From veal stock to braised cabbage to rice pudding, I'll have it here, in all its various iterations and my thoughts on each one.

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Creme Caramel
Traditional Chocolate Truffles
Passionfruit Infused White Chocolate Truffle with Dark Chocolate Coating
Creme Brulee
White Wine Poached Pears
Caramel Sauce
Creme Anglaise

Sweet Potato "Risotto"
Roasted Beet and Carrot Puree with Creme Fraiche
French Fries
Spring Tomato and Boston Lettuce Salad
Spinach Salad with Lobster and Fennel
Caesar Salad
Roasted Vegetables

Steamed Mussels with White Wine and Lemongrass
Seared Tuna with Ponzu Glaze

Spiced Yogurt Marinated Chicken
Seared Chicken Supreme
Duck Leg Confit

Classic Burger
Beef Bourguignon

American "Cassoulet"
Carnitas al Pastor

Egg Pasta Dough
Savoury Bread Pudding
Basic Ricotta Gnocchi
Quinoa "Pilaf" with Raisins and Spices
Basic Risotto
Farfalle with Anchovy, Tomato, and Herb "dressing"

Banana Bread
Poolish
Rustic French Bread Dough

Fig Jus
Basic Chicken Stock
Sweet Potato and Apple Stuffing
Aioli

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Although superficially all custards have a very similar formula (eggs, liquid, seasoning and flavours), custards can vary greatly in taste and texture from one another. Creme caramel (also known as flan) has a firmer texture and eggier flavour than creme brulee due to a higher ratio of eggs, the use of milk and the addition of whole eggs instead of simply egg yolks. The brown caramel "top" by making a simple sugar caramel and coating the bottom of the ramekin. When the creme caramel is finished cooking, the custard is flipped over for service to give it that unique look.

50 mL heavy cream
300 mL milk
70 g sugar plus 20 g
20 g corn syrup
2 tsp vanilla extract
pinch of salt
120 g whole eggs
50 g egg yolks

In a pot combine the cream, milk, vanilla, salt, and sugar and heat until the mixture comes to a boil. Pour the liquid into a bowl containing the eggs and temper. In a separate saucepan heat up the separate sugar and corn syrup until the mixture becomes a light brown. Remove from the heat and wait for the bubbles to subside before pouring into the bottom of ramekins, enough to just coat the entire surface. When the caramel cools down and solidifies, add the custard and cook in a 325 degree F oven until just barely wobbling. Chill in the fridge and serve removed from the ramekin and flipped on a plate.

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Traditional chocolate truffles are named so due to their superficial physical resemblance to black perigord truffles, a fragrant fungus prized in western cookery. This version uses a hard ganache as a base, which is then shaped into round spheres and rolled in a cocoa/icing sugar mixture. Truffles can also be coated in a layer of tempered melted chocolate for a crunchy chocolate exterior, although tempering couverture chocolate requires a bit of patience and precision to avoid unfortunate physical defects in your end product.

When making chocolate it is important to keep the equipment that will be touching the chocolate (including your hands) completely dry; since chocolate is hygroscopic, I would not suggest working with chocolate in a humid area, causing the mixture to seize since the dry particles will clump together from the added moisture. Also, imperfect technique (changing the temperature of the chocolate too drastically) will cause the chocolate to seize up and clump.

250 mL heavy cream
500 g dark chocolate, finely chopped
90 g corn syrup
1 tsp vanilla extract
pinch of salt
1 tbls chili powder
9 tbls cocoa powder
3 tbls icing sugar

In a pot combine the cream, vanilla, syrup, chili and salt and heat until the mixture comes to a boil. Pour the liquid into a bowl containing the chocolate and stir until the mixture becomes homogeneous. If the mixture still contains lumps of unmelted chocolate you can heat the mixture up over a double boiler until everything is incorporated. Allow the mixture to cool until it becomes firm enough to spoon and keep its shape and portion out into bite sized pieces.

To shape the truffles take a bite-sized portion and roll it in your hand, allowing the heat from your hands to manipulate the shape of the truffle if it is uneven. Roll in the cocoa/sugar mixture until well coated, tap off excess powder and lay on a sheet pan with parchment paper Allow the truffles to become slightly firmer before serving.

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Another type of truffle commonly found in candy stores are those that are covered in a layer of crisp tempered chocolate. Typically these are made in plastic moulds to give them an attractive shape (and to allow more liquid fillings), but you can also make them by coating hand-shaped truffles in tempered chocolate.

The filling is a white chocolate ganache flavoured with passionfruit, which can be adjusted to any firm filling that can then be covered in couverture.

200 mL heavy cream
500 g white chocolate, finely chopped
200 g dark chocolate, finely chopped
60 g corn syrup
3 passion fruits, pulp removed and reserved

In a pot combine the cream, vanilla, syrup and heat until the mixture comes to a boil. Add the passionfruit pulp and steep until the cream tastes heavily of passionfruit. Heat up the liquid until it is hot again and pour the liquid through a strainer into a bowl containing the chocolate and stir until the mixture becomes homogeneous. If the mixture still contains lumps of unmelted chocolate you can heat the mixture up over a double boiler until everything is incorporated. Allow the mixture to cool until it becomes firm enough to spoon and keep its shape and portion out into bite sized pieces.

