Monday, March 14, 2011
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Wednesday, August 19, 2009
One of my favourite dishes in the first kitchen I worked in. Veal Marsala with chef's pasta. I won't mess with this classic.
A simple stir fry with an extremely flavorful cut of beef not widely available. Hangar steak with spicy hoisin sauce.
I first tasted the infamous Poulet de Bresse at the original La Mere Brazier in Lyon. This is an adaption of the original recipe, Volaille de Bresse demi-deuil (minus the truffles). Poached Free Range Chicken with tarragon jus.
Found some beautiful diver scallops at the market and wanted to showcase them in "scallops 2 ways". Start off with a seared scallop, with honey pomelo and mango salsa. So refreshing on a hot summer day, with a nice glass of Prosecco.
Part 2 of my scallops 2 ways. Diver scallop, with pea puree and carrot glaze. An interesting balance of sweet, salty, sour and bitter.
An oriental twist on a classic bistro dish. Sauteed Skate Wing, with soy beurre noisette. I think a teaspoon of butter never hurt anyone.
Tuna Tataki, soy mirin glaze, with avocado. I wish this was bluefin tuna!
A tribute to the best tomato dish I've ever had at Union Square Cafe. Heirloom Tomato Carpaccio, olive oil from Aix en Provence, Ontario 7 year aged Cheddar. Every year I await the arrival of the short local field tomato season.
Tuesday, August 18, 2009
Pan seared halibut, rainbow tomato salsa, broken vinaigrette. A nice glass of crisp Riesling to wash it all down.
Roasted Rack of Lamb with Persillade, carrots and yukon gold potatoes. Persillade is a classic mixture of parsley and garlic.
Crispy skinned chicken supreme, lemon white wine jus, with simple tomato salad. An expression of simplicity and attention to proper technique.
Pan Roasted Ontario Pickerel, Heirloom Tomato Salsa, Purple Potatoes, Warm Tomato Vinaigrette. The mild flavor of fresh water Pickerel compliments the acidity and sweetness in the warm vinaigrette.
Beef rolls with enoki mushrooms, sweet soy and togarashi. The togarashi gives it a subtle spicy kick.
Pan seared pork chop, with Vietnamese Black Pepper Caramel Jus, Pommes Puree a la Robouchon. The potatoes are a bit of an indulgence, not recommeded for daily consumption.
Heirloom Tomato salad: Ontario Heirloom Tomatoes, basil, Tuscan Olive Oil, Aged Balsamic, Alae Hawaiian Sea Salt. Let the ingredients speak for themselves.
Grilled Lamb Chops with Herbes de Provence, tomato reduction. So simple, so quick, so delicious.
Monday, March 24, 2008
Sunday, March 16, 2008
sweet meat!
Friday, March 14, 2008
testing
Monday, September 04, 2006
Grilled New Zealand lamb chops, porcini mash, basil chutney, red wine reduction.
Thursday, July 06, 2006
Pork loin, Chianti cherry jus, with pan roasted asparagus, garlic and parmigiano.
Thursday, May 11, 2006
Spaghetti pescatore, white wine saffron steamed PEI mussels and tiger prawns, tomato sauce with fresh herbs. If you've ever tasted live prawns before, you will never go back to frozen again. The difference is night and day!
Grilled rib steak. The absolute best cut of steak for flavor and texture. Keep the bone on for maximal flavor!
Sunday, April 23, 2006
Grilled lamb loin chops, with chili basil chuntney, curry emulsion, pont neuf potatoes with thyme, and sauteed bok choy.
Cast iron seared sea scallops with prosciutto, on potato cakes with "Thailandaise" sauce.
Wednesday, March 29, 2006
Grilled New Zealand Lamb Chops with lemongrass pistou crust, roasted potatoes, spicy cucumber ajat.
Thursday, March 16, 2006
Sunday, January 29, 2006
Seared breast of duck with red peppercorn honey sauce, 7-year-old Canadian cheddar potato gratin, sauteed bok choy, poached concord grapes. An adaptation from Ken Frank's recipe.
Thursday, January 12, 2006
Another slightly indulgent dish. Spaghetti carbonara, with Canadian maple pancetta and muscovy duck cracklin'. Comfort food at its finest.
Boeuf "Chinois": cabernet braised short ribs with "sauce de soya superieur", shiitake mushrooms, shallots and thyme. Both the soy and the mushrooms add a deep meaty undertone to the sauce.
Yet another non-heart healthy dish, but this one looks pretty. Sweetbreads, fleur de sel, red wine poached pear, garlic crouton, with port glaze.
