goes with chili or bbq

Cornbread Muffins

makes 24 muffins

INGREDIENTS:

3 cups pre-cooked yellow corn meal

1 1/2 cups corn starch

1/2 cup sugar

3 tbsp baking powder

1 tsp salt

6 eggs

4 cups whole milk
2 sticks (1 cup or 226g) unsalted butter, melted

METHOD:

1. Preheat oven to 400F (200 C). Grease muffin tins with a non-stick cooking spray and sprinkle a little corn meal in each one. Set aside.

2. In a large mixing bowl, whisk together corn meal, corn starch, sugar, baking powder and salt. Add eggs, milk and melted butter. Mix well.

3. Fill muffin tins with batter and bake for 18-20 minutes or until a skewer inserted comes out clean. Rotate pans halfway through baking. Run a thin spatula or knife around the edges of each muffin to loosen and serve warm with butter or honey.

4. Toppings or fillings (optional) can be added to the batter before baking:

- corn kernels

- ham and cheddar

- jalapeno and Monterey Jack

southern bbq smokiness

Southern Dry Rub
makes about 1 cup

INGREDIENTS:
1/4 cup soft brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/8 cup cumin
1/8 cup garlic powder
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp coarse ground pepper

METHOD:
1. In a small bowl, make the rub by combining all ingredients together.

2. In a wide shallow baking dish, drizzle olive oil over your desired cut of meat or poultry.

3. Pat rub all over the meat or poultry and let it come to room temperature before cooking. This may take 1-2 hours depending on the size and cut. Extra rub can be stored in an airtight container in a dry cool place up to 2 weeks. Discard any rub that has come in contact with raw meat.

4. Preheat oven to 225F (107C) and slowly roast your meat or poultry until the internal temperature comes to:
- Beef 140F (60C) for medium rare
- Pork 145F (63C) for medium
- Chicken 165F (74C)

This may take 2-4 hours depending on the size and cut of your meat or poultry.

5. Rest for 5-10 minutes before carving. Internal temperatures will rise another 3-5 degrees during resting.

perfect with grilled cheese

Tomato Soup

serves 6-8

INGREDIENTS:

1 stick (1/2 cup or 113g) butter

1 onion, chopped

2 garlic cloves, chopped

2 tbsp flour

4 cans 15oz tomatoes (whole, diced or crushed)

1 tbsp orange juice

2 bay leaves

coarse salt

heavy cream (optional)

METHOD:

1. In a large pot over medium heat, add butter, onions, garlic and some salt. Cook for 10 minutes until soft and golden.

2. Add flour and cook for another 1-2 minutes while continuously stirring.

3. Add tomatoes and scrape up any browned bits. Add a bit of water to the empty cans to rinse out any remaining tomato juices and add to the pot.

5. Remove from heat and purée the soup with an immersion blender. If the soup is too thick, add some water to thin to the desired consistency.

6. Return to heat and add orange juce and bay leaves. Simmer for 20-30 minutes. Adjust seasoning as desired.

7. Serve hot and garnish with a dash of heavy cream if desired.

white soup

White Asparagus Soup

recipe adapted from TheSpruce

serves 6-8

INGREDIENTS:

2 tbsp butter

1/2 onion, chopped

2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved

1 quart homemade chicken stock

1/4 cup cream

1/4 cup milk

salt and pepper

white wine

chopped parsley

METHOD:

1. In a large pot over medium heat, add butter and onion. Cook for 5 minutes until soft.

2. Lower heat and add white asparagus (minus the heads) and cook for 5 minutes.

3. Add stock and simmer gently for 15 minutes. Once the asparagus are tender, turn off heat and purée the soup with an immersion blender. Add additional stock to thin the soup to desired consistency.

4. Return to a simmer and add reserved asparagus heads. Simmer gently for 5 minutes. Turn off heat and add cream and milk. Do not boil or else the cream will curdle. Adjust seasoning and add a splash of white wine (optional). Serve hot and garnish with parsley.

picnic side dish

New Potato Salad

serves 6-8

INGREDIENTS:

2 pounds new potatoes, scrubbed and cut 1/2 inch pieces

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1/2 cup chopped fresh dill

2 green onions, thinly sliced

1 tbsp white vinegar

coarse salt and pepper

METHOD:

1. Boil potatoes until tender. Drain and set aside. Let cool completely.

2. In a large mixing bowl, add remaining ingredients and mix well. Toss in cooled potatoes and adjust seasoning as necessary. Chill until ready to serve.

italian for pick me up

Tiramisu

serves 10-12

INGREDIENTS
Prepare the cake layer:

24 Ladyfingers

Bring to room temp:
14 oz (1 3/4 cups or 397g) marscapone cheese

Make the zabaglione:

5 egg yolks, room temperature

1/3 cup sugar

1/3 cup sweet Marsala

1 tbsp water

Make the whipped cream:

1/2 cup heavy cream

2 tsp vanilla

Soak the cake layer:

