Recipes
Recipes make up the bulk of our site. Many recipes have accompanying videos, some have technique or ingredient videos added to help you out. We have a private community Facebook page that you can share your recipes, ask questions, and see what other subscribers are making! The site was developed to be user driven. When you subscribe, you will be sent a short questionnaire to fill out. Asking what you hope to get from the site, what you enjoy cooking, and what you would like to learn!
Pro Tips and Techniques
After recipes, our pro tips and techniques section is the most important to me. Many recipes online and in cook books miss these important steps. The videos in this section are here to help you be more successful in the kitchen when following recipes. Here are justb a few samples of what subscribers have access to.
Ingredients matter
Understanding ingredients, what they are, and how to use them, has a dramtic effect on your kitchen success. In this section, subscribers learn about this!
What Every Kitchen Needs
Now that you have access to great recipes, technique videos, and important ingredient information, its time to talk about what every kitchen needs!
Product reviews
Now that we know what every kitchen needs, its time to share with subscribers what brands I like, or what I won’t buy again! I do follow up reviews on products as well, seeing how they stand up to time and useage.
Behind the scenes
A new section to the web site. I wanted to share with everyone how recipes are developed, the process from beginning to end. I would also like to get into the behind the scenes work that goes into costing and running a food business. I think this gives subscribers an insight into why things cost what they do, and why some business succeed and ithers fail.
Vlogs / Ask Chef / Pet peeves
Here you get to know a little more about me! Its not always pretty, but its real!
Producers, Suppliers, and Growers
This started as a list of my suppliers, those I trust to grow, produce, or supply me with top quailty prodcuts. It ahs grown, and we have started adding subscriber recommendations. We have subscribers from all over the world, and wnat them to share with every one there go to suppliers. That way, if you are travelling near these places, you can see where the locals shop! Below are a few examples of my go to businesses.
Central Park Farms (chicken, pork, beef) (Langley B.C..)
We have worked with Central Park Farms over the last several years as one of our prepared foods partners. We have also had the pleasure of catering long table dinners on the farm along with several cooking classes. Personally, we have been a ranch club member, enjoying their chicken, pork, and beef. Follow them on social media for store hours, delivery days etc. www.centralparkfarms.com
Reverent Acres (water buffalo) (Salmon Arm B.C..)
Remember those water buffalo meatballs at the chefs shack? This is were the meat came from! This is a great family farm raising healthy and delicous meat. Check out their website for delivery and locations that carry their prodcut. www.reverentacres.ca
Wooldridge Creek (Oregon U.S.A)
We were doing a road trip down through Oregon and California, shopping, cooking, and eating our way! This winery and creamery was the perfect spot. It was Oregon’s first joint creamery and winery. They source the milk from a local, organic dairy and create fresh soft cheese as well as aged hard cheeses. We enjoyed a beautiful “bloomy” soft ripened cheese coated with lavander, fennel pollen, and herbs Creamery | Wooldridge Creek (wcv.farm)
A Seed of Life Farm (Surrey B.C.)
I have only used these guys for a little over a year, but boy, there product is great! I started working with them when they first started out. I really enjoy with with young farmers like just getting started. Their passion is inpiring! Seed Of Life Farm
Triple Smoke (Shawnigan Lake B.C.)
This is a recent discovery for me. During my time working at The Local Harvest, I had the opportunity to use many of their products. The smoky flavor that their different products adds a beautiful depth to soups and sauces. I intend on trying them in some future sasuage making recipes and in spice ribs! Our Story | triplesmoke (triplesmokefoods.com)
Books and resources
Here I share with you some of my favorite food related books, food podcasts, and any external links that I feel will help make you more successful in the kitchen
The Saucier’s Apprentice by Raymond Sokolov
When I first got into cooking, my goal was never to become a chef, but be a saucier in a hotel. To this day, my greatest love is making stocks and sauces. Truly great stocks and sauces require time, attention to detail, and a love of the process. This was one of my first cookbooks that I ever bought and is a throw throw back to old school sauce making. Most recipes are too involved for kitchens now, even professional ones, but this will let you see where our modern sauces started (and were my passion started)
Mise en Place - the Podcast …..by Robert Belcham in conjunction with the Chefs table Society
Made for industry professionals it offers insights into the restaurant business and its issues here in B.C. I added this because we see a lot of news about restaurant closures and hospitality struggles in the news and thought this would offer some insight for those of you who want to understand a little more of what its like in this business. If you know someone in the business, or thinking of getting into it, please share with them.