Meanwhile, make the tempered coating chocolate by heating 3/4 of the dark chocolate over a double boiler until the mixture reaches 50 degrees celsius. Take the chocolate off the heat and slowly stir the mixture, combining the remaining quarter of chocolate until the mixture is completely melted. When the mixture reaches 29 degrees, place it back on the double boiler until it reaches 32 degrees, then keep it at that temperature while using it to coat the candy.

To shape the truffles take a bite-sized portion and roll it in your hand, allowing the heat from your hands to manipulate the shape of the truffle if it is uneven. Put the truffle cores into the fridge to allow it to become cold and firm. With clean and dry hands put a spoonful of tempered dark chocolate on the palm of your hand and roll the cold core around the chocolate until a thin layer covers the entire candy. Repeat this procedure when the first layer has solidified and allow it to sit until the chocolate coating sets.

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Creme brulee is one of many custard desserts. Like creme anglaise, this dessert can be flavoured with a variety of flavours, but unlike creme anglaise, this dessert is baked and not cooked over the stove. Like many other custard-based desserts, a bain marie prevents the sides from heating up too quickly and thus curdling and prevents the drying of the top.

460 mL heavy cream
80 g sugar
1 tbls vanilla
pinch of salt
80 g egg yolks

In a pot combine the cream, sugar, vanilla, and salt and heat up until just boiling. Take off the heat. In a separate bowl blend the egg yolks until it is homogenized, then temper using the hot cream mixture. Prepare a bain marie using a deep baking dish and add ramekins filled with the egg mixture. Bake in a 340 degree oven for approximately 25-30 minutes, or until the custard is barely wobbling. Take out of the oven and place the ramekins on the counter to cool. Chill in the fridge and brulee some sugar on top prior to serving.

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Poached pears make an excellent accompaniment to any dessert plate, from cakes to pastry to ice cream and even served by itself with a little sauce. The reduced poaching liquid is good for moistening various cakes (such as a baba or a rum cake) or can simply be drizzled as a sweet and flavourful syrup.

500 mL white wine (chardonnay, sauternes or something sweet)
150 g brown sugar
1 tbls vanilla
pinch of salt
75 mL honey
1 tsp nutmeg
2 tsp cinnamon
4 bosc pears, peeled, cored and halved

Combine all ingredients except for the pears in a deep pot and cook over high heat until boiling. Lower the heat to keep the liquid at a bare boil. Add the pears and allow them to be submerged in the poaching liquid for 30 minutes or until the pears are easily pierced with a fork. Strain the pears and serve in your preferred method.

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Caramel sauce made at home has a different character to many commercial products since it lends a slight smoky flavour that would normally not be common in the mass-produced stuff. A danger of making caramel and various types of hot sugar treats is the recrystallization of sugar crystals that can cause your sauces to be grainy and your candy to look like unappealing. This is due to errant undissolved sugar crystals that will cause neighbouring sugar molecules to adopt a similar shape. There are several methods to preventing this, including adding corn syrup (which in its natural state is uncrystallized), melting sugar in small batches and slowly adding additional sugar, adding water and moistening the edge of the pot/pan with water (apply with a pastry brush) to dissolve any remaining sugar crystals.

220 g sugar
80 g corn syrup
1 tbls vanilla
100 mL milk
500 mL heavy cream
pinch of salt

Combine sugar and corn syrup in a pan and heat up over a stove until the mixture is dissolved and a dark golden brown. Mix the milk, cream, salt, and vanilla separately and pour into the sugar mixture when the sugar reaches the above mentioned colour and consistency. Whisk the ingredients together until the sauce is smoothly blended and continue to cook over medium heat until the mixture is thick enough to coat the back of a spoon well.

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Creme anglaise is a sweet stirred custard consisting of cream, milk, egg yolks, salt and sugar and flavouring. Used as a sauce or as a binder for various desserts, it requires patience, a constantly moving spatula and a soft heat source. If you heat up your mixture too quickly you will get sweetened scrambled eggs. Creme anglaise made with more cream than milk will yield a product with a richer mouth feel and a thicker consistency when chilled.

140 g (approximately 7-9 large) egg yolks
500 mL heavy cream
1 pinch of salt
120 g sugar
1 tbls vanilla
100 mL milk

Heat up the cream, milk, sugar, salt, and vanilla mixture to scalding temperature (just below boiling). Mix egg yolks in a separate heat proof bowl until they are blended. Temper the egg yolks by mixing a little of the hot cream to the eggs with a whisk and then slowly incorporating the rest of the cream mixture to the eggs. Place the bowl over a double boiler with the water slightly boiling and mix the ingredients with a spoon or spatula (do not create air bubbles) until it is thick enough to coat the spoon or spatula well. Immediately take off the heat and serve hot or chilled.

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Although sweet potatoes don't have the starch that regular potatoes do, cooking them with a touch (okay, maybe a dollop) of butter, cream, rich stock and cheese makes it a hearty winter dish. Avoid overcooking the sweet potatoes or you end up with mashed sweets.

3 sweet potatoes, peeled and cut into 1 cm cubes
1/2 large onion, diced
3 cloves garlic, minced
2 tsp fresh oregano
2 tsp fresh thyme
2 cups chicken stock
100 mL heavy cream
4 tbsp unsalted butter
salt and pepper to taste

Sweat the onions and garlic with 2 tablespoons of the butter until translucent and soft. Add the sweet potatoes and saute for another minute. add a ladle of hot stock and continue cooking the sweet potatoes like a risotto and continue adding stock when the mixture appears dry. When the sweet potatoes are still firm to the tooth but halfway cooked, add the cream and continue cooking until it has the creamy consistency of risotto. Finish with herbs, butter and cheese, remove from the heat and stir until it combines.

