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Bread Bowl Salad

    • 100 grams/ml full fat milk

    • 75 grams/ml water

    • 4 grams instant yeast

    • 300 grams all-purpose flour

    • 1 tsp salt

    • 1 tsp white sugar

    • 2 tbsp (28 grams) soft unsalted butter

    • 1 egg whisked with a tsp of water

  • 1. Combine the milk and water and warm to 105-110°F, 40-43°C.

    2. Add the milk/water mixture and yeast to the bowl that fits into your stand mixer. If you don’t have a stand mixer, then any mixing bowl will do. Give it a little stir and let it sit for about 5 minutes.

    3. Add the flour, salt, sugar, and butter to the liquid mixture and, using the dough hook attachment, knead for 8-10 minutes on low speed. If you are kneading by hand, combine the ingredients and knead for 10-15 minutes.

    4. Once the dough is elastic and smooth, form it into a ball and place it into a lightly oiled bowl. Cover and let rise until it doubles in size, roughly 1 hour.

    5. Preheat the oven to 375°F, 190°C.

    6. Punch down the risen dough and divide it in half, forming 2 even dough balls (roughly 250-260 grams each). Cover with a towel and let it rest for 20 minutes.

    7. Line a sheet pan with parchment paper.

    8. Lightly oil or butter an 8-inch (roughly 20 cm) oven-safe bowl. Shape one of the dough balls around the outside of the bowl. The sides will most likely be a bit thicker than the bottom, which is ideal.

    9. Brush the outside of the dough with the egg wash.

    10. Bake for 18-25 minutes or until golden brown on the outside. If it starts to brown too much on top, just pop a bit of aluminium foil over it and let it continue to bake without burning the bottom (which is actually the top while it bakes).

    Chef’s notes: you could add some sesame seeds, everything bagel seasoning, etc. to the rim of the bowl after the egg wash. Everyone’s oven is different so best to keep an eye on these little bowls in the first instance. You can also play around with the size of your bread bowls if you prefer them a bit smaller (you'll just get more bread bowls with this recipe then).

  • Once cooled, fill the bowl with whatever salad your little heart desires but make sure to serve the dressing on the side because you'll want to dip your bread bowl!

Baid Tamat (scrambled eggs with tomatoes)

    • 2 tbsp butter

    • 1 medium tomato, chopped

    • ½ jalapeno (with seeds), thinly sliced (optional)

    • ½ tsp cumin

    • 1/8 tsp cinnamon

    • 4 eggs

    • Splash of milk

    • Salt and fresh cracked pepper

    • A handful of chopped parsley

    1. Heat up 1 tbsp of butter in a sauté pan over medium heat until slightly bubbling.

    2. Add the cinnamon and cumin and let cook for about a minute, moving the spices around the pan.

    3. Add in the chopped tomato, jalapeño, and a bit of salt and pepper. Cook until a goodly amount of the liquid has evaporated, and the tomatoes have softened.

    4. Whisk your eggs with a splash of milk (or water), salt and pepper.

    5. While the tomatoes are cooking down, heat up a pan over medium heat, add a tbsp of butter and gently scramble your eggs to your liking.

    6. Once your eggs are scrambled, turn off the heat and set the pan aside until the tomatoes are done.

    7. Once the tomatoes are done, turn off the heat, and add in your scrambled eggs. Toss around to combine and garnish with fresh chopped parsley.

Cashew Chicken Lettuce Wraps

    • 1 tbsp neutral oil (such as avocado oil)

    • 1/2 cup cashews

    • 1 tbsp sesame oil

    • 1 pound (about 500 grams) ground chicken

    • 3 tbsp Shaoxing wine, divided

    • 1 yellow pepper, small dice

    • 1 red pepper, small dice

    • 3 cloves of garlic, thinly sliced

    • Couple dried red chilis (optional)

    • 2-3 cm ginger, peeled and finely minced

    • 2 Persian cucumbers, seeds removed and diced

    • 2 green onions, thinly sliced and divided

    • ¼ cup low sodium soy sauce

    • 1/8 cup water

    • 1 heaping tsp cornstarch

    • 1 tbsp sugar

    • 1 head of iceberg lettuce, cleaned and seperated into cups

    1. In a bowl, combine the chicken and half the Shaoxing wine. Marinate for 15 minutes.

    2. Mix together the soy sauce, water, cornstarch, and sugar and set aside so the sugar dissolves.

    3. In a cold wok (or large sauté pan) place a bit of neutral oil over medium heat. Add the cashews and toast. Don’t add the cashews to a hot pan with hot oil because they will burn rather quickly. Remove them from the pan when they are just toasted and set aside.

