SNACK THE PLANET

Vietnamese Mint Lime Chicken

2011-08-19T18:55:00.000-07:00

I've never been very well prepared when it comes to cooking meat, unless it's an ingredient in a sauce or something, I don't know much about dishes where a piece of meat is the "star". I can either just throw it on a barbecue or I have to follow a recipe so this great Vietnamese chicken recipe became a fast favorite and essentially the only decent way I know how to cook chicken breast. The combination of citrus and spice works really well with the cold noodles and mint, it's a refreshing and interesting dish that really doesn't take much expertise or time.

Recipe after the jump.

Vietnamese Lime and Mint Chicken

Ingredients

1 lime
2 1/2 tbsp fish sauce
2 garlic cloves, peeled and crushed
1 tbsp sugar
1/4 tsp ground pepper
1 large or two small boneless chicken breasts
1 tbsp peanut oil
3.5 oz bean thread noodles
1/4 cucumber, cut into sticks
1/2 carrot, cut into sticks
small handful of mint sprigs
1/2 red jalapeño, seeded and finely chopped

Directions

Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. Mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes.
Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so.
Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeño and lime zest.

Makes 2 Servings

Churro

2011-07-25T22:37:00.000-07:00

Freshly made churro from a street vendor in Ajijic, Mexico

Tour de Tacos

2011-07-23T18:13:00.000-07:00

Recently came back from a trip to Jalisco, Mexico. We ate a lot of good (and unfortunately also not so good) food during our month-long stay. As you might expect: some of the best (and cheapest) meals we had came from taquerias. Since the focus is on tacos and they don't make much else (if anything), they have to be delicious or no one will eat there. We only tried a handful of taquerias in Ajijic but they were all satisfying enough to warrant return visits.

(A little advice based on our experiences: if a restaurant has an English name and caters to tourists...do NOT eat there, the food will generally be overpriced and disappointing. This is probably obvious to most people but eat where the locals eat!)

Tacos Vampiros (griddled tortilla and melted cheese)
The pickled onions are so so good and spicy!

Toppings and Salsa

Tongue and Tripe

Our favorite: Al Pastor!

Brussel Sprouts with Bacon

2011-03-27T02:06:00.000-07:00

Until recently I'd only ever tried steamed brussel sprouts but I looked at some recipes and decided to try frying them in some oil with garlic and it worked out great! We've made them a few times since and this time added some bacon and served it on a bed of brown rice which was delicious.

Recipe after the jump.

Pan-fried Brussel Sprouts with Bacon

Ingredients (2 servings)

approx. 15-20 brussel sprouts
2-3 cloves of garlic
3 or 4 strips of bacon
1 1/2 tbsp olive oil
1 tbsp butter
salt and pepper to taste
half a lime

Directions

1. Soak brussel sprouts in water for about 15 minutes

2. While sprouts are soaking, cook bacon until crispy and set aside

2. Cut sprouts in half, chop garlic

3. In a large pan, heat oil and butter on medium heat, place brussel sprouts cut/flat side down, sprinkle with salt

3. Cook for about 12-15 minutes, until bottoms are browned

4. Add garlic and pepper during last minute or two

5. Crumble and stir in bacon

6. Squeeze lime over everything and serve

French Toast

2010-12-23T16:32:00.000-08:00

Visiting family means eating well. I'm at my parents' place for the holidays and a couple of days ago my brother Daniel came over and made us all french toast for breakfast. Preparing meals for six people is always a lot of work; recipes have to be multiplied and cooking time escalates. When he was finished we were presented with a stacked french toast tower, perhaps we could have played Jenga with our breakfast before digging in! Ideally, it should be eaten as it's made (while it's fresh and hot) but we wanted to enjoy it together so we waited until it was all ready. Luckily, it was still warm and tasted incredible served simply with maple syrup. It didn't take long for the entire tower to disappear!

Recipe after the jump.

French Toast (original recipe)

Ingredients

6 thick slices bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste

Directions

Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Tangy Tart

2010-12-16T20:49:00.000-08:00

Nothing like a perfect fruit tart for breakfast. I've never had this combination before (orange, kiwi, pomegranate) but it was a nice surprise. More sour than sweet, which for me is a good thing!

Corner Tandoori

2010-12-14T01:11:00.000-08:00

I've lived less than a block from Corner Tandoori for over 2 years and never paid it any attention. From the outside, it's hard to tell that it's even a restaurant, it doesn't really look like anything so it's easy to not really notice. Inside it's not a lot better, the bare bones dining area has the ambiance of a high school cafeteria but a late night search for takeout and some good reviews online lead me to make an order. Despite its hole-in-the-wall appearance, Corner Tandoori makes some of the best Indian food I've ever had! Most of the dishes come with either a serving of rice or a huge naan and are largely under $10, making it one of the cheaper Indian places in the city. The portions are very generous too; the first order we made there consisted of 3 main dishes (lamb vindaloo, daal and paneer), and an extra order of rice and an extra order of naan. Those extra portions were definitely not necessary and it was enough food for two people to have two big meals. It took me a long time to give this place a try but I'm glad I did, it's always nice finding "hidden treasures" that are sometimes just a few steps down the street.

Crepes and Fruit Sauce

2010-11-25T20:52:00.000-08:00

My mom makes the BEST homemade crepes and fruit sauce. Though you can't tell from the photo, the sauce consists of chunks of apple, peaches, berries, raisins, cinnamon...too many good flavors to remember - topped with vanilla yogurt and fresh strawberries. I'll be sure to get her to teach me how to make it and I'll post the recipe when I do!

Radiatori and Spicy Pasta Sauce

2010-11-22T16:00:00.000-08:00

This is the sauce we make almost every time we eat pasta; it uses ingredients that we tend to always have on hand and it's easy to make and so flavorful. It has a somewhat smoky, buttery smell and it's rich, spicy and filling. It's packed with healthy ingredients and different textures (ok, maybe butter isn't healthy but a little butter can't hurt, right?). We've tried it with numerous kinds of pasta - my favorite is maybe radiatori, I love how the sauce gets stuck in all of the little ridges.

Recipe after the jump.

Tomato-Based Pasta Sauce with Chipotle

Ingredients

1 680 mL can tomato sauce
2 teaspoons olive oil
1/3 pound ground beef
2 cloves garlic, minced
1/3 onion, diced
1 carrot, finely chopped
1/2 green pepper, finely chopped
around 10 regular white mushrooms, sliced
1 chipotle pepper, minced
2 large fresh tomatoes, chopped
1 tablespoon butter
1 large pinch dry basil
1 pinch dry oregano
salt and pepper (to taste)
splash of chicken stock (optional)

(I don't measure the ingredients so the amounts listed are approximations - use as little or as much as you want! Feel free to add or omit ingredients and fine tune the recipe to suit your tastes.)

