BEST KIDDIE FARE

We eat out quite a bit. Even now that we have Bib, we still go out at least once a week and often three or more times a week; usually all on the weekend.Eating with Bib is a challenge because she's still too young to sit up on her own and ram little bits of finger food into her face at the dining table. Oh no, that doesn't deter us from going out. We take turns holding her or give her some "Mum Mums" while she sits in her car seat. If we're lucky, she's napping during the meal in her car seat.Here's where we've had success:

• Chinese food: dim sum, congee noodle places, shanghai food, hong kong cafes, take out (more on these later!)

FOOD REVIEW: Chinese take out!

RESTAURANT: Kwong Chow Congee & Noodle House

ADDRESS: 3163 Main Street, Vancouver

PHONE: (604) 876-8520

PARKING: street/meter parking

COUPONS: No

FOOD: 9/12

AMBIENCE: 2/6 (that’s why I take out!)

SERVICE: 3/6

TOTAL POINTS: 14/24

PRICE: $$

NOTES: Chinese take out is generally a good bet on a Friday night when I’m too pooped to cook.Our old standby is the Kwong Chow restaurant on Main Street...yes that's the place where someone got murdered...I suppose this is because it tends to serve patrons into the wee hours in the morning (open until 2a.m.) It's a "hole-'n-the-wall" in my books, but the food's good and it's cheap so we order out and Stomach picks up the order on the way home from work and we enjoy the food more so because Bib's in her Exersaucer and Bebe can take her old sweet time with her food. This can take up to an hour or more if she's particularly chatty.

• Japanese food

FOOD REVIEW

RESTAURANT: Kamakura (Kamei Royale)

ADDRESS: 601 W. Broadway #12, Vancouver

PHONE: (604) 876-3388

PARKING: street/meter parking; parkade underground

COUPONS: No, but various discount gift certificates are given if you spend a lot

FOOD: 10/12

AMBIENCE: 4.5/6

SERVICE: 6/6

TOTAL POINTS: 20.5/24

PRICE: $$$

NOTES: Kamakura on W. Broadway is a Japanese restaurant that has little private rooms. Sometimes they can get too cramped what with the car seat and toys and crap I bring along. As well, it tends to get really hot inside those little cabanas. Their menu is extensive and interesting and the food is very good to excellent and very consistent in quality. What I like about Kamakura is the friendly service; our favourite server is Suki, who chats up a storm with Bebe and always remembers her (with a mini ice-cream cone)! The kitchen even does substitution requests for Bebe (even if it's really weird!) like "Yaki-Udon with fish cake instead of chicken". The special maki rolls are very good and the cooked food is particularly well-prepared. I like their Oyster Motoyaki, the tempura yam sticks and their chopped scallop sushi. Stomach finds the sushi to be above average but not necessarily the most flavourful in his opinion.

• Casual restaurants

FOOD REVIEW

RESTAURANT: Moxie's Classic Grill (West Broadway)

ADDRESS: 1759 West Broadway, Vancouver

PHONE: (604) 678-9973

http://www.moxies.ca/index2.htm

PARKING: street/meter parking; underground parkade

COUPONS: no

FOOD: 9/12

AMBIENCE: 5/6

SERVICE: 5/6

TOTAL POINTS: 19/24

PRICE: $$$

NOTES: I really like going to Moxie's because I like that they have a kids’ menu. I also like their adult menu and Bebe likes the Penne in red sauce. The last time we went the tomato sauce wasn't that good and the penne a bit on the hard side. The Moxie's in Richmond is way more consistent with their penne and other dishes. Moxie's also gives out crayons to keep Bebe busy so I have time to read the menu in peace.

*MOXIE’S CLASSIC GRILL (Richmond)
3233 St Edwards Dr, Richmond
Tel: (604) 303-1111

BREAD STUFFING WITH BACON & CARAMELIZED ONIONS

(MAKES ABOUT 12 CUPS)
For the best flavour, make sure to cook the onions until they are a deep golden-brown colour.
1 pound bacon, cut crosswise into ½-inch strips
6 medium onions, chopped (about 7 cups)
4 stalks celery, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ cup fresh parsley leaves, chopped fine
12 cups dried French or other white bread cubes (dried—see note*)
1 cup chicken stock or low-sodium canned broth
3 large eggs, lightly beaten


*Note: to dry bread cubes: leave slices of bread out overnight to dry on cookie sheets. The next day, cut the slices into half-inch cubes and allow them to dry in a single layer for an additional night. QUICKIE METHOD: place cubed bread in a 225 degree oven for 30 minutes or until dried but not browned. You will need a one-pound loaf of bread to obtain the 12 cups of bread cubes necessary for the recipe (that’s about a regular sized loaf of bread).

1. Cook bacon in large skillet or Dutch overn over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan and drain on paper towels. Discard all but 3 tablespoon of rendered bacon fat.
   
2. Increase heat to medium-high and add onions and ¼ teaspoon of salt. Cook onions until golden in colour, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Add chopped celery. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, and celery is soft, another 5 minutes. Transfer contents of pan to large bowl.
   
3. Add remaining ¾ teaspoon salt, pepper, and parsley to bowl and mix to combine. Add bread cubes. Add drained bacon.
   
4. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
   
5. Stuff turkey with stuffing. Or bake the whole thing in a baking dish.
   The stuffing can be covered and refrigerated for one day. Place any stuffing that won’t fit in the bird in a greased baking dish. Dot with pats of butter, and cover with piece of foil that has been smeared with butter or sprayed with non-stick spray. Bake in 400 degree oven for about 25 minutes

CHOCOLATE LAYER CAKE

(FROM BAREFOOT CONTESSA)
1 ¾ cups all-purpose flour, plus more for the pans
2 cups sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat oven to 350 degrees. Butter 2 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.

