berrymeblog

[berrymeblog]

Just a bunch of meat and cheese and bread and crackers and homemade caramelized onion and bacon hummus. And other goodies. Variety is the spice of life. • • • • • #hummus #tahini #bacon #charcuterie #zucchini #portabello #mushroom #caramelized #onion #cheese #yvr #vancouver #yummy #f52grams #food52 #bonappetite #foodandwine #fwx #vsco #yummy #vancityy (at Kitsilano)

[berrymeblog]

Pepper steak sort-of-pho for this humid summer night, cause we're rebels 🙃 • • • • • #soup #peppersteak #summersquash #pickledginger #summersoup #noodles #homemade #yvr #vancouver #yummy #f52grams #food52 #bonappetite #foodandwine #fwx #vsco #yummy #vancity (at Kitsilano)

[berrymeblog]

Spicy rice noodles drizzled with peanut sauce, avocado and sliced ham for lunch cause it's way too hot for ovens 🙃 • blog will be back in July to gently caress your face with savoury and sweet recipes! 🎉 (at Kitsilano)

[berrymeblog]

Miso, honey and kimchi marinated chicken/oyster mushroom, shepard pepper and yogurt purée with a pool of homemade yementine chicken soup broth/steamed vegetables tossed with lemon juice garlic onion and parmesan flakes. Woof! I'm tinkering with this recipe and it'll be on the blog in the next week or so. Hope everyone is enjoying the sun! • • • • • • #miso #honey #chicken #kimchi #oystermushroom #puree #steamed #broccoli #heirloomcarrots #homemade #yementinechickensoup #dinner #f52grams #food52 #bonappetite #foodandwine #vsco #yummy #vancouver #vancity (at Kitsilano)

[berrymeblog]

This beef and yam pie recipe will be up on the official blog this weekend! • • • • • #meatpie #pie #yam #yvr #vancouver #yummy #f52grams #homemade #recipe #broccoli #rice #pastry (at Kitsilano)

[berrymeblog]

Soba noodles in a shrimp & leek broth for dinner tonight. • • • • • #sobanoodles #shrimp #leeks #cucumber #togarashi #chefsplate #greenonion #enokimushrooms #cilantro #soup #dinner #f52grams #yummy (at Kitsilano)

[berrymeblog]

Coddled eggs with roasted sesame carrots + parsnips and a pretzel from @swissbakeryyvr 🙃 • • • • • #coddledeggs #eggs #roasted #carrot #parsnips #pretzel #apple #guacamole #microgreens #spud #f52grams #food52 #breakfast #brunch (at Kitsilano)

[berrymeblog]

Friday Lunch

I almost always want sandwiches. Sandwiches are like pizza, and pizza is amazing. Okay, so sandwiches aren’t pizza, but they’re still really good. They also take much less time to make than pizza, and a sandwich is a choose-your-own-adventure kind of thing, just safer, since none of the options end in death! So that’s pretty good.

Today I made a very simple sandwich that took me roughly 15 minutes to prep, cook, and finish. 

Honey Glazed Salmon with Shiitake Mushrooms

1 tbsp sesame oil

1-2 Salmon Fillets

1-2 tbsp flour

2-4 shiitake mushrooms

2-3 tbsp honey

1-2 tbsp soy sauce

1-2 tsp garlic

english muffin or bread of your choice

toppings

sriracha mayo

togarashi

arugula

pesto

tomato slices

cilantro

Place a pan on a burner on med-high heat and pour the sesame oil in, allow the oil to get hot. ( I also recommend turning on your broiler to toast your bread)

Prep your salmon by drying the fillet(s), and seasoning both sides with salt and pepper. Cover the salmon in the flour. 

Grab your shiitake shrooms and wash those bad boys, then remove the stem. You can either chop these, or just leave them whole for your sandwich. Up to you! 

Mince your garlic and mix with the honey. 

Once the oil in your pan is hot pop in the fillets along with the mushrooms if they will fit (don’t overcrowd your pan). Then pour over the honey and minced garlic. Add in the soy sauce after a couple of minutes, then very carefully flip over your fillets and mushrooms and continue cooking another few minutes until the salmon is cooked through, then remove from the pan (don’t overcook your salmon!!!! you’ll be sad). 

If you aren’t a crazy person, you’ll have toasted the bread for your sandwich and it will be nice and crispy and waiting for you on a plate. 

