Bruce loves to cook

Mayo marinade

Mon, 21 Sep 2026 00:00:00 +0000

This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don’t burn, and it adheres to the cut surprisingly well.

Mechanic

Mayonaiuse coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The baking soda effect is mild; the big win is surface adhesion. The result is that meats and spices are less prone to burning.

Butternut squash curry

Fri, 18 Sep 2026 00:00:00 +0000

A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.

Ingredients

250 g long-grain white rice, uncooked
3 tablespoons coconut or canola oil, divided
½ small butternut squash (about 450 g, peeled and cut into 1cm pieces, about 600 ml)
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger, peeled
3 tablespoons yellow Thai curry paste
1 can (400 ml) light coconut milk
1 jalapeño (or thai chili), halved
1 teaspoon ground turmeric
1 red pepper, seeded and cut into 1cm pieces
2-4 tablespoons lime juice, plus lime wedges to serve
1 tablespoon fish sauce (or soy sauce for vegetarian)
750 g baby spinach, chopped
Chopped cashews and cilantro, to serve

Method

Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.

Instant Pot chicken thigh curry

Fri, 18 Sep 2026 00:00:00 +0000

Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.

Pressure cooker Japanese curry

Fri, 18 Sep 2026 00:00:00 +0000

This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.

Mechanic

The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.

Camp cooking

Thu, 17 Sep 2026 00:00:00 +0000

I remember learning to make foil camp packets at a kids camp. The recipe was simple: a handful of cut up veg, a potato cut into cubes, ¼ pound of beef, half a bouillon cube, and a pat of butter in a foil pouch (with some ground pepper). We cooked it over a fire until it smelled lovely.

Garbage plates

Thu, 17 Sep 2026 00:00:00 +0000

My dad only knew how to cook a few dishes, but he was proud of each one. He loved making boxed mac and cheese. It was usually the blue generic box, and not brand named KD (Kraft Dinner for anyone not from Canada).

Slick spaghetti with a hint of oregano

Thu, 17 Sep 2026 00:00:00 +0000

I remember an old cast aluminium pot, handed down from my grandparents. It was pockmarked, with a patina of polymerized oils in the depressions. It once served as a pressure cooker that exploded in my grandmother’s kitchen, so it no longer had a lid. The handle was loose and the bolt seized, making it a death trap when loaded with a hot sauce. This pot was mostly used for my mom’s frugal spaghetti sauce, which was a simple combination of beef, puréd tomatoes, and just a hint of oregano, salt, and pepper.

The Dutch deli

Thu, 17 Sep 2026 00:00:00 +0000

I grew up in a small town of immigrants mostly from various parts of central, eastern, and northern Europe. Many of our neighbours were second and third generation Mennonites, with a few Dutch families sprinkled here and there. We were the outsiders, which was honestly a great way to grow up.

The smells of India

Thu, 17 Sep 2026 00:00:00 +0000

As our small town evolved, more families moved in from all over the world.

I remember one family bought my best friend’s house. It was something like 15 acres of fallow land, with a large house that was built at the pinnacle of their grandparent’s careers. The house was grand, with 10 bedrooms, two kitchens, a library, conservatory, and countless other amenities that I found fascinating as a kid who lived in a tiny 2 bedroom turn-of-the-century home.

Braised red cabbage

Sat, 29 Aug 2026 00:00:00 +0000

Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, saussage, roasts, and dumplings.

Ingredients

2 tbsp butter
1 small red cabbage, sliced thin, about 1¼ lb (565 g)
⅓ cup water
¼ cup red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
pinch of caraway seeds
salt and pepper to taste

Method

Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.

Pulled pork

Thu, 20 Aug 2026 00:00:00 +0000

Pulled pork is a great base for dozens of dishes, including sliders, chilis, tacos, macaroni, rice bowls, and more.

Mechanic

The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn’t depend on how much fat and pork juice ends up in the pot.

Gyro base

Sun, 19 Jul 2026 00:00:00 +0000

Gyro beef or lamb is a great base for salads, pitas, sandwhichs, and other preparations.

Mechanic

This is the gyro spice-and-meat base, sized to 1 kg of ground meat so it scales cleanly for freezing or batch cooking. The technique is sausage-making applied without a grinder: mixing with cold water and a bread crumb panade until sticky emulsifies the proteins, giving a snap and shape-holding bite whether you form it into dogs, patties, or kebabs. MSG rounds out the umami without adding more salt to the mix. Skipping the chill or under-mixing still gives a crumbly result.

Gyro dogs

Sun, 19 Jul 2026 00:00:00 +0000

This is a recipe based on inspiration a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.

Pad kra pao moo saap

Sat, 11 Jul 2026 00:00:00 +0000

Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to sear the pork rather than steam it.

In-N-Out burger spread

Tue, 07 Jul 2026 00:00:00 +0000

Sometimes I’m craving a diner style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.

Base curry gravy

Thu, 18 Jun 2026 00:00:00 +0000

This is a restaurant style base for takeout curries.

Mechanic

This is a BIR (British Indian Restaurant) base gravy: a neutral, lightly spiced vegetable purée that acts as the liquid foundation for takeaway-style curries. Most BIR curries start by blooming aromatics and spices in oil, then adding this gravy to build the sauce. The gravy itself is deliberately mild; the individual dish recipes add heat and character on top.

Beef stew

Thu, 18 Jun 2026 00:00:00 +0000

This is our classic style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served along side it during service.

Beef stroganoff

Thu, 18 Jun 2026 00:00:00 +0000

A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.

Mechanic

This recipe exists in three versions; choose the protein and build accordingly. The method is the same in all three: brown the beef, brown the mushrooms, deglaze, simmer, finish with sour cream. The sour cream must be tempered (hot liquid added gradually) or it will break.

Butter chicken

Thu, 18 Jun 2026 00:00:00 +0000

Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local take out shops.

Mechanic

This is a BIR-style (British Indian Restaurant) butter chicken, built on a pre-made base curry gravy rather than starting from scratch. The gravy does the heavy lifting; this recipe adds the butter, cream, and finishing flavours that make it distinctly butter chicken.

Butternut squash soup

Thu, 18 Jun 2026 00:00:00 +0000

This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.

Mechanic

Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can’t get any other way. Loosen with stock until it pours easily. It’s not a pie filling.

Caesar dressing

Thu, 18 Jun 2026 00:00:00 +0000

This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.

Mechanic

This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.

Carrot cake

Thu, 18 Jun 2026 00:00:00 +0000

This is my favourite cake. Cover it in a subtle lemon creamcheese icing, and serve warm. Also makes a great breakfast with tea.

Mechanic

The high oil content, 480 ml to 360g of flour, makes this exceptionally moist and keeps it that way for days. Refrigerating the layers overnight before icing firms the crumb so they don’t slide and the icing goes on cleanly.

Classic French dressing

Thu, 18 Jun 2026 00:00:00 +0000

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Focaccia

Thu, 18 Jun 2026 00:00:00 +0000

I started making focaccia when I needed to find a use for some leftover pizza dough. I enriched it with olive oil, topped it with kosher salt, and baked it in a pan. We ate it with olive oil and balsamic, and it was lovely.

Fresh egg pasta

Thu, 18 Jun 2026 00:00:00 +0000

Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.

Mechanic

250g flour to 2 whole eggs plus 4 yolks is the ratio. Extra yolks rather than whole eggs make the pasta richer, more golden, and silkier in texture. The 30-minute rest after kneading relaxes the gluten so the dough sheets smoothly without springing back.

Meatballs

Thu, 18 Jun 2026 00:00:00 +0000

A plate of spaghetti is a warm, comforting meal. Topping it with a meatball or two elevates it to perfection.

Mechanic

A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.

Minestrone

Thu, 18 Jun 2026 00:00:00 +0000

This is a classic, comforting soup, perfect for the late Summer or Fall.

Mechanic

The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don’t skip it.

Pancakes and waffles

Thu, 18 Jun 2026 00:00:00 +0000

Our kids loved this recipe, and it makes an appearance most Christmas days still.

Mechanic

The baking powder goes in last, just before cooking. Stirring it in early lets the gas escape before the batter hits the pan. Adding it at the last moment gives you a lighter, fluffier result. Don’t overmix once it’s in.

Peanut sauce

Thu, 18 Jun 2026 00:00:00 +0000

A good peanut sauce is perfect with salad rolls and satay.

Ingredients

150g (½ cup) hoisin sauce
60g (¼ cup) peanut butter
2 tablespoons rice vinegar
2 cloves garlic, grated
1 tablespoon sambal oelek
60 ml (¼ cup) warm water

Method

Whisk all ingredients together until smooth. Thin with more water if needed.

Vegetarian lasagna

Thu, 18 Jun 2026 00:00:00 +0000

This was our kids first and favourite lasagna, and we used it as a vessel to hide vegetables in.

Mechanic

Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they’re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.

Baked oatmeal

Wed, 17 Jun 2026 00:00:00 +0000

I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.

Mechanic

2 cups oats to 1½ cups milk to 2 eggs is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.

How to find great recipes

Mon, 08 Jun 2026 00:00:00 +0000

You have probably noticed that most recipes are hot garbage. I’m not just talking about those recipes that contain more story than method, or recipes that underestimate cooking times, temperatures, and ingredients, or even how most recipes are so poorly formatted that they’re difficult to read. I’m talking more about recipes that have no clear idea about what they are or why. And failing any semblance of self-awareness, most recipes fail to teach you much about the how either.

Meal planning, Bruce's take

Mon, 08 Jun 2026 00:00:00 +0000

(Rambly + In progress)

I plan a week of meals by selecting proteins and vegetables, stocking my pantry and fridge, and planning base sauces and preparations that can be used in several different ways. I “win the fridge” when I use up all of the perishable ingredients, either in meals, or in foods I can freeze for lazier days.

Tips and tricks for cooking on the road

Mon, 08 Jun 2026 00:00:00 +0000

I occasionally cook on the road while staying in corporate apartments. These kitchens are functional, but often lack basic ingredients that you don’t want to buy and leave on the road.

Why ingredients matter in soup stock

Mon, 08 Jun 2026 00:00:00 +0000

A lot of the principles in cookery are obvious in hindsight. Like: what can you put in stock? Assuming you want your stock to taste good, you put in things that taste good and are safe to eat. It’s important to remember that stock is really just a savoury tea, and the process itself needs to be matched with ingredients that extract well.

Arroz rojo (Mexican red rice)

Mon, 01 Jun 2026 00:00:00 +0000

This is a great addition to any Tex-Mex style meal, and is a great filler for leftovers burritos.

Ingredients

185 g long grain white rice (1 cup)
2 tablespoons neutral oil
2 Roma tomatoes
¼ onion
1 clove garlic (optional)
1 Serrano or jalapeño (optional)
Small pinch of cilantro (optional)
480 ml hot water (2 cups)
1½ tablespoons Knorr chicken bouillon powder

Optional garnish (before covering):

¼ onion, finely sliced
1 jalapeño, halved

Method

Wash rice thoroughly in hot water, then finish with a cold rinse. Water should run mostly clear. Spread and let dry briefly.
Heat oil in a heavy pan with a tight-fitting lid over medium heat. Add rice and stir frequently until golden brown, 8–10 minutes.
While rice toasts, blend tomatoes, onion, garlic, and pepper until smooth.
When rice is golden, reduce heat. Add the blended tomato sauce and stir briefly to incorporate.
Mix bouillon powder into 480 ml (2 cups) of hot water until dissolved. Add to pan, stir well.
Add sliced onion and halved jalapeño if using.
Cover, reduce to lowest heat, and cook until water is fully absorbed, about 15 minutes.
Remove from heat, keep covered for 5–10 minutes, then fluff with a fork.

Notes

The tomato blend is the flavour base. Don’t skip the blend step, even if it seems like extra work.
Toasting until genuinely golden (not just warm) is what keeps the rice from going mushy.
Knorr chicken bouillon is key to the flavour; regular chicken stock is a poor substitute here.

Lemon chicken marinade

Sun, 24 May 2026 00:00:00 +0000

Lemon chicken is great on salad, in wraps, or in rice bowls.

Mechanic

A weight-based Mediterranean marinade built on a 1.6:1 ratio of fat to acid (80g oil : 50g lemon juice). Lemon zest does more flavour work than the juice alone; don’t skip it. MSG rounds the salt without adding more sodium load.

Tofu in tomato sauce

Mon, 18 May 2026 00:00:00 +0000

The mechanic here is frying the tofu separately before it meets the sauce. A golden crust holds shape during the braise and absorbs flavour without turning to mush. Lard rather than oil deepens the sauce noticeably: worth seeking out.

Fajita chicken bowl

Sat, 16 May 2026 00:00:00 +0000

Fajita rice bowls are a quick weeknight dinner.

Mechanic

The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. Pounding the chicken to even thickness is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.

Lemon-lime iced tea

Sat, 16 May 2026 00:00:00 +0000

This is my favourite Spring and Summer drink.

Ingredients

500–700ml cold brewed tea
3 heaping teaspoon sugar
3 dashes fresh lime juice
2 dashes fresh lemon juice
ice

Method

Combine sugar, lime, and lemon in a martini shaker with ice. Add tea and shake well until cold and slightly frothy.

Almond chocolate cake

Sat, 09 May 2026 00:00:00 +0000

This is a lovely, light, chocolate cake.

Mechanic

The beaten eggs and sugar are the only leavening: no flour, no baking powder. Beat until the mixture has tripled in volume and gone very pale; this is what lifts the cake. Ground almonds give it structure and a dense, fudgy crumb. Don’t overbake: the skewer test fails here. You want the crust firm and the interior still moist.

Never-fail chocolate cake

Sat, 09 May 2026 00:00:00 +0000

This is the chocolate cake of my childhood, but using a more nuanced technique.

Mechanic

1:3 cocoa to flour by weight is the consensus across three reliable sources. The fat combination (butter for flavour, oil for lasting moisture) outperforms either alone. One-bowl method: wet into dry. The batter is intentionally thin. Bake to touch, not skewer.

Bruce's poultry and pork spice rub

Fri, 08 May 2026 00:00:00 +0000

I use this spice blend a few times a week. It’s perfect for grilled chicken or pork.

Mechanic

The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270g salt to 460g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon and smoky notes come from the poultry seasoning and coriander.

Dal tadka

Sat, 02 May 2026 00:00:00 +0000

This is a warming, filling, vegetarian delight.

Mechanic

Red lentils cook fast and dissolve into a creamy base. The ratio matters: 1 cup lentils to 4–5 cups water. Less water (1:4) gives a thicker dal you can heap on rice; more (1:5) gives something looser.

Crisp topping

Fri, 01 May 2026 00:00:00 +0000

This is a tasty topping for fruit, crisp casseroles, and other desserts.

Mechanic

The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60g butter + 20g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.

Chicken yakisoba

Sat, 18 Apr 2026 00:00:00 +0000

This is a warm, filling Japanese stirfry.

