I continually come back to Thai food almost every month. It is a cuisine that has much to offer in each and every season from light salads, grilled satay, comforting soups … and, of course, those curries. What I love, love, love about Thai food is how incredibly fragrant a cuisine it is. I can’t…
Spring Tarts
“In the Spring a young man’s fancy lightly turns to thoughts of love” … and, for me, chives. The new spring brings the promise of much new food, a promise of much love for a foodie … but it brings very little in the way of actual food. However, it does bring chives. So when…
Creamy Polenta with Parmesan
I dare say, if you love corn, you should certainly love polenta. I know it has a consistency that will put some people off, but if prepared well, the consistency is creamy and divine. Polenta is truly “peasant” food — but I love peasant food; most people do. When someone describes their favourite “comfort food,”…
Duck Magret with Sour-Cherry and Port Sauce …
This creation was me saying happy birthday to Benjamin, my über wonder dog of 18 years. That is to say, I’m not the only one in the family that gets weak in the knees when someone says “duck.” Truly, it’s a wonder that over the years I haven’t been beaned with a softball between the eyes…
Osso Buco
There are few dishes in the world that I love as much as osso buco which, purely translated, is “hole in the bone.” I love it for the marriage of all its flavours into a comforting, richness. I love the philosophy of this dish. It is “slow food” done to perfection. While this classic Italian…
Macaroni and Six-Cheeses … with pancetta crumble
If there was a food equivalent of original sin, I think I’ve discovered it. Long have I had the notion of creating a gourmet version of a childhood comfort food so many of us grew up on … create something very very adult. The inspiration for this comes from watching Gordon Ramsay several years ago challenge his…
Triple Lemon Pepper Chicken Wings
Seasons come and seasons go … and Meyer lemon season is drawing to a sad close for another year. And with a couple of lonely looking lemons which had seen better months staring back at me, it was a question of what was something else, something different again, that I could do with them. Every…
Maple-Teriyaki Pacific Salmon
If there has been one unifying ingredient as part of the Canadian Food Experience Project, it has been maple. This is not surprising given the prominence of this ingredient in our airport gift shops and the fact the leaf is emblazoned on our flag. It’s also not surprising, then, that it has shown up in…
Tangerine Beef with Broccoli and Ginger
Invigorate your plate with the season; infuse your meal with sunshine. To be clear, I’m all about cooking with ingredients that are local but when they can’t be local, I want them to be at least seasonal. So when the culinary doldrums of winter arrive, citrus becomes king. Thus, as I prepared to chase away…
Meyer-Lemon Meringue Pie
Reinventing comfort food … one ingredient at a time. Indeed, this would have been the perfect creation while I battled through the mother of all sinus colds the over past few weeks (the cold is currently in a standoff with antibiotics), but the truth is that I made pie as part of a gluten-free birthday…
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