dine out review...sort of...

Dine Out Vancouver is a great concept, but I find it's sometimes hit and miss.  We went last night, and well, it was sort of a miss.  The entire meal was mediocre, the appetizer was pretty decent, the entree nothing spectacular, the dessert (cheesecake) was ruined by the strawberries as you could tell by their coloring and taste that they were straight out of the frozen section.  Oh, and on the menu they stated "seasonal fruit", there is nothing seasonal about previously frozen!  I've decided not to mention the restaurant's name, as the service was great, super friendly, and I don't want to be the jerk that cost them a little bit of business.  I also decided last night that I'm only going to share my really good reviews and keep the crappy ones to myself.  So that is why I'm not reviewing last night's restaurant.  As I sit here and type, I just realized that I am in fact reviewing them, I'm also writing about how I'm not going to be writing about them.  Oh boy, I'm just going to stop typing now.

caramelizing takes time

So today I made that insanely delicious caramelized onion dip that I posted (recipe) a few blogs ago.  I never used to really take the time to caramelize my onions, but today while following this recipe, I did, and what a difference it made!!! You need a good hour to really get amazing results.  I tasted a bit (of course) with chips before refrigerating and it was mind-blowing! I'm going to definitely make this again, great dip for a party.  Seriously, you've gotta try it, you won't be disappointed, trust me!  Go back a few entries for the recipe.

Pan frying the onions

One hour later, caramelization magic! 

 

Add cream cheese, sour cream and mayo...the finished product a seriously delicious onion dip.

Set in the fridge overnight and serve at room temperature with Kettle chips.

this blog should be called...

"Follow me on my journey to gain 100 lbs".  Seriously people! I just realized that I've been blogging about my journey on my way to becoming a blimp! It's going to happen if I don't slow down.  Is it this blog that is making me eat so much lately?? Has food been constantly on my mind since I've started this blog??? Maybe the foods I'll be blogging about in the future should only be healthy, low fat, low carb, low on the glycemic index type dishes.  Oh wait, they won't taste soo damn good and I won't be soo damn passionate about them. I swear, one day you're gonna read a post that says "Dear followers, I've decided to stop blogging about food, as a result of this blog I am now morbidly obese.  My weight loss consultant advised me to STOP BLOGGING ABOUT FOOD and find a more active hobby. Yours truly, Angela"

"Me" Courtesy of FatBooth for i-phone

review for chez meme baguette bistro

If you're looking for a delicious, filling and reasonably priced casual french breakfast or lunch, you must try "Chez Meme Baguette Bistro" located at 4016 Hastings Street in Burnaby (tel 604-299-1141).  The crappy thing is that it's only open Monday to Friday 8am-3pm.  It's a pretty small space, the service is limited but very very friendly, and you will have to wait for a table.  But hey, waiting for a table is an excellent sign!!!  95% of people like this place on Urbanspoon.

I've had the Beef Bourdignon Baguette (take out) it was deelish, but I really enjoy the Pork Schnitzel with lemon caper mayo, as I seem to always order this again and again over all the other mouthwatering choices that I've been meaning to try.  The pork is tender, nicely breaded and cooked to perfection, the lemon caper mayo is definitely made in house by scratch, the baguette soft and warm.  I love french onion soup, tried it recently and it was pretty darn good, although I've had better, this one is definitely comparable.

Apparently the omelets and breakfast items are amazing, I've only tried a few bites of the Brioche French Toast with strawberries and whipped cream, I loved it!  The fresh whipped cream tasted extremely amazing, french and silky, you can tell it was good quality.  I would like to eat it in a bowl on its own next time (haha).

Please try this place out but don't be mad at me if you can't get a table.  I've posted their menu at the bottom of the page, so you can get a better idea of what they offer.

Brioche French Toast

French Onion Soup and Schnitzel Baguette

Close up of my Schnitzel

soy yummy rice bowls

Here's a super easy and very healthy teriyaki chicken veggie rice bowl that I came up with while I was pregnant with Sophia.  It has your protein, veggies, and carbs (good carbs if you make it with brown rice).  Just made it tonight, loved it and knew I had to share it with you guys!  I don't measure anything for this recipe I just kinda throw it all together.  Trust me, this recipe is quick and convenient with almost all of your food groups in one bowl!
What makes this dish so good is "Soy Vay Veri Veri Teriyaki" it's an all natural kosher sauce that tastes soy very yummy! The ingredients are simple, preservative free soy sauce, fresh ginger and garlic, onions, expeller pressed soy, sesame oils and lots of sesame seeds.  I found my Soy Vay at Whole Foods, they carry a line of most of their products. 

courtesey of http://www.soyvay.com/

Angela's Soy Yummy Rice Bowls

Ingredients

Ground Chicken or Turkey

Medium size bag of frozen vegetables (you could use fresh veggies but I like to use the frozen carrot, peas corn and green bean medley, I also add frozen broccoli).

