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Monday, 23 March 2015

Simple Heavy Dinner

On my weekend trip to Whole Foods (Read Whole Foods), I picked up two items that were not reported on. The first is hand made potato gnocchi. 


The other item is a yellow cheese, that I cannot recall its name, that the store had a big sign on it saying it goes very well with potatoes.


A match made in heaven for a simple, quick dinner of potato gnocchi with melted cheese. Yum.

 

Sunday, 22 March 2015

Hungarian Feast Fit For An Empress

Food came knocking on my door.

What is in this cart, you are wondering? 

All one needs to have a Hungarian feast of Chicken Paprika, Nokedli and Uborka Salata - all made from scratch.

The Chicken Paprika made with authentic Hungarian Paprika all the way from Hungary found its place to simmer at sommerville kitchen as the home made Nokedli production kicked off.

Yes, many hands were involved with this, except for mine - you see, someone got to document this event.


Meanwhile, magic hands did their magic to get the cucumbers sliced and salted.

Add a bit of this, a bit of that, some onions, some cream, and voila, the Ubarka Salata was ready.


What a delicious, filling and fulfilling lunch this was - a perfect way to spend a Sunday.

All piled their plates, went back for seconds, socialized, entertained, got entertained and enjoyed.

Thank you my dear Empress for the amazing pot of Chicken Paprika and all that went around it.


Saturday, 21 March 2015

Whole Foods


I have a very conflicted relationship with Whole Foods. On one hand, I love the shopping experience with all the fun discoveries and the beautiful displays. I do think most everything they sell is above average quality.

But I do have an issue with how they promote being local/community focused but one can rarely find any Canadian grown produce there. Their excessive high prices make their "eating like an idealist" more of "eating like an elitist".

But let's put food politics aside and focus on new things I learnt about Whole Foods today.


Learning 1: They have a rating system for all food sources (farms, produce growers, etc.) that (a) ensures a food source has some minimum quality and responsible practices to make it to the list and (b) ranks the sources into different quality responsibilities (though Canadian sources do not seem to make it to the list as much as American or Mexican ones do).


Learning 2: They will marinate your seafood or meats with any kind of marinade you like right there at the store. More intriguing is that they sell fresh oysters and that they will de-shell them for you if you'd like.


Learning 3: They produce freshly cold pressed juices right there at the store. They come in many fascinating flavour combinations and taste amazing (at a price of course).


Learning 4: They make fresh sausages at the store with many unique flavour varieties - all natural (those, methinks, are worth the price if not for the quality, then for their taste profiles).


Learning 5: You can mix and match different types of olives for the same price. All the olives are from small Italian groves (and those I bought, happily paying the price and enjoying the delicious varieties).


Learning 6: They have cinnamon buns with decadent toppings that vary daily. Not sure how all these calories fit with "eating like an idealist" but I guess we all need our little indulgences.


Learning 7: Whole Foods has a house brand, 365, with many products that come under that house brand banner (tempted to try).


Learning 8: They carry the most amazing tasting mandarins they call Sumo Mandarins. These show up once a year and glad I made the last batch (but beware, they are about $5.00 a piece but my investment was well worth it).


 Whole Foods Market
510 West 8th Avenue
Vancouver, BC

Whole Foods Market on Urbanspoon

 

Friday, 20 March 2015

Jeddo Memories

In my pre-teen years, every time I visited Jeddo in his store, he will send one of his workers to get me food of sorts. One of the options was a grilled chicken sandwich with pickles.


I have a baguette, roasted chicken and pickles, how difficult is it to replicate.


The chicken I used is dryer and not as tasty as the free range chicken of my childhood. The bread is thicker and I obviously do not have a panini machine to press it well. Not to mention I burnt it. But the happy memories of being with Jeddo and of the taste of the sandwich were well revived.

 

Thursday, 19 March 2015

The Wacky Burger Making Buffet

Yes, it is a business lunch buffet style. But rather than a series of mismatch foods, this buffet has a raison d'etre - it is a make your own burger buffet.


The size of the condiments' platters is insane (this is for 25 people!) - I could take a relish bath in this plate. 


But the burgers were thick and meaty - either an exceptional butcher sourcing their meat from a prairies' farm where cows roam freely eating grass or a highly genetically modified meat from across the southern boarder (what do you think readers?).


French fries can make anything forgivable - and those were good. A happy meal nonetheless.

 

Wednesday, 18 March 2015

Eating on the Road

Eating on the Road is a blog label that embodies all the horrors of business travel. Look at this in-room service entreƩ at a four star hotel. What do you see? (get my point??)


This is a piece of fishy tasting rubber under the guise of seared tuna; the roasted potatoes and other vegetables are indistinguishable in colour, texture and taste; and all for the mere price of $29 plus service charges and taxes.

Tuesday, 17 March 2015

Mercante

Every year I spend a day lecturing at UBC.

Every year, I discover yet another new restaurant that takes the concept of student campus food to a higher level.

This year's discovery is Mercante - a great space, pizza oven producing fresh pizzas by the second.

And if pizza is not your thing, they have lasagnas and lovely tiramisus.

The Margherita had exceptional bocconcini melts. The meat one was topped with healthy Arugula.


In addition to the fresh, quality Pizza, Mercante uses those nifty pizza boxes that can be flexible to accommodate leftovers within the same box and minimize space used by the pizza leftovers.



Mercante
UBC - 6488 University Blvd
Vancouver, BC

Mercante on Urbanspoon