Ruby Red Grapefruit Cake

Ruby Red Grapefruit Cake

My dad being a chef had lots of his pre 1950’s retro recipes that were handed over to me as I mastered them to his specs. He was more concerned about the flavour quality obtained and was not as finicky in the way it’s final presentation. I like to describe my way of being taught baking by my dad as colonial style. Now don’t get me wrong, my father was a very tolerant baker and over his 40 years as a Hotel Chef taught lots of lady bakers to be personal when it comes to making a cake. The fancier you like if you have artistic abilities or the time allotted standard approach...
Gingerbread Person Cookies

Gingerbread Person Cookies

Ginger Bread Cookies. One of the first cookies that I remember my great aunt would bake was gingerbread men. Every Christmas she would make a full array of seasonal holiday cookie treats. I like the taste of ginger and it is most satisfying to the taste bud. When I was baking Xmas cookies in mass amounts for a restaurant bakery. The traditional Christmas baking was all done with hands on passion following original family recipes. Each batch of dough was hand crafted and the cookies that came from the dough batch were all slightly different with no two cookies looking the...
Chicken A La King.

Chicken A La King.

Chicken a la King frozen meals my mother would sometimes buy for me to eat after school when she worked shifts. I would pop it into the oven and simply pour the creamy chicken and vegetables over some buttered toast and it tasted beyond wonderful. I have a chicken a la King major craving to taste that creamy chicken over toast again. I created this one pot dish from stove to oven and it was way better than any of those frozen entrees from back in the day. It was simply scrumptious and it came together so easily. I poached my own chicken and made some stock while doing it,...
Classic Salisbury Steak

Classic Salisbury Steak

Salisbury Steak is an easy dinner option that’s classic comfort food. The first step to making a mouthwatering Salisbury steak is to ask the butcher to grind you some fresh marbled chunks of sirloin for the meat patties. I like to use a 90% lean ground triple a range fed beef, because it has a lot of flavor but it’s not overly greasy. The meat is mixed with panko crumbs and simple steak seasonings, then formed into the oval salisbury steak. I use a well seasoned cast iron skillet to pan fry the patties to a mouthwatering golden brown. To the skillet making a simple...
Zucchini Chip Fritters and a Avocado Dill Dip

Zucchini Chip Fritters and a Avocado Dil...

Zucchini Chips with Avocado Dill Dip;  The rewards of having a small garden allow you to reap the bounty and when the Zucchini come to fruit, the flowers and baby ones are first to sample leaving lots of space and food to make a good amount of perfect gourd recipes. Sweet Zucchini relish, stuffed and baked can all be made easily and make a mighty tasty vegetable side dish. A good fritter is what I like to use all the left overs and frying them with good ingredients in olive oil, they become a very addictive snack. Here is a quick recipe and make twice as much because...
Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup. Back when I returned to Vancouver I took on a chef position cooking for the nightly performance of  the Tony N Tina Wedding in it’s new location at 1066 Hastings street. The menu was fashioned after a typical Italian Wedding Party fare which started out with the soup. Why is it Called Italian Wedding Soup?  Ever wonder how it gets its name? I always thought maybe it was a traditional meal served at Italian weddings, but in actuality, it has nothing to do with a real wedding.  The name actually comes from the way the flavors combine, like a...