Apron Andie

Eating Out In November

2011-11-22T21:09:00.001-08:00

It's restaurant review time, folks! In the last month or so we have eaten out several times. You may have already read my review on the Tibetan Kitchen from earlier this month. Today, I will re-cap some of the eats I've had in the last month, starting with the most recent.

Last night my husband and our next-door neighbours had dinner at the Stickleback Westcoast Eatery in Sooke. We entered the west-coast vibe cafe only to find that we were the only patrons in the joint, perhaps not a-typical for a Monday night in Sooke. The server greeted us and announced that it was International Monday and that they were featuring Greek food. Well, knowing that personally I have not found any good Greek food on Vancouver Island, and that I can make a pretty good Spanikopita when the spirit so moves me, I opted for a burger. The burger was a bacon, mushroom, cheeseburger, or what they have dubbed "The Trail Boss". It was served on a bun that though was totally fresh and nice as a bun, was way too thick/firm for the burger, making this not-so-dainty choice a little hard to, well, fit in my mouth. I opted for the chowder as a side, which was stunning, and even featured a whole mussel in the shell. My husband got the grilled halibut, which was served with a pesto cream sauce, rice, sweet potatoes and veg. We choose a lemon tart for dessert, which was very nice, though the garnish of lemon slices were a little odd considering it was served with a fruit coulis and whipped cream. All in all, it was a good meal and though we were the only customers in the restaurant (until right before we left when another couple arrived), we had a good experience. http://sticklebackeatery.com/

On Saturday, after the Victoria Royals game (sadly defeated by the Kootenay Ice), we stopped in at Vista 18 on Burdett Avenue in Victoria. As we exited the elevator on, you guessed it, the 18th floor, we were met with live light jazz, and sparkling city lights shimmering through the restaurant's many windows. Vista 18 has that "rotating restaurant" feel without the actual rotation or potential vertigo. We arrived just in time for 2 for 1 Small Bites. Our friends ordered right away, while we took our time, which meant that our order sort of got delayed and somewhat neglected by our server. Here is what we tried after ordering from the Small Bites and Dessert menus: edamame beans with sea salt, lime and mint; Sturgeon Burger with smoked tomato aioli; Marinated Mixed Olives; Caramelized Onion and Goat Cheese Flat Bread; Dessert Sampler. The highlights for me were the edamame beans - the combination of lime, mint and sea salt were just right - a nice balance of salt, citrus, and herb. Everything else was good, not great, but good. Personally, I did not care for the beer flavoured truffle on the dessert sampler, though others at my table tasted it and liked it. I can identify the path that this chocolate creation was going, however, I'd rather stay off of that trail so to speak. My husband had an amazing Gin and Tonic, far superior to the one he ordered last night at the Stickleback. Certainly with the 2-for-1 appy special on at that time, there was good value for the money. I could see returning here for a late night or early afternoon (2 for 1 is between 3-5 or 10-midnight) cocktail and share-plates type gathering. With live music and a "blinged out" view included, I could see how some folks would really like this place. http://www.vista18.com/

Tibetan Kitchen

2011-11-14T14:49:00.001-08:00

On Saturday, my husband and I were out in Victoria and were ready for dinner. With no particular destination in mind, we happened to park on Broughton Street. Right by spot we parked was the Tibetan Kitchen Restaurant. So we went in.

The food was scrumptious and the service was delightful. We started with cocktails and momos. Having had not prior experience with Tibetan food, we did not know what to expect. Momos are a whole wheat dumpling filled with either pork, beef, or vegetables. We tried all three available fillings. They were served with a spicy green cilantro dip. Momos remind me of pot stickers. Delicious and delightful.

The cocktails were great - and strong. Mine was infused with lychee liquor and was called something like "Buddha's Delight" - I didn't know that Buddhists were drinkers, but hey it was a tasty drink. We shared two curries: the butter chicken and the vegetarian curry. They offer a choice of white rice or brown rice served with the curry. Both curries were flavourful and fresh.

The Tibetan Kitchen is a family-run business. The mother is the main cook, the daughter was serving at our table and the father was our host. The service is excellent - they take pride in their food and serve with an unpretentious but conscientious approach. I highly recommend this place.

Tibetan Kitchen
680 Broughton Street, Victoria BC
http://www.tibetankitchen.com/

Halloween Feast

2011-10-28T21:16:00.000-07:00

Tomorrow night my husband & I are hosting a Halloween Fete & Feast. We will make it a potluck. I am finding the meal planning to be a bit challenging as I have certain dietary needs to consider. One guest is celiac and has an egg allergy, while my husband is lactose intolerant.

So here I was looking up recipes for inspiration - I found squash canapes. Gorgeous sounding - pumpernickel bread topped with caramelized butter nut squash resting on goat's cheese. Delicious! The recipe even suggested that I cut the squash into leave shapes with a cookie cutter (thanks, Martha). I'm not even going to serve this appetizer of course, because the celiac would have to loose the bread, my hubby would have to drop the cheese (though goat is supposed to be relatively digestible) and then what's the point?

So here's what I've come up with:

Swamp Sangria - with grapes, apples, wine & sparkling cider
Decomposed salad - features butternut squash cubes and pumpkin seeds
Ribs - guess I'll even make the BBQ sauce

Not sure about something sweet yet - maybe just candy???
Maybe an egg-less/dairy-less/gluten-free sweet will be easy to find.
I'll keep you posted on that one.

-Apron Andie

Sooke to Port Renfrew

2011-03-27T10:32:00.000-07:00

Botanical Beach & Bites

WHERE NOT TO EAT

2011-01-16T16:53:00.001-08:00

In Sooke there is a quaint little spot called the Lazy Gecko Mexican Eatery. Located in same location as the former, fabulous Farmer's Daughter, Lazy Gecko is a bad mexican stereotype. The brightly coloured walls and comfortable bamboo chairs are the only charming accessories in this abysmal cafe.

We ordered the beef tacquitos, soft corn tacos (chicken) and the veggie quesidilla. The snack-size meal came and was truly a disappointment. The tacquitos tasted like the frozen ones you can buy in bulk at a big-box store. They were served with cold "refried" beans topped with pre-grated cheese and green onion. The green onion was the highlight of the meal. The beans did not taste like anything. Re-fried beans out of a can lightly sauteed with onion would have had more flavor. I'm not sure what recipe they are using, but they seriously need to consider trying something better - how about Old El Paso?