Ingredients

Sauce

2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
1 teaspoon granulated sugar

Stir-fry

2 chicken breasts, cut into 4 cm strips
Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil, divided
1 small onion, sliced
1 carrot, cut into thin planks
1/2 head green cabbage, roughly chopped
3 green onions, cut into thirds
35 g bean sprouts
450 g yakisoba noodles (e.g. Maruchan)

Method

Whisk together the sauce ingredients in a small bowl and set aside.
Season chicken liberally with salt and pepper. Heat 2 tablespoons oil in a heavy-bottomed skillet over medium-high heat. Cook chicken, turning occasionally, until browned and just cooked through, about 7 minutes. Remove from the pan and set aside.
Add the remaining 1 tablespoon oil to the pan. Add onion and carrot and sauté until just softened, about 3 minutes. Add cabbage, green onions, and bean sprouts; stir-fry until the cabbage has wilted slightly and some vegetables have begun to brown, 4–5 minutes. Season with salt and pepper.
Cook noodles according to package instructions (discard any seasoning packets). Drain well. Add noodles to the skillet and toss to distribute the vegetables. Return the chicken to the pan, pour over the sauce, and toss everything to coat. Stir-fry for 2–3 minutes until the noodles start to brown in places. Serve immediately.

Notes

The ketchup is not a mistake. It’s a tomato-based umami hit that’s common in Japanese-style yakisoba sauce.
Garlic and fresh ginger (added with the onion and carrot) make a noticeable improvement.

Egg roll bowls

Sat, 18 Apr 2026 00:00:00 +0000

All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.

Ingredients

1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
450 g ground pork
1 tablespoon toasted sesame oil
1/4 head green cabbage, thinly sliced
1/2 yellow onion, thinly sliced
110 g shredded carrot
60 ml reduced-sodium soy sauce
1 tablespoon sriracha
Kosher salt
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds

Method

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add pork and cook, breaking up into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes.
Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot; stir to combine with the meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5–8 minutes; season with salt.
Divide among bowls. Top with scallions and sesame seeds.

Notes

A bag of coleslaw mix is a great shortcut in place of the cabbage and carrot.
If the pork releases a lot of fat, drain before adding the sesame oil. You’ll get a proper stir-fry instead of a braise.
Good base for additions: a splash of rice vinegar, fish sauce, or oyster sauce deepens the flavour.
Serve as-is for low-carb, or over rice or cauliflower rice.

Hoagie rolls

Sat, 18 Apr 2026 00:00:00 +0000

Soft, chewy hoagie rolls built for serious sandwiches. The diastatic malt powder is the key ingredient: it feeds the yeast and promotes browning. Steam in the oven gives them a proper crust.

Kālua pig & cabbage

Sat, 18 Apr 2026 00:00:00 +0000

Kālua pig and cabbage is Hawaiʻi’s ultimate comfort food: slow-cooked pork shoulder until it’s fall-apart tender, then finished with wilted cabbage and a splash of soy sauce. Traditionally cooked in an imu (underground oven); this slow cooker version is a weeknight-friendly stand-in.

Pork dumpling bowls

Sat, 18 Apr 2026 00:00:00 +0000

All the flavour of pork dumplings, ground pork, shrimp, cabbage, and scallions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly and highly rated.

Ingredients

3 tablespoons vegetable oil, divided
340 g ground pork
115 g shrimp, peeled, deveined, finely chopped
3/4 teaspoon kosher salt, divided
450 g Napa cabbage, coarsely chopped
450 g Shanghai or thick-cut wheat noodles
225 g shiitake mushrooms, rinsed, thinly sliced
5 tablespoons Shaoxing rice wine or dry sherry, divided
2 tablespoons toasted sesame oil
3–5 scallions, sliced
5 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
60 ml Chinese light soy sauce
1/2 teaspoon white pepper (optional)
Black vinegar and chili oil, for serving

Method

Heat 1 tablespoon vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 teaspoon salt. Transfer to a large heatproof bowl.
In the same wok over medium heat, heat 1 tablespoon vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden at the edges, 5–6 minutes; season with remaining 1/4 teaspoon salt. Transfer to the bowl with the pork and shrimp.
Meanwhile, cook noodles in a large pot of boiling water, stirring occasionally, until al dente per package directions. Drain, rinse under cold water, and drain again. Set aside.
In the same wok over medium heat, heat remaining 1 tablespoon vegetable oil. Add mushrooms and 3 tablespoons Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced, 5–7 minutes. Add scallions, garlic, and ginger and cook until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 tablespoons Shaoxing rice wine; toss to combine. Return the cabbage and pork mixture to the wok, then add noodles, and toss well to coat.
Divide among bowls. Serve with black vinegar and chili oil.

Notes

Regular (not low-sodium) soy sauce gives better flavour; reviewers who used low-sodium found it underseasoned.
Udon noodles work well as a substitute for Shanghai wheat noodles.

Fruit crisp (individual)

Fri, 17 Apr 2026 00:00:00 +0000

Sometimes you just want a small portion of crisp. For science, of course.

Ingredients

Filling

500g (3 cups) fresh or frozen berries or stone fruit
50g granulated sugar (¼ cup)
2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling)
10ml lemon juice (2 teaspoons)
pinch of salt
½ teaspoon vanilla extract (for stone fruit and berry combinations)

Topping

45g old-fashioned rolled oats (½ cup)
60g salted butter, melted (¼ cup)
50g brown sugar (¼ cup)
30g all-purpose flour (¼ cup)
1 teaspoon vanilla extract
½ teaspoon cinnamon

Method

Preheat oven to 180°C (350°F). Grease 4 ramekins.

Avocado salad dressing

Tue, 24 Mar 2026 00:00:00 +0000

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50g ripe avocado (about half)
50g fresh lemon or lime juice
50g extra virgin olive oil
30ml maple syrup
15g fresh ginger, grated
2g (½ teaspoon) garlic powder
4g salt and black pepper
1g MSG
big pinch dried thyme
optional enhancement 15ml chicken stock, drippings, or water

Method

Blend or whisk all ingredients until smooth. Taste and adjust salt and acid.

Marinated pressed tofu

Tue, 24 Mar 2026 00:00:00 +0000

I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version.

Mechanic

Freezing tofu expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.

Granola bars

Mon, 02 Feb 2026 00:00:00 +0000

I was looking for the perfect granola bar recipe, minimizing carbohydrates and costs.

Mechanic

The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.

Chashu pork

Sun, 11 Jan 2026 00:00:00 +0000

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles.

Mechanic

The 1:1:1 braise ratio (water : soy : mirin) keeps the pork moist and seasoned through. Refrigerating in the liquid overnight firms the meat and deepens the flavour; slicing cold gives cleaner cuts. Pork belly braises to 85°C for a yielding, fatty result; loin braises to 60°C for a leaner, cleaner slice.

Velveting (pork)

Sun, 11 Jan 2026 00:00:00 +0000

This technique is surprisingly effective for the effort, producing soft, savoury bites.

Mechanic

Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.

Garlic broccoli

Sat, 10 Jan 2026 00:00:00 +0000

Classic takeout garlic brocolli is very simple, and delicious.

Ingredients

400g broccoli (~4 cups), cut into florets
5 cloves garlic, thinly sliced
1 tablespoon neutral oil
1 tablespoon Shaoxing wine
250ml chicken stock or dashi
⅛ teaspoon white pepper
½ teaspoon sesame oil
1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry

Method

Heat a wok over high until smoking. Add oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.

Weeknight ginger beef

Sat, 10 Jan 2026 00:00:00 +0000

This is a quick version of ginger beef, great in rice bowls.

Mechanic

Drizzle soy around the edge of the hot wok, not into the center. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.

Weeknight mapo tofu

Sat, 10 Jan 2026 00:00:00 +0000

I make this for lunch more than dinner, and it’s a tasty and quick meal.

Mechanic

Toast the whole Szechuan peppercorns first, then grind with the chilis and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.

Strawberry-rhubarb compote

Thu, 25 Dec 2025 00:00:00 +0000

A great topping for waffles or as a base for a crisp.

Ingredients

300g fresh strawberries (2 cups), chopped
300g fresh rhubarb (2 cups), chopped
65g brown sugar (⅓ cup)
⅛ teaspoon salt
15ml lemon juice (1 tablespoon), from 1 medium lemon

Method

Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.

Tuna rice bowl

Fri, 05 Dec 2025 00:00:00 +0000

This is a simple way to use frozen tuna, cooking quickly, served with easy sides.

Ingredients

Tuna

2 tuna steaks (~200g each), sliced about 2 cm thick
salt and black pepper
1 tablespoon sesame seeds
1 tablespoon neutral oil

Tuna sauce (for cubing and tossing)

2 tablespoons mayonnaise
1 tablespoon sriracha
2 teaspoons soy sauce
½ teaspoon rice wine vinegar
½ teaspoon toasted sesame oil

Bowl dressing

60ml soy sauce (¼ cup)
60ml rice vinegar (¼ cup)
60ml water (¼ cup)
12g sugar (2½ teaspoons)
1 scallion, thinly sliced
2 teaspoons fresh ginger, minced
7g toasted sesame oil (1½ teaspoons)
½ teaspoon red pepper flakes

Bowl

steamed rice or quinoa
cucumber, thinly sliced or lightly pickled
scallions, for garnish
kimchi (optional)

Method

Combine all tuna sauce ingredients and set aside. Combine all bowl dressing ingredients and set aside.

Goulash

Sun, 09 Nov 2025 00:00:00 +0000

This is one of my favourite stews. It’s slightly sweet and savoury, and completely delicious.

Mechanic

The paprika load here is 4 tablespoons per kg of meat, not the 1 tablespoon most North American recipes use. That’s what makes this taste like goulash and not paprika stew. Caraway is more traditional than cumin; either works but they produce different results. Skipping the bacon is fine with fatty pork shoulder.

Breakfast sausage

Fri, 19 Sep 2025 00:00:00 +0000

These make great patties, sausages, or crumble. I use this sausage in pastas, on breakfast sandwhiches, and in stir fries.

Mechanic

A percentage-based spice formula: scale every ingredient against the total weight of ground pork. This makes it trivially scalable and lets you dial individual spices. Milk powder improves binding, moisture, and subtle dairy richness. Lean toward sage; the formula is sage-forward by design.

Cottage pie

Wed, 10 Sep 2025 00:00:00 +0000

A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.

Mechanic

Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A 1:1 spice ratio (salt, pepper, coriander, rosemary) gives the beef a clear identity. BtB and browning sauce add depth without a long braise.

Chai

Wed, 09 Jul 2025 00:00:00 +0000

This is my favourite tea towards the end of Fall. It’s warming and mellow.

Mechanic

This breaks English tea rules on purpose. Boiling the tea with spices for 5 minutes and then “boiling over” the milk three times produces a different flavour than standard steep-and-strain: more caramelized, less grassy, with the spices fully integrated. The goal colour is caramel sauce.

Beetroot dip

Sat, 31 May 2025 00:00:00 +0000

This is a fresh, delicious dip for pita and vegetables.

Ingredients

430g canned chickpeas, drained and rinsed
140g cooked beets
2 teaspoons dried or fresh oregano
30g extra virgin olive oil (2 tablespoons)
½ teaspoon minced garlic
1 medium lemon, zest finely grated and juiced
black pepper
salt

Method

Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.

Bruce's burger sauce

Sat, 31 May 2025 00:00:00 +0000

This is a simple, classic burger sauce.

Mechanic

A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.

Roast poultry

Sat, 31 May 2025 00:00:00 +0000

A roasted chicken or turkey is a comforting base for a family meal, or for food prep.

Mechanic

Dark and light meat have different target temperatures. Splitting them into separate pans and starting dark meat 30–45 minutes earlier solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.

Greek marinade

Tue, 01 Apr 2025 00:00:00 +0000

I developed this when trying to replicate a local Greek restaurant’s roast chicken and potatoes. It’s good enough for a weeknight meal.

Mechanic

Built on a roughly 1:1 olive oil to lemon juice base, with red wine vinegar added for a sharper secondary acid. The note “needs more lemon” suggests leaning the citrus heavier than you’d expect.

Lime crema

Tue, 01 Apr 2025 00:00:00 +0000

A fresh tasting sauce, perfect for nachos, tacos, or over rice bowls.

Ingredients

125ml Mexican crema, sour cream, or Greek yoghurt
30ml mayonnaise
30ml fresh lime juice (~1 lime)
1 clove garlic, minced
½ teaspoon kosher salt (adjust to taste)
30g fresh cilantro (½ cup loosely packed), finely chopped
¼ teaspoon onion powder (or dehydrated or minced fresh onion)
1–2g MSG

Method

Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.

Crispy chicken rub

Tue, 01 Oct 2024 00:00:00 +0000

When we crave shake-and-bake, this is what we make. It hits she same notes with fewer calories.

Mechanic

Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.

Essence of cola

Tue, 01 Oct 2024 00:00:00 +0000

Who doesn’t like cola? This is a great mixer or addition to a glaze.

Mechanic

A concentrated syrup of citrus oils, warm spices, and caramel notes that forms the flavour base of a homemade cola. Gum arabic is the traditional emulsifier that gives cola its characteristic mouthfeel; it’s optional but worth including. The browning sauce adds the dark colour without bitterness.

McDouble

Tue, 01 Oct 2024 00:00:00 +0000

A very cravable burger. This is the closest I’ve gotten to perfecting it.

Mechanic

The McDouble is built on two thin patties, a single slice of cheese between them, and a sharp dressing ratio. Double-grinding the beef is what gives the patty its soft, almost pillowy texture.

Naan

Tue, 01 Oct 2024 00:00:00 +0000

Naan is a simple, delicious bread, best covered with garlic and ghee.

Mechanic

Yogurt is the key acid and tenderizer: it produces the slight tang and soft interior that sets naan apart from other flatbreads. Portioning into 100g balls and cold-proofing overnight gives the dough time to develop flavour and makes the bread easier to roll and cook.

Sandwich sour pickles

Tue, 01 Oct 2024 00:00:00 +0000

These are delicious little pickles, perfect for fresh roast beef sandwiches.

Mechanic

A fast fridge pickle built for max contrast over sweetness. No sugar, no turmeric, no brightening agents: just sharp acid and mustard seed. The ratio is roughly 1.2:1 water to vinegar, which is milder than a straight vinegar pickle.

Simple marinara

Tue, 01 Oct 2024 00:00:00 +0000

A perfect sauce for flat breads, pizza, and as a quick and fresh pasta.

Mechanic

Start in a pan that has already cooked meat or meatballs: the rendered fat and browned bits in the pan are the flavour base. The tomato paste goes in before the wine to caramelize briefly; the tin of crushed tomatoes finishes it.

Quick pizza sauce

Mon, 01 Jul 2024 00:00:00 +0000

A quick pizza sauce that requires only tomato paste.

Mechanic

Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.

Vindaloo paste

Mon, 01 Jul 2024 00:00:00 +0000

Vindaloo is my favourite curry, so I developed this paste.

Mechanic

The fenugreek and dried chilies are what make this paste taste like vindaloo rather than a generic curry paste. Toast all whole spices first: the heat activates their oils and deepens every flavour in the final dish.

Asian slaw dressing

Mon, 01 Apr 2024 00:00:00 +0000

This is my approximation of an asian slaw dressing, based on pantry ingredients.

Mechanic

A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.

Flatbread white sauce

Mon, 01 Apr 2024 00:00:00 +0000

This is a hacky white sauce recipe, for a mushroom flatbread snack.

