tag:blogger.com,1999:blog-88645499767910178722024-03-13T12:02:18.080-04:00me HUNGRY!Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-8864549976791017872.post-76928960685044038302011-11-30T14:34:00.010-05:002011-11-30T15:20:42.307-05:00Movember Mustache Cake<a href="http://3.bp.blogspot.com/-VSOtpytjm_0/TtaJa2bPHWI/AAAAAAAAFPI/eA67EHUOcIk/s1600/movember%2Bmustache%2Bcake.JPG"><span style="font-size:78%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5680879074353814882" border="0" alt="" src="http://3.bp.blogspot.com/-VSOtpytjm_0/TtaJa2bPHWI/AAAAAAAAFPI/eA67EHUOcIk/s400/movember%2Bmustache%2Bcake.JPG" /></span></a><span style="color:#330000;"><br />Have you noticed a lot of mustaches this month? Today is the last day of <a href="http://us.movember.com/about/">Movember</a>, an annual event where men grow out their 'staches to raise money for prostate cancer and men's health. Congrats to our friends Joe and Jim for not shaving for the entire month of November and raising lots of money!<br /><br />In lieu of growing a mustache, I baked a Chocolate Guinness Cake. The cake has one full cup of Guinness stout baked into it. It doesn't end up tasting like beer, however the Guinness adds a rich depth of flavor which pairs very nicely with chocolate.<br /><br />Here are the recipes I used:<br /><br />Nigella Lawson's </span><a href="http://www.nytimes.com/2004/12/08/dining/083NREX.html">Chocolate Guinness Cake</a> <span style="color:#330000;">(I split the batter into two 9 inch round cake pans and baked them for</span> <span style="color:#330000;">30-35 minutes, I also swapped out the cream cheese icing for a chocolate frosting, recipe below)<br /></span><br /><span style="color:#330000;">Joy The Baker's</span> <a href="http://www.joythebaker.com/blog/2008/06/the-best-chocolate-buttercream-frosting/">The Best Chocolate Buttercream Frosting</a> <span style="color:#330000;">(contains a secret malty ingredient, Ovaltine!)<br /><br />HAPPY MOVEMBER!</span><br /><span style="font-size:78%;color:#330000;"></span>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com6tag:blogger.com,1999:blog-8864549976791017872.post-19074243251317169712010-08-25T13:24:00.002-04:002010-08-25T13:29:48.761-04:00Stone Barns and Blue Hill Cafe<a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVISiqseVI/AAAAAAAAFMc/foGfSTiWkzU/s1600/IMG_3507.JPG"><img id="BLOGGER_PHOTO_ID_5509389202538395986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVISiqseVI/AAAAAAAAFMc/foGfSTiWkzU/s400/IMG_3507.JPG" border="0" /></a> <div><div><div><br /><span style="color:#660000;"><span style="font-size:78%;">Last weekend, while driving home from a family wedding in New York's Hudson Valley, we decided to take a short detour to </span><a href="http://www.stonebarnscenter.org/"><span style="font-size:78%;">Stone Barns Center for Food & Agriculture</span></a><span style="font-size:78%;">. It was a bit of a struggle to get there, battling heavy rains and low visibility on the Taconic State Parkway, but as we pulled up to the farm, the rain magically stopped and we even saw a hint of blue skies.<br /><br /><img id="BLOGGER_PHOTO_ID_5509377221925785154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THU9ZLaDzkI/AAAAAAAAFJ0/9JsuIZMT1Hw/s400/IMG_3429.JPG" border="0" /><br />Stone Barns is a non-profit farm, an education center, and home to </span><a href="http://bluehillfarm.com/food/blue-hill-stone-barns"><span style="font-size:78%;">Blue Hill Restaurant and Cafe</span></a><span style="font-size:78%;"> (the farm's biggest customer). Through public programs, the education center seeks to increase awareness of sustainable agriculture and to teach us where our food actually comes from.<br /><br /><img id="BLOGGER_PHOTO_ID_5509389198044051266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THVISR7KN0I/AAAAAAAAFMU/eozEWL-wjKU/s400/IMG_3504.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5509372286510869378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THU455jcq4I/AAAAAAAAFJM/FpekOL3j0U4/s400/IMG_3396.JPG" border="0" /><br />We arrived in time to sign up for a </span><a href="http://www.stonebarnscenter.org/livestock-tour/?date=2010-09-04"><span style="font-size:78%;">livestock tour</span></a><span style="font-size:78%;"> ($10 per adult), an hour-long walking tour through the pastures and barns, allowing you to get up close with the farm's animals. As we were waiting for our tour to begin, we watched the young participants from the morning's </span><a href="http://www.stonebarnscenter.org/hands-on-on-the-farm-egg-collecting/?date=2010-09-04"><span style="font-size:78%;">egg gathering program</span></a><span style="font-size:78%;"> skip happily on by, their guide holding an enormous basket of freshly collected brown eggs.<br /><br />Our livestock tour began with a visit to the laying hens. Did you know that you can tell what color their eggs will be from looking at their earlobes? This breed of chicken lays brown eggs:<br /><br /><img id="BLOGGER_PHOTO_ID_5509377227486865826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THU9ZgH7KaI/AAAAAAAAFJ8/vGQiiDeBvQc/s400/IMG_3435.JPG" border="0" /><br />A group of naughty hens had escaped the fenced-in area (now that's what you call 'free range') and uncharacteristically followed us for part of our tour:<br /><br /><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/Egau_9G2Ssc?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/Egau_9G2Ssc?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><br />A flock of teenage </span><a href="http://en.wikipedia.org/wiki/Bourbon_Red"><span style="font-size:78%;">Bourbon Red turkeys</span></a><span style="font-size:78%;"> (known for their juicy rich-tasting meat and their fondness for roosting in trees):<br /><br /><img id="BLOGGER_PHOTO_ID_5509377232277362946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THU9Zx-EWQI/AAAAAAAAFKE/YdVoWBfKFCQ/s400/IMG_3440.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5509377241515017746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/THU9aUYfxhI/AAAAAAAAFKM/DgCYPGnMEuk/s400/IMG_3442.JPG" border="0" /><br />A proud </span><a href="http://en.wikipedia.org/wiki/Broad_Breasted_White"><span style="font-size:78%;">Broad-Breasted White turkey</span></a><span style="font-size:78%;">:<br /><br /><img id="BLOGGER_PHOTO_ID_5509383600969788674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THVDMfMqrQI/AAAAAAAAFLE/FffIPYrrQFM/s400/IMG_3455.JPG" border="0" /><br />A 600 lb </span><a href="http://en.wikipedia.org/wiki/Berkshire_(pig)"><span style="font-size:78%;">Berkshire pig</span></a><span style="font-size:78%;"> rooting around in the woods:<br /><br /><img id="BLOGGER_PHOTO_ID_5509377252783173074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THU9a-XCLdI/AAAAAAAAFKU/W_CVH0_yHiU/s400/IMG_3452.JPG" border="0" /><br />Grazing lambs:<br /><br /><img id="BLOGGER_PHOTO_ID_5509383602099929378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THVDMjaHQSI/AAAAAAAAFLM/gyN5pAXDQ_c/s400/IMG_3463.JPG" border="0" /><br />We also saw geese, rams, wild turkeys, and some beehives.<br /><br />According to Stone Barn's philosophy, their animals live humane lives on the farm. And though I'm not an expert in animal psychology, all the animals we met that day seemed genuinely happy, healthy, and good-natured.<br /><br />From the egg mobiles to the oxygenated compost pile (which didn't smell bad at all), Stone Barns was everything I'd imagined after reading about the symbiosis of pasture-based farming in </span><a href="http://michaelpollan.com/books/the-omnivores-dilemma/"><span style="font-size:78%;">The Omnivore's Dilemma</span></a><span style="font-size:78%;"> (specifically the chapters on </span><a href="http://www.polyfacefarms.com/"><span style="font-size:78%;">Polyface Farm</span></a><span style="font-size:78%;">). It was pretty amazing, actually.<br /><br />After our tour we stopped at the farmer's market at the Dooryard Garden:<br /><br /><img id="BLOGGER_PHOTO_ID_5509382112628107954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THVB12sW6rI/AAAAAAAAFKs/jFfysFhbzyc/s400/IMG_3465.JPG" border="0" /><br />And checked out the 2 old silos:<br /><br /><img id="BLOGGER_PHOTO_ID_5509372326407817202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THU48OLnx_I/AAAAAAAAFJk/KxNPXjHD0XY/s400/IMG_3419.JPG" border="0" /><br />Cleverly converted on the inside to a lounge and coat room:<br /><br /><img id="BLOGGER_PHOTO_ID_5509372315628160594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THU47mBjRlI/AAAAAAAAFJc/9BLMq-Y8sfg/s400/IMG_3412.JPG" border="0" /><br />We also snuck upstairs to for a peak at the </span><a href="http://bluehillfarm.com/sites/bluehillfarm.com/files/HLTheatre.jpg"><span style="font-size:78%;">Hayloft</span></a><span style="font-size:78%;"> (an old haybarn converted to a gorgeous catering hall).<br /><br /><img id="BLOGGER_PHOTO_ID_5509372344511719842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/THU49Rn7aaI/AAAAAAAAFJs/k7rhROQ2t4k/s400/IMG_3427.JPG" border="0" /><br />And as we were walking through the silo lobby, we unexpectedly ran into </span><a href="http://www.bluehillfarm.com/food/overview/team/dan-barber"><span style="font-size:78%;">Chef Dan Barber</span></a><span style="font-size:78%;"> (turning me into a stuttering starstruck fool, of course). Unphased by my ridiculous behavior, Chef Barber graciously invited us into the kitchen to take a photo with him:<br /><br /><img id="BLOGGER_PHOTO_ID_5509390349812398594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THVJVUmIegI/AAAAAAAAFMk/i5yrG1eLM-w/s400/IMG_3470.JPG" border="0" /><br />As this was an impromptu visit, we tried not to lament too much about the fact that we were dressed far too casually in our t-shirts and shorts to dine in the main restaurant (never mind that we didn't have a reservation either), and instead enjoyed a light lunch at the </span><a href="http://www.bluehillfarm.com/food/fact-sheet/blue-hill-cafe"><span style="font-size:78%;">Blue Hill Cafe</span></a><span style="font-size:78%;">:<br /><br /><img id="BLOGGER_PHOTO_ID_5509372300298913778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/THU46s6xh_I/AAAAAAAAFJU/ByDwl55DwV4/s400/IMG_3399.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5509388139229385090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVHUpiEkYI/AAAAAAAAFMM/4p_kNgUdMXw/s400/IMG_3503.JPG" border="0" /><br />Vegetarian quiche:<br /><br /><img id="BLOGGER_PHOTO_ID_5509382125982757170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/THVB2ocWsTI/AAAAAAAAFK8/5P1rR6biuVw/s400/IMG_3471.JPG" border="0" /><br />A sampling of salads (heirloom tomato, green bean, and couscous):<br /><br /><img id="BLOGGER_PHOTO_ID_5509383609941366626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVDNAnqF2I/AAAAAAAAFLU/BDgrchmGgSE/s400/IMG_3472.JPG" border="0" /><br />Open-faced tomato and goat cheese sandwich:<br /><br /><img id="BLOGGER_PHOTO_ID_5509383621008432930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVDNp2QHyI/AAAAAAAAFLc/68pcTrXFiRM/s400/IMG_3474.JPG" border="0" /><br />The food was simply prepared but delicious, featuring quality ingredients from the farm. We especially loved the different varieties of sweet heirloom tomatoes.<br /><br />After lunch, we walked through their impressive half-acre greenhouse:<br /><br /><img id="BLOGGER_PHOTO_ID_5509388129499497874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVHUFSSRZI/AAAAAAAAFL8/ead86mOrcO8/s400/IMG_3493.JPG" border="0" /><br />The hi-tech roof automatically opens to cool the greenhouse when it reaches a certain temperature:<br /><br /><img id="BLOGGER_PHOTO_ID_5509388134704534898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/THVHUYrQ1XI/AAAAAAAAFME/Kcwic0SHfHM/s400/IMG_3496.JPG" border="0" /><br />We plan on taking the greenhouse tour on our next visit, especially after spotting several seedlings we'd never heard of before:<br /><br /><img id="BLOGGER_PHOTO_ID_5509388116400771314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/THVHTUfTkPI/AAAAAAAAFLs/8Lv5RyFzGGI/s400/IMG_3490.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5509388124243956834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/THVHTxtRFGI/AAAAAAAAFL0/xc9c8hutJG8/s400/IMG_3491.JPG" border="0" /><br />All in all, a fabulous afternoon at Stone Barns. We're already planning a trip back to dine in the main restaurant (and next time, we'll be dressed to the nines). Highly recommended for foodies, families, and anyone interested in learning more about sustainable agriculture.<br /><br /></span><span style="font-size:78%;"><em>Stone Barns Center for Food and Agriculture<br />630 Bedford Road<br />Pocantico Hills, NY 10591<br />(914) 366-6200</em><br /></span><a href="http://www.stonebarnscenter.org/"><span style="font-size:78%;">http://www.stonebarnscenter.org/</span></a><span style="font-size:78%;"><br /><br /></span><em><span style="font-size:78%;">Blue Hill at Stone Barns<br />630 Bedford Road<br />Pocantico Hills, NY 10591<br />(914) 366-9600<br /></span></em><a href="http://bluehillfarm.com/food/blue-hill-stone-barns"><span style="font-size:78%;">http://bluehillfarm.com/food/blue-hill-stone-barns</span></a></span></div><br /><br /><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5509383623607552658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 254px; CURSOR: hand; HEIGHT: 190px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/THVDNzh7ipI/AAAAAAAAFLk/E4r1JS-4-qI/s400/IMG_3482.JPG" border="0" /> </span></div><div><span style="color:#660000;"></span></div><div><span style="color:#660000;"></span></div><div><span style="color:#660000;"></span></div><div><span style="color:#660000;"></span></div></div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com18tag:blogger.com,1999:blog-8864549976791017872.post-64755399101111942462010-08-04T09:23:00.004-04:002010-08-04T09:28:46.100-04:00The Best Blueberry Pie EVER<a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/TFiSomdSyMI/AAAAAAAAFI0/lif68iYx9yE/s1600/blueberry+pie+natural+light.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5501308171048896706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TFiSomdSyMI/AAAAAAAAFI0/lif68iYx9yE/s400/blueberry+pie+natural+light.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"><br />Tired of fruit pies with overcooked jam-y fillings? Try this recipe for fresh blueberry pie, overflowing with juicy blueberries, bursting in your mouth with every delicious bite.<br /><br />Kris and I tend to go overboard with blueberry picking every summer, requiring me to freeze several pounds of blueberries, which ends up destroying their flavor and consistency.<br /><br /><img id="BLOGGER_PHOTO_ID_5501308160199440738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TFiSn-ClOWI/AAAAAAAAFIk/gyqtvabVcJE/s400/blueberries+small.JPG" border="0" /><br />This year, I was determined to use up every single one of those gorgeous fresh berries, so I made three generously-filled fresh blueberry pies (2 for us and 1 for my in-laws).<br /><br /><img id="BLOGGER_PHOTO_ID_5501308179828183490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TFiSpHKcEcI/AAAAAAAAFI8/--LHLuYNoMk/s400/freshly+poured+blueberry+pie.JPG" border="0" /><br />Serve with a dollop of freshly whipped cream and you have the perfect summer dessert.<br /><br /><img id="BLOGGER_PHOTO_ID_5501308168382043186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TFiSochd1DI/AAAAAAAAFIs/OBpV1cSDoMM/s400/Blueberry+Pie+-+slice.JPG" border="0" /><br />And don't you dare try to use frozen blueberries in this recipe! There's still time to head out to your local farm and pick your own berries before the season's over. Enjoy!<br /><br /><strong>FRESH AND EASY BLUEBERRY PIE<br /></strong><a href="http://sites.google.com/site/mehungryrecipes/Home/fresh-and-easy-blueberry-pie">Printable Version</a><br /><br /><strong>Crust:<br /></strong>1 prepared 9” deep dish pie shell, baked and ready to fill<br />(or use your favorite homemade pie crust recipe)<br /><br /><strong>Filling:</strong><br />5 cups fresh blueberries, divided<br />1 cup cold water<br />3 Tablespoons cornstarch<br />3/4 cup sugar<br />Pinch of salt<br />Squeeze of fresh lemon juice (1 – 2 teaspoons)<br />1 Tablespoon unsalted butter<br /><br />In a medium saucepan combine water, cornstarch, sugar, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop or pipe swirls of sweetened whipped cream (recipe follows) on top to serve.<br /><br /><strong>Sweetened Fresh Whipped Cream:</strong><br />1 cup chilled heavy whipping cream<br />1/2 teaspoon pure vanilla extract<br />1/4 cup powdered sugar<br /><br />Combine heavy whipping cream and vanilla extract in a large mixing bowl. With a handheld electric mixer, beat at medium-low speed for 2 minutes, adding 1/2 of the powdered sugar in gradually. Increase mixer speed to medium and beat for another 2 to 3 minutes, adding the remaining powdered sugar gradually, until soft peaks start to form. Increase mixer speed to medium-high and beat for 30 seconds until firm peaks form. Spoon whipped cream on top of blueberry pie slices, or if you want to get fancy, use a pastry bag fitted with a large tip to pipe swirls (or use a heavy duty gallon-sized freezer bag with a corner snipped off).</span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com27tag:blogger.com,1999:blog-8864549976791017872.post-29596765350521057202010-07-25T10:40:00.007-04:002010-07-27T01:01:18.637-04:00Gluttony on the High Seas: Our Alaskan Cruise<a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/TExBUxR73hI/AAAAAAAAFGo/kP1ebjTKwsM/s1600/IMG_0946.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5497841070194286098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TExBUxR73hI/AAAAAAAAFGo/kP1ebjTKwsM/s400/IMG_0946.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"><br /></span><div><span style="color:#660000;"><span style="font-size:78%;">Never say never.<br /><br />I swore I'd never go on a boat again after a disastrous cruise in 2003 (13 nights on the stormy Mediterranean sea, most of them spent in bed, violently seasick ). That is, until my parents invited Kris and I to join them on an upcoming family trip. My dad sounded so hopeful and excited that I couldn't say no, and that's when I found myself agreeing to go on a 5 night Alaskan cruise. Omigod, what had I done?! I'm the type of person that gets seasick in a swimming pool!<br /><br /><img id="BLOGGER_PHOTO_ID_5497831131527128962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw4SQ3CJ4I/AAAAAAAAFDI/EbfeHvsBGms/s400/IMG_1028.JPG" border="0" /><br />Well, thank goodness for seabands and non-drowsy dramamine. And I made sure to book a balcony room so I could see outside my cabin (very important when your inner ear gets confused rather easily). Check out the gorgeous views from our balcony:<br /><br /><img id="BLOGGER_PHOTO_ID_5497839625997711890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TExAAtOo-hI/AAAAAAAAFGQ/PeoPg9MRWZ8/s400/IMG_1730.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5497837302013311378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TEw95btlOZI/AAAAAAAAFFA/4ygMXSLwjHo/s400/IMG_1489.JPG" border="0" /><br />I ended up feeling pretty good during my time onboard the ship, but that didn't save me from hours of boredom during 2 seemlingly endless days at sea. How much bingo and afternoon trivia can a person take? What else was there to do but eat? (and eat...and eat some more...)<br /><br />But even I was shocked at our gluttony when I finally uploaded our cruise photos - on our last day at sea, we ate a total of 8 times in 12 hours!<br /><br /><strong>9:30am</strong> sit-down breakfast:<br /><br /><img id="BLOGGER_PHOTO_ID_5497845021612247842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 355px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExE6xdZCyI/AAAAAAAAFIY/92Cb4akzdZI/s400/breakfast+collage.jpg" border="0" /><br /><strong>12:05pm</strong> pastry extravanganza buffet:<br /><br /><img id="BLOGGER_PHOTO_ID_5497844044007746482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TExEB3mUK7I/AAAAAAAAFIQ/GUcdeSiPi1k/s400/pastry+collage.jpg" border="0" /><br /><strong>1:08pm</strong> pizza poolside:<br /><br /><img id="BLOGGER_PHOTO_ID_5497839638785877314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TExABc3k5UI/AAAAAAAAFGg/UFJiJMVv3aE/s400/IMG_1890.JPG" border="0" /><br /><strong>2:16pm</strong> hot dog at the grill:<br /><br /><img id="BLOGGER_PHOTO_ID_5497841084334753506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExBVl9SRuI/AAAAAAAAFGw/4LEPIeLRDoA/s400/IMG_1929.JPG" border="0" /><br /><strong>2:44pm</strong> pavlova at the buffet (somehow I'd missed this during our first pass thru the pastry extravaganza):<br /><br /><img id="BLOGGER_PHOTO_ID_5497841097427884706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExBWWu7mqI/AAAAAAAAFG4/LRq8KKKUKDI/s400/IMG_1935.JPG" border="0" /><br /><strong>3:45pm</strong> afternoon tea:<br /><br /><img id="BLOGGER_PHOTO_ID_5497831120236959778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw4RmzP2CI/AAAAAAAAFCw/W7a6E6-1ivo/s400/afternoon+tea+collage.jpg" border="0" /><br /><strong>7:00pm</strong> sit-down dinner:<br /><br /><img id="BLOGGER_PHOTO_ID_5497834400500693986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TEw7QivEO-I/AAAAAAAAFDg/EIEbC4P25yw/s400/dinner+1.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5497834407759337874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw7Q9xqWZI/AAAAAAAAFDo/7q-4zXcZNTI/s400/dinner+2.jpg" border="0" /><br /><strong>10:05pm</strong> soft serve ice cream on deck:<br /><br /><img id="BLOGGER_PHOTO_ID_5497841113464002514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExBXSePV9I/AAAAAAAAFHI/XxLlJsAp9mU/s400/IMG_2001.JPG" border="0" /><br />The worse part of it was that the food wasn't even that good (typical of cruises) and did not feature any local Alaskan fare, but we obviously have a hard time saying no to free food, especially when it's staring us in the face at every turn.<br /><br />On most nights, dinner took almost 3 hours from start to finish but I'm realizing now that it was probably our table causing the kitchen backup (with the crazy number of dishes we ordered). And forget about after-dinner entertainment, poor hubby had to practically carry me (half-conscious from a food-induced coma) from the dining room straight to our cabin every night.<br /><br />Mid-cruise, after getting bored of the same dining room night after night, we opted to have dinner in one of the specialty restaurants, a Cajun-themed steakhouse (my dad had become fixated on the broiled lobster tail he'd seen on the menu) and that's where I tried alligator for the first time. Unfortunately, the gator rib I received was full of cartilage, fat and a ton of miniature bones. I spit it out after one bite. Upon seeing my disappointment (and beginnings of a food tantrum), Kris quickly gave me a bite of his portion and you know what? Alligator tastes just like dark meat chicken!<br /><br /><img id="BLOGGER_PHOTO_ID_5497838257766359634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw-xEK3YlI/AAAAAAAAFFY/umBN15vq9PM/s400/IMG_1498.JPG" border="0" /><br />At our 2 port-of-calls, we found even more opportunities to stuff our faces:<br /><br /><strong><a href="http://www.kingcrabshack.com/">Tracy's King Crab Shack</a></strong> in Juneau:<br /><br /><img id="BLOGGER_PHOTO_ID_5497834427415753810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw7SHAHdFI/AAAAAAAAFEA/F6D_7vG-gHQ/s400/IMG_1359.