Little bit of Chicken stock
SoyVay Veri Veri Teriyaki 1/2 cup or so

1 tablespoon of peanut butter

Sriracha (depending on how hot you like your food, squeeze accordingly)

Rice (basmati or Thai jasmine)

1 to 2 tablespoons Canola oil and Sesame oil (mixed) or you can use Olive oil

Directions

You can make your rice in advance

Thaw your frozen veggies then rinse them under hot water. 

Meanwhile, in an oiled non stick skillet, brown your ground chicken or turkey add a little chicken broth and bring to a full boil (cook fully until there is no more liquid in the pan, just your nicely browned chicken).

Add your vegetables, cook and stir

Add your Soy Vay (possibly 1/2 cup) you could do less or more

Keep stirring, add the tablespoon of peanut butter and some Sriracha, it should be nice and saucy, add your rice and mix it all up

The chicken and veggie mixture

Sauces and rice added

Serve with chopsticks

not your ordinary ham and cheese sandwich

Lately i've been craving a Croque Monsier, nothing but a fancy name for a hot ham and cheese-on-the-outside sandwich on steroids.  It requires a few more steps than your ordinary sandwich, but it's soo worth the effort and is rewardingly delicious!  The outside crunch yet softness of the toasty bread, the smooth creamy bechamel, the melted saltiness of the cheese and sweetness of the ham...YUM!!! I'm drooling as I type.  The best I've ever had was at a little cafe near the Notre Dame Cathedral in Paris.  Brings me back to that cool, crisp, gloomy but beautiful morning, sitting outside with my husband and enjoying our breakfast on our first day in Paris before our Bike About Tour (which I highly recommend you do if you visit). 

My wonderful Croque Monsieur in Paris it was made to perfection with love by a little old Parisienne woman

Here's a recipe from Ina Garten, like all her recipes, I find, there's quite a bit of fat.  So these will be more of a treat for me, but if you'r not counting calories, go nuts!!!

Croque Monsieur

Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch of nutmeg
12 ounces Gruyere, (grated 5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven at 400 degrees F
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.  Turn each slice and bake for another 2 minutes until toasted.  Lightly brush half the toasted bread with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.  top with another piece of toasted bread.  Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.  Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.  Serve hot.

thank you for reading

I'm thrilled that you're reading and even following my blog!  Thank you! I feel a bit of pressure now as I don't want to disappoint my readers and want to keep you interested and wanting more, kinda like a relationship and we're still in the courting and romance stage.

I do have to say WOW!!! there are some pretty amazing and very impressive food blogs out there. These bloggers must not have jobs or young children and have had some culinary training of some sort.
I'll be on days off work for the next little while, so I hope to get a chance to maybe try a new recipe or two, hopefully worthy of a blog post.  

I'll leave you with an appie recipe for "Pan-Fried Onion Dip" from Ina Garten www.barefootcontessa.com that I stumbled across in the blogosphere and been dying to try!!! It has 5 star reviews and some people claim it is "the best dip in the world".  It looks and sounds delicious to me as I just love chips and dip and I also love caramelized onions, put those two together and I may be in heaven.  If you get a chance to make it before I do, let me know how it turns out.  It is suggested to serve the dip with Kettle Chips.

Ina Garten's Pan-Fried Onion Dip

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Directions

Cut the onions in half and then slice them into 1/8-inch-thick half-rounds.  (Yielding about 3 cups of onions)
Heat the oil and the butter in a large sauté pan over medium high heat (it works better to NOT use a non-stick pan).  Add the onions, cayenne, salt and pepper and sauté for 10 minutes.  Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally (but not too often-the onions should start to stick to the pan) until the onions are browned and caramelized. 
Add the Dijon mustard and balsamic vinegar and continue to cook for about 10 more minutes.  Allow the onions to cool.
In a large bowl combine the cream cheese, sour cream and the mayonnaise.  Whisk until smooth.  Add all of the onions, reserving about a tablespoon for garnish, into the cream cheese mixture.  Stir to combine and mix well.  Transfer to a serving dish and top with reserved onions.  Refrigerate overnight to allow flavors to combine.  Serve at room temperature with potato chips.
Makes 2 cups.