All posts tagged: Vancouver

Corn Cheese Fritters

If you have ever had the pleasure of eating a dish called “corn cheese” at a Korean restaurant, you will know exactly what these Corn Cheese Fritters taste like! I was inspired by this popular Korean BBQ recipe and decided to make it into mini corn fritters. These Cheese Corn Fritters are sweet, cheesy, and creamy, just like the original recipe! A Hybrid Corn Creation The first time that I had corn cheese at a Korean BBQ restaurant, my mind was blown! I did not know that something so simple as corn could taste even better than it already does. In the traditional Korean recipe, corn kernels are tossed with mayo, scallions, and sometimes peppers before being placed into a buttered cast-iron skillet and topped with mozzarella cheese. The cheese melts and becomes all stringy and gooey, which you can scoop up and eat with BBQ meats (or on it’s own). I have not had this recipe since moving to Victoria, BC and I was really craving it, so I decided to make a slightly …

Spot Prawn Dumplings

It’s that time of year again, people! Spot Prawns are back in season and they are more sweet, succulent and juicy than I remembered! This year, I’m making these delicious Spot Prawn Dumplings to celebrate the season–and you should too! What are Spot Prawns? Spot prawn season typically begins in early May and lasts for about six to eight weeks. This year with COVID-19, the season has been slightly delayed, but we still have enough time to enjoy these succulent coastal prawns! Spot prawns are slightly sweet to the taste, are orange in colour, and have little white spots on their bodies, mainly around their heads and tails. They are harvested just off the coast of BC during the fishing season using baited traps. The cold, nutrient rich waters of the BC coast make these prawns incredibly juicy and meaty. They have the texture of both a lobster tail and a shrimp combined. Sounds amazing right?! Who Doesn’t Love Spot Prawns…and Dumplings? While spot prawns taste amazing on their own, they’re even better in my …

Maltese Stuffed Artichokes

Of all the delicious spring vegetables that are in season right now, the gorgeous globe artichoke is one of my favourites. Not only do they taste amazing when cooked, I love the springy, flower-like look of them in general. When uncooked, the tightly packed, overlapping leaves on the artichoke looks like a budding flower, and then when it’s all cooked, the leaves open up and it looks like it has magically bloomed. So cute! Every Rose Has It’s Thorns If you have ever heard the saying “every rose has it’s thorns”, this definitely applies to the artichoke…almost literally. The most prized part of the artichoke is the heart. When cooked, it is soft, creamy and meaty and is definitely the reward of the vegetable. But to get to the heart, you have to get passed the prickly leaves and spiny thistle inside of it. At the center of the artichoke, there is a thistle called the “choke”. While you probably won’t actually choke if you ate it, it would definitely be very uncomfortable to swallow …

Rhubarb & Cream Cheese Danish

Treat your mom to a very special breakfast this Mother’s Day with these Rhubarb & Cream Cheese Danishes. While this recipe looks impressive, the use of store-bought puff pastry makes this recipe incredibly fast, and is simple enough for chefs of any age or cooking level to make! A Little Bit About Rhubarb Rhubarb is a peculiar perennial vegetable that grows thick and fibrous pink stalks with large green leaves. While the pink stalks of the rhubarb plant are edible (and can even be eaten raw), the green leaves are poisonous to humans and are often discarded prior to being sold in farmers markets or grocery stores in the spring and early summer months. When rhubarb is raw, the stalks are tart, fibrous, and have a stringy texture similar to celery, which may be off-putting to many people. But when it is cooked, it becomes extremely tender and almost disintegrates in your mouth. This texture makes rhubarb perfect for baking in pies, stewing into a savoury sauce, and of course using in these Rhubarb & …

Thai Red Curry Noodles

While we may have lots of time at home these days to cook and experiment with new recipes while staying at home, sometimes you just want a quick and easy meal made with just a few ingredients. Or even better, a quick and easy meal made with ingredients that you already have in your fridge and pantry!  These Thai Red Curry Noodles are super simple and come together in under 20 minutes. Plus this recipe can be easily adapted to use whatever vegetables you have in your fridge as well as to any vegan, vegetarian, or pescatarian diet.  Exploring the Fridge and Pantry If you take a look in your fridge and pantry, I guarantee that you will find a few ingredients that you’ve had in there for a long time. In the fridge, my condiment drawers on the door of my fridge is the main culprit, as it often has a mix of frequently used condiments and sauces, or really old ones that have only been used one or twice. Similarly, when I dive …

