Green pea marscapone agnolotti with bacon and peas topped with a Parmesan crisp. Not bad for a midday snack, am I right? Another Masterclass recipe; this time by Thomas Keller.
Month: September 2019
Red Wine Braised Short Rib
Made using several different French cooking techniques, this recipe takes a few days to make given the ingredients require making your own chicken stock, veal stock and red wine sauce (I secretly took my wife’s favorite red wine…hoping she’ll forgive me once she tasted this) which I did. Tender and falling off the bone, this…
Next Level Lobster Ramen
Today was a lazy day. While my wife was busy spring cleaning, I made ramen noodles, a lobster broth, sautéed mushrooms, butter poached two lobsters, chopped up scallions, soft boiled a few eggs and put together this masterpiece of a lunch. Now time to chow down!
Crunchy Korean Fried Chicken
Interesting but little known fact. Did you know the secret to the extra crunch is achieved by frying the chicken twice…first time to drain the fat?
Matcha Glazed Cronut
Matcha glazed cronut. So fluffy, buttery and delicious. An adaption from Dominique Ansel’s croissant recipe which I deep fried.
Ultra Moist Banana Bread
What to do with a half dozen overripened bananas? Make banana bread is what.
Classic Blueberry Tart
Made from scratch blueberry custard tart. Buttery crust, homemade blueberry jam and custard. Recipe by Dominique Ansel (the inventor of the Cronut).
Lobster Ravioli
Lobster ravioli inspired by Gordon Ramsey served atop a tomato and basil sauce made with fresh organic tomatoes. Stuffing made of lobster shrimp mousse, lemon and basil. Lobster stock made the evening before (5 hour cooking time) used to create the lobster sauce (added cream and reduced until thick) and to boil the ravioli in….
Salmon Uni Don
From Taro’s Fish, Toronto’s source for high quality fish and other Japanese grocery items and where we go to purchase fish for our uni and salmon don. The total price came out to about $50 for the two bowls, far less than at any sushi restaurant.
Classic French Madeleines
Melt in your mouth light and fluffy on the inside while golden crispy on the outside. Normally a 12 hour wait time, but my wife couldn’t wait.
Cooking with Charles 