Directions

Heat olive oil on medium heat in a deep pan.
Saute beef until brown - stir constantly and break up pieces that stick together.
Add butter, onion, garlic, carrot, green pepper mushrooms - stir for a minute or so or until the onion starts to look translucent.
Add tomato sauce, fresh tomatoes, basil, oregano, salt, pepper, chipotle and chicken stock - bring to a boil and then lower heat.
Add water if the sauce seems too thick - cover and cook for at least an hour.
Serve with your choice of pasta and grated cheese.

UK Wedding Meal

2010-11-06T22:35:00.000-07:00

I forgot about these photos I took of the dinner at my aunt's wedding in April. It seems like weddings are often notoriously poorly catered but this was a really good meal, prepared by the kitchen/restaurant at an old hall in Yorkshire, England. These are only some of the choices available for each course, I didn't manage to get a photo of everything. The pastry in the top photo was full of ox-tail, I think that was my favorite thing. The small, round cake was something like caramel maple cheesecake, desserts in the UK (or "puddings" as they're usually called) are generally really decadent and these were no exception.

Trees Organic Coffee

2010-10-25T13:33:00.000-07:00

Trees proudly claims to make the best cheesecake in Vancouver and after three visits and three variations (chocolate swirl, mocha, lemon-lime), I can say it's the best I've had in the city. There are a handful of other places I'd like to try before making any final judgments but for now Trees stands on top. Each variation I've sampled has been so airy and creamy, every bite practically melts in your mouth upon impact. What steps do they follow that bring forth such a fluffy, perfectly baked cake? I wish I knew.

It's a bit pricey ($5.99 - $6.99 per slice) but since I don't know how to make this at home, it's worth it every once in awhile. People generally seem to expect to pay less at a small cafe whereas at a nice restaurant it's considered normal to shell out at least $10 for dessert. Cheesecake is the main focus at Trees and they give generous portions and have high standards for quality (all of the ingredients are organic) so I think the pricing is generally reasonable. I've never tried the strawberry topping because it doesn't seem worth the extra dollar for strawberries and sugar. Even without the extra topping, every piece of cake includes whipped cream and drizzles of chocolate or other sauces. The coffee is as good as you'd expect from any decent, high-end cafe.

I don't think it's necessary for Trees to make bold claims about having the "best cheesecake in town". It's good enough that it stands up on it's own and doesn't need the hype. Maybe it's good for getting people in the door but I'm sure it also makes some approach it with a more critical eye. With such high expectations it's harder to please; instead of being pleasantly surprised by the flavor and texture many will be questioning if it's really the BEST, comparing it to everything else they've tried instead of just enjoying it. Personally I prefer when establishments are a bit more humble and let the customers decide for themselves. Either way, I recommend Trees for the cake, coffee and warm, pleasant atmosphere.

Benkei

2010-10-15T23:16:00.000-07:00

A block or two from both Kintaro and Motomachi Shokudo, Benkei Ramen was, until recently, the newest addition to the "ramen district" around the intersection of Robson and Denman in downtown Vancouver's West End. While Kintaro seems to be the established, more traditional, ramen joint in Vancouver and Motomachi Shokudo is a bit more modern, higher end and features some original variations of ramen, Benkei offers a much more streamlined experience. The menu is very standardized and easy to understand; one side shows the variety of basic choices (different broths are shio, shoyu, miso, akaoni and peko, each come with their vegetables and toppings) and the other side lists additional items like spinach, kimchi, egg, etc., that cost 50 cents each to add to your ramen. There are also side dishes like gyoza but I've never felt the need to order anything other than a giant bowl of soup.

I think Benkei is overall the cheapest option out of those restaurants ($7.30 for the cheapest "basic" bowl) and the food always arrives within minutes of ordering, even when it's totally packed. I think the ramen at Kintaro is a bit more substantial and I prefer their chashu (pork slices) but Benkei is a close contender, especially their spicy "Akaoni" (that's what's in the photo above). There is definitely a place for Benkei despite competition from the already established ramen places and they must be doing something right because several new Benkei locations have opened up in and around downtown, all fitting the same streamlined format that makes Benkei perfect as a franchise. Apparently there is always room for more ramen in this town because Hokkaido Ramen Santouka opened up a few months ago just down the street from the first Benkei location. All these places manage to compete with each other, both in terms of price and quality, and offer their own benefits and signature takes on the versatile dish which is good news for ramen-fans.

Thanksgiving and Tacos

2010-10-14T00:34:00.000-07:00

It was just Thanksgiving weekend in Canada and though it isn't a huge holiday here like in the States, we still wanted to make something special to suit the occasion. Sharing a gigantic turkey between only two people would have been crazy so we ate a roasted chicken instead. The sad looking dollop next to the chicken is spicy mustard, it doesn't look very pretty but I love the combination, much more flavorful and suitable to my tastes than gravy. We baked some yams, drowned them in butter, sauteed spinach and tomatoes and sprinkled roasted garlic over everything. It was a simple but delicious meal, the yams were so soft and sweet.

The next day most of the chicken was still waiting to be eaten. One of my favorite things to do with leftover meat is to shred it and eat it in tacos. Maybe I'm just slow but it took me an hour to separate all of the meat from the bones and tear it into little strips. Shredded meat fried with onions and salsa (this recipe) makes a great taco filling, it's even better with pork instead of chicken! On top is a mixture of red cabbage, tomato, green onion, cilantro, Mexican chili powder, cumin and lime juice.

South China Seas Trading Co.

2010-10-11T02:54:00.000-07:00

South China Seas Trading Co is a tiny specialty shop located on Granville Island. For such a small space, they've managed to pack it with extremely fresh - and often difficult to find - ingredients. Some of the things they were selling - turmeric root, galangal, black garlic, ghost peppers - I've never seen available anywhere before, some things I've only read about online. The ginger they had looked so fresh and juicy, a far cry from the dry, wrinkled pieces that I'm used to seeing in most grocery stores. Everything is chosen and displayed with care, even if you aren't looking for anything in particular, it's nice to browse their selection and maybe find something new to try.

They also sell a variety of other specialty items such as kettles, comals, molcajetes, tortilla presses and a selection of books related to cooking, regional cuisines and food in general. It's difficult to resist the temptation to buy everything that catches your eye, especially knowing it's hard to find some of these things anywhere else, even if you don't know what to do with them! After this visit, we came away with a head of black garlic which turned out to be surprisingly sweet, kind of like balsamic vinegar mixed with honey - delicious!

Simple Fruit Salad

2010-09-27T23:50:00.000-07:00

This is probably the simplest fruit salad I've ever made. Only four ingredients: strawberries, blueberries, bananas and fresh mint. If I had orange juice on hand, I would have added a splash but the mint alone is enough to bring all of the flavors together. Mint is the perfect compliment to just about any fruit; it adds a refreshing lightness that makes it somehow feel even healthier than it already is.