Unfortunately, there was more to this non-descript meal. The quesidilla was made in a flour tortilla. I'm not sure how it was cooked, but the cheese was runny and resembled cheese whiz. The quesidilla had no particular flavour to it, just cheese and tortilla. It was accompanied by a strange side of shredded iceberg lettuce and some tomato sauce/salsa type condiment. Finally, we had the soft taco. Now, we are used to the unbelievably fresh and savory tacos at Hernandez*. So, our standards are pretty high. The Lazy Gecko soft taco is soggy and flavorless. This dish is also presented with the iceberg lettuce / sauce combination.

This new restaurant is set up to serve both take-out and eat-in. Though, it is more cafeteria style eating, where you order and pay for your food and then wait for someone to bring it to you. That is not a-typical nor unexpected. At Hernandez, they do something similar, and it works great. Unfortunately for Lazy Gecko, their LAZINESS did not help them serve us. When we were finished our meal and about to leave, the owner came and asked how our meal was. We had to tell her the truth. I said that I was expecting a fresh home cooked meal and I was very disappointed. The one thing the owner did right was to refund our money immediately. When she passed me the refund, I said, "maybe adding some cilantro and lime?"

Adding cilantro and lime to pre-processed food might not help though. Try grating the cheese yourself. Make your own beans. Put out a nice looking plate. Add a fresh salad to each meal. It could be a "mexican" salad - mixed greens, corn, black beans, lime, cilantro & chipotle dressing.

What about seasoning your cooking with appropriate spices? Have you ever heard of cumin?

So, if you're ever in Sooke needing a bite to eat, do not eat at the Lazy Gecko. Unless you want over-processed, bland, soggy stereotypical mexican food.

*www.hernandezcocina.com

Coconut Lime Rice

2010-11-16T20:18:00.000-08:00

This week I tried a new recipe from the Thrifty Foods Flyer. It's a lime and coconut rice. Just fantastic. The first night I had it with curried cauliflower & chickpeas. The second night it was paired with a stir-fry of broccoli and tofu with a thai-inspired sauce.

Here's my recipe for a thai-inspired sauce:

1-2 tablespoons of peanut butter (natural)

2 tablespoons of soy sauce

a few dashes of fish sauce

a few dashes of sesame oil

2 tablespoons of sweet chili sauce

1 cup of stock (chicken / veggie, etc).

Whisk the ingredients together in a bowl and pour over whatever you desire to flavor.

I used the sauce over top of sauteed chopped broccoli, garlic, onion and cubed tofu. I cranked the heat up on the wok, added the sauce, and put the lid on for 2 minutes. My mum taught me the trick that to get the veggies just right for a stir-fry you add the sauce/stock, put on the lid and once the steam comes out of the lid then you time it for 2 minutes. That way your veg never gets over cooked.

Here's a link for the rice (thanks, Thrifty's):

http://www.thriftyfoods.com/EN/main/cooking/recipes/recipe.php?rid=2201

Hits and Misses. Apron Andie's Summer Food List

2010-08-30T09:59:00.000-07:00

In No Particular Order

Scallops Remoulade at Salty's Beach House in Penticton

Iced Cap Tim Horton's style

Lamb Shoulder at Theo's Penticton

McChicken, Fries and Frutopia from you know where

Tea and Sweets at Shirley's in Maple Bay

Fresh Blackberries from my road shared with my puppy who eats them off the bush

Babaganoush and being hand-fed Annie's Cheddar Bunnies by cousin's daughter

Filleting a slippery spring salmon (curses galore)

Chocolate fountain with fruit kabobs, phase 10 and laughing ladies at Susan's in Sooke

Chocolate Cake singing happy birthday Shawn in Kamloops

The Edge Restaurant in Sooke - spiral tuna & pea pasta with bread crumb topping

Strawberries from my garden, the few that my puppy didn't eat

Steamed Kale tossed in a pan with butter and garlic (fresh kale from my garden)

The green tree frog that lives in my kale

Bowls of raw peas

Watching Luka, the incredible 2 year old, lick icecream from a dripping cone held by his mother

Pippins, my favorite at Sea Cider in Saanich

Mocha Almond Fudge Ice Cream, the low fat kind

Mesa Sunrise Cereal

Next door neighbors' spicy curried chicken legs

Hunger-less in Seattle

2010-02-07T20:33:00.000-08:00

I met Seattle this weekend. The space-needle city and I are now well acquainted, at least from a culinary standpoint. My friend Michelle and I decided that we would eat our way through Seattle. Luckily, on the ferry to Seattle, we sat beside a quirky, wire-haired UVIC music professor who gave us advice on where to eat.

These are the highlights of the trip:

Dahlia Lounge on 4th. Tom Douglas Restaurant. Beautiful meals. Two pics: the papparadelle with kale and king mushrooms and the WORLD FAMOUS Tom Douglas Creme Caramel. The creme caramel is one of the best desserts I've ever eaten. Truly memorable.

Top Pot Doughnuts on 5th. Art Deco Doughnut Shop with coffee and tea, oh and killer doughnuts.

Pike Place Market. I could have spent hours here of course: tasting samples from vendors, admiring the displays and people-watching. The highlight here was some fabulous Greek Yogurt from a donair stand.

Cafe Flora on Madison. Vegetarian delights. I enjoyed the Chai Cranberry Pecan French Toast with a side of sliced fruit.

The Yellow Leaf Cupcake Co on 4th. Great selection of loose teas. I eyed the cupcakes, but abstained.

Teatro Zinzanni on Mercer. Wild circus vaudeville show meets fine dining. A once in a lifetime experience. The carrot-parsnip soup and butter-reisling halibut were my favorites.

More musings on Seattle soon to come,

Apron Andie

New Year 2010

2010-01-10T18:12:00.000-08:00

This year I plan to cook more and eat out less often. Is that a resolution?

