After visiting Big Fish today, I decided to continue with the seafood theme. I went to Billingsgate to pick up eight Village Bay oysters and a fillet of Artic Char. I simply pan fried the fish with lemon pepper Mrs. Dash, salt and pepper.
- 8 oysters in the shell
- 1 green onion, finely chopped
- 3 tbs butter
- 1/4 C panko crumbs
- 5 tbs grated parmesan cheese
Shuck the oysters. It helps if you have an oyster shucker. If not, try a flat head screwdriver. Arrange the oysters on a baking sheet or pie plate. Use the extra shells so they will be level. Melt the butter in the microwave. Add to the panko and mix well. Top each oyster with some green onion. Spoon on top some of the panko mixture. Top with parmesan cheese. Broil on high until the cheese melts.
These are a little over browned, but still tasty!
I was going through my list of things that I would get around to trying. Kimchi and Korean seafood pancake were on it. Last weekend, I made kimchi salad according to this recipe. It was quite tasty. This week, the leftovers became kimchi fried rice.
Kimchi salad with char siu and jasmine rice
Kimchi Fried Rice
- 2 cups leftover kimchi, chopped
- 3 large eggs
- 1 small onion
- 1 lb ground pork
- 3-4 cups cooked rice
- oil for frying
- salt and pepper
- soy sauce
Beat eggs and add a dash of salt. Scramble and chop. Saute the onions in a little oil until slightly cooked. Cook ground pork in a pan with a little oil until browned. Season with salt and pepper. Add a few tablespoons of oil to a wok. Add the cooked rice, breaking up the chunks until it is warm. Add the eggs, onion, meat and kimchi to the rice. Add dashes of soy sauce to taste. Cook until heated through.
This week I tried to make Korean seafood pancake, or haemul pajeon. I followed this recipe. Well, most of it.
I used a package of small frozen shrimp and small scallops for the seafood. I actually found the Korean pancake mix at the Korean grocery store. By the way, sweet rice flour is also known as glutinous rice flour. Note that it doesn’t actually contain gluten! I think it refers to the rice being sticky.
I decided, that because the only large frying pan I owned is 12″ to fry twice instead of three times. A bit of a mistake. The pancake fell apart when I tried to flip it. I’ll need to follow the instructions with my new 8″ Calphalon pan or buy a 10″… Decisions. Oh well, it turned out tasty.
This is a restaurant that I come back to repeatedly. I don’t know how often I’ve been back, but for a while last year my friends tried to come every three months. In seafood starved Calgary, this satisfies my craving. We’re not talking sushi. The warm oysters, were just that; warm on the outside, but raw in the middle. Delish. Their fish is always cooked perfectly. Dessert was rich and satisfying. Service was attentive but not obtrusive.
Chocolate ganache hazelbut torte with raspberry
Feature warm oysters with parmesan cheese and alfredo sauce
Pan roasted halibut with wild rice and crab fritters
Ahhh.. Dairy Lane. I’ve been going there for years, since its in the ‘hood. On this particularly chilly night, we decided to make the short drive. All three of us were in the mood for the classic Dairy Lane Burger, with different toppings and sides. I had mine straight up, with the yam fries. My dining companions choose the bacon, cheese and fries. The burger was juicy and the fries were crisp and well seasoned. All of us ordered our own chocolate shake. Perhaps we should have shared. Be forewarned: you get the shake and half the metal container. I would say, almost a liter of shake. Why chocolate shakes on a chilly night? Not sure, but according to our server, it’s not uncommon. The portions are huge and they support local producers. ‘Nuff said.
If you don’t like waiting in lineups, go on a chilly, snowy weeknight. One of the best diners in town.
Dairy Lane Burger with Yam Fries and spicy mayo
I had already judged this restaurant before I ever ate a meal here. I am going to be honest in my review. Last time our reservation was cancelled but we arrived on time. I decided that I would give this place a second chance. When we arrived, there were two tables, a reserved for two and one for four that had yet to be cleared. We we given the one for two and we did not have a reservation. Moral of this story: even though they accept reservations, don’t make one.
There was only one server for a busy dinner service. We waited 1o minutes to order, and the waitress apologized. They were out of a lot of items. We wanted to try the glutinous rice rolls and Hainanese chicken laksa. They were out. So we ordered deep fried chicken nuggets Taiwanese style, preserved duck egg with tofu, and seafood laksa with yellow noodles. I overheard the table next to ours trying to order bubble tea. They were out of some of the flavors. My friend had the cold honey lemon drink and I had the dates and longan tea. Our food arrived in good time. We had to ask for bowls as we were sharing our meal. I was surprised when the server came by to do a quality check.
The food was really good. Everything was flavorful. The dates and longan tea reminded me of the Chinese soup my Mom used to make. The drink tasted sweet, like luo han guo (monk fruit). I liked the preserved duck egg with tofu. It was topped with a sweet soy type sauce and bonito flakes. The laksa was spicy enough for me, but my friend preferred Tropical Delight’s version, which was spicier.
We had to get the attention of our server to get a takeout box. I can recommend this restaurant for its food, but not for service. Perhaps I expected more than I got. I am used to subpar, even rude service in some Chinese restaurants. I don’t expect it from a Malaysian restaurant. If you really want to eat here, be patient and skip the reservations.
Seafood laksa with yellow noodles
Deep fried chicken nuggets Taiwanese style
I was looking for something to go with my chili, so I thought some good quality bread would be nice. I bought a baguette pan a while ago, so now is the time to use it. Disclosure: I don’t have a bread maker and see no need to buy one. I like my 800 watt Bosch Universal Kitchen Machine as I’ve already smoked one KitchenAid stand mixer.
My first effort was tasty. I tried using a high altitude bread recipe. I found the dough a little dry, but it seemed to proof ok. The oven was too hot, so I reduced the cooking time by 5 minutes. Next time, I will try 360F, the temperature that I use for my Chinese bao. The bread is sturdy and chewy.
Have you ever looked at the ingredients on the baked goods at Safeway? I will buy their bread in a pinch (I make an exception for their bagels) but there is an awful lot of polysyllabic words in there. So if I want bread, I’ll just bake it myself or buy from a local bakery.
All ready for the oven
Good with homemade preserves!
Filed under Baking, French