Endless Cravings

2010-09-14T21:59:00.000-07:00

Sweets, meats, produce, pasta and other enticing foods from various shops on Granville Island.

Basic Breakfast

2010-09-14T16:58:00.000-07:00

Such a good breakfast: egg, bacon, buttery toast and yam.

Tangy Lemon Meringue Tart at Stuart's Bakery

2010-09-09T19:34:00.000-07:00

I browsed the the rows of tarts, mousses and tiny cakes at Stuart's Bakery, one of the bakeries on Granville Island and finally decided on this "Tangy Lemon Meringue Tart". Everything looked pretty appealing so it took a while to accept that I could only pick one thing.

The lemon custard was surprisingly sour, definitely very "tangy" but buffered by the sweet, buttery crust. I have no idea how they got the meringue part to be so fluffy and bubbly at the same time - you can see all the bubbles in the photo - it was almost like a foam yet still maintained a solid form. I don't really know anything about baking but I'd love to be able to make amazing little pastries like this.

Mapo Doufu

2010-08-31T02:15:00.000-07:00

My experience with "Chinese food" has been pretty limited; like probably the majority of North Americans, I'm most familiar with the greasy, questionable kind of stuff that I imagine is largely tailored to Western fast food tastes. Aside from an okay dim sum experience and some decent dishes at nicer restaurants, I had pretty much written off Chinese food as something too often deep-fried, sugar and MSG-filled and unhealthy to risk filling my stomach with so I essentially ignorantly swore it off for the past few years. Of course, I knew that behind the food court combo fare there must be an ancient and advanced culinary tradition, I just didn't know where to find it - or what to order! I think the language barrier is actually a big disadvantage for people unfamiliar with Chinese cuisine; they can't read the Chinese names on the menu and English descriptions are often something very un-descriptive like "Beef in Black Bean Sauce" or "Pork with Green Peppers". That's not very encouraging to (unadventurous) people who prefer to stick with what they know rather than gamble on a potentially unpleasant surprise. Unfortunately, this leads to the impression that the vast and daunting world of Chinese cuisine begins with Ginger Beef and ends with Sweet and Sour Pork. Anyway, I knew I was missing out!

I first got excited about Szechuan/Sichuan cuisine thanks to Anthony Bourdain's TV show "No Reservations". I never knew it was centered around a variety of really unique spices, known for being spicy and fragrant which is a flavor combination guaranteed to catch my interest. Some of the plates displayed on the show looked about 90% chile peppers, I was really curious to try it but apparently it's hard to find that kind of "authentic" dish outside of Sichuan province and I didn't have any good recommendations for a local restaurant. I never considered trying to cook this kind of thing at home until I saw a recipe for Mapo Tofu posted by Vincci on Ceci n'est pas un food blog. Thanks to her detailed descriptions and clarification of ingredients, I was able to hold my iPhone up to a shelf of bean paste and match the Chinese characters properly!

Pi Xian Broad Bean Sauce and Sichuan Peppercorn "Prickly Ash".

There were a lot of different broad bean sauces and pastes but only one that I saw marked Pi Xian so I bought it...a kilogram of it. It seemed like a good deal at just over $3 but I now have an ominous, dense 1kg bag of powerfully fermented broad bean loaded with bits of hot pepper. It's amazing and very potent, I could smell it unmistakably through the packaging even though it was sealed in plastic, wrapped in paper and another layer of plastic, and I wouldn't hesitate to describe it as demonic or at least malevolent, possibly borderline haunted. I have a feeling I'm going to be adding spoonfuls of it to a lot of other stuff I cook, I've already used it to power up some fried rice. I really hope I can find some more recipes that give me an opportunity to make use of both of these signature Sichuan ingredients. The peppercorns were like a totally new flavor to me, I was really impressed. It wasn't quite spicy enough for me so I'll probably add more Pi Xian Douban next time but it's a really interesting, numbing sort of spicy sensation, made even more interesting by the floral/sour/citric undertones of the peppercorns.

Toasted peppercorns.

Mapo doufu/tofu with brown rice and baby bok choy

I followed this recipe exactly, using ground beef and excluding Shaoxing wine. It was one of the best things I've ever cooked and I'm already planning to make it again!

Recipe after the jump.

Ma Po Tofu (麻婆豆腐)
Adapted from The Paupered Chef
Makes 4 servings
1 tbsp (15 mL) Szechuan peppercorns, divided
2 tsp (10 mL) cornstarch
4 tsp (20 mL) cold water
1 tbsp (15 mL) low-sodium soy sauce
½ cup (125 mL) low-sodium chicken broth
2 tbsp (30 mL) Shaoxing wine (optional)
1½ lb (680 g) silken tofu, chopped into 1" cubes
1 tbsp (15 mL) vegetable oil
¼ lb (115 g) lean ground beef or pork
3 cloves garlic, chopped
1 tbsp (15 mL) ginger, peeled and chopped
2 tbsp (30 mL) Pi Xian broad bean sauce
1 tbsp (15 mL) chili sesame oil, or more to taste
3 medium scallions, green parts only, thinly sliced
Toast 2 tsp (10 mL) of Szechuan peppercorns by placing them in a wok set over medium-high heat and stirring vigorously for about 30 seconds, until fragrant. Remove from heat and let cool for a moment before grinding in a mortar and pestle (if you don't have one, a Ziploc bag and a rolling pin will work here too.)
In a small bowl, whisk together cornstarch and water. Stir in soy sauce, chicken broth and wine. Set aside.
In a small saucepan, bring enough water to cover the tofu to a boil. Carefully add the cubed tofu and simmer for about a minute. (It doesn't hurt to leave it in for a little longer.) Drain the tofu in a colander and set aside.
While the tofu is simmering, heat the vegetable oil in a wok over medium heat. Add the remaining teaspoon (5 mL) of Szechuan peppercorns. Cook for about 30 seconds, stirring often, until fragrant. Drain the peppercorns, being sure to keep the oil. Discard the peppercorns.
Now you're ready to cook - return the pepper-infused oil to the wok and turn the heat to medium-high. Add the ground beef or pork and stir-fry until no longer pink.
Add garlic and ginger and cook for about 30 seconds, stirring vigorously.
Add broad bean paste and cook for about 30 seconds, stirring vigorously.
Stir in cornstarch mixture and bring to a boil, stirring constantly. Cook for about 30 seconds.
Carefully fold in tofu and chili oil. Bring to a boil, then remove from heat immediately. Serve garnished with chopped scallions and toasted peppercorns.

