Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Hey, fellow bacon lovers – rejoice! It’s officially BLT month, and that means that we get to unabashedly celebrate our love of this classic sandwich every day if we jolly well please – because April only lasts 30 days, so let’s get snacking.

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Salted Caramel and Fenugreek Snickerdoodles

Salted Caramel and Fenugreek Snickerdoodles

To the classic sugar and cinnamon flavour profile of a snickerdoodle, I have added a touch of fenugreek seed, a spice most typically associated with Indian curries. Its scent is reminiscent of sweet lemons and soft caramel, and whenever I open the container containing the seeds I am greeted with that sweet, inviting aroma that begs to be incorporated into a dessert – so I had to oblige!

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Grilled Loin Chops With Three-Chili Chutney

Grilled Loin Chops With Three-Chili Chutney

With Valentine’s Day fast approaching, the pressure is on to amp up the romance. This year, skip the crowded restaurants and bustling bars and opt to spend the night in with your beloved.

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Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

With Halloween around the corner, I thought it would be a great excuse for a recipe with a ghoulish theme. No pumpkins here…not black cats and, hey, no black or orange in sight. Instead, I want am putting a spin of the classic Bloody Mary (that’s creepy…right?) and making it a tad more spooky with a green hue and a frightful kick of Ghost and Scorpion pepper hot sauce!

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Shrimp Causa

Shrimp Causa

Most people who have a bit of familiarity with the Peruvian food scene equate it with ceviche, empanadas and pisco, and they wouldn’t be wrong! If you haven’t heard of it before, causa is a traditional Peruvian dish made of layered and seasoned mashed potatoes, avocado and a ‘salad’ of tuna, chicken shrimp or seafood that is served chilled.

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Caesar Sangrita Punch

Caesar Sangrita Punch

Happy national tequila day, muchachos! I love me a national spirit day, because what’s better than a social obligation to imbibe and better yet have a theme around it? For this oh, so sacred of holidays I have decided to steer clear of the typical sweet and lime-laden drinks that tequila usually finds itself thrown into and opt for a savoury, garden fresh concoction. 

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Ibérico Chorizo Pizza

Ibérico Chorizo Pizza

Pizza is my favourite food group, what is yours? I am actually a little flabbergasted that I have not yet included a pizza post on this blog. I mean, when I say pizza is my favourite food group that is not hyperbole, I actually mean it. If I were on death row a Margherita pizza and glass (oh, who am I kidding) a bottle of Chianti would be my final meal.

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Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Patty pan squash are to me, the harbinger of the fast approaching farmers market. They are tiny, delicate and saucer-shaped with scalloped edges and oh yeah, absolutely adorable. Because of their small size they need to be prepared gently, as overcooking them will ruin their delicate appearance and taste. The flesh is unlike their hardier winter squash relatives, and more akin to a firm zucchini, with gently, bright notes of squash.

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Papa a la Huancaína

Papa a la Huancaína

Today is a double post!
So, I am an opposite eater. I like ceviche in the winter and lamb stew in the summer. I think it’s because, after a while of eating with the seasons, I start to crave flavours I haven’t visited in ages.

This post pays homage to my love of opposite eating, and to one of my all-time favourite (maybe my most favourite) Peruvian dish: Papa a la Huancaína, served with a chilled glass of chicha morada (recipe here).

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Sous Vide Gochujang and Garlic Wings

Sous Vide Gochujang and Garlic Wings

I spent some time over the holidays going through some older recipes and blog metrics and found out that my ‘Sous Vide Chicken Wings’ post was by far my most popular post, so I decided to revisit it, but with a twist! In this recipe, I used gochujang, a Korean staple ingredient made of fermented soybeans, glutinous rice and chili peppers. It is fantastic! Packed with umami, sweetness and a little kick from the chilies, it’s a must-have ingredient in any pantry. It is typically used in soups, stews and marinade for a traditional Korean barbecue, and that is where the inspiration for this recipe came from.

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Roasted Chestnut, Almond and Arugula Pesto

Roasted Chestnut, Almond and Arugula Pesto

In honour of 'National Nut Day' I am celebrating my favourite way to eat nuts...no, not chocolate covered, but in a tasty (and garlicky) pesto. I absolutely love this recipe and have used it in my recent roasted spaghetti squash recipe and will be featuring it in a new iteration in an upcoming snacky post. In the meantime, enjoy this pesto in a pasta, on a crostini, as a spread on a sandwich or simply as a dip.

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Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

It’s fall! Yay! My favourite time of the year it has all of my favourite things: sweaters, boots, scarves, hot steaming coffee in the brisk morning air, Halloween and the changing colours of leaves. One thing I am not too excited about fall is squash. Sure it’s good and all, but I find that it’s always served the same way, doused in sugar and pie spices. Yuk. For this post I wanted to stray from the traditional and make a dish that could stand on its own, but while still using the produce of the season, like chestnuts and arugula. I’ve incorporated a lot of umami flavours here to compensate for the inherent sweetness of squash, and countered with a tangy sweet and sour cranberry-balsamic reduction. Enjoy!

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Maltagliati with Pan-roasted Chicken

Maltagliati with Pan-roasted Chicken

While shopping at my local gourmet/fancy-pants/hugely overpriced local food shop I came across maltagliati, an ‘artisanal’ {insert eye roll} egg pasta cut into little square shapes. I was charmed and had to take it home with me. Once home I Googled this newfound noodle and found out that maltagliati is simply cut off scraps from the tagliatelle making process. So I was a sucker and spent $9 on a box of pasta scraps.

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Bacon Grilled Cheese Sandwich with Homemade Ketchup

Bacon Grilled Cheese Sandwich with Homemade Ketchup

This post came about over a discussion on taste, as in the tastes of salty, sweet, bitter, sour and umami. I was asked which was my favourite way to experience umami, and my gut response was cheese! It got me thinking, the classic combination of umami in cheese and in the high levels of glutamic acid found in tomatoes is best expressed in the classic pairing of a grilled cheese sandwich dipped in tomato ketchup (although pizza and cheese lasagna were close runners up).

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Cheeseburger Empanadas

Cheeseburger Empanadas

Happy Independence Day to our neighbours to the south!For the Fourth of July I decided to make one of my favourite foods – and a food I associate with America – the cheeseburger. But instead of the traditional flame-grilled patty on a bun, I decided to see if I could encase the essence of a burger in a hand-held empanada.  

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Garlic Tart

Garlic Tart

This tart was a teacher. It taught me to trust my pastry instincts, that garlic has so many more nuanced flavours beyond the norm, and thanks to 'The Flavor Thesaurus,' it taught me a new cooking technique. A tart for garlic lovers, it showcases the different stages of garlic growth, from sprout to immature corm to fully mature and dried bulb. This tart exemplifies the diversity of this staple ingredient.

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