tag:blogger.com,1999:blog-55778892364415253592024-03-14T04:13:16.980-07:00For the Love of...Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-5577889236441525359.post-25051191780478671262015-11-30T10:30:00.001-08:002015-11-30T10:30:10.308-08:00...Po'Boys Diner (Calgary)<div>
As I am writing this, I found out that Po'Boys Diner is now closed. We are saddened to see a restaurant that just opened, close so quickly. We hope to see a form of it again in the future. Since Po'Boys is now closed, we would just like to highlight the positive points of our experience.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQrlDKHFbPTOhXn01PI6bgbLbvADOfFazfYri22DhyKSMqxgMOs-Sn7OIKSgk0tQEBYIg31_Iw3eQ83EpsuTjIQDLxozzfYojlGZCIJhlrDh1OS9ph7ocRv__z-k1gPwb5xqekRFUjKUH/s1600/poboysdinerpeacemaker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQrlDKHFbPTOhXn01PI6bgbLbvADOfFazfYri22DhyKSMqxgMOs-Sn7OIKSgk0tQEBYIg31_Iw3eQ83EpsuTjIQDLxozzfYojlGZCIJhlrDh1OS9ph7ocRv__z-k1gPwb5xqekRFUjKUH/s640/poboysdinerpeacemaker.jpg" width="640" /></a></div>
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We were invited last week to try out Po'Boys Diner. There are not a lot of options when it comes to Creole and Cajun food in town so we were intrigued. When we called to make reservations, Po'Boys seemed family friendly so we thought we would bring S along. Upon walking into Po'Boys, the dim lighting and long bar on one side of the room makes Po'Boys feel like more of a pub/bar than a diner. However we saw another family with children and we were told by our server there was another baby in earlier that evening. S was also thoroughly entertained by the staff and were kind about the mess she made.</div>
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The complimentary appetizer platter had a selection of their most popular items including crab cakes, boudin balls and pork belly stuffed jalapeno peppers. Each item was perfectly deep fried and not at all greasy. Our favourite was the stuffed jalapenos which had just the right amount of spice and filled with a generous portion of melt in your mouth pork belly and cream cheese.<br />
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Our main course included the 'Peacemaker' po'boy and the house special jambalaya. The 'Peacemaker' was the star of the show and makes our mouth water to this day at its very thought. To start, the roll was nice and soft while still retaining a thin crusty exterior. The fillings included cornmeal fried oysters and large sauteed shrimp. The veggies were simple, but fresh helpings of iceburg lettuce and tomato. A creamy and tangy mayonnaise based creole sauce called remoulade, rounded out all the fresh seafood flavours. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQrlDKHFbPTOhXn01PI6bgbLbvADOfFazfYri22DhyKSMqxgMOs-Sn7OIKSgk0tQEBYIg31_Iw3eQ83EpsuTjIQDLxozzfYojlGZCIJhlrDh1OS9ph7ocRv__z-k1gPwb5xqekRFUjKUH/s1600/poboysdinerpeacemaker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQrlDKHFbPTOhXn01PI6bgbLbvADOfFazfYri22DhyKSMqxgMOs-Sn7OIKSgk0tQEBYIg31_Iw3eQ83EpsuTjIQDLxozzfYojlGZCIJhlrDh1OS9ph7ocRv__z-k1gPwb5xqekRFUjKUH/s400/poboysdinerpeacemaker.jpg" width="400" /></a></div>
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Jambalaya is a classice creole dish of seafood, sausage and rice tied together with spices and a tomato based sauce. It isn't a dish we have seen done in Calgary in an authentic way until now (our only comparison thus far has been the 'Jambalaya rice' at Bourbon Street grill). As with all the dishes we sampled that night, the balance of spice was perfect with just the right amount to leave a slight sheen of sweat on your brow without overpowering your tastebuds. </div>
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-33519242608526077502015-11-22T10:31:00.001-08:002015-11-22T10:31:47.960-08:00...Raw Bar (Calgary)Overall - 8.5/10<br />
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Food - 9.5/10<br />
Service - 8/10<br />
Ambiance - 8/10<br />
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<a href="https://www.zomato.com/calgary/raw-bar-victoria-park" target="_blank" title="View Menu, Reviews, Photos & Information about Raw Bar, Victoria Park and other Restaurants in Calgary"><img alt="Raw Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16629904/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a>
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<a name='more'></a>Raw Bar located in Hotel Arts has recently had an overhaul of both its menu and decor to reflect a focus on modern Vietnamese cuisine or 'Vietmodern' as they call it. The interior definitely reflected the modern aesthetic with cool blue tones and the clean lines of the furniture. In our opinion, Raw Bar has more of a party/bar kind of ambiance and less of a couples/intimate atmosphere, which we prefer when going out for our weekly date night. However, this didn't detract from the fantastic food. The food was the embodiment of what modern asian food should be. Every dish had an abundance of unique flavours and contrasting textures to make each bite interesting from start to finish.<br />
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Their menu is divided into three columns; seafood, meats and vegetables. Each column is then divided into small and large plates allowing you to craft a non-linear dining experience beyond the usual appetizer, main and dessert routine. They also have an extensive cocktail menu from which I chose their well known "Derelict", a dangerously sweet mix of vodka, lychee liqueur, pineapple juice, plum & clove jellee and lemon.<br />
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We started off our meal with a series of small plates from the meat, seafood and vegetable columns which were great to share amongst the two of us. The squid a la plancha was perfectly seared and topped with nori flakes, a house chili blend and a tart lime aioli sauce. Unlike the usual fried calamari appetizers found elsewhere, this dish was light, tender and popping with flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOutCM_Q46VaO88aw2aXYL2KbLvZyjqAU-UKTJYWtQd1fOLFCsNEeSHDVYzqjdnHpOqxDvcB6utSlXYmnXz1G_F9u4_PxaU46IhdpuX5Ea80QeDAZ95NPe6qluLmC3QCcecUsOmDH4WQLF/s1600/rawbarcalamari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOutCM_Q46VaO88aw2aXYL2KbLvZyjqAU-UKTJYWtQd1fOLFCsNEeSHDVYzqjdnHpOqxDvcB6utSlXYmnXz1G_F9u4_PxaU46IhdpuX5Ea80QeDAZ95NPe6qluLmC3QCcecUsOmDH4WQLF/s400/rawbarcalamari.jpg" width="400" /></a></div>
The beef short rib steamed buns are another great shared dish that allows you to fill your own soft steamed bun with as many tender morsels of beef, green onion and chili aioli as you wish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ0Yy565ZaW8sKkvDTyqBWuukJohoxb8wlHcC5wIySIcJmvzJZ6-tTjS6whnqfl_pXN5wiOmccgpZYWgoDN83Koh72nwtm8FdQmgV8ohhpmaBtsoqS4IHvMWZo3tT5GZMd4m7Yqnoa8cB/s1600/rawbarbao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ0Yy565ZaW8sKkvDTyqBWuukJohoxb8wlHcC5wIySIcJmvzJZ6-tTjS6whnqfl_pXN5wiOmccgpZYWgoDN83Koh72nwtm8FdQmgV8ohhpmaBtsoqS4IHvMWZo3tT5GZMd4m7Yqnoa8cB/s400/rawbarbao.jpg" width="400" /></a></div>
One of the dishes that was a surprising favourite was a crispy taro and mango slaw. The crispy fried shoe string taro root was mixed with a combination of green mango, tomatoes and cucumbers and then topped with fried shallots, peanuts and a citrus dressing. It was the freshness of the vegetables and mounds of fried taro that made this dish so memorable. The flavours of salty, sweet, spicy and sour were perfectly balanced.<br />
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The larger dishes were also great for sharing and our favourite of the night was the lemongrass roasted half duck. The breast was thinly sliced and the meat from the leg was slowly roasted until tender and then shredded. The meat which was perfumed with the aroma of lemongrass was served with thin rice flour pancakes allowing you to create your own wraps.<br />
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We also shared the hanger steak which was served alongside a crisp and refreshing kohlrabi slaw. Hanger steak isn't something we see on too many menus, but is one of our favourite cuts of meat when we can find it due to its tenderness, flavour and value. This particular hangar steak did not disappoint with its sweet-savoury Asian marinade.<br />
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With it's versatile menu and sociable atmosphere, we recommend going to Raw Bar with a large party so you can try as many of the dishes as possible.</div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-60639295574544581962015-11-21T12:05:00.001-08:002015-11-21T12:05:24.015-08:00...Surviving the Holidays- #GoalsInstead of New Year's resolutions this year, I'm working on a few goals to make this years holiday season the best possible. In previous years, the anticipation of Christmas and feel good vibes peaks around the end of November and gradually decreases until by the time the end of January, I'm ready to vomit when I see another left over Christmas cookie. All kidding aside, here are the three simple goals I'm sharing with you in hopes to keep myself accountable. I've sprinkled in a few links to recipes just in case you're reading this and were hoping for a food related post ;-)<br />
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1. <b>No room for negativity.</b> Whether it be a person, thing or situation- keep in mind you are in charge of your own happiness. Enter every situation with good intentions and positivity. Realize when someone is not respecting your 'bubble of positivity', they are only projecting their insecurities. The happiest people are the most secure people. Realize when something goes wrong, it's a chance to learn or turn things around.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQS2NMcmYZVhvXNdP39_NNcDuNfCrJTxTbDiB6Cb-ILVOaoXfgVv8fun6n-OWTc3WILDFTJCUUU0m6PSMNLyjqbte9dlWVrtm3LPCN-V-5810FQcLUeDUc-Fl2hRo7nIh-6h94iSdi0JxO/s1600/DSCF8782.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQS2NMcmYZVhvXNdP39_NNcDuNfCrJTxTbDiB6Cb-ILVOaoXfgVv8fun6n-OWTc3WILDFTJCUUU0m6PSMNLyjqbte9dlWVrtm3LPCN-V-5810FQcLUeDUc-Fl2hRo7nIh-6h94iSdi0JxO/s1600/DSCF8782.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://dc-fortheloveof.blogspot.ca/2012/12/holiday-prime-rib-roast-update.html" target="_blank"><span style="font-size: small;">The "No Beef with Nobody" Holiday Prime Rib</span></a></td></tr>
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2. <b>Digital detox.</b> It's easy to get caught up in the lives of others, the constant reminders of what you should be doing, the incessant chatter of what how you should think, feel, want or need. At my core, I despise social media but appreciate its potential and uses. I'm limiting myself to text/phone calls only for the 5 days leading up to Christmas. No web surfing or social media. The people who are the closest to you, who are truly present in your life are the ones who matter. They will want to know how you are, what you're up to regardless of whether you've updated your status, tweeted or posted a picture on your Instagram in the last 24 hours. The key to surviving a digital detox is to plan ahead. Plan to be busy doing fun things, even better- fun things with people, rather than being busy glued to your device. By the time you're done doing these fun things, hopefully you'll be so exhausted you will be able to fight the urge to check your phone before bed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDyn6jI9JBxsaqTFwHYcdJ313_B7zrJrw_wLLxiYzwGVn1CfflcHvnpcNjsaPAvXCf_AMURQ2kj40UbbKjnYoS2SYczEkv130j2M2uBOoCACOjWwLb629_9FE0cb6iUFx6uuHND0Q8s61/s1600/DSCF7053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDyn6jI9JBxsaqTFwHYcdJ313_B7zrJrw_wLLxiYzwGVn1CfflcHvnpcNjsaPAvXCf_AMURQ2kj40UbbKjnYoS2SYczEkv130j2M2uBOoCACOjWwLb629_9FE0cb6iUFx6uuHND0Q8s61/s1600/DSCF7053.JPG" height="300" width="400" /></a></div>
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<a href="http://dc-fortheloveof.blogspot.ca/2011/12/gingerbread-cookies.html" target="_blank">The "I'm Having Too Much Fun Decorating Gingerbread Cookies to </a></div>
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<a href="http://dc-fortheloveof.blogspot.ca/2011/12/gingerbread-cookies.html" target="_blank">Check My Phone!" Gingerbread Cookies</a></div>
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3. <b>Gratitude.</b> Be thankful and gracious. Count your blessings and they will multiply. Truth is, I used to think this was horrible advice. I would try it and wouldn't immediately feel 'better'. I've realized that gratitude is a way of life. Give yourself permission to be upset, sad or angry and then move on. Be thankful for the time spent with friends and family, everyday. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopGFJEo5ZuV55PHbvb9F5MPKEREvoFJg24oc7ar9bhyJsoQh2saYbAaxrxxbwhrn4ia1gPEhKqLrd6ze1zOkEHUFShyphenhyphenUOWv6zhBwJ9Ek9Yu_0rmiqR_L9uto3ICGoLKgCm1qIoOOFh5Lf/s1600/IMG_2706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopGFJEo5ZuV55PHbvb9F5MPKEREvoFJg24oc7ar9bhyJsoQh2saYbAaxrxxbwhrn4ia1gPEhKqLrd6ze1zOkEHUFShyphenhyphenUOWv6zhBwJ9Ek9Yu_0rmiqR_L9uto3ICGoLKgCm1qIoOOFh5Lf/s1600/IMG_2706.JPG" height="298" width="400" /></a></div>
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<a href="http://dc-fortheloveof.blogspot.ca/2012/12/coconut-tarts.html" target="_blank">The "Gratitude is My Attitude" Coconut Tarts</a></div>
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Blogging is a digital journal so please take this post as such. These are my own personal goals and my hope is if you internalize any of these, that you won't let stress get in the way of your enjoyment of the holidays. Are the holidays a stressful time for you?Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-68775142333027142902015-11-12T21:41:00.002-08:002015-11-12T21:45:34.211-08:00...Ikemen Ramen Bar (Calgary)Overall - 6/10<br />
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Food - 6/10<br />
Service - 6.5/10<br />
Ambiance - 5/10<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuI1kzjV5IABtiQGnnzOHWIVv567U3gaufISyXFsPEnGmXC-zem9pi4A1UJPa5bjrwqHpBPVgpYTASeqUJUS8qweDdCeZH6fiWfq8CpGJ-kIP1nS7xQSdlryZqD0eyNp0VMJP_BsTaKEX/s1600/ikemengreencurryseafoodramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuI1kzjV5IABtiQGnnzOHWIVv567U3gaufISyXFsPEnGmXC-zem9pi4A1UJPa5bjrwqHpBPVgpYTASeqUJUS8qweDdCeZH6fiWfq8CpGJ-kIP1nS7xQSdlryZqD0eyNp0VMJP_BsTaKEX/s640/ikemengreencurryseafoodramen.jpg" width="640" /></a></div>
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<a href="https://www.zomato.com/calgary/ikemen-ramen-bar-kensington" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank" title="View Menu, Reviews, Photos & Information about Ikemen Ramen Bar, Kensington and other Restaurants in Calgary"><img alt="Ikemen Ramen Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17839999/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a></div>
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<a name='more'></a>We were excited to try Ikemen, one of the newer ramen establishments in the city but were unfortunately disappointed by several aspects of the dining experience. Upon arrival we noticed a lack of a host/hostess or servers, which left us standing for several minutes before someone in the kitchen noticed our arrival. The restaurant itself is not large and at the time, not very busy so we were a little surprised. The restaurant also seemed to be unheated and on that chilly autumn night we saw many customers keeping their jackets on just to stay warm. We had hoped the food would make up for the disappointing start to the evening.<br />
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We ordered two appetizers. First, the unagi poutine and a special: raw octopus marinated in wasabi served with seaweed chips. If there is one thing we would recommend at Ikemen it would be the unagi poutine which was both unique and quite tasty. It had chopped unagi in a unagi sauce 'gravy' with cheese curds and bonito flakes on top of the fries. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttQnsXYMSK_U023_iW7eu44ufaBhcdPohPtLXpVMTAA2MK0zf4jxGDI7MIc_yiMKHM8PrLBo-zSIzbR-Y1YZ3QiHww6MpCT1Tx8FiyWylhx0QXHKc4N4zm138ZeaWT56njfvhXxCgNUiz/s1600/ikemenunagipoutine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttQnsXYMSK_U023_iW7eu44ufaBhcdPohPtLXpVMTAA2MK0zf4jxGDI7MIc_yiMKHM8PrLBo-zSIzbR-Y1YZ3QiHww6MpCT1Tx8FiyWylhx0QXHKc4N4zm138ZeaWT56njfvhXxCgNUiz/s400/ikemenunagipoutine.jpg" width="400" /></a></div>
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The wasabi raw octopus was a good concept but unfortunately failed to execute. The raw octopus was extremely slimy and quite chewy making it hard to eat. The deep fried seaweed chips were leathery and very hard to chew as well. We inquired about the chips and the kitchen replaced them with fresh chips which were a great improvement.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsEfs1i2iWdvhxxiM-UF6VE3Aw1WiVSxuD7RJNl8jNZCEOejkK2V6twcmypAnAFdoy_ogzuIj22u46EIJSNqiI0CyshvWqf3hrHJ0NQBg2bNm6GVjFXYntwUEFGLfM3rwFh37_tSN79G2/s1600/ikemenwasabioctopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsEfs1i2iWdvhxxiM-UF6VE3Aw1WiVSxuD7RJNl8jNZCEOejkK2V6twcmypAnAFdoy_ogzuIj22u46EIJSNqiI0CyshvWqf3hrHJ0NQBg2bNm6GVjFXYntwUEFGLfM3rwFh37_tSN79G2/s400/ikemenwasabioctopus.jpg" width="400" /></a></div>
