011-02-13T18:40:30.562-08:00My Heart's Aflutter for Cocoa Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyYZhfiDnEMpVxKZXwixfqblH9QlYR3v2a1UHE3fe64crpaXdKO9gyHWytXLLFP-aUqAbjLMZXJhhpR6aOa65w7CDhA69qZdIVnBpfMr_-etImf4s3p0f37RUhd-iotUWhvf5LZtrt5SR/s1600/IMG_5224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyYZhfiDnEMpVxKZXwixfqblH9QlYR3v2a1UHE3fe64crpaXdKO9gyHWytXLLFP-aUqAbjLMZXJhhpR6aOa65w7CDhA69qZdIVnBpfMr_-etImf4s3p0f37RUhd-iotUWhvf5LZtrt5SR/s400/IMG_5224.JPG" width="400" /></a></div><br />
Valentine's Day is on the horizon, and as an ode to this day of romance, I thought I'd share my love for all things chocolate. On a recent trip to Edible British Columbia on Granville Island, I happened upon a most exquisite box. Inside were carefully handcrafted Vanilla Salt Caramels created by Vancouver pastry chef and chocolatier, Wendy Boys. I could not resist, and really there was no need to. These chocolates are every bit as tasty as they are gorgeous to look at, and even better shared :o)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Z8ZEjf3r3Zcie_Eq_eQVxmPYzMSTAGrsLsZExcJN_XBhcXt3yygHjQ4PenSA718ldewUBkgKenQC9CHzrZudfjTcWTYblDkIj_-Xi-5jI7SlAhsrMNrFIksKU7xb6pcnBE4Zf6zaoeyy/s1600/IMG_5209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Z8ZEjf3r3Zcie_Eq_eQVxmPYzMSTAGrsLsZExcJN_XBhcXt3yygHjQ4PenSA718ldewUBkgKenQC9CHzrZudfjTcWTYblDkIj_-Xi-5jI7SlAhsrMNrFIksKU7xb6pcnBE4Zf6zaoeyy/s200/IMG_5209.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4unnGgPs1PdZJtpWM0wUFPqGmZdmvUyRFLn4vzg5o46KN9_2vz2ug6oDG4aROmCK0xFmHj-4WdUZMQbCB3YiW15yzlYqj9oyAfjBmDZiH5J5f6puKfsBs14zZvNSDV3hyLlBaiQpiyQX-/s1600/IMG_5218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4unnGgPs1PdZJtpWM0wUFPqGmZdmvUyRFLn4vzg5o46KN9_2vz2ug6oDG4aROmCK0xFmHj-4WdUZMQbCB3YiW15yzlYqj9oyAfjBmDZiH5J5f6puKfsBs14zZvNSDV3hyLlBaiQpiyQX-/s200/IMG_5218.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsy4Q7aJGovs25otYa4iS9H8KmR2n_kUUTbT9jv2_pWGFV0DpOVcPuXpPUXPnjODpQU2Ymjn87njcUIfvfa9wZa3YZxK4CN59ngnm5XEFkghij7Qz3EmDOlMoNDbHPI4SVKXgwEVFpIADq/s1600/IMG_5228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsy4Q7aJGovs25otYa4iS9H8KmR2n_kUUTbT9jv2_pWGFV0DpOVcPuXpPUXPnjODpQU2Ymjn87njcUIfvfa9wZa3YZxK4CN59ngnm5XEFkghij7Qz3EmDOlMoNDbHPI4SVKXgwEVFpIADq/s200/IMG_5228.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJt1AzpvQhFSic01fPcjIOPwMppcWUrhi1I5TZJ5lu7-bopQU-5jQpKCCO9i2jtSzdtFZFwHrRCLuQ481_UfLabuITXdNf-7_WXsoKGd6iukMutywJK5us81E0jr37VnVRHBYlbCFGvXS/s1600/IMG_5221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJt1AzpvQhFSic01fPcjIOPwMppcWUrhi1I5TZJ5lu7-bopQU-5jQpKCCO9i2jtSzdtFZFwHrRCLuQ481_UfLabuITXdNf-7_WXsoKGd6iukMutywJK5us81E0jr37VnVRHBYlbCFGvXS/s200/IMG_5221.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv31-9AxOz83uBd5t9wrhb_exBmgndaEh_Xkhyi4Ig8xigVL5Tw66sGjx3jJAQJokxnN40rlSPu73T-WFfXoWA0eVQfSP6uKwzsZmZnweF6kcjrD_PKfJ3WRNwuTd7vCC5ZwCjO_-VLQv/s1600/IMG_5233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv31-9AxOz83uBd5t9wrhb_exBmgndaEh_Xkhyi4Ig8xigVL5Tw66sGjx3jJAQJokxnN40rlSPu73T-WFfXoWA0eVQfSP6uKwzsZmZnweF6kcjrD_PKfJ3WRNwuTd7vCC5ZwCjO_-VLQv/s400/IMG_5233.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
May your Valentine's Day be a sweet one!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">For more information about Wendy Boys Chocolates, visit: <a href="http://www.cocolico.ca/">www.cocolico.ca</a>. </div><div class="separator" style="clear: both; text-align: left;">To find out more about BC's food scene, and locally crafted products, visit: </div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.edible-britishcolumbia.com/">www.edible-britishcolumbia.com</a>.</div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com3tag:blogger.com,1999:blog-9219882170917307475.post-48514056716861675872010-12-04T08:53:00.000-08:002010-12-11T08:51:23.900-08:00Presto. Cilantro Pesto<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"></span><br />
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</div>I've always wondered what to do with that extra cilantro sitting in the fridge. Most often after one use I end up tossing it, which is a terrible feeling for a person who absolutely cannot waste. This time around I couldn't bear to let another good bunch go bad, so while it was still perky and green I tried to imagine creative ways to put it to use. This pesto recipe was the inspired dish. Basil pesto is awesome but because the taste is so familiar, replacing it with cilantro is a completely refreshing familiar taste. The lime gives it a light tanginess, and the variety of nuts give it great texture. Cilantro also has the benefits of containing antiviral, antibacterial and antioxidant properties (among many others), making it an ideal germ fighter for this winter season. And because there is no cooking involved, pesto is incredibly quick to make. Easy, tasty and healthy are all good in my books, and now in my recipe book too :o)</div><div style="line-height: 1.3em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 6px; padding-bottom: 0px; padding-left: 10px; padding-right: 10px; padding-top: 0px;"><i><u>Recipe for Cilantro Pesto</u> </i></div><div style="line-height: 1.3em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 6px; padding-bottom: 0px; padding-left: 10px; padding-right: 10px; padding-top: 0px;"><i></i></div><div style="line-height: 1.3em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 6px; padding-bottom: 0px; padding-left: 10px; padding-right: 10px; padding-top: 0px;"></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwvyFTaZZWPuLWXLajZh-iY9oJF1lRl6nGd2DZMXC2gywpw9cfD-unDkSwOxW5FIwpWFnY0fP1VCtsPo7MGfmZ4TXTlmYSma7mHeQQm1Wd75uL1MnyjgXiCDHThoTEOnUYQlmKfYqG8z3/s1600/Food+things+009.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwvyFTaZZWPuLWXLajZh-iY9oJF1lRl6nGd2DZMXC2gywpw9cfD-unDkSwOxW5FIwpWFnY0fP1VCtsPo7MGfmZ4TXTlmYSma7mHeQQm1Wd75uL1MnyjgXiCDHThoTEOnUYQlmKfYqG8z3/s1600/Food+things+009.jpg" /></a>
<li>1 large bunch of fresh cilantro, washed and dried thoroughly (about 3 cups, loosely packed)</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>3/4 cup mix of *pine nuts, walnuts and almonds (or any one or two of them)</li>
<li>2 cloves garlic</li>
<li>2 tablespoons lime juice</li>
<li>1/2 cup extra virgin olive oil</li>
<li>salt to taste</li>
</ul><div>*I like to use raw nuts but roasted are fine too.</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"></div>Roughly chop up the cilantro leaves and stems. Put all the ingredients in a food processor and blend until smooth. Delicious with pasta, in a sandwich, as a dip or served over fish or chicken. Makes about a cup and a half. </div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com5tag:blogger.com,1999:blog-9219882170917307475.post-40068642973367047742010-10-24T20:28:00.000-07:002010-11-29T20:39:34.733-08:00Getting Baked<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0mVszPdXi1KiK7a0eDdRRbNeSYXbQSD1T8VYnW7Qahb6ZfhD3Tr7vxyJcGGvyVwdN3ycWJz3du26zqrOmp2VKITYtsDaa_FF6oa8TTqjohPb0x0RRK6Rcmun52veE64PIu24QsLOn4oV/s1600/Tomatoes+and+Bakers+Market+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0mVszPdXi1KiK7a0eDdRRbNeSYXbQSD1T8VYnW7Qahb6ZfhD3Tr7vxyJcGGvyVwdN3ycWJz3du26zqrOmp2VKITYtsDaa_FF6oa8TTqjohPb0x0RRK6Rcmun52veE64PIu24QsLOn4oV/s320/Tomatoes+and+Bakers+Market+014.jpg" width="320" /></a></div><div style="text-align: center;">Ghoulish Goodies from the Baker's Market</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The Vancouver Baker's Market is now on and I'm so glad I made it there relatively early in the season. After getting my first taste of its offerings, I'm already planning many trips back. Situated inside a warehouse in an obscure part of East Vancouver, it takes a bit of effort to locate, but once there you find a welcoming space with clean white walls that make the perfect backdrop to the multitude of colours on display. The space is not huge but well-stocked with tables practically poking out the door. There is a good selection of vendors selling a wide variety of goodies, but not so many that it feels overwhelming at all. The set-up encourages you to stroll slowly by each table, chat with the bakers and of course, sample. I found it almost impossible not to buy everything I tasted. Because there is a variety of sweet and savoury treats, it's easy to get something for your meal <i>and</i> dessert. I ended up buying a multigrain Epi loaf, numerous kinds of cookies, marshmallows, macarons, and macarons filled with marshmallow! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvSPHeJQVcwBskYABTsCxJtIE2DXhfgS8GCa2ENy4IP-udYconKcb3adcm16QjrJIdMOnHIKS3R0AQopQ2_Eo30o6ZbfdyS8zFLI53Rgkg7SiWq4gX7BdZwSKhSScrYInobu6IFETzGnh/s1600/Tomatoes+and+Bakers+Market+033.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="104" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvSPHeJQVcwBskYABTsCxJtIE2DXhfgS8GCa2ENy4IP-udYconKcb3adcm16QjrJIdMOnHIKS3R0AQopQ2_Eo30o6ZbfdyS8zFLI53Rgkg7SiWq4gX7BdZwSKhSScrYInobu6IFETzGnh/s200/Tomatoes+and+Bakers+Market+033.jpg" width="200" /></a>One of my favourite tables was Joyful Confections, which featured cupcakes and decorated sugar cookies. They had pretty packaging, and I just loved their Halloween themed cookies. Along with ghost and skull cookies, they also had creepy headstones, and candy corn designs. They looked very professional, and their cookies were perfectly sweet. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uaC1UhcBJJyIEYKwGcyrElzKM02NBPnenf56GCQxYBbdpaOn1KXnvra8fcP1fTie0zyvgCZ_GxkDq-UP6onY7kZX9CqCV0TLpZgrVLoM-iGKHWmXNgepfFiUz959BOdmCesMQsfzjvq8/s1600/Tomatoes+and+Bakers+Market+031.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uaC1UhcBJJyIEYKwGcyrElzKM02NBPnenf56GCQxYBbdpaOn1KXnvra8fcP1fTie0zyvgCZ_GxkDq-UP6onY7kZX9CqCV0TLpZgrVLoM-iGKHWmXNgepfFiUz959BOdmCesMQsfzjvq8/s200/Tomatoes+and+Bakers+Market+031.jpg" width="200" /></a>My other favourite table belonged to Buttercup Cake Design. Unfortunately, save but one, all of the goodies from that table were eaten too fast to photograph. But the Peanut Butter Marshmallow lollipop is not only visually awesome, but tastes amazing, and the Fleur de Sel Butter Caramel Macarons are crumble in your mouth gooey sweetness, with the perfect touch of saltiness. Serious magic in your mouth. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The Baker's Market is aptly titled "The Sweetest Event in Vancouver", because that it truly is. I hope you get there soon to fill your belly with goodness, and to support your local baker. This season's market goes until December 11th and is every Saturday from 11am to 3pm, with free admission. <br />
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Visit the websites below for how to get there and for more info: </div><div style="text-align: left;"><a href="http://www.bakersmarket.com/">www.bakersmarket.com</a><br />
<a href="http://www.joyfulconfections.ca/">www.joyfulconfections.ca</a><br />
<a href="http://www.buttercupcakedesign.com/">www.buttercupcakedesign.com</a> (Check out her blog, too!)</div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com4tag:blogger.com,1999:blog-9219882170917307475.post-51493129978444822822010-10-02T10:07:00.000-07:002010-11-28T22:16:26.261-08:00Something Fishy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYqt3q5QPjycKxnedYJGmr8dljgrmgORsBBMlm5PRVVNdYMuEVfAnQlxxM16YJG9a8xhCpPlZ7wcyBcD2De57tu0seaWdHx0y_nvXzTIknEGebZAkxLtuBC3NckB4B7y5szNriVe0LSiE/s1600/Mum+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYqt3q5QPjycKxnedYJGmr8dljgrmgORsBBMlm5PRVVNdYMuEVfAnQlxxM16YJG9a8xhCpPlZ7wcyBcD2De57tu0seaWdHx0y_nvXzTIknEGebZAkxLtuBC3NckB4B7y5szNriVe0LSiE/s400/Mum+014.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b>Chinese-Style Steamed Fish</b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I can often be heard heralding the praises of my mother's cooking. It's hard not to. I've had the extreme fortune of being fed restaurant-worthy dishes filled with what is known to be the main ingredient of all great food: love. My mom is a self-taught cook, her skills being fueled and honed by a keen sense of taste, observation and of course, passion. There are no recipes, only instinct. There have been many occasions when I've said to myself that I must start recording her recipes. Between ambitious ideas of videotaping her in action (cooking show-style) and creating a cookbook, making it happen just hasn't happened. But I have come to realize that some kind of recording is happening in the form of osmosis. For all the years of helping out and being around the incredible aromas of her kitchen, her recipes have become a part of me.<br />