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This soup is a good hearty soup that is accentuated by the addition of fresh herbs and pepper. Creme fraiche adds additional richness, similar to beet borscht. Yogurt or sour cream can be used in place of creme fraiche.

3 roasted beets, chopped and peeled
1 cup carrots, roasted and chopped
3 cups chicken stock
2 tsp fresh rosemary
2 tsp fresh thyme
2 tsp creme fraiche
salt and pepper to taste

heat up roasted vegetables, stock, herbs and S&P in a pot until boiling. Allow it to cool slightly and place in a blender and blend until very smooth (you may choose to strain it to give it a further silkier texture. Return to the stove and cook until boiling, then turn off heat and mix in creme fraiche until combined. Garnish with a quenelle of creme fraiche and a sprinkling of chopped chives. The herbs that are cooked in the soup can also be added after blending or added to a sachet and removed prior to serving.

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Fried potatoes are a favourite of mine and probably half the world over. Crispy on the outside, fluffy on the inside, the perfect fry requires patience and some practice and quite a bit of oil.

3 potatoes, russets or yukon gold (although a great many varieties will also work)
2 liters of light oil (canola, peanut, sunflower, etc.)
salt and pepper to taste

Cut up your potatoes into stick of about 1/2 inch thickness and soak in a bowl of cold water for at least one hour to wash away surface starch. Remove potato sticks from the water and pat completely dry with cloth or towel. In a pot heat up the oil to approximately 325 degrees F and at that time put about a third of the fries into the oil, the fries should be bubbling, but not too vigorously. Cook for approximately 6 minutes or until the fries start taking on colour then remove from the oil and allow it to drain on a rack or blot it quickly on paper towel (do not let it it on paper towel). When you are ready to serve the fries, heat up the oil to 375 and immerse the blanched fries into the oil. Cook the fries (again in smaller batches) until they are a delicious golden brown and crisp. Place fries in a bowl and season to taste, serve immediately with ketchup, aioli, or whatever condiment you wish.

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This salad uses mango juice as an alternative hint of sweetness to the vinaigrette. Using fresh, ripe and juicy tomatoes makes this salad simply delicious.

1/2 head boston lettuce, cut up
1 handful spring mix
2 tbls chopped chives
2 tbls chiffonade basil
2 handfuls small cherry tomatoes, cut in half or quartered
2 tbls rice wine vinegar
2 tbls mango juice
1 tsp dijon mustard
1 tsp grated ginger
8 tbls salad oil
Salt and pepper to season

Mix all vinaigrette ingredients (vinegar, juice, mustard, oil, seasonings, ginger) together and shake vigourously in a container. Combine the rest of the salad ingredients in a bowl and pour dressing in. Toss well and serve.

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This salad attempts to balance sweet, salty and sour flavours with the scent of vanilla. Vinegar and yuzu provide the tang, honey provides the sweet and tobiko balances the salt factor.

4 tsp rice wine vinegar
1 tsp mustard
3 yuzu, juiced and zested
1 tsp honey
12 tbls unflavoured oil
1/2 vanilla pod, seeded
3 cups raw spinach or assorted tender greens, washed
1 avocado, sliced thinly
1 fennel bulb, thinly sliced and roasted
500 g lobster meat
salt and pepper to taste

Prepare the ingredients for the vinaigrette by mixing and shaking the ingredients together. Use the vinaigrette to dress spinach and lobster separately. Plate by placing a slice of roasted fennel on the bottom, topped by a handful of spinach. Place lobster on top of the spinach and then place avocado slices vertically beside the lobster. Drizzle plate with an herb oil and serve.

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Invented in the 20's in Tijuana, the caesar salad is arguably one of the most popular salads today. This version is served with croutons, shaved parmeggiano, chopped romaine and lardons, although if you want to ritz it up you can add a poached egg, romaine hearts bundled with a beautiful ribbon of vegetable, pancetta slices, fricos.

1 egg yolk
1 tsp mustard
2 anchovy filets
1/2 lemon, juiced
2 cloves of garlic, crushed
3 tbls unflavoured oil
1 tsp olive oil
1 handful croutons
5 or 6 large leaves of lettuce
1 handful lardons
shaved parmesan to taste
salt and pepper to taste

Chop the lettuce into bite-sized pieces. If you are serving them immediately there should be no bruising. Mix the yolk, mustard, anchovy, garlic, and lemon juice until the anchovy is blended in (you can always use anchovy paste or worchestershire sauce). Slowly add the oil until it is blended to around the thickness of aioli. Dress leaves lightly, add croutons, lardons, shaved parmesan.

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Roasting vegetables is a good way of expressing individuality by using a variety of different glazes, herbs and spices. Different vegetables require different cooking times, so it is important to either cut them all the same size or cook them separately. Blanching the vegetables beforehand will prevent the outside from being burnt while the inside is still raw.

1 tbls salt
1 tbls pepper
1 tbls minced rosemary
1 tbls minced oregano
1 tbls minced sage
3 tbls oil
4 cups of vegetables

Blanch the vegetables for two minutes and shock in cold water. Toss all ingredients together and lay out on a baking sheet. Roast in the oven at 375 until the vegetables are tender (40 minutes for waxy potatoes). Another tried and tested combination is carrots, zucchini, a teaspoon of coriander seed, cardamom, cumin respectively.

