All Aboard for French Cuisine

Happy Easter Everyone!  With another long weekend, I had another opportunity to try another restaurant in Winnipeg.  I'd passed by Resto Gare French Bistro & Train Bar a few times but never got around to try it until now.  It had also been a while since I've had some French cuisine, so without further ado I decided to give this place a go.

Inside the train car portion of Resto Gare.

Chinese Eggplant Casserole

With my recent cravings for Eggplant with Yuxiang Sauce Casserole, I was inspired to attempt to make my own eggplant casserole.  Until now I've only done stir-fries with eggplant, and even then I've found stir-frying eggplant to be a bit challenging.  Eggplant stuck easily to the wok, but adding more oil to cook eggplant would have made the dishes less healthy.  Steaming was possible, but not suprisingly the pieces closer to the bottom cooked more quickly than the pieces near the top.  To convince myself to try making an eggplant casserole, I rationalized that the pieces should cook more evenly and in a fairly healthy manner as all the pieces would be equally immersed in a liquid.

Cream Soda with Milk

During one of my recent trips to Winnipeg I noticed that some Schweppes Cream Soda was on sale at a Chinese supermarket.  This version of cream soda was the Hong Kong version, yellow in colour and mildly fizzy.  Remembering a childhood moment I decided to get myself some and make a drink using the cream soda.

White Asparagus Experiment

I've bought white asparagus a few times in the past when they were on sale.  Since I'd no experience nor exposure to cooking with white asparagus, cooking this vegetable has been more of an experimental experience for me, even though recipes are available everywhere.  I decided this time around to cook something less conventional, Stir-Fried White Asparagus with Shrimp and Mushrooms in Green Curry Sauce.