Gerardo's Easy Chicken Mole

Submitted by Roland on Sun, 05/20/2001 - 22:10

Broth:
2-3 pounds chicken cut up (I use legs with back attached and cut apart the legs and backs)
1 onion cut up coarsely
3-4 garlic cloves
fresh herbs such as parsley, thyme,etc.

Put all ingredients in a large pot and cover with water. Bring to a boil and simmer until chicken is done (about15-25 minutes).

Strain broth and set aside chicken and broth for the next step

Mole:
1 jar of mole such as Ibarra
3 jars (use the jar which the mole came in to measure) of chicken broth (see above)
3 tablespoons raisions

Mini-Review: Sanjha Punjab Sweets House

Submitted by Roland on Sat, 05/19/2001 - 23:54

Surrey is "chock-a-block" with Indian eateries and shops of all kinds and Sanjha Punjab Sweets House is one of Barb's favourites.

Samosas here are 3 for a buck including a tasty tamarind dipping sauce. And they are delicious:crispy and flaky pastry, vegetarian and moderately spiced and not super heavy! Mmm! We love them and everbody who has tried them agrees!

Their Indian sweets are very tasty and very reasonable at five bucks a pound. We have tried carrot halva, several types of barfi and gulab jamin (my favourite).

Sanjha Punjab Sweets House

Submitted by Roland on Sat, 05/19/2001 - 23:52

For our trip to Seattle this weekend, Barb picked up some samosas and sweets from Sanjha Punjab Sweets House in Surrey (the Vancouver suburb where she works). Check out our mini-review for more details.

Dept:

East Van Farmers Market opens tomorrow!

Submitted by Roland on Fri, 05/18/2001 - 00:07

According to our friend Patrice (and this was confirmed with the official schedule), the East Van Farmers Market opens tomorrow May the 19th at Trout Lake in East Van. This is the place to be to get local farmer's fresh produce.

Check out our original story from last June for more details about the market. Thanks Patrice!

Dept:

Dutch Cookie Request

Submitted by Barb on Thu, 05/17/2001 - 22:14

On a recent trip to Victoria, I stopped by the Dutch Bakery and Cafe on Fort Street and discovered a delicious cookie. They called it a flying saucer and it consisted of two discs of spice cookie dough filled with almond paste before baking. The huge cookie (about 3" in diameter!) was slightly spicey and tender...perfect to munch on while strolling along the antique shops!

So now I'm looking for the recipe. If anyone has a recipe vaguely resembling this description or if anyone knows what these are called in the Netherlands, let us know!

Dept:

Mimi's Cyber-Kitchen

Submitted by Roland on Wed, 05/16/2001 - 23:29

Gene sent an email about Mimi's Cyber Kitchen today. It looks good: it contains recipes (such as the "memories of childhood spent eating at Canadian Chinese food restaurants" recipe, Shrimp with lobster sauce), cookbooks and lots of other useful info. Thanks, Gene!

Dept:

Mini mini review of Habibi's

Submitted by Roland on Tue, 05/15/2001 - 22:44

Habibi's Business Card: The card from Habibi's, one of Vancouver's finest vegetarian restaurants.

Guess where we went tonight? Habibi's of course. It was just as good as David mentioned on the 10th.

We had the tasting menu for two (6 tasting size dishes for $27) and the soup of the day ($3.25).

Dept:

A photo of Barb's Buche de Noel

Submitted by Roland on Mon, 05/14/2001 - 22:11

Here's a picture of Barb's Mother's Day Buche de Noel from yesterday.

Barb's Buche de Noel: Barb made this delicious Buche de Noel for Mother's Day 2001

Dept:

Mother's Day Buche de Noel

Submitted by Barb on Sun, 05/13/2001 - 21:06

You may be wondering why I'm posting a recipe for buche de noel (yule log) in May. When I asked my mum what type of cake she wanted for Mother's Day, she said she wanted that yummy cream filled chocolate roll. So this is for my mum!

Happy Mother's Day!!

Dept:

Buche de Noel

Submitted by Barb on Sun, 05/13/2001 - 20:58

Chocolate roll:
6 large eggs, separated
1/4 tsp. cream of tartar
3/4 cup sugar, divided
1/3 cup plus 1 Tbsp. dutch processed cocoa

Filling:
1 1/2 cups whipping cream
2 Tbsp. icing sugar
1/2 packet whipping cream stabilizer
1/2 tsp. vanilla
1 Tbsp. liqueur

Ganache:
1/2 cup whipping cream
6 oz. bittersweet chocolate, chopped
1 Tbsp. liqueur

Chocolate roll:

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