3/4 cup espresso

2 tbsp rum

1 tbsp sugar

Assemble the tiramisu:

5 oz or 1/2 cup dark chocolate, grated

1 tbsp unsweetened cocoa

METHOD:

1. Preheat oven to 350F (180C).

2. Place ladyfingers in a single layer on a baking sheet. Bake for 10 minutes until golden and crisp. Set aside.

3. In a large mixing bowl, add marscapone and let soften at room temperature. Set aside.

4. In a medium heat proof bowl, beat the egg yolks and sugar on high until thick and pale yellow. Whisk in Marsala and water. Set the bowl over a bain marie, whisking constantly for 10-15 minutes. Your zabaglione is ready when it reaches 145-150F (63-65C) and the mixture is thick, frothy and holds a ribbon. Remove from heat and let cool for 15 minutes, stirring from time to time.

5. In the mixing bowl of your stand mixer, beat the cream and vanilla until soft peaks form. Set aside.

6. In a shallow dish, combine espresso, rum and sugar. Set aside.

7. In the large mixing bowl with the marscapone, mix the cheese until smooth. Fold in cooled zabaglione and then fold in whipped cream. Set aside.

8. Get a serving dish ready that is at least 3 inches in depth and can accommodate 12 lady fingers in a single layer.

9. Gently dip half the ladyfingers into espresso mixture and arrange on the bottom of your serving dish, leaving a little space in between each one. Spread half of the marscapone filling over and between the ladyfingers. Sprinkle with half of the grated chocolate.

10. Dip remaining ladyfingers and arrange on top. Spread remaining mascarpone filling over. Make sure that every biscuit is covered with the filling or else your tiramisu will be dry. Sprinkle with remaining grated chocolate.

11. Sift cocoa over top. Cover with plastic wrap and chill for 2 hours or up to 24 hours before serving.

light lunch

Chicken Soba Noodle Salad

serves 4-6

INGREDIENTS

Make the dressing:

1 garlic clove, minced
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper

Make the salad:
1 carrot

1 cucumber

1 red bell pepper
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded

Garnish:
2 tbsp roasted Japanese black and white sesame seeds

1/4 cup cilantro leaves

METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.

2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.

3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.

4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.

5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.

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Kale and Romaine Salad

serves 4-6

INGREDIENTS:

1 head romaine lettuce
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing

METHOD:

1. Wash lettuce and kale. Dry and cut lettuce into bite size pieces. Place into a large salad bowl.

2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.

3. Toss with tahini dressing just before serving.

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Roasted Cauliflower Quinoa

serves 6-8

INGREDIENTS:
1 cup tri-coloured quinoa, cooked

1 head cauliflower
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse and cut cauliflower into large pieces and place in a large mixing bowl. Drizzle with olive oil and season. Spread on a baking sheet and roast for 30-40 minutes until golden. Set aside.

3. In the same mixing bowl, add cooked quinoa, tomatoes, parsley. Toss with lemon juice and olive oil.

4. Shred roasted cauliflower into florets and add to bowl. Toss and adjust seasoning if necessary. Serve at room temperature.

when you have leftover mash

Shepherd's Pie

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 lbs ground beef or combination pork, lamb, bison

2 tbsp tomato paste

7-8 dashes Worcestershire sauce

2 tbsp chopped flat leaf parsley

2 tsp chopped rosemary

1 cup chicken stock
1/2 cup frozen or canned corn

1/2 cup frozen peas

4-5 cups mashed potatoes and parsnips
coarse salt and pepper

METHOD:

1. Preheat oven to 400F.

2. In a large skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes until soft. Season beef and add to pan. Brown for 10 minutes and then degrease the fat.

3. Add tomato paste, Worcestershire sauce, parsley, rosemary and stock. Simmer for 5 minutes and then turn off heat. Mix in corn and peas until well combined. Adjust seasoning if necessary.

4. Pour mixture into a deep 2 quart casserole dish. Top with mashed potatoes and parsnips.

5. Bake for 30 minutes until slightly browned and toasted. Serve with a green salad or side green vegetable.

how do you like them apples?

Apple Roast Chicken
serves 4-6

INGREDIENTS:
2 local apples, peeled, cored and cut into 1 inch slices
1 onion, cut into large chunks
1/2 head of garlic, peeled and crushed
2 sprigs of rosemary
1/2 cup of apple cider
1 4 lbs (1.8 kg) roasting chicken, split in half

METHOD:
1. Preheat oven to 350F (175C).

