Seasoned Sesame Spinach...

Korean banchan (side dishes) are vastly assorted where creativity has no bounds. Go to any Korean restaurant and you'd be treated to delicious complimentary refillable appetizers set in small shallow bowls to whet your appetite- greens, herbs, beans, fish, tofu, potato you name it, concocted in any flavours between spicy, pickle-ly, fermented, sweet or soy, or a combination. Sometimes just eating a bit of this and a bit of that with a bowl of hot steamed rice is all you need to be satisfied- forget ordering the main. ;).

A common Korean cooking technique for banchan is called tetch'im, which involves briefly blanching vegetables in acidulated water (1 part vinegar to 4 parts water). When vegetables are blanched, few nutrients are lost and they retain maximum texture, flavour and colour. One of my favourite dishes done in this method is spinach. Seasoned simply with garlic, green onion, soy sauce and sesame oil, this is a refreshingly fragrant and flavourful side that can accompany a Korean or any Asian meal really. My family and I love the intoxicating aroma of sesame oil in it...

Seasoned Sesame Spinach
Makes 4 to 6 servings

1-1/2 lbs. tender leafy spinach, well washed
2 Tbsp. soy sauce
1 clove garlic, minced
1 green onion, white and pale green part only, minced
1 Tbsp. sesame oil
1 Tbsp. toasted sesame seeds
salt and pepper to taste
pinch of Korean red pepper flakes

Wash spinach in rice water. Apparently its chalkiness makes a good cleanse.

Bring 3 quarts of water to a boil in a large skillet or pot and about 1 Tbsp. vinegar with a pinch of salt. Blanch spinach no more than 10 seconds and quickly plunge into ice cold water to stop the cooking; drain in a colander.

Take the cooled spinach and twist to wring out as much water as possible, or alternative use a paper towel to wrap before squeezing.

Transfer to a cutting board and cut into bite-size pieces. Add the spinach and seasoning except the pepper flakes in a large bowl; mix well. Transfer to a serving bowl and garnish with red pepper flakes and serve at room temperature.

The large amount of spinach is cooked down to fill a mere small dish thus packing lots of healthy goodness with each bite! Serve this as a side to accompany a meal of Korean BBQ Beef Wraps or to add tasty interest to a bowl of Korean Rice Porridge with Clams.

My Son's Bean Plant...

Étienne's end of school project learning about photosynthesis and germination has come full cycle bearing "fruits" from his much cared for bean plant. It was an amazing sight for him and his brothers to experience first-hand the beauty and patience of properly nurturing one small bean to seedling from a plastic cup to planting it into the soil to emerge a full leafy plant that is edible. And of course, the best part was enjoying the fruits of his labour.

My little one Matias helping care for his big brother's plant.

Four large beautiful green string beans ripe for the picking. 

Étienne was ecstatic to try the string beans even though he is not a fan of them in their natural form. The green quartet was simply steamed, and he savoured the fresh individual beans after plucking them out of their pods.  He has gained a renewed pleasure of trying new foods or giving foods a second chance, and being involved in the whole growing process has everything to do with it! Goes to show that when they are engaged the outcome can be incredibly rewarding!

Calling All Culinary Foodies--- Those Who Love to Cook and Entertain....

Have you ever wondered what it'll be like to host like the French? Now you can...

I am delighted to announce that my blog has partnered with VizEat- a website for "culinary encounters" for people to offer, discover and book authentic meals at local homes around the world. For those looking to discover new cultures, meet new people and share unique moments around a meal as a guest or a host, Vizeat is the new platform to make possible this new "off the beaten path" way to travel. This authentic experience is largely adopted by the French, with 72% wishing to share a meal at a local home during their next trip and 55% willing to host travellers at their home around a meal according to a Toluna on-line survey conducted in France in May 2014. VizEat's free insurance covers both hosts and guests, with member profiles being validated every time, providing a peaceful mind on both sides to enjoy the experience.

