I wanted to cook more in 2014. I did. Here’s the food I made or grew and remembered to photograph…
Savoury oatmeal. This version with a soft-poached egg, grated cheddar and green onions. My new favourite breakfast, still.
Matzoh ball soup – first recipe of the year.
Slow cooker carmelized onions
Greens and eggs for breakfast. This became a theme.
Tomato soup with carmelized onions
More greens and eggs for brekkie, this time with chicken.
Oatmeal with peanut butter and fruit – another favourite breakfast.
Slow-cooker steel cut oats of some sort, with jam on top.
Yellow dahl: a potluck staple
Berry cobbler: a favourite summer dessert
Cream of mushroom soup: an old favourite
Veggie pate with cranberry mayo and green onions
Raisin pudding: so sweet, so delicious
Exception to the rule. Didn’t make this one, but it is the best latte art I had all year.
I ate these later, so they count as food.
Kimchi Yaki Udon
July 1 potluck picnic in Stanley Park
Tomato cobbler: Mark Bittman recipe
Garden work party potluck
Blueberry, peach and raspberry fruit salad . Love this combo.
Quince paste, made with quinces from Strathcona Community Garden, on toast. Worth the trouble.
July 3 – first raspberries from my garden
My own tomatoes and basil here
Some of my August harvest.
A kale smoothie, because I said I’d try it.
Steak and spinach salad, topped with Boursin cheese
Hmmn, not sure…some kind of green eggs, sans ham. Probably pesto.
Steel cut oats, soft-poached egg, arugula sauteed in bacon fat
Another delicious savoury oatmeal variation. Egg, bacon, blue cheese, green onion.
Two kinds of chia pudding. Surprisingly good. One was chocolate peanut butter, the other blueberry peach (I think).
Hummus, pita chips, baby carrots, and pasta salads from Safeway’s deli. Nothing gastronomically remarkable, but the air was warm and the light beautiful. I think I might count this as my unofficial start of summer. Definitely a moment to appreciate Vancouver.
Spanish Banks sunset
I’ve been wanting to make kimchi yaki udon since a friend introduced me to Zakkushi‘s version of the dish several months ago. Being unfamiliar with cooking Japanese or Korean food, I assumed that recreating this dish would involve tricky procedures and a long list of ingredients. Happily, not so. It’s easy, unless cod roe makes you squeamish. Fujiya is a good place to get the ingredients. I used this recipe from a local food blogger, which turned out great.
How does it taste? Buttery, almost cheesy – I guess that’s from the roe. I thought there might be some mayonnaise in the recipe, and one of the versions linked below does call for that, but not the one I made. It’s not hot, despite the kimchi. I’d say a bit tangy. Delicious. I’ll definitely make it again.
Alternate recipes here and here.