For the love of food

Raindrops on roses and whiskers on kittens*Bright copper kettles and warm woolen mittens*Brown paper packages tied up with strings*These are a few of my favorite things*Cream colored ponies and crisp apple streudels*Doorbells and sleigh bells and schnitzel with noodles*Wild geese that fly with the moon on their wings*These are a few of my favorite things*Girls in white dresses with blue satin sashes*Snowflakes that stay on my nose and eyelashes*Silver white winters that melt into springs*These are a few of my favorite things

Dolce De Leche Ice Cream August 22, 2008

Filed under: Food,Recipes,Uncategorized — lovemyfood @ 2:08 pm

It is fast, super easy ice cream recipe which requires all in all two ingredients, one whisk and one bowl. in this recipe Dolce De Leche could be substituted with any other type of spread you like – Nutella, Peanut Butter, Almond Butter, your fave chocolate spread etc…The ice cream has a wonderful concentrated flavour, smooth texture (after you freeze it) and it is so simple and delicious – I am in love (husband approves too)!

For each 1 (370ml) can of evaporated (non sweetened) milk use about 200gr Dolce De Leche – you can use a bit less or more depending how sweet you like your ice cream. Mix well with a whisk and churn. I like to dust mine with a bit of Cinnamon :)

Told you it was simple and quick!

 

The Omnivore’s Hundred

Filed under: Food,Uncategorized — lovemyfood @ 11:44 am

Below is a list of 100 things that Andrew Wheeler from www.verygoodtaste.co.uk thinks every good omnivore should have tried at least once in their life.

Here are the instructions:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea – does nettle soup count?
3
. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9.
Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20
. Pistachio ice cream
21.
Heirloom tomatoes
22. Fresh wild berries
23.
Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper – whole???
27. Dulce de leche
28. Oysters
29.
Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59.
Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail

79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87.
Goulash
88. Flowers
89. Horse
90. Criollo chocolate -not that I can recall
91. Spam
92.
Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

 

Hapa Izakaya in Vancouver August 21, 2008

Filed under: Canada,Food,Travel,Vancouver,Vancouver Restaurants — lovemyfood @ 8:43 pm

Delish Delish Delish!

Great atmosphere, low lights and no idea of the time of day or the weather – due to the black paint covered windows. You are completely relaxed and focused on the food you eat and the people you are with.

The menu has two fixed pages and two pages of specials, including both Japanese, Chinese & Korean dishes. You will find hot and cold small plates of meat, fish, shellfish or vegetables served in any order you desire and in quite a few different types of preparations.

Out of the cold list we had some Ceviche style fish and scallops, some delicious and absolutely gorgeous color Tuna in Yuzu (a type of citrus) marinade; out of the hot list we tried an interpretation of Gyozas which were made with minced pork wedged between two slices of Lotus root and friend in tempura batter as well as a Korean dish (I can not remember the name unfortunately) of rice and minced pork in a piping hot stone (clay…?) bowl with some fresh vegetables and a raw egg which was mixed into it by the server when it was already on our table.

Address: 1479 Robson St, Vancouver   Tel: 604-689-4272

WWW: http://www.hapaizakaya.com  (coming soon)

 

Ricotta, Blueberry & Lemon Muffins

Filed under: Food,Recipes — lovemyfood @ 8:26 pm

Berry season is coming to an end and the Blueberries and Raspberries I bought this week were already less than great but they were still consumed both fresh and in some delicious mini muffins. The basic recipe idea came from Dorie Greenspan’s blog but I have made some alterations (no surprise there really….) for it to suit my taste and what I had in the fridge. I rarely make muffins, so when I pulled out my regular muffin molds from the bottom of the pile I discovered it was rusty…really not making muffins that often… so I used the mini muffin molds and I thought it turned out fantastic; both because the texture inside was perfect and the top was very pretty and golden – I think they would have been less good if they were regular size. They also look cute :)

What you need to make 24 mini muffins:

3/4 cup Ricotta

2 large eggs

1/2 tsp Vanilla extract

1 stick (4oz/110gr) melted, unsalted butter – cooled

2/3 cup (130gr) sugar

Grated zest from 1 lemon

2 cups flour (all purpose or pastry)

2 tsp baking powder

1/4-1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups blueberries (I like mine loaded with blueberries)

To make:

Preheat oven to 400F, grease muffin molds.

Mix -using your hands- sugar with lemon zest until fragrant, add all other dry ingredients.

Mix all wet ingredients in a separate bowl; add to the dry ones – mix until combined, not longer. Add blueberries.

Bake for 20 minutes. Take out of the molds right away and cool on a rack.

 

Kaide Sushi Bar on Richards August 15, 2008

Filed under: Canada,Food,Travel,Vancouver,Vancouver Restaurants — lovemyfood @ 3:17 pm

Kaide is down the street from ourhouse and seems to be fairly popular so we decided to check it out and…it wasn’t good. The Mackerel was vinegary rather than clean, Unagi was way too fatty and had no flavour whatsoever; we don’t usually order rolls but decided to try the Kaide roll (which we assumed was the house specialty) and were also disappointed – it was blandt, the only distinguishable flavour was the smoked salmon on top. A shame. 

Address: 1375 Richards street 

WWW: http://kaidesushi.com

 

Accidental Pita Pockets August 13, 2008

Filed under: Food,Recipes — lovemyfood @ 4:50 pm

I had some frozen pizza dough laying around and I was making a light lunch and figured I could use the dough to make some flatbread to go with the hummus and other spreads and condiments I was making. I let the dough thaw in the fridge, I let it rise for about an hour, made small flat discs and let them rest for another half hour. I turned the oven on 450F (230C) and put an upside down baking sheet on the bottom, when it was hot enough I transferred the discs directly onto the sheet and was very surprised to see them puff beautifully, I flipped them on their other side after about 4 minutes and left in the oven for another 4. The pockets were consistent, uniform and were able to hold all the stuff we put in them without tearing or being soggy.

 

Raspberry & Sparkling Wine Sorbet + Pistachio Gelato

Filed under: Food,Recipes — lovemyfood @ 4:34 pm

I’ll begin by saying that the Pistachio Gelato is fairly good but far from being the consistency and the taste I want it to be…so I’ll keep trying since its one of my favourites! I have borrowed David Lebowitz’s book “The Perfect Scoop” and I am not sure I would buy one for my self for a few reasons – one full section deals with very high fat, high calorie ice creams – I do not make those very frequently; another section deals with all sorts of accompaniments like cookies and sauces which I do not find necessary; the third one – sorbets of all sorts have a pretty straight forward formula making quite a few of the recipes repetitive changing only the fruit and altering sugar and some other basic ingredients like substituting water for milk or alcohol. But…. before I judge this book (the previous rant was just a first impression) I have decided to make a couple of things from each section to have a better understanding of the quality or the recipes. The first one I have tried was a Raspberry & Champagne Sorbet – I used a dry sparkling wine, next time I would try a sweeter sparkling like Asti.

Raspberry & Sparkling Wine Sorbet:

1 1/4 cups (310ml) Sparkling wine

1/4 cup (60ml) water

1/2 cup (100g) sugar

2 cups (220gr) raspberries

To make: Mix all but the raspberries in a saucepan, bring to a boil, add raspberries and remove from the heat. Let stand for 10 minutes. Puree with an immersion blender or in a regular one. You can strain the seeds if you like, I did not find it necessary. Let the mixture cool completely and churn according to the instructions of your ice cream machine. Let set completely in an air tight container in your freezer.

* I found the taste improved the next day making the taste of the wine more subtle pushing forward the fresh raspberry taste.