Eat Your Broccoli!

December 3, 2013

Broiled Oysters

After visiting Big Fish today, I decided to continue with the seafood theme. I went to Billingsgate to pick up eight Village Bay oysters and a fillet of Artic Char. I simply pan fried the fish with lemon pepper Mrs. Dash, salt and pepper.

Broiled Oysters

8 oysters in the shell
1 green onion, finely chopped
3 tbs butter
1/4 C panko crumbs
5 tbs grated parmesan cheese

Shuck the oysters. It helps if you have an oyster shucker. If not, try a flat head screwdriver. Arrange the oysters on a baking sheet or pie plate. Use the extra shells so they will be level. Melt the butter in the microwave. Add to the panko and mix well. Top each oyster with some green onion. Spoon on top some of the panko mixture. Top with parmesan cheese. Broil on high until the cheese melts.

These are a little over browned, but still tasty!

December 2, 2013

Korean In My Kitchen

I was going through my list of things that I would get around to trying. Kimchi and Korean seafood pancake were on it. Last weekend, I made kimchi salad according to this recipe. It was quite tasty. This week, the leftovers became kimchi fried rice.

Kimchi salad with char siu and jasmine rice

Kimchi Fried Rice

2 cups leftover kimchi, chopped
3 large eggs
1 small onion
1 lb ground pork
3-4 cups cooked rice
oil for frying
salt and pepper
soy sauce

Beat eggs and add a dash of salt. Scramble and chop. Saute the onions in a little oil until slightly cooked. Cook ground pork in a pan with a little oil until browned. Season with salt and pepper. Add a few tablespoons of oil to a wok. Add the cooked rice, breaking up the chunks until it is warm. Add the eggs, onion, meat and kimchi to the rice. Add dashes of soy sauce to taste. Cook until heated through.

This week I tried to make Korean seafood pancake, or haemul pajeon. I followed this recipe. Well, most of it.

I used a package of small frozen shrimp and small scallops for the seafood. I actually found the Korean pancake mix at the Korean grocery store. By the way, sweet rice flour is also known as glutinous rice flour. Note that it doesn’t actually contain gluten! I think it refers to the rice being sticky.

I decided, that because the only large frying pan I owned is 12″ to fry twice instead of three times. A bit of a mistake. The pancake fell apart when I tried to flip it. I’ll need to follow the instructions with my new 8″ Calphalon pan or buy a 10″… Decisions. Oh well, it turned out tasty.

November 30, 2013

Big Fish Dockside Revisited

This is a restaurant that I come back to repeatedly. I don’t know how often I’ve been back, but for a while last year my friends tried to come every three months. In seafood starved Calgary, this satisfies my craving. We’re not talking sushi. The warm oysters, were just that; warm on the outside, but raw in the middle. Delish. Their fish is always cooked perfectly. Dessert was rich and satisfying. Service was attentive but not obtrusive.

Chocolate ganache hazelbut torte with raspberry

Feature warm oysters with parmesan cheese and alfredo sauce

Pan roasted halibut with wild rice and crab fritters

November 22, 2013

Dairy Lane Cafe

Ahhh.. Dairy Lane. I’ve been going there for years, since its in the ‘hood. On this particularly chilly night, we decided to make the short drive. All three of us were in the mood for the classic Dairy Lane Burger, with different toppings and sides. I had mine straight up, with the yam fries. My dining companions choose the bacon, cheese and fries. The burger was juicy and the fries were crisp and well seasoned. All of us ordered our own chocolate shake. Perhaps we should have shared. Be forewarned: you get the shake and half the metal container. I would say, almost a liter of shake. Why chocolate shakes on a chilly night? Not sure, but according to our server, it’s not uncommon. The portions are huge and they support local producers. ‘Nuff said.

If you don’t like waiting in lineups, go on a chilly, snowy weeknight. One of the best diners in town.

Dairy Lane Burger with Yam Fries and spicy mayo

November 17, 2013

Banana Leaf Tropical Cuisine

I had already judged this restaurant before I ever ate a meal here. I am going to be honest in my review. Last time our reservation was cancelled but we arrived on time. I decided that I would give this place a second chance. When we arrived, there were two tables, a reserved for two and one for four that had yet to be cleared. We we given the one for two and we did not have a reservation. Moral of this story: even though they accept reservations, don’t make one.

There was only one server for a busy dinner service. We waited 1o minutes to order, and the waitress apologized. They were out of a lot of items. We wanted to try the glutinous rice rolls and Hainanese chicken laksa. They were out. So we ordered deep fried chicken nuggets Taiwanese style, preserved duck egg with tofu, and seafood laksa with yellow noodles. I overheard the table next to ours trying to order bubble tea. They were out of some of the flavors. My friend had the cold honey lemon drink and I had the dates and longan tea. Our food arrived in good time. We had to ask for bowls as we were sharing our meal. I was surprised when the server came by to do a quality check.