On New Year's Eve I rang in this new year, yes literally rang (bells and all) with a gorgeous meal at home. We started with a cheese plate: comox brie, herbed chevre, and havarti. The cheese starter was accompanied by a smoked salmon lox, olives, dried figs, olive filone bread, and peppery crackers.

Our main course featured steamed local mussels, green salad and more filone bread for dipping into the mussel broth. It was fresh, simple, and satisfying. May there be many more meals like this to come.

So here's to a healthy appetite, a warm kitchen, and an adventurous palate for 2010!

Steamed Mussels:

As many mussels as you think you can eat (rinsed), throw out any that are already open

2 tbsp olive oil

1 onion, diced

1-2 cloves of garlic, sliced

1-2 cups white wine

Salt & pepper to taste

Heat olive oil in large sauce pot on stove on medium heat. Sweat the onions for 2-5 minutes or until they become transparent and start to brown. Add the garlic and stir. Immediately add the mussels. Stir again. Add the wine and bring to a boil. Toss the mussels frequently in the broth. Once the mussels have all opened, they are done. Keep an eye on them. They may take around 5 minutes. Serve immediately.

A note: when I purchased my mussels from the local grocery store, the fish monger/seafood man said that you can "stroke" the back of a raw mussel if it is open. Apparently this TLC is supposed to encourage the mussel to close, thus preparing it to be cooked. If the mussel cannot be coaxed into closing, then it is considered in-edible. My understanding is that if a bi-valve's shell is broken, then it also should not be eaten.

Filone Bread and Cheese Assortment

FOOD INC.

2009-11-15T11:34:00.000-08:00

It has been a month since my last confession. Food confession. I am in the middle of building a new house, trying to lose weight, and stay true (sane). So, the hobby of blogging about food has not been a priority at all.

Last night, I watched the documentary "Food Inc." This film is about food safety in the US. I learned that Kashi is owned by Kellogg's and Stoneyfield Farms is owned by Danone. I am left with a question - Are companies that produce Organics able to do so on their own?

Though I have been more and more conscious of what I eat, from where the food originates, and who produces it, I wonder how much choice I really have. For example, consumers in some countries, such as those in the EU (European Union) can chose from foods that are properly labelled. Consumers can make the decision whether or not to consume a food that is genetically-modified. In Sweden, some foods that are organic are cheaper than "regular" foods. The Swedish government subsidizes organic farming. Is it too much to ask that North American governments could/would do the same?

Instead, it seems that organics are often promoted through capitalist institutions. Organic food companies seem reliant on BIG business to promote sales. Even small, local companies rely on chain grocery stores to sell a portion of their product.

Coincidentally, I went to Costco yesterday. I purchased a massive bag of trail mix that is a product of Quebec. 1.5 kg for $7.99. Sunrype Fruit Source Bars, Product of BC: 30 for $19.99. VEL fruit & nut bars Product of Canada: 24 bars for $14.99. These are relatively healthy convenience foods. My dilemma is that because I purchased these foods at one of the largest grocery chains in North America, am I fueling an already out-of-whack system in which we acquire our subsistence?

After visiting Costco and watching Food Inc., I am left perplexed. How do I contribute to solving problems rather than contribute to exacerbating problems?

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Dinner at The Reef.

Braised short rib....

The Reef is located on Yates St in Victoria and on Main Street in Vancouver.

Thanksgiving

2009-10-10T10:40:00.000-07:00

I give thanks for all the wonderful food I am about to enjoy this weekend!

On Breakfast

2009-10-06T06:58:00.000-07:00

As I struggle to waken this morning I remember that I must eat. Oddly enough, on weekend mornings I will start thinking breakfast while still snoozing in bed. But during the week, breakfast truly is a struggle. There is something about the rush to eat that is off-putting.

Rush hour eating. That's what it is - Rush Hour Eating. If I detest driving during rush hour, why would I savour my food during rush hour. Don't misunderstand, I am rarely eating breakfast while driving. Oh, wait I did that yesterday. A banana muffin from a cafe and my coffee in a plastic travel mug. I guess though what I am attempting to articulate is my frustration at being inspired to eat breakfast. Is it what that breakfast symbolizes? Once I "scarf" down my morning meal I will have to dash off to get dressed, pack up and head out the door. Now that I think about it, I also have the TV chirping in the background. I'm up on the morning news. I'm checking my email. Oh no, I'm a modern capitalist who multi-tasks.

Excuse me, I'm going to turn off the TV. "They" are talking murder and murder and muffins don't mix. There. Silence. The fridge is humming. Morning traffic sounds are whooshing. Birds are...where are the birds? Wait, back to breakfast. Will it be shredded wheat 'n bran with banana and soy milk or scrambled egg with herbs or a smoothie of sorts?

I'll keep you posted!

Summer Edibles Gallery

2009-08-27T10:17:00.001-07:00

My Summer in/of Food

Fresh Organic Blueberries adorn whole wheat cereal.

Artichokes in a basket at the Penticton Farmer's Market.

I picked salmonberries and made them into a coulis, which perfectly topped this cold dessert.

Transilvania Peasant Bread from West 4th Ave in Vancouver.

Double Yolkers! Eggs from Free Range Hens made delicious fried eggs.

2009-08-22T09:15:00.000-07:00

Off to the market...
I am very excited as I am off to the Moss Street Market today! I haven't shopped there for quite some time as I was away from Victoria for a whole month this summer. Ah, I can picture it now - the frozen fruit freezies, the buckwheat mini doughnuts, the wonderful array of fruit preserves and jam. Not to mention the children and their parents hopping and bopping to bluegrass tunes.

Today I am making Turkey Burgers and Salad for lunch - for the burgers: I hope to get fresh tomatoes, parsley, and some buns at the market. I already have some baby salad greens, so I just need some toppings for the salad: radishes, cucumber, fruit? There may even be some ground turkey or chicken for the patties.

Unknown prospects at the market today.

Turkey & Bean Enchiladas

2009-08-13T10:16:00.000-07:00

Turkey & Black Bean Enchiladas

From Cooking Smart for a Healthy Heart

Ingredients

2 1/2 cups medium salsa

1/4 cup chopped cilantro

1 tsp ground cumin

8 corn tortillas

8 oz cooked turkey breast, shredded (I used one large breast, sliced and sauteed)

3/4 cup canned black beans, rinsed & drained

1 small red onion, finely chopped

1 cup shredded cheddar (reduced fat)

How To

Preheat oven to 350 degrees F

Spray 7 x 11 " baking dish w/ non-stick cooking spray (Personally, I skipped this step and the enchiladas stuck to the pan - oops!)