2. Toss apples, onions, garlic, rosemary and apple cider in a large roasting pan.

3. Season chicken with salt and pepper and rest on top of mixture, skin side up.

4. Roast for 45-60 minutes until the thickest part of the thigh registers 165F (74C) with an instant read thermometer.

5. Rest for 10 minutes before carving. Toss with pan stew and serve.

chicken on a stick

Yogurt Spiced Chicken Skewers

serves 4-6

INGREDIENTS:

1 cup Greek yogurt

1 tbsp olive oil

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

3 garlic cloves, minced

1 Thai chili, minced

4 chicken breasts, cut into 1 inch cubes

coarse salt and pepper

METHOD:

1. In a medium bowl, make the marinade by mixing yogurt, olive oil, spices, garlic and chili together.

2. Season the chicken and combine with marinade. Chill for 1 to 4 hours.

3. Thread chicken onto metal or bamboo skewers. Remember to soak bamboo skewers in water for 30 minutes prior to using.

4. Grill on the BBQ or under the broiler for 10-12 minutes. Turn the skewers midway to make sure the chicken is cooked and charred evenly.

5. Serve with a side salad or basmati rice.

now that's what I call a cookie

Giant Chocolate Chip Cookie

makes one big 12 inch cookie

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips, plus extra for garnish

1/2 cup chopped pistachios, walnuts or pecans (optional)

METHOD:

1. Preheat oven to 325F (160C). Grease a 12 inch pizza pan or cast iron skillet.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. Use a spatula and spread cookie dough evenly in pan, leaving an 1 inch border between the dough and the lip of the pan.

7. Bake for 25-30 minutes until the cookie is set in the middle and the edges begin to brown. Remove from oven and place extra chocolate chips over top. Let cookie cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookie will stay fresh in an air tight container up to 3 days.

TIPS:

- cookie dough can be made ahead and stored in the fridge up to 3 days until ready to use

- cooled cookie can be decorated with icing and sprinkles for a cookie gram or cookie cake

- if baking the cookie in a cast iron skillet, serve warm with ice cream or warmed pouring cream

one hearty soup

Italian Sausage and Kale Soup

serves 10-12

INGREDIENTS:

1 tbsp olive oil

3-4 links of Johnsonville Mild Italian Sausage

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

3-4 garlic cloves, minced

6-8 new potatoes, cubed (skin on)

5-6 cups chicken stock

1 cup milk

1/2 cup cream

1 bunch curly kale, chopped

coarse salt and pepper

METHOD:

1. In a large stock pot, heat olive oil over medium. Brown sausages and set aside to let cool.

2. Add onion, carrot, celery and cook for for 5-10 minutes until soft and brown. While that is cooking, slice sausages on a bias into 1/4 inch rounds, set aside. Add bell pepper and garlic to pot and sauté for 1-2 minutes longer.

3. Add potatoes, chicken stock, milk, cream, and sausage. Simmer until potatoes are tender, about 10-15 minutes.

4. Stir in kale and cook for 1-2 minutes longer. Adjust seasoning as desired. Serve hot.

pasta and beans

Pasta e Fagioli

serves 6-8

INGREDIENTS:

2 tbsp olive oil

1 onion, diced

1 carrot, diced

1/2 head garlic, minced

2 tbsp chopped flat leaf parsley

1 15oz can whole plum tomatoes

1 15oz can white cannellini beans, drained

1 quart chicken stock (homemade if available)

1 inch piece of Parmigiano-Reggiano rind

1 cup cooked elbow pasta or shells (optional)

METHOD:

1. In a large pot, heat olive oil over medium high heat.

2. Add onions and carrots and cook for 5-10 minutes until soft and golden. Add garlic and cook for 2 minutes longer until fragrant.

3. Add parsley and tomatoes. Use the back of a wooden spoon to roughly crush the tomatoes into smaller pieces. Scrape up any browned bits on the bottom of the pot.

4. Increase heat and add chicken stock. Bring to a boil and while stirring, add white cannellini beans and Parmigiano-Reggiano rind. Lower heat and simmer for 1 hour. Stir every 20-30 minutes. Add more stock if the consistency is too thick. Adjust seasoning if necessary.

5. Place cooked pasta, if using, in bowls and ladle hot soup over. Garnish with extra parsley and freshly grated Parmigiano-Reggiano. Serve hot.

TIP: this soup can be made up to 3 days in advance. Just store in the fridge in an airtight container. This recipe can also be doubled and frozen up to 6 months. Just defrost, reheat and serve hot.

upside down pear cake

Upside Down Pear Cake
recipe adapted from YoungPost (April 12, 2015), SCMP.
makes one 7 inch cake

INGREDIENTS:
100ml milk
1/2 tbsp white vinegar

1/8 cup muscavado sugar
2-3 ripe pears peeled cored cut into slices

1 1/4 cups flour
1/2 cup whole wheat flour
1 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
pinch of salt

2 eggs
1/4 cup muscavado sugar
50ml coconut oil
1 tsp vanilla extract

METHOD:
1. Preheat oven to 375F (190C). Lightly grease and line a 7" cake tin.

2. Mix milk and vinegar together in a bowl and set aside.

3. Sprinkle 1/8 cup sugar over the bottom of the tin. Arrange the pear slices around the tin.

4. In a small bowl, whisk together flours, ginger, baking powder, baking soda and salt. Set aside.

5. In a large bowl, combine milk vinegar mixture, eggs, 1/4 cup sugar, coconut oil and vanilla. Mix well and then fold in dry ingredients. Pour batter over pears in cake tin.

