Top Sirloin And Octopus




Year is almost over and thanksgiving day is here in a couple of days! I have been insanely busy at work to spend any time in the kitchen. Haven’t gone grocery shopping in what seems like forever. This has to end. Well, It will eventually end. Not soon enough though.


With the lack of personal time, the need to recycle my own memories becomes a necessity. Today I’m posting photos I took a long time ago but never really blogged them. It really isn’t a recipe. At the time I was just playing with lighting and plating ideas and took these. Pan seared top sirloin and a canned octopus from spain.

Lamb Shoulder Asada Tacos. Sous Vide 56C 72h. Hoisin Sauce and Chipotle Adobo Sauce.



Counting the seconds to Thanksgiving day but in the mean time no reason to NOT be eating delicious homemade stuff. Specially with this super crap weather we’re having in the beautiful city of Vancouver. Gotta fix my shitty mood somehow.

I’ve never made tacos before. I’ve had tacos before. Like a million times. Having lived in LA for many years I was kinda forced to like them. There are taquerias everywhere. There are taquerias inside taquerias. I will admit I did not care much for them before I moved to LA or even many years after that but overtime I learned to appreciate them. There are a lot of mediocre taquerias out there too. I have a few go-to places. It’s cheap food but that doesn’t mean it can’t be amazing. For an amazing taco, if you’re ever in Vancouver, check out La Taqueria. The tacos there are simply, yep, amazing. So yes, tacos have officially entered this blog’s menu and I hope to be making other kinds soon enough. My taco debut features an unusual meat in taco making but a meat that I love. Lamb. A few things I find annoying in general cooking and tacos. Dry meat. Overcooked meat. Overly seasoned meat to cover the mistake. But that’s because cooking meat correctly is kinda hard. I went with the french here and prepared my lamb a la sous vide. The end result was fantastic. The texture of this meat was quite incredible and impossible to reproduce with traditional cooking methods. Another option would have been the pressure cooker. I’ll save that approach for another post.



I had no problem breaking a few rules here tonight. When do I ever ;)  It’s cooking anyways, breaking rules, taking names, that’s how we do. If you haven’t noticed, hoisin sauce is one of the most delicious substances in the world and pairs really well with lamb (or any meat known to man) I also used dumpling wrap as my flour tortilla (go ahead, judge me). They’re thinner and their texture is more delicate. It’s not a requirement but I like the size too. Mini tacos basically.  I also used the sauce that comes with chipotles in adobo. Basically, the adobo sauce and the core of the super amazing and popular chipotle sauce. Really spicy but the smokiness of it is incredible. Mix hoisin and adobo sauce together. Pretty sexy stuff as you can imagine. So here we go mexi-asian lamb tacos yo! Let’s get goin’!

Pan Roasted Duck Breast. Pomegranate and Sherry Wine Vinaigrette.




So this ebook thing. I’m getting pretty excited about writing one.  I’m still looking for a good software use. InDesign by Adobe seems like good option. I have no clue how to use it but I just downloaded the 30 day free trial version. I’ll play with it when I get a chance. I want to structure this book in the simplest way possible and add tons of pics1 and diagrams. It’s gonna be a fun little project about food photography and food styling. I hope it goes well. Just gotta find the time.



Tonight I ducked out of work early. See what I did there?, funny stuff. I haven’t cooked duck breast in a while. I have maybe one recipe on the blog that features duck. Check out Pan Seared Duck Breast : Fermented Lettuce and Parsley “Kimchi” Pea Shoots. The basics are the same. If you aren’t using sous vide equipment, the traditional approach still pretty good as long as you pay close attention to the temperature but when should you not.   All you need is a pan and a stove.

Pasta Bolognese. Faulty Gear. Ebook ideas.





There’s nothing original about tonight post and it isn’t really a recipe. It was tasty though. The meat ragu was leftover from my previous recipe Beef, Peppers and Leek Galette. Why not use it again and throw together a quick budget meal for tonight’s dinner and possibly tomorrow’s lunch.  When I woke up this morning I thought about writing an ebook on amateur food photography and food styling. I’m sure there’s tons out there. Let’s add one more, why not.  I have no clue how to put together one of those things  but I’m sure there’s a bunch of editing tool out there. I have to do a little research I guess. 

Savory Galette. Beef + Peppers + Leeks


Finally back with some decent time to do some cooking, take some pics and blog it all! (sadly the rest of the year will be pretty inconsistent blogging wise) Told my friends I’d be making ratatouille for dinner this weekend. I also told them I would be baking it in a flaky quick puff pastry crust.  Side B of Plan A worked. Finding eggplant and zucchini in Vancouver this time of the year… forget it.  The most beautiful beets and leeks though. Anyways. I was still able to find awesome bell peppers. I scratched my rat plans and decided to let my carnivore instinct dictate the shopping list. I’ve made meat pies in the past but I usually use pizza dough, or traditional short crusts. I have an empanadas recipe on the blog that use a similar crust to the one I made tonight.