Combine salsa, cilantro, & cumin in a shallow bowl

Dip tortillas in the salsa mixture

Top each tortilla with 2 tbsp of salsa mix, 1/8 of the turkey, beans, red onion & cheese.

Roll up and place seam-side down in baking dish. * Tip: be careful how much filling you put in the tortilla or it might crack when you roll it.

Spoon remaining salsa mixture over enchiladas and sprinkle with remaining cheese. Bake until bubbling, about 15 minutes.

______________________________________________________________________________

This recipe is really straight-forward and is so fantastically delicious! I would try a variation with beans and zucchini for a meat-free option.

Summer Food Summer Fun

2009-07-23T09:25:00.001-07:00

beachy meal
chickpea salad & homemade tzatziki

Tzatziki
Plain yogurt, 2% fat or higher ("Balkan" Style is best)
Dill, 2-3 tbsp fresh, chopped
Grated Cucumber - 1/2 English Cuke, grated
Garlic - 2 cloves, crushed
Salt & Pepper to taste

Stir the ingredients together in a bowl, cover and refrigerate. Serve with pita, bread, or meat.

backyard picnic
lentil & beet salad with buttery corn on the cob

The lentil & beet salad is from Martha Stewart Living, July 2009. The concept is simple: cooked beets are placed on top of cooked, seasoned lentils. The salad is successful because of the vibrant, savory fresh herbs - mint & cilantro. Personally, I skipped the coriander seeds, and made a couple of substitutions, and the result was a refreshing, sweet, tangy, and nutritious vegetarian dinner.

Please copy & paste the link below if you would like the recipe.

http://www.wholeliving.com/recipe/lentils-with-ginger-golden-beets-and-herbs?autonomy_kw=lentil%20+%20beet%20salad&rsc=header_7

MARKET SEASON IS ON!

2009-05-10T18:08:00.001-07:00

JERUSALEM ARTICHOKES & JAPANESE TURNIPS FRESH FROM MOSS ST. MARKET

This Saturday, I visited the Moss Street Market for the first time this year. The vibrant, inclusive, family-oriented vibe of Moss St. Market is insatiable.

I stopped at a booth with Jerusalem artichokes with the intention of finding more about these unfamiliar vegetables. The woman representing her farm booth proceeded to wipe off a dirty knife on her rear end, and cut open a CHOKE for me to sample. The texture of a jerusalem artichoke is much like a radish. The taste like a not-so-starchy potato. The woman recommended roasting the artichokes with olive oil and garlic. Seeing as how I planned to roast a chicken, I picked up 6 small artichokes and a bunch of japanese turnips, in order to roast the vegetables along side the bird. The artichoke lady also had some fresh rhubarb for sale. I paired the rhubarb with sliced strawberries (sadly from California) and baked them in a crumble.

for dinner

2009-05-05T20:49:00.000-07:00

A simple herb omelet with sauteed spinach. Satisfying, nutritious, flavourful. The eggs I used in this omelet were incredible. Island Gold free fun brown eggs. Probably not as ethically-sound as Free Range eggs, but delicious nonetheless (and slightly more affordable).

wonton soup

2009-05-03T20:51:00.000-07:00

homemade wonton soup ingredients

wontons:

wonton wrappers

ground meat - pork or beef ~ .350 kg

egg - 1 egg + 1 egg white

green onion - 2 greens of the onion sliced thin

ginger - fresh, grated 1 tbsp

sesame oil - 1 tsp

soya sauce - 1 tbsp

optional: dried shrimp - 1/4 Cup

broth:

chicken stock

soya sauce

sesame oil

vegetables:

your choice - broccoli, snow peas, cabbage, bok choi, gai lan

mix together filling ingredients

lay out the wonton wrappers

place a small amount of filling in centre of wrapper

brush egg white on the bottom two sides

fold over top corner diagonally so that it makes a triange and seal the bottom, pinch around the meat and seal all the filling in. fold left side over and seal with egg, fold right side over and seal with egg wash.

heat up the broth until boiling. drop in the wontons and boil until they float and wrinkle ~ 5 mins. add vegetables and cook until desired doneness.

Eggs at Easter

2009-04-20T21:36:00.001-07:00

Over the Easter Weekend, I boiled & dyed eggs as per our family tradition.

13 Minute Hard-Boiled Egg:

1. Place eggs in a pot of salted water and put on high heat

2. Once the water starts boiling set a timer for 13 minutes

3. Drain and rinse in cold water

4. Place in refrigerator and let cool thoroughly

MARCH GALLERY - EDIBLES

2009-03-22T20:16:00.000-07:00

Latte - Habit Coffee, Pandora St., Victoria

Burger & Salad - Mole Restaurant, Pandora St. Victoria

Pop Rocks Candy - Tsawwassen Ferry Terminal

Teriyaki Chicken Noodle Dinner - Spirit Of British Columbia - BC Ferries enroute to Victoria

Kitchenette Cookery - Weigh West Marine Resort, Tofino BC

Saltspring Island Mussells with Spring Greens Salad, Tofino

Squash Soup Starter - Prix Fixe Menu - Spotted Bear Bistro, Tofino

Salad Starter - Spotted Bear Bistro, Tofino

Duck main course - Spotted Bear Bistro

Tempura Banana w/ Chocolate Ganache, Spotted Bear Bistro

Vintage Moffat Range - Maple Bay, BC

Sockeye Salmon Butchered with an old, dull antler-handled knife

Tropical Fruit Pleasures

2009-03-07T21:10:00.000-08:00

PAPAYA

This Papaya was so fresh and fragrant. Fruity and floral is how I would describe the taste of papaya. I ate the whole thing for breakfast yesterday. It was perfect. I was reminded of a trip to Fiji, where papayas could be purchased in a heap for 2 Fijian dollars. This one was on sale for $2 Canadian at Save on Foods. I had to wait a week for a it to ripen, but it was sweet and succulent.

