Victoria's Chinatown

I have travelled to many cities around the world and often I have been averse to tours but when it comes to localized community tours it is always worth the time. Today's Chinatown tour in Victoria, Canada was no exception. Our tour guide with Discovery Walks was excellent. Not only does he recognize a few strategic Chinese language symbols and knows the history inside out, he is working on a book about Victoria's Chinatown. I will be watching for this book release.

I only snapped a few pictures. Most of the time I was rapt by the descriptions of life as the earliest Chinese immigrants, not ever planning to stay, unravelled into the story of their migration and new home in Canada.

Offerings of fresh fruit.

Yes, Chinese immigrants did not come with a plan to relocate. Rather it was an opportunity to earn money to send home and eventually return home to an improved life. With the changes in politics at home it became less desirable to return to the old country and as a result many stayed. And eventually they did bring some family.

It is most disappointing to hear of the inequities in life that these immigrants experienced. Chinese people were not allowed to be architects and as a result the buildings were designed by mainly British architects. As a result the style is not true but seen through the lens of another culture. Apartheid in the schools was declared and revoked. To maintain a sense of their heritage a Chinese School was built and attended after regular school hours and on weekends. Classes are still held here to teach language and culture.

Ancient gong and bell were brought from China for this temple.

There were very few women in the early days of the Chinese migration. It was a settlement of men, many lured by the gold rush, hoping to make money and return home. Most came from a farming background and as a result founded many market gardens that fed not only the Chinese but the locals. Until as late as the 1960's food was delivered in the traditional Chinese way with a bamboo pole over the shoulders carrying baskets of produce on each end.

The tour was filled with real historical facts from the migration, family and school life, gambling houses, opium dens and sadly the disintegration of Chinatown. The city of Victoria has recognized this special historical aspect and is now restoring and redeveloping with a sensitivity to the past.

I loved burrowing into the narrow alleyways to see behind the store fronts. Today's development is mirroring the old days by reconstructing a vibrant culture behind the store facades. I knew about Fan Tan Alley but there are many more alleyways.

This is a picture of new development in the back alleys of modern day Chinatown. There are residential condos and business spaces on the ground level.

We visited the first and oldest Hakku temple in Canada founded in 1905. The Hakku are from northern China. Once again our tour guide painted a vivid picture of life around the temple, in the past and in today's life. Although the temple is not as important now in the day to day life of the Chinese it is important for family celebrations and maintaining a sense of history for the young.

The exterior is very unassuming. The temple is on the top floor. Rental apartments and meeting rooms occupy the rest of the space.

After all this walking I was ready for dim sum. Sorry, I didn't take any pictures but it was delicious.

Has Table Etiquette Been Swept under the Rug? Brush Up for Christmas Parties.

The festive entertaining season is not far off and there is no time like the present to brush up on table etiquette and party manners. I remind students in Foods classes at school about their table manners and tell them they can eat however they choose at home but in public a few manners will go a long way to making good impressions.

The Dinner Party

Small or large dinner parties have a few rules for the host and guest. Casual parties can be arranged at the last minute but during a busy holiday season it is best to give three to six weeks notice. The type of invitation is determined by how formal the affair is. There is nothing wrong with a telephone call or an email for casual parties.

Have your home clean and tidy and rearrange furniture to accommodate the number of guests, if necessary. Adjust the room temperature and lighting and decide if you would like background music. Have plenty of clean towels or use disposable paper napkins in the bathroom.

Don’t begin clean up and washing dishes until guests have left, unless of course someone overstays their welcome.

As a guest, respond to the invitation as soon as possible. Don’t bring a friend unless invited to do so and never ask if you can. Arrive on time. A token hostess gift is a nice gesture. If place cards are set do not rearrange them. Turn off your cell phone ringer. Don’t be the last to leave and always thank the host for the evening.

How to Set a Table

The dinner plate is set in the centre and about one inch from the edge of the table and the salad plate to the left. Forks are placed to the left of the plate and spoons and knives to the right. The rule of thumb is to place the utensils in order of use from the outside toward the plate. If there is a salad before the main course then place a salad fork on the outside and a dinner fork next to the plate. If the salad is served with the meal there is no need for a salad fork.

The dinner knife is placed to the right of the plate with the blade toward the plate. Spoons are next to the knife. The soup spoon, if needed, is the outermost spoon.

If you are using a bread and butter plate place it directly above the forks with the butter knife resting on the plate at a diagonal. Water and other glasses are above the knife and outward from there ending with a coffee cup. The napkin can be placed on the dinner plate or to the left of the forks.

