The Vimeo Cooking Channel

  1. Find the recipe at

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  2. Chef Eric Pateman of Edible Canada prepares a dish using fresh, local ingredients from the Granville Island Public Market, including Qualicum Beach scallops, Chilliwack sweet creamed corn, chorizo from Oyama Sausage, and heirloom tomato salsa.
    Also featuring Chef Eric Pateman, preparing spot prawn ceviche:
    video produced by

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  3. The Urban Rajah presents boutique spiced dinner parties, small in numbers, huge in taste and big in heart. The philosophy is simple, pay what you think it's worth and all profits support projects for slum children. Supper clubs take place in various locations, featuring curry recipes gathered the Urban Rajah's family history.

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  4. Cooking my special dish, Salmon w/Asparagus. Check it out and enjoy.

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  5. Hard pressed for time to whip up a romantic meal? No worries, food-loving romantics: Fine Cooking's editors created a menu that’s quick enough for a weeknight, but special enough for date night, so this Valentine’s Day or any day, make a reservation for two at your dining room table.

    This menu stars a knock-out pairing: Vodka-Steamed Lobsters and Tomato-Thyme Butter Dipping Sauce, and includes a nuanced but unfussy salad of Greens, Prosciutto, Avocado & Pears. Finish the meal on a sexy note with Bittersweet Chocolate Pots de Crème.

    Here's the lobster recipe to get you started:

    1/2 cup vodka
    1 Tbs. granulated sugar
    Kosher salt
    2 whole live lobsters (1-3/4 lb. each)
    1 Tbs. extra-virgin olive oil
    1 small shallot, finely chopped (3 Tbs.)
    2 tsp. chopped fresh thyme
    1 medium clove garlic, minced
    Big pinch crushed red pepper flakes
    1 Tbs. tomato paste
    2 Tbs. cold unsalted butter, cut into 2 pieces
    Freshly ground black pepper
    In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.

    Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.

    Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.

    Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.

    Serve the lobsters with the dipping sauce on the side.

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