With the number of skincare products on the market and new ones emerging every day, it’s hard to think that there is any product that has been longlasting.  However, one local skincare line has had the same formula for 85 years since it was developed in 1932.  Meet METRIN Skincare System – an independent brand based in Vancouver with products proudly made and distributed in B.C.  Unlike other companies, they don’t typically introduce new products or use trendy ingredients.  In fact, METRIN’s formulation has been largely intact since inception.

METRIN 5-Step Skincare System

METRIN’s Skincare System is designed to be safe and effective for people of all ages, genders, and ethnicities.  Their products are formulated without fragrances, dyes, or gluten, and not test tested on animals and contain certified organic ingredients.  The Hers skincare system has 5 steps whereas His system differs slightly with 4 steps.  For best results, it is recommended that the 5-step Women’s skincare system be used twice daily (once in the morning and once at night).

The system consists of 5 steps:

1. Deep Cleanser
2. Lathering Cleanser
3. Vita Conditioner
4. Protective Lotion
5. Enriched Vita Conditioner

A full-size skincare system typically lasts 6 months depending on usage.  Most users start to show signs of clearer, healthier skin after 6-8 weeks of use.

How Your Skin Changes with Age

METRIN’s formula is designed to work with your skin’s natural renewal process to help it be at its best.  This is particularly important as skin changes with age due to a decrease in estrogen levels.  Because of that, it’s important to have a skincare system rich in nutrients and essential fatty acids.

My Thoughts on the METRIN Skincare System

Disclosure:  I received a complimentary METRIN skincare system for the purposes of this review.  All opinions are my own.

After trying out the METRIN skincare system, I discovered several things I liked about them.  First of all, I enjoyed that the system comes with all that you need which is rather convenient.  The price point for a Women’s system at $152 CAD which includes 5 bottles is quite affordable compared to what is sold at cosmetics stores.  I thought that my skin felt nicely cleansed without feeling too dry and that the conditioners and lotion rehydrated the skin well.  I’m interested to see what the results will be like long term.

Where to buy METRIN?

METRIN products can be purchased online at Metrin.com. They ship products around the world including Canada, United States, Japan, Hong Kong, Saudi Arabia, New Zealand, Australia, Malaysia, and the United Kingdom.

GIVEAWAY

Thanks to METRIN, I am giving away one skincare system valued at $152 (Women’s) or $136 (Men’s).  The giveaway is open to US & Canada and closes November 13, 2017 23:59 PST.

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Last month’s visit to Portland was full of fun-filled foodie-licious adventures.  I was able to immerse myself into Portland’s amazing food culture through Feast! Portland – their annual food festival presented by Bon Appetit – and through visits to restaurants around town.  It was at an event that I had the chance to meet Danielle Centoni, a James Beard Award-winning food writer, recipe developer, and cookbook author.  Prior to meeting her in person, I had read one of her articles in Bon Appetit entitled, “The Best Healthy Restaurants in Portland.”  So when I ran into her, it was nice because I had read some of her fantastic work already.

Danielle recently published Portland Cooks – a book that celebrates the talented culinary community in Portland.  The book features 80 recipes from 40 of the city’s favorite restaurants, cafes, and cocktail bars.  Some of the mouthwatering recipes include Troy MacLarty’s (Bollywood Theater) Roasted Beets with Coconut Milk, Curry Leaves and Indian Spices as well as Alex Yoder’s (Olympia Provisions) Pan-Roasted Halibut with Shrimp, Clam and Andouille Stew.

Most recipes are weeknight friendly while others are weekend adventures; they’re all designed with the home cook in mind.  It’s the kind of book which appealed to me as a person who loved dining out in Portland and can now recreate some of those experiences and style of cuisine at home.

Goat Cheese Ice Cream with Marionberry-Habanero Swirl

A recipe by Tyler Malek of Salt & Straw and Wiz Bang Bar |  Copyright 2017 by Danielle Centoni. Republished with permission from Figure 1 Publishing Inc.

