Chicken Noodle Soup Recipe

A weekend of non-stop Partying + rainy Monday = Sick Day

Chicken Noodle Soup Recipe

Ingredients (serves 4 or 2 fatties)

Swig of Olive Oil

2-3 diced Garlic Cloves

Handful each of chopped Onions, Carrots and Celery

Bunch of fresh Thyme

1 carton of Chicken Broth (I like Pacific Organic because it has a nice clean taste, you don't need to add any additional salt and you can get it cheap at Costco)

Handful or two of Whole Wheat Rigatoni (or whatever you have on hand)

Handful or two of chopped leftover Roasted Chicken (bones, fat and skin removed)

Black Pepper to taste

Preparation

With medium high heat--swig your Oil in your pot. Add Garlic to Celery. Stir until fragrant. Add Thyme (you don't need to chop--if you remove the Thyme leaves by pulling up the stem and into the pot). Stir until fragrant.  Add Chicken Broth and Rigatoni. Simmer until Rigatoni is cooked and vegetables are tender. Add  Chicken and Pepper to taste.

Restaurant Review: Twisted Fork

Twisted Fork is hands down one of my new favorite restaurants. It takes a bit of luck to get a seat--tried going to Brunch before and the place was packed (which would be ok--if there was other alternative restaurants in the area--but not so much).  Last weekend--Adam and I couldn't get into Cineplex, so we decided to get Dinner on Granville Street without a restaurant in mind.

When I saw that Twisted Fork was basically empty--I jumped on the opportunity to finally try it out. Adam liked the ambiance--relaxed and welcoming and I liked the efficient Service. 

We ordered the:

Scallops and Bacon - Pan seared scallops marinated in thyme and chipotle oil served with caramelized onion, potato puree, double smoked bacon and house  chutney - Delicious! The Scallops were fresh and sweet, the potatoes were the kind you fight to sit next

to at the Dinner table and the Bacon complimented the dish overall 

Halibut Cakes - Nothing special. I couldn't actually taste the Halibut.  Should just be called Herbs Cakes formed with flakes of Halibut

Fresh Mussels - One pound,  with cream, herbs and fresh tomatoes, served with frites - Again, nothing special.  The Mussel were fresh and plump but the sauce was bland and lacked character.  Sauce tasted like just salt and cream

Chocolate Terrine - Frozen dark chocolate mousse layered with raspberry sorbet, 

with biscotti crumbs and raspberry coulis - Sensational! Though there were only two spoonfuls for dessert-- it was all I needed. This is a lovely and rich dish. The velvet textured Mousse paired well with the not too sweet Sorbet. Perfect way to end the meal.

Though I wasn't too impressed with 2:4 dishes of our dinner--there are a lot of things on the menu that I am still curious to taste.  Who knows if this was just a bad night to order Halibut Cakes and Mussels but considering the bill we got at the end of the meal--I can afford to come back and try everything.

Want to make Mussels at home?

Mussel Night

Dinner and a Download: Pasta Puttanesca and the King of Kong

Pasta Puttanesca served with Chicken Breast

Pasta Puttanesca

This was my first experience with this dish that translates in italian to: "Whore's style spaghetti" (Ha!)--I have never heard of it before and was curious to taste how the Anchovies (hmmmmm?) would taste in a pasta dish.  I've heard the secret ingredient to Caesar Salad (yum) Dressing are Anchovies--so, Anchovies in pasta--why not?I liked this dish--the answer to the question of what happens when you use Anchovies in a pasta dish is the fish adds a subtle salty flavor to the sauce. Puttanesca is a salty, spicy and fragrant sauce that I will be using again. You Whores and your spaghetti are alright by me.
• Ingredients
• Salt
• ¼ cup extra-virgin Olive Oil
• 1 Garlic clove, minced
• 1 whole dried Chili Pepper
• 4 Anchovy fillets, rinsed or 1 tbs of Anchovy paste
• 1 (28-ounce) can whole Tomatoes--drained and roughly chopped
• 1 cup pitted Black Olives, roughly chopped
• 2 tablespoons Capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
• 2 teaspoons Tomato Paste
• 1 pound Spaghetti
• Preparation

Bring a large saucepan of salted water to boil. Heat oil, Garlic and Chili (with seeds) in a large skillet over medium heat until warm. Add Anchovies and continue to heat, breaking up Anchovies with a fork. Add Tomatoes and stir to combine. Add Olives, Capers and Tomato Paste; reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 8 minutes.

Meanwhile, cook Pasta until al dente. Drain Pasta and return to pot. Immediately add sauce and stir to combine; warm over low heat, tossing, until sauce coats pasta well, about 1 minute. Serve immediately.

 The King of Kong

Picking this movie soley on the title--it was everything I wanted it to be. I found something familiar, I was surprised and I discovered a whole new world. The King of Kong is a documentary of one Nerd trying to beat the World Donkey Kong Record and  be accepted by a self-appointed Video Game Authority. Steve Wiebi is the loveable, empathetic, Regular Joe Protagonist and Billy Mitchell is one of the most creepy Antagonists (complete with horrible hair) on screen since Javier Bardem in No Country for Old Men. Sometimes life is more interesting than fiction and this is one the best stories I've seen a long time.

