The Gouda Life

And now for the news I’ve been holding back from all of you, my darling friends, peers and readers, for over a week of agonizing solo-excitement. 


[Photo courtesy of 365 Days of Dining website]

About a month or so back, I applied for Tourism Richmond’s 365 Days of Dining while thinking to myself, “You’re not going to get it. But maybe you will get it. But probably not. But you never know, right? Ok. FINE. I’ll apply.” Thankfully, the thought that bellowed louder than the rest was, “If I pass this up, I will regret it.”

Sweet holy hot crossed buns! Am I ever glad I did. I found out last week that of the 1500 worldwide applicants, I have made the short list of 12. TWELVE PEOPLE. Can you believe that? I’m still waiting for Ashton Kutcher to pop through my front door and tell me I’ve been punked. (Does Ashton Kutcher even host that show anymore? I hope not. It was a stinker.) I digress.. 

Moving along, I just wanted to mention how incredibly, unbelievably, shockingly touched I am by the support I’ve received even just in the last few hours since the news was made official. You are all my constant inspiration to keep pushing through, working harder and hopefully someday (perhaps sooner than I thought?) make my dreams a reality. Whether or not I make the final 3, I am so touched, honoured and moved to have even made the top 12 in a group of 1500 talented individuals that I will forever remember this day. Truly, I am awed. 

Now for the part I really dislike doing. I know you’re all busy and time is hard to find these days… however, starting tomorrow the voting portion of this job opportunity starts. The finalist with the most votes gets an automatic entry into the final 3… which is beyond imagination at this point.  Tourism Richmond will choose the final two themselves (which I am glad for!). 

If you can find a few spare moments to visit Richmond, BC’s Facebook Page, “like” it and vote for me, I would be eternally grateful. 



OK! Now that the housekeeping matters have been taken care of, let’s rap!

I created this Spring Salad for the April issue of Centretown Buzz, a local newspaper I write a monthly food column for. I typically don’t blog about the recipes I write for the paper, but this one is so light and lovely that I just had to. Grassy asparagus laced with peppery thin-sliced radishes, hulled sugar snap peas, and meaty sauteed shrimps all brightened up with some lemon and finished with aromatic Thai basil and cilantro. To make things ever sexier (and less wasteful), I added a last minute addition of pureed pea pods, lemon and olive oil. It’s the perfect afternoon lunch to enjoy over a chilled glass of wine. 

Shrimp, Radish and Asparagus Salad
Serves 2 as a main, 4 as a side

The directions in this recipe are quite vague so feel free to be creative and make it your own. The lemony pea-pod puree is optional, but it’s a brilliantly fresh, bright green flavour that really compliments the salad. It’s also a great way to be less wasteful.

olive oil
small bundle asparagus, preferably tender, thin spears
5-8 radishes, cleaned and sliced thin
2 large handfuls sugar snap peas
10-15 large shrimp, peeled and de-veined
zest and juice from ½ lemon
1/3 cup dry white wine
small handful Thai basil, chopped
small handful cilantro, chopped
salt and fresh ground pepper
freshly grated Parmesan
lemon and sugar pea pod puree (recipe to follow, optional)

Snap off the woody end of the asparagus and slice each spear into 1 ½” pieces. Slice the sugar snap peas down the seam, and remove the peas into a small bowl.

Sprinkle the shrimp with a little salt and pepper. In a large saute pan over medium heat, add enough olive oil to lightly coat the pan. When the oil starts to ripple, add the shrimp. Cook 1-2 minutes on each side until cooked through. Toss in the radishes, asparagus, hulled peas, lemon zest and juice. Pour in the white white and turn the heat up a touch. Cook until vegetables are softened but still have a bit of crunch to them, and the white wine is reduced. Taste for seasoning and add salt if needed. Spoon into bowls and top with chopped cilantro, basil, lemony pea pod puree and parmesan cheese.
 

Lemony Pea Pod Pureé

zest of remaining half of lemon
generous squeeze of lemon juice
2 tbsp good quality olive oil
pinch salt
1 ½ cups leftover pea pods

Blend ingredients in a food processor, bullet or blender until smooth. Taste and add more lemon or salt if needed.