WHOLE WHEAT PANCAKES

2009-02-25T16:15:00.000-08:00

Adaptation of Basic Pancakes, Joy of Cooking

Changes I made: substitute in 1 cup of Whole Wheat Flour for the regular flour

: reduce the sugar

: use canola oil instead of butter

Prepare and preheat your griddle.

Whisk together in a large bowl:

1/2 cup All Purpose (unbleached) flour

1 Cup Whole Wheat Flour

1 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

Whisk Together in a smaller bowl:

1 1/2 Cups milk

3 tablespoons of canola oil

2 large eggs

1/2 tsp vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together. I found that the whole wheat flour can appear pretty lumpy at this point, so I like to just a fork and whisk it a little more vigorously.

Drop onto a hot skillet or fry pan. Flip over the pancakes when the edges of the cake is firm and bubbles appear on the top. Once flipped, cook on the bottom side for 1-2 minutes until risen up and firm to the touch. Place in a pan or on a plate in a pre-heated oven until ready to serve.

Enjoy with Maple Syrup. The real kind. No Aunt Jamima allowed!

Jam or peanut butter would be acceptable as well.

Meinhardt Fine Foods

2009-02-04T06:48:00.000-08:00

Meinhardt Fine Foods in Vancouver, BC
Located in the South Granville Rise neighborhood in Vancouver, Meinhardt is a destination for foodies. Recently I enjoyed a wrap w/ salad lunch and hot apple cider at Meinhardt's cafe.

www.meinhardt.com

brown rice pudding

2009-01-24T21:51:00.000-08:00

HEALTHY RICE PUDDING

Tonight I made brown rice pudding. I found that the custard part curdled a bit. Maybe I didn't temper the egg enough, so that caused the curdling. This recipe is from the Bob Greene Best Life Diet Cookbook.

Here is the recipe:

2 cups cooked brown rice

2 cups milk

2 tbsp sugar

1 tsp vanilla

1/2 tsp cinnamon

2 eggs

1/4 C raisins

1/4 C ground flax seed (I omitted this, did not have any)

Bring the milk and sugar/seasoning to a boil and stir. Add two whisked eggs & stir in. Add the cooked rice and raisins, stir and cook for 15 mins.

Name That Fish!

2009-01-20T07:01:00.000-08:00

My friend Maria & I stopped for a snack at the Cinderella Bakery recently. We shared the spring rolls and a piece of caramel pecan cake. The spring rolls were delicious & chock-full of vegetables - 2 / $4. Rolls were topped with a vinegar sauce adding a sour element to their flavour. The caramel cake was super sweet like a butter tart.

Cinderella Bakery & Asian Cuisine in Vancouver BC (@ Broadway near Granville).

CHEERS!

2009-01-07T19:40:00.000-08:00

Festive Drinkable Gallery

Classic Egg Nog w/ Rum (light eggnog topped w/ grated nutmeg)

Cassis & Quebecois Sparkling Cider (Kir Royale)

Christmas Morning Mimosa (OJ & Champagne)

When in Salmon Arm do not expect the lamb souvlaki to taste like lamb.

Just about the only good thing from the Minos Greek Restaurant in Salmon Arm was the wine.

WILDFIRE BAKERY BIRTHDAY CAKE

2008-12-07T17:01:00.000-08:00

CHOCOLATE MOUSE DOME CAKE

WILDFIRE BAKERY 1517 Quadra St., Victoria BC

GLUTTONOUS FIELD TRIP

2008-11-29T16:58:00.000-08:00

ROAD TRIP November, 2008

Victoria to Fraser Valley to Okanagan & Back

For the first time in a while, I had a road trip from Vancouver Island to Mission, and onto Penticton, BC. Three burgers, one seafood platter, cocktails and profiteroles. This long weekend had it all. My family and I were away for my paternal grandfather's memorial service. As such the weekend was filled with family and bitter-sweet reminiscences. My Grandpappy was a cook in the logging camps and tow boats in the 1930s and 1940s. In the spirit of Grandpappy, I indulged with wild abandon. What follows here is small gallery of my consumption over this recent trip.

Triple O = Triple Delight

Triple Bypass?

Ketchup/Catsup Action At White Spot in Hope, BC

Apple Rum Raisin Pie from the Market at the Cannery in Penticton, BC

Vegetarians, Duck and Cover
Theos Restaurant, Penticton BC.

This lamb shoulder (left) sitting in front of my Dad's belly is big enough to feed a Sudanese family for a week. The Seafood Platter for Two (right) was shared by four of us. I thought that the Vegetarian Dolmades and the Greek Salad were the highlights at Theos. I was too busy savouring the dolmades and salad to photograph them.

A TOAST TO GRANDPAPPY

Manhattan - sweet vermouth, whisky, ice, maraschino cherry.

I like my manhattan with extra ice and cherry "juice".

Burgers # 2 & 3 Of This Tale of Gluttony...Tasty Teen Burgers in Princeton, BC

FLAMING CHEESE!

2008-11-27T22:39:00.000-08:00

Saganaki At Theo's in Penticton, BC

Saganaki means flaming cheese in Greek. This cheese was certainly aflame. It is salty and boozy. Sheep Cheese is flambeed for a spectator sport experience.

Theo's menu description "Greek Kefalograviera cheese, pan-fried and finished with lemon and brandy."

http://www.eatsquid.com/

oven fries

2008-11-16T19:28:00.001-08:00

MUFFINS

2008-11-02T18:57:00.000-08:00

BANANA CHOCOLATE CHIP MUFFINS

Adapted From The Joy of Cooking, p. 784

Preheat oven to 375 F, Grease/line a muffin pan

Whisk together:

1 cup of all purpose flour

1/2 cup of whole wheat flour

1/2 cup of wheat bran

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp ground nutmeg

Whisk together in a large bowl:

1 large egg

1/2 cup of packed light brown sugar

1/4 cup of honey

1 1/3 cups of mashed ripe bananas (2-3)

6 tbsp vegetable oil (1/2 cup)

1 tsp vanilla

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened.

Fold in 1 cup of chocolate chips.

Drop by large spoon fulls into the muffin tin cups.