I love to hate these people.

Creepy Friend-O Guy......



....Meet Billy Mitchell



Restaurant Review: Cabin 5555

We have a friend's car until the weekend and last night Adam thought it would be nice to drive to Cabin 5555 for dinner (Kerrisdale can either be a nice 15 minute drive or an unpleasant 45+ minute to a hour commute via public transport from downtown Vancouver).

Several years ago--I stumbled upon Cabin 5555 (located at 5555 West Boulevard- in Kerrisdale) while waiting for Adam's Soccer game to start. Cabin 5555 is self described as a Taiwanese Cafe (Taiwan = Beef Noodle Soup) and so I gave it a go and found some of my favorite cheap and cheerful Taiwanese foods on the menu.

Light and Refreshing Cold Pickled Cucumbers in Garlic and Peppers



Thinly sliced braised Beef with a Hoisin sauce, drizzle of Hoisin Sauce wrapped in a perfectly cooked Chinese Pancake.  A light/savory/satisfying starter that makes you want to order more to take home




                 

              Braised Beef in a dark spicy Broth served with Noodles and Bok Choy topped with Pickled Vegetables

 

About the Beef Noodle Soup, I've noticed that Cabin 5555 has recently changed their recipe by adding vinegar to the broth.  I've also noticed that vinegar has become a trend in Beef Noodle Soup throughout the City. Why? Who knows but I'm not going to complain too much because apparently vinegar is good for you:

The vinegar in your pantry isn’t merely handy when it comes to shaking up your favorite dressings for salads or quick-pickling produce for sandwiches – it may help you break down fat and reduce its accumulation in the body, thanks to acetic acid, an organic chemical compound that gives vinegar its potent taste and scent. In a Journal of Agricultural and Food Chemistry study, animals given the acid along with a high-fat diet developed up to 10 percent less body fat than those that consumed the fatty fare alone. Of course, upping our intake of vinegar just so you can eat more fatty foods is not our recommended course of action! - Clean Eating Magazine

Spicy diced Chicken served with Peanuts and Hot Peppers in a spicy sauce - lovely over rice (would have ordered it if I wasn't in love with the Beef Noodle Soup)

Adam ordered the Kung Pao Gee Ding set menu that came with rice, sides of shelled Edamame with diced carrots and dried Tofu and glutenous Tofu with Nappa Cabbage and a individually packaged Coconut Jelly that he immediately discarded after opening....(no judgement).

Sometimes the Service is a little hit or miss but for the quality of food and the prices Cabin 5555 is still the best Taiwanese Restaurant in Vancouver. On the other hand, for the Best Beef Noodle Soup recipe ever - click here

Restaurant Review: McLeans Deli

So when does a Deli qualify for a Restaurant Review? When the sandwiches cost around $10+

Back in the day McLean's Deli was Social--an expensive Deli where you could get 1/2 a Focaccia sandwich and a beer for $13. Nowadays McLean's is an even more expensive Deli ($10.75 for half a Focaccia sandwich) with less charcuterie availabilities and they don't sell beer.

The other day I recieved a giftcard for McLean's for $20--I went in for lunch and found the place empty. My only chacuterie options that day were limited to Honey Ham, Black Forest Ham and Proscuitto which is not surprising because the last time I ordered for the office the Deli was again out of most Meats. I left with a basic Ham 1/2 sandwich (surprise, surprise) and what turned out to be a horrible cup of strange watery pea soup that somehow cost me $17ish all in!

I will not be going again--and if anyone wants the $3ish left on my giftcard send me your address and I'll mail it off to you. Want a better sandwich in the area--go to Trees Organic. The sandwiches are pre-made but quite tasty and a reasonable price ($8).

Everything but the Pig

A couple of weeks ago, I was got a different kind of BBQ invitation and thought to myself--could it be?

Am I really going to be able to cross Roasted Suckling Pig off my life's To Eat List ? Sure, it's not a far out idea, but unless your in Hawaii, a Medieval Festival, Lord of the Flies or if you were in that Simpsons Episode where Lisa becomes a vegetarian--an opportunity like this comes but once a lifetime.

And how beautiful Piggy was:

Most of us ate Piggy as a Pulled Pork Sandwich and others ate the rest of him--all of him. Suckling Roasted Pig? Been there; ate that.

4 Days in Portland- Day 4

Day 4

Bean and Rice Bowl

Trio of Tacos

Porque no Taqueria - my last meal in Portland and overall, I like this place: it's fresh, delicious and affordable.  At first I just ordered  Shrimp, Fish and Calamari Tacos.


The best part of the trio was the Fish Taco-- which was fantastic. I could taste all the flavors: pineapple, lightly fried fish, cabbage and cilantro.


Not wanting to missing out on another potentially good dish--I then ordered Bean and Rice bowl--which was sadly disappointing. All the different kinds of mushy textures were a bit of a turn off--but I don't regret trying it out.


On our last meal in the States was dinner at the Boundary Bay Brewery in Bellingham, WA.

