We might write about Matt's cooking adventures every now and then, but believe you me, if the man had a slew of new Le Creuset cookware, we'd be flogging his skills every day. Restaurants are an expensive addiction, and the HST ain't helping matters.

Assuming you're in the same boat, the good folks at Cookware.com has a kind offer of help: in conjunction with the ol' Vancouver Slop, they'd like to offer a USD$125 (yep, that's in greenbacks!) credit to cover purchases (but excluding shipping and handling) at their online store to speed you along your own cooking adventures. There's a plethora of cookware and gadgets to choose from, so take a look around.

To enter the contest, just leave a comment or email us (vancouverslop@gmail.com) about what you'd cook up if only you had some new pots and pans to do it in. Enter BEFORE 5pm (Vancouver time) on August 20, 2010. Sorry, Canadian and US residents only: you're out of luck, Icelandic fans.

Submitting a recipe on top of it just grabs our attention more. Who knows? We might even post a winning recipe after Matt works his way through it.

(Remember to leave an email address or some way we can get in touch with you in case, uh, you win.)


UPDATE: Contest is now closed!  Thanks!


dali said... @ August 12, 2010 at 10:14 PM

if only i had sweet pots and pans i would cook crepes and asparagus and cheese sauce and mushrooms and onions. yum

Slop HQ said... @ August 12, 2010 at 10:24 PM

Gladys sez:

"Woo hoo! I love this stuff, and it works so well for cooking winter stews. Mmm ... beef stew, slow cooked, so that the gravy soaks into the potatoes."

Darina said... @ August 12, 2010 at 10:55 PM

I would make the ultimate boeuf Bourguignon. cooked for hours on the stove until the red wine and stock reduces to am almost syrupy texture and is deep with flavour.

Thanks for hosting such a lovely giveaway!

Anonymous said... @ August 12, 2010 at 11:29 PM

I am just in the process of moving out into my own place so i could def use some new pots and pans. I am not much of a chef yet but i would love to learn! For my first dish i would try to attempt some sort of pasta.


Anonymous said... @ August 12, 2010 at 11:30 PM

If I had brilliant pots and pans (they all look delicious!) I would make skillet fried miso chicken, japanese curry, young asparagus with bacon, gamja jorim, and the most amazing eggs from Victoria over easy. I'm hungry just thinking about it.


Anonymous said... @ August 12, 2010 at 11:52 PM

I would make chili or some sort of soup for the kids!


Tia said... @ August 12, 2010 at 11:54 PM

a girl could always use more bakeware!!! by baking blog at

Christine said... @ August 13, 2010 at 12:26 AM

If I had some lovely pots and pans, I would cook my mum's lemongrass chicken. When I was a kid I would call it "smells good chicken" (translated from Cantonese) and ask my mum to make it for me all the time.


por-shee-ah said... @ August 13, 2010 at 3:20 AM

If I had some awesome pots and pans, I'd cook my mum's favorite lamb tagine with roasted eggplant and potatoes, with a fresh baguette to dip in the delicious juices!

Chris said... @ August 13, 2010 at 6:03 AM

I'd braise some lamb, before putting together a Moroccan spiced stew with fresh herbs, and dried apricots. Yummer!

Wang said... @ August 13, 2010 at 7:34 AM

Would love to get a mortar - mash up some garlic and then use it in a variety of dishes like steamed black bean chicken or mashed potatos. Delicious!

Unknown said... @ August 13, 2010 at 9:01 AM

If only they knew.....the things that i do... cooking caribou with morels and homebrew....i am the winner of all the wieners ....cookware from anywhere are all aware that my next recipe is under decree to be slowly braised on a pot from vancouver slop.....