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We tried the shio ramen and the green curry seafood ramen. The shio ramen was good and I didn't have much to complain about. The char siu was extremely tender and the broth tasty. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXx19uFJ9L2TUTKsr3ZYyMLBD3ZcP42ok6OG5CxXNmKNpHMy2U0WJ9riBaJAhysKmGbsfZDcdaueu8QYHnZcn0u7TuMVWNLtuLj5VXdyUNuMhQjqynCyjDKGSBBhVFEVb6SiY1E5osxMk/s1600/ikemenshioramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXx19uFJ9L2TUTKsr3ZYyMLBD3ZcP42ok6OG5CxXNmKNpHMy2U0WJ9riBaJAhysKmGbsfZDcdaueu8QYHnZcn0u7TuMVWNLtuLj5VXdyUNuMhQjqynCyjDKGSBBhVFEVb6SiY1E5osxMk/s400/ikemenshioramen.jpg" width="400" /></a></div>
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Darrin had the green curry seafood ramen and unfortunately the seafood was not fresh. The seafood had a texture of being previously frozen, slightly mushy. The broth wasn't particularly tasty, the flavours fell flat to the expectations of a seafood/curry broth. However, the soft boiled egg was done to perfection in both ramen bowls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmdw1VRnR9pFBUUdJVDLANIM_0PKGbEJ05lFRGeUseEc1XmgXKSDGBAihzHNdMb8y_QcfpAXcsAIJcB9CP6rRI61_PXxG8EZl8ThDHx6er2X5ZW9cZeS649Ra8xWDQ2QrFXfiby5RYDxB/s1600/ikemengreencurryseafoodramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmdw1VRnR9pFBUUdJVDLANIM_0PKGbEJ05lFRGeUseEc1XmgXKSDGBAihzHNdMb8y_QcfpAXcsAIJcB9CP6rRI61_PXxG8EZl8ThDHx6er2X5ZW9cZeS649Ra8xWDQ2QrFXfiby5RYDxB/s400/ikemengreencurryseafoodramen.jpg" width="400" /></a></div>
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Afterwards we decided to have dessert at Crave where one of the girls working there inquired if I was Taiwanese because I looked like her mother, as we have similar 'bone structure'. I then suggested she look up Chrissy Teigen's mother, who has an uncanny resemblance to my own mother, as I thought her mother might also resemble Teigen's mother. I can't speak for Darrin, but that very random conversation, the cupcake and going to the bead store after made the night much more enjoyable. Maybe it was an off night, but we hope that if we ever go back to Ikemen we will have a much better experience.</div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-79885917011853162162015-11-08T23:45:00.000-08:002015-11-08T23:45:24.859-08:00...Gemstone Works by Chrissy (Etsy)This post is completely unrelated to food and more about my personal thoughts, but it explains the sporadic updates here on the blog. So if you're still interested, keep reading!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vm8eSznP1jPGnE8eYMo8MWlNTDIMn8ds1YEL-_OJ4H68EaODzUIPNoMP5sOOuYPTzXuPVtmCVJ181_bJqaeqCUY_Ns00FTa_lVEWiPPB3JSDuYmJfTJBTfADDDSm8X_JrdjGxsZWtB_D/s1600/etsylabel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vm8eSznP1jPGnE8eYMo8MWlNTDIMn8ds1YEL-_OJ4H68EaODzUIPNoMP5sOOuYPTzXuPVtmCVJ181_bJqaeqCUY_Ns00FTa_lVEWiPPB3JSDuYmJfTJBTfADDDSm8X_JrdjGxsZWtB_D/s640/etsylabel.jpg" width="640" /></a></div>
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<a name='more'></a>Since childhood, I've always had my hands on something craft related. When I was eight years old, I carried around a pencil case filled with tiny scissors and squares of paper to cut out different snowflake patterns. Thrilling. Fast forward to adult life, I've gone from photography, cake decorating, card making, computer illustration, blogging, knitting/crochet/embroidery to my latest project: jewelry making. To be honest, I've been making friendship bracelets, beaded geckos and hemp necklaces all my life, so this was a natural progression (haha).</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpRf3II-2I0SOeHmLS5zomZE8DJaLWH-SKtzlNpS46TqbXZtEeELjzUOFlCpciSQTbwrOXPlbZ5T2gLsDMEvT7LE5t3QQdJzEsIrOFfF-59-gWgXh1ijE84HaHsEM7qA2WsbNFqn3T6c1/s1600/amethyst.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpRf3II-2I0SOeHmLS5zomZE8DJaLWH-SKtzlNpS46TqbXZtEeELjzUOFlCpciSQTbwrOXPlbZ5T2gLsDMEvT7LE5t3QQdJzEsIrOFfF-59-gWgXh1ijE84HaHsEM7qA2WsbNFqn3T6c1/s400/amethyst.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wire Wrapped Raw Amethyst Pendant</td></tr>
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Making jewelry from semi precious gemstones has been satisfying my crafting itch. Not only do I get to make pretty pieces that are customized perfectly for me, I also love creating a piece of jewelry someone else will enjoy wearing. In the last month I've decided to share my jewelry by launching my Etsy shop: <a href="http://gemstoneworks.etsy.com/" target="_blank">Gemstone Works</a>. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTmbyI2LrkWSEv0ZRZ5t3jtTxy_rzAXissnLW-dip4GLX8vFRTeQ5ZfXTfM1ICjPetQ5wADIMR2Lilf6zE_7b4EkQC7ohw6PX1pKjAkJSTEtjO82UXNT73wvIYBXlP5xPHVKAJMmCiDrO/s1600/amazoniteearrings1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTmbyI2LrkWSEv0ZRZ5t3jtTxy_rzAXissnLW-dip4GLX8vFRTeQ5ZfXTfM1ICjPetQ5wADIMR2Lilf6zE_7b4EkQC7ohw6PX1pKjAkJSTEtjO82UXNT73wvIYBXlP5xPHVKAJMmCiDrO/s400/amazoniteearrings1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazonite Earrings</td></tr>
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The process of opening an Etsy shop has been such a great learning experience. Aside from my day job, the creation of pieces, the photo editing, and even the social media has been keeping me busy. Putting my shop out there and sharing it with strangers, friends and family has been exciting but also a big step. I had to put my fears aside; fears of what others might think of my style, my workmanship and even my motives. However, the words of encouragement and support has made it worthwhile. Even if I didn't sell a single item it would be worth the effort just to have added to my life experience and personal growth. (Yes, this post is getting deep!)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu5_pb6o5HIXo8y6gIPwq2Ycts0IVKMPZLhjsoWYlHziDRr-2UvuEHFzXJsylbAA4CCWujVCgBo3Cse35RupXZpEPh4TJZSt3PtHNzyM7Bve66rMOXGITIIFNywdGnzq4dHjoLWSoKQLq/s1600/rosequartzpendant3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu5_pb6o5HIXo8y6gIPwq2Ycts0IVKMPZLhjsoWYlHziDRr-2UvuEHFzXJsylbAA4CCWujVCgBo3Cse35RupXZpEPh4TJZSt3PtHNzyM7Bve66rMOXGITIIFNywdGnzq4dHjoLWSoKQLq/s400/rosequartzpendant3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose Quartz Wire Wrapped Pendant</td></tr>
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I truly believe that handcrafted items have so much more added value than something you can buy that is mass produced. The artist has put their personal touch, energy and care into making the item something you will appreciate. More than ever, I have so much respect for those who produce handmade pieces. Most of the time, they are in turn supporting local businesses and other artisans. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdLpw4LOSxOEmgK_IVBaYcwa4gav34iOWqKcKi1VY-C0LUUJql7pFBmJrCTlFIt4zD4gRD6dT5T-WuBaTAeiA_uePJsmWoXtkRFBmsasvIHMzFUqWTVu3SdiIhA1AwQ4PtWhNPRmOQMaG/s1600/whitequartzearrings1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdLpw4LOSxOEmgK_IVBaYcwa4gav34iOWqKcKi1VY-C0LUUJql7pFBmJrCTlFIt4zD4gRD6dT5T-WuBaTAeiA_uePJsmWoXtkRFBmsasvIHMzFUqWTVu3SdiIhA1AwQ4PtWhNPRmOQMaG/s320/whitequartzearrings1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Quartz Drop Earrings</td></tr>
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So if you are interested, check out my work over on<a href="http://gemstoneworks.etsy.com/" target="_blank"> Etsy at GemstoneWork</a>s. I've created a <a href="https://www.facebook.com/gemstoneworksca/" target="_blank">Facebook</a> page and I'm also on Instagram/Pinterest/Twitter @GemstoneWorksCA. Thanks for reading! </div>
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-64558625010993073552015-11-08T08:50:00.002-08:002016-11-20T08:06:18.075-08:00...Confit Beef Short RibsBeef short ribs are one of our favourite cuts of meat to braise. While making some duck confit a while ago, the idea of cooking beef short ribs in the same fashion came to mind. The result was some of the most tender and moist short ribs we have ever had either at home or in a restaurant. This is a must try recipe for any short rib lover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqAKCcOxgqePWGN20MYfwXAitOZXBc1rJQ_Mq7dYGj0RqK-lfIIm9yedWFBHXKLfkqp4K3Y5rk6DVz5Lkc7TInKuvf-TjKgQ4nTg_xePW90TuGmSqy2wEVJ8qtGHUuNicWIKhrvJ0vyTd/s1600/confitshortribplated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqAKCcOxgqePWGN20MYfwXAitOZXBc1rJQ_Mq7dYGj0RqK-lfIIm9yedWFBHXKLfkqp4K3Y5rk6DVz5Lkc7TInKuvf-TjKgQ4nTg_xePW90TuGmSqy2wEVJ8qtGHUuNicWIKhrvJ0vyTd/s640/confitshortribplated.jpg" width="640" /></a></div>
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<u>Ingredients:</u><br />
- Beef short ribs<br />
- Vegetable oil<br />
- Olive oil<br />
- 1 head of peeled garlic cloves<br />
- Dried rosemary (fresh if you have it)<br />
- Salt, pepper and sugar<br />
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<u>Method</u>:<br />
1. Generously sprinkle salt, sugar and pepper over each surface of the short rib and let sit in the refridgerator overnight<br />
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2. Rinse the short ribs in cold water, pat dry and place into a large oven proof pot in a single layer<br />
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3. Pour the vegetable and olive oil in a 1:1 ratio over the meat until the surface of the meat is submerged by at least 1 inch of oil. Sprinkle over 1 tbsp of dried rosemary and add the garlic cloves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3hIDp_mQni2IvE-70YGAko5elzyFJYUbF9vJsfcEu7U5Moy3PDF8h09oeuO9CqJwzooPf9WGIIq5_Hz3dn9lcCQAmkzwtyQhq7epWg1UtudDZ2snLSDfag3wLMCbHVXn0fxn0Balq-7t/s1600/confitshortribinoil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3hIDp_mQni2IvE-70YGAko5elzyFJYUbF9vJsfcEu7U5Moy3PDF8h09oeuO9CqJwzooPf9WGIIq5_Hz3dn9lcCQAmkzwtyQhq7epWg1UtudDZ2snLSDfag3wLMCbHVXn0fxn0Balq-7t/s400/confitshortribinoil.jpg" width="400" /></a></div>
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4. Bake in an oven set to 220 degrees f for 7-8 hours or until the meat is tender<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuxKqn2AD8g_14YvbXoC6x0ysfAs1tVd3VmR_BEF4XeFVXz3pBj-tvstUynh61-mBFhCGgkNqUrJyyherglmBZB6nXeuXuvc4xwjIDLjU0_FmpxyKcNTZ5BXo6d6SLhOfVkWLb2cfGpYs/s1600/confitshortrib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuxKqn2AD8g_14YvbXoC6x0ysfAs1tVd3VmR_BEF4XeFVXz3pBj-tvstUynh61-mBFhCGgkNqUrJyyherglmBZB6nXeuXuvc4xwjIDLjU0_FmpxyKcNTZ5BXo6d6SLhOfVkWLb2cfGpYs/s400/confitshortrib.jpg" width="400" /></a></div>
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5. Remove the meat and garlic from the oil and place into an oven proof dish. Turn the oven temperature up to 375 degrees F and back for an additional 15-20 minutes until the meat is brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqoOQzsYWirdrzH5MFWp68vK3L7Ei7aJ5fk2rh3KCMEgIRYnC5e2fcZyRbiJE23P3mfWG-Xi8cjbHl5LmmwgWx67d_S056svSCjjv2_HVu1tmPTZQZk2TRezb4_t2zwqjBZgYvQcLX0cm/s1600/shortribconfitroasted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqoOQzsYWirdrzH5MFWp68vK3L7Ei7aJ5fk2rh3KCMEgIRYnC5e2fcZyRbiJE23P3mfWG-Xi8cjbHl5LmmwgWx67d_S056svSCjjv2_HVu1tmPTZQZk2TRezb4_t2zwqjBZgYvQcLX0cm/s400/shortribconfitroasted.jpg" width="400" /></a></div>
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Serve and enjoy!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com2tag:blogger.com,1999:blog-5577889236441525359.post-65357933451314405572015-10-28T18:26:00.002-07:002015-10-28T18:26:41.912-07:00...Pumpkin CheesecakeAlthough Canadian Thanksgiving has passed, with Halloween around the corner, I thought this pumpkin cheesecake might still be relevant to some of you looking for a pumpkin related dessert. This recipe was taken from Nigella Lawson's "Feast" and it was very simple to follow and turned out great. I didn't bother to dress it up or worry too much about the crack down the centre after it baked- sometimes all that matters is how it tastes! This version, Nigella claims to be "fluffier and subtler" than a regular cheesecake and I would have to agree. Nice one, Nigella!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR8iMv77IF6rJxZPwaRsQ6EbqXzVapP-ogMD4PAjaEjCRUl13S4Drk6KogAJYU-pos9S9239oyPSOPYvdvfzSni0n-TX3vRFIgrHLPmNcWsIu_Ua4DfNp6aLpLfR8W1gPHdLEQjuLg2cF/s1600/pumpkincheesecake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR8iMv77IF6rJxZPwaRsQ6EbqXzVapP-ogMD4PAjaEjCRUl13S4Drk6KogAJYU-pos9S9239oyPSOPYvdvfzSni0n-TX3vRFIgrHLPmNcWsIu_Ua4DfNp6aLpLfR8W1gPHdLEQjuLg2cF/s640/pumpkincheesecake3.jpg" width="640" /></a></div>
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<a name='more'></a>As you may know, UK recipes use mass rather than volume so if you have a digital scale this will be a piece of cake (haha), if not, just look up the conversions. Also, just as a warning, this recipe recommends cooling the cake in the fridge overnight before consuming so plan ahead. <br />
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<u>Ingredients: </u>(Serves 8-12)<br />
<b>For the base:</b><br />
-250 g digestive biscuits<br />
-1/4 teaspoon ground cinnamon<br />
-125 g soft butter<br />
<br />
<b>For the filling:</b><br />
-1 x 425g can pumpkin puree (or process your own)<br />
-750g cream cheese<br />
-200g sugar (I used 180 g since I like it less sweet but it's your call)<br />
-6 eggs<br />
-Juice of 1/2 lemon<br />
<br />
<u>Method:</u><br />
<u><br /></u>
1. In a processor, blend the biscuits and cinnamon until you have a fine crumble. Then add the butter a bit at a time and blend until the mixture clumps together.<br />
<br />
2. Press the mixture evenly into a round 23cm springform pan to form the base. Put this into the fridge whilst making the filling. Preheat the oven to 170 C (which is 340 F).<br />
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3. Blend the pumpkin puree and cream cheese until thoroughly combined. Then add the sugar. Then add one egg at a time. Be sure to scrape the sides of the mixing bowl to get everything mixed in. Add the lemon juice and blend for a further 10 seconds.<br />
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4. Wrap the outside of the springform pan with a double/triple layer of plastic wrap to ensure it is waterproof. Then wrap it again with a large piece of tinfoil so that the foil is up around the edges of the pan. Sit this foil covered pan in a roasting pan.<br />
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5. Put the cheesecake filling into the springform pan and pour hot water into the roasting pan so that the water level is halfway up the cake pan.<br />
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6. Bake for about 1.75 hours or until the filling has set (Nigella says "only a small amount of wobble left at it's centre" ?!?!?). Cool and then put into the fridge overnight before removing from the springform to slice and eat.<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-56886295226188281622015-10-21T21:05:00.000-07:002015-10-21T21:09:51.361-07:00...Blue Water Cafe (Yaletown, Vancouver)Overall - 9/10<br />
.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.<br />
Food - 9.5<br />
Service - 9/10<br />
Ambiance - 9/10<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zh50moONSfuttliizufCJw8fzaQY587Twkbev9TTTq0GwQvY5YoMv5_jwv3HRXL4ue9JG4p0mz5xMfleEClfceMtNWPN1CX_sjpJNmkkoHtsdkXvw-0EmNlJJkht9qHOvq6ZiRXRcH_h/s1600/bluewatercafesablefish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zh50moONSfuttliizufCJw8fzaQY587Twkbev9TTTq0GwQvY5YoMv5_jwv3HRXL4ue9JG4p0mz5xMfleEClfceMtNWPN1CX_sjpJNmkkoHtsdkXvw-0EmNlJJkht9qHOvq6ZiRXRcH_h/s640/bluewatercafesablefish.jpg" width="640" /></a> </div>
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<a href="https://www.zomato.com/vancouver/blue-water-cafe-raw-bar-yaletown-vancouver" target="_blank" title="View Menu, Reviews, Photos & Information about Blue Water Cafe + Raw Bar, Yaletown and other Restaurants in Metro Vancouver"><img alt="Blue Water Cafe + Raw Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16616969/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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We love seafood. From an early age fresh fish, lobster, crab, oysters and shrimp were a part of special occasions at our Chinese dinner table. Most of the dishes were served simply: steamed with ginger, green onion and soy sauce allowing the subtle sweet seafood flavours to really shine. Since then, our appreciation for good seafood has only grown. Our recent trip to Vancouver had us eagerly anticipating a seafood feast at one of the cities most highly regarded restaurants: The Blue Water Cafe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmUMYqTUcvqhFu6Ehfwmict-dEPvYOywMNYZ8ELBtPCR2SacGObQKLMuEXVCGn8fN0xl4N9PMzrup_zRPK4FCzl0v6yPlWkjkumCZ20jpaqvj3JU76f_Ysde19zkA9wJEtys4YSEtJ27t/s1600/bluewatercafebread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmUMYqTUcvqhFu6Ehfwmict-dEPvYOywMNYZ8ELBtPCR2SacGObQKLMuEXVCGn8fN0xl4N9PMzrup_zRPK4FCzl0v6yPlWkjkumCZ20jpaqvj3JU76f_Ysde19zkA9wJEtys4YSEtJ27t/s400/bluewatercafebread.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed butter and chickpea spread were the accompaniments to the bread rolls</td></tr>