Frozen Grapes

2010-08-27T18:08:00.000-07:00

I don't know how it took over two decades of being alive for me to start putting grapes in the freezer! It's such a simple and easy thing to do and totally changes a grape into a refreshing, icy treat; they're like small, oval popsicles and can even be used as substitute ice cubes that won't melt and dilute your drink. Unlike most other fruits, they don't go totally rock solid when frozen but maintain a slight slushiness so they're always ready to eat. It goes without saying that frozen grapes are a great thing to have on hand in the summer but it's easy enough to just keep a bag of grapes in the freezer year round.

Splitz Grill

2010-08-22T22:34:00.000-07:00

A few days ago we made our way to Splitz Grill in 30+ degree weather and arrived dizzy with hunger. These burgers were the perfect remedy to prevent our stomachs from shrinking any further since Splitz offers a wide variety of sauces and toppings and piles them on as per your request. We didn't order any fries (though we have eaten them before and they are good) and the burger alone was enough to fill us up.

We each ordered a one patty Legendary Splitz Burger - the cheapest option on the menu. Even though it's the smallest of the beef burgers it's still a decent size and probably large enough to satisfy the average hungry customer - especially if they load up on toppings like we did. Omitting a few of the sauces, everything else was stacked on top of our patties; sprouts, salsa, even sauerkraut; there's a lot to choose from and somehow it all tastes good together. Certain toppings, like cheese, bacon, mushrooms and sauteed onions cost extra ($1.00+ each) so if you want ALL of the extras you'll be paying more than $10 for your burger, which for us is a bit steep. We didn't order any extras since we can't justify spending that much for a couple pieces of bacon or a slice of cheese but I imagine their burgers taste pretty incredible with everything.

The meat was generously seasoned, juicy and really flavorful. One of my favorite things about Splitz Grill is that their meat isn't greasy; sometimes at other burger establishments I leave feeling a bit sick to my stomach from the excess grease but the meat at Splitz seems really fresh and light in comparison. I don't know if it's a result of how they cook their patties or if the meat is better quality but for me it is a noticeable difference. I love being able to eat a giant burger and leave feeling nourished instead of like I've inhaled a bunch of unhealthy junk food.

We haven't tried a lot of the burger options available in Vancouver but out of the places we have tried, we feel that Splitz is the best.

Creamy Chiles Rellenos

2010-08-17T03:12:00.000-07:00

Chiles Rellenos are traditionally battered and fried, crispy and fattening. My mother initially created this recipe for a lighter alternative, skipping the heavy exterior and replacing it with a creamy sauce. This is much easier to make than the fried version; all you need is basic kitchenware and fresh ingredients. Although these peppers aren't fried, I can't say they aren't fattening since they're still packed with cheese! I don't mind the fat, I'll eat just about anything (in moderation) - I just wish I would make the time to cook these more often.

The last time I made this recipe I was still using my little point and shoot camera. At the time, I thought my photos looked fantastic (haha!) but now all I see is poor lighting and shaky images. It's nice to see how much my photography has improved and think about how much I've learned in the last six months and, of course, using a good camera makes a huge difference. I feel like I'm only beginning to understand my camera so I hope my photography keeps improving.

The beans are so simple that they don't require a recipe; I just heat up some olive oil, minced garlic and Mexican chili powder, add romano beans from a can and mash it all up. Lazy, I know...but so fast and still full of great flavor. For me, beans are an essential part of any Mexican meal, the perfect addition to an infinite number of dishes - even from a can I still must have them!

Back to the peppers...this recipe will probably always be one of my favorites. I think that certain foods from childhood always hold a special appeal; they bring up warm memories and no matter how wonderful the food can be at nice restaurants, nothing is comforting like my mom's cooking.

Recipe after the jump.

Chiles Rellenos

Ingredients

6 poblano peppers (wash well, including area around the stem)
½ onion, finely chopped
1 jalapeño, minced
1 large clove of garlic, minced
½ 500g monterey jack cheese, cubed to ½” size
1 large tomato, chopped to ½” size
1/4 teaspoon sea salt or to taste
1 cup of sour cream or to personal taste

(We made a few changes this time: a combination of havarti and cheddar cheese (monterey jack is ideal but this combination was a nice substitute) in the peppers and extra garlic in the sauce.)

Directions

Set oven to broil.
Cut circles around the stems of the poblanos. Remove stems and trim the excess pepper from around them, mince and set aside.
Clean out the seeds and place peppers on a baking tray. Broil on the middle rack (to prevent burning) for 5 minutes, then turn and broil for another 5 minutes or until the skin on the peppers is roasted and blistered. Remove tray from oven, cover with tin foil and let rest for 10-15 minutes.
Using gloves (to avoid fiery fingers), peel the blistered skin off the peppers and fill each pepper with cheese cubes.
Heat about 1-2 tablespoons of olive oil at medium high heat. Add the onions, trimmed poblano bits, jalapeño and garlic - sauté until the onions start to become translucent. Add tomato, stir, lower the heat to medium and cover. Cook covered for approximately 5 minutes or until sauce thickens.
Push the sauce to the center of the pan and place the cheese-filled peppers around the edge standing up (to prevent cheese from spilling out), lower the heat. Cover and continue cooking just long enough for the cheese to melt. Turn heat off.
Stir the salt and sour cream into the sauce, mixing well, then spoon some sauce on top of the peppers and around them. Cover and let sit for about 5 minutes. Serve!

Unexpected Favorite

2010-08-10T15:14:00.000-07:00

These danishes were a perfect breakfast with some coffee to offset the sweetness. I know that lemon and cherry are the most popular/classic flavors but apple was the best; not too sweet and whole chunks of apple to add some nice texture and a bit of crunch.

Poutine

2010-08-07T20:46:00.000-07:00

Poutine seems to be a polarizing concept; a lot of people are apparently grossed out by the idea of combining fries with gravy and cheese but most of those people have probably never given poutine a real chance. The poutine in the photo is from Belgian Fries, which, as well as offering a Belgian condiment choice, claims to serve "the best poutine outside of Quebec" (where the dish is a beloved, traditional fixture) though there are a few popular places around the city so the West Coast has its share of poutine lovers too. I've heard most local places use a miso-based gravy so it's a vegetarian dish, I'm not really sure how they make such a gravy-tasting gravy out of miso but I know you can tell cheese curds are optimal by their squeakiness. The combination of freshly cooked fries, hot gravy and melting, squeaky cheese is a sublime delight and I hope the "ew gross" crowd can one day let poutine into their hearts.