6. Bake for 30 minutes or until a tooth pick in the centre comes out clean. Allow to cool in tin on a wire rack for 10 minutes and then invert onto a plate.

elegant and easy starter

Parsnip Soup
recipe adapted from Epicurious
serves 8-10

INGREDIENTS:
1 tbsp olive oil
4 tbsp butter
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
3-4 slices of ginger, slivered
4-6 cups homemade beef or chicken stock
6 parsnips, chopped
1 tsp dried thyme
freshly grated nutmeg to taste
thyme or flat leaf parsley for garnish

METHOD:
1. In a large pot over medium high heat, add olive oil and butter.

2. Add onion, carrot, celery and cook for 10 minutes until soft and golden. Add garlic and ginger and cook for 2-3 minutes longer.

3. Slowly pour in 4 cups of homemade stock while stirring and scraping up any browned bits. Add parsnips and dried thyme and bring to a boil. Lower heat and simmer for 20 minutes.

4. Once the vegetables are tender, purée the soup with an immersion blender. Add remaining stock to thin the soup to desired consistency. Stir in the nutmeg and season if necessary. Serve hot and garnish with a sprig of thyme or chopped parsley (optional).

whole roasted cauliflower

Whole Roasted Cauliflower
recipe adapted from PureWow
serves 4-6 as a side

INGREDIENTS
1 whole cauliflower
1 tbsp olive oil
1 cup plain Greek yogurt
1/2 head of garlic, minced
1 lime, zested and juiced
2 tbsp Mexican chili powder
1 tbsp ground cumin
1 tsp curry powder
2 tsp kosher salt
1 tsp ground black pepper

METHOD:
1. Preheat oven to 400F (200 C) and cover a small baking sheet with aluminum foil or parchment paper. Set aside.

2. Remove any green leaves from the base of the cauliflower and hollow out the woody stem. Rinse and pat dry. Rub the bottom of the cauliflower with olive oil and place on the prepared baking sheet.

3. In a small bowl, make the yogurt marinade by combining the remaining ingredients together. Pour and spread evenly over the cauliflower.

4. Roast for 50-60 minutes until the yogurt marinade on the cauliflower is dry and lightly browned. Use the tip of a sharp knife and check for tenderness. Continue roasting for another 10-15 minutes if desired tenderness is not enough.

6. Transfer cauliflower to a bed of greens on a serving platter. Cool for 10 minutes before cutting into wedges and serving.

simple homemade meatballs

Meatballs and Red Sauce
recipe adapted from Mary Berry
makes 36 meatballs
serves 6-8

INGREDIENTS
For the meatballs:
2 lbs (1 kg) combination ground beef and pork
2 onions, finely chopped
1/2 garlic head, minced
1 cup grated parmesan
2 tbsp dried thyme
1 tsp paprika
2 eggs, beaten
kosher salt and freshly ground black pepper

For the sauce:
1 onion, chopped
1/2 garlic head, crushed
1 can (15 oz) crushed tomatoes

1 jar (700g, 25 oz) passata or marinara sauce
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil

METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.

2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.

3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.

4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.

5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.

TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.

chocolate salted caramel cake

Chocolate Salted Caramel Cake

recipe adapted from America's Test Kitchen

makes one 6 inch round layer cake and 12 cupcakes

(also makes one 9 inch round layer cake or 24 cupcakes)

INGREDIENTS

Make the cake:

1 1/2 cups all purpose flour

3/4 cup cocoa

1 1/2 cups sugar

1 1/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

3/4 cup buttermilk

1/2 cup water

1/4 coconut oil

2 large eggs, room temperature

1 tsp vanilla extract

Make the caramel:

3/4 cup sugar

1/4 cup water

1/4 light corn syrup

1 cup heavy cream

1 stick unsalted butter (1/2 cup or 113g), cut into 8 pieces

1 tsp vanilla extract

3/4 tsp salt

Make the frosting:

2 sticks (1 cup or 226g) unsalted butter, room temperature

1/4 powdered sugar, sifted

1/2 cup cocoa

pinch of salt

1/2 cup light corn syrup

3/4 tsp vanilla extract

6 oz bitter sweet chocolate, melted

sea salt flakes

METHOD:

1. Preheat oven to 325F (163 C). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In a large mixing bowl, sift flour and cocoa together.

3. Add sugar, baking soda, baking powder and salt. Whisk together and set aside.

4. In a medium mixing bowl, add buttermilk, water, coconut oil, eggs and vanilla. Whisk until combined.

5. Pour wet ingredients into the large mixing bowl with the dry ingredients. Gently whisk until there are no more dry patches.

6. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a skewer inserted into the cake comes out clean. Let cakes cool in pans for 15 minutes before turning out on a wire rack to cool completely before frosting (about 30-45 minutes).