Ocean wise
I have some issues with Oceanwise, and if you have seen the Vlog about decisions, you will know why. That being said, there is a great deal of great info on their site Homepage - Ocean Wise
Discoveries near and far
This were I get to go out, have some fun, and share my adventures with you!
Other content
I want this site to be beneficial for you! When you subscribe, there is a questionnaire you can fill out that will help me create content that interests you. There is also a chat page were you can ask questions about recipes or any other food related questions. We are planning on starting some live on line workshops in the near future where subscribers can interact with me and ask questions!
Pictures from just some of our many recipes
Cheeseburger with bacon caramelized onions, grainy mustard aioli, roasted roma tomato
Maple brined roast pork loin with bacon beer jam
Caper - dill aioli
Chorizo and beer mac and cheese
Oven roasted roma tomatoes
Mussels steamed with guanciale, pale ale, and rosemary
Sausage and cider steamed clams
Bacon bourbon ice cream
Chocolate cake with cranberry sauce
Italian sausage and white bean soup
Ham, mushroom, and arugula hash with poached eggs
Chicken marengo
Rich egg pasta dough
Jalapeno and lime marinated chicken breast burger
Potato sorrel soup
Tokyo turnips 2 ways
Ricotta gnocchi with guanciale roasted brussel sprouts in a lemon and parmesan cream sauce
Cod burger with oven roasted roma tomato, caramelized onions, caper dill mayo, and sprouts
Pasta with carrot tops, garlic, chilies, and olive oil
Cranberry yogurt muffins
Yogurt dip for crudite
Vegan chili
Egg salad sandwich filling
Chorizo “nacho” burger
Chicken confit
Herb and parmesan oven fries
Corn and chanterelle risotto
Mushroom and garlic scape sauté
Cajun spiced oven fries
Italian sausage and grilled vegetable ragout
Pasta with summer vegetables, fior di latte cheese, and spicy tomato cream
Asian spiced beef meatballs with korean bbq sauce
Beet and vodka cured salmon
Cranberry upside down cake
Cider brined turkey breast
Ricotta gnocchi
Chocolate crepes stuffed with mascarpone orange mousse; orange caramel sauce
Parsnip soup with crab and mushroom saute
Creamy ham and potato soup
Roast breast of chicken with a mushroom, bacon, onion jus
Cranberry sauce
Red wine vinaigrette
Ricotta gnocchi with Italian sausage, roasted roma tomatoes, and arugula
Pancetta and mascarpone scrambled eggs
Black bean and avocado salad
Sorrel pesto
Cider brined chicken breast burger with bacon, onions, arugula and aioli
Pasta with chicken, mushrooms, tomato, and pesto
Fennel, feta, and chickpea salad
Chicken salad sandwich filling with cranberries and sage
Sorrel and leek frittata
Chorizo stuffed peppers
Italian sausage, meatball, and prosciutto ragout
Ham and hashbrown breakfast casserole
Honey - chipotle bbq sauce
Beef stroganoff
Stout brined bacon
Gochujang chicken sandwich with kimchi slaw
Bacon baked beans
Italian sausage pizza
Broccoli and apple salad with walnuts and cranberries
Bacon wrapped sausage with maple mustard glaze
Smoked cod rillette with pickled onions
Cardamom spiced coffee cake with spiced prunes
Pho
San Francisco hot dog
Warm spinach salad
Braised lamb shank
Thai chicken salad
Strawberry rhubarb crisp
Ginger spiced turkey burger with siracha mayo and creamy asian slaw
Orange, fennel, onion, and spinach salad
Lemon panna cotta with candied rhubarb and rhubarb consomme
Fettuccine with pancetta and basil in candied garlic tomato sauce
Wild flower honey ice cream
Guanciale roasted brussel sprouts with parmesan cheese
Avocado and chipotle creme
Carrot top chimichurri
72 hour fermented pizza dough and pizza sauce
Maple balsamic marinade
Broccoli bacon salad
Honey gastrique
Roasted fennel, prosciutto, and gozzarella chicken breast filling
Water buffalo meatloaf
Pork meatballs
Cheese steak sloppy joes
Blue cheese stuffed prosciutto rolls
Truffle mac and cheese
Pulled pork
Balsamic - herb marinade
Buttermilk marinated chicken fingers