Chikara Udon with Mochi at Japanese Festival

2010-08-05T00:18:00.000-07:00

The Powell Street Japanese Festival had a lot of very popular food stalls, the lineup for takoyaki looked about 20 minutes long. We chose one that had a shorter line (probably less popular because it was serving mostly hot food on a hot, sunny day), they were grilling mochi on a barbecue and selling a few kinds of udon. Even though it was so hot, we ordered Chikara Udon (udon with toasted mochi) and "zenzai" - mochi topped with a sweet red bean mash (not pictured), both $2.50. An iced coffee was necessary to cool down afterwards.

Thai Hang Vietnamese Restaurant

2010-07-27T03:28:00.000-07:00

I've long felt the absence of a local Vietnamese place that's both cheap and good quality. Fortunately, Thai Hang, which I discovered through Urbanspoon, fulfills that criteria and is also a short and pleasant enough of a walk away that I now have a go-to local Vietnamese place. Thai Hang looks like it's been here for ages, which is usually a good sign; the interior is modest but welcoming and the wait staff were very friendly. I do want to mention that it's CASH ONLY, a policy only described by an easy to miss piece of paper near the register that sent me running 3 blocks to the nearest branch of my bank after we ordered.

Thai Hang's menu is essentially what I expected to see; a range of noodle soup, vermicelli dishes and rice dishes as well as some tempting combos and specials. We ordered "Grilled Beef Short Ribs & Chicken on Steamed Rice" (at $8.00, the most expensive end of the menu) and "Pork Skewer & Deep Fried Spring Roll on Vermicelli". The portions were refreshingly large, especially for the price and the rice dish came with a small soup that tasted like carrot and contained either ground beef or pork which was a nice surprise that wasn't on the menu (though I had to ask the waitress if it was soup or something I was supposed to pour on my main dish). The food wasn't anything different but definitely tasted like it should have cost more than it did (probably the best version of this style of lemongrass chicken I've ever had) and we left incredibly full. Thai Hang seems like a reliable choice for great value Vietnamese; I'm glad to have found it and will be back soon!

Minted Watermelon

2010-07-22T20:30:00.000-07:00

On hot summer days, one of the most refreshing snacks is minted watermelon. It's so simple - only two ingredients - but the flavors compliment each other so nicely. We grow fresh mint so that we always have some on hand; it's really easy to take care of and spreads like a weed so there's a continuous supply ready to be eaten or added to drinks. Kentucky Colonel Mint is my favorite; it has a fragrant smooth flavor and isn't as overpowering as other variations of Spearmint. It doesn't seem readily available in most grocery stores so I really recommend growing your own - it's worth it!

Snacking at the Summer Night Market

2010-07-18T21:13:00.000-07:00

Last night we went to the summer night market in Richmond to eat some of the mostly Asian, street vendor-style food. The rest of the market is mostly the kind of tacky stuff you'd expect to find; cell phone cases, knock-off sunglasses, etc. but the food stall section makes the trip worth it. Other people definitely felt the same way considering it was, at times, almost impossible to push through the crowds forming around popular food vendors and there were lots to choose from.

The ubiquitous "meat on a stick" was a popular option offered by several vendors. The one we chose had a pretty big crowd of customers waiting and its operators were using microphone headsets to communicate with one another and shout to the crowd. We tried beef, chicken and spicy lamb - all delicious, perfectly grilled and generously seasoned.

Other than the traditional tako (octopus), this takoyaki stand offered fillings of squid, scallop and shrimp. We chose half octopus and half scallop and though they were nicely crispy on the outside and creamy on the inside, we had a bit of difficulty telling them apart.

More fried stuff and skewers, we decided to try the gyoza, which is never usually much to look at and I'm still not sure what the filling consisted of (mostly vegetable) but it seemed really fresh. Gyoza is often served with a sauce made with soy and rice vinegar and it seemed like these were brushed with a similar sauce while being grilled so even without a dipping sauce, that flavor was still present.

We couldn't look in any direction without seeing someone eating one of these towers of unfurling, sliced potato; some stacked like thick potato chips, others like a corkscrew spiral. We didn't get around to trying one so I don't know if they taste as good as they look (the novelty is definitely part of the appeal) and we had other, more pressing food priorities to attend to.

Taiyaki! This is probably the main reason we come to the night market, I don't know anywhere else that makes it fresh to order which is a shame because it's something that really needs to be enjoyed while it's hot and still crispy. Taiyaki is pretty much like a fish shaped waffle with a sweet filling - in this case either chocolate, red bean or custard cream. We tried all three and even though red bean is sort of the traditional filling, the custard ones were a surprise favorite for us. It's sad to have to go all the way to the night market for fresh taiyaki; if there was a stand in Vancouver it would be really popular and we'd probably keep them in business year round (especially in the winter when there are usually only chestnut stands). Hopefully someone wondering what kind of new food stall to open is reading this, haha...

"Deep Fried Cheesecake" served out of a bus; we really wanted to try this because it sounds so decadent and potentially a genius enhancement to cheesecake (or potentially vomit-inducing). By the time we were considering this for a dessert, we were undeniably full from everything else which is probably for the best because they were sold out of a lot of flavors anyway. Still curious though, maybe next time! We were also too full to hit the very tempting "Japanese Crepes" stand.

Toward the end of the night, some vendors started lowering their prices to help alleviate themselves of a seemingly infinite supply of meat skewers or whatever other various goodies were still efficiently being churned out.

After all that fried and salty food we were really thirsty, so this watermelon slush made with slices of fresh watermelon was especially refreshing. The summer night market is perfect for a night of snacking if you can stand to wade through the crowds and travel to its not so convenient location in a corner of Richmond. There's so much stuff to eat that multiple visits are necessary (unless you really want to test the limits of your stomach) so we'll probably go back again before it shuts down in a few months. It's annoying that we can only really find this kind of thing on weekends in the summer (there are other night markets but they're even further away) when any of these stalls would be a welcome everyday replacement for the hot dog stands that are pretty much the only standard street food fare in most of the city.

Breakfast Sandwich - Alleviating My Morning Ennui

2010-07-12T03:38:00.000-07:00

Until recently I haven't been much of a 'breakfast person'; growing up, meals in the morning were usually eaten hastily - or skipped entirely - before I ran out of the door inevitably late for school. Breakfast foods consisted of: uncooked oats, toast with jam, apples, bananas or anything quick. Bacon was unwelcome in my parent's refrigerator and sweet, sugary, rainbow-colored cereals were dismissed for their lack of nutrition and excessive amounts of sugar. Unhealthy, fattening foods were not a part of my upbringing - and though I appreciate the nutrition and knowledge my parents shared with me, I think I would have enjoyed pancakes a lot more if they were cooked using butter instead of overpowering and greasy olive-oil. An egg cooked with butter is infinitely better than one made crispy with hot oil! I try to eat healthy most of the time but some not-so-healthy foods are just too good to miss out on and I don't feel like the flavors and textures can properly be recreated with lighter options.

