Foodie Finds: Gourmet Warehouse (Hastings, Vancouver, BC)

OK, so Gourmet Warehouse isn't so much a "discovery" as it is a destination.

As the name depicts, Gourmet Warehouse is a large store with warehouse-type ceiling - they recently expanded to 12 000 square feet, and still offer kitchen gadgets, food and kitchen products galore.

I haven't been in a long while, and it was a nice treat. I went in for a spaetzle maker (but deemed it too expensive and not practical) but walked out with a set of cute ramekins and kitchen tools.

I loved (as always) the kitchen gadgets - the cake stands, the cookie cutters, the chocolate molds, the japanese graters. I figure I will go back some time to peruse their "salt section" once more (my visit got cut short as M called me to meet for dinner. hmmm.)



I also loved their variety of quality chocolate and vanilla extracts - they had every variety available, as well as a vanilla bean paste.

Another thing I loved about Gourmet Warehouse is their support of local businesses as well. They stocked marshmallows from Butter Bakery, sauces from Vij's, sausage from Cioffi's Meat Market & Deli in Burnaby, and Vancouver Croissant's organic croissants.

Love it love it love it. Definately a go-to place for all your kitchen needs, if not some inspiration!

Gourmet Warehouse does offer some classes and events - however when I inquired at the cashier desk, she directed me to the newsletter on the website. At the time of writing, there is only an older newsletter (Fall / Winter 2008) available - hopefully they'll have some classes out by summer?

Gourmet Warehouse

1340 East Hastings Street [map]

Vancouver BC

Phone: 604-253-3022

Foodie Finds: Recession Sales? (Homesense, Lee Valley)

Had a great find this long weekend. Me and the boy found ourselves at the Homesense / Winners store in the Big Bend (Marine Way) area of Burnaby.

Originally, we had gone to Big Bend (Price Smart, actually!) to buy some delectable, luscious Haagen Daz Strawberry Cheese Cake Ice Cream that I had bought on sale ($3.49 / tub!) one time. We haven't been able to find it anywhere else, and thought that we'd be able to find it again...alas, it must have been one of those "mindlessly forgetful" days. We didn't even go into Price Smart...instead, we found ourselves furniture and kitchen shopping at Homesense / Winners.

My score? A fine grater with protective cover, from Mario Batali's line.





I have coveted these graters, usually from the Microplane labels, since forever. I just could not fathom spending anywhere from $17 to $25 for what was a glorified rasp though! So when I saw this for $10, I snatched it up. There were several more items from the Mario Batali line at this location, but I only wanted the fine grater. Perfect for citrus peels, chocolate, hard cheese and even ginger or lemongrass, I *know* it will be a nice little companion in my kitchen!

When I left Winners / Homesense, there was one more of these fine graters available, as well as several of their coarse graters, garlic graters (with holder), and some other items from the Mario Batali line. There was also a Le Crueset cast iron French Oven, at about $125 (?), and a whole range of cute / classy serving and dishware. I'm thinking that the merchandisers at Homesense snatched up a lot of product from Linens N' Things when LNT went out of business - hence the great finds?

Homesense

5771 Marine Way [map]

Burnaby BC

Phone: 604-433-4685


I should also note that Lee Valley (Marine Drive) carries some zesters / rasps, but without the cushiony handle or a protective cover. In addition to that, serious jam, jelly and chutney makers would probably be glad to know that Lee Valley carries refractometers for calculating optimal sugar content for jelly / jam stability and preservation.

Lee Valley

1180 South East Marine Drive [map]

Vancouver BC

Phone: 604-261-2262



Ahhhh. Kitchen gadgets. :)

Foodie Finds: Kitchen Goodies (Metropolis, Burnaby, BC)

I thought I would start something a little different here on Yum-O-Rama. After all, how does one come to enjoy great food without great settings and servingware, fresh and exotic ingredients, and awesome kitchen toys?!

In this first segment I'm visiting one kitchen store that is near and dear to my heart: Kitchen Goodies.



