Saturday, 25 October 2014

What about Salads? Meeting an old friend at Tuc Craft kitchen.

I went to Tuc Craft Kitchen near gas town to meet an old friend of mine who I knew when I was a kid growing up in Ontario.  My parents owned a gas station near Lake Simcoe.  Along the lake a lot of the homes were cottages from wealthy Toronto residents who summered at Lake Simcoe.  We gave them gas, mail and my dad fixed their cars or boats.  It was a great spot.  My girlfriend was the child of a divorced couple whose dad owned a cottage.  She like me was the youngest of her siblings and had no one to play with.  This is where I came in.  Every summer I would go and stay at her cottage with her and her dad.  We had a blast getting into all kinds of things but for me it was a great memory.  (what little I can still remember.)  Anyway she is doing a north american tour in her motorhome and had time to visit with me.  It was great.

Getting back to Tuc Craft kitchens.  The server was super friendly and I ordered the most popular item which was beef brisket and pork crackling sandwich served with smashed french fries.  I changed the fries to a salad and was a little disappointed. I just came back from Germany where the salads are quite spectacular.  These are side salads not main courses.  Here it only seems that you get a half decent salad when it comes as a main.  Also everyone uses the same salad greens that come out of a box or bag.  It's the same boring mix that you get for home. I hate ordering salad because I feel that I can make a better one at home for less money. I also bought some seeds of valerianella locusta which is corn salad. (dark green spinach like leaves)  It is super healthy and grows in cold weather.  Hopefully my seeds will work.

Her are a few photos of salads on my recent trip.  Can you tell a difference?

Friday, 24 October 2014

30 year Anniversary Dinner at The Peartree in burnaby

Yesterday we celebrated our 30 year Anniversary at the Peartree with their Canadian Comforts Menu. The Peartree is run by chef Scott Jaeger and his wife Stephanie.  They are both busy working very hard and it was a great experience.  Always voted best fine dining in Burnaby. We can see why.

Warm Carrot and Quebec Brie Foam

Fresh Steelhead

 Grain Salad with toasted sunflower and pumpkin seeds and chicken confit.
Braised,Crisp and Chargrilled Pork.

Caramel Pot de Creme
Absolutely Delicious and a lovely experience!

Afterwards we stopped at the new Micro brewery Yellow Dog in Port Moody. It was quite busy and they had 5-6 different types of fresh beer.  You can also fill growlers.  Now we don't need to always drive downtown for fresh beer.  

Wednesday, 22 October 2014

Dining at Hirschen,Douce Steiner, 2 Micheline Star Chef in Sulzberg Baden Wurtemberg Germany.

On my past trip to Germany, Switzerland and France we had the pleasure of dining in Sulzburg at the Hirschen. I was told that it is Germany's only female chef with 2 Micheline stars.  I haven't been to a Micheline starred restaurant in many years and was very excited.  I asked my girlfriend to secure a reservation months in advance. In Baden Wurttemberg there are over 20 Micheline starred restaurants, as well as many excellent restaurants. Fine dining is readily available.

Douce Steiner is the head chef and together with her husband Udo Weiler have been running the hotel restaurant since 1997.  The restaurant has been in the family for many years. It has an excellent reputation.

We ordered the 5 course tasting menu and my  girlfriend ordered the menu Crustace. (fish and shellfish)It was a fantastic experience, one I will remember for a long time.

Amuse Bouche

Hans-Paul Steiner, Douce's father

Douce and Myself

Sunday, 19 October 2014

Thermomix Lobster Mushroom sauce

This is especially yummy and if you wanted to add a meat component, add bacon.
Chop 1 onion, 1 shallot, 1 garlic and scrape down.
Add 30 g butter and saute 3 minutes/100C/speed 1
Add lobster mushrooms and salute 100C/Reverse/4minutes/speed1
Add 30g flour
100g cream
Cook 100C/Reverse/2 minutes
Serve over homemade pasta.

Lobster mushrooms


1 onion, shallot, garlic

Wednesday, 15 October 2014

Thermomix Butter

My friend Sandra had trouble making this and I tried the recipe and the timing in the book is off. Here is how I did it.

600g whipping cream
500 g water (iced)

Insert butterfly and add cream. whip 1-6 minutes/speed 4

3 minutes


5 minutes

6 minutes

250 ml Buttermilk

Using the TM basket, strain liquids from solids and remove butterfly. Using buttermilk later. I got 250 ml of buttermilk.

Place ice water and butter and mix 10 seconds/ speed 4.
Strain and add herbs or put into container.  I got 280 g of fresh butter. Which cost 1.97 plus buttermilk for free.
No preservatives or salt!  Tastes Great!!!!