Archive | April, 2012

Roasted Garlic & Butternut Soup

13 Apr

Okay, okay, I know. This is a fall/winter recipe and it’s spring now, but, hear me out! I am thinking of it as a farewell to winter. Goodbye to rich, slow cooked dishes, soups and stews. And a happy hello to salads, grilling and fresh fruit.

It’s also a sad goodbye to new TV episodes and the beginning of a summer full of re-runs….ugh. Luckily this will give me time to catch up on the last 5 seasons of Sons of Anarchy. Can I tell you a secret? I have a crush on Jax….

…Mom? I think I like bad boys.

Oh, sorry you had to hear that. Anyways lets get on with this whole butternut deal. I have a really fun way to cook butternut squash with garlic, and I’m going to show you!

Start by lopping a head of garlic in half. Try to use a head of garlic that is not already starting to sprout, don’t be like me.

Then try gracefully lopping your butternut squash in half, but instead, get your knife halfway through and have to call Mr. Delish to come finish cutting it through because you have zero upper body strength. Yeah do that.

Then scoop out the seeds with a spoon.

Drizzle the whole deal with olive oil and salt and pepper and use your hands to massage the seasoning in.

I actually used some Trader Joe’s African Smoked Pepper instead of regular pepper, which is why it looks all chunky and weird.

Now for the fun part, stick half of the garlic head into each half of the butternut squash, like this.

Tricky, right?

Now flip ’em over and roast ’em in the oven until soft and cooked through.

Once they are done, the garlic will be roasted and softened and there will be a nice roasted garlic flavor that has nestled right into the squash. You will also be able to squeeze out the roasted garlic into the soup!

You also need croutons of course. Croutons make the world go round.

And a dollop of sour cream. Sour cream makes the world go round too.

Roasted Garlic & Butternut Soup
Serves 2

1 medium butternut squash
1 head garlic
3 tbsp olive oil
1 tsp salt
1 tsp pepper
3 cups low sodium chicken broth
1/2 cup milk
More salt and pepper to taste
2 tbsp butter
1/2 cup cubed day old bread
2 tablespoons sour cream

Preheat your oven to 350 degrees.

Cut your butternut squash in half and scoop out the seeds, also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one of the garlic halves in cavity of the butternut squash, flip the butternut squash so it is flesh side down.

Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.

Once it is cooled enough that you can handle it, scoop out the squash into a blender, discard the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat, lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.

Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.

Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.

Pour into bowls and top with a dollop of sour cream and some croutons.

Okay bye winter, see you next year!

Phnom Penh

10 Apr

This is my first restaurant summary/review that I have posted on my blog. I often post reviews on Urbanspoon after I eat at a new restaurant. I think it’s important to talk up a restaurant if you really like it, especially if it is in your local community. Visitors to your area will rely on your reviews to decide which restaurants to visit during their stay, at least I know I do when I am visiting somewhere new. Plus the positive reviews will help to keep your favorite restaurants in business!

When I decided to do a restaurant review for Miss Delish, I didn’t even have to think about which restaurant to talk about first. Phnom Penh is my absolute favorite restaurant in Vancouver.

Phnom Penh is a Vietnamese and Cambodian restaurant located in the famous Vancouver Chinatown. They make beautiful, authentic food. Nothing that they do really sounds really fancy or over the top, everything is simple but they know how to make all their dishes perfectly.

Mr. Delish and I started going to Phnom Penh about 3 years ago when some friends of ours told us about it. In some ways this place is a hidden gem, but when you get there you will realize that its amazingness has not gone unnoticed. Whether you go for lunch, dinner or a late night eat, the place will never cease to be packed to the brim. Don’t expect to walk in and sit down. Most times you will stand either outside the door, or inside crammed in the crowded entrance for 30-45 minutes before getting a table. The uncomfortable wait will be totally worth it, though.

As far as ambiance goes, there isn’t really much to speak of, well, other than tables of people talking loudly and slurping up bowls of noodles. 

I have some photos of our typical order.

We got a little excited and dug into the Beef Luc Lac before I remembered to take the picture. Silly me.

Okay so….we really dug in, like almost ate it all and now this picture looks kind of disgusting. I assure you it is an absolutely delicious dish. It is the most tender and thin slices of beef cooked in a rich and savory sauce, served over rice with an egg on top.

I can’t even explain how good this is, you’ll just have to go and try it for yourself.

Next up we have Spicy Garlic Squid.