With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour batter into prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

DECADENT BRAN MUFFINS

MAKES 1 DOZEN
2 cups all-purpose flour
1 ½ cups wheat bran
1 ½ tsps baking powder
¾ tsp fine salt
¼ tsp baking soda
1 ½ cups packed dark-brown sugar
1 ¼ cups plus 2 tbsp. Buttermilk
11 tbsp. (1 3/8 sticks) unsalted butter, melted & cooled
(if you have a scale, that’s 164 grams butter)
2 large eggs
2 tsp. Pure vanilla extract
1 ½ cups fresh or frozen berries OR dried fruit
½ cup ground flaxseed (my additional ingredient; optional)


1. Preheat oven to 350˚F. Line 12 large cup muffin tin with paper liners; set aside. Place flour, bran, flaxseed, baking powder, salt and baking soda in large bowl. Stir in sugar; set aside.

2. Whisk together buttermilk, butter, eggs & vanilla in a bowl. Add flour mixture; stir until just combined. Stir in fruit.

3. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

After cooled, the muffins can be individually wrapped and frozen. Bebe can eat ½ a muffin as they’re quite large. I just cut it in half while it’s frozen, put the rest back in the freezer and nuke it for 30 seconds.

BREAKFAST STRATA

(serves 4-6)
½ loaf supermarket French or Italian bread (8 oz), sliced ½ inch thick
4 Tablespoons (1/2 stick) unsalted butter, softened, plus extra for greasing dish
4 shallots, minced
1 (10 oz) package chopped frozen spinach, thawed and squeezed dry
Salt and pepper
½ cup dry white wine
6 oz Gruyere cheese, shredded (1 ½ cups)
6 large eggs
1 ¾ cups half-and-half

Adjust oven rack to middle position and heat to 225 degrees. Spread bread over a large baking sheet and bake until dry and crisp on both sides, about 20 min per side. (Alternatively, leave the slides out overnight to dry) Spread 2 tablespoons of the butter over one side of the dried bread slices.

Melt the remaining 2 tablespoons butter in a 10-inch non-stick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the spinach, ½ teaspoon salt, and a pinch of pepper and cook until the spinach is heated through, about 2 minutes. Transfer the spinach to a medium bowl. Add the wine to the skillet and simmer over medium-high heat until it measures ¼ cup, about 3 minutes; set aside to cool.

Grease 8 inch square baking dish with butter. Arrange half of bread, buttered-side up, in single layer in the dish and sprinkle with half of the spinach mixture and ½ cup of the Gruyere. Repeat to form a second layer with the remaining bread, spinach, and another ½ cup of the gruyere. Whisk together the eggs, reduced, wine, half-and-half, 1 teaspoon salt, and ½ teaspoon pepper until smooth, then pour evenly over the top. Cover the surface with plastic wrap and weigh it down. (with cans or sugar etc) Refrigerate at least 1 hour or overnight.

Adjust oven to middle position and heat oven to 325 degrees. Meanwhile, allow strata to stand at room temperature for 20 minutes. Remove the weights, uncover the strata, and sprinkle with the remaining ½ cup gruyere. Bake until both the edges and the center are puffed and the edges have pulled away slightly from the sides of the dish, 50 to 55 minutes. Cool on a wire rack 5 minutes before serving.

VARIATION: BREAKFAST STRATA WITH SAUSAGE, MUSHROOMS, AND MONTERY JACK
Omit the spinach and substitute 1 ½ cups shredded Monterey Jack cheese for the Gruyere. Brown breakfast sausage, about 4 minutes. Stir in the shallots and cook until soft. Stir in 8 ounces white button mushrooms, sliced, and continue to cook until mushrooms no longer release any liquid, about 5 minutes. Transfer mixture to medium bowl and season with salt and pepper to taste. Return the skillet to medium heat, add the wine, and continue to simmer as directed in step 2. Substitute the sausage mixture for the spinach mixture when assembling the strata.

VANILLA BUTTER COOKIES

vanilla butter cookies

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
½ cup fine sanding sugar

1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.

2. Halve dough; shape each half into a log. Place each log on a 12-by-16 inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper towel tubes to hold shape, and freeze until firm, about 1 hour.

3. Preheat oven to 375ºF. Brush each log with egg white; roll in sanding sugar. Cut into ½-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavour as well as a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

GREEN TEA SHORTBREAD TREES

2 cups all-purpose flour, plus more for rolling
2 tablespoons Chinese green-tea powder
½ teaspoon table salt
½ pound (2 sticks) unsalted butter, room temperature
½ cup confectioners’ or granulated sugar

1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in colour and fluffy, occasionally scraping down sides of the bowl with a spatula, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to ¼-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

3. Preheat oven to 325ºF. Line two baking sheets with parchment. Cut chilled dough with 2-inch tree cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, reroll, chill, and cut shapes. Bake until firm and barely starting to colour, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for 3 to 4 weeks.

MAKES 3 DOZEN

FRUITCAKE COOKIES

½ pound dried figs
¼ pound raisins
¼ pound candied cherries, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
½ pound (2 sticks) unsalted butter, room temperature
½ teaspoon ground cloves
½ cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and ¼ teaspoon salt and mix just until combined. Don’t overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 x 18-inch piece of parchment or wax paper. Roll each half into a log, 1 ½ to 1 ¾ inches thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into ½-inch thick slices. Place the slices ½ inch apart on ungreased sheet pans and bake to 15 to 20 minutes, until lightly golden.

