Wednesday, July 6, 2011
Monday, July 4, 2011
I also came home with my usual Farmhouse Fresh Chevre from Agassiz. Check out this picture of a baby lamb from their farm. Cute right?
Tuesday, May 31, 2011
First I bought a well marbled pork shoulder butt from Save-on foods. A good sized roast was about 4 lbs and $20. the price seemed a bit high to me as I've heard this cut of meat is reported to be super cheap. Perhaps look for it on sale. A half lb per person is a generous serving.... so I'm ready to serve 8 people. (In the end it made 10 very meaty sandwiches)
I began by rinsing the roast, the rubbing it with some Maison Cote Smoked Sea Salt (smoked 4 days with red alder wood). You could probably just use Salt and pepper. Option here to do a real pulled pork marinade with paprika, italian spices, etc... but this recipe said it wasn't required so I didn't bother.
Maison cote is a local supplier of fine ingredients such as fresh vanilla beans (which I use to make Cold Press Vodka Vanilla Extract.) and a variety of special salts. I've also a raspberry salt I plan to use in future culinary endeavors. Just a matter of how and when.... Maybe sprinkled on home made truffles?
Digressing... sigh. After rubbing the roast generously with the smokey salt, I seared all sides in a frying pan, olive oil heated to medium high heat then transferred the roast to this casseroule dish and covered with root beer ( 1 cup for every 2 lbs). Bake at 300 in the oven until tender and internal temperature reaches 190-200 degrees... about 6 hours for this 4 lb roast. Slow, low heat is the key here.
Don't touch the roast, don't turn it, just leave it until the internal temperature is around 190, then take out of the oven, remove the meat from the liquid, and let sit for 10-15 mins to let the fats cool and stick to the meat instead of running out onto the cutting board. Shred with two forks, in a large bowl, then top with your favourite bbq sauce (I used a guinness hickory sauce from the grocery store. No need to be too fancy.) Delicious. Seriously the BEST pulled pork I've ever had.. even better than Memphis Blues, Hog shack, and yes.... even anything in Texas...
I served this meal with oven fresh corn bread (Try this recipe for corn bread, It's amazing and I made it in advance, just baked it just before I needed it. 5 ingredients, whip it til smooth then bake for 20 mins. Can't get any easier than that and it was excellent!), kaisser buns, a simple coleslaw (cabbage, carrots, corn, yoghurt, mayo, sunflower seeds, dill, vinegar), fresh watermelon, sweet corn, and cinnamon chocolate cupcakes with vanilla bean butter cream icing.
A decadent meal for an awesome sunday afternoon. Nom!
Thursday, May 26, 2011
Tuesday, May 17, 2011
accidentally stumbled upon a "FREE ICE CREAM" stand by TD plaza. We
partook in the cold icy goodness and continued our pilgrimate to the new
food cart La Brassiere to try their new BRASS sandwich, described as
"rotisserie chicken sandwiches topped with crispy deep fried onion
strings in one of the softest buttermilk buns I've ever eaten.
It was heaven in my tummy, and I highly recommend it. NOM NOM it up.
Saturday, May 7, 2011
I have long suspected that I've been getting ripped off when I buy the box of pancake mix, so I decided to try my hand at making waffles from scratch.
- 2 eggs
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1/3 cup white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- Preheat waffle iron.
- Separate egg yolks from whites, Beat egg whites in large bowl with whisk until fluffy then add in the yolks.
- Beat in flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron.
- Cook until golden brown.
- Serve hot. Devour.
Monday, April 18, 2011
Just purchased Eat Mobile Pre-tasting tickets for EAT Mobile in Portland this weekend. Our VIP pass will give us access 1 hour before the unwashed masses to taste food from 40 food carts with complimentary libations from Bear Flag Wine, Pabst, McSorley's and vitaminwater. Other perks include an Eat Mobile Survival Kit, including a printed scout book and an opportunity to meet the owners of the food cards. Really looking forward to this event as part of our Portland expedition.
Proceeds from the event go to Mercy Corps Northwest and takes place this Saturday under the Morrison Bridge.
Wednesday, April 6, 2011
2 teaspoons active dry yeast
2/3 cup white sugar
1/4 cup vegetable oil
2 teaspoons salt
6 cups all-purpose flour - I used bread flour.
Thursday, March 17, 2011
Monday, March 14, 2011
|credit: I'm only here for the food|
This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours, 25 minutes
* 1 pounds dried white beans, soaked, sorted, and rinsed
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 pound lardons (bacon strips)/regular bacon
* 2 large white onions, peeled, halved, and cut into
* 1 pound bulk pork sausage
* 1 1/2 pounds boneless chicken breast, cut into 1-inch pieces
* 1 pound chicken legs
* 2 pounds tomatoes, seeded and chopped
* 1 cup dry white wine
* 1 quart chicken stock
* 1 bouquet garni (There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Sometimes vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are also included in the bouquet.)
* 3 cloves garlic, chopped
* 1 tablespoon tomato paste
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 carrots, peeled and cut crosswise into 1/4-inch slices
* 1/2 cup bread crumbs
* 1 teaspoon finely chopped fresh parsley
* 1/2 teaspoon finely chopped fresh thyme
* 4 teaspoons melted butter
Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.
In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons. Brown the sausage and transfer it to a bowl.
Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.
Combine the lardoons/bacon, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
Add the reserved white beans to the hot casserole and gently stir the mixture. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour. Discard the bouquet garni and serve the cassoulet hot.
