A day in the life.....

Wednesday

 

The first of the year's fresh salmon is in! Rob picked up a beautiful piece from Longliner on Granvile Island for me to cook for dinner. I love salmon so I always cook it as simply as possible and Rob loves the crispy skin on salmon, so I always sear the skin side. My technique is not for the squeamish though ~ I happen to prefer my salmon medium rare.
Season Salmon with salt. Place skin side down in a cast iron pan over medium high heat. After 3 minutes, flip, cook one minute on the flesh side. Serve. This is what the inside of my salmon looks like.

 

Served with steamed broccoli and herbed quinoa.

I am off today (!!) so Rob and I heading out for a picnic at the beach. I'll try not to get too sunburned...

Spring meals

Although I don't show up much here on my blog, I do still cook and eat. This gym thing and facebook obsession is seriously eating into my blogging time though. Rob recently threw together this simple supper which was oh so good and just tasted like spring on the west coast to me.

 

Halibut with Fiddleheads and Mashed Yams

What's in Your fridge

IMG_7514
Originally uploaded by kayaksoup.

Sam just opened her fridge door and took a snap. So did I. Of note, the lack of any actual food except for eggs. Every condiment known to man.

POLL

I have a family obligation this summer in Myrtle Creek Oregon. Not quite family reunion, but almost. Rob and I are flying into Portland and then driving down, planning to stay in Roseburg, not far from Myrtle Creek. I found this amazing looking place and trying to decide if we should fork over the extra 50$/ night or suck it up and stay in the Howard Johnson. Quick poll:

A. Go for it, we might as well enjoy ourselves even if we can't really afford it.

B. Suck it up. This isn't a holiday, its a family gathering.

Getting reaccquainted

Last week, I had the pleasure of having lunch with a friend I hadn't seen in over two years. We reconnected, thanks to my latest addiction Facebook, over Japanese food in downtown Vancouver

I started with a sunomono salad, one of my favourite non-sushi items. It is so refreshing when done right and this was not a bad example at all.

 

Milena had Yakisoba, and laughed good naturedly as I took its picture. It arrived sizzling hot and looked very appealing.

 

I followed my salad up with an order of tuna and wild salmon sashimi. Delicious buttery fish. What more could you ask for?

 

We also shared a bottle of Sapporo as we sat at the bar and talked and talked and ate.

Life is spinning out of control

Well, that statement might be a little overly dramatic, but I think its safe to say that it is changing A LOT. I have started going to the gym very regularly - another 1.5 hrs of my day gone, as well as working more hours. Plus Rob is now working more than full time. We have turned into one of those couples that barely get to see each other, let alone sit down to a delicious meal. We make the effort, but cooking is becoming more and more difficult. I think this blog is going to change ~ maybe a little less food centric and a little more like my own personal diary. I could do without feeling guilty for neglecting this!

Linda likes to

I discovered this fun little meme through a friend's Facebook posting "the exercise is type "[your name] likes to" in quotations in Google and put in the first 10 things that come up."
LInda likes to open the floor to specific questions from the audience.
Linda likes to play electric and acoustic bass as well as other instruments.
Linda likes to play with her friend Virginia who is in her Brownie troop.
Linda “likes to make love quietly and slowly. ...
Linda likes to travel and has built an album of beautiful world sceneries over the years.
Linda likes to play tennis, talk, and use the computer.
Linda likes to unwind through her hobby of decorative painting. ...
Linda likes to paint, take photographs, and practice her violin.
Linda likes to paint native animals and plants, and prefers to paint in the natural colours of the particular animal or plant she is painting. ...
Linda likes to garden.
Funny thing is, several of this are a good description of me..... But now I must run. 90210 is coming on soon and a I plan to have a cocktail while I watch (I am taking some me time, ok!).

Denmark

Anyone ever been? Any trip reccs ~ hotels, things to see etc. I am looking ahead a year or two, but we want to start saving (and planning) now.

I made gnocchi

 

from scratch. I know they aren't beautiful, but I got the texture right and that to me is the most important part.