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Being so close to the coast we couldn't pass up the fresh selection of West Coast oysters. That evening included the Kusshi, Sawmill Bay and Kwakwala varieties with a raspberry mignonette, horseradish and lemons. Our favourite had to have been the Sawmill Bay which had a sweetness and smokey finish just as advertised on the menu.<br />
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We followed up the oysters with an offering from the sushi bar. We thought it was a wonderful idea to have an in-house sushi bar to take advantage of the amazingly fresh seafood at this restaurant. The Stamina Roll, full of fresh crab, BBQ eel and smoked salmon was among the best sushi rolls we have had in a long time. The rice was delicately seasoned with each grain cooked perfectly and the combination of crab and smoky fish were excellent.<br />
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The appetizer selection was quite extensive and instead of limiting ourselves to one dish each, we chose the seafood tasting for two. Small tastes of four of their feature appetizers were served on a dramatic tower and included a fresh crab, shrimp, jicama and mango salad; scallop ceviche; albacore tuna tartar and finally a smoked sockeye salmon terrine. Each dish had a unique flavour profile from the tart and refreshing scallop ceviche to our favourite, the fresh tuna tartar served over an impossibly crisp tempura fried nori strip.<br />
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Our main courses continued to impress. One of our favourite fishes is sable fish which has a wonderfully buttery and rich meat. The miso sake glaze added a nice sweetness to the savoury profile of the dish. The only thing that we felt could be improved upon was the broth and bok choy which was relatively bland and limp in comparison to the fish itself.<br />
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The special of the evening was a seared halibut served alongside roasted brussels sprouts, chanterelle mushrooms and lentils. This wonderful fall dish was full of warming earthy flavours perfect for the season.<br />
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If you ever get the opportunity, we would highly recommend Blue Water Cafe in Yaletown, Vancouver. It definitely lived up to our expectations and everything a high end seafood restaurant should be.Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-20713374646340784142015-10-15T14:54:00.001-07:002015-10-15T14:55:29.698-07:00...Dutch Apple PieNever have to choose between apple pie and apple crumble ever again. This recipe combines the flakey crust of pie with the crispy topping of a crumble.<br />
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<div>
<u>Ingredients</u>:</div>
<div>
Pie Filling</div>
<div>
- 5 medium apples thinly sliced</div>
<div>
- 1/4 cup granulated sugar</div>
<div>
- 1/4 cup of brown sugar</div>
<div>
- pinch of salt</div>
<div>
- 1 tsp cinnamon </div>
<div>
- 1/2 tsp nutmeg</div>
<div>
- 1/2 tsp ground clove</div>
<div>
- 1/4 cup heavy cream</div>
<div>
<br /></div>
<div>
Crumble topping</div>
<div>
- 1/3 cup unsalted butter</div>
<div>
- 2tbsp granulated sugar</div>
<div>
- 2 tbsp brown sugar</div>
<div>
- 1/4 cup flour</div>
<div>
- 1/4 cup quick oats</div>
<div>
<br /></div>
<div>
<u>Method</u>:</div>
<div>
1. Combine the pie filling ingredients in a large bowl and set aside.</div>
<div>
<br /></div>
<div>
2. Defrost a pre-made pie shell for 15 minutes at room temperature and fill with the apple mixture.</div>
<div>
<br /></div>
<div>
3. Combine the crumble topping ingredients with your fingers until it forms pea sized crumble pieces.</div>
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<br /></div>
<div>
4. Sprinkle the crumble mixture over the apples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-gKmH47LH8BVnXrIR0oSFBcYcVLuJoLNdVV3WewtfBYFB_Ed8ZwOnfJg692rDx1sGh7yjh7qKQGcQNBYI5fQKkHJRgD2JjKenmPGScZPfDYlK8e84Rwo8LduKN8RTaJNt1blVdbi1u2/s1600/dutchapplepieunbaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-gKmH47LH8BVnXrIR0oSFBcYcVLuJoLNdVV3WewtfBYFB_Ed8ZwOnfJg692rDx1sGh7yjh7qKQGcQNBYI5fQKkHJRgD2JjKenmPGScZPfDYlK8e84Rwo8LduKN8RTaJNt1blVdbi1u2/s400/dutchapplepieunbaked.jpg" width="400" /></a></div>
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<div>
5. Bake the pie in an oven pre heated to 375F for 50-55 minutes</div>
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<div>
6. Allow the pie to cool for at least an hour before serving</div>
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-19994540983647925812015-10-05T15:21:00.001-07:002015-10-05T19:17:16.020-07:00...Kirin Restaurant (Richmond, BC)Last week we went to Vancouver for a short trip and as usual, we made a point to schedule our days around which restaurants we wanted to try. We heard that Kirin Restaurant (which has multiple locations) gets quite busy and when we tried to get a table for dim sum last February we were turned away. So this time we reserved a table weeks in advance for dim sum and were comfortably seated at a table next to the window.<br />
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At Kirin the server takes down your order and brings you the baskets of food, so those who want the experience of ordering from the roving carts may feel slightly disappointed. However, the food more than makes up for it. All the dim sum we had ranged from good to amazing; our favourites out of the savoury dishes were the shrimp dumplings (har gow), sticky rice wrapped in lotus leaf (nor mai tai), and BBQ pork puffs (char siu soh). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy0rV5-SW14WXCHdpkvGj_aU8GsMlGUADUJ_kud3vLfnE3fWY-eg-YyWwtpMXQtc6cbdzR938R1jervY0zzXajAnzgeSWSEebBFeSuzxyXIV2WnOETlZSQI1ovS0qwJDysEA7d2-FtfPM/s1600/kirinshrimpdumplings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy0rV5-SW14WXCHdpkvGj_aU8GsMlGUADUJ_kud3vLfnE3fWY-eg-YyWwtpMXQtc6cbdzR938R1jervY0zzXajAnzgeSWSEebBFeSuzxyXIV2WnOETlZSQI1ovS0qwJDysEA7d2-FtfPM/s400/kirinshrimpdumplings.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp dumplings (har gow)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O26d_FwcsVKMgUYxaznTbn2XkdmDLvEgF4n7jqbUGknNb6zxXKK_eUqebVSzkFljYIbpmKVpQrSg8BCVHuoNYMUxIfOEfYAHk-imVDrFU9Rs6Fp52oAM5kTYieEYl_n47aVdwg3xTeae/s1600/Kirinstickyricelotusleaf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O26d_FwcsVKMgUYxaznTbn2XkdmDLvEgF4n7jqbUGknNb6zxXKK_eUqebVSzkFljYIbpmKVpQrSg8BCVHuoNYMUxIfOEfYAHk-imVDrFU9Rs6Fp52oAM5kTYieEYl_n47aVdwg3xTeae/s400/Kirinstickyricelotusleaf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky rice wrapped in lotus leaf</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81WXRLB2W9zOSjksNNztF20nBtmdfCYJjauiy-PEMRm2r6hhxo5-vKiGJ9wG-LfnG5mxOg2ejqFPm84JCJi8_WzGpI-9TLwAH1pbBGia1w9CWT_FK8QC10Z149OehcPE6hbjFcaZ2ytYK/s1600/kirinbbqporkpuffs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81WXRLB2W9zOSjksNNztF20nBtmdfCYJjauiy-PEMRm2r6hhxo5-vKiGJ9wG-LfnG5mxOg2ejqFPm84JCJi8_WzGpI-9TLwAH1pbBGia1w9CWT_FK8QC10Z149OehcPE6hbjFcaZ2ytYK/s400/kirinbbqporkpuffs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ pork puffs</td></tr>
</tbody></table>
We found the pork and chive fried rolls to be unique, but I'm not keen on deep fried dim sum so it wasn't my favourite. The pork dumplings (siu mai) was good but not overly special in comparison to what we have in Calgary. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkbKCCJxPp9_VIsFosndHWLJUwyDvJjr2j0JGoz98ELUaD1nPjvh-KFXF258k470d6SbAutb1e4LhQ3MOd0yMtIYbXIxwtGl_pnMYfEbkD9fmdRnMgnTJH_6U6xpLlTNiFgAxwS3OS9YX/s1600/kirinchiveporkroll.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkbKCCJxPp9_VIsFosndHWLJUwyDvJjr2j0JGoz98ELUaD1nPjvh-KFXF258k470d6SbAutb1e4LhQ3MOd0yMtIYbXIxwtGl_pnMYfEbkD9fmdRnMgnTJH_6U6xpLlTNiFgAxwS3OS9YX/s400/kirinchiveporkroll.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork and chive fried rolls</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEHsD3PGVdIZHTfObLXJw4nLZ8DxofxhhTv9LYuOC7CdIi_MgvATsimsxkH0VOkMr5U0oIiOlWkeV4-nNq7Bc62IlF_ZqXukgo35IhNa1of2HuAb23BgUK7KduwgUlan8ufkIIqtlM7rZ/s1600/kirinporksiumai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEHsD3PGVdIZHTfObLXJw4nLZ8DxofxhhTv9LYuOC7CdIi_MgvATsimsxkH0VOkMr5U0oIiOlWkeV4-nNq7Bc62IlF_ZqXukgo35IhNa1of2HuAb23BgUK7KduwgUlan8ufkIIqtlM7rZ/s400/kirinporksiumai.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork dumplings (siu mai)</td></tr>
</tbody></table>
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The noodle wrapped donut roll was a little disappointing, in that the texture was chewier and harder than what you would expect a fresh Chinese donut to taste.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrvTfBiO5PZFowSnZcWMFLdY3zj3uuJnenDKpqeFLpnyRn6P9SqwwrDhVGzeiQ22p4Lsjnf8ezk7_1fiyql7T_PBS9EURYKZ0t6QP6-wj_IAYTOeHtRTIQZ4OyZ2yE6PFM7zsbQiCJqUL/s1600/kirindonutnoodleroll.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrvTfBiO5PZFowSnZcWMFLdY3zj3uuJnenDKpqeFLpnyRn6P9SqwwrDhVGzeiQ22p4Lsjnf8ezk7_1fiyql7T_PBS9EURYKZ0t6QP6-wj_IAYTOeHtRTIQZ4OyZ2yE6PFM7zsbQiCJqUL/s400/kirindonutnoodleroll.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese donut wrapped with noodle served with peanut and hoisin sauce</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_LBavtQAyR5BjPTm2fLkixxSM-P87YxyykEZbu3BPBewdt0Rpbz5A_08sF3_HgYracXLwerGfPPyP6AAeYrIJWJXMVV2LA-ioI54QyTFxgvjTwnnyW5Huk4qbmz9ZG5yOrBdlzktlJr4/s1600/kirindonutnoodlerolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_LBavtQAyR5BjPTm2fLkixxSM-P87YxyykEZbu3BPBewdt0Rpbz5A_08sF3_HgYracXLwerGfPPyP6AAeYrIJWJXMVV2LA-ioI54QyTFxgvjTwnnyW5Huk4qbmz9ZG5yOrBdlzktlJr4/s400/kirindonutnoodlerolls.jpg" width="400" /></a></div>
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Our little S loves any dish with noodles so we ordered a scallop e-fu noodle stir fry. The dish was surprisingly free of the gratuitous oil that usually accompanies a stir fry noodle dish which was perfect for our toddler. The adults enjoyed the tender scallops, bean sprouts and the flavour of the chives.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET8yc5_T8i5I2O8Xe6h-JYmbNpAeQgFZ3FiHNlu9oo9RZ2NG15XwjltKeBbf_OiW3fHSKynhzApgt_yR9_YvEnT54UbitBxi8OSdMLQ-GmC8kp56LYyG25_OOyuHf1v_O_qMvM6Ak7Y-N/s1600/kirinscallopefunoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET8yc5_T8i5I2O8Xe6h-JYmbNpAeQgFZ3FiHNlu9oo9RZ2NG15XwjltKeBbf_OiW3fHSKynhzApgt_yR9_YvEnT54UbitBxi8OSdMLQ-GmC8kp56LYyG25_OOyuHf1v_O_qMvM6Ak7Y-N/s400/kirinscallopefunoodles.jpg" width="400" /></a></div>
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A dim sum classic are the egg tarts which were very good here at Kirin.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeqfaHUJbfwNIbKxkutXYY8hkYdbO01BXukF4x8N1aQR6EBAh8KAKe8ExgcjlRyJAR7yYUOXwLIsAvRNBTkfJg37Sp0JRPW70tCNCNnPYRCeiAQyIq3KJPPRze2AAnhOJpgdMp4bTBpIb/s1600/kirineggtarts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeqfaHUJbfwNIbKxkutXYY8hkYdbO01BXukF4x8N1aQR6EBAh8KAKe8ExgcjlRyJAR7yYUOXwLIsAvRNBTkfJg37Sp0JRPW70tCNCNnPYRCeiAQyIq3KJPPRze2AAnhOJpgdMp4bTBpIb/s400/kirineggtarts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg tarts</td></tr>
</tbody></table>
</div>
<div>
We had done some research ahead of time and knew we would be getting two things for sure; the durian mochi and the thousand layer cake. Both lived up to our expectations. The durian mochi was pillowy soft with a cold, sweet durian center that was not overly powerful. Most people dislike the scent but I found it to be subtle and not at all offensive. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWA9YVjuKq6PDW4o723x9QeqdApYJU4NEv383vAMPs3u5iJljdOqMU_HzojEQC_yJUiDcwpGjWDK52qW65PWKDKFxuofe5ho53w82Wb2GR3uiccx-gvzOpgO-Po2Vh6nPzElexULSWfIG4/s1600/kirindurianmochi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWA9YVjuKq6PDW4o723x9QeqdApYJU4NEv383vAMPs3u5iJljdOqMU_HzojEQC_yJUiDcwpGjWDK52qW65PWKDKFxuofe5ho53w82Wb2GR3uiccx-gvzOpgO-Po2Vh6nPzElexULSWfIG4/s400/kirindurianmochi.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZLH_xwu9_N9qzhoKA536Fc4AU-TjlddSP8sPFCz00aHN0vBp99krdM3L6XTziU_jL9fG-xUwX7KfWvnDDxTw-AqrgDbWVJ7r4tOiJPbeNJWIc0NpzXx1ufI9BNJMft9WDZaGE-1eTDO_/s1600/kirindurianmochihalved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZLH_xwu9_N9qzhoKA536Fc4AU-TjlddSP8sPFCz00aHN0vBp99krdM3L6XTziU_jL9fG-xUwX7KfWvnDDxTw-AqrgDbWVJ7r4tOiJPbeNJWIc0NpzXx1ufI9BNJMft9WDZaGE-1eTDO_/s400/kirindurianmochihalved.jpg" width="400" /></a></div>
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The thousand layer cake, as the name suggests layers a sponge with a sweet egg yolk custard and coconut mixture. It comes nice and hot and the portion is large enough to share.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6aWrfe4tKxv8K9T4qbisfthkNYreZnFKLt_S9FWGqLzkpa1KYBZOvvT40SPkrH-mFvYY6iHX8nynwcKKXR5n6R_YqTVESy9vMeHFlrzEckM0k0zSoOFJeg2YR5kArxS1KT_t0A9SxHat/s1600/kirinthousandlayercake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6aWrfe4tKxv8K9T4qbisfthkNYreZnFKLt_S9FWGqLzkpa1KYBZOvvT40SPkrH-mFvYY6iHX8nynwcKKXR5n6R_YqTVESy9vMeHFlrzEckM0k0zSoOFJeg2YR5kArxS1KT_t0A9SxHat/s400/kirinthousandlayercake.jpg" width="400" /></a></div>
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Overall a great experience and we would recommend Kirin to anyone looking to try dim sum in Vancouver or Richmond.</div>
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<a href="https://www.zomato.com/vancouver/kirin-seafood-restaurant-central-richmond" target="_blank" title="View Menu, Reviews, Photos & Information about Kirin Seafood Restaurant, Central Richmond and other Restaurants in Metro Vancouver"><img alt="Kirin Seafood Restaurant Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16617762/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a> </div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-33146783547327312222015-10-02T10:25:00.000-07:002015-10-02T10:29:32.022-07:005 Thanksgiving Recipes That Are Not Turkey<span style="font-family: inherit;">With Thanksgiving just around the corner, we've already started thinking about what to cook for the holiday season. If you're looking for an alternative to turkey or a side dish to complement your bird, here are five tried and true recipes from our blog: </span><br />
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<a href="http://dc-fortheloveof.blogspot.ca/2013/11/thanksgiving-ham-with-apple-and-bacon.html" target="_blank"><span style="font-family: inherit;">Thanksgiving Ham with Apple Bacon Chutney</span></a></div>
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<span style="font-family: inherit;">This recipe elevates the Thanksgiving ham with a delicious apple bacon chutney. Both sweet and savoury, the chutney both compliments and adds another dimension to each bite of ham. Recipe <a href="http://dc-fortheloveof.blogspot.ca/2013/11/thanksgiving-ham-with-apple-and-bacon.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAD9qYlZdkRNFvMWTjn9pGZ3NZGA63Wo9Zov-oS5ks1-KYm-GFismfW_0XTliITsiTAaGJMFH_3VcP6js_CZGQaVqysEGCFxzdh7-UoJGw9bOS4TkPSQ1E05q-rWcufYxDENv_3kKMZKMk/s1600/bakedham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAD9qYlZdkRNFvMWTjn9pGZ3NZGA63Wo9Zov-oS5ks1-KYm-GFismfW_0XTliITsiTAaGJMFH_3VcP6js_CZGQaVqysEGCFxzdh7-UoJGw9bOS4TkPSQ1E05q-rWcufYxDENv_3kKMZKMk/s1600/bakedham.jpg" width="400" /></span></a></div>
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<u><a href="http://dc-fortheloveof.blogspot.ca/2011/10/bacon-and-mushroom-thanksgiving-strata.html" target="_blank"><span style="font-family: inherit;">Bacon and Mushroom Thanksgiving Strata</span></a></u></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">This Italian 'strata' is essentially a savoury bread pudding flavoured with cheese, bacon, mushrooms and caramelized onions. Although not a traditional stuffing, this side more than makes up for it with the perfect blend of earthiness from the mushrooms, caramelized onions and richness of the cream and smoky bacon. </span>Recipe <a href="http://dc-fortheloveof.blogspot.ca/2011/10/bacon-and-mushroom-thanksgiving-strata.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjveQXCR9BN3ogt43GYbALwYBitdmvBc57Ltr1nC8MOIxGaT3I3opwNr79ejVXu1lQiG8caEnrtbZpCrDqFI2ICEzAqboaZczzY0KwgV7xsIcN_lyP8VcvkH1vnp1_kekmEFR6NS1swNy/s1600/DSCF6812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjveQXCR9BN3ogt43GYbALwYBitdmvBc57Ltr1nC8MOIxGaT3I3opwNr79ejVXu1lQiG8caEnrtbZpCrDqFI2ICEzAqboaZczzY0KwgV7xsIcN_lyP8VcvkH1vnp1_kekmEFR6NS1swNy/s1600/DSCF6812.JPG" width="400" /></span></a></div>