This chicken and sausage cassoulet recipe makes 12 large servings.
(May sub chicken for Duck or Lamb)
Wednesday, March 9, 2011
It began as a slow simmer, I was first introduced to the Warblers and Darren Criss as I was steaming up the car windows with Jenny Lee. It's not what you think. We were parked outside her condo, huddled around my iPhone to catch up on our Glee Season 2, piping the sound through my Mini Coopers speakers.
Since then, they've never failed to disappoint. It's built to a fevered pitch from their rendition of Bills Bills Bills.
I can't get enough.. and it seems I won't have to. Announced yesterday Darren Criss and the Warblers will be putting out their own Glee album with songs they've performed on the show, and unreleased content. Sign. Me. Up.
The Warblers are voiced by the real-life Tufts University a capella group called The Beelzebubs
Here is their version of Bills from 2009. Isn't it interesting that the Version they voiced on Glee has almost 2 million views and their version only has 38k views? That's the power of branding.
A fan filming the performance at one of their shows: Worth a watch, http://www.youtube.com/watch?v=59z_bXKuv9E
It's true, they aren't as slick, well clothed or as choreographed as the Warblers but they certainly have charisma. I love how genuine they are.
Thursday, February 17, 2011
|I'm feeling kinda sleepy. Shall we take a nap?|
|400 thread count egyptian cotton right? mmm clean sheets.|
|I'm very very tired. You should let me sleep. Put the camera away, mom.|
|Minka and I are taking a nap.|
|Did someone say 'Walk'? I*'m awake now.|
|I've got little teef for biting you. nom nom|
Minka appears to be less interested in me these days. She slept with Don for the first time since my arrival which leads me to think she's letting her guard down. It's only a matter of time now, before I can steal all the cookies without her interference.
I'm going on long walks with Dad now. We're walking 45 minutes at a time, and I pass out for hours after. I love a good work out.
Thursday, February 3, 2011
Puppy is doing great. She’s going outside with Minka to do her business now rather than us escorting her (still supervised) and so far, is super on the leash. She’s eating well and adores the family. I worry that she won't love me as much as Minka does, but Jong insists this is a good thing as Minka is pretty needy.
Sparrow met Uncle Chewy and Auntie Willow (the greyhounds) the other day, and terrified them. They were walking through the kitchen to go outside for a walk and the puppy was having her breakfast. Sparrow ran up to Chewy and nibbled on his ears in play before we could grab her and pull her away. He was at a loss of what to do (and likely in some pain).
When the greyhounds returned from the walk, Chewy was afraid to come inside (and through the kitchen) because he remembered the holy terror that traumatized him the last time he was in there.. Took about 10 mins to coax the boy inside…. It's quite funny that Chewy - a HUGE greyhound is intimidated by the innocuous play nibbles of a very small whippet puppy.
When Minka was a puppy, she looked at Chewy with hero worship. One day, if she ate her kibble, she could grow up to be as big as Uncle Chewy. Minka still aspires to be as big as Uncle Chewy...
|Remember when I was little and you were big, Chewy? Huh huh?|
Thursday, January 27, 2011
She's growing like a weed. Her body and tail elongated overnight without notifying the rest of her body. Looks strange. I know John looks forward to her training to be complete and she becomes a full grown dog. I love the puppy. Puppy kisses, puppy breath and puppy love. Yes its gud!
The novelty is over for Minka who can barely rouse from bed to halfheartedly lay some sisterly smack down.
For the last couple of nights the puppy has been obsessed with sleeping close to my face. She likes to sleep on my shoulder or on my chest to smell my breathe and chew on my hair. I often wake up to puppy snorings in my ear or my hair being gnawed on. It's cute right now. But John wants me to discourage it right now to avoid a "thighs situation" like we do with Minka.
First nail clippings last night as well. Puppy was chill. Minka may very well have been tortured from all her wailing.
Missing my girls and eager to get home soon to see what I've missed while I was at work.
Tuesday, January 25, 2011
|This is not the actual photo but it is for Zakkushi by another reviewer. |
I was in too much shock to capture the experience.
|Here is the actual dish without the head.|
The Sea of Love was beautifully prepared seafood (YAY! It was cooked!) with asparagus, tomato and a sea urchin sauce (the sauce I couldn't taste and thankfully had forgotten it was listed as an ingredient as I adored this dish and the Urchin sauce would have put me off if I had thought about it too much. This dish was comforting and delicious. I could eat it every day.
Jenny had the Meat Hot pot, and it was delicious. We couldn't identify the flavor but it was unusually delicious. Familiar yet strange. I felt it had an almost liquoricy - star anise flavor. Very enjoyable in that it challenged our senses. The meat was quite fatty but tender and the mushrooms were juicy from the soup. Most enjoyable were the Yam noodles which had absorbed the delicious broth and proved to be a wonderful receptable for bringing more pleasure to my happy mouth. Lovely.
We both decided to have the Panna Cotta as Matcha Ice Cream - while our favourite flavor - is common in Vancouver. Zakkushi's version had a slight sesami flavor, but had a lovely rich texture. Executed well! The Maple Raspberry sauce provided just the right amount of sweetness. I enjoyed this dessert immensely.
This was a Dine Out Vancouver Menu for $28 /head. Had I not driven I would have definitely have added the $10 Sake pairings to the meal. A wonderful experience over all - oral adventures, a full tummy and emotional turmoil. What more can you ask for in an evening?
Given my low brow humor, I'd also like to mention that I found their menu entertaining. Can you see why I'd think this? Mmm Noodles!