Cafe de lÓrangerie on Granville St. and W 70 Ave

Polly and I had been to this location before when it was Italia Deli & Cafe. Italia Deli & Cafe was closed down and replaced by Chloe Cafe which is a Vietnamese Cafe. Now, it is taken over by Cafe de l’Orangeri. The name sounds like French but it is a Japanese Fusion Cafe. Upon entrance, there were magazines on a rack which are mostly in Japanese.

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The server told us that they had opened for 10 months. The server speaks Japanese. We also noticed a couple of customers who speak Japanese.

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The Cafe de lÓrangerie serves typical cafe food like sandwich, panini, salad, soup, etc.

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Of course, Polly and I came here for their coffee, desserts and cakes. There is not a lot of choices for desserts and cakes though.

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It is clean and the decor is more modern now, compare to Italia Deli & Cafe. It was quiet on a Monday morning. We were there early, about 9:30 AM. It seats about 20 with 3 sofas and 4 counter seats.

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They have pictured menu which are homemade and new addition items are … (more…)

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Gingered Rhubarb Apple Crisp

For dessert, Minoo prepared a Gingered Rhubarb Apple Crisp for the South Arm Community Kitchen. Rhubarb is in season at this time of the year.

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This Gingered Rhubarb Apple Crisp is bursting with ginger flavour. This will be perfect if served with a scoop of vanilla ice-cream.

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Rhubarb is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Rhubarb is good for maintaining general good health and weight lost diet.

Ingredients

  • 2 cups diced rhubarb
  • 1 large apples
  • 1 cup sugar
  • 1 tablespoon minced crystallized ginger
  • 1 tablespoon flour

Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 4 tablespoons cold butter
  • 1/2 teaspoon ground ginger
  • 1/2 cup oatmeal

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P/S: butter missing from the photos because it was stored in the fridge to keep cold

Source: Minoo

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Actually, we had a double dessert day. Peggy also demonstrated a Mango Pudding dessert which I had blogged about here. Since the mango pudding needs time to refrigerate to set, Peggy prepared one at home so that we can enjoy it here. We also got to bring home some which Peggy demonstrated in the kitchen. Peggy, thank you for sharing.

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Thai Dessert – Mango with Sticky Rice (Khao Niao Mamuang)

In the South Arm Community, Minoo decided to do four old recipes which are simple and well received. After more than 5 years of blogging the recipes from the Richmond Community Kitchen, there are at least 600 recipes in my collection. It’s not easy to come out with new recipes which are economical, simple and healthy. From time to time, Minoo will go back to her recipe repertoire to re-do some well received recipes. It does not matter much because not many of the members of the community kitchens stay for a long time except for a few loyal members. People come and go.

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So, for this session at the South Arm Community Kitchen, Minoo re-do three recipes. They are Chicken Corn Chili, South Western Slaw and Roasted Sweet Potatoes. Minoo actually planned to make an Easy Lemon Cheesecake for dessert which is also a recipe that we had done before. Since it’s mango season, I volunteer to demonstrate a popular Thai dessert called Mango with Sticky Rice (Khao Niao Mamuang).

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Mango with Sticky Rice is a popular street food in Thailand. It’s important to get sweet ripe mango for this dessert. This dessert can also made with ripe  peaches, papayas and durian.

Mango is a fleshy stone fruit which is indigenous to the Indian subcontinent. Mango is rich in a variety of phytochemicals and nutrients such as potassium, copper and 17 amino acids. The fruit pulp is high in prebiotic dietary fiber, vitamin A, C, E, B6 and K.

Ripe mango is sweet and usually eaten raw. Unripe mango is sour and often eaten as a salad with fish sauce or salt such as bagoong in Phillipines. Mango is dried and eaten as a snack. Mangoes can be used to make juice, ice-cream, sorbetes or smoothies. There are so many ways to enjoy mango.