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5497836280235337938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw899SuqNI/AAAAAAAAFEI/Mo6EdvSptIU/s400/IMG_1360.JPG" border="0" /><br />King crab roll...with a heaping portion of sweet succulent crab:<br /><br /><img id="BLOGGER_PHOTO_ID_5497836285659221202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw8-Rf4jNI/AAAAAAAAFEY/MqvTCscx8jg/s400/IMG_1375.JPG" border="0" /><br />As longtime fans of the </span><a href="http://dsc.discovery.com/tv/deadliest-catch/"><span style="font-size:78%;">Deadliest Catch</span></a><span style="font-size:78%;">, we were excited to find out that some of their king crab is caught by the </span><a href="http://dsc.discovery.com/fansites/deadliestcatch/boats/time-bandit.html"><span style="font-size:78%;">Time Bandit</span></a><span style="font-size:78%;">!<br /><br /><img id="BLOGGER_PHOTO_ID_5497836282006314530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw8-D49niI/AAAAAAAAFEQ/J6BYZ_GL_XQ/s400/IMG_1367.JPG" border="0" /><br />Fish & chips on the pier in Ketchikan (pricey and a bit of a tourist trap, but I never say no to fish & chips!):<br /><br /><img id="BLOGGER_PHOTO_ID_5497838262642806658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TEw-xWVgD4I/AAAAAAAAFFg/bNZli6IX_vE/s400/IMG_1576.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5497838265866808898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw-xiWKbkI/AAAAAAAAFFo/irhegAL0uoY/s400/IMG_1586.JPG" border="0" /><br /><br /><strong><a href="http://sammcgeeswarehouse.com/">Sam McGee's</a></strong> on Creek Street in Ketchikan to load up on foodie souvenirs:<br /><br /><img id="BLOGGER_PHOTO_ID_5497839610582126546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw__zzRz9I/AAAAAAAAFGA/bi9R7UB2z_E/s400/IMG_1678.JPG" border="0" /><br /><strong>Spruce Tip Jelly</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5497842076806206498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TExCPXM61CI/AAAAAAAAFHw/y0cldVhtBHc/s400/IMG_3162.JPG" border="0" /><br />Made from the delicate tips of a spruce tree.<br /><br /><img id="BLOGGER_PHOTO_ID_5497838280498658514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw-yY2qvNI/AAAAAAAAFF4/aRi6oJ8dOSM/s400/IMG_1629.JPG" border="0" /><br />Yes, it really does taste like a tree, a little funky but refreshing all the same. It smells like a walk through a fragrant pine forest.<br /><br /><img id="BLOGGER_PHOTO_ID_5497842063675643538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExCOmSWVpI/AAAAAAAAFHg/Y5-k8Q2pkw0/s400/IMG_3155.JPG" border="0" /><br /><strong>Salmonberry Jelly</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5497844027586860226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExEA6bRVMI/AAAAAAAAFH4/Q9H5O0f0tEU/s400/IMG_3166.JPG" border="0" /><br /></span><a href="http://en.wikipedia.org/wiki/Rubus_spectabilis"><span style="font-size:78%;">Salmonberry</span></a><span style="font-size:78%;"> grows wild in Alaska and we spotted some as we were walking around Ketchikan.<br /><br /><img id="BLOGGER_PHOTO_ID_5497839622095077282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExAAesLf6I/AAAAAAAAFGI/3aeEukatue8/s400/IMG_1694.JPG" border="0" /><br />The taste is milder than a raspberry (a close cousin) and its slightly floral scent reminded me of honey.<br /><br /><img id="BLOGGER_PHOTO_ID_5497842074495956162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TExCPOmHNMI/AAAAAAAAFHo/jFvJs5Jm67Q/s400/IMG_3159.JPG" border="0" /><br /><strong>Birch Caramel</strong><br /><br />For some reason I was expecting this to taste sickly sweet (like molasses) but its deep caramelly flavor was truly sublime, with the perfect amount of sweetness. Can't wait to try some over ice cream (but I could honestly eat it straight from the jar).<br /><br /><img id="BLOGGER_PHOTO_ID_5497844038568624002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 324px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TExEBjVhv4I/AAAAAAAAFII/mCjLXu2_2ds/s400/IMG_3216.JPG" border="0" /><br /><br /></span></span><span style="color:#660000;"><span style="font-size:78%;"><strong>Kelp Marmalade<br /></strong><br />This doesn't taste much different from citrus marmalades, but as a lover of all things seaweed, I bought a jar for the novelty factor. While we were at Sam McGee's, we also tried donut-shaped </span><a href="http://en.wikipedia.org/wiki/Kelp"><span style="font-size:78%;">kelp</span></a><span style="font-size:78%;"> pickles (forgot to take a photo, oops!) which were also tasty, similar to bread and butter pickles.<br /><br /><img id="BLOGGER_PHOTO_ID_5497842059831365954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 356px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TExCOX9zUUI/AAAAAAAAFHY/rV3pi3aviys/s400/IMG_3151.JPG" border="0" /><br /><br />A sticker of a mother polar bear with her cub designates that all our souvenirs were actually 'Made in Alaska':<br /><br /><img id="BLOGGER_PHOTO_ID_5497844036919374754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TExEBdMUM6I/AAAAAAAAFIA/TwtT36JPRZc/s400/IMG_3168.JPG" border="0" /><br /><br />We'd also pre-booked the </span><a href="http://www.exclusivetouring.com/dining/chefsTable.shtml"><span style="font-size:78%;">Alaskan Chef's Table</span></a><span style="font-size:78%;"> excursion in Ketchikan but it was cancelled last minute because hubby and I were the ONLY 2 people on a ship of two thousand passengers that were willing to pay extra to taste local delicacies. This tasting menu was meant to be one of the highlights of our trip, so of course we were disappointed, but it's not like my rapidly expanding waistline really needed another 5 course meal.<br /><br />We did, however, go on a </span><a href="http://www.allenmarinetours.com/sightseeing/juneau/tours/glacier-wildlife/index.html"><span style="font-size:78%;">whale watching expedition</span></a><span style="font-size:78%;"> in Juneau. Yes, I'm not only a glutton, but a glutton for punishment, braving yet another boat, this time a waterjet-propelled catamaran heading out to Auke Bay during inclemental weather (our early May cruise was the first sailing of the season so it was still chilly up north). I guess we could have stayed inside the heated cabin with the other passengers, sipping hot cocoa and happily munching donut holes, but instead, we held on for dear life while being tossed around on deck, getting pelted with freezing rain. My teeth were chattering and my knuckles had turned white from the death grip I had on the rails but I refused to leave my vantage point, determined to spot a humpback whale. Fortunately for us, the local whales were loving the lousy weather that day and we encountered no less than 6 humpbacks within a couple hours! One of them came so close to our boat that it scared the crap out of our pilot. As the humpback surfaced alongside the boat, Kris snapped a shot of its massive blowhole:<br /><br /><img id="BLOGGER_PHOTO_ID_5497834423547687762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw7R4l5c1I/AAAAAAAAFD4/7mime87wcUw/s400/IMG_1355.JPG" border="0" /><br />Here's a video we took of a humpback on a feeding dive, including the tail coming up and flipping over (aka 'the money shot'):<br /><br /><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/mUMVXke1eh8&hl=en_US&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/mUMVXke1eh8&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><br /><br />We also saw several bald eagles (their white heads made them easy to spot):<br /><br /><img id="BLOGGER_PHOTO_ID_5497834415890054210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw7RcELPEI/AAAAAAAAFDw/wc658YonSng/s400/IMG_1336.JPG" border="0" /><br />And some lazy sea lions:<br /><br /><img id="BLOGGER_PHOTO_ID_5497836305918557666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TEw8_c-FfeI/AAAAAAAAFEo/IVs4nWf41So/s400/IMG_1439.JPG" border="0" /><br />After that extraordinary whale watching experience, stopping at the </span><a href="http://www.fs.fed.us/r10/tongass/districts/mendenhall/"><span style="font-size:78%;">Mendenhall Glacier</span></a><span style="font-size:78%;"> on the way back to our cruiseship was a bit anti-climactic. But it was definitely pretty:<br /><br /><img id="BLOGGER_PHOTO_ID_5497837293869691506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TEw949X_cnI/AAAAAAAAFE4/rfvcRvMO8xo/s400/IMG_1472.JPG" border="0" /><br />Icebergs that have recently broken off from the glacier are blue (the color has something to do with the way light refracts through the dense glacier ice):<br /><br /><img id="BLOGGER_PHOTO_ID_5497837286192860962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TEw94gxsTyI/AAAAAAAAFEw/abe7uYJXDaw/s400/IMG_1465.JPG" border="0" /><br />Some more of our vacation pics...<br /><br />Downtown Juneau, on a typical day of 'liquid sunshine':<br /><br /><img id="BLOGGER_PHOTO_ID_5497836297527265602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw8-9tciUI/AAAAAAAAFEg/v02bNgroR_Y/s400/IMG_1377.JPG" border="0" /><br />Ketchikan, on a rare sunny day, taken from the bow of our cruiseship:<br /><br /><img id="BLOGGER_PHOTO_ID_5497839630253506610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TExAA9FTQDI/AAAAAAAAFGY/AaXbVtSBtIY/s400/IMG_1733.JPG" border="0" /><br />A masterfully carved totem pole in Ketchikan:<br /><br /><img id="BLOGGER_PHOTO_ID_5497838272894545954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw-x8htMCI/AAAAAAAAFFw/dqRceClxFPU/s400/IMG_1620.JPG" border="0" /><br />A horse-drawn trolley ride in Ketchikan (loving the haircut on the blond horse):<br /><br /><img id="BLOGGER_PHOTO_ID_5497837311339284882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TEw95-dESZI/AAAAAAAAFFI/SvWMLfWAnBo/s400/IMG_1554.JPG" border="0" /><br />One of Ketchikan's famous Stair Streets, wooden stairways designated as public streets (houses are situated several flights up, can you imagine the nightmare of moving day?!):<br /><br /><img id="BLOGGER_PHOTO_ID_5497837319721815410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TEw96drnjXI/AAAAAAAAFFQ/8MGjzuNw724/s400/IMG_1561.JPG" border="0" /><br />Downtown Vancouver, taken from our cabin's balcony right before we disembarked:<br /><br /><img id="BLOGGER_PHOTO_ID_5497842050734529218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TExCN2E8msI/AAAAAAAAFHQ/wIcv5sao6Ys/s400/IMG_2008.JPG" border="0" /><br />I've now had a couple months to reflect on my first Alaskan cruise and even though I'm still not a fan of cruising, I had a great time overall. The locals we met on shore in Juneau and Ketchikan were fabulous ambassadors for Southeast Alaska. We got to experience an extraordinary whale-watching tour and visited our first glacier. We indulged in delicious Alaskan king crab in Juneau and encountered bizarre tree-flavored jelly in Ketchikan. And I finally grew my sea legs (thank you, </span><a href="http://www.sea-band.com/seaband.htm"><span style="font-size:78%;">SeaBands</span></a><span style="font-size:78%;">). However, the next time I head to the 49th state, I'll definitely be doing a land tour so I have more time to try local delicacies and extreme cuisine (</span><a href="http://en.wikipedia.org/wiki/Akutaq"><span style="font-size:78%;">akutaq</span></a><span style="font-size:78%;"> ice cream here I come).</span> </span></div><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com18tag:blogger.com,1999:blog-8864549976791017872.post-68079417369142175812010-06-09T12:00:00.007-04:002010-06-16T15:38:54.923-04:00Vancouver Poutine Chronicles 2010: Brado's Poutine Pizza, La Belle Patate, Refuel & Costco(?!)<span style="color:#660000;"></span><a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA9-yBafRuI/AAAAAAAAFCg/45zSTTPPOxs/s1600/IMG_2717.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5480738669371279074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA9-yBafRuI/AAAAAAAAFCg/45zSTTPPOxs/s400/IMG_2717.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"> </span><div><div><br /><span style="color:#660000;"><span style="font-size:78%;">After gaining 5lbs from last year's </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/weird-food-wednesdays-poutine.html"><span style="font-size:78%;">poutine marathon</span></a><span style="font-size:78%;"> (can you say 'muffin-top'?), I swore that I would cut back on the poutine action during my visit to Vancouver this year. That is, until I started to hear murmurings about a new authentic poutine shop opening up on Davie...and then saw Brado's new over-the-top poutine pizza getting national attention on </span><a href="http://slice.seriouseats.com/archives/2010/04/poutine-pizza-what-is-and-what-should-never-be.html"><span style="font-size:78%;">Serious Eats</span></a><span style="font-size:78%;">...<br /><br /><strong>BRADO PIZZA</strong><br /><br /></span></span></div><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5480736244135772754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA98k2tSQlI/AAAAAAAAFCI/1QUFQsDKqAY/s400/IMG_2953.JPG" border="0" /><br /><span class="Apple-style-span" style="color:#660000;">Brado was the winner </span><span class="Apple-style-span" style="color:#660000;">of</span> </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/weird-food-wednesdays-poutine.html"><span style="font-size:78%;">last year's poutine roundup</span></a><span style="font-size:78%;"><span class="Apple-style-span" style="color:#660000;"> so I was really anxious to try his newest creation. But I wasn't going to attempt eating an entire pizza by myself, so I called in some backup...Vancouver food bloggers Jessica and Mark from</span> </span><a href="http://yumorama.blogspot.com/"><span style="font-size:78%;">Yum-O-Rama: Where I Live to Eat!</span></a><span style="font-size:78%;">, <span class="Apple-style-span" style="color:#660000;">Kim Ho from</span> </span><a href="http://imonlyhereforthefood.com/"><span style="font-size:78%;">I'm Only Here for the Food</span></a><span style="font-size:78%;">,<span class="Apple-style-span" style="color:#660000;"> and Sherman from</span> </span><a href="http://www.shermansfoodadventures.com/"><span style="font-size:78%;">Sherman's Food Adventures</span></a><span style="font-size:78%;">.<br /><br /><span class="Apple-style-span" style="color:#660000;">We met up at Brado Pizza on a Saturday afternoon and placed our order at the counter with Brado himself. Fifteen minutes later, a steaming extra-large </span><strong><span class="Apple-style-span" style="color:#660000;">poutine pizza</span></strong><span class="Apple-style-span" style="color:#660000;">, smothered in french fries, gravy and cheese curds was set down in front of us.<br /><br /></span><img id="BLOGGER_PHOTO_ID_5480738658647446306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA9-xZdukyI/AAAAAAAAFCY/3d3Hu00ulqM/s400/IMG_2603A.JPG" border="0" /><span class="Apple-style-span" style="color:#660000;"><br />And then came a flurry of photo-taking. My tiny point-and-shoot camera was feeling rather insignificant among the all the serious hardware:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5480731131761526978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA937RoSCMI/AAAAAAAAFBo/aBkT90QPdJk/s400/IMG_2611A.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5480736232846707090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA98kMpwyZI/AAAAAAAAFCA/YftJWKM4AQ0/s400/IMG_2605A.JPG" border="0" /><br /><span class="Apple-style-span" style="color:#660000;">The notorious 'upskirt' shot:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5480731147407914370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TA938L6q9YI/AAAAAAAAFBw/6FAQBfmhZVI/s400/IMG_2609A.JPG" border="0" /><br /><span class="Apple-style-span" style="color:#660000;">While the poutine pizza was undeniably tasty, I still prefer eating poutine on it's own. French fries on top of a doughy crust made it way too carbolicious (even for this carb-addict). I also prefer my crust a little crispier and some char on the edges (you can tell by the 'upskirt' shot that it needed more browning).<br /><br />Sherman suggested we get some poutine by itself (for comparison sake) and proceeded to order a giant </span><strong><span class="Apple-style-span" style="color:#660000;">smoked meat poutine</span></strong>:<br /><br /><img id="BLOGGER_PHOTO_ID_5480731094716188130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA935Hn_BeI/AAAAAAAAFBg/UTTiNumhw08/s400/IMG_2623A.JPG" border="0" /><span class="Apple-style-span" style="color:#660000;"><br />This was my first time trying poutine with Montreal-style smoked meat and I was pleasantly surprised. I've always stuck with classic poutine because I assumed the addition of smoked meat would make the entire dish too salty. On the contrary, the tender pieces of meat added welcome little bursts of smokey flavor throughout.<br /><br />I also noticed that Brado's poutine gravy was darker and more intense than I'd remembered, so I asked Brado whether he had changed his formula from last year? Yes, he was now making his gravy deeper in both flavor and color after succumbing to local pressure; according to Brado, the locals expect gravy to be dark and beefy (unlike the milder velouté typical to Quebec-style poutine). I was a bit disappointed as Brado's gravy was near perfect (IMHO) when I tasted it last year. Well, at least the fries were still super crispy on the outside, but then someone pointed out that there was much to be desired when it came to the insides. Our batch of fries, comprised mostly of crispy 'shells', was lacking potato-y goodness on the inside. Last year I remember eating meatier fries that were delicious both inside and out. Brado, if you're reading this, please change your gravy back to the way it was! And use some thicker cut fries.<br /><br />Kim also surprised us by bringing desserts all the way from</span> </span><a href="http://www.facebook.com/notes/cakeya/menu/168796986464"><span style="font-size:78%;">Cake-Ya</span></a><span style="font-size:78%;">,<span class="Apple-style-span" style="color:#660000;"> a Japanese bakery in Port Moody, BC. I was quick to grab one of the </span><strong><span class="Apple-style-span" style="color:#660000;">milk tea flavored purin</span></strong><span class="Apple-style-span" style="color:#660000;"> (Japanese pudding):</span><br /><br /><img id="BLOGGER_PHOTO_ID_5480731083605553570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA934ePAMaI/AAAAAAAAFBY/WJC2v_uaPDI/s400/IMG_2628A.JPG" border="0" /><span class="Apple-style-span" style="color:#660000;"><br />Mmmmm....creamy silken custard with a touch of sweetness and subtle hint of black tea. A thin caramel sauce (from the bottom of the container) enhanced every quivering bite. If you like the luxurious mouthfeel of flan, creme caramel or creme brulee, this is your kind of dessert!<br /><br />I also grabbed some </span><strong><span class="Apple-style-span" style="color:#660000;">matcha shortbread cookies</span></strong><span class="Apple-style-span" style="color:#660000;"> for later. The consistency was softer/moister than a traditional shortbread and each cookie was surprisingly filling. But I did enjoy the mild matcha flavor with the occasional crunch of sugar crystals.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5480736255473830978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA98lg8fTEI/AAAAAAAAFCQ/eeSjHauT4jA/s400/IMG_2661B.JPG" border="0" /><br /><span class="Apple-style-span" style="color:#660000;">This was my first real blogger meetup and everyone couldn't have been nicer. A big thank you to Jessica for organizing the meetup, to Kim for the Cake-Ya treats, and Sherman for treating us to smoked meat poutine. Be sure to head over to their excellent blogs to see what they thought about our Brado meetup!</span><br /><br /><a href="http://imonlyhereforthefood.com/2010/06/brado-restaurant-revisit-and-cake-ya/">http://imonlyhereforthefood.com/2010/06/brado-restaurant-revisit-and-cake-ya/</a><br /><a href="http://www.shermansfoodadventures.com/2010/06/brado.html">http://www.shermansfoodadventures.com/2010/06/brado.html</a><br /><a href="http://yumorama.blogspot.com/">http://yumorama.blogspot.com/</a><br /><br /><em><span class="Apple-style-span" style="color:#660000;">Brado Pizza<br />1399 Commercial Drive<br />Vancouver, BC<br />(604) 251-7251 </span></em></span></div><span style="color:#660000;"><div><br /><span style="font-size:78%;"><em>Cake-Ya<br />2415 Clarke Street<br />Port Moody, BC<br />(604) 931-9005<br /></em><br /><br /><br /><strong>LA BELLE PATATE</strong><br /><br /></span></div><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5480729035214025442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA92BPYZ8uI/AAAAAAAAFBA/WrXTCzEvHJg/s400/IMG_2701.JPG" border="0" /><br />Vancouver's newest kid on the block, serving up authentic Quebecois poutine in the West End. La Belle Patate opened about 6 months too late for me to include it in last year's poutine tasting marathon, but it's been getting rave reviews so far. I was really anxious to check it out, especially since Kim had given it a decent review. The excitement was building, could La Belle Patate edge out Brado as my new go-to place in Vancouver? Would the poutine be as authentic as everyone claimed? I should note that since last year's poutine binge, I finally made a pilgrimmage to Quebec for truly authentic poutine, with stops in Montreal (where I sampled a 1/2 dozen popular poutine establishments) and at Drummondville's </span><a href="http://www.festivaldelapoutine.com/"><span style="font-size:78%;">Festival de la Poutine</span></a><span style="font-size:78%;"> (which I wrote about </span><a href="http://mehungry-phyllis.blogspot.com/2009/09/poutine-palooza-part-1-festival-de-la.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">) which included a visit to one of the original inventors of poutine, </span><a href="http://www.jucep.com/"><span style="font-size:78%;">Le Roy Jucep</span></a><span style="font-size:78%;">. So while don't consider myself a poutine 'expert', I have tasted the real deal.<br /><br />Kris and I stopped at La Belle Patate on a quiet Sunday afternoon, armed with extremely high expectations. Immediately I noticed Poutine Galvaude (w/chicken and peas) and Poutine Choux (coleslaw on top) on the menu (both are popular variations in Montreal). And I felt my heart flutter (and my stomach jolt awake) when I saw the all-you-can-eat poutine for $25. "Don't even go there", warned Kris, so we ended up ordered a <strong>small traditional poutine</strong> to share.<br /><br /><img id="BLOGGER_PHOTO_ID_5480729040188420322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA92Bh6ZMOI/AAAAAAAAFBI/lhq06r4HVvc/s400/IMG_2717.JPG" border="0" /><br />Overall, I was a little disappointed after all the buildup. First of all there was way too much gravy, drowning out all the fries and making them too soggy to evaluate them fairly. The gravy itself was quite tasty, but it had a slightly bitter aftertaste with a hint of an unidentified spice that reminded me of something in BBQ sauce, maybe ground cloves (?). In Montreal and Drummondville, I encountered a couple places that added BBQ sauce to their poutine gravy, and although I was not a fan of bbq spices in poutine, maybe the weird clove-y aftertaste helps raise the authenticity factor of La Belle Patate's gravy? As for the cheese curds, we did get a bit of squeaking, which is as good as you're going to find in Vancouver as it's probably difficult to get really fresh cheese curds on the West Coast. I learned from the owner of Le Roy Jucep last year that the freshest, squeakiest cheese curds have never been refrigerated so this limits how far they can be transported. Overall, I think I would have enjoyed this poutine a lot more if they weren't so heavy handed with the gravy that day. So definitely worth another visit the next time I'm in town.