Search This Blog


Thursday, 11 September 2014

Wacky Rice Pudding

I love Wacky Thursdays.

Not only are they fun articles to write, but they push me and those around me to go wacky in food experimentation.

Replacement Chef contributed to this week's Wacky Thursday.

Rice pudding packed with red cake sprinkles.

Not only it looked festive (well if shopping malls have started decorating for Christmas, I have the right to start festive food), it tasted amazing with the red dots melting in my mouth and in the pudding.

Tune back next Thursday for more wackiness.


Wednesday, 10 September 2014

Indian Dining in Regina

You may not believe this, but, thanks to a lovely dinner companion's recommendation, I discovered an Indian restaurant in Regina that offers quality Indian food not found anywhere in the City of Vancouver (well, maybe in Surrey, but that is as difficult to get to as Regina).

Tucked on a major street with not much on it, The Caraway Gill is family owned and run with less than 10 tables.

But they must be doing something right to have the place full on a cold Wednesday night.

The Aloo Tikki was turned into a cake covered with chickpeas, yogurt and tamarind/mint chutney.

These two large platters will cost you less than $25 in total.

The 'house recommended' spicy masala lamb was not as spicy as one expects, but wow, the sophisticated spicing was a major taste pallet treat.

Only one restaurant in Vancouver cooked a good Malai Kofta, but is now burned down.

So my tummy was very happy as I tasted a perfectly made Malai Kofta with fresh cashew nuts crunching as you indulged.

 The Caraway Grill
1655 Broad Street
Regina, SK

Caraway Grill on Urbanspoon


Tuesday, 9 September 2014

Now Those Are Marshmallows

Many of you know what a big fan I am of Chocolate Arts. (Read The Best of the Armoury District). So seeing a pack of marshmallows as Chocolate Arts was difficult to pass (think white and creamy).

Unlike many of the fancy marshmallows found at the Urban Fairs and Wholefoods of the world that are mainly sugar and colouring, those looked natural (as much as marshmallows can be) and wholesome.

Wow is the only word to describe how well they grilled and how caramalizingly fantastic they tasted.

Chocolate Arts, please promise to continue carrying them all year...

Chocolate Arts Café
1620 West 3rd Avenue
Vancouver, BC
Chocolate Arts Café  on Urbanspoon 

Monday, 8 September 2014

Fall Picnic

This is a great cookbook that I have owned for over 25 years now.

It includes 100 pages packed with dishes and drinks recipes for picnics, along with instructions on how to pack, how to keep warm, when to prepare prior to the picnic and all sorts of other tidbits.

It is perfect if you want to treat your loved one to an indoor picnic this Fall - the book is still in print with an updated look and cover; but I like cooking from my falling apart copy.
The recipe I am sharing with you is for a Crustless Ham & Cheese pie.

Melt 0.5 cup butter in a frying pan and cook a bunch of sliced mushrooms, one minced garlic clove and 1 sliced zucchini.

Add 1 cup diced cooked ham.

In a bowl, beat 4 eggs and add 2 cups ricotta cheese, 1 cup shredded cheddar and chopped spinach.

Add the fried vegetables and ham, mix well and it's ready to bake.

For kicks, I added a Tbs of pickled peppercorns for a bit of a taste kick.

Bake uncovered in a 325 oven for 40 minutes.

Cool, serve and enjoy.


Sunday, 7 September 2014

Proud of My Biryani

Yes, this turned out a perfect Biryani and anyone interested in the recipe, drop me an email.

The secret is in the Ghee. Over half this jar of Pure Desi Ghee was used in the dish.

The chicken was cooked in Ghee; the rice was fried in Ghee.

No wonder guests were raving about it.

It also had tomatoes in it, which was novel to me, but sure did the trick.

The spicing was simple - lots of cardamom and saffron.

A secret I learnt about cooking a perfect Biryani is cooking it slow, but make sure you add liquid throughout.

 Email for recipe.

Saturday, 6 September 2014

An Excellent Kale Recipe


Trim leaves of 2 large bunches of kale, blanch, drain and chop.

Food process with 1 cup chopped sun-dried tomatoes, 4 garlic cloves, 1 cup olive oil, 0.75 cup grated Parmesan cheese and 0.75 toasted walnuts.


Chop 3 large Portobello mushrooms and grill in 1 tsp olive oil.

Cook 450g penne. When ready, add mushrooms, 1.5 cups pesto, mix, serve, sprinkle with grated Parmesan, eat.

The Pesto will freeze well. Enjoy.

Friday, 5 September 2014

Pier 7 For The Views

This is the table I got at Pier 7 Restaurant - a good first impression.

This is the $7 marinated olive platter; expensive, but they give you the leftovers to go.

And this is the Smoked Albacore Tuna Nicoise; good fresh ingredients, not enough as a meal though.

This is the best part of the experience - a beautiful view of Vancouver.

Pier 7 Restaurant
25 Wallace Mews
North Vancouver, BC

PIER 7 restaurant + bar on Urbanspoon