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<u><a href="http://dc-fortheloveof.blogspot.ca/2011/04/cornbread-sausage-stuffing.html" target="_blank"><span style="font-family: inherit;">Cornbread and Sausage Stuffing</span></a></u></div>
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<span style="font-family: inherit;">This recipe uses cornbread which gives the stuffing a wonderful texture and sweetness to balance the savouriness of the bacon and sausage. The cornbread is also amazing for soaking up that puddle of gravy on your plate so you're guaranteed every bit of gravy goodness gets in your belly. Recipe <a href="http://dc-fortheloveof.blogspot.ca/2011/04/cornbread-sausage-stuffing.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqQVgFoa9FUxjgZeo42j6KDNzD_gwWBuB9GtP8Nl7tTUYmn4MpBHLM1vmSEAGk8C5bdqLAQ_cxUNGlw3Fv4-VLRLxtE3iisMIhactuZOABSXfey4e5Yjbqpz48Nv5UxciqDaWWEL8Sp20/s1600/DSCF5324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqQVgFoa9FUxjgZeo42j6KDNzD_gwWBuB9GtP8Nl7tTUYmn4MpBHLM1vmSEAGk8C5bdqLAQ_cxUNGlw3Fv4-VLRLxtE3iisMIhactuZOABSXfey4e5Yjbqpz48Nv5UxciqDaWWEL8Sp20/s1600/DSCF5324.JPG" width="400" /></span></a></div>
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<u><a href="http://dc-fortheloveof.blogspot.ca/2011/10/roasted-beef-tenderloin-with.html" target="_blank"><span style="font-family: inherit;">Roasted Beef Tenderloin and Carmelized Onion Gravy</span></a></u></div>
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<span style="font-family: inherit;">If you're sick of the traditional turkey, here's a beef alternative. This recipe is equally as satisfying as a turkey with the caramelized onion gravy and makes for fantastic left overs.</span></div>
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<span style="font-family: inherit;">Recipe <a href="http://dc-fortheloveof.blogspot.ca/2011/10/roasted-beef-tenderloin-with.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-T1aT0-H_-myY-a4E25Tvnwf6sS6eja6Xxzbk2iJx2Q7gSfWrk6Vyul1Ica0Dl5-MFwBUIjC9YtZlD3oc5F2A38S_LUVnhJdc09byuoobLPWMUnhGlVcdEd-BzWhE7Le-JKoQC4wyztT3/s1600/DSCF6856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-T1aT0-H_-myY-a4E25Tvnwf6sS6eja6Xxzbk2iJx2Q7gSfWrk6Vyul1Ica0Dl5-MFwBUIjC9YtZlD3oc5F2A38S_LUVnhJdc09byuoobLPWMUnhGlVcdEd-BzWhE7Le-JKoQC4wyztT3/s1600/DSCF6856.JPG" width="400" /></span></a></div>
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<u><a href="http://dc-fortheloveof.blogspot.ca/2014/11/sticky-toffee-pudding.html" target="_blank"><span style="font-family: inherit;">Sticky Toffee Pudding</span></a></u></div>
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<span style="font-family: inherit;">If you're not a huge pumpkin fan, here's a different dessert to try. I discovered a fantastic recipe for sticky toffee pudding last year and made it for Thanksgiving. The cake is moist from the dates and the toffee sauce rich and decadent; needless to say, it was a hit. Also, I feel like baking anything in a bundt pan makes your creation ten times more impressive. Recipe <a href="http://dc-fortheloveof.blogspot.ca/2014/11/sticky-toffee-pudding.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuu6Lhsgf4A3YUjA0SrNtBDjiI5l_pp8PTfaxWUfqjvvv4EE5Ft1QO4NVyMWI-lzNHcfFEmzRkTItoO-vSkitAk88AaBHpD2ju72DeITUIJYGT7aNN4G4aEOGtqG5vKGH40mljygTXGDQ/s1600/stickytoffeefinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuu6Lhsgf4A3YUjA0SrNtBDjiI5l_pp8PTfaxWUfqjvvv4EE5Ft1QO4NVyMWI-lzNHcfFEmzRkTItoO-vSkitAk88AaBHpD2ju72DeITUIJYGT7aNN4G4aEOGtqG5vKGH40mljygTXGDQ/s1600/stickytoffeefinal.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">We hope these recipes were useful and at the very least gave you some inspiration for Thanksgiving this year!</span></div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-76247275251310030152015-09-27T22:00:00.001-07:002015-09-29T16:50:15.618-07:00...The Nash (Calgary)Overall - 7.5/10<br />
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Food - 7.5/10<br />
Service - 7/10<br />
Ambiance - 8/10<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHeLkf2PyvqSoUNJUwguM5_p1h_Tcl1c3p6tpCGkA_AvjKLaOezynfuHaTrF4thPdHcrpHVwAwT1vLXgX1ok_sWsFHRI2WCzeW-Fg3na1reFeR2igh48RHfMqbVX0zIUEgXS4Du9QWdYY/s1600/nashsteak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHeLkf2PyvqSoUNJUwguM5_p1h_Tcl1c3p6tpCGkA_AvjKLaOezynfuHaTrF4thPdHcrpHVwAwT1vLXgX1ok_sWsFHRI2WCzeW-Fg3na1reFeR2igh48RHfMqbVX0zIUEgXS4Du9QWdYY/s640/nashsteak.jpg" width="640" /></a><a href="https://www.zomato.com/calgary/nash-restaurant-off-cut-bar-calgary" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank" title="View Menu, Reviews, Photos & Information about Nash Restaurant & Off Cut Bar, Inglewood & Ramsay and other Restaurants in Calgary"><img alt="Nash Restaurant & Off Cut Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16633346/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></div>
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<i>Darrin's take: </i><br />
Since S was born, we have made a point of getting out each weekend for a date night. In fact, when I think back over the past year it seems like we've been dining out even more than when it was just the two of us. After a while, my memory of the dishes I've eaten start to blend into one, save for a few spectacular plates that still remain as fresh and vivid in my mind as when I took that first bite. One such dish was from our dinner at The Nash a few weeks ago. The meal was by no means perfect (see last paragraph), but sometimes the strength of one dish can shape your entire perception of a meal.<br />
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We started off our evening with a generous bowl of steamed PEI mussels in a spicy chorizo broth. The pairing of shellfish and pork is a classic one and the chorizo (although a bit on the tough side) made for a spicy counterpoint to the plump mussels. The frites served alongside were sprinkled with herbs and were crispy enough that they retained their crunch even after sopping up the delicious broth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMrBCS9sN_jBnQ1KDlIELXtatAPIw3a20AHKEQ5It-7ne-GlXQ-_4852QRt8Y5Z9BBAiKj_amckLt6etnWU8_4oRRwmeMIaIU-gbwwZhDOZGP3qFDAid9qRc3-R11ZO8NlWEKVf3eA4d3/s1600/Nashmussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMrBCS9sN_jBnQ1KDlIELXtatAPIw3a20AHKEQ5It-7ne-GlXQ-_4852QRt8Y5Z9BBAiKj_amckLt6etnWU8_4oRRwmeMIaIU-gbwwZhDOZGP3qFDAid9qRc3-R11ZO8NlWEKVf3eA4d3/s400/Nashmussels.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlN_ZcX0RuvlLaP_T8QFKuPaqhE1kOhKpqWbBPiLjMs8qxOAuyiGJeVHt4kdDFJtzqrsPH_LB4jmVo3WGF4lDQhQuV28FCnDF14aKL0yZ5ncHAd3Xqy90BI49i03I82R8tBNzSd_2VVYn/s1600/nashfries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlN_ZcX0RuvlLaP_T8QFKuPaqhE1kOhKpqWbBPiLjMs8qxOAuyiGJeVHt4kdDFJtzqrsPH_LB4jmVo3WGF4lDQhQuV28FCnDF14aKL0yZ5ncHAd3Xqy90BI49i03I82R8tBNzSd_2VVYn/s400/nashfries.jpg" width="400" /></a></div>
Chicken wings may seem a bit out of place in a place as decidely upscale as The Nash but their preparation here had a certain finesse and care that went beyond what you get at the local pub. Each wing was deep fried to perfection then coated in a spicy-buttery buffalo wing sauce and topped with crisp and tart watermelon pickles. A side of subtly flavoured ranch dipping sauce added even more decadence.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5GSbcNl3mqe0m0-qTVLPdgzsHsppBMKS9XtBk3JjmO6DPILZcgaZrYiDbUdZDT9rHHiWrT37saGGSP9JzsUw1M-5p_CE6yl9iecO_2DPil5JuyH2SMx51AjWlYv7AE8I0HJ8VmS9U5Wm/s1600/nashchickenwings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5GSbcNl3mqe0m0-qTVLPdgzsHsppBMKS9XtBk3JjmO6DPILZcgaZrYiDbUdZDT9rHHiWrT37saGGSP9JzsUw1M-5p_CE6yl9iecO_2DPil5JuyH2SMx51AjWlYv7AE8I0HJ8VmS9U5Wm/s400/nashchickenwings.jpg" width="400" /></a></div>
The Josper Oven roasted simple fish that evening was a whole branzino. The high heat of their special charcoal grill/oven resulted in a crispy skin on the fish while maintaining the moisture in the flesh. The fish was perfumed with fennel and lemon from the inside out and served with grilled lemon and a parsley salad. The wait staff can debone and serve the fish table side, but the option of doing it yourself is also available.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVC_ubctTlGWqRRBChM7U_nemzUImJc2nn93bmJWLyTilF85LIIxDtzcVxrpOGRQ3b44jzs8n5x52gPAbrS6PbsG7uVQF3iQvEhGmluu1OTD-Ie7EZhyphenhyphensUffndYs9Bb7-TKwknxQEAHjG/s1600/nashbranzino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVC_ubctTlGWqRRBChM7U_nemzUImJc2nn93bmJWLyTilF85LIIxDtzcVxrpOGRQ3b44jzs8n5x52gPAbrS6PbsG7uVQF3iQvEhGmluu1OTD-Ie7EZhyphenhyphensUffndYs9Bb7-TKwknxQEAHjG/s400/nashbranzino.jpg" width="400" /></a></div>
Now for the dish that makes my mouth water at the mere thought it of it; the AAA rib eye steak. As expected, the meat and its preparation were first class, but it was the accompaniments that pushed the overall experience to just the edge of over indulgence without going too far. Atop the rib steak were pillowy soft blue cheese gnocchi, sautéed wild mushrooms, sweet green beans, cauliflower and an airy spinach puree. A rich gravy was poured over the meat table side and was just the right consistency and amount to envelop each morsel of steak.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW96NAlFKSS4DWJXxIGSVOyywUF5WfvhQd_2f-iV6tkFruhYR1pMw5e7MOfG1cu_zRAmkWh5XlsX0mUfZuxflKD2yQi3uRDAWx2OLwm_Aaiyud9Yva2ZZ5OvzpecOeVq1WIGHbqUtX3oTW/s1600/nashsteak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW96NAlFKSS4DWJXxIGSVOyywUF5WfvhQd_2f-iV6tkFruhYR1pMw5e7MOfG1cu_zRAmkWh5XlsX0mUfZuxflKD2yQi3uRDAWx2OLwm_Aaiyud9Yva2ZZ5OvzpecOeVq1WIGHbqUtX3oTW/s400/nashsteak.jpg" width="400" /></a></div>
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<i>Chrissy's take:</i><br />
On the one hand, the food at The Nash was delicious but on the other hand we have had a few unfortunate incidents that are hard to overlook. You will notice we had the mussels to share for an appetizer and I had the branzino as my main. Despite the food tasting great at the time, a few hours later I had food poisoning that kept me up all evening. I was concerned that perhaps this was something that could be prevented so I emailed their management to politely inform them of the incident. I have yet to receive a message back two weeks later. We can't help but remember the time we had booked a table weeks in advance at Notable (same ownership as Nash) for Valentines Day. When we called a day before our reservation to confirm our table, our reservation had never been made according to the staff. The thing is, you have to call to make a reservation so we know it wasn't us that made some sort of error using the online system. Despite this we have returned to Notable with friends and family because of the food. We can't say for sure its bad luck, poor service or management but I know I'm not jumping at the chance to return to Nash.Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-85355860305905228712015-09-26T15:44:00.002-07:002015-09-29T16:50:22.929-07:00...Carino Riserva (Calgary)Overall - 9/10<br />
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Food - 9/10<br />
Service - 9.5/10<br />
Ambiance - 8/10<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcQrycQ3DB5AEmbwu8PaEeazE9vFoWS-TQrSOXe9A5sEWJoNqlvq_RVBQq5c5_9hI6d_yxITBXDwHJzUS8_E4EHzAdeh7NfYssHYP3vhO4fbg8AWSYjz76Z9ksuZI_b2drjfiwEl06t9y/s1600/carinoriservalamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcQrycQ3DB5AEmbwu8PaEeazE9vFoWS-TQrSOXe9A5sEWJoNqlvq_RVBQq5c5_9hI6d_yxITBXDwHJzUS8_E4EHzAdeh7NfYssHYP3vhO4fbg8AWSYjz76Z9ksuZI_b2drjfiwEl06t9y/s640/carinoriservalamb.jpg" width="640" /></a><a href="https://www.zomato.com/calgary/carino-riserva-calgary" target="_blank" title="View Menu, Reviews, Photos & Information about Carino Riserva, 4th Street and other Restaurants in Calgary"><img alt="Carino Riserva Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16633389/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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Carino Riserva is another take on it's sister restaurant <a href="http://dc-fortheloveof.blogspot.ca/2013/08/carino-japanese-bistro-calgary.html" target="_blank">Carino</a>, which according to our server, is more Italian focused. We enjoyed the food at Carino so we were excited to try Carino Riserva. Tucked away in the heart of the Mission, the delicious food and friendly, attentive service more than makes up for the underwhelming interior. If you make reservations in advance, we would recommend requesting the tables by the window.</div>
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On this night we shared two appetizers, the hamachi salad and spicy prawns & "yaki-onigiri" salad. You know when you eat something and the first thing you think is, "Wow that's good!"? Both appetizers did that for us with subtle <a href="https://en.wikipedia.org/wiki/Umami" target="_blank">umami</a> flavours and seasonings that were neither too salty or sweet. The hamachi salad was presented beautifully and very light and fresh. The fish was complimented with flavours of citrus, wasabi, a balsamic reduction and soy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l9CUxKnrwpXUaDMK3d7w_aHmA8FNXe5AZGLdQPjFgnEQs8jg6s0WvBTolfyQKmJQpnEQ48mZ3wdXDbqQ_sLIRr9x5pXg_NhbA8zgXujMUP9CsyxgyopDb1GLSqE2JiNOYJQHqCfMTXsa/s1600/carionriservahamachi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l9CUxKnrwpXUaDMK3d7w_aHmA8FNXe5AZGLdQPjFgnEQs8jg6s0WvBTolfyQKmJQpnEQ48mZ3wdXDbqQ_sLIRr9x5pXg_NhbA8zgXujMUP9CsyxgyopDb1GLSqE2JiNOYJQHqCfMTXsa/s400/carionriservahamachi.jpg" width="400" /></a></div>
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The spicy prawn and "yaki-onigiri" salad was a fantastic creation. This dish is more filling than the hamachi with the grilled rice ball, but absolutely worthy of the space in your stomach. The prawns were cooked just right, but not spicy at all, as advertised, which we didn't mind.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y3Wew0xWMzdKR4XfYbaiA7il4sDtODK8y5vJNOUt7oI3DfQ7wGku2E-rXdUMs3Mu43UZayPjd6YTuXIbJ4UsxhntQaYkRCDwKw5s5agmybNHaQRbOs5j87q01yoIxNl38MhajpVzTPMO/s1600/carinoriservaprawns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y3Wew0xWMzdKR4XfYbaiA7il4sDtODK8y5vJNOUt7oI3DfQ7wGku2E-rXdUMs3Mu43UZayPjd6YTuXIbJ4UsxhntQaYkRCDwKw5s5agmybNHaQRbOs5j87q01yoIxNl38MhajpVzTPMO/s400/carinoriservaprawns.jpg" width="400" /></a></div>
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The pasta dish we shared was the campenelle which is a rolled pasta that was fantastic at capturing the thick, rich wagyu meat sauce. The meat sauce was on the sweeter side, which is how we like our tomato sauces anyway.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWCVrUYQQ0ESlzzfOsiF_ZNTUaXyAGrn_bCrumcN4gekDhpIpamNVEyTUZf0DsX1xH_bhxXHkXynvPwjNVK3EGrYY_wxZNFclIufQFiSOqy_nY4wDvzMyjSV4hGxYnuGtkyLM5_pmAsxB/s1600/carinoriservawagyucampenelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWCVrUYQQ0ESlzzfOsiF_ZNTUaXyAGrn_bCrumcN4gekDhpIpamNVEyTUZf0DsX1xH_bhxXHkXynvPwjNVK3EGrYY_wxZNFclIufQFiSOqy_nY4wDvzMyjSV4hGxYnuGtkyLM5_pmAsxB/s400/carinoriservawagyucampenelle.jpg" width="400" /></a></div>
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I had the rack of lamb with scalloped potatoes. The lamb was served on a bed of peppers, zucchini and olives cooked in tomato sauce. The lamb had a crispy sear but was tender on the inside and I couldn't get enough of the salsa verde that was served on the side. The scalloped potatoes were very creamy but perhaps on the saltier side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcQrycQ3DB5AEmbwu8PaEeazE9vFoWS-TQrSOXe9A5sEWJoNqlvq_RVBQq5c5_9hI6d_yxITBXDwHJzUS8_E4EHzAdeh7NfYssHYP3vhO4fbg8AWSYjz76Z9ksuZI_b2drjfiwEl06t9y/s1600/carinoriservalamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcQrycQ3DB5AEmbwu8PaEeazE9vFoWS-TQrSOXe9A5sEWJoNqlvq_RVBQq5c5_9hI6d_yxITBXDwHJzUS8_E4EHzAdeh7NfYssHYP3vhO4fbg8AWSYjz76Z9ksuZI_b2drjfiwEl06t9y/s400/carinoriservalamb.jpg" width="400" /></a></div>
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Darrin had the striploin steak with foie gras, roast potatoes and citrus salad. The steak was cooked medium rare and very tender. It was glazed with a tasty soy gastrique, which is a traditional French sauce made from vinegar and sugar. The foie gras had a smooth silky texture and a nice 'buttery' accompaniment to the steak.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucAPiyYR6Dtm8OPeb54e2lhWzzWrGfbCOTu3ozhkbMhxERD3FeW9G3Gx8Gasgrxr00pw-cYWs4kilnAshovx2eH8zlaZ8IY5zY2XDuCTyzlsVGksg7Gf0yXoJPLn-4tv3pEw5BGxfwxBo/s1600/carinoriservastriploin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucAPiyYR6Dtm8OPeb54e2lhWzzWrGfbCOTu3ozhkbMhxERD3FeW9G3Gx8Gasgrxr00pw-cYWs4kilnAshovx2eH8zlaZ8IY5zY2XDuCTyzlsVGksg7Gf0yXoJPLn-4tv3pEw5BGxfwxBo/s400/carinoriservastriploin.jpg" width="400" /></a></div>
