Holidays Cooking (2011) Part III – Using Leftovers From Holiday Dinner: Turkey Shepherd’s Pie

Posted by on January 13, 2012 No comments
Turkey Shepherd's Pie

Turkey Shepherd's Pie

We still had a lot of leftover turkey meat after our Christmas dinner. The thighs and legs weren’t even touch. I decided to use the leftover meats to make shepherd’s pie. The inspiration came from my memories of this public high school’s lunch item called ‘Turkey and Gravy’ which happened to be my favourite. This dish is extremely easy if you have leftover turkey, potato, and gravy. Here is how I did it and it could serve 4 people:

4 cups mashed potatoes (leftovers or freshly cooked)
1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
1 – 1.5 pound leftover turkey meat, shredded
1 cup leftover (of freshly made) gravy

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Holidays Cooking (2011) Part II – My First Roast Turkey Fest!!

Posted by on January 6, 2012 No comments
Roast Turkey with Spiced Butter

Roast Turkey with Spiced Butter

I did it! My first ever roast turkey! Thanks to the 24/7 running Christmas specials from Jamie Oliver and Gordon Ramsey during the holidays, which were truly educational and inspirational. It was such a fantastic experience cooking the bird and preparing the dinner, giving me the joys of great food, fabulous wine, and good friends. Here is how I did it. (Serving for 4 – 6)

1 young turkey , about 4 ~ 4.5kg
1 lemon, halved
1 orange, halved
1 head of garlic, peeled and roughly chopped
2 teaspoon olive oil
2 teaspoon sea salt
2 teaspoon freshly ground black pepper

Stuffing
2 Italian basil sausage, uncased
1/4 cup dried cranberry, finely chopped
1/4 cup roast chestnut, unshelled & finely chopped
2 garlic cloves, peeled and crushed
1 pinch nutmeg
1/4 cup fresh tarragon, finely chopped
1 medium onion, finely chopped
1/3 cup bread crumb

Spiced butter butter:
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Holidays Cooking (2011) Part I : Deluxe Double Chocolate Chunk Cookies

Posted by on January 5, 2012 No comments
Deluxe Double Chocolate Chunk Cookies

Deluxe Double Chocolate Chunk Cookies

I told Rick that I was requested to bake cookies and share them at a dinner party where all the guests were asked to do the same thing. I had never baked cookies before! Rick showed me this recipe and made some in front of me. A week later I made my first batch of cookies ever, and they tasted great! And it was amazing how wonderful the freshly baked cookie fragrance is in the kitchen!

I somewhat changed the recipe a little bit to make it a little more luxurious. Here is the recipe:

2 cups all-purpose flour
3/4 cup Dutch cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/4 cup maple syrup
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup dark chocolate truffle, chopped to chunks
8 pieces Ferrero Roche, chopped to chunks
1/3 cup of coconut shreds

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Enjoy the Mediterranean Harvest with a Veggie Antipasto Platter

Posted by on August 18, 2011 No comments
Antipasto

Antipasto Platter

This platter is extremely easy to prepare. Basically you only need: a BIG basket of beautiful vegetables and fresh herbs, some salt and pepper, a generous amount of olive oil and balsamic vinegar, and a barbecue or a hot grill.

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A Tapas Night at Ebisu

Posted by on August 15, 2011 No comments
Spicy Calamari Tofu - Ebisu in Richmond

Spicy Calamari Tofu - Ebisu in Richmond

There are other better Japanese restaurants in Richmond or in downtown Vancouver. But I really do not mind going to Ebisu. I would recommend it if for chats over food with close friends or going on a first date. The tapas dishes are well presented and tastes decent. While being seated there it does not feel as crowded and noisy like those more popular Izakaya places.

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Butaya: An Original Tasty Journey of Japanese Katsu!

Posted by on August 9, 2011 No comments
Butaya - Calamari

Butaya - Calamari

Katsu dishes are often my favourite at Japanese or Taiwanese restaurant. I do not have a deep fryer and it is a mess to fry food in a lot of oil.

Butaya is a new Japanese eatery in Richmond, BC, that specializes in Katsu dishes. In fact, I can not think of any other restaurants that shine in that culinary genre.