My entire childhood and adolescence was spent having never eaten a breakfast sandwich, I don't think I even really knew what they were. I feel like I must be one of the only people in North America who has never eaten an Egg McMuffin from McDonald's! The basic ingredients are so simple: English muffin, cheese, egg, meat. Why bother going out to buy this when you can make it at home with higher quality, fresher ingredients? The options of cheese are endless and infinitely more palatable than processed orange rubbery squares. Next time I plan on adding fresh avocado for ultimate textural satisfaction. Crunchy bacon and creamy avocado together - what more can one ask for?

Maybe this isn't what some people would consider a light, healthy breakfast but it's exactly what I crave when I get up in the morning; I need to satiate my hunger and a bowl of airy cereal just doesn't cut it!

Aki

2010-07-07T17:40:00.000-07:00

It's kind of hard for me to write about this "hidden gem" of a Japanese restaurant because Aki is possibly my overall favorite dining establishment ever! I'm not sure why that makes it difficult to write about; I suppose because I feel like I can't do it justice - there's just too much good stuff to say about it but you really have to actually go and eat somewhere to actually know what it's like.

Yaki Onigiri

Chicken Hearts

Beef Butteryaki

Shishito

Morokyu

Black Sesame Ogura Ice Cream

Despite being located in an underground plaza with essentially no recognizable or obvious street level signage, Aki always has a steady stream of customers (some regulars who have likely been coming here for decades), its very large floorspace and private rooms always seem to be just comfortably below capacity most nights of the week. I've never been to Japan but apparently Aki feels like a traditional "classic" izakaya of Tokyo in the 1960s/70s. It definitely seems more authentic than most Japanese restaurants I've eaten at; the kind of Japanese food that Japanese people actually eat and an unpretentious, almost rustic atmosphere. As well as a large kitchen in the back, Aki's front kitchen areas include a sushi bar with two dedicated sushi chefs, multiple grills and a chef (and his assistants) for the robata/BBQ portion of the menu. I think Aki was the first real Japanese restaurant I went to - a classmate brought me when I moved to Vancouver to go to school in 2005 - the first Japanese restaurant that wasn't primarily a sushi restaurant or a hole in the wall teriyaki donburi joint without a single actual Japanese chef.

The menu is huge and changes often, cycling seasonal items like the unearthly, ethereal Matsutake Dobin-mushi. I've sampled pretty extensively from Aki's varied menu but there are still some items of which I'm entirely unsure of the contents, though almost every single choice has been a good one. The only technical exception that comes to mind is the Uni Tororo, which I wasn't familiar with but ordered because I wanted to try uni...the uni is delicious but the rest of the dish consists of grated yam that has, through some curious ritual, taken on a consistency not unlike a thick, slimy nasal mucous. My apparently infantile, Western palate wasn't very welcoming to that texture but other than that slight misadventure, everything I've ordered at Aki has been very pleasant and very delicious. The staff are incredibly friendly and warm, even more so than is to be expected of an izakaya or other Japanese restaurant and I'm always surprised to see how much lower the price is than I expected when the bill arrives.

Aki is a great place to come with a group of friends; bring friends from out of town - especially if they think "Japanese food" means sushi or teriyaki beef - you can order from the traditional menu, robata menu, get sukiyaki, sashimi or rolls or check the current specials for something seasonal or try something you've never had before and share a variety of impressive, affordable, delicious Japanese food.

Buckwheat Pancakes

2010-07-04T21:11:00.000-07:00

Buckwheat pancakes made from box mix, served with strawberries and maple syrup. I generally never eat pancakes made from a pre-packaged mix because they are so easy to make from scratch but these were actually pretty good!

Hasselback Potatoes Attempt #1

2010-07-02T14:38:00.000-07:00

We have never made hasselback potatoes before and assumed we would not need to consult a recipe for something as simple as baking a potato but somehow these managed to come out undercooked. We placed onion in between the slices of potato to hold them open and add some flavor; this ended up tasting fairly good except the parts of the onion sticking out were blackened and burnt by the time the potatoes were finished baking. If we had left them in the oven for as long as we should have, the onion would have been even more burnt so maybe that idea just wouldn't have worked anyway. We brushed with butter, seasoned with herbs de provence and added cheese on top during the last few minutes of baking so that it would melt between the cracks. I think that if we figure out a way to make this properly it could be really delicious, next time we will definitely use a recipe!

Spicy Noodle Soup

2010-07-01T18:07:00.000-07:00

We were downtown the other day and in the mood for some pho satay or similar spicy soup. Probably the best and cheapest Vietnamese place downtown (Asian Garden) closed down in the winter for some unknown, upsetting reason so with the help of the Urbanspoon iPhone app, we wandered for a bit and went looking for Ben Z Noodle House. Apparently that place no longer exists, but the Japanese restaurant next door, Kishu, had signs displaying a Vietnamese menu outside so we went in and got a table. I'm not sure if two restaurants combined or something because inside the Japanese menu, there was also a separate, laminated single page Vietnamese menu with a pretty comprehensive coverage of the usual suspects. The soups were pretty cheap but really filling, we both ordered "Spicy Noodle Soup", it contained a lot of tender pieces of beef as well as some dubious but tasty sausage pieces. I tried to find the restaurant online (Kishu Japanese) but according to Urbanspoon, it closed down...so not sure if we ended up in some ghost restaurant or they just haven't got around to changing the signs but the soup was good.

Durian Hi-Chew Candy

2010-06-27T15:19:00.000-07:00

Hi-Chew candy is kind of like a combination between gum and Starburst except it's better. It's soft, chewy and comes in a wide variety of interesting flavors including lychee, dragon fruit, cantelope and yuzu and also more traditional flavors like strawberry and grape. There are also limited edition specialty flavors, which includes one of our favorites: sour ume plum!

We spotted this durian Hi-Chew candy at a Japanese convenience store on sale for 99¢ and were curious to find out what the flavor was like. I wasn't sure what to expect because I have never tasted durian before but I have heard horror stories about it smelling like rotting flesh, offensive enough to result in banishment from a number of hotels in southeast Asia. The disgusting smell of the fresh fruit must be part of the reason why this candy was on sale; it's not the most inviting flavor when sitting next to other choices like green apple or strawberry cheesecake. No need to worry though, this is just as good as other Hi-Chew offerings and there is no strange smell or aftertaste; it has a subdued sweetness and smooth taste with hints of coconut and banana. Ultimately it is a unique and interesting flavor and I am curious how closely it resembles real durian. Apparently if you can get past the distinctive odour, durian has a creamy custard-like texture and nutty flavor and although it sounds a little bit scary, I would like to give it a try sometime, though I wouldn't expect it to taste like this candy.

