Grilling eggplants

Submitted by Roland on Mon, 06/18/2001 - 22:15

Teresa contributed this handy kitchen tip about grilling Asian eggplants. Thanks Teresa! I am sure this will work with normal eggplants too!

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Eggplants Revisited

Submitted by Contributor on Mon, 06/18/2001 - 06:18

I am a huge fan of grilled eggplant. Normally I use the small Italian style eggplants but last week I experimented with Asian-style eggplants on the recommendation of someone at our local veggie market. I cut each eggplant in half lengthwise and drizzled garlic olive oil on it. Then Robert grilled them till they were mushy inside. Absolutely delicious!

Contributed by Teresa Salter

Second Visit to Pondok Indonesia

Submitted by Roland on Sun, 06/17/2001 - 14:12

On Friday we went to Pondok Indonesia for the second time. It was just as good as the first time, so I wrote this mini-review. Please check this restaurant out if you have a chance, you won't regret it!

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Mini-Review: Pondok Indonesia

Submitted by Roland on Sun, 06/17/2001 - 13:42

Pondok Indonesia is one of the many hole in the wall ethnic eateries which we are blessed with in Vancouver.

It's a small, unpretentious room decorated with Indonesian knick knacks at the north west corner of Commercial and 12th, serving flavourful, honest food at inexpensive prices. Like the late lamented Surat Sweet, the ambiance in this restaurant is soothing and relaxing and even on a Friday night it's not crowded!

Barb and I have been there twice.

Islanders BC and Stephen Wong's Asian Street Food circa 1997

Submitted by Roland on Sat, 06/16/2001 - 23:42

Yet another look at our referers' log led me to another cool food related web site. In this case a link to VanEats (thanks!) from Islanders BC , yet another BC Filipino website, led me to a local Filipino's website which copied the 1997 articles from a Time magazine feature: Vancouver Asia's New Capital which together form a very interesting snapshot of Vancouver in 1997.

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Quick Rise Bread Dough

Submitted by Barb on Fri, 06/15/2001 - 18:29

This is a recipe request from my friend Kerrie (who is also getting married in September!). I shared the recipe with him many years ago.

This recipe cuts down bread making time by about half. It's not artisanal and the yeast doesn't have lots of time to develop flavour, but the hand mixing, kneading and shaping process is way more satisfying than throwing all the ingredients into a bread machine!

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Quick Rise Bread Dough

Submitted by Barb on Fri, 06/15/2001 - 18:11

6 cups all purpose flour, divided
3 Tbsp. sugar
2 tsp. salt
2 pkg. (or 2 Tbsp.) Quick Rise yeast
1/2 cup milk
2 1/4 cups water
3 Tbsp. shortening

In a large mixing bowl, combine 5 cups flour with sugar, salt and yeast.
Heat milk, water and shortening until hot to the touch (50 to 55 degrees C).
Stir hot liquids into dry and mix well.
Mix in enough reserved flour to make a soft dough (dough should not be too dry).
Turn onto a floured counter or board and knead until smooth and elastic (8 to 10 minutes).

Balsamic Wars

Submitted by Roland on Thu, 06/14/2001 - 23:51

From Epicurious (via View From The Heart), Balsamic Wars explains how to tell traditionally made balsamic vinegar from factory made balsamic vinegar.

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Mango Mousse

Submitted by Barb on Wed, 06/13/2001 - 19:29

It's mango season and although they're not grown locally, this is the best time of the year to buy mangoes. Mangoes are my favourite fruit. I love eating them fresh and in all sorts of dishes like salads, stirfries and in desserts like this mango mousse.

Last week I made a cake for a farewell party for my former office mate, Susan, and I filled sponge cake layers with this mousse and iced the cake with whipped cream. It was a hit.

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Mango Mousse

Submitted by Barb on Wed, 06/13/2001 - 19:14

2 ripe mangoes, peeled, pureed and strained
or 1 cup canned sweetened mango puree (found in Indian grocery stores)
1 cup water
1 envelope unflavoured gelatin
1/2 cup sugar or 1/3 cup sugar, if using canned mango puree
1 cup whipping cream, whipped

Sprinkle gelatin over water and let soften for 10 minutes.
Heat in microwave or over simmering water until gelatin is melted.
Stir in sugar and mango puree until sugar is dissolved.
Chill mixture in refrigerator until it begins to thicken, stirring occasionally.

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