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I first came to this realization a number of years back while living in a small town in Quebec. It was a desperate situation - no authentic Asian food! Instead of settling for sad substitutions, I opted to try making a dish that was simple enough to replicate, but could still conjure up feelings of home: Chinese-Style Steamed Fish. With a sense of disbelief, my attempt tasted a lot like mum's. Now, having recreated a number of my mother's recipes, I can certainly give credit to osmosis, but perhaps I've had the genuine luck of inheriting some of her instinct, too. <br />
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<i>My version of my mom's Chinese-Style Steamed Fish:</i></div><div style="text-align: left;">(For this recipe, you may have to tap into your own instincts, as I eyeball all measurements. Just like mom!)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><i>You will need: </i> Halibut (wild-caught Pacific Halibut is the most sustainable choice), oil, ginger, garlic (optional), green onions, cilantro and soy sauce. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEtgY9skI8Xyeq0bs0hkKuXPpSk5wkcLvcD-1FjzkeCs_P3h6JuMpymQkVRDsMQ7wH1jSZywvga0ZPltAKjG7ZbcKaA2_4E7LHsoP0f7b3A3JIp8Lgn1iWXEYYsa-avjzMrsNblwVCEzo/s1600/Mum+006.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEtgY9skI8Xyeq0bs0hkKuXPpSk5wkcLvcD-1FjzkeCs_P3h6JuMpymQkVRDsMQ7wH1jSZywvga0ZPltAKjG7ZbcKaA2_4E7LHsoP0f7b3A3JIp8Lgn1iWXEYYsa-avjzMrsNblwVCEzo/s1600/Mum+006.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEtgY9skI8Xyeq0bs0hkKuXPpSk5wkcLvcD-1FjzkeCs_P3h6JuMpymQkVRDsMQ7wH1jSZywvga0ZPltAKjG7ZbcKaA2_4E7LHsoP0f7b3A3JIp8Lgn1iWXEYYsa-avjzMrsNblwVCEzo/s200/Mum+006.jpg" width="200" /></a></div><div style="text-align: left;">Finely slice the ginger/garlic and put into a small saucepan. Pour just enough oil to cover, and gently fry over medium-low heat until golden brown.<br />
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</div>Put the fish in a ceramic or stainless steel dish and place whole strips of green onion on top. (You can also julienne the green onions and place on top of the fish after it's steamed, and before you pour on the oil.)<br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwD-jAPdOVE2uCUwZXvQmN_2S44RvWV0L7XoQ80ezkQYugkPdRKl1q_xWuCdYViKLXjMAfZmC5gNjnw4GH0PrpBvtNRq23coMh6s3bUh6C7L8h0JLFgDS7e8-ZlOO_mK1XFoBnvDe-GoN/s1600/Mum+004.jpg" style="clear: left; display: inline! important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwD-jAPdOVE2uCUwZXvQmN_2S44RvWV0L7XoQ80ezkQYugkPdRKl1q_xWuCdYViKLXjMAfZmC5gNjnw4GH0PrpBvtNRq23coMh6s3bUh6C7L8h0JLFgDS7e8-ZlOO_mK1XFoBnvDe-GoN/s200/Mum+004.jpg" width="200" /></a>Steam the fish until opaque and flaky in the middle. (Use a fork to twist the centre of the fish. If it separates along the grain, it's done. The general rule is to cook for 10 minutes per inch of fish.)</div><div style="text-align: left;"><br />
Pour out all the liquid from the steamed fish. Generously spread fresh cilantro on top. Drizzle the hot ginger/garlic oil over the fish, and then immediately dash on the soy sauce, according to taste. You should hear it sizzle.</div><div style="text-align: left;"><br />
Best eaten with steamed rice, and if possible, with your mom at your side :o)</div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-28854092482144862122010-09-06T15:42:00.001-07:002010-11-06T11:53:28.657-07:00Coming up: Oregon!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTLeMBoG7CQ4-kws2Qp0qAtVwEhaR0tJO4MJYbeiOxuQq3Ox_T8KTjY_Wk3nS87Xc6zxURVQCqZ_UIHuR48o0h0wHfkj30yt-WBj8TVs5HcbepoQP4D6EMwZSsqxrfsq6orqcQDqZxjed/s1600/Portland+1+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTLeMBoG7CQ4-kws2Qp0qAtVwEhaR0tJO4MJYbeiOxuQq3Ox_T8KTjY_Wk3nS87Xc6zxURVQCqZ_UIHuR48o0h0wHfkj30yt-WBj8TVs5HcbepoQP4D6EMwZSsqxrfsq6orqcQDqZxjed/s320/Portland+1+002.jpg" width="320" /></a></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-43910465483755800722010-07-25T15:31:00.000-07:002010-09-06T13:20:36.473-07:00A Sticky Situation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutTgueIJ9YpVo0SIx9j2a7eft6yhal-wuYyQZM8T_8bPbIEq3HgwuC0r_uEMZAY-blW4BxeQwCX-r3t6EsYqQoTc8PKRMwHQLwXKe7BTTVcPyh1QTGMtJO0qh7Mw2VfLmDvKRIQcWUR6k/s1600/Sticky+Rice+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutTgueIJ9YpVo0SIx9j2a7eft6yhal-wuYyQZM8T_8bPbIEq3HgwuC0r_uEMZAY-blW4BxeQwCX-r3t6EsYqQoTc8PKRMwHQLwXKe7BTTVcPyh1QTGMtJO0qh7Mw2VfLmDvKRIQcWUR6k/s320/Sticky+Rice+009.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">The first time I tried Thai Sticky Rice and Mango Dessert (<i>Kow Neuw Mamuang</i>) was a few years back at a restaurant in San Francisco. Although the main dishes were good, it was what finished off the meal that made it memorable. Although my guy and I were already exceptionally full, like always we glanced over the menu to see if there was something we could make just <i>a</i> <i>little</i> more room for. Two of our favourite food items jumped off the page: sticky rice and mango. The choice was made. That dessert was so good that after the first, we made even more room for another. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ever since then, we've been on the lookout for this dessert about town and in our travels. To much chagrin, it hasn't been that easy to find, and when we have, it's been with slight dissatisfaction. A hard mango, or undercooked rice does not a memorable <i>Kow Neuw Mamuang</i> make. So when a perfect version was found at Maenam in Kitsilano, we were two very satisfied folk. And after all that searching out there, that version inspired me to try making it right here at home. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(This recipe is super fast to make, thanks in most part to the use of a microwave oven. Yes, I shuddered too at first, but the results are amazing and the method is said to be perfected by the "Microwave Queen" :o) </div><br />
<div class="separator" style="clear: both; text-align: left;"><b>Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang)</b> </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Thanks to <i>ThaiTable.com</i> for this recipe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Fv5_uhjZ-wzhE4uExYLBKjG3dqhkzEy2LmIR9GQfe-6MgvjFom3l973T6Kz_LrNf80HPiC8mmxm5twpnI5YdNBv5gK39VQ1_bNREdGEHMo8LYeBCnQjOd3cf2OuBdmZCbLlNFKwtMRO6/s1600/Glutinous+Rice+004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Fv5_uhjZ-wzhE4uExYLBKjG3dqhkzEy2LmIR9GQfe-6MgvjFom3l973T6Kz_LrNf80HPiC8mmxm5twpnI5YdNBv5gK39VQ1_bNREdGEHMo8LYeBCnQjOd3cf2OuBdmZCbLlNFKwtMRO6/s200/Glutinous+Rice+004.jpg" width="200" /></a></div><ul><li>2 Tbsp sugar</li>
<li>1 cup glutinous rice (found at Superstore or most Asian markets)</li>
<li>2 pinches of salt</li>
<li>1 cup coconut milk</li>
<li>1 mango, peeled and sliced or cubed</li>
</ul>Soak the glutinous rice for 10 minutes in warm water in a glass bowl (an essential step). Pour out the water and add fresh water. The water level should be just above the rice, so 1 cup of rice and a little over 1 cup of water (about 10% more). Cover the glass bowl with a dish and cook in the microwave on high for 3 minutes. Stir the rice around to move the rice from bottom to top. Some of the rice will be translucent (cooked) and some will still have white centers (uncooked). <br />
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Microwave again on high for another 3 minutes. Check and see if it's done. When cooked, all the rice should be translucent. If it needs more cooking, continue microwaving on high for 3 minutes or so until done. The cooking time will vary depending on your microwave.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKzms5K6OAjUsM5Udu7thdjDX3pY7I0PCoIJT4k3G_yaBVkrSGfKsOCa_Wb_i8v_5hAZPyXyeDHfr8LdD6_dhG_0a_ixYXELCJhb5M7lln5VeLGW-YZqY_pDwrIqKQ8LuhCtgwNX8h5-N/s1600/Sticky+Rice+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKzms5K6OAjUsM5Udu7thdjDX3pY7I0PCoIJT4k3G_yaBVkrSGfKsOCa_Wb_i8v_5hAZPyXyeDHfr8LdD6_dhG_0a_ixYXELCJhb5M7lln5VeLGW-YZqY_pDwrIqKQ8LuhCtgwNX8h5-N/s200/Sticky+Rice+001.jpg" width="200" /></a></div>Heat the coconut milk in a pot over medium heat. (Be sure not to heat on high or the milk will curdle.) Stir constantly and let the coconut milk simmer. Add the sugar and salt. Remove from heat. Pour 3/4 of the coconut milk over the hot sticky rice and let it sit for 5 minutes. The rice will absorb the coconut milk. At serving time, place the mango on top or to the side, and spoon the rest of the coconut milk on top of the rice. Best served up warm. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com3tag:blogger.com,1999:blog-9219882170917307475.post-42362126712560526992010-06-13T20:22:00.000-07:002010-06-28T16:40:08.266-07:00Crème de la Crème<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwWwgIeGth54mJbLB0iGl0d4B8pp5tlc5G5s-DzEd4UvuDqyYrj8KqiYofCAK-C2I1s8SgGI7iLMGLvcRnp__ZXDQbBseSRsY5kssZRQQcXQoU3sJimGAyTcjraUjTshWlNdcpVGoH6Sq/s1600/creme+brulee+2+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwWwgIeGth54mJbLB0iGl0d4B8pp5tlc5G5s-DzEd4UvuDqyYrj8KqiYofCAK-C2I1s8SgGI7iLMGLvcRnp__ZXDQbBseSRsY5kssZRQQcXQoU3sJimGAyTcjraUjTshWlNdcpVGoH6Sq/s320/creme+brulee+2+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5487894795309768866" border="0" /></a>I've never considered myself an actual sweet tooth, but upon taking a closer look at my relationship with all things sugary, there is evidence that I am. For one, I am almost never without a tub of ice cream in the freezer, (my favourites being Soy Delicious, Udder Guy and sorbetto of any sort), <span>and</span> as full as I am at the end of any restaurant meal, I abide by the cliché that there is always room for dessert. But as tempting as any treat on the menu may be, if there is Crème Brulée, the decision is clear. I have always held this creamy custard in high regard, partially because of its fatty decadence, but also because I love the aroma of vanilla, and the great fun of whacking its signature sugar-crusted top. Because of its heavenly taste, I always imagined that much labour was behind the making of it.<br /><br />When a friend suggested we try creating it at home, I was at first confounded by the idea. Could it really be done, and done with any justice to the French? With her encouragement and conviction that it was possible, we took on the challenge. The process was not as difficult as I imagined. All it required was focus and patience, and the motivations of a true sweet tooth. The results were surprisingly magnifique.<br /></div><br /><span style="font-weight: bold; font-style: italic;">Recipe</span> <span style="font-style: italic; font-weight: bold;">for Crème Brulée</span>:<br />4 cups of heavy cream <span style="font-style: italic;">or</span> whipping cream<br />1 tsp pure vanilla extract <span style="font-style: italic;">or</span> 1 vanilla pod, split and scraped<br />1 cup white sugar <span style="font-style: italic;">or</span> cane sugar, divided<br />6 large egg yolks<br />8 cups hot water<br /><br />Preheat oven to 325 degrees F. In a medium saucepan on medium-high heat, bring the cream and vanilla (pod and pulp) to a boil. Remove from heat, cover and let sit for 15 minutes. If using a vanilla pod, remove from the mixture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJpUaqPkRiZXRx7AidksEix-PQ3xGZprPMnhtA5LcvduEJm5mIGJDYI7WTTiT0FkcqhMFWOwi2Eu7_nG0-DEhJfZbuKEBYOxDSBAwBdrgcgxelXTQ1ZK6NPDO_FCduiQ_0bAhrAtFPdoo/s1600/Creme+brulee+day+020.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 131px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJpUaqPkRiZXRx7AidksEix-PQ3xGZprPMnhtA5LcvduEJm5mIGJDYI7WTTiT0FkcqhMFWOwi2Eu7_nG0-DEhJfZbuKEBYOxDSBAwBdrgcgxelXTQ1ZK6NPDO_FCduiQ_0bAhrAtFPdoo/s200/Creme+brulee+day+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5487896936113958946" border="0" /></a><div class="instructions"> <p>In a medium bowl, whisk 1/2 a cup of sugar and the egg yolks until well blended and colour slightly lightens. Add the cream a bit at a time, stirring continuously. Pour the mixture into 6, 7 to 8-ounce ramekins. Place the ramekins into a large cake or roasting pan and pour in the hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until set, but still jiggly in the center. Remove the ramekins from the pan and refrigerate for 2 hours or up to 3 days.</p> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil5bIbeh8fSqvPoalwLo0UNjUV2vsIz1YPClhcy0AoAMvz3gTqI0yzUK61URZ-ts9WyzgFjqItUkgJFDE7WGCjZMT1Mo7Y_r4AJyc9dG2-5TXgL4E2eQkFmBN6ZHYSEkNVtISOF1gZ6HL/s1600/Creme+brulee+day+040.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil5bIbeh8fSqvPoalwLo0UNjUV2vsIz1YPClhcy0AoAMvz3gTqI0yzUK61URZ-ts9WyzgFjqItUkgJFDE7WGCjZMT1Mo7Y_r4AJyc9dG2-5TXgL4E2eQkFmBN6ZHYSEkNVtISOF1gZ6HL/s200/Creme+brulee+day+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5487896814376232642" border="0" /></a>Remove the Crème Brulée from the refrigerator at least 30 minutes before browning the sugar. Divide the remaining 1/2 cup of sugar equally among the 6 ramekins and spread evenly on top. Using a torch, melt the sugar to form a crusty top or broil in the oven until the sugar is caramel brown. Let sit until cool prior to serving, and then get cracking :o)<br /></p></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-66447749861275469222010-05-09T20:27:00.000-07:002010-12-05T12:02:58.707-08:00Only in New York, Part II<b>More places, and of course, more food... :o)</b><br />