Ingredients

250g whole-milk ricotta (avoid brands with stabilizers)
4 cloves garlic, finely minced
1 shallot, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1–2 egg yolks
pinch dried oregano
pinch dried thyme
salt, black pepper, MSG

Method

Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.

Sweet soy sauce (kecap manis style)

Mon, 01 Apr 2024 00:00:00 +0000

This is a great glaze for pork or chicken, perfect for rice bowls.

Mechanic

A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.

Szechuan quick noodles

Mon, 01 Apr 2024 00:00:00 +0000

A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.

Mechanic

The noodles cook in the sauce. Start them in just enough water to cover in a wide pan, and add the aromatics and base halfway through; the starch from the noodles thickens the reducing liquid into a sauce that coats them. Add water a spoonful at a time, not all at once. If it ends up as soup, use less water and more heat next time.

Thai cucumber relish

Mon, 01 Apr 2024 00:00:00 +0000

This is our version of a common Thai side.

Ingredients

1 cucumber, peeled, seeded, and cut into ½ cm dice
60ml white vinegar (¼ cup)
2 tablespoons sugar
¼ teaspoon red pepper flakes
¼ cup fresh mint leaves, coarsely chopped
1 shallot, minced
1 tablespoon fish sauce

Method

Stir together vinegar and sugar until dissolved. Add fish sauce, red pepper flakes, shallot, and cucumber. Toss to combine. Fold in mint just before serving.

Adobo seasoning mix

Wed, 01 Nov 2023 00:00:00 +0000

This dry rub is especially nice on beef flank or chuck. Great for tacos.

Ingredients

2 tablespoons kosher salt
1 tablespoon sweet paprika
2 teaspoons ground black pepper
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Method

Combine all spices and store in a sealed jar. Label with the date.

Gochujang wing sauce

Wed, 01 Nov 2023 00:00:00 +0000

Sweet, savoury, and warm. Perfect for wings.

Mechanic

This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.

Ramen eggs (ajitsuke tamago)

Fri, 01 Sep 2023 00:00:00 +0000

These savoury and jammy eggs are a perfect topping for ramen.

Mechanic

The 1:1:½:½:½ marinade ratio (water : sake : soy : mirin : sugar) produces a mildly sweet, balanced brine. The eggs finish cooking in the marinade as they cool; slightly underdone at the pull point is intentional.

Chicken patties

Sun, 01 Jan 2023 00:00:00 +0000

I love chicken sandwhiches. The ground chicken patties bread nicely, but are also great on their own.

Mechanic

Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderises and the salt firms the texture. The ground chicken seasoning follows a percentage formula per kilogram, which scales cleanly for larger batches.

Mushroom and lentil freezer base

Thu, 01 Dec 2022 00:00:00 +0000

A savoury and tasty vegetarian base for stews, chilis, and soups.

Mechanic

This is a vegetarian analogue to the beef/mushroom/sofrito freezer base. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.

Mushroom soup

Sat, 01 Oct 2022 00:00:00 +0000

A great bowl of soup, and our replacement for classic canned mushroom soup.

Mechanic

Two methods for different results. Velouté: a roux-thickened cream soup, rich and smooth. Potage: a blended potato-thickened version finished with cashew cream, dairy-free and lighter but equally silky. The mushroom base is the same for both.

Red Thai curry

Thu, 01 Sep 2022 00:00:00 +0000

This is our classic Thai curry, based on a restaurant that closed many years ago.

Mechanic

The key step is heating the coconut cream alone until it splits (the fat separates from the liquid). Frying the curry paste in this split cream is what develops deep flavour; adding all the coconut milk at once and simmering is a shortcut that produces a flatter result.

Vindaloo wing sauce

Fri, 01 Jul 2022 00:00:00 +0000

This is a mildy spicy, warm, and tangy wing sauce.

Ingredients

3 tablespoons fresh lime juice
3 tablespoons maple syrup
2 tablespoons soy sauce
1½ tablespoons vindaloo spice blend (see [[Vindaloo Paste]] recipe)
1–2 tablespoons extra-virgin olive oil
2 teaspoons mild chili flakes (Korean gochugaru worked well)
2 teaspoons garlic, minced or grated
2 teaspoons onion, minced or grated
2 teaspoons fresh ginger, minced or grated
1 teaspoon cornstarch
½ teaspoon granulated garlic
½ teaspoon MSG
salt
water, to thin

Method

Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.

Jerk marinade

Wed, 01 Jun 2022 00:00:00 +0000

Spicy, sweet, and warming, perfect for pork and chicken.

Mechanic

Scotch bonnets are non-negotiable for authentic heat and fruitiness; habaneros are the closest substitute. Blending everything wet (citrus, vinegar, soy) produces a paste that coats and penetrates well. Allspice and cinnamon are the warmth backbone. Don’t reduce them.

Char siu marinade

Tue, 01 Mar 2022 00:00:00 +0000

A sweet and warming marinade for chicken and pork.

Mechanic

A ratio-based marinade where “1” equals ¼ cup (60ml). Doubling or tripling scales cleanly. The marinade finishes as a reduction glaze: simmer the remainder until thick and sticky while the meat rests.

Lentil tacos

Tue, 01 Mar 2022 00:00:00 +0000

A filling and frugal filling for tacos. Delicious, too.

Mechanic

Lightly roasting the nuts before adding them preserves texture inside the filling. Cook lentils to just al dente: they will continue softening in the sauce and mushy lentils lose all structure.

Coconut lentils

Sat, 01 Jan 2022 00:00:00 +0000

A comforting, lovely lentil stew. Or is it curry?

Mechanic

1 part lentils to 3 parts liquid (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result. Freezes well and reheats without losing texture.

Pizza dough

Sat, 01 Jan 2022 00:00:00 +0000

This is my original pizza dough recipe, based on my memory of doughs I made in restaurants.

Mechanic

The vital wheat gluten supplements bread flour to push gluten content higher, producing a chewier crumb and stronger structure than all-purpose flour alone. Low yeast (0.1%) and a long cold ferment develop flavour. The autolyse (30-minute rest before adding salt) speeds gluten development.

Rice pudding

Sat, 01 Jan 2022 00:00:00 +0000

Sweet, soft, and comfort in a bowl. Great with fruit or icecream.

Mechanic

Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target 60–70°C; above that and the egg curdles.

Pizzeria pizza sauce

Wed, 01 Dec 2021 00:00:00 +0000

Our pizza sauce continues to evolve. This version uses pasata and is uncooked.

Mechanic

Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. All quantities by weight: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.

Onion bhaji

Mon, 01 Nov 2021 00:00:00 +0000

These are delicious fritters, best serviced with coriander-mint and tangy tamarind date chutney.

Mechanic

Bhajis are a spiced onion fritter bound with egg and gram flour. The potato adds body and absorbs some oil. Keep the batter loose rather than thick: tight batter produces stodgy centres. The salted onions release liquid that wets the batter, so don’t squeeze them. The frying oil does double duty: spent oil is fragrant and makes a good base for curries like [[Base curry gravy]].

Tomato soup

Mon, 01 Nov 2021 00:00:00 +0000

Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!

Ingredients

3 tablespoons olive oil
1 onion, diced
3 cloves garlic, sliced
780ml tinned whole tomatoes (2 × 400ml tins)
250ml chicken or vegetable broth (1 cup)
60ml cream (¼ cup)
salt and black pepper

Method

Warm the olive oil in a heavy pot over medium heat. Add onion and cook until softened and translucent, about 8 minutes.

Garlic ginger wing sauce

Fri, 01 Oct 2021 00:00:00 +0000

Garlic and wings are a great combination. These lean sweet and savory.

Mechanic

Equal parts soy, honey, and hoisin form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.

Miso salmon

Thu, 01 Jul 2021 00:00:00 +0000

Savoury and sweet, a subtle glaze for a clean and simple meal.

Mechanic

The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. The marinade will start to firm up the fish as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.

Nut-crusted salmon

Thu, 01 Jul 2021 00:00:00 +0000

The nuts add a nice crunch to this savoury salmon main.

Mechanic

The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.

Mon, 01 Jan 0001 00:00:00 +0000

Food Video Filming Techniques

A catalog of directorial and editorial methods drawn from Edgar Wright and Wes Anderson, mapped to practical food video production. Each technique includes the cinematic source, food application, a concrete example, and production cost rating.

Mon, 01 Jan 0001 00:00:00 +0000

Friday, September 18th

Food ideas

butternut squash curry #todo
beef thai curry → chicken thighs #todo
Japanese curry #todo
One pot meals
Chinese sausage rice
Enchilada pie
Chicken curry (simplified recipe, but likely good weeknight meal)
Chicken pho
TODO: Chutney recipes

Do a deep dive on mennonitegirlscancook and the woks of life

(Grand) Mom’s black bean & corn salsa

Mon, 01 Jan 0001 00:00:00 +0000

Classic beany dip for nachos, which is also required for most family gatherings.

Ingredients:

1 small can rinsed black beans
2 cups sweet corn
½ avocado, diced
¼ cup of chopped cilantro
1 bunch diced green onion
Juice of ½ lime

Optional ingredients:

1 clove garlic, via garlic press
1 tbsp olive oil
Zest from lime

Directions:

Combine ingredients and toss in a bowl or container. Let sit for at least 30 minutes.

About

Mon, 01 Jan 0001 00:00:00 +0000

I am not a chef. I spent time in restaurants in the late 1980s and early 1990s, learning how fast-casual and family-owned restaurants worked. I prepped. I cleaned. I worked the line. I managed for a bit. I toyed with the idea of a career in the industry, but was pulled away to an internship in tech.

Al pastor marinade (pantry hack)

Mon, 01 Jan 0001 00:00:00 +0000

Al pastor is a tart and savoury marinade that begs for pork and fresh tortillas.

Mechanic

I don’t always have easy access to dried chilis. I do have reasonable access to ground dried and fresh chilis, so this is a pantry version that captures the basic intent of a Mexican chilli paste turned into a marinade.

Apple, berry & almond scones

Mon, 01 Jan 0001 00:00:00 +0000

We first made this on Mother’s Day 💜, many years ago.

Ingredients:

650g Flour
100g Caster (Bakers) Sugar; if you do not have access to Caster Sugar, White Sugar can be ground down slightly with a Mortar and Pestle
20g Baking Powder
1 tsp Cinnamon
Pinch of Salt
125g Butter, cold and diced
1 Apple, large (or 2 medium) peeled and diced
2 Eggs
200ml Buttermilk
2 tsp Vanilla
Handful of fresh Berries (Raspberries, Blueberries, or Black Berries)
Handful of flaked Almonds
Icing Sugar, to dues

Directions:

Preheat the oven to 200 degrees C (180 C fan assisted).
In a large bowl combine the Flour, Sugar, Baking Powder, Salt, and Cinnamon.
Rub the diced butter into the flour using your fingertips until the mix resembles breadcrumbs in texture.
Add and mix the diced Apple to the flour mixture.
Add the Eggs, Buttermilk, and Vanilla and combine all the ingredients together to form a rough dough.
Turn the scone mixture out onto a lightly floured work surface and knead gently until all the flour has been combined.
Using a rolling pin to roll out the scone mixture into about 1-inch thickness. Cut the scones, use a floured cutter and place onto a baking tray lined with parchment paper evenly spaced apart.
Make an indentation into the centre of each scone using your thumb. Brush the top of each scone with a beaten egg. Stuff the indentation in each scone with 1 to 2 fresh berries of your choice and top with flaked almonds.
Place scones in the preheated oven and bake for approximately 16 to 18 minutes. Half-way through baking, rotate the baking tray in the oven to ensure an even bake.
Once baked, allow to cool on a wire rack. Then dust with icing sugar.

Autumn glow salad with lemon dressing

Mon, 01 Jan 0001 00:00:00 +0000

This is a fresh and delicious autumn salad.

For the Salad:

1 cup spelt (or other grain: freemen, quinoa, bulgur)
1 head cauliflower
2 sweet potatoes
1 tbsp olive oil
sprinkle of any sried spices, e.g., a few sprigs of thyme, rosemary, and so on
1 large apple
1 handful of dried cranberries, along with a sprinkle of pumpkin and/or sunflower seeds

For the Lemon Dressing:

1 bunch parsley (about 1 cup), minced
1 small garlic clove minced
⅔ cup olive oil
1 lemon, juiced (more to taste)
1 tsp agavé (optional)
½ tsp salt
pepper to taste

Directions:

Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions - it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
Preheat the oven to 218 degrees C (425 F). Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place all the veggies into a large bowl and drizzle with oil. Sprinkle with salt and pepper, add dried spices, and stir. Place coated veggies on a baking sheet. Roast for 20 minutes, stir, and roast for another 10 - 15 minutes. When they are golden brown and soft, remove from the oven and set aside.
While the veggies are roasting, combine all the dressing ingredients into a jar with a tight lid and shake to combine. Chop the apple and set aside.
When the grains and veggies are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

Notes

If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans. The picture below looks like pumpkin and/or sunflower seeds were included.

Baguettes

Mon, 01 Jan 0001 00:00:00 +0000

Baguettes are a crusty, airy bread, perfect for snacking, sandwiches, and with soup.

Mechanic

This is more of a method than a specific recipe, and the dough can be used for several similar types of breads by varying the rise and oven time. The baguette method uses a narrow shape and steam to form a fantastic crust. This recipe and method is based on Ethan Chlebowski’s excellent tutorial video . Also see Paul Holywood’s recipe .

Baked mac & cheese

Mon, 01 Jan 0001 00:00:00 +0000

This is a classic baked Mac & Cheese recipe. You can sub in pretty much any combo of cheese, though there are a few that are better than others: cheddar, jack, and something like Gruyère/Edam are a great base, or you can lean towards a creamier sauce with provolone, smoked Gouda, and anything like Edam. I’ve seen people use cream cheese, but it wouldn’t add much flavour (and provolone/mozzarella would get a similar effect while also adding some needed funk and flavour).

Base recipes for weeknight cooking

Mon, 01 Jan 0001 00:00:00 +0000

Many people like to prepare entire meals for the week or month, or to make a large meal on the weekend and use it for leftovers. Preparing foods in bulk can save money and time, but the problem with preparing a single meal for an entire week is that you have to eat a single meal for an entire week. This works for some people, but not for me.

Basic beans and lentils

Mon, 01 Jan 0001 00:00:00 +0000

Beans and lentils are a great addition to soups and stews, or as a side dish.

Mechanic

The water-to-legume ratio and cook time depend on the legume: lentils and split peas use less water and cook fast, while beans need more water and much longer. Soaking is optional — it shortens cooking time but doesn’t reduce gassiness.

Basic chicken ramen stock

Mon, 01 Jan 0001 00:00:00 +0000

This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and Chintan style stock with ingredients readily available.

This recipe uses a pressure cooker and family-size pan (or stock pot) to reduce. It is possible to replace the pressure cooker with a stock pot, given 3-4x the cooking time.

Basic ramen tare

Mon, 01 Jan 0001 00:00:00 +0000

This is a basic tare and braising liquid for ramen style pork and tare used with simple broths. Keeps for a week in the fridge and freezes nicely (both the pork and tare). Inspired by Ramen_Lord and some tweaks for our tastes.