    4. Add the sesame oil to the pan and let it get nice and hot. Add the chicken and cook thru. Remove and set aside.

    5. Turn the heat to low and add a bit more neutral oil along with the garlic, ginger, and dried red peppers. Let them cook for 2 or 3 minutes making sure they do not burn.

    6. Turn the heat back up to medium and add in the peppers and cook for 5 or 6 minutes. Followed by the cucumbers and half the green onions.

    7. Deglaze the pan with the rest of the Shaoxing wine and get all the bits off the bottom (if not using a nonstick pan).

    8. Add the chicken back in and toss with all the vegetables.

    9. Pour in the soy mixture and let thicken thru.

    10. Turn off the heat and add the 2/3 of the cashews back in.

    11. Pour all of the meat mixture in to a bowl and garnish with the rest of the cashews and green onion.

    12. Place some of the filling in one of your lettuce cups and enjoy!

Chicago Dog

  • Sweet Pickle Relish:

    • ¼ cup distilled white vinegar

    • 1/8 cup water

    • 3 tbsp sugar

    • ¾ tsp salt

    • 2 Persian cucumbers, finely minced

    • 1 tbsp red pepper, finely minced

    • ½ tsp mustard seed

    • Refrigerator Pickles:

    • 1 cup distilled white vinegar

    • 1 cup water

    • 1 tbsp sugar

    • 1 ½ tbsp salt

    • 4-6 Persian cucumbers (depending on he size of your jar), cut in halves or quarters

    • 1 tbsp coriander seeds

    • ½ tsp mustard seed

    • A couple cloves of garlic, peeled

    • Handful of fresh dill

    • Large pinch of red pepper flakes

    Hot Dog Buns:

    • 1 cup milk (230 grams)

    • 1 tbsp sugar

    • 1 tsp salt

    • 2 tsp instant yeast (7 grams)

    • 2 tbsp warm water

    • 1 small egg

    • 3 ½ - 4 cups all purpose flour

    • Egg wash - 1 egg with a bit of water

    • 2 tbsp poppy seeds

  • Sweet Pickle Relish:

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a bowl and cover. Place in the fridge for 12-24 hours.

    Refrigerator Pickles:

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a jar and cover with the liquid. Place in the fridge for 12-24 hours.

    Hot Dog Buns:

    1. Over low heat, combine the milk, sugar, and salt to 100-110 °F (37-43 °C).

    2. In a large bowl, combine the yeast and the warm water until dissolved (about 5 minutes).

    3. Add the milk mixture to the yeast mixture and give it a stir. Once it has cooled to luke warm, stir in the egg.

    4. Incorporate 3 ½ cups of flour and combine either with your hands or in a stand mixer with a dough hook. Add in the rest of the flour bit by bit until you have a dough ball you can easily handle.

    5. Knead for 8-10 minutes incorporating the butter while you do so.

    6. Place the dough in an oiled bowl, cover, and let the dough rise for about 1 hour or until doubled in size.

    7. Place the dough on your countertop and divide into 8 equal parts (roughly 110 grams each) and place each in your hot dog bun pan (or whatever kind of pan you are using).

    8. Cover and let rise for another 45 minutes in a warm place. While doing so, heat your oven to 400 °F (200 °C).

    9. Brush each bun with egg wash and sprinkle with poppy seeds.

    10. Bake for 15-18 minutes.

    • Hotdogs

    • Hotdog buns

    • Sweet pickle relish

    • Yellow mustard

    • Sliced tomato

    • Refridgerator pickle

    • Diced white onion

    • Sport peppers

    • Celery salt

    Directions:

    1. Steam your hotdog until warmed thru.

    2. Place the hotdog in the bun and add the yellow mustard, relish, tomato, pickle, onion, and pepper on top. Sprinkle on a bit of celery salt.