How to Hold Utensils

Next time you are in a restaurant look around and see how many people make a fist to hold their utensils. The fork or spoon should rest on the middle finger of the hand as the index finger and thumb grip the handle.

There are two different ways you can use your cutlery during a meal – the American or the Continental style. Both are proper and both may be used and interchanged in the same meal. In both styles the food is speared with the fork tines pointing down and in the left hand if you are right handed. The index finger presses down at the base of the handle. Use your right hand to hold the knife with the index finger where the handle meets the blade. Keep your elbows close to the body.

With the American style rest the knife on the side of the plate and move the fork to your right hand. With tines up spear the food and move it to your mouth.

If you use the Continental style you may rest the knife on the side of the plate or hold it in your right hand. Then with tines down move the food to your mouth.

Resting Utensils

Do you ever wonder if you should put your used cutlery on the tablecloth? Never. Don’t prop them on the edge of the plate either. Place them near the centre of the plate with the tips pointing toward each other or the knife can rest on the edge of the plate and the fork in the middle of the plate.

When the meal is finished place the fork and knife together diagonally on the right side of the plate with the knife blade facing inward. This indicates you are finished and the plate can be taken away.

During the Meal

Do you take your napkin and tuck it under your chin like a bib? I hope not. The napkin should be unfolded and placed across your lap as soon as you sit down.

When do you begin to eat? I served food to one of my kids’ cooking class groups and they were sitting there letting the food go cold. When I asked why they didn’t begin eating they reminded me of the rule I just taught them. Don’t begin until the host or hostess begins or you are invited to do so.

Are you shoveling your food with your fork or slouching over your plate? Wrong. Also resist the urge to fuss with utensils, rap your knuckles on the table or other fidgety habits. A good place for hands is on the lap.

Are you a chipmunk at the table? Don’t take large bites and store food in your cheek? Take a manageable bite and finish it before putting more food in your mouth. And don’t talk while chewing food or taking a drink.

Do you cut all your food like the baby’s plate? Cut only enough for four or five bites, lay down your knife and eat.

Do you have a boarding house reach? Reach only as far as your arm extends without crossing in front of another person. If you cannot reach simply ask, “Please pass the item” and say thank you.

Chasing a piece of food around your plate with your fork? If you are unable to pick up a piece of food with your fork don’t use your fingers to help it along. Use your knife or a piece of bread as a pusher.

Never push your plate away when you are finished eating and announce,  “I’m finished!”

Children’s Table Manners

By age six children should arrive at the table with clean hands and face. They begin to eat when everyone else does or are given permission. They will use a fork or spoon properly and begin to learn how to use a knife. They will ask for food rather than reaching and always say “please” and “thank you”. They know not to talk with food in their mouth and do not make negative comments about the food. They do not interrupt when someone is talking and they ask, “May I please be excused?” when they are finished.

By age 12 they leave plates and utensils alone until the meal begins. They watch the host and follow meal-starting rituals without comment. They sit with good posture and feet on the floor. They use all utensils correctly, take reasonable portions of food and ask for seconds, if necessary. They are polite and join in the table conversation, drink quietly with glass in one hand and try a bit of everything. Uneaten food is left on the plate and not hidden in a napkin. They offer to help at the end of the meal.

Far Breton inspired by David Liebovitz

My sweet tooth is getting the better of me as I watch bloggers make preparations for American Thanksgiving. I am not in my own kitchen at the moment which makes throwing something together more of a challenge. When I came across Far Breton on David Liebovitz's blog I was immediately intrigued. David is an American chef living in Paris and has written several cookbooks.

Not only does it look rather healthy with all the protein from eggs but the small amounts of flour and sugar are doable in my friends' kitchen which is almost devoid of anything resembling an unhealthy ingredient. There are tiny bags of flour and sugar and that's all I need.

Prunes are not as popular in North America as they are in France. I mean, usually they are only served in seniors' care homes, right? I like prunes and when they are soaked in Cognac it raises them to a higher level of deliciousness. I can only hope that by the time I am ready for a seniors' care home they hire proper chefs and make a breakfast like this.

Far is an unusual name for a dish and it refers to a flan. This recipe is much like a crepe batter so this is almost a prune flan but I like the name Far Breton much better. This is also a great recipe if you are preparing breakfast on an already busy day, like American Thanksgiving or Christmas, or if you manage a B & B.

The prunes are steamed in the liquor and soaked overnight. They are better if nice and soft. The batter is made and rests in the refrigerator overnight. I just leave it in the blender jar so I can whiz it again before pouring into the pan. All that is left to do is bake. You still need to rise early because it takes about 45 minutes to properly bake.