MAKES 5 DOZEN SMALL COOKIES

CHEWY CHOCOLATE GINGERBREAD

1 ½ cups plus 1 tablespoon all-purpose flour
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
¼ pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
½ cup packed dark-brown sugar
½ cup unsulfured molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
7 ounces best-quality semisweet chocolate, in ¼ inch chunks
¼ cup granulated sugar
1. Line two baking sheets with parchment. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
2. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
3. Preheat oven to 325ºF. Roll dough into 1 ½-inch balls; place 2 inches apart on baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack, and cool completely.
MAKES 2 DOZEN

BANANA CHIFFON

I think this is it. After searching long and hard for the best chiffon recipe, I found the best from "America's Test Kitchen". I took the basic recipe and have been having fun experimenting with different versions. I have made a chocolate one, a green tea one, a black sesame one and a banana flaxseed one.

Call me crazy, but I get an idea in my head that if I put some healthy ingredient in a stereotypically non-healthy treat that I legitimize its inclusion in my diet. Thus, I have included ground flaxseed into my Banana Chiffon cake recipe. People who don't care for it can omit it from the recipe. The amount included is small enough that it is barely detectable. Finely chopped nuts of some sort would be an acceptable replacement.

Note: America's Test Kitchen uses the "dip and sweep" method of measuring cake flour. Do not presift before measuring the flour or you will end up with a very different cake.


BANANA-FLAXSEED CHIFFON

1 ½ cups sugar
1 1/3 cups plain cake flour (measure unsifted)
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
7 large eggs, 2 left whole, 5 separated (at room temperature)
1/3 cup vegetable oil
1 tsp vanilla extract
½ tsp cream of tartar
2/3 cup water
1 cup very finely mashed ripe bananas (about 2 large or 3 medium) [make sure bananas are very ripe—with brown spots on the skin]
½ cup ground golden flaxseed

1. Adjust oven rack to lower-middle position and heat oven to 325°F. Whisk sugar, flour, flaxseed, baking powder and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, oil and extract until batter is smooth. Stir in bananas.

2. Pour reserved egg whites into large bowl; beat at low speed with electric mixer until foamy, about 1 minute. Add cream of tartar, gradually increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with handheld mixer or 5 to 7 minutes in standing mixer. With large whisk, fold whites into batter, smearing any blobs of white that resist blending.

3. Pour batter into ungreased large tube pan ( 9 inch diameter, 16-cup capacity).

4. Bake cake on lower middle rack in oven until wire cake tester inserted in center comes out clean, 60-70 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cook, about 2 hours.

5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan’s circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrap all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)

Vietnamese dinner and lullabies

We just visited the Vietnamese restaurant on Cambie that is now located on Main street. We were the only Asian people there. I recall the owner used to greet everyone with a friendly "welcome my friend" but this time we didn't get that. He just grunted and pointed to a booth. Hm. Could be we had 2 kids this time...and one a potentially crying baby.

Maybe he had a sense we would use our Entertainment Coupon too. Well, we did. I don't care. Stomach and I both ordered the Combo D and ordered a small wonton soup for Bebe. The food's still very good, but Stomach pointed out that the placed was a bit more run down looking than the previous place. As well, there were flies all over the place in the dining area. That's always a huge turnoff. On the other hand, I also noticed a cute ladybug that landed in our booth and that allowed me to point it out to Bebe. She noticed but wasn't impressed.

Funny thing during dinner is that I noticed all the "white people" were getting effusive greetings and everytime he passed their tables, he would ask how things were going. We didn't get our teapot filled even though we gave the secret Chinese signal: we tipped the lid on its side.
Tomorrow I'm going to try making a Green Tea Chiffon Cake. We'll see if I get the time.

FOOD REVIEW

RESTAURANT: Vina Vietnamese Cuisine

COUPONS: Yes/Entertainment

ADDRESS: 4136 Main Street, Vancouver, B.C.

PHONE: (604) 872-3455

PARKING: pay parking/street

FOOD: 10 /12

AMBIENCE: 3.5/6

SERVICE: 3/6

TOTAL POINTS: 16.5/24

PRICE: $$

CHOCOLATE MOUSSE CAKE

7 squares semi-sweet chocolate, melted
3 eggs
2 T liqueur (optional)
3 T icing sugar
1 cup whipping cream, whipped stiff
1 square semi-sweet chocolate, grated
Oreo cookie crumb crust if you're not GF (make using crushed chocolate wafers and melted butter) [GF chocolate wafers can be purchased at your grocery store]
springform pan

1. Combine 7 squares chocolate, 1 whole egg and 2 egg whites until foamy. Add icing sugar and beat until stiff, shiny peaks form.
2. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture
3. Pour onto prepared oreo cookie crumb crust in springform pan with a 4 cup capacity.
4. Chill until set, at least 3 hours
5. Remove ring by using warm towels to loosen sides. Unmould onto serving plate.
6. Decorate with grated chocolate and icing sugar

MANGO PUDDING

750 ml mango pulp of puree (in East Indian section of stores)
1 1/2 cups sugar
6 cups water (3 of boiling water & 3 cups cold)
4 packages unflavoured gelatin
500 ml whipping cream (unwhipped)

• Dissolve gelatin in 3 cups boiling water, then add the 3 cups of cold water
• Add the rest of the ingredients. Mix together thoroughly and refrigerage overnight.
• One recipe fills two tupperware jello containers (round ring) or you could use a 9" x 13" pan and make them into squares.
• Serve with a little evaporated milk and canned fruit cocktail

OYSTER SAUCE CHICKEN

This is the quickest one pot meal I know how to make. It takes about 25 minutes to make in total (including prep) and is a favourite with kids. I have even made it with frozen chicken (threw the whole chunk into the pot) and it works too! You just add about 5 minutes to the cooking time! You can vary the proportions of chicken to veggies any way you want and it still turns out. If you turn on the rice cooker while the chicken's cooking on the stove, it'll be ready when the chicken's done.