Ingredients

  • 3 cups sticky rice
  • 1 can (400ml) coconut milk
  • 3/4 cups granulated sugar (can substitute with palm sugar or brown sugar)
  • 1/2 teaspoon salt
  • 3 to 4 ripe mangoes
  • toasted sesame seeds or mint or Asian basil sprigs for garnishing (optional)

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Source: this recipe is adapted from Jeffrey Alford and Naomi Duguid

Serves: 8 to 10

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Sticky rice is also known as glutinous rice or sweet rice. Sticky rice does not contain dietary gluten. Therefore it’s safe for gluten-free diets.

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Coconut Corn Pudding

Marian served the Stuffed Pepper with Beef and Brown Rice with a soup and a salad at the South Arm Cooking Club for Seniors.

Spinach Salad with Orange Sesame DressingCream of Celery Soup

I had blogged about the soup and salad recipe before. They are Spinach Salad with Orange Sesame Dressing and Cream of Celery Soup.

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For dessert, Marian prepared a popular Filipino dessert called Coconut Corn Pudding or Maja Blanca Maiz. Since, there is not many turn up for this kitchen, I have to help Don to make this dessert. I was so sure that I had blogged about this before here, I did not take pictures of this recipe. However, when I got home and compare the recipe, it is slightly different. So, here is the recipe without the step by step pictures.

Maja Blanca Maiz is always served during festivals in the Phillipines. It can be served warm or chilled.

Ingredients

  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 can (400ml) coconut milk
  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 1 can (398ml) whole corn kernel
  • butter for greasing pan
  • 1/4 cups toasted coconut flakes (we omitted this)

Source: Marian
Serves 12

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Maple Apple Pudding

To complete the meal at the South Arm Community Kitchen, Minoo shared an apple pudding recipe as a dessert.

For those of you who are health conscious, you would like to pay attention to this. This is because of the use of maple syrup. Two days ago I read an article that had identified our maple syrup as a superfood (see article here). Superfood is describe as food with high phytonutrient content that may provide health benefits.

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This Apple Pudding is sweetened with maple syrup. We love the addition of cinnamon which goes very well with the apples and raisins. Cinnamon is high in antioxidant and the essential oil of cinnamon also has antimicrobial properties which can help in the preservation of certain food. I love the aroma in the kitchen when baking with cinnamon.

Ingredients

  • 4 to 5 large ripe apples
  • 1/2 cup (125ml) maple syrup, divided
  • 2 eggs, beaten
  • 3 tablespoons (45ml) melted butter
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1/4 cup (50ml) milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • ground cinnamon

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Source: this recipe is adapted from A Taste of Quebec (Macmillan)

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Banana Split with Pineapple and Maple Walnuts

The South Arm Community Kitchen completed the meal with a dessert. Minoo prepared a Banana Split recipe with a twist.

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This Banana Split with Pineapple and Maple Walnuts is just the right size and not as indulging as the version served at the stores. I like the portion size and the addition of the pineapples with a slight sourness to counter balance the sweetness of the ice-cream.

While we were enjoying our meal, Minoo shared with us some tips for a healthy lifestyle and a cleaner environment, starting from our own kitchen. Here is the link to the tips.

Ingredients

  • 1 x 15 ounce can crushed pineapple, in natural juice
  • 1/4 cup lemon juice, preferably freshly squeezed
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 ripe, firm bananas
  • 6 scoops vanilla light ice-cream or frozen yogurt, 1/4 cup each
  • 6 fresh mint leaves, for garnishing, optional
  • Maple Walnuts for toppings (refer Butternut Squash Soup with Maple Walnuts recipe)

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Source: unknown via Minoo

Serves 6

Oh!, I learned something new about banana from a NCIS: Los Angeles show and it is also mentioned in Wikipedia.

Bananas are naturally slightly radioactive, more so than most other fruits. Small amounts of the isotope is found in naturally occurring potassium.

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Battle of the Purin: Cake Ya $2.50 vs Chez Suanne $1.25

Suanne is a very spendthrift. She always reminds me that I am lucky to have her as my wife or else I will need to have two jobs to maintain her. I agree!

We blogged about the Purin (Japanese pudding) from Cake Ya in this post about a month ago. The purin from Cake Ya, which they also called the Cream Caramel was really good. But we also find that it is very expensive. Each small cup of the purin from Cake Ya is $2.50.

