Author: Elaine Lee

I am a CPA foodie who is dedicated to fitness and passionate about fashion.

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.

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….

Read More

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.

Cauliflower Steak

Charred cauliflower “steak” basted in brown butter and homemade chicken stock with fresh Ontario corn, tomatoes, black olives, onions and garlic with a chicken stock butter sauce inspired by Gordon Ramsey’s vegetarian version made for his daughters.

Flaky Butter Croissants

Super buttery, flaky and tasty… this recipe is not for the impatient as it takes several days to make.  For starters, I fermented flour and water for 5 days before combining with European butter to make a dough which I then allowed to rest in the fridge for 12 hours.  Eight days into the process,…

Read More