To help with production, I have ordered a desktop dough sheeter! Everything I like making is wrapped in dough, so it only makes sense we make everything in house. Let ‘er roll!
After 2.5 of covid, Im excited to announce Forest Lake Foods return to the kitchen! We are buying some new equipment to speed up production and lower costs. At the top of my list are hand made pierogis, samosas and taquitos. We will also be moving into the Texada Islands Food Hub Kitchen soon, a proper commercial kitchen.
The batter looks great, but I still have not yet had any success cooking it. Ill try again for the third time tomorrow!
My ravioli was kind of ugly, so I bought some proper pasta cutting tools!
I got fed up with store bought egg roll wrappers and traditional role filling; on a whim, I made these spicy beef cheddar egg rolls from scratch, and they are winning!
The Texada market had a recall on all their spring roll wrappers, so I used eggroll wrappers from the GB store instead. The dough is thicker, and of course contains egg. Apparently, The texture will be bubbly when deep fried. The package only had 20 rappers in it, sadly. However, I realized the dough is pretty close to my egg noodle ravioli dough, so I can probably make the wrappers myself next batch! The filling contains bamboo shoots and bean sprouts, unlike my Thai spring rolls.
Surprisingly, everyone in my family enjoyed the kale pesto tonight. I made it with kale from my garden and fresh home made pasta.
Another essential kitchen tool that I use is the scoop, also known as a disher. When making dumplings, spring rolls or samosas, these little scoops save a lot of time; mainly because they keep your hands clean! If you use a normal spoon, you will tend to get filling on your hands, which will transfer to the work surface and to the outside of the product. When making 50 to 100+ pieces of something, the extra time needed to periodically clean the surface, clean your hands, and remove unwanted filling from the outside of the product, really adds up.
There is no way I would make ravioli without these pasta attachments. I am not very good at hand rolling with a pin; I find it very frustrating. The pasta roller takes a bit of getting used to, but once you get the hang of it, it’s quite fast.
The scraper tool is the simplest of all the tools I use in the kitchen, yet my favourite and most useful. If you find yourself processing lots of vegetables, the scraper tool will save you a ton of time cleaning up. No joke.
For lunch, I am having kimchi stew with kimchi rice. Kimchi! Kimchi! Kimchi! Kimchi!
Anchovy, kelp and daikon stock; smells like the ocean. Disgusting! LOL, but is essential for a great kimchi stew.
This is one my favourite Korean meals. I used to eat it all the time for lunch, when I worked in the city.
Quartering Napa cabbage is ever so satisfying.
This one is from the Raven. Myrna was kind enough to hand write the recipe out for me. If I had not mixed it,Instead of folding, it would’ve looked more like the real thing. Still taste good! I will probably start selling it after I make a better batch. Thanks Myrna!
I finally tried making the other kind of spring rolls: salad rolls. Since the recipe called for peanut sauce, I paired it with chicken satay. The large rice paper wrappers were easy to work with. Definitely a keeper.
HamSoiGok is my favourite dim sum item. I missed it so much, I learned how to make it. It was a super success. I’ll probably sell these at the market this summer!
So, I learned how to make ice cream. After vanilla, I used Texada Kiwi. Very tangy! I wish I had more kiwis!
This ones a winner, and my first official freezer-to-oven product.
Our chopping block is just long enough to fit my ravioli dough sheets. Its quite ‘fun’ lol.