OYSTER SAUCE CHICKEN
12 chicken wings
3-4 carrots, sliced
1 large yellow onion, cut into eighths (huge chunks)
2 T Oyster Sauce (Lee Kum Kee Brand--with the picture of the little boy and his mom on a boat--no substitutions or this recipe won't taste right!)
1/2 t sesame oil
1 T shaoxing wine
1/4 cup water

Dump everything into a pot in any order you want. Cover with a lid. Bring to a boil; lower heat and simmer, covered, for 15-20 minutes.

If you want a thicker sauce, you can add a cornstarch slurry (1T cornstarch & 2T cold water, mixed well) to the pot near the end when the chicken is done and bring to a boil to thicken the sauce.

MAH JONG JELLO (RAINBOW FINGER JELLO)

If you make these layers properly, they'll look like little mah jong tiles. Make sure your refrigerator is level.

4 packages flavoured jello
6 packages unflavoured gelatin (Knox)
1 can sweetened condensed milk (Borden)
Boiling water

JELLO LAYERS

For each jello layer (repeat this 4 times)
1/4 cup cold water
1 package unflavoured gelatin
1 cup boiling water
1 package flavoured gelatin

• soften gelatin for 5 minutes in cold water
• add the boiling water
• stir in flavoured gelatin until completely dissolved
• important: let cool to room temperature

MILK LAYERS:
1/2 cup cold water
2 packages unflavoured gelatin
1 cup boiling water
1 package flavoured gelatin
1 can sweetened condensed milk

• soften gelatin for 5 minutes in cold water
• add boiling water and stir to dissolve
• blend in condensed milk and cool to room temperature
• use 2/3 cup mixture for each milk layer

ASSEMBLY:

1. Pour flavoured gelatin into 9" x 13" glass pan. Place in refrigerator until set (15-20 minutes)
2. Slowly and gently pour 2/3 cup milk mixture (cooled) over top; tilt pan around to spread smoothly. Place in refrigerator until set
3. Repeat steps #1 and #2 ending with jello mixture
4. Refrigerate assembled jello another 4 hours before cutting

POH-POH'S STEAMED SMILING CUPCAKES "FAAT GOH"

This recipe is from cakebrain's poh poh (maternal grandmother) 

1 cup Five Roses all purpose flour 

1 cup brown sugar 

6 oz or 3/4 cup water 

1 tsp vinegar 

1 tsp baking powder

• Measure dry ingredients in a bowl and get rid of any lumps by sifting or mixing with a spoon.
• Measure wet ingredients together
• Heat 7 clay custard cups in a steamer on high heat
• Pour wet ingredients all at once into the bowl of dry ingredients. Mix only until moistened. Do Not Overmix.
• Pour mixture into cups that have been heated.
• Cover, steam on high heat for 30 minutes
• Cupcakes should smile and "explode" in laughter.

EGG TARTS THE EASY WAY

5 eggs
4 oz evaporated milk
6 oz sugar
10 oz water
2 T custard powder
frozen tart shells

• Mix sugar and 8 oz water
• Use 2 oz or Hot water to dissolve custard powder
• Mix all ingredients well
• Pour into frozen tart shells
• Bake at 180C for 15 to 20 minutes

FRENCH CREPES

2 eggs
1 cup milk
1/3 cup water
1 cup flour
2 T sugar
2 T butter, melted

• Blend all ingredients in a blender
• Let rest in refrigerator for 1/2 hour
• Heat and grease crepe pan or nonstick pan. Swirl crepe batter thinly in pan; allow to lightly brown on first side; flip and let other side dry.

Serve with nutella!

BAAK TONG GOH (SWEET RICE CAKE)

2 cup American long grain rice (Calrose/Texas Long Grain)
2 1/2 cup water
1 1/2 cup sugar
4-5 drops "Yuet Heung Yuen" Lye water (found in Asian supermarkets)
1/2 t. Fast Rising Instant Yeast
1 T vinegar

• Dissolve yeast & 1 T of sugar in water
• Blend rice & water for 18 minutes in a blender
• Add yeast mixture to rice mixture with sugar
• Add drops of lye to the mixture and stir
• Add vinegar and stir
• Let sit at room temperature, covered for 5 hours
• Steam for 12 minutes in oiled, plastic-wrap lined pan on high heat

CHOCOLATE GANACHE

Chocolate Ganache
8 ounces (227 grams) semisweet or bittersweet chocolate, chopped finely
1 cup (250 ml) heavy whipping cream

• Place the chocolate in a medium sized bowl. Set aside.
• Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
• Stir until all the chocolate has melted

CINNAMON APPLE CAKE

1/2 cup butter, room temperature
1 cup firmly packed brown sugar
1 egg
1 t vanilla extract
1 1/2 c all purpose flour
2 t baking powder
1/2 t baking soda
1 cup buttermilk

Streusal topping:
1/2 cup plus 2 T sugar
1 t ground cinnamon
2 apples, peeled and sliced

• Preheat oven to 350F. Butter & flour 9 inch square pan. Using electric mixer, cream butter with brown sugar in large bowl until fluffy. Add egg and vanilla and beat until well blended.
• Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pan.
• Mix 1/2 cup plus 2 T sugar and cinnamon in small bowl. Place sliced apples atop cake batter. Spoon sugar mixture into apple depressions. Sprinkle remaining sugar over cake.
• Bake cake until toothpick comes out clean, about 45 minutes.

CARCINOGENIC BUBBLE RECIPE

Pearl Milk Tea
Black tapioca pearls

1. Boil water (3:1) Add tapioca pearls
2. Cover and boil 20-30 minutes (40 if you like bubbles soft) on medium heat.
3. Turn off heat. Don't lift lid. Let sit 30 minutes.
4. Drain and rinse in cold water. Do Not Refrigerate

Sugar syrup

1 cup rock sugar & 1/2 cup water

• Melt in saucepan over heat.
• Add pearls to syrup and soak for 5 hours.