Beef base

Mon, 01 Jan 0001 00:00:00 +0000

This is a savoury ground beef base for tacos, salads, in soups, casseroles, and sauces.

Ingredients:

4 cups of sliced mushrooms
1 onion, diced
1 shallot, diced
4 cloves of garlic, diced
Salt/pepper
2 tsp Accent (optional)
1.36kg/3 lbs of ground beef (or a mix of beef/veal/pork)
250ml chicken stock

Italian style, add:

1 teaspoons fresh ground nutmeg
1 bouquet garni (bay, thyme, rosemary, peppercorns)
(You can instead use dried herbs, placed in a cheesecloth or stainless steel tea infuser)

Taco style, add:

2 tablespoons ground cumin
2 tablespoons chilli powder
2 teaspoons ground chilis (like aleppo, something sweet + spicy)
1 small tin of smoked jalapenos (185g/6.55oz)

Directions:

There are a few ways to make this, depending on the final texture you’re looking for, and what equipment you have available. My favourite method uses a pressure cooker, which takes less than 30 minutes and results in a softer texture than you can easily get with the more traditional methods (without cooking it for most of the afternoon).

Beef stock

Mon, 01 Jan 0001 00:00:00 +0000

This is a rich stock that uses bones leftover when buying and breaking down whole cuts.

Ingredients:

2-3kg beef bones (side cut is best, something like a knuckle or kneck is good too)
2 yellow onions (250-350g)
1 medium carrot (100g)
1 large celery rib (90g)
1 shallot
2 cloves garlic
2 tablespoons of tomato paste
2 teaspoons black peppercorns
3 bay leaves
1 teaspoon (or a few sprigs) of thyme and rosemary
~2 tablespoons Veg oil (to coat roastables)
~5L water (to cover)

Directions:

Roughly cut veg and toss with oil.
In a 220C/450F oven, roast bones until browned, 30-60 minutes. Flip about half way through, adding the rough cut veg.
Transfer to a pressure cooker, including any liquids and suc remaining on the pan. Add water and spices, and bring to a gentle simmer. Cook on high pressure for 45-100 minutes, depressurize using the slow method (for a clearer stock).
Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated.

Notes:

The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour.
To speed up cooling, add a smaller pot filled with ice and water (or using a cooling paddle)

Special equipment

6L pressure cooker.

Beetroot and chickpea hummus

Mon, 01 Jan 0001 00:00:00 +0000

A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.

Ingredients

200g raw beetroot, cubed (or 200g already roasted)
400g tin chickpeas, drained
3–4 cloves garlic, smashed and minced
80–100ml tahini
60ml lemon juice (about 2 lemons)
2 teaspoons sea salt or kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly cracked black pepper
a few ice cubes
3 tablespoons extra virgin olive oil, plus more to drizzle

Method

Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.

Bienenstich

Mon, 01 Jan 0001 00:00:00 +0000

This is one of our cherished family recipes. It’s a light, sweet dessert, that serves well with coffee or tea.

This is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know who delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter. Quick ingredient list is condensed at the bottom of the page.

Boerenkool stamppot

Mon, 01 Jan 0001 00:00:00 +0000

This is a rustic farmer mash, a family recipe from one of the Dutch branches of our tribe. Roughly translated, it’s farmers cabbage hodgepodge, and is a combination of potatoes, cruciferous vegetables (in our version, kale), and dairy.

Breakfast style sausage

Mon, 01 Jan 0001 00:00:00 +0000

This is a quick breakfast sausage. It does not require casings, unless you have the equipment and time.

Mechanic

Salt runs 1–2% of the ground meat’s weight, and every other spice scales proportionally from there. See the scaling worksheet to calculate percentages automatically for a different batch size.

Bruce’s cold brewed iced tea

Mon, 01 Jan 0001 00:00:00 +0000

This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though takes an extra day or so to get there.

Ingredients:

2L cold tap water
6 bags Ceylon black tea
(optional) 1 bag flavoured tea (peach or raspberry are my favs)
100g or ½ cup white sugar
80ml or ⅓ cup of lime, lemon juice, or a mix of both

Directions:

Add tea and water to a 2L glass or plastic jug and steep on the counter for 12 hours, or in the refrigerator for 24-48 hours.
Remove tea bags and add sugar and citrus juice. Stir. Enjoy over ice.

Bruce’s iced tea

Mon, 01 Jan 0001 00:00:00 +0000

Bruce uses this tea to get productive, it’s like magical, sweet, zen.

Ingredients:

6 bags high quality black tea
1 L boiled water
½ cup granulated white sugar
1 lime, juiced
1 pinch of kosher salt

Directions:

Add boiled water to tea bags in a large heat-safe container (I use my 2.5L Pyrex container). Steep for 4-5 minutes (but not more), then remove tea bags with a spider or slotted spoon.
Add sugar and combine. Juice lime into tea. Let cool to room temperature.
Add to a 2 litre jug and top off with cold water or ice. Cool in the fridge for 1 hour or more.

In the summer, I like to add some peach tea when I can find it at the farmer’s market.

Bruce’s quick fried black beans

Mon, 01 Jan 0001 00:00:00 +0000

Fried black beans are a perfect base for nachos, quick burritos, beans and rice, and other quick food hacks.

Ingredients:

large can of black beans drained
2-3 cloves of garlic (or 1 tsp of granulated garlic, or both)
½ an onion diced
1-2 jalapeños diced (seeds removed, optionally)
½ – 1 cup of chopped cilantro leaves (optional)
½ a lime juiced (and some of its zest for extra zing)
Salt to taste
Black pepper to taste (a few grinds)
1-2 tbsp cumin
½ tsp ground chilis (or 1 tsp cayenne)
1 tbsp olive oil

Directions:

Heat the olive oil in a pan on medium until the oil shimmers. Sauté the onions for 2-3 minutes until translucent, add the garlic and continue for another 2-3 minutes.
Add the jalapeños and drained beans with the salt and pepper. Stir on medium/medium low until everything is heated up thoroughly (but nothing is sticking). Mash the beans about half way, adding a tsp of oil if things start to stick.
Turn off the heat. Add remaining spice, cilantro, and lime juice. stir, and taste. Finish seasoning (salt, pepper, etc.) to taste.

Bruce’s Thai red/green curry

Mon, 01 Jan 0001 00:00:00 +0000

These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.

Bulgogi beef

Mon, 01 Jan 0001 00:00:00 +0000

This is a sweet, barbecued Korean beef dish that is typically made with boneless short rib or rib eye. It can also be made with ground beef or pork for a faster weeknight meal.

Burger night costing (2022)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient costs and menu pricing from a home burger night, 2022.

Ingredient costs

Ingredient	Package price	Unit	Portion	Cost/portion
Beef	$10.12/kg	kg	120g	$1.21
Buns	$7.34/doz	doz	1	$0.61
Pickles	$15.99/4L	4L	5g	$0.08
Cheese	$99/case	slice	1	$0.15
Onion	$0.016/g	g	5g	$0.08
Ketchup	$0.004/ml	ml	6ml	$0.02
Mustard	$0.003/ml	ml	3.5ml	$0.01
Lettuce	$0.002/g	g	5g	$0.01
Tomato	$0.008/g	g	15g	$0.12
Bacon	$2.05/kg	kg	50g	$0.10
Chicken	$18.49/kg	kg	130g	$2.40
Potato	$0.002/g	g	175g	$0.37
Cheese curds	$0.020/g	g	50g	$0.98
Gravy	$0.001/g	g	50g	$0.06

Menu pricing (single burger)

Item	Food cost	@ 20% margin	Retail target	Actual price	True margin
Deluxe	$2.14	$10.70	—	$8	27%
Cheese	$2.30	$11.48	—	$9	26%
Cheese + Bacon	$2.40	$11.99	—	$10	24%
Chicken	$3.33	$16.65	—	$15	22%
Fries	$0.37	$1.84	—	$5	7%
Poutine	$1.41	$7.06	—	$10	14%

Butter tarts

Mon, 01 Jan 0001 00:00:00 +0000

This is a sweet and tasty treat, a cherished family recipe from the 1950s.

Grandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.

Canadian chili

Mon, 01 Jan 0001 00:00:00 +0000

The chili I grew up with is not the chili of the south. It’s a beany, tomato vegetable stew with a hint of beef.

Main ingredients:

800ml (1 larger can) of kidney beans
400ml (1 smaller can) of black beans
400ml (1 smaller can) of a white bean
800ml (1 large can) of San Marzano tomatoes
400ml (1 smaller can) of crushed tomato
1 tbsp tomato paste (I use the toothpaste tubes of paste)
2 cups of roasted (or fried) corn kernels, or diced carrot
4 stalks of celery (sliced)
1-2 onions (diced)
1 shallot (diced)
4 cloves of garlic (crushed)
4 cloves of garlic (roasted)
2-3 tsp Olive oil
1-2 cups of homemade soup stock (veg if you’re aiming at a vegetarian version)
4-6 cups of chopped mushrooms (makes 1-2 cups once cooked down)
1 cup of dried shiitakes
1 lime
1 handful of cilantro or parsley (or both), finely chopped

Spice mix:

(Spice to taste)

Candied cranberries (sugared cranberries)

Mon, 01 Jan 0001 00:00:00 +0000

I had attended a Roller Derby event that had a potluck and someone brought candied cranberries. They were surprisingly really good: tart and sweet, look like they are frosted in snow, and make a cool popping sound when you bite into them just right! Great for on a charcuterie board, a dessert topping, or just in a dish to add colour to a table or buffet. A teammate, Lashes, found the recipe on Instagram (@ourbestbites) and forwarded it to me, as we both enjoyed them at the event.

Candied pecans

Mon, 01 Jan 0001 00:00:00 +0000

A sweet little treat! It’s a great snack to put out for a get-together or as a pre-treat.

Ingredients:

½ cup Sugar
½ tsp Cinnamon
½ tsp Salt
1 Egg White
2 tsp cold Water
5 cups Pecans, whole

Directions:

Preheat the oven to 225 degrees F (110 C).
Mix together the Sugar, Cinnamon, and Salt; ensure it is mixed well.
Separately in a large bowl, whip together the Egg White with the cold Water until frothy.
Add the Pecans to the egg white mixture and coat.
Sprinkle the sugar/cinnamon mixture over the coated pecans.
Evenly spread the coated Pecans onto a large baking sheet.
Bake for 1 hour; turning the Pecans every 15 minutes.

Cheddar herb biscuits (or savoury scones)

Mon, 01 Jan 0001 00:00:00 +0000

Every now and then, I crave Cheddar Herb Biscuits and have tried a few recipes and this is the best so far.

Ingredients:

3 cups All-Purpose Flour
4 tsp Baking Powder
2 tbsp Sugar
¾ tsp Cream of Tartar
½ tsp Salt
¾ cup Butter, cold cut into cubes
1 large Egg
1 cup Buttermilk
2 cups Sharp Cheddar Cheese, shredded (Old White Cheddar + Old Cheddar was a great combo)
¼ - ½ cup Fresh Herbs (any combo: Parsley + Chives if my favorite but can also include thyme, sage, rosemary. Or freeze dried herbs will work if you have them on hand)
½ tsp Granulated Garlic, optional

Directions:

Preheat the oven to 232 degrees C (450 degrees F).
`wertyIn a medium bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt. Set aside.
In a separate bowl, whisk together the egg and milk.
Using a fork or pastry blender (cutter), cut the cubed cold butter into the flour mixture until the butter is about the size of small peas.
Mix the egg mixture, along with the cheese and herbs into the flour mixture using a wooden spoon until it comes together to form a loose ball (you may need to use your hands for the last few moments but handle it as little as possible.
Form balls with your hands and loosely pack into a biscuit shape (once again handling as little as possible) or on a clean, floured work surface, place the dough ball and use a rolling pin. Roll out the dough and cut using a biscuit cutter or anything with a round shape.
Place the formed or cut biscuits on to a baking sheet lined with parchment paper. Bake for 10 - 15 minutes, until the tops of the biscuits are golden brown.

Chef John’s hamburger buns

Mon, 01 Jan 0001 00:00:00 +0000

Based on a recipe from Fooooood Wishes Dot Com . If you didn’t sing that in your head, go find John’s videos on YouTube and watch them until you do.

Chicken or turkey stock

Mon, 01 Jan 0001 00:00:00 +0000

This is a rich chicken or turkey stock that uses bones leftover from breaking down whole birds. Great for soup, sauces, and consummé.

Ingredients

Spines/ribcages/wingtips from 3 whole chickens
2 large carrots
2 onions
1 shallot (optional, sub with onion/garlic)
3 cloves garlic
2 teaspoons black peppercorns
3 bay leaves
1 teaspoon (or a few sprigs) of thyme or rosemary
~2 tablespoons Veg oil
~5L water

Optional add-ins

1 knob ginger (diced)
Bouquet garni, fennel, etc.

Directions

Thinly (our roughly) slice veg and toss with thawed bones and oil into one or more roasting trays. Denser vegetables can be sliced on a mandoline and the softer ones by hand.
In a 220C/450F oven, roast veg until a deep brown (but not too burnt), 30-45 minutes. Flip about half way through.
Transfer to a pressure cooker, add water and spices, and bring to a gentle simmer. Cook on high pressure for 35-45 minutes and depressurize using the slow method (for a clearer stock).
Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated.

Notes

The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour.

Chili costing analysis (2022)

Mon, 01 Jan 0001 00:00:00 +0000

Cost breakdown for a large batch of chili. Total yield: 9.5L, 38 portions at 250ml each.

Ingredient costs

Item	Qty	Unit cost	Total
Beef (stew)	1	$14.48	$14.48
Pork (stew)	1	$9.51	$9.51
Sausage	1	$5.00	$5.00
Kidney beans	1	$4.19	$4.19
Black beans	2	$2.49	$4.98
White beans	1	$2.49	$2.49
Canned corn	2	$1.69	$3.38
Diced tomato	2	$0.99	$1.98
Crushed tomato	1	$0.99	$0.99
Peppers	1	$2.26	$2.26
Jalapeño	1	$1.32	$1.32
Canned/roasted peppers	0.5	$1.44	$0.72
Carrots	0.25	$2.49	$0.62
Lime	1	$0.69	$0.69
Tomato sauce	0.25	$1.99	$0.50
Spices	1	$3.00	$3.00
Food cost total			$56.11

Loaded costs (includes labour and kitchen)

Item	Hours	Rate	Cost
Labour	2.5h	$16/h	$40.00
Kitchen overhead	4h	$20/h	$80.00
Total loaded			$176.11

Per-portion summary

	Cost
Food cost per portion	$1.48
Loaded cost per portion	$4.63

Potential cost reductions

Change	Current	Reduced
Dry beans (vs canned)	—	saves ~$11.66, adds cooking time
Butcher own meat	—	saves ~$7.24/h
Use pressure cooker	$60 one-time	reduces time/energy
Total with improvements	$176.11	~$92.87 loaded ($2.44/portion)

Chocolate chip cookie for one

Mon, 01 Jan 0001 00:00:00 +0000

Ever want a quick snack and have a stocked pantry? This single cookie recipe can serve 2 modestly, or 1 decedantly. Based on a recipe from the Savy Cookbook with some tuning for our pantry.