I like using a glass pan for dishes like this. I find it gives nicer browning. However, it will hold the heat longer and bake more quickly. I set my oven timer for 40 minutes and it was perfect. Because it's a custard a test for doneness is to insert a knife and if it comes out clean, it is ready.

Far Breton

• about 2 cups pitted prunes
• 1/3 cup Armagnac, Cognac, brandy or dark rum
• 2 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup flour

Additional softened butter and flour for preparing the baking dish

In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. The prunes can be done a day or two before using.

To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.

To bake the Far Breton, preheat the oven to 400 F.

Generously butter the bottom and sides of a rectangular baking dish 10-12 inches  in length.  Dust with flour and tap out the excess. Arrange prunes in the bottom of the baking dish.

Pour the chilled custard over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.

Far Breton can be made up to three days before serving and refrigerated. Bring to room temperature before serving.

Pots and Pans...Just in Time for Christmas Giving

There are many choices when it comes to stovetop cooking pots and pans. Materials range from copper to aluminum to cast iron. Each material has unique qualities and reacts differently with the cooktop and the food.  The type of cooktop in your kitchen must be compatible with the pot. The type and thickness of the material affects its conductivity or speed that heat is dispersed through the pan to the food.  

Then consider the specific use for each pot. A skillet can be used with some steamers but is not suitable as a double boiler, for example. Let’s look at materials first.

Aluminum pans are good conductors of heat and are lightweight and easy to handle. Food should not be stored in aluminum because the chemical reaction will bring a change in colour and flavour. Many people also do not want to ingest aluminum due to health concerns.

Stainless steel pans are attractive but they are not good heat conductors and you will have hot spots resulting in uneven cooking. 

Cast iron pans conduct heat well and hold heat for a long period of time. If the pan has not been pre-seasoned when purchasing then it must be done before using. If not seasoned properly the pan will dry out and food will stick during cooking and it will rust. 

Season your new cast iron pan by cleaning first in warm soapy water. Dry thoroughly then rub with cooking oil on all sides. Place in a 325 F (175 C)  oven and bake for an hour. Turn off the oven and let it cool to room temperature. Your pan is ready. Many people say that you should never wash your pan in soapy water after using but I always do. I don’t scour it, however, and it still maintains its non-stick qualities. Re-season if food sticks to the pan.

Non-stick coatings on pans are great for cooking low-fat meals because they do not require any added oils. Be careful not to use any metal utensils or rough sponges on non-stick pans because the coating scratches very easily. There are concerns with the type of materials used to make the surface non-stick and toxins released during cooking. This is the time to buy the latest type of pan and not use the older non-stick versions. Also, don’t crank up the heat. Do not use cooking sprays because they produce a sticky film on the surface. Lastly do not put them in the dishwasher. After the pan cools wash in warm soapy water. These tips will ensure safe and long use of your pan.

Copper conducts heat better than any other metal used for cooking equipment. It is expensive, heavy and requires polishing because it tarnishes. Copper reacts with food and creates poisonous compounds so pots are usually lined with a metal like stainless steel. 


Most kitchens have simple saucepots for cooking potatoes and vegetables. A variety of sizes is a good idea. When cooking with a pot, match it to the size of the element or burner. You don’t want the heat source to be larger than the pot or the sides will be too hot and begin to burn the food inside. The heat source needs to be directly under the pot.


A stockpot is a deep pot with high, straight sides and two handles. It is best for making stocks or heating a large quantity of liquid. A saucepan is similar but shallower. The lower pot makes it easier to stir the food. 


Sauté pans or frying pans are shallow pans with one long handle and either straight sides or sloped sides.  The sloped sides make it easier to use a spatula and turn food over.


A seasoned cast iron skillet is a kitchen staple. Every kitchen should have one. They are very heavy and hold a nice even heat. They are great for frying. They also have some other uses, like baking cornbread or pineapple upside down cake. They can be used on the stovetop or in the oven. 


Enamelled cast-iron pots are great in that they have the same properties as a cast iron skillet. They are quite heavy and deep, usually round or oval in shape and come with two handles and a lid. These pots, also called Dutch ovens, are great for cooking hearty meals like stews, roasts and ragus. They are also useful for braising and simmering. The enamelled finish helps with easy clean up.


Double boilers are for preparing foods that cannot be held over direct heat. A double boiler consist of a two parts, a bottom pot that holds water and an upper pot that rests inside, over the steam and away from direct heat. When the water in the bottom pot begins to simmer or boil, the steam rises and heats the upper pot. Double boilers are key in warming delicate foods like custards and melting chocolate. The upper pot can be metal or ceramic.


