. sous vide . fermentation . dry curing .
It’s finally happened. I caved and made cookies. First time, so I figured I’d document the whole thing with some pics and some notes. It’s been so long since I baked anything and the summer heat is approaching fast, so might as well get some baking done before the sun takes care of baking the […]
Lobsters found in Vancouver fly first class all the way from the east coast to the lobster man‘s water tanks and other seafood market places around. Today’s dish was inspired by a recipe from the book In Pursuit of Excellence by Josiah Citrin, Chef and co-owner of the famous 2 Michelin star restaurant Melisse, located […]
I roast a chicken every other week on average. I’ve tried many different techniques and many different combinations and it’s hard for me to choose one method over another. Sous vide equipment aside (which yields the juiciest of chickens, sous vide cooking is almost cheating, seriously), the oven can do a pretty good job as well […]
First post of 2015! I figured I’d start this year with a lamb recipe. Lamb season is not nearly there yet but I couldn’t wait, exciting times ahead! Anyways, I also wanted to make a dish that featured sous vide cooking for my friends at our dinner party 2 weeks ago. This recipe is inspired by […]
Geoduck. I wish it looked more like a duck, seriously. The process of cleaning and prepping this giant clam is probably what an alien dissection must be like. Its appearance resembles, well… I don’t need to get all explicit here, the photos tell the story pretty well… But let’s talk about the positive aspects of this ugly […]
Crocodile is the true chicken of the sea in my opinion. I’ve been testing out a few recipes with this ingredient (can be bought frozen at certain stores here in Vancouver). The flavor is fairly unique but if you asked anyone who’s had it before, they would probably say it tastes like chicken and fish […]
The weather finally turns cooler around here in BC, and the disposition to cook and write about food and cooking seems to be coming back (It was extremely hot!) but anyways, this is a recipe I prepared a around july, right at the beginning of the horrible hot weather season, which in turn offered some of […]
It’s been a few months since my last post. It has been a very hot summer here in Vancouver and perhaps that had to do with my not keeping up with cooking or mainly the blogging aspect of that. The cooking hasn’t stopped and neither has taking photos or learning new things in the kitchen though, but finding […]
I like it when the ingredients drive the recipe. I found these beautiful short ribs at the store and immediately dropped whatever cooking plans I had previously. I picked a few more things for the wine reduction as well. 72 hours later, I picked the rest of the ingredients, like the garnishes and such. After […]
I’ve posted about beef bourguignon in the past, but for the last couple of weeks I’ve been thinking of trying a different approach. Since this sous vide-meat kick doesn’t seem to end, I figured I’d try something fun. Making it sous vide. I was curious to see how this would turn out. I had to rearrange […]