Bake for ~ 18 minutes.

Cool on a rack before eating.

PUMPKIN PIE - ROUND 2

2008-10-18T19:16:00.000-07:00

Meet the Brown Sugar Pumpkin Pie.

The Brown Sugar Pumpkin Pie is even more delicious than the golden maple. Due to the use of cream and more egg, the pie tastes like the ultimate pumpkin pie. Choose the golden maple pie if you would like a pie with less sweetness and more pumpkin flavour. Choose the brown sugar pie if you like a well-rounded, sweet pie.

BROWN SUGAR PUMPKIN PIE, The Martha Stewart Cookbook, p. 490

Makes one 8 - inch pie

1 - 12 inch circle of of pastry, chilled

2 cups fresh pumpkin puree or 1 15 oz can pumpkin puree

3 eggs, lightly beaten

1/2 cup heavy cream

1/2 cup packed dark brown sugar

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

* I substituted nutmeg for allspice and used whipping cream for the cream. I did not have a full 2 cups of pumpkin. The pie turned out excellently!
Directions:
Line an 8 inch pie plate with the rolled-out pastry and trim it even with the edge of the pie plate.

My directions: use the left-over pastry to make a couple of leaves that will adorn the top of the pie. You can bake these in the oven on a cookie sheet while the pie is baking - just make sure to check on them so that they don't over-bake.

Combine the puree with the remaining ingredients in a mixing bowl and stir until well blended. pour into the prepared pastry and bake for 50-55 minutes, or until the crust is nicely browned and the custard is set. Let cool on a rack before serving.

PUMPKIN PIE

2008-10-12T12:09:00.001-07:00

Pumpkin Pie - Golden Maple Pumpkin Pie with Perfect Pie Crust
From The Martha Stewart Cookbook

(I have borrowed most of her instructions verbatim, with a few of my suggestions incorporated)
Yield - two pie crusts (two shells for pumpkin pie)

Perfect Pie Crust
2 C all-purpose flour (I like to use unbleached)
1/2 tsp salt
3/4 C unsalted butter
3 tbsp of margarine
1/4 C ice water

In a large bowl sift the flour & salt. Cut the butter and margarine into bits and add to the flour. Use a pastry cutter or two knives (I used a metal whisk) and work the flour until mixture resembles course meal (like pea-size bits). Add the ice water little by little, pressing pastry together into a ball. Wrap & chill for at least an hour.

*My Tips:

You can also freeze this dough
When you roll out the dough, make sure the dough warms up quite a bit so it is nice and soft to roll out.

PUMPKIN PUREE from scratch:
0ne medium sugar pumpkin
Set oven to 400 F
Wash pumpkin
Cut pumpkin into 4 pieces and scoop out the seeds (you can roast the seeds)
Set pumpkin pieces onto a baking sheet
Bake until the pumpkin is very soft (~ 60 mins)
Scoop out the flesh of the pumpkin while still warm
Place into a blender with some water and milk
(if you have a food processor, you can puree the pumpkin without milk & water)
Puree the pumpkin and liquid until resembles baby food. You can store the pumpkin puree in the fridge for a few days or freeze it for longer storage. One medium pumpkin makes enough puree for two medium pies.

Golden Maple Pumpkin Pie Filling - Martha Stewart Recipe
1 1/2 C pumpkin puree (fresh or canned)
1/2 C Maple Syrup
1 1/2 Cups milk (reduce the milk if you used some to puree your pumpkin in a blender)
2 eggs lightly beaten
2 tbsp of all-purpose flour (I forgot this ingredient and had to bake my pie for 10 mins longer)
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 unbaked pie shell, well chilled (once you roll out your dough, place it in the pie plate and put it in the freezer to chill it)

Preheat oven to 425 F and bake for 40 minutes (bake longer if desired, I had to bake for 5o minutes)

PUMPKIN PIE

2008-10-11T21:55:00.000-07:00

PUMPKIN PIE
This week brought my first time making pumpkin pie from scratch.
I made one pie last weekend and I shall bake another tomorrow for Thanksgiving.

I will post photos and recipes for the filling & crust soon.

- Apron Andie

CASHEW RICE LOAF

2008-09-27T12:34:00.001-07:00

CASHEW RICE LOAF

2 cups cooked rice

1 - 2 cups ground cashews (raw or roasted)

1 tbsp of soy sauce

1-2 tbsp of chopped parsley

1/2 an onion, sauteed

2 eggs

salt & pepper to taste

Mix the ingredients in a bowl. Press into a greased loaf pan. Bake at 375-400 F for 45 mins or until a deep golden brown colour.

Gravy:

1/4 cup almonds (raw)

spike seasoning (or other mixed seasoning shaker)

1 cup water or milk

1 -2 tbsp of flour

Blend the almonds, spike, water and flour in a blender until you have made a slurry (milky looking watery puree).

One celery stalk, chopped

1/2 onion, chopped

oil

Heat oil in frying pan. Add Onion & Celery. Sautee until veggies are soft. Add the Almond Slurry and simmer, scraping the bottom of the pan, until the gravy thickens.

Serve the Rice Loaf with the Gravy on Top. I like it with cooked Carrots!!

MANGOTINI

2008-09-27T12:22:00.001-07:00

MANGOTINI

Ingredients:

Fresh Lime Juice

Ice

Mango Juice

Vodka

Chill Martini glasses and shaker. Add ice, juice from 1/2 a lime, 3 parts mango juice, 1 part vodka. Shake vigorously. Pour into Martini glass. Serve with slice of lime on side of glass.

TIP: Rinse the Martini glass under water and then put in freezer to chill. This will allow the glass to become extra frosty.

TIP: Use good, fresh ice. Make your ice with filtered water. I like to turn my icetray upside down over the ice bin once it has made ice. This way the ice stays fresher and little bits don't get in there. You can also have an ice container with a lid.

MUSINGS ON LIQUEUR

2008-08-25T18:47:00.000-07:00

LIMONCELLO LEMON LIQUEUR

I first discovered Limoncello whilst in Italy as a young adult. At 18 or 19 I was in Italy with my college wind symphony for an international band festival. We were billeted with local families in the Besana e Brianza area (Northern Italy, near Milan). Amongst my vivid memories are many gastronomical delights.

