In My Kitchen

We are happy to share some new dates and menus for IMK host Gurjyote. These all take place on Sunday mornings at 10:30am. A great family experience we think! https://inmykitchen.ca//north-indian-cooking-with-gurjyote * Don’t forget about our fall forward opportunity; sign up for any 4 culinary adventures and receive the 5th for free.... * We hope everyone is managing new routines and our hearts go out to those in California right now See more

We are leaning "forward" into fall and can't wait to share what we have planned. Lots going on, it is all in our latest newsletter: https://mailchi.mp//new-menus-new-schedule-new-hosts-new-p Our amazing hosts have been creating new menus: from Jasper's vegan O-Wa-Jian (a Taiwanese street food) to Taryn's Finnish backyard bbq. We have lots of vegan and vegetarian options and we have some pretty edgy new menus from our guest host Fatima from @cookinfire. We are excited a...nd we can't wait to cook with you. Our culinary adventures continue to be online, the silver lining is we can have people from all over the world join us. Also we now offer the option to receive the recorded zoom so you can cook when and where you want. Please join us in our kitchens and share some cooking and culture. Sneak a peak at our Stories and you will see some of our upcoming culinary adventures. Welcome "forward" everyone! See more

Help us grow and a Finnish quick pickle recipe - https://mailchi.mp//help-us-growand-a-finnish-quick-pickle

Fish sauce 101 by host Raymond! #repost Fish sauce 101 In one word, fish sauce is an essential ingredient in Southeast Asian cooking. Without it nothing will have that obligatory briny umami taste. If you ever find yourself in front of a shelf-full of brands and not knowing where to begin, here’s a run down: ... Traditionally, fish sauce is made by alternating layers of anchovies and coarse sea salt in a wooden keg with a spigot. After a week or so of fermentation in the sun, it yields a golden elixir - this is premium fish sauce. Pure and unadulterated fish sauce like this is rare and can only be purchased directly from the producers at source. Many common brands contain flavour enhancers such as sugar, yeast extract (extra umami) and preservatives. Looking for fish sauce with simple ingredients may take a bit of hunting at local markets. If you happen to find Red Boat, a premium brand with zero additives and bottled at source in Phu Quoc island, Vietnam. Red Boat is available in selected asian supermarkets locally and by mail on Amazon. There’s also Datu Puti by NutriAsia which is widely available in most supermarkets. Datu Puti fish sauce contains anchovy, salt and less than 0.1% Sodium Benzoate and nothing else. Fish sauce preference is very specific to each family. Try a few brands to decide your preference as the anchovy flavour is common in many types of cooking. Start with adding a teaspoon or two instead of anchovy filets for your next caesar salad. As a general rule, the lighter the colour the milder the taste. Most families have a premium brand for dipping and an everyday brand for general seasoning and marinating. Join me @inmykitchenvan on July 16 at 5PM for a culinary adventure to Vietnam. #fishsauce #inmykitchenvancouver #noodlebowl #bun #nutriasia #datuputi #redboat #nuocmam #thisisnotanad #patis

Host Raymond (@veryasian), shares tips (and stunning photos) on prepping lemongrass. One of the ingredients used in his Summer Noodle Salad (a.k.a Beef Noodle Bowl - BUN (Boong) culinary experience on July 16th. Link in bio Lemon Grass 101 This illusive herb usually throws people for a loop as to how to cook with it. From infusion to marinade - there are many uses for lemon grass in the kitchen. However, when it comes to Vietnamese bbq, lemon grass is essential for... meat, chicken and even seafood. Choose stalks that are firm to the touch. Don’t worry if the outer layer seem a little dry. Peel a couple of tough layers to reveal the tender and aromatic stalk underneath. For marinade we often use the bottom 6-8. The rest can be used as an herbal infusion served hot or over ice in summer time. Smash the stalk with a pestle or mallet almost to the bottom end. Use a sharpen knife to slice cross wise thinly before adding to the marinade. Alternatively, you can mince it further or use a blender to mix in the rest of the ingredients for the marinade. #lemongrass #inmykitchenvancouver ( # @veryasian ) @ Vancouver, British Columbia See more

https://mailchi.mp//new-vietnamese-culinary-adventure-with Learn about Vietnamese cooking and culture with In My Kitchen Host Raymond

Missing this. Connecting across generations is an important part of life. Something that happens easily in the kitchen, but maybe not so easily right now. It has been heart warming to watch families get together online to cook together learn more about another culture and create a memory. See our story for some sweet photos.

Sign up for our e-newsletter to find out about Host Raymond’s Vietnamese Summer Noodle bowl, an online culinary adventure. . Coming up next week we have online culinary adventures with Melissa (An Umbrian adventure) and Leila (a Persian adventure). Guests are loving these experiences as we cook together learn about another culture and just have a good time. Links in bio. . Newsletter - sign up on our home page: www.inmykitchen.ca ... . . . #cookwithlocals #cookingandculture #vancouverisawesome #yvreats #vietnamesecookingclass #vancouverfoodies See more

We have been excitedly waiting to introduce Jasper Chen to you as one of our In My Kitchen Hosts. Jasper was born in Taipei Taiwan and now lives on Richmond B.C. Jasper is passionate about the foods of her culture and healing with food. As a holistic nutritionist who is always learning and a fantastic cook her kitchen is always full of interesting ingredients and delicious dishes. . Today we visited Jasper and tried her Ai Cao Bao a Taiwanese steamed bun/dumpling filled ...with dried radish (daikon), dried shiitake and mixed in the rice flour is a herb/plant, with a long history of medicinal uses, called Houttuynia a.k.a fish mint. We went to Jasper’s Mother’s home down the road to visit her wonderful garden and take some fish mint home to plant in our own garden. . See our story for pictures of the garden and of the Ai Cao Bao. This will be the dish that she shares in her upcoming culinary adventures. See more

We are excited to share that our online culinary adventure on June 14 is host Taryn. Taryn will be sharing her Finnish heritage and sharing stories about family traditions as she teaches you how to make lohikeitto/kalakeitto, a light, summery cream fish soup that is finished off with dill and lemon, and rieska, the easiest rye flatbread ever. We will also be joined by Kerri Wyse McNolty from Burrowing Owl Estate Winery to discuss some of the tasting notes in their newly rele...ased Sauvignon Blanc, which has been suggested as the perfect pairing for this menu. Follow the links below to register for this culinary adventure or to purchase a bottle of wine (which can be shipped to you for the class if you order quickly). To read more about this experience please visit the link below to our recent e-newsletter. https://inmykitchen.ca//finnish-cooking-with-taryn-online- https://www.burrowingowlwine.ca/shop/

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