This one goes out to my buddy, Filter

Being the parent of two small children, I am having difficulty finding the time to post. I have at least 10 amazing recipes that I want to tell you about, but right now I am just trying my best to keep all my girls fed, cleaned, and clothed. However, the other night Joanna stumbled across this and I wanted to dedicate it to Filter and anyone else who wants to rock... and subvert the dominant paradigm.

Missing Moaike

This weekend we are are visiting Joanna's acousins at their amazing winery. (Check them out at www.joie.ca) We are having a great time and the scenery is stunning, but our lovely Sandra is supposed to be with us but she couldn't come because she is sick. Today was awesome but it just wasn't the same somehow. Sandra, this one goes out to you...

Rainy Day Soup

It is probably no surprise to anybody that today was absolutely miserable in the fine city of Vancouver. It was actually raining tigers and wolves. In spite of the torrential downpour and all the racket of the old, crazy Jewish guy next door hammering away on his boat project and rounding up a bunch of stray animals, I actually gathered up the courage to venture out and buy groceries for an amazing feed of Chanko Nabe, which I believe is the perfect thing to eat if you are wet and cold and worried that God is going to wipe the face of the earth clean so He can start all over again.

Quite simply, Chanko Nabe is sumo soup / stew and it is simply ridiculously tasty. I also figure that if it is good enough for this guy...

...then it is good enough for me.

Here is an interesting story if you dig reading extended prose about Asian soup. I know I do! Enough of the jawflapping... on with the recipe!

2 1/2 tsp. instant dashi flakes
1 lb. thinly sliced pork belly
3 tbsp. sake
2 tbsp. mirin (sweet rice wine)
3 tbsp. red miso
3 tbsp. white miso
1 medium carrot, trimmed, peeled, sliced crosswise on the bias, and blanched
2" piece daikon, peeled, halved lengthwise, sliced crosswise, and blanched
1 medium waxy potato, peeled, halved lengthwise, sliced crosswise and blanched
1 medium yellow onion, peeled, halved lengthwise, sliced crosswise, and blanched
10 oz. firm tofu, Cut into 2" cubes
8 shiitake mushrooms, stemmed, caps halved
2 oz. enoki mushrooms, trimmed
1 2.8-oz. package abura-age (deep-fried tofu), cut into 1 1/2" pieces
1/4 head napa cabbage, cored and cut into large pieces
16 bunch nira (flat Chinese chives)
4 cups steamed Japanese short-grain rice or 1 lb. udon noodles (optional)
2 eggs, lightly beaten (optional)

1. Bring 10 cups cold water to a boil in a wide medium pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute. Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes. Dissolve red and white misos in 1 cup broth from pot in a small bowl, then stir back into pot.

2. Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.

3. Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, then add rice or noodles, if using, and stir in eggs, if using. Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls, and munch away until you weigh 400 pounds and have the desire to wear a giant diaper while beating the crap out of someone.

Isn't it great when someone says something nice about you.

If you are a faithful reader of DIY Gourmet, you are well aware that I got second place in a Utilikilt video contest.


It was really fun to win the prize but it was even better to read their monthly newsletter. Check it out here and scroll to the bottom.

A Wise Man Once Said...

This one goes out to my YWAM Seattle friends and anyone else who feels like life has got them down.

...I love you guys.
~pw

Hey YWAM Seattle, you're so fine, you're so fine you blow my mind, YWAM Seattle

Hey Seattle types,

Today I was reflecting on what a great weekend we had with y'all and how you have enriched our lives with your collective passion for life, relational integrity, and generous friendships. Jo and I are better people because you are our friends.

Hey, keep your heads up. Don't let the pursuit of truth and beauty drag you down. You guys are great at what you do, just don't forget to be yourselves. And don't let anyone push you to be something that you are not. Remember that the world goes not well, but the Kingdom comes.

there is a town in North Ontario...
~pw

Roasted Garlic and Herb Focaccia for 50 people

I found this recipe online. Serve it with the Pepper steak and Honey dijon carrots. It is from Chef John Yamin of the Circadia Cafe in Seattle. Thanks, dude!

Don't even try to attempt this if you do not have access to a Hobart. If you don't know what a Hobart is, then stick to lame Costco garlic bread...

Yes, Ryan and I really are this sexy.

Yield: 12 lb

Bread starter (recipe follows) 1 recipe Warm water 4 cups Onions, diced, caramelized 1 cup Garlic, roasted, chopped 1/4 cup Dried herb blend, such as rosemary, oregano and thyme 1/4 cup Salt 3 Tbsp. Olive oil 3/4 cup High-protein bread flour 12 cups

1. In mixer with paddle attachment, mix starter, warm water, onions, garlic, herbs, salt and olive oil. Add flour 1 cup at a time. When dough thickens, change paddle to dough hook; add remaining flour 1 cup at a time until dough pulls away from side of bowl. 2. Knead dough by hand 5 to 10 minutes. Divide into 4 pieces and place in oiled containers. Cover and let rise 11/2 to 2 hours. 3. Punch down dough, cover and let rise again until doubled, 45 minutes to 1 hour. 4. Punch down dough and shape into rounds. Refrigerate at least 12 hours and up to 36 hours. Remove from refrigerator at least 1 1/2 hours before use, place on floured surface and cover. 5. Shape into 4 oiled sheet pans and proof 30 to 45 minutes. Bake at 425F for 15 to 20 minutes until golden brown.

Bread starter

Combine 1/3 cup honey, 1/3 cup active dry yeast and 4 cups warm water; let sit until yeast has dissolved and top is foamy. Blend in 2 cups high-protein bread flour; let mixture sit until bubbly and rising. Refrigerate until use.