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This is a pretty traditional treatment of mussels, with the exception of a stalk of lemongrass. Mussels are a quick and easy way of delivering a tasty and light meal. Serve with crostini to soak up the delicious broth. The "liqueur" from the mussels that seep into the broth can also be used as a "stock" to flavour other dishes, such as risotto or for saucemaking.

2 pounds of mussels, cleaned and debearded
1 stalk lemongrass, cut into 3 inch long pieces
1/2 medium white onion, minced
1 cup white wine
1 cup chicken or fish stock
4 cloves garlic, minced
3 shallots, minced
3 tbls cold butter
Salt and Pepper to season

Make sure your mussels are cleaned and alive by checking two things: the beard (that sticks out of the crease where the two shells meet) is removed, the mussel is completely closed (tap it if it's open, if it doesn't close up, toss it away), and the shell is clear of strands of hair and junk (you can use a toothbrush or simply scrape it off). Prep the lemongrass by hitting it with a meat mallet or the back of a heavy knife, or any heavy blunt object.

In a saute pan sweat the lemongrass, onions, garlic, and shallots until translucent and cooked through (to prevent the garlic from burning, add it last), season. When the root vegetables are cooked, add mussels and allow it to cook in the dry pan for a few seconds, and then add wine and stock. Allow the mixture to come to a boil then tent the pan, allowing the mussels to steam until all the shells have opened up for about thirty seconds. Finally, mount the broth with butter and serve when the butter has emulsified into the mixture.

Seared rare tuna continues to be all the rage these days (though some people would say it's so ten years ago) and is a delicious way of keeping the silky and meaty texture of the fish without making it taste like it came out of a can. You can also crust the fish with a variety of spices or nuts (sesame a favourite) or put it on the grill and cook it in a similar way.
2 pounds tuna steak, cut into 4 pieces at least an inch and a half in thickness
125 mL ponzu or soy sauce
1 tbls yuzu or citrus juice
1/4 cup sugar
125 mL water
Salt and Pepper to season

Heat a dry (unoiled stainless steel) pan until it is hot enough to make water jump around. Season your tuna with salt and pepper and coat with oil (before cooking make sure you do not serve your guests the dark red/almost black muscle along the filet, it is an area that is saturated with blood vessels and has an unpleasant taste, nor should you serve your guests the part of the fish where there is a silvery patch of connective tissue).

Place the tuna on the pan and do not turn until the flesh is cooked about 4 mm down, the flesh is a nice caramelized brown and does not stick to the pan. Flip over and remove from the heat when both sides are cooked to the same degree. If you play your cards right your tuna will still be in one piece and you will have a perfectly cooked piece of fish that is still sashimi-like cool in the centre.

For the glaze simply combine all the ingredients and bring to a boil until the mixture is thickened enough to coat a spoon. Brush the glaze on the tuna after it is off the heat on both sides and serve.

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This marinade creates a nice and velvety texture to the meat and adds a bit of a spicy kick to an otherwise mundane ingredient. Inspired by tandoori-style seasoned chicken and chicken tikka. Serve as a sandwich or kebab style.

4 Chicken breasts, butterflied
3/4 cup yogurt
3 tbls lemon juice
2 tsp salt
2 tsp black pepper
2 tsp caraway seeds
1 tsp ground cardamom
1 tsp cayenne pepper
1 tbls chili flakes
1 tbls paprika
1 tbls minced ginger
1 tbls minced garlic

In a blender or food processor combine all ingredients but the chicken and blend until the ingredients are mixed. Marinade the chicken breasts in the mixture for an hour. When you are ready to grill, remove the chicken from the marinade and wipe off. Grill the chicken until grill marks appear and the juices run clear.

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As elementary as a whole roasted chicken and as a simply grilled or seared steak, making a good piece of seared chicken requires good timing and a knowledge of when chicken is done. A thermometer can help gauge the correct doneness of the breast if you don't trust your instincts fully. Soaking in a brine can improve juiciness while adding flavourings and/or fat under the skin can help season and baste the chicken meat. Patting the chicken piece dry will help it sear and develop flavour via caramelization of the flesh.

4 supremes of chicken
Salt and Pepper to season

Heat up a shallow oven-safe pan and add a couple tablespoons of oil. Prior to cooking, season chicken liberally with S&P and pat it dry. When the oil is shimmering and just below smoking, put the chicken on the pan skin side down. Do not touch the chicken until after a couple of minutes, or you risk tearing the meat by prematurely trying to loosen it from the pan. Eventually, the meat (skin) will lossen from the pan and become golden brown; at this time you may flip the meat and allow it to cook until the other side is also golden brown.

Finish the cooking in an oven preheated to 400 degrees F until the chicken reaches an internal temperature of around 160-165 F (165 for health and safety nuts). Allow the meat to rest for a minute prior to serving to preserve some of the juices, some will flow out at this time, but will do so no matter what, while the rest will remain in the meat and not on the plate.

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Duck confit simply means preserved duck which, in the French context means curing the meat and then cooking it slowly in duck fat. This serves to make the flesh a hostile environment for bacteria and subsequently the fat prevents water-based germs from getting into the meat. The meat can be stored for over a month if covered well with fat and well cured (which will make for a saltier product).To reconstitute it you can sear the skin then warm up the flesh completely in the oven.