Ya Yah Thai Cuisine

2010-06-25T16:08:00.000-07:00

This place is just down the street from where we live so we've been here a number of times, I think it used to be called Yum Yah and has since changed hands but the menu remained pretty much the same. I've tried a few dishes and combos but we always order Spicy Beef Salad, it's really good and spicy and satisfying even though the presentation and preparation seem to differ occasionally (for example, this last time the dish contained slices of tomato rather than cherry tomatoes which was a bit disappointing). Once or twice we ordered it "hot" and the waiter sort of warned us that it's seriously hot and it was a bit much to handle, I think it's generally understood that when a Thai restaurant says hot, they mean hot. The chicken satay skewers in the first photo are a great option from the appetizer section of the menu; much more tender and nicely seasoned chicken than seems to be the norm for satay skewers and the sauce has a rich peanut flavor and a bit of heat. We'll keep visiting Ya Yah Thai Cuisine when the craving for beef salad inevitably rears its head, hopefully next time they'll have cherry tomatoes.

Extra Indulgent

2010-06-22T20:31:00.000-07:00

New York Cheesecake served with Nutella, chocolate chip cookie dough ice cream and fresh strawberries. Recipe here.

Eggs on Toast with Spicy Chipotle Salsa

2010-06-20T01:59:00.000-07:00

This is roughly what we eat for breakfast on most days: eggs made with homemade salsa on toast with some variation of cheese. We're generally not fortunate enough to gorge on Camembert but I ate this while I was visiting my parents and taking advantage of their wonderful cheese selection. I can't think of many things that go together as well as my mom's salsa recipe and eggs. This salsa has such a fantastic smoky flavor, it's so easy to make and extremely versatile, a few ingredients can yield a big batch and it's a simple but delicious enhancement to a huge variety of meals. If you want it spicier you can easily add as many jalapeños and chipotles as you can handle.

Spicy Chipotle Salsa

Ingredients

1 (approximately 400 mL) can of whole tomatoes (even better if you roast fresh tomatoes or tomatillos instead)
1 clove of garlic
1 fresh jalapeño pepper
1 chipotle pepper
½ cup chopped fresh cilantro
½ teaspoon salt

Directions

Using a fork, poke holes in the jalapeño pepper to allow heat to escape.
Roast the jalapeño pepper in a skillet, making sure to turn it regularly so it is evenly roasted on all sides.
Remove the stem and chop the jalapeño into several large pieces.
Peel and coarsely chop the garlic.
Place all ingredients in a blender or food processor and blend until smooth.
Serve with anything you like!

Blue Water Cafe + Raw Bar

2010-06-18T01:21:00.000-07:00

Oysters

Toro Sashimi

Sockeye Salmon Roll

Beef Sashimi

Beef Tenderloin

Assorted nigiri

Uni nigiri

My dad took my sister and I to Blue Water Cafe + Raw Bar when he was visiting recently. He always wants to eat seafood - oysters, at least - when visiting the coast, which is a pretty good thing to do! I've been curious about Blue Water Cafe for a while, it's got a strong reputation though it's a bit more upscale than anywhere I usually eat and it always seems packed any night of the week. We couldn't get a reservation on a Thursday night except at the sushi bar which turned out to be really fun, watching "raw bar chef" Yoshihiro Tabo and his team ceaselessly slicing and preparing their mostly Japanese/West Coast Japanese dishes. We ordered primarily from the raw menu which consists of oysters, sushi, sashimi and some "small plates" like tuna tataki, softshell crab karaage and goma-ae. I liked the toro (tuna belly) and beef sashimi most; the tuna was insanely fresh, I think you can actually see it beginning to liquefy in the photo, transcending the edifice of "fish meat", already reaching toward its true, greater purpose as a substance of pure flavor (yeah it was that good). It was so fresh and "melt in your mouth" that it managed only to suggest its state of matter as solid for a fleeting moment upon lingual contact - a matter of textural formality - before surrendering. Ungh, delicious!

My dad also ordered the beef tenderloin with swiss chard and cavatelli pasta gratin with bleu benedictine chanterelle mushrooms, pearl onions and bordelaise sauce. The steak itself was impressive but even the pasta gratin could have stood alone on the menu, making this dish a much better value than a comparable cut of beef at a steak house where accompanying items often seem like afterthoughts to make a plate-of-steak appear less empty. It's easy to understand what makes Blue Water Cafe (+ Raw Bar) such a popular Yaletown destination, it's not really the kind of place that suits me or my budget but it didn't feel pretentious or gimmicky and every dish and sliver of fish came across with an honest simplicity underscored by very carefully calculated preparation.

Jimmy's: The Best Shawarmas Ever?

2010-06-15T14:46:00.000-07:00

I had wanted to try the shawarmas at Jimmy's A&A Mediterranean Deli in Calgary for a long time after hearing/reading so many good things about them. I've never been crazy about shawarmas, perhaps owing to the fact that I have never had a very good one before; memories of dry meat and underwhelming spicing comes to mind. These sounded different from my past experiences and I had to see for myself what the hype was all about.

I ordered a small chicken shawarma ($7.50) with everything on it. People are not exaggerating when they say the portions are huge - they are MASSIVE - and packed to the point of spilling over with each bite. I don't mind messy food so this doesn't bother me, just be sure to be careful while you eat or you will end up with a sauce-covered shirt and pile of meat in your lap! The servings of meat are generous and the chicken was tender and seasoned to perfection. Everything was fresh and the sauce has a bold garlic flavor which I loved. Even though I only had a size small, it was incredibly filling and I was satisfied for the entire evening. It's worth the price for the quality of ingredients and portion size, you get what you pay for.

I wish I had known about Jimmy's when I was still living in Calgary, I can only imagine how many times I would have stood in line excitedly waiting to order. I look forward to the next time I visit so that I can finally satisfy my craving for a good shawarma.

New York Cheesecake

2010-06-11T17:35:00.000-07:00

For Cory's birthday yesterday I made a New York cheesecake topped with fresh mango and strawberries. Initially I had wanted to make something more complicated but we ended up spending a lot of time looking through recipes unable to decide which one we felt like trying. Some recipes sounded amazing but were definitely out of my comfort zone since they require endless ingredients or techniques that likely call for a fair bit of trial and error before perfecting. I wanted to make something relatively easy and sure to please and New York cheesecake was the obvious choice! I have made this recipe on a few occasions in the past and it has never disappointed; it's creamy, rich, not too sweet and will compliment any topping to your liking.

Ingredients

1 1/2 cups graham cracker crumbs
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tips to avoid cracks:

Use room temperature ingredients for a smoother batter.
Do not over-mix the ingredients! The less air incorporated into the batter the better because as the cake is baking the air expands and causes the cake to rise. Expansion will cause the cake to crack and sink in the middle.
Grease not only the bottom of the pan but the sides too. While the cake is cooling the sides will pull away and you want to prevent as much sticking as possible.
Wrap the outside of the pan in foil and bake in a water bath.

