Beef Stew!

[This is a very special guest recipe that my good buddy, fellow cook and hilarious Podcaster Jess shared way back in October of 2016 for our now-defunct Brotherhood of Bacon website. Though that concept now lies in the ditch of the information superhighway it produced this great recipe, one that I followed last night with phenomenal results! It’s the perfect one-pot-wonder to cook on a chilly Autumn night.]

Hey there, I’ve recently moved! Therefore I get the fantastic task of building a new kitchen from the ground up! (I discovered I didn’t have much in the way of essentials) So here’s a guide to one of the first recipes I cranked out in my new tiny kitchen wonderland! I’m a big fan of soups, stews, curries, or anything that sits on the stove top for a while, they warm the house up, and makes it seem like you’ve done more work than you actually have.

OH! It also makes your house smell great too! Now, one day, I’ll figure out how to put pictures up with these word, but until then I want you all to imagine the food in your mind. It will be fun! I promise. (more…)

Read More

Chestnut Soup with Crispy Pancetta

Many years ago on a whim I purchased a rather strange cookbook by Lois Anne Rothert dedicated entirely to the various soups of rural France. Normally I don’t pitch in for something so bizarrely specialized but something about this tome’s yeomen charm captured my imagination and it’s survived many cookbook purges over the years when shelf space became scarce.

Now, three months deep into my still-UN-identified illness this book has more than earned it’s keep with such soul-satisfying and sanity-soothing soups as Country Sorrel and Potato, Oyster and Cognac stew, Lentil Potage and this deeply savoury winter soup of pureed chestnuts, aromatics and crispy pancetta. (more…)

Read More

Soy-Braised Pork Loin

If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles. (more…)

Read More

Elk Chilli

My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. (more…)

Read More

Poached Chicken and Rice

poached-chicken-and-riceI just realized our kitchen calendar was still on August and flipped it over, revealing the stereotypical picture of golden hued oak trees and a dilapidated barn that always accompanies September. Ugh… Here on the Westcoast September would be more accurately represented by a grey sheet of rain.

Yep, autumn has come just like it always does; like a switch is flipped, the sun just surrenders and the rains begin like the final act of Seven Samurai… And as usual most of my friends, family and co-workers are getting sick.

So the calendar goes back up on the wall, I fire up a big pot on the stove and pull one of my secret weapons against autumn depression from the freezer: Master Stock! I know it sounds like Master Chief’s little brother or a particularly corny GI Joe villain, but it’s not. It’s a broth made from simmering a whole chicken with Asian aromatics and then, over the course of many uses and multiple chickens it condenses into a powerful, gelatinous flavour bomb for use in soups, stews and sauces.

(more…)

Read More