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Finally for dessert we shared the tiramisu which was beautifully plated with raspberries, blueberries and edible flowers. The tiramisu had an outer layer of coffee cake wrapped around a mascarpone centre. This was a delicious ending to our meal that wasn't overly heavy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSUprrSieayWud9PJAisb9y-r9eho7Kj9olwgpXHx5wiJ0w3uTA910Z2smt0iFVbYBnRyeJ_n7OnQonrF0UGj8emCsZdu5SmiK9Vgwp0Rgs1cbv_xdt-56MmA4zWjfaTLakbD5Q30hQu2/s1600/carinoriservatiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSUprrSieayWud9PJAisb9y-r9eho7Kj9olwgpXHx5wiJ0w3uTA910Z2smt0iFVbYBnRyeJ_n7OnQonrF0UGj8emCsZdu5SmiK9Vgwp0Rgs1cbv_xdt-56MmA4zWjfaTLakbD5Q30hQu2/s400/carinoriservatiramisu.jpg" width="400" /></a></div>
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We can see ourselves coming back soon! </div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-2938902349744543762015-09-24T18:57:00.000-07:002015-09-30T20:46:41.304-07:005 Stir Fry Recipes for Busy Nights<span style="font-family: inherit;">Stir fry recipes are all about throwing your ingredients into one pan or wok and cooking them up in under 15 minutes and serving it hot over rice or noodles. Here are five of our stir fry recipes that will be ready in no time on those busy nights.</span><br />
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<u><a href="http://dc-fortheloveof.blogspot.ca/2014/08/thai-basil-chicken-stirfry.html" target="_blank"><span style="font-family: inherit;">Thai Basil Chicken Stir Fry</span></a></u><br />
<span style="font-family: inherit;"><span style="background-color: #fafafa; text-align: justify;"><span style="color: #333333;"><span style="line-height: 19px;">What makes this stir fry so delicious is the aromatic Thai basil which enhances the chicken and savoury fish sauce. With the </span></span></span><span style="color: #333333;"><span style="line-height: 19px;">addition of fresh squeezed lime juice, this dish is a Thai favourite of ours. Recipe</span></span> <a href="http://dc-fortheloveof.blogspot.ca/2014/08/thai-basil-chicken-stirfry.html" target="_blank">here</a>.</span><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaJrWFWvNVwggmh-Xco3BikrI8zqSX0zTAl_KH959Ba2pZqmJ53D_eeQljCLT7PxJBJwZTIp8kK6TJNZ623Js1yevjKqwT3qNQLDVoQ2669ki-OFrMldE3D_H4IHy_h-HbZ4SndLNi7LS/s1600/Thaibasilchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaJrWFWvNVwggmh-Xco3BikrI8zqSX0zTAl_KH959Ba2pZqmJ53D_eeQljCLT7PxJBJwZTIp8kK6TJNZ623Js1yevjKqwT3qNQLDVoQ2669ki-OFrMldE3D_H4IHy_h-HbZ4SndLNi7LS/s1600/Thaibasilchicken.jpg" width="400" /></a></span></div>
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<a href="http://dc-fortheloveof.blogspot.ca/2014/03/chinese-pickled-cabbage-and-beef-stir.html" target="_blank"><span style="font-family: inherit;">Chinese Beef and Pickled Cabbage Stir Fry</span></a></div>
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<span style="font-family: inherit;"><span style="background-color: #fafafa; text-align: justify;"><span style="color: #333333;"><span style="line-height: 19px;">This stir fry is particularly appetizing with the sweet and sour pickled cabbage and gives the dish a slightly crunchy texture along with the beef and onions. </span></span></span>Recipe <a href="http://dc-fortheloveof.blogspot.ca/2014/03/chinese-pickled-cabbage-and-beef-stir.html" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNz2qUR5M5dMSWrFhp5lFBPmkKKB7kaZlMrBJ6tWCJI2qHg699k6CDfGmnjkbkMF4d1JjuXUnqcUY5C7RXWQ-KnuYvTLxSNnHsulxBCrcrM_05Amb62RxmuzolmOg3cnm0VQPaNYS-Zsy/s1600/Chinesepickledcabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNz2qUR5M5dMSWrFhp5lFBPmkKKB7kaZlMrBJ6tWCJI2qHg699k6CDfGmnjkbkMF4d1JjuXUnqcUY5C7RXWQ-KnuYvTLxSNnHsulxBCrcrM_05Amb62RxmuzolmOg3cnm0VQPaNYS-Zsy/s1600/Chinesepickledcabbage.jpg" width="400" /></span></a></div>
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<u><a href="http://dc-fortheloveof.blogspot.ca/2014/06/bbq-pork-egg-foo-young.html" target="_blank"><span style="font-family: inherit;">BBQ Pork Egg Foo Young</span></a></u></div>
<span style="font-family: inherit;"><span style="background-color: #fafafa;"><span style="color: #333333;"><span style="line-height: 19px;">While this dish isn't technically a stir fry, it is still as easy to make and requires just one pan or wok. These little omelettes full of Chinese BBQ meats and fried veggies are so easy delicious over rice and if you can't get Chinese BBQ pork, any meat can be mixed into the eggs to make this dish. </span></span></span>Recipe <a href="http://dc-fortheloveof.blogspot.ca/2014/06/bbq-pork-egg-foo-young.html" target="_blank">here</a>.</span><br />
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<u><a href="http://dc-fortheloveof.blogspot.ca/2011/10/mapo-tofu.html" target="_blank"><span style="font-family: inherit;">Mapo Tofu:</span></a></u><br />
<span style="font-family: inherit;"><span style="background-color: white; text-align: justify;"><span style="color: #333333;"><span style="line-height: 19px;">Mapo tofu is fantastic on top of rice and the spicy flavour of the chili oil and XO sauce can be addicting. This is one is for all the tofu lovers out there! </span></span></span>Recipe <a href="http://dc-fortheloveof.blogspot.ca/2011/10/mapo-tofu.html" target="_blank">here</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYGAwOy9TY5p3bNkGReXWLTZgrPgRkxGLYQ7jO3AqZzwslRLyqt7FQ-8jSWJPUnpLjRoCTt-1z_WCqBYYL20RiMOYMmlTlxn2ACQrpb2lnS6aAbqY1jWw0VkwjOvl4wbUBOnRd7Zlikjn/s1600/DSCF6721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYGAwOy9TY5p3bNkGReXWLTZgrPgRkxGLYQ7jO3AqZzwslRLyqt7FQ-8jSWJPUnpLjRoCTt-1z_WCqBYYL20RiMOYMmlTlxn2ACQrpb2lnS6aAbqY1jWw0VkwjOvl4wbUBOnRd7Zlikjn/s1600/DSCF6721.JPG" width="400" /></a></div>
<a href="http://dc-fortheloveof.blogspot.ca/2013/03/black-pepper-beef-stirfry.html" target="_blank">Black Pepper Beef Stir Fry</a><br />
This popular dish is a classic Chinese dish often served in restaurants on a sizzling cast iron plate. The aromas of the cilantro infused beef and mushrooms are just as good as it tastes. Recipe <a href="http://dc-fortheloveof.blogspot.ca/2013/03/black-pepper-beef-stirfry.html" target="_blank">here</a>.<br />
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-18067241966452778692015-09-23T21:57:00.001-07:002015-09-29T16:50:31.223-07:00...Rodney's Oyster House (Calgary)Overall - 8/10<br />
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Food - 8.5/10<br />
Service - 8/10<br />
Ambiance - 8/10<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvsp3VPdNARGj6Cqt5FJTX9Max4gSx_UoPPpEGM9BcESK05yVCDGvXqC97bOooz65E8F_Y8-fTbEqo6W0bPDwzrus_DQyubu7-wg7ilxO0DMoCWJH467HxRvi9GevAEV_5TJRviB4G9Ir/s1600/rodneysplatter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvsp3VPdNARGj6Cqt5FJTX9Max4gSx_UoPPpEGM9BcESK05yVCDGvXqC97bOooz65E8F_Y8-fTbEqo6W0bPDwzrus_DQyubu7-wg7ilxO0DMoCWJH467HxRvi9GevAEV_5TJRviB4G9Ir/s640/rodneysplatter.jpg" width="640" /></a><a href="https://www.zomato.com/calgary/rodneys-oyster-house-calgary" target="_blank" title="View Menu, Reviews, Photos & Information about Rodney's Oyster House, Stephen Avenue and other Restaurants in Calgary"><img alt="Rodney's Oyster House Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16633073/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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<a name='more'></a>We're suckers for a good seafood feast. In years past when a special occasion rolled around we often chose to celebrate at Red Lobster with their 'Ultimate Feast' chock full of lobster, crab, scallops and shrimp all on the same plate. Since then we've had the pleasure of dining at some amazing seafood restaurants (see <a href="http://dc-fortheloveof.blogspot.ca/2012/05/ship-on-shore-edinburgh.html" target="_blank">Ship on the Shore, Edinburgh</a> and <a href="http://dc-fortheloveof.blogspot.ca/2015/09/hog-island-oyster-co-san-francisco.html" target="_blank">Hog Island Oyster Co., San Francisco</a>). Part of me still craves that buttery plate of seafood, but I think our tastes have matured. Thankfully Rodney's Oyster House has opened up a new location in Calgary and more upscale seafood eats are now easier to be had than ever before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZOShCBUXjamsBC_gZUlw9_1h2G8zR3znY2EOSwtBnUJuxqZ_UC2bzkpV5RQk1oQSKUi7O13aExC13WCitbzPffaX-lWf5DQwo_aAHEAamGZy2FP-iy3j93QuoolrGDKl3PIOjF9Tq_yC/s1600/rodneysplatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZOShCBUXjamsBC_gZUlw9_1h2G8zR3znY2EOSwtBnUJuxqZ_UC2bzkpV5RQk1oQSKUi7O13aExC13WCitbzPffaX-lWf5DQwo_aAHEAamGZy2FP-iy3j93QuoolrGDKl3PIOjF9Tq_yC/s400/rodneysplatter.jpg" width="400" /></a></div>
We couldn't resist the 'Captain's platter' which included steamed half lobster, crab claws, prawns, oysters and potted mussels. The oysters were extremely fresh and just as good as those we had recently at <a href="http://dc-fortheloveof.blogspot.ca/2015/09/hog-island-oyster-co-san-francisco.html" target="_blank">Hog Island</a>. The crab claws were served with a delicious lemon mayonnaise while the lobstar and prawns were steamed to perfection. The potted mussels were our surprise favourite on the platter, being pickled in a mixture of butter, lemon and dill.<br />
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The clam chowder was rich, creamy and bursting with large chunks of clam. It was a great warming dish to follow up the chilled seafood platter and something we are sure to crave when the temperatures dip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6E-uO1mDJb0dnl0f5fALwed_-GPuPGHdl75UvIgKAVozL_EM_hGLiUs4Kc3KnGkib9tUB6JF92pP-mGdSifEAdiFzMqG8k9YoiIsc-pAmhWd_mcqhbkpCDNxCT55ELu4_KM1O9VT8N1r/s1600/rodneyschowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6E-uO1mDJb0dnl0f5fALwed_-GPuPGHdl75UvIgKAVozL_EM_hGLiUs4Kc3KnGkib9tUB6JF92pP-mGdSifEAdiFzMqG8k9YoiIsc-pAmhWd_mcqhbkpCDNxCT55ELu4_KM1O9VT8N1r/s400/rodneyschowder.jpg" width="400" /></a></div>
Our next shared dish was the Haida candy which is a sweet cured and smoked salmon served with house pickles. The chunks were on the large side and a bit of a mouthful to chew since the curing and smoking process made for a pretty dense piece of fish. Despite wishing the pieces were sliced thinner, the flavour of the smoked fish was delicious.<br />
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The main courses are conviently offered in half and full sizes allowing your to try a number of dishes. We chose the seared scallops which were served with simple sauteed spinach, cauliflower, tomatoes and mushrooms. The Fundy scallops were as fresh as can be and their flavours shone through without the need for any sauces or special seasonings.<br />
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We really enjoyed our experience at Rodney's and most appreciated the careful and respectful treatment of their wonderfully fresh selection of seafood.Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-31296956252551997592015-09-23T08:26:00.000-07:002015-09-29T16:40:53.474-07:00...Duck Confit, Foie Gras and Morel Mushroom Pizza<span style="font-family: inherit;">This pizza was created for the YYC Pizza Week 2015 Blogger Challenge and it's a fantastic one at that. <span style="color: #222222;">It is our opinion that you can never have enough duck; enter the '<b>Duck Duck Deuce</b>' pizza. This doubly decadent duck creation is the perfect way to herald in the cooler months. It features earthy morel mushrooms, ricotta, tender duck confit and duck rillete-foie gras quenelles atop a foie gras spread. The sweet and tangy fig-balsamic reduction and fresh pea shoots balance out the richness. This luxurious pizza is surprisingly easy to re-create as we document below.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="color: #222222;"><span style="font-family: inherit;">YYC Pizza Week is an annual fundraiser for Calgary Meals on Wheels where </span>restaurants<span style="font-family: inherit;"> across the city enter into a friendly competition for best pizza in several categories. We have submitted our "lucky" duck pizza in hopes of victory. Please visit the <a href="http://www.yycpizzaweek.com/food-blogger-challenge.html" target="_blank">YYC Pizza Week website </a>for full details and <b>vote for us</b>!</span></span><br />
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<a name='more'></a><span style="font-family: inherit;"><u>Ingredients</u> (Yields approximately two 10" pizzas)</span><br />
-Duck confit (<a href="http://dc-fortheloveof.blogspot.ca/2015/09/duck-confit.html" target="_blank">see our recipe here</a>)<br />
-1 package duck foie gras or foie gras/rillette<br />
-1 package duck liver pate or foie gras pate<br />
-200 g of dried morel mushrooms<br />
-1/2 cup ricotta cheese<br />
-1/2 cup pea shoots<br />
-3 tsp fig jam<br />
-1/2 cup balsamic vinegar<br />
-Pizza dough (see our <a href="http://dc-fortheloveof.blogspot.fr/2011/05/thin-crust-pizza.html?q=thin+crust+pizza" target="_blank">thin crust pizza recipe</a>)<br />
-3 tbsp melted butter<br />
-Salt and pepper to taste<br />
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<u>Method:</u><br />
1. Rehydrate the morels by placing them in 1 cup of lukewarm water for 45 minutes. Once rehydrated, slice the larger mushrooms in half. Fry the morels in 1 tbsp of butter until tender (you can add 2-3 tbsp of the liquid from rehydrating them to ease the cooking process).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPhidKtYHARIMKyS7x_4-p4ZWU_vKN5bUufLkWogJ63Mm-EhoQJ1gTjv94Sy2sekjOXerM-fDcwD1tHGc_XsdUjXJrrG0MbDLrfHdz751V9QOcQuHJhXeyErzK70SJg8WGdQEF3U-e2DY/s1600/duckpizzacookedmorels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPhidKtYHARIMKyS7x_4-p4ZWU_vKN5bUufLkWogJ63Mm-EhoQJ1gTjv94Sy2sekjOXerM-fDcwD1tHGc_XsdUjXJrrG0MbDLrfHdz751V9QOcQuHJhXeyErzK70SJg8WGdQEF3U-e2DY/s400/duckpizzacookedmorels.jpg" width="400" /></a></div>
2. In a small saucepan, combine the balsamic vinegar and fig jam and simmer over medium-low heat until the mixture reaches a consistency of syrup (approximately 20 minutes). Set aside and cool to room temperature.<br />
<br />
3. Preheat oven and pizza stone to 425 F.<br />
<br />
4. Roll out pizza dough on pizza peel to approximately to 10". Dock the dough with a fork, leaving a one inch border for the crust to rise. Brush it with melted butter and sprinkle salt and pepper to taste.<br />
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5. Bake the dough until the edges are a light golden brown. Cool the crust for 5-10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AaPZqsI624TQfNAGxXz0GgQEAGrqFMoG53qqLxdkR1DKz4gUPrRnNX_O6SQmwsmwQi_xjj17YBqhqbwGEw2Kib0TuFKsatTuBahnmtAS_LIGfSxAwFIaPE3nNFry7bK5f_XXIhaAddL4/s1600/duckpizzacrust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AaPZqsI624TQfNAGxXz0GgQEAGrqFMoG53qqLxdkR1DKz4gUPrRnNX_O6SQmwsmwQi_xjj17YBqhqbwGEw2Kib0TuFKsatTuBahnmtAS_LIGfSxAwFIaPE3nNFry7bK5f_XXIhaAddL4/s400/duckpizzacrust.jpg" width="400" /></a></div>
6. Spread the foie gras/duck live pate on the crust. Add pieces of duck confit, ricotta cheese and morel mushrooms. Bake in the oven for 5 minutes to melt the cheese and warm the toppings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC41oMiVcarhQsJkpUh0pmpPWtoUAOrAQxNHLOCA8aFcb9sz0VOVlrYTTw8fMDQVTiSXwyRzVbKNRzVjM9cTCawE-yHXO1SDasYc-X8unLoMD0tclZX73Vx_i96LidsbVzyOalZlT3QkQz/s1600/duckpizzabake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC41oMiVcarhQsJkpUh0pmpPWtoUAOrAQxNHLOCA8aFcb9sz0VOVlrYTTw8fMDQVTiSXwyRzVbKNRzVjM9cTCawE-yHXO1SDasYc-X8unLoMD0tclZX73Vx_i96LidsbVzyOalZlT3QkQz/s400/duckpizzabake.jpg" width="400" /></a></div>
7. Remove the pizza from the oven and using two teaspoons make one quenelle for each slice of pizza (we made six). Scatter on top the pea shoots and generously drizzle the fig-balsamic reduction over the entire pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9t9Xrm7dLIdD-e0IIZfmvb0KZf0smM0C1i4XOUry2dITO2iqWk9RboD14j6CYwRCyEpjaO4oRRgI9Zdk1hGEWgrqI4gxYgkxT57ODUZB2yqxLqmbnflQsC0h9-wvv-FncJj6C2bcmfJb/s1600/duckconfitpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9t9Xrm7dLIdD-e0IIZfmvb0KZf0smM0C1i4XOUry2dITO2iqWk9RboD14j6CYwRCyEpjaO4oRRgI9Zdk1hGEWgrqI4gxYgkxT57ODUZB2yqxLqmbnflQsC0h9-wvv-FncJj6C2bcmfJb/s400/duckconfitpizza.jpg" width="400" /></a></div>
<br />
8. Serve immediately and enjoy!<br />
<br />
Let us know in the comments if you try this pizza out. What is your favourite pizza? Also, don't forget to vote for us on the <a href="http://www.yycpizzaweek.com/food-blogger-challenge.html" target="_blank">YYC Pizza Week website </a>and check out which restaurants are participating!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-27396897836163164912015-09-23T07:14:00.001-07:002015-09-23T07:14:49.904-07:00...Duck ConfitDuck confit is a favourite of ours- the rich, moist and tender meat makes this way of preparing duck ultra luxurious. If you have enough time on your hands, it's also surprisingly easy to make. Duck confit is wonderful on its own but can be used in salads, ravioli and even pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrgsvPtJc02RyM8gAV8nNBETQ9LlMJBY6Qwhnw_rMwm3y4tPV6Iex8fnJvmexeg5mHi4RdZOUJMb5o0cPgs9NLvn35AkQlEx5eCKq1ARJMcNyJKlxVAOnaomruaVSINK9Bhc-kBc7MxWs/s1600/duckconfit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrgsvPtJc02RyM8gAV8nNBETQ9LlMJBY6Qwhnw_rMwm3y4tPV6Iex8fnJvmexeg5mHi4RdZOUJMb5o0cPgs9NLvn35AkQlEx5eCKq1ARJMcNyJKlxVAOnaomruaVSINK9Bhc-kBc7MxWs/s640/duckconfit.jpg" width="640" /></a></div>