Milk Tea

• For every serving of milk tea, use 2 Red Rose tea bags & condensed milk to taste. Brew tea as usual, squeezing the tea bags. Add condensed milk to the tea and mix well. Use cocktail mixer with ice to cool the tea. Add the syrup-soaked tapioca and serve.

GINGER & CILANTRO VINAIGRETTE

2 serrano chilies, stems and seeds removed
2 cloves garlic
1 T grated fresh ginger
3/4 cup pickled ginger
1 t chili paste
2/3 cup cilantro leaves
3 T pickled ginger juice
1 t vinegar
3/4 cup vegetable oil

Process all ingredients in a blender until smooth

ALMOND TARTS (PITHIVIERS TARTS)

This is cakebrain's rendition of Ikea's almond tarts. They go so well with tea. After tasting them I knew I could duplicate them at home. After experimenting, I found this one to taste most like the one from Ikea.

12 frozen tart shells
4 oz butter, unsalted
1/3 cup (2 1/2 oz) powdered sugar
1 egg
5 oz ground almonds
2 t all purpose flour
1 t vanilla
1 t almond extract

Icing Glaze
1/2 cup confectioner's sugar & a few teaspoons skim milk mixed to form a glaze to top the tarts

• Cream the sugar and the butter well.


• Mix in the egg; beat well.


• Add the rest of the ingredients to mix and spoon into tart shells


• Smooth filling


• Bake 325F for 15-20 minutes


• Glaze the cooled tarts with the icing.

SPAGHETTI PIE

1 lb ground beef
1/4 t salt
1/4 t black pepper
2 (8 oz) cans tomato sauce
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz) 1/3 less fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz uncooked pasta)
1 1/3 cups (5 oz) shredded reduced extra-sharp cheddar cheese
cooking spray

1. Preheat oven to 350F
2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.
3. Combine sour cream, green onions, and cream cheese in a small bowl, and set aside
4. Place the spaghetti noodles in a 2 quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese.
5. Cover and bake at 350F for 25 minutes.
6. Uncover; bake an additional 5 minutes or until cheese is bubbly

Yield: 6 servings

Calories: 408/serving

SALTED DUCK EGG WITH GROUND PORK

1 salted duck egg
1/2 lb ground pork
1 regular chicken egg
1/2 t cornstarch
1/2 t sesame oil
dash of white pepper
pinch of sugar
1 t soy sauce
1/2 t shaoxing wine

• Mix regular chicken egg and preserved duck egg white with ground pork
• Reserve the duck egg yolk, which is solid.
• Add rest of the ingredients and mix well.
• Form meat mixture into a patty in a rimmed steam-proof dish.
• Top the meat with chopped duck egg yolk; or if you desire keep it whole and place it onthe middle of the patty
• Steam on med-high heat for 20 minutes.

CURRIED PEANUT SHRIMP

These are great for the barbecue. Skewer and grill or broil under the broiler

1/3 cup orange marmalade
1/4 cup orange juice
2 T reduced far creamy peanut butter (or regular)
1 T dijon mustard
1 1/2 t curry powder
1 t vegetable oil
1/2 t salt
1/4 t chili sauce with garlic
1/4 t crushed red pepper
32 large shrimp, peeled and deveined (1 lb)
cooking spray for grill
bamboo skewers, soaked; or metal skewers

• combine all ingredients except cooking spray. Marinate the shrimp for 30 minutes
• Skewer shrimp with optional veggies on bamboo skewers
• Grill.

SPICY FRESH SALSA

6 large tomatoes
1 onion, chopped
1 cup chopped fresh cilantro
2 fresh Anaheim chilies, seeded and diced
4 serrano chilies, minced
2 T red wine vinegar
2 T olive oil
2 garlic cloves, minced
salt to taste
*4 jalapeno peppers may be used in place of the chilies

• Blanch tomatoes 30 seconds. Plunge in cold water, peel deseed and chop.
• Mix together tomatoes, onion, cilantro, chilies, vinegar, oil and garlic in a large non-reactive bowl. Season with salt to taste.
• Refrigerate until cold and to allow the flavours to mingle, at least 1 hour and up to 4 hours before serving.
• Serve with corn chips or use as an accompaniment for grilled fish.

POH POH'S TOISAAN RICE CANDIES

Staying at Poh Poh's house during the summers when I was young was great fun. She would make this simple dough that was much like playdough. Poh Poh would form little ducks and balls with the brown dough with me and then she would steam it so I could eat it!

1 cup glutinous rice flour
1 cup wheat starch
1 cup brown sugar
boiling water
vegetable oil

• Boil water. Combine all dry ingredients
• Add water slowly and mix until dough doesn't stick anymore. Knead in a little vegetable oil. Add additional rice flour if dough is too sticky
• Roll into ball or other shapes
• Steam for 20 minutes

RICE CUSTARD

1 cup rice flour (3 Elephants brand)
1 cup sugar
2 cups water

1. Dissolve sugar with a little water. Mix flour with water to form a paste.
2. Combine sugar and flour mixture together .
3. Pour into clay custard cups which have been preheated in a steamer.
4. Steam on high heat, covered, for 35 minutes
5. Run a sharp knife around cooled custards to release

FRESH RICE RECIPE FOR RICE CUSTARD
2 cups rice
2 1/2 cups water
2 cups sugar

• Blend rice and water in a blender for 10 minutes.
• Add 2 cups sugar and stir to dissolve
• Add a little less than 1 1/4 cups more cold water
• Steam in preheated custard cups for 30 minutes
• Use knife to release custard

RICE KRISPIES SQUARES

1/4 cup margarine

4 cups marshmallows

1/2 t vanilla extract

6 cups rice krispies cereal

1. Melt margarine in a saucepan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in vanilla


2. Add cereal stirring until coated well


3. Press into 3 L pan sprayed with non-stick spray. Cool; cut into squares

MOM'S SALTED FISH WITH GROUND PORK

1/2 lb ground pork
2 one inch slices of salted fish
2 fresh or frozen peeled water chestnuts
2 slices ginger
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon shaoxing wine
1/4 teaspoon white pepper
1/2 teaspoon soy sauce
pinch of sugar

• clean and debone slices of salted fish
• chop salted fish and water chestnuts
• slice and shred ginger
• mix water chestnuts and fish with ground pork with the rest of the ingredients and form into a patty in a rimmed steaming dish. sprinkle with slices of ginger
• steam on med-high heat for 20 minutes.

