Kimchi Fried Rice

Kim Kimchi Fried Rice/Quinoa with Chinese sausage and Grilled Asparagus wrapped in thick-cut Bacon. Dinner is served

Bacon Wrapped Asparagus

Something very eye pleasing about the candy cane-like stripes of the bacon wrapped around the asparagus. Now to go right under the broiler of my toaster oven. My counter top toaster oven often doubles as my salamander oven for quick and easy grilling while using a cast iron pan. Works well and saves energy, not having to heat up a whole oven.

Note: only about 1/4 of the asparagus are wrapped, there is a layer of them below which will catch the flavour and fat drippings from the layer above

Naan Bread Pizza

Happy National Pizza Day! OK, even though we’re in Canada, we couldn’t pass up the occasion to celebrate this wonderful comfort food with friends. We used a Naan bread for the pizza base, making it a “build your own toppings” dinner party. Put it on a pizza stone under the broiler for a few minutes and Andiamo! Let’s eat

30 mins Tomato Coconut Soup

On a chilly night, how about a hot bowl of coconut cream tomato soup? Even better yet, it takes less than 10 mins to make. Mix one small can of tomato garlic paste with one can of coconut milk/cream (not the drinking kind), one cup of broth or water and some dried or fresh basil. Bring to a simmer. Then add a little bit of salt and pepper to balance the flavours. Et Voil

Belgium Waffles

Even the chef needs a break and treat themselves to someone else’s cooking, right? With an appt in Vancouver downtown, it was the perfect opportunity to have a midday break with a lovely Belgian waffle. Happy hump day to me!
Mocha (espresso) Waffle

For an energetic time, make it an affogato time!

One of my favorite coffee treats. (Line borrowed from Lost in Translation… I need to watch it again. “For relaxing time…make it a Santori time”) One scoop of vanilla gelato and pour a shot or two of freshly brewed espresso over top of it, enjoy it with a small spoon.

dashoffood is getting a boost of inspiration from my lovely and talented friend @berryshine . I cooked a family classic passed down from my dad to me by osmosis for her lovely project to empower herself to grow her blog and photography passions. We both took turns with food styling and learning from one another. Thank you Tracy for engaging me and inspiring me! xo..vancouver igersvancouver vancouver inmemory chickenmushroom rice homecooking faitavecamour madewithlove pnw familylove ingredients ginger heritage familyrecipe myrecipe cookbook cook miseenplace instafood ilovefood food chicken hakka hakkafood foodporn foodlover foodpic foodphotography foodporn foodculture

Part of what I love about food is the cultural ethnography that comes along with it. My close friends sometimes bring me small food items from their travels and I absolutely adore it. I get to take a peek into another culture and what they eat, why and where it derived from. Here a spice and nut accoutrement from a region where a famous opera singer is from or resides and a very Aussie item, a premade pavlova mixture which kind of blew my mind. The instant upon receiving my mind raced with questions, how did this come about, why is it necessary and would it be worth the minutes saves from having to beat the egg whites? I’m saving this for a rainy day to experiment with and research more about its existence, it will be a fun day ?Should any of you have knowledge about these two items, share with me please ?