The photographic beauty of a galette is hardly matched by other baked goods (true, pizzas easily compete here. Yes, the mighty croissant of course) and I haven’t made a galette before. For the record. I don’t even know if a galette can be stuffed with savoury things. I also don’t know if quick puff pastry belongs in an official french certified galette. I’ll let me french cuisine connoisseurs enlighten me. When I was done, it looked like a galette, and most importantly,  it tasted like heaven.  

Yuca Frita! Yucca Fries! Fried Cassava!

IMG_4478There’s not enough time lately to get back into kitchen adventures of larger proportions due to external and very annoying forces. A simple dish will have to do for now. Simplicity. And simplicity of the simplest kind. A lonely side dish. A vegetarian one too (what’s happening to me…)  Anyways, there’s little time so let’s get into it. Yucca is my ingredient of choice tonight and I shall attempt to demonstrate that no dish is small enough if cook like you give a f$#%. I guess the only way for you to find out is to make this yourself. Let’s go!


Sous Vide Chicken Liver Pate. 2h 68C.



I start every post with a photo. Another fact about this blog. No ads. Ok, another one. It’s not a site about recipes, It’s a journal. I write about my adventures in cooking and I share them.  That’s how this blog started and that how it stays. One more, ok.  As much as I bash on traditional cooking (I really don’t but I have had questioned it in many posts), I love traditional cooking and wish I could cook as deliciously as our beloved basque grandma. Ok, last one… even though there’s not a single post about spam on this blog, I love it. There it is, I said it. Deal with it. Unsubscribe. Do what you gotta do.


Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.


Summer is long gone and this might seem like a summery thing to eat doesn’t it? I don’t even know why grilling is such a big summer thing. I’d rather grill during cold days and eat pasta salads during summer time.  Why stand in the 100F degree weather in front of a 500F hot grill. Kill me. Grilling and roasting can be basically the same. I get it. Grills can sear really fast but that aside… why is one a summer thing and the other a winter thing. Confusing. I’m sure technical cooks out there will “grill” me after making statement such as this one. Slowly closing my eyes. Lighting up a cigarette. Bring it.

Clams and Mussels Linguine. Spanish Chorizo and a Lager Reduction.


Today is Canadian Turkey Day. Is it ok to question its legitimacy? It was instated in 1957. That’s like yesterday. Why call it Thanksgiving and not celebrate it with the US the same day? No idea. In any case, people do observe it and it’s a national holiday and a great excuse to celebrate and eat a lot. But today I’m under the weather with the Canadian flu, and I don’t know anyone celebrating it so I will not be doing much cooking other than mixing water with some powdered vitamin C. It also happens to be the day the Americas were discovered by Mr. Columbus a few centuries ago. This guy, the story tells, was an Italian sailor who worked for the Spanish. Sketchy. Anyways, not that I planned it, but here it is, an Italian dish with some Spanish flare on Columbus Day. It also happens to be “Cookbook launch” Day and yesterday it apparently was “You go, girl” Day.  Celebration mood up in here.  

Chicken Nightmares.


If you’re a bit OCD,  you like chicken and you like to cook it yourself , this post might be of interest. I know I keep talking about chicken. I talk about chicken a LOT. Because I love chicken and I can recount the few times I have had a good chicken dish at a restaurant. In many cases is just a disaster. If at a BBQ, I will politely turn down grilled chicken breasts and stick to eating only the more heat resistant dark meat but even that goes wrong very often. A grill isn’t exactly devised for precision cooking. A smoker… it’s a step up in the right direction and can render some amazing results but how many of us have a smoker sitting in their backyard. I don’t even have a backyard. If I had one and some money, I’d get a smoker. Guess where I’d put it. In the backyard.

Today’s post. Chicken nightmares. In honour to all my overcooked chicken dinners. My chicken cooking improved dramatically after learning a few things about proteins and the effect of heat. Understanding what heat does to food is essential in improving cooking in genera. I find that cooking chicken is a great, relatively cheap and delicious way to fine tune the skill of heat application. Chickens are very complicated creatures. I’m talking about their meat, I’m sure they have very complicated lives too. They can be cooked whole at the same temperature but this isn’t ideal (I love roasting whole chickens, don’t get me wrong, but when on my OCD mood kicks in hard, the notion of roasting a whole chicken just makes me super anxious). Each muscle requires a different temperature and cooking time (same goes for pretty much any animal tissue).  We can average those temperatures and cook the whole bird that way for as long as the longest of the cooking times required… obviously there are compromises and the end result although pretty delicious won’t be “perfect”. Cooking chicken sous vide requires the extra step of browning the skin. This sounds easy. Pan sear the thing and done. Well. That’s ok, but I want better browning. I want even browning everywhere which means the chicken meat must be fully submerged in hot oil. Which means deep frying. If you know of a better way, I’m all ears.