Anonymous said... @ August 13, 2010 at 9:35 AM

if I had Le Creuset pots & pans, I would cook some amazing items that even Joe from Vancouverslop would be impressed with.

postcards from far away... said... @ August 13, 2010 at 10:56 AM

I've been looking to buy Le Creuset to make my mom's recipe of my favorite comfort food, Nikujaga. I've meaning to remake my childhood memory of coming home from school and welcomed by the steamy yummy smell of Nikujaga :)

I'll be sharing my mom's recipe in hopes to remake this with Le Creuset!

Nikujaga (Nikujaga (肉じゃが) (meaning meat-potato))

Ingredients: Serves 4
Thinly sliced beef or pork, cut bite size (or use meat scraps) or ground turkey, 1/2 lbs (200-250g)
1 Medium onion, sliced
about 1 1/2 lbs (700g) potatoes, peeled and cut in bite-size pieces (Note: Use Yukon gold or red potatoes if you want to keep the shape of potatoes)
3-4 carrots, peeled and cut in bite-size pieces
1 1/2 tbs sugar
2 tbs mirin
3 tbs soy sauce
1 1/2 tbs sesame oil

1. Heat sesame oil in a large skillet or a shallow pan on high (make sure you have a matching lid). Cook thinly sliced onions until translucent. Add the meat cut into bite size pieces and cook until the meat starts to change color.
2. Add sugar, mirin and soy sauce and mix it well with ingredients from #1.
3. Top with potatoes and carrots , add about 2c of water. Cook on High with the lid on.
4. Stir the pot every 5 minutes or so, making sure the food doesn’t get burned. If the liquid is almost gone before the vegetables are tender, add some extra water.
5. When the vegetables are cooked through and tender, remove lid, stir from the bottom a few times, and let the rest of liquid evaporate a little more. Serve hot with steamed rice.

Bon Appetit! いただきまーす!

email: nadia.h@alumni.ubc.ca

Degan Beley said... @ August 13, 2010 at 11:14 AM

oh, pretty le creuset. I want pretty much every item in turquoise. the first thing I would make probably wouldn't be cassoulet, because that is such a wintery, time-consuming dish, but it is the first thing that comes to mind.

Here's Anthony Bourdain's recipe:

Unknown said... @ August 13, 2010 at 11:24 AM

Oh boy, if only I had a shiny new set of cookware, I'd make my fiancée some delicious mixed berry and anise pie (even though she doesn't really like pie very much).

Here's the recipe.

Slop HQ said... @ August 13, 2010 at 11:34 AM

Corrie Collins sez: "If I won I'd knock up some Ils flottante with maybe a little crushed praline and raspberry purée. Yum!"

Slop HQ said... @ August 13, 2010 at 11:35 AM

Abby sez:
" I recently made an amazing batch of homemade baked beans. They were fantastic.
I'm adapting the recipe to make an Italian style of baked beans and if I could pick up a Le Creuset casserole, I wold most definitely bake up a batch.

Currently the recipe is:

1 lb small white beans
1 large onion chopped
4 garlic cloves smashed
1-2 bay leaves
dried basil leaves
dried thyme
dried oregano

Place all of the above in a large pot (like a LeCreuset!), cover with water and bring to a boil. Simmer, adding more water as necessary for 1.5 hours.

Strain beans reserving about 1 cup of the cooking liquid.

In a separate bowl mix the 1c. cooking liquid, 1 28oz can of tomatoes, a tablespoon or so of balsamic vinegar, 1 Tablespoon of sugar (brown might deepen the flavour, next time I'll try that), 1-2 tsp of Kitchen Bouquet browning liquid, Soy sauce to taste (it was a good call for the salt), if I'd had some sherry, I'd have thrown in about a 1/4 cup and 4-6 minced cloves of garlic and more basil.

Return the beans to the pot and add the other ingredients. Mix well and bake in a slow oven for several hours. OR, you can do this on the stovetop on low. i brought the ingredients to a boil, reduced the heat to low and cooked the beans for about 2-3 hours, stirring frequently, and adding more liquid as needed. These beans were AMAZING!!! I'd like to do it again with a much better cooking pot!"