7. While cakes are cooling, make your caramel. Grease a 9 inch square pan. Set aside.

8. In a sauce pan, add sugar, water, and corn syrup. Mix with a spatula to combine. Turn on heat to medium high and bring to a boil. Do not disturb or mix anymore or else the sugar will crystalize along the edges.

9. When the mixture is a light amber colour, lower heat and swirl the pan to make sure the sugar is caramelizing evenly. The caramel is done when it is dark and the temperature is 375F. Remove from heat and slowly add the cream (the sugar will bubble vigorously), mixing constantly. Add butter, vanilla, salt and swirl pan to combine.

10. Return pan over medium heat and boil until the temperature is 240F, about 3-5 minutes. Pour into prepared pan and cool for 30 minutes or longer.

11. Make the frosting in a food processor. Add butter, powdered sugar, cocoa and salt. Pulse for 30 seconds and scrape down the sides. Add corn syrup, vanilla extract and pulse for 15 seconds. Add melted chocolate and pulse for 15 seconds longer.

12. Assemble the cake. Use a serrated knife and slice both cakes in half so that you have 4 even layers. Place on a clean surface side by side.

13. Use a spatula and draw 2 lines in the caramel to divide into 3 portions. Scoop up 1/3 of the caramel onto the first cake layer. Use an offset spatula and gently spread, leaving a 1/2 inch border at the edge. Continue with the second and third layer. The fourth layer is the top of the cake and doesn't require any caramel.

14. Place a cake round on your cake platter and line with parchment paper strips. Use a large spatula or flat tart tin and carefully place a caramel covered cake layer on top. Stack the remaining layers on top. Frost cake as desired and sprinkle some sea salt flakes to finish. Let stand for at least an hour for the frosting to firm up before serving. Cake can be made up to 2 days in advance and stored in the fridge. Let cake stand at room temperature for an hour before serving.

bacon egg cups

Easy peasy crowd pleaser.

Bacon Egg Cups

serves 8-10

INGREDIENTS:
1/4 cup butter, melted
8 eggs
1/2 cup milk
12 bacon strips, fully cooked
chopped green onion or any green herb

METHOD:
1. Preheat oven to 325F (163 C). Brush muffin tins with melted butter.

2. Add eggs and milk in a large liquid measuring cup. Whisk until fully combined and the volume has increased slightly.

3. Add a strip of bacon to each muffin tin and then fill half way with the egg mixture. Add chopped green onions or herbs (optional).

4. Bake for 5-10 minutes or until set. Remove from pan and serve immediately.

red pesto chicken and rice

Red Pesto Chicken and Rice

recipe adapted from Gillian's Kitchen

serves 6-8 

INGREDIENTS:

1 jar Marks & Spencer Red Pesto

2 cups boiling water

1 tsp vegetable bouillon

2 cups mixed brown and red rice

1 red onion, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/8 cup raisins or dried currents

6-8 chicken bone-in thighs

1 tsp paprika

kosher salt and ground pepper

1/4 cup parsley, chopped

METHOD:

1. Preheat oven to 350F (180 C).

2. Pour red pesto into a large heat proof liquid measuring cup. Boil water in a kettle and pour over pesto. Add vegetable bouillon and mix well. Set aside.

3. Rinse and drain your rice. Spread evenly into a large deep baking dish. Add onions, bell peppers and raisins over top. Season a little with kosher salt.

4. Season chicken and place on top of rice and vegetables. Pour red pesto mixture all over. Sprinkle paprika over chicken.

5. Bake in oven uncovered for about 40-50 minutes or until most of the liquid has been absorbed by the rice.

6. Garnish with parsley (optional) and serve.

goes with the turkey

It's the week of Thanksgiving! Time to get cooking and baking!

Homemade Pumpkin Purée

makes 3-4 cups

INGREDIENTS:

1 sugar pumpkin

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse pumpkin, cut in half and de-seed. Place cut sides down on a baking sheet. Cover with foil and bake for 30 minutes or until tender.

3. Scrape out flesh and purée. Use in your favourite pumpkin recipe or store in an airtight container in the refrigerator up to 5 days before using. Can also be frozen up to 3 months.

Our pumpkin favourites include: Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Cupcakes and Pumpkin Banana Muffins.

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Cranberry Blood Orange Relish

makes about 1.5 cups

INGREDIENTS:

1 bag fresh or frozen cranberries (1/2 lbs)

3/4 cup sugar

1/4 cup water

1/4 cup blood orange juice

1 tsp blood orange zest

METHOD:

1. Combine all in a wide sauté pan. Cook over medium while stirring. Cranberries will burst and once mixture is slightly thickened, remove from heat.

