Bake ahead and enjoy all the Autumn / Back to School activities with this spicy and tangy recipe! 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 […]
Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen […]
Easy to make wildly intense matcha green tea cookies.
- Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
- Cream the butter using a hand mixer or a stand mixer.
- Add the brown sugar and beat until the mixture is light and fluffy.
- Add the eggs and beat to combine.
- Mix in the flour mixture in three batches, beating well after each addition.
- Add the pine nuts and chocolate and stir just to incorporate.
- Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
- Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
- Refrigerate for at least 2 hours.
- Preheat the oven to 325°F (160°C).
- Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.
- Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
- The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.
Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
The following ISBNs are associated with this title:
ISBN – 10:0525610227
ISBN – 13:9780525610229
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This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]
Com Vietnamese is a brand spanking new restaurant in Richmond on the corner of Lansdowne and Alderbridge Way. The 2 story high loft ceiling restaurant is beautiful, bright and well designed by Ste. Marie Design Studio Glasfurd & Walker, who worked together on Coquille, Kissa Tanto, […]
The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has been permanently sitting on the kitchen counter. Whether I’m making a full recipe or stealing ideas for everyday home cooking, I’ve found The Great Shellfish Cookbook to be a very interesting read! This cookbook includes a selection of delicious tasty cocktails, sauces and sides.
- Shellfish 101
- Exotic Shellfish
- Octopus & Squid
- Shrimps & Prawns
- Tasty Sides
- Sauces & Staples
The Great Shellfish Cookbook contains over 100 recipes that show how easy it is to cook fresh seafood ranging between American, Pacific Northwest, European and Asian recipes like Sea Urchin Deviled Eggs, Koh Tao Thailand Lobster Pad Thai, Mac Daddy Burger, Spadina Special Cantonese Lobster Lo-Mein, Cabo Cabo Shrimp Tostados, etc.
My favourite recipes that I’ve bookmarked include:
- Garllic Spot Prawns Stuffed Sweet Potatoes
- Spadina Special Cantonese Lobster Lo-Mein
- Vodka Shrimp Tempura
- Mexican Bloody Mary
- Roasted Beet & Agave Caprese Salad
- Tijuana Mexico Scallop Skewers
- Fresh Oyster Banh Mi Sandwich
- Razor Clam Ceviche
The first thing I made was Spadina Special Cantonese Lobster Lo-Mein mainly because I have packs of these delicious dry noodles at home. I love that this recipe is such a comfort meal! If you have lots of left-overs, fried an agg and it makes for a great breakfast hang-over meal!
Who doesn’t love a good banh mi sandwich? Living in a multicultural city like Toronto, where we have a great Vietnamese community, I’ve had my fair share of these sandwiches. Simply put, it’s a Vietnamese submarine sandwich loaded with at on of flavor and great spices. Oysters aren’t a traditional ingredient here, but I think they work perfectly.
- Using a brush or a clean steel wool pad, scrub the grit from each of the oyster shells and rinse them under cold, running water. Grasp an oyster in one hand, cup-side down, insert an oyster knife into the opening, and run it from top to bottom of the hinge, which should open it. If the hinge doesn’t open, try giving the knife a small twist in the center of the hinge. Using your fingers, remove the top shell of each oyster. Slip the knife under the oyster meat to loosen the lower adductors, allowing you to remove the meat and discard the liquor. Gently clean off any dark parts around the oyster meat. Set the oyster meat aside on a plate, uncovered, in the refrigerator. Discard the shells.
- In a small bowl, mix together the mayonnaise and Sriracha hot sauce. Season to taste with salt and pepper. Set aside at room temperature.
- Slice each baguette into two pieces, and then slice those pieces in half horizontally, to make small submarine sandwiches.
- Lay out two bread bottoms and top each one with cucumber slices, carrots, and slices of chili. Top with the raw oyster meat, a drizzle of Sriracha mayo, and garnish of cilantro. Cover with the bread tops. Repeat for the second sandwich.
When consuming raw seafood, make sure you’re buying it from a reputable source. With raw oysters in particular, they should smell fresh and like the sea. If they smell off, toss ’em.
Keywords: banh mi, Vietnamese, submarine, sandwich, oysters, seafood
I fell in love with paella when I first traveled to Spain. Paella originates from the beautiful city of Valencia, on the southeastern coast. Almost every restaurant there has their own individual family recipe for paella. You’ll find seafood, chicken, duck, rabbit, snail, and vegetable paella. The key to cooking a great paella (which is kind of like risotto) is to not overcook the rice. Keep an eye on it as you cook, and be sure to stir. And enjoy! Or, as the Spanish say, buen provecho!
- 1 cup (250 mL) Spanish or Arborio rice
- 1 lb (450 g) live mussels
- 1/2 lb (225 g) shrimp, spot prawns, or tiger shrimp, raw with shells on (see note)
- 1 Tbsp (30 mL) extra-virgin olive oil
- 1 large red onion, finely diced 4 cloves garlic, minced
- 1 cup (250 mL) green beans, cut into 1-inch (2.5 cm) pieces then measured
- 1 cup (250 mL) chopped Roma tomatoes
- 1 Tbsp (15 mL) capers
- 1 Tbsp (15 mL) dried saffron
- 1 Tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) chili flakes (or chili powder)
- 1/2 cup (125 mL) dry white wine
- 3/4 cup (175 mL) vegetable or chicken stock
- 1/2 cup (125 mL) warm water 2 raw or frozen and thawed lobster tails, cut into 1-inch (2.5 cm) pieces
- 1 Tbsp (15 mL) sweet paprika for garnish
- Place the Spanish rice in a bowl of cold water to soak for approximately 10 minutes.