Chicken Cordon Bleu Lasagna

  • Dijon Bechamel Sauce:

    • 8 tbsp butter (4 oz./113 grams]

    • ½ cup all-purpose flour

    • 3 tbsp Dijon mustard

    • 2 whole cloves

    • 1 tsp Herbs de Provence

    • 1 ¾ cups chicken stock

    • 1 ¾ cups full fat milk

    Lasagna Noodles:

    • 12 – 15 lasagna Noodles

    Seasoned Chicken:

    • 1 ½ lbs. raw chicken breast (700 grams)

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tsp dried basil

    • 1 tsp salt

    • ½ tsp fresh cracked pepper

    Crumb Topping:

    • 1 sleeve (32 crackers) ritz crackers, crushed

    • ¼ cup grated parmesan

    • 2 tbsp butter, softened

    • 1 tbsp parsley, roughly chopped

  • Dijon Bechamel Sauce:

    1. Preheat oven to 375 °F (190°C).

    2. Over medium heat on the stove, melt the butter and add flour, cooking the mixture for two or three minutes until it its bubbling.

    3. Add the mustard, Herbs de Provence, and cloves to the mixture.

    4. Pour the milk and chicken stock into the mixture and incorporate (no lumps!) and cook until the sauce starts boiling. Turn the heat down and simmer for about 15 minutes to thicken the sauce, making sure to stir so nothing burns on the bottom. Turn off the stove, taste, and season with salt/pepper to your liking.

    5. Set aside.

    Lasagna Noodles:

    1. Fill a large pot with water and a handful of salt and bring to a boil.

    2. Cook the lasagna noodles for 6 minutes and then drain. The pasta should be pliable but not cooked all the way thru.

    Seasoned Chicken:

    1. Cut the chicken into small/medium strips (or pieces) and place in a mixing bowl.

    2. Add the garlic, onion, basil, salt and pepper to the chicken and mix so all the chicken is seasoned evenly.

    3. Set aside.

    Crumb Topping:

    1. Place the ritz crackers in a plastic zip bag and crush with a rolling pin. The pieces can be uneven.

    2. In a small bowl, combine the crushed crackers, parmesan, parsley and butter.

    3. Set aside.

    Chef’s note: if you want to avoid the noodles sticking, rub a sheet pan with a small amount of oil and place the cooked noodles on the pan in one layer.

    • 1 tbsp butter, softened

    • 8 oz. (2 cups) Emmental cheese, grated

    • 8 oz. (2 cups) gruyere cheese, grated

    • 8-10 oz. sliced ham (9-12 pieces)

    • Dijon bechamel sauce (see above)

    • Lasagna noodles (see above)

    • Seasoned Chicken (see above)

    • Breadcrumb topping (see above)

    Directions:

    Chef’s note: your layers will depend on what size pan you use. In this instance, I used 9.5x7 inch bakeware.

    1. Combine the gruyere and Emmental cheese together in a bowl.

    2. Lightly butter your casserole dish on all sides.

    3. Place a light layer of the bechamel sauce on the bottom of your baking dish.

    4. Layer as follows:

    • lasagna noodles

    • 1/4 of the bechamel

    • 1/3 of the chicken

    • 1/3 of the ham

    • 1/3 of the cheese

    5. Repeat the layers 2 more times.

    6. On the last layer place an extra layer of noodles after the cheese layer. Add the remainder of the bechamel.

    7. Cover with the breadcrumb seasoning.

    8. Bake for 25-40 minutes or until the top is golden brown.

    9. Let sit for 15 minutes to set before serving.

Chicken Marsala

    • 1 lb. chicken breast (or veal)

    • ½ cup flour

    • 1 tsp garlic powder

    • Couple tbsp olive oil

    • Couple tbsp butter

    • 2 shallots, thinly sliced

    • 2 cloves garlic, minced

    • 1 lb. mushrooms, sliced

    • ¾ cup marsala wine

    • 1 cup low sodium (or no sodium) beef or veal stock

    • 8-10 sprigs of thyme

    • Grated parmesan

    • 2-3 tbsp flat leaf parsley, chopped

    1. Cut your chicken breast in half horizontally. If need be, pound them out to about ¼ to 1/3 inch thick.

    2. On a plate with high edges, combine the flour and garlic powder.

    3. Lightly salt and pepper the chicken cutlets on both sides, dredge in the flour mixture and shake off excess.

    4. Heat a large skillet to medium high and add equal parts olive oil and butter. Enough for a thin layer to coat the bottom of the pan.