It’s funny how you get stuck in a funk with certain recipes in your weekly (monthly, yearly) routine. 

There are a few things I make regularly that I’ve made the same way for so long, I don’t even think about them when I make them. And in making them without thinking, I often forget that everything can be made better with a little extra love and a little more effort. 



Curry is one of those things. Onions, garlic, store-bought curry powder, cinnamon, coconut milk, whatever vegetables I happen to have on hand, and some cilantro and lime to brighten things up. Delicious, but far from inspired. And even further from how great a homemade curry can be. You probably already know this, since you’re always up to date on only the most awesome of things, but homemade curry paste is second to none. NONE. You hear me? If you could have seen my face when I tasted not one, but all of the raw ingredients used in making a curry paste, you wouldn’t be surprised when I tell you that each and every ingredient packs so much flavour, it would blow your shoes square off your feet. Not always in a good way, either. There’s a lot of extremely prominent, almost medicinal flavours that, for those of us not used to authentic Thai ingredients, would probably cause your face to contort into shapes you never thought possible. But when combined with everything else, it just works. 



After doing a little research, I was slightly more intimidated than I was initially to try making curry paste at home. I read a few food blogs that focus solely on Thai cuisine that stated “If you don’t have all the authentic ingredients, and they must be fresh, don’t even bother making at home”. Lucky for me, I was able to find everything I needed.  

 

I started asking around about ingredients and, as usual, Don, one half of the ever-wonderful local foodblog, foodiePrints, came to my rescue offering a suggestion of Manphong Supermarket for Thai/Vietnamese ingredients. And again, as usual, he was perfectly on point. A market that carried ingredients I’d never heard of, never seen before, and certainly never tasted (to the best of my knowledge, anyhow) took me completely out of my comfort zone and into a world that was exciting and new. I walked up and down every aisle, touching and smelling everything I could and grabbing up everything I needed. By the time I left, I had my arms filled with so many new and inciting ingredients, I could hardly fit them all into my basket to bike home with. 



I can’t tell you how incredibly happy I am that I ventured slightly out of my realm of comfort in order to try something completely new to my kitchen. Twenty extra minutes of chopping and blending made for the best curry I’ve ever made at home. And I have made my fair share of curry, believe you me.  The depth of flavours a homemade curry paste unleashes will shock you. It wasn’t what I was expecting, but it was a thrilling surprise. I promise you it’s worth it. Take the extra time, even if it’s just this once, to source out some not-as-easy-to-find ingredients and give it a shot. You’ll be shouting from the rooftops about how much you love it. I know you will! 



Coconut Red Curry Pork with Thai Eggplant, Snap Peas & Enoki Mushrooms
adapted from 101cookbooks

If you’re unable to find specific ingredients, there is no shame in buying a high quality pre-made curry paste. In fact, it’s better than making one with inferior ingredients. 

Red Curry Paste
makes about 1/2 cup
2 red Thai chilies
1 tbsp garlic, chopped
1 large shallot (2 small)
1 tsp galangal, rough chopped
1/2 tsp  kaffir lime zest 
1 tbsp lemongrass stalk, sliced thin
1 tbsp krachai, rough chopped
1/4 tsp toasted cumin seeds
1/4 tsp toasted coriander seeds
1/2 tsp salt

Place all ingredients in a food processor and process until smooth. Set aside. 





Curry Ingredients
olive oil
1 shallot, diced
1 pork tenderloin, silver-skin removed and cut into bite sized pieces
1/2 cup red curry paste
1 can coconut milk
5-6 Thai eggplants, cut into quarters
two handfuls sugar snap peas
a few small bunches of enoki mushrooms
Thai basil for garnish (optional)
Lime for garnish (optional)
extra Thai peppers, sliced thin for garnish (optional)

In a wok or heavy dutch oven, heat olive oil over medium-high heat. Add the shallots and sweat until translucent. Add the pork and brown on all sides. 



Add the curry paste, stir and let it cook for 1 min. Pour in the coconut milk and the eggplant and bring to a boil. Reduce to a simmer and let cook until reduce by 1/3, about 10 minutes. Add the snap peas and cook for another minute. 



Spoon into bowls and serve with a little bundle of mushrooms, a squeeze of lime, some basil and a sprinkle of peppers.