Jamoo said... @ August 13, 2010 at 11:42 AM

More curries. I'm always spilling all over the place with a cast iron skillet. With a dutch over, that might not be as big an issue.


sandra said... @ August 13, 2010 at 12:01 PM

I've been meaning to try this recipe from the Pioneer Woman and a new Le Creuset is just what I need ...

Braised Short Ribs ... Heaven on a Plate:


tom said... @ August 13, 2010 at 12:06 PM

would make no kneed bread in that dutch oven

Slop HQ said... @ August 13, 2010 at 1:32 PM

Seth sez: "Hi Vancouver Slop, if I was fortunate enough to win the gift certificate I would immediately put my new pots to use cooking a meal for my girlfriend who I've been on the rocks with. I would search everywhere online for the best recipe possible and make it with love to try and win back my love!"

Leslie R. said... @ August 13, 2010 at 1:57 PM

I would make a good beef stew

Slop HQ said... @ August 13, 2010 at 2:00 PM

Brian Q sez: "I have been dying to make a cassoulet. And with fall coming up it would be the perfect opportunity. The only problem is that I lack the earthenware dish necessary to make it properly. I have been thinking about this dish at least once a week since I visited France. Duck confit. Pork sausage. Pork fat. Put them all together in some brand new cookware and it sounds like a perfect meal.

While there are many different regional variations on the dish, this is the recipe from Anthony Bourdain’s Les Halles Cookbook, which would be the version I’d try."

And then Brian sent us the recipe.

Slop HQ said... @ August 13, 2010 at 2:01 PM

We have giant heads but are not psychic in the least, so:

REMEMBER TO PROVIDE AT LEAST AN EMAIL ADDRESS. We need this to contact you in case you win.

Slop HQ said... @ August 13, 2010 at 4:06 PM

Helen sez:
"If I had a new Creuset pot, I'd make my mother's recipe of Oxtail stew (which I have not made in over 10 years) which involves pre-marinating and braising 2 whole tales of oxtails, carrots, tomatoes & celery. I no longer have a pot suitable for it.
ps. I'd also have to call my mom to get the recipe again, which itself is a feat since she never measures anything!"

Miss Kelli said... @ August 13, 2010 at 4:22 PM

I'm of several different minds. Part of me would want to blow the entire amount of a good knife. We Vancouverites are lucky to have access to some incredible sushi-grade fish, but nothing ruins a beautiful cut of tuna like a shoddy knife.

Here's a great spicy tuna recipe from the Kitchn:


- 1 slab of raw sushi-grade tuna
- 2 scallions, finely chopped
- 2 tablespoons mayonnaise, ideally the Kewpie stuff you can get at T&T
- Chili oil or Sriracha sauce to taste - add 1/4 tsp at a time until you reach your desired heat level.


1. Dice the tuna in small pieces and then chop it as finely as you can.

2. Place it in a bowl and mix in the scallions, mayonnaise, chili oil or sriracha, and mix well.

Then there's the other part that says, "BUY AN ICE CREAM MAKER!"

Lydia said... @ August 13, 2010 at 8:12 PM

I've been thinking a lot about buying a new grill pan, so that would be helpful. I would make the organic grass-fed steak I just shelled out for in it. :)


Amy said... @ August 13, 2010 at 8:50 PM

I love Creuset! With new pots and pans I would definitely be cooking stews and soups - left on the stove to develop flavour and enjoy later for dinner!

ssomerville said... @ August 14, 2010 at 12:21 PM

I think I would try making duck confit if I had some beautiful new le creuset pots.

Something I've wanted to try for a while.

Unknown said... @ August 14, 2010 at 1:44 PM

Braise, braise, braise. That is what I would do. I would braise short ribs, lamb, pork, chicken, vegetables. I would say when I was done braising I would.... but I would just keep braising. Braising is fun, tasty and and goes back so many years that because of the time it takes people have forgotten how. BRAISE...BRAISE...BRAISE.

