Zucchini Mama

We must have just missed you, samasutra as we headed there a bit later last night. Papa Zuke had the sweet breads and the seafood platter, which he polished off with relish. I had the rack of lamb and the creme brulée. The lamb gravy had lots of fennel, garlic, and maybe a touch of five spice powder. The meat was as rare as I ordered it, and very tender. The portion was huge-P Zukes said "That's as much lamb as my mother cooks for the whole family!" We'll have the leftovers for lunch. The place has a touch of "Hernando's Hideaway" kind of vibe.

Hey Zuke, someone recently turned me onto Weigh To Go (or something like that), it is a bulk place beside the Dunbar VQA which I believe you have been known to frequent. So on 41st just east of Dunbar, across-ish from the IGA. Perhaps this fits the bill? ← Thanks BC, I am avoiding bulk food places because I've had two bad experiences with little moths getting into my kitchen via bulk foods. I want also want a place with a really fast turnover, as I'm tired of paying lots of money for rancid nuts. I guess Dandi Pack seems to be pretty good, depending on the turnover of the venue where they're sold. The one on 4th seems good, but I don't get there often. Ling, if it's just sour cherries you're seeking for Black Forest cake-I second the Euro deli or Italian deli options. I see them all over the place.

Zuke, There is a somewhat regular vendor who comes to Granville Island with fresh hazelnuts. I see them there about once a month and they always have good fresh nuts. I store them in the freezer after purchase and before roasting to ensure they don't go rancid. I noticed a good price on nuts - almonds, walnuts etc. at A. Bosa the other day - don't need any so did not purchase any, but I think they move their product so this is likely a decent source. The price was definately decent. hope this helps, S ← Thanks a bunch SushiCat. Where is A. Bosa?

Where do people buy their nuts for naking and snacking? I need a good source for nuts that are not stale-almonds, walnuts, hazelnuts. Thanks

Phone: 604-676-9977 e-mail: info@chocolatl.com Their website doesn't seem to be functioning yet beyond the home page.

Yes, thanks Shelora and I'm sure you'll give us the full scoop in print with background details. I finally found the place after a long search-the signage is not up yet, so it blends into the linens store next door. For awhile, I thought someone had played a cruel joke and was sending me to Death by Chocolate. Lord B., I believe our paths did cross, and I may have even brushed past the chef Ling spoke of-, then I rounded the corner and ran into Neil--why do I feel I'm in Tales of the City? The hot chocolates of the day were Lavender, Rose, Spice, White Chocolate Madarin, Hazelnut and "Corn." The chef is Mexican and he said he's not making the corn too thick yet because Vancouverites may not be used to it. I tried the spicy version, which had a rich toasty aroma, with toasted corn flavor and a very long finish. The chili blend is so secret, that only one chef knows the recipe. This is the first time corn in chocolate made sense to me, and I hope you can shed some light on the technique for us, Shelora. I tried a number of chocolates, but many were filled with white chocolate ganache, which I must admit is too sweet to my taste. (Putting single plantation chocolate around white chocolate ganache seems like a waste to me.) I did like the kaluah truffle, since the liqueur cut the sweetness of the ganache and the toasted almonds gave a nice toasted depth to the chocolate. The interac isn't working yet, so bring cash if you go, just in case. They are definitely filling a niche here in Vancouver. It's a very exciting little place.

