How to make Bolognese sauce
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: bolognese, Pasta, sauce | No Comments »
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Tag Results
Cooking Class with Chef Romy
“If anyone serves you risotto in a ring mold, get up and leave.” That was just one of the little tidbits of advice we were treated to when Andrea M and I ventured into Cookshop for a Spanish Cooking class with…
Posted by: Andrea Busse on Tuesday, July 14th, 2009
Categories: Guidance | Tags: Chef Romy, chocolate, cooking school, Cookshop, paella, pears, poached, recipes, Risotto, Romy-Prasad, sauce, soup, steak, tomato | 7 Comments »
My meat and patisserie run
You ever have one of those Saturdays when a slot of time opens up and you can combine three or four things all at once? So it was this Saturday when I needed to go out and grab some sausages for Father’s Day, my…
Posted by: Ben Garfinkel on Monday, June 22nd, 2009
Categories: Meditations | Tags: bacon, barbeque sauce, Bosa, capicollo, Casatorie, Cioffi's, Columbus Meats, dulce del leche, Gourmet Warehouse, Honeycup Mustard, italian, JNZ Deli, mil hoja, Moccia Meat Market, Oyama, Panaderia Latina Bakery, peri peri, Polonia Sausage, salumi, sausage, smoked meat | 2 Comments »
Irashai Grill: Saucy Japanese Fusion With a Twist
Ben and I were recently invited to join a few other food bloggers at a media tasting lunch at Irashai Grill on West Pender. But wait a second I thought, there’s an Irashai downtown Vancouver? Since when? Well…
Posted by: Mark Busse on Thursday, May 21st, 2009
Categories: Worship | Tags: french, fusion, Irashai Grill, Japanese, restaurant, review, Sauces, sushi, vancouver, West Pender | 4 Comments »
Jellyfish Hot Dogs
You heard me, that’s what I made my son for lunch today…and it was actually pretty good. The idea for it came when I saw this posting at BoingBoing.net. I found it amusing that they made something he likes…
Posted by: Nancy Wu on Wednesday, April 22nd, 2009
Categories: Guidance | Tags: children's meals, hot dogs, jellyfish, noodles, Pasta, pecorino romano, tomato sauce | 6 Comments »
Honey Mustard Gold
Our friends Rockin’ Ronnie Shewchuk and Denzel Sandberg of Ronnie & Denzel’s all natural bbq sauces have been making waves with their line of sauces, recently taking a highly coveted first place 2009…
Posted by: Ben Garfinkel on Wednesday, March 18th, 2009
Categories: Meditations | Tags: BBQ Sauce, chicken, honey mustard, Napa Valley Mustard Festival's Worldwide Mustard Competition, Ronnie & Denzel, Scovie Award | No Comments »
Asian Home Gourmet sauces
I recently discovered these sauces and spice pastes. They are great quality (which is echoed in other posts I have been reading) and the suggested recipes on the back are easy to follow and create. They have over 30…
Posted by: Matt SamyciaWood on Friday, February 27th, 2009
Categories: Meditations | Tags: asian, Sauces, Spices | 3 Comments »
Fettucine with Prawns in a Tequilla & Tarragon Cream Sauce
So before we get going on this dish, it should probably be noted that there is some serious heat going into it. But it is a big all-encompassing furnace type of heat that is cut nicely by the cream and lime making it…
Posted by: Kevin Broome on Friday, January 4th, 2008
Categories: Guidance | Tags: italian, Pasta, recipe, sauce | 1 Comment »
Black Squid Ink Pasta? Yup!
I’ve never understood those who refuse to sample unfamiliar cuisine. I love trying new things—especially with food. So when I first saw black pasta made from squid ink, I knew I had to try it. Hey, if they can…
Posted by: Mark Busse on Friday, December 21st, 2007
Categories: Guidance | Tags: black, Pasta, sauce, Seafood, squid-ink | No Comments »
What Exactly Is Foam?
Lately it seems to be frothing up all over the place, but I just don’t know what a “foam” is. I’ve seen “tomato foam” on restaurant menus, “cherry foam” on a catering…
Posted by: Alexa Clark on Saturday, June 16th, 2007
Categories: Meditations | Tags: foam, sauce, steam, Top Chef | No Comments »
Fennel and Sausage Fettucine with Fresh Tomato
This is a very simple but tasty pasta dish. The fresh tomato adds a brilliantly refreshing contrast to the richer tastes of the sausage and fennel. Cubing the cheese rather than grating it on top was inspired by a snack…
Posted by: Kevin Broome on Monday, February 12th, 2007
Categories: Meditations | Tags: italian, Pasta, recipe, Sauces | No Comments »
Crème Fraîche Pour Vous (and me).
When we did some smoked salmon canapes for a dinner party a while back, Mark suggested they’d be even better whith some crème fraîche, and he was right, dammit. However, without a gourmet food store…
Posted by: Colin Coutts on Wednesday, December 6th, 2006
Categories: Meditations | Tags: appetizer, sauce, suggestions | No Comments »
Wings ‘n’ Beer
A group of friends and myself have gone out for wings and beer every Tuesday night for 5 years. Sometimes it’s just two of us and sometimes it’s upwards of 15. It’s a great way for people to catch up…
Posted by: Steve Mynett on Friday, October 27th, 2006
Categories: Meditations | Tags: appetizer, Breakfast, dessert, meat, sauce, Wing | 1 Comment »
505 in the 604
Has anyone ever tried 505 Southwestern Chili? Their Green Chili Sauce looks amazing. Any idea who sells it in the Vancouver area?
Posted by: Ben Garfinkel on Friday, July 21st, 2006
Categories: Meditations | Tags: 505 Southwestern Chili, chili, mexican, Sauces | No Comments »
Psst. What’s in this?
Do you ever find yourself going to a favorite restaurant continually ordering the same dish again and again? Not very adventurous I admit, but there is just something so rewarding about having your food expectations…
Posted by: Matt Pesklewis on Monday, July 17th, 2006
Categories: Guidance | Tags: italian, Pasta, recipe, Sauces | No Comments »