Duck is one of my very favourite meats and certainly my favourite form of fowl. I know some people have the same aversion to this fine feathered creature as they do to lamb, rabbit, and venison — the four of which would be my holy trinity of proteins if they weren’t actually a quartet. I…
Fragrant Thai “Massaman” Chicken Curry
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…
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…
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…
Pomegranate and Vodka Glazed Chicken Breast
Cooking for me is passion … and my passion is expressed in my cooking. It is also a very elemental process involving fire, water, and the fruits of the earth. And when I breathe these together, these elements are transformative. I love the story of Persephone; it is a story of love, albeit a complicated…
How to Debone a Chicken Breast … and Leave the Skin On
The challenge with your ‘everyday’ chicken breast is that, when cooked, it becomes dry. And while any chef will say that the ideal preparation would entail cooking a chicken breast bone-in and skin-on (because the bones add flavour and the skin protects the breast and keeps it moist and juicy), many diners don’t want to…
Indian Butter Chicken
Leftovers never looked so good…. This is my take on the classic Indian butter chicken, a dish that certainly gives other classics like Alfredo a serious run for their money in terms of how to tantalize the mouth with the full-fat richness of butter … and cream. Similar to, but different from, tikka masala or…
Persimmon Parfait with Mascarpone-Cream and Gingersnap Crumble
As winter continues, persimmons continue to abound … and they beg for creation as we seek moments of comfort and warmth. Thus, inspired by the success of my previous work with them in my Crispy Duck with Persimmon-Mandarin Sauce, I moved from the main course to almost everyone’s favourite course, the dessert course. Here’s a…
Crispy Duck with Persimmon-Mandarin Sauce
There are a handful of things that I’ll order any time I see them on a menu. Thankfully those things don’t often compete in the same restaurants. One of those things is duck … a dish that makes my spine relax with the simple promise of a taste. It might therefore sound odd that I’ve…
Thai Green Curry Chicken with Coconut Shrimp
Sensuous and aromatic …. Aromatically sensuous. If you have ever questioned or just not understood the importance of aroma in food, this dish will be your moment of epiphany. If you ever wondered why some people react to smells and tastes as if someone was whispering wanton words in their ear, you’ll understand when you…