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<a name='more'></a><u>Ingredients:</u><br />
-2 duck legs<br />
-2-3 cups of olive oil<br />
-1 tbsp dried herbs (thyme and/or rosemary)<br />
-Salt and pepper<br />
<br />
<u>Method</u>:<br />
1. Generously salt and pepper the duck legs and leave to cure overnight in the fridge<br />
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2. Rinse the duck legs and dry thoroughly with paper towel. Place into an oven proof dish with the dry herbs and cover with the olive oil. Bake in a preheated oven at 200 F for 8-9 hours or until the meat is easily pierced by a knife.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP9bA3vJC8gkIb0UCBj8bIFwVz6-e7ZtBXwWJFdhFXn9O0yCibUtRPPpFli_Kx60U688Gx5UB1-GNNe8IW8BWOqV_8R3x-Mbd031qBK731HX71R7V1HQfst3UrGXdDp9Yw_iF1gPyAa05/s1600/duckconfitoliveoil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP9bA3vJC8gkIb0UCBj8bIFwVz6-e7ZtBXwWJFdhFXn9O0yCibUtRPPpFli_Kx60U688Gx5UB1-GNNe8IW8BWOqV_8R3x-Mbd031qBK731HX71R7V1HQfst3UrGXdDp9Yw_iF1gPyAa05/s400/duckconfitoliveoil.jpg" width="400" /></a></div>
3. Remove the duck legs from the oil and refrigerate the legs and oil in separate containers. Once cooled the oil will separate from the duck drippings. The oil will be the top layer, you can keep the duck drippings for gravy making purposes. Scoop off the oil into a sauce pan and heat over gentle heat. Strain the warmed oil over the duck pieces and they can be stored like this for months.<br />
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4. When you want to serve the duck, remove from the oil and scrape off any excess. In a non stick and oven proof pan start frying the duck skin-side down until golden grown. Flip over the pieces and bake in a 350 F oven for 15 minutes.<br />
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5. Shred the duck or serve whole.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jRu-4QoSHMmElZC4bzf1uEkzC6aagDVy7po_EEv18s-OQZRxzUf17tmufRrnNqNnyqs9fPFJSDebzjsrbi3mnOx1C-dNGTvNwNlWW-RjZgET9YuMCMoGkGxVWest2Mgsd8PvoCSp3Jjm/s1600/duckpizzaduckconfitlegs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jRu-4QoSHMmElZC4bzf1uEkzC6aagDVy7po_EEv18s-OQZRxzUf17tmufRrnNqNnyqs9fPFJSDebzjsrbi3mnOx1C-dNGTvNwNlWW-RjZgET9YuMCMoGkGxVWest2Mgsd8PvoCSp3Jjm/s400/duckpizzaduckconfitlegs.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyT-KQGcvH2hc_HZVSKVFYVlLK32oqoShyiWQdO307hEqktIwcxOwvMJx4keL1prpZZmlwZiMMa4Q4QxU0k-9SkoNtydJO5Hci1yfkHrBeAQuSXKHkRdTJ2TsBPMxdp5hToCcEpxL7I7w/s1600/duckpizzaduckconfit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyT-KQGcvH2hc_HZVSKVFYVlLK32oqoShyiWQdO307hEqktIwcxOwvMJx4keL1prpZZmlwZiMMa4Q4QxU0k-9SkoNtydJO5Hci1yfkHrBeAQuSXKHkRdTJ2TsBPMxdp5hToCcEpxL7I7w/s400/duckpizzaduckconfit.jpg" width="400" /></a></div>
Enjoy!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-65575441574773221772015-09-21T19:27:00.002-07:002015-09-21T19:27:33.319-07:00...Chinese Tea Leaf EggsChinese tea leaf eggs are a favourite snack of mine, and I am fortunate enough to have Darrin's grandmother make them for us on a weekly basis. Tea leaf eggs are hard boiled eggs that are cracked left to simmer in a combination of tea, soy sauce and spices. Besides the beautiful marbling effect you get on the surface of the egg, the savoury flavour is deliciously addicting. There are variations of this recipe, but this one is as told to us by our Popo (Cantonese for maternal grandmother).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2SGsYoHCe2BKGfuAHx1R1qBx1xFsIRuPQIz3b-d-n23-IMNGvRj6orkEb9P88mi9tSv7grYGafxJvGi0VYRWrDJYjp2wAVjx7njE8kzreieBzKuIse9Ja0Y7W8g-Cg8Ke-nDC5CQOx5W/s1600/chinesetealeafeggpair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2SGsYoHCe2BKGfuAHx1R1qBx1xFsIRuPQIz3b-d-n23-IMNGvRj6orkEb9P88mi9tSv7grYGafxJvGi0VYRWrDJYjp2wAVjx7njE8kzreieBzKuIse9Ja0Y7W8g-Cg8Ke-nDC5CQOx5W/s640/chinesetealeafeggpair.jpg" width="640" /></a></div>
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<a name='more'></a><u>Ingredients</u></div>
<div>
-6 eggs</div>
<div>
-1:4 ratio soy sauce to water (eggs should be submerged by 1")</div>
<div>
-3 tbsp Chinese tea leaves (she uses Guanyin tea)<br />
-3 crushed black cardamom<br />
-2 tbsp sugar</div>
<div>
<br /></div>
<div>
<u>Method:</u></div>
<div>
1. Bring the water with soy sauce, Chinese tea leaves, black cardamom and sugar to a boil in a large pot.<br />
<br />
2. Add the eggs and gently boil for approximately 8 minutes. Then using a slotted spoon and remove each egg and gently crack them using the back of a spoon.<br />
<br />
3. Return the eggs to the cooking liquid and simmer gently for another 15 minutes. Turn off the heat and let the liquid and eggs cool to room temperature.<br />
<br />
4. Refrigerate overnight to allow the eggs to marinate. When you are ready to eat them, simply remove them from the liquid, peel them and enjoy. The eggs will keep in the liquid for up to 3-4 days but it is better to consume them in a timely manner.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN69T1IZaYMkEJq-fKhrp6uFfI_ZaQKQwpfisDs_4YnhwCiFwnH6fxOqS5qeEpt9RVFEcu05xcRBOowSaZX6BBOd7B7A3_ZKnK3k6vBqZaUtvY9a1zAyEXvvp5INQHy3qYhjkfFrCKZH6/s1600/chinesetealeafeggsinshell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN69T1IZaYMkEJq-fKhrp6uFfI_ZaQKQwpfisDs_4YnhwCiFwnH6fxOqS5qeEpt9RVFEcu05xcRBOowSaZX6BBOd7B7A3_ZKnK3k6vBqZaUtvY9a1zAyEXvvp5INQHy3qYhjkfFrCKZH6/s400/chinesetealeafeggsinshell.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese tea eggs- shell on</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefjJB3QiZqR8Y_MUekx_-Jnhy6pdYEVeAHC4cHEC7H8O-VmwcVgRIItRxURF7rR0TO9zQi4afXmMdcsjh7b0lpw7WHUK8pRCJ0cH63Y0-DMXbHLsMlAeo_VY6ACOCFgVjDxqWLKoH1jU/s1600/chinesetealeafegg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefjJB3QiZqR8Y_MUekx_-Jnhy6pdYEVeAHC4cHEC7H8O-VmwcVgRIItRxURF7rR0TO9zQi4afXmMdcsjh7b0lpw7WHUK8pRCJ0cH63Y0-DMXbHLsMlAeo_VY6ACOCFgVjDxqWLKoH1jU/s400/chinesetealeafegg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peeled Chinese tea egg</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctt4yQRteLW7pAMvDG8S6r6PFFpnuX_koz7cippHX8Lti6hoPm0vEad5e7u6xeJixjBiplZN5RDunp_kBJYq-cRsStyxybs2j1wwphmnSn3AJUDuyv5EZfpiO3wV90XuXBz-HQfkyBdOe/s1600/chinesetealeafeggscut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctt4yQRteLW7pAMvDG8S6r6PFFpnuX_koz7cippHX8Lti6hoPm0vEad5e7u6xeJixjBiplZN5RDunp_kBJYq-cRsStyxybs2j1wwphmnSn3AJUDuyv5EZfpiO3wV90XuXBz-HQfkyBdOe/s400/chinesetealeafeggscut.jpg" width="400" /></a></div>
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Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-81852680699851241392015-09-20T22:17:00.004-07:002015-09-21T08:52:07.984-07:00Top 3 Fall Recipes to Try TodayWe may be a little biased but we think we have a good collection of fall recipes here on the blog that we've posted over the last 4 years. In anticipation of the official start of fall, which is this Wednesday, we thought we'd share our top three fall recipe picks:<br />
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<b><a href="http://dc-fortheloveof.blogspot.fr/2013/10/butternut-squash-sage-and-cheddar-pizza.html?q=squash" target="_blank">Butternut Squash, Sage & Cheddar 'Pizza</a>'</b><br />
What better way to use squash that are in season than in a 'pizza'? The nutty butternut squash, sharp cheddar cheese and woody sage on a buttery, flakey puff pastry crust are the perfect fall combination. Check out the recipe <a href="http://dc-fortheloveof.blogspot.fr/2013/10/butternut-squash-sage-and-cheddar-pizza.html?q=squash" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97mhaI2jr7A5-Lvew1T4nI_bdh1-E0Y9if8W9uxTxqUocKslpYNsVSDcCEgYim8iWOK83ZPk7tvJYRpts36ZZwmbId3oVrUIS_F3xeFgX2OC1BvvlHOI23XVRHDtHBf1Hj18Kb5x4taPA/s1600/DSC04891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97mhaI2jr7A5-Lvew1T4nI_bdh1-E0Y9if8W9uxTxqUocKslpYNsVSDcCEgYim8iWOK83ZPk7tvJYRpts36ZZwmbId3oVrUIS_F3xeFgX2OC1BvvlHOI23XVRHDtHBf1Hj18Kb5x4taPA/s1600/DSC04891.JPG" width="400" /></a></div>
<b><a href="http://dc-fortheloveof.blogspot.fr/2011/09/indian-spiced-carrot-soup.html?q=indian" target="_blank">Indian Spiced Cream of Carrot Soup</a></b><br />
One of our favourite things to harvest from our garden are carrots. Nothing beats the taste of an ultra sweet home grown, organic carrot. This recipe takes advantage of the root vegetable harvest by spicing things up with garam masala, coriander, fennel and mustard seed. Combined with the gentle hum of coconut milk in the background, you've got an extraordinary fall soup. See the recipe <a href="http://dc-fortheloveof.blogspot.fr/2011/09/indian-spiced-carrot-soup.html?q=indian" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7s6yUi9-G_zxQilyOQGOpXMx_J8Y8rrlOxulChK9CdZEqHaygxZ56TDBuAzCorUlAE_NLki7-KS3sstmsP1vEedW-CvRQfnXykisi9VmrE-uGFA8wq0BEi3vBX3d7hSJwfNDB4NOucFZ/s1600/DSCF6701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7s6yUi9-G_zxQilyOQGOpXMx_J8Y8rrlOxulChK9CdZEqHaygxZ56TDBuAzCorUlAE_NLki7-KS3sstmsP1vEedW-CvRQfnXykisi9VmrE-uGFA8wq0BEi3vBX3d7hSJwfNDB4NOucFZ/s1600/DSCF6701.JPG" width="400" /></a></div>
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<div>
<a href="http://dc-fortheloveof.blogspot.fr/2012/02/apple-braised-shoulder-of-pork.html?q=shoulder+pork" target="_blank"><b>Apple Braised Pork Shoulder</b></a><br />
This recipe comes from a time when we used an iPhone 4 to take photos; however it doesn't detract from the fact that this is an amazing dish that utilizes the fall harvest of orchard ripened apples. The sweet apple paired with the melt in your mouth fennel braised pork is a warming (and winning) combination. Check out the recipe <a href="http://dc-fortheloveof.blogspot.fr/2012/02/apple-braised-shoulder-of-pork.html?q=shoulder+pork" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWoZCw5Cq-5F-xoNQhyQaAzu19_LAj2FbVQJSi6iMOOqDcAg3fKgwKYxN63jFycRj64tZKo1tKxiCfyMUGuQtcrys1hG4wLGx85gsszc_XIctDYkOf0mo2lj6dDF3LjjcuiRRy6-_M0Tl/s1600/DSCF7327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWoZCw5Cq-5F-xoNQhyQaAzu19_LAj2FbVQJSi6iMOOqDcAg3fKgwKYxN63jFycRj64tZKo1tKxiCfyMUGuQtcrys1hG4wLGx85gsszc_XIctDYkOf0mo2lj6dDF3LjjcuiRRy6-_M0Tl/s1600/DSCF7327.JPG" width="400" /></a></div>
What is your favourite fall recipe?</div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-17808368089599653282015-09-12T14:51:00.001-07:002015-09-12T15:03:13.474-07:00...Jule's Wellness Subscription Box (September 2015)This post is a little different as we have not reviewed anything other than restaurants. However, I've had such a great experience with Jule's Wellness Lifestyle Subscription Box so far that I wanted to share it here on the blog. Also, they feature several food items in their boxes so I thought it would be relevant. If you're interested to know more, read on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gKcvZmynSG0TFHb1X53LBc8WMhcUkthbmWvvCAkcWa6nSG95wYTTUpz-mDN2lHBvrYahXvWP3u0w0p-gmnzbwPNddzEvEG4uIXdbFunJ9ZaeJMyaK12tYy2rhsQrvSmForg1UxVwZmQM/s1600/JW0915OpenBox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gKcvZmynSG0TFHb1X53LBc8WMhcUkthbmWvvCAkcWa6nSG95wYTTUpz-mDN2lHBvrYahXvWP3u0w0p-gmnzbwPNddzEvEG4uIXdbFunJ9ZaeJMyaK12tYy2rhsQrvSmForg1UxVwZmQM/s640/JW0915OpenBox.jpg" width="640" /></a></div>
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I've always been curious about subscription boxes and like the idea of receiving a surprise in the mail every month (who wouldn't?!). After doing some research, one of the boxes I signed up for is Jule's Wellness. Jule's Wellness is a Canadian company that offers gift baskets and an online store filled with "luxury health conscious" products ranging from skincare, snacks, chocolates, teas to baby/kid items. The <a href="http://juleswellness.ca/collections/monthly-subscriptions" target="_blank">subscription boxes</a> are often filled with female focused organic, artisanal and natural <b>full sized</b> products. Each subscription box is $34.32 + GST (includes shipping in Canada) and you can subscribe to 3, 6 or 12 months at a time which saves you some money.</div>
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My experience with Jule's Wellness has been fantastic. I left a comment whilst checking out never expecting a response, but received an email from Julie herself thanking me for the order and reassuring me of when my box would arrive. The subscription box arrived as promised not a day late in my mailbox. Here is what the September 2015 box looked like when I first opened it:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuCEheo-KhVWC3rfzctnMdNWwM0DSgTlnCWIETM6kTqK97FPorn4tcOMnU3-3DhauaChb6cB8hpWvtaUWVK7eNhFEVO0Ikwp6oBE6EerprNhiXcmLaW-xvg99EARuJogR0EmlcbBb4UVW/s1600/JW0915Box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuCEheo-KhVWC3rfzctnMdNWwM0DSgTlnCWIETM6kTqK97FPorn4tcOMnU3-3DhauaChb6cB8hpWvtaUWVK7eNhFEVO0Ikwp6oBE6EerprNhiXcmLaW-xvg99EARuJogR0EmlcbBb4UVW/s400/JW0915Box.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_qXPLansVOh8q1YatEjqO3U35v85OK-QUIw8pWs44yo7O9BL-HabDfRnPNqGfUeKpEOc0Zk8VQxbOIwFlrjgCNFvyX2N4EI-KNGmZGabrzt_eESr2A4SH7nEq1TTHsLkZ15DpauDQ2pr/s1600/JW0915OpenBox1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_qXPLansVOh8q1YatEjqO3U35v85OK-QUIw8pWs44yo7O9BL-HabDfRnPNqGfUeKpEOc0Zk8VQxbOIwFlrjgCNFvyX2N4EI-KNGmZGabrzt_eESr2A4SH7nEq1TTHsLkZ15DpauDQ2pr/s400/JW0915OpenBox1.jpg" width="400" /></a></div>
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The box came with a helpful list of the products and a little description of each one. Here is a snapshot of each product and their prices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivilEMJotRnawyHHXXVV_bRQJShPEqs32OcdZ3XJPgYiItaxW11_hEnbK1GdILKpBVSQjBoN8n88Z0XNN9TxKCBZVVFnrUnD0HhI01l9jWnqZKdUkIdp2Y0DCTpL5e56oqh7cLu7BE8DG/s1600/JW0915ConsonantFaceWash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivilEMJotRnawyHHXXVV_bRQJShPEqs32OcdZ3XJPgYiItaxW11_hEnbK1GdILKpBVSQjBoN8n88Z0XNN9TxKCBZVVFnrUnD0HhI01l9jWnqZKdUkIdp2Y0DCTpL5e56oqh7cLu7BE8DG/s400/JW0915ConsonantFaceWash.jpg" width="191" /></a></div>
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Consonant Organic Foaming Face Wash - $18</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenpM6G-RZgamGM6fHBl3aEVMcqBHnK2GPucgb65VjMrYNWJ1mzI0FwAFOxoacoqzJm189OK4O2MAsl7gYjy9nYRdOwyd7PjYp3NCaXXXFmUCLBPpiRkJLYYFn-WxDJPyT9c2L2Gza6yAF/s1600/JW0915HonestLeaftea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenpM6G-RZgamGM6fHBl3aEVMcqBHnK2GPucgb65VjMrYNWJ1mzI0FwAFOxoacoqzJm189OK4O2MAsl7gYjy9nYRdOwyd7PjYp3NCaXXXFmUCLBPpiRkJLYYFn-WxDJPyT9c2L2Gza6yAF/s400/JW0915HonestLeaftea.jpg" width="400" /></a></div>
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The Honest Leaf Serene Loose Leaf Tea - $13</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3q72O0nA6ZeiR5No4MgbPHFN7vZxm_KY6jsQHQXoN5-pUFm0ty5y942Qs__dT8h27RPusaoM75Dge8DKg83PdBHrEFeixmuo-fWAZdTfdzErOLIV2LNvmyPnjdWvPkZyDPvreA01S21W/s1600/JW0915konjacsponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3q72O0nA6ZeiR5No4MgbPHFN7vZxm_KY6jsQHQXoN5-pUFm0ty5y942Qs__dT8h27RPusaoM75Dge8DKg83PdBHrEFeixmuo-fWAZdTfdzErOLIV2LNvmyPnjdWvPkZyDPvreA01S21W/s400/JW0915konjacsponge.jpg" width="247" /></a></div>
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Wash & Beauty Co. Konjac Sponge - $14</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQHwY8wL9K-SOP73wZkN2eWsMHIbHpfOb0knCa90rEUILJe-hkzfZ-uQ5r0JYxsVrH9k1LDuqiO6Gn6GcPWuQzn93r2Hic3VSAC01WUynAtX4Q49o27PNebxbpfnuym8BDsN4rM2qAIYF/s1600/JW0915KsNRGBar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQHwY8wL9K-SOP73wZkN2eWsMHIbHpfOb0knCa90rEUILJe-hkzfZ-uQ5r0JYxsVrH9k1LDuqiO6Gn6GcPWuQzn93r2Hic3VSAC01WUynAtX4Q49o27PNebxbpfnuym8BDsN4rM2qAIYF/s400/JW0915KsNRGBar.jpg" width="268" /></a></div>
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K's NRG Bar - $3</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWBDNRzoHE1M99T2-34rCJKgzJJ4hJg2E4mEbC3H-Ir5WJaRrDKzbQdX_CQsYK8KQTbPvfCDu2Wv2DmtlNHJ60id28B6ffQEQxu2D1ao2zUmyshPQBFA4PF3G_6imfqvrDAUwCl8iO2xY/s1600/JW0915ManitobaHarvestHempBites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWBDNRzoHE1M99T2-34rCJKgzJJ4hJg2E4mEbC3H-Ir5WJaRrDKzbQdX_CQsYK8KQTbPvfCDu2Wv2DmtlNHJ60id28B6ffQEQxu2D1ao2zUmyshPQBFA4PF3G_6imfqvrDAUwCl8iO2xY/s400/JW0915ManitobaHarvestHempBites.jpg" width="263" /></a></div>
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Manitoba Harvest Hemp Heart Bites - $7</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJYI82scBiJpuSY2U8OIMSrhCgSzIigM0YQOLFyKE4XN4ihDJxGH8eSRf_eAACBFSxlLOtYwZ_CGYeM5Dhw6QGdUyD3_1gepnJQaU4JwHNmqIYtgEgVVnQJadR2Dd37pIIhyphenhyphenbALw_hfKU/s1600/JW0915sample.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJYI82scBiJpuSY2U8OIMSrhCgSzIigM0YQOLFyKE4XN4ihDJxGH8eSRf_eAACBFSxlLOtYwZ_CGYeM5Dhw6QGdUyD3_1gepnJQaU4JwHNmqIYtgEgVVnQJadR2Dd37pIIhyphenhyphenbALw_hfKU/s400/JW0915sample.jpg" width="315" /></a></div>