If you like to meet new people from different walks of life and like to share a real moment around your home-cooked meal whether it be in your home, at a park for a picnic, in your cooking school or includes a local walk before coming back for tea and baked goods, it's up to you... Surveys in the UK and France show that for the guests, the key factor is first to meet authentic people and second to have a nice meal. How VizEat's concept works is as a host, you post your menu, set the price, and receive 100% of the price of the meal when you get a reservation. An additional user fee of 15% is paid by the guest when he books the meal. Why should travellers eat at a local restaurant when there's so much to gain from connecting and dining at yours?

Travellers are more and more interested to meet locals and learn about culture and food from the inside. What better way to have that mutual cultural exchange than with a proud meal you prepared and to showcase the genuine hospitality of your home and your country. Welcome!

If you have any questions, do not hesitate to contact me via email or provide a comment here with your inquiries. Know someone who would love this experience, please pass it along....

Carol's dinner in St. Germain des Prés, France

Samuel's brunch in Berlin, Germany

Authentic and cultural encounters around a meal, all around the world! 

A Crunchy Cold Cut Sub Sandwich Twist...

Our family plans to Centre Island with close friends was halted with the forecast of rain. We decided to picnic at a park instead halfway between our homes. Usually I'm in charge of the main items for our picnics and they usually consist of interestingly concocted sandwiches. This one came foremost to mind- the fun addition of smoky hickory sticks takes it up an unusual and crunchy notch. Inspired by a local Iranian sub sandwich shop in my neighbourhood Haida Sandwich, I couldn't wait to make it for the first time and share the delights with my friends and my family. 

Here are some ingredients you can use to customize your own with your favourites- add more or less as desired.

Cold Cut Sub Sandwich with Sticks

6" sub-style bread or Vietnamese baguettes, sliced
combination of deli meats such as salami, ham, turkey breast or mortadella
provolone cheese (or any mild or creamy cheese)- optional
romaine lettuce, chopped
tomatoes, sliced
Iranian pickles, sliced (more tart and compact than their western dilly counterpart)
dressing: mix well 1/3 cup mayonnaise, 2 Tbsp. ketchup, 1/2 tsp. sugar, dash of ground black pepper
hickory potato sticks

Slather the creamy mayonnaise sauce! It's particularly good in this combination!

Here goes the fun part- the sticks! We would eat within the hour so I topped the sticks
before wrapping them to go. Otherwise, top when you're ready to serve! 

Orders were taken beforehand and the customized sandwiches gets wrapped in
parchment. I place name labels on the fold; a marker or stickers don't work on it.

All packed and ready to go! I love my Mario Batali insulated picnic bag and my chic French-inspired recycled vintage shopping bag to carry all the sandwiches and goodies; this included a side of double soy sauce chicken drumsticks to accompany or for a hearty portable snack later!

Delectable Zucchini Fritters...

Love 'em fritters! These are definitely crowd-pleasers for the old and young alike! It's a great way to get in a lot of the nutritious vegetable (you use 3) in such a fun and tasty format, which can be attempted to win over a picky eater. Try using chives as directed for a different accent on the mild flavour of the zucchinis. FACT: Did you know that the more common name for zucchini is squash?

Zucchini Fritters

Makes about 12 fritters

1-1/2 lbs. zucchini (about 3 medium), grated
1/2 tsp. kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 Tbsp. chopped green onions, fresh chives or Korean chives
1 Tbsp. cornstarch (this gives the fritters their crispy touch)
Freshly ground black pepper
1/4 cup vegetable oil, divided for cooking in two batches

3 Tbsp. unseasoned rice vinegar 
1 Tbsp. soy sauce 
1-1/2 tsp. sugar 
crushed red pepper flakes 

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand ten minutes, then wring zucchini dry in a clean towel or several paper towels. Meanwhile, mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Place zucchini in a large bowl and gently mix in egg, flour, onions/chives, and cornstarch; season with salt and pepper. 

Once mixed, use right away or the excess moisture will accumulate creating soft fritters.

Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about three minutes per side. Transfer fritters to a paper towel–lined plate. Serve with soy dipping sauce.