Both Suanne and I thought that it should be cheap to make and to our surprise it was also easy to make too! The hardest part was finding the recipe.

Oh, I used the word “we” here because, ahem, yours truly had a hand in making this.

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So what do you think of the purin above from Chez Suanne? This is only version 1.0 and given a bit more practice it would be as good as Cake Ya’s. Taste-wise the purin from Chez Suanne rocks.

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Let’s compare the purin of Chez Suanne (left) vs Cake Ya (right).

Cake Ya’s professional version is $2.50 while Chez Suanne’s production cost is only about … (more…)

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Lemon Pudding Cake

For dessert, Minoo shared this delicious Lemon Pudding Cake recipe at the South Arm Cooking Club for seniors. The recipe somehow did not turn out as it should be as there is a confusion in translating the recipe from metric weight to cup. Nevertheless, I like this slightly cakey recipe.

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The Lemon Pudding Cake is light and lemony. It is a great finish to a meal.

Ingredients

  • 1/4 cup butter
  • 3/4 cup sugar (better if you have vanilla sugar)
  • grated rind and juice of 1 lemon
  • 2 large eggs, separated
  • 1 1/4 cups self-raising flour (we used all-purpose flour)
  • 285 ml milk

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Source: unknown

Serves 4 to 6

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Cake-Ya in Port Moody: But Ya … Ya Dun Have To Drive That Far

Cake-Ya had been long on our list of places to visit. Actually, it was more on Suanne’s list because truthfully, I am indifferent to desserts and sweet stuff.

This would have been a perfect place for her cake meet but since this place is over 1.5 hours drive from Richmond and back, that pretty much rules out this place for her cake meets. So who do you think she looks at to accompany her there?

We would not have gone to this place recently if not because we had to drive Nanzaro to Port Coquitlam for his scholarship interview. Nanzaro is trying to snag a precious spot for a six week scholarship training in Ontario this summer. He seems confident he will get it and if he does and if we can figure out something for Arkensen, Suanne and I will have our summer vacation this year!

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The name of this place Suanne wanted to go to is called Cake-Ya. Simply put, this place can be sort of called Cake House … sort of because “ya” means house in Japanese.

Jenny (My Secret Eden) was the one who alerted us to Cake Ya in this post on Kurumba in Port Moody. We would not have found it on our own not only because it is located in Port Moody, but it is on Clarke Street which is not a main route that many would take at all. Even when we had the address, we missed this place because the signage is so small.

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I thought this place would have been bigger but it’s just a small two person bakery type of operation with an open kitchen in full sight.

The whole place is sparsely decorated with a small counter for retail sales. What they offer is simply all you see above. What they are famous for is the Cream Caramel and a few other cakes — all of them Japanese style.

The two Japanese ladies who worked there were polite and friendly. They told us that they don’t really sell a lot of their food in the store but people do come here for them. Most of what they make is sold all over the city. When we told her that we are from Richmond, she told us we can get them from Izumiya … and for the same price too.

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The above is what they are famous for. In English they call this Caramel Cream.

In Japanese, this is called purin. I think perhaps that the name purin is sort of translated from the English word … (more…)

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Chocolate Cream

For dessert, Cecile made a Creme Au Chocolat or Chocolate Cream in the Caring Place Community Kitchen. This is like chocolate pudding.

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The Chocolate Cream did not turn out as desired due to excessive cornstarch added which made it looked lumpy and not smooth. Nevertheless, this is a simple recipe with just 3 ingredients. The trick is to add in the right amount of cornstarch to get the right consistency.

Ingredients

  • 800ml milk (2% fat) + 1/2 cup more
  • 3 to 4 tablespoons of cornstarch or more if needed
  • 1 pack of sweetened dark chocolate (with at least 70% cocoa)

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It is important to use sweetened chocolate as there is no sugar added in this recipe. The taste of the Chocolate Cream depends on the quality of the chocolate you use. So, for the best result, choose a good quality chocolate for a little indulgence.

Source: Anna

Serves 6

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