Sausage, Kale & White Bean Soup

Recipe developed by Melissa (@seasonserveblog) and Amy (@figscheeseandchampignon) in collaboration with Amelia (@tastingvictoria). Words and photos by Melissa (@seasonserveblog) Today, I am sharing a one-pot recipe for Sausage, Kale and White Bean Soup. This recipe is simple to make and uses fresh and local ingredients. Plus, it comes together in less than one hour, so this is a perfect meal for any night of the week! A Traditional Italian Soup with a West Coast Spin White bean soup is a classic Italian recipe that I grew up eating for most of my life. Originating in Tuscany, this thick and hearty soup is known as ‘Ribollita’ (i.e. ‘reboiled’) and is made with white beans and any leftover vegetables and bread that one may have on hand.  The beauty of this soup is that it changes based on the seasons, what is locally available, and the chef’s own taste, so there are various recipes and adaptations of this original soup recipe.  But today, I’m taking this recipe and adopting it for the west coast with locally made …

Quinoa Tabbouleh Salad

Happy Saint Patrick’s Day, everyone! When I was thinking of recipes to make for Saint Patrick’s Day, I immediately thought of this Quinoa Tabbouleh Salad. Made with tons of fresh parsley and fresh mint, the salad is as green as it can get! Plus, the salad is delicious and a much healthier way to celebrate this famous Irish holiday. The Power of Fresh Herbs I’ve recently been on a bit of a health kick since we have our wedding coming up this fall. I’ve turned to cooking a lot of Mediterranean and Middle Eastern foods since they are very flavorful and nutritious. Typically, these types of cuisines are nutritious and are assembled quickly with just a few ingredients as well making them perfect for weekday dinners. I think parsley is one of the more underrated herbs used in the kitchen. You often see parsley used as a garnish that is often tossed away after a meal. However, parsley has many health benefits and is full of vitamin K, potassium, and magnesium. Parsley also has antibacterial …

Valentine’s Day Crêpes: Two Ways

When you think of Valentine’s Day, you probably associate it with lots of sweets like candy chocolate. While I do enjoy the occasional sweet treat, I do prefer to eat more savory foods, even on Valentine’s Day.  This year, I wanted to try to make a savory recipe that can easily be adopted and be made sweet if desired. When I was thinking of recipes to make, I was trying to go for dinner recipes and dessert recipes. Both of these were a little difficult to create a recipe with a sweet and savoury version, so I decided to make a breakfast/brunch recipe instead. I think this works out so well because everyone enjoys a delicious breakfast! Crêpes are an incredibly versatile recipe since they are simple to make, have a relatively neutral flavour, but can be filled with different fillings or toppings. Plus since they’re French and super romantic, I thought this would be the perfect recipe for Valentine’s Day! For my savoury crêpe recipe, I made a Croque Madame Crêpe. This crêpe has …

New Years Intentions & Upcoming Events in 2020

Happy New Year!🍾✨ As we begin a new year (and new decade!), I always try to set some goals and intentions to improve my life in the coming year. These goals and intentions are framed a bit differently than traditional resolutions, which to me, feel more pressured and like you have to achieve no matter what. My goals and intentions are things that I truly want for myself and my wellbeing. I don’t feel immense pressure to achieve them, and I’m working on them at my own pace and on my own terms. If you’re setting your goals and intentions for 2020, you can get some ideas on things you may wish to achieve in my post down below and you can see my process on how I plan my goals and intentions for the year! And apart from setting goals and intentions, I also like to plan out the year so that I can look forward to all the fun travel and exciting life milestones that are in store for 2020. And this year…I …

Cheese & Thyme Gougères

We are on the last day of 2019 and I can’t believe what an exciting (and tasty) year it’s been! From making tons of delicious recipes to doing my first paid collaboration to starting a YouTube channel (!), it’s been so fun and so rewarding to have this outlet to do what I love and share it with so many others who love food! Of course, I could not let this year go out without a bangin’ recipe, so for the final post in my #AppyHolidays series, I am sharing this wonderful recipe for my Cheese & Thyme Gougères! These are the perfect treat to ring in the new year and go great with a glass of bubbly! 🍾 What are Gougères? Gougères are these little delicious cheesy puffs that are incredibly light and airy. The base is made of choux pastry, which consists of flour, water, and butter. These are cooked over the stove until the dough comes together in a nice smooth ball. After that, whole eggs are mixed in one at a …