Going to Wayson Choy's Dimsum

Submitted by Roland on Wed, 05/08/2002 - 19:03

Barb and I are going to the Wayson Choy dimsum on Saturday. See you there!

Wayson Choy Dim Sum Ticket: A ticket to Wayson Choy's Dim Sum on Saturday May 11, 2002 where he will discuss his novel \"The Jade Peony\"

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Lemongrass Pork

Submitted by Barb on Tue, 05/07/2002 - 20:53

Whenever we go to Vietnamese restaurants, one of our favourite dishes is lemongrass pork or lemongrass chicken. We love the gentle citrus flavour that lemongrass imparts on the meat. Here's our version.

Instead of pork you can substitute chicken legs and thighs, ensuring that it's cooked thoroughly. You can also use thinly sliced beef for the skewers.

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Dim Sum with Wayson Choy Sat. May 11!

Submitted by Roland on Mon, 05/06/2002 - 21:27

Dim sum and books are two of my favourite things!

And the Vancouver Public Library is having an event that combines them both! This Saturday they will be holding a dim sum lunch from 11a.m. - 1p.m.

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Lemongrass Pork

Submitted by Barb on Sun, 05/05/2002 - 14:55

Marinade:
2 stalks lemongrass, minced
3 cloves garlic, chopped
1 large or 2 small shallots, chopped
1 serrano chili, chopped (optional)
2 1/2 Tbsp. fish sauce
2 Tbsp. water
2 Tbsp. lime juice
1/4 tsp. pepper
1 Tbsp. sesame oil

1 lb. pork loin or shoulder butt, or 1 lb. pork chops

Place all marinade ingredients into blender. Blend until mixture forms a paste. Pour into a bowl and set aside.

Chocolate Macaroons

Submitted by Barb on Sun, 05/05/2002 - 09:36

Every month I whip up some kind of chocolate treat for Roland. This month's chocolate fix is chocolate macaroons.

For this recipe you can use any texture of coconut as long as it's unsweetened. I like using long thread coconut, but medium would also work well.

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Chocolate Macaroons

Submitted by Barb on Sun, 05/05/2002 - 09:03

3 egg whites, room temperature
1/4 tsp. salt
1 cup sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, chopped
3 cups unsweetened coconut

Over simmering water, melt chocolate, stirring often. Let cool to room temperature.
Beat egg whites with salt until soft peaks form.
Continue to beat while adding sugar 2 tablespoons at a time, beating well after each addition.
When all sugar is beaten in and stiff peaks form, beat in vanilla.
Gently fold in cooled chocolate and coconut.

Cooking With The Times - Calamari Classics

Submitted by Roland on Sat, 05/04/2002 - 23:32

The New York Times dining and wine section has an excellent series of cooking lessons which include videos (requires free Real Audio player).

Cooking with Calamari is one of the latest lessons and looks fabulous. A great resource! It's very inspirational and educational to be able to watch a real chef cook.

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Salt Spring Island Truffle Chevre - Absolutely delectable!

Submitted by Roland on Fri, 05/03/2002 - 23:55

Ever since Barb's birthday last week, Barb and I have been feasting on the remains of the Salt Spring Island Goat Cheese, Truffle Chevre.

It smells and tastes great! It has the complex rich flavour of truffles combined with the sharp bite of goat cheese.

Great on bread, bagels and crackers of all kinds. And an affordable luxury at about 9 bucks for 180g.

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Taste of the Nation 2002

Submitted by Roland on Thu, 05/02/2002 - 23:39

The 12th annual Taste of the Nation (my friend Grant is helping develop their website!) will be held Thursday, May 23, 2002, 7:00 PM at the Hyatt Regency Vancouver.

Tickets are $69 and up per person. This allows you to check out " gourmet samplings prepared by 60 of Vancouver's premier chefs, vintners, brewers and coffee roasters" .

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First Visit: The Fish House in Stanley Park

Submitted by Roland on Wed, 05/01/2002 - 22:44

Tonight I had the pleasure of dining at Karen Barnaby's restaurant, The Fish House in Stanley Park.

I really enjoyed my meal. I had a organic green salad for $6.95 and grilled to Rare 8oz Ahi Tuna Steak "Diane"with classic green peppercorn sauce, buttermilk mashed potatoes for $28.95. The ahi was actually rare and the sauce and the mashed potatoes served as a nice highlight and background.

The best part for me was the dessert: the coconut cream pie ($6.95). It was beautiful and tasty.

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