Slop HQ said... @ August 14, 2010 at 10:34 PM

Rachael sez:
"Hey Guys! I love the cookware.......... and their large assortment of colours - always makes my day a little brighter!

The first thing I'd cook with my new cookware is Julia Child's Beef Bourguignon!!!!!!! I've always wanted to do it but never had the guts... so to celebrate, I'll just have to step it up!


And then gave us the recipe which is unfortunately too long for Blogger.

Unknown said... @ August 15, 2010 at 10:31 AM

I'd LOVE to own a new Le Creuset dutch oven. I would make my favourite chili recipe and use my cast iron skillet to make cornbread.

Slop HQ said... @ August 15, 2010 at 10:58 AM

CJ sez "I would cook up a pot of clams steamed with saki, cilantro, lemongrass, green onions and garlic."

Slop HQ said... @ August 15, 2010 at 10:58 AM

E T sez: "I would cook a big pot of Morrocan lamb stew served over a bowl of yukon gold garlic mashed potato."

Mags said... @ August 15, 2010 at 11:06 PM

One of my all-time favourite dishes to make, EVER is a good old beef chilli - ultimate comfort food, and it reminds me of my childhood! I've bookmarked this one by Jamie Oliver to try:



Slop HQ said... @ August 15, 2010 at 11:34 PM

Brad sez "If I won some new cookware, I would replace my crappy frying pan and then make some fresh fish tacos!"

Lindsay Yuasa said... @ August 16, 2010 at 5:58 PM

I would make no-knead bread if I had a new oven safe pot. Here's the original recipe

Flowerg said... @ August 16, 2010 at 6:09 PM

I would make spaghetti for dinner if I won this!
Thanks for the great giveaway! Here is my email:
romapup at gmail dot com

Unknown said... @ August 16, 2010 at 10:37 PM

soups and stews!! no doubt dukbokgi and spicy chicken stew!!

Debs @ DKC said... @ August 16, 2010 at 11:22 PM

I'd be in cooks heaven if I had these pots LOL

Come visit my site too win a Versace Tray http://debskitchencreations.blogspot.com/2010/08/giveaway-beautiful-versace-piece-to-add.html

trudys_person said... @ August 17, 2010 at 9:50 AM

The first thing I would make is baked beans - old-fashioned but yummy! And then I will use them all winter to make stews and chilis ... Thank you for the giveaway!

A.J. said... @ August 17, 2010 at 11:58 AM

These pots and pans look great for making pastas and slow cooked braised meats in!

You can't beat slow cooked meat!

I'm a poet and I didn't even know it.

Slop HQ said... @ August 17, 2010 at 3:43 PM

Again, remember to leave an email for us to contact you. If you are leaving comments under a Blogger profile, please remember to check if your profile is accessible, because we won't be able to get your email address without.

If you're worried about that, you can always just email your entry to us at vancouverslop@gmail.com

Slop HQ said... @ August 18, 2010 at 9:14 AM

Alex and Shane sez:

"Hey Guys!

My wife and I are big fans of your blog. Becoming new British Columbians in the last 2 years, you have helped us on more than a few occasions when we've been stumped when thinking of a place to go for a bite. For that, we both thank you from the bottom (or is it the top?) of our bellies :)

What we'd make if we had one of those Le Creuset Dutch Ovens is our favourite "cold weather" dish - Braised Short Ribs. It is a meal that we both find ourselves craving lately - even in these dog days of summer. In a place where we only get a handful of weeks of hot weather every year, I'd hate to ever say that I long for the cooler temperatures that the fall will bring, but the thought of these ribs almost gets me to.

It's been a while so I can't even remember where I'd gotten the original recipe, but I've played with it over time so as to get it to how we like it, so I'm happy to pass it along to you.

There aren't many things better on a rainy winter's night than short ribs for dinner, some great red wine and the company of loved ones. OK - now my stomach's angry with me - I gotta go raid the fridge.

