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Quick, Name Your Three Favourite Things!
August 24, 2015 at 10:49 am, by Chef Eric
If they aren’t maple syrup, bacon, and bourbon I’m sorry but you’ll have to wait for another post. If for some odd reason that was your answer, you might be wondering how you can combine those three wonderful treats into one super food, and the answer is jam.
Drop Biscuits in Five Minutes with Three Ingredients
August 10, 2015 at 7:04 am, by Chef Eric
This is the sort of recipe you need in your arsenal. It’s only a couple of ingredients, just takes a few minutes of effort, but the results will blow people away. There is something about having a warm, buttery biscuit, slathered with jam, that makes the perfect Sunday morning. The method used here is aRead More
More Than Just Plain Old Vanilla
August 6, 2015 at 9:53 pm, by Chef Eric
Homemade vanilla extract is really just a matter of patience. To make it, simply add 3-5 vanilla pods to 8 oz of vodka and wait anywhere from one to three months. But who has that kind of time?
Got [Corn] Milk?
August 4, 2015 at 10:37 am, by Chef Eric
It seems like we’re running out of milk options. We can’t drink cow’s milk for a multitude of reasons. Almonds are killing bees and using up all our water. Soy milk might be messing with our hormones. I’m sure any other milk you can name has equally scary warnings. So what’s left? Corn! When youRead More
Happy Canada Day
July 1, 2015 at 5:16 pm, by Chef Eric
Poutine, like pizza, is only three simple ingredients that when combined produce something wonderful. Like the resonant frequency of a well played chord each note is important, and screwing up one of them ruins everything. And none of it has to be fancy, just well cooked fries, a good gravy, and some squeaky cheese curds.Read More
The Most Wonderful Thing about Wonder Bread
June 25, 2015 at 11:58 am, by Chef Eric
Ice cream cones! Inspired by the guys over at chefsteps.com, the process is so wonderfully easy: Start by cutting the crusts off a few slices of low quality white bread, reserving the crust for croutons. Using a rolling pin, roll each slice as thin as you can. I use the pasta roller on my Kitchen-AidRead More
When Life Gives You Lemons…
June 24, 2015 at 6:35 pm, by Chef Eric
I have to admit, I used to think that expression was horribly condescending. “See all those people getting cake? Too bad, you get lemons. Now quit complaining and go drink some lemon juice.” Perhaps it’s the pessimist in me, or a case of middle child syndrome. But then I moved to California and life literallyRead More
Reinventing Tea Sandwiches
June 15, 2015 at 11:36 am, by Chef Eric
We all have an image in mind when someone mentions tea sandwiches. The dainty little pieces of white bread, usually with cucumber, and completely boring. But why does that have to be the case? Tea sandwiches as a concept still have a purpose. A lot of social gatherings can benefit by having hearty, little snacksRead More
Part 2: Caramelize Everything
June 11, 2015 at 5:41 pm, by Chef Eric
In my previous blog post we took sugar and cooked it until it caramelized, creating a delicious sauce. Now let’s try this again with a potato, which is really just a little ball of sugar. If we put a potato into a pot of boiling (212F) water we get a simple boiled potato that tastesRead More
The Single Most Important Skill in Cooking: Caramelization
May 8, 2015 at 3:39 pm, by Chef Eric
To prove this we are going to make something with just a few simple ingredients: 1 cup of white sugar 1 cup of heavy cream 1 Tbls of butter 1 tsp of vanilla and a pinch of salt.