Simple Raspberry Coulis

 Simple Raspberry Coulis

Simple Raspberry Coulis 

I’ve been making this Raspberry Coulis recipe since I was in college. I’ve carried it with me throughout my culinary career because 1. I love how simple and easy it is, 2. It tastes great and people love it. One of the reason why I think it’s so popular is it’s simplicity. I mean, there’s only two ingredients and you don’t even have to cook it! This leaves the raspberry flavour pure because they aren’t broken down through the cooking process. As I’ve continued to learn and grow as a chef I’ve learned, the hard way, that simple recipes are usually the most delicious and this is no exception. It’s as simple as blending them with icing sugar, straining them through a sieve, and this Raspberry Coulis is ready to serve, simple.

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A Sommelier's Savory Summer Salad & Wine Pairing

A Sommelier's Savory Summer Salad & Wine Pairing

I feel like Jared and I are a blogging movie waiting to happen. Over the brief months of 2016, I've had an opportunity to experience some of the most profound personal growth in my life.  It wasn't always the most pleasant time for me and it took the most courage I've ever had to muster.  I was having difficulty on a daily basis with things most people take for granted: the common & the ordinary.

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Bacon Cranberry Marmalade

Bacon Cranberry Marmalade

A few years ago I was browsing the aisles of Real Canadian Superstore while I was looking for some inspiration for a dinner party I was hosting. Unfortunately for me, the brain juices were't flowing that day. Call it a cooking cramp or whatever you'd like, I was at my wits end. Thankfully, I was startled out of my disillusioned haze when I came across a new display amongst the normal humdrum grocery aisle.

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Cilantro Oil

Ingredients: 
1 Bunch of fresh cilantro 
2 cups vegetable oil or very lightly flavoured olive oil

Directions: 
Fill a medium sized pot with water to the half way point and bring to a simmer. Leaving the cilantro tied together blanch in simmering water for 5-7 seconds. Place in a ice bath immediately and dry thoroughly. Take of the elastic band or twist tie, whatever the cilantro is tied with, and place into a food processor and begin to process. Add the oil in a steady stream. Once you've poured in all the oil continue to process for another 30 seconds. Once done strained through cheese cloth, a coffee filter or a fine sieve, whatever you have and discard whats left in the cheese cloth and keep the oil that is left in your bowl. 

You should have a bright green and flavourful oil that you can use to garnish with or use in salad dressings. Enjoy! 
 

Horseradish Aioli

Ingredients: 
1 Garlic Clove Minced  
1 1/2 cups Vegetable Oil 
1/2 Lemon Zest
Juice of 1 Lemon 
1 Egg Whole 
1 Egg Yoke 
3 Tablespoons Prepared Hot Horseradish 
1 Teaspoon Dijon Mustard 
Salt and Pepper too Taste

Directions:  
In a large mixing bowl place the whole egg and egg yoke in. With a hand mixer begin to beat together. Keeping the mixer on gradually add in the oil. Being careful to only add a little bit at a time and only adding more when the previous amount has been fully incorporated. When the mixture becomes too thick add in a little lemon juice. Once you have used about half of the oil add in horseradish, dijon mustard, lemon zest and season with salt and pepper. Continue to add in the rest of the oil and lemon juice, tasting as you go to make sure that its not too acidic.  Season again with salt and pepper if needed. 

 

Balsamic Glaze

Balsamic Glaze

One of my favourite dishes is grilled veggie stacks with goat cheese drizzled with balsamic glaze. I was introduced to this versatile sauce when I was in college. It's a simple, quick, delicious and versatile sauce that can be used in savoury dishes as well as sweet. Enjoy this sauce with veggies, beef, chicken, and even on ice cream! 

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Sriracha Peanut Vinaigrette

Sriracha Peanut Vinaigrette

This summer my family and I decided that we would increase our vegetable garden and try to grow the majority of our vegetables. It is the beginning of June and we are already enjoying the fruits of our labour. We planted a variety of lettuce, kale, and spinach, and they are ready to harvest! This is great for me as I love to make my own salad dressings. The possiblites are endless, if you know proper oil to acid ratio. 

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Simple Bread Pudding with Creme Anglaise

Simple Bread Pudding with Creme Anglaise

Does anything say comfort food quite like bread pudding? What isn't there to like about it, seriously? Bread, sugar, eggs, and one of the most comforting spices I know cinnamon, all contribute to making this dessert delicious. The other thing that makes bread pudding so comforting is how easy it is to make. Its a no fuss, tasty treat that anyone and their grandmother could make.... and really, most grandmothers do. 

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Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Ever since I discovered the locally owned bluesky supermarket I've been inspired to cook more! The place is full of ingredients that were previously hard to come by in my town but aren't now! Sometimes I will just walk through the isles to see what they have to get the creative juices flowing. This is precisely how todays blog came about.

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