<br /><br /><em>La Belle Patate<br />1215 Davie St<br />Vancouver, BC<br />(604) 569-1215</em><br /><br /><br /><strong>REFUEL<br /></strong><br /><img id="BLOGGER_PHOTO_ID_5480726112729596658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA9zXIR0gvI/AAAAAAAAFAY/dQP9V6HE3Ww/s400/IMG_2179.JPG" border="0" /><br />Before every trip to Vancouver, I spend countless hours researching restaurants, reading food blogs/reviews, and making lists of all the places I want to eat. And then I never get to any of them because my trip is really about spending quality time with family and friends. One of the restaurants that's been on my list since it opened was Fuel (now Refuel), and it's honestly taken me 3 years to finally get there.<br /><br />So on the only unscheduled day of our trip, Kris and I stopped at Refuel for some afternoon snacks. We arrived during the mid-afternoon lull so the dining room was empty except for one other table, giving us the opportunity to chat at length about the menu with our wonderful host, co-owner and sommelier Tom Doughty. We ordered 4 appetizers to share, including <strong>poutine</strong>...<br /><br /><img id="BLOGGER_PHOTO_ID_5480724494209827202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TA9x460owYI/AAAAAAAAE_4/AR-ZhRynWqo/s400/IMG_2416.JPG" border="0" /><br />Vegetarians beware, there is nothing vegetarian-friendly about Refuel's decadent poutine. First off, the fries are cooked in beef tallow (which happens to be my fat of choice when it comes to french fries, duck fat coming in a close 2nd). Refuel also butchers all their meats in-house and the bones are simmered down to create brodo, the base of their flavorful poutine gravy. However, I didn't get much squeaking from the cheese curds. My only other criticism is that the gravy was bit salty for my taste, but that didn't stop us from devouring the entire dish.<br /><br /><strong>Wild leek risotto with smoked provolone:</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5480724518727815570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA9x6WKLkZI/AAAAAAAAFAI/jE9TCEGHTew/s400/IMG_2408.JPG" border="0" /><br />I was excited to discover that the wild leeks were actually </span><a href="http://en.wikipedia.org/wiki/Allium_tricoccum"><span style="font-size:78%;">ramps</span></a><span style="font-size:78%;"> (especially since I'd just reluctantly left the Northeast during the height of the short ramp season). The ramps are pureed, so you really taste the distinct onion-y flavor in every bite. A melted slice of smoked provolone was a good complement to the sweet ramps, while crunchy provolone bits provided textural contrast.<br /><br /><strong>Seared Qualicum bay scallop with foie gras croquette, and English peas:<br /></strong><br /><img id="BLOGGER_PHOTO_ID_5480726105862575666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA9zWusmFjI/AAAAAAAAFAQ/ff5E28XItr0/s400/IMG_2407.JPG" border="0" /><br />This dish typically comes with only one foie gras croquette, but Tom asked the kitchen to give us two so Kris and I wouldn't have to fight over them. We'd had foie gras croquettes/cromesquis only once before at </span><a href="http://www.restaurantaupieddecochon.ca/index_e.html"><span style="font-size:78%;">Au Pied De Cochon</span></a><span style="font-size:78%;"> in Montreal and they were a truly ethereal experience, a molten foie gras explosion that made our tastebuds do a happy dance. I was anxious to see how Refuel's croquettes would measure up but it was hard to compare because we ate them in a totally different way. Unlike Au Pied de Cochon, where we were instructed to place the entire crosmesquis in our mouth, Tom recommended we cut these open on the plate, allowing the luscious foie gras to ooze out and intermingle with the scallop, fresh peas and lomo ham. The sweet Qualicum scallop was perfectly seared and the freshly shelled English peas were a delight. We licked this plate clean, scraping up every luscious bit of that foie gras sauce.<br /><br /><strong>Roasted Bone Marrow with green apple and pickled red onion:</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5480724501070908130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA9x5UYciuI/AAAAAAAAFAA/TkjAFT4vxUc/s400/IMG_2410.JPG" border="0" /><br />If you'd never had roasted bone marrow I suggest you go out and try it! It's one of my absolute favorite indulgences, I may even like it better than foie gras. While the idea of scooping marrow from a femur bone may freak you out, but it helps to remember that marrow is what makes homemade stocks and dishes like osso bucco tastes so darn good. The texture reminds me of foie gras, but more delicate as the marrow just melts away in your mouth. You can spread it on toast like butter. And the flavor is rich, beefy and luxurious. At first I thought it was strange that the dish only came with one piece of bread until I had my first spoonful of marrow. It was roasted and seasoned so perfectly that I quickly forgot about the bread. The refreshing green apple slaw helped cut through the fatty richness of the marrow.<br /><br /><img id="BLOGGER_PHOTO_ID_5480724484167003730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA9x4VaPblI/AAAAAAAAE_w/DNk6LJC7vec/s400/IMG_2426.JPG" border="0" /><br /><strong>Horse Bresola</strong> (yes, HORSE! It's Weird Food Wednesday, afterall):<br /><br /><img id="BLOGGER_PHOTO_ID_5480724481910403090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TA9x4NAOcBI/AAAAAAAAE_o/F91vtX0U7eY/s400/IMG_2429.JPG" border="0" />Tom brought us 2 complimentary slices of horse </span><a href="http://en.wikipedia.org/wiki/Bresaola"><span style="font-size:78%;">bresola</span></a><span style="font-size:78%;"> to try (please note that these pieces are slightly thicker than normal because Tom sliced them for us himself). Despite being a weird food enthusiast, I actually got a bit nervous before trying horse for the first time. But it definitely helped that my first equine encounter was in the form of charcuterie and not sashimi! Actually, the bresola was quite delicious, very similar in taste to beef, with hint of sweetness.<br /><br /><em>Refuel<br />1944 W 4th Ave<br />Vancouver, BC<br />(604) 288-7905<br /></em><a href="http://www.refuelrestaurant.com/"><em>http://www.refuelrestaurant.com/</em></a><em><br /></em><br /><strong>COSTCO<br /></strong><br /><img id="BLOGGER_PHOTO_ID_5480729016024497762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TA92AH5Q_mI/AAAAAAAAFAw/bg4q-8QX_k0/s400/IMG_2690.JPG" border="0" /><br />After eating 12 local poutines in 12 days last year, several locals asked me why I hadn't included Costco in my roundup. So during our last day in Vancouver we stopped by the Costco food court in downtown Vancouver (across from GM Place) in order to satisfy our curiosity. This also marked the first time I've ever eaten anything at Costco (and perhaps the last?).<br /><br /><img id="BLOGGER_PHOTO_ID_5480729023985723250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TA92AljXp3I/AAAAAAAAFA4/tWRpXwjemkg/s400/IMG_2695.JPG" border="0" /><br />The cheese had the flavor and consistency of mozzarella so there was obviously no squeaking to be had, the fries were standard foodcourt fare, and the gravy, while tasty, had a slight 'mix' aftertaste. But I thought the fry/gravy/cheese curd ratio was pretty good. Overall, not too shabby. I could see this easily satisfying a late night craving (but I don't think Costco stays open that late).<br /><br /><em>Costco Warehouse, Downtown Vancouver<br />605 Expo Blvd<br />Vancouver, BC<br />(604) 622-5050<br /></em><a href="http://www.costco.ca/"><em>http://www.costco.ca/</em></a><br /><br />FINAL RANKING<br /><br />After trying poutines at 15 different local establishments between May 2009 and May 2010, here are my current top five Vancouver poutine stops:<br /><br />1. </span><a href="http://www.saladedefruits.com/"><span style="font-size:78%;">Salade de Fruits</span></a><span style="font-size:78%;"><br />2. </span><a href="http://www.yelp.ca/biz/brado-pizza-vancouver"><span style="font-size:78%;">Brado Pizza</span></a><span style="font-size:78%;"><br />3. </span><a href="http://www.craverestaurants.com/main/"><span style="font-size:78%;">Crave on Main</span></a><span style="font-size:78%;"> (short rib poutine)<br />4. </span><a href="http://www.yelp.ca/biz/la-belle-patate-vancouver"><span style="font-size:78%;">La Belle Patate</span></a><span style="font-size:78%;"><br />5. </span><a href="http://www.refuelrestaurant.com/"><span style="font-size:78%;">Refuel</span></a><span style="font-size:78%;"><br /><br />For the other restaurants we've already tried, including detailed reviews, see last </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/weird-food-wednesdays-poutine.html"><span style="font-size:78%;">year's poutine roundup</span></a><span style="font-size:78%;">.<br /><br />Places still left to try in Greater Vancouver:<br /><br />Anny's Dairy Barn (serious cheese curds from Quebec)<br />La Brasserie (truffled poutine)<br />Chambar (poutine à la belge)<br />db bistro moderne (duck poutine Lyonnaise)<br />Chill Winston (poutine with truffle demi-jus)<br />Boneta (fresh Okanagan cheese curds)<br /><br />Did I leave out your favorite? Please leave me a comment below :)</span></span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com30tag:blogger.com,1999:blog-8864549976791017872.post-34358627986979956562010-06-06T16:29:00.009-04:002010-06-07T14:13:53.449-04:00Pancake Bites from Dunkin' Donuts<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/TAwI2WUMWWI/AAAAAAAAE_Y/4Xv6395kVmg/s1600/pancake+bite+whole.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5479764576399284578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TAwI2WUMWWI/AAAAAAAAE_Y/4Xv6395kVmg/s400/pancake+bite+whole.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"><br /></span><div><span style="font-size:78%;color:#660000;">Hubby returned from <a href="https://www.dunkindonuts.com/">Dunkin' Donuts</a> this morning with some 'Pancake Bites' (3 for $1.49):<br /><br />They remind me of mini-corndogs... pancake batter wrapped around breakfast sausage. The shell was slightly crisp on the outside with a sweet hint of maple flavor.<br /><br /><img id="BLOGGER_PHOTO_ID_5479764585893360626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/TAwI25rwc_I/AAAAAAAAE_g/r76VFd4eBNk/s400/pancake+bite+half.JPG" border="0" /><br />I haven't seen these anywhere else online so perhaps someone just got creative with some batter and breakfast links at my local Dunkin' Donuts! </span></div><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com23tag:blogger.com,1999:blog-8864549976791017872.post-47789500340462026672010-06-02T15:22:00.001-04:002010-06-02T15:33:05.296-04:00Pretzel M&M's<a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/TAauNXCXLFI/AAAAAAAAE_A/BiLU5fLfgjg/s1600/pretzel+bag.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5478257541288242258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/TAauNXCXLFI/AAAAAAAAE_A/BiLU5fLfgjg/s400/pretzel+bag.JPG" border="0" /></span></a> <div><br /><span style="font-size:78%;color:#660000;"><a href="http://www.mms.com/us/about/products/pretzel/"><strong>Pretzel M&M's</strong></a>, the newest offering in the M&M lineup!<br /><br />Kris managed to snag some free samples as he was walking through Herald Square yesterday.<br /><br /><img id="BLOGGER_PHOTO_ID_5478257260044769618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/TAat8_UsWVI/AAAAAAAAE-w/isXShFIY5lM/s400/handful.JPG" border="0" /><br />Inside you'll find a cute little pretzel nugget:<br /><br /><img id="BLOGGER_PHOTO_ID_5478257252621151298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/TAat8jqw7EI/AAAAAAAAE-o/Q5NDgs-1HRM/s400/closeup.JPG" border="0" /><br />Crunchy, salty, sweet... me likey!</span> </div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com11tag:blogger.com,1999:blog-8864549976791017872.post-11205418852252009072010-05-25T14:03:00.003-04:002010-05-25T14:16:37.355-04:00"Please step away from the peanut butter, Ma'am"<a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S_wNh4_JrNI/AAAAAAAAE-Y/0A3HAs9jBjM/s1600/IMG_2832.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5475266122859785426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S_wNh4_JrNI/AAAAAAAAE-Y/0A3HAs9jBjM/s400/IMG_2832.JPG" border="0" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Have you ever had food souvenirs taken away from you at the airport by customs or the TSA?<br /><br />After having customs officers confiscate several items over the years (including meat-flavored instant noodles from Singapore which contained no meat whatsoever), I'm really careful about what I bring back from vacation because I honestly can't bear the thought of someone taking away my food.<br /><br />Kris and I just got back from our annual visit to Vancouver (and an Alaskan cruise... more on that later) and the one thing I always bring home is a jar of </span><a href="http://www.kraftpeanutbutter.com/en/products/light-smooth/"><span style="font-size:78%;">Kraft Smooth Light Peanut Butter</span></a><span style="font-size:78%;">. Kraft peanut butter just tastes way better than anything I can get stateside (and who can resist those cute little bears on the label?) so my parents always remember to buy me a jar before I leave.<br /><br />During the voyage home, this precious jar of peanut butter always stays with me in my carry-on bag and in the past, I've never had a problem with getting it on the flight. But this was before security was significantly beefed up at the Vancouver airport (courtesy of a </span><a href="http://www.reuters.com/article/idUSTRE64F00Q20100516"><span style="font-size:78%;">recent bomb scare</span></a><span style="font-size:78%;">). The recently implemented TSA screening process includes a full body scan and a complete search of carry-on baggage, during which every item is removed from your bag and examined closely. Everything was fine until the TSA agent pulled out my jar of peanut butter and said I couldn't take it on the plane because it exceeded 100 ml! <strong>Since when is peanut butter considered a liquid?!</strong> Normally, I try to maintain my composure when in public (and especially when dealing with airport security) but when someone tries to come between me and my food, all bets are off! I uttered a string of profanities before I could stop myself. Kris said I was lucky I didn't get tasered.<br /><br />But this story has a happy ending. Rather than watch his wife get locked up and detained over a jar of peanut butter, Kris suggested we go back to the check-in counter and pay an extra $30 for an additional checked bag (containing my Kraft peanut butter, lovingly wrapped in layers of newspaper). $30 for a jar of peanut butter - money well spent in my opinion! </span></span><br /><span style="color:#660000;"></span><br /><span style="font-size:78%;color:#660000;">What would you have done?<br /><br /></span><span style="color:#660000;"><p><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5475266110015964546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S_wNhJI8hYI/AAAAAAAAE-Q/A27rhncFTP4/s400/IMG_2831.JPG" border="0" />p.s. Now that I'm thinking rationally again, I guess I could have easily purchased another jar of Kraft peanut butter at one of the many online Canadian grocers (ie. </span><a href="http://new.canadaonly.ca/products/Kraft-Peanut-Butter.-1kg.html"><span style="font-size:78%;">Canada Only</span></a><span style="font-size:78%;">, </span><a href="http://store.canadagrocer.ca/products/Kraft-Peanut-Butter.-1kg.html"><span style="font-size:78%;">Canada Grocer</span></a><span style="font-size:78%;">, </span><a href="http://www.canadianfavourites.com/Kraft_Peanut_Butter_Large_p/kraft003.htm"><span style="font-size:78%;">Canadian Favourites</span></a><span style="font-size:78%;">, </span><a href="http://canadiandelicacies.com/jams_spreads.html"><span style="font-size:78%;">Canadian Delicacies</span></a><span style="font-size:78%;"> ) where you can also find </span><a href="http://en.wikipedia.org/wiki/Coffee_Crisp"><span style="font-size:78%;">Coffee Crisp</span></a><span style="font-size:78%;">, </span><a href="http://www.olddutchfoods.ca/eng/olddutchpotato.html"><span style="font-size:78%;">Old Dutch potato chips</span></a><span style="font-size:78%;">, </span><a href="http://en.wikipedia.org/wiki/Shreddies"><span style="font-size:78%;">Shreddies</span></a><span style="font-size:78%;">, and </span><a href="http://www.st-hubert.com/pasth.com/en/details/st-hubert/frame_st-hubert.shtml"><span style="font-size:78%;">St. Hubert</span></a><span style="font-size:78%;"> poutine sauce.</span></span></p>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com13tag:blogger.com,1999:blog-8864549976791017872.post-62512306177122610712010-05-09T09:30:00.008-04:002010-05-09T13:44:13.059-04:004th Annual Spot Prawn Festival, Vancouver BC<em><span style="font-size:78%;color:#660000;"></span></em><em><span style="font-size:78%;color:#660000;"></span></em><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bOBT-AmGI/AAAAAAAAE9o/NPwJECQnbBA/s1600/1.+first+sign.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469285319423596642" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bOBT-AmGI/AAAAAAAAE9o/NPwJECQnbBA/s400/1.+first+sign.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Spot Prawn FEVER!!<br /><br />The </span><a href="http://www.chefstablesociety.com/archives/join-us-for-the-4th-annual-spot-prawn-festival"><span style="font-size:78%;">4th Annual Spot Prawn Festival</span></a><span style="font-size:78%;"> kicked off yesterday during a gorgeous afternoon at Vancouver's False Creek Fishermen's Wharf.<br /><br /></span></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bN_E9f7fI/AAAAAAAAE9Q/BjNUpYRxVzM/s1600/4.+false+creek.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469285281035185650" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bN_E9f7fI/AAAAAAAAE9Q/BjNUpYRxVzM/s400/4.+false+creek.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br /></span><a href="http://bcprawns.com/about-spot-prawns/"><span style="font-size:78%;">Spot prawns</span></a><span style="font-size:78%;"> are the sweetest prawn you'll ever eat, sustainably harvested from local British Columbia waters, available for only a short 6-8 week season every year.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469289005293786306" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bRX258VMI/AAAAAAAAE9w/RXHQKCFmKhY/s400/spot+prawns+crate.JPG" /><br />I was introduced to these prized local delicacies during my visit last year and loved them so much </span><a href="http://mehungry-phyllis.blogspot.com/2009/05/foodbuzz-24-24-24-vancouver-spot-prawn.html"><span style="font-size:78%;">I ate them at least a dozen times</span></a><span style="font-size:78%;">! This year, I made sure to time my visit to coincide with the lively season opener.<br /><br /></span></span><a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-bN-KjsF5I/AAAAAAAAE9I/IfFxhP_UZp4/s1600/5.+tents.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469285265357674386" border="0" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-bN-KjsF5I/AAAAAAAAE9I/IfFxhP_UZp4/s400/5.+tents.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br /></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bOAip3IfI/AAAAAAAAE9g/Q5jiUbhwXGs/s1600/2.+pier+tents.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469285306185753074" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bOAip3IfI/AAAAAAAAE9g/Q5jiUbhwXGs/s400/2.+pier+tents.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />We arrived 15 minutes before the event began and quickly got in line for the spot prawn tastings:<br /><br /></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bMmjTgh3I/AAAAAAAAE9A/UrDx-2FoxGw/s1600/6.+line+up.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469283760172205938" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bMmjTgh3I/AAAAAAAAE9A/UrDx-2FoxGw/s400/6.+line+up.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />$10 per plate for 4 spot prawns with 'accompaniments' and a piece of bread:<br /><br /></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bN_0zgkKI/AAAAAAAAE9Y/am8Snkzl6zc/s1600/3.+%2410.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469285293878186146" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bN_0zgkKI/AAAAAAAAE9Y/am8Snkzl6zc/s400/3.+%2410.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />The food was dished out rather efficiently via assembly line, expertly manned by students from the </span><a href="http://www.picachef.com/"><span style="font-size:78%;">Pacific Institute of Culinary Arts</span></a><span style="font-size:78%;">. The spot prawns were prepared very simply this year to showcase their natural sweetness (in prior years, local restaurants set up individual tasting stations which offered more elaborate spot prawn dishes).<br /><br />Spot prawns simply boiled in saltwater:<br /><br /></span></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bMmBJ-7lI/AAAAAAAAE84/fPcRm2-gZ-8/s1600/7.+seawater.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469283751005449810" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bMmBJ-7lI/AAAAAAAAE84/fPcRm2-gZ-8/s400/7.+seawater.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Chilled spot prawns, poached in a </span><a href="http://en.wikipedia.org/wiki/Court-bouillon"><span style="font-size:78%;">court boullion</span></a><span style="font-size:78%;">:<br /><br /></span></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMlfN0rFI/AAAAAAAAE8w/cfysmguLRqU/s1600/8.+court+boullion.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469283741894749266" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMlfN0rFI/AAAAAAAAE8w/cfysmguLRqU/s400/8.+court+boullion.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />3 saucy accompaniments, nam jim Thai sauce, cocktail sauce, and mango salsa:<br /><br /></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMk9HCelI/AAAAAAAAE8o/4Jyd7mx1F24/s1600/9.+sauces.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469283732739488338" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMk9HCelI/AAAAAAAAE8o/4Jyd7mx1F24/s400/9.+sauces.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />And delicious pizza bianca bread from </span><a href="http://www.terrabreads.com/"><span style="font-size:78%;">Terra Breads</span></a><span style="font-size:78%;">:<br /><br /></span></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bVP5ecypI/AAAAAAAAE94/3hWxUUaT670/s1600/IMG_0739.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469293266591337106" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bVP5ecypI/AAAAAAAAE94/3hWxUUaT670/s400/IMG_0739.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />YUM! And don't forget to suck the heads!<br /><br /></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMkW9sASI/AAAAAAAAE8g/hyDndbDauXY/s1600/10.+spot+prawn+plate.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469283722499719458" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bMkW9sASI/AAAAAAAAE8g/hyDndbDauXY/s400/10.+spot+prawn+plate.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Afterwards we sampled wines from the Okanagan's </span><a href="http://www.prospectwinery.com/"><span style="font-size:78%;">Prospect Winery</span></a><span style="font-size:78%;">:<br /><br /></span></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bLLvGUneI/AAAAAAAAE8Y/kUg9F3xXjEw/s1600/11.+wine.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469282199970029026" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bLLvGUneI/AAAAAAAAE8Y/kUg9F3xXjEw/s400/11.+wine.