feed
/
twitter updates
/
contact
/
register
/
login
Home
About
FAQs
Updates
Favorites
Submit
Randomize
Search
_ts-eatingclubvancouver gallery
#9248
_ts-eatingclubvancouver
Crispy Tofu with Sweet Chili Soy Sauce
#9121
_ts-eatingclubvancouver
Pumpkin "Beignets" on top of Pumpkin Congee
#9100
_ts-eatingclubvancouver
Squash Churros in whimsical shapes, to be dipped into Orange-Sage Hot Chocolate
#8597
_ts-eatingclubvancouver
Stuffed Savoy Cabbage with pork; yet another way to use dumpling filling.
#8522
_ts-eatingclubvancouver
Artisan Rye Bread, fragrant from caraway seeds.
#8432
_ts-eatingclubvancouver
Stuffed Squid, Two Ways. Way 2: Potato, Kale & Salami stuffing
#8355
_ts-eatingclubvancouver
Duck Shepherd's Pie (which I've named Duck "Coop" Pie): a ducky twist to the traditional shepherd's pie. An instant family favorite!
#8318
_ts-eatingclubvancouver
Herbes de Provence, sent to us directly from the Provence!
#7929
_ts-eatingclubvancouver
Mama's Silkie Chicken, braised in soy sauce, ginger and sesame oil.
#7899
_ts-eatingclubvancouver
Kimchi Fried Rice, an addiction
#7529
_ts-eatingclubvancouver
Potato Cornmeal Foccacia
#7360
_ts-eatingclubvancouver
Marinated Tofu, a standard Taiwan "small eats" dish.
#6492
_ts-eatingclubvancouver
French Piedmont Eggs: hardboiled eggs marinated in olive oil flavored w/ anchovies, garlic, parsley and tomato paste.
#6489
_ts-eatingclubvancouver
I morphed 2 Mexican recipes into one! These GARLIC CHIPS elevated shrimp.
#6410
_ts-eatingclubvancouver
Belado, an Indonesian chile condiment, aka KILLER HOT SAUCE.
#6280
_ts-eatingclubvancouver
Cream of Fennel Soup with a hint of roasted garlic, w/ crispy fennel-y bacon and a good dose of Parsley Oil
#6185
_ts-eatingclubvancouver
Bibingka: Philippine rice cake baked in banana leaves, topped with cheese, salted duck eggs, sugar and freshly-grated coconut.
#5951
_ts-eatingclubvancouver
Greek Caper (and Potato) Salad, à la Kalofagas. A new family favorite!
#5942
_ts-eatingclubvancouver
Pork Soup w/ Hairy Gourd & Peanuts (and honey dates & black-eyed peas)
#5908
_ts-eatingclubvancouver
My first foccacia -- a snack while waiting for pizza dough to rise.
#5823
_ts-eatingclubvancouver
All these good stuff -- sharkbone, mung beans, peanuts, dried orange peel, honey dates, dried longans -- go into a Chinese pork broth.
#5680
_ts-eatingclubvancouver
Lime Salt, to accompany grilled tilapia & a mango salad.
#5485
_ts-eatingclubvancouver
A ducky twist to Tortellini in Brodo. The final installment in our $5 Duck Series: a total of 5 dishes from ONE duck!
#5432
_ts-eatingclubvancouver
Fried Green Tomatoes: better than the Whistle Stop Cafe?
#5345
_ts-eatingclubvancouver
All manner of dumplings! This one in a "siu mai" shape, more or less. (Also made, potsticker and "huo tyeh" shapes.)
#5336
_ts-eatingclubvancouver
Grilled Corn, no adornments necessary
#5232
_ts-eatingclubvancouver
Mama's Giniling (ground pork dish), version 5
#5160
_ts-eatingclubvancouver
Duck Fat Potatoes. Need I say more?
#5092
_ts-eatingclubvancouver
Yellow Beans, English Peas, Radish & Dill Salad
#5027
_ts-eatingclubvancouver
Pesto Potato & Green Bean Salad, made from farm market loot
#4970
_ts-eatingclubvancouver
Slow-Roast Tomatoes, to accompany a very substantial meal of sockeye salmon, potatoes, cannellini beans & pancetta
#4859
_ts-eatingclubvancouver
Cabbage-Portobello Pappardelle, a worthy accompaniment for roast duck leg
#4855
_ts-eatingclubvancouver
Five-Grain Rice w/ Condensed Milk: a great dessert (or midnight snack!)
#4813
_ts-eatingclubvancouver
Mama's Ampalaya (Bitter Melon). Will you like it?
#4810
_ts-eatingclubvancouver
Duck Fat: How can something so beautiful, so white, so pure, be that bad for you?
#4544
_ts-eatingclubvancouver
Sweet Jalapeño Cupcake: my very first cupcake!
#4537
_ts-eatingclubvancouver
Soy Pudding Parfait w/ Orange-Ginger Syrup & "Streusel Brittle"
#4531
_ts-eatingclubvancouver
Five-Grain Rice. Look, it turned pink! (Served with Lime-Marinated Pork Skewers w/ Ginger-Guava Jam.)
#4423
_ts-eatingclubvancouver
Ginger-Guava Jam. Our first jam! Can be used for both sweet & savory applications.
#4318
_ts-eatingclubvancouver
Duck Breast w/ Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad.
#4302
_ts-eatingclubvancouver
Ricotta-Parmesan Stuffed Squid braised in anchovy-y Tomato Sauce
#4237
_ts-eatingclubvancouver
Intoxicatingly fragrant! Both ripe and unripe guavas are used in this Guava-Jalapeño Salad.
#3881
_ts-eatingclubvancouver
Wonton Cups: easy and pretty hors d'oeuvre base
#3768
_ts-eatingclubvancouver
Salsa Verde: great on potatoes, pasta... and SOY-BRASIED MEATS!
#3765
_ts-eatingclubvancouver
Shuck your own corn! (Richmond Country Farms)
#3569
_ts-eatingclubvancouver
Corn Toasties. i [heart] cornmeal.
#3454
_ts-eatingclubvancouver
"The best recipe in the world!" ;) Philippine-style "barbecue", a la Aristocrat.
#3368
_ts-eatingclubvancouver
A Philippine twist to corn on the cob. Add bagoong to butter for a deliciously savory complement to sweet, sweet corn.
1
2
Older »
