Archive | February, 2013

Shrimp Panang Curry

13 Feb

Hey Ya’ll!

I hope you are all having a wonderful Wednesday morning so far.

I hope you got a chance to check out my interview with Kevan Hafichuk, who is one of the contestants in the S. Pellegrino Almost Famous Chef Competition. As I mentioned, I got a chance to go to the practice event yesterday in Vancouver. I have a great time and I have some pictures to share with you tomorrow.

For now, I have a wonderful curry recipe for you!

I saw this recipe on Pinterest a few weeks back, and I thought it looked so darn good. I wanted to make it but I wanted to sub in something different than the crab (since crab is kind of pricey and sometimes hard to find fresh in certain areas.) So I decided to go with prawns! Much easier to find and quite a bit less expensive.


I also decided to use a store bought Thai yellow curry paste, as opposed to making one from scratch. I am sure Elra’s curry paste is amazing but when you are short on time, and don’t want to go out and buy 12 extra ingredients, 8 of which you probably wouldn’t have on hand, curry paste is a lifesaver.

I made things easier for you! Now you can’t say I never did anything for you.


Curry is one of my favorites, but for Mr. Delish, curry is on a whole other level. He is seriously obsessed. Remember when I said he was obsessed with Quinoa? That was nothing.

This is obsessed times infinity.

His obsession started with Green Curry. I have a bunch of green curry recipes, and he always asks me to make them. As a blogger I can’t re-make the same recipes over and over or I will bore you guys to death and/or just have no new content, ever.

So when I told him I was going to be making this curry, he was less than pleased:

“Not green curry?”

“Are you sure you don’t want to just make regular green curry?”

“I’m not sure about this Panang curry?”

“What is Panang curry, anyway?”

Then when we had to go to two different Asian markets to find the right curry paste:

“Maybe we should just make green curry.”

His enthusiasm for my new recipe left a lot to be desired.

Anyways, we finally figured out that the curry paste wasn’t actually called Panang Curry Paste on the label (or not that we found, anyways.) It was labelled as Thai yellow curry paste and I checked the ingredients and they were the same as what Elra used in her homemade paste. So we went with that.

And if it’s wrong, well its my website and I make the rules, so you’ll have to deal with it. Ha!

Finally once we had the curry made and Mr. Delish took his first taste, he was sold. Loved it! I was able to open his mind to a different type of curry.

That’s a win in my books, everybody.


Next up….red curry….

Miss Delish asks:

Is your ‘significant other’ stuck on one version of something?

How do you get them to try something new?

Shrimp Panang Curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 6

Shrimp Panang Curry

This curry is sweet and slightly spicy, with creaminess from the coconut milk. My family loves this and yours will too!


  • 2 tbsp canola oil
  • 1/2 cup Thai yellow curry paste
  • 3 tbsp white sugar
  • 2 red chilis, sliced thinly
  • 3 tbsp fish sauce
  • 10 kaffir lime leaves (whole)
  • 2 (398 ml/13.5 oz) cans coconut milk
  • 1 lb peeled and deveined shrimp, raw
  • 1 whole red pepper, sliced thinly
  • 1/2 cup chopped fresh cilantro, plus more for garnish


In a large pot or deep pan over medium high heat, add the canola oil. Heat through until very hot and shimmery. Add the curry paste and stir to combine, cook for 2-3 minutes until fragrant.

Add the sugar, red chilis, fish sauce and lime leaves and stir. Add the coconut milk and bring to a slow simmer, lower the heat and allow the mixture to simmer for about 3-4 minutes.

Remove the lime leaves and discard. Add the shrimp and red pepper and cook through, about 4-5 minutes. Add in the cilantro at the last minute.

Serve over steamed jasmine rice, garnish with more chopped cilantro.


This recipe was heavily adapted from Elra's Cooking found here:


S. Pellegrino Almost Famous Chef {interview with Kevan Hafichuk}

12 Feb

Good morning everyone! I hope you are all having an awesome day so far!

Today I will be over at the practice event for the S. Pellegrino Almost Famous Chef Competition. While I am away, I am going to share the interview that I got to do with Kevan Hafichuk. Kevan is one of the two Vancouver representatives in this competition. Here he is, in action:

Kevan Hafichuk

When I was going through the whole Recipe to Riches process, I was interviewed many times and I found most times it was the same questions I was asked over and over again. So in this case I tried to ask Kevan some different questions. Hopefully I did okay!

1.       First of all, tell me a little about yourself. Where are you from? What culinary program are you currently enrolled in?

“Prior to relocating to Vancouver, BC last year to attend a full-time Culinary Arts Diploma Program at Pacific Institute of Culinary Arts I lived in Calgary, AB and was enrolled at the University of Calgary. There I played Defensive Back with
the Dinos until an unfortunate off-season snowboarding accident shortened my career in football.

Prior to the accident I had played football since I was eight years old and had set my goals toward a professional career.”