Yum. Battered and fried squid pieces topped with fried garlic and green onions. They serve this, as well as most of their fried dishes, with a Lemon Pepper sauce that is to die for, it totally cuts through the fried taste and brightens up the whole dish.

Last but definitely not least, we always have to order their famous chicken wings.

You will notice that there is a plate of these on every table. You will also notice Mr. Delish’s hand sitting pensively in the background of this photo because I wouldn’t let him take one until I took the picture.

These chicken wings have a sweet and salty coating and are also topped with fried garlic and green onions and then served with the lemon pepper sauce. So good.

 If you live in Vancouver or are visiting, I highly suggest you stop at Phnom Penh for a meal. They do not take reservations unless you have a party of 6 or more, and sometimes not even then. Phnom Penh is located at:

244 East Georgia Street  Vancouver, BC V6A 1Z7

(604) 682-5777

If you go, or have already been, let me know what you think!

Phnom Penh 金邊小館 on Urbanspoon

Tropical Pineapple and Coconut Tarts

5 Apr

So the other day I was browsing Pinterest and saw a post that showed you can whip coconut milk and it will turn into a whipped cream like substance. I was immediately obsessed and had to try this. I loooovveee anything coconut, especially coconut milk. I use it in smoothies, curry dishes and other desserts already but this new idea to whip it just blew my mind.

So I grabbed a can of coconut milk from my pantry and followed the directions to stick it into the fridge until it is completely cold. I left it in the fridge for most of the day until after dinner when I whipped it up for this dessert. Once it is completely cooled you just open the can and scoop out only the hardened coconut solids into the bowl of your mixer. There will be about a 1/2 inch of coconut water at the bottom. Just discard that or use it for something else. Now just start mixing. Once it was softened, I added some powdered sugar and vanilla and continued mixing until it was light and fluffy. So freakin’ good guys. It is light and fluffy just like whipped cream but it has this delicious coconut flavor. It also lasts in the fridge a lot longer than regular whipping cream. Apparently you can keep it in your fridge for up to a week, not that it would last that long.

The other best thing about this recipe is that you can use it on this tart! It really brings together the whole tropical theme!

Tropical Pineapple and Coconut Tarts: 
Serves 4

1/2 package puff pastry (one sheet)
1 egg, beaten
2 cups cubed fresh pineapple
1 cup sweetened shredded coconut
2 tablespoons chopped mint
1 can coconut milk, chilled in the fridge for 4-5 hours
2 tbsp powdered sugar
1 tsp vanilla

Preheat your oven to 350 degrees and set the oven rack in the center position.

Place your puff pastry onto a floured work surface. Using a rolling pin, roll out the pastry slightly. Using a knife, cut out 4 x 6 inch round circles of pastry and place them on a greased cookie sheet. Brush each circle with some beaten egg. Bake for 10-15 minutes until browned and crisp. Remove and set aside to cool.

In a large bowl, mix together the pineapple, shredded coconut and mint. If your pineapple is still tart, you may want to add some sugar but if it is ripe and sweet you shouldn’t need to add any sugar. The juice from the pineapple will start re-hydrating the coconut. Set aside until you are ready to serve.

Grab your can of coconut milk and scoop only the white solids into the bowl of your mixer. There will be about 1/2 an inch of coconut water at the bottom of the can, do not put that into the mixer, either discard it or keep it for a different use. With the whip attachment on your mixer, mix the hardened coconut milk on low speed just until it breaks down slightly, add the powdered sugar and vanilla and mix until combined. Now turn the speed up to medium/high and beat until light and fluffy, about 2 minutes.

Now to assemble the tart. Start with a round of cooled puff pastry, top with the pineapple mixture and then a big scoop of the whipped coconut cream. Dig in!

Baked Onion Rings

4 Apr

Good morning all! I am still going strong on my #photoadayapril and Mr. Delish is going to kill me when he sees the photo I posted for today.

I’m sorry but any photo that is going to result in someone wanting to kill you for posting it, just HAS to be posted. It’s worth it, even if he does give me the silent treatment later. He can really only keep that one going until dinnertime if he wants to eat tonight.

Is anyone else getting obsessed with watching The Chew?  I usually only think to watch food shows on the Food Network, but I caught an episode of The Chew once and after that I was hooked. Since I am not home during the day, I record the episodes and then usually spend one entire night a week watching all the episodes. Yes ladies and gents, that is 5 hours worth of tv in one night. Luckily for me, not so luckily for Mr. Delish, that night was last night.