Kingyo Izakaya

2010-06-07T16:28:00.000-07:00

How long are we going to continue hearing izakayas described as "Japanese tapas"? With the undwindling popularity of these eating and drinking establishments in Vancouver, there are now probably more people familiar with izakaya than tapas and it's probably only a matter of time before we start hearing tapas explained as "Spanish izakaya". Really, they're entirely different beasts and if you aren't sure what an izakaya is, the best way to find out is, of course, to go eat at one! The dishes are conducive to sharing and accompanying drinks so an izakaya is the perfect place to spend an evening with friends, hopefully sampling a large chunk of the varied menu and often creative beverage offerings. The Lower Mainland - and especially the West End of downtown Vancouver - has been spawning a seemingly endless renaissance of great izakayas and, if local popularity is any indication, they've likely popped up all over the west coast if not all of North America.

As is the case with all Japanese cuisine, freshness and traditional ingredients are vital and Vancouver's proximity to the ocean (as well as, I suppose, Japan) is definitely a key factor in the success and high quality of local izakayas. I've personally been frequenting the izakayas of downtown Vancouver since 2005 but did not until recently make it to Kingyo Izakaya on Denman street even though it's been open for two or three years. Due to its decor and the exterior of the building, I assumed it would be on the higher end price-wise and potentially suffer from too much style over substance like some of the other "trendy" izakayas I've visited.

Photos by Jun Matsumoto, from the Kingyo website

However, the majority of dishes are under $10, comparable to the other izakayas in the surrounding neighborhood. There are also a lot of more deluxe items on the menu; wagyu (kobe) beef is closer to $20 and sashimi platters will obviously run higher but the value is competitive. The atmosphere in Kingyo is a really good balance between Aki's humble, traditional, classic look and the careful sleekness of modern restaurant design options. It feels very modern yet avoids the problem I have with some other izakayas that try to be so trendy and "nightlife-y" they feel more like a lounge or nightclub than a comfortable dining establishment (Hapa Izakaya, for example, I feel crosses the line into a kind of snobby lounge that can't back up its style with high quality food). Food should be the most important thing about a restaurant and everything I've tried during two extensive visits to Kingyo have impressed me...but enough talk, here are our photos:

Tuna Tataki

Stone Grilled Beef Tongue

Aonori Calamari

Grilled Duck

I can't find anything to criticize about the food at Kingyo, everything was just right. It's a lot of fun to cook the meat on a stone (next time I want to try their Wagyu beef in a similar format) and all the items tasted really fresh, of course. I was surprised to see the fried squid listed as calamari and not ika karaage but it really was a Japanese flavored calamari, prepared perfectly. Every dish was really balanced and just the right amount of food for two of us to get enough of each item, it's the kind of place that makes you feel like ordering one of everything! It was also my first time trying duck and I'm definitely a fan now. We were too full for the decadent pork miso soup which I really liked on my first visit. Kingyo is great value and a fun place to eat and drink (oh yeah, Kingyo means goldfish and their sake is served in handmade, raku ware-style [Japanese earthenware pottery] goldfish, very nice touch) and has definitely found a place on our izakaya rotation.

Red Bean Buns and Sticky Rice Cakes

2010-06-04T19:20:00.000-07:00

Sometimes we get cravings for cheap sweets from Chinese bakeries. Normally paying a few dollars for some red bean and custard filled buns is enough to satisfy us but sometimes the low price is also reflected by poor quality (one of these was so dry inside it seemed to barely have any filling at all!). We tried to buy a custard bun but it was labeled improperly so we ended up with two red bean filled ones instead, oh well.

I've been fond of these spongy gelatinous rice cakes ever since I was a little kid. Every once in a while my parents would take my brothers and I to a Chinese bakery for rice cakes and egg tarts and it was exciting because we didn't get sweets or treats very often. The rice cakes have an interesting flavor - kind of like a mix of sweet and sour - and it really appeals to me because I don't really like my desserts overly sweet. It's been a few years since I've had an egg tart so maybe next time I will get one for nostalgia's sake. Any suggestions for what to get at Chinese bakeries?

Southwestern Black Bean Salad

2010-06-02T02:09:00.000-07:00

This salad is great for numerous reasons: the ingredients are incredibly cheap, it's healthy, easy to make and includes avocado (a sure way to make any dish at least twice as delicious). We usually eat it with pita chips and tend to have enough leftovers for breakfast the next day; the longer you leave it marinating the more flavorful it becomes so it's improved by a night in the refrigerator. It also tastes good with chopped orange bell pepper and I'd like to try it with quinoa sometime. We brought this to a potluck before and it was a big hit!

Southwestern Black Bean Salad (originally found here)

1 15.5 oz can black beans, rinsed and drained
9 oz frozen (or canned) corn, thawed
1 tomato, chopped
1 avocado, chopped
1/4 cup red or white onion, diced
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro, chopped
salt and fresh ground pepper
Mexican chili powder, a few pinches

Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Raspberry Crisp

2010-05-31T16:45:00.000-07:00

Raspberry crisp from JJ Bean. This little baked treat was infinitely better than I expected it to be!

Pizza Express

2010-05-30T21:07:00.000-07:00

This is the Calabrese pizza I had at the Hampstead Pizza Express in London. The Calabrese is described as "Our hottest pizza yet. Slices of spicy Italian Calabrese sausage D.O.P with fiery green chillies, roquito peppers and hot soft sausage - topped with fior di latte mozzarella, watercress tossed in basil pesto. Inspired by Francesco's grandmother, this pizza is served on a hand-stretched rectangular base - finished with Calabrian oregano and grana padano". It actually was really hot! Definitely one of the better pizzas I've had but at £11(almost $16 USD), it was the most expensive meal I had in London, though it also served as spicy breakfast the next morning. Pizza Express seems just high end enough of a franchise that the food is good quality and they benefit from the atmosphere of an actual restaurant but the prices aren't ridiculous.

An Introduction

2010-05-30T20:36:00.000-07:00

Hi! Our names are Cory and Lorena, we live in Vancouver BC and this is an offshoot of our original multi-purpose blog, Ganymede Kids. We realized that we have enough food-related content that it actually warrants its own food blog so here it is. You can view all the food posts from Ganymede Kids here: http://ganymedekids.blogspot.com/search/label/Food. We'll be posting about food we make as well as food we eat at restaurants in Vancouver or while traveling or any general snacking, really. Other than photos, you can expect recipes and probably some posts about weird foreign candy so hopefully your interests include some of those things! The name "Snack the Planet" is a reference to the 1995 unintentional comedy hit "Hackers" and if you haven't seen that movie, what the heck!?