2.       What made you decide to get into the culinary arts field?

“While regrouping after the accident I had the opportunity to speak to a recent graduate of the same culinary program at Pacific Institute of Culinary Arts who also moved away from the football field with great success.

The down time also gave me the opportunity to investigate my underlying interest in cooking. I began to pay more attention to the food I was preparing as well as the techniques needed. Those around me really appreciated and enjoyed the things I was able to cook for them. This brought out a passion for food and a drive similar to what I had playing football, less the experience.

Leading me to where I am today – a successful culinary student with the same competitiveness only in front of a stove not on a football field.”

3.       How did you feel when you found out that you were selected to be a competitor in the S. Pellegrino Almost famous Chef Competition?

“Competitively this was a perfect opportunity to push myself to that next level so, I took the challenge head-on.

Before I could apply Pacific Institute of Culinary Arts held an in-house competition. The singular winner would be able to submit an application with a recipe to San Pellegrino to possibly garner a place in the Canadian regionals in Toronto against students from all across Canada of similar caliber.

Winning the regionals would mean making it to the finals in Napa Valley competing against 9 other regional competition winners from all across the United States.

All in all the opportunity to compete has been quite an honour no doubt.”

4.       Tell me about your dish! Why do you think your dish will beat out the competition?

“I will be cooking a ‘Poached Spot Prawn on an Oxtail Lemongrass Tortellini with a Cauliflower Puree & Baby Peas’.

It is a refreshing dish that will be complimented nicely by San Pellegrino.

The dish is very technical and time sensitive so I am hoping the judging panel will take that into consideration. Also, it tastes amazing!”

5.       Being that you are currently in your first year of culinary school, how do you feel going into the competition against students in their 2nd, 3rd and 4th years?

“I don’t feel like I am at a disadvantage. My commitment to training taken from my many years in sports translates perfectly along with the extensive mentorship and hands-on preparations Pacific Institute of Culinary Arts has given me.

I believe my studied understanding of basic culinary techniques and my personal drive will provide a winning combination.”

6.       If you had to name one thing that gives you an advantage over the other competitors, what would it be?

“I have grown up competing in a very competitive environment and believe this gives me the kind of commitment and personal vision that it takes to win. Hard work, passion and motivation are also what I am counting on.”

7.       I myself recently competed in a televised cooking competition Recipe to Riches, so I may have just a slight insight into how you are feeling while you prepare for the competition. The nervous excitement is almost too much to handle sometimes. How are you feeling now as the competition is getting closer?

“Nervous excitement probably much like what you felt prior to your ‘Recipe to Riches’ competition.

I hope to channel this into an exciting, top-notch performance worthy of acknowledgement from a panel of highly experienced chefs, industry leaders and influential media. But once it is ‘go time’ it is ‘go time’.” —{love this!!}

8.       Vancouver is lucky to have two representatives in the Regional competition, both yourself and Matt Cusano. Why do you think Vancouverites and even all British Columbians, should be rooting for you?

“I am very proud to be one of two Vancouver culinary students whose applications were chosen with the third coming from Vancouver Island. The west coast of Canada will be well represented. As per my own story who does not want to root for an underdog?”

9.       How would you feel if you won the regional competition?

“Of course I would be ecstatic beyond words! But, having won an opportunity to take on the other 9 regional winners from the United States I would need to immediately reinvest my drive, passion and commitment into the next larger than life competition in Napa Valley happening less than two weeks later.”

10.   What about the final competition? If you were to win the whole thing, what would you do with that $10,000 cash prize?

“Truly I would be overjoyed knowing that all of my professional and personal commitment has paid off. I would be equally proud as a representative of BC’s abundant, rich and growing culinary community.

With the winnings I hope to further invest in my culinary career either through the continuation of my studies at Pacific Institute of Culinary Arts or invest in a culinary experience abroad – personally maybe a portion would go to making my
long time dream of owning a motorcycle a reality.”

What an awesome interview! Kevan is incredibly well spoken and obviously very deserving to be in this competition. I love that he brought a little humour into his responses and umm….his dish? Seriously. That sounds absolutely amazing. Spot prawns are like my kryptonite. They also shout ‘BC’ like no other ingredient.

Really looking forward to meeting Kevan and watching him practice his craft. Maybe I can even get him to tell me his slogan again in real life. “When its go time, it’s go time” LOVE it.

See you all tomorrow with a new recipe!

S. Pellegrino Giveaway Winner Announced

11 Feb

Good afternoon lovelies! I hope you are all having a fabulous day so far.

I am really excited to announce the winner of the Cardero’s giveaway today! I pulled up a number on and got the number of the winning comment.

So without further adieu, the winner is:

#68 Holly

YAY! Congratulations, Holly.

Please send me an email to with your full name, mailing address and phone number. We will get your prize on the way to you ASAP!

Thank you again to S. Pellegrino Almost Famous Chef Competition for sponsoring this wonderful giveaway. Don’t forget to check out their E-Book for some awesome recipes!