WILTON CAKE DECORATING COURSE AT THE COOKSHOP

royal icing flowers, buttercream roses, fondant leaves

cornelli lace technique, royal icing lilies & fondant leaves

Prior to my due date and the impending birth of my next kid, I thought I had better do some things I knew I wouldn't be able to do with 2 little ones. This is a digital record of all the homework I had to do for the cake decorating course I took.

first things first: practising how to make drop flowers & leaves

I have always wanted to take a cake decorating course. The one that I enrolled in was located in City Square at 12th and Cambie at the cookware shop, The Cookshop. At the back of the store, there is a fully equipped kitchen and classroom where ordinary citizens, professionals in the food industry and foodies like me can take classes; usually these classes are taught by professionals in the industry. Often a chef from a local restaurant or bakery comes and has a demo and passes around tasty treats and a copy of the recipes.

buttercream dots

Every couple of months a calendar is published for the upcoming classes offered. A continuing course that is offered is the Wilton Cake Decorating Course. The entire course is about $300. Classes occur on the weekend, usually on Sundays and you can do all three courses or just one at a time, which is a flexible schedule for most people. You even get a certificate at the end of the course. I was able to get all three certificates for completing the entire three courses. Nothing like the "feel-good" factor of eating all those cakes and getting a certificate for it regardless of how good your cakes look! Everyone wins!

practising the wilton rose
I'd say the neatest thing I learned was how to make all those flowers. The "Wilton Rose" was the most challenging and I thought only got better with lots of practice. I think I'm pretty confident with the flower nail now and I'm not put off by trying to attempt a rose. The whole experience was quite rewarding because now I can use the skills I learned to make those yearly birthday cakes for the kids!
basketweave technique (easier than it looks!); royal icing flowers; buttercream roses, fondant leaves


rolled fondant, cornelli lace technique, royal icing lilies & fondant leaves

For scheduling information, check out the calendar at the Cookshop for the classes they offer (click on the left sidebar on their homepage...it's the first link). The Wilton Cake decorating courses are always offered on Sunday afternoons. These cycle year round. I took the 3 course package. Occasionally, the Cookshop will also have guest chefs teaching their craft. I have taken a few where pastry chefs from local bakeries/patisseries come and share their recipes and decorating tips. Then you get to eat the stuff too. It's great. You have to keep an eye on the calendar to find chefs that appeal to you. The calendar only shows its offerings 2 to 3 months in advance.

Other people have told me that Michaels Craft store offers the Wilton Cake decorating classes too. I can't say what they're like because I haven't taken them. However, I hear they can be cheaper with promotional stuff thrown in.

RELATED LINKS:

• Bib's 1st Birthday Cake
• Mother's Day Floral Matcha Cupcakes
• Girlie Cupcakes

RECIPE INDEX

ANCIENT CHINESE SECRET RECIPES

• 3 Carrots Soup
• 4 Flavours Soup
• Baak Tong Goh (Chinese Rice Pudding)
• Chicken Rice, "Gai Faan"
• Coconut Cloud Cubes (Coconut Pudding/Yeh Jup Goh)
• Egg Tarts, the Easy Way
• Ginseng Soup
• Black Sesame Pudding Cubes (Haak Jie Mah Goh)
• Lotus Root Soup
• Mah Jong Jello (Rainbow Finger Jello)
• Mango Pudding
• Mom's Salted Fish with Ground Pork
• Oyster Sauce Chicken
• Poh Poh's Steamed Smiling Cupcakes (Faat Goh)
• Poh Poh's Toisaan Rice Candies
• Potstickers (Pork & Chive)
• Salted Duck Egg with Ground Pork
• Sizzling Ginger Green Onion Clay Pot Oysters
• Steamed Chocolate Cake
• Steamed Mah Lai Goh (Malaysian Cake)
• Steamed Spareribs with Black Bean Garlic Sauce
• Watercress Soup
• Wonton Soup
• XO Sauce

BARS AND SQUARES

• Brownie Pops
• Rice Krispies Squares
• White Chocolate Brownie With Matcha Cheesecake Swirl

BEVERAGES

• Bubble Tea
• Milk Tea Jelly (low-carb)

BISCUITS & SCONES

• Mini Vanilla Bean Cranberry English Scones

BREADS

• Sin-Amen Buns with Cream Cheese Frosting (bread machine method)
• UBC Cinnamon Buns (traditional method)

BREAKFAST/BRUNCH

• Almond Tarts (Pithviers)
• Breakfast Strata
• Crepes
• Mini Vanilla Bean Cranberry English Scones

CAKE DECORATING

• Brown Sugar Swiss Meringue (Martha Stewart Baking Handbook)
• Brownie Pops
• Butterfly Cupcakes
• Chocolate Butterflies
• Chocolate Cupcakes with Chocolate Ganache Buttercream
• Chocolate Ganache
• Chocolate Plastic Mini Pumpkins
• Fondant Pumpkins
• Matcha Cupcakes with Matcha Buttercream & Flowers
• Neoclassic Chocolate Buttercream (Rose Levy Beranbaum)
• Petits Fours (Williams Sonoma Petits Fours pan recipe)
• White Chocolate Mousseline Buttercream (Rose Levy Beranbaum)