- Clean the mussels under cold, running water. Remove any hair connected to the mussels and discard any mussels that are completely or even slightly open. Set aside.
- Run your choice of shrimp, prawns, or tiger shrimp under cold, running water to clean them. Set aside in the fridge. You’ll be cooking these with the shells on, as that’s where the flavor is.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3 to 5 minutes, or until soft and translucent. Add the green beans and tomatoes and stir well to combine. Add the capers, saffron, cinnamon, and chili flakes. Stir again to combine and coat the vegetables. Let them cook for 2 to 3 minutes.
- Meanwhile, drain the rice. Add the rice and wine to the vegetables and bring to a boil. Add the stock and water as well. Using a wooden spoon, stir constantly as it returns to a boil to ensure that the rice is fully covered in sauce. Once the mixture is boiling, turn down the heat to medium-low and simmer, uncovered and stirring frequently, for 25 to 35 minutes, or until the rice is al dente.
- Add the shrimp, mussels, and lobster to the skillet, cover, and cook for 5 to 7 minutes, or until the seafood is cooked and opaque, and most of the mussels are open. Discard any mussels that do not open.
- Sprinkle the mixture with sweet paprika while it’s still in the skillet.
- Serve immediately in bowls.
If you’d like to use tiger shrimp in this recipe, make sure to ask your fishmonger where they were sourced. Look for Ocean Wise or MSC-certified tiger shrimp.
Keywords: Spanish, seafood, shrimp, Paella
“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
For any seafood lover, this is a great addition to your repertoire! So many great recipes that are fun and approachable for every meal.
Where to Purchase?
The Great Shellfish Cookbook: From Sea To Table: More Than 100 Recipes To Cook At Home
Paperback: 248 pages
Published: April 10, 2018
Publisher: Appetite by Random House
The following ISBNs are associated with this title:
- ISBN-10: 0147530571
About Matt Dean Pettit
MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty’s Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.
more: INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
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House Special is an upscale restaurant that specializes in modern Vietnamese cuisine in Yaletown, Vancouver. It is change to see a string of chic eateries like Chi (Kitsilano) , Anh & Chi (Mount Pleasant) have a refreshed take on dining while serving authentic Vietnamese food. I […]
The 1983 Pho Hoang Restaurant reboots into a modern Vietnamese eatery after 33 years on the corner of 3388 Main Street and 18th Avenue. Anh and Chi is now modern, brightly lit, and brings a new breath of life to sea-foam, tattered tables stereotypical of “pho restaurants”. Interior […]
Chi Restaurant on 1935 West 4th Avenue (Kitsilano neighborhood of Vancouver) does a modern take on Vietnamese food. The restaurant is clean, modern and brightly lit. No disarray of chopsticks, napkins or neon lighting in an incense filled room. Across the street is Fable Kitchen, Maenam and Rain or Shine Ice Cream. Owner and Chef Chi Le is the runner-up from Masterchef Vietnam in 2014.
Ca Ri Lac Xa – Curry Laksa 16: Fragrant coconut lemongrass broth with egg noodle , fish cake, fish balls, and shrimp. Flavors are vibrant, bold and includes dimension. Noodle game is strong. It is chewy with a nice bounce.
Pho Dac Biet – Wagyu Pho 17: the sticker shock of $17 for a bowl of pho was quite something. Although it uses rare waygu slices, it seemed almost a waste once cooked in the hot soup. The soup itself has a fragrant broth that is clear, not very oily and also comes with beef brisket. And the rice noodles? Delicious!
Canh Ga Chien – Chi Chicken Wings 10: Wonderful three full free range chicken wings. Complete with middle wing, tip and drummette. All smothered in a tangy, fish sauce.
I’m intrigued and would want to come back for dinner. Their Raw Bar sounds amazing. The same goes with their ca nuong (chargrilled eggplant) and ca kho to (sablefish claypot).
Mon 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
Wed 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
Thu 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
Fri 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
Sat 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
Sun 11:00 am – 2:00 pm; 5:00 pm – 10:00 pm
1935 W 4th Ave, Vancouver, BC V6J 1M7
Au Petit Cafe Vancouver on Main Street has really delicious beef stew, pho and banh mi! This tiny restaurant is located beside Long’s Noodle House and equally has long lines throughout the day. Au Petit is our go to Vietnamese sub place. It is family owned and has won several awards. No doubt prices has gone up over the years (ex. spring rolls went from 7.75 to 9.00 a plate), but the tastes remains the same.
Banh Mi Dac Biet 5.65: #1 French Bread sub with home made ham, house meat balls, vegetable and hot peppers. No more boring sandwiches!
Hu Tieu Bo Kho 9.50: Beef stew with rice noodle in soup. How can you come here and not order their beef stew pho or the beef stew with french bread? Flavors are rich and the beef is tender!
Bun Bi Cha Gio 9.75: Vietnamese Spring Roll, shredded pork, vegetables with rice noodles and fish sauce. This is a nice combo if you don’t want to order the big spring roll dish for $9.
I love Au Petit Cafe. Their Vietnamese food is pretty solid. Remember they are cash only. There is a bank few blocks North of Main if you forget. This restaurant isn’t anything fancy – a hole in the wall if you may – but damn well tasty.
Au Petit Cafe 小小咖啡屋
Cuisine: Vietnamese, Pho, Banh Mi Subs
Mon 10:00 am – 7:00 pm
Tue 10:00 am – 7:00 pm
Thu 10:00 am – 7:00 pm
Fri 10:00 am – 7:00 pm
Sat 10:00 am – 7:00 pm
Sun 10:00 am – 7:00 pm
4851 Main St, Vancouver, BC V5V 3R9