A Zucchini in Victoria Had a lovely weekend in Victoria. First food mission: get a sandwich to eat on the ferry. I chose a turkey and stuffing sandwich on a ciabatta bun from Kokopelli on Dunbar and it was stellar: (untoasted) moist, day-after-thanksgiving goodness. At over seven dollars, it clocks in a bit pricey since she usually serves them in house with a salad, but in this case, worth every bite. The first morning I was all fired up to rush to Wildfire bakery because I know they sell out fast, but my hosts were into puttering around and so we ended up puttering around, then hitting Daidoco for lunch. Oh, and I forgot--before Daidoco we had to go to Chocolatiere de Victoria. No chocolates out for tasting--which is weird, but frugal. I like to taste before I buy. Anyway, I bought one box for consumption and one for my Valentine. I wished I'd bought a whole box of the saffron cardamom creams--they are x-rated. The cinnamon cups are also very good. There are a few seats where you can sip hot chocolate and chill out to funky music. Daidoco, where have you been all my life? I swear, I would eat here every day of the week if I could. Cheap. Organic. Fresh, clean flavors. AND they sell quality green tea AND cream puffs. Diedandgonetoheaven. I also had a green tea cookie--well, I was on holiday! Voila, le photo: On your left are my boxes of chocolates. On my plate you'll see pan fried lotus root and carrot with spicy soya sauce ($2), steamed gomae with sesame sauce ($2), grilled wild Sockeye with potatoe salad ($3), Tuna Tataki on organic daikon and arugula ($3). The cream puff was $1.50. My friends had daily specials served on a bowl of rice. Everything was delicious, but the tuna was the sexiest. That evening cocktails in front of the fireplace with a couple of glamorous Victorians at the Fire and Water Lounge. They were selling some bin-ends and we ended up drinking some Hawthorn Mountain Riesling, if my memory serves me correctly. The smoked paprika fries with lemony homemade mayo were very good. I had to have a Flirtini--which was sparkling wine, cranberry vodka and pineapple, I think. It was tasty, flirty, and made my brain a bit fizzy. The bartender we had told me that the Sunday brunch at the Oak Bay Marina is top notch, including "the best sushi in town, and a great view." It's $35, but I bet it's a great value. I phoned that night to reserve, and they were all booked up. I will definitely try this next time. The next day my friends were hell-bent on going to Mole, and I was hell bent on going to Wildfire, so I did both. I whipped down to WF early and ordered a lemon souffle tart, chocolate meringue tart, flourless hazelnut cake with lemon buttercream filling, and a hazelnut fruit tart. I also got sprouted wheat buns and cinnamon buns. Everything was good, but the hazelnut cake was my favorite. The lemon buttercream was very tart and creamy, and every slice had a hazelnut and a little chocolate nut on top. The chocolate tart was like a chocolate soufflé over a berry filling in a pate brisée crust, and made in a similar style to the lemon tart, which was a close third. I don't know why I have to rate them--must be the Olympics on my brain. The cinnamon buns had a thick chewy nutty caramel on the bottom. Mole was sunny, funky, and we had good service. I ordered poached eggs over polenta covered (read smothered) in a creamy sauce with red peppers and red onions. The mole was having an identity crisis: "Am I a curry or a paprikash or what???" The eggs and the polenta were fine. I was not a fan of the sauce and isn't supposed to be all about the sauce here? Anyhow, on to Choux Choux where we picked up two cheeses I can't remember for the life of me and rabbit terrine. I was supposed to order the pheasant terrine, but somehow my mouth formed the words "rabbit" instead and we had to keep it a secret from the professor. The terrine was very tasty and moist with a mustardy punch. I also brought home some paper thin slices of dried beef. The deli also has amazing lunch specials and I missed out on the rootbeer braised ribs on spaeztle. We also popped by Sally Bun and picked up a couple of selections. I love the room's brightly painted walls. I tasted a spinach feta Sally Bun and felt like it was not in the same league as the kolachy- somewhat dry and dense. I went back to Chocolatiere de Victoria--Gawd that place needs a nickname and had a chili hot chocolate, which had a real spicy kick. We had fun checking out all the funky kitchen shops--there's a retro kitchen shop just up from Sally Bun. I scored some good thrift store toys for my son and brought home the beef and chocolate for my man. It was a fun trip--thanks for all the good tips from everyone! Lots of good places left to explore for next time.

^Oh thanks Moosh, I'll let my friend know about that too. The place in the Pacific Plaza in Richmond is called "Gee! Taste Good" (Southeast Asian Cuisine Specialty). They serve savory dishes like Beef Rendang as well as Gulai Ayam (sour spicy chicken). The sweet list includes: Coconut Milk Layer Pudding, Yam Pudding with Coconut, Sticky Rice Pancakes Wrap Green Bean Paste, Coconut Ball with Coconut Milk Paste, Sticky Rice Ball with Coconut, Pancake Wrap Coconut, Tapioca Pudding and Green Tea Pudding. Their phone number is (604) 728-6180.

These are the ones my friend brought back for tasting: layered kueh. They are pretty pastel little gelatinous squares tasting of pandan and coconut. My son loved them and ate his piece layer by layer. There is a wider selection of the cakes on the weekend. I will post more info once I dig it out of my pile o' papers.

If you really love maple syrup-I just noticed Urban Fare has Blis maple syrup-kettle cooked (boiled?) and aged in bourban barrels. Ooh la la!

Oyster mania! Last night Rick Mercer was oyster fishing off the coast of PEI on his show on CBC. He was in fine form, cracking jokes about oysters having a sex change in mid life (covered by health care, of course) and that when Harper finds out about this he'll put a moratorium on oystering. He also had the North American oyster shucking champ showing off his skills. Tonight on CBC Radio One the show "Ideas" at 9 p.m. is all about the oyster.

That's such great news Junior! Congratulations and keep us posted! Remind me exactly where that lumber building is? Zuke

Thanks everyone. His "source" says that it's the Pacific Mall(?) at the corner of Cambie and Garden City, Richmond. The cakes are Indonesian-Chinese ethnic sweetcakes. If anyone sees them, please report back.