The food was really good. Everything was flavorful. The dates and longan tea reminded me of the Chinese soup my Mom used to make. The drink tasted sweet, like luo han guo (monk fruit). I liked the preserved duck egg with tofu. It was topped with a sweet soy type sauce and bonito flakes. The laksa was spicy enough for me, but my friend preferred Tropical Delight’s version, which was spicier.

We had to get the attention of our server to get a takeout box. I can recommend this restaurant for its food, but not for service. Perhaps I expected more than I got. I am used to subpar, even rude service in some Chinese restaurants. I don’t expect it from a Malaysian restaurant. If you really want to eat here, be patient and skip the reservations.

Deep fried chicken nuggets Taiwanese style

November 17, 2013

French Bread

I was looking for something to go with my chili, so I thought some good quality bread would be nice. I bought a baguette pan a while ago, so now is the time to use it. Disclosure: I don’t have a bread maker and see no need to buy one. I like my 800 watt Bosch Universal Kitchen Machine as I’ve already smoked one KitchenAid stand mixer.

My first effort was tasty. I tried using a high altitude bread recipe. I found the dough a little dry, but it seemed to proof ok. The oven was too hot, so I reduced the cooking time by 5 minutes. Next time, I will try 360F, the temperature that I use for my Chinese bao. The bread is sturdy and chewy.

Have you ever looked at the ingredients on the baked goods at Safeway? I will buy their bread in a pinch (I make an exception for their bagels) but there is an awful lot of polysyllabic words in there. So if I want bread, I’ll just bake it myself or buy from a local bakery.

November 16, 2013

Slow Cooker Chili

It’s a cold, snowy day today. Perfect time for some comfort food, and of course, using my new toy, an All-Clad 7 quart deluxe slow cooker. I like using dried beans and soaking them overnight. I find that they have a much firmer texture in the finished product. It gives the chili some “bite”. Vary the chili powder to taste. Chili pepper flakes can also be added for extra heat. Don’t forget the cocoa; it adds a certain je ne sais quoi.

Slow Cooker Chili

1 lb ground pork
1 lb ground beef
2 C kidney beans
1 C black beans
1 can corn
2 large cans diced tomatoes
1 large onion, chopped
1 tsp ground coriander
1 tsp ground onion powder
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
1 tbs garlic powder
2 tbs cocoa powder
salt & pepper
vegetable oil

Brown meat in slow cooker insert if possible. If not, use a dutch oven. Add all the spices to the meat except the cocoa. Brown the onions in another pan with the oil. Transfer meat to the slow cooker and add onions. Add the rest of the ingredients with enough water to cover. Cook on low for 8 hours or on high for 4.

November 11, 2013

Li-Ao Sushi

I was in the deep south today, running an errand and then looking for some lunch. After vetoing hubby’s vote for Five Guys Burgers, I was happy to discover that Li-Ao Sushi was nearby. They are located in a strip mall, well off the main drag.

I ordered the seafood udon, mainly because I was in the mood for hot soup. The lobster taco looked interesting so I had that too. Hubby started with the tempura calmari and followed with a spicy sushi platter. Their servings are generous; the platter could easily serve two people at an affordable price. My udon was only average but I was impressed with the lobster tacos. There was also a complimentary appetizer of fried gyoza, which tasted more like fried wonton.

The chefs speak Cantonese. I don’t judge; I enjoy all Japanese food as long as its good. The service was good and they offered pocky Kinjo style at the end of the meal.

I probably won’t be back as it takes me a long time to journey to the deep south of Calgary. But if I lived in the neighborhood, I would definitely go for takeout.

November 10, 2013

Matcha Thumbprint Cookies with Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. These cookies are the colours of the season, red and green. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

Matcha Thumbprint Cookies With Red Bean Paste

Makes 15- 17 cookies

1 cup             all-purpose flour
¼ cup             brown rice flour (can be substituted with all-purpose)
2 tsp              pure or sweetened matcha powder
¼ tsp              baking soda
¼ tsp              salt
¼ C                unsalted butter, at room temperature
½ C + 2 tbs    sugar, if using sweetened matcha, reduce to 6 tbs
1                      large egg
½ tsp              vanilla extract
¼ C                  water

A little red bean paste

In a medium bowl, sift together the flours, baking soda, matcha and salt.
Using a stand mixer, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
Preheat oven to 350F.
Position rack in the middle of the oven.
Roll the dough into 1-inch balls and bake them for 12 minutes.
Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
Fill cookies with red bean paste.
Place the cookies back into the oven for 8 more minutes .
If you like your cookies crisper you can go for more time. These are still chewy in the middle.
Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.