    5. Sear the chicken for roughly 2 minutes on each side. Set aside. If you are searing your chicken in batches, be mindful of the temperature as to not burn the flour.

    6. In the same pan, add the onion, mushrooms, garlic, and thyme. The moisture from the mushrooms will naturally deglaze the pan. Let cook for 5-10 minutes so that a goodly amount of moisture evaporates.

    7. Deglaze the pan with the marsala and reduce by half.

    8. Add the beef stock and continue to cook so the mixture reduces by half again.

    9. Add the chicken back in. Once the sauce starts to thicken, add 2 tbsp of butter or cream and a handful of chopped parsley. Continue to cook for a couple more minutes and salt and pepper to taste.

    10. Fish out the thyme stems and throw away.

    11. Serve over mashed potatoes or buttered noodles. Garnish with grated parmesan cheese and chopped parsley. 

Chickpea Pancakes with a Herby Salad

  • Crispy Chickpeas:

    • 1 can chickpeas drained and rinsed

    • 2 tbsp Olive oil

    • Salt and pepper – to taste

    Tahini Dressing:

    • 1/3 cup (about 120 grams) tahini

    • 2 tbsp Honey

    • 1 tsp Soy sauce

    • 4 tbsp Water

    Herby Salad:

    • 1 cup (100 grams) red cabbage, thinly sliced

    • 2 medium Persian cucumbers, deseeded and julienned

    • 2 medium radishes, thinly sliced

    • 3 tbsp pomegranate seeds

    • 1/4 cup mint, roughly chopped

    • 1/4 cup flat leaf parsley, roughly chopped

    • 1 - 2 tbsp Olive oil

    • Juice of 1/2 lemon

    Chickpea Pancakes:

    • 1 can chickpeas, drained (save the liquid)

    • 3 tbsp chickpea liquid

    • 1/2 small red onion

    • 3 tbsp (60 g) tahini

    • 1 large garlic clove

    • 1 medium Egg

    • 2 tbsp corn starch

    • 1 tsp baking powder

    • 1/4 cup parsley

    • 1 tsp cumin

    • 1/4 tsp smoked paprika

    • 1 tsp ground coriander

    • 1/4 tsp salt

  • Crispy Chickpeas:

    1. Heat the oven to 200 °C / 400 °F.

    2. Drain 1 can of chickpeas, rinse with water and pat dry.

    3. Toss the chickpeas in the olive oil, salt, and pepper.

    4. Bake for 20 – 25 minutes until golden brown and a bit crunchy.

    Tahini Dressing:

    1. To make the dressing whisk together 1/3 cup (about 120 grams) tahini, soy sauce and honey.

    2. Add 1 tbsp of water at a time until you achieve your preferred consistency. Set aside.

    Herby Salad:

    1. Combine the cabbage, cucumbers, radish, pomegranate seed, mint, and parsley.

    2. Toss in the olive oil, lemon juice, salt and pepper (to taste). Set aside.

    Chickpea Pancakes:

    1. Drain the 2nd can of chickpeas keeping the liquid on the side.

    2. Combine the 2nd can of chickpeas, 3 tbsp chickpea liquid, 3 tbsp (about 60 grams) tahini, garlic, egg, red onion, ¼ cup parsley, cumin, smoked paprika, ground coriander, and ¼ tsp salt to a food processor.

    3. Pulverize for 30 seconds to a minute until all the chickpeas and ingredients are blended.

    4. Transfer to a bowl.

    5. Heat a non-stick skillet over medium heat for about 2 – 3 minutes

    6. Spray with cooking spray

    7. Use 1/3 cup of the pancake batter and pour into hot skillet.

    8. Cook 2 – 4 minutes on one side and flip to cook about 2 minutes on the other side.

    9. Continue with the rest of the batter – should make about 4 pancakes.

    Chef’s note: Some tahini’s are thicker than others (and may require more or less water). The cooking time for the pancakes will depend on how large you make your pancakes and what heat you are cooking. You’ll want to flip when you start to see a golden crust.