2 duck legs
750 mL rendered duck fat
4 cloves garlic, minced (optional)
Thyme, bunch (optional)
Tarragon, bunch (optional)
Rosemary, bunch (optional)
Salt and Pepper to season (1 tbls each)

In a dish salt and pepper the duck legs, then layer in a dish with the garlic and herbs. Cover the dish and place in the refrigerator for at least 24 hours.

Wipe off all the seasonings and salt off the duck and pat it dry. In a pot melt the rendered duck fat and heat until it hits around 90 degrees celsius and submerge the duck in the fat. You can either continue to cook it on the stovetop or in an oven heated to around 250 degrees F. After 3 hours, remove the duck from the oven or heat and place in a dish and submerge the duck in its own fat. You can place this in the fridge for at least a month until ready to use or to get over the long meatless winter (if you were an old time peasant).

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Sometimes there is nothing better than a nice hamburger, grilled to a perfect medium. This version calls for the person to grind their own cut of meat, thereby bypassing some of the dangers of cooking pre-ground meat from the store. The burger is also coarser in texture, giving it a different mouthfeel.

1200 g beef shoulder (chuck) or hind quarters (use a cut that has an appreciable amount of fat streaking it)
salt and pepper to taste

Take your cut of meat and cube it into small pieces. Using a food processor, process your pieces of meat until it combines into a chopped mixture that has a texture similar to ground meat but a little coarser. Season with salt and pepper and continue to pulse for a few seconds

Form into four patties of 1 inch thick and allow to rest for an hour. Heat up a grill to maximum and grill the burgers by flipping it everytime the burger picks up nice grill marks (do not touch it more than necessary). Flip three times to get hatch marks on both sides and remove from the heat. Allow the burger to rest for a couple of minutes then serve.

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This take on a classic french dish of braised beef in a wine-based liquid is modified in this case to use various herbs that were available. Roasted vegetables used in place of or in addition to the ones in the stew make the plate more attractive and add an additional layer of flavour.

600 g stewing beef, cubed
2 medium spanish onions, cubed
5 small carrots, 1 inch chunks
8 garlic cloves, roughly chopped
5 celery stalks, 1 inch chunks
3 tbls oregano, minced (or sachet d'herbes)
3 tbls sage, minced (or sachet d'herbes)
3 tbls rosemary, minced (or sachet d'herbes)
4 bay leaves for sachet d'herbes
3 tbls salt
3 tbls pepper
300 mL red wine
300 mL beef stock
1 tbls butter
1 tbls flour

Sear the beef in a dutch oven until the beef is nicely caramelized. Remove from the pot and add onions, celery and carrots. Cook until the onions are soft and browning, then add garlic. After the garlic is soft, add bouquet garni, wine, stock, and beef and raise it to a boil. After the stew is boiling, lower the temperature and allow it to simmer for three hours or place in a 350 degree oven for three hours.

When the stew is done you can either serve it rustic style by having all the simmered vegetables served along with the meat or you can make a more refined presentation by separating the meat from the liquid and then subsequently straining the braising liquid until no debris remains. In a separate pan make a roux with the butter and flour and after cooking it for a minute or two whisk in the braising liquid (or the entire stew if you are preparing it rustic style) until smooth. Serve the stew with the sauce on the bottom then topped with pieces of beef, roasted vegetables/starch and garnish.

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Cassoulet may perhaps be the king of all European casserole dishes (others may disagree), featuring beans and pork, among other things. This version veers a little away from the traditional seasonings and incorporated apple (a good match with pork already) and cinnamon for a deeper and richer dish (as if cassoulet should get any richer). The key to this dish is patience, patience in making the stock, soaking the beans, baking the cassoulet, and patience in making sure all of your meat is beautifully seared for even more layers of flavour.

. On the other hand there's nothing wrong with something more grounded in tradition... in that case replace the cider, brown sugar and cinnamon with a sachet d'herbes and the tomato paste with a couple of cups of crushed tomatoes. I would serve this version with some nice rolls or cornbread.

1 slab (about 1 Kg) Pork Belly, rind separated and cubed into 2 or 3 inch pieces
2 tbls ground cinnamon
1 can tomato paste (small), about 1 cup
3 tbls salt
2 tbls pepper
3 small spanish onions, minced
4 garlic cloves, crushed
3 carrots, brunoise
7 bay leaves
1 apple, brunoise
1 cup apple cider
4 cups white stock
1/4 cup brown sugar

Sear the pork and rind until it is deliciously brown and set aside.

Drain excess oil and saute the onion, carrot, apple and garlic, and season. When the vegetables start getting soft and gaining some colour, add tomato paste, cinnamon, bay leaves, brown sugar and cook until the tomato paste starts browning. Deglaze with stock and apple cider and cook until it starts boiling. Fold beans into the mixture and set aside

Prepare a casserole dish by placing the pork rind on the bottom. Add half of the beans into the casserole then layer with the pork. Add the beans on top and make sure is there is at least a 1 cm layer of liquid on top of the casserole. Cover and bake in a 350 F oven for 4 hours or more.