I ordered the Pork Chop that came with Yukon Gold Mashed Potatoes and Brocolini. A very satisfying meal--the cream sauce was not overwhelming, the Chop was well cooked, the Potatoes were the kind you crave and the Brocolini was tender and lovely (even Adam ate his).  The three others all ordered the Meatloaf with the same sides--and I didn't ask to try any because Meatloaf (yuck) is a turn-off for me.

Pork Chop

Meatloaf

It's been some time since my trip to Portland and I've had some time to reflect. I long to go back. Portland is how I always imagined the West Coast--it's new, laid back and people know how to work to live and not live to work. Portland's it.

Day 1

Day 2

Day 3

4 Days in Portland- Day 3

Day 3

Walked past Kenny & Zukes- a couple of times during my stay and it was always packed. Gustavo and I decided that we had to try it out--rain or shine. 

Kenny and Zukes was worth it the wait and the price. I decided to try something new:

Bagel with cream cheese,
pickled onions, tomato, capers
& one of the following........................11.95
· gravlax (cured salmon)
· nova lox (smoked salmon)
· whitefish salad

I ordered a Poppy Bagel with Scallion Cream Cheese and Gravlax. I loved the Gravelax, Capers and pickled Red Onions. Great light brunch to finish off the morning.

I also ordered a Matza Ball soup--I wasn't too crazy about it. It was flavorful but nothing special.

For Dinner we ventured to Trebol- I ordered Garlic Clams with Potatoes and Cilantro and afterwards a Bean and Chorizo Taco- both very good - The Clams were light and delicious and the Beans were smokey and lovely.

For a digestif went to Moloko- tried out the Oolong Ice Tea and liked it so much I had another and another.

Day 1

Day 2
Day 4

Steamed Rockfish with Ginger and Scallions Recipe

 My local market had Rockfish on special  the other day, so took the opportunity to make one of my favorite dishes: Steamed Fish with Ginger and Scallions. I love this dish--it's light, flavorful and easy to make.

Ingredients

1 Rockfish or any white fish (in this meal I used a fillet instead of whole fish)
1 tablespoon of Sugar

2 dashes of Sherry

1 clove Garlic, minced
1 1-inch knob Ginger, julienned or shredded with a microplane
1/2 teaspoon Sesame oil
2 dashes of Soy Sauce

2 stalks Scallions, thinly sliced

Special equipment – Bamboo steamer

Preparation

Clean your fish and pat dry with a kitchen towel. Place Fish on heat-safe plate and sprinkle fish with Sugar and marinate in Sherry for 15 minutes. Add remaining ingredients to Soy to Fish. Fill wok with 2 to 3 inches of water and bring to boil. Carefully set your plate on the Steaner rack, then cover with the lid. Steam for 10 to 12 minutes, depending on how thick your Fish is in the middle. Check for doneness by poking the flesh with a spoon or chopstick at the thickest point; if the flesh flakes off easily, your Fish is done. 

Garnish with scallions and serve immediately.

Attack of the 9lb Paella

A little while ago, Gustavo said to me: I'm thinking of making Paella. I said: I am there! What I love about Paella is that it's social and hands on. What I I didn't know that this wasn't going to be Saturday Brunch but an event, because Gustavo bought a 9 lb lobster!

Truth be told--I got way too drunk to remember his recipe but everyone and their Mother has a Paella recipe so there's plenty to choose from. The best part for me was cracking the Lobster shell with a hammer--we got a noise complaint from the neighbor but bollocks to him. Cheers, Gustavo!

  





Too big to fit in the pot



Simmering away



Green Leafy Vegetable #46: Watercress

Getting back to my Green Leafy Vegetable List:

Sauteed Watercress

Ingredients

Bundle of Watercress

Garlic

Preparation

Wash and chop Watercress

Smash Garlic with heavy knife and mince

Heat  Wok. Add a dash of Oil. Add Garlic and let cook for a minute. Add Watercress, stir and cover for 2 minutes. Add 1/4 cup of water to Wok and cover. Cook until Watercress is tender and dark green. Add  Salt to taste. Eat with rice or noodles. Compliments tofu, fish, chicken and pork dishes.

Extra! Extra! Read All about it: I (still) hate Chill Winston

I don't know why people come to Chill Winston--probably to sun and be seen but I'll tell you what--it's certainly not for the over-priced food or drinks.

A little while ago, my cousin-in-law was visiting, from Australia, and wanted to go to Chill Winston's for brunch.  I thought to myself: What the hell, let's try not to be so picky. I decided I would give the CW Menu another try and ordered the Crab Salad.

It was crap-tacular and what a waste of money. The Lettuce had more flavor than the Crab and the dressing didn't bring out the sweetness of the Crab meat at all but just sort of stayed stubbornly on my palette.

If I must--will drink there but won't be wasting another opportunity of a precious meal if I can help it. 

   

Da Gino Ristorante Italia Restaurant Quick Review

We ordered out for the office and couriered food from Da Gino (475 West Georgia St Vancouver, BC V6B) the other day and what a disappointment.

I ordered Vongole and what I got was a tasteless pile of pasta with an occasional clam. Preferred Red Card's Vongole. Ideally, I want to love a family restaurant more but food's food.