One could say I’ve been on a Thai kick lately, though anybody who knows me would say it’s pretty constant. After writing this recipe, I…
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Beef & Mushrooms
I think I’ve written something to this effect every time I’ve posted a stir-fry recipe: “Mind your mise!” Have everything cut, mixed and in its…
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Glazed Andouille
Fortunately for simple people like me, the statement “simple is best” often proves true. Here’s another example of very few ingredients merging to create a…
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Bean & Bacon Soup
Here’s yet another dish that shows how just a few ingredients can act in synergy to develop way more flavour than you thought possible. I…
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Deviled Eggs
I made these as a snack for our New Year’s gathering. The basic concept of deviled eggs is simply mayonnaise whisked into cooked egg yolks.…
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Chicken Teppanyaki
To me, teppanyaki is beer-drinking food. It’s the sort of thing you’d find in a yakitori (something I really wish we had in Winnipeg). Of…
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Salmon Ceviche
I’m not a huge fan of cooked salmon, so I wanted to see what “cooking” it with citrus juice would do to its flavour and…
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Fish & Tomatoes
There’s probably not enough liquid in this dish to call it “poached” though cooking fish this way results in a perfectly-cooked, moist filet nonetheless. I…
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Scallops & Chorizo
I’ll offer only one piece of advice for making this dish. Either make sure you have a good range hood set to high or use…
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Roasted Cauliflower
There’s nothing new about cooking cauliflower this way and one can scarcely call it a recipe. Oddly, when I make this ridiculously good veggie for dinner…
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