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The Red Accordion opened earlier in the February 2019, taking over the old location of Forkhill Bistro, The Fat Badger and Le Gavroche on Alberni Street. To be honest, I had to visit this location since Le Gavroche days when it started becoming underwhelming. And it wasn’t for Sherman generously inviting me, I probably wouldn’t have approached this restaurant so soon. If you’ve been following @instanomss on Instagram, then you would have already seen the IG stories and how delicious the food is. Unfortunately, it’s been a real struggle to literally get the post up on the blog.

We came here to sample the burger for the Burger Challenge.

TRA Burger 22: The burger itself was meaty, juicy and flavourful. It is constructed with Brandt Lake Waygu ground chuck, Mozza & jalapeño Havarti cheese, sun-dried tomato & roasted garlic aioli, arugula, crispy pancetta, beefsteak tomato, pickled red onion & homemade bun; Served with Kennebec fries on the side. To make things significant, we also added a fried egg. My only wish was that the bun was brioche, toasted and made bigger to hold the meat patty without getting soggy thru and thru.

“Play With Fire” Shishito Peppers 12: When I saw this on the menu, I knew I had to order it right away! If it was anything link AnnaLena’s I would’ve been satisfied. The deep-fried shishito peppers were served with Spanish chorizo, onions, garlic, Maldon salt, and California olive oil. I loved the charring and aromatic smokiness. This is a great appetizer to snack on during Happy Hour over an alcoholic beverage.

Daily Special – Burrata with Foraged Mushrooms 26: Unlike the lightly sautéed mushrooms from Papi’s Seafood. This dish had a heavy broth which drowned the creamy fresh taste of the burrata and overpowered the shaved black truffle and greens. Overall, this was a pretty aromatic earthy dish, but my personal preference would have liked the cheese sing on its own. Served with a side of crunchy charred bread.

Daily Special – Tempura Mexican Prawns MP: This tastes like the shrimp toasts I had as a child during dim sum, only crispier. Coated with panko and served, a sweet nuoc cham sauce (which tasted a lot like Thai chili sauce) over fried egg whites.

Steamed Mussels & Fried Dough 22: On of our favourite of the evening was the large honey mussels, cooked to perfection – juicy and plump. The delicate tastes were well balanced with the Asian Fusion broth made with lemongrass, ginger, turmeric, bok choy, shitake mushrooms, smoked paprika oil, tomato & coconut milk. Served with fried bread similar to bannock to soak up all the broth.

Haida Gwaii Humbolt Squid 16: lightly coated and seasoned, the squid was perfectly cooked with a crispy outside and tender inside. Served with tangy lemon aioli, smoked salt, chimichurri.

Lobster “It’s the Claw” Gnocchi 30: This was a very rich and heavy dish to end our meal. Generous amount of lobster claw meat and soft-pillowy potato gnocchi in a lobster bisque, creamy fennel, spicy rose, and fresh herbs. I would definitely recommend that this dish be shared.

Chocolate Budino 10: There is always room for dessert, especially a chocolate Budino made with dark chocolate, olive oil, Maldon salt, and served with orange essence pound cake. Although the budino was super-rich, it was not too heavy. It is mildly sweet. The touch of Cayenne pepper on the side was a nice addition and adds a great depth of complexity when dipped.

So next time when you are looking to impress your date, I highly recommend you take them here. The place is intimate and makes for a perfect date night restaurant to snuggle to over delicious eats.

What was your favourite dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

The Red Accordion
URL:  https://www.theredaccordion.com/
Cuisine: Westcoast, Italian, Asian-Fusion

1616 Alberni St, Vancouver, BC V6G 1A6
(604) 428-6464

Monday to Saturday 8:00 am–1:00 am

more: Papi’s Seafood & Oyster Bar | Ancora | Coquille Seafood

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It’s the coziest time of year and you’re just 30 mins away from a bowl of healthy, aromatic, authentic turkey pho noodles!

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

I’m always in the mood for a hot bowl of noodle soup! Especially in the fall and winter seasons. Of course! Pho noodles seem to be one of the most satisfying! If I am away on a long trip, by the third day, my pho craving strikes! I am Google Mapping where the closest (5 star) pho restaurant is. Or if I am feeling under the weather, I’m headed to straight my neighbourhood noodle house!

With pho, it’s really all about the broth. The noodles and tender meat definitely have their appeal but the real deal comes from the broth that is made by simmering bones and aromatics for hours and hours.

But since it’s the holiday season, we are taking a few shortcuts with this recipe to save some time, but still, make a very delicious bowl of pho! Or, if you simply just want to enjoy a bowl of turkey pho fast, this Instant Pot Turkey Pho recipe is the answer.

