All posts filed under: Dinner

What’s In Season: A Guide to Steak

There’s nothing like chilling outside in the sun with an iced drink, listening to some funky music, and grilling up a fantastic meal. Luckily, as temperatures rise and the days get longer, we inch closer and closer to these days that I live for. I really enjoy this slow-paced, relaxed and somewhat primal form of cooking as it’s quite different from my every day kitchen-bound cooking. You get to hear different sounds, smell different mouth-watering smells, and feel different textures and sensations. Plus, barbequing is relatively effortless. All you really need is some good, high-quality ingredients to start out with and the grill will take care of all that intense flavour building. To kick off the start of barbeque season, I thought I would provide a thorough overview of how to make the most popular barbeque food: steak. There are so many ways to cook a steak, but in my opinion, grilling the steak is your best bet at getting that delicious, juicy, beefy steak flavour. But before we get into the cooking methodology, it’s …

Toum ~ Creamy Garlic Sauce

You may not have known the proper name for this tasty sauce before reading this blog post, but I can guarantee that you have had this before if you eat a lot of Lebanese or Middle Eastern foods like shawarma or falafel. Toum is a traditional creamy (and dreamy) Lebanese garlic sauce that is often added to grilled meats or is served as a dip. In Lebanese, “toum” or “toom” translates directly to mean “garlic”. This sauce is aptly named as there is LOTS of garlic in this recipe- 30 cloves! Yeah, you read that right- 30 cloves of raw, fresh, mouth-tingling, gut-friendly garlic. Luckily, the garlic flavour is complimented by lots of clean tasting canola oil, tart lemon juice and some salt and mellows out the longer it sits in the fridge. This sauce has the same consistency as a homemade mayonnaise or aioli and is made in the exact same process of emulsifying the ingredients together very slowly to form a thick, stable, and creamy sauce. Now it took me a few tries …

BC Spot Prawns with Bagna Cauda Butter

It’s that time of year again, people! Spot Prawns are back in season and they are more sweet, succulent and juicy than I remembered ❤ Spot prawn season typically begins in early May and lasts for about six to eight weeks. Spot prawns are delicious, sweet prawns that are orange in colour and have little white spots on their bodies, mainly around their heads and tails. They are harvested just off the coast of BC during the prawning season using baited traps and are the largest variety of prawns that are harvested in BC. The cold, nutrient rich waters of the BC coast make these prawns sweet, succulent and very clean in taste compared to the typical frozen Tiger Shrimp variety. The meat is very tender and juicy, and has the texture of both a lobster tail and a shrimp combined. Sounds amazing right?! A squeeze of lemon brings out all the fresh flavours in these BC Spot Prawns! Since the season is so short, I love to eat as much spot prawns as I …

Maltese Stuffed Artichokes

Of all the delicious spring vegetables that are in season right now, the gorgeous globe artichoke is one of my favourites. Not only do they taste amazing when cooked, I love the springy, flower-like look of them in general. When uncooked, the tightly packed, overlapping leaves on the artichoke looks like a budding flower, and then when it’s all cooked, the leaves open up and it looks like it has magically bloomed. So cute! If you have ever heard the saying “With every rose comes its thorns”, this definitely applies to the artichoke…almost literally. The most prized part of the artichoke is the heart. When cooked, it is soft, creamy and meaty and is definitely the reward of the vegetable. But in order to get to the heart, you have to get passed the prickly leaves and spiny thistle inside of it. At the center of the artichoke, there is a thistle called the “choke”. My grandma (who is Maltese) always used to say that if you ate the “choke” you would choke. I was …

Poblano Peppers Stuffed with Chicken & Cheese

Cinco de Mayo is just a few days away and to celebrate, I have come up with a fantastic recipe that is perfect for the occasion: Poblano Peppers Stuffed with Chicken and Cheese. This recipe is my take on Chiles Rellenos, a classic Mexican dish made with cheese-stuffed Poblano peppers that are breaded, deep fried and topped with a luxurious red salsa. While I absolutely love Chiles Rellenos (and order them from restaurants every time they are on the menu), they are quite a bit of work to make at home with all the breading and deep frying. This recipe lightens up the classic Chiles Rellenos recipe by avoiding the breading and deep frying, so it’s much healthier for you and is a great keto meal! If you have never had Poblano peppers before, you are missing out! These large, dark green peppers are very common in Mexican dishes and are mildly spicy. They are much less spicy than a jalapeno, but are a bit spicier than a regular sweet bell pepper. They are also …

West Coast Niçoise Salad

As we progress through the spring season, I am now looking to make some lighter and healthier meals. Think lots of fresh veggies, healthy grains, and fish. So far, I have come up with some amazing recipes  that have been super refreshing and perfect for the warmer days to come. This week, I’m sharing one of the best spring/summer salads out there: a Niçoise Salad– but with a little twist 😉 First off, if you have never had a Niçoise Salad before, make it your mission to make this recipe ASAP. It is a composed salad meaning that the ingredients are cooked separately and assembled together. The original concept for this salad originated in a town called Nice in the south of France in the early 20th century (according to Wikipedia) and is still a very popular dish in the region today. The salad not only gets its name from the city of Nice, but also from the Niçoise olives that are one of the staples of this salad. Niçoise olives are dark black, round, …

Easter Dinner Menu

Celebrate Easter stress-free with this elegant and easy spring-inspired menu. I have planned out a wonderful dinner spread including a main dish, two sides and a show-stopping dessert that will not only thrill your guests, but make things easy on you so that you can enjoy the meal as well. These recipes are a piece of cake! Actually, the last one really is 😛 Apricot Chutney Glazed Ham For me, a nice home cooked ham is always the star of the show on Easter— I simply cannot do Easter without it! For a few years now, I have typically make a Hawaiian-style ham (just like my mom makes) with a sweet and spicy pineapple sauce… and adorned with pineapple rings of course! But this year I wanted to change up my regular ham recipe, so I came up with this tasty Apricot Chutney Glazed Ham. The Apricot Chutney can be made a few days before your celebration, which comes in handy on the big day, so all you need to do is take it out …