Do Ahead TIP: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

My kids love the slightly crispy, burnt offerings with a subtle hint of onion in its overall mellow flavour. Dipped in the mild tangy savoury sweet sauce and they were in heaven! Étienne says to me, "Mom, yummm.. new taste." I made it twice when he was younger but he didn't remember nor did he enjoy it then. Goes to show you have to reintroduce foods to your kids- they may just love it the next time!

My little one was not too keen on the fritters as they were, so I cut it up into tiny pieces and mixed it in his steamed rice. Since it was relatively soft, the texture blended well and he ate everything not noticing it at all!

If you like zucchini, give Zucchini Bread a try. Perfect for sneaking in extra vegetables and a whole lotta yummy flavours for those picky eaters!

Spicy Bean Curd Salad

I love Szechuan-style bean curd salad. The salty, tangy, spicy flavours all combine wonderfully in this simply refreshing textural dish. Serve it as an appetizer or an accompaniment to your Asian meal, it graces the meal perfectly during the summer months.

Spicy Bean Curd Salad
Makes 4 to 6 servings

1 package of Dried Beancurd Strips (find this in the refrigerated section in Asian supermarkets along with tofu-- thin or thick strips sold)
1 medium carrot, coarsely grated
1 coloured pepper (not green), cut into strips
1 clove garlic, minced
1 green onion, finely chopped
1 handful cilantro, leaves removed and chopped
2 Tbsp. light soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
two dashes of ground white pepper
chili oil with its paste to taste 
toasted sesame seeds to garnish

Bring a medium pot of water to a boil and add the strips. Untangle them before placing them in the water. Return to a boil for two minutes to soften and drain well. Remove into mixing bowl to cool. Meanwhile, mix soy sauce, vinegar, pepper and sesame oil in a small bowl. Toss dressing with slightly cooled beancurd strips, carrots, pepper, garlic, cilantro and onions. For best results, let chill for 1 hour in the refrigerator for flavours to meld before serving.

TIP: The strips can be very long. Cut into several places with
a scissor when drained and onto a plate. 

Serve with a drizzle of chili oil and a sprinkling of sesame seeds.

Or try it mixed with spicy pig ears (look for it in the refrigerated section or DIY cold appetizer bar in a Chinese Supermarket).

This is a nice cool and textural side to serve along a DIY Chinese hot pot!

If you like Szechuan food, you may enjoy Szechuan Spicy Fish Soup, Spicy Stir-Fried Cabbage with Dried Shrimps and Hot and Sour Soup.

Best Banana Bread Ever...

The intoxicating sweet aroma of freshly baked banana bread... need I say more? This recipe in particular yields the most gorgeous bread- deep rustic brown crust, super moist, full of rich banana flavour and not greasy.  I especially love the copious brown banana flecks lacing throughout the bread- so beautiful and appetizing! Being an avid fan, I've been through many different recipes over the years in search of the perfect one until I came across this keeper! I like making it the night before and serving a slice to the kids for breakfast with a glass of milk before they're out the door for school! Keeps them going until their morning snack.

Best Banana Bread Ever (adapted from Julia's Best Banana Bread from Bon Appetit magazine)

1-3/4 cups all-purpose flour
1-½ tsp. baking soda
¾ tsp. kosher salt
3 large eggs
1-1/4 cups sugar
3 large ripe bananas, mashed

2/3 cup vegetable oil

1 cup chopped toasted pecans or walnuts (optional)

Choose ripe, deeply freckled bananas for best flavour and results.

Preheat oven to 350F. Coat a 9"x 5” loaf pan with non-stick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

I like to use the toaster oven to save electricity.

Bake until a tester inserted into the centre of bread comes out clean, 60 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Cooking TIP: I find using room temperature ripe bananas instead of frozen ripe bananas create a deeper brown crust; with the latter, the banana bread bakes up more light golden.
Make In Advance TIP: Banana bread can be made three days ahead. Store in an airtight container at room temperature.