Yesterday I shared with you a recipe for California Turkey Burgers and today I am going to share a yummy side to go along with them. These little guys are super crunchy and are definitely a lightened up version so they are a bit drier than the traditional fried version.

Baked Onion Rings:
Serves 4

1 large sweet vidalia onion
3 cups buttermilk
1 1/2 cup flour
1 tsp salt
1 tsp pepper
2 eggs beaten
1 tbsp water
2 cups panko breadcrumbs
Non-stick spray
More salt to season

Grab your onion, slice off either end and remove the skin. Slice the onion into 1/2 inch slices. Once the whole onion is sliced, separate the slices into rings and discard the very centers.

In a baking dish spread out the onion and then pour over the buttermilk. Cover with plastic wrap and allow to soak in the fridge for 5-6 hours, longer, or overnight.

Once the rings are soaked and you are ready to cook, preheat your oven to 400 degrees and position your oven rack in the center position. Line a baking sheet with aluminum foil and place a baking rack on top of the baking sheet. Spray the baking rack thoroughly with non stick spray.

Grab 3 shallow bowls, in the first place the flour, salt and pepper, mix well. In the second bowl mix the beaten egg with the water. Place the Panko breadcrumbs in the last bowl.

Start by removing an onion ring from the buttermilk and letting the excess buttermilk drip off. Toss the onion ring in the flour mixture, followed by the egg and lastly the Panko. Make sure that you press the Panko on to the onion ring so it is thoroughly coated.

Once each ring is breaded, place on the baking rack and finish breading the remaining onion rings. Spray the rings thoroughly with the non stick spray.

Bake for 7-8 minutes and then flip them over and cook for another 7-8 minutes. Remove from the oven and season to taste with salt. Serve hot and crunchy!

California Turkey Burgers

3 Apr

Is anyone else doing #photoadayapril ?

Basically you take a photo a day, following the theme for each day and then either post it on your Instagram, Facebook or both!

I was getting some heat from some other food bloggers so I decided to join in. Mr. Delish thinks it’s so silly. He actually thinks taking pictures with your phone of everyday things and posting them on Instagram is “vain” but whatever, no one asked him to participate! Ha.

I would love it if you would follow me on Instagram! You can find me under “missdelish” and of course check me out on Facebook!

Okay, now for the burgers. I am kind of a high maintenance burger eater. One thing that I can’t stand is a dry/flavorless burger. Beef burger patties are pretty much the only time I will ever use regular ground beef. I think you really need the fat to make a juicy and flavorful burger. However, when you are using turkey or chicken instead of beef, you need to add some fat into the meat or you will end up with a very dry and tasteless burger, and we don’t want that, do we?

Of course you can always go with the traditional egg which helps to add fat but also bind the meat together so the patties stay in tact. But what I like to do, is use…..MAYO. Yumm you know you’re gonna put it on your bun anyways, why not throw it into the burger meat too?

I have been playing around with this for a few years and I usually try to add some flavors into the mayo first, then that way you can use it as a spread for your bun as well as to add flavor to the meat. In this particular recipe, I made a garlic, rosemary and lemon mayo. This added lots of flavour and fat to the turkey meat and kept it nice and juicy! I topped them off with bacon, tomato and avocado, and of course more of the mayo. They turned out great and I will definitely make this version again and again.

Trust me, you need to try this.

California Turkey Burgers:
Serves 4


1 1/2 cup mayo
2 cloves minced garlic
1 tbsp finely chopped rosemary
Juice of half a lemon
1 lb ground dark meat turkey
4 of your favorite hamburger buns or bakery buns, sliced in half
4 tbsp softened butter
1/2 lb bacon, cooked and cooled
8 slices of tomato
1 avocado sliced

In a small bowl, mix together the mayo, minced garlic, finely chopped rosemary and lemon juice. Set aside.

In a large bowl, add the ground turkey and break up with your hands. Add a little more than half of the mayo and mix with your hands until thoroughly combined. Cover the remaining mayo and refrigerate until you’re ready to use it later.

Form the turkey meat into 4 patties and place on a plate lined with wax paper.

Heat up a grill pan or barbeque and grill the burgers for about 5-6 minutes on each side until nice and browned on the outside and the juices run clear. Set the burgers on a plate and cover with foil to rest.

Butter each bun with about 1 tbsp of the softened butter and toast them on the grill until nice and golden brown.

Spread some of the remaining mayo on each toasted bun and then top with the burger patty, a couple of slices of bacon, tomato and avocado. Season with salt and pepper if desired.

Now try get this gigant-or burger in your face!

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