    • Crumbled feta – to taste

    • 1 scallion, thinly sliced

    Directions:

    1. Place two pancakes on a plate, follow by liberally drizzling the tahini dressing and then layering the herby salad and crispy chickpeas. Garnish with crumbled feta, sliced scallion and extra herbs, if you have leftovers.

Get Yourself a Boyfriend Minestrone Soup

    • 1 lb. Italian sausage links, sliced

    • 1 medium onion, diced

    • 2 – 3 carrots (about 1 ½ cups), diced

    • 3 – 4 celery ribs (about 1 ½ cups), diced

    • 3-4 cloves garlic, minced

    • 1 tbsp Italian seasoning

    • ½ tsp red pepper flakes

    • 2 (14 oz.) cans of chopped tomatoes

    • 8 cups low sodium chicken stock

    • 1 parmesan rind (optional)

    • 1 large (roughly 1 pound) waxy potato, peeled and medium diced

    • 1 medium/large zucchini, medium diced (I usually cut around the core as it tends to get soggy)

    • 1 small container baby spinach or kale (4-6 oz)

    • 10-12 fresh basil leaves

    • Shaved parmesan cheese

    1. Over medium heat, pour a bit olive oil in a large (at least 5 quarts) soup pot. Brown the Italian sausage. Remove from the pan and set aside.

    2. Add the onions to the pot and cook for roughly 5 minutes until they start to soften.

    3. Incorporate the garlic, red pepper flakes, Italian seasoning, 1 tsp salt, and fresh cracked pepper. Cook for another few minutes.

    4. Add the carrots and celery to the pot and cook for about 10 minutes or so.

    5. Add the tomatoes, chicken stock and browned sausage into the pot. Let simmer on low for roughly 30 minutes or longer if you like.

    6. About 30 minutes before you want to serve, add the potatoes and cook for 15 minutes. Then add the zucchini and cook for another 10-15 minutes until the potatoes are fork tender (but still have a bit of a bite)

    7. Turn off the heat and add the spinach and basil.

    8. Fish out the parmesan rind, if added.

    9. Salt and pepper to taste.

    10. Garnish with each bowl with shaved parmesan and additional fresh basil.

This was the first dish I ever cooked my husband and my unsolicted advice is If you want to skip the whole boyfriend stage and go directly for a marriage proposal, serve with grilled cheese or garlic bread on the side.

Miso Glazed Slamon in a Tomato Miso Broth

    • Tomato Miso Broth:

    • 3 cups water

    • 3 tbsp white miso

    • 3 tomatoes, rough chop

    • 3 large mushrooms, cut into quarters

    • 1 tbsp honey

    • 2 tsp low sodium soy sauce

    • 1 tbsp rice vinegar

    • 1 tbsp Dijon mustard

    • 1 tsp sesame oil

    • 1 tbsp Sriracha

    • 2 green onion (scallion), rough chop

    • 3 lemon peels

    • 1 clove garlic

    • Handful of cilantro

    • ½ tsp salt

    • 2 whole peppercorns

    • 2 tbsp butter

    • 1 bunch asparagus, sliced to about 5 mm pieces

    • Poached Miso Salmon:

    • 4 pieces of salmon

    • ¼ cup mayonnaise

    • 1 tbsp white miso

    • 1 tbsp Sriracha

    • 1 tbsp honey

    1. Preheat the broiler in the oven to high.

    2. Position the oven rack about 6 inches from the broiling element at the top.

    3. Line a baking sheet with parchment paper.

    Tomato Miso Broth:

    1. Combine all the ingredients, except the butter, into a large saucepan (that is at least 2-3 inches deep) and place over medium heat with a lid. Cook the mixture for about 30 minutes until the tomatoes are nice and soft.

    2. While the broth is simmering, blanche the asparagus. In a pot of boiling (and salted) water, blanche the asparagus for about 1-2 minutes and transfer to an ice bath to stop the cooking process. Pat dry and set aside.

    3. Back to the broth. After 30 minutes, remove the mushrooms, lemon peels, and garlic. These can be discarded.

    4. Transfer the broth to a blender and give it a good buzz. Press the mixture thru a fine mesh sieve back into the large saucepan.