Count me in as an OG groupie-I always enjoy your passionate, literate posts. I agree with Canucklehead that your photos and text above are top notch. As someone who gets sick as the proverbial dog in boats, I'm happy to be an armchair traveller on your virtual voyage. I have eaten oysters off the beach in Storm Bay, and your photos brought back happy memories. That shack is a heritage site! I love it. Zuke

A friend of mine is searching for Malaysian cakes he heard about that a woman makes and sells in a food court in Richmond on the second floor of a mall. Sorry I don't have any more clues, Scooby Doo, but if you find them, there's a couple fo Scooby Snacks in it for you. Apparently they sell out before noon. Zuke

I suppose I should end on a lighter note, as I realize my responses on this thread have partly been fueled by a certain case of Seasonal Affective Disorder. I do have fond memories of both Earl's and White Spot, which is why I do return from time to time. In the 80's I scarfed many an order of fried calamari at Earl's wearing an asymetrical hairdo and an oversized t-short that said "Feed the World." As for White Spot, the one near city hall was very important to me when I was severely sick with pregnancy nausea, and a grilled cheese sandwich and ginger ale was 50 per cent of my diet for months. I think that the key is to develop some good quality classics and stick with them. I tried the new wild mushroom burger at White Spot and I really wanted it to be good, but the burger tasted rancid, the mustard overpowering, and the mushrooms were raw. (Where's the crying tears of frustration emoticon?) What I meant about not being in the biz for the money of course, that chefs/restaurant owners need to make a living, but there are easier ways to turn a profit. It's the same with being an artist. There are many days I regret not choosing to be a librarian. On a really positive note, I made a really good salade nicoise for lunch as the talk of tuna gave me a craving! I would be interested in a round up of the classic dishes of casual dining, and not just the CFD's, but in a city-wide survey. Now if I could just strap a sun lamp to my toque, I might get through this winter!

Beautiful writing Steve, the perfect anecdote to a dull grey urban sky. Thank you. Edit: Dude, I mean antidote as in anecdotal antidote. I blame it on the vitamin D deprivation.

Okay, so organic greens at Earls and forthcoming partnerships with local farmers--all good. Granted, usually the hardcore vegetarian or organic menus offer any info on whether they use non GM products. I do reccomend that GM foods be labeled everywhere they appear. I'm picking on these restaurants because they make me cranky. Every time I go into a Cactus Club, Earl's or Whitespot I feel the food is overpriced and not tasty at all. This happens once every few months for whatever reason. (The Vina chain makes me just as cranky.) I believe in the people who love food and love serving it to people. They are so obviously not in it for profit at all. I think there's nothing wrong for creating a congenial social scene for a middle ground audience, but I would be much happier if the food was better and my bias is for a more radical political stand on protecting our food security. If I'm going to eat a tuna sandwich over the sink, it's still going to be a kickass tuna sandwich! Zuke

Ah, which chains label the GM ingredients on their menues? Maybe you get press releases that say otherwise, but I haven't heard a peep from the CFD's re: GM foods. Canadians tend to be very passive, tolerant and mum on this issue as well as the whole terminator seeds issue which is HUGE. It seems to me these chains mostly seem to do a watered down take on Asian fusion or Caifornia Tex Mex. That's what I'm talking about. I would be very pleased if they support local organic farmers and fishermen. However, I am highly cynical about the bottom line here. When I was traveling in England a few year's back I really missed good quality affordable food for the middle class available in Canada, but today I find that our strength in offering this in these types of venues (chains) has also become our weakness. Zuke

I am not a fan of the CFD's. I was in hate with Earl's the first time I entered one over fifteen years ago. Part of the problem is the waiters who pretend they are your best buddy. Another is the watered down version of food trends 5 years too late. They are not about food. They are about profit: thus the emphasis on training. Small indy restaurants are not going to want to share food costs. Small indy chef wants artisanal organic flour. Big chain wants cheap flour, doesn't give a rat's a-- about GM politics. Sure they can talk the talk-fresh local yadda yadda, but the only way they will make a difference to our food chain is if they pay the true cost for local and fresh and put money back into the fishing/farming community. They would have to become politically active, lobby for the preservation of local fish and farm land. Support the little guys. They're the ones who deserve our money. Zuke

Thanks for creating an elegant blog, Darcie B. I still can't believe your husband really used a leaf blower in your kitchen. I'll be shaking my head over that one for a long time. Would you mind posting your ricotta cookie recipe on eGullet? Oh, and for the judge's birthday? Get him a nice big ole jar of peanut butter with his name on it! Ma Zukes

Leafblower? So Darcie B, how did you make the candied orange peel? Did you use powdered egg whites?

Well, in our house we're going through the stomach flu blues, so I commiserate with you as well. I find that as soon as I can make it past crackers and yogurt I head to my favorite Pho and order that creamy spicey coconut milk chicken and potato curry over vermicelli and fresh bean sprouts. It has tranformative properties. Also, I'm eating my way through a Green and Black's Hazelnut and Currant Bittersweet chocolate bar while reading these posts! Advil and a heating pad. Salad can go to hell. Zuke

Wow, Marie, vous faites les beaux gateaux! I can't believe you made your own ladyfingers from scratch-that's commitment! The coconut cake looks perfect. I can't wait for you/(us) to eat them! Zuke

For those with short memory spans (i.e. me), can we all put the name of the cookbook and the author together? Thanks! I put a link to the cookbooks Karen Barnaby has authored or contributed to here. I find the Book Warehouse and Blackberry Books to be good sources for local cookbooks. There is a beautiful Book Warehouse right near the Hamilton Street Grill.