Assembly 

(if using my topping suggestions)

Start by putting a handful of baby arugula on the bottom slice of your bread then add a salmon fillet to secure those babies. 

Put the mushrooms on top of the fillet and add sriracha mayo then cilantro. 

On the other slice of your bread, add pesto and tomato slices. 

You’re officially ready to enjoy the heck out of this sandwich! Plus there’s some green in there for St. Patrick’s Day. 

Happy Friday!

[berrymeblog]

Wonton Soup

Soup is crazy. There is your plain old chicken nood, pea soup, borscht, pho, wonton and about a thousand others. I’ve had a lot of terrible soups, however. So many people tend to under-salt and season soups, leaving them bland and boring, probably making you not like soup very much. On the other hand, there are those who over salt and season, which to me is a much more unpleasant experience. The key to finding serenity in your seasoning is to find the taste that works right for you, which is why many recipes tell you to “season to taste”. Basically, taste what you make, and gradually add seasoning until it’s what you want. 

Today I made wonton soup from packaged stock (not something i’d usually do but you shouldn’t feel bad for cutting corners when you need to, cooking at home should be leisurely, not work!). Unfortunately this removes a lot of control from the seasoning in this dish and I only added a small amount of chicken stock I made this week and a few veggies. When looking for more flavour in your soups, look to veggies as they will create a lovely flavour to the soup as it simmers away. I added chopped red onion, zucchini, green onion and cilantro stalks. 

In my wontons this time I put creamed sweet potato, garlic and caramelized onions. You can essentially put anything in your wontons, I try to mix it up a bit every time and try new things. Generally you should be able to find wonton wrappers in the meat-alternatives/produce area of the grocery store. If not, I’d hit up your local Chinese grocer. I’d also suggest grabbing some miso paste while you’re there so you can make your own wonton soup broth (if that’s something you’re into) some sesame oil (always have this!) and ginger. Probably also get some rice noodles cause they are bomb. Look up a recipe (I’ll be posting one once my official blog is back up) and have at it! 

As for wrapping those wontons, I highly suggest looking up a video, as I’d do a horrendous job explaining it and you’d probably end up doubting my culinary abilities and boycott my blog all together. (Just kidding... But still, let’s avoid that. Look it up!)

Once you’ve got your broth bubbling, throw in your wontons. They won’t take long to cook at all, but use this time to put some uncooked rice noodles into a bowl. Because rice noodles basically take zero time to cook, you can just pour your soup overtop of them and they should be cooked within a few minutes. Noodles tend to absorb a lot of liquid from soups, so if you’re looking to refrigerate or freeze your leftovers, don’t put the noodles into the broth while it’s cooking. 

I added some chopped green onion and cilantro on top of my finished soup along with togarashi (get thisssss) and leftover roasted chicken. 

I haven’t added any specifics or a recipe really to this post, simply because it’s up to your discretion and I certainly didn’t use a recipe. Follow your heart and your food will likely be good. 

[berrymeblog]

Proper nachos • • • • • #nachos, #cheese, #kimchi, #salsa, #tzatziki, #guacamole, #chicken, #cilantro, #cucumber, #tomato, #f52grams, #comfortfood (at Kitsilano)

[berrymeblog]

Shengjian mantou (shanghainese breakfast dumplings) for brunch today from the symmetry breakfast cookbook! • • • • • #breakfast, #symmetrybreakfast, #panfried, #steambuns, #f52grams, #shengjianmantou, #brunch, #chicken, #cabbage, #mondays, #whyisitsnowing, #dumplings, #homemade (at Kitsilano)

[berrymeblog]

MUSIC

i used to use this website to post music, which is also something i still do on the rare occasion. links will be posted here with updates, but if you’d like to listen feel free to follow this link 

[berrymeblog]

RECIPES!

hello internet babies, i used to have a food blog with its own website. which is why i simply haven’t used tumblr. but guess what! websites cost money and sometimes people don’t have any of that. so here we are, back on the free blog platform that is tumblr. so i’ll be posting some recipes here, and saving them for when my blog is back in business! happy eating.

[berrymeblog]

cupcakes at 1am are what i like to call “quiet cupcakes”

[berrymeblog]

salmon en croute - recipe will be up with my food blog once it’s ready!

[berrymeblog]

christmas leftovers made into samosas

[berrymeblog]

yam shepherd’s pie from christmas time