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Microbrew tastings from </span><a href="http://www.gib.ca/"><span style="font-size:78%;">Granville Island Brewing</span></a><span style="font-size:78%;">:<br /><br /></span></span><div><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bLKyOv1BI/AAAAAAAAE8Q/rd58jDdzh00/s1600/12.+beer.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469282183630803986" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bLKyOv1BI/AAAAAAAAE8Q/rd58jDdzh00/s400/12.+beer.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Live entertainment from local blues-rock band, </span><a href="http://www.terminalstationband.com/"><span style="font-size:78%;">Terminal Station</span></a><span style="font-size:78%;">:<br /><br /></span></span><div><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bLKvWHEzI/AAAAAAAAE8I/F_g8gniKdGo/s1600/13.+band.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469282182856381234" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bLKvWHEzI/AAAAAAAAE8I/F_g8gniKdGo/s400/13.+band.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />A loud horn announced the much anticipated arrival of the first catch of the season:<br /><br /></span><div><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bLKJZHnAI/AAAAAAAAE8A/FL94EWabCqk/s1600/14.+first+catch.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469282172668451842" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bLKJZHnAI/AAAAAAAAE8A/FL94EWabCqk/s400/14.+first+catch.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br /></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bWprWteqI/AAAAAAAAE-A/cbegEa-Y-n4/s1600/15.+live+prawns+boat.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469294808989006498" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-bWprWteqI/AAAAAAAAE-A/cbegEa-Y-n4/s400/15.+live+prawns+boat.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Our favorite spot prawn fishermen, Steve Johansen and Frank Keitsch from </span><a href="http://www.organicocean.com/"><span style="font-size:78%;">Organic Ocean</span></a><span style="font-size:78%;">:<br /><br /></span></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bZGPFO9iI/AAAAAAAAE-I/YkKs2d1fOU0/s1600/16.+steve+%26+frank.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469297498638972450" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-bZGPFO9iI/AAAAAAAAE-I/YkKs2d1fOU0/s400/16.+steve+%26+frank.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />For more interesting facts about spot prawns, check out </span><a href="http://mehungry-phyllis.blogspot.com/2009/05/foodbuzz-24-24-24-vancouver-spot-prawn.html"><span style="font-size:78%;">my post from last season</span></a><span style="font-size:78%;"> which includes an interview with Steve and Frank and features a 6 course spot prawn tasting menu I had at C Restaurant.<br /><br /></span><em><span style="font-size:78%;"><strong>WHERE TO BUY </strong><br />You can purchase live spot prawns from </span></em><a href="http://www.organicocean.com/"><em><span style="font-size:78%;">Organic Ocean</span></em></a><em><span style="font-size:78%;"> at </span></em><a href="http://www.falsecreek.com/fishforsale.html"><em><span style="font-size:78%;">False Creek Fishermen's Wharf</span></em></a><em><span style="font-size:78%;"> after 1pm daily for $12/lb for the duration of spot prawn season.<br /><br /></span></em></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bLJSxwzoI/AAAAAAAAE74/p0gLCOnbH-g/s1600/17.+purchase+prawns.JPG"><span style="font-size:78%;color:#660000;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469282158007864962" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-bLJSxwzoI/AAAAAAAAE74/p0gLCOnbH-g/s400/17.+purchase+prawns.JPG" /></em></span></a><span style="font-size:78%;color:#660000;"><em> </em></span></div><div><span style="font-size:78%;color:#660000;"><em></em></span></div><div><span style="font-size:78%;color:#660000;"><em></em></span></div><div><br /><span style="color:#660000;"><em><span style="font-size:78%;"><strong>LEARN TO COOK</strong><br />Every Wednesday during the month of May, the </span></em><a href="http://www.dirtyapron.com/"><em><span style="font-size:78%;">Dirty Apron Cooking School</span></em></a><em><span style="font-size:78%;"> is offering </span></em><a href="http://www.dirtyapron.com/site/course_details.php?cid=168"><em><span style="font-size:78%;">spot prawn classes</span></em></a><em><span style="font-size:78%;"> featuring Chef Nico Schuermans of Chambar/Cafe Medina. Dishes will include a spot prawn ceviche, spot prawn bisque and spiced butter poached spot prawns.<br />$145 per person</span></em></span></div><div><br /><span style="color:#660000;"><em><span style="font-size:78%;"><strong>WHERE TO EAT<br /></strong>Dozens of local restaurants will be featuring spot prawns on their menus throughout the season including:<br /><br /><a href="http://www.refuelrestaurant.com/">REFUEL</a><br /></span></em><a href="http://scoutmagazine.ca/2010/05/07/refuel-to-host-spot-prawn-boil-each-saturday-through-may/"><em><span style="font-size:78%;">BC Spot Prawn Boil</span></em></a><em><span style="font-size:78%;"><br />Every Saturday this month starting May 8th<br />Early seating: 6 - 8pm<br />Late seating: 8:30 -10:30pm </span></em></span></div><div><span style="color:#660000;"><em><span style="font-size:78%;">$65 per person<br /><br /></span></em><a href="http://www.maenam.ca/"><strong><em><span style="font-size:78%;">MAENAM</span></em></strong></a><em><span style="font-size:78%;"><br />Menu will feature </span></em><a href="http://scoutmagazine.ca/2010/05/06/annual-spot-prawn-season-gets-touch-of-thai-at-maenam-in-kits/#more-19330"><em><span style="font-size:78%;">8 Thai-influenced spot prawn dishes</span></em></a><em><span style="font-size:78%;"> throughout the season.<br /><br /></span></em><a href="http://www.crestaurant.com/"><strong><em><span style="font-size:78%;">C RESTAURANT </span></em></strong></a><br /><em><span style="font-size:78%;">5 course spot prawn tasting menu for one week only! Now thru Sat May 15th. </span></em></span></div><div><span style="color:#660000;"><em><span style="font-size:78%;">For the remainder of spot prawn season, a tasting menu may be available on special request (ask when booking your reservation).<br /><br /></span></em><a href="http://www.vijs.ca/index_in.htm"><strong><em><span style="font-size:78%;">VIJ'S</span></em></strong></a><em><span style="font-size:78%;"><strong><br /></strong>Spot prawns featured on the menu all year round.<br /><br /></span></em><a href="http://dinehere.ca/vancouver/go-fish"><strong><em><span style="font-size:78%;">GO FISH!</span></em></strong></a><em><span style="font-size:78%;"><br />Spot prawn daily specials throughout the season.<br /><br /></span></em><a href="http://www.provencevancouver.com/"><em><span style="font-size:78%;"><strong>PROVENCE MARINASIDE</strong></span></em></a><em><span style="font-size:78%;"><strong><br /></strong></span></em><a href="http://www.cityfood.com/restaurant/best_deals_on_meals/spot_prawns_and_patios"><em><span style="font-size:78%;">Chef's menu featuring spot prawns</span></em></a><em><span style="font-size:78%;"><br /><br /><strong><a href="http://www.dbbistro.ca/">DB BISTRO MODERNE</a><br /></strong><a href="http://www.dbbistro.ca/menus/best-restaurant-for-dinner-in-vancouver">Bouillabaisse Provencal featuring BC spot prawns </a><br /><br /></span></em></span></div><div><em><span style="font-size:78%;color:#660000;"></span></em></div><div><span style="color:#660000;"><em></div></em></span></div></div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com13tag:blogger.com,1999:blog-8864549976791017872.post-61336424024735749552010-05-07T23:46:00.004-04:002010-05-08T09:14:46.567-04:00Home Sweet Home<span style="font-size:78%;"><span style="color:#660000;">I'm back in my</span> </span><span style="color:#660000;"><span style="font-size:78%;">hometown of Vancouver for a couple days before embarking on a cruise to Alaska with my family. Feeling slightly jet-lagged but that hasn't stopped me from enjoying some Chinese 'comfort food' with my parents.<br /><br /></span><span style="font-size:78%;"><strong>Nancy Wonton House<br /></strong><br /></span></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VaO_6YNxI/AAAAAAAAE7A/X3oXeEBnSzc/s1600/IMG_0666.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468876536232294162" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VaO_6YNxI/AAAAAAAAE7A/X3oXeEBnSzc/s400/IMG_0666.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />Yesterday I tried 'shui kau' dumplings for the first time at <a href="http://dinehere.ca/vancouver/nancy-wonton-house">Nancy Wonton House</a>. Shui Kau (or sui kau) are like 'wonton on steroids', stuffed with shrimp, pork, mushrooms, water chestnuts in a golden-hued wrapper:<br /><br /></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VaQqx95BI/AAAAAAAAE7Y/_IdhEFRVBXw/s1600/IMG_0606.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468876564919608338" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VaQqx95BI/AAAAAAAAE7Y/_IdhEFRVBXw/s400/IMG_0606.JPG" /></span></a><span style="font-size:78%;color:#660000;"> </span><div><div><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VUb9WodBI/AAAAAAAAE54/2dWZ1iRtyUs/s1600/IMG_0615.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468870161814025234" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VUb9WodBI/AAAAAAAAE54/2dWZ1iRtyUs/s400/IMG_0615.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />We also ordered some chow mein (fried egg noodles) with beef & broccoli. I always try to eat chow mein (thin Cantonese egg noodles, not the <a href="http://commons.wikimedia.org/wiki/File:Chicken_chow_mein.jpg">'East meets West' rice dish</a> that masquerades as chicken chow mein </span><span style="font-size:78%;">in certain areas of the US) whenever I'm in Vancouver because it's impossible to find in New Jersey where 'lo mein' dominates Chinese-American take-out menus. There was an slight upcharge for substituting broccoli for the generic vegetable (ie. bok choy) that normally comes with it, but my dad likes to know exactly what vegetable he's getting:<br /><br /></span></span><div><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VUbjX5q9I/AAAAAAAAE5w/EsV2lRV8uiU/s1600/IMG_0612.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468870154840026066" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VUbjX5q9I/AAAAAAAAE5w/EsV2lRV8uiU/s400/IMG_0612.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />Lean pork with century egg congee (Kris' favorite):<br /><br /></span><div><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VSsMi0IZI/AAAAAAAAE5Q/039xn-ei-KQ/s1600/IMG_0596.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468868241746305426" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VSsMi0IZI/AAAAAAAAE5Q/039xn-ei-KQ/s400/IMG_0596.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />The congee was accompanied by Chinese donuts - warm, slightly crispy, but tender inside:<br /><br /></span><div><a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VSs98-GsI/AAAAAAAAE5Y/fTeRI7gv5IY/s1600/IMG_0598.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468868255009348290" border="0" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VSs98-GsI/AAAAAAAAE5Y/fTeRI7gv5IY/s400/IMG_0598.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />Finally, braised bean curd on rice (a bargain at $5.95):<br /><br /></span><a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VSuDkNFOI/AAAAAAAAE5o/eDPKtzoNm1M/s1600/IMG_0608.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468868273695954146" border="0" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VSuDkNFOI/AAAAAAAAE5o/eDPKtzoNm1M/s400/IMG_0608.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />Well, I know I'm back in Vancouver when 'assorted beef guts' is a regular menu item:<br /><br /></span><div><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VXIg0mGfI/AAAAAAAAE6Y/ORccpbv_vio/s1600/IMG_0591.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468873126272440818" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VXIg0mGfI/AAAAAAAAE6Y/ORccpbv_vio/s400/IMG_0591.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />And I totally know I'm back in Canada when I hear </span><a href="http://www.youtube.com/watch?v=-4eT_0tnj1w"><span style="font-size:78%;">Gowan</span></a><span style="font-size:78%;"> playing on the radio (those darn Canadian content rules) but I digress... my mom enjoyed the food so much she said she wanted to go back for Mother's Day. <br /><br /><strong>Western Lake Chinese Seafood Restaurant</strong><br /><br /></span></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VaPc8zpFI/AAAAAAAAE7I/gjik-mLVLOU/s1600/IMG_0622.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468876544027108434" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VaPc8zpFI/AAAAAAAAE7I/gjik-mLVLOU/s400/IMG_0622.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />This morning, we made an effort to arrive bright and early at <a href="http://www.yelp.ca/biz/western-lake-chinese-restaurant-vancouver">Western Lake</a> for dim sum and still found it mobbed at 10 am. We tried going there yesterday around noon but left after waiting for almost half an hour. Normally, you'll find my parents at <a href="http://dinehere.ca/vancouver/golden-harvest">Golden Harvest</a> for dim sum, but we were determined to find out whether Western Lake was worth all the hype. My mom says you have to be aggressive when trying to get a table, otherwise you'll just be ignored and other guests who arrive after you will be seated before you. If you happen to have a Cantonese-speaking person in your party, have them get the number from the hostess, otherwise they might give you an imaginary number that never gets called (like the number they gave my non-Asian husband yesterday). Today, I had my tough-as-nails Chinese mother harass the hostess every few minutes and she managed to get us seated after only 10 minutes.<br /><br />At Western Lake, you mark what items you want on a checklist (rather than waiting for old-school steam carts to come around). All dim sum dishes ranged from $2.75 - $4.95.<br /><br />#2 Steamed Prawn Dumplings (har gow):<br /><br /></span><div><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VXKn2irhI/AAAAAAAAE6w/KRuceZ8bwbo/s1600/IMG_0642.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468873162519391762" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VXKn2irhI/AAAAAAAAE6w/KRuceZ8bwbo/s400/IMG_0642.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#3 Steamed Shui Mai Dumplings:<br /><br /></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VXJCEuKXI/AAAAAAAAE6g/6Qr69MzAIOU/s1600/IMG_0636.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468873135198447986" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VXJCEuKXI/AAAAAAAAE6g/6Qr69MzAIOU/s400/IMG_0636.JPG" /></span></a><span style="font-size:78%;color:#660000;"> </span><div><span style="font-size:78%;color:#660000;"><br />#11 Steamed Beef Tripe & Beef Tendons:<br /><br /></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VUdrIqetI/AAAAAAAAE6Q/ylrvDr-u1FM/s1600/IMG_0632.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468870191283337938" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VUdrIqetI/AAAAAAAAE6Q/ylrvDr-u1FM/s400/IMG_0632.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#18 Steamed Mini Sticky Rice Wraps with Dried Scallops:<br /><br /></span><div><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VUdIIWNOI/AAAAAAAAE6I/TwH99wirSvk/s1600/IMG_0629.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468870181886768354" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VUdIIWNOI/AAAAAAAAE6I/TwH99wirSvk/s400/IMG_0629.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#31 Pan Fried Chive Dumplings:<br /><br /></span><a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VXLniVILI/AAAAAAAAE64/sdRByB4eEhU/s1600/IMG_0647.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468873179614486706" border="0" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S-VXLniVILI/AAAAAAAAE64/sdRByB4eEhU/s400/IMG_0647.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#32 Deep Fried Prawn Spring Rolls:<br /><br /></span><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VdTLKaqQI/AAAAAAAAE7o/Uw62su-4ews/s1600/IMG_0651.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468879906506713346" border="0" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S-VdTLKaqQI/AAAAAAAAE7o/Uw62su-4ews/s400/IMG_0651.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#34 Pan Fried Eggplant with Shrimp Paste:<br /><br /></span><div><a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VXJm7TfyI/AAAAAAAAE6o/Y9INpyyD1fk/s1600/IMG_0640.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468873145091063586" border="0" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S-VXJm7TfyI/AAAAAAAAE6o/Y9INpyyD1fk/s400/IMG_0640.JPG" /></span></a><span style="font-size:78%;color:#660000;"><br />#39 Baked B.B.Q. Pork Pastries<br /><br /></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VaRVNPA1I/AAAAAAAAE7g/T6YBWf_4o4s/s1600/IMG_0652.JPG"><span style="font-size:78%;color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468876576308265810" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-VaRVNPA1I/AAAAAAAAE7g/T6YBWf_4o4s/s400/IMG_0652.JPG" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />We found all the dim sum at Western Lake to be of high quality and everything was served piping hot. The shui mai were some of the biggest and juiciest I've had. Kris was mighty impressed with the size of the stuffed eggplant but a little disappointed that they didn't have </span><a href="http://en.wikipedia.org/wiki/Taro_dumpling"><span style="font-size:78%;">wu gok</span></a><span style="font-size:78%;"> (deep fried taro turnovers). Despite a good experience overall, I highly doubt Western Lake will replace Golden Harvest as my parent's standard dim sum restaurant. My mom said that she doesn't feel like fighting with crowds whenever she wants to have dim sum, plus my dad enjoys the preferential treatment and the quieter environment of Golden Harvest. But it's always fun to change things up once in a while.<br /></span></span></div><span style="color:#660000;"></span></div><span style="color:#660000;"></span></div><span style="color:#660000;"></span></div><span style="color:#660000;"></span></div><div><span style="color:#660000;"><div><br /><em><span style="font-size:78%;">Nancy Wonton House<br />5257 Victoria Dr<br />Vancouver, BC V5P 3V4<br />Tel: (604) 327-1862<br /><br />Western Lake Chinese Seafood Restaurant<br />4989 Victoria Dr<br />Vancouver, BC V5P 3T7<br />Tel: (604) 321-6862<br /><br />Golden Harvest<br />4818 Main Street<br />Vancouver, BC V5V 3R8</span></em></div><div><span style="font-size:78%;"><em>Tel: (604) 321-4448</em> </span></div><div><br /><span style="font-size:78%;">Tomorrow, we're headed to the </span><a href="http://www.chefstablesociety.com/archives/join-us-for-the-4th-annual-spot-prawn-festival"><span style="font-size:78%;">4th Annual Spot Prawn Festival</span></a><span style="font-size:78%;"> kickoff, from 12 - 3pm at False Creek Fisherman's Wharf. See you there!</span><br /><br /></div></span><a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-Ve_NxIQPI/AAAAAAAAE7w/whtXmuEAFh8/s1600/spot+prawn"><span style="color:#660000;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468881762631827698" border="0" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S-Ve_NxIQPI/AAAAAAAAE7w/whtXmuEAFh8/s400/spot+prawn" /></span></a></div></div></div></div></div></div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com8tag:blogger.com,1999:blog-8864549976791017872.post-48053705646015578102010-05-03T16:31:00.001-04:002010-05-03T16:31:43.487-04:00Ramps 101<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S98h-eM1ZhI/AAAAAAAAE34/M6-p2wzuBMQ/s1600/IMG_0529A.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5467125829793572370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S98h-eM1ZhI/AAAAAAAAE34/M6-p2wzuBMQ/s400/IMG_0529A.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"><br /></span><div><span style="color:#660000;"><span style="font-size:78%;">Y-A-Y for </span><a href="http://en.wikipedia.org/wiki/Allium_tricoccum"><span style="font-size:78%;">RAMPS</span></a><span style="font-size:78%;">!<br /><br />Found some at my local </span><a href="http://www.wegmans.com/"><span style="font-size:78%;">Wegmans</span></a><span style="font-size:78%;"> yesterday for $12.99/lb! I'd been searching for them locally in New Jersey this year instead of making the 60+ mile trip to NYC's </span><a href="http://www.grownyc.org/unionsquaregreenmarket"><span style="font-size:78%;">Union Square Greenmarket</span></a><span style="font-size:78%;"> (increasing my carbon footprint by travelling so far would defeat the purpose of trying to 'eat local') and was stunned to find them at my regular supermarket for such a good price.<br /><br />I'd also asked my mother-in-law Barbara to be on the lookout for ramps - she'd been scanning her local farmers markets and grocery stores in Bucks County, PA for the last couple weeks. And she too found wild ramps at her local Wegmans for $12.99/lb. But when she called me to report her exciting find, she sheepishly admitted that she didn't buy any because she didn't have the faintest idea what to do with them. So I thought I'd do a quick primer for her so she can go back and get some before the short season is over.<br /><br /></span><span style="font-size:78%;"><strong>How to Prepare Ramps<br /></strong><br />1. Give them a good rinse to get off all the dirt:<br /><br /><img id="BLOGGER_PHOTO_ID_5467125834086175570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S98h-uMRU1I/AAAAAAAAE4A/7MqPyPCkagg/s400/IMG_0546.JPG" border="0" /><br />2. Cut off the bulb and roots:<br /><br /><img id="BLOGGER_PHOTO_ID_5467124894804944482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S98hIDGLJmI/AAAAAAAAE3g/nUI_Y01ZwFY/s400/IMG_0532.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5467124910215004994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S98hI8gOA0I/AAAAAAAAE3o/wZsRrCpAcC8/s400/IMG_0541.JPG" border="0" /><br />3. Peel off the slimy membrane from the stem:<br /><br /><img id="BLOGGER_PHOTO_ID_5467124918951329874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S98hJdDHwFI/AAAAAAAAE3w/vwrRXSgV3wQ/s400/IMG_0545.JPG" border="0" /><br />4. Rinse them again to remove any leftover dirt and membrane on the stems:<br /><br /><img id="BLOGGER_PHOTO_ID_5467127583617616354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S98jkjtEieI/AAAAAAAAE4w/Ry1qzNqEDlw/s400/2nd+wash.JPG" border="0" /><br />5. Give them a spin in a salad spinner (or towel them off):<br /><br /><img id="BLOGGER_PHOTO_ID_5467125838470092786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S98h--hel_I/AAAAAAAAE4I/8o0sw1zUCLM/s400/IMG_0559.JPG" border="0" /><br />Clean, dry and ready to use!<br /><br /><img id="BLOGGER_PHOTO_ID_5467125845116476978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S98h_XSGXjI/AAAAAAAAE4Q/wye2IlThGzU/s400/IMG_0571.JPG" border="0" /><br />Ramps have a distinctive odor when raw but don't let that scare you off, they are surprisingly mild when cooked, possessing a sweet scallion-y flavor with a hint of garlic (similar to garlic chives). Try substituting ramps in recipes that call for leeks, scallions, or onions.<br /><br />The easiest and best way to enjoy ramps is grilled. Simply toss whole ramps in some extra virgin olive oil and season with salt and freshly ground black pepper. Grill until lightly charred. Grilling brings out their natural sweetness and makes them utterly irresistible.