Ibérico Ribs

Ibérico Ribs

Unlike most farmed pigs, the Iberico is raised free to roam the wooded pastoral areas of the Spanish countryside. Here their diet, enriched by an abundance of flora like fresh herbs, mushrooms, and notably acorns, coupled with a highly active lifestyle gives their meat a true richness. This high fat and free-range diet saturates the Iberico pigs with a delicate yet complex flavour that many refer to as akin to nuts. The Iberico also have a unique ability to store fat intramuscularly, rendering a completely natural marbling effect, another aspect that makes these pigs so prized.

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Pan Roasted Hot Pepper Aioli

Pan Roasted Hot Pepper Aioli

If you like it hot then this recipe is for you! I am a huge fan of chilies. I love them dry, but my preferred way to eat them is fresh. When they are fresh you can really appreciate the citrus and floral notes that dissipate during the drying process. My love of peppers is followed closely by my love of aioli. I know, it’s not everyone’s cup of tea, and yes it is laden with fat and calories, but nothing quite gets the job done like a creamy aioli. And what’s more, it’s incredibly easy to make.

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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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Sous Vide Octopus and Fennel with Blood Orange and White Beans

Sous Vide Octopus and Fennel with Blood Orange and White Beans

In search of spring, this dish partners octopus with unexpected ingredients, sure to make you reconsider this not so common seafood. If you have ever had octopus at a restaurant, you have probably had it served with a Mediterranean flair, with rich olive oil, tomatoes, capers and olives – all absolutely delectable accouterments to this versatile meat. However, because of its versatility, it can take well to many flavours. Here I opted for a more sweet and rich iteration while still attempting to keep it fresh and light. 

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Sweet Potato Onigiri

Sweet Potato Onigiri

As a westerner, my first exposure to onigiri was from my favourite, lunchtime anime, Sailor Moon. Every day, the teenaged superheroes would open their little bento lunches, and they would have these adorable molded rice balls, sometimes with super-kawaii nori faces winking back at them, and all I ever wanted was a lunch that cute. Now, as a grown-ass adult, I can finally have my cartoon lunch!! Now of only, I could have that ooey, gooey, foldy, drippy Ninja Turtles pizza….#lifegoals.

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Warm Grape Crostini

Warm Grape Crostini

Here I wanted to capture the myriad flavours that can be expressed with the humble grape. The grape is a marvelously versatile fruit, yielding wine, brandy, grappa, jelly, raisins and more. This offering showcases the diversity of flavour and texture of the grape, from fresh to grilled to roasted, each variant offering a nuanced flavour and texture experience.

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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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Sazerac

Sazerac

Although it sounds like an ‘in your face’ drink, the Sazerac is as much about aroma as it is about taste. The absinthe lined glass and lemon twist are herbaceous and fresh while the rye adds spiciness making it a level and highly enjoyable tipple. The Sazerac itself is elegantly simple. It contains few, good quality ingredients and a ritual of preparation that borders on the reverent.

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Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

I love a soft boiled egg. Its perfectly dippable custard-like centre and delicate shell make it an ideally prepackaged breakfast. There is something so elegant about them too. Like, every ‘Lady’s’ breakfast tray on Downton Abbey isn’t complete unless it has a boiled soft boiled egg and a crisply ironed copy of The Sketch on itAs good as a soft boiled egg can be, they can be equally as hard to master. I tend to be left with an egg that is either runny and un-set, or hard and un-dippable. Rarely do I get that warm, gooey, dippy centre, perfect for toast. That is, until I discovered the sous vide method.

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'Flu Shot' Cocktail

'Flu Shot' Cocktail

Happy Friday y’all! We have come to the close of another long week, and nothing says Friday like a new cocktail.  Here I’ve gone ‘orange forward’ using rich citrus flavour and a dash of Dillon’s Pear Bitters to make a vitamin C packed tipple that I sure think will keep any seasonal colds at bay. Paired with a wintery rosemary simple syrup, this will do ya better than a flu shot. **Not medical advice!!! Get your damn flu shot – just enjoy this afterwards!

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Limoncello Shrimp Toast

Limoncello Shrimp Toast

We have had a few dreary days here. Fall is in full effect, and as much as I love it, the chill and gloomy skies have left me hungry for a bit of brightness. This drunken shrimp toast is my answer! Bright lemon flavours, fresh seafood and a crunchy sourdough are the antitheses of a rainy fall day. A perfect snack, breakfast or light lunch, these bright flavours are a sure pick-me-up.

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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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Grilled Pineapple and Charred Orange Hot Sauce

Grilled Pineapple and Charred Orange Hot Sauce

In the past couple of weeks, I have been lucky enough to be gifted with an abundance of Scotch Bonnet peppers from the gardens of a few friends. My love of chilies precedes me and I tend to be the recipient of hot things people don’t know what to do with, and I welcome the hot gifts every time! 

This sauce is good for dipping or accenting but it’s best use is as a marinade and finishing sauce for shrimp, pork and chicken (especially chicken wings!) or cut half and half with a barbecue sauce and brushed on ribs.

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