Although we want to enjoy a bowl of noodle soup fast, we must take the time to prepare the aromatics and garnishes. This will make or break your bowl of noodle soup.

Carefully measure your aromatics. You can prepackage your spices in resealable zippy bags for convenience too! Make a few and keep them in your spice cabinet!

Toast your aromatics in your Instant Pot (sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma released from the spices.

Once toasted, place the spices into nut milk bags so you can just pull it out once the soup is done!

When it comes to choosing which cut of turkey, I like to use turkey legs and thighs. You want a good amount of poultry fat. It is an essential part of any noodle soup! The fat adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on with your bone-in turkey thighs.

Pro Tip: blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.

Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.

Quick-release the pressure and carefully pull the turkey out with a pair of tongs. Roughly remove the meat from the bones. If there’s some stuck to the bones that is ok. In fact, you would want some meat left on the bones for additional flavour. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!

When it’s finally done, let it the pressure naturally release.

While the pressure is naturally releasing, you can cook your pho noodles. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.

Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.

Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.

Enjoy with any extras as desired!

Garnishes To Enjoy Your Pho Noodles With

Serve with a plate of the following garnishes and have small dipping plates of sauces for each person. It’s fun to assemble your own bowl!

• cilantro
• finely chopped green onions
• lime, wedged
• jalapeno, sliced
• Thai basil
• white onion, sliced
• hoisin sauce
• sriracha
• fish sauce
• chilli oil
• bean sprouts, cooked or raw

For more information and recipe ideas, visit THINK TURKEY^TM to learn more

• Instagram: canadianturkey
• Facebook: CanadianTurkey
• Twitter: Cdn_Turkey
• YouTube: Canadian Turkey

Have you tried cooking with turkey before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~

Instant Pot Turkey Pho Recipe

• Author: Nancy
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4 bowls 1x
• Category: main dish, noodles, pho
• Method: pressure cook, instant pot
• Cuisine: Vietnamese

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Description

IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES!

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Scale 1x2x3x

Ingredients

Broth 

• 2 turkey legs or thighs (approximately 3 to 4 lbs)
• 2 liters poultry stock
• 1 large onion, peeled and quartered
• 3 star anise
• 1 cinnamon stick (approximately 3g)
• 1/2 teaspoon whole cloves
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• 2 whole cardamom
• 1 large thumb of ginger approx. 2 inches, unpeeled and sliced
• 15g rock sugar
• 2 tablespoon fish sauce
• 160g pho noodles 

 

Garnishes and Pho Herbs Platter on the side

• 1/2 small white onione, thinly sliced
• 1/2 bunch Cilantro, rough chop
• 1 Jalapeno, sliced
• Green onions, thinly sliced 
• 250g Thai Basil
• 1 lime, wedged
• Hoisin sauce
• Sriracha sauce
• Mint Leaves (optional)
• 100g bean sprouts, cooked or raw as desired

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Instructions

1. Toast your aromatics in your Instant Pot (saute mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma this spices release.
2. Put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)
3. Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
4. Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
5. Quick-release the pressure and carefully pull the turkey out with a pair of tongs.
6. Roughly remove the meat from the bones. If there’s some stuck to the bones that ok. In fact, you would want some meat left on the bones for flavour.
7. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
8. When it’s finally done, let it the pressure naturally release.
9. While the pressure is naturally releasing, you can cook your pho noodles. 
10. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
11. Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on the stovetop on high heat for 30-60 seconds.
12. Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
13. Enjoy with any extras as desired!

 

 

 

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Notes

When it comes to choosing which cut of turkey, I like to use turkey legs and thighs because you want a good amount of poultry fat. Fat is an essential part of any noodle soup! The fat, adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on, bone-in turkey thighs.

Keywords: main dish, noodles, pho, turkey pho recipe, poultry, instant pot recipes, turkey legs, turkey thighs, healthy pho recipe

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More Turkey Recipes: 

SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | 

TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド 

 VIETNAMESE SPICY CARAMEL TURKEY WING RECIPE

BACON WRAPPED TURKEY THIGHS

INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | 

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Quick and Easy Creamy Avocado Toast with Sardines. An incredibly nutritious umami-packed tasty snack with sources of vitamin B12 and nutrient-dense good fat!

Avocado Toast is one of my favourite breakfast sandwiches and mid-day incredibly nutritious fuel-me-up snack! Slice it up. Mash it up. Spread some creamy avocado onto a well-toasted bread is wonderful! Add some sardine fillets and you’ve got this elegant, adult twist.

