Archive | August, 2012

Damiko Sushi

28 Aug

Recently I went for lunch at an excellent sushi place in Langley called Damiko Sushi. They’re located on 200th Street, just past 72 Ave in a little strip mall right next to the Esso gas station. The location is a bit difficult to get to, as you can only access it by going North on 200th, but don’t let that deter you from going! The restaurant is a bit on the small side, so if you are going with a group or during meal rush hours, it is definitely a good idea to make a reservation.

I decided to try their Fancy Roll, and it was indeed pretty fancy!

The colour and presentation of this roll was amazing. The Fancy Roll has “crab meat, avocado, cucumber inside. Topped with salmon, tamago and masago.” For those not familiar with Japanese words, tamago is grilled egg, and masago is a kind of fish eggs/caviar. There were three different colours of masago – black, green and orange/red-ish. I’m not sure what the sauces were that were on the plate, but they added some great flavour to the rolls.  I really liked this roll, and was surprised at how filling it was. Normally I would get a side order of Miso Soup or Sunomono, but this dish was plenty.

Others in my group had (and enjoyed) the Spicy Ichi Roll, Chicken Teriyaki Lunch Box, and the Salmon Teriyaki. One of my friends comes here regularly, and thinks their Miso Soup is some of the best she’s ever tasted.

The prices are very reasonable, and the service is quick and wonderful. Their entire menu is available for take-out, plus they also do catering as well. They’re open daily from 11:30am to 9:30pm. Quite impressive hours for a restaurant in the Langley area! I definitely recommend giving it a try sometime!

Damiko Sushi on Urbanspoon

Gnocchi with Mushroom Sauce

12 Aug

I have come to really enjoy gnocchi lately, and recently found this fabulous recipe for Gnocchi with Mushroom Sauce. I’d seen reviews that the sauce was rather soupy and not very thick. However, I liked the fact that it has no dairy in it (aside from Parmesan, which is okay for a lactose-intolerant person like myself to eat, as it’s a dead culture). I figured I’d give it a try and see what it was like, and I could change things around if I liked it enough to make it again.

It definitely was almost soup-like, but that was okay with me. The taste was simple but excellent, and it’s definitely something I’ll be making again. I have a ton of leftovers, and I’m sure it will be great to have for lunch.

This recipe outlines how to make gnocchi yourself, but I’ll admit that I took the easy way out and bought a package instead, so I only had to boil them. I wonder if making them by scratch would make a difference in the consistency? I don’t have any truffle oil and it was way too expensive to justify purchasing, so I just skipped that entirely.

Gnocchi:

  • 1 1/2 pounds russet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of grated nutmeg
  • 7 Tablespoons (about) all purpose flour

Mushroom Sauce:

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 340 grams (12 oz) mushrooms, stemmed, sliced
  • 1/2 cup sliced shallots
  • 1 3/4 cups chicken broth
  • 1 Tablespoon chopped fresh sage
  • 3 cups coarsely chopped arugula
  • 1/2 teaspoon white truffle oil (optional)
  • 1/3 cup grated Parmesan cheese

For gnocchi:

Preheat oven to 450F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface form 1/2 -inch thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.

Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days).

For mushroom sauce:

Cook butter and olive oil in a heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

Just after adding the arugula

Served with Parmesan Cheese

This is a fantastic recipe, and I highly recommend giving it a try sometime. I will definitely be making it again, and next time I’ll attempt to make the gnocchi myself. 😉