Kimchi Tuna Noodles

My take on a NY Times recipe.

Kimchi Tuna Noodles

serves 2

INGREDIENTS

• 1 cup cabbage kimchi, including juice
• 1 package udon noodles
• 1 tablespoon unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or fish sauce)
• 2 tablespoons toasted sesame oil, plus more to taste
• 1 5oz can tuna, drained
• 1/2 c chopped onion
• 1 inch piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
• 1/2 c chopped cilantro
•  Red-pepper flakes, gochugaru or sambal oelek (optional)
• 1 tablespoon toasted sesame seeds or furikake (optional)

PREPARATION

1. Place a colander over a medium bowl and drain the kimchi. 
2. Boil water, cook udon.
3. Coarsely chop the kimchi.
4. To bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. 
5. Stir in the tuna, breaking up the tuna into large chunks.
6. Add the rest of the ingredients, and stir to combine. Because each batch of kimchi tastes different, it’s important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it’s too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
7. Serve room temp or cold with a sprinkle of sesame seeds, if desired. 

It keeps in the refrigerator for up to 3 days, if it lasts that long.

Gluttony in Vancouver

I went to Vancouver to meet up with a bunch of over-40 Style bloggers.
We had a really great time!
Most of my posts about the weekend are over on SpyGirl.
I'm covering my Vancouver food experiences here on the Glutton.

Can't read the menu? Get a magic loupe from Wendra (on left). Melanie is loupey too.

I arrived late Friday, missing the pizza dinner and the postprandial mayhem at a speakeasy.
That was OK. I was a little under the weather from eating one too many fig bars on the drive up.
I opted for chicken soup up in my room, ordered from the Blue Horizon's inhouse restaurant, Abode.

Saturday, I arose early (my usual 4am) and had a solo breakfast while waiting for everyone to wake up.

The oatmeal (great) came with a delicious Blueberry Compote, spiced with clove -- must replicate at home.

Our lobby call was for 10:00, to gather before embarking for some coffee and shopping on Granville Island. On Granville, our meetup spot was Blue Parrot Coffee.

I got a cold coffee frappe and a veggie wrap. Hey -- that rhymes!

Arty Waterlogue of the wrap. Part of my "100 Days of Gluttony" series, which has now gone way beyond 100

Granville Island has a large area of food purveyors along with all the shops.
Beautiful displays of fresh fruits:

Impressive stacks of Ranier cherries, arranged like Mt Ranier:

Next, Louisa, Pat, and I went over to the Gastown district and had some nibbles at Purebread.
I had this pizza bruschetta thingie:

I posted my dessert over on my Dessert Safari blog. Yes, eventually you will visit all my blogs.

After an exhaustive exploration of the sewing emporium Dressew, Pat and I ambled back to the Hotel for the group clothing swap. Find that on SpyGirl soon.

Next on the agenda -- dinner!
We gathered at Earl's one block down the street.

Great menu graphics

Sage advice

My salad.

I made a wise choice: Field Greens + Fennel Salad with
Apples, grapes, spiced candied pecans, in champagne vinaigrette

I DO regret not ordering the Sticky Pudding. I got a meh ice cream sundae for dessert.

Sunday, another 10am lobby call and then a stroll to Forage.

I opted for the Two Rivers turkey sausage hash etc. Delicious.

Eat, drink, and be merry. Yep, we covered it.

recipe: walgrove manor cole slaw

I started from this epicurious recipe
Then I customized it to:

• 1/2 cup distilled white vinegar
• 3 tablespoons sugar
• 1/4 cup vegetable oil
• 1 tablespoon dry mustard
• 1/2 teaspoon caraway seeds
• 1 large onion, chopped fine
• 1/4 cup raisins
• 1/2 medium cabbage (about 1 pounds), thinly sliced
• 1 cup baby carrots, thinly sliced
• 1/4 cup parsley

Combine vinegar, sugar, oil, mustard and caraway seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool a bit.

Combine onion and raisins in large bowl. Add dressing; toss to coat. Add cabbage, carrots and parsley, toss again. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

Notes:
I didn't wait the 2 hours, but I bet it'll taste even better then.
[It DID!]
The mustard gives it a nice tang!
Intended to use parsley but somehow I bought cilantro instead. Didn't use.

bite size greek salad

bite size greek salad
Originally uploaded by anne m bray
a very cute idea. I'd 1/2 the cherry tomato (easier to eat) and add onion...

I saw this while on retreat, so it was facebook on my iPhone. Sketched up the outlines so that I'd remember it + where it came from, then colored it up when home.

link: http://cookingwithmykid.com/recipes/bite-sized-greek-salad/