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<span style="font-weight: bold;">The High Line, Chelsea to the Meatpacking District<br />
<a href="http://www.thehighline.org/">www.thehighline.org</a></span><br />
<span style="font-weight: bold;"><a href="http://www.thehighline.org/"></a><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcSUxmhFZwq4PRYbYhWWxyCqRYTKTsGQmEyLQd7edR198UunwPdpkBq6o4kFrotaLqMUVZWo2PHJhe3rY_pOjD7lEisExcwLcefbEcB11r_G7TalhLWgBDmu58GPV6_oS35b7P0JcuBgG/s1600/Nat's+NYC+026.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471530516746635410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcSUxmhFZwq4PRYbYhWWxyCqRYTKTsGQmEyLQd7edR198UunwPdpkBq6o4kFrotaLqMUVZWo2PHJhe3rY_pOjD7lEisExcwLcefbEcB11r_G7TalhLWgBDmu58GPV6_oS35b7P0JcuBgG/s400/Nat's+NYC+026.jpg" style="cursor: pointer; float: left; height: 300px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a> Although there are plenty of ways to view New York City from above, this one involves no revolving restaurant or King Kong references. What there is, is an architecturally designed walking path, that allows you to experience the bustle of the city, and the wild of nature hand in hand. Once a freight train line in the 1930's, the track was transformed into a public park through the vision of a few locals living in the area, protecting it from demolition.<br />
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Artists and galleries are also involved<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU2pmUlLWrzcRFaTQF607DFxLuqqTmxTPA7JkhGOkphKZo-WJp3G52YOFsr_Nrq8WDo6H5b8hQFkSWp8JBiwHJtIFFWOOrDGIDu0LJchKEpLEWAZO9dpWW76Kh9lNxWnnTlZkiVNEL6oG/s1600/Nat's+NYC+020.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471541686267043362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU2pmUlLWrzcRFaTQF607DFxLuqqTmxTPA7JkhGOkphKZo-WJp3G52YOFsr_Nrq8WDo6H5b8hQFkSWp8JBiwHJtIFFWOOrDGIDu0LJchKEpLEWAZO9dpWW76Kh9lNxWnnTlZkiVNEL6oG/s200/Nat's+NYC+020.jpg" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 150px;" /></a> in the project, and have contributed installations that are strewn throughout the path. The Highline is an interactive experience and you can't walk it without taking pause. A particularly good place to do this is a tiered seating area reminiscent of a theatre space, with the stage being a giant glass window. The performance? New York City traffic whizzing by 30 feet below.<br />
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The best thing about the Highline is that it's ever-changing just like nature, just like cities. Each visit is an experience anew.<br />
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<span style="font-weight: bold;">Cafe Habana, 17 Prince Street, Nolita<br />
<a href="http://www.cafehabana.com/">www.cafehabana.com</a></span><br />
<span style="font-weight: bold;"><a href="http://www.cafehabana.com/"></a><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsfprgIbykJf0UuhkTh-kgGB-WLvYVVj8g0OLGoY996JIj586XQ2nytMHLKsr2lTRebFTGJ3MRq0zOKj44FADBvax7n_UsiZYpRH3CFdZhwlbMqLl7Vk-56jAJ5vW70lUFD1QX8ytVRBZ/s1600/NYC+012.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471691039662414210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsfprgIbykJf0UuhkTh-kgGB-WLvYVVj8g0OLGoY996JIj586XQ2nytMHLKsr2lTRebFTGJ3MRq0zOKj44FADBvax7n_UsiZYpRH3CFdZhwlbMqLl7Vk-56jAJ5vW70lUFD1QX8ytVRBZ/s320/NYC+012.jpg" style="cursor: pointer; float: left; height: 210px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>Cafe Habana is situated in the area known as North of Little Italy, a kind of a mini-SoHo, but more eclectic, less generic, and slightly more down to earth. And what could be more down to earth than corn on a stick. At this popular Mexican-Cuban cafe, they take this humble snack and take it up a notch. No butter drizzle here. It's corn on a cob that is char-grilled, and then smeared in a combination of cotija cheese, fresh lime, and chili powder. It may sound awful, but it's awfully good, and their signature dish. There is also a Habana Outpost in Brooklyn with a twist. The restaurant is almost entirely eco-friendly. It's run mainly on solar power, uses rainwater toilets, and diners can mix their own margaritas using bike-powered blenders. I say yay! to good corn and good conscience.<br />
<span style="font-weight: bold;"><br />
Cafe Sabarsky, 1048 Fifth Avenue, Upper East Side</span><br />
<span style="font-weight: bold;"><a href="http://www.cafesabarsky.com/">www.cafesabarsky.com</a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSIj_u59-c8fMK4povLaJr198Zz5Ja7JPtf0F1R9nnxmZZsyQd3XHFtjKSe19iGViAzbzffAxY7IoTbnVOkymHb4syEp-BY_dkaHGU0tFNrmcBpwxjSzNJ4wSLEYFeyR_V51DXE357sL8/s1600/NYC+071.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeDCMrHe0j-qSt9zWbi6Ws2pLwn92CYadZ6MTU5ZJGxhbCuXjSWBgbhtNBQIuCZvjkP8fR3_O8mQeXOZ_RCHxvYRku2BqAkL22dPHoKi4lO6dUaXMZpKXbUb-VBrSSVjSkp4qUmfPMtVu/s1600/NYC+072.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471573457508088866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeDCMrHe0j-qSt9zWbi6Ws2pLwn92CYadZ6MTU5ZJGxhbCuXjSWBgbhtNBQIuCZvjkP8fR3_O8mQeXOZ_RCHxvYRku2BqAkL22dPHoKi4lO6dUaXMZpKXbUb-VBrSSVjSkp4qUmfPMtVu/s320/NYC+072.jpg" style="float: left; height: 320px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 240px;" /></a></div>Nestled inside the Neue Galerie (featuring Austrian and German works), is the very charming Cafe Sabarsky. Feeling very old world, and very European with high ceilings, dark wood walls and marble tables, this Viennese cafe was one of our dining highlights. After ducking into the grand foyer of the gallery, and soaking wet after a surprise torrential rainstorm, we were hoping to seat ourselves and get comfy. Not possible at Cafe Sabarsky. This place is popular and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkvhCAt97zIjiI-mzW0rMb9DZLbuCxnkGw3GZ1GoghXooJNTvsU3xEs9cZJWESt_hn_0bUoAZ9bwTJJmxsb-g1I1OpSUb853j7wY1Q6Q96QKzYHdih_uURvma-n2yXd3DiBCVJVf1cwuS/s1600/NYC+070.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471689515710224018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkvhCAt97zIjiI-mzW0rMb9DZLbuCxnkGw3GZ1GoghXooJNTvsU3xEs9cZJWESt_hn_0bUoAZ9bwTJJmxsb-g1I1OpSUb853j7wY1Q6Q96QKzYHdih_uURvma-n2yXd3DiBCVJVf1cwuS/s200/NYC+070.jpg" style="cursor: pointer; float: right; height: 139px; margin: 0pt 0pt 10px 10px; width: 157px;" /></a>lineups are a given. But it was all well worth it once seated. The menu is expansive and it was a challenge to decide what to have as everything looked amazing. I liked that the items were listed in Austrian and English, although I did not attempt to say, "I'll have the Kleines Wiener Schnitzel mit Kartoffel-Gurkensalat & Preiselbeeren" when I ordered my dish. But my Small Wiener Schnitzel with Potato-Cucumber Salad & Lingonberries was the right choice. The pickly-flavoured potato salad was quite<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5469485965070688786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSIj_u59-c8fMK4povLaJr198Zz5Ja7JPtf0F1R9nnxmZZsyQd3XHFtjKSe19iGViAzbzffAxY7IoTbnVOkymHb4syEp-BY_dkaHGU0tFNrmcBpwxjSzNJ4wSLEYFeyR_V51DXE357sL8/s200/NYC+071.jpg" style="cursor: move; float: left; height: 134px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 200px;" />incredible and was the perfect pairing for the subtly spiced schnitzel. My guy had the Baked Pasta with Bavarian Ham, Cream & Emmentaler which was rich, savoury and delicious. And the desert, though simple to the eye, was mouthwatering to the palate. All I can say is, if you are there, please have the Quark Cheese Strudel with Vanilla Sauce.<br />
<span style="font-weight: bold;"><br />
Vanessa's Dumpling House</span>, <span style="font-weight: bold;">118A Eldridge Street,<span id="goog_1096774570"></span><span id="goog_1096774571"></span><a href="http://www.blogger.com/"></a></span><br />
<div style="text-align: center;"><div style="text-align: left;"><span style="font-weight: bold;">Lower East Side</span><br />
<span style="font-weight: bold;"><a href="http://www.vanessasdumplinghouse.com/">www.vanessasdumplinghouse.com</a></span><br />
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There is nothing glamourous about Vanessa's Dumpling House, and therein lies its charm. It is a no-nonsense, completely unpretentious place where you line up, order, try to find a place to sit in the very narrow seating area across from the long service counter, get your order and chow down. It is small and a little <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbPBrbNeSocDVkqJhKFYLgZMA2CH7RQWJI1flfxXE0ndgUWfA46iWrYB_l0GBOsd74kOElwFMx-WTjmzjEEU5S2Iupf8I7ZxnGb44qhZTikKqvqG6vzlibu95WZgKNY_LRcasG0K_EgD5/s1600/NYC+068.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471717123416402418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbPBrbNeSocDVkqJhKFYLgZMA2CH7RQWJI1flfxXE0ndgUWfA46iWrYB_l0GBOsd74kOElwFMx-WTjmzjEEU5S2Iupf8I7ZxnGb44qhZTikKqvqG6vzlibu95WZgKNY_LRcasG0K_EgD5/s200/NYC+068.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>run down, but it's fun. It's so cool to watch the middle-aged Chinese ladies behind the counter boiling and frying dumplings, scooping soup, and slapping together sandwiches in perfect choreography, managing never to bump into each other. And the food! Their deliciously greasy dumplings are top notch and sold at an incredulous price. Four tasty Cabbage & Pork Fried Dumplings or Chive & Pork Fried Dumplings set you back a dollar. A dollar! My guy and I indulged ourselves for just over six dollars and that included eight dumplings, a delicious Sour & Spicy Cucumber Salad, a Sesame Pancake, a hot Horlicks (so good) and a tea. I only wished we had discovered this place earlier in our trip. On our next voyage there, I will most certainly have their Sesame Pancake Sandwiches which come stuffed with a variety of fillings, including the one I await to try: Peking Duck. And I will certainly be back at Vanessa's at the very <span style="font-style: italic;">beginning</span> of our trip, so we can return again and again and again.<br />
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<span style="font-weight: bold;">Big Onion's Walking Tour's<br />
Original Multi-Ethnic Eating Tour</span>,<span style="font-weight: bold;"> Lower East Side</span><br />
<b><a href="http://www.bigonion.com/">www.bigonion.com</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_4PAfD2xjb_UMPLElud4z-9sQH0G33dYVP0rB2G5jfnJnGSR3FXPBl10TGDCS0AM2qVGKdHAEIuwWHYtoszr3a1z2Wfz4PEKWCUdJBm_5mN7H0u88fwQVrD9jqPvMltmqmuIKjXKw2H0/s1600/NYC+065.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472401022336009826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_4PAfD2xjb_UMPLElud4z-9sQH0G33dYVP0rB2G5jfnJnGSR3FXPBl10TGDCS0AM2qVGKdHAEIuwWHYtoszr3a1z2Wfz4PEKWCUdJBm_5mN7H0u88fwQVrD9jqPvMltmqmuIKjXKw2H0/s320/NYC+065.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The Lower East Side neighbourhood was, and still is, home to New York's many immigrant families. As this has been the starting point for many a newcomer, it's full of fascinating history. The inhabitants of each area has changed dramatically throughout the years, as families established themselves and moved further north or to the boroughs. And that's what made this tour super interesting, to hear of the many incarnations a single building or block had taken. Throughout the walk we learned about hardships endured, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljX3Squ4fma6LwrfcW0wiPJTEKctjOwvbEZ0OYTrJbo8BMNcY594TkENVFKIT516uFEf10i5jhbc5xzugSrDcPDAZZE8v2q-gshmtSRA1XlQUDwcFZUuRdpWWDKpVzeevLVFnF1Y7j0tS/s1600/NYC+058.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472047914466101458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljX3Squ4fma6LwrfcW0wiPJTEKctjOwvbEZ0OYTrJbo8BMNcY594TkENVFKIT516uFEf10i5jhbc5xzugSrDcPDAZZE8v2q-gshmtSRA1XlQUDwcFZUuRdpWWDKpVzeevLVFnF1Y7j0tS/s200/NYC+058.jpg" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 164px;" /></a>stories of corrupt politicians, racist policies, turf clashes, gang mayhem and survival. Particularly notable stops were the infamous Five Points from Gangs of New York lore, the Bloody Angle in Chinatown, a blind corner where rival gangs would ambush each other, and the evolution of tenement housing. We walked, listened, learned, and yes, ate too. The tour was punctuated by stops at many of the local food shops and eateries. Along the way we ate Dominican fried plantain, Kosher pickles, Jewish halvah, Chinese rose petal candies, and Italian bocconcini, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4XcZaRvzoM-mbya1tv4BPA4C5qEJse5f-Xm7uxsLNSPQ8-jq7sAJZ-WfydAvROZs5WaoQcunNKXWOtc-H-CfhytHd0Q404RnFMcmM7r2xbRaFdRCIi87VGuuxB0dJx9eHEXU0n3nOStk/s1600/NYC+063.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472048643579004898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4XcZaRvzoM-mbya1tv4BPA4C5qEJse5f-Xm7uxsLNSPQ8-jq7sAJZ-WfydAvROZs5WaoQcunNKXWOtc-H-CfhytHd0Q404RnFMcmM7r2xbRaFdRCIi87VGuuxB0dJx9eHEXU0n3nOStk/s200/NYC+063.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
