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Sep 2 / JW

Salmon with Cloud Ear “Noodles”, Fennel Pollen and Blueberry Gastrique


I found some amazing assorted mushrooms at the market, which became the inspiration for this dish. Growing up the the Pacific Northwest, salmon and mushrooms are abundant, and maybe that’s why they are also two of my favourite ingredients. Cloud Ear Fungus, also known as black fungus, is a thin, flat mushroom, typically seen in asian dishes. Here it is with some shitakes, porcini, and enoki mushrooms:

It doesnt have much flavour on its own so its easy to impart any flavour you like, and even after a lot of cooking, it retains its crunchiness. I think it’s a beautiful contrast to the soft, rich salmon.

Continue reading “Salmon with Cloud Ear “Noodles”, Fennel Pollen and Blueberry Gastrique” »

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Aug 29 / JW

Beef Bourguignon


Here’s a traditional Beef bourguignon recipe. It partially Julia Childs, and partially someone else’s since I can’t just follow one recipe, it’s not nearly complicated enough. Even though there are a lot of steps to this, it’s worth it in the end.

First take your beef roast and cut into 3/4 inch peices. Make a bouquet garni using Parsley, thyme and bay leaf. Next add the red wine, beef, and herbs to a heavy pot or bowl, and refrigerate for as long as possible(even overnight). When its done marinating, remove the beef and pat dry. Reserve the wine and herbs in a separate container.

Next coat the beef with flour. Heat a heavy bottomed pot( at least 3qt) with some olive oil. Brown the beef in batches.

Next, dice your onion, garlic, shallots, carrots, and slice your mushrooms. Add the onion, carrot and shallots into the pot that you browned the beef in. Let sweat on low heat until soft. In a separate pan, and garlic and mushrooms and saute on medium until golden brown, then set aside. Add tomato paste to the onion mixture, then add the beef back in, as well as the wine, herbs, and beef stock.

Place in a 170C oven for approximately 2 hours. Add in the mushrooms after the first hour and taste for seasoning. I served it with some crispy roast potatoes, but you could also serve with pasta, or just some crusty bread. Enjoy!

Here’s the Recipe:

Beef Bourgignon


  • 1.5K Beef Roast, cut into 3/4 inch pieces
  • 2 Carrots, diced
  • 2 Onion, diced
  • 2 Shallots, diced
  • 3 Cloves garlic, diced
  • 2 1/2 C Red Wine
  • 500g Mushrooms
  • 1 Tbl Tomato Paste
  • 2 C Beef Stock
  • Small Bunch Flat leaf parsley
  • 3 sprigs Thyme
  • 2Tbl Bay Leaves
  • Flour, for coating
  • Olive Oil, Salt and Pepper for cooking

Cooking Directions

  1. Cut beef into peices. Add to a large container with the herbs, and add red wine.
  2. Marinate for at least a few hours.or overnight.
  3. Remove beef and pat dry. reserve wine and herbs. Heat a heavy bottomed pan and brown beef.
  4. This can be done in batches.
  5. Next dice, carrot, onion,shallot, garlic, and quarter or slice mushrooms.
  6. Add carrot, onion and shallot to the pot that you browned the beef in. Sweat on low heat.
  7. In a separate pan, saute mushrooms and garlic until brown. Set aside.
  8. Add tomato paste to the onion mix. Stir.
  9. Add beef, stock, wine, and herbs into the pot. Heat to a simmer, then place in oven on 170C.
  10. Cook for approximately 2 hours. After the first hour, add the mushroom mix and taste.
  11. Season if needed(I added quite a bit of pepper).
  12. Serve with potatoes, pasta, or crusty bread.



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Aug 26 / JW

Spring Sangria


The weather is jussst starting to warm up, and you can tell that spring is right around the corner. So I thought what better way to welcome spring than by making a fruity, delicious white sangria? This is one of my favourite drinks, and I could chug it by the gallon(and nearly have).

First cut up your fruit. I cut the apple and pear into bite size chunks, and then thinly slice the citrus.

I also added grapes which I sliced in half. Put all the fruit in a large jug, then add the brandy, and let it soak for about 20 minutes. If you havent already done so, make your simple syrup(equal parts water and sugar, heated), and let cool to at least room temperature. Next, add your wine, syrup and soda water. Stir well and refrigerate.

Serve ice cold with a bit of the fruit…

Here’s the Recipe:

1 Green Apple

5-6 slices of lemon and orange

1 pear

1 small bunch of grapes

1 Bottle dry white wine(such as chardonnay)

1/2 C Brandy

1/4 C Simple Syrup

1 1/4 Soda Water


First make simple syrup and let cool. Cut pear and apple into 1 inch pieces. Slice Citrus and Grapes. Add fruit to a large jug, then add brandy. Add wine, syrup, and soda water. Stir and refrigerate.










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Aug 22 / JW

Pasta with Peas, Chorizo, and Egg


I love love love spaghetti carbonara. I love how the creamy egg yolk forms the sauce with the parmesan cheese. This is a similar idea, but I’ve added a few more flavours in there. You can really make this type of pasta with lot of different things; asparagus for one works really well.

First take your chorizo(this is spanish chorizo, not mexican) and dice it as finely as you can. Saute until crispy. While you are cooking your chorizo, start the water for your pasta. Once the chorizo is nice and crispy, and your peas(I used frozen) right into the pan and let them infuse with the chorizo. Add some pepper, but be careful with salt since the chorizo is quite salty already. Set your chorizo and peas aside. Cook your pasta, and at the same time, start cooking your egg. You want to cook the white completely but leave the yolk runny. There is a bit of timing involved here, so make sure your pasta is about 3 minutes away from being  done when you start your egg(s).

I used a gnocchi shaped pasta because its the perfect size and shape to hold the peas and chorizo. Drain your pasta, then mix in your chorizo and peas. Place your egg on top:

Now just take two forks and gently break up the egg and mix it in with the pasta. Top with plenty of parmesan.

I would plan for about 1/2 a chorizo , one egg, and 1/2 Cup of peas per person. Enjoy!

Here’s the Recipe:

Pasta with Peas, Chorizo, and Egg

Yield: Serves 4


  • 2 Chorizo Sausages, diced
  • 2 Cups Peas(fresh or frozen)
  • 500 g Pasta(gnocchi or penne shape)
  • 1/2 Cup Grated Parmesan(more to taste)
  • 4 Organic Eggs(1 per person)

Cooking Directions

  1. Dice chorizo and saute until golden and crispy, about 5 minutes. Turn on water for pasta.
  2. Add peas to chorizo and let cook gently. Add black pepper to taste.
  3. Once chorizo and peas are done, heat your pan for eggs. Cook pasta.
  4. When pasta has about 3-4 minutes left, cook eggs. Be sure the whites are cooked.
  5. Mix pasta with chorizo and peas, and add parmesan.
  6. Top each bowl with egg, and mix in(or let each person mix theirs in.
  7. Top with more cheese and pepper.


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