<br /><br /><img id="BLOGGER_PHOTO_ID_5467124875794956866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S98hG8R1wkI/AAAAAAAAE3Q/EIvAJ4dfvwY/s400/grilled+ramps.JPG" border="0" /><br />Another easy way to enjoy ramps is in scrambled eggs. Lightly sauté chopped ramps (stems and leaves) in butter over medium heat for 2 minutes. Lower the heat to low and add beaten eggs. Cook over low heat, pushing eggs around gently with a spatula to form 'curds'. Right before the curds are set, stir in some shredded gruyere or fontina cheese.<br /><br /><img id="BLOGGER_PHOTO_ID_5467128306092395298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S98kOnIeyyI/AAAAAAAAE44/K90AO-UK5Uc/s400/scrambled+eggs.JPG" border="0" /><br />Or if you are watching your cholesterol, try an egg white 'scramble' with ramps and asiago cheese (my breakfast this morning):<br /><br /><img id="BLOGGER_PHOTO_ID_5467125852947615746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S98h_0dMEAI/AAAAAAAAE4Y/QcDk63Y6TJU/s400/IMG_0573.JPG" border="0" /><br />For more ideas on how to enjoy this seasonal delight, check out my <a href="http://mehungry-phyllis.blogspot.com/2009/04/ramp-season.html">ramp cooking marathon</a> from last year.<br /><br />Now go get your ramp on, Barbara!</span></span> </div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com15tag:blogger.com,1999:blog-8864549976791017872.post-90842496793857083512010-04-22T09:45:00.001-04:002010-04-22T09:48:47.529-04:00Organic Biscotti for Earth Day<a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S9BTL11YttI/AAAAAAAAE3I/7AQSW4C8oVY/s1600/biscotti+organic.JPG"><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5462957810895075026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S9BTL11YttI/AAAAAAAAE3I/7AQSW4C8oVY/s400/biscotti+organic.JPG" border="0" /></span></a><span style="font-size:78%;"> </span><div><br /><div><span style="color:#660000;"><span style="font-size:78%;">Long before organic was trendy, or 'slow food' even existed, my friend Val was extolling the virtues of organic and whole unprocessed foods to anyone who cared to listen. She was environmentally conscious in every way, the only person I knew back then who made the effort to recycle kitchen waste into a large compost pile in the backyard (and yes, it was often smelly). Many of my earliest taste memories were experienced at Val's house, where I spent many afternoons with her daughter Palma (still one of my best friends to this day). It's where I first tried organic yogurt (so rich and flavorful it didn't even need the 'fruit on the bottom'), learned what REAL cheese tasted like (no, it doesn't come in individually wrapped orange squares), tasted caraway seed for the first time (is this why I'm so obsessed with Irish soda bread?), was fooled into thinking carob was chocolate (pretty cool to a nine year old), and where I would ruin my dinner filling up on rye crispbread slathered with sweet local butter (a revelation, especially when you were used to margarine from a tub and wonderbread). They also had their milk delivered - creamy local organic milk, housed in smooth glass bottles, lined up neatly on their doorstep. It was a brand new world every time I stepped foot into their house and I often found myself overstaying my visit, hoping that if I hung around long enough, they'd agree to adopt me.<br /><br /><img id="BLOGGER_PHOTO_ID_5462944537460984466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 245px; CURSOR: hand; HEIGHT: 245px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S9BHHOcFypI/AAAAAAAAE24/QVYC3IRMWko/s400/Val.JPG" border="0" /><br />I can't even begin to thank Val and her family for all those happy memories. Those experiences shaped my life in so many positive ways (not only foodwise, though it's probably why I became a foodie...did I mention that they also introduced me to sushi?) Through example, Val's family taught me to always to respect the earth, never to be wasteful or take things for granted, and that ultimately, life is not about material possessions, but rather, the people you love and hold dear.<br /><br />Many years have past since those childhood afternoons, but I still keep in close touch with Val and her family. Decades later, I still get that feeling of wonderment whenever I visit Val's home (different house, but same magical aura). And she's still introducing me to new taste experiences. On our last visit to Vancouver we met up for an early dinner at </span><a href="http://www.organiccafe.ca/"><span style="font-size:78%;">Aphrodite's Cafe</span></a><span style="font-size:78%;">, a neighborhood eatery/pie shop that specializes in organic, seasonal, and eco-friendly comfort food.<br /><br /><img id="BLOGGER_PHOTO_ID_5462944538357612594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S9BHHRx3QDI/AAAAAAAAE3A/LWlClSz13Cs/s400/Aphrodite+collage.jpg" border="0" /></span><span style="font-size:78%;"><em>Clockwise from top left: 'Portobello Belle' thin crust pizza; vegetable pot pie; spinach, apple & pecan salad; apple & cheddar sandwich with meadow side salad; ricotta cheesecake with fruit coulis; strawberry rhubarb pie.<br /></em><br />When I told Val that I blog about food, she generously offered to share her recipe for organic Biscotti all'Anice (</span><a href="http://en.wikipedia.org/wiki/Anise_seed"><span style="font-size:78%;">Anise</span></a><span style="font-size:78%;"> Biscuits). Val swears her biscotti are virtually identical to her Italian mother-in-law's secret recipe from Abruzzo. I should warn you that these are not the giant biscotti 'on steriods' you would typically find in coffee shops. These petit old-world Italian biscotti are completely unadorned (no chocolate coatings or crazy ingredients) allowing you to appreciate the simple flavor and tender buttery crumb. A hint of sweet licoricey anise makes these truly addictive!<br /><br />I've been saving Val's delicious organic recipe for Earth Day, but trust me, you'll want to make these more than once a year. Enjoy!<br /><br /><img id="BLOGGER_PHOTO_ID_5462944532527799138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S9BHG8D7W2I/AAAAAAAAE2w/Bx9JDm3xFLQ/s400/biscotti+1.JPG" border="0" /><br /><strong>VAL'S BISCOTTI ALL'ANICE</strong><br />(makes 24 big ones or 36 smaller ones)<br /><br />Ingredients:<br />1 cup sugar (organic)<br />1/2 cup butter (organic unsalted)<br />2 large eggs (organic, free range)<br />1 egg, separated (organic, free range)<br />1 Tbsp anise seeds, lightly crushed with a mortar & pestle<br />1 Tbsp baking powder (organic)<br />3 cups unbleached flour (organic)<br />1/2 tsp sea salt<br />1 Tbsp milk (organic)<br /><br />Directions:<br />Preheat oven to 350 degrees F.<br />Cream sugar and butter till fluffy; beat in the 2 whole eggs, 1 egg white and anise seeds till blended.<br />Stir together flour, baking powder and salt.<br />Blend flour mixture into egg mixture.<br />On floured surface (or in a large bowl), knead dough 1 minute or till smooth.<br />Divide dough in half.<br />On greased baking sheets, form dough into 2 long, flat loaves, 3/4" thick, 2" wide and 14" long.<br />Beat egg yolk with milk; brush over top and sides of loaves.<br />Bake at 350 degrees F for 25 to 30 minutes or till pick comes out clean.<br />Cool slightly. Cut loaf diagonally into 3/4" wide slices. Lay slices on sides on a baking sheet and bake 5 - 10 minutes, turning over once, till golden and lightly toasted.<br />Cool on racks.<br /><br />Serve with coffee (great for dunking) or tea.<br /><br /></span><span style="font-size:78%;"><em>Phyllis' Notes:<br />I have dark coated non-stick baking sheets so I lined them with greased parchment paper so the bottoms wouldn't burn. Since I couldn't cut directly on the baking sheet, I used the parchment paper to gently transfer the loaves to a wooden cutting board. I cut the loaves when they were still warm into 5/8" vertical slices (totally forgetting to slice diagonally!) resulting in approximately 36 petit biscotti (minus the two I ate before the second baking). During the second bake, I toasted the slices for about 5-7 minutes on each side but they didn't get much darker in color, resulting in an emergency phonecall to Val. She said the recipe is pretty forgiving and to "play around with them to find the size you like, and the level of doneness". Toast them for a few minutes longer if you want them extra hard for dunking.</em><br /><br />How are you celebrating Earth Day 2010? For more ways to get involved, check out: </span><a href="http://www.earthday.org/"><span style="font-size:78%;">http://www.earthday.org/</span></a><span style="font-size:85%;"> </span></span></div></div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com17tag:blogger.com,1999:blog-8864549976791017872.post-40335333452239651872010-04-20T17:15:00.005-04:002010-04-20T17:30:19.913-04:00First Time Tiramisu<div><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S84VIulLOUI/AAAAAAAAE2I/9EgMZVga5qU/s1600/tiramisu+A.JPG"><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5462326637734082882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S84VIulLOUI/AAAAAAAAE2I/9EgMZVga5qU/s400/tiramisu+A.JPG" border="0" /></span></a> <div><span style="color:#660000;"><span style="font-size:78%;"><br />The first tiramisu I ever made. Looks yummy, right?<br /><br />I brought it over for Easter dinner at my in-laws' house a couple weeks ago (and of course I forgot my camera that day so I had to get my brother-in-law Kevin to email me his photos - thanks Kev!)<br /><br />Also a big thank you to our friend Bob for recommending his favorite tiramisu recipe (from Cooks Illustrated). I found the same recipe online, </span><a href="http://www.americastestkitchentv.com/recipe.asp?recipeids=4632&iSeason=9"><span style="font-size:78%;">Tiramisu Without Raw Eggs</span></a><span style="font-size:78%;">, at America's Test Kitchen (requires free registration). There's also a </span><a href="http://www.americastestkitchentv.com/recipe.asp?recipeids=4628&iSeason=9"><span style="font-size:78%;">version</span></a><span style="font-size:78%;"> with the traditional raw eggs, but I chose the cooked egg version since I was feeding it to a crowd.<br /><br />Making the tiramisu was very straightforward but required me to finally take my brand new KitchenAid mixer out of the box after 9 long years (I know, the SHAME). I also experienced some sticker shock when shopping for ingredients - 1 1/2 pounds of mascarpone cheese is expensive! But this recipe feeds a huge crowd, making 10-12 generous servings. I also followed Bob's advice and substituted Kahlua for the rum (but you might want to stick with the rum if you prefer more of an alcoholic 'kick'). And I topped it off with both cocoa powder and chocolate shavings (you can never have too much chocolate). <br /><br />I probably could have divided the mascarpone filling a little more evenly to get perfect-looking layers, but the tiramisu sliced up beautifully, with very clean-looking edges, just like what you would get at an Italian restaurant. The end result garnered a lot of 'oohs' and 'ahhs'. And the taste? A-MA-ZING! Not too shabby for my first time.</span> </span></div></div><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com13tag:blogger.com,1999:blog-8864549976791017872.post-83801967333531376902010-04-16T12:22:00.002-04:002010-04-16T12:29:17.288-04:00Friday foodie news...<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S8iIxbSQa_I/AAAAAAAAE2A/IDbq8NgEaZo/s1600/IFBC_banner.png"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5460764930906024946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 111px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S8iIxbSQa_I/AAAAAAAAE2A/IDbq8NgEaZo/s400/IFBC_banner.png" border="0" /></span></a> <div><span style="color:#660000;"><span style="font-size:78%;"></span></span></div><div><span style="color:#660000;"><span style="font-size:78%;"><br />The </span><a href="http://www.foodista.com/ifbc2010/2010/02/working-agenda-for-ifbc-2010/"><span style="font-size:78%;">2010 International Food Blogger Conference</span></a><span style="font-size:78%;"> is taking place in Seattle from August 27th - 29th. This year's </span><a href="http://www.foodista.com/ifbc2010/2010/04/announcing-this-years-key-note-speaker/"><span style="font-size:78%;">keynote speaker</span></a><span style="font-size:78%;"> is </span><a href="http://jamesoseland.com/"><span style="font-size:78%;">James Oseland</span></a><span style="font-size:78%;">, editor-in-chief of Saveur Magazine (Top Chef fans also know him as a judge on Top Chef Masters). Registration will be open to the public starting this Monday, August 19th. The $350 ticket price sounds steep but apparently the generous goodie bag will make it worthwhile. There's also a </span><a href="http://www.foodista.com/ifbc2010/hotel-accommodations/"><span style="font-size:78%;">special room rate</span></a><span style="font-size:78%;"> being offered by the host hotel, Hotel Monaco.<br /><br /><br /><br /></div></span></span><img id="BLOGGER_PHOTO_ID_5460764927828922722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 77px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S8iIxP0nkWI/AAAAAAAAE14/k1hc08cCEuo/s400/world+poutine+championships.png" border="0" /><span style="color:#660000;"><span style="font-size:78%;"><br />And for all you poutine fans out there, </span><a href="http://smokespoutinerie.com/"><span style="font-size:78%;">Smoke's Poutinerie</span></a><span style="font-size:78%;"> and </span><a href="http://www.ifoce.com/index.php"><span style="font-size:78%;">Major League Eating</span></a><span style="font-size:78%;"> are hosting the first </span><a href="http://www.ifoce.com/contests.php?action=detail&eventID=349"><span style="font-size:78%;">World Poutine Eating Championship</span></a><span style="font-size:78%;"> in Toronto on Saturday, May 22nd. Despite the recent </span><a href="http://www.theglobeandmail.com/life/food-and-wine/world-poutine-eating-contest-in-to-quel-scandale/article1535869/"><span style="font-size:78%;">controversy</span></a><span style="font-size:78%;"> about the contest being closed to Quebec participants (Quebec is the birthplace of poutine, afterall) I think it'll still be a fun time. I met Ryan Smolkin (owner of Smoke's Poutinerie) in Drummondville, QC last year (we were both there to attend the </span><a href="http://www.festivaldelapoutine.com/"><span style="font-size:78%;">Festival de la Poutine</span></a><span style="font-size:78%;">) and he seems to take his poutine very seriously, taking the trouble to import authentic squeaky cheese curds from Quebec for his 20 varieties of poutine. </span><a href="http://www.thestar.com/living/article/794648--major-league-eaters-sink-their-teeth-into-toronto"><span style="font-size:78%;"><br /><br />Professional registration</span></a><span style="font-size:78%;"> for the championship is now closed but they are still accepting entries for amateurs. Just submit your "I once ate..." or "I love poutine so much..." story </span><a href="http://www.smokespoutinerie.com/championship/signup.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;"> and Smoke's Poutinerie will select 3 amateurs to compete with the pros. You have till May 15th to enter and you must be 18 years old and a resident of Canada (excluding Quebec). Pity I'll be in Vancouver on May 22nd, I think I'd be a shoe-in for this contest (see my posts for </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/weird-food-wednesdays-poutine.html"><span style="font-size:78%;">12 poutine in 12 days</span></a><span style="font-size:78%;"> & </span><a href="http://mehungry-phyllis.blogspot.com/2009/09/poutine-palooza-part-1-festival-de-la.html"><span style="font-size:78%;">Poutine-Palooza: Festival de la Poutine</span></a><span style="font-size:78%;">). I guess there's always next year :)</span></span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com20tag:blogger.com,1999:blog-8864549976791017872.post-74846498019177561092010-04-14T16:45:00.004-04:002010-04-14T16:52:47.473-04:00Minestrone For Allergy Sufferers...<a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S8Yh_9pDxlI/AAAAAAAAE1Y/ZOgklPU4Hw4/s1600/minestrone+4.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5460088980995556946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 365px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S8Yh_9pDxlI/AAAAAAAAE1Y/ZOgklPU4Hw4/s400/minestrone+4.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"> </span><div></div><div><span style="color:#660000;"><span style="font-size:78%;"><br />Strange that I'm making a hearty soup during the springtime. But while most people are outdoors enjoying the warmer weather, I'm stuck inside, battling seasonal allergies (just call me the 'bubble girl'). I was craving something warm, comforting, and soul-satisfying...and minestrone fit the bill. Chock-full of vegetables, beans and pasta, it would definitely satisfy my voracious appetite (could sneezing a thousand times a day be burning a ton of calories?)<br /><br />Once upon a time I wouldn't have dreamed of making soup from scratch. Flashback to my 9 year old self... as a latchkey kid, I would often heat up a can of Campbell's chunky soup when I got home from school. On rainy weekends indoors, I watched cooking shows on PBS, scoffing at the chefs (notably Julia Child) who would go through the trouble of making soup from scratch. I wondered whether Julia knew about my beloved chunky soup in a can.<br /><br />Obviously a lot has changed since then. I finally realized that you can't get that homemade slow- simmered taste from canned soup. So despite my itchy eyes, runny nose, and labored breathing, I happily peeled, diced, stirred, caramelized, and simmered ingredients for hours last night. And you know what? It was all worth it.<br /><br /><br /></span></div></span><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5460088986769435874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S8YiATJqLOI/AAAAAAAAE1g/JHn6s2WGnbM/s400/minestrone+closeup.JPG" border="0" /><br /><span style="color:#660000;"><strong>MINESTRONE FOR ALL SEASONS</strong></span></span><br /><span style="font-size:78%;"><em><span style="color:#660000;">(adapted from</span> </em></span><a href="http://www.gourmet.com/recipes/2000s/2009/01/winter-minestrone"><span style="font-size:78%;"><em>Winter Minestrone</em></span></a><span style="font-size:78%;"><span style="color:#660000;"><em>, </em></span><span style="color:#660000;"><em>Gourmet Magazine Jan 2009)<br /></em></span></span><a href="http://sites.google.com/site/mehungryrecipes/Home/minestrone-for-all-seasons"><span style="font-size:78%;">printable version</span></a><br /><span style="font-size:78%;color:#660000;">Serves 4-6<br />Time required: 2 1/2 hours<br /><br />Ingredients:</span><br /><span style="color:#660000;"><span style="font-size:78%;">2 oz chopped pancetta<br />1 1/2 red onions, chopped<br />3 celery ribs, chopped<br />2 medium carrots, peeled and chopped<br />1/4 cup extra virgin olive oil<br />6 garlic cloves, minced<br />1 Tbsp tomato paste<br />1 15 oz can of Italian style diced tomatoes (w/ basil, garlic, oregano)<br />6 cups of low sodium chicken broth<br />1 lb of escarole, washed thoroughly and roughly chopped<br />1 15 oz can of cannellini beans, rinsed and drained<br />1 piece parmesan rind<br />8 oz (1/2 box) of ditalini pasta (or similar sized pasta)<br />kosher salt & freshly ground black pepper to taste<br /><br />Directions:<br />Combine pancetta, red onions, celery, and carrots in extra virgin olive oil in a large heavy-bottomed saucepan. Season with salt and black pepper. Cook over medium heat for 10 minutes, stirring occasionally. Add in garlic. Continue to cook over medium heat for 35 minutes, stirring occasionally, until vegetables start to caramelize and stick to the bottom of the saucepan.<br /><br />In the meantime, cook ditalini pasta according to instructions on the box. Drain and toss with some olive oil to prevent pasta from sticking together. Set aside.<br /><br />Push softened vegetables to the side of the saucepan and add tomato paste. Cook for 3-4 minutes, letting tomato paste slightly caramelize (be careful not to let it burn). Stir tomato paste into vegetables and cook for another 2 minutes.<br /><br />Add canned tomatoes and chicken broth, scraping up any browned bits from the bottom of the saucepan. Bring to a boil, add in 1/2 of escarole and parmegianno reggiano rind and reduce to a simmer. Simmer uncovered for 45 minutes.<br /><br />Add remaining escarole and cannellini beans, cook for another 10 minutes. Taste for seasoning, adding additional salt and pepper as needed. Remove parmesan rind. Stir in cooked ditalini right before serving.<br /><br />Serve with a crusty piece of bread. Enjoy!<br /><br />p.s. Looks like I'm not the only one making soup this week - for more springtime soup inspiration, check out Justin's </span><a href="http://justcooknyc.blogspot.com/2010/04/its-still-soup-season.html"><span style="font-size:78%;">curried lentil soup</span></a><span style="font-size:78%;"> at </span><a href="http://justcooknyc.blogspot.com/"><span style="font-size:78%;">Justcook nyc</span></a><span style="font-size:78%;">.</span></span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com12tag:blogger.com,1999:blog-8864549976791017872.post-66584490001928100562010-04-11T09:40:00.002-04:002010-04-11T10:24:08.472-04:00FOOD FACE<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S8HQi4MxuDI/AAAAAAAAE1A/MbFVKWKlYIg/s1600/foodface+for+blog.jpg"><img id="BLOGGER_PHOTO_ID_5458873520969857074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S8HQi4MxuDI/AAAAAAAAE1A/MbFVKWKlYIg/s400/foodface+for+blog.jpg" border="0" /></a><br /><div><span style="font-size:78%;"><span style="color:#660000;">Got a picky eater at home? Or someone who likes to play with their food?<br /></span><br /></span><a href="http://www.worldwidefred.com/foodface.htm"><span style="font-size:78%;">FOOD FACE</span></a><span style="font-size:78%;"> </span><span style="font-size:78%;"><span style="color:#660000;">was too cute to pass up, just bought two of them for my nieces.<br /></span><br /><span style="color:#660000;">You can find it online</span> </span><a href="http://www.worldwidefred.com/shoponline.htm"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">. </span></div><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com13tag:blogger.com,1999:blog-8864549976791017872.post-59905435428836667992010-03-31T18:22:00.015-04:002010-04-11T09:19:21.630-04:00Durian for Dummies<a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OYGB1PlmI/AAAAAAAAEsI/q5ZM644yfoI/s1600/IMG_0153.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5454870803014194786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OYGB1PlmI/AAAAAAAAEsI/q5ZM644yfoI/s400/IMG_0153.JPG" border="0" /></span></a> <div><span style="color:#660000;"><span style="font-size:78%;"><br />First off, let me clarify that it's us (Kris and I) who are the 'dummies' here. Although this isn't the first time we've tried </span><a href="http://en.wikipedia.org/wiki/Durian"><span style="font-size:78%;">durian</span></a><span style="font-size:78%;">, it's the first whole durian that we've ever brought home (which is nothing short of a miracle given that a few years ago Kris wouldn't even let me come near him after I ate durian flavor ice cream). And though I'm no stranger to consuming weird food, I've always been intimidated by the durian's seemingly impenetrable shell. So what made Kris finally welcome this notoriously stinky fruit into our house? His highly competitive nature, of course!