Classic pizza sauce

Mon, 01 Jan 0001 00:00:00 +0000

There are a few ways to make pizza sauce, depending on how lazy you are. One of our favourite sauces is cooked down from good tomatoes for a moderate amount of time, and my fastest sauce comes from a tin of crushed tomatoes or sauce (thickened with paste). For pizza sauce, better tomatoes make a difference, as cheaper ones are less sweet and flavourful.

Coconut jam tarts

Mon, 01 Jan 0001 00:00:00 +0000

This is a family recipe from the 1950s.

Grandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.

Corn salsa

Mon, 01 Jan 0001 00:00:00 +0000

We were at the Rempel’s for dinner and Grandma made this delicious corn salsa that I could not get enough of.

Ingredients:

5 cups Corn (preferred cut from cob; approximately 4 large ears or can use frozen corn)
2 tbsp Butter
2 cloves Garlic, minced
½ tsp each Salt and Pepper
¼ cup Mayonnaise
¼ cup Sour Cream
½ cup Parmesan Cheese, finely grated
1 tbsp Jalapeño, deseeded and finely chopped
½ cup Cilantro (or Coriander), roughly chopped
1 cup Green Onion, finely sliced (~2 stems)
½ a Red Onion, finely chopped
2 - 3 tbsp Lime Juice
Paprika if you’d like a little bit of that Smokey flavor

Garnishes:

2 oz Cotija (Mexican Cheese) or Feta or Parmesan
Jalapeño Slices, cilantro leaves, lime wedges

Directions:

Cut the corn off the cob. If using frozen, do not thaw.
Melt the butter in a large skillet over high heat. Add the garlic and stir and stir for 10 seconds. Add the corn and cook for 5 minutes, stirring every now and then, until you get lovely brown bits and the corn is cooked and sweet. Do not stir constantly as it’s harder to brown.
Add the salt and pepper halfway through cooking the corn.
Transfer the corn into a large bowl. Add the mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine; the heat will “melt” the dressing. Add the cilantro, red onion, green onion, and jalapeño. Toss again.
Transfer to a serving bowl and garnish before serving with your chosen accompaniments. Best served warm or at room temperature.

Notes

Canned corn can work for this recipe but since it’s so wet, it does not brown very well, so drain it and let it dry out in the fridge overnight.

Creamy roasted red pepper soup

Mon, 01 Jan 0001 00:00:00 +0000

We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.

Crème brûlée

Mon, 01 Jan 0001 00:00:00 +0000

We had a craving for crème brûlée on day, and not having anywhere to go to have it we decided to make it at home.

Ingredients

2 ¼ cups (560 ml) 35% cream
1 vanilla bean or 1 tsp pure vanilla extract
5 egg yolks
¼ cup (60 ml) sugar
¼ cup (60 ml) additional sugar

Directions

Preheat the oven to 170 ºC (325 ºF).
In a saucepan, heat the cream for 5 minutes with the vanilla bean cut in half, without boiling, just to infuse the vanilla. Scrape out the vanilla seeds and combine with the milk. If you are not using a vanilla bean, simply add the vanilla extract to the hot cream.
In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (¾ cup) crème brûlée dishes or ramekins.
Bake in a water bath. To do this, place the custard dishes in a baking dish. Pour hot water ¾ up the sides of the dishes. Bake for 40 minutes.
Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch (ideally, remove from the fridge for 30 minutes before bruleeing and just before serving). You could also caramelize the crème brûlée under the broiler of a very hot oven. Serve immediately or place in the fridge for up to 3 days and it’s just as lovely served cold!

Variations

You can cut the sugar a bit so it is a little less sweet.
Replacing ⅓ of heavy cream with Irish Cream (and reducing sugar in half) makes a deliciously boozy version
Lemon: use the zest of 2 lemons and add to the cold cream and warm together. After the hot cream and egg yolks have been blended, add the juice of 1 lemon and ½ tsp of vanilla extract.
Amaretto: add 2 tbsp of Amaretto and ¼ tsp Almond extract to cream mixture and warm together. Optional: garnish with lightly toasted slivered almonds.

Curry powders and related spice mixes

Mon, 01 Jan 0001 00:00:00 +0000

These are common spice blends for UK-style Indian curries.

Ingredients

Ginger/garlic paste:

30g ginger
30g garlic
~2 tablespoons water

Blend in a mixer until smooth.

Dairy free tomato soup

Mon, 01 Jan 0001 00:00:00 +0000

White beans are an old world secret for making thick, hearty soups. When blended, they add a creamy texture, additional protein, without affecting the flavour negatively.

Ingredients:

1 large can (820ml/28 ounces) whole tomatoes and liquid
2 cups vegetable broth
½ cup cooked white beans, rinsed and drained
Baby Lima, Cannellini, Great Northern, etc.
1 medium yellow onion, diced
2 tablespoons tomato paste
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into a few pieces (optional)
1 tablespoon miso (or light soy sauce)
1 teaspoon coconut sugar or brown sugar, to taste
1 teaspoon salt
Freshly ground black pepper, to taste
Basil (optional)

Method:

This is a fairly standard blended soup.

Double chocolate banana bread

Mon, 01 Jan 0001 00:00:00 +0000

The recipe was found on the internet when a craving for Banana Bread hit. Looking at different recipes, this one stood out as it was done by Smitten Kitchen, which was a great name. It has been reliable, is pretty easy, and definitely filled the craving.

English muffins

Mon, 01 Jan 0001 00:00:00 +0000

Simple english muffins that Bruce very occasionally makes to feed his mcmuffin cravings.

Note: I’m still tuning this recipe.

Ingredients

Bloom:

1 ¾ cups lukewarm milk
2 ¼ tsp (1 pkg) yeast

Muffins

3 tbsp butter, softened
1 ¼ tsp salt
2 tbsp sugar
1 large egg
4 ½ cups flour

Directions:

Add milk + yeast (and some of the flour) to a bowl, and let it stand for 10 minutes (up to 24 hours). Longer bloom times develop funk (AKA flavor).
Add butter, salt, sugar, egg, flour (most of it) and stir with a wooden spoon or spatula until smooth, or use a stand mixer.
Scrape into an oiled bowl and let rise until roughly doubled. Rising in the fridge overnight
Make 75g/2.5oz balls, press flat, and let rest for 10-20
Cook in griddle medium-low, ~6 minutes per side or until golden
Cool on rack and split with a fork

Farmer soup

Mon, 01 Jan 0001 00:00:00 +0000

This is a work in progress recipe to replicate Farmer Soup (from the ABC Family restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.

Flour protein content comparison

Mon, 01 Jan 0001 00:00:00 +0000

Protein content affects gluten development and final texture. Bread flour (14g/100g) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; lower-protein flours produce more tender results.

Food ratios for creating your own recipes

Mon, 01 Jan 0001 00:00:00 +0000

Food ratios for creating your own recipes

Most recipes can be boiled down to a ratio of their ingredients. There is an interesting range for many ingredients, and in the tables below a tilde (~) denotes a moderate difference, and explicit ranges are given for ingredients that matter more. You’ll find that the ranges can lean a recipe towards one set of flavours or another, or it’s used to adjust differences between ingredients like acids that can be stronger or weaker (or sweater, saltier, etc.).

French onion soup

Mon, 01 Jan 0001 00:00:00 +0000

This is a simplified version of the classic French-cut, slowly caramelized onion soup. Traditionally the soup uses a homemade veal or beef stock, but it also works well with a [[rich veg mushroom stock]]. This recipe blends methods from Serious Eats , Chef John , Andrew Rea , Josh Weissman , and others.

Fruit compote

Mon, 01 Jan 0001 00:00:00 +0000

This is a generic fruit compote, which I typically make with frozen or canned fruit.

Mechanic

Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.

German platz

Mon, 01 Jan 0001 00:00:00 +0000

A neighbour used to make this fruity coffee cake weekly. They had a huge boxy house with two kitchens, where the second kitchen was for making desserts and canning. I always thought having a kitchen for large batch cooking was a fantastic idea.

Gina’s tomato salsa

Mon, 01 Jan 0001 00:00:00 +0000

Something similar to our favourite Nanaimo Mexican hut’s fresh salsa. This is a fairly liquidy salsa, great as a starter for a dinner party (or snack). Lasts up to a few weeks in the fridge.

Ginger/garlic paste

Mon, 01 Jan 0001 00:00:00 +0000

This paste is a common base component of many dishes in southeast Asia, including Indian takeaway style cookery. Use a spoon of this in soups, gravies, and on meats.

Notes

Tastes better after a few days in the fridge
Don’t overcook (water helps with this), stop once sizzle is gone
Lasts weeks refrigerated

Ingredients:

1 cup neutral oil
1 cup water
1 cup garlic, peeled (2-3 heads)
1 cup ginger, peeled/scrubbed (1 smaller knob)
1 bunch coriander
1 green pepper
4 green chillies
2 teaspoons turmeric
2 teaspoons salt

Directions:

Add garlic, ginger, water, neutral oil, and spices to a blender. Blend until smooth, add oil until the consistency reaches soft peanut butter.

Grandma Ferguson’s buns

Mon, 01 Jan 0001 00:00:00 +0000

The buns are soft and perfect for turkey sandwiches.

Ingredients

Bread starter:

2 packages (~20mg) of instant yeast
1 scant cup of warm water
3 tsp of white sugar

Bread:

3 cups of white flour
2 cups of whole flour
½ cup of soften, unsalted butter
1 tsp of salt
1 scant cup of sugar
1 scant cup of boiling water

Directions:

Let yeast, warm water, and 3 tsp of sugar stand for 10 minutes, or until frothy.
Mix butter, salt, sugar, and boiling water in a mixing bowl until smooth. Once the mixture cools to room temperature, add wholewheat flour.
Incorporate white flour and knead for 10 minutes.
Let rise in a greased bowl until it doubles in size.
Punch down and cut into buns and shape gently into balls.
Place on a greased sheet pan and rise for 45 minutes.
(Optional) Add egg wash or butter before baking.
Bake at 175C/350F until browned.
(Optional) Add a light coating of butter after baking.

Notes

Did you know? A scant cup is a cup less 1-2 tbsp. A heaping cup is a cup plus 1-2 tbsp.

Grandma’s potato salad

Mon, 01 Jan 0001 00:00:00 +0000

Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!

Ingredients:

9 cups of red potatoes (1 small bag)
½ an onion, diced
½ cup of diced celery
¼ cup green relish
3 hard boiled eggs (but not too hard, that’s cruel)
1 clove of garlic, minced
¾ cup sour cream
⅓ cup of mayonnaise (Hellman’s, please)
2 tbsp parsley
1 tsp dry mustard
¾ tbsp salt (or to taste)
¼ tsp black pepper (or to taste)

Directions:

Cut potatoes into bite size pieces. Boil for 8 minutes (salted water at a rolling boil), until a knife slides in and out easily.
Place cooled potatoes in a bowl with celery, relish, onions, and garlic.
In a separate bowl, combine mayo, sour cream, parsley, mustard powder, salt, and pepper. Stir well. Stir some more.
Pour mixture over potato mixture and toss to coat. If stirring, carefully fold potatoes (i.e., you don’t want to break the potatoes up).
Chill. Then chill the potato salad for a minimum of 30 minutes.

Grandma’s yukkie salad

Mon, 01 Jan 0001 00:00:00 +0000

A classic ambrosia style salad from the Rempel family.

Ingredients:

1 pkg (85g) lemon Jello
2 pkg (85g each) strawberry jello
2 pkg (85g each) cherry jello (for larger bowls)
1 cup of miniature marshmallows
1 pkg (250g) cream cheese (softened)
1 container Cool Whip
1 can (14oz/398ml) crushed pineapple, drained
7 cups boiling water

Optional:

½ cup chopped walnuts

Directions:

Dissolve the lemon Jello powder in 1 cup of boiling water and cool slightly. Add marshmallows and cream cheese and beat with a mixer on low until smooth. Chill until slightly thickened.
Stir whipped topping, pineapple, and optional walnuts into partially set lemon Jello mixture. Pour into a 3L bowl and chill until set, but not quite firm (about an hour).
Dissolve strawberry jello in 3 cups of boiling water. Cool and whip with the remaining whipped topping. Say “whhhhhiiiippped” topping for bonus points. Pour cooled-but-still-pourable Jello over lemon mixture and chill until set (about 4 hours). Adding the Cool Whip is optional (but you still have half a container, so waste not, want not!)
Dissolve cherry Jello in 3 cups of boiling water. Cool and pour over the strawberry layer. Chill until set. This layer is optional if you have room.

Greek dressing research

Mon, 01 Jan 0001 00:00:00 +0000

Creamy Greek dressing research

I’ve been trying to replicate the Greek Islands / Rendezvous style creamy greek dressings at home. The standard ingredients are simple anyway, and it only takes a few minutes to prepare … so there’s no good reason to buy it from the restaurant or the lesser stuff from the grocery store.

Greek island's creamy Greek dressing

Mon, 01 Jan 0001 00:00:00 +0000

This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!

Greek lemon and herb marinade

Mon, 01 Jan 0001 00:00:00 +0000

This marinade is great for rice, tofu, chicken, shrimp, and fish. It’s a bright, herbal blend that balances acid, salt, and sweet. In a pinch it can be used for plating and on salads (where it’s even better blended).

Growing sprouts

Mon, 01 Jan 0001 00:00:00 +0000

Growing sprouts

General

There are many types of sprouts
I mostly grow sandwich sprouts
Most seeds come with instructions, follow these and your grower instructions

Using a mason jar

Tips:

Gurkensalat (German cucumber salad)

Mon, 01 Jan 0001 00:00:00 +0000

My Mom (Joanne Rempel) made this salad a lot in my youth and it holds nostalgic memories! I had not had it in years and in my early 40’s had a strong craving for it. I found a recipe online and made it for something different. It took me back to my childhood and I still enjoy it as much as I did as a kid!

Hoagie style French rolls

Mon, 01 Jan 0001 00:00:00 +0000

A hoagie roll is a sort of baguette used in sub style sandwiches. This roll could swap in for beef dips, subs, poboys, or even hamburger buns (halved). They have some body and structure, are a tiny bit chewy, and have some crust. They hold up well to robust sandwiches, and crunch when you take a bite.

Homemade Baileys Irish Cream

Mon, 01 Jan 0001 00:00:00 +0000

We call this camping cream, but it’s equally comforting around Christmas when the weather is miserable.

Mechanic

Sweetened condensed milk carries both the sweetness and the body — regular milk is too thin and evaporated milk won’t thicken the same way. Blend everything on low speed; a high-speed blender whips air into the cream and can curdle it as the whiskey’s alcohol hits the dairy.

Hot Buffalo chicken dip

Mon, 01 Jan 0001 00:00:00 +0000

This is a classic chicken dip

In 2023, Ann stayed in Calgary to house/dog sit for cousin Rachael, and during that trip, also had a visit with Auntie Diane who always spoils me when I’m visiting. She made this dip and I insisted on the recipe which she forwarded from Pinterest. It took over a year for me to finally make it, for Jay & Taylor’s Back Home Wedding Celebration, and it was a huge success which means it gets added to our family recipes!

