MENU

What I’ve Cooked in 2015 So Far

Cooking more is one of our goals for 2015, partially for health (hm, 20%?) but mostly because we want to budget wiser.  We love to cook and create recipes so it doesn’t really phase us.  Finding time is the greater issue.
Read More ›

Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕)

I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests.  I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item.  Moreover, it’s a Chinese New Year staple. Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year.  (“Cake” in Chinese is homonymic with “rising up”).
Read More ›

How to Sous Vide a Turkey for Thanksgiving or the Holidays

Even though I am away from Vancouver, I made it a point to celebrate Canadian Thanksgiving this year.  For one, the thought of seeing all the celebratory food that my friends were enjoying back home would have been too much to bear. 
Read More ›

Klondike Rose Potato and Brussels Sprout Hash with Rib Eye Steak and Sous Vide Egg Recipe

Do people still follow the Atkin’s diet? Or South Beach? Now, I don’t judge.  I like the idea of cutting refined carbohydrates out of my diet but in reality, it’s a sheer impossibility. Tell me, what can’t the potato do?  Many of my favourite foods and guilty pleasures are made from this starchy tuber.  Tater tots, poutine, croquetas de bacalao, the list is longer than my arm.
Read More ›

Sous Vide Rib Eye Steak in Homemade Insulated Immersion Circulator Container

Make friends with chefs. Better yet, make friends with “retired” chefs that are done with the long hours and the dissatisfying pay. Get especially tight with those that have recovered from jadedness
Read More ›

Pistachio and Wine-Poached Date Stuffed Leg of Lamb Recipe [video]

Fa Lalalala Lalalalaa! Need an impressive main-dish that doesn’t require defrosting or brining for days? One that you can prepare in advance and will turn even Scrooge’s frown upside-down? Then this painless lamb-roast
Read More ›

Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée Recipe

I never carry music on me because I always have songs running in my head like a personal soundtrack. As of late, O Canada has been playing on repeat and I actually don’t mind it.
Read More ›

Daikon Edamame Ragù on Creamy Sage Polenta Recipe

Thank you for your nominations! Gourmet Fury is nominated for “Best Canadian Blog” for the 2010 Bloggie Awards. Please take a moment to vote for your girl until Jan 31st. Thanks! xxoo I’ve been obsessed with polenta since my return from Italy.
Read More ›

Prosciutto Wrapped Broccolini with Basil Crisps Recipe

This simple dish bursts with the flavours of Italy. Its inspiration? The many memorable cured meats I experienced during my travels through Florence and Venice.
Read More ›

Grandmother’s Migas Recipe – Spanish Shepherd’s Fare

I’m in Barcelona, likely nibbling on Pintxos and sipping de vinos. I’m eagerly awaiting my dining reservations at Alkimia tomorrow. The photo gallery alone makes me shiver with anticipation!
Read More ›