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Festival of Bright Red Goodness: Crabs and Prawns

Posted by on July 9, 2011 No comments
Crab and Prawns, Stir Fry with Ginger, and Baby Pea Shoots
Crab and Prawns, Stir Fry with Ginger and Baby Pea Shoots

1 dungeness crab (1.5 – 1.8 lbs)
6 tiger prawns (large size 12/13)
1 cup of baby pea shoots
6 – 8 slices ginger
1 teaspoon cracked black pepper
1 1/2 tablespoon peanut oil
1 1/2 tablespoon soy sauce
1 teaspoon of brown sugar
1/4 cup Chinese cooking wine

Clean the crab, chop the joints of legs and claws into 4 large pieces, and wipe it dry with paper towel. Boil the empty crab shell, and set it aside. Clean and de-vein prawns, leave the shells on. Marinate prawns with 1/2 tablespoon of soy, 1 tablespoon of Chinese cooking wine, and 1 teaspoon of brown sugar

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Sciue Italian Bakery and Cafe, a True Gem in Downtown District

Posted by on June 9, 2011 No comments
Pizza & Cappuccino - Sciue

Pizza & Cappuccino - Sciue

I had a hard time trying pronounce ‘Scuié’. So I looked online. It is supposed to sound like “Shoe-eh”. And in Italian it is slang for “good and fast”. I think it pretty much says it all: a fast-paced Italian cafe style eatery with good-quality food, such as flat bread pizza, pasta, sandwiches, coffee and pastries! Using their own description: artisan ‘street’ food.

My friend Loretta just visited Italy last year. She said in here it definitely reminded how a popular lunch joint was like in Rome.

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Preparing and Serving Fresh Raw Oysters at Home

Posted by on May 5, 2011 No comments
Fresh Oysters on Shells

Fresh Oysters on Shells

What could possibly be more glamourous than serving raw oysters on half shell with fine champagne: the silky and luxurious texture, and the exciting myth of aphrodisiac quality – truly a delicious gift from the mother nature.

Shucking an oyster is not as hard as you think.

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Amazing Dining Experience at Blue Water Cafe – Possibly the Best Dinner that I Have Ever Had?

Posted by on April 28, 2011 No comments
West Coast Sable Fish - Blue Water Cafe

West Coast Sable Fish - Blue Water Cafe

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A Pleasant Surprise at Bistro the Home.

Posted by on April 28, 2011 No comments
Nero (Linguine with Squid Ink Sauce) - Bistro The Home

Nero (Linguine with Squid Ink Sauce) - Bistro The Home

Asianized Pasta? I was almost a little skeptical standing in front of Bistro the Home, a little restaurant buried in the sea of restaurants on Alexandra Rd in Richmond. And it looked like a Karaoke bar from outside.

The decor was actually pretty nice inside the restaurant and much classier than outside. Delightful ambience and comfortable seating. Their menu is a combination of typical Italian pasta dishes and some confusion ones with ingredients such as Taiwanese sausage or Kimchi. And cold or hot drinks came with a meal like a lot of Asian cafe style restaurants. Having enjoyed making pasta dishes quite often myself, I was looking to get something that was not made easily at home.

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Where To Get Good Lunch in Downtown Vancouver Under $8.00!

Posted by on April 26, 2011 No comments
Beef Pho - Pho Express @ International Food Fair

Beef Pho - Pho Express @ International Food Fair

Pho Express @ International Food Fair (530 Hornby St., Vancouver)

Beef Pho or Lemongrass Chicken on Rice $6.49 + Tax
Chicken or Pork Vietnamese Sub $3.95 + Tax

Their pho noodle soup or lemongrass chicken tastes more authentic than a lot of Vietnamese restaurants in Downtown. Such a good deal on the sub sandwich: it is a foot long sub sandwich packed with lemongrass flavoured meat, sweet pickled radish and carrots, lettuce and a touch of cilantro. Very decent spring roll that is only $1.50 each and costs only 30 cents if you order a meal.