Kitchen Goodies is located on the second floor of Metropolis in Metrotown, Burnaby. It is right outside the mall entrance to The Bay department store, and was one of the first stores I fell in love with before I started culinary school eons ago.

It was where I bought my first small off-set spatula, and would return time and time again to peruse the store and run my fingers along their many cookie cutter sets (including a tea party set, marine set, hearts, doggie treats, and mini cookie cutter sets).

The store also has an assortment of bread, cake, and madeleine pans, and features lines from Emile Henry, Le Creuset, and Microplane labels.

I was there recently and they also have pre-seasoned cast iron in smaller sizes and shapes, perfect for "hot plate" dishes, or serving okinomiyaki, or pah jeon. In addition to cute and colourful Emile Henry pinch bowls, they also had an assortment of utilitarian pinch and mise en place bowls, sold in stacks of four to eight. (There's something about kitchen organization that is comforting!)

Fave Splurges? The "new" cast iron offerings (I've been having pahjeon cravings lately :), or the colourful Emile Henry tagines (I've always wanted one!).

Bonus: The shop lady / ladies are always there to offer help if you need it, but understand if you want to stand and stare / admire / gawk at all the lovely kitchen goodies!

Kitchen Goodies

4820 Kingsway #328 [map]

Burnaby BC

Phone: 604-438-5805

Kitchen Gadgets: Ravioli Form

Ms mom has lots and lots of gadgets. The last time I was over there, she showed me her madeleine forms (cast iron AND tin!), her cast iron alphabet cookie form, her cake pans, and something near and dear to my heart, a ravioli form!!!

I've always wanted a ravioli form. There were times when I picked up a single ravioli stamp and showed M, and he responded with, "what is that?! Do you need it?"

Of course, the answer was always, "No. No, I don't need it." ...but I want it!

I was glad that Mrs. Y lent me hers - it is a beautiful two piece mould that comes with one piece that has holes and lattice edging on one side, and another piece with recesses to shape malleable pasta dough for filling. I *love* it.

The ravioli I made the first time were a simple beef and spinach filling. I precooked it because I did not know how the pasta dough and the filling were going to cook up; next time I want to do a butternut squash or pumpkin filling and serve it with butter, parsley, and walnuts.



The pasta dough recipe I used was something from culinary school. Of course, the first batch didn't quite work out because I worked it too much! But second times the charm.

Ingredients
Scant 2 3/4 c all purpose flour
3 eggs
pinch of kosher salt

Sift the flour onto a smooth surface and make a well in the middle.

Using a fork, beat together the eggs and the salt until the egg is well mixed and the salt combined.

Pour the eggs into the well. Gently and gradually using the fork, incorporate small amounts of flour from the sides of the well. Make sure that the egg doesn't seep out of the well!

When most of the flour has been incorporated, knead the dough with floured hands until the dough is smooth and elastic. Allow to rest, covered in a bowl for about an hour. If the dough becomes tough and overworked, you may have to start over. It will be very hard to work it through the pasta machine if it has become tough.

Cut the dough into four parts. Lightly flour the dough on both sides by sliding through a couple tablespoons of flour sprinkled on a cutting board.

Gently work through the pasta machine set on the lowest setting. You may have to fold the dough over on it self a couple times before it goes through cleanly. Work the dough through the pasta machine about three to five times before going to a thinner setting. Slide the sheet of pasta through the flour as required.

For the ravioli, I worked the pasta to the #6 setting. It was beautiful!!! :p The sheets were nearly see through and the pasta was still slightly moist.

I placed a sheet of pasta onto the ravioli form, used the other piece to stretch the dough to allow room for the filling. I placed about two to three teaspoons of filling into the hollow, moistened all the edges with a touch of water, then put another sheet of pasta dough on top. Finally I ran a rolling pin over the form to cut the dough, and generously floured the ravioli before putting them on a surface to dry.

The ravioli were refrigerated in single layers until ready to cook.



Sorry there's so few photos! I believe it was a weekday and I was just getting a little overwhelmed. I'll post more when I make pumpking ravioli.