Thursday

 

After the nightmare at the passport office, I managed to make a good dinner. Seared duck with apricot lavender glaze, wild rice pilaf and roasted brussels sprouts.

I also purchased new gear for the gym I joined starting Monday. Crazy me...

Well

It takes 10 hours to get a Canadian Passport in Vancouver. And a month for it to arrive. Three months if you don't get into the interminable lineups.

Wish me luck

I am going to the passport office tomorrow. Hopefully I won't have to wait too long!

Monday

 

Sometimes I am so happy with the crazy things I think up. Last night was no exception. I had a vague image in my mind of halibut, poached, a mushroomy broth, rice noodles, chinese broccoli. And I made it happen. I made a broth from chicken stock, water, sake, rice vinegar, tamari, flowering chives and dried mushrooms. To this I added the most beautiful fresh shiitake mushrooms, then poached my halibut gently. I purchased fresh rice noodles from South China Seas, sauteed them in garlic, ladle a small amount of broth over them and popped them in the oven to continue heating through. I sauteed Chinese broccoli with fresh ginger and more sake. Everything came together in a bowl with a garnish of fresh cilantro. Quite possibly the best fish dish I have ever made. And thanks to another educated recommendation from Liberty Wines, the Mas Rabell white wine I sipped was a perfect match.

Happy Easter

And Happy Birthday to me! I know, gratuitous self promotion. Turned 28 today. My parents got me the much coveted Silver Spoon Cookbook, Rob is making me my favourite meal and at least one of my sisters has called and wished me a happy day. Burned myself yesterday. Rob promises me that my arm hair doesn't look this disgusting in real life. Oh, and if you are squeamish, you might want to stop reading here.

 

I splashed hot butter over my arm while making a recipe from a fabulous cookbook entitled "Elements of Taste". Highly recommend the cookbook.

A little adventure

I was off on Friday, so I decided to go to Ikea. Don't ask me why! It is a production and a half to get to the Richmond Ikea, so I decided to aim for Coquitlam. I hopped on the Skytrain, got off at the appropriate station and decided I would walk it. Silly me. After 20 minutes of walking on Loughheed Highway, I dashed across three lanes of traffic and waited for the bus! By the time I got there, I was starving, so I broke down and ate in their restaurant.

 

chicken caesar salad

 

Lingonberry mousse.

I had a long trek home with lots of detours and shopping ~ nice to have a day where I didn't have to be anywhere. Although I did have a date with Tony Bourdain. Or rather his cookbook. I was asking for dinner ideas a week or so ago and a BB member suggested a recipe from the Les Halles Cookbook. Can you believe I have had this book for almost a year and haven't cooked anything from it??

 

Pork Cooked in Milk with Polenta and roasted Brussels sprouts.
I am reposting the recipe here as I found it on the internet. I followed it precisely, although my pork was smaller. (1 1/2lbs)

Roti de Porc au lait.

3lb boneless pork loin roast
2 TBL olive oil
1 TBL butter
1 med onion chopped
1 carrot finely chopped
1 leek white part only finely chopped
1 garlic clove finely chopped
1 TBL flour
2 cups whole milk
1 bouquet garni

Season pork with salt and pepper. Heat the oil in the dutch oven. When the oil is hot add the butter. Brown the roast on all sides. Remove the roast from the pan and set aside onthe large plate. Add the onion, carrot, leek, and garlic and stir over high heat unitl soft and caramelized.
Stirring constantly, add the flour and cook for 2 minutes, then add the milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork. (the sugars in the milk can cause sticking and scorching) Remove the pork and allow to rest for 15 minutes.

Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, puree the sauce until foamy. Adjust the seaoning as needed. Carve the pork and arange on a serving platter. Spoon the sauce over and around the pork and serve immdiately.
Reply With Quote

Thursday

 

Did I mention Rob started working at a butchershop? Last night he made dinner and tested out the Moroccan meatloaf from his work. The flavour was excellent, the texture interesting. Having really only eaten my own meatloaf, I found this one to be a little solid. But maybe that is the way they are supposed to be?

