Gallery archives

Coconut Curry Beef Stew