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Carnitas al Pastor

I gave this recipe this unusual name because the ingredients happen to be a strange fusion of carnitas (a Mexican pork dish flavoured with cumin and cilantro) and tacos al pastor (a Mexican/Middle Eastern dish that uses meat cooked like it was for shawarma and paired with pineapple). Of course, this was because I didn't have all the ingredients I needed for either dish and some wires crossed in my head, but I thought it was a pretty delicious dish that deserves to grace any dinner table. In retrospect, I would try and bump up the "citrusness" of the dish by adding even more lime juice and perhaps add just a touch of sugar to highlight the pineapples, some fresh cilantro for garnish and maybe a couple of bay leaves.

1 (about 2 Kg) Pork Shoulder, cubed into 1 to 2 inch pieces
2 tbls ground cinnamon
1 tbls ground or crushed cumin
2 tbls salt
1 onion, sliced thinly
4 garlic cloves, minced
4 limes, juiced
1 scotch bonnet or habanero pepper, minced and seeded (include seeds if you feel suicidal)
3 tbls black pepper, ground
1/2 Pineapple, cubed into 1/2 inch x 1 inch pieces

For finishing:
1 onion, sliced
2 bell peppers, sliced
1/2 Pineapple, cubed as above

Marinade the pork shoulder with the cinnamon, cumin, salt, garlic, lime juice, pepper, and hot peppers for about an hour in the fridge. In a hot heavy bottom pot sear meat and saute onion until brown and add pineapple. At this point there should be enough juices and oils coming out of the various ingredients to form the basis for the braise. Cover the pot and reduce the heat so that the meat simmers for about 90 minutes or until fork tender. Take off the heat.

To finish the dish, saute red peppers, onion, and pineapple on high heat for a couple of minutes (until slightly caramelized). Add pork and saute until the surface of the pork is well caramelized, you should also be able to do this in the oven on high heat, then mix with sauteed vegetables/fruit. Serve with warm corn tortillas and garnish with a little lime juice and cilantro.

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This is a recipe to make a standard egg pasta for a majority of Italian pastas, from ravioli to spaghetti to lasagne. The key to the dough is to allow it to rest for at least a couple of hours to get all the flour granules to hydrate, which will result in an even product.

1 cup semolina flour
1 cup high protein flour
2 large eggs
water, to moisten

Mix the flours well and mound on a countertop. Make a well in the middle and add the eggs and a teaspoon of water. Using a fork whisk the flour into the eggs and when the eggs disappear use your hands to start pulling together the dough and kneading.

If the dough is try, slowly squirt small amounts of water to hydrate errant flour (although be careful not to add too much water). After kneading for ten minutes, flour well, wrap in plastic and allow it to rest on the counter or in the fridge for at least 2 hours or until the dough is smooth and completely hydrated.

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This recipe has similarities to a strata, although there is a conspicuous lack of dairy or eggs, with the exception of the pecorino cheese.

The contrast between the crispy top and the softer interior make this is superior comfort dish in the winter, to be served with a meat such as pork or a light salad.

1/2 loaf baguette, cut into 2cm cubes
2 tsp basil, chopped
2 tsp chives, chopped
3 shallots, sliced thinly
3 garlic cloves, minced
10 slices of ham or bacon/pancetta
1/4 cup extra virgin olive oil
1 cup grated pecorino romano
1 cup chicken stock
salt and pepper to taste

Combine bread, herbs, oil, and stock together until the bread has absorbed all the liquid (don't use much salt, since the ham and cheese will give this dish a salty characteristic). In a separate pan sweat the shallots and garlic until translucent and cooked through. If you are making this dish with pancetta, place it in the oven on a sheet pan and cook until crisp.

Place half the bread mixture in a greased casserole then top with half of the ham and pancetta in a layer, topped with half of the cheese. Repeat once more then place the dish in a 400 degree oven for 50 minutes, then remove the lid and continue cooking until the top is crispy and brown.

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Gnocchi is a Northern Italian dish that is hearty and is made in a similar vein to wholly wheat pastas. The addition of ricotta makes a more tender product. Allow freshly made gnocchi dough to rest in order to completely hydrate the dough and to relax the gluten, or you may get exceptionally tough or a dish with raw chunks of uncooked flour. The dough can be made with other vegetables or other flavourings, or even "stuffed". Typically a rich and hearty sauce or condiment is served with gnocchi.

2 large russet potatoes, peeled, cooked and mashed
1 tsp salt
2 tbls ricotta cheese
2 cups flour

Combine salt, ricotta cheese, flour and potatoes together. Knead until the mixture is homogeneous anonly slightly sticky. If the mixture feels unusually wet, continue to add flour. Wrap it up and allow it to refridgerate for at least 1 hour before shaping. To shape, pinch off a small piece of dough and roll into a ball 1-2 cm in diameter then elongate slightly into an oblong shape. Dust generously with flour and refridgerate or freeze until needed. To cook, boil in salted water until the gnocchi are floating and until cooked throughout. You can saute the cooked gnocchi in brown butter until lightly browned for extra flavour.

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Quinoa is a South American fruit that is typically cooked like a grain. This preparation method involves first cooking the quinoa as you would a grain, then combining various flavours and butter to give it a more complex flavour. A potential dish includes the quinoa topped with garlic sauteed king oyster mushrooms and blanched asparagus, roasted vegetables and pan roasted sablefish simply seasoned. A sauce may further enhance the flavours and heighten the dish.