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Consonant DHE Mask - Sample</div>
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The total value of the box was $55, which in my opinion is a great deal especially since I loved all the products I received. The hemp bites were something I enjoyed and wouldn't have tried on my own and I am excited to use the skin care products. I am thinking Jule's Wellness Subscription Box and baskets would make a perfect gift for any health conscious person in your life. I hope this post was useful to some of you. What is your favourite subscription box?</div>
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<i><span style="font-size: x-small;">This post is not sponsored, all opinions are my own.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-46857923453509425112015-09-10T17:17:00.000-07:002015-09-29T16:50:43.572-07:00...JO2 (Kapaa, Hawaii)Overall - 9/10<br />
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Food - 9/10<br />
Service - 9/10<br />
Ambiance - 8/10<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat_L9pMYJ4KVDfnEfVBrmkmszcLwVMUHhRa77XL5mejdhEDlhCrVt2J9wdMRBEdcrEV5MXVRi8ZiBj6vFijVqRvOJuqVmopwxlQYMA5krp-IX682iButAVazjJVe3HkJeqXy6epw-83ri/s1600/jo2causa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat_L9pMYJ4KVDfnEfVBrmkmszcLwVMUHhRa77XL5mejdhEDlhCrVt2J9wdMRBEdcrEV5MXVRi8ZiBj6vFijVqRvOJuqVmopwxlQYMA5krp-IX682iButAVazjJVe3HkJeqXy6epw-83ri/s640/jo2causa.jpg" width="640" /></a><a href="https://www.zomato.com/hawaii/jo-2-kapaa" target="_blank" title="View Menu, Reviews, Photos & Information about Jo 2, Kapaa and other Restaurants in Hawaii"><img alt="Jo 2 Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17146623/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a>
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<a name='more'></a>This past August we spent two weeks in Hawaii with family, one of which was spent in the beautiful lush island of Kauai. There were many great eateries that we enjoyed but the standout experience was at JO2 in Kapaa. Not the kind of place you would bring a toddler, we managed a 'date night' with the help of babysitters in the form of eager grandparents. We reserved a table at JO2 with high expectations as my brother-in-law and his wife gave rave reviews after they went a few nights earlier. We were not let down; everything from the service to the food was done with extreme care. We left JO2 inspired by their ability to creatively meld Asian flavours with local Hawaiian ingredients. After doing some research, we weren't surprised that the chef, renowned <a href="http://www.jotwo.com/#!jean-marie-josselin/c10ru" target="_blank">Jean Marie Josselin</a> is a pioneer of Hawaiian regional cuisine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4k5o5i0vA22l263Hzg1KOLF-7Fde5GNZcIRIqlIto68m-fHvzimX5dagtzjLFF7YAm7IEd68GLeamjk-6AS7DzbSoebdXJXBBPsRXscwx121Wi7vwZVYUeOtMDuBJKd5Bx82-M7MD3yU/s1600/jo2menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4k5o5i0vA22l263Hzg1KOLF-7Fde5GNZcIRIqlIto68m-fHvzimX5dagtzjLFF7YAm7IEd68GLeamjk-6AS7DzbSoebdXJXBBPsRXscwx121Wi7vwZVYUeOtMDuBJKd5Bx82-M7MD3yU/s400/jo2menu.jpg" width="400" /></a></div>
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Instead of the typical bread you would normally expect, we were given house made taro chips and gazpacho dip. The chips were pleasantly crisp and went well with the wasabi infused gazpacho. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHpYZ-Fc11F7XqSBzxv4Cyo_CSRAsR97xJe9ZNuM1BPKp_iCMzCgTAYSuCdD7OduNHUZpFb4SfrLo-pz9Gvs3wwUoOmdr-AnnenRC6kSX3da_kMNdbO23HdEa8o1968GziePHL-ZZ3v8v/s1600/jo2tarochips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHpYZ-Fc11F7XqSBzxv4Cyo_CSRAsR97xJe9ZNuM1BPKp_iCMzCgTAYSuCdD7OduNHUZpFb4SfrLo-pz9Gvs3wwUoOmdr-AnnenRC6kSX3da_kMNdbO23HdEa8o1968GziePHL-ZZ3v8v/s400/jo2tarochips.jpg" width="400" /></a></div>
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We choose four appetizers to share: the beef rib, ceviche causa, duck confit kale salad and scallop and shrimp ravioli. The beef rib was cooked rare but was perfectly tender with familiar bold Korean flavours that were a fine balance of salty and sweet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRc_U2IaSgly6kwZOmZyK_9sAY2UM868T8Uu9e_iIApT3AsE3zv02PINbadSyjCilUuKo6cVWBy88EwYMcr-mfmaUuFU5QDNTC46fcP0eFrZ7cHl_JXfrtr1RmGU33yyyLlmsRfguW_48/s1600/jo2beefrib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRc_U2IaSgly6kwZOmZyK_9sAY2UM868T8Uu9e_iIApT3AsE3zv02PINbadSyjCilUuKo6cVWBy88EwYMcr-mfmaUuFU5QDNTC46fcP0eFrZ7cHl_JXfrtr1RmGU33yyyLlmsRfguW_48/s400/jo2beefrib.jpg" width="400" /></a></div>
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This kampachi ceviche causa is possibly the most beautiful dish of food I have ever seen. A causa is a Peruvian potato salad in the shape of a terrine. The fish was super fresh with the citrus and the delicate flavours were not overpowered by the seasoning or the creamy potatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S6Wnloe4Tohs2hc_t1Wcuh4Nd2BNIn11nNiiyOku_zOJF1OOdkfjEGaVUBoHw19mNBrfB0bLcZgwmg1_GhRUNSVS3B8C_lZN8n8GViVtq5uNmGaHHP1B13p3IkCI4ABosaivlrZa7AGC/s1600/jo2causa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S6Wnloe4Tohs2hc_t1Wcuh4Nd2BNIn11nNiiyOku_zOJF1OOdkfjEGaVUBoHw19mNBrfB0bLcZgwmg1_GhRUNSVS3B8C_lZN8n8GViVtq5uNmGaHHP1B13p3IkCI4ABosaivlrZa7AGC/s400/jo2causa.jpg" width="400" /></a></div>
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The duck confit kale salad first appears to be just a pile of kale, but look underneath and there is a generous amount of duck confit mixed with shiitake mushrooms, carrots and daikon in a delicious savoury toasted sesame dressing. At first glance, it seems there is a lot of kale, but here JO2 got the balance right with the kale being wilted ever so slightly by the heat of the duck.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVPJvUctRrZHP2w-vYuNI2wIOd-NYdes8MyfPUyp9BfX_fWj7ylrxEtwfE_JNLCleyJOa-7qaViUXeWWJY5PvKuXxdfi0pWwlDnsHmK2SZ6tAVFbAavpPjEjNN2sYMxUmYa9mn5W4L3Jq/s1600/jo2kalesalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVPJvUctRrZHP2w-vYuNI2wIOd-NYdes8MyfPUyp9BfX_fWj7ylrxEtwfE_JNLCleyJOa-7qaViUXeWWJY5PvKuXxdfi0pWwlDnsHmK2SZ6tAVFbAavpPjEjNN2sYMxUmYa9mn5W4L3Jq/s400/jo2kalesalad.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDGebjH672Zyi4muJ2Oxulsm7jqdfYp6wcYozAw8qMZA9BAnYMHYkLCOKI1eTCHsCTmqL8RxywUbntW_-VmWbHM5o29hQo6vGDD2r8WQjnOhKgbCsQyJ04OfkYFDBcBjmsTxziszyxSyD/s1600/jo2kaleconfitducksalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDGebjH672Zyi4muJ2Oxulsm7jqdfYp6wcYozAw8qMZA9BAnYMHYkLCOKI1eTCHsCTmqL8RxywUbntW_-VmWbHM5o29hQo6vGDD2r8WQjnOhKgbCsQyJ04OfkYFDBcBjmsTxziszyxSyD/s400/jo2kaleconfitducksalad.jpg" width="400" /></a></div>
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The scallop and shrimp ravioli were bites of shellfish heaven with the thin and delicate pasta allowing the filling to stand out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaKomQ-ZrRHVwY8Z11Ea6NOo8KMCLr__Gs7eL5-YW1QqJmhl6zMw546dT65Aj1jxqDa9yqM_13x14m3W600gNhwVDRzRE-XWoHmVvkZzo89Gsf_3r43FE41V2DUbAgtyDGjmfWoZGDGHY/s1600/jo2scallopshrimpravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaKomQ-ZrRHVwY8Z11Ea6NOo8KMCLr__Gs7eL5-YW1QqJmhl6zMw546dT65Aj1jxqDa9yqM_13x14m3W600gNhwVDRzRE-XWoHmVvkZzo89Gsf_3r43FE41V2DUbAgtyDGjmfWoZGDGHY/s400/jo2scallopshrimpravioli.jpg" width="400" /></a></div>
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Our mains consisted of lamb rack and beef cheeks. The lamb was prepared closer to the rare side, but again the meat was tender and moist. The lamb was well seasoned with a Middle Eastern spice rub, and when eaten with the jus was a delicious combination.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn9QJob-msEbAk4MEU3bfC6AqIfOX_XZiaHzWE14n5F3XGcbBomp1BPD1vlbxdSZ92ZI6bafjLjwsF3wVIb_hAXkTcNa61flm_1cfz4eCa6XwH28ouFgcygm1X4cWHgIujaMAdw-hfEau/s1600/jo2lambrack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn9QJob-msEbAk4MEU3bfC6AqIfOX_XZiaHzWE14n5F3XGcbBomp1BPD1vlbxdSZ92ZI6bafjLjwsF3wVIb_hAXkTcNa61flm_1cfz4eCa6XwH28ouFgcygm1X4cWHgIujaMAdw-hfEau/s400/jo2lambrack.jpg" width="400" /></a></div>
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The beef cheeks were braised to perfection, topped with shaved crispy lotus root and sat atop a tasty combination of gnocchi, what we remember to be fava beans and braising liquid.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDVDtmo2EIHV6cyvP-WCcTBAaYhnfbXfjH2tEnD-LYn_UyNQPnOU9swxBIaTZ2bXPZqx-Pxsl_mNP_bkL399ZL55KAJJC-VGgufniwyygQsINRk9RfDuigstHmMfOtBDOicWvCex5vOJU/s1600/jo2beefcheek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDVDtmo2EIHV6cyvP-WCcTBAaYhnfbXfjH2tEnD-LYn_UyNQPnOU9swxBIaTZ2bXPZqx-Pxsl_mNP_bkL399ZL55KAJJC-VGgufniwyygQsINRk9RfDuigstHmMfOtBDOicWvCex5vOJU/s400/jo2beefcheek.jpg" width="400" /></a></div>
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By the time we were given the choice of dessert, we only had space for one to share- the banana cream pie with banana gelato. Although this was a nice light ending to our meal, this deconstructed version was not exactly our favourite as we wished it was a bit more decadent in the form of a traditional pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop-3fZmqWbbb-MY2ivyC5_PouNXwrDe0_usZPBWdAJ6vA7Yll29Fdus33WKVIHMSPBmRiJwTQUgVRdc26K4E_1BHAT8NLp8qvALSMml72-VVm1OW3l2nFg-YKkwmxS7akfK5qAZUrUIgK/s1600/jo2banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop-3fZmqWbbb-MY2ivyC5_PouNXwrDe0_usZPBWdAJ6vA7Yll29Fdus33WKVIHMSPBmRiJwTQUgVRdc26K4E_1BHAT8NLp8qvALSMml72-VVm1OW3l2nFg-YKkwmxS7akfK5qAZUrUIgK/s400/jo2banana.jpg" width="400" /></a></div>
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If you are able to go, we highly recommend JO2 as a fantastic fine dining option in Kauai. Even if you can't, check out their drool-worthy, awe inspiring <a href="https://instagram.com/jo2restaurant/" target="_blank">Instagram account.</a> While you're there, check us out <a href="https://instagram.com/dcfortheloveof/" target="_blank">@dcfortheloveof </a> for more frequent updates. </div>
Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com1tag:blogger.com,1999:blog-5577889236441525359.post-57310690155393098452015-09-09T10:21:00.000-07:002015-09-09T10:33:02.988-07:00...Stir Fried E-Fu NoodlesE-fu noodles or <i>yi mien</i>, are traditionally eaten in Cantonese households during birthday celebrations. These "longevity" noodles are made with wheat flour and eggs and have a wonderfully springy -spongy texture due to the soda water that is used to make them. E-fu noodles are easy to prepare and cooked in a myriad of ways. This recipe is a simple vegetarian base upon which you can add your choice of protein or other favorite ingredients. Not only is it a quick favourite for us, cut into shorter strands, our 13 month old also loves them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF6W3FvZMV3ihnlVi4aU0LsjZ92Y8gFf6ZXGY9wdzSl-8Mdbfq8-Jq35e4q9FEOruUzkAkaJ9H5Jm4jXfL5KmZFKuAnB9aMTxmte3QBzajmptJd3RgYgpinhhNDUHIb20qomSFoWKmVQC/s1600/efustirfry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF6W3FvZMV3ihnlVi4aU0LsjZ92Y8gFf6ZXGY9wdzSl-8Mdbfq8-Jq35e4q9FEOruUzkAkaJ9H5Jm4jXfL5KmZFKuAnB9aMTxmte3QBzajmptJd3RgYgpinhhNDUHIb20qomSFoWKmVQC/s640/efustirfry.jpg" width="640" /></a></div>
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<u>Ingredients:</u> (Yields 3-4 servings)</div>
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-1 package of e-fu noodles</div>
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-6 carrots, julienned </div>
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-5 stalks green onion, julienned</div>
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-5 tbsp soy sauce</div>
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-3 tbsp oyster sauce</div>
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-Other ingredients you might wish to add: bean sprouts, shiitake mushrooms, ham, garlic chive, shrimp. </div>
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<u>Method:</u></div>
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1. Follow instructions on the noodle package to rehydrate them. We boil our noodles for 3 minutes until tender and then rinse them under cold water in a colander. </div>
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2. In a large fry pan, stir fry your vegetables and protein in vegetable/canola oil over medium high heat until cooked. </div>
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3. Add the rinsed noodles to the pan. Once the water has cooked off, you may need to add a few more tablespoons of oil to prevent the noodles from clumping. </div>
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4. Add the soy sauce and oyster sauce and stir fry for another minute or two until the noodles and vegetables are coated evenly with sauce.</div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com1tag:blogger.com,1999:blog-5577889236441525359.post-90781264888830300602015-09-05T20:27:00.002-07:002015-09-05T20:27:21.474-07:00...Hog Island Oyster Co. - San Francisco Oyster BarOverall - 9/10<br />
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Food - 9/10<br />
Service - 9/10<br />
Ambiance - 9/10<br />
<a href="https://www.zomato.com/san-francisco/hog-island-oyster-company-embarcadero" target="_blank" title="View Menu, Reviews, Photos & Information about Hog Island Oyster Company, Embarcadero and other Restaurants in San Francisco"><img alt="Hog Island Oyster Company Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16844513/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVRcUTm4vS8xc5UrVrcpsZcycp4Um041TyV5Nr8N11cvUmTqQkX4k8XslIQwPL2cbK9HdbgfX1Je1-Q4l6iinpgq32QMOTHgQyjiAAoSzB-A16f3Zlgj07R191NIhaosznAjurSqb_bWs/s1600/hogislandrazorclams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVRcUTm4vS8xc5UrVrcpsZcycp4Um041TyV5Nr8N11cvUmTqQkX4k8XslIQwPL2cbK9HdbgfX1Je1-Q4l6iinpgq32QMOTHgQyjiAAoSzB-A16f3Zlgj07R191NIhaosznAjurSqb_bWs/s640/hogislandrazorclams.jpg" width="640" /></a></div>
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Our week spent in San Francisco back in May seems like ages ago. The standout meal that we remember very fondly to this day was our lunch at the Hog Island Oyster Company located in the historic Ferry Building. It must have been the amazingly fresh seafood served next to the beautiful views of San Francisco Bay that make us think back to this meal so often. This casual eatery is popular amongst visitors and locals alike and does not take reservations. We were very excited for this meal, so we milled about the entrance an hour prior to the opening at 11am to ensure we got a table especially since we had Baby S in tow. Our over eagerness paid off and we found ourselves at the head of a line that wound itself down the boardwalk 30 minutes before the doors even opened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlYaTycRcOu6HR4bqc4XdZvQYtK8gt6ibQZYCTDT1P01VEr1FTyG9VhxAQu0dh0u-lPMASRhFmbOR-vm1yly5AzuLq843CGIKjVXxfBg968yPdpUj-AvK9pd8ugmUgSx6TqkeAZoyfuO1/s1600/hogislandbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlYaTycRcOu6HR4bqc4XdZvQYtK8gt6ibQZYCTDT1P01VEr1FTyG9VhxAQu0dh0u-lPMASRhFmbOR-vm1yly5AzuLq843CGIKjVXxfBg968yPdpUj-AvK9pd8ugmUgSx6TqkeAZoyfuO1/s400/hogislandbread.jpg" width="400" /></a></div>
We started our lunch off with a half dozen of the freshest pacific and atlantic oysters we've ever had. They were served perfectly chilled with a shallot mignonette and lemons. The bread served alongside was sourced from the Acme Bakery next door and was your quintessential crusty sourdough loaf.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEBCE-BkJdeQnxVmMwejSNDRNZWeQV2uvx0zyR1BNMbrx71YbQCuDs3xlMENfcEi7yWJnQBOpSKcl0qbDdGbBoZY83d92vkgNNUROCw5TUg6Ec-dz36qOS-W71E0XEG2kxvF9PU-0wAQl/s1600/hogislandoysters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEBCE-BkJdeQnxVmMwejSNDRNZWeQV2uvx0zyR1BNMbrx71YbQCuDs3xlMENfcEi7yWJnQBOpSKcl0qbDdGbBoZY83d92vkgNNUROCw5TUg6Ec-dz36qOS-W71E0XEG2kxvF9PU-0wAQl/s400/hogislandoysters.jpg" width="400" /></a></div>
One of the specials that day was a marinated razor clam dish served with kumquats and fried crispy shallots. Razor clams are much more tender then their round shelled cousins but no less flavourful. This was our first time having a dish with kumquats as an ingredient but the sweet fruit and slightly bitter rind added a great complexity of flavour to each mouthful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVRcUTm4vS8xc5UrVrcpsZcycp4Um041TyV5Nr8N11cvUmTqQkX4k8XslIQwPL2cbK9HdbgfX1Je1-Q4l6iinpgq32QMOTHgQyjiAAoSzB-A16f3Zlgj07R191NIhaosznAjurSqb_bWs/s1600/hogislandrazorclams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVRcUTm4vS8xc5UrVrcpsZcycp4Um041TyV5Nr8N11cvUmTqQkX4k8XslIQwPL2cbK9HdbgfX1Je1-Q4l6iinpgq32QMOTHgQyjiAAoSzB-A16f3Zlgj07R191NIhaosznAjurSqb_bWs/s400/hogislandrazorclams.jpg" width="400" /></a></div>