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Something Bright Red and Delicious on the Dinner Table: Pan Seared Red Mullet

Posted by on April 25, 2011 No comments
Pan Seared Red Mullet

Pan Seared Red Mullet

1 Red Mullet (1.5 – 1.8 lbs)
6 – 8 slices ginger
1 teaspoon cracked black pepper
2 teaspoon sea salt
1 1/2 tablespoon olive oil
1/4 cup dry white wine

Clean the fish and wipe it dry with paper towel. Preheat the Oven to 325 F. Heat a large oven-safe pan over medium heat. Brush the pan with a little olive oil and fry the half of the ginger slices. Brush the fish with olive oil and sprinkle with salt and pepper. Stuff the fish with the rest of the ginger slices. Sear for 4 – 5 minutes each side. Add white wine and put the pan in the oven to 10 – 15 minute or until cooked to your liking. Allow to cool.

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Waterfront Brunch on a Long Awaited Sunny Day – I HEART Vancouver Spring!

Posted by on April 25, 2011 No comments
Cardero's Restaurant & Marine Pub

Cardero's Restaurant & Marine Pub

I started the lovely afternoon with my friend Graham at Harbour Green Park. Walking down the Seawall, we were enbraced by bright sunlight and cool spring breeze. The blue sky was incredibly clear. Despite the lively crowd of people along the way, the ocean seemed rather calm surrounded by tall handsome mountains. It was a perfect way to wash off my long-chilly-winter grump.

Let’s get drinks! I quickly concurred to Graham’s suggestion with great enthusiasm, like it was the best idea ever since steam engine was invtented. And shortly after, we found ourselves sitting on a beautiful deck at Cardero’s Restaurant & Marine Bar. A couple pints of Stanley Park Amber… Half a dozen fresh oyster-on-half-shells… Vancouver Spring at its finest!!!

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Lobster Dumpling… Hail to the King of the Kings of Dim Sum!

Posted by on April 24, 2011 No comments
Lobster Dumpings - Neptune Seafood

Lobster Dumpings - Neptune Seafood

I have mentioned in my previous blog on why Garden City Hot Pot is one of my favourite dim sum places in Richmond: spectacular tastes of food and comfortable seating. And I think Neptune  Seafood Restaurant (龍皇鮑翅) is definitely on this list!

Dim sum dishes at Neptune are lighter in flavours and elegantly beautiful in presentation. Look at the Lobster Dumpling… The dish is a variation of steamed shrimp dumpling. As Cantonese foodies always refer shrimp dumpling as the King of dim sum, the lobster dumpling here has gone beyond: A luscious piece of lobster sits on chopped prawns with a hint of ginger, topped with tobiko caviar and cilantro, completing this colourful artwork in a bamboo steamer.  And when the fresh sweetness of all the ocean goodness hits the palette, I am truly convinced this is the art of dim sum at its best!

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A Beautiful Waldorf Salad

Posted by on April 23, 2011 1 comment

Waldorf Salad with Citron Balsamic Dressing

What is a Waldoff salad? Traditionally, it is an apple salad with walnuts, celeries, and blue cheese dressing.

I was at Kin’s market on a gorgeous Saturday morning, and saw those fresh and shiny apples in the sunlights. I could not resist how seductively beautiful those apples were. And it came to my mind that my new roommate Julie brought this apple corer and I should make a good use of it.

I definitely added my own twist to this salad. As I wanted it to look visually stunning, I wanted it to be delightfully delicious. So instead of using Blue cheese dressing, I use a balsamic lemon dressing…

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My Favourite Lunch Spots in Downtown Vancouver – Japanese – Part I

Posted by on February 15, 2011 1 comment

Yam Tempura Roll - Urban Sushi

Urban Sushi

This petite spot is hidden in a basement in the middle of the financial district. Arrive early for lunch… It could get really busy there!  Food is always fresh and tasty, and constantly reminds me why sushi makes a good lunch choice because of its simplicity and clean flavours.

My other favourites there are sashimi salad and beef udon noodle soup.  The salad dressing carries just the right amount of acidity and brings out the natural sweetness of raw salmon and tuna. Perfectly Al dente is such the weird way to describe the udon noodles, but I really cannot think of other words.

For cheap sushi, I will recommend Fujiya in downtown; but for a quick and delicious Japanese lunch treat, Urban Sushi will not disappoint you.

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Chinese New Year Poon Choi Feast – Happy New Year and Eat Well Everyone!

