Feb 24, 2008
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A favorite of me and my friends, this simple appetizer is the perfect dish to bring to a dinner party. If you’re from Vancouver and have been to Hapa Izakaya Downtown, this dish here was heavily inspired by the dish they serve with the same name. We think we’re close, but there’s just a little bit missing. A little daikon perhaps? Read the rest of this entry »
Feb 9, 2008
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Probably not the best idea to use frozen prawns here as the dish’s flavor is really held up by the sweetness of fresh fresh fresh (did I mention fresh?) produce. Medium sized prawns work nicely here as the really huge ones take too long to cook. Read the rest of this entry »
Feb 5, 2008
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The recipes posted so far haven’t involved much in the way of prepared ingredients, but I’m going to take one step back today and show you how to make roasted garlic and caramelized onions. These prepared ingredients will keep in the fridge for a couple of days and help give your food an extra bit of flavor. Read the rest of this entry »
Feb 5, 2008
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So simple that a monkey could make it… and if they could, I bet you they would because it beats eating bananas any day. A flavorful cheese works out really nicely here Read the rest of this entry »
Feb 2, 2008
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Portobello mushrooms are a great way to get vegetarian whiners to shut up. It’s made as a sandwich here, but makes for an excellent substitute for burger patties. It’s freezing cold outside right now so I’m going to give instructions for the oven, but these mushrooms can easily be grilled with a little olive oil. Read the rest of this entry »
Jan 31, 2008
I never thought that I’d be awake at 7:30 am while on vacation, but that’s where I found myself on Day 2. Dragging ourselves from the warm beds of the Century Hyatt Tokyo, we groggily dressed and headed out the door. Destination: Omborato. Read the rest of this entry »
Jan 17, 2008
If I had a limited budget to spend in a kitchen, the one thing that spend a decent amount on would be the ubiquitous chef knife. Why? Because it’s used for everything. From slicing tomatoes to dicing fish to everything in between, your chef knife will see more use than any other knife in your collection. Here’s a comprehensive guide to help you decide what you want to buy. Read the rest of this entry »
Jan 17, 2008
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A quicky recipe that is guaranteed to please. The smoothness of the goat cheese balances per.. it’s good. Read the rest of this entry »
Jan 17, 2008
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Remember those BBQ ribs you’d have as a kid during the summertime? Juicy, sweet with tender fall-off-the-bone meat? Well, here’s a quick (well, kind of quick), easy recipe that requires no BBQ, but tastes almost as good. Read the rest of this entry »
Jan 15, 2008
With Vancouver having a population as diverse as it does, it comes as no surprise that our city has some of the finest cuisine around. From French to Chinese to Japanese, there are restaurants that can satisfy any desire at almost any price point. Having grown up in Vancouver, it’s been interesting to see how the tastes of my friends and I have changed over time. To think that just six years ago, Kamei Royale with its all you can eat menu was our favourite Japanese restaurant. Read the rest of this entry »