<div style="text-align: left;">salami, and cannoli. I'm so glad we took this tour. Not only was my stomach happy, I felt like I gotten to know this city that I love, a whole lot better. Yes NYC, I <span style="font-family: Verdana, Arial, Helvetica;"><span style="text-decoration: none;"><span style="color: #ff33cc; font-family: 'Times New Roman';"><span style="color: red; font-weight: bold;">♥</span> </span></span></span>you even more.</div><br />
Big Onion offers walking tours aplenty throughout Manhattan and the Boroughs. The guides are specialists in the fields of architecture, urban development, cultural history, sociology, and labour issues. They have also won several awards for their work.</div></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-80284552837824088102010-04-02T19:16:00.000-07:002010-12-05T12:07:49.115-08:00Only in New York<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoVmIv-jHVCz2ZGLz2l7ZyBYbptU8raVvr8JNpAjiPOWL0hF050dcniGWJ_l3vUcJ9BEe8cFdiYYNAjMkCaiYtkWUi29SQgOla0n2gfg2hWZXcTGoXxzEXr8fbJJsQluroBKuusA94F79/s1600-h/Nat's+NYC+005.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451230058346481314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoVmIv-jHVCz2ZGLz2l7ZyBYbptU8raVvr8JNpAjiPOWL0hF050dcniGWJ_l3vUcJ9BEe8cFdiYYNAjMkCaiYtkWUi29SQgOla0n2gfg2hWZXcTGoXxzEXr8fbJJsQluroBKuusA94F79/s400/Nat's+NYC+005.jpg" style="cursor: pointer; display: block; height: 178px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Coffee at the Empire Diner, NYC</div><br />
In New York, concrete jungle where dreams are made of<br />
There's nothing you can’t do, now you're in New York<br />
These streets will make you feel brand new<br />
Big lights will inspire you, let's hear it for New York.<br />
~Jay-Z and Alicia Keys<br />
<br />
Yes, let's hear it for New York- this city so rich in culture, history, incredible art, music and architecture, and crazy-good food. New York is a one of a kind city, perfect in its mix of the gritty and the pretty, and home to many things one of a kind. During my recent trip there I discovered some unique and impressive spots, specialty shops and eateries. Here are a few of the standouts.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz_652D5lfrzVik6k-c1xC0qsDLr0ELdySDJHPJl66eEmU4D3QSSWMG7BmQRFeJ5S6l1ddQnku6XGcAoJwsK7JPbEAjPurFjPzCsL47YG0zPRM73C3PT7N8m65DeOXW2Ve9TX2I64zlDc/s1600/Empire+Diner.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455663383611967810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz_652D5lfrzVik6k-c1xC0qsDLr0ELdySDJHPJl66eEmU4D3QSSWMG7BmQRFeJ5S6l1ddQnku6XGcAoJwsK7JPbEAjPurFjPzCsL47YG0zPRM73C3PT7N8m65DeOXW2Ve9TX2I64zlDc/s320/Empire+Diner.jpg" style="cursor: pointer; display: block; height: 108px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-weight: bold;">Empire Diner</span><span style="font-weight: bold;">, 210 10th Avenue, Chelsea</span> <br />
<b><a href="http://www.empire-diner.com/">www.empire-diner.com</a></b><br />
Housed in a chrome-lined converted train car, this 24 hour eatery makes for a retro-sleek and cozy dining experience. Upon our very early morning arrival into New York after an overnight flight, this low-key, yet popular diner made for the perfect hangout. Hearty traditional breakfasts are accompanied by taters that are a cross between home fries and potato chips, and the Irish oatmeal with walnuts, raisins and bananas on the side was the perfect comfort food for a tired soul. New York still has a fair share of the old school diners, and this one has that same nostalgic feel. And dining in a train car restaurant is pretty damn cool and something you just can't do in Vancouver, unless you count the McDonald's caboose...<br />
<br />
<span style="font-weight: bold;">American Museum of Natural History</span>, <br />
<b> Central Park West at 79th St, Upper West Side</b><br />
<b></b><b><a href="http://www.amnh.org/">www.amnh.org</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52HhZxIBODC04qxG-VEvKJkkVdsDlY1jtMiI-nLcw0bfgDJ6zw1R9aRrs_rGfPqNzNKPqkJa3VW7J6ZkoosTMWhSrXTGdzH5O7uhLWT2MXfdrv9sQULAQtaWVH6_zTd04G9YO0NuA25sV/s1600/NYC+013.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455667892415860306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52HhZxIBODC04qxG-VEvKJkkVdsDlY1jtMiI-nLcw0bfgDJ6zw1R9aRrs_rGfPqNzNKPqkJa3VW7J6ZkoosTMWhSrXTGdzH5O7uhLWT2MXfdrv9sQULAQtaWVH6_zTd04G9YO0NuA25sV/s320/NYC+013.jpg" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>For nature and culture enthusiasts, and for those who just love spending hours looking at really cool stuff, this is the place to go. The animal dioramas are fascinating and the creatures both familiar and strange, are sights to behold. Each scene is creatively composed and often dynamic, with beautifully painted backdrops and detailed recreations of natural habitats. Also awesome is The Hall of <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWEGwfv4AuyNWFbgr_be4x8Im92jzlm-2Win5BObLTuRJ2LTKHYBqoYK_6Wu6KGa8qlSSlW-gFbWbiNSenjLYUaNintiFWtX0WjlFGx7DRne_Kydss9d4rIlImfzeCOFjUOodPKA7Te57/s1600/NYC+028.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455681984830755282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWEGwfv4AuyNWFbgr_be4x8Im92jzlm-2Win5BObLTuRJ2LTKHYBqoYK_6Wu6KGa8qlSSlW-gFbWbiNSenjLYUaNintiFWtX0WjlFGx7DRne_Kydss9d4rIlImfzeCOFjUOodPKA7Te57/s200/NYC+028.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>Biodiversity which holds a huge variety of species, from gigantic to microscopic, hanging salon-style on a translucent wall. What I love about this museum is that it's a view into the world around us that we rarely see, set up in an engaging and artistic way. If you do visit however, you may wish to avoid the toad that gives birth out of its back. It<span style="font-style: italic;"> will</span> haunt you.<br />
<br />
<span style="font-weight: bold;">Congee Village, 100 Allen Street, </span><br />
<span style="font-weight: bold;">Lower East Side </span><br />
<span style="font-weight: bold;"><a href="http://www.congeevillagerestaurants.com/">www.congeevillagerestaurants.com</a><br />
</span>Being the congee lover that I am, it was imperative that I seek out a congee house in New York. I needed to know - would it be the same? different? better? And lucky for me, I had the fortune to discover that it can be better at Congee Village. Apart from my mother's congee, I can honestly say that this is the best congee I've ever had, and it actually tasted pretty damn close to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoi4wHwrW-vyMGgM4CdYv9sGsFOEuS6HPP_oD47PNXq-m4P8OFTit87up4i0uuVJNZXLduUPgzsJn711VMyRk3wbU2oQiMdPxQckQHDHihhX9vwAezblELiL2IL9LdYZ27FpHgaXneZl5/s1600/NYC+056.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455690244413418594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoi4wHwrW-vyMGgM4CdYv9sGsFOEuS6HPP_oD47PNXq-m4P8OFTit87up4i0uuVJNZXLduUPgzsJn711VMyRk3wbU2oQiMdPxQckQHDHihhX9vwAezblELiL2IL9LdYZ27FpHgaXneZl5/s200/NYC+056.jpg" style="cursor: pointer; float: left; height: 134px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>that of my mother's. I ordered a pork liver and century egg version, and when it came out, it was still boiling hot and looked like it was served in the vessel it was prepared in - a rustic clay pot, reminiscent of something you'd see in a Chinese grandmother's kitchen. And even though it was plunked on the table by the server in haste, it tasted as though it had been lovingly cooked for hours. Unlike the sheet white colour of congee found here, this was rich brown, full of flavour (no condiments required), and accented only by a perfectly puffy Chinese doughnut. Although the restaurant is quite huge, the front room is intimate with decor that is total tiki disguised as a bamboo forest. Replete with overhanging leaves and tree trunk serving station, the kitsch factor only added more flavour to the already satisfying experience. And it's not only about their famed rice porridge, Congee Village has a full menu of Chinese food ranging from your average fare to more unususual delicacies such as baked fish intestine, duck's blood, and an adventurous array of frog dishes. There is definitely something to appeal to everyone here, and it has received many kudos from local critics. It's worth a visit, even if only to experience a Chinese version of a tiki lounge.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTDzBUHDd5PPr-i2vrNDAfsCLTf-mXRXQkDtRv60cKGakTZt-1OQEPXpvqoOQ1EEm69nYWUkYWhS945ivWDVNt4isCwvRU3EPLPR7v64OiMp8SACZCSJb_gjDutTudToUVhfR6EPYx0J9/s1600/Happy+To+Serve+You+004.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455728725296039906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTDzBUHDd5PPr-i2vrNDAfsCLTf-mXRXQkDtRv60cKGakTZt-1OQEPXpvqoOQ1EEm69nYWUkYWhS945ivWDVNt4isCwvRU3EPLPR7v64OiMp8SACZCSJb_gjDutTudToUVhfR6EPYx0J9/s200/Happy+To+Serve+You+004.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 109px;" /></a>More New York to come...</div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-20248053132664572562010-02-26T14:17:00.001-08:002010-04-03T21:56:23.688-07:00Pho-nomenal<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0x5BAbf2kQ2xl-xi0clulWQelIY1mOpa7dWhDd41zdo3HW77dReHv6RLOwlc6hdBz4Mvd4UBYzUVyTirC-hB2uVunaM-UaPP2tEPR2Hh19zfkutgyoAw0bBjNfTzgqCcdpya_lvE-0Ef/s1600-h/Pho+Day+010.jpg"><img id="BLOGGER_PHOTO_ID_5442734916500524770" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0x5BAbf2kQ2xl-xi0clulWQelIY1mOpa7dWhDd41zdo3HW77dReHv6RLOwlc6hdBz4Mvd4UBYzUVyTirC-hB2uVunaM-UaPP2tEPR2Hh19zfkutgyoAw0bBjNfTzgqCcdpya_lvE-0Ef/s320/Pho+Day+010.jpg" border="0" /></a>Pho at Song Huong Vietnamese Beef Noodle Restaurant<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Vancouver is home to an abundance of Vietnamese restaurants, and for this, we are truly lucky. As maybe apparent, I am a true fan of Vietnamese cuisine, but I also love the ambiance and aesthetic that many of the restaurants have: the simple furnishings and decor, the plastic fruit hanging from a ceiling trellis, and often times a television in the corner playing a regional variety show. The feeling is like that of a getaway, as well as a familiar home away from home. When you walk into Song Huong Vietnamese Beef Noodle Soup Restaurant, this is what you get, but the main attraction is the phenomenal pho.