<br /><br /></span></div></span><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5454875517043138098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 227px; CURSOR: hand; HEIGHT: 186px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OcYa9U3jI/AAAAAAAAEtw/HmAPQYypACU/s400/eating+your+words+challenge+pic.jpg" border="0" /><br /><span style="color:#660000;">We've been having so much fun coming up with entries for</span> </span><a href="http://tanglednoodle.blogspot.com/"><span style="font-size:78%;">Tangled Noodle</span></a><span style="font-size:78%;"> <span style="color:#660000;">and</span> </span><a href="http://savorthethyme.blogspot.com/"><span style="font-size:78%;">Savor the Thyme</span></a><span style="font-size:78%;">'<span style="color:#660000;">s</span> </span><a href="http://tanglednoodle.blogspot.com/2010/03/eating-you-words-2010-edition.html"><span style="font-size:78%;">Eating Your Words Challenge</span></a><span style="font-size:78%;"> <span style="color:#660000;">that we decided to enter AGAIN. Yeah, I know...obnoxious, right? But you have to understand how big a fan I am of the celebrity guest judge, </span></span><a href="http://www.andrewzimmern.com/"><span style="font-size:78%;">Andrew Zimmern</span></a><span style="font-size:78%;"> <span style="color:#660000;">from</span> </span><a href="http://www.travelchannel.com/TV_Shows/Bizarre_Foods"><span style="font-size:78%;">Bizarre Foods</span></a><span style="font-size:78%;color:#660000;">! I mean he's like my IDOL (hey, did I mention that it's Weird Food Wednesday?!) Plus there are no restrictions (at least not currently) as to how many times we can enter. And like any other competition, Kris really wants to win (remember when </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/national-ice-cream-month-princeton-ice.html"><span style="font-size:78%;">we ate a record breaking amount of ice cream</span></a><span style="font-size:78%;"> <span style="color:#660000;">for the </span></span><a href="http://www.scottysnacks.com/2009/07/01/ice-cream-social/"><span style="font-size:78%;">Ice Cream Social</span></a><span style="font-size:78%;"> <span style="color:#660000;">last year because Kris thought it was an all-you-can-eat competition?) Maybe they'll be a prize for the person who submits the most entries (LOL).<br /></span><br /><span style="color:#660000;">I wanted to tailor this submission specificially for Zimmern, so I started brainstorming about what I could make with bizarre foods...<br />maybe spell C-R-U-N-C-H-Y with crickets? Write A-W-F-U-L with offal? But I didn't necessarily want it to be a gross-out kind of thing. Once again, my brilliant hubby came to the rescue - "Let's do something with durian!" Ah...the durian, otherwise known as the 'King of Fruit'. How apropros...it's the </span></span><a href="http://www.youtube.com/watch?v=75vm9ik5pjo"><span style="font-size:78%;">one thing</span></a><span style="font-size:78%;"> <span style="color:#660000;">Andrew Zimmern has not been able to stomach (this from the guy who's eaten moose nose jelly and giant beetle larvae with relative ease). An entry showcasing durian, Zimmern's evil archnemesis, is bound to get his attention!<br /></span><br /><span style="color:#660000;">After several rounds of hi-fiving my husband, reality set in. I've never made anything with durian before, let alone even know how to open one! Kris suggested we hit it with an ax and if that doesn't work he'll take out the chainsaw. Luckily my parents, lifelong durian enthusiasts, were only a phone call away. My mom was pretty excited at the prospect of her only daughter buying her very first durian (awww...) but said to call back after we'd purchased a frozen one. "Frozen?! How many days does it take to thaw?" "Only a couple," replied my mom," but make sure you put it by the heater." Hmmm... this posed yet another problem - the thought of keeping a smelly durian inside the house while it thaws is Kris' worst nightmare. Luckily the spirit of competition prevailed and we set out to get a frozen durian from the local Asian food market.<br /><br />When we got to the market, I didn't know the first thing about picking a durian so I chose a medium size specimen that had a tiny little crack in it. I figure that the split would be a good starting point for opening it.<br /><br />Here's our 6 lb baby, thawing out in our sunroom (oh man, will my sunroom forever smell like durian?):<br /><br /></span><img id="BLOGGER_PHOTO_ID_5454873236034083458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OaTpiY2oI/AAAAAAAAEtg/xYXoJMY67pw/s400/IMG_0089.JPG" border="0" /><br /><span style="color:#660000;">There are several varieties of durian but according to my dad, most of the ones you'll find in North America have been imported from Thailand, and have been bred to produce a smaller seed-to-flesh ratio. This durian is the Morn Thong (a.k.a. golden pillow or butter almond) variety from Thailand:<br /></span><br /><img id="BLOGGER_PHOTO_ID_5454873228072941138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OaTL4TdlI/AAAAAAAAEtY/T99nUCf62y4/s400/IMG_0095.JPG" border="0" /><br /><span style="color:#660000;">When I called my parents to give them a progress report, my dad immediately asked about the shape of the durian. He says that when selecting a durian, he ignores the symmetrical-looking specimens and always picks one that is bulging out on one side (a sign that there's a large pod of durian meat inside). My durian was clearly protruding out in one area - woohoo! My dad said that section will undoubtedly contain the largest pod with the sweetest meat (he was right). He also asked whether the durian still looked 'fresh' - was there still a slight tinge of green on the shell? Were the spikes and stem intact and in good condition? Yes and yes (although you'll notice some busted spikes in my photo but those injuries were sustained while rolling around in our trunk during the drive home). Then my mom got on the phone to ask whether the skin had "any visible cracks in it?" Yes again! (I guess this means I'm a 'natural' at selecting durian). My mom says you should always look for one with a small crack because it means the durian ripened successfully before it was frozen, but never pick one that has splits all over because it means it's probably past its prime.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454871926685087394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OZHb1QtqI/AAAAAAAAEtA/tFdkSY7573k/s400/IMG_0110.JPG" border="0" /><br /><span style="color:#660000;">Over the next couple days, the skin between the spikes became more supple and the odor intensified. This is a good sign according to my father - a durian that doesn't stink is most certainly a dud. To me, the ripening durian smelled wonderfully sweet and tropical, reminding me of Malaysia. To Kris, it smelled like rotting fruit but at least he wasn't disgusted about it (yet).<br /><br />By the second day, hairline cracks were beginning to appear in the shell, so I gently helped them along by applying gentle pressure with my fingernail from the stem to the base. See how the cracks have formed a star-like pattern on the base?</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454871943687869074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OZIbLCkpI/AAAAAAAAEtQ/49ltZV550sk/s400/IMG_0098.JPG" border="0" /><br /><span style="color:#660000;">And I couldn't resist prying open one of the cracks and deeply inhaling the fragrance within (Kris referred to it as the 'evil within', saying it looked like some kind of alien creature inside):</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454871935141701618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OZH7VeZ_I/AAAAAAAAEtI/k19uWeZv34s/s400/IMG_0106.JPG" border="0" /><br /><span style="color:#660000;">OPENING TIME!!<br /><br />Kris in his durian protective wear:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454871914513224322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OZGufQ0oI/AAAAAAAAEsw/iulQwAcTrAc/s400/IMG_0116.JPG" border="0" /><br /><span style="color:#660000;">Gently pulling the sections apart with his bare hands:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454871921637727314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S7OZHJB4HFI/AAAAAAAAEs4/RbtDYTQuaCI/s400/IMG_0112.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454870832324894594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OYHvBdX4I/AAAAAAAAEso/oTZ3rwyyyrM/s400/IMG_0115.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454870823524409938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S7OYHOPQolI/AAAAAAAAEsg/jmbbEfCiZfM/s400/IMG_0119.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454870821349871378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OYHGIzzxI/AAAAAAAAEsY/rE9TnxX7Vxo/s400/IMG_0123.JPG" border="0" /><br /><span style="color:#660000;">The durian flesh easily fell out of the pods, but Kris used a spoon because he didn't want to touch the 'alien babies' with his bare hands:<br /></span><br /><img id="BLOGGER_PHOTO_ID_5454869286782207234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OWtxbXhQI/AAAAAAAAEsA/4ejgmXpJzlE/s400/IMG_0164.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454869284700674690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OWtprF2oI/AAAAAAAAEr4/1QtjDcbqZ14/s400/IMG_0169.JPG" border="0" /><br /><span style="color:#660000;">Here's that sweet luscious piece my dad was talking about:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454895657813473618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OusxLK-VI/AAAAAAAAEuY/mHiUjDOB-6I/s400/IMG_0141.JPG" border="0" /><br /><span style="color:#660000;">The seed separates easily from the soft creamy pulp:</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454869280662067682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OWtaoNmeI/AAAAAAAAErw/5NfHVFMcLqA/s400/IMG_0183.JPG" border="0" /><br /><span style="color:#660000;">As I was rolling up my sleeves to dig in, Kris quickly disappeared to another part of the house to hide out. The odor had reached an unbearable level for him so he was steering clear of the kitchen until I was done with my experimentation.<br /><br />After polishing off that choice piece of durian (buttery, creamy, uber-sweet...how could anyone not enjoy something known as the 'butter almond'?), I set a few fleshy segments aside for my contest entry, but the remainder went into a plastic storage container, which I then sealed inside 2 heavy-duty freezer bags before placing it inside another storage container. For some additional insurance, I surrounded the container with several boxes of baking soda before placing it inside my basement mini-fridge.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454869268750929970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OWsuQYEDI/AAAAAAAAEro/bKf-wC87Dxg/s400/IMG_0199.JPG" border="0" /><br /><span style="color:#660000;">To dispose of the durian shell, I wrapped it up in newspaper, tied it up in several layers of plastic grocery bags and put it outside in a tightly covered garbage can. Odor contained!<br /></span><br /><span style="color:#660000;">My next challenge was to make something palatable enough to convince Mr. Zimmern to give durian another try. In Vancouver last year, I tried a delicious durian sticky rice from </span></span><a href="http://www.yelp.ca/biz/phnom-penh-vancouver"><span style="font-size:78%;">Phnom Penh</span></a><span style="font-size:78%;"><span style="color:#660000;"> (a local Cambodian restaurant and popular foodie destination). Sticky rice was mixed with tiny pieces of durian, topped with quivering spoonfuls of luscious durian pudding and then smothered in rich coconut milk. Even Kris admited that the taste was "tolerable".<br /></span><br /><img id="BLOGGER_PHOTO_ID_5454892395052319826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7Oru2cSxFI/AAAAAAAAEuQ/VtI0AVSRiL0/s400/phnom+penh+durian+sticky+rice.JPG" border="0" /><br /><span style="color:#660000;">So with that dessert as my inspiration...this is what I came up with...<br /><br /></span></span><span style="font-size:78%;"><strong><span style="color:#660000;">Black Sticky Rice Pudding with Durian Custard & Durian Cookie Letters:<br />A dessert for durian haters (and the uninitiated)</span></strong><br /><br /><img id="BLOGGER_PHOTO_ID_5454880454980841458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7Og32Nar_I/AAAAAAAAEt4/SQGxUi550YI/s400/Be+Not+Afraid.JPG" border="0" /><br /><span style="color:#660000;">Every component of this dessert has some form of durian in it. The rice pudding and the custard contain pureed fresh durian. The cookies have been flavored with ground durian chips and durian extract. Coconut milk and pandan essence are perfect complements, calming the intense flavor of durian. And the unmilled black glutinous rice provides a chewy and colorful contrast to the golden pillowy custard, while the cookies add a nice crunch. You can find all of the specialty ingredients (including the durian) at your local Asian food market. I hope you'll try it :)<br /><br /><strong>Durian Custard</strong><br /></span><br /><img id="BLOGGER_PHOTO_ID_5454867976660343170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S7OVhg1-WYI/AAAAAAAAErQ/QfXPB4YUJUE/s400/IMG_0209B.JPG" border="0" /><br /><span style="color:#660000;">Ingredients:<br />3/4 cup evaporated milk<br />1/2 cup sweetened condensed milk<br />3/4 cup canned coconut milk (stir can to mix the heavier cream with the thinner liquid underneath)<br />3/4 cup fresh durian pulp<br />1 egg<br />3 egg yolks<br />2 1/2 Tbsps superfine sugar<br /><br />Directions:<br />Preheat oven to 350 degrees F. Boil water for the bain-marie/water bath.<br /><br />Puree durian pulp with coconut milk in a food processor. Set aside, reserving 1/4 cup of the resulting puree for the black sticky rice pudding.<br /><br />Beat egg yolks and egg. Add in evaporated milk, sweetened condensed milk, sugar, and durian puree. Whisk till blended. Strain custard mixture by pouring through a fine-mesh sieve into another bowl.<br /><br />Set up water bath - I placed a 1 quart-sized oval Corningware dish inside a rectangular 9 x 13 glass casserole. Pour custard into the inner baking dish. Cover custard tightly with aluminum foil. Carefully pour hot water into the outer casserole until it reaches halfway up the inner baking dish.<br /><br />Bake at 350 degrees F for 45- 50 minutes until the middle is set (will still wiggle slightly). Let cool.<br /><br />To serve, use a large serving spoon to carefully scoop up generous slices of custard. Serve over black sticky rice pudding or enjoy on its own!<br /><br /><br /></span></span><span style="font-size:78%;"><strong><span style="color:#660000;">Black Sticky Rice Pudding<br /></span></strong><br /><img id="BLOGGER_PHOTO_ID_5454867958245913458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OVgcPoc3I/AAAAAAAAEq4/DxmlMTTP-FU/s400/IMG_0301.JPG" border="0" /><br /><span style="color:#660000;">Ingredients:<br />1 cup black glutinous rice*<br />1 3/4 cups water, plus water for soaking rice<br />1 cup light coconut milk<br />1/4 cup white sugar<br />1/4 cup dark brown sugar<br />1 tsp pandan extract<br />pinch of salt<br />1/4 cup of reserved durian/coconut milk puree (from custard recipe above)<br /><br />Directions:<br />Pick through rice to remove any tiny pebbles. Wash rice a couple times to remove grit and loose husks. Soak rice for 8 hours (helps to plump it up).<br /><br />Drain rice and add to a saucepan with 1 3/4 cups of water. Bring to a boil. Reduce to simmer and cover. Cook for 35-45 minutes until water is absorbed and rice is cooked through (will retain a chewy texture). Alternatively you can use a rice cooker with the same proportion of rice to water.<br /><br />In another saucepan, combine light coconut milk, white sugar, brown sugar, pandan extract, salt and durian/coconut milk puree. Bring to a boil and reduce heat immediately. Stir in cooked sticky rice. Simmer at low heat, stirring frequently until most of the liquid has been absorbed. The sticky rice pudding can be served warm or cold.<br /><br />*Note: make sure you use black glutinous rice and not 'forbidden rice' or black Chinese rice (neither are glutinous)<br /><br /><br /><strong>Durian Letter Cookies</strong><br /></span><br /><img id="BLOGGER_PHOTO_ID_5454867967007865794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S7OVg84pO8I/AAAAAAAAErA/w_iqaboLymg/s400/IMG_0240.JPG" border="0" /><br /><span style="color:#660000;">I was initially planning on making durian icing to write my letters. But Kris came across a bag of durian chips at the Asian food market and suggested I grind them up and make cookies out of them.<br /></span><br /><img id="BLOGGER_PHOTO_ID_5454869264715906114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7OWsfOWfEI/AAAAAAAAErg/fdxCdy5INEg/s400/IMG_0202.JPG" border="0" /><br /><span style="color:#660000;">Imagine our surprise when we tasted them - no smell or durian flavor whatsoever and they weren't even sweet!</span><br /><br /><img id="BLOGGER_PHOTO_ID_5454867983458283634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7OVh6KusHI/AAAAAAAAErY/kcq_HGQkK8o/s400/IMG_0204.JPG" border="0" /><br /><span style="color:#660000;">The bag listed only 3 ingredients - durian (97.5%), salt and vegetable oil, so despite the lack of pungency, these chips were legit. Don't get me wrong, the durian chips were quite delicious, even addictive, reminding us of taro or cassava chips. But to make up for the lack of flavor, I threw in some durian extract. And yes, I cheated a bit with packaged cookie dough - I just didn't see the point in making an entire batch of dough and wasting a ton of flour and butter to make a few letters.<br /><br />Ingredients:<br />5 oz of refrigerated sugar cookie dough (about 1/3rd of a package)<br />1 oz (a large handful) of durian chips<br />1/2 tsp of durian extract<br />1 -2 Tbsp water<br /><br />Directions:<br />Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.<br /><br />Process durian chips in a food processor till finely ground.<br /><br />Knead the ground durian chips into the sugar cookie dough until well incorporated. Add in durian extract and knead some more till evenly distributed. The dough should be getting soft at this point. Transfer dough to a small bowl and add in 1-2 tablespoons of water, continuing to knead until it becomes soft enough for piping.<br /><br />Place dough into a quart sized storage bag (use a good quality freezer bag so the sides don't burst when piping). Snip a tiny hole in the corner (no icing tip needed, just a steady hand) and pipe thin letters on to the parchment lined cookie sheet. Bake at 350 degrees F for 3-4 minutes until done (watch them carefully, they go from being uncooked to being burnt very quickly).<br /><br />Use letters to decorate your sticky rice. Alternatively, you could bake these up as tuiles (thin crisp cookies) and tuck them into your dessert.<br /></span><br /><img id="BLOGGER_PHOTO_ID_5454885086878875378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7OlFdX9vvI/AAAAAAAAEuA/HnSyHhAzQyw/s400/photo+2.JPG" border="0" /><br /></span><span style="font-size:78%;color:#660000;">So after all of this, has Kris finally become a durian convert?<br /><br />Sadly, no.<br /><br />He claims that he's too emotionally scarred from his first few encounters to ever enjoy it. The smell alone psychs him out and he can't seem to get past it.<br /><br /></span><span style="font-size:78%;color:#660000;">However, I still consider this a personal victory because Kris was able to eat a few spoonfuls of the dessert without retching. He says this dessert is a good place to start for beginners ("start with the cookie..then try the sticky rice, and finally the custard"). And the next thing you know, you'll graduate to eating the real fruit. So Mr. Zimmern, won't you give durian another try?<br /><br />And just in case anyone was wondering, 5 baking soda boxes were no match for the formidable durian. Over a 24 hour period, the smell inevitably crept out, layer by layer, until it had completely commandeered my poor little mini-fridge!<br /><br /><strong>4/08/10 Update</strong>: Well, we didn't win (no regrets, I'm still glad we opened our first durian), but our other entry, <a href="http://mehungry-phyllis.blogspot.com/2010/03/spelling-with-sushi.html">Spelling with Sushi</a>, got an honorable mention! Be sure to check out <a href="http://savorthethyme.blogspot.com/2010/04/eating-your-words-round-up-part-i.html">Part I</a> and <a href="http://tanglednoodle.blogspot.com/2010/04/eating-your-words-2010-roundup.html">Part II</a> of the challenge roundup, as well as the winning entry <a href="http://tanglednoodle.blogspot.com/2010/04/eating-your-words-2010-winner.html">here</a>.<br /></span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com30tag:blogger.com,1999:blog-8864549976791017872.post-22956752292543900572010-03-29T09:06:00.007-04:002010-04-11T09:13:09.251-04:00Spelling with Sushi<a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7Ce9uXKCkI/AAAAAAAAEqA/6YdP-L-A1Bc/s1600/Spelling+with+sushi+title.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5454033932000037442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 328px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7Ce9uXKCkI/AAAAAAAAEqA/6YdP-L-A1Bc/s400/Spelling+with+sushi+title.JPG" border="0" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />A couple days after I made my <a href="http://mehungry-phyllis.blogspot.com/2010/03/chocolate-that-speaks-to-you.html">chocolate swirl bark</a> for </span><a href="http://tanglednoodle.blogspot.com/"><span style="font-size:78%;">Tangled Noodle</span></a><span style="font-size:78%;"> & <a href="http://savorthethyme.blogspot.com/">Savor the Thyme</a>'s </span><a href="http://savorthethyme.blogspot.com/2010/03/eating-your-words-challenge-is-back.html"><span style="font-size:78%;">Eating Your Words 2010 Challenge</span></a><span style="font-size:78%;">, I found out that </span><a href="http://www.andrewzimmern.com/"><span style="font-size:78%;">Andrew Zimmern</span></a><span style="font-size:78%;"> was judging (!!!!!) and decided to increase my chances of becoming a finalist by submitting another entry.<br /><br />I also wanted to raise the level of difficulty because I had a feeling there was going to be some serious competition this year. Kris actually came up with the idea for "spelling with sushi", but of course he was leaving 100% of the execution up to his darling wife (which is the only reason he's willing to share the credit with me).<br /><br />Over the years I've become quite proficient at making sushi at home (came out of necessity when I first moved to a small town and the only place to get sushi was Mr.China, a local Chinese take-out place), but spelling with sushi? The pressure was definitely on.<br /><br />I decided the easiest way to do this was to stick with sushi that I was already comfortable making - california rolls, tamago, inari, and vegetable rolls (no raw fish because hubby gets squeamish around it and it's difficult to find sushi-grade fish where I live).