Hot crab & artichoke dip

Mon, 01 Jan 0001 00:00:00 +0000

A dip for crabby people. Recipe provided by a coworker.

Ingredients:

1 cup of Mayonnaise (do not use miracle whip, m’kay?)
1 cup of shredded Cheese (Asiago, parmesan, or a lazy pack of 3-cheese grated Italian Cheese)
1 small can of Real Crab (drained), or 1 cup of shredded crab meat
1 can Artichoke Hearts (drained, dried, and chopped)
1 tsp Lemon Juice
1-2 cloves of Garlic, finely chopped or pressed
Pepper, to taste

Directions:

Combine all ingredients
Bake at 175C/350F for 15 minutes, then broil until browned. Don’t walk away from the broiler … just sayin’.

Hot ranch spinach and artichoke dip

Mon, 01 Jan 0001 00:00:00 +0000

From a grocery store card.

Ingredients:

¾ cup of creamy ranch dressing
¾ cup sour cream
½ cup parmesan cheese
1 14oz (400ml) can of artichoke hearts, drained + chopped
1 package (1 ½ cups) of frozen spinach, thawed + drained
2 green onions, finely chopped
Salt, pepper, and hot sauce to taste
2 cups dry mozza cheese, grated

Directions:

Preheat the oven to 170C/350F.
Stir ingredients (and half of mozza) together in a bowl. Season to taste with salt, pepper, and hot sauce.
Spoon into an oven-safe container and top with remaining mozza. Bake for 30 minutes or until bubbly and brown.
Serve with chips, veg, or crackers.

Indian takeout tomato purée

Mon, 01 Jan 0001 00:00:00 +0000

Making Indian style dishes quickly is much easier with a few base ingredients that you prepare ahead of time. This takeout style tomato purée adds depth and body to many types of curries.

Jayda's birthday dinner menu

Mon, 01 Jan 0001 00:00:00 +0000

Menu and prep plan for Jayda’s birthday dinner.

Menu (in service order)

Cutlery & napkin
Punch
Chocolate mint wafer
S’more’s drink
Garlic bread
Salad
Chili
Thai curry
Lasagna
Trifle
Crème brûlée
Fruit with chocolate fountain

Dishes and prep schedule

Dish	Prep	Shopping	Status
Lasagna	Friday	Thursday
Red Thai curry	Friday	Thursday
Poutine
Mac
Chili	Thursday	Wednesday	Done
Garlic bread		Saturday
Salad	Sunday AM	Saturday
Punch	Sunday	Saturday
After 8 w/mint		Saturday	Done
Crème brûlée	Saturday	Saturday
Trifle	Thurs/Sat
Chocolate fountain	Wednesday	Thursday	Done
Fruit	Sunday AM	Saturday
Angel food cake	Thursday	Purchased	Done

Jerk chicken

Mon, 01 Jan 0001 00:00:00 +0000

This recipe is based on something I found in a magazine in the 90s, recently updated with Chef John’s simplified version and the Serious Eats method . I knew a guy who made the best Jerk Chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.

Jerk marinade (adapted from Serious Eats)

Mon, 01 Jan 0001 00:00:00 +0000

Jerk marinade (adapted from Serious Eats)

Notes for a recipe update.

3 whole Scotch bonnet or habanero peppers

2 tbsp chili flakes

6 scallions, roughly chopped

1 (3-inch) knob fresh ginger, roughly chopped

Korma/qorma

Mon, 01 Jan 0001 00:00:00 +0000

This is a simple korma recipe, which is combined with a base gravy and other ingredients to make various braised dishes.

Ingredients:

~8 onions finely sliced
6 tablespoons green sultana raisins
1 tablespoon garlic and ginger paste
1 tablespoon vegetable oil
1 tablespoon ghee
Water (as required)

Lazy pizza dough (2022)

Mon, 01 Jan 0001 00:00:00 +0000

Some days I just want an easy pizza dough. I don’t want it 3 days from now, I just know I have food in the fridge that needs to be used up, and a pizza is the most palatable way to do it. This recipe is based on a Serious Eats recipe , and I start it after coffee in the morning on the weekend. So, like 11:30AM.

Lemongrass marinade

Mon, 01 Jan 0001 00:00:00 +0000

A Canadian take on a classic Vietnamese marinade. Great on pork, chicken, beef, and tofu.

Ingredients:

1 ½ tsp (4g) ground white pepper
1 tsp (3g) ground coriander
3 stalks lemongrass, thinly minced (~60g)
1 small shallot, minced (~30g)
5 cloves garlic, minced (~20g)
⅓ cup palm sugar (~85g)
¼ cup (60ml) fish sauce
2 tbsp (30ml) vegetable oil
2 tbsp (30ml) soy sauce
1 lime (juice and zest)
1 thai chili finely sliced (optional)

Directions:

Slice, dice, and mix marinade. Salt to taste.
Marinade proteins for 4-24 hours. Adding slices in large pieces will promote absorption and browning later.

Notes

For 750g - 1000g of protein.

Lentil stew

Mon, 01 Jan 0001 00:00:00 +0000

This stew is based on a package we bought from a farmers market years ago (as Jamaican Me Hungry Lentil Stew). It’s a great stew on its own, or over roasted veg.

Marinara sauce

Mon, 01 Jan 0001 00:00:00 +0000

A basic marinara sauce can be used directly or as a base to other sauces. This recipe is based on Chef John’s and others I have seen. It’s thicker and richer than a pizza sauce , and can be adapted as a base for savoury sauces (meat or mushroom), or into other recipes (like pastas, soups, and stews).

Marshmallow squares

Mon, 01 Jan 0001 00:00:00 +0000

Classic Recipe! Ann never had these growing up, but a friend posted a few pictures of making these during the 2020 holiday season. I asked for the recipe she used (from Food.com) and turns out, Bruce used to have these as a childhood treat. They turned out well and brought back nostalgic memories and will continue to be a holiday treat.

Maui/Kalua pulled pork

Mon, 01 Jan 0001 00:00:00 +0000

This is a Hawaiian style pulled pork that does not need a BBQ or fire pit, based on various recipes from local Maui residents. The pork itself is simply seasoned, braised, and pulled, paired with a sweet and acidic sauce.

McBurgers

Mon, 01 Jan 0001 00:00:00 +0000

For when you’re craving those little, sweet and savoury drive-thru sliders.

Mechanic

The seasoning is a 4:2:1 ratio of salt, MSG, and black pepper by weight (add 0.25 parts onion powder if using). Double- or triple-grinding the patties is what gives them that soft, almost pillowy texture rather than a coarse, chewy one.

Meat sauce (AKA American bolognese)

Mon, 01 Jan 0001 00:00:00 +0000

I make this meat sauce a few times a month, from the pantry and my regular freezer prep. It’s based on fairly standard meat sauce recipes, primarily on one I made at a pizza restaurant.

Mushroom parmesan pasta filling

Mon, 01 Jan 0001 00:00:00 +0000

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu.

Ingredients:

150g shiitake mushrooms, cleaned and trimmed then finely diced
150g cremini mushrooms, cleaned and trimmed then finely diced
(optional) 1 teaspoon ground porcini powder
2 shallots, finely minced (~ ¼ cup)
3 cloves garlic, minced (~ 1 tablespoon)
1 teaspoon thyme leaves, minced (fresh or dried)
Kosher salt and freshly ground black pepper
1/2 cup dry red wine or dry sherry
25g grated parmesan cheese (~ ½ cup) plus more for serving

Method:

Fry mushrooms in butter (or oil) and some salt until they express their water, the water evaporates, and the mushrooms start to brown (15-20 minutes). Continue frying, scraping the bottom as you go (to slow down the fond browning too much).
Add shallots and garlic, and soften, continuing to stir to prevent burnt fond.
Deglaze with wine or sherry, scraping up all of the brown bits. Add spices, stir, and taste (adjusting salt/pepper).
Remove from heat and let cool part way. Add parmesan, stirring in thoroughly.
Cool before using as a pasta filling.

Notes

If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..

Neapolitan strips

Mon, 01 Jan 0001 00:00:00 +0000

This is a recipe from our childhood.

Ann made this recipe with an elementary school friend, Shannon Donselaar. This was our favorite treat.

Ingredients:

1 cup Butter
½ cup Sugar
1 Egg
1 tsp Vanilla
2 ½ cups Flour
½ tsp Salt
⅓ cup Walnuts, finely chopped
⅓ cup Maraschino Cherries, finely chopped
1 square Semi-Sweet Chocolate, melted or 2tbsp Cocoa
Red Food Colouring

Directions:

The dough needs to be chilled overnight (or firm, minimum 2 hours in the refrigerator). When ready to bake, preheat the oven to 375 degrees F (190 C).

Nicola 2018 food planning

Mon, 01 Jan 0001 00:00:00 +0000

Four-day meal plan for a trip to Nicola (2018).

Meal schedule

	Thursday	Friday	Saturday	Sunday
Breakfast		Granola/yoghurt, cereal, fruit	Breakfast snack, see Friday	Leftovers, fruit, French toast, boiled eggs
Lunch		Sandwiches, veggies, chips	Brunch wraps, fruit
Dinner	Boston Pizza	Pierogies, farmer sausage, corn	Cheese ravioli, pesto/marinara, roasted veg
Snacks	Chips	Banana boats, s’mores	Banana splits (or fruit + ice cream)

Grocery list

Dairy:

Nine bean soup mix

Mon, 01 Jan 0001 00:00:00 +0000

I found this recipe in our old recipe book with the following: All proceeds to charitable projects CHAPTER BF, PEO SISTERHOOD, ABBOTSFORD, BC.

Ingredients:

½ cups each of 9 types of dried beans (or …)
1 ham hock
2-4 cups of sausage, turkey, and/or bacon

Soak beans in a large pot with 2x the water and some salt overnight.

No knead pizza dough

Mon, 01 Jan 0001 00:00:00 +0000

Pizza with less effort, what’s not to like? A long rise time results in a deeper flavour.

Mechanic

Adapted from my traditional and very knead-y pizza dough, which we discovered by accident that one time when we somehow left it in a cupboard for a few days. It turns out we weren’t the first ones to discover this , and it’s a fantastic way of making doughs in general.

Olie bollen

Mon, 01 Jan 0001 00:00:00 +0000

Makes 12 - 20 fried cookies.

These are a sort of deep fried donut. Various western European cultures make a variant of these around the holidays, and some call it a New Year’s cookie.

Oma’s kipfels

Mon, 01 Jan 0001 00:00:00 +0000

A Kipfel is traditionally a crescent shaped yeast bread, one of the oldest styles of pastries.

Ann and the kids visited Oma to make these for a school project that Jayda was doing on family heritage, measuring everything from memory. This is an approximation of her method.

Onion base for curries

Mon, 01 Jan 0001 00:00:00 +0000

Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.

Our favourite chocolate chip cookies

Mon, 01 Jan 0001 00:00:00 +0000

What else is there to say! Once we found this recipe, it became our family favourite. You can use Vanilla, Chocolate, or Butterscotch pudding depending on the type of cookie you are craving. And mix up the type of chocolate chips for even more variety.

Oven roasted corn

Mon, 01 Jan 0001 00:00:00 +0000

This recipe works for most vegetables, though corn is a slightly special case as it needs a bit longer than most veg.

Ingredients:

4+ cobs of fresh corn
Olive oil (non EVO), butter, or neutral oil
Salt + Pepper to taste

Directions:

Toss corn with oil or spread butter evenly over it. Salt + pepper, and let sit for 20-60 minutes.
Preheat the oven to 220C (425F) and roast for 30 minutes, turning half way through.

This recipe sounds simple (and is), but the trick is to get the corn to brown/burn a bit, to get those summer roasting flavours.

Pan fried chicken burger

Mon, 01 Jan 0001 00:00:00 +0000

This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. The goal is something with a few layers of crunch, some bite, and a good kick of savoury fatty goodness.

Panago style jalapeño cheese dip

Mon, 01 Jan 0001 00:00:00 +0000

There’s this Canadian franchise that makes a very classic style of pizza; thick crust, tonnes of sauce and toppings, everything that isn’t a NY style pizza. They make a jalapeño dip that I miss when we order from somewhere else. This is my attempt at recreating it.

Paska buns

Mon, 01 Jan 0001 00:00:00 +0000

This is a family recipe, a classic european bun.

When Ann was growing up, her Great Oma Hamm (Oma Rille’s mom) would make Paska bread for Easter. When Great Oma passed away, her recipes disappeared with her as she never wrote anything down. She had her recipes memorized and the measurements were done with her hands. I miss the family traditions of holiday baking and am hoping this recipe brings back some nostalgia.

Peach / fruit crisp

Mon, 01 Jan 0001 00:00:00 +0000

This is a classic summer treat, with peaches from the Okanagan.

Fruit filling

2 cans peaches in juice (398 ml / 14 oz each), drained with the juice reserved
100g white sugar (½ cup), or to taste
1 tablespoon cornstarch
1 tablespoon peach schnapps (optional)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon salt

Whisk the reserved juice, sugar, cornstarch, schnapps, cinnamon, nutmeg, lemon juice, and salt together in a cold saucepan until no lumps of cornstarch remain. Heat on low, stirring, until the sauce turns glossy and thick enough to coat a spoon. Stir in the peaches and set aside to cool.

Peanut butter Nanaimo bars

Mon, 01 Jan 0001 00:00:00 +0000

Recipe is from FoodTV

Ingredients

Cookie Base:

½ cup unsalted Butter
¼ cup Sugar
⅓ cup Cocoa
1 large Egg, beaten
1 ¾ cup Graham Cracker Crumbs
1 cup sweetened Coconut, shredded
½ cup Blanched Almonds, finely chopped

Peanut Butter Filling:

⅓ cup unsalted Butter, softened
⅓ cup Peanut Butter
½ cup Confectioners Sugar

Chocolate Glaze:

4 oz Semi-Sweet Chocolate, chopped
2 tbsp unsalted Butter

Directions:

Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.

Perogies

Mon, 01 Jan 0001 00:00:00 +0000

This recipe is from an old family recipe card. Not our family, of course, but from a random internet stranger’s family.

Ingredients

Dough:

3 cups flour
1 tablespoon neutral oil
½ teaspoon salt
1 cup sour cream
1 egg
¾ cup of warm water (approximately)

Combine ingredients (except for the water) in a large bowl. Add water and combine until you reach a soft, pliable dough. Fill with potatoes, sauerkraut, sweet cabbage, or the filling of your choice. Cook in water, and finish in a frying pan with some butter.

Pizza dough 2021 edition

Mon, 01 Jan 0001 00:00:00 +0000

This is an improved dough tuned to work easily with a 6L stand mixer. It’s high-hydration and can be sticky, but the extra water provides a better ferment and lift. It also works well for focaccia with the addition of more oil in the pan and whatever toppings you enjoy.

Pizza dough 2022 edition

Mon, 01 Jan 0001 00:00:00 +0000

This is another iteration of my pizza dough recipe, based on some experimentation in late 2021. This is a medium-high hydration dough, optionally reinforced with additional gluten for structure and chew. I skip the autolyse step now, which I’ve replaced with a longer cold rise time. This recipe is based on Flour Water Salt Yeast , with gluten ratios lifted from recipes at Serious Eats (aiming at ~13-14% gluten).

