Recipe: Chimichurri Sauce

It's still barbecue season, and if you haven't tried Chimichurri on you steak you are missing out!   It's also excellent on any other grilled meat or fish - I even turn leftover sauce into a zippy salad dressing.

Recipe: Apple Pancakes

Most nights I have super boring dreams about me running errands, or dreams so bizarre I don't dare tell anyone about for fear of what they'll think of me.  But occasionally, I have wonderful dreams about food.  Recently I had a dream about apple pancakes with apple slices, and once I turned my dream into reality -  the results were so great I've decided to share the recipe with you!

Recipe: Cracklin' Goodness Roast Pork

Few things sadden me more than roast pork with skin that is rock hard that I could chip a tooth on it, or even worse - soggy chewy skin!  Why??!  Please do the humble pig some justice and honor it with the crunchy, crispy, snappy, cracklin' skin it was destined to be!

Recipe: Kalbi (Korean Beef Short Ribs)

Well hello there!  Yes, I am still alive and still cooking. Time flies when you are so busy cooking and eating, that I lost track of time and forgot to blog. Oops!  My sincerest apologies.  I have many more photo and recipes, and ideas for new recipes. So here we go!

  

Kalbi or Galbi, are marinated Korean beef short ribs thinly sliced flaken style and cooked on the grill. Flaken just means that it is cut cross-wise through the bone.  It is very common to find at Asian grocery stores, but you can also ask for at most (good) butchers/grocers.  This is a very easy recipe for that go-to dish from your favourite Korean or Japanese restaurant.

Recipe: Foolproof French Toast

 

I never understood the crazy line-ups for brunch.  I'd rather stay at home in my pj's and whip up a breakfast in minutes - and for a fraction of the price! It's just eggs people, calm the eff down.

Recipe: Crème brûlée

For those of you who know me, know that I lost my sweet tooth as a child.  I'll choose salt over sugar anytime, any day.  Crème brûlée  however is not overly sweet, and a classic that no one can resist - even me! 

Recipe: Rich Chicken Stock

I always find it really exciting when I discover a new cooking tip.  Something that I've never heard before - on a cooking show, a cook book, or a food magazine.  Here is one of those top secret moments!