Recipes, cooking tips and tricks, sauces, stocks, catering menu ideas, process, opinion and food passion.
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Coconut Curry Salmon with Quinoa
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
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Reduction Sauces – Meat Glaze – Glace – Part 2
Stock to demi-glace to glace de Viande. So ok chef, where’s the recipe? Well… I’m not gonna tell you exactly how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go find any…
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Sous Vide Breast of Duck with Pulled Confit Leg
Duck 2 ways – Sous Vide Breast with Confit Leg A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and…
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Reduction Sauces – Meat Glaze – Glace – Part 1
Stock to demi-glace to glace de Viande. Part 1 – Introduction to reduction stocks and glazes, or glace. A four part series on the process of making Glace de Viande and Demi Glace At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some…
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Roasted Beet, Fennel and Asparagus Salad with Chevre Pomegranate Mayo
Drizzled with a bit of extra virgin olive oil and pomegranate reduction. Very light, easy on the palate and well suited for a number of wines.
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Smoked Sockeye Salmon and Cream Cheese Stuffed Cremini Mushrooms
One of my personal all time favorites is Smoked Salmon – in any presentation – and I never pass on an opportunity to to have some when I can. Earthy, great balance of flavors, accented with freshly roasted red pepper, Chevre goat cheese, shallot brown butter and topped with melted Gruyere. Good for a range…