<br /><br />Once welcomed by the bulgy-eyed goldfish swimming in their tank, you enter into the large, lounge-like main dining area. You can get comfortable in one of the white rattan seats and hang out there with the large-screen t.v. and dangling fruit, or head to the second seating area which is slightly smaller and more minimal in decor. Booths line both sides of the room, and this seems to be where the majority of customers congregate. Perhaps this is where the no-nonsense diners want to be, not here to lounge, but to eat. I guess ambiance and aesthetics have a place, but when it comes right down to it, it really is all about the food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ilZFn4aPgtkPCajuWk3UIGlyKEE381Bxp-gt5ELIl9gPxvMfcf1fShZzEx0TFPR4AwsY1iiqy3szTe8fW9Dc4HYGGA3AqIjiNOq0q4mUDlyaQts3NzO_c2HLnU7V17PK7oLni1kNJlLX/s1600-h/Pho+Day+004.jpg"><img id="BLOGGER_PHOTO_ID_5442735092007702626" style="margin: 0pt 10px 10px 0pt; float: left; width: 150px; cursor: pointer; height: 200px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ilZFn4aPgtkPCajuWk3UIGlyKEE381Bxp-gt5ELIl9gPxvMfcf1fShZzEx0TFPR4AwsY1iiqy3szTe8fW9Dc4HYGGA3AqIjiNOq0q4mUDlyaQts3NzO_c2HLnU7V17PK7oLni1kNJlLX/s200/Pho+Day+004.jpg" border="0" /></a>And how do you know a good pho? It is a matter of taste, but general opinion is a good indicator as well. After I was introduced to this place by a friend, I started bringing others to the restaurant, and friends and family members have declared it's goodness. My Vietnamese students also raved about it excitedly when I mentioned that it was a particular favourite. And it really is. The spices are perfect and the broth is rich and flavourful - it tastes of a carefully concocted brew. The cuts of meat, basil and bean sprout garnishes are also very fresh, and the beef balls have the perfect bounce. Their menu has many other traditional dishes, but it also includes specialties that other Vietnamese restaurants don't serve, like homemade beef sausages that are wonderfully spiced and perfectly grilled, and build-it-yourself specialty salad rolls. There is also a plentiful list of icy drinks to accompany your dish, including sour plum soda and tangy-sweet limonade.<br /><br />It can get busy at dinnertime, but I've never had to wait. At these times, service can be harried but it is always cordial. And the price cannot be beat. A hearty bowl of pho and a drink will cost you around $10 before tax and tip. They are also fully licensed in case you do plan to lounge around.<br /><br />Song Huong Vietnamese Beef Noodle Soup Restaurant is located at 1613 Nanaimo Street (between Graveley Street and 1st Avenue). Their number is (604) 568-1196.<br /></div></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-87577259794841214892010-02-07T07:56:00.001-08:002010-04-04T15:25:21.907-07:00Congee Comfort<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhvPvYGUAIQp-ydNmoylt2ebN7kFVJXYH-enTkkxBU0nu3V5d7msSETzBM9SYCS0yXmkHEIMOjXaS37lkbRC5B3kUmWIhghf6QrEFgppcI3tvTKZfn7fHE-_KfJTBCQvWi1CVUCynBdPH/s1600-h/Pho+Day+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhvPvYGUAIQp-ydNmoylt2ebN7kFVJXYH-enTkkxBU0nu3V5d7msSETzBM9SYCS0yXmkHEIMOjXaS37lkbRC5B3kUmWIhghf6QrEFgppcI3tvTKZfn7fHE-_KfJTBCQvWi1CVUCynBdPH/s400/Pho+Day+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5435531842674012674" border="0" /></a>Congee has been a staple of my diet since I was a wee tot. Because it can be made as complex or as simple as you like, it is the perfect food for children, the aged, and everyone in between. It is the comfort food of the Asian family. The uniqueness of congee is in the perfect blooms of rice which flower only after an extended cooking period. From this, comes that melt in your mouth consistency and creaminess that warms the tummy and the spirit.<br /><br />Growing up, congee was always made with white rice, and when eating congee at a Hong Kong diner, this is the way it is made. At home I have always made it this way, but these days, with trying to incorporate more whole grains into my diet, I am making congee with brown rice. (It's also because I don't often have white rice on hand at home, and when the congee craving comes, whatever is in the fridge and cupboard is what is used.) I am getting comfortable with this new congee paradigm. It is just like the usual congee, only slightly grittier and darker in colour. And if you like your congee plain to add garnishes to later, the porridge really serves as a conduit for the added flavours, and the grittiness is hardly noticed. A way to complement the texture is to add pearl barley. It's not considered a whole grain but is super nutritious, and has triple the amount of dietary fiber compared to long-grain white rice. Below is my recipe for brown rice and pearl barley congee. Really, you could put most anything in with the rice, cook it with care, and get a meal that is delightfully comforting.<br /><br /><span style="font-style: italic;">Brown Rice and Barley Congee</span> (makes 4 hearty servings)<br /><ul><li>1/3 cup pearl barley</li><li>1/3 cup brown rice (short or long grain)</li><li>*10 cups water</li><li>1/2 cup diced onion</li><li>2 cloves chopped garlic</li><li>2 Tbsp finely sliced ginger</li><li>1 cup diced carrot</li><li>1 cup diced celery</li><li>*1/4 cup finely sliced shiitake mushroom or mushroom stem</li><li>1/2 lb. of (extra) lean ground chicken, turkey (milder flavour) or pork (richer flavour)</li><li>soy sauce, salt, and white pepper to taste</li><li>splash of cider, red or balsamic vinegar (optional)</li></ul>*You can use vegetable or meat stock in partial quantity with the water. I used 8 cups water and 2 cups mushroom stock. If you use dried shiitake mushrooms, you need to soak the caps overnight to get them nice and soft. Mushroom stems need longer. Once the mushrooms are fully bloated they are ready to use. The soaking water makes great stock.<br /><br /><span style="font-style: italic;">Instructions:</span><br />Bring all ingredients to a rolling boil, then turn the heat to low. Simmer on low for approximately an hour and a half. If you like your carrots and onions a little crisp, add them during the last 20 minutes of cooking. Once done, add any of the following garnishes: sliced green onion, cilantro, fried shallots, salted duck egg, or century egg (my absolute favourite). Enjoy!Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-91821973520885468662010-01-27T18:59:00.000-08:002010-01-30T09:59:32.045-08:00Baking Lessons<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC4MfO6WWvYqrGRovi28kBl-5k3WnXn6Oz4YLzkyDuu03F1o9efqrs1UPSQfPBpsomUmooR75hKlVz-qQEnY-BGRkyC-IqLEDevqrVVVgMOZ2yp6R4ql6LDQEHGiSFmZ7uOlZkqka6E2q/s1600-h/Cupcakes+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC4MfO6WWvYqrGRovi28kBl-5k3WnXn6Oz4YLzkyDuu03F1o9efqrs1UPSQfPBpsomUmooR75hKlVz-qQEnY-BGRkyC-IqLEDevqrVVVgMOZ2yp6R4ql6LDQEHGiSFmZ7uOlZkqka6E2q/s320/Cupcakes+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5431630635858939234" border="0" /></a><span style="font-style: italic;">Matcha Green Tea Cupcake</span><br /></div><div style="text-align: center;"><br /><div style="text-align: left;">Cooking is fun, and often forgiving once you’ve got some basic skills down. I don’t consider myself a great cook, but a cook that’s good at making certain things. Most of all though, I just love playing around in the kitchen. Once motivated by a craving, it's so much fun to fiddle, plunk and experiment until something satisfying results. Sometimes I’ll use a recipe, but I never quite like to abide by them entirely – there is always something I’ll add or change or measure differently. It’s not a purposeful act of rebellion, but more a desire to try things my own way, just to see what happens…and in hopes of getting that subjectively perfect flavour and texture.<br /></div></div><br />Baking appears to be a whole different beast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1MwsW_2jsj4Cmk0gXTsGhgJ1YWXfvnMRPpLCY6W7IIBjo_Bp6rWrB9qr9Mlr7BkdXy-r47qUG3W722n-SxqQzVIe4K2_Lfoek5h2_S6Tr6IxAl-K3RT3_zS5eq1wfeS0pmPUjzuzM9gT/s1600-h/Cupcakes+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1MwsW_2jsj4Cmk0gXTsGhgJ1YWXfvnMRPpLCY6W7IIBjo_Bp6rWrB9qr9Mlr7BkdXy-r47qUG3W722n-SxqQzVIe4K2_Lfoek5h2_S6Tr6IxAl-K3RT3_zS5eq1wfeS0pmPUjzuzM9gT/s200/Cupcakes+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5431635005640515506" border="0" /></a>Recently, I bought myself a Kitchen Aid mixer. It was at a sale price that was impossible to refuse, and it felt time to expand beyond hand-mixed muffins and stovetop savories. (And thank you friends who helped me lug this monster home on foot.) After three weeks of sitting on my counter unused, I finally had the time and inspiration to put it to use. I had some matcha green tea that was sitting around, and so decided to make green tea cupcakes.<br /><br />After my cupcake experience, I realize it is true what I have heard – baking is a strict art. Or it should be at least, while I’m at my newbie stage with so much knowledge to acquire. What I’ve learned from this bake is: never add water to frosting when it's too thick, be sure to sift the flour for fluffiness, do not over-mix, even <span style="font-style: italic;">if</span> you have a <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7maRzXzNZBLJ7iLFZ4IyATTP1Rl1YtS7QlLXNigow9UpHMqddPNV1NhksYX4DlDZAaXJYgNmF8LEcTDIiiFhS9gr1WcQ9TQTLK1yIAoOcMD66mykupNVoW7PXwKpgnFV9hZ8onpMzU2QW/s1600-h/Cupcakes+015.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7maRzXzNZBLJ7iLFZ4IyATTP1Rl1YtS7QlLXNigow9UpHMqddPNV1NhksYX4DlDZAaXJYgNmF8LEcTDIiiFhS9gr1WcQ9TQTLK1yIAoOcMD66mykupNVoW7PXwKpgnFV9hZ8onpMzU2QW/s200/Cupcakes+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5431635241262571042" border="0" /></a>heavy duty mixer to do all the work, and do not overfill the baking cups. How I learned these lessons? Overly puffy, dense cupcakes with runny frosting. But I am thankful for loved ones both creative and appreciative of dense cakes. It wasn’t all a failure. And the sprinkling of white chocolate shavings on top worked perfectly to cover all visual foibles. They were decent for a first try and definitely still quite edible, but for next time, I will follow all rules!<br /><br /><span style="color: rgb(0, 0, 0);">Matcha Green Tea Cupcakes</span><br /><span style="color: rgb(0, 0, 0); font-style: italic;">from Cupcake Bake Shop by Chockylit</span><br /><br />• 1 cup (2 sticks) unsalted butter, at room temperature<br />• 2 cups sugar<br />• 2 large eggs<br />• 2 large egg yolks<br />• 3 cups all-purpose flour<br />• 2 teaspoons baking powder<br />• 1/8 teaspoon salt<br />• 1 cup milk<br />• 2 tablespoons matcha green tea<br /><br />Beat butter on high until soft for about 30 seconds. Add sugar. Beat on medium-high until light and fluffy for about 3 minutes. Add eggs/egg yolks one at a time and beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk and mix it into the batter. Scoop batter into the cupcake papers. Bake for 22-25 minutes at 350 degrees F until a cake tester comes out clean. Makes 24 muffins.Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-67496171464943512192010-01-10T20:36:00.000-08:002010-01-30T09:59:05.617-08:00Aw, nuts.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH__D4OWZQHH5sxrjTPS5Y_kMpEh9RI0Z5iBgf-kzxc_W9jt9YtKSq5EmQ7SS_v7FqI1MBo0etHcYjJWgZ8N3R85ILau1HswLaGE0OsG3pjN8YN9L5N4WmplMH75czZJmgs7uMEvwM_dzr/s1600-h/PB.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH__D4OWZQHH5sxrjTPS5Y_kMpEh9RI0Z5iBgf-kzxc_W9jt9YtKSq5EmQ7SS_v7FqI1MBo0etHcYjJWgZ8N3R85ILau1HswLaGE0OsG3pjN8YN9L5N4WmplMH75czZJmgs7uMEvwM_dzr/s400/PB.jpg" alt="" id="BLOGGER_PHOTO_ID_5425341538213306546" border="0" /></a>Peanut Butter Balls ready for the freezer.<br /><br /><div style="text-align: left;">Not long ago, while making my way through a tub of chocolate peanut butter ice cream, I realized that I have yet to find a brand that has the perfect chocolate to peanut butter ratio. After trying many varieties, I still lament the fact that there is never enough peanut butter! I then recalled a snack that a friend had once brought in to work, and decided to create that same snack to satiate my need for the perfect choco-nut balance: the peanut butter ball. They require minimal work to make, are little packs of protein, and are especially great for kids or the kid in you. Best of all, you can create them to cater to your own taste desires, and they are perfect to pop in your mouth when you're on the go.<br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbe0ezIspZPmFjA-Pc2TFJhOmUbfYoQfYZMUT6mJSO5CswGEutjLjWQyS3_WOacRv6I52DwbrITnW87rRVa23fOqdgp4U26B3JGAJzbxeVkXvx7dOkTiZj0lFKqLIkir7Ug32jUPSM9vtu/s1600-h/Peanut+Butter+Balls+018.jpg"><br /></a></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HV6mwrpv0u_4HNOP7RCOtbVjo2xfPgMsur5-J9j0HfqJnfvsIUS2yURH7hqph6g5UIyVY5ogKgWJ5-6FjvJ5R4VS9LMkVrpiZ0GhPK_7yjIX2cmniKeSnkj0h934dK0udKruZBMSRLDX/s1600-h/Peanut+Butter+Balls+016.