<br /><br />For the rice, I use this </span><a href="http://www.recipezaar.com/Minados-Perfect-Sushi-Rice-119373"><span style="font-size:78%;">no fail recipe</span></a><span style="font-size:78%;"> to make perfectly seasoned sushi rice (but I use my trusty rice cooker instead of a pot, and I don't always use the kelp). The recipe will make a large quantity of rice, enough to make around 8 maki rolls. I alternate between </span><a href="http://www.jfc.com/rice/prd.php?sm=1&grp1=d891ca99c6ed348e14926146f2544802"><span style="font-size:78%;">Nishiki</span></a><span style="font-size:78%;"> and </span><a href="http://www.kodafarms.com/products.html#krose"><span style="font-size:78%;">Kokuho Rose</span></a><span style="font-size:78%;"> brands of sushi rice, depending what I can find in the supermarket, but for this challenge I used Nishiki. And any decent brand of </span><a href="http://en.wikipedia.org/wiki/Nori"><span style="font-size:78%;">nori</span></a><span style="font-size:78%;"> will do (today I used </span><a href="https://takaokayausa.com/tos/product_info.php?cPath=28&products_id=47"><span style="font-size:78%;">Takaokaya yakinori</span></a><span style="font-size:78%;">). You will need a bamboo sushi mat, which I always wrap tightly with plastic wrap so nothing sticks to it (and for easy cleanup). You'll need to moisten your fingers while working with the rice (the rice gets sticky) so fill a small bowl with water and add in a splash of rice vinegar. And use a moistened sharp knife for making clean cuts. Here is a good </span><a href="http://www.youtube.com/watch?v=IGF_5QR9LI8"><span style="font-size:78%;">video</span></a><span style="font-size:78%;"> for making a basic maki roll. Give yourself lots of time to prepare the rice and ingredients and to practice your rolling technique, especially if you are serving the sushi to guests. Rolling sushi takes practice but don't give up - if I can do it, anyone can!<br /><br />For the first 'letter' I made an oshinko maki roll with julienned </span><a href="http://www.sushisushi.co.uk/store/media/gbu0/prodsm/large_takuan.jpg"><span style="font-size:78%;">takuan</span></a><span style="font-size:78%;"> (neon yellow pickled daikon) as the primary filling. I supersized the filling to ensure I would have a large enough area to 'write' my letter. After cutting up the rolls and selecting the prettiest and roundest piece, I individually inserted pieces of julienned red bell pepper to form an "S" (using a wooden skewer to wiggle in 'entry points' for the bell pepper).<br /><br /><img id="BLOGGER_PHOTO_ID_5454033939885078258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7Ce-LvGNvI/AAAAAAAAEqI/QC0_GPjoTkA/s400/S+-+1st.JPG" border="0" /><br />Next I stuffed an </span><a href="http://en.wikipedia.org/wiki/Sushi#Inarizushi"><span style="font-size:78%;">inari</span></a><span style="font-size:78%;"> pouch with sushi rice (careful, the pouch is fragile and could break if overstuffed) and used slivers of shiitake mushrooms to spell a "U" on top. You can find canned inari pouches at Asian supermarkets or the ethnic aisle of a well-stocked supermarket.<br /><br /><img id="BLOGGER_PHOTO_ID_5454033942045211426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7Ce-TyHOyI/AAAAAAAAEqQ/mlFO_ideEDk/s400/U.JPG" border="0" /><br />The next roll is an 'inside-out </span><a href="http://en.wikipedia.org/wiki/California_roll"><span style="font-size:78%;">California roll</span></a><span style="font-size:78%;">' (seaweed on the inside, rice on the outside). It looks fancy but is not difficult to do - check out this </span><a href="http://www.youtube.com/watch?v=Nz9EAqTBrNw"><span style="font-size:78%;">video</span></a><span style="font-size:78%;"> for direction. The primary filling is shredded imitation crab stick and the 'S' is spelled with thin slivers of strategically placed seedless cucumber (utilizing my wooden skewer 'wiggle technique' again). I sprinkled the rice with black sesame seeds for added flavor and crunch and topped the roll with thin slices of buttery avocado.<br /><br /><img id="BLOGGER_PHOTO_ID_5454034389422962914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7CfYWZR-OI/AAAAAAAAEqY/s09s-D1AtKo/s400/S+-+2nd.JPG" border="0" /><br />I also wanted to include some </span><a href="http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_make_nigiri_sushi.html"><span style="font-size:78%;">nigiri sushi</span></a><span style="font-size:78%;"> but since I wasn't using raw fish, I thought I'd make some crowd-pleasing </span><a href="http://en.wikipedia.org/wiki/Tamagoyaki"><span style="font-size:78%;">tamago</span></a><span style="font-size:78%;"> (sweet egg omelette). Normally when I make tamago at home I don't worry too much about the aesthetics because only hubby and I will see it. But this time I had to make it look as pretty as the restaurant versions. Here is the old standy </span><a href="http://www.recipezaar.com/Tamago-Yakisushi-Omelette-119558"><span style="font-size:78%;">recipe</span></a><span style="font-size:78%;"> I use (time-saving tip: use <a href="http://importfood.com/sphd2291.html">instant dashi granules</a> to make the dashi stock instead of making it from scratch). And you don't need a special tamago pan, only took me a couple tries to get an unblistered omelette using a regular non-stick frying pan. With a small knife I freehand cut an 'H' out of the tamago and placed it on top of some hand formed seasoned rice, securing it with a thin strip of nori.<br /><br /><img id="BLOGGER_PHOTO_ID_5454034393051725730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S7CfYj6cf6I/AAAAAAAAEqg/dr_z8ynSydI/s400/H.JPG" border="0" /><br />Was super relieved to get to the last letter, which only required cutting an "I" out of some kani (</span><a href="http://en.wikipedia.org/wiki/Crab_stick"><span style="font-size:78%;">imitation crab stick</span></a><span style="font-size:78%;">) and placing it on top of some rice secured with nori.<br /><br /><img id="BLOGGER_PHOTO_ID_5454034397464215106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S7CfY0WdvkI/AAAAAAAAEqo/dg-bJTLYbr4/s400/I+letter.JPG" border="0" /><br />Lastly, I assembled the sushi letters on a pretty platter, added some pickled ginger and wasabi and voilà...SPELLING WITH SUSHI!<br /><br /><img id="BLOGGER_PHOTO_ID_5454033923060356946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 244px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7Ce9NDxV1I/AAAAAAAAEp4/10RO6KQTdWA/s400/meHUNGRY!+SUSHI.JPG" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5454034950421556610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S7Cf5ARxLYI/AAAAAAAAEqw/bH7Gg31aBKg/s400/sushi+2.JPG" border="0" /></span></span><br /><span style="font-size:78%;"><span style="color:#660000;"><strong>4/08/10 Update</strong>: Well, we didn't win, but our Spelling with Sushi got an honorable mention! Be sure to check out</span> </span><a href="http://savorthethyme.blogspot.com/2010/04/eating-your-words-round-up-part-i.html"><span style="font-size:78%;">Part I</span></a><span style="font-size:78%;"> <span style="color:#660000;">and </span></span><a href="http://tanglednoodle.blogspot.com/2010/04/eating-your-words-2010-roundup.html"><span style="font-size:78%;">Part II</span></a><span style="font-size:78%;"> <span style="color:#660000;">of the challenge roundup, as well as the winning entry</span> </span><a href="http://tanglednoodle.blogspot.com/2010/04/eating-your-words-2010-winner.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">.<br /></span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com20tag:blogger.com,1999:blog-8864549976791017872.post-46944790862206149042010-03-26T09:10:00.003-04:002010-03-26T09:31:46.292-04:00Chocolate that speaks to you...<a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S6ywApzU8KI/AAAAAAAAEpg/sRR2rCncNig/s1600/Swirl.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5452926774106452130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 303px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S6ywApzU8KI/AAAAAAAAEpg/sRR2rCncNig/s400/Swirl.JPG" border="0" /></span></a><span style="color:#660000;"><span style="font-size:78%;"><br />Fellow food bloggers </span><a href="http://tanglednoodle.blogspot.com/"><span style="font-size:78%;">Tangled Noodle</span></a><span style="font-size:78%;"> and </span><a href="http://savorthethyme.blogspot.com/"><span style="font-size:78%;">Savor the Thyme</span></a><span style="font-size:78%;"> are once again hosting the much anticipated </span><a href="http://tanglednoodle.blogspot.com/2010/03/eating-you-words-2010-edition.html"><span style="font-size:78%;">Eating Your Words Challenge</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5452927216804414274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 227px; CURSOR: hand; HEIGHT: 186px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S6ywaa-vw0I/AAAAAAAAEpw/E-zk2uf6tck/s400/eating+your+words+challenge+pic.jpg" border="0" />You have until March 31st to enter and the prize for this year's challenge is an </span><a href="http://auntelse.com/products.aspx"><span style="font-size:78%;">aebleskiver pan</span></a><span style="font-size:78%;">! Now if the promise of warm aebleskivers for breakfast hasn't already got you playing with your food, perhaps the thought of a celebrity judge (</span><a href="http://www.andrewzimmern.com/"><span style="font-size:78%;">Andrew Zimmern</span></a><span style="font-size:78%;">!!!) gazing upon your creation will get those creative juices flowing.<br /><br />I wanted to come up with an entry that used ingredients I already had in the pantry. Then I remembered the </span><a href="http://justcooknyc.blogspot.com/2010/03/super-easy-chocolate-mint-bark.html"><span style="font-size:78%;">chocolate mint bark</span></a><span style="font-size:78%;"> that Justin from </span><a href="http://justcooknyc.blogspot.com/"><span style="font-size:78%;">Justcook nyc</span></a><span style="font-size:78%;"> recently made. Perfect - I always seem to have leftover chocolate chips around, plus chocolate bark is so easy that you don't even need a recipe.<br /><br />Just melt some white and dark chocolate chips separately, pour the dark chocolate on some parchment paper and before it begins to dry, pour the melted white chocolate on top, using a wooden skewer to swirl the colors together (or in my case, write a word).<br /><br />Thanks for the inspiration, Justin! I'll make you some aebleskivers or takoyaki if I win :)<br /></span><br /><img id="BLOGGER_PHOTO_ID_5452926780219751602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S6ywBAk2fLI/AAAAAAAAEpo/GJIyMnBYkg0/s400/swirl+dry.jpg" border="0" /></span>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com9tag:blogger.com,1999:blog-8864549976791017872.post-6921461354795141352010-03-15T14:25:00.004-04:002010-03-17T13:16:09.368-04:00Vegan Irish Soda Scones<a href="http://3.bp.blogspot.com/_87Tl5Jfbua4/S55wTA06WxI/AAAAAAAAEng/KzjkNvp-Ip0/s1600-h/Vegan+Irish+Soda+Scones+-+me+HUNGRY!.JPG"><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5448916071106632466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S55wTA06WxI/AAAAAAAAEng/KzjkNvp-Ip0/s400/Vegan+Irish+Soda+Scones+-+me+HUNGRY!.JPG" border="0" /></span></a><span style="font-size:78%;"> </span><div><span style="color:#660000;"><span style="font-size:78%;">Last year around this time, after </span><a href="http://mehungry-phyllis.blogspot.com/2009/03/irish-soda-bread-showdown.html"><span style="font-size:78%;">I baked a whopping 9 loaves of Irish soda bread</span></a><span style="font-size:78%;">, my friend Heather asked me whether I could help her fix a recipe for vegan Irish soda scones she had gotten from one of her vegetarian magazines. She'd been looking forward to finally trying a vegan version of Irish soda bread, only to be disappointed by the dense hockey pucks made by that recipe.<br /><br />Rather than try to doctor a crappy recipe, I thought a better starting point would be the winning recipe from last year's baking marathon, </span><a href="http://mehungry-phyllis-recipes.blogspot.com/2009/03/irene-sullivans-irish-soda-bread-recipe.html"><span style="font-size:78%;">Irene Sullivan's Irish Soda Bread</span></a><span style="font-size:78%;">. To make it vegan, I followed </span><a href="http://www.ehow.com/how_5211316_make-vegan-buttermilk.html"><span style="font-size:78%;">online instructions</span></a><span style="font-size:78%;"> to make a vegan version of buttermilk by curdling soy milk with vinegar, replaced the stick of butter with vegan buttery spread, and substituted the eggs with some Ener-G egg replacer. Instead of making one loaf of bread, I formed the dough into 8 healthy-sized 'scones' per Heather's request. And no, these babies weren't made using the traditional scone technique, where cold butter is painstakingly cut into the flour until the mixture resembles course crumbs. When it comes to baking, I prefer to use the 'throw everything in the bowl and mix' method!<br /><br />But how good could these taste without real buttermilk, eggs or butter?<br /><br />"Pretty darn good!" says hubby Kris.<br /><br /></div></span></span><img id="BLOGGER_PHOTO_ID_5448918745682888386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 152px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S55yusZlRsI/AAAAAAAAEoI/cTuTwjE94TE/s400/scone-tile.jpg" border="0" /><br /><span style="font-size:78%;"><span style="color:#660000;"><strong>Vegan Irish Soda Scones </strong><em>(adapted from</em></span><em> </em></span><a href="http://mehungry-phyllis-recipes.blogspot.com/2009/03/irene-sullivans-irish-soda-bread-recipe.html"><span style="font-size:78%;"><em>Irene Sullivan’s Irish Soda Bread</em></span></a><em><span style="font-size:78%;">) </span><br /></em><span style="color:#660000;"><span style="font-size:78%;"><a href="https://sites.google.com/site/mehungryrecipes/Home/vegan-irish-soda-scones">Printable Version</a><br /><br />Servings: 8 healthy-sized scones<br /><br /><strong>Ingredients:</strong><br />3 cups all purpose flour<br />3/4 cup sugar<br />1 teaspoon salt<br />1 teaspoon baking soda<br />2 teaspoons baking powder (double acting)<br />1 cup vanilla soy milk<br />2 Tablespoons distilled white vinegar<br />4 oz or 1 stick of vegan butter (ie. </span><a href="http://www.earthbalancenatural.com/#/products/vegan-sticks/"><span style="font-size:78%;">Earth Balance Vegan Buttery Sticks</span></a><span style="font-size:78%;">)<br />3 teaspoons </span><a href="http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97"><span style="font-size:78%;">Ener-G egg replacer</span></a><span style="font-size:78%;"><br />4 Tablespoons warm water<br />1 Tablespoon vegetable oil<br />1 Tablespoon caraway seeds<br />1 cup (about 5 oz) of currants<br /><br /><strong>Equipment:</strong> Baking sheet pan or cookie sheet, lined with parchment paper<br /><br /></span><span style="font-size:78%;"><strong>Directions:<br /></strong>Preheat oven to 375 degrees Fahrenheit. Position rack in the center of the oven.<br /><br />Make vegan buttermilk by mixing soy milk with vinegar. Let mixture stand for a few minutes until it curdles.<br /><br />Soften vegan butter by microwaving for 8-10 seconds. Don’t over microwave; you want it softened, not melted. Set aside.<br /><br />Combine all dry ingredients (flour, sugar, salt, baking soda, baking powder) in a large mixing bowl. Stir with a fork to quickly distribute ingredients. Set aside.<br /><br />Prepare Ener-G egg replacer by mixing with warm water (equivalent to 2 eggs).<br /><br />Make a well in the middle of the dry ingredients, and add vegan buttermilk, softened vegan butter, Ener-G egg replacer, vegetable oil, caraway seeds and currants. Mix everything with your hands until ingredients are evenly distributed and moistened (about 2-3 minutes). Do not over mix. Batter will be slightly wet. Drop 8 rounded portions of the batter on to prepared baking sheet.<br /><br />Bake for 25 minutes at 375 degrees F. Don’t worry if some of the scones expand while baking and merge with each other, they will break apart easily later on. Test doneness by inserting a toothpick – it should come out clean.<br /><br />Serve warm with strawberry preserves and vegan buttery spread.<br /><br /></span><span style="font-size:78%;"><strong><span style="color:#006600;">Happy St. Patrick's Day :)<br /></span></strong><img id="BLOGGER_PHOTO_ID_5448930072204796594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 245px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S559B--14rI/AAAAAAAAEos/TtkRTliBBQQ/s400/Kris+%26+Leprechaun.JPG" border="0" />ps. This is my submission to </span><a href="http://www.thedailyspud.com/2010/03/17/st-patricks-day-food-parade/"><span style="font-size:78%;color:#006600;">The Daily Spud's Paddy's Day Food Parade</span></a><span style="font-size:78%;"><br /></span></span><div></div><br /><span style="color:#660000;"><img id="BLOGGER_PHOTO_ID_5448921323821890418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 350px; CURSOR: hand; HEIGHT: 90px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S551Ewt0e3I/AAAAAAAAEoY/reEhu-5W46o/s400/PaddysDayFoodParadeLogo.jpg" border="0" /><br /></span><br /><span style="color:#660000;"></span>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com17tag:blogger.com,1999:blog-8864549976791017872.post-51641795137075147392010-03-09T13:31:00.002-05:002010-03-09T13:32:20.752-05:00It's Shamrock Shake time!<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S5aS03-k9_I/AAAAAAAAEnQ/GYBP6gsMJGY/s1600-h/shamrock+shake.JPG"><img id="BLOGGER_PHOTO_ID_5446702236428466162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S5aS03-k9_I/AAAAAAAAEnQ/GYBP6gsMJGY/s400/shamrock+shake.JPG" border="0" /></a><span style="font-size:78%;color:#660000;">Get 'em while they're still here!<br /><br />Or perhaps you'd prefer a Guinness shamrock? ;)</span><br /><br /><img id="BLOGGER_PHOTO_ID_5446702239921373666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S5aS1E_WgeI/AAAAAAAAEnY/7p7gQD_iQZ0/s400/Guinness+Shamrock.JPG" border="0" /><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com10tag:blogger.com,1999:blog-8864549976791017872.post-91484925812467764952010-02-24T10:00:00.005-05:002010-02-24T11:19:18.195-05:00Guest Post: Fleur de Sel Brownie<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S4VQAJC4faI/AAAAAAAAEmo/g-X6VhWlPM4/s1600-h/Fleur+de+Sel+brownie.JPG"><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5441843688105344418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S4VQAJC4faI/AAAAAAAAEmo/g-X6VhWlPM4/s400/Fleur+de+Sel+brownie.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"><br />My first guest post ever. And what an honor that it's for my good friend <a href="http://kennychiceats.blogspot.com/">Kenny from Chic Eats</a>, on his birthday :)<br /><br />I'll keep it short and sweet...having recently determined that <a href="http://kennychiceats.blogspot.com/2010/02/something-sweet-from-usa.html">Kenny likes a good brownie</a>, I thought I'd share my favorite treat from the past year, 'Le brownie Fleur de Sel' from Montreal's <a href="http://www.julietteetchocolat.com/chocolat.php?lang=en">juliette & chocolat</a>.<br /><br />Mmmmm...moist chocolatey decadence dripping with creamy buttery caramel sauce.<br /><br />Kenny, I hope your birthday is every bit as sweet and indulgent as this brownie!<br /><br />xoxo<br />Phyllis</span><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com14tag:blogger.com,1999:blog-8864549976791017872.post-15680708569587215912010-02-21T16:30:00.006-05:002010-02-21T17:09:03.254-05:00Chinese New Year in NYC's Chinatown...<a href="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Gf265O5II/AAAAAAAAEmA/8BFIyWOFkJs/s1600-h/IMG_9574.JPG"><span style="color:#660000;"><img id="BLOGGER_PHOTO_ID_5440805590711329922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Gf265O5II/AAAAAAAAEmA/8BFIyWOFkJs/s400/IMG_9574.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"> </span><div><div><div><div><div><br /><span style="color:#660000;"><span style="font-size:78%;">Kris and I stopped by NYC's Chinatown for some dim sum yesterday and on our way to the restaurant we encountered over a dozen colorful lion dances performed by local kung fu clubs.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5440804521905750114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4Ge4tSIAGI/AAAAAAAAEk4/vUkOLRaLcIg/s400/IMG_9462.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5440804534692698850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4Ge5c6xWuI/AAAAAAAAElI/_QDvgnuCv_w/s400/IMG_9479.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5440804528508963378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Ge5F4dCjI/AAAAAAAAElA/HAb3-lJh56Q/s400/IMG_9470.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5440805584692579026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4Gf2keQCtI/AAAAAAAAEl4/DniVRn66AXM/s400/IMG_9572.JPG" border="0" /><br />Shop owners hang lettuce and red envelopes above their storefront so the good luck lions will visit and perform the traditional 'eating of the greens' ceremony.<br /><br /><img id="BLOGGER_PHOTO_ID_5440805578125907666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S4Gf2MAoltI/AAAAAAAAElw/DtREDjEYryI/s400/IMG_9523.JPG" border="0" /><br />This lion got a mouthful (handful?) of lettuce and oranges before spitting them out:<br /><br /><img id="BLOGGER_PHOTO_ID_5440808470774759890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Giej93QdI/AAAAAAAAEmY/tZd2qAZYxOc/s400/IMG_9576.JPG" border="0" /><br />Watch out for flying fruit! I almost got nailed by a wayward orange, but apparently that's good luck.<br /><br />We also saw a few dragons wind their way down the streets of Chinatown:<br /><br /><img id="BLOGGER_PHOTO_ID_5440804560859814946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4Ge6-Zf3CI/AAAAAAAAElY/janh3ZQ1ASM/s400/IMG_9504.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5440805555367329154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S4Gf03OkPYI/AAAAAAAAElg/6nqLPNWRrB8/s400/IMG_9506.JPG" border="0" /><br />A short clip of the lion and dragon dances we saw yesterday:<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/v04vV8tyIh0&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/v04vV8tyIh0&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />And although we missed the firecracker ceremony last weekend, we easily made our own mischief with a couple of boxes of party snap noisemakers (yes we have the maturity of 5 year olds):<br /><br /><img id="BLOGGER_PHOTO_ID_5440804549034560674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Ge6SWIzKI/AAAAAAAAElQ/d57nWtJbfek/s400/IMG_9496.JPG" border="0" /><br />I cracked up over the warning label on the box (who would actually put these in their mouth?!):<br /><br /><img id="BLOGGER_PHOTO_ID_5440805558174481010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Gf1Br1-nI/AAAAAAAAElo/_PcY2qNJYuE/s400/IMG_9519.JPG" border="0" /><br />We eventually made it to </span><a href="http://www.menupages.com/restaurants/dim-sum-go-go/menu"><span style="font-size:78%;">Dim Sum Go Go</span></a><span style="font-size:78%;"> for lunch and both ordered the dim sum platter, 10 pieces of assorted steamed dumplings:<br /><br /><img id="BLOGGER_PHOTO_ID_5440803288140097682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4Gdw5JeKJI/AAAAAAAAEkQ/WgHTT5gbC_Q/s400/IMG_9458.JPG" border="0" />The duck dumplings were our favorite, with the crabmeat dumplings coming in a close second.