Posted by on February 6, 2011 No comments

When I asked Sean and Louis what they wanted for Chinese New Year dinner, Louis jokingly said, “Hahah.. Poon Choi!!”  He was not being serious because a Poon Choi (盆菜) Feast could be a very elaborate meal to prepare. Poon Choi is a traditional type of dish originating from Hong Kong village cuisine. What makes it special is that it is composed of many layers of different ingredients. And it has become very popular in different parts of Hong Kong or even South China regions for traditional holidays and festivals. (Read more about Poon Choi here…)

But I smiled at him… Poon Choi eh? Why Not?

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A strange dining experience at Society. Another Glowbal curse for me?

Posted by on January 31, 2011 No comments

Chandeliers at Society photo by http://www.society-grg.ca/Glowbal

All the restaurants  from Glowbal group are all pretty popular in Downtown Vancouver.  I have been to Coast quite a few times, but have not been super impressed by their food. But I was willing to give  Society Restaurant & Lounge a try.

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You are in for a Dim Sum Treat!

Posted by on January 29, 2011 No comments

My favourite dim sum place in Richmond is Garden City Hot Pot (新鏞記火鍋）.

Garden City Hot Pot is a high end Cantonese style hot pot restaurant. I am always a little disappointed with how many of the Chinese restaurants name themselves in English. Their English names usually mean so far off from their Chinese names. Why can they use their Chinese name Sun Yung Kee. It sounds perfectly original and so… exotic and mysteriously delicious!

Shrimp Dumplings @Garden City Hot Pot

This restaurant is famous for not just hot pot dinners, but also a great selection of gourmet tea imported from all over China, and a tasty menu of dim sum dishes.  I really appreciate another quality: they seats are usually very comfortable. You do not see a lot of Chinese restaurants that provide comfy booths.

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My Swiss Roommate’s Cooking.

Posted by on January 22, 2011 3 comments

My roommate Sean is from Switzerland. He has incredible tastes in good food and wine, proving to us how Europeans love cooking and enjoy life.

It is easy to slice up a few fruits and vegetables, saute a few shrimps and scallops, whip up  a sauce with vinegar and oil, and call it a pretty-looking dish. This seems more like a food stylist’s trick  to wow your guests, but it is not the way to show your heart in the dishes.

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Bubble World Richmond: A Taiwanese Bubble Tea house is not just a Tea House.

Posted by on January 20, 2011 2 comments

Yes,  over here you can get a gigantic cup of sweet fruity tea with creamy foam (a.k.a. bubbles), and those little black gummy balls (a.k.a. pearls).

But do you know that most of the Taiwanese style bubble tea houses are also great restaurants?

I love those tea houses where you can get fairly decent Taiwanese dishes. The food is simple but delicious. One of my favorite Taiwanese tea houses is Bubble Word in Richmond.

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My Christmas Dinner (2010)

Posted by on January 5, 2011 No comments

I have been cooking Christmas dinner every year for a few years now. Nothing beats having a good time over delicious food and wine with close friends, the ones who do not have family dinner plans during the holidays. This year I invited 5 friends over for dinner on Christmas Eve.

My dear friend Melissa invited me to her Christmas Day  turkey dinner. I was simply overjoyed because I was in a treat for a traditional meal without tackling the cooking of the big bird myself!

Don’t get me wrong. One of those days I’ll do a turkey like no one has ever seen before!

All right let’s roll out the menu:

Prawns & Tropical Fruits Cocktail, Butter Seared Scallops, Champagne Foam

Appetizer Dish:

Prawn and Fruit Cocktail, Butter Seared Scallop, with Champagne Foam.

Here are some details in the making. Fruit salad in the cocktail: guava, mango, lotus root, and cucumber, with Champagne dill sauce. No trick in searing the scallop, just butter, salt, pepper and lemon juice

Champagne foam whipped with dijon mustard,  maple syrup, and the key ingredient: egg white!

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First blog from the picky diner! Garlic Prawns Anyone?

Posted by on January 3, 2011 No comments

Say hallelujah to my new year resolution! Yes I did it! Finally! Let’s start blogging about FOOD!

I do intend to make this one short and sweet though. I WILL save all the holidays cooking chanting for the next few posts. :)  I just want to talk about this dish I made tonight. Very simple but gorgeous and delicious! With me being a Cantonese,  cooking seafood is absolutely essential to me. Here it is

Steamed Tiger Prawns with Garlic

Steamed Tiger Prawns with Garlic

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