Roasting pans are deep rectangular pans used mostly for roasting meat and poultry. Most often they are used with a rack to hold the meat so the entire piece of meat develops a caramelized exterior. The drippings are used to make sauces and gravies.


If you have purchased a specialty cooking pot check the instructions for use. For example, I have a clay Moroccan tagine that is designed for stovetop cooking. It is only to be used on a gas cooktop.

And finally, consider your type of cooktop. Gas is loved by most avid cooks because of the faster response when adjusting the heat. There is no warming up or cooling down time required. I find that it acts like increased counter space because when it is off I don’t have to remove the pot to stop the cooking process as I would with an electric cooktop.

Conduction or flat top ranges require pots with very flat bottoms. The warranty is also voided if you place too much weight on them. An example is preserving by the hot water bath method. Canners filled with water are too heavy for the surface and may damage it.

In summary, consider your type of cooktop and the cooking job when choosing the pot or pan. Good choices will make nicely prepared food.

Lamb Loin Chops with Farro Salad

I have been intrigued with farro since I had it in a salad back in the spring while I was in Kelowna. The grains have a slightly nutty flavour and when cooked al dente add nice texture to the meal. However, it isn't easy to find farro. When I was in the city I visited the health food store and found a few packages in the sale bin. I wish I had purchased more than one.

Farro is an ancient grain that is popular in the Mediterranean. Finding exact details is about as difficult as finding the grain itself. Most information tells me it is an ancient wheat. One source says that spelt, emmer and einkorn are called farro in Italy. The difference mainly is the size of the kernel. These three grains are considered farro. So don't be surprised if the farro you buy today is a little different from the farro you buy tomorrow.

I cook this like I cook all my grains and rice, in plenty of water. I cook until almost al dente, strain it and place a clean tea towel over so it can steam for awhile. I like a clean grain so if it is still a bit sticky, rinse under cold water, strain and let air dry.

The lamb loin chops are simply seasoned with sea salt and freshly ground black pepper and seared in a pan with olive oil on both sides. Remove from pan and tent with foil for 10 minutes. Serve.

Farro Salad
1 cup farro
1/2 tomato, cubed
2 tablespoons finely chopped parsley
1/2 cup crumbled feta
2 tablespoons olive oil
2 tablespoons tarragon wine vinegar

Cook farro as described above. When it is dry add the remainder of the ingredients and toss to coat. Serve.

Squash and Fire Roasted Tomato Soup with Quinoa

I love squash but in my opinion some of the long neck varieties lack flavour. That problem is fixed with this soup. My inspiration comes from African style Squash and Peanut Soups. In this recipe the flavours are nicely balanced so don't worry if you are not a fan of coriander or turmeric. They are not the star of the dish. I bet after a day in the refrigerator it will be even better. Because the squash is pureed there should be no problem freezing individual portions for future lunches.

Any type of diced tomato would work just fine but I happened to find a can of fire roasted tomatoes this morning in the grocery store. I like the look of the burnt bits. As an added bonus this recipe is vegetarian and vegan, since both those eating styles are popular in today's food world.

I am experimenting with some of my specialty spices but of course, substitute with what you have on hand.

Squash and Fire Roasted Tomato Soup with Quinoa

1 small squash, any variety
1 onion, coarsely chopped
1 tablespoon olive oil and 1 tablespoon butter
1 clove garlic, minced
1 tablespoon fresh ginger, finely chopped
1 14 fluid ounce (398 mL) can of fire roasted diced tomatoes
1/2 teaspoon coriander, crushed
1 teaspoon Aleppo turmeric
1/4 teaspoon piment d'esplette
1/4 teaspoon Vietnamese Saigon Cassia cinnamon
1 1/2 tablespoons peanut butter
1 teaspoon honey
1 cup mushroom stock
1 cup cooked chick peas
sea salt and freshly ground pepper, to taste
1 cup cooked quinoa
parsley for garnish

Grill or oven roast the squash until tender. Cool and remove seeds and skin. Puree pulp with a little water.

Saute onion in olive oil and butter until translucent. Add garlic and ginger. Saute for another minute. Add coriander, cinnamon, turmeric and piment d'esplette and saute until aromatic.

Add canned tomatoes and pureed squash. Heat to bubbling and keep at a simmer. Add peanut butter, honey, stock and chick peas. Add salt and pepper to taste. Simmer for five minutes and remove from heat. Serve immediately and top with a generous scoop of quinoa. Garnish with parsley.