Wednesday Dinner

 

Salmon with tomato and caper sauce, couscous with wild mushrooms, and roasted asparagus.
Salmon with Tomato Caper Sauce


Couscous With Wild Mushrooms

The asparagus is tossed with olive oil, salt and pepper and roasted at 425 for ten minutes.

New Toy

 

I got my birthday present a little early ~ a new digital camera!!

Musings

I read a rather frightening April Fools Day post on one of my favourite blogs and it got me to thinking. I clicked through to some of the links and read the harsh comments being made, itching to comment, but biting my internet tongue.
I review the occasional restaurant here, for my audience of 5 ( i think... if they haven't given up on me while I was AWOL ). Am I out of line? Is it my place to have an opinion on any given dining establishment?
I eat. I work in the food industry. I love food. I don't try to hide who I am here, but I would never dream of walking into a restaurant and announcing that I am a blogger. I don't make irrational accusations or unfounded criticisms.
More importantly, I am a human being with a right to freedom of expression.

Stepping off my soapbox...

Saturday Dinner

I started work at 5:30 am yesterday, so I was finished early. I took full advantage of the sun and went for a two hour trek around my neighbourhood before heading home to make dinner.

 

Tomato and Brie Tartlett with olive tapenade and butter lettuce salad.

 

Roasted Sablefish with sake and fresh wild mushroom sauce, asparagus and a yam and potato cake.

 

Close up of potato cake; see all the pretty layers!
Rob informed me that the starter was his favourite salad ever.

Monday

 

I was out in Yaletown, chatting with the captain of a boat that I was being recruited to cook for. The deal fell through, but I can't say that I am devastated. The stories I was hearing about this particular boat were kind of scary...

 

For starters, a bad piture of my butter lettuce and blood orange salad with slivered almonds and brie.

 

Dinner was slowcooked pork belly with sweet potato cake and roasted carrots.

Sunday Dinner

 

Free range chicken breast stuffed with morel lemon bread stuffing, smashed red potatoes, roasted asparagus.

Springtime. Finally.

The sun comes out for 30 seconds and the locals go crazy. The seawall was packed this afternoon, people were playing beach volleyball, frisbees were being tossed etc. It was only 10 degress (50 for you south of the border folks). Unfortunately, the pictures mostly sucked due to playing with a crappy camera.

 

 

Friday

 

Dinner was jerk pork kabobs, mango coconut rice and green beans.

Thursday

was lamb stew eaten at 10pm with a glass of red wine and my sore feet up. I worked a double, so I was home quite late, but Rob had saved me some of my favourite stew. I am taking it for lunch today too.

Wednesday Dinner

 

I made roasted chicken breast with meyer lemon zest, gnocchi with lemon and basil and garlicky rapini.

Tuesday

 

Pardon the bad picture ~ I am working with a broken camera. This is Tuesday dinner ~ braised halibut with asparagus and smashed potato cakes.

300

My Blood is still pumping from this over the top visual knockout.

My trip in pictures.

 

