Recent Recipes

August 19, 2016
Midnight Taiyaki Fish Waffle

We are slowly adding to our tradition of custom pans/implements for making batter-based yums. German Eierpfannkuchen, Trinidadian Roti, and Danish Ebelskiver are joined by Japanese Taiyaki, aka “fish waffle”Rachael got her taiyaki pan from Amazon ...
August 08, 2016
Breakfast Nachos aka Chilaquiles

After a disappointing restaurant breakfast of flabby breakfast chilaquiles, we decided to make our own.So we look up chilaquiles recipes. First off, chilaquiles are a lie. These are breakfast nachos. The establishment is afraid that breakfast nach...
May 15, 2016
Lomo Saltado with Yams and Peppers

Chicha, a fantastic Peruvian restaurant in Vancouver, introduced us to the Peruvian stirfry, Lomo Saltado.I looked up some recipes for guidance1, but I already had a pretty good idea what was in it – some tasty beef briefly cooked, onions, fries, ...
April 17, 2016
Perfect Cast Iron Steak

The tried and true method I use for making “perfect” steak at home on the stovetop + oven.
April 03, 2016
Pork & Spinach Cannelloni with Bechamel

I made cannelloni from scratch, loosely inspired by this recipe. Making tomato sauce, a meat filling, and bechamel, and then assembling the cannelloni, is a lot of work, but ends up with pretty fantastic deliciousness.
March 26, 2016
Monica Ashe Banana Bread

Rachael’s mom’s banana bread recipe. Mix together sugar, flour, baking soda, and salt. Then add the butter and cream together until well mixed. Add the egg and the vanilla to the dry ingredients. Add mashed bananas and mix until it becomes a moist...
March 17, 2016
Baked Eggs in Tomatillo Sauce

I really like cooking with tomatillos. They have an acidic flavour that you have to be careful about, but they also have this plant substance that turns them into a thickened sauce without adding anything when you cook them down.
February 13, 2016
Okonomiyaki

Once you get the hang of okonomiyaki, it becomes a pleasure to start riffing on it. The standard gu (aka filling) that we use is frozen cooked shrimp. You can defrost it in hot water for a bit, and then throw in a handful of shrimp. Chunks of chic...
January 27, 2016
Cauliflower with fennel and mustard seeds

Cauliflower has been much in the news in Vancouver for being very expensive. Rachael came home with a very large head of cauliflower that was very reasonable in price, and I was excited to try another whole spice experiment from Jaffrey’s book.Unf...
January 27, 2016
Artichoke Mustard Chicken

Unlike the Cauliflower fennel dish, this chicken with mustard and artichokes was very tasty. Put the chicken in an oven-capable pan with a lid. Salt & pepper the chicken. Pour out the marinating liquid from the artichoke hearts and mix with th...
January 25, 2016
Cabbage Rice Bowl with Fried Egg

I make this fairly often as a healthy, quick, all-in-one meal option. I think of this as an “Asian” dish because I finish it with a mix of Asian condiments. Rachael likes to use Thai Sweet Chili Sauce, and I blend together Filipino Sugarcane Vineg...
January 24, 2016
Pork Chop with Chickpeas

I went off recipe a lot.Canned chickpea rather than dry.Whole fennel seeds rather than cumin (but still put ground cumin in) and finely chopped garlic + ginger rather than a paste. No cardamon. Whole coriander rather than ground.I decided to cube ...
January 04, 2016
Tortilla Soup

I freestyled this Mexican-style tortilla soup with some home made chicken stock.I used bones / backs I bought at the store with the skin on to make the stock, and made it in the slow cooker overnight. This meant that in the morning I was able to s...
December 30, 2015
Roasted Cauliflower

Every Christmas, I buy a Cook’s Illustrated for holiday reading. This is one of the recipes that caught my eye.There are alternate versions with Capers & Pine Nuts, and Cumin & Pistachios.We love roasted cauliflower, and have tried to recr...
December 30, 2015
Rachael's Roti

The recipe that Rachael uses for her Trinidadian roti. Also known as paratha roti.
December 30, 2015
Portuguese Beef Stew

Every Christmas, I buy a Cook’s Illustrated for holiday reading. This is one of the recipes that caught my eye.
December 25, 2015
Soy & Sherry Marinated Chicken Hearts

Used fresh ginger & added some crushed red peppers.I cooked them in a large cast iron pan, which I heated with oil on the stove top and then added the hearts, and put them on the oven on broil, about 5 minutes each side.
December 23, 2015
Braised Duck Legs

I wasn’t able to find a whole duck to buy for our Christmas Eve 2015 dinner, so instead bought duck legs.I ended up stretching the braise mixture with celeriac and shiitake mushrooms, and also substituting sherry instead of port. It was good, but ...
October 15, 2015
Sliced Thin Roasted Potatoes with Pancetta & Thyme

I really like cooking with tomatillos. They have an acidic flavour that you have to be careful about, but they also have this plant substance that turns them into a thickened sauce without adding anything when you cook them down.
June 12, 2015
Ebelskivers Danish Pancakes

This is our base Ebelskiver recipe we use. You can use any kind of jam. The Danes only eat this at Christmas time, but we have it for special brunches all the time. And, you can make them savoury as well.
December 24, 2014
Duck stuffed with Red Cabbage

German red cabbage cooked and then stuffed into a duck.
December 18, 2012
Biscuits

I made this biscuit recipe for the second time tonight (again as an accompaniment to tomato soup). I need to remember to not roll them out so thin, because they actually steam from the inside and puff up nicely when thicker.It says shortening, but...