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

Lumiere in Vancouver – review February 2, 2009

Filed under: Canada,Food,Travel,Vancouver,Vancouver Restaurants — lovemyfood @ 7:45 pm

Lumiere had an introductory $58, 3 course prix fixe (instead of the usual $98) during the 2 weeks of DineOut Vancouver 2009 – I do not know if it had anything to do with that but frankly my darling(s), I don’t give a damn!

The restaurant was almost full Sunday night @ 8:30pm, except for maybe 3 tables; the decor is great, the music is a nice background, service is professional and attentive, wine picks were perfect and the food was definitely interesting and rightfully praised by the various critics.

The amuse bouche was a selection of 3 miniature treats – a crab salad wrapped in lettuce with some squash strings at its basis; a squash soup with brown butter and sage foam; a squash quiche with yogurt topping which was tangy and was a nice offset for the sweet squash. For the appetizer we both chose the Lobster Bisque with lobster meat medallions (which I assume were made from lobster meat processed into a smooth cream and combined with some gelatin creating cute lobster coins of sort) which was delicious and appropriate for the weather the only thing I did not care for were the chipollini onions and carrots which were few but not required in my opinion. Seconds…I had the squash ravioli with pork belly and black trumpet mushrooms, those were delicious and very pretty; my husband has the veal trio (tongue grebiche ,tender loin with chanterelles and sweetbreads with ziti) which he enjoyed as well. A cheese selection followed (not included in the 3 course prix fixe) and it was a well selected one :) Desserts – if a meal was good but desserts were not, for me its a deal breaker and I was really glad this wasn’t the case here! My husband, the conservative, had a warm chocolate cake with Sicilian pistachio gelato and I had the caramelized pineapple with coconut rice pudding and pina-colada ice cream which was both refreshing and interesting – exactly what I wanted it to be! With the bill we got another treat, warm-out-of-the-oven mini citrus madeleines – nothing tastes or smells better than a baked anything right out of the oven :)

Bottom line, go and enjoy :)

WWW: http://www.lumiere.ca/

Address: 2551 West Broadway, Vancouver, BC   Tel: 604-739 8185

 

Kintaro Ramen on Denman (corner of Robson)

Filed under: Food,Vancouver,Vancouver Restaurants — lovemyfood @ 7:20 pm

It was very good, the noodles are delicious and are cooked to order. There are a few selections when it comes to the soup itself-  fat or lean, light/medium/rich same goes for the various toppings. I found the portions to be very large like in Benke Ramen only with larger amounts of pork. I ordered the medium and fat version and found it to be too fat so next time I will opt for the lean one. Overall a yummi experience!

 

I’ll begin by wrapping up 2008

Filed under: Food,Recipes — lovemyfood @ 7:08 pm

I had no time to blog for probably a month or so and I want to wrap up 2008 before I go on into 2009…

Our New Year’s eve had a traditional component – a roasted Goose, a festive, fatty, deliciously smelling Goose (with a capital G) with apples and cranberries which are the staples of the season.

roast-goose-with-apples-and-cranberries

{sprinkle goose with salt and pepper and roast in a dutch oven for 2 hours at 400F, pour off the fat leaving a thin layer on the bottom, lift the goose and place apples, cranberries, sugar, black peppercorns and cloves on the bottom, put the goose back and brush it with cranberry gelee and roast with the lid off for another 20 minutes or so until the skin is crispy and golden brown}

 When I unpacked my Goose I discovered it had all sorts of things inside it and they weren’t in a bag (like gizzards usually are) and I thought to myself “great…they didn’t clean it inside and now I have to do it myself” but after a closer observation I discovered, to my surprise, only three components – neck (which would be good for a sauce or stock), liver and some other un-identified organ which I discarded. The liver was a nice surprise and gave me an instant solution for my first course – liver pate (genius, I know…). Making pate (on an amateur spare of the moment no recipe required way…) is incredibly simple – melt some butter in a pan, grate in a shallot and sprinkle with some salt – saute the liver (duck, goose, chicken etc…); deglaze the pan with a tiny splash of cognac or brandy (I used Calvados) add it to the liver; puree with a tiny bit of cream and let chill (if too runny, use some gelatin).

goose-liver-pate

I served mine with some fleur de sel, pink peppercorns, toasted sourdough and strawberry-ginger preserves – yum!

Last but not least was THE cake, a chocolate-hazelnut cake that turned out just unbelievably good!

hazelnut-chocolate-cake

 chocolate-hazelnut-cake1

So a sweet and yummi year is practically guaranteed :) 

callebaut-chcolate