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HV6mwrpv0u_4HNOP7RCOtbVjo2xfPgMsur5-J9j0HfqJnfvsIUS2yURH7hqph6g5UIyVY5ogKgWJ5-6FjvJ5R4VS9LMkVrpiZ0GhPK_7yjIX2cmniKeSnkj0h934dK0udKruZBMSRLDX/s200/Peanut+Butter+Balls+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5425682964410921202" border="0" /></a>In a large bowl, combine:<br /><br />1 cup crunchy or smooth peanut butter<br />1/4 cup honey (more or less)<br />1/2 cup quick oats<br />1/2 cup chocolate or carob chips<br /><br />Use the above as a base, and then add any of the following you like, in the measurement that suits your taste:<br /><br /><br /><li>ground almonds<br /></li><li>ground flax seed<br /></li><li>wheat germ<br /></li><li>powdered milk<br /></li><li>shredded unsweetened coconut<br /></li><li>crushed corn flakes (to mix inside or to roll the balls in)</li><li>course salt (adds a touch of "gourmet", and great if you love that sweet/salty combo - use only a sprinkle)<br /><br />Mix all the ingredients well, and hand roll into balls. (The texture should be somewhere between crumbly and moist.) Put in a covered container lined with wax or parchment paper. Place in the freezer for at least an hour, and then eat them fast for a cold, crunchy, perfectly choco-nutty protein punch. Tastes great with milk too.</li>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-89509340973481985232010-01-01T10:02:00.001-08:002010-02-07T16:13:37.750-08:00Happy New Year!Thank you so much to those of you who have taken the time to read my blog. A great big Happy New Year to you and may the coming year bring you much joy, peace, laughter, adventure, and of course, good food :o)Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-32727297567660172862009-12-28T18:46:00.000-08:002010-01-30T09:58:35.597-08:00Back Bakin'<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrfsUPIeFWX-7jBx7Pub9lKzS_dnlHKOOSnIq2JT2XUmUNDCi4mlxbN8ISaasO4bxc2BYIzY4YaycGDM-0wSNL1-e2zynoDPnDWHAkJJHqzbE1yK76mR1xgPq5jRc_6iX9OYJQfyPE8_O/s1600-h/Muffins!+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrfsUPIeFWX-7jBx7Pub9lKzS_dnlHKOOSnIq2JT2XUmUNDCi4mlxbN8ISaasO4bxc2BYIzY4YaycGDM-0wSNL1-e2zynoDPnDWHAkJJHqzbE1yK76mR1xgPq5jRc_6iX9OYJQfyPE8_O/s400/Muffins!+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5420499465738211938" border="0" /></a>Banana-Carob Bran Muffins<br /></div><div style="text-align: center;"><br /><div style="text-align: left;">It's been about five years since I last baked, and it's the first time in nearly five years that I actually have a kitchen that I love to work in. It makes such a world of difference, as does having some holiday time to dig out those favourite recipes of old, and reacquaint with nearly forgotten flavours. I have to admit that getting back to baking wasn't that successful a start. After an attempt at making "healthy alternative" shortbread cookies with whole wheat flour, I was rather dejected. I had planned to give these to my students as a Christmas treat, but after my guy took one bite, he looked at me solemnly and said, "You might want to consider <span style="font-style: italic;">not</span> giving these to your students. " I had to agree. These <span style="font-style: italic;">things</span> - brown, hard and dry - could not be considered cookies. Oh sad truth. I had even creatively (or so I thought) sprinkled them with crushed candy cane, which unfortunately also worked against me when they melted onto the things in hardened puddles of greenish-red goo.<br /><br />Second attempt on the same night went surprisingly well, considering I had already been at it for over two hours and tired. (And I thought holiday baking was supposed to be fun.) Since I had already planned to make muffins that same evening, and by now was more determined than ever to make things right, I went ahead as planned. By the end of my night of baking, I had a dozen golden, pumpkin-raisin muffins on a cooling rack, two of which were promptly devoured with a feeling of triumph on my part, and muffled mouthfuls of "good, mmm, yah, good" from my guy.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO8SNX_GRLJ7rNGDJ0rRQhh15NnCBE934VvSVEkS85qzUlA81x0QfpgQ3Zy49hiVRchsEmHSEXCvxK1cwwK1jeuVGjdl6OIsl5K2WWQFryVZW6giTsIsYpRRV7_zJzWeW8C2hUZdGtZ-c/s320/Muffins!+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5420517441652215570" border="0" /></div><div style="text-align: left;">Because of the success of this batch, I gave the muffin thing another try, this time with a different recipe. These ones turned out even better and I'm feeling like I'm really liking this baking thing. After years of baking absence, I had become a little intimidated by the whole idea. But now after several attempts, I'm ready for more. I'm certain there'll be further pitfalls and some ho-hum results, but I also have high hopes for more of the sweet taste of victory.<br /></div><div style="text-align: left;"><br />Recipe for (moist and scrumptious) Banana-Carob Bran Muffins<br /><br />1 1/2 cups natural wheat bran<br />1 cup whole-wheat flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1 cup carob or chocolate chips, or dried fruit<br /><br />Combine the above dry ingredients and mix lightly in a bowl. In another bowl, thoroughly mix the wet ingredients below.<br /><br />1/3 cup vegetable oil<br />1/3 cup packed brown or raw sugar<br />1 egg, slightly beaten<br />2 ripe bananas, mashed<br />1 cup plain yogurt<br /><br />Add the dry ingredients to the wet ingredients and mix until just combined. Spoon the batter into paper-lined, greased or non-stick muffin tins. Bake at 400 degrees F for 25 to 30 minutes, or until firm to the touch. Remove and let cool on a wire rack. Makes 12 muffins.<br /></div></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-57826369434835878742009-12-21T10:22:00.000-08:002010-01-30T09:58:22.022-08:00Getting the Skinny on Bean Curd Skin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWNcERnbWRrHi3jP8eVb9u4PwlH8tuU41vvZwxljSrzEcVrQ9EyOaGUA3IoUF2-0pFa3MXxjvReoYfeGsCp_vvwmxrkuDMTfHxBl7UWZ1TdQ-q4qXMYbnBkzmaB_mYLcO82OarOzmJYv8/s1600-h/Oct+26+09+013.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWNcERnbWRrHi3jP8eVb9u4PwlH8tuU41vvZwxljSrzEcVrQ9EyOaGUA3IoUF2-0pFa3MXxjvReoYfeGsCp_vvwmxrkuDMTfHxBl7UWZ1TdQ-q4qXMYbnBkzmaB_mYLcO82OarOzmJYv8/s320/Oct+26+09+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5417761790801687138" border="0" /></a>When I was a young Jennifer, I used to love it when my mom would add bean curd to her soups. Already chock-full of flavour from carefully simmered pork bones, Chinese veggies and herbs, the curds didn't so much add flavour, as they did texture and substance. But before those words were in my vocabulary, I just enjoyed watching my mom take those long, dry, wrinkly curd sticks and break them over the stock pot. Soon after their immersion, they would puff into shape and become completely different entities. It was science in the kitchen. My sister and I used to call the rehydrated curds "blankets", because of the way the soft sheets floated and gathered, covering the soup's surface. And after sitting in the soup for but a few moments, they quickly absorbed the soup's flavour, making them deliciously easy to slurp up.<br /><br />Nowadays, you can still buy dried bean curds sticks at most Chinese markets, but about a year ago, I discovered them fresh. At first I was puzzled as to what to do with them. They didn't look like the ones I knew. They were flat, folded, and moist! I recollected the bean curd skin dishes I'd had at some Buddhist vegetarian restaurants, and those were good but deep-fried, and deep-frying at home can get messy. Plus, bean curd skin is rich in iron and calcium, and I wanted to appreciate their nutritional value by not burning them into oblivion. Thanks to a kind lady I met at T& T, I now have a quick and flavourful recipe for fresh bean curd skin. Thanks again kind lady wherever you are!<br /><ul><li style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6WHPGnwb6MaCDrnxqaBOmebyu1LHEejcALudgixQLyR5foEikYqUp2a5FnyZFqCu19JaxXoC7R1IiGjGcgxoecWRxLv_S3dT59dLmG6RmhfbYlJ8wWq6ZtGaYb8UKjqTEgEDhqv9r_ab/s1600-h/Curd+to+Use+1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6WHPGnwb6MaCDrnxqaBOmebyu1LHEejcALudgixQLyR5foEikYqUp2a5FnyZFqCu19JaxXoC7R1IiGjGcgxoecWRxLv_S3dT59dLmG6RmhfbYlJ8wWq6ZtGaYb8UKjqTEgEDhqv9r_ab/s200/Curd+to+Use+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5417782135550992674" border="0" /></a>Cut the fresh bean curd into squares. </li><li>In a small bowl, mix equal amounts of soy sauce and *oyster sauce. Add enough water to make the sauce a little runny. </li><li>Cut up some green onion and cilantro. </li><li>Heat up a frying pan on medium heat with a little oil.<br /></li><li>Using chopsticks, dip the bean curd squares into the sauce, place them in the pan, and sprinkle on the cilantro and green onions.</li><li>Once the bean curds are cooked through, eat them hot over a bed of steaming white rice. So good...<br /></li></ul>(*I like to use Lee Kum Kee brand Vegetarian Mushroom Flavoured Stir-Fry Sauce. It's a tasty, MSG-free oyster sauce alternative.)<br /><br />Bean curd is made from the skin that forms at the surface when soybeans are boiled to make soy milk. This skin is skimmed off and formed into dried bean curd sticks or sheets, or fresh bean curd skin. Fresh bean curd skin can be bought at T&T Supermarket in the refrigerated section. The Honaji brand is my favourite. They use non-GMO soy beans and are a local company situated in Coquitlam. They make other soy products as well including tubs (now that's thinking!) of sweetened soft tofu dessert.Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-73513093424930762812009-12-06T10:11:00.000-08:002011-05-26T08:09:23.825-07:00Roll With Me Hungry!<div style="text-align: center;">(a nod to Etta James for title inspiration)</div><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgTXgj0kI6sNvz3SH4rTJmgfZBoeBHOiTHeK7y5KUn2U9ZZ9t4xWFhNNW9LyuyFArE1TdKxsErmEMLUElq1e_3CLLyPy44XsQUXi3_pC_6F78G1m_YGvogrGzpZi1d_Wg4f5l_fktecS8/s1600-h/Class+Pix+and+Salad+Rolls+034.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412188862135770882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgTXgj0kI6sNvz3SH4rTJmgfZBoeBHOiTHeK7y5KUn2U9ZZ9t4xWFhNNW9LyuyFArE1TdKxsErmEMLUElq1e_3CLLyPy44XsQUXi3_pC_6F78G1m_YGvogrGzpZi1d_Wg4f5l_fktecS8/s400/Class+Pix+and+Salad+Rolls+034.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Vietnamese Salad Rolls snuggling cozily<br />
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<div style="text-align: left;">Vietnamese Salad Rolls are one of the things that I love to order when hungry, in a hurry, and not wanting to feel comatose after a large meal. When out for a bite, I usually eat a lot and gravitate towards set menus. This is mostly because of my rather grand appetite, an inability to decide on what to order (because I want everything), and because a variety of foods usually provides the full range of flavours I need to feel satisfied. Vietnamese Salad Rolls are not considered a full meal, but after eating a few, can satisfy just as a full meal can. Why? Because these tubular delights are filled with protein, fresh vegetables and starch. <span style="font-style: italic;">And</span> when dipped in its accompanying sauce, achieves a perfect savoury flavour balance. I love the Salad Roll!<br />