Tomorrow I will be visiting the chefs who will be practicing their dishes! Can’t wait to see what they have up their sleeves. While I am away I will have a post for you all with my interview with Kevan Hafichuk.

Please check back tomorrow for that!


8 Feb

Yep, I did it again. I loooovvveee making up new words.

If you weren’t sure, I am talking about coconut snickerdoodles.

Yes, I did name them cocodoodles, which is really funny and it reminds me of a rooster. Just what you want in a cookie, right?

Anyways, we will get back to these in a minute. First I have five things for Friday!

1. I mentioned to you guys yesterday that Mr. Delish and I were going to see Top Gun in 3D last night. It was crazy. Mr. Delish was in heaven and I was just pretty tired because it didn’t start till 10pm and I am usually in bed snuggling Geoffrey by 10pm. I know, right? Livin’ the life. #YOLO

2. I watched a documentary called Dear Zachary the other day, and then I forced Mr. Delish to watch it with me a second time. Talk about tear jerker! It also shows how ineffective the Canadian justice system can be. It’s a must watch.

3. If you happen to be all over pinterest and just the interwebs in general, you probably have seen some of the cute little cartoons and gifs about Pusheen the Cat. So freaking cute. Beware: This site will suck up at least an hour of your life.

4. I have been kind of obsessing over these tutorials by Carli Bybel. I am pretty sure I am super behind on the times (as usual) because she has lots of videos already, but nonetheless she has awesome makeup and hair tutorials on youtube. Again, they will suck up your life! What I really love about her tutorials more than some of the other beauty tutorials out there, is that they are really easy to follow and she gives you lots of options for different products to use. She uses a lot of drugstore products and even if she is using something more expensive, like from mac or sephora, she will usually give you a drugstore alternative. As much as I would LOVE to own an entire Sephora store, it’s just not in the budget for most people. Maybe when George Clooney and I finally get together, that will change.

5. Don’t forget to enter the giveaway for Cardero’s! It ends on Monday, so hurry and please share with all your friends :)

Okay, on to the cookies!


These, my friends, are coconut snickerdoodles. Or as I have fondly named them, cocodoodles.

They are pretty much the same as a regular snickerdoodle, but instead of butter you use coconut oil, and instead of vanilla extract you use coconut extract and instead of vodka you use gin…

Oh wait, that last one was for something else.


And then you roll them in coconut cinnamon sugar!


If these are wrong, I don’t want to be right.

Have a fabulous weekend everybody!

Miss Delish asks:

What are your five things for Friday?


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 dozen cookies


A coconutty twist on the classic snickerdoodle!


  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp coconut extract
  • Coconut Cinnamon Sugar:
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 2 tsp ground cinnamon


Preheat your oven to 400 degrees and grab two nonstick baking sheets or line two sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, beat the coconut oil and sugar until light and flufffy. Add the eggs and coconut extract.

Now turn the mixer to low, and slowly add in the dry mixture until just combined. The dough should be fairly firm and not sticky. If it is too soft to roll into a ball, place into the refrigerator for 30 minutes.

For the coating, mix together the sugar, coconut and cinnamon in a small bowl.

Roll the dough into one inch balls and then toss them into the Coconut Cinnamon Sugar. Using your palms to press the sugar mixture into the dough.

Place them on your prepared cookie sheets with about 2 inches between them. Bake for 8 to 10 minutes until set and slightly golden brown.

Remove to a wire rack to cool completely.

Dark Chocolate Cupcakes with the Creamiest Cream Cheese Frosting

5 Feb

Hey Ya’ll.

I hope you are all doing fabulous this morning! Before I forget, make sure to stop by and enter my GIVEAWAY for dinner for two ($125 value) at Cardero’s in Coal Habour!

Since I didn’t get to catch up with you yesterday, how was your weekend?

Mine was pretty great. We went out with some friends on Saturday and had an amazing dinner at Hapa Izakaya. I must admit, Izakaya was something I heard about quite a while ago when it was probably actually up and coming in Vancouver. Now I’m super behind the times as usual, but I finally was able to try it a few months back. A bunch of my girlfriends and I, went to Guu in Gas Town and it was awesome.

I was really happy to try another Izakaya restaurant for comparison. For those that haven’t heard of Izakaya, or aren’t sure what it is, basically it’s kind of like Japanese tapas! Super fun…and delicious!

I kind of forgot that it was still Dine Out Vancouver happening, so that was a nice surprise. We got to order off the Dine Out menu which was 3 courses plus dessert for $28. Since there were four of us, and we were all eager to try everything, we ended up getting 16 different dishes and sharing! That was an excellent way to try a big portion of the menu in one visit. I also ordered a delicious cocktail that was made with vodka (I believe,) pear puree and soda water! It was delicious and I am kind of sad I’m not sipping on one right now!

We loved everything and the service and ambiance was great too! Thanks to Hapa for a great evening.

On to zee cupcakes! I know, I know, these are chocolate cupcakes with cream cheese frosting….boring! Right?




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