Citrus Sugar Cookies

Submitted by Barb on Thu, 02/01/2001 - 22:48

2/3 cup butter, room temperature
3/4 cup granulated sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1 tsp. grated lemon or orange rind (optional)
2 cups flour
1/2 tsp. baking powder
Pinch of salt

In a large mixing bowl, beat butter until light. Beat in sugar until fluffy. Beat in egg, milk, vanilla and rind.
Sift together flour, baking powder and salt. Gradually beat into butter mixture until a dough forms.
Divide dough into 2 and wrap well in plastic. Chill in refridgerator for at least 3 hours or up to 1 week.

Betty's Steamed Eggs with Pork

Submitted by Barb on Wed, 01/31/2001 - 19:17

Steamed egg with pork is one of my favourite comfort foods! I'm sure it sounds strange to many, but it's a genuine, down home Cantonese dish that my mum cooks and that reminds me of my Poh Poh (maternal grandma).

Salted eggs are just that: duck eggs are preserved in a salt brine, then drained and coated with a thick layer of ash. The brining process causes the yolk to harden and turn a deep orange, while the whites stay liquid.

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Steamed Eggs with Pork

Submitted by Barb on Wed, 01/31/2001 - 19:03

1/4 lb. ground pork
1 tsp. soy sauce
1/2 tsp. sugar
1 salted egg, cleaned
1 century egg, cleaned
3 large eggs
1/3 cup water
Additional soy sauce
1/2 tsp. chicken bouillon powder(optional)

In a deep wide dish, mix together ground pork, 1 tsp. soy sauce and sugar.
Crack salted egg into dish and cut yolk into 1/2 cm pieces. Add century egg and cut into 1/2 cm pieces.
Add large eggs and water, combining all ingredients well.
Season with additional soy sauce and bouillon powder.

Recipe Notes

Submitted by Barb on Tue, 01/30/2001 - 23:29

One newsletter I subscribe to is Recipe Notes, a part of AllRecipes.com. The newsletters are issued about once a week and they're full of fun and interesting recipes and ideas for seasonal foods and festive occasions.

I like today's issue with lots of fun ideas to make Valentine's Day special!

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Lumiere to renovate soon

Submitted by Roland on Mon, 01/29/2001 - 22:17

According to the website for City Food, a Vancouver and Seattle free publication about food, Lumiere will be closing for a few days soon to expand!

Hopefully by the time of our next planned visit in February, it will have re-opened. We'll let you know!

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Snapper and Fennel Chowder

Submitted by Barb on Sun, 01/28/2001 - 20:57

Winter is one of my favourite seasons for soup. This is my version of a simple fish chowder that I first tried at the Stock Market at Granville Island.

The fennel adds a nice dimension to the soup, but if you don't fancy fennel, you can substitute it with celery. This soup is simple, quick and delicious. It's also a nice dish for company, especially if you add other varieties of seafood along with the snapper.

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Snapper and Fennel Chowder

Submitted by Barb on Sun, 01/28/2001 - 20:49

2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 medium red pepper, diced
1 small bulb fennel, thinly sliced
2 yukon gold potatoes, diced
4 roma tomatoes, chopped
1/2 tsp. saffron
1 small bay leaf
1 cup white wine
2 cups fish stock or water
3/4 to 1 lb. snapper, cut into bite sized pieces
Salt and freshly ground pepper

Heat oil in a large saucepan over medium heat.
Add onion, garlic, carrot, red pepper and fennel. Saute for 3 to 5 minutes or until vegetables start to soften.

Chai from The Spice Store at Granville Island

Submitted by Roland on Sat, 01/27/2001 - 19:14

At Granville Island today, we bought some Masaala Chai mix from The Spice Store. It is absolutely delicious; not too heavy on the cloves and fragrant with lots of cardamon.

We also sampled the chick pea curry made with one of their other mixes. That was yummy too; I loved the black chick peas that they used in addition to the regular ones!

The Spice Store is at Granville Island every other weekend. Check them out!

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Al's Sweet Potato Pie

Submitted by Roland on Thu, 01/25/2001 - 23:50

I love anything with sweet potatoes. Al's sweet potato pie looks delicious!

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Gung hay fat choy!

Submitted by Roland on Wed, 01/24/2001 - 22:25

Happy Chinese New Year to you all! It is now the year of the Snake.

Barb and I celebrated with her parents and her friends Kerrie and Toni. Kerrie has been celebrating Chinese New Year with the Wong family for 10 years now!

We had the traditional Wong Chinese New Year meal of eight dishes: Buddha's feast, steamed broccoli, braised fish with green onion and ginger sauce, braised mushroom and hair moss with dried oysters, pork's tongue and feet, poached chicken, roast pork, and platter of preserved meats (duck, liver and Chinese sausage).

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