    5. Bring the broth back up to a simmer and stir in the butter.

    6. Prepare the salmon (see below).

    7. Once the salmon has been removed from the broth, pour the sauce thru a fine mesh sieve again and into a saucepan.

    8. Bring the broth back up to a slight simmer and season to taste.

    Poached Miso Salmon:

    1. Pat your pieces of salmon dry with a paper towel and season each side with salt.

    2. Gently nestle the salmon into the simmering broth skin side down. Cover and cook for 5 to 7 minutes, depending on the thickness of the fish. Poached salmon is cooked through when it looks pale pink and flakes easily with a fork or a thermometer reads 125°F (52°C).

    3. While the salmon is poaching, combine the mayonnaise, miso, honey, and Sriracha. Set aside.

    4. Carefully remove the salmon and place on a parchment lined baking tray skin side down.

    5. Pat the top of the salmon with a paper towel to dry a bit so the miso glaze sticks easier.

    6. Brush on your desired amount of miso glaze on each piece of the salmon.

    7. Place the glazed salmon in the oven on the top rack nearest to the broiler for a couple minutes until the glaze is nice and bubbly and browned.

    • 1 package (200 grams / 7 oz.) udon noodles

    • Sesame seeds

    • Microgreens

    Directions:

    1. Make the udon noodles according to the package directions.

    2. Place some noodles on the bottom of your bowl.

    3. Ladle one fourth of the broth over the noodles.

    4. Followed by placing one piece of salmon over the noodles.

    5. Garnish with the asparagus around the salmon, followed by a sprinkle of sesame seeds.

    6. If you have microgreens, place a bit on top of the salmon.

Mostaccioli

    • 2 tbsp olive oil, divided

    • 1 onion, small dice

    • 3 cloves garlic, minced

    • 1 tbsp Italian seasoning

    • 1 lb. ground Italian sausage or beef

    • 2 – 2.5 lbs. Italian sausage links cut in half

    • 2 (24 oz.) jars favorite marinara sauce

    • 1 (14 oz.) can chopped tomatoes (ideally with basil and garlic)

    • 8-10 basil leaves, torn

    • Pinch of red pepper flakes (or more if you like it spicy!)

    1. Over medium high heat, sprinkle 1 tbsp olive oil to a large sauté pan and cook the onions for a few minutes. Add the minced garlic, Italian seasoning, and ground Italian sausage or beef to your pan and cook thru.

    2. Add to the ground sausage or beef mixture to your crockpot.

    3. To your sauté pan, add another tbsp olive oil and brown the sausage links. No need to cook thru, just brown on all sides. Add to your slow cooker.

    4. Add the marinara, can of tomatoes, basil, and red pepper flakes to your slow cooker and give it all a good stir.

    5. Cook on low for 3 hours. Taste and salt accordingly.

    • 1 lb. (500 grams) mostaccioli noodles, cooked according to the package directions

    • Grated parmesan

    Directions:

    1. I’m not sure you really need directions on this one - get yourself an enormous bowl and add noodles, lots of sausage, more sauce, parmesan and a bit of extra basil so you get your veggies!

Growing up in the Midwest, Mostaccioli was to many a “Sunday supper”. It simmered most of the day in a crock pot served over mostaccioli noodles and copious amounts of processed parmesan cheese on top. My Mom used to microwave the sausages on this giant weird white tray so the fat would drain to the sides. Instead of worrying about fat, I think she should have been more worried about microwaving sausages for 15 minutes in the world’s largest microwave while we stood in front of it

Shepherd's (Cottage) Pie Stuffed Potato Skins

  • Potato Skins and Mashed Topping:

    • 1.5 KG (3.3 pounds) Russet Potatoes

    • Olive oil

    • salt

    • 4 tbsp unsalted butter, room temperature

    • 1 package (8 oz.) block cream cheese, room temperature

    • ¼ - ½ cup whole milk

    • 1 tsp salt and ½ tsp fresh cracked pepper

    Shepherd's Pie Filling:

    • 1 medium onion, small dice

    • 1 lb. low fat ground beef

    • 2 cloves garlic, minced

    • ½ cup Guinness

    • 3 tbsp tomato paste

    • 2 tsp Worcestershire sauce

    • 2 cups low sodium beef stock

    • 1 cup (roughly 100 grams) celery, medium dice

    • 1 cup (roughly 125 grams) carrots, medium dice

    • ½ cup frozen corn

    • ½ cup frozen peas

    • Big handful chopped parsley

    • Salt and fresh ground pepper

  • Potato Skin and Mashed Topping:

    1. Preheat your oven to 375 ºF (190 ºC).

    2. Prick your potatoes all over with a fork and slather them in olive oil and salt. Bake on a sheet tray for 1 hour to 1 hour and 30 minutes, rotating half way thru. You should be able to prick with a fork and the flesh should be soft and tender.