1 cup quinoa
2 cups water
1 tsp salt
4 tbls raisins
4 tbls lemon or orange juice
1 tsp cardamom, ground
1 tsp cinnamon, ground
1 tsp thyme
1 tsp tarragon, minced
1 tsp basil, minced
1 tsp coriander seeds, ground
1/2 tsp cayenne pepper
4 tbsp butter
salt and pepper

Soak the raisins in heated lemon/orange juice and set aside. In a pot add the salt, water, and quinoa and bring to a boil, after which turn down to a simmer and leave to simmer for approximately 30 minutes. When the quinoa is done, sweat the garlic, add the quinoa, herbs, and garlic and the spices. Toss until everything is well combined and season to taste.

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Risotto is the well-known Northern Italian dish of rice cooked in stock. Of the many variations that exist in and outside of Italy, this recipe will feature just a few ingredients upon which you can build a large assortment of other risottos. Leftover risotto doesn't reheat well, so traditionally the leftovers are used to make pan fried risotto cakes or fried risotto balls stuffed with cheese (arancini).

1 cup risotto rice (Arborio, Carnaroli, Vialone Nano)
4 cups white stock (or chicken stock)
1/2 medium onion, minced
3 cloves garlic, minced
1 pinch of saffron, soaked in a little hot water
salt and pepper
4 tbls grated hard cheese, such as grano padano or parmesano reggiano

Sweat the onions and garlic in some oil until translucent and soft. Add rice and cook with the vegetables for two or three more minutes, making sure the rice doesn't burn.

Add a couple of ladles of stock and the saffron and keep at light boil while stirring at least every minute. Add more stock when the rice starts looking a little dry. After about 30 minutes add the grated cheese and serve.

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Also known as bowtie pasta, Farfalle's a fun pasta shape suitable for light chunky sauces. I like mixture of the brininess of the maligned fish with the acid and sweetness of fresh tomatoes and roasted pepper, richness of the olive oil and the punch of garlic and fresh herbs. It's also a great meal for people who need a quick hit or need an easy entertaining dish. It resembles the Italian pasta puttanesca but switches a couple of ingredients around.

100 g dry farfalle
1 tomato, diced
1/2 roasted red pepper, diced
5 white or regular anchovy filets (packed in oil)
2 cloves of garlic, minced
1/3 cup chopped parsley
1/4 cup chopped chives
grated pecorino romano
3 tbls extra virgin olive oil
salt and pepper

Cook the pasta in boiling salted water until al dente. Five minutes before the pasta is finished cooking heat up a tablespoon of the olive oil and lightly saute the garlic, roasted peppers, and anchovies on medium heat until the garlic is cooked but not brown while seasoning the mixture lightly with salt and pepper. Add tomatoes and cook until the tomatoes are heated through. Add drained pasta, chopped herbs and toss in the heat until most of the water is evaporated. Add the remaining olive oil, fresh pepper, toss to coat and plate. Add the grated pecorino to garnish and a few extra herbs.

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I'll be the first to admit that I'm not a huge fan of banana bread, it has some of the characteristics of a muffin but with that strong banana taste. Also, the nuts in the bread don't usually help in my enjoyment of the dish. However, this banana bread recipe had me hoovering the stuff with abandon, which includes honey, a different mix of nuts, a few spices and lots of butter.

100% (32 oz.) All Purpose Flour
75% (24 oz.) White Sugar
25% (8 oz.) Honey
150% (48 oz.) Very Ripe Bananas, pureed
28% (9 oz.) Eggs, beaten
1 tbls Baking Powder
1.5 tbls Baking Soda
pinch of Salt
1 tbls Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Cloves
460 mL Melted Butter
Roughly ground Hazelnuts and Pecans to taste

Combine the dry ingredients (flour, baking powder and soda, and salt) and sift or buzz in a food processor. Combine the wet ingredients (bananas, honey, sugar, eggs, spices, butter) in a separate bowl. Fold the dry ingredients into the wet in thirds, making you sure don't beat the batter too hard (or you'll get tough bread). It's fine if the batter's not smooth and has a few lumps and specks of flour. Fold in the nuts and portion into lined loaf pans (3 regular or 2 huge) and bake at 350 degrees until a toothpick inserted comes out clean (about 45-50 minutes for smaller loaves and 1 hour for larger loaves).

When done, let it to rest in the pans for 10 minutes then remove and allow to cool on a rack or a plate for at least 30 minutes.

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Poolish

Poolish is one of the principle foundations for giving rustic yeast breads additional flavour via the reaction between yeast and the sugars in the flour. Composed of three simple ingredients, store in your fridge for up to 3 days in the ideal case before using or up to 7 days if you're really pressed for time. However, the longer the poolish is left to ferment, the more the gluten in the mixture will disintegrate, creating some problems for your bread.

100% (12 oz.) Hard Flour
100% (12 oz.) Water (room temperature to body temperature is ideal)
0.8% (1/4 tsp) Instant Yeast

100% hydration dough

Mix all three ingredients together, allow the pre-ferment to rest at room temperature for about 20 minutes before refridgerating.