Limoncello - did I meet you at a bar or at a house? Or was it after a friend had purchased a bottle, which we passed around and chugged after hopping the fence of a gated park at night? Now that we have met, I enjoy you as an aperitif or in a cocktail. My favorite limoncello cocktail is from Luciano's restaurant - featuring champagne and the lemon liquer.

I recall an Italian man describing how his family makes limoncello. Lemon rinds and sugar are mixed with alcohol and left to meld in a bottle. That's all. It is tart, tangy and sweet all at once.

BLUEBERRY SWIRL COFFEE CAKE

2008-08-13T14:19:00.000-07:00

BLUEBERRY SWIRL COFFEE CAKE

(from "cooking smart for a healthy heart")

INGREDIENTS

2 1/2 cups fresh/frozen blueberries

1/3 cup packed light brown sugar

1 tsp cinnamon

1/2 cup (1 stick) of margarine

1 cup granulated sugar (I reduced this to 3/4 cup)

1 large egg

1 large egg white

1 tbsp grated lemon zest

2 1/2 cups self-rising flour (cake flour)

1 1/4 cups reduced-fat milk (I used 1 %)

METHOD

1.Get out all the ingredients and let the cold stuff warm a bit

2. preheat oven to 350 F.

3. grease & four a 13 x 9 " baking pan

4. Toss 2 cups blueberries, brown sugar, & cinnamon in a small bowl until berries are coated

(reserve 1/2 cup of blueberries for the end of recipe)

5. Cream margarine & white sugar in a large bowl - w/ electric mixer @ high speed until it's light & fluffy (~ 4 mins.)

6. Add egg and egg white - beat 2 mins

7. Beat in lemon zest. Reduce speed to low.

8. Add flour alternately with milk. Stop the mixer occasionally to scrape down the sides of the bowl. Do not over-beat.

9. Spread half the batter into pan and sprinkle with blueberry mixture.

10. Spoon remaining batter over the top of the blueberries & smooth out with a spatula.

(helps to spoon ~ 8 spoon fulls over the berries and then smooth out)

11. Use a knife and swirl through the batter several times. I found that this was done by touching the knife to the bottom of the dish and swirling around. You can also make a tick tack toe pattern. The idea is to bring the blueberry/sugar mixture towards the top a bit.

12. Bake at 350 F for 40 - 45 minutes.

13. Cool in pan on wire rack. Enjoy!!

NUTRITION FACTS:

If you cut this into 16 pieces = each piece has 214 calories, 6.5 g of fat.

1/2 cup of blueberres = 40 calories & a good source of vitamin C & anti-oxidants

LEFTOVERS

2008-08-06T19:03:00.000-07:00

One of my favorite Italian-inspired meals is gnocchi with tomato, mushroom & basil sauce. Today I planned to make this dish and got all the ingredients except gnocchi. I forgot the gnocchi. Well, I had some left-over rice from two nights ago and decided to use that instead.

Also, I had a bunch of regular "hot house" tomatoes that were becoming overly soft, so I used them rather than roma tomatoes. I prefer roma tomatoes. Romas make a thicker sauce.

So here's my recipe for Rice with Tomato, Mushroom & Basic Sauce.

Makes one meal for one hungry person

INGREDIENTS:

4 large Mushrooms, sliced

2 large tomatoes (or 3 romas), roughly chopped

1 garlic clove, smashed

1 cup cooked rice

4-5 basil leaves

salt, pepper, hot sauce (or red pepper flakes) to taste

DIRECTIONS:

1. Slice Mushrooms

2. Heat pan with olive oil

3. Saute mushrooms

4. Chop / smash garlic

5. Add garlic to pan with mushrooms

6. Chop Tomatoes into quarters (or eights depending on size)

7. Add tomatoes to pan

8. Season with salt, pepper and hot sauce

9. Stir together, mash down the tomatoes to release the juices

10. Cook for a few minutes until tomatoes cook and make a light sauce

11. Stir in the rice until heated

12. Wash basil leaves. Stack leaves on top of each other. Roll leaves up like a carpet. Snip with scissors into strips directly into the pan.

13. Top with fresh parmesan cheese & Enjoy!

BLUEBERRY SEASON

2008-08-03T18:06:00.000-07:00

IN SEASON

Blueberries are in season! These ones here I had a hand in growing. They reside in my parent's backyard in the Fraser Valley. I picked out two blueberry bushes a few years' back, which were planted at my folks' place. We almost lost them once due to a mudslide (as a result of the next-door neighbour's construction), but here they are several years' later producing some of the juiciest berries around. Super food indeed!

NOODLE BOX

2008-08-03T18:03:00.000-07:00

SPICY PEANUT = BLISS

MARKET FRESH

2008-07-20T11:19:00.001-07:00

Savour the Okanagan at Penticton Farmer's Market

OKANAGAN CHERRIES
Fresh from the trees, these Okanagan Cherries were spotted, purchased and devoured.

EYE CANDY
A bakery's summery offering:

Vanilla cupcakes with strawberry topper.

GALETTES GALORE
These Fruit Galettes are truly divine. A must-see, must-eat.

FRESH PICKED PRODUCE

We chose some multi-coloured chard & fingerling potatoes.

-------------------------------------------------------------------------------------------------

RECIPE FOR GREENS:

1. Set up a sauce pan with steamer insert and turn on high heat

2. Wash greens (chard, kale, etc)

3. Cut off stems (especially w/ kale - get as much of the stem/core off as possible)

4. Chop into big pieces

5. Add greens to steamer pot

6. Once steam rises from pot, let the greens steam for ~ 2 minutes.

7. Remove from heat and drain thoroughly

8. For a tasty finish: toss the greens in a frying pan w/ olive oil and garlic or if you've been sauteing something else, then just toss the greens in the pan drippings. MMM MMM. As a lower fat alternative, just top w/ salt & pepper and/or a touch of lemon juice.

HERB GARDEN

2008-07-01T12:40:00.000-07:00

FRESH HERBS ENLIVEN A MEAL

Whether you buy them or grow them, fresh herbs add a nutrient-rich vivacity to your meals.