    3. Once cooled enough to handle, cut your baked potatoes in half and gently scoop out the flesh, run the flesh of the potato thru a potato ricer or use a potato masher and place in a large bowl. Place each skin back on your baking sheet, drizzle with olive oil and place back in the oven for 10 minutes or so to crisp up.

    4. To your potato flesh, add the butter, cream cheese, ¼ cup milk and the salt and pepper to combine. You may have to warm your potatoes up either in the microwave or on your stovetop in order for the cream cheese and butter to melt in.

    Shepherd's Pie Filling:

    1. In a large pan, heat a bit of olive oil over medium high heat. 

    2. Once hot, add the onion, ground beef, garlic, ½ tsp salt and pepper. 

    3. Once the meat is broken up and cooked thru and all of the liquid has cooked off, deglaze with the beer and cook down until mostly evaporated. 

    4. Add the tomato paste and mix it around to coat all the beef. Cook for a minute or two.

    5. Add beef stock, Worcestershire, carrots, and celery and mix it to combine.

    6. Rapidly simmer until the liquid has reduced to only a couple tablespoons remaining.

    7. Turn off the heat and mix in the corn, peas, and parsley.

    8. Salt and pepper to taste.

    • 3-4 cups cheddar cheese, ideally freshly shredded

    • Chopped parsley or chives to garnish

    • Pickle spears (optional)

    • Cottage cheese (optional)

    Directions:

    1. Pack the meat filling evenly into each potato skin. Top with the mashed potatoes and then a large amount of cheddar cheese.

    2. Bake at 375 ºF (190 ºC) for 25 minutes or until the cheese is nice and melty and browned on top.,

    3. Garnish with chopped parsley or chives.

    Chef’s note: I serve my potato skins with pickle spears and cottage cheese on the side. It makes for a good bite!

Thai Red Curry Chicken Satay

  • Chicken Satay:

    • 1 kilo (2.2 lbs.) chicken breast

    • 2 tbsp red curry paste

    • ½ cup coconut milk (full fat)

    • ¾ tsp salt

    • 5-10 wood skewers, soaked for 30 minutes in water

    Pineapple Salsa:

    • 1 cup (200 grams) pineapple, small dice

    • ¼ cup red pepper, small dice

    • 1 small clove garlic, minced

    • 1 small shallot, minced

    • Juice of ½ lime

    • Zest of ½ lime

    • 1 tsp. rice vinegar

    • 3 basil leaves, chopped

    • 2 tbsp cilantro, chopped

    • ¼ tsp salt

    • 1 Thai red chili, thinly sliced

    Red Curry Sauce:

    • 1 tbsp neutral oil, such as avocado oil

    • 2 tbsp red curry paste

    • 1 can (400 ml) coconut milk, full fat

    • ½ tsp fish sauce

    • 1-2 tsp palm sugar

    • 2 kaffir lime leaves, torn into small pieces

    • 1 Thai red chili, thinly sliced

  • Chicken Satay:

    1. Cut the chicken breast into large chunks.

    2. Combine the red curry paste, coconut milk and salt in a small bowl and then add it to a zipper bag along with the chicken and mix well together.

    3. Place in the fridge to marinate for 3-4 hours or ideally overnight. Carry on to the pineapple salsa.

    4. Drain the chicken and discard the marinade.

    5. Thread the chicken onto your desired number of skewers.

    6. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high.