<br /><br />Kris always gets an order of the turnip cakes (crispy crust, creamy interior):<br /><br /><img id="BLOGGER_PHOTO_ID_5440802625834219618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4GdKV3ceGI/AAAAAAAAEkA/Pg8tmm70nfk/s400/IMG_9452.JPG" border="0" /><br />We also tried the pumpkin cakes (sweet and custard-like, with a unique flavor and fragrance that reminded us of <a href="http://thaifood.about.com/od/glossary/g/pandanleaf.htm">pandan</a> essence):<br /><br /><img id="BLOGGER_PHOTO_ID_5440802637131751906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4GdK_8_IeI/AAAAAAAAEkI/JE9A76722xM/s400/IMG_9456.JPG" border="0" /><br />Later on we stopped at </span><a href="http://www.joeginger.com/"><span style="font-size:78%;">Joe's Ginger</span></a><span style="font-size:78%;"> for some crabmeat and pork steamed buns (a.k.a </span><a href="http://en.wikipedia.org/wiki/Xiaolongbao"><span style="font-size:78%;">xiao long bao</span></a><span style="font-size:78%;">/ soup dumplings):<br /><br /><img id="BLOGGER_PHOTO_ID_5440804066752318930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4GeeNtFzdI/AAAAAAAAEkw/yOGJ7uFR12w/s400/IMG_9634.JPG" border="0" /><br />I also had a sudden craving for jellyfish (What? L</span></span><span style="color:#660000;"><span style="font-size:78%;">ike you've never had a jellyfish craving before...lol)<br /><br /><img id="BLOGGER_PHOTO_ID_5440804053391962226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S4Gedb7u8HI/AAAAAAAAEko/cajWc-IwfN8/s400/IMG_9629.JPG" border="0" />Served cold, tossed in a delicate sesame marinade...not much to look at but delicious and very refreshing.<br /><br />For dessert, we followed our noses down the street to the egg ball waffle cart and got a bag of 15 little cakes for a $1.<br /><br /><img id="BLOGGER_PHOTO_ID_5440803296370169490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S4GdxXzrFpI/AAAAAAAAEkY/SgWy2l8bCdY/s400/IMG_9533.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5440803303668566034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S4Gdxy_vyBI/AAAAAAAAEkg/FPmxIG3j44k/s400/IMG_9541.JPG" border="0" /><br />GUNG HEI FAT CHOY! Happy Year of the Tiger :)<br /><br /></span></span><span style="font-size:78%;color:#660000;"><img id="BLOGGER_PHOTO_ID_5440807243239223714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S4GhXHClcaI/AAAAAAAAEmI/HcqOOyX_0n4/s400/IMG_9590.JPG" border="0" /></span> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div></div></div></div>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com15tag:blogger.com,1999:blog-8864549976791017872.post-82448873331480730202010-02-14T12:21:00.016-05:002010-04-26T16:05:54.556-04:00I ♥ VANCOUVER<a href="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gxFIDlkHI/AAAAAAAAEg0/5YWCurI1ptw/s1600-h/quatchi.JPG"><span style="color:#660000;"><img id="BLOGGER_PHOTO_ID_5438150514181509234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gxFIDlkHI/AAAAAAAAEg0/5YWCurI1ptw/s400/quatchi.JPG" border="0" /></span></a><span style="font-size:78%;color:#660000;"> </span><div><span style="color:#660000;"><span style="font-size:78%;">The </span><a href="http://www.vancouver2010.com/"><span style="font-size:78%;">2010 Olympic Winter Games</span></a><span style="font-size:78%;"> are now underway in Vancouver, so I thought I'd pay tribute to my beautiful hometown by sharing some of my favorite places, activities and things to eat...<br /><br /></span><a href="http://www.granvilleisland.com/public-market"><strong><span style="font-size:78%;">GRANVILLE ISLAND PUBLIC MARKET</span></strong></a><span style="font-size:78%;"><br />FOODIE HEAVEN. Pick up a warm honey dip donut from </span><a href="http://www.granvilleisland.com/directory/lees-donuts-0"><span style="font-size:78%;">Lee's Donuts</span></a><span style="font-size:78%;">. Indulge in some chocolate walnut rugolach from </span><a href="http://www.siegelsbagels.com/"><span style="font-size:78%;">Siegel's Bagels</span></a><span style="font-size:78%;">. Build-your-own picnic with charcuterie from artisanal sausage-maker </span><a href="http://www.oyamasausage.ca/"><span style="font-size:78%;">Oyama Sausage</span></a><span style="font-size:78%;">. Grab a piece of blueberry white chocolate foccacia at </span><a href="http://www.terrabreads.com/"><span style="font-size:78%;">Terra Breads</span></a><span style="font-size:78%;">. And lastly, stop in at </span><a href="http://www.edible-britishcolumbia.com/store/retail-store/"><span style="font-size:78%;">Edible BC's retail store</span></a><span style="font-size:78%;"> for locally made gourmet souvenirs to take home (super friendly staff too).<br /><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" type="application/x-shockwave-flash" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fmehungryphyllis%2Falbumid%2F5437469759890199073%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCLWn97OCieXuQA%26hl%3Den_US"></embed><br /><br /><br /></span><a href="http://www.ziptrek.com/"><strong><span style="font-size:78%;">ZIPTREK ECOTOURS</span></strong></a><span style="font-size:78%;"><br />During our last trip to Whistler, I somehow managed to convince Kris to go ziplining with me on </span><a href="http://www.ziptrek.com/whistler-canada/tours/ziptrek-bear-tour"><span style="font-size:78%;">Ziptrek's Bear Tour</span></a><span style="font-size:78%;"> ("It's totally safe, honey!")<br /><br /><img id="BLOGGER_PHOTO_ID_5438151400491611842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gx4t0YdsI/AAAAAAAAEg8/fkSMx8lmCNc/s400/Ziptrek+Image+5-05.JPG" border="0" />But I may have neglected to mention that the longest zipline we'd be doing was 1100 feet long. Or that the last zipline was done hanging upside down! And I might have forgotten to tell him that there was a tiny possibility that you could get stuck while ziplining. Sure enough, poor Kris actually got stuck on the zipline and had to hang suspended 100 feet in the air for several minutes while waiting for rescue! And yes, we got it all on video (Kris getting stuck at 1:10, Phyllis zipping upside down at 3:21):<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/eywcXcPfyM8&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/eywcXcPfyM8&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Mixed in with the adventure is also a educational component - during the 3 hour tour, guides discuss sustainability and minimizing our environmental impact. We also got a exciting sneak peak of the Whistler Sliding Centre (bobsled/skeleton/luge) during the ride up to the old growth forest. If you haven't tried ziplining before, the Ziptrek Bear tour is a great beginner experience. And despite getting stuck, Kris has agreed to do the more exciting (and steeper) Eagle tour with me the next time around!<br /><br /><img id="BLOGGER_PHOTO_ID_5438151402476759794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gx41NravI/AAAAAAAAEhE/Hwz9MKuRDkI/s400/Ziptrek+Image+6-05.JPG" border="0" />For a limited time (during the 2010 Olympic Winter Games) </span><a href="http://www.ziptrek.com/vancouver-canada"><span style="font-size:78%;">zipline for FREE in Robson Square</span></a><span style="font-size:78%;">!<br /><br /><br /><strong>NANAIMO BAR</strong><br />This popular Canadian no-bake dessert hails from Nanaimo, BC (approx 2 hr ferry ride from Vancouver). Basically layers of butter upon butter, what's not to like? I made these for Thanksgiving last year, recipe </span><a href="http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5438128014660813474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gcnez1QqI/AAAAAAAAEc0/dM-QY3MgWkU/s400/IMG_8171.JPG" border="0" /><br /><br /><strong>ALL DRESSED POTATO CHIPS</strong><br />Why is this flavor only available in Canada? Tangy, savory blend of spices, with a hint of sweetness, my favorite potato chip flavor of all time. I pack as many bags as I can fit in my carry-on whenever I visit Canada!<br /><br /><img id="BLOGGER_PHOTO_ID_5438128016995398194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gcnngcMjI/AAAAAAAAEc8/rcnmQuUn95M/s400/all+dressed+chips.jpg" border="0" /><br /><br /><strong>VANILLA FUDGE <a href="http://www.clodhoppers.tv/">CLODHOPPERS</a></strong><br />They're not kidding when they say these vanilla fudge graham wafer clusters are 'highly addictive'. Before I found out they carry them at </span><a href="http://www.dylanscandybar.com/"><span style="font-size:78%;">Dylan's Candy Bar</span></a><span style="font-size:78%;"> in NYC, I actually thought about ordering a giant case from Canada.<br /><br /><img id="BLOGGER_PHOTO_ID_5438130162812153602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gekhTBbwI/AAAAAAAAEdc/EJy0bVuBuAY/s400/clodhopper+vanilla+fudge.jpg" border="0" /><br /><br /><strong>POUTINE</strong><br />How much do I love </span><a href="http://en.wikipedia.org/wiki/Poutine"><span style="font-size:78%;">poutine</span></a><span style="font-size:78%;">? Enough to eat </span><a href="http://mehungry-phyllis.blogspot.com/2009/07/weird-food-wednesdays-poutine.html"><span style="font-size:78%;">12 poutines in 12 days</span></a><span style="font-size:78%;"> last year. And although the cheese curds aren't as squeaky and fresh </span><a href="http://mehungry-phyllis.blogspot.com/2009/09/poutine-palooza-part-1-festival-de-la.html"><span style="font-size:78%;">as what you'd find in Quebec</span></a><span style="font-size:78%;">, you can still find some decent versions of poutine in Vancouver. My favorite last year was from </span><a href="http://dinehere.ca/vancouver/brado-pizza"><span style="font-size:78%;">Brado Pizza</span></a><span style="font-size:78%;">:<br /><br /><img id="BLOGGER_PHOTO_ID_5438128026757480290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gcoL35v2I/AAAAAAAAEdM/2daFjq4WI3A/s400/IMG_2958.JPG" border="0" /><br /><br /><strong><a href="http://vancouver.ca/parks/parks/queenelizabeth/">QUEEN ELIZABETH PARK</a></strong><br />Amazing views, gorgeous 'sunken' Quarry Gardens, the </span><a href="http://vancouver.ca/PARKS/PARKS/bloedel/index.htm"><span style="font-size:78%;">Bloedel Floral Conservatory</span></a><span style="font-size:78%;">, and years of family picnics and wonderful memories at Queen Elizabeth Park.<br /><br /><img id="BLOGGER_PHOTO_ID_5438133134416180882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3ghRfYodpI/AAAAAAAAEeE/BxKV9sDRBQc/s400/QE+1.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5438133138993781522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S3ghRwcBGxI/AAAAAAAAEeM/OZxZeKvos48/s400/QE2.JPG" border="0" />Can you believe it took me over 25 years to finally go inside the Bloedel Conservatory? But it's become one of my favorite places to visit when I'm in town. The conservatory is home to exotic plants and tropical flowers...<br /><br /><img id="BLOGGER_PHOTO_ID_5438133428187095074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3ghilxE4CI/AAAAAAAAEeU/0nxUDo8WytQ/s400/QE3.JPG" border="0" /> and a hundred species of colorful birds...<br /><br /><img id="BLOGGER_PHOTO_ID_5438133437891115554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S3ghjJ6seiI/AAAAAAAAEec/s2ckZvP5ks0/s400/QE4.JPG" border="0" />Worth the $5 admission just to see long-time resident Charlie the cockatoo ham it up for the camera:<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/c1MNeaYtCxY&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/c1MNeaYtCxY&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Sadly, the Bloedel Conservatory is currently facing closure due to budget cuts. Visit while you still can. You can also help save the conservatory at </span><a href="http://www.friendsofthebloedel.ca/"><span style="font-size:78%;">www.friendsofthebloedel.ca</span></a><span style="font-size:78%;"><br /><br /><br /><strong><a href="http://www.eatlocal.org/markets.html">TROUT LAKE FARMERS MARKET</a></strong><br />A weekly farmer's market located at pretty Trout Lake, where you'll find local organic produce (gorgeous heirloom tomatoes, chive flowers, stinging nettle, exotic mushrooms, fresh herbs etc), freshly baked goods, specialty foods, local honey and cheese, fresh seafood, seedlings/bulbs from herb farms and nurseries, local artisans, and a psychadelic purple crepe truck.<br /><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" type="application/x-shockwave-flash" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fmehungryphyllis%2Falbumid%2F5437483101237618929%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCKbZxqmNkZ_oeg%26hl%3Den_US"></embed><br /><br />We loved the honey almond nougat from local candymaker </span><a href="http://www.kalleykandy.com/"><span style="font-size:78%;">Kalley Kandy</span></a><span style="font-size:78%;">:<br /><br /><img id="BLOGGER_PHOTO_ID_5438130175259034994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gelPqlxXI/AAAAAAAAEdk/QeNtv36LjdA/s400/IMG_3898.JPG" border="0" /><br /><br /></span><strong><a href="http://www.japadog.com/en/"><span style="font-size:78%;">JAPADOG</span></a><span style="font-size:78%;"><br /></span></strong><span style="font-size:78%;">Kurobuta pork terimayo dog!<br /><br /><img id="BLOGGER_PHOTO_ID_5438128036002257074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gcouUB2LI/AAAAAAAAEdU/3Wtu5yaAseg/s400/IMG_3361.JPG" border="0" /><br /><br /><strong><a href="http://www.blogger.com/www.summernightmarket.com">RICHMOND SUMMER NIGHT MARKET</a></strong><br />Late night nibbles at this Asian night market, running from May thru Oct annually. Read more </span><a href="http://mehungry-phyllis.blogspot.com/2009/06/richmond-summer-night-market.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5438130177699234482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gelYwYQrI/AAAAAAAAEds/UndlfEE8Rj0/s400/IMG_1848.JPG" border="0" /><br /><br /><strong>POLENTA FRIES AT CASCADE</strong><br />A big thanks to our friend Ly for introducing us to </span><a href="http://thecascade.ca/about.html"><span style="font-size:78%;">Cascade</span></a><span style="font-size:78%;"> and these fabulous polenta fries - crispy perfection on the outside, creamy deliciousness inside, served with an addictive curry mayo dip.<br /><br /><img id="BLOGGER_PHOTO_ID_5438130183375665586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gelt5vubI/AAAAAAAAEd0/kdnqkcAAUa4/s400/IMG_3009.JPG" border="0" /><br /><br /></span><a href="http://www.thomashaas.com/"><strong><span style="font-size:78%;">THOMAS HAAS CHOCOLATES</span></strong></a><span style="font-size:78%;"><br />Best chocolates EVER. Read more about truffles, almond croissants and chocolate sparkle cookies </span><a href="http://mehungry-phyllis.blogspot.com/2009/06/thomas-haas-fine-chocolates-patisserie.html"><span style="font-size:78%;">here</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5438130193741118482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S3gemUhD_BI/AAAAAAAAEd8/5MRoq-esbb8/s400/thomas+haas+chocolate+for+I+heart+Vancouver+blog.JPG" border="0" /><br /><br /></span><a href="http://vancouver.ca/PARKS/parks/Stanley/"><strong><span style="font-size:78%;">STANLEY PARK</span></strong></a><span style="font-size:78%;"><br />Vancouver’s first and most famous park, bordering downtown Vancouver, a thousand acres of evergreen parkland surrounded by a 5.5 mile circular </span><a href="http://en.wikipedia.org/wiki/Seawall_(Vancouver)"><span style="font-size:78%;">seawall</span></a><span style="font-size:78%;"> where you can walk, bike, or rollerblade to your heart’s content.<br /><br /><img id="BLOGGER_PHOTO_ID_5438135871335969026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gjwzNKMQI/AAAAAAAAEek/AzogV8XhQ_w/s400/IMG_0916.JPG" border="0" />I was lucky enough to live a block away from this lush urban oasis and would jog the seawall every Saturday morning. In 2006, my heart ached when I heard about the </span><a href="http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20061219/stanley_park_061219/20061219/"><span style="font-size:78%;">devastating windstorm</span></a><span style="font-size:78%;"> that knocked down thousands of trees, some of them hundreds of years old. A massive restoration effort (funded by donations) resulted in the planting of 16,000 trees in the damaged areas over the next 2 years. We visit Stanley Park every time we're in town. Don't miss it.<br /><br /><img id="BLOGGER_PHOTO_ID_5438135877746017090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gjxLFbw0I/AAAAAAAAEes/yarIMWVgk9E/s400/IMG_0912.JPG" border="0" /><br /><br /><strong><a href="http://www.vanaqua.org/">VANCOUVER AQUARIUM</a></strong><br />Adorable otters and smiley beluga whales :)<br /><br /><img id="BLOGGER_PHOTO_ID_5438137404394402914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3glKCSxdGI/AAAAAAAAEfE/ltZ0F8Rc7XU/s400/IMG_0874.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5438136690705482386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gkgfmEwpI/AAAAAAAAEe0/d7Of03S6f3M/s400/IMG_0862.JPG" border="0" /><br /><br /><strong>SPOT PRAWNS</strong><br />Sustainably harvested from BC waters, </span><a href="http://www.bcseafoodonline.com/files/spot_prawn.html"><span style="font-size:78%;">spot prawns</span></a><span style="font-size:78%;"> are the sweetest prawns you'll ever eat. We timed our visit last year to coincide with Vancouver's 3rd Annual Spot Prawn Festival, allowing us to <a href="http://mehungry-phyllis.blogspot.com/2009/05/foodbuzz-24-24-24-vancouver-spot-prawn.html">indulge in spot prawns over a dozen times</a>!<br /><br /><img id="BLOGGER_PHOTO_ID_5438140459835853666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 339px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gn74syC2I/AAAAAAAAEfc/QnOcBqb43n0/s400/IMG_2229.JPG" border="0" />Freshly caught beauties from fisherman Steve Johansen (</span><a href="http://www.organicocean.com/"><span style="font-size:78%;">Organic Ocean</span></a><span style="font-size:78%;"> at False Creek Fisherman's Wharf):<br /><br /><img id="BLOGGER_PHOTO_ID_5438142249201743090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gpkCm2tPI/AAAAAAAAEfk/Lfov1WwaYLI/s400/IMG_2201.JPG" border="0" /><br /><br /></span><strong><a href="http://www.yelp.ca/biz/go-fish-ocean-emporium-vancouver"><span style="font-size:78%;">GO FISH!</span></a><span style="font-size:78%;"><br /></span></strong><span style="font-size:78%;">A fish shack located in False Creek Fisherman's Wharf, only steps from </span><a href="http://www.granvilleisland.com/"><span style="font-size:78%;">Granville Island</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5438154538755597218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3g0vYw0o6I/AAAAAAAAEhU/BnJFku9btzY/s400/IMG_2218.JPG" border="0" />Selection changes daily based on what's fresh. Best fish 'n' chips in town (fish tacones aren't bad either). Expect a huge line-up!<br /><br /><img id="BLOGGER_PHOTO_ID_5438154530997934802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3g0u73QGtI/AAAAAAAAEhM/mU2KlabS8K0/s400/IMG_1797.JPG" border="0" /><br /><br /><strong><a href="http://en.wikipedia.org/wiki/English_Bay_(Vancouver)">ENGLISH BAY</a></strong><br /><br /><img id="BLOGGER_PHOTO_ID_5438144256674414834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3grY5BowPI/AAAAAAAAEgE/OEaCDauvdk4/s400/english+bay+2.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5438144248386507314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3grYaJpUjI/AAAAAAAAEf8/oS-hpvALbJk/s400/english+bay+1.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5438144265990876274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3grZbu2rHI/AAAAAAAAEgM/NzWFTXEv4Ac/s400/english+bay+4.JPG" border="0" /><br /><br /><strong>YUCCA FRIES FROM <a href="http://www.yelp.ca/biz/rinconcito-salvadoreno-restaurant-vancouver">RINCONCITO SALVADORENA</a></strong><br />I came here for pupusas after seeing them featured in Vancouver Magazine's </span><a href="http://www.vanmag.com/Shopping/Best_Things_to_Eat_and_Drink"><span style="font-size:78%;">Best Things to Eat & Drink 2008</span></a><span style="font-size:78%;"> but ended up falling in love with the yucca fries (served with crispy pork bits):<br /><br /><img id="BLOGGER_PHOTO_ID_5438140448896583154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gn7P8qBfI/AAAAAAAAEfM/MpHlfkUwFCc/s400/IMG_2606.JPG" border="0" /><br /><br /><strong><a href="http://vancouver.ca/Parks/rec/beaches/jericho.htm">JERICHO BEACH</a></strong><br /><br /><img id="BLOGGER_PHOTO_ID_5438145403168618242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gsboDJ9wI/AAAAAAAAEgc/ZpPLXiGFV2g/s400/jericho+2.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5438145395480356770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S3gsbLaIZ6I/AAAAAAAAEgU/xPnRzodkcA4/s400/Jericho+1.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5438146205204029298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_87Tl5Jfbua4/S3gtKT3TH3I/AAAAAAAAEgs/GzcCgOHmP4o/s400/jericho+4.JPG" border="0" /><br /><br /></span><span style="font-size:78%;"><strong>SAUSAGE ROLL<br /></strong>When I first moved to New York, I assumed that </span><a href="http://en.wikipedia.org/wiki/Sausage_roll"><span style="font-size:78%;">sausage rolls</span></a><span style="font-size:78%;"> would be as ubiquitous as they were in Vancouver. Well I was wrong. Now I almost get heart palpitations whenever I spot one.<br /><br /><img id="BLOGGER_PHOTO_ID_5438142258183623010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_87Tl5Jfbua4/S3gpkkETUWI/AAAAAAAAEfs/B_a-Ef2oXts/s400/IMG_3797.JPG" border="0" /><br /><br /><strong>BANH MI (VIETNAMESE SANDWICHES)</strong><br />I grew up eating sandwiches from </span><a href="http://www.yelp.ca/biz/ba-le-sandwich-shop-vancouver"><span style="font-size:78%;">Ba Le</span></a><span style="font-size:78%;">, but found a new favorite at </span><a href="http://tunghingbakery.ca/"><span style="font-size:78%;">Tung Hing</span></a><span style="font-size:78%;"> during last year's </span><a href="http://mehungry-phyllis.blogspot.com/2009/08/vancouver-banh-mi-roundup.html"><span style="font-size:78%;">banh mi roundup</span></a><span style="font-size:78%;">.<br /><br /><img id="BLOGGER_PHOTO_ID_5438140453056328946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gn7fcatPI/AAAAAAAAEfU/4oFvxuy0pjI/s400/IMG_2012.JPG" border="0" /><br /><br /></span><strong><a href="http://www.chocolatearts.com/chocolates/nuts/nuts_caramelita.htm"><span style="font-size:78%;">CARMELITAS FROM CHOCOLATE ARTS</span></a><span style="font-size:78%;"><br /></span></strong><span style="font-size:78%;">My thoughtful friend Liz always gives me a box of </span><a href="http://www.chocolatearts.com/"><span style="font-size:78%;">Chocolate Arts</span></a><span style="font-size:78%;"> whenever we see each other. My favorite is the carmelita, soft buttery caramel oozing from a dark chocolate shell:<br /><br /><img id="BLOGGER_PHOTO_ID_5438142264267744034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 152px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_87Tl5Jfbua4/S3gpk6u3oyI/AAAAAAAAEf0/AT4SunhlQf0/s400/dark+chocolate+carmelitas.jpg" border="0" /><br />Hungry for more? Checkout Vancouver Magazine's annual feature, </span><a href="http://www.vanmag.com/Shopping/Food_and_Wine/Best_Things_to_Eat_and_Drink_in_Vancouver_2009"><span style="font-size:78%;">Best Things to Eat & Drink in Vancouver</span></a><span style="font-size:78%;">.</span></span><span style="font-size:78%;"><br /></span></div><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com11tag:blogger.com,1999:blog-8864549976791017872.post-71718936564138015522010-02-14T09:51:00.006-05:002010-02-14T10:01:11.199-05:00Heart Shaped Boston Cream Donut...<div align="center"><a href="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gPaGED0OI/AAAAAAAAEcs/vj4nshMm-cU/s1600-h/heart+shaped+donut.JPG"><img id="BLOGGER_PHOTO_ID_5438113491028529378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_87Tl5Jfbua4/S3gPaGED0OI/AAAAAAAAEcs/vj4nshMm-cU/s400/heart+shaped+donut.JPG" border="0" /></a><span style="color:#660000;"><span style="font-size:85%;">...from </span><a href="https://www.dunkindonuts.com/"><span style="font-size:85%;">Dunkin' Donuts</span></a><span style="font-size:85%;">!<br /><br /><span style="color:#cc0000;">♥♥♥ </span>Happy Valentine's Day </span></span><span style="color:#990000;"><span style="font-size:85%;color:#cc0000;">♥♥♥</span><br /></span></div><br /><BR>Phyllishttp://www.blogger.com/profile/11964849431612656642noreply@blogger.com4