Next up was a bowl of steamed Quahaug clams with sausage. As expected, the clams were tender and fresh while the broth was rich and warming. Our attentive server was quite generous with the sour dough bread and ensured we had more than enough to mop up the delicious broth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTf8qSAaVAeVdpmFBuarsrFHaNgL5U91PHTYJCz7uGtYjg8-v1d03LxbvShv5V8MaZvRpH-AmmCr1RgMZYsx4OUNsIMuwxUqY3zoWwBIoZHBDW7WFN-x15YDS3CSaJldr88bdZ4Xv5WdU/s1600/hogislandclams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTf8qSAaVAeVdpmFBuarsrFHaNgL5U91PHTYJCz7uGtYjg8-v1d03LxbvShv5V8MaZvRpH-AmmCr1RgMZYsx4OUNsIMuwxUqY3zoWwBIoZHBDW7WFN-x15YDS3CSaJldr88bdZ4Xv5WdU/s400/hogislandclams.jpg" width="400" /></a></div>
Our main dishes were the delicious seared piece of wild Alaskan salmon served with a sweet pea relish and crispy fried potatoes and a rustic seafood stew. These two dishes summed up what Hog Island Oyster Bar is all about; perfectly cooked fresh seafood and delicious but unpretentious flavours. The seared piece of salmon in particular was the most memorable due to how fresh and intensely flavoured the fish was without any hint of fishiness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK71FsYR13is5ttMKADu3COOboj3DxhFXGr3kvT7uKqqPuIho4DEEP3doIQd1Yz3D9EKcm3zA_SvIjeJLx6mnkuAdNirX6JENAYbvn4tnO8F6XwEzC69Gu2DDIxSoTXs3JAZZ42wH7psOZ/s1600/hogislandsalmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK71FsYR13is5ttMKADu3COOboj3DxhFXGr3kvT7uKqqPuIho4DEEP3doIQd1Yz3D9EKcm3zA_SvIjeJLx6mnkuAdNirX6JENAYbvn4tnO8F6XwEzC69Gu2DDIxSoTXs3JAZZ42wH7psOZ/s400/hogislandsalmon.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgZkEidhGA_YGNy4Wndp4KESOMrrov3DvvqNEZ-NPGXNNOKVQfIoO9t-jpL8lZLV2Zl4RsuDXsOM2Usx4wjV8z51T_9DQx3WXDfjUzzdnh9zmhH8SyiOE4Z-VIT7d0XZ_M9bflz0pey1r/s1600/hogislandstew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgZkEidhGA_YGNy4Wndp4KESOMrrov3DvvqNEZ-NPGXNNOKVQfIoO9t-jpL8lZLV2Zl4RsuDXsOM2Usx4wjV8z51T_9DQx3WXDfjUzzdnh9zmhH8SyiOE4Z-VIT7d0XZ_M9bflz0pey1r/s400/hogislandstew.jpg" width="400" /></a></div>
Hog Island Oyster Bar definitely has set the bar to which we now compare our future oyster bar/ casual seafood experiences. Stay tuned for our opinion on how our local Rodney's Oyster Bar stacks up!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com0tag:blogger.com,1999:blog-5577889236441525359.post-68512934589075211092015-08-30T09:00:00.002-07:002015-08-30T09:00:53.682-07:00...Mesquite Smoked Beer Can Chicken<div class="separator" style="clear: both; text-align: left;">
Our old gas grill was a hand-me-down from my brother when he was moving out of his place. It served us well for many summers, but since it started emitting a hissing sound we figured it was time to retire it once and for all. We thought about getting another gas grill, but the allure of a hardwood charcoal grill was too much to resist and Chrissy ended up getting a <a href="http://www.weber.com/grills/series/performer/performer-deluxe-22" target="_blank">Weber Performer Deluxe 22"</a> for me on Father's Day. It includes a nice stainless steel work surface and a propane starter for ease of use. The food that comes off this grill cannot be compared to that from a gas grill in terms of the smokey flavour and perfect char that comes with grilling over hardwood charcoal. When it comes to grills, a gas grill is perfect for those looking for convenience and ease of use. A charcoal grill is for the committed BBQ enthusiast- it is more work but the results are worth it. This recipe for smoked chicken uses a beer can to prop up the bird so that every surface is perfectly roasted and crispy, while the beer adds moisture and flavour to the meat from the inside. You can make this on a gas grill but the dry heat of the charcoal makes the skin extra crispy. We would recommend wrapping the wings in foil to prevent burning and a better presentation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlqHWeR2exgO4Lu_sXADN8CoZHaHO6XdrmEeU33KSmHMsWOrNKfVybdx_ET3KyLfrLrk0jsmmnEXBgNUL0mv-hPbsGv1EwWHYPE172DUlrb3QM9BxKXz7EKGRF4P1i3sMXWz87_eQlmJG/s1600/beercanchickengrill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlqHWeR2exgO4Lu_sXADN8CoZHaHO6XdrmEeU33KSmHMsWOrNKfVybdx_ET3KyLfrLrk0jsmmnEXBgNUL0mv-hPbsGv1EwWHYPE172DUlrb3QM9BxKXz7EKGRF4P1i3sMXWz87_eQlmJG/s640/beercanchickengrill.jpg" width="640" /></a></div>
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<u><b>Ingredients</b></u>:<br />
- 1 whole chicken<br />
- Dry rub of your choice<br />
Here's our homemade one: brown sugar, paprika, garlic powder, onion powder, salt, black pepper, dried oregano, cumin, chili powder, five spice, dried rosemary, dried sage<br />
- 1 beer can half full of beer (we used Alexander Keith's)<br />
- Mesquite wood chips<br />
- 1 foil tray<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuMfx0cv_HZGurvWxvNFvH3p9_QwJoDeMTGDvU2T3bmyK2is4WOatPdNpbXgxWTzlaCjCSWxJ73vZqVWrILvnu0Y-5SnKGOiQecL33JFhKCxxYdVTL2wP2T5eTXy9R03oE-WfBRDe8pvQ/s1600/beercanchickenplatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuMfx0cv_HZGurvWxvNFvH3p9_QwJoDeMTGDvU2T3bmyK2is4WOatPdNpbXgxWTzlaCjCSWxJ73vZqVWrILvnu0Y-5SnKGOiQecL33JFhKCxxYdVTL2wP2T5eTXy9R03oE-WfBRDe8pvQ/s640/beercanchickenplatter.jpg" width="420" /></a></div>
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<u><b>Method:</b></u><br />
1. Combine the ingredients of the dry rub in a large bowl. The proportions are up to your own individual tastes, my proportions were 3 parts brown sugar, 2 part each of garlic powder, onion powder and salt, 1 part each of black pepper, oregano, cumin, chilli powder, five spice, rosemary and sage.<br />
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2. Rub the interior and exterior of the chicken generously with the dry rub and let it sit overnight in the fridge<br />
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3. Prepare your grill by igniting the charcoal. Once the charcoal has a layer of ash on the surface it is ready to start cooking. Place the charcoal in two separate piles on opposite ends of the kettle and place a foil tray filled with water in between. Place the grill overtop and put the chicken with the beer can inserted into its cavity over the foil tray. Add a handful of mesquite wood chips to each pile of coals and cover with the lid.<br />
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4. Roast the chicken for approximately 1.5 hours at 350 F or until the internal temperate of the chicken reaches 165 F. Add more charcoal if the temperature drops below 350 degrees.<br />
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5. Remove the chicken from the grill and let it rest for at least 15 minutes before removing the beer can (preferably over a pan or the sink to avoid too much mess). Carve the chicken and enjoy!Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com1tag:blogger.com,1999:blog-5577889236441525359.post-91765245541296309992015-08-22T14:46:00.003-07:002015-08-24T10:47:29.754-07:00...Minute Rice® Ready to Serve Cups (GIVEAWAY CONTEST!)<div class="MsoNormal" style="margin: 0in 0in 0.0001pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo5UnTBE4r7C1JL7x-N_mq-IFJAxGreWrad3TEXdJ18rDmJpV8VIHGIaJ0qbO_4K5-1ton8W3-eJnjiuqjrfIAXjeR9HZNwVPZGNXok6lpMHBUsbYTEM47lj_nFQWz_CesWAJBBSKlG_H/s1600/DSC_6594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo5UnTBE4r7C1JL7x-N_mq-IFJAxGreWrad3TEXdJ18rDmJpV8VIHGIaJ0qbO_4K5-1ton8W3-eJnjiuqjrfIAXjeR9HZNwVPZGNXok6lpMHBUsbYTEM47lj_nFQWz_CesWAJBBSKlG_H/s640/DSC_6594.jpg" width="420" /></a></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Read on to see how you can enter to win <span style="color: #222222;">Minute </span><span style="color: #222222;">Rice</span><sup>®</sup><span style="color: #222222;"> </span><span style="color: #222222;">Ready to Serve Cups!</span></span></span><br />
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<a name='more'></a><span style="color: #222222; font-family: inherit;">We were at the mall a few days ago and something was different. It was the ubiquitous presence of teenagers presumably shopping for their back to school wardrobe. Even though our girl isn't old enough for school yet, I can relate to the busyness that fall brings. With the return of toddler classes, appointments and playdates, I know I'll need to find ways to streamline our everyday routine. Just the other day, I realized that I was so busy feeding S that I forgot about my lunch altogether. By this point, I was past hungry and onto </span><span style="color: #222222;"><i>hangry<span style="font-family: inherit;">. </span></i><span style="font-family: inherit;">Conveniently, we were sent Minute </span></span><span style="color: #222222; font-family: inherit;">Rice</span><sup style="color: #222222; font-family: inherit;">®</sup><span style="color: #222222; font-family: inherit;">'s Ready to Serve Cups to try and I quickly microwaved one of the Oriental Style cups and ate it with some leftover chicken. It literally took one minute to heat the rice in the microwave and it was delicious. My mom came by and noticed the boxes of Minute Rice and even she was surprised by how quickly the rice is ready and tasty even on its own. Let me just give you some background here: this is my mom, who has shunned the rice cooker and reverted to cooking rice old school on the stove and who is hard to impress when it comes to anything food related (hi mom!). So just based on this I give Minute </span><span style="color: #222222; font-family: inherit;">Rice</span><sup style="color: #222222; font-family: inherit;">®</sup><span style="color: #222222; font-family: inherit;"> Ready to Serve Cups a big thumbs up.</span><br />
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<span style="font-family: inherit;"><span style="color: #222222;">Here are the details we were provided on Minute </span><span style="color: #222222;">Rice</span><sup style="color: #222222;">®</sup><span style="color: #222222;"> </span><span style="color: #222222;">Ready to Serve Cups:</span></span><br />
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<li><span style="color: #222222; font-family: inherit; font-size: small;"> Pre-portioned single serving mini-bowls of rice that are available in Basmati, Whole Grain, Oriental Style, Vegetable Medley, Long Grain & Wild Rice – Fine Herbs, Long Grain & Wild Rice – Chicken Flavour and Mexican. </span></li>
<li><span style="font-family: inherit;"><span style="color: #222222; font-size: small;">T</span><span style="color: #222222; font-size: small;">he rice can be eaten straight out of the cup, as a side dish, or combined with a protein, such as chicken, beef, fish or tofu for a quick one-dish meal. </span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Some varieties, such as Basmati and Whole Grain, contain plain rice and can be enjoyed on their own or as a base for a meal, while others, such as Oriental Style, contain additional ingredients like peas, sweet red pepper, mushrooms and onions in a light soy-flavoured base. Vegetable Medley, blends peas, carrots and corn with long grain rice. </span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">They are about $2.75 for a sleeve of two 125 gram microwaveable cups</span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">Great for kids’ lunches or snacks, take-to-work lunches, or dinner.</span></span></li>
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<span style="color: #222222; font-family: inherit;">Sometimes when you're stuck in a rut, it's hard to be imaginative with rice, so here is a recipe for you to try if you're in a pinch and have some rice on hand.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl9IRPT-7C6yb29ltvr67GrAti5CQIC_uQJj92qFhe_g8hqXlkuzzvw6fYZKfkahSVkLYHo2qELVIezBynFI8LBgme81kjW1v03aiR5ha_X_9SNHsbBPDQ1KcyNM5d0y43FZD08wZQygg/s1600/Chicken+Vegetable+Rice+Crunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl9IRPT-7C6yb29ltvr67GrAti5CQIC_uQJj92qFhe_g8hqXlkuzzvw6fYZKfkahSVkLYHo2qELVIezBynFI8LBgme81kjW1v03aiR5ha_X_9SNHsbBPDQ1KcyNM5d0y43FZD08wZQygg/s400/Chicken+Vegetable+Rice+Crunch.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: xx-small;">Photo courtesy of Gail Bergman PR</span></span></td></tr>
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<span style="font-family: inherit;"><b><u>Minute Rice<sup>®</sup> Chicken Vegetable Rice Crunch</u></b><b> </b></span></div>
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<span style="font-family: inherit;"><b>Prep Time: </b>10 min<b><u></u><u></u></b></span></div>
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<span style="font-family: inherit;"><b>Cook Time: </b>4 min<u></u></span></div>
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<span style="font-family: inherit;"><b>Servings: </b>4<u></u><u></u></span></div>
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<b><span style="font-family: inherit;">Ingredients:<u></u><u></u></span></b></div>
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<span style="font-family: inherit;">4 Minute Rice<sup>®</sup> Ready to Serve Cups – Vegetable Medley </span><br />
<span style="font-family: inherit;">(I would use one cup per large pita, but you may choose to use less)<u></u><u></u></span></div>
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<i><span style="font-family: inherit;">Quantities of your choice of:<u></u><u></u></span></i></div>
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<span style="font-family: inherit;">Cooked shredded chicken<u></u><u></u></span></div>
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<span style="font-family: inherit;">Ranch dressing<u></u><u></u></span></div>
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<span style="font-family: inherit;">Chopped nuts<u></u><u></u></span></div>
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<span style="font-family: inherit;">Sliced celery<u></u><u></u></span></div>
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<span style="font-family: inherit;">Sliced radish<u></u><u></u></span></div>
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<span style="font-family: inherit;">Shredded lettuce</span></div>
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<span style="font-family: inherit;">4 Pita bread pockets<u></u></span></div>
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<b><span style="font-family: inherit;">Instructions:<u></u><u></u></span></b></div>
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<span style="font-family: inherit;"><span style="color: red;"><u></u> </span>1. <u></u>Heat Minute Rice<b><sup>®</sup></b>® Ready to Serve Cup – Vegetable Medley in microwave, per package instructions.</span></div>
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<span style="font-family: inherit;">2. <u></u>Transfer to bowl, and add cooked shredded chicken and ranch dressing.</span></div>
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<span style="font-family: inherit;">3. <u></u>Stir in chopped nuts, sliced celery, sliced radish and shredded lettuce.</span></div>
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<span style="font-family: inherit;"><u></u>4. <u></u>Stuff into pita halves</span></div>
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<b><span style="font-family: inherit; font-size: x-large;"><u>ENTER TO WIN!</u></span></b></div>
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<span style="font-size: large;"><span style="font-family: inherit;">To enter to win </span><span style="color: #222222;"><b><span style="font-family: inherit;">48 cups ($66 value) of Minute Rice<sup>®</sup> Ready to Serve Cups</span></b></span><span style="font-family: inherit;">, you must be a Canadian resident (excluding Quebec) and all you have to do is:</span></span></div>
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<b><br /></b><span style="font-family: inherit; font-size: large;"><b>1. Follow us on Twitter @</b><b><a href="https://twitter.com/dcfortheloveof" target="_blank">dcfortheloveof</a></b><b> and Tweet: </b><b>"I followed and entered @dcfortheloveof giveaway for Minute Rice Ready to Serve Cups!"</b></span><br />
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<b><span style="font-family: inherit; font-size: large;">2. </span></b><span style="font-size: large;"><span style="font-family: inherit;">*Optional: </span><b style="font-family: inherit;">Increase your chances of winning by</b><span style="font-family: inherit;"> </span><b style="font-family: inherit;">following us on Instagram <a href="https://instagram.com/dcfortheloveof/" target="_blank">@dcfortheloveof</a></b></span><br />
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Just a reminder, <b><u>to qualify you must follow us on Twitter!</u></b></div>
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<span style="font-family: inherit;">A random winner will be selected from all the entries. The contest closes on Sept 4, 2015.</span></div>
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Anonymoushttp://www.blogger.com/profile/06935873283603892915noreply@blogger.com8