Taking It Slow

Slow Cooker French Onion Soup

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. 

Recipe for Slow Cooker French Onion Soup (Makes 4 servings):

• 1.75 kg cooking onions, thinly sliced (about 14 cups)
• 3 tbsp butter, cubed
• 1/4 tsp salt
• 4 1/2 tsp all-purpose flour
• 3 tbsp vermouth or dry white wine
• 900 ml beef broth*
• 1/3 cup water
• 1 demi-baguette
• 1 tbsp butter, at room temperature
• 2 cups grated gruyere or emmental

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.  

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. 

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.  

*I used bottled organic Better Than Bouillon beef base this time around - none of that powdered brown stuff ;o)

Holy Macarooni

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.  

Recipe for Coconut Macaroons (Makes 15):

• 1 cup unsweetened dried coconut
• scant 1/2 cup sugar
• 1 egg

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.  

My Heart's Aflutter for Cocoa Butter

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)

May your Valentine's Day be a sweet one!

For more information about Wendy Boys Chocolates, visit: www.cocolico.ca.  

To find out more about BC's food scene, and locally crafted products, visit: 

www.edible-britishcolumbia.com.

Presto. Cilantro Pesto

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)

Recipe for Cilantro Pesto 

• 1 large bunch of fresh cilantro, washed and dried thoroughly (about 3 cups, loosely packed)
• 1/2 cup grated Parmesan cheese
• 3/4 cup mix of *pine nuts, walnuts and almonds (or any one or two of them)
• 2 cloves garlic
• 2 tablespoons lime juice
• 1/2 cup extra virgin olive oil
• salt to taste

*I like to use raw nuts but roasted are fine too.

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.  

Getting Baked

Ghoulish Goodies from the Baker's Market

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 and dessert.  I ended up buying a multigrain Epi loaf, numerous kinds of cookies, marshmallows, macarons, and macarons filled with marshmallow!  

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.  

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.  

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.

Visit the websites below for how to get there and for more info:  

www.bakersmarket.com
www.joyfulconfections.ca
www.buttercupcakedesign.com (Check out her blog, too!)

Something Fishy

Chinese-Style Steamed Fish

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.

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.

My version of my mom's Chinese-Style Steamed Fish:

(For this recipe, you may have to tap into your own instincts, as I eyeball all measurements.  Just like mom!)

You will need:  Halibut (wild-caught Pacific Halibut is the most sustainable choice), oil, ginger, garlic (optional), green onions, cilantro and soy sauce.    

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.

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.)

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.)

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.

Best eaten with steamed rice, and if possible, with your mom at your side :o)

Coming up: Oregon!

A Sticky Situation

The first time I tried Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) 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 a little 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.  

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 Kow Neuw Mamuang 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.  

(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) 

Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) 

Thanks to ThaiTable.com for this recipe.

• 2 Tbsp sugar
• 1 cup glutinous rice (found at Superstore or most Asian markets)
• 2 pinches of salt
• 1 cup coconut milk
• 1 mango, peeled and sliced or cubed

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).

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.

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.

Crème de la Crème

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), and 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.

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.

Recipe for Crème Brulée:
4 cups of heavy cream or whipping cream
1 tsp pure vanilla extract or 1 vanilla pod, split and scraped
1 cup white sugar or cane sugar, divided
6 large egg yolks
8 cups hot water

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.

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.

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)

Only in New York, Part II

More places, and of course, more food... :o)

The High Line, Chelsea to the Meatpacking District
www.thehighline.org

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.

Artists and galleries are also involved 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.

The best thing about the Highline is that it's ever-changing just like nature, just like cities. Each visit is an experience anew.

Cafe Habana, 17 Prince Street, Nolita
www.cafehabana.com

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.

Cafe Sabarsky, 1048 Fifth Avenue, Upper East Side
www.cafesabarsky.com

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 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
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.

Vanessa's Dumpling House, 118A Eldridge Street,

Lower East Side
www.vanessasdumplinghouse.com

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 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 beginning of our trip, so we can return again and again and again.

Big Onion's Walking Tour's
Original Multi-Ethnic Eating Tour, Lower East Side
www.bigonion.com

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, 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,

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 ♥ you even more.

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.

Only in New York

Coffee at the Empire Diner, NYC

In New York, concrete jungle where dreams are made of
There's nothing you can’t do, now you're in New York
These streets will make you feel brand new
Big lights will inspire you, let's hear it for New York.
~Jay-Z and Alicia Keys

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.

Empire Diner, 210 10th Avenue, Chelsea
www.empire-diner.com
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...

American Museum of Natural History,
Central Park West at 79th St, Upper West Side
www.amnh.org
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 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 will haunt you.

Congee Village, 100 Allen Street, 
Lower East Side 
www.congeevillagerestaurants.com
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 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.

More New York to come...

Pho-nomenal

Pho at Song Huong Vietnamese Beef Noodle Restaurant

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.

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.

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.

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.

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.

Congee Comfort

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.

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.

Brown Rice and Barley Congee (makes 4 hearty servings)

• 1/3 cup pearl barley
• 1/3 cup brown rice (short or long grain)
• *10 cups water
• 1/2 cup diced onion
• 2 cloves chopped garlic
• 2 Tbsp finely sliced ginger
• 1 cup diced carrot
• 1 cup diced celery
• *1/4 cup finely sliced shiitake mushroom or mushroom stem
• 1/2 lb. of (extra) lean ground chicken, turkey (milder flavour) or pork (richer flavour)
• soy sauce, salt, and white pepper to taste
• splash of cider, red or balsamic vinegar (optional)

*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.

Instructions:
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!

Baking Lessons

Matcha Green Tea Cupcake

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.

Baking appears to be a whole different beast.

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.

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 if you have 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!

Matcha Green Tea Cupcakes
from Cupcake Bake Shop by Chockylit

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 2 large egg yolks
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 2 tablespoons matcha green tea

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.

Aw, nuts.

Peanut Butter Balls ready for the freezer.

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.

In a large bowl, combine:

1 cup crunchy or smooth peanut butter
1/4 cup honey (more or less)
1/2 cup quick oats
1/2 cup chocolate or carob chips

Use the above as a base, and then add any of the following you like, in the measurement that suits your taste:

ground almonds

ground flax seed

wheat germ

powdered milk

shredded unsweetened coconut

crushed corn flakes (to mix inside or to roll the balls in)

course salt (adds a touch of "gourmet", and great if you love that sweet/salty combo - use only a sprinkle)

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.