Fun with Air Canada

Back from Edmonton and still trying to catch up on my sleep. Air Canada is on my bad list right now, although my air miles are with them so there is not much I can do about it. Let me tell you a non food story.
Leaving Edmonton I was already sleep-deprived and cranky; 6 hrs of sleep in two days will do that to you! I went to auto check in, punched in my info, printed my boarding pass. Wait! What's this?? The BOARDING time on my pass was showing up as 8:35pm, a full hour and a half past when my flight was supposed to DEPART. I was changing planes in Calgary, so my new arrival time in Vancouver was 11:30pm... not good. I went over to the Air Canada desk and explained the situation to the nice young man. I was polite, but there was a definite note of hysteria in my voice (just want to go home and sleeep). He very graciously explained that my flight was delayed by two hours, but he switched me to a direct flight to Vancouver. I loved Air Canada at that moment. I had purchased this ticket with airmiles and they didn't bat an eye about giving me a new one.
My Euphoria didn't last long. I had a bite to eat, then proceeded to my gate. Wait! What's this?? Now my flight departure time has been pushed back half an hour. I called Rob to warn him. Then, the board changed it to 8;30, now delayed by an hour. The Air Canada agent was adamant that we would depart at that time and arrive in Vancouver in plenty of time for everyone to make their connecting flights. The plane landed at 8:05. They unloaded. They loaded. We taxied out of there so fast, the inflight safety video was still running as we headed down the runway. In an effort to make up for the extreme delays (now an hour and a half) the flight attendants offered us drinks on the house (or plane). We finally landed in Vancouver at 9:30 local time. Wait! What's this?? Our gate was occupied, we had to sit on the tarmac waiting. The passengers bound for Kamloops on the last flight of the night were told that a representative would be meeting them at the gate (in other words, you missed your flight). Someone started crying.
Finally liberated from the plane, I stormed off to baggage claim where Rob was waiting. Had been waiting for an hour. The luggage came. The luggage stopped coming and 3/4 of the passengers were still standing there waiting. An announcement was made that the plane had to be offloaded by hand and would take a while. We settled back to wait. The carousel started up again, a few more bags came out. Then lights started flashing. Wait! What's this?? Now the baggage chute was jammed and they had to clear it by hand.
It was midnight by the time we arrived at home.
Oh and to make things extra sweet, I dropped my camera on this trip and seriously damaged it. If I squeeze it together as I press the on button, the lens comes out, accompanied by a high pitched buzzing noise. I can take the most basic of pictures, but zoom and macro are out of the question. "sniff"

Steak and Risotto

 

Dinner tonight was a steak with caramelised shallots and barley risotto with wilted greens, both from Fresh. I will post the recipes once I return from Sunny Edmonton, where I am going to hang out with my sisters. (It feels really strange to be able to say sisters plural)

Fancy Dinner

My menu plan was tossed out the window last night; we were invited for dinner at a friend's place. I was commissioned to bring wine and dessert. Trevor prepared an AMAZING meal for us and we got to meet his SO Jin who was so nice.
First course from Trevor was sauteed prawns with Thai basil on a cold somen noodle salad. I could have licked the plate clean!

 

The main was a bison tenderloin steak on a potato gratin cake with asparagus. The jus served with the sauce was brightened with a hint of maple syrup. The bison was so good, tender perfect medium rare. think it tasted better than beef. And potato gratin, well, you just can't go wrong with that.

 

Dinner was a hard act to follow. I whipped up a tart earlier in the day at home. Decadent chocolate with sweet tart damson preserves.

 

The wine for dinner was a township 7 Cabernet Sauvignon; it was a perfect match with the bison.

Berry Chocolate Tart


4 teaspoons (damson) jam
1 prebaked chocolate tart case -- recipe follows
160 grams unsalted butter
200 grams dark chocolate
3 egg yolks
2 eggs
4 tablespoons sugar
2 tablespoons Grand Marnier
damson jam

Preheat the oven to 350F. Spoon the first measure of jam into the base of the tart case and put it in the oven for 2 minutes. Remove the tart case and brush the jam over the base until it is glazed all over.

Melt the butter and chocolate together in a saucepan over low heat. Beat the yolks, eggs and sugar until they are light and fluffy. Pour the melted chocolate and Grand Marnier into the eggs and continue to beat for a minute.

Pour the chocolate filling into the tart case and return to the oven for 5 minutes. Allow to sit for at least two hours before serving. Warm damson jam and serve alongside tart.







Chocolate Tart Case


160 grams unsalted butter
185 grams all-purpose flour
2 tablespoons cocoa powder

Put all ingredients in a food processor and whiz to form a paste.If the pastry doesn't ball add a dash of cold water (i used an eighth of a cup.). Cover in plastic wrap and chill for half an hour.

Roll the pastry out as thin as possible and use it to line a ten inch tart shell. Chill until ready to use.

To bake, preheat the oven to 350F. Cover the pastry with parchment paper weighted down with pie weights or dried beans. Bake for 15 minutes.

