Sour Grapes

Back in the day, last century, last millennium, when Marks and Spencers used to sell food in Canada, they used to make “potato scones”. These wern’t actually “scones” as you know them (more Scottish upselling that) but a panfried potato flatbread. I love carbs, and when you can spread carbs with butter they’re even better still, so here is my recipe for “potato scones”…. Read the rest of this entry »

Say it bitches: “I want chocolate!”.

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The Meemster called these “Corn Bhajia” and I guess they kind of were. I called them “use up what’s in the fridge including those 3 cobs of corn” fritters. I’m going with The Meemsters name.

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I’d been to Sun Sui Wah on Main St for dim sum twice before and my palate had always been treated pretty well, so we thought we’d take The Meemster for the 2nd dim sum experience of her life, to shower upon her the glories of Cantonese tea time. Her dim sum deflowering had taken place at Furama in Montreal, which is ok if you’re in Montreal, but this is Vancouver, promised land of the push cart lady. They should probably change the sun in the provincial flag to a siu mai.

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Salmon and citrus is an obvious pairing. An easy main for summer or as a way to use up left over salmon. You can substitute orange for the grapefruit if you prefer, or mix half yogurt and half mayo for a healthier time.

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Carrots are delicious, but more often than not they rot in the bottom of the vegetable crisper, rarely receiving a place of prominence at the table. Here then, for the benefit of your carrots, is a delicious dish of North African inspiration that can be served as a salad or side, warm or cold.

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Somewhere between a salad and a pickle this is beyond easy and lasts for a good week in the fridge although it’s best a day or two after mixing. It’s perfect with grilled meats, in sandwiches, burgers , or just by itself and you can personalise it depending on what you’re making, so add some chopped dill to go with grilled salmon or fish, maybe some chopped asian basil for satay, or a bit of cooling mint to accompany a spicy Indian picnic.

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I’m by no means a ramen conaisseur but I know what I like. In the West End Vancouver ramen wars between Benkei and Kintaro my vote usually falls on the side of Benkei. You can opt for a more consommé-like chicken-based “Shoyu” broth, not just the tonkatsu / pork broth of Kintaro, and the toppings are a bit more refined, plus I like their roast pork better. But Kintaro has a trump card. Served in broth and topped with both shredded and sliced (possibly emmenthal) cheese their “cheese ramen” is a force to be reckoned with. Resembling something close to “ramen poutine” in all it’s ooey-gooey semi melted goodness you alternate slurps of broth with bites of cheese caked toppings and perfectly cooked noodles… all for about $8.

It’s not summer food. It’s heavy and filling and you need hunger to be able to finish the bowl, but it is delicious and unique and brings it on. If you do end up at Kintaro in the summer and just can’t face the cheese, opt for the cold ramen instead. It comes sans-broth dressed with shredded omlette, veggies, and pork and is doused with a vinegar based dressing. It may not give Korean cold noodles a run for their money but it does open a new front in the ramen wars!!

Kintaro- 788 Denman St., Vancouver, Tel: 604-682-7568

Benkei Ramen- 1741 Robson St, Vancouver, Tel: 604-688-6980

(nb: For a good dissection of the ramen at Benkei see jay_kay’s post on the Chowhound forum here)

• 1/2 lb green beans, topped, tailed, cut into 2″ sections
• 3 cups peanut oil
• 2 cloves garlic, finely chopped
• hefty pinch of sugar
• 1/2 - 1 tsp good quality soy sauce

1. rinse and drain the green beans
2. heat the oil until very hot and add all the beans
3. fry, turning often until they are soft and browned a bit (about 5 - 7 minutes)
4. drain the beans well then toss with the garlic, sugar, and soy
5. serve it forth