Potato, leek, and mushroom soup

Mon, 01 Jan 0001 00:00:00 +0000

For the 2021 Christmas season, we made a variety of soups. This one was one of them, and it combines two of our favourite soups into one: potato-leek, and mushroom-cream. It’s based roughly on Serious Eat’s and John’s take on the dish.

Prosecco sangria

Mon, 01 Jan 0001 00:00:00 +0000

The first best Sangria I’ve ever had was made by my Auntie Diane when Jay and I had visited Calgary during a Junior Roller Derby trip and we were staying with the Pattersons. This is the way my Auntie Di made it and it’s still one of the recipes I like best.

Pulled BBQ style chicken

Mon, 01 Jan 0001 00:00:00 +0000

This is a simple pulled or shredded BBQ style chicken that can be made without a smoker or BBQ. This is a braised dish that can be made on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered hotel pans.

Quick crispy wings

Mon, 01 Jan 0001 00:00:00 +0000

I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3-4 weeks I’ll have 5 birds worth of wings, which when split at the elbow makes for 20 winglets. This is enough for 2-3 people, assuming you serve it with some veg.

Quick hummus

Mon, 01 Jan 0001 00:00:00 +0000

A great snack or condiment, based on restaurant style hummus. Makes about 750ml (3 small grocery store sized containers).

Ingredients:

~400g tin chickpeas, drained
2x 3-4 cloves of garlic, boiled until soft
100 ml tahini (1-2 big spoons)
3 tablespoon extra virgin olive oil
90ml lemon juice (2-3 lemons, or from a bottle)
2-4 teaspoons kosher salt (to taste)

Seasoning:

½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon granulated garlic (for more garlic punch)
⅓ teaspoon black pepper (optional)

Directions:

Simmer chickpeas and whole garlic until soft. Drain liquid into a bowl (you may need some later)
Add tahini paste, lemon, and salt/seasonings in a powerful blender. Add chickpeas once cooled to a safe temperature (to prevent burns from splashes).
Blend until smooth, 1-2 minutes in a Vitamix, possibly longer in other blenders.
Season to taste, adding salt and lemon juice until it tastes like hummus.
Blend again until combined.
Blend in olive oil last, this prevents the olive oil from turning bitter from the heat and friction of the blender.
Taste one last time for seasoning, it should be balanced between creamy, nutty, and lemony, with a moderate garlic punch.

Notes

Flat taste: check for salt, then acid (and add more in small batches)
Too thick: add olive oil (if balance of lemon is good)

Ramen noodles

Mon, 01 Jan 0001 00:00:00 +0000

This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book . These noodles will start out very shaggy, but will come together after resting.

Rich veg/mushroom stock

Mon, 01 Jan 0001 00:00:00 +0000

This is a rich vegetable stock, a perfect replacement for beef stock in soups and stews. It’s simplified with a French profile, but can easily be adapted to PhØ, Ramen, or any cuisine with a few add-ins. This recipe blends the method from Bon Appétit’s Andy with Cooking With Glen’s (AKA, Canada’s Alton Brown), which rely on thinly sliced veg roasted for hours to deliver a deeply flavoured and coloured stock.

Rocky road brownies

Mon, 01 Jan 0001 00:00:00 +0000

This recipe is an original from the Assistant Pastry Chef at Tiny Lou’s located inside the Hotel Clermont, Atlanta, Georgia. Dad & I have each stayed at Hotel Clermont individually and together. On our first trip together (January 2020), we ate at Tiny Lou’s 6 times! On one of our first nights, the waitress handed us a free dessert to take back up to our room. We were not sure what it was, but Dad loved it. So the next day we asked at the restaurant what it was that they had given us, and they replied that the Assistant Pastry Chef was playing around with a new recipe and it was a Rocky Road Brownie. The next night we had dinner at Tiny Lou’s, they sent us up with 2 more Brownies. We thanked the staff and let them know we really enjoyed the treats, and on the final day, they staff provided us with the Rocky Road Brownie recipe written out and 4 more Brownies to take with us.

Salsa verde

Mon, 01 Jan 0001 00:00:00 +0000

A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.

Ingredients:

500g (8-10) tomatillos, outer peel removed, halved
½ onion, roughly chopped
2 serrano or jalapeños, chopped (seeds removed if you don’t like it hot)
- Alternative: dried chilis rehydrated (or 1-2 tablespoons of quality ancho powder)
2-3 cloves of garlic
Handful of cilantro, lower stems removed
Salt
1 tablespoon olive oil
1 tablespoon fresh lime juice (optional)

Directions:

Wash veg and roughly chop.
- Optionally: roast the tomatillo, onions, and garlic until brown spots appear
Blend veg and cilantro to desired texture, adding oil and salt to taste.
Lasts up to 3 weeks in the fridge

Satay marinade

Mon, 01 Jan 0001 00:00:00 +0000

This is a simplified satay marinade, great for chicken, tofu, pork, and beef. This is based loosely on Chef John’s Penang Pork Satay .

Ingredients:

2 tsp turmeric
1 small (4cm) piece of fresh ginger (grated or sliced)
1 large shallot, diced
8 cloves garlic, diced
3 tbsp ancho chili powder
2 tsp ground coriander
1 tsp chipotle (or paprika)
¼ cup brown sugar
¼ cup rice vinegar
2 tbsp soy sauce
1 tsp tamarind paste
1 lime, juiced and zest
½ bunch of packed cilantro (optional)
1 tbsp fish sauce or worcestershire (optional)
1 tbsp of any fairly neutral oil

Protein:

1 tbsp salt (to dry brine + season protein)
Protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.)

Directions:

Combine everything but the salt in a blender or food processor. Blend until smoothish.
Add marinade to protein and work in thoroughly (1-2 minutes). Refrigerate for up to 4 hours.
Cook protein until done:
1. 230C/450F oven on a foil lined pan
2. Fry on med/high
3. Grill on high, turning every 2-3 minutes

Sheet pan fast food style gyros

Mon, 01 Jan 0001 00:00:00 +0000

I’ve seen gyros done many ways, including whole cuts marinated and spit-roasted , minced, and cased + mince. This recipe is closer to a food cart style gyro, based on a mix of minced meats and some filler to achieve a classic fast food texture.

Shredded taco chicken

Mon, 01 Jan 0001 00:00:00 +0000

This is a quick shredded chicken for tacos, salads, or rice bowls.

Ingredients:

1 kg (1 package) of boneless, skinless chicken thighs
100g (½ tin) of chipotle peppers and sauce (minced)
1 onion, finely minced
Juice of 1 lime
3 large cloves of garlic, minced
2 teaspoons ancho chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon MSG (Accent, optional)

Method

You can cook the chicken in a large skillet, in the oven, or on a grill. We’ll list some suggestions for all methods, but the goal will be to get a nice crust on it and get the internal temperature to 75C-90C (170F-200F). Darker meat with connective tissue softens above 75C and is best closer to 90C, whereas leaner cuts like breast shouldn’t be cooked far past 65C.

Simple chicken, pork, and beef gravy

Mon, 01 Jan 0001 00:00:00 +0000

Gravy is a simple sauce of meat drippings and a roux (equal parts fat and flour), about 1:5 roux:liquid (e.g., 50mg roux to 250mg liquid).

Ingredients:

Pan drippings (from roasting)
Stock
Roux (butter, flour)
Salt/pepper to taste

Method:

Make a roux. Combine equal parts flour and fat (butter and/or vegetable oil or rendered fat). Cook roux until there is some colour. Darker roux has a nutty taste, but thickens slightly less well.
Stir in stock and pan drippings. Taste, stir, and season as needed.
Cook until thickened and remove from heat.

Gravy lasts 3-4 days in the fridge and generally freezes well in casseroles or on its own.

Simple chunky salad dressing

Mon, 01 Jan 0001 00:00:00 +0000

This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.

Simple green goddess dressing

Mon, 01 Jan 0001 00:00:00 +0000

I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic forward, and herbal (but not emulsified). This is my version of it.

Simple rice bowls

Mon, 01 Jan 0001 00:00:00 +0000

Rice bowls are a simple combination of rice, veg, protein, and sauces. You can put pretty much any combination of foods in a rice bowl, and the goal is a balance of crunch and savoury. These bowls are about 650-800 kcals per portion.

Simple shrimp marinade

Mon, 01 Jan 0001 00:00:00 +0000

A quick, tasty marinade for shrimp.

Ingredients:

Olive oil
1 large clove of garlic, minced
½ knob of ginger, grated
½ shallot minced
1 tsp smoked paprika
1 tsp mustard powder
1 lemon/lime, juiced

Bonus ingredients:

Roasted jalapenos seeds in
Cilantro or other herbs

Directions:

Roughly mix ingredients. Add peeled, deveined shrimp. Marinate for 30m - 1h (much longer and you’ll end up with ceviche).

Simple, sweet pickled veg

Mon, 01 Jan 0001 00:00:00 +0000

This is a quick, refrigerator sweet pickle, perfect for beets, cabbage, and other hearty veg.

Pickling solution:

2 cups water
2 cups apple cider vinegar
1 cup granulated sugar
2 tbsp kosher salt
10 whole peppercorns
10 cloves
1 tbsp pickling spice

Veg:

1 bag of beets, peeled
1 shallot, sliced
3 cloves garlic, halved

Directions:

Steam or roast peeled beets until al dente (~15 minutes steamed, ~30 minutes roasted). If your beets are different sizes, halve the larger ones. Let cool until you can handle them safely.
Place pickling spice in a tied cheese cloth ball or reusable tea bag/clamp. Combine liquids to make a pickling solution, adding spices, shallot, and garlic in a sauce pan and simmer until combined. Let cool enough to handle.
Add brine and beets to a large, glass container. Refrigerate and enjoy in 2-3 days (good for up to a few months).

Simpler Thai red curry

Mon, 01 Jan 0001 00:00:00 +0000

This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it from scratch.

Sodium citrate ratios

Mon, 01 Jan 0001 00:00:00 +0000

( source )

The thickness of the sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:

Soft sandwich bun (research notes)

Mon, 01 Jan 0001 00:00:00 +0000

Recipe research notes for a soft sandwich bun. Adapted from Serious Eats (Cemita rolls) and Food Wishes (hamburger buns). See also [[Chef John’s Hamburger Buns]].

Dough

Ingredient	Imperial	Metric	Notes
All-purpose flour	12.5 oz	354g
Heavy cream	8 oz	227g	Or milk + 50ml softened butter
Eggs	3		Divided (2 in dough, 1 for wash)
Instant yeast	1½ tsp	7ml	Slightly increased from original
Kosher salt	2 tsp	10ml	More salt than original
Sugar	3 tbsp	44ml	A bit more would be good

Toppings

1 egg + water for eggwash (too much egg wash is an issue — dilute well)
½ cup sesame seeds
1 tbsp coarse sea salt (better mixed into eggwash than sprinkled on top)

Method

Combine flour, cream, eggs, yeast, salt, and sugar into a sticky dough. (~10 min)
Transfer to a bowl, cover, and rise at room temperature until 1½× original size, about 4 hours. Alternatively: proof overnight in a bucket in the fridge for better flavour and texture.
Flour dough, transfer to floured work surface. Form into a ball, divide into 6 even pieces with a bench scraper. Form each into a ball, flatten, and transfer to a parchment-lined baking sheet seam-side down.
Rest uncovered at room temperature for 1 hour (uncovered gives a better crust than covered in plastic wrap).
Preheat to 230°C (450°F) with convection. Brush with eggwash, sprinkle sesame seeds. Bake until deep golden brown, ~17 minutes. Cool on a wire rack.

Total active time: ~35 min. Total time with rise: ~4.5 hours (or overnight + 1.5 hours).

South American red salsa

Mon, 01 Jan 0001 00:00:00 +0000

This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!

Spaghetti squash boats (or casserole)

Mon, 01 Jan 0001 00:00:00 +0000

This dish is great when spagehetti squash is in season.

Both Grandma Rempel and my sister, Teresa, eat Spaghetti Squash Boats (Grandma) or Spaghetti Squash Casserole (Teresa) on a weekly basis! So we wanted to give it a try. The concepts are pretty much the same and both have room for variations.

Spinach dip

Mon, 01 Jan 0001 00:00:00 +0000

A classic 1980s party dip.

Auntie Betty-Lou used to make this Spinach Dip and it is now Ann’s favourite version to make and is always a hit no matter where we take and serve it! We make this for most holidays or family gatherings.

Spinach mushroom flatbread

Mon, 01 Jan 0001 00:00:00 +0000

This is a quick flatbread, similar to the Trader Joe’s mushroom and truffle flatbread (but without the truffle oil).

Ingredients:

2x (20cm / 8in) flatbreads, naans, etc.
¼ cup grated parmesan
½ cup grated swiss or emmental
1 tablespoon mayonnaise

Topping:

1 cup sliced mushrooms (criminis work)
1 cup frozen spinach
3 cloves garlic
1 tablespoon unsalted butter (or olive oil)
1 teaspoon lemon juice
½ teaspoon thyme
½ teaspoon coriander
½ teaspoon MSG (for punch)
Salt and pepper to taste

Method:

Sauté the toppings in a medium pan:

Add butter, mushrooms, and salt, and cook until wet (then until browning)
Add spinach and cook until the water is gone
Add garlic and cook until softened (but not browned)
Add thyme, coriander, MSG, and salt/pepper (to taste)
Set aside to cool

Preheat your oven with your flatbreads until they’re warmed through (and defrosted if frozen). Goal is to make sure the flatbread does not start out soggy. Remove before the bread is toasted.
Pull the bread out of the oven and add toppings:

Spread a thin layer of mayo on the flatbread
Add mushroom mixture evenly (make sure to break up any lumps of spinach)
Top with a spartan amount of cheese
Return to oven and bake until the bread is crispy and cheese melted

Spinach pecan pasta filling

Mon, 01 Jan 0001 00:00:00 +0000

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).

Ingredients:

250ml ricotta cheese
60g thawed chopped spinach
40g crushed pecans
15g (2 cloves) smashed/minced garlic
25g grated parmesan cheese (~ ½ cup) plus more for serving
20g fresh or dried herbs (thyme, basil, oregano, etc.)
5g freshly ground black pepper
3g salt
Butter or oil for frying

Method:

Fry nuts, shallots and garlic until translucent. Add peppers, spinach, and seasonings, cooking and stirring until they start to dry out. Deglaze (if needed), scrape up any fond, and let cool.
Combine ricotta, parmesan, and cooled mixture thoroughly.
Cool before using as a pasta filling.

If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..

Stuffed mushroom caps

Mon, 01 Jan 0001 00:00:00 +0000

Grandma Rempel (Ann’s Mom) used to make stuffed mushrooms caps for special occasions. I never had a taste for them, but then one day, I realized I was missing out. There was no real recipe for these, and my mom just told me how she whipped them up and this is how I’ve been making them since. The ingredients can be altered/adjusted based on the number and size of mushrooms and you are welcome to add or change to your taste preferences. I’m basing this recipe on 8 large white mushrooms so alter as required.

