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Posts Tagged ‘Tiramisu’

Planning a double date with WK and MS and man, was it difficult to decide where to go! We all love to eat and there are just too many options. We finally decided on Italian and chose Pronto Cafe on Cambie.

Food

As a meat lover, I ordered the Porchetta Plate. I had this once at Pronto before and I really enjoyed the crispy skin and tender meat. This time around, the skin wasn’t crispy. In fact, it was a bit tough and chewy and not very pleasant to eat. Felt like it wasn’t rendered well so the skin couldn’t crisp up. That being said, the meat was still tender and flavoured nicely with herbs. Perhaps a tiny bit too dry for my liking, but the roasted pepper sauce helped. Part of the highlight on this plate was the roasted potatoes & yam – they were seasoned well with just simple rosemary, salt and pepper, and the natural sweetness in the yam really came through.

Porchetta Plate

Mr. always has a thing for gnocchi (and you should ask him how he used to pronounce “gnocchi”. It’s cute.), so when he saw Gnocchi with Pesto and Pancetta on the menu, he couldn’t keep his eyes away from it.
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My second DOV is at Burnaby Riverway Clubhouse. I’ve been there for a weekend brunch once but I never got to write about it. The last experience was pretty good, so based on its DOV menu, I decided to take Mama & Papa Lam there.

Food

Let me just start by saying this menu is of great value! How so? Read on.

For appetizer, the parents ordered the Vanilla Poached Canadian Lobster Tail. Yes, a whole lobster tail. Now it may not be a gigantic lobster tail but it’s still lobster. Sometimes lobsters may have their strange, unpleasant fishy taste that may not be appealing to some; poaching the lobster tail in vanilla helps tuck away that taste and makes it very enjoyable. I thought they did a good job in combining different sauces (fennel sauce, orange foam with a drop of lobster oil) and making them work together.

Vanilla Poached Canadian Lobster Tail

As for me the recently recovered sickie, I opted for the Trio Onion & Potato Soup. It’s thick yet creamy, but I found it to be slightly salty. By mixing in the creme fraiche and maple glazed pork belly bits (the flavour reminded me of the BBQ sauce that you glaze Chinese BBQ pork with), the saltiness was balanced out and it became extra creamy.

Trio Onion & Potato Soup

When I ordered the entree, I didn’t realize the Queen Charlotte Islands Halibut was done in two ways (more…)

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This year I have been rather careful on my spending on Dine Out, despite having planned 7 dinners in total (haha). In the past I usually had a good mix of $28 and $38 menus; this year, I only had one $38 dinner: the Poor Italian Ristorante, with the name Tony Parsons attached to it. We didn’t choose it because of its celebrity fame. We were simply attracted to its menu.

Dine Out at Poor Italian

Dine Out at Poor Italian

Food

My parents and I were able to pick something different for each course (except for dessert which only had 2 options), which is always a good sign. But first, a bread basket! Wow this was the first and only bread basket I received during Dine Out this year. The other 6 restaurants did not offer free bread at dinner – there was always a surcharge to order bread on the side. A welcomed change for sure!

Bread Basket

Bread Basket

The Insalata Caprese di Buffala was a refreshing start to a meal. (more…)

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Happy Valentine’s Day! This day last year I made Mr. molten lava cake. This year, I made a Tiramisu and I would like to share the recipe of this easy-to-make dessert with you. This recipe can fill a cake pan sized 8 in x 8 in x 2 in deep.

Traditional recipe calls for mascarpone cheese, but it’s not available at all grocery stores. I replace it with cream cheese because it’s more common. The flavour of cream cheese was masked by other ingredients so it’s not over-powering. I also added some Kahlua to spice it up!

Tiramisu

Ingredients

Ingredients for Tiramisu

Ingredients for Tiramisu

  • 250 g cream cheese
  • 200 g lady fingers
  • 250 ml whipping cream
  • 4 egg yolks
  • 1 cup coffee (room temperature)
  • 4 tablespoons icing sugar
  • 1.5 teaspoons gelatine
  • 2 tablespoons cocoa powder
  • 4 teaspoons Kahlua (coffee flavoured liqueur)
  • A few drops vanilla extract

Preparation

  1. Beat the egg yolks, icing sugar and vanilla extract at high speed until creamy

    Egg yolks, icing sugar, vanilla extract

    Egg yolks, icing sugar, vanilla extract

  2. Dissolve the gelatine powder in a small amount of water; add in the solution to the egg mixture and beat for 1-2 minutes
    Egg mixture

    Egg mixture

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