2. Pour into a serving bowl, cover and refrigerate until ready to use.

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Green Apple & Cranberry Brioche Stuffing

makes about 8 cups

INGREDIENTS:

2 large brioches or 1 loaf challah, cubed

1 cup dried cranberries

1/4 cup chopped Italian parsley

2 tbsp butter

1 onion, diced

1 carrot, chopped

1 celery, chopped

1 green apple, peeled and diced

1 package fully cooked breakfast sausages, chopped

2 tbsp chopped fresh thyme

2 eggs, beaten

1/4 cup apple juice

METHOD:

1. In a large bowl, combine bread cubes, cranberries and parsley. Set aside.

2. In a wide sauté pan melt butter over medium high. Add onion, carrot, celery and cook for 10 minutes or until soft.

3. Add apple, sausage and cook for 5 minutes longer. Add thyme.

4. Remove from heat and combine with bread mixture.

5. Add eggs, apple juice and season. Mix well and add more chopped thyme if it's not aromatic enough. Stuffing should be slightly moist, add more juice if necessary.

6. Stuffing can be made ahead and stored in an airtight container in the refrigerator for 2-3 days.

7. Stuff loosely into turkey right before roasting. Butter a casserole dish and add remaining stuffing. Dot with butter and moisten with turkey drippings, cover with foil and bake for 30 minutes until slightly browned in a 350F (180C) oven.

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Pan Gravy

makes about 5-6 cups depending on the amount of pan juices

INGREDIENTS:

1/4 cup water + 4 tbsp corn starch

4 cups turkey or chicken stock (preferably homemade)

turkey pan juices

dash of cream and Port (optional)

salt and pepper

METHOD:

1. Dissolve cornstarch in water in a liquid measuring cup. Set aside.

2. In a medium pot, add stock and de-fatted turkey pan juices. Bring to a simmer.

3. Slowly whisk in corn starch solution to thicken gravy. Increase solution until desired consistency.

4. Remove from heat, add cream and season to taste.

5. Strain into gravy boat and serve hot.

not your average rice

Mexican Cauliflower Rice

recipe adapted from The Flexible Chef
serves 6-8 as a side dish

INGREDIENTS:

2 tbsp coconut oil
1 cauliflower, chopped into large chunks
1 onion, diced
1 carrot, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp cumin
1 tsp chili powder
1/2 tsp hot chili flakes
2 tbsp tomato paste
1/8-1/4 cup chicken stock
1 cup cooked quinoa
Salt and pepper

METHOD:
1. Using a food processor, add cauliflower and pulse once or twice to create a small chop that resembles rice grains. Do not over process. Set aside.

2. In a large skillet or wok, heat coconut oil over medium high. Add onions and carrots and cook for 5-10 minutes or until caramelized. Add garlic and cook for 2 minutes longer. Add bell peppers, spices and tomato paste and cook until just fragrant.

3. Add cauliflower and mix well. Add enough chicken stock to soften the vegetables.

4. Add cooked quinoa and mix well. Season with salt and pepper as desired.

5. Garnish with cilantro, chopped green onions, avocado and/or tomatoes. Serve hot or at room temperature as a side dish.

cantonese pork belly 梅菜扣肉

This is a very rustic, comforting and hearty Cantonese dish. Serve family style with rice and other dishes for a complete meal.

梅菜扣肉 (mui choy kow yuk)

serves 4-6 as a side dish

INGREDIENTS:

1 segment preserved mustard greens (梅菜 mui choy)
1/2 head of garlic

2.5 to 3 lbs pork belly

2 tbsp dark brown sugar
2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp avocado oil

METHOD:
1. Prepare Aromatics - in a bowl, rinse preserved mustard greens in several changes of water, making sure you remove all sand and grit. Cover with a fresh change of water and soak for 5 minutes. Meanwhile, peel and crush your garlic cloves with the side of your knife. When the mustard greens are finished soaking, drain and then roughly chop. You can discard some of the dark leaves. Set aside with smashed garlic.

2. Heatproof Dish - Slice the pork belly into sections so that it can fit into a deep heatproof dish. The pork belly will be steamed in here so the dish needs to be able to fit in your wok or steamer pot. Set aside heatproof dish.

3. Parboil Meat & Marinate - place the pork belly into a medium pot and cover with water. Bring to a rolling boil and to remove impurities and scum, about 2-3 minutes. Carefully remove the pork belly pieces and transfer to the heatproof dish. Combine brown sugar, both soy sauces, and rub over pork belly pieces. Cover and chill in fridge, marinate for 4 hours or overnight.

4. Ready Your Steamer - once the meat has finished marinating, ready your steamer pot/wok with enough water for steaming. Remove your pork belly dish from the fridge and pour out any excess liquid. Set aside.  

5. Brown Meat - in a large nonstick pan, heat avocado oil on medium high and brown the pork belly pieces for 3-5 minutes on each side. Place the browned meat back in the heatproof dish with the skin side facing upwards. Remove any excess oil from the pan and then add garlic and preserved mustard greens. Cook for 1-2 minutes until fragrant. Remove from heat and spread the mixture on top of the pork belly.