Serves 4 to 6

Tyler says that of the hundreds of ice cream flavors he’s made, this is one of his absolute favorites. He stirs tangy, creamy, ultrafresh Portland Creamery goat cheese into the base and ribbons the ice cream with a sweet, yet fiery, marionberry jam. The more seeds you leave in the habaneros, the hotter the jam will be, though it mellows quite a bit when frozen.

Ice cream base ingredients

3/4 cup granulated sugar
1/4 tsp xanthan gum (see Note)
1 1/4 cups whole milk
3/4 cup canned evaporated milk
2 Tbsp light corn syrup
1 3/4 cups heavy cream

Marionberry-habanero jam ingredients

1 cup marionberries
1/2 habanero pepper, ribs and seeds removed if desired, chopped
2 tsp freshly squeezed lemon juice
1 Tbsp plus 1 1/2 tsp powdered pectin
1/2 cup granulated sugar

Assembly ingredients

1 cup (8 oz) goat cheese, softened
1 tsp kosher salt
1 Tbsp freshly squeezed lemon juice
2/3 cup marionberry-habanero jam (see here)

Ice cream base method

Combine the sugar and xanthan gum in a small bowl. Combine the milk, evaporated milk, and corn syrup in a medium pot (off the heat). Whisking vigorously, slowly mix the sugar mixture into the milk. Don’t worry if the xanthan gum causes a few lumps, but try to whisk hard enough to get the sugar and gum mixed evenly.

Set the pot over medium heat and cook, stirring constantly, just until the mixture is hot and the sugar is completely dissolved. (Try to avoid simmering—you’re just trying to melt the sugar and give the xanthan a head start in activating.) Allow the milk mixture to cool to room temperature. Stir in the cream and refrigerate until well chilled, at least overnight but preferably 24 to 48 hours for a better texture and milkier flavor.

Marionberry-habanero jam method

Combine the berries, habanero, lemon juice, and pectin in a pot, smashing the berries to release some juices. Cook over medium-high heat, stirring occasionally, until the mixture begins to simmer. Stir in the sugar, bring the berries back to a simmer, and cook for another minute.

Remove from heat and puree with a hand blender, food processor, or regular blender with the lid ajar, or just mash thoroughly with a whisk. While still hot, strain through a fine-mesh strainer to remove the seeds. Refrigerate overnight.

Assembly

Mix the ice cream base with goat cheese and salt, mashing as needed to break the cheese up into the cream. Add lemon juice to the ice cream base and immediately transfer to the ice cream maker. Churn the ice cream base according to the manufacturer’s instructions until it’s the texture of soft-serve.

Using a spoon or ice cream spade, transfer the ice cream to an airtight container, half a scoop at a time, layering it with a generous spoonful of cold marionberry-habanero jam as you go (work quickly so the ice cream doesn’t melt). This is where a lot of the artistry of ice cream making comes into play, as you try to achieve the perfect ratio of ice cream to jam for each scoop. (You might not use all the jam. You can refrigerate the remainder for several weeks.)

Flip the container upside down and store in the coldest part of your freezer for at least 12 hours to harden before serving. (We flip the container so that it’ll create an airtight seal on the top, keeping the ice cream super-fresh.) When ready to serve, allow the ice cream to sit out at room temperature for about 5 minutes until scoopable.

Note: Xanthan gum helps keep ice cream from forming ice crystals, which would ruin its smooth and creamy texture. It’s often used in gluten-free baking, so look for it in the baking aisle or near gluten-free products. Bob’s Red Mill is a common brand.

Giveaway

Thanks to Figure1 Publishing, I am giving away one copy of Portland Cooks.  Giveaway is open to US and Canada and ends Oct 31, 2017 23:59 PST.

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Ocean Wise executive chef Ned Bell has embarked on his most ambitious, inspiring project to date – a new cookbook, Lure, that profiles the bounty of seafood along the Pacific coast.  This bright and bold cookbook is the definitive guide to selective, preparing, and cooking simple and delicious fish.

Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before—and the Pacific Coast is blessed with an abundance of wild species.  With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers.