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And thankfully, I now have a method for making these morsels that puts them on my regular menu at home. I had been all but discouraged in the past after creating too many rolls with holes in them. In retrospect, I had probably put too much filling in each, but it does take care not to tear the paper while rolling. My current method is virtually tear-free, and the recipe for the sauce is a true winner. I have to give kudos to one of my Vietnamese students for this recipe because it makes these rolls rock.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ZnIYNm80WLmx4fbGXNk8MArkDRHRX3Xe51jc98YRtvkaXn2Gheq8P3oy0MiqHZfkAxdQM8eJGx2nVSCyiK7itQu5gTtpRJED4fIyb1X-quQOwcHzY4Cnml_IWO4966DQ7aSk0LomUtw/s1600-h/Class+Pix+and+Salad+Rolls+021.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412203493949171522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ZnIYNm80WLmx4fbGXNk8MArkDRHRX3Xe51jc98YRtvkaXn2Gheq8P3oy0MiqHZfkAxdQM8eJGx2nVSCyiK7itQu5gTtpRJED4fIyb1X-quQOwcHzY4Cnml_IWO4966DQ7aSk0LomUtw/s200/Class+Pix+and+Salad+Rolls+021.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>The ingredients for the rolls are: round rice paper, cooked vermicelli noodles, and the filling of your choice. Thinly sliced pork and prawns boiled, de-veined and sliced lengthwise are traditional, but this time I decided to use deep-fried tofu, green leaf lettuce, carrots and cilantro. Basil tastes great in this too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6mLW3NVVE0HnMEGda3CwHfbNLCEH7AjE6uwKhyphenhyphenI_l2YjNQ-I0e_nh0gICCMsdJWYKmUa6sRGzWTlTkSnCBi3z8hARBk1vyxkovr_XAI3quqxLBifnYVI7TDsxDGzR1XL6A9-DzhTh8Se/s1600-h/Class+Pix+and+Salad+Rolls+044.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412205285062657234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6mLW3NVVE0HnMEGda3CwHfbNLCEH7AjE6uwKhyphenhyphenI_l2YjNQ-I0e_nh0gICCMsdJWYKmUa6sRGzWTlTkSnCBi3z8hARBk1vyxkovr_XAI3quqxLBifnYVI7TDsxDGzR1XL6A9-DzhTh8Se/s200/Class+Pix+and+Salad+Rolls+044.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>For the sauce you will need: 3 tbsp hoisin sauce, 2 tbsp coconut milk, 1 tbsp peanut butter, a minced clove of garlic, and oil. Mix it all together in a small saucepan, add water for the desired consistency and taste, and stir at medium heat until it bubbles. Turn the heat off and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZPYhVajtjxqyTEAca6zXUZpQhKo8GASI9bj0x67uMYQnqobfYa0SGav0qiRfOSUCJRNueNd9h5mNnNxPnleavLWcZFXCpIeAJDvC5YvRTAAKqjYYGQ6olL5QZ567CMd8xsP0eKAwgnZX/s1600-h/Class+Pix+and+Salad+Rolls+033.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412207673595375026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZPYhVajtjxqyTEAca6zXUZpQhKo8GASI9bj0x67uMYQnqobfYa0SGav0qiRfOSUCJRNueNd9h5mNnNxPnleavLWcZFXCpIeAJDvC5YvRTAAKqjYYGQ6olL5QZ567CMd8xsP0eKAwgnZX/s320/Class+Pix+and+Salad+Rolls+033.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><div style="text-align: left;">Now for the rolling. In the past, I have rolled it with the rice paper open, (and this is the way it's done at the restaurants), but this is the trick I am most pleased with: folding the rice paper in half <span style="font-style: italic;">before</span> you roll it. This way, the skin is thicker, and it is easier to keep the filling together as you roll without any tearing. It seems simple but it made a big difference for me. I think it makes them look nicer too, because the stuffing sticks out at each end enticingly. And after the first bite, you will be enticed into another and another. That's because Vietnamese Salad Rolls really are fresh, filling, and flavourful all in one. And perhaps, a little<span style="font-style: italic;"> too</span> fast to eat!</div></div></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-75986123671021329792009-11-20T17:43:00.001-08:002010-01-30T09:57:51.872-08:00No Longer Sheepish About Shepherd's Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WXQ0eryFL7bmY_IM_s2GnCs_D5jZX2MlZorycHF7-omgZmNheOBfk-X_y8jL-Hx0O7o6Fxr5o91udxhrnJouTrc5ZmpUYiCtu1W-Ak-Nmgh13qMuWXz9ugLIu3Rc_u9KtLq1BKGPsrIv/s1600/Oct+26+09+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WXQ0eryFL7bmY_IM_s2GnCs_D5jZX2MlZorycHF7-omgZmNheOBfk-X_y8jL-Hx0O7o6Fxr5o91udxhrnJouTrc5ZmpUYiCtu1W-Ak-Nmgh13qMuWXz9ugLIu3Rc_u9KtLq1BKGPsrIv/s400/Oct+26+09+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5406368451909467570" border="0" /></a>Homemade Ground Beef and Lamb Cottage Shepherd's Pie<br />(quite a mouthful!)<br /></div><div style="text-align: center;"><br /><div style="text-align: left;">Not too long ago, I had one of the best Shepherd's Pies ever. In truth, I think I've only eaten about 5 in my whole life, (including one that was made with Yves Veggie Ground Round), and everyone of them was damn fine. This latest one was had at the Vancouver Art Gallery Cafe, one of my favourite eating spots downtown. The service, being cafeteria style, is efficient, it's in a great location, you can dine alfresco on a clear day, they have delectable desserts, <span style="font-style: italic;">and</span> they serve drinks! Considering the food is pre-made and heated after you order it, it is all very good. And so was the Shepherd's Pie. What I liked most about their pie was that it was made with ground lamb. I'd only ever had it made with beef (or soy protein) before that. It was also served in a ramekin so when all the pie was gone, there was still the tasty <span style="font-style: italic;">jus</span> resting at the bottom, ready to be souped up. I was inspired (again!) and decided to try making Shepherd's Pie at home. After all, the 5 or so I'd eaten had been good; I hoped mine could be too.<br /><br />After researching some recipes, I found a few good ones, and fused them to create my own. Along the way, I also learned that traditionally Shepherd's Pie is made with lamb, and owns its moniker because shepherds' wives made it with, well sheep. The version with beef is actually called Cottage Pie! I decided to fuse my newly acquired meat pie name knowledge into my own dish to make Cottage Shepherd's Pie. Here's the recipe:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BH3UpUr3jjFX6nGtMLPLh2PNUEsMZ4zt9mtZ0ZEaAx7eI26GYh9M3LqjBRTFTarMeX0J7HSND0yvvpe2jyZ191bFhBb9QzFa3LFBzQC1DidztTUk6KABC0SinXYLCSVEL68REgrDNFTr/s1600/Food+things+014.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BH3UpUr3jjFX6nGtMLPLh2PNUEsMZ4zt9mtZ0ZEaAx7eI26GYh9M3LqjBRTFTarMeX0J7HSND0yvvpe2jyZ191bFhBb9QzFa3LFBzQC1DidztTUk6KABC0SinXYLCSVEL68REgrDNFTr/s200/Food+things+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5406390899009002802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoU9RvepnWFIx1kHWs2SulTGkFRK0f0IbUautVwk4vNDnL8ggg8mx6xsr1DAt6nOSB3DroMGwKPU_aKwUZ6v1lwqA-_mOay4DXbR0cwGlnsQeUL6pYqLyD2Bd576P1hnMRd8QJWlyW04h/s1600/Food+things+017.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoU9RvepnWFIx1kHWs2SulTGkFRK0f0IbUautVwk4vNDnL8ggg8mx6xsr1DAt6nOSB3DroMGwKPU_aKwUZ6v1lwqA-_mOay4DXbR0cwGlnsQeUL6pYqLyD2Bd576P1hnMRd8QJWlyW04h/s200/Food+things+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5406390907174606626" border="0" /></a><br />Rosemary and Italian Parsley are the key herbs<br /></div><ul><li>1 large onion, diced up<br /></li><li>2 cloves of garlic, minced<br /></li><li>1/2 lb ground lamb</li><li>1/2 lb lean ground beef</li><li>1 cup beef or chicken broth</li><li>1 tbsp tomato paste</li><li>1 tbsp worchestershire sauce</li><li>1/2 tsp cayenne pepper (optional)<br /></li><li>2 tsp fresh or dry rosemary, chopped up<br /></li><li>2 tbsp Italian parsley, chopped up<br /></li><li>1/2 cup frozen peas</li><li>1/2 cup frozen corn</li><li>1 big carrot, cut into small pieces</li><li>2 lbs yukon gold potatoes, peeled and cut up</li><li>6 tbsp butter</li><li>1/2 cup milk</li><li>salt and pepper, to taste</li></ul> <p> Preheat oven to 375°F. In a large sauté pan, heat a little oil over medium-high heat and add the onion, garlic, carrot, and meat. Cook for about 10 minutes or until brown. Drain the fat and add the broth, tomato paste, w. sauce, herbs and seasonings. Simmer for about 10 minutes until the juices thicken, then add the peas and corn. Pour the mixture into a 1 1/2-quart baking dish and set it aside.</p><p> Bring the potatoes to a boil in salted water. Cook for about 20 minutes or until tender, and drain. Mash the potatoes with the butter, milk, and salt. Add a clove or 2 of garlic if you wish. Spread over the meat mixture. </p> <p> Bake for about 30 to 35 minutes, or until golden.<br /></p><p>Considering how tasty Shepherd's Pie is, I always thought it'd be much harder to make, but not so at all! And I'm so glad I tried. Now, it's 6 (Cottage) Shepherd's Pies I've had, and counting...<br /></p></div></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com2tag:blogger.com,1999:blog-9219882170917307475.post-52690811045929175032009-11-06T18:49:00.001-08:002010-01-30T09:57:34.102-08:00Meals are Mighty at Aphrodite<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBoT7hQPxJDotbXTGOv7CjT0pdh2g1e28Rs7JRvSICJnwn9CcB-P8QsKE39SpRdvEuWcUb7G0WO65SdpYGqFKP1rpa6IO_gnk_jWVZxIAzbUwbpaoNLyGdHgo-XDZ0-5TbYGbQSnactbg/s1600-h/Dad's+Bday+and+Cupcakes+012.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBoT7hQPxJDotbXTGOv7CjT0pdh2g1e28Rs7JRvSICJnwn9CcB-P8QsKE39SpRdvEuWcUb7G0WO65SdpYGqFKP1rpa6IO_gnk_jWVZxIAzbUwbpaoNLyGdHgo-XDZ0-5TbYGbQSnactbg/s320/Dad's+Bday+and+Cupcakes+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5401188961414117026" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0pdV3C4LTfUslcZRPQqGHMI2eEQUZkdUGQPZQJvqRTcA_3Mk34powDVrfA7unn7wNhJNq7yKov1kRAmOpFxfuhCYJW7BzxwPQ_hC3epImk5PGE7w48po7TBdEKwaCtuFWREftBim43Yf/s1600-h/Dad's+Bday+and+Cupcakes+011.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0pdV3C4LTfUslcZRPQqGHMI2eEQUZkdUGQPZQJvqRTcA_3Mk34powDVrfA7unn7wNhJNq7yKov1kRAmOpFxfuhCYJW7BzxwPQ_hC3epImk5PGE7w48po7TBdEKwaCtuFWREftBim43Yf/s320/Dad's+Bday+and+Cupcakes+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5401188770272850690" border="0" /></a><br />Brie, Blueberry and Buffalo Sausage Frittata on the top, and Turkey Pot Pie on the bottom.<br /><br /><div style="text-align: left;">The first time I heard of Aphrodite Cafe and Pie Shop was from the owner, Allan Christian, who was promoting his pies at at an organic market on the Drive. I tried a sample and was won over not only by the delectable taste of the pie, but by his use of natural ingredients and his commitment to using local and organic products. He was such a kind and interesting man to talk to as well, and so obviously passionate about his work. I vowed that I would make a trip to his cafe asap. Since my first visit there, I have been back several times and I've always left a happy and satisfied customer. Unfortunately for me, being located on 4th Avenue near Dunbar means it's a trip to get to, otherwise it'd most certainly be one of my regular haunts.<br /><br />The country kitchen feel of the cafe makes for a comfy and cozy dining experience. Lunch and brunch is pretty casual. At dinnertime, the offerings are slightly more upscale, and noticeable in the plating and pricing. Lunch is not cheap either, but considering the quality of the food and the care put into each creation, the dishes are priced right. Much of the produce also travels from farm to plate the same day, and all seafood dishes carry the Ocean Wise symbol. Conscientious<span style="font-style: italic;"> and</span> tasty? These things make good in my books.<br /><br />On a weekend afternoon visit (a few months ago now), it took a little while to get a seat, but it was worth the wait. (It's popular and lineups are common.) I was in the mood for something hearty and warming, so chose the Turkey Pot Pie made of local organic turkey and veggies. The filling, practically bursting out of its shell had a perfectly stewy consistency, and the crust was as a crust should be: flaky, tasty and light. It was no surprise it came from a pie shop and it hit the spot. (I did have to add salt, but I <span style="font-style: italic;">like</span> salt.) My brunchtime pal, who had a Frittata with plump blueberries, brie and Oyama's organic buffalo sausage, was plenty pleased with his creamy rich, savoury, sweet, and mildly spiced dish. They also both came with a sizable and super fine salad that was no mere side, and you could tell how fresh it was from the colour and the flavour. It was also topped with the best dressing ever, Little Creek. (I call it Crack Dressing and always have a bottle in the fridge. It's totally tasty, great with any salad, and made in B.C.!) That they use this local, all-natural product is another indication that Aphrodite's knows good quality, good taste, and considers the good of this ol' planet of ours. Oh if it were only a little closer to home...<br /><br />Brunch for two including homemade chai, coffee, tip and tax came to about $45.00.<br /></div></div><br />For more information about Aphrodite's, go to: www.organiccafe.caJen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-61434454988547618442009-10-26T17:23:00.001-07:002010-01-30T09:57:13.865-08:00Congee in a Can (and Curds in a Can too)!<div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5ZtoLdzPn5JVCZ1DwAeUAzSzyUyoTtX_L9YaPyu8lbE8XORhYlZvH7KwgCV7H8EGcBl31-6yNsQIkNj2uAq0mIeRQ1P4zVRHJoKsQ7PTejzjMnHFn1K9wsLtKD2gW0doAES3uYJYOEDf/s1600-h/Oct+26+09+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5ZtoLdzPn5JVCZ1DwAeUAzSzyUyoTtX_L9YaPyu8lbE8XORhYlZvH7KwgCV7H8EGcBl31-6yNsQIkNj2uAq0mIeRQ1P4zVRHJoKsQ7PTejzjMnHFn1K9wsLtKD2gW0doAES3uYJYOEDf/s320/Oct+26+09+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5397069173340901058" border="0" /></a>Taisun's Mixed Congee and Peanut Soybean Curd Jelly<br /><br /><div style="text-align: left;">I love T & T Supermarket. It's my one-stop shop for Chinese specialty items like dumpling wrappers for homemade jiaozi, freshly made bean curd skins, or the distinctively flavoured <span style="font-style: italic;">and coloured</span>, century egg. But to me, T & T is more than just a supermarket to meet my meal-making needs; I think of it as a kind of curio shop, a place to discover things new and unusual. I love wandering up and down the aisles, checking out the latest in stock, or what I may have missed on my last trip. This last time around, I discovered Taisun's Mixed Congee in a can. I felt a need to try this thing and while I was at it, decided it was also necessary to take home a can of their Peanut Soybean Curd Jelly. There were several other Taisun varieties, but these two seemed the most intriguing.