Back Bakin'

Banana-Carob Bran Muffins

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 not giving these to your students. " I had to agree. These things - 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.

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.

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.

Recipe for (moist and scrumptious) Banana-Carob Bran Muffins

1 1/2 cups natural wheat bran
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup carob or chocolate chips, or dried fruit

Combine the above dry ingredients and mix lightly in a bowl. In another bowl, thoroughly mix the wet ingredients below.

1/3 cup vegetable oil
1/3 cup packed brown or raw sugar
1 egg, slightly beaten
2 ripe bananas, mashed
1 cup plain yogurt

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.

Getting the Skinny on Bean Curd Skin

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.

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!

• Cut the fresh bean curd into squares.
• In a small bowl, mix equal amounts of soy sauce and *oyster sauce. Add enough water to make the sauce a little runny.
• Cut up some green onion and cilantro.
• Heat up a frying pan on medium heat with a little oil.
  
• Using chopsticks, dip the bean curd squares into the sauce, place them in the pan, and sprinkle on the cilantro and green onions.
• Once the bean curds are cooked through, eat them hot over a bed of steaming white rice. So good...
  

(*I like to use Lee Kum Kee brand Vegetarian Mushroom Flavoured Stir-Fry Sauce. It's a tasty, MSG-free oyster sauce alternative.)

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.

Roll With Me Hungry!

(a nod to Etta James for title inspiration)

Vietnamese Salad Rolls snuggling cozily

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. And when dipped in its accompanying sauce, achieves a perfect savoury flavour balance. I love the Salad Roll!

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.

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.

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.

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 before 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 too fast to eat!

No Longer Sheepish About Shepherd's Pie

Homemade Ground Beef and Lamb Cottage Shepherd's Pie
(quite a mouthful!)

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, and 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 jus 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.

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:

Rosemary and Italian Parsley are the key herbs

• 1 large onion, diced up
  
• 2 cloves of garlic, minced
  
• 1/2 lb ground lamb
• 1/2 lb lean ground beef
• 1 cup beef or chicken broth
• 1 tbsp tomato paste
• 1 tbsp worchestershire sauce
• 1/2 tsp cayenne pepper (optional)
  
• 2 tsp fresh or dry rosemary, chopped up
  
• 2 tbsp Italian parsley, chopped up
  
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 big carrot, cut into small pieces
• 2 lbs yukon gold potatoes, peeled and cut up
• 6 tbsp butter
• 1/2 cup milk
• salt and pepper, to taste

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.

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.

Bake for about 30 to 35 minutes, or until golden.

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...

Meals are Mighty at Aphrodite

Brie, Blueberry and Buffalo Sausage Frittata on the top, and Turkey Pot Pie on the bottom.

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.

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 and tasty? These things make good in my books.

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 like 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...

Brunch for two including homemade chai, coffee, tip and tax came to about $45.00.

For more information about Aphrodite's, go to: www.organiccafe.ca

Congee in a Can (and Curds in a Can too)!

Taisun's Mixed Congee and Peanut Soybean Curd Jelly

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 and coloured, 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.

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.

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, and it's super sturdy! Even if I never buy Taisun's curds or congee again, I will be re-using the spoons for as long as they'll last me.

Go, Bananas!

Banana Filled Wonton Crisps

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 all 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!)

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.