    7. Cook for 4-5 minutes and then flip over.

    8. If need be, finish the chicken in an oven heated to 350 °F (176°C).

    9. Once done, let sit for 5 minutes.

    Pineapple Salsa:

    1. In a small bowl, combine all the ingredients, including the Thai red chili. The more you add, the hotter it will be!

    2. Taste and season taste

    3. Set in the fridge until ready to serve.

    Red Curry Sauce:

    1. While the chicken is cooking, make the red curry sauce.

    2. Heat the oil in a sauté pan over medium heat.

    3. Add the curry paste and cook for a minute or two until it starts to get fragrant.

    4. Whisk in the coconut milk.

    5. Add the fish sauce, 1 tsp of palm sugar, kaffir lime leaves, and one-fourth of the Thai red chili (more if you like it HOT!)

    6. Allow the curry to boil until it reduces by about one-half or coats the back of a wooden spoon, 10 to 15 minutes.

    7. Taste. Add more sugar, salt, Thai red chili according to taste.

    • Handful of cilantro, including stems

    Directions:

    1. Once the red curry sauce is done, place ¾ at the bottom of your serving dish.

    2. Place the chicken skewers on top.

    3. Drizzle the rest of the sauce over the top of the chicken, followed by the pineapple salsa.

    4. Garnish with the cilantro.

    5. Serve the remaining pineapple salsa on the side.

Tom Kha Gai Baked Fish

  • Tom Kha Gai Sauce:

    • 2 cups low sodium white stock (chicken, fish or vegetable)

    • 1 can (400 ml) full fat coconut milk

    • 2 kaffir lime leaves, torn

    • 1 inch galangal, peeled and sliced

    • 1 Thai red chili, thinly sliced

    • 6 inch lemongrass, rough chop

    • Fresh lime juice from ½ a lime

    • 2 tsp (10 grams) palm sugar (or brown sugar)

    • 2 ½ tsp fish sauce (start with 2)

    • 1 shallot, peeled and sliced

    Coconut Cilantro Rice:

    • 1 cup jasmine rice

    • 1 ¼ cups coconut water

    • 3 peeled strips from 1 unwaxed lime

    • ¼ tsp salt

    • 2 tbsp cilantro, chopped

    Whole Baked Fish:

    • 1 (2-3 pounds) head-on, whole white-fleshed fish, scaled, gutted, and cleaned

    • A couple slices each of shallots, galangal, and lime

    • 2-3 kaffir lime leaves

    • 1-2 pieces (6 in. or so) lemongrass

    • 1 large handful of cilantro, with stems

    • 1 container (10 oz.) grape tomatoes

    • 2 container (8 oz. each) oyster mushrooms

    • Neutral oil such as avocado oil

    • Chopped cilantro for garnish

  • Tom Kha Gai Sauce:

    1. Preheat the oven to 375 °F (190 °C)

    2. In a saucepan, combine the white stock, coconut milk, lime leaves, sliced galangal, Thai red chili, lemongrass (don’t forget to hit it against the counter to release its flavors before you give it a rough chop), lime juice, brown sugar, fish sauce, and shallot.

    3. Simmer on high until it has reduced to about 1 cup of liquid remaining, and it has thickened a bit. Taste and adjust the seasoning.

    4. Strain it and add it back to your saucepan to gently heat up before you serve the fish.

    Coconut Cilantro Rice:

    1. Combine the rice, coconut water, lime strip, and salt in a medium saucepan. Bring to a boil.

    2. Reduce to low and cover so it gently simmers.

    3. Cook 10-12 minutes or until water is absorbed by the rice.

    4. Remove from heat and let stand for 10 minutes.

    5. Add the cilantro and fluff with a fork.

    Whole Baked Fish:

    1. While the sauce is reducing and the rice is cooking, prepare your fish. Place the fish on a parchment lined sheet pan and gently score the top. Drizzle a small amount of avocado oil and sprinkle salt and white pepper on the outside and the inside.

    2. Stuff the inside of the fish with sliced shallots, sliced galangal, sliced lime, kaffir lime leaves, cilantro, and lemongrass. Make sure to hit the lemongrass against a hard surface to open in up before stuffing in the fish.

    3. Toss the tomatoes and mushrooms with avocado oil, salt and white pepper and place alongside the fish.

    4. Cook the fish for 20-30 minutes or until it reaches 135°F (57°C) internally.

    5. Reheat the sauce and put it in a little gravy boat and serve alongside the fish and the rice.

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