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Rustic French Bread Dough

This dough is a lean dough (if you're really that desperate to go on a diet) whose flavour is derived just from salt and the enzymatic reactions between yeast and flour. Enjoy it as is, as a toasted item in crostini or bruschetta or garlic bread. Also makes excellent croutons for salads and french onion soup

100% (18 oz.) Hard Flour
55.6% (10 oz.) Water (room temperature to body temperature is ideal)
66.6% (12 oz.) Poolish
5.6% (3/2 tsp) Salt
1.1% (3/4 tsp) Instant Yeast

66.7% hydration dough

Take the poolish out of the fridge and allow to warm to room temperature. Mix the flour and yeast together while dissolving the salt in the water. Add the water solution to the flour solution while incorporating the poolish. Mix until the ingredients are combined thorough and autolyse to allow the dough to hydrate.

Knead until the dough passes the windowpane test (do not add much flour while kneading) at which time the dough will have a slightly sticky, but stretchy texture. Allow the dough to proof for an hour or until it has reached about double the volume and then shape, pressing as little air out of the dough as possible.

Bake at 500 while misting the interior of the oven three or four times. Turn it down to 450 then bake for 15 minutes. Check the bread to see if it has developed colour; if the bread looks dark, turn down the oven to 350 and bake until 210 F on the inside (arond 10-15 minutes for baguettes) or turn to 400.

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This particular sauce is made like any traditional pan sauce, the flavouring agents are browned aggressively until fond develops, then is deglazed with stock (and/or other liquids), reduced, and served (with or without additional emulsified butter, also known as mounting with butter). This variation uses chicken as a meat flavour base and figs and chopped truffle to pair with roasted chicken.

2 chickens, flesh mostly removed (such as removing breasts and/or legs for other purposes) and chopped up into smaller pieces
1 cup dried figs
2 cups carrots, 1 inch dice
3 cups onions, 1 inch dice
1/2 black perigord truffle, minced
12 cloves garlic, peeled and whole
3 cups chicken stock
2 tbls butter
Salt and Pepper to taste

Place chicken in hot saucepan and sear until bones are brown. Add vegetables and half the figs and cook until a dark fond develops on the bottom and the vegetables are brown. Season with salt and pepper then add chicken stock. Add the remaining figs and reduce for 10 minutes. Strain the reduction and reduce the liquid further, until it reaches a light syrupy consistency. Add truffles and butter and turn off the heat, swirl pan until all butter is melted and incorporates smoothly into the sauce. Serve immediately.

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Stocks for the basis of many cuisines, whether French (one of the more well known cuisines to employ stocks as flavouring) or Chinese (Shan tong, or upper/superior soup forms the base of many sauces and braises in Cantonese cooking). This is a French-inspired chicken stock that is inspired by Thomas Keller's French Laundry recipe for chicken stock. A combination of bones and meat provide the liquid with both gelatinous qualities/richness and a depth of flavour. Feet and wings are recommended in use for stock making).

Do not salt and pepper your stock, it will make it easier to season (and prevent over and under salting) if you season the dish that uses the salt.

2 chickens, flesh mostly removed (such as removing breasts and/or legs for other purposes) and chopped up into smaller pieces
2 leeks, washed and chopped into 1 inch pieces
2 cups carrots, 1 inch dice
2 cups onions, 1 inch dice
3 liters cold water, or until it barely covers the chicken parts

Prior to stock making, wash the chicken parts under cold water to wash off surface blood and allow to soak for ten minutes. In a large pot add cleaned chicken and water and bring it up to a simmer. Skim off the scum/impurities from the top of the stock liquid until clean and no new scum surfaces.

Add vegetables, cover and continue to simmer for approximately 2-3 hours. Afterwards, strain and refridgerate for late use.

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A masa-based stuffing mixture, it's a pretty light stuffing that goes very well with pork and chicken. Add calvados or apple cider to the stuffing for an additional hint of apple that will accent the meat it's stuffed in. Adding a nice smoked bacon or ham will also accentuate the desirable qualities of the dish.

1 Sweet Potato, cut into 1/2 cm dice
1/2 Large Onion, cut into 1/2 cm dice
2 Cloves of Garlic, minced
4 tbls Masa Harina
2 Small Apples or 1 Large Apple (preferably an apple you'd use for applesauce), cut into 1/2 cm dice
2 tbls Dried Basil
1 handful of oyster mushrooms, minced
2 slices of bacon, chopped finely
1 tbls Dried Oregano
1 tbls Ground Black Pepper
2 tbls Salt

In a large saute pan add sweet potato and onion, cooking until soft. In a separate large bowl mix the masa and enough water to make a paste the consistency of wallpaper paste. Add garlic, mushrooms, bacon, and seasonings and continue to cook on medium heat until bacon is rendered and all vegetables are starting to brown. At this point you can opt to deglaze the pan with cider or calvados (although you will need to decrease the amount of water added to the masa.

Let the sauteed mixture cool a bit, then add to the masa mixture, combining until the masa is evenly distributed into the other ingredients. Set aside for stuffing.

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Aioli is a condiment that is typically associated with an emulsification flavoured intensely with garlic (although other nearby areas have slightly different interpretations, all involving oil and garlic). This version uses a large amount of lemon juice to cut out the intense bite of garlic, although the final product will still be extremely garlicky.

2 cloves garlic, minced
2 egg yolks, coddled
1/4 cup lemon juice
375 mL light oil (I prefer light olive oil)
Salt and pepper to taste

In a bowl combine egg yolks, a couple tablespoons of lemon juice, and garlic. Slowly drizzle in the oil in a steady stream while continuing to whisk the mixture together. When the mixture thickens and all the oil is incorporated season with s&p and remaining juice to taste.