I started growing a little herb garden on my balcony. I planted rosemary, thyme and parsley. The rosemary died. The thyme and parsely have flourished. I have enjoyed the parsely in a bean salad. Parsley, with a refreshing greeness, adds iron and a summery lift to a meal.

Floating Into Summer

2008-06-23T23:04:00.001-07:00

Root Beer Float.

Directions:

Pour root beer into tall glass until 3/4 full. Add ice cream until topped up and fizzy.

Insert Straw & Spoon.

Ingredients:

A & W Root Beer

Vanilla Ice Cream

Spoon

Straws

Drinkable Gallery

2008-06-17T23:26:00.000-07:00

Bikini Martini: malibu, pineapple juice, vodka & grenadine

Lemon Drop 'Till You Drop

My Most Prized Martini Pic

Ouzo with Dancing Lady

"Miss Ginger", La Distillerie, Montreal, QC

"Serendipitea" Tea Shop in Abbottsford, BC

Steamed Milk with Frangelico (Hazelnut Liqueur)

Blue Martini, made by me

Something New From A Box

2008-06-17T22:59:00.001-07:00

This is a smooth and dreamy dessert. Dreamy in that it is so simple. Smooth - well, it's creme caramel. Creme Caramel is a sweet custard with a caramel sauce.

The kind I made was Dr. Oetker. In total it took about 45 minutes from start to consumption.
This boxed dessert requires: milk, a whisk, a sauce pan, a bowl, some ramekins (I used little coffee cups) and the box of Dr. Oetker Creme Caramel.

Though I'm certain that fresh, "from scratch", creme caramel is divine, this kind is my pick for a quick sweet tooth fix! You may just gluttonously consume all four portions yourself. I did.

Coffee

2008-06-14T13:01:00.000-07:00

coffea arabica

coffea canephora

A social, stimulating beverage. Savoured both hot and cold. I drink two mugs of coffee every morning with homo (3.25%) milk. I love it cold and chilled as a summer refresher. In Ice Cream, (especially the Haagen Dazs variety) coffee, is one of my favourite food friends.

This week I invested in a coffee bean grinder. I decided to do so after surreptitiously purchasing beans instead of ground coffee during my trip to the supermarket. I went to the local London Drugs and bought a Cuisinart Coffee Grinder. It is fabulous. What a delight.

foodie photo fun

2008-06-12T18:55:00.000-07:00

what makes a slaw a slaw?

2008-06-01T19:06:00.000-07:00

cole slaw

Sweet, salty, crunchy, chunky slaw. I like it with cabbage and carrot and radish.

You can get cole slaw with take out so frequently. There's the super-drenched watery kind from those fried chicken places, which leave you wondering if the cole slaw actually originated from cabbage. Personally, I like to make my own.

It's fun to use different types of cabbage - purple or savoy to change up the texture. I keep the dressing simple: mayo, vinegar or lemon juice, salt, sugar, mustard.

Good old cole slaw. What my Grandma called cabbage salad. It is a Barbeque picnic summer family reunion side dish. On Friday, I served it up with some sauce-slathered ribs and brown/wild rice.

Vegetarian Lasagne

2008-05-25T20:18:00.000-07:00

Spinach Stew

2008-05-23T19:23:00.001-07:00

Swedish Spinach Stew with Sausages.
Mustard is the condiment of choice for this dish.
This mustard was purchased at Choux Choux Charcuterie (a french deli) here in Victoria, BC.

I was first introduced to Spinach stew while visiting my husband's family in Sweden. My husband is Swedish and grew up with real, hot food as part of the cafeteria program in Sweden. The Spinach Stew is standard cafeteria fare.
When I first tried this dish it was served with fried, thickly sliced processed meat (like Baloney, sp?).

My husband and I started making spinach stew at home and discovered that bratwurst is a tastier, healthier alternative to the processed meat.

On the topic of sausages, I now only buy "store-made" or butcher made sausages. Many of the pre-packaged sausages contain so many nitrites and additives. The best places I have found in Victoria for homemade sausages are Choux Choux on Fort Street, Market on Yates (Yates & Quadra) and The Red Barn Market at Mattick's farm.

Ferns for Dinner

2008-05-21T09:29:00.000-07:00

Last night I stopped at the neighbourhood market for some lemons. In the produce section I honed in on a real find - Fiddleheads!

The gal at the grocery check out asked her coworker - what are these? I answered "Fiddlehead Ferns. They are ferns from the forest". The grocery girl was intrigued, she said she had never seen them before. I asked her if she likes asparagus, she said yes and I informed her that Fiddleheads are like any green vegetable.

In retrospect, I realize that these spring-time treats are less like asparagus and more like kale in flavor. They are nutty, yet subtle. Truly a treat.

Fiddle Head Recipe:

Wash and cut off the tips of the ferns

Steam for a few minutes and set the ferns aside

Empty out the water of the pot and put it on low heat on stove

Add butter (say 2 tbsp) and let melt

Add crushed garlic - one clove

Saute garlic for one minute (low heat, so it doesn't burn)

Add ferns back into pan

Season w/ Salt & Pepper

Add a wee bit more butter if necessary

Put the lid on for a minute or two while serving up the rest of the meal

Andie's First Foodie Blog

2008-05-20T14:40:00.000-07:00

I wake up Sunday mornings with thoughts of breakfast or brunch on my mind.

This week I decided to make egg salad sandwiches because that was what was on my mind. This was no ordinary egg salad. Boiled (13 minutes) Free Run Eggs, Real Mayo, Pepper, Salt, Orange Pepper Diced, Celery Diced. I spread this chunky mixture on German rye bread - served open faced with sliced English cucumber on the side. A refreshing, filling, and nutritious lunch.

Food preparation is one of the only ways I can actually make my dreams come true. I plan to use this blog to enrich my own life through sharing my passion for food with others.

I've decided to name this blog Apron Andie. One of the most memorable cooking-related gifts I received was a holly hobby apron and cook book (Debbie Cooks or something like that) from my maternal Grandparents. The sweetness of the illustrations in this book - a girl meticulously, lovingly cracking eggs - paired with the playful ruffles on the apron will always be in my mind as one of my introductions to life in the kitchen.

-Apron Andie