Lure by Ned Bell will lure you in with 80 delicious recipes to make at home including appetizers like Albacore Tuna Crudo to the Best Tuna Melt Ever.  Celebrate the bounties of the Pacific with Pacific Cod with Broccoli Three Ways and Pacific Paella.  And for some dessert, how about some sea(weed) brownies?

Lure: Healthy, Sustainable Seafood Recipes from the West Coast, is currently available at Amazon.com and Amazon.ca.

Mini Dungeness Crab Tacos

Photo Credit: Kevin Clark

Copyright 2017 Chefs for Oceans. Republished with permission from Figure 1 Publishing Inc. 

Makes 12

Quick, simple, and bursting with flavor, these mini crab tacos are serious crowd-pleasers. They can go from game-day snack to cocktail party nibble with ease. The light and crispy shells are made with deep-fried wonton wrappers, which perfectly showcase the tender flesh of Dungeness crab. The average crab yields about half a pound of meat (about 1 1/2 cups), so you’ll just need one crab for this dish. It’s far cheaper to cook and pick your own crab. But if time is of the essence, and your budget doesn’t allow for already picked crabmeat, try substituting shrimp, wild salmon, albacore, lingcod, or really any fish you like.

Taco shell

12 round gyoza or wonton wrappers
Canola oil, for deep-frying

Heat several inches of oil in a medium heavy-bottomed saucepan, Dutch oven, or deep-fryer to 340°F. Place a wrapper in a taco shell maker and gently lower it into the oil. Cook for 30 seconds or until golden. Transfer to a plate lined with paper towels. (Alternatively, shape a piece of aluminum foil into a thick rectangle and drape the wrapper over it. Use tongs to hold the wrapper onto the foil as you lower it into the oil. Continue holding it in place until it’s done.)

Tacos

1/2 lb (about 1 1/2 cups) crabmeat, from 1 (2 to 3 lb) Dungeness or snow crab
1 ripe avocado
Juice of 1/2 lemon
2 tsp olive oil
Sea salt and coarsely ground black pepper
About 1/4 cup Miso Maple Lime Vinaigrette (see recipe below)
3 radishes, thinly sliced, for garnish
3/4 cup radish sprouts, for garnish
Shichimi Togarashi, to sprinkle (see Note)
Lime wedges, to serve

To steam the crab and extract the meat from the legs and main shell, follow the instructions on page XX [30].
Cut each avocado in half lengthwise and remove the pit. Scoop the flesh into a medium bowl. Using a fork, coarsely mash the avocado with the lemon juice and olive oil. Season with salt and pepper to taste. Put spoonfuls onto serving plates.

Stuff about 2 tablespoons of the crabmeat into each taco shell, and set them into the mashed avocado, which will help hold them upright. Top with a little vinaigrette and garnish with the radishes and radish sprouts. Add dots of vinaigrette around the plate. Sprinkle with a pinch of Shichimi Togarashi. Serve the tacos with lime wedges on the side, and instruct guests to scoop up a little of the avocado with every taco.

Miso maple lime vinaigrette

Zest and juice of 1/2 lime
1 tsp Dijon mustard
1 1/2 tsp miso paste
1 1/2 tsp maple syrup
1/2 tsp sambal oelek or Sriracha (optional)
1/4 tsp sea salt
1/2 cup canola oil

In a small bowl, combine the lime zest and juice, mustard, miso, maple syrup, sambal oelek, and salt. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lime flavor will start to weaken after a few days).

Chef’s note: Shichimi Togarashi is a popular Japanese spice blend and table condiment that is made of coarse ground red chili, sansho (a type of Japanese pepper), roasted orange peel, black
and white sesame seeds, hemp seed, ground ginger, and nori. It is available at Asian markets.

Giveaway

Thanks to Figure1 Publishing, I am giving away one copy of Lure: Healthy, Sustainable Seafood Recipes from the West Coast.  Giveaway is open to US and Canada. ends Oct 31, 2017 23:59 PST.

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