Avocado Is Incredibly Nutritious

single 3.5-ounce (100-gram) serving (3):

• Vitamin K: 26% of the daily value (DV)
• Folate: 20% of the DV
• Vitamin C: 17% of the DV
• Potassium: 14% of the DV
• Vitamin B5: 14% of the DV
• Vitamin B6: 13% of the DV
• Vitamin E: 10% of the DV
• It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).

• They Contain More Potassium Than Bananas
• Loaded With Heart-Healthy Monounsaturated Fatty Acids
• Loaded With Fiber
• Lowers Cholesterol and Triglyceride Levels
• Loaded With Powerful Antioxidants (carotenoids lutein and zeaxanthin) That Can Protect Your Eyes

Nutritional Benefits of Sardines

• Omega-3 fatty acids help prevent heart disease due to their anti-inflammatory properties.
• Excellent source of vitamin B-12 and vitamin D.
• Excellent source of Calcium
• Packed with beneficial minerals that include: niacin, iron, potassium, magnesium, zinc, and phosphorus.
• Excellent source of protein that is essential for building healthy bones and muscles. It also helps create antibodies that keep our immune systems strong.

Fans of anchovies and mackerels will love this toast. This Sardine and Avocado Toast is not overly fishy. Cilantro, chilli flakes and lemon juice brightens and adds a citrusy pop. Enjoy this for breakfast, lunch or dinner!

Sardine and Avocado Toast

★★★★★ 5 from 1 reviews

• Author: Nancy
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 2 Toasts 1x
• Category: Sandwiches

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Quick and Easy Creamy Avocado Toast with Sardines. An incredibly nutritious umami-packed tasty snack with sources of vitamin B12 and nutrient-dense good fat! Enjoy this for breakfast, lunch and dinner!

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Scale 1x2x3x

Ingredients

• 2 slices toasted bread, thick cut recommended
• 1 ripe avocado, smashed
• 1 can brisling sardines (in olive oil)
• ½ lemon, juiced and seeds removed
• 1 handful of cilantro, chopped 
• dash of salt and black pepper
• dash of smoked paprika
• pinch of chili flakes

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Instructions

1. In a small bowl, combine olive oil from canned sardines, half lemon juice, salt, black pepper, smoked paprika and chili flakes. 
2. Mix in chopped cilantro and gently toss the sardines in the olive oil sauce. 
3. Smash the avocado and spread it on top of the toasted bread slice.
4. Add sardines on top of avocado toast.
5. Drizzle extra olive oil sauce if desired.
6. Garnish with cilantro.

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Keywords: sardine avocado toast, sardine and avocado toast, umami toast, quick and healthy snacks, keto friendly, Creamy Avocado Toast, nutrient-dense good fat, breakfast ideas, lunch ideas, Avocado Is Incredibly Nutritious, benefits of sardines,

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more: Vegan Dan Dan Noodles | Raw Bars | Easy Keto-Friendly Salmon Patties

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Sweet and tangy salad dressing pairs great with fresh fruit and vegetable salad like this cranberry frisee salad!

I love this creamy poppyseed dressing. It has a sweet and tangy flavour. It is bright without being overpowering. The best part is that it is super easy to make!

I first tried this easy salad dressing with my Cranberry Frisee Salad I made with a Bacon Wrapped Turkey Thighs for Thanksgiving! But I especially like this Homemade Poppyseed Dressing on salads with fresh fruit and vegetables.

Homemade Poppyseed Dressing

• Author: Nancy
• Prep Time: 5
• Cook Time: 5
• Total Time: 10 minutes
• Yield: 1 cup
• Category: Salad Dressings
• Method: Whisk
• Cuisine: Pacific Northwest

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I love this creamy poppyseed dressing. It has a sweet and tangy flavour. It is bright without being overpowering. The best part is that it is super easy to make!

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Ingredients

I love this creamy poppyseed dressing. It has a sweet and tangy flavour. It is bright without being overpowering. The best part is that it is super easy to make!

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Instructions

• 1/4 cup white wine vinegar 
• 1/4 cup sugar
• 1 small shallot, minced
• 1.5 tablespoons poppy seeds
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon old style mustard
• 1 teaspoons mayonnaise (optional but makes for a creamier dressing)
• 1/4 cup olive oil
• 1/4 cup grapeseed oil

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Notes

1. Add ingredients in the order above, except the shallot and poppy seeds into the Vitamix blending bowl. Blend well to combine.
2. Whisk in shallots and poppyseeds.
3. This can be made ahead of time and stored in the refrigerator up to 1 week in a covered container.

Keywords: poppyseed dressing, poppy seed salad dressing, sweet and tangy dressing, easy to make salad dressing

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more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド |  VIETNAMESE SPICY CARAMEL TURKEY WING RECIPE

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