<br /></div></div></div><div style="text-align: left;"><br />I tried the Peanut Soybean Jelly first and as much as I tried to like it, I can't say that I did. The soybean jelly looked curdled and broke easily into unappetizing bits, and the few peanuts to be found had lost their flavour in the overly sweet, gingery syrup. I could only have a few bites before I had to put it down. The Mixed Congee on the other hand was more doable. Made of glutinous rice, oats, lentils, peas, peanuts, red beans, longan and more, it was somewhat similar in taste to Chinese red bean soup, but more runny and more textural. I wouldn't say it was delicious, but for a meal in a can, it felt pretty nutritious. Perhaps it wouldn't be a bad snack to have once in a rare while, when not in the mood for fruit, or a granola bar per se. And that they are made in Taiwan, and from all natural ingredients is certainly a plus, as is the price point at just over a dollar a can.<br /></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6_ppa_8iOFdiO2XgLC7QK7bdc_DR1K-zRIQjxA22vpiOhlsoMf3o2eyW2t7dQy4vxFylvjj2dSNjyk-B6rtrhSp1HdCC_D7esi3DvrulHh3jiNXoBj0-zKLUbojlWE5h5DgpiVX6JXJh/s1600-h/Folded+Spoon+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6_ppa_8iOFdiO2XgLC7QK7bdc_DR1K-zRIQjxA22vpiOhlsoMf3o2eyW2t7dQy4vxFylvjj2dSNjyk-B6rtrhSp1HdCC_D7esi3DvrulHh3jiNXoBj0-zKLUbojlWE5h5DgpiVX6JXJh/s200/Folded+Spoon+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5397086023639171506" border="0" /></a>But what I found truly cool was the nifty cover it came with, complete with its own spoon folded neatly inside. Unfold it and snap it into place, and it's like a transformer spoon, only it really just turns from a folded spoon into a fully functioning spoon. But that is still pretty great design for instant food packaging, <span style="font-style: italic;">and</span> it's super sturdy! Even if I never buy Taisun's curds or congee again, I <span>will</span> be re-using the spoons for as long as they'll last me.Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-55540309954334334822009-10-18T19:53:00.000-07:002010-01-30T09:56:57.199-08:00Go, Bananas!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrcSZgctwNS8I6XfSAV6mvw-KzObf-3LIrBjPxsdoaroO1ysDMYBe-JJEGTXbNKE5p4x6vUkOyHMbKukfbDpbzRZPWaKaGpCrVjSlHLo18WOS-AmapGqnMky4nVALgWBhp4xbghZ7waNn/s1600-h/banana+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrcSZgctwNS8I6XfSAV6mvw-KzObf-3LIrBjPxsdoaroO1ysDMYBe-JJEGTXbNKE5p4x6vUkOyHMbKukfbDpbzRZPWaKaGpCrVjSlHLo18WOS-AmapGqnMky4nVALgWBhp4xbghZ7waNn/s400/banana+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5396726092551607682" border="0" /></a><div style="text-align: center;">Banana Filled Wonton Crisps<br /></div><br />Bananas are a mighty fine fruit. "Meal in a Peel" I call them, and I do find that term truly meaningful. I don't know how many times a banana has saved me when I've had no time to eat and could have quite possibly passed out from hunger. (Have I mentioned I have a high metabolism and need to eat <span style="font-style: italic;">all </span>the time?) This time the banana has saved me by being a key ingredient in one of the most tasty and hassle-free desserts around. Yes, there may be major exaggeration going on here, but for those times that you have guests over and want to keep it simple, and save yourself from rolling, blending, kneading, and other such baked good making gerunds, this dessert is it. And since practically everyone loves bananas, and no one can seriously deny loving deep fried, it can't help but be a guest pleaser. These crunchy on the outside, sweet and smooth on the inside morsels are best accompanied by a scoop of ice cream, and drip of honey anywhere you want it. (Yes, quite like deep fried bananas with ice cream, only you save yourself from making batter!)<br /><br /><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFuITLdJAyR_NMORpi1xTUCjMql6F9-vtxntoFG3UlKOouPHxl-eOhhLYTXmhcwBHEQcG7VpUPaXVFnA1Yz_B7rA5y-KweVyrjXxRsRheKnuL7dpQLgLfCkWSnx3XgJxAw5ZpQZgwS2H_/s1600-h/banana+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFuITLdJAyR_NMORpi1xTUCjMql6F9-vtxntoFG3UlKOouPHxl-eOhhLYTXmhcwBHEQcG7VpUPaXVFnA1Yz_B7rA5y-KweVyrjXxRsRheKnuL7dpQLgLfCkWSnx3XgJxAw5ZpQZgwS2H_/s320/banana+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5396726287384437922" border="0" /></a></div><div style="text-align: left;">How to make it happen: You will need oil, wonton wrappers, bananas. Ice cream and honey are optional. Cut up the bananas and mash them up. Place a good helping inside the wonton wrapper and press the edges down to seal. Heat the oil until very hot, drop the wontons in, and fry them until golden brown. Three basic ingredients and a whole lot of yum.<br /></div><br /></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-30564223969446689472009-10-10T12:08:00.000-07:002010-05-16T21:29:55.910-07:00Feeling Ballsy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvqOJTfXjVGeMU7YrPzOjM4k2CL7k50o7jEZRNyLKQP6rjWUsKVx_SUEVGKk7m-r8LR1oR_zsJ-fy1RTcvf27zE0FDtoxUjo6M7flwu6PtnXBklQvxzlLACvgx1Z6EjwYPIa4lh2cBFH3/s1600-h/Pic+to+Lighten+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvqOJTfXjVGeMU7YrPzOjM4k2CL7k50o7jEZRNyLKQP6rjWUsKVx_SUEVGKk7m-r8LR1oR_zsJ-fy1RTcvf27zE0FDtoxUjo6M7flwu6PtnXBklQvxzlLACvgx1Z6EjwYPIa4lh2cBFH3/s400/Pic+to+Lighten+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5396722994168861570" border="0" /></a><div style="text-align: center;">Pork Ball Noodle Soup<br /></div><br />It's October, and pretty rare and wonderful in these parts to still have sun-filled days. But Autumn has definitely arrived with its telltale markings of air gone crisp and evenings more brisk. This is my favourite time of the year because the air just smells better in the Fall, and I love cozying up in sweaters and scarves. But I mostly love this season because cold weather food is so hearty and comforting. At this time of year, the body needs to brace itself against the cold. It needs more insulation. Yes, sweaters and scarves work, but what better way to insulate than to add a little more bulk to your diet and a little more fat to your waistline. I have always<span style="font-style: italic;"> </span>craved heartier food in colder climes. I shocked myself once during a particularly frigid Quebec winter, by gobbling up 5 pork chops in one sitting. I don't go to such extremes now, but I still like to warm up with a good helping of meat. Add some hot soup to that and you've got the basis for a perfect autumn meal. This dish of pork ball noodle soup isn't quite as filling as five pork chops, but it's hearty, tasty, a little spicy (if you like), and guaranteed to warm you. And if you envelop these balls in wonton wrappers, you can have Wonton Noodle Soup!<span style="font-style: italic;"> </span>Just like that.<span style="font-style: italic;"><br /><br />For the pork balls, you will need:<br /></span><ul><li>1/2 pound lean ground pork</li><li>1/4 pound de-veined and minced prawn (optional)<br /></li><li>1 tsp finely chopped fresh ginger</li><li>2 tsp finely chopped chives or green onion</li><li>2 tsp finely chopped garlic<br /></li><li>2 tsp soy sauce</li><li>1 tsp salt<br /></li><li>1 and a 1/2 tsp sesame oil</li><li> 1 tsp ground white pepper</li><li>1 small egg for moistness and binding (optional)<br /></li></ul>You can cook the balls right away but it's best to marinate them in the fridge for an hour or so. The soup can be made with whatever you like so you can choose your stock, noodles and soup fillers, and measure according to taste. <span>Boil the stock first, add the pork balls, then the other ingredients depending on cooking time needed. The pork balls<span style="font-style: italic;"> </span>should rise to the top when they're done but cut one open to ensure doneness. </span><span><br /></span><span style="font-style: italic;"><br />I used: </span>organic chicken stock, brown rice vermicelli, crimini mushrooms, bean sprouts, carrots, the whites of green onions, and jalepenos for some warmth. It is Autumn after all :o)<span style="font-style: italic;"><br /></span>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0tag:blogger.com,1999:blog-9219882170917307475.post-58450227358605152142009-10-04T10:41:00.000-07:002010-01-30T09:56:15.150-08:00Stick It To Ya<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYRD2fiywkVBfGBjYav7dVwlCyoN8YzkkLM6aSrApBQMuL2Z7IftAKn-MMaqS7M03_-OTmVWCIWYgNz5ZtlRvRUZU8XDYjbtsvBcsRD3mWvxgTJq6BWypvgQdtF0qoPoCfY5b4vb1nGA1/s1600-h/Pic+to+Lighten+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYRD2fiywkVBfGBjYav7dVwlCyoN8YzkkLM6aSrApBQMuL2Z7IftAKn-MMaqS7M03_-OTmVWCIWYgNz5ZtlRvRUZU8XDYjbtsvBcsRD3mWvxgTJq6BWypvgQdtF0qoPoCfY5b4vb1nGA1/s400/Pic+to+Lighten+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5396722090473341522" border="0" /></a><div style="text-align: center;"><div style="text-align: left;">A lot of good food comes skewered; sometimes on a stick and even sometimes on a stake, like the delectable (yet grotesque to look at) roasted suckling pig. As for the stick, there's souvlakia, kebab and the venerable satay. Satay was my first taste of skewered bliss and still remains my favourite. I remember childhood picnics with family and friends gathered around the hibachi, awaiting the taste of my mom's super thinly sliced, perfectly seasoned chicken and beef satay. She made it Malaysian style (of course), with her peanut sauce side that I swear is the best there is. One day, I will attempt to make Malaysian satay and sauce myself, (with my mom's guidance of course), but for my first try at stick food, I stuck to the simple: putting stuff on a skewer and popping it into the oven.<br /><br />It may already be evident that I do love meat, so I'm not sure what came over me, but I was actually at a meat saturation point when I decided to make this meal. So, this is actually a vegetarian dish, and one that could be substantial and flavourful enough to satisfy the strictest of carnivores.<br /><br /><span style="font-style: italic;">In</span><span style="font-style: italic;">gredients: </span>firm tofu, baby peppers or bell peppers, crimini mushrooms, red onion, cherry tomatoes, and marinade (see below).<br /><span style="font-style: italic;"><br />Instructions: </span>Soak wooden skewers in water to prevent them from blackening in the oven. Cut up and marinate tofu for a few hours or overnight in a seasoning of your choice. (I used a simplified Indian-style mix of yogurt, cumin, coriander, cayenne and salt.) Cut up larger veggies and marinate whichever ones you'd like to add more flavour to. (I marinated the red onion and crimini mushrooms in garlic, salt and olive oil and tossed the tomatoes and peppers in oil only with a sprinkle of salt.) Thread the ingredients onto the skewers, and place on a baking sheet. Roast in the oven at 350 degrees for about 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpf_ZUSxpZWY_KP_lCXuZpzP7fEmJZCRN-OntY83MOg87EigUlc-sqyaV5Fx8YMwobJSAme3MHdozyAXwh4XECdfinqsm3mJMiGlLQujALTlILpKPSqix_tGStlDjVBjPGbxHeiHuYvGp/s1600-h/Pic+to+Lighten+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpf_ZUSxpZWY_KP_lCXuZpzP7fEmJZCRN-OntY83MOg87EigUlc-sqyaV5Fx8YMwobJSAme3MHdozyAXwh4XECdfinqsm3mJMiGlLQujALTlILpKPSqix_tGStlDjVBjPGbxHeiHuYvGp/s200/Pic+to+Lighten+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5396722389675013170" border="0" /></a>The skewers taste great on their own, but if you love sauce like I do or have a lot of mint in the garden, this is a great dip to accompany the meal, especially if you're using a curry-ish marinade.<br /><span style="font-style: italic;"><br />Mint Coconut Chutney: </span>Blend together: 2 jalapeño chilies (de-seeded if you don't want too much heat), 2/3 cup sweetened coconut flakes, 2 teaspoons grated lemon zest, 2 cups packed fresh mint leaves, 2 tablespoons water, 1/2 cup plain yogurt, and lemon juice and salt to taste. (Add a shallot and a clove of garlic too if you want more depth of flavour and more kick.)<br /><div style="text-align: center;">~~~<br /></div>I have to say that I was quite happy with this veggie meal on sticks, and my guy loved it. (I think he was at meat saturation point too.) But for the next skewer try, I've decided that I'm going to have to stick it to the veggies. There <span style="font-style: italic;">will</span> be meat!</div><br /></div>Jen Lowhttp://www.blogger.com/profile/15617099207710296415noreply@blogger.com0