Monthly Archives: June 2012

Sesame Ginger Salmon w/ Edamame Puree

I wish I had that voice. The one that apparently everyone else has. You know, the one that tells you when you’ve over-ate or just need to eat healthy for the day. I don’t have it and frankly I can’t have it to be a full time foodie–to eat for a living.

Since I live so guilt-free and carelessly (when it comes to food), I aim to have a healthy and nutritious dinner at least 3 times a week. One of my favorite dishes to indulge in on my healthy day is this Toasted Sesame Ginger Salmon.

The flavors of the Salmon are bold and mind blowing while the edamame purree is creamy and delicate.

Toasted Sesame Salmon w/ Edamame Puree

serves 2

2 salmon fillets
1/3 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
2 tablespoon soy sauce
1 tsp fish sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
toasted sesame seeds (garnish)
green onions, sliced (garnish)

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1. In a zip-lock bag create the ginger marinade by combining the olive oil, sesame oil, soy sauce, fish sauce, brown sugar,  garlic & ginger together. Add the salmon fillets and refrigerate for at least 30 minutes to allow the flavors to properly absorb.

2. Once ready, cook the salmon at 350 for about 10-12 minutes, or until opaque and easily flakable with a fork.

3. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the edamame puree below.

Edamame Puree 

Serves 4-5

1 yellow onion, roughly chopped
3 garlic cloves, sliced
4-6 cups of shelled edamame
1 tsp sesame oil
1/2 tsp garlic powder
Vegetable stock
Olive oil
Sea Salt and Ground Pepper to taste

 

1. Bring your vegetable stock to a boil and cook your edamame for about 3 minutes.  Drain and reserve the liquid.

2. Saute your chopped onion in 1 tbsp of olive oil until translucent.  Add  sliced garlic and saute for a few minutes until fragrant.  Pour cooked edamame and onions and garlic into your food processor.  Add in Sesame oil and garlic powder. Blend together &  slowly add reserved vegetable stock until the puree is smooth.

3.Salt and Pepper to taste.

 

Bon Apetit !
-R x

Granola & Yogurt Cups

At my place granola is an absolute house-hold necessity. It’s up there with toilet paper. That says a lot, right? So you can only imagine my reaction when I discovered these granola cups.

It may just be me, but for some reason everything in “miniature symmetrical form” tastes better. I can’t explain it and I most definitely don’t question it. Hey– I’m all about the cute round things!

If you are dying to know how to make these granola cups–I shared the recipe with my readers on Vancity Buzz. May I guide you to the recipe?

Love always,
r x

Eat Vancouver- Top 5 Food Samples

Eat Vancouver has now been celebrated for its 10th consecutive year!

This morning I launched my top 5 favorite food samples on Vancity Buzz. They were the following:

1. Liege Waffles from Patisserie Lebeau

 

2. Lamb Sliders from Ebo Restaurant

3. Kobe Meatball from Glowbal Group

4. Chicken Korma from Spice Manera

5. Rob Feenie Lobster Mac & Cheese

Oh, and meeting Rob Feenie himself !

If you would like to hear my 2 cents about each product, I launched the full review on Vancity Buzz!

Until we meet again, Eat Vancouver.
-r x

Around Town With Foodie Romina Moradi Segment

I just wanted to take a second to say how unbelievably flattered I am to have been featured in the VcB Around Town Segment. Words cannot describe how big my smile was when I woke up to the post this morning.

I hope you will all enjoy the article as much as I did! I want to give a huge thank you to Vancity Buzz for the feature and also mad kudos to Photographer Patrick Leung, for photographing this big foodie diva for two full days!

To view the rest of the pictures and check out the Small girl BIG plate interview, Click here!

Love always,

r x

Third Annual To The Max Fundraiser

Hello foodies! I just wanted to take a quick second to announce how excited I am to be cooking for the annual To The Max Fundraiser tomorrow night at Earls Restaurant, Tin Palace. I’m extremely pleased to say that this will be the 3rd consecutive year where this “Ride to Conquer Cancer Benefit” will be hosted to the public.

For those of you saying how you’ve never tried my food–here is an opportunity to do so! I would be extremely grateful if you all came to support this cause. If you do happen to stop by–please come by the kitchen and say hello (even if we’ve never met!). Please CLICK HERE for ticket information!

Let’s help conquer cancer together (over some good eats)!

-R