6. Steam Meat - place your pork belly dish in your steamer pot/wok and bring to a rolling boil. Lower heat and continue to steam for 1-2 hours until tender. Check every hour to make sure you have enough water in your pot. Serve hot with steamed rice.

7. Do Ahead - this dish can be prepared up to 3 days in advance. After steaming, let the dish cool down for an hour. Cover and then store in the fridge. When ready to reheat, remove the cover and any fat from the sauce. Steam for 20 minutes or until hot before serving.

ferment at home

Homemade Sauerkraut

recipe adapted from TheKitchn, Nourished Kitchen and Stone Soup

makes about 2-3 cups

INGREDIENTS:

1 medium green cabbage

1.5 tbsp kosher salt

METHOD:

1. Ensure you have a dry sanitized 1 litre or larger mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Gently rinse whole cabbage under cold running water. Remove any wilted outer leaves, but set aside 1 piece for use later.

3. Cut cabbage into quarters and remove the core. Slice each into long thin shreds and place in a large mixing bowl.

4. Sprinkle kosher salt on cabbage and massage for 10 minutes. Cabbage will release its juices and the volume will be cut in half.

5. Pack the cabbage into the glass jar, pushing down as tightly as you can so that any released liquid rises to the top. Pour in remaining liquid from the mixing bowl.

6. Place 1 outer cabbage leaf on top of the shredded cabbage. This will help keep cabbage bits submerged in the liquid. Place a smaller glass ramekin or jar on top to help weight down the shredded cabbage.

7. Seal your jar and store away from direct sunlight at room temperature, 18-23C (65-75F).

8. After 24 hours, "burp" your jar by opening the lid to release any gas build up. Skim away any scum or white mold. Seal your jar and return to storage.

9. After 48 hours, repeat and give it a try to see if the sauerkraut is tangy enough. If not, continue to ferment until the taste is as desired. Once you're happy with it, move the jar to the fridge where your sauerkraut will keep for the next 6 months.

pork and parsnips

Braised Pork and Parsnips
recipe adapted from BBC Food
serves 4-6

INGREDIENTS:
2 tbsp olive oil
2.5 lbs (1 kg) pork shoulder, diced
2 onions, sliced
2 celery stalks, chopped
3 parsnips, cut into 2 inch chunks
2 bay leaves
1 tbsp plain flour
1 1/4 cups apple cider
4 cups chicken stock
1/4 cup chopped parsley (optional)

METHOD:
1. In a large Dutch oven, heat oil over medium high. Season pork with kosher salt and brown in batches. Set aside.

2. Lower heat to medium and add onions and celery, cook for 5 minutes. Add parsnips and bay leaves and cook for another 5 minutes or until everything is golden brown. Add flour while stirring and cook for another minute longer.

3. Add apple cider and scrape up any remaining fond at the bottom of the pot. Return the browned pork and any accumulated juices. Add chicken stock, ensure there is enough liquid to cover all the pork and vegetables.

4. Cover the pot and simmer very gently for 1.5 hours or until the pork is tender. Check and stir every 20 minutes to make sure there is enough liquid and nothing is sticking to the bottom of the pot.

5. When ready to serve, garnish with parsley (optional). Serve with mashed potatoes and greens.

everybody screams for ice cream

Vanilla Bean Ice Cream
recipe adapted from The New York Times
makes about 1 quart

INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife (or substitute with 1 tsp pure vanilla extract)
1/2 cup sugar
1/2 tsp salt

METHOD:
1. Combine cream, milk and vanilla bean (pod and seeds) in a saucepan or a microwave-safe container. Bring the mixture to a simmer.

2. Turn off heat and add sugar, salt and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.

3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.

4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

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Green Tea Ice Cream
makes about 1 quart

INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1/2 cup matcha powder
1/2 cup sugar
1/2 tsp salt
1 tsp pure vanilla extract

METHOD:
1. Combine cream and milk in a saucepan or a microwave-safe container and bring to a simmer.

2. Turn off heat, add sugar, salt, vanilla extract and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.

3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.

4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

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Coconut Ice Cream
recipe adapted from The Hungry Mouse
makes about 1 quart

INGREDIENTS:
2 (13-oz.) cans of unsweetened coconut milk
1/2 cup sugar
2 tsp vanilla extract

METHOD:
1. Chill the coconut milk overnight.

2. Pour the coconut milk, sugar and vanilla extract into a blender and blend on high until the mixture is fully combined and bubbly.

3. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

chicken soup for the soul

Coconut Ginger Chicken Soup

serves 10-12

Ingredients:

1 large chicken

1 copra coconut

3 inch piece of fresh ginger, sliced

kosher salt

Method:

1. Ask your butcher to remove the skin from your chicken, separate the breasts from the bone and cut the chicken in half lengthwise. Season all generously with salt.

2. Scrub and rinse your copra coconut. Cut the coconut into 1/2 inch thick slices.

3. Fill your stock pot 3/4 full with filtered water and bring to a boil.

4. Add chicken and bring to a boil for 3-5 minutes. Skim off any scum or fat.

5. Add coconut and ginger. Continue skimming if necessary, but careful not to remove any coconut oil. Lower heat and simmer for 15 minutes longer before removing the chicken breasts. Save for another use.