Thanks again and keep up the good work!

Alex & Shane"

Claudia said... @ August 18, 2010 at 11:26 AM

If I had a brand new Le Creuset (which is what I'd buy for realsies), I'd finally make a cassoulet. And maybe some no-knead bread too.

claudia . li @ gmail . com

emilishka said... @ August 19, 2010 at 12:57 PM

Having just moved to Vancouver, I'm anxious to take some classics from back home and give them new life with all the great local produce available here. First off, dessert perogies using delicious BC cherries!


Slop HQ said... @ August 19, 2010 at 1:40 PM

Yayoi sez:
"What would I cook up? Curry rice, Japanese style, of course.

meat of choice (I prefer chicken)
olive oil
curry powder
curry cubes or roux
poured over hot rice in an oval curry bowl"

Slop HQ said... @ August 19, 2010 at 5:56 PM

Mariz sez:

"Hi Matt & Joe,

I'd like to share this wonderful Filipino dish with you called Kare-Kare. It's a stew with braised oxtail, mixed vegetables like okra, eggplant, long green beans and bok choy, slow cooked in a super mild peanut butter based sauce. It looks like a lahksa but with a richer, creamier broth. It's traditionally eaten with an equally huge helping of rice and lots of shrimp paste--it's amazing!

I'll share with you guys how my mom makes it. Since I moved out of their place a couple of years ago my mom makes this on the last Sunday of every month when she knows my sister and I will come over for a visit. I'd love to be able to make this dish for her, but am obviously lacking the tools!

She makes everything in this metal vat that she brought over from the Philippines. She slow cooks the oxtail to reduce some of the fat, with onions and tomatoes. Then, she sets the meat aside and starts on the sauce, which is basically the broth of the oxtail, mixed in with a Mama Sita brand mix (mostly for colour) and adds a bunch of aromatics and 2 ladles of Kraft smooth peanut butter. After mixing it up, she puts the oxtail back and slow cooks it for a few hours until the meat is melting off the bones. Yum. She throws in the vegetables and puts the lid on, just until the vegetables are tender.

The contrast of the salty shrimp paste with the smooth creaminess of the broth is amazing!
Best eaten with a hungry family.


Slop HQ said... @ August 19, 2010 at 10:28 PM

Tina sez:
"Hey Joe

I don't have a recipe, but I've attached what is (hopefully) a worthy picture of lamb ravioli with a reduced lamb and port jus.

If I had some new cookware I would do A LOT of braising :)

Tina. "

And then she sent us a very lovely picture of said lamb ravioli.

Marco said... @ August 20, 2010 at 11:34 AM

I've got a lovely little le creuset pot. It was given to me by my best man. You might know him. Aww, crap. that probably DQ's me... Anyways, that pot is great, but it's a little small for more than one veal shank.

I'd love to get a bigger one so I could make a proper portion of osso buco. That, and a good goat curry.

julia said... @ August 20, 2010 at 12:24 PM

I would cook the best lentil casserole that ever came to be.

heather said... @ August 20, 2010 at 4:56 PM

if i had these pots & pans i'd cook my favourite autumn carrot soup. my kids would turn their noses up at my hard work and i'd be rewarded with an extra bowl for myself!


Slop HQ said... @ August 20, 2010 at 5:22 PM

Contest is now closed! Thanks everyone for entering. Stay tuned - we will announce a winner some time next week!

Rabbay said... @ June 24, 2018 at 4:14 AM

Amazing post. Loved it. Thanks. Also read: Happy Independence Day 2018 Whatsapp Status

Kanchipuram sarees said... @ July 3, 2019 at 6:42 AM

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

kanchipuram Silk Sarees

PSC Result said... @ December 18, 2019 at 5:36 AM

To know all about the systems, go on reading down. You will learn all about these simple process to get your PSC Result very soon.

Post a Comment