Remove the paper and weights and bake for a further 5 minutes or until the base is dry.
recipe from Fresh, by Michele Cranston

Pork Fried Rice

Pork Fried Rice
Originally uploaded by kayaksoup.

Remember yesterdays pork roast? It has been reincarnated as Pork Fried Rice, another budget friendly meal. I used leftover rice, leftover pork and whatever vegetables and herbs were in the crisper. Add eggs and tamari and voila. Easy AND cheap. I served baby bok choy along side which topped out at a whopping 18 cents per serving.

Preserved Lemon and Garlic Rubbed Roast Pork

 

Preserved Lemon and Garlic Rubbed Roast Pork
1 1/2lb pork rib roast (I bought a larger one and cut it in half ~ budget cutbacks)
1/2 preserved lemon, flesh removed and peel minced fine
4 cloves garlic, chopped fine
2 tbsp coriander seeds, crushed
1 tbsp smoked fleur de sel(this is optional, I just happened to pick some up on sale recently. Any salt will do)

Preheat oven to 400F
Rub roast with seasoning ingredients. Place in oven and roast 15mins, then reduce heat and roast a further 1 1/2 hours or until internal temperature reaches 145F. Rest 5 -10 minutes. Slice and serve!

I have been feeling a budget crunch lately, so this meal was inspired by my need to buy inexpensive meat AND use leftovers (the yam cakes were made with leftover mashed yams). And from the roast, I have leftover meat which will go into tonights dinner.

Menu Plan

Tuesday
Preserved Lemon and Garlic rubbed Roast Pork
Yam Cakes
Spinach

Wednesday
Pork Fried Rice
Bok Choy

Thursday
Rob ~ Chicken


Friday
Steak With Caramelised Rosemary Shallots
Barley Risotto with Wilted Greens

Saturday
Seared Snapper With Spiced Butter
Leftover Risotto
Salad

Rob Cooks

I am a pretty lucky gal... on those days when I am too tired to cook, Rob picks up the torch and prepares an amazing meal for me. Tonight, I was exhausted. I worked a double yesterday, the second half of the day being an amazing VIP catered event. I was home around 12, got up at 5:30 this morning and left for work. I fell aleep on the couch this evening as Rob prepared roasted vegetables, sauteed spinach and trout.

 

Two days ago, he whipped up steaks with spinach salad and mashed potatoes. Tomorrow...who knows??

 

Sweet and Sour Pork

Sweet and Sour Pork
Originally uploaded by kayaksoup.

Another one of my bookmarked recipes; you really need to check out the posting about it though. The description was enough to temp me into trying this. I almost followed the recipe, except for the addition of broccoli and forgetting to put the green onions in (it was post Arts Club).
Another winner from Aria of passionatenonchalance ( I know, again, but I can't help it, the stuff she posts looks so tasty!)


1 20oz can pineapple chunks, in water no sugar added
1 1/2 lb top pork loin, trimmed and cut into 1/2″ pieces, lightly salt
3 green onions, trimmed and chopped into rings
1 red pepper, chopped into 1/2″ pieces
3, 1″ cubes peeled ginger root
2 cloves garlic
3 tb plum sauce, heaping
1/2 ts honey
1/2 ts chili oil
2 tb tomato paste
2 tb cornstarch
1/3 c cold water
1/4 c white vinegar
1/4 c brown sugar
1 tb vegetable oil
1/2 ts sesame oil
1 tb soy or tamari

Heat the vegetable, sesame, and chili oils in a pan and brown the pork. Remove and drain leaving a small amount of oil. Add red pepper and saute for 10 minutes, remove and add the the pork you have set aside. Strain the pineapple and set aside reserving the liquid. In the same pan, add the vinegar to deglaze the pan and reduce to half. Add plumb sauce, honey, tomato paste, brown sugar, and pineapple juice. Using a garlic press, crush the garlic and ginger into the pan.

After a few minutes, mix the cold water and corn starch together to create a slurry. Stir into the sauce and bring to a boil. Add pork, red peppers, and pineapple. Stir to coat, cover and cook until the pork is tender and the flavors have developed.