Sweet gochujang sauce

Mon, 01 Jan 0001 00:00:00 +0000

This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and mildly spicy (according to our family).

Ingredients:

¼-½ cup gochujang
2 tablespoons of ketchup
3 tablespoons of rice wine, rice wine vinegar, or vinegar
2 tablespoons of soy sauce (dark or regular)
2 tablespoons honey, brown sugar, or maple syrup
1-2 cloves of garlic finely minced (or granulated garlic)
1-2 teaspoons ground ginger (or equivalent minced)
½ teaspoon 5 spice

Directions:

Combine ingredients in a saucepan, whisk, and heat, reducing until thickened.
Remove from heat, let cool enough to handle, and use on your favourite dish (or store in the fridge for up to a few weeks).
1. Drizzle over fried tofu, or
2. Drizzle on roast veggies, or
3. Toss with lightly seasoned oven-baked chicken wings, etc.

Sweet potato pie

Mon, 01 Jan 0001 00:00:00 +0000

We watched Alton Brown make this on Food TV then had to try it for ourselves and LOVED it!

Ingredients:

1 lb & 3 oz Sweet Potatoes, peeled and cubed
1 ¼ cups Plain Yogurt
¾ cups Dark Brown Sugar, packed
½ tsp Cinnamon
¼ tsp Nutmeg
5 Egg Yolks
Pinch of Salt
1 9in Deep Dish frozen Pie Shell
1 cup Pecans, chopped and toasted
1 tbsp Maple Syrup

Directions:

Steam cubed Sweet Potatoes for 20 minutes or until the potatoes are fork tender. Mash with a potato masher and set aside.
Preheat the oven to 350 degrees F (175 C).
Place Sweet Potatoes in the bowl of a stand mixer and beat with the paddle attachment.
Add Yogurt, Brown Sugar, Cinnamon, Nutmeg, Egg Yolks, and Salt to taste, then beat until well combined.
Pour batter into pie shell and place onto a sheet pan.
Sprinkle top of pie with the toasted pecans and drizzle with the Maple Syrup.
Bake for 50 to 55 minutes. Remove from the oven and cool on a cooling rack. Keep refrigerated after cooling.

T’s broccoli salad

Mon, 01 Jan 0001 00:00:00 +0000

What’s to say? This is a broccoli salad that has bacon. If you don’t want bacon, try some smoked tempeh or roasted sweet potatoes with smoked paprika. It’s a sweet and savoury salad that is more filling than most.

Temperature and doneness cheat sheet

Mon, 01 Jan 0001 00:00:00 +0000

Medium rare \[1\]

Medium \[2\]

Well \[3\]

Fall apart tender \[4\]

Chicken/Turkey (white meat)

⛔️

65C

70C

⛔️

Chicken/Turkey (dark meat)

⛔️

68C

72C

75C

Chicken (ground)

⛔️

70C

80C

⛔️

Pork (loin)

60C

Teriyaki sauce

Mon, 01 Jan 0001 00:00:00 +0000

This is a simple teriyaki sauce, with some common add-ins. It’s simmered until reduced, and can be thickened if desired.

Mechanic

Every ingredient scales as a percentage of the soy sauce (shoyu) volume, the base of the formula, so the sauce scales to any batch size.

Thai style chilli lime sauce

Mon, 01 Jan 0001 00:00:00 +0000

This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and very midly spicy (according to our family). Makes about 500ml of sauce or marinade.

Thanksgiving 2021

Mon, 01 Jan 0001 00:00:00 +0000

The focus this year is comfort foods and casserole leftovers.

Pregame snacks:

Jalapeno poppersx \[a\]
Chips
Veggie platter

Vegetarian fare:

Gravy (mushroom, veg, kombu, BTB)
Mixed roasted veg (carrots, cauli, sweet potato)
Broccoli / brussel slaw, cranberry, nuts, and tempeh (with simple white dressing)
Mashed potatoes (to rebake)
Stuffing (bread, cran, nuts, fried tempeh, veg, stock)
Baked Mac & chez with tempeh, panko, parm, and jalapenos
Canned corn
Dinner rolls
Cranberry sauce

Classic omni fare:

Roast turkey
Turkey/chicken gravy

Desserts:

Meridian snacks (Nanaimo bars, etc.)

After party:

Oven fried bacon (for sandwiches)
Shepherd’s pie style veg casseroles for J
Turkey madness casseroles for us

The plan:

Sunday before

The Alderson’s epic 12 days of pizza

Mon, 01 Jan 0001 00:00:00 +0000

We Three Cheeses All Melty and Gooey
Merry Margarita
Frankincense and Myrrh (smoked tofu, paprika, mushrooms, cheesus)
Gifts from Afar (buttered paneer, butter chicken sauce)
Oh Christmas Tree (basil, pine nuts, cheese chunks)
A Winter Wonderland (Alfredo, mushroom)
Mario, toad & Luigi (mushroom and spinach)
Feliz Navidad (taco pizza)
We Three Kings (treatsa pizza, with fruit)
A Shepherd’s Story (shepherds pie pizza)
Noel, noel (poutine pizza,)
I’m dreaming of a white mac & cheese Christmas

We Three Cheeses All Melty and Gooey

The anything casserole

Mon, 01 Jan 0001 00:00:00 +0000

You can make pretty much any leftovers into a casserole. This works especially well with large holiday dinner leftovers, or family style takeout for American/Chinese, Indian, Thai, and similar cuisines.

Toblerone shortbread

Mon, 01 Jan 0001 00:00:00 +0000

One of our favourite family Christmas traditions!

Ann & Bruce first had these cookies made by a coworker while both working at Discover Software, Linda. We loved them and have been making them every holiday season since.

Tofu pepperoni

Mon, 01 Jan 0001 00:00:00 +0000

This vegetarian pepperoni substitute is great for pizzas, calzones, and rice dishes. It has a texture like cheese, with a nice, peppery flavour profile. It browns nicely, so be sure to put it on top of your cheese when using it for pizza!

Triple layered double pumpkin cheesecake

Mon, 01 Jan 0001 00:00:00 +0000

Not sure where this recipe came from but it looks Yummy!

Ingredients:

1000ml Cream Cheese (2 blocks)
4 Eggs
1 can Condensed Milk
1 can Pumpkin (284ml)
1 tsp Cinnamon
2 tsp Vanilla
1 L Whipping Cream
3 tbsp Sugar
2 envelopes of Knox Gelatine

Crust:

Graham Crumbs (the amount depends on the size of your cheesecake pan)
- Option: a combination of ½ Graham Crumbs and ½ Chocolate/Oreo Crumbs)
¼ cup Butter, melted
Sprinkle of Cinnamon

Directions:

Preheat the Oven to 300 degrees F (150 C).
Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down.
Bake the crust for 10 minutes. Remove and cool on a cooling rack.
Turn up the oven to 350 degrees F (175 C).
Layer 1: In a mixer, blend well, 1 of the blocks of Cream Cheese, Eggs, can of Pumpkin, Condensed Milk, Cinnamon, and 1 tsp Vanilla. Then slowly pour mixture into the pan with the crust.
Bake for about 45 to 60 minutes; check after 40 minutes. If the toothpick comes out clean, then it is done. Cool slightly on a cooling rack; then cool completely in the refrigerator for about 1 ½ hours.
Once the first layer has cooled, start the second layer. In the mixer, add the second block of Cream Cheese, 1 tsp Vanilla, 2 tbsp Sugar, and ⅛ cup of the Whipping Cream. Mix until smooth.
In another bowl, whip 2 cups of the whipping cream with a portion of the remaining Sugar and Vanilla.
Dissolve the Gelatine in a mixing bowl and add a small amount of hot water. Once dissolved, whip into the second cream cheese mixture (step 7).
Now fold into the whip cream mixture (step 8).
Add on to the first layer; place back into the refrigerator.
Take the remaining whipping cream, sugar, and vanilla and whip until firm. Place onto the top of the cake. You now have three layers.
Let cool for a minimum of one hour before serving.

Turkey burgers

Mon, 01 Jan 0001 00:00:00 +0000

It can be difficult to make turkey into a great burger without some extra oomph. This recipe uses extras packed with flavour to bump up the savoury, better texture, and improve browning.

Ultimate every-bun recipe

Mon, 01 Jan 0001 00:00:00 +0000

This is a pretty-much-any bun recipe based on Weissman’s famous multipurpose dough . It’s soft, and works for burger, dinner, hot dog buns, and likely other softish buns.

Mechanic

A tangzhong, a paste of flour cooked with water and cream, pre-gelatinizes the starch before it ever meets the yeast. That lets the dough hold more liquid than a straight-kneaded one without turning slack, which is what keeps these buns soft for days instead of just on the day they’re baked.

Unbaked cookies

Mon, 01 Jan 0001 00:00:00 +0000

These are a classic cookie from our childhood.

These cookies Grandma Rempel (Ann’s Mom) use to make all the time! These were such a treat for me and Teresa. So easy to make and so nostalgic.

Uncle Bruce's ranch dip

Mon, 01 Jan 0001 00:00:00 +0000

Growing up we ate a lot of post-war style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.

Vaguely Asian slaw dressing

Mon, 01 Jan 0001 00:00:00 +0000

This is a great base dressing for an Asian style slaw or chunky salad. You can add chilis for kick, or ginger/garlic depth.

Ingredients:

90g extra-virgin olive (or a nice/neutral) oil
50g tablespoons seasoned rice vinegar
30g Dijon mustard
15g sesame oil
15g soy sauce
10g maple syrup
2g MSG
2g finely minced ginger (jarred is fine)

Combine ingredients with an immersion blender or by hand and refrigerate. Season to taste (salt, pepper, etc.).

Vegan burger

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients:

1 cup walnuts, diced (and/or cashews)
1 cup black beans, diced or mashed
1 cup chickpeas, diced or mashed
1 diced onion
225g (8oz) mushrooms, diced
1 cup oats (buzzed/chopped up if you can)
½ cup grated beets
½ cup vital wheat gluten
2 tablespoons soy sauce
½ tablespoon cumin
2 diced garlic cloves (or garlic powder)
1 tablespoon tomato paste
1 tablespoon vegan mayonnaise
1 teaspoon Worcestershire sauce
liquid smoke
Olive oil
Salt and pepper

Directions:

Fry mushrooms, onions, and nuts until browning. Add garlic
Fry onions and garlic until softened, add tomato paste.
Combine everything in a large bowl once cooled and combine thoroughly.

Vodka cream sauce

Mon, 01 Jan 0001 00:00:00 +0000

This was one of the first fancy recipes we made when the kids were young. It was the beginning of our shared journey into cooking new foods. I haven’t made this in ages now, so I have no idea if it’s any good. But … memories …

Welsh cakes

Mon, 01 Jan 0001 00:00:00 +0000

This is a classic family recipe for a Welsh flat bread. They are dense, sweet, and filling.

Grandpa Rempel had a Welsh background. This recipe was given by his family, yet it has been Grandman Rempel and Ann who continue to make this recipe. They are great on their own, topped with Cream Cheese Icing, or warmed and served with butter. Gluten-free flour can be substituted for the All-Purpose flour and they still taste the same!

White Rock Cheesecake

Mon, 01 Jan 0001 00:00:00 +0000

Aka: Unbaked Cheesecake or Vancouver Cheesecake.

Originally from Afterthoughts Dessert Restaurant back from Ann’s working days. Do not share outside of our family!

Ingredients:

750g Cream Cheese
1 ½ cups Icing Sugar
1 tsp Lemon Juice
1 tsp Vanilla
1 L Whipping Cream

Directions:

Preheat the Oven to 300 degrees F (150 C).
Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down.
Bake the crust for 10 minutes. Remove and cool on a cooling rack.
In a mixer, cream the cream cheese. Add the Icing Sugar, Lemon Juice, and Vanilla and mix until blended.
With the mixer on low, slowly pour in the Whipping Cream. Once all the whipping cream has been added, stop the mixer and scrape down the sides and ensure the bottom of the bowl has been scrapped as well.
Start the mixer on low again, and as the whipping cream becomes incorporated, increase the speed of the mixer.
Once the mixture is a thick consistency, it is ready. Do not over whip/under whip (should stick to spatula; not slide right off).
Throw whipped cheesecake to the sides of the pan (to prevent air bubbles).
Smooth out with spatula and push it to the edges.
Chill for 24 hours before removing from the pan.
Top with a sauce or fresh fruit or drizzle sides with Ganache.

Varieties:

Cherry:

Use 1 can Cherry Pie filling

White Spot burgers

Mon, 01 Jan 0001 00:00:00 +0000

This Bruce’s take on the classic White Spot triple “O” deluxe burger (lettuce/tomatoes make it deluxe, cheddar and bacon make it a “BC” burger).

The Whitespot burgers are something like a 70:30 beef blend on a soft bun. I believe they use preformed patties these days, but I’ve found that at home a smashed 4-5oz patty works better as you can get a nice crust on them.

Winter noodle soup, with kale and fennel

Mon, 01 Jan 0001 00:00:00 +0000

This is a hearty and herbal noodle soup. For a vegetarian version, replace the chicken and stock with large white beans and a veg stock .

Main ingredients:

1 whole chicken or 1 large (560g/20oz) can of white beans
1 large bunch of fresh kale
1 onion, thinly sliced
1 shallot, thinly sliced
1 small fennel bulb
4 stalks (and leaves) of celery, thinly sliced
1-2 large carrots thinly sliced
4 cups of homemade soup stock (chicken or veg)
4 cups of water
2 cups dry white wine
1 lemon
2-4 tbsp soy sauce (light if you have it), to taste
Salt, pepper, to taste
1-2 tsp coriander seeds
1 tsp white pepper
1 tbsp freeze dried (or fresh) dill
Olive oil

Bouquet garni:

3 bay leaves
1 sprig of rosemary (or 1-2 tsp dried in a tea infuser)
1-2 tsp peppercorn (in a tea infuser)

Noodles:

¼ cup of pasta per bowl (I like to break spaghetti noodles into 2cm chunks)

Directions:

Spatchcock the chicken by removing the spine and wings with some shears (and reserve these for future stock). Season the bird with salt and pepper, and rest in the fridge for 45 minutes. Flatten and roast on a sheet pan at 176C (350F) until golden brown and breast register 65-68C and thighs 75C+. Let cool while preparing other ingredients. This is slightly undercooked, but enough to be food safe (ensuring the chicken doesn’t overcook in the soup later).

Yam and sage pasta filling

Mon, 01 Jan 0001 00:00:00 +0000

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).

Ingredients:

250ml ricotta cheese
60g (2 cups) cooked and mashed yam or sweet potato
40g crushed toasted pecans
1 egg yolk
25g grated parmesan cheese (~ ½ cup) plus more for serving
10g minced sage
Splash of lemon juice ← missing from first batch, play with this
Shot of maple syrup to balance sweetness
5g freshly ground black pepper
3g salt (to taste)

Method:

Bake or steam yam or sweet potato and let cool.
Whip ricotta, parmesan, and cooled yam thoroughly (with other ingredients).
Cool before using as a pasta filling (freezing can make it easy to work with).

If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill. Whipping the mixture produces a much better result if you have the time.