6. Continue to simmer for 3-4 hours. Adjust seasoning if necessary. Scoop up some chicken meat and coconut and place in serving bowls (optional). Ladle soup on top and serve hot.

hunter's stew

Hunter's Stew (also known as Bigos)

recipe adapted from Mark's Daily Apple

serves 8-10

INGREDIENTS:

1/2 cup dried porcini mushrooms

1/2 lbs bacon (about 8-10 strips)

1.5 lbs stewing meat (eg. pork and beef shank), cut into 1 inch pieces

2 onions, chopped

1/2 head garlic, chopped

2 cups red wine

1/2 head of cabbage, thinly sliced

1 smoked kielbasa (12 oz or 680g), cut into 1/2 inch pieces

1 quart raw sauerkraut (made without vinegar), drained

4 prunes or any other dried fruit, sliced

2 bay leaves

1/8 cup tomato paste (optional)

salt and pepper

METHOD:

1. Cover mushrooms with hot water to rehydrate. When soft, strain the liquid to remove any grit. Set the strained liquid aside.

2. Heat a wide pot or Dutch oven over low heat, add bacon and cook until crispy. Remove bacon and set aside.

3. Season your cuts of meat. Brown meat in small batches in the bacon fat. Transfer each batch to a clean plate when done.

4. Add onions to your pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute longer.

5. Turn heat to medium and add wine. Scrape up the fond, making sure nothing is stuck on the bottom of the pot.

6. Add fresh cabbage, browned meat and juices, mushrooms and strained liquid, kielbasa, raw sauerkraut, prunes, bay leaves and tomato paste if using. You can also crumble the bacon and add it as well (optional). Stir and combine well.

7. Cover your pot, lower heat and simmer for 4-5 hours. Give the stew a stir every 20-30 minutes. You can also do this in a slow cooker or thermal pot overnight.

8. Serve the stew topped with raw sauerkraut. Stew can be stored in covered casserole dish in the fridge. Flavours will continue to develop and improve over the next 2-3 days. Just reheat the stew and serve hot.

a new take on pesto

Kale Pesto

recipe adapted from Gillian's Kitchen

makes 1 cup

INGREDIENTS:

1 bunch kale (curly or lacinato)

1/2 cup (80g) pine nuts,

1/2 head of garlic, peeled and crushed

juice of 1 lemon

1 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan reggiano

METHOD:

1. Wash and remove hard stems from kale.

2. Lightly toast pine nuts and crushed garlic cloves.

3. Add kale, pine nuts and garlic to a food processor and pulse until roughly combined.

4. Stream in lemon juice and olive oil while pulsing.

5. Blitz until you have a smooth paste. Add more olive oil for desired consistency and then add parmesan and pulse a few more times until incorporated.

6. Serve with your favourite pasta, vegetable, meat or fish. Store in an airtight container in the fridge up to 1 week.

dim sum cake 馬拉糕

A dim sum staple and classic, this is essentially a moist and springy brown sugar sponge cake. It's a childhood favourite of many growing up in a Cantonese household.

馬拉糕 (ma lai gao)

makes one 7" cake

INGREDIENTS:

1 cup cake flour

1 tsp sourdough culture yeast or instant yeast

pinch of salt

3 eggs

1/2 cup Chinese dark brown sugar

1/4 cup sugar

1/3 cup evaporated milk

1/3 cup coconut oil

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp vanilla extract

METHOD:

1. In a small bowl, sift flour and then add yeast and salt. Set aside.

2. In a large mixing bowl, add eggs, sugars, evaporated milk, and beat with a hand mixer until well combined, about 2-3 minutes.

3. Sift flour mixture into large mixing bowl and mix well with spatula. Scrape down the sides of the bowl, making sure all dry ingredients are combined. Cover with a clean damp tea towel and let rest (proof) for 2 hours.

4. Line a 7" bamboo steamer with parchment paper. Set aside.

5. Prepare your wok with a rack for steaming. Add water, cover with lid and bring to a simmer.

6. In a liquid glass measure, add coconut oil. If oil is solid, microwave on High for 30 seconds to liquefy. Set aside. 

7. After resting, remove 4 tbsp of batter and add to the glass measure with melted coconut oil. Sift in baking powder and baking soda. Add vanilla and mix until well combined. Fold this coconut oil mixture back into the large bowl and then pour the combined batter into your prepared bamboo steamer.

8. Turn heat to high and bring water to a rolling boiling. Place bamboo steamer in wok, cover with lid and turn down to medium. Steam for 30 minutes.

9. Remove bamboo steamer and let cool for 2-5 minutes. Gently lift the parchment paper and transfer cake to a cutting board. Cut into squares and serve immediately. Cake will stay moist into a sealed container for 2-3 days.