"Wait," you ask, "don't you mean 2009?"
Well, since we didn't make such a list for 2008, we decided that it's better late than never. Everybody loves lists, right?
Here are some of our favorite posts in 2008, in no particular order.
(Click on the images to go to each post.)
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad
The first time we cooked duck at home. This was one of the four dishes we made with a $5 utility duck! http://www.eatingclubvancouver.com/2008/08/duck-breast-with-pomegranate-chipotle.html
Dimsum Seafood Trio:
Black Pearl Prawn Toast, Scallop in Nest, Jewelled Rice Cup
This is quite a memorable post for us since it was our first entry into the Royal Food Joust! Our trio consisted of:
Black Sesame-crusted Prawn Toast
Seared Scallop with Sizzling Sesame Oil, on Chow Mein Nest
Masago with Lap Cheung-Cilantro Rice, in Wonton Cup
Squash Churros with Orange-Sage Hot Chocolate
Woohoo, this was a Royal Food Joust winner!
But really, how can one go wrong with churros (flavored with puréed squash and covered with cinnamon sugar) dipped in thick, rich hot chocolate (infused with orange zest and sage)? http://www.eatingclubvancouver.com/2008/10/squash-churro-with-orange-sage-hot.html
Ravioli "Caprese": Tomato, Basil, Bocconcini
Our first Weekend Wokking entry.
We made fresh pasta, adding tomato to the dough, and stuffed the ravioli with roast tomatoes, basil and bocconcini. We pan-fried the ravioli, then served them with balsamic reduction and a basil & parsley oil. http://www.eatingclubvancouver.com/2008/07/ravioli-caprese-tomato-basil-bocconcini.html
Chimichurri with Flank Steak
Chimichurri Burger with Duck Fat Potato Chips
Chimichurri sauce is insanely good! We have labelled it a super-appetite-stoker. It's even better when your beef with chimichurri meal is rounded out with duck fat potatoes!
Chimichurri wth Flank Steak; Duck Fat Potatoes
A dessert (or snack!) that transported us back to our childhoods.
Ah, the sweet cake delicious with coconut and butter, the rich saltiness of the duck eggs and cheese interpersed with the rich sweetness of the freshly grated coconut on top, the fragrance of the banana leaves, and the aroma and flavour of the fire and smoke enveloping the rest of your senses. http://www.eatingclubvancouver.com/2008/09/bibingka.html
Pho Bo (Vietnamese Beef Noodle Soup)
It's pho! Need we say more?
CSC's Chinese Dumplings:
Shanghai Potstickers, Faux Siu Mai, and"Huo Tyeh"
CSC dazzled us with three differently-shaped Chinese dumplings. http://www.eatingclubvancouver.com/2008/09/shanghai-potstickers-faux-siu-mai-and.html
Mango Crêpes with Creamy Avocado Filling and Lime-Caramelized Mangoes
We don't usually make dessert here, so here is one of the few: our tropical twist on crêpes.
I added mango pulp to crêpe batter. Then, for the filling, it was simply mixing together avocadoes with condensed milk. But, what made the dish were the lime-caramelized mangoes.
(Mama's Soy-braised Ground Pork with Carrots & Potatoes)
A staple in our home. This is the classic giniling. Mama has taught this dish to many a newlywed just starting out on the journey of life. http://www.eatingclubvancouver.com/2008/07/mamas-giniling-ground-pork.html
Tea-smoked Salmon Sandwich with Sweet Dijon
We had a kitchen disaster trying to smoke salmon, but managed to salvage it and came up with this sandwich. http://www.eatingclubvancouver.com/2008/11/tea-smoked-salmon-sandwich-with-sweet.html
Braised Beef Shin with Cilantro,
aka The Unbearable Lightness of Being Beef, aka "Dancing Cilantro Beef"
Another one of Mama's signature dishes. There are only five ingredients to this dish, and everything is merely thrown into a pot to cook. The result: a dish with the essence of beef without its brute strength.
Macha (Japanese Green Tea) Shortbread
Chocolate Thumbprint Cookies with Earl Grey-White Chocolate Ganache
Wow, we baked! We made these cookies for our first ever cookie exchange.
Pan-roasted Halibut with Fava Beans, Potato-Onion Cakes and Bagoong Butter Sauce
A West Coast-style dish with a little oomph courtesy of a bagoong butter sauce. http://www.eatingclubvancouver.com/2008/06/title-mmm-canada-entry-pan-seared.html
Stuffed Savoy Cabbage with Pork
The dish that was as much fun to cook as to eat. Giggles abounded during the making of this brain-looking stuffed cabbage dish.
Pumpkin Congee with Pumpkin "Beignets" and Sesame-roasted Pumpkin Seeds
We certainly tried to use pumpkin in various ways for this dish
-- in small pieces in the congee, puréed and added to the "beignet" batter, its seeds roasted wit sesame oil,
as well as use traditional condiments for congee (such as pork floss and preserved eggs).
Creamy Chanterelle & Roasted Garlic Pasta
For this pasta, we sautéed chanterelles and added some leftover Cream of Fennel with Parsley Oil Soup and roasted garlic. http://www.eatingclubvancouver.com/2008/11/creamy-chanterelle-roasted-garlic-pasta.html
Mama's Fish Head Soup
We're a little surprised, but apparently, the most-oft used search term for or blog is "fish head soup" (and its derivations). Our post had step-by-step instruction, as well as images and descriptions of each ingredient. Plus, a story about me having tantrum! ;)
Mr. Ling Cod Head
Philippine-style Chicken "BBQ"
Finally, one of the most popular posts on our blog even without a decent photograph! Well, it is the "best recipe in the world", after all. ;)
We hope all of you enjoyed looking at these dishes -- either for the first time, or as a refresher.
Saturday, January 30, 2010