CAKE RECIPES

• Almond Scented Madeleines
• Anna's Swedish Butter Cake
• Banana Cake (Pichet Ong) & review/picture
• Banana Cake Pops
• Banana Chiffon Cake
• Best Chocolate Cupcakes Ever (with Swiss Meringue Buttercream)
• Black-and-White Chocolate Cake
• Black Forest Cupcakes
• Cannelés
• Caramelly Brown Sugar Swiss Meringue Chocolate Cupcakes
• Chocolate Butter Cake (Castle cake layers)
• Chocolate Chiffon Cake
• Chocolate Cupcakes with Chocolate Ganache Buttercream
• Chocolate Mousse Cake
• Chrysanthemum Pound Cake
• Cinnamon Apple Cake
• Chocolate Layer Cake
• Condensed Milk Pound Cake
• Dark Chocolate Cupcakes (Cooks Illustrated) & Vanilla Swiss Meringue Buttercream (Martha Stewart)
• Girlie Chocolate Buttermilk Cupcakes filled with Marshmallow Fluff
• Lemon Glazed Banana Bundt Cake
• Mah Lai Goh (Steamed Malaysian Cake)
• Mango Peach Mousse Cake
• Marshmallow Fluff-filled Bittersweet Chocolate Ganache-dipped Chocolate Madeleines
• Marshmallow Creme-filled Black Sesame Madeleines
• Matcha Cupcakes
• Mini Chiffon Cake
• Mini Chocolate Cake (Small Batch Baking)
• Mini Vanilla Bean Cheesecakes
• Petits Fours (Williams Sonoma Petits Fours pan recipe)
• Pumpkin Pie Chiffon Cake (with Mini Chocolate Pumpkins)
• Red Velvet Valentine's Day Cupcakes with Buttercream Frosting
• Steamed Moist Chocolate Cake
• Tender Almond Scented Madeleines
• Vancouver 2010 Olympic Torch Cupcakes (rasp. jam-filled white vanilla cakes & vanilla buttercream) 
• White Chocolate Sour Cream Cupcakes

CANDIES

• Homemade Bittersweet Chocolate Marshmallows

CARNIVORE FOODS

• Basil Chicken
• Singapore Ribs
• Steamed Spareribs with Black Bean Garlic Sauce

CASSEROLES

• Broccoli and Cheese Casserole
• Macaroni & Cheese with Caramelized Onions
• Spaghetti Pie

CHEESECAKES

• Mini Pumpkin Cheesecake Brulee with Chocolate Pumpkin
• Mini Vanilla Bean Cheesecakes with Fresh Berries

COOKIES

• Almond Scented Madeleines
• Anise (or Vanilla Pod) Cookies
• Bah Humbug Black Sesame Butter Sables
• Baked Chocolate Chunk Cookies (from Baked: New Frontiers in Baking)
• Black Sesame Macarons
• Chewy Chocolate Gingerbread
• Chocolate Chunk Cookies (Ice Cream Sandwiches)
• Chocolate Macarons
• Cocoa Nib & Pecan Cookies
• Crispy Chewy Oatmeal Chocolate Chunk Cookies
• Dark and White Chocolate Chip Cookie Nirvana (Jacques Torres)
• Fruitcake Cookies
• Sparkly Green Tea Christmas Trees
• Green Tea Shortbread Cookies
• Halloween Oreos
• Marshmallow Creme-filled Black Sesame Madeleines
• Marshmallow Fluff-filled Bittersweet Ganache-dipped Chocolate Madeleines
• Neiman Marcus Cookies
• Oatmeal Cranberry Cookies
• Pistachio Cocoa Nib Thins
• Pistachio Macarons
• Raspberry Macarons with White Chocolate
• Razzle-Dazzleberry Macarons (with Vanilla Neoclassic Buttercream)
• Salty Almond Chocolate Chunk Cookies
• Skinny Oatmeal Chocolate Chunk Cookies
• Tender Almond Scented Madeleines
• Tiffany Snowflake Cookies (Vanilla Pod Butter Cookies)
• Triple Chocolate Chunk Cookies (Jacques Torres)
• Vanilla Bean Chocolate Diamonds
• Vanilla Butter Cookies
• Viennese Chocolate Sables (Pierre Herme)
• White Chocolate Valentine's Day Cookies
• World Peace Cookies (a.k.a. Korova Cookies)

DRESSINGS/SAUCES

• Ginger and Cilantro Vinaigrette

JAPANESE FOOD

• Oyako Donburi

KIDS' FOODS

• Banana Cake Pops
• Brownie Pops
• Oyster Sauce Chicken
• Wonton Soup

LOW-CARB DESSERTS

• Cocoa Nib Vanilla Bean Ice Cream
• Matcha Ice Cream
• Milk Tea Jelly
• Mini Vanilla Bean Cheesecakes

ONE POT MEALS

• Kimchi Fried Rice
• Macaroni & Cheese with Caramelized Onions
• Nasi Goreng
• Oyako Donburi
• Oyster Sauce Chicken
• Spaghetti Pie
• Thai Fried Rice

PARTY NOSHING/SNACKS

• Almond Tarts (Pithviers)
• Banana Cake Pops
• Basil Chicken
• California Rolls
• Caramelized Onion Dip
• Curried Peanut Shrimp
• Mah Jong Jello (Rainbow Finger Jello)
• Mango Pudding
• Rice Krispies Squares
• Singapore Ribs
• Spicy Fresh Salsa

PASTA

• Spaghetti Pie

PASTRIES

• Mini Cream Puff Trio (with Matcha, Black Sesame and Vanilla Pastry Cream)

PIES AND TARTS

• Almond Tarts (Pithviers)
• Bittersweet Chocolate Tarts
• Egg Tarts, the Easy Way
• Fresh Berry Tarts with Coconut Pastry Cream

PUDDINGS AND CUSTARDS

• Baak Tong Goh (Chinese Rice Pudding)
• Black Sesame Pudding Cubes (Haak Jie Mah Goh)
• Coconut Cloud Cubes (Coconut Pudding/Yeh Jup Goh)
• Coconut Pastry Cream
• Coconut Vanilla Bean Rice Pudding
• Mah Jong Jello (Rainbow Finger Jello)
• Mango Pudding
• Rice Pudding

QUICKBREADS

• Blueberry Cobbler
• Blueberry Muffins
• Decadent Bran Muffins
• "Go Bananas" Bread
• Pichet Ong's Banana Cake
• Poh Poh's Steamed Smiling Cupcakes (Faat Goh)

RICE RECIPES

• Baak Tong Goh (Chinese Rice Pudding)
• California Rolls
• Chicken Rice, "Gai Faan"
• Coconut Vanilla Bean Rice Pudding
• Kimchi Fried Rice
• Nasi Goreng
• Oyako Donburi
• Thai Fried Rice

SAUCES

• Vanilla Bean Caramel Fleur de Sel
• XO Sauce

SEAFOOD

• Baked Fresh Oysters with Taro
• California Rolls
• Curried Peanut Shrimp
• Sizzling Ginger Green Onion Clay Pot Oysters
• XO Sauce

SIDE DISHES

• Bread Stuffing with Bacon and Caramelized Onions
• Broccoli & Cheese Casserole
• Macaroni & Cheese with Caramelized Onions

SMALL BATCH BAKING

• Mini Chocolate Cake
• Mini Pumpkin Cheesecake Brulees (with Mini Chocolate Pumpkins)
• Mini Vanilla Bean Cheesecakes

SNACKS

• Knock-off Sahale Macadamia Mix (with mangoes & papaya)

SOUPS

• 3 Carrots Soup
• 4 Flavours Soup
• Ginseng Soup
• Lotus Root Soup
• Watercress Soup
• Wonton Soup

VEGGIES

• Broccoli & Cheese Casserole

FOOD REVIEW CRITERIA

Evaluation Rubric: Criteria for Food Reviews

FOOD: /12 (freshness, consistent quality, menu/creativity, plating)

AMBIENCE: /6 (cleanliness, decor, washrooms, general atmosphere)

SERVICE: /6 (efficient, friendly, personable, welcoming, professional)

TOTAL POINTS: /24

PRICE: /$$$$$$

$=under $5 for a meal (e.g. hotdogs, hamburgers, fast food)[CHEAP EATS]
$$=$10-20
$$$=$20-30
$$$$=$30-40
$$$$$=$40-50
$$$$$$=$50 AND UP

CAKEBRAIN'S FOOD REVIEWS

AT THE MARKET

• Oyama Sausages, Granville Island

ASIAN

• Kyung Bok Palace, Korean Restaurant, (Lansdowne Mall) Richmond
• Rekados Grill , Filipino Restaurant, Vancouver
• Vina Vietnamese Cuisine, Vancouver

BAKERY/DESSERT/PATISSERIE

• Beard Papa's Cream Puffs (Aberdeen Mall Food Court), Richmond
• Ganache Patisserie, Yaletown, Vancouver
• Kreation Artisan Cake (2007 review), Cambie Street, Vancouver
• Kreation Artisan Cake, (revisited April 27, 2008 )Cambie Street, Vancouver
• L'A Patisserie, Vancouver
• La Petite France (revisited February 2008), Vancouver
• New Town Bakery & Restaurant, Chinatown, Vancouver
• T Room Bakery & Kitchenware, Vancouver
  

BREAKFAST/BRUNCH

CHINESE

• Cafe Gloucester, Vancouver (closed until Dec 2007)
• Cafe Gloucester, Vancouver (reopened/revisited April 27, 2008)
• Congee Noodle House, Vancouver
• Daimo Noodle Express, Vancouver
• Fisherman's Terrace, (Aberdeen Centre) Richmond
• Gingeri, Chinese Cuisine (Lansdowne Mall), Richmond
• Ginseng Seafood Noodle Restaurant, Vancouver
• Golden Ocean Seafood Restaurant, (Kerrisdale) Vancouver
• Koon Bo Seafood Restaurant, Vancouver
• Kwong Chow Congee and Noodle House, Vancouver
• New Town Bakery & Restaurant, Chinatown, Vancouver
• Spicy Court, Vancouver (41st & Cambie)

DIM SUM

• Gingeri, Chinese Cuisine (Lansdowne Mall), Richmond
• Golden Great Wall Szechuan Restaurant (regional)
• Golden Ocean Seafood Restaurant (carts)
• Kirin Seafood Restaurant, City Square (high-end)
• Spicy Court, Vancouver (41st & Cambie)

FRENCH

• Henry's Kitchen (second visit)
• Henry's Kitchen (first visit)
  

JAPANESE

• Kamakura (Kamei Royale), Vancouver
• Matsuyama Japanese Restaurant, Richmond

INDIAN

ITALIAN

KIDDIE FARE

• Dragon Ball, Vancouver
• Kamakura (Kamei Royale), Vancouver
• Kwong Chow Congee and Noodle House, Vancouver
• Moxie's Classic Grill, Vancouver & Richmond

NOSHING

• Dragon Ball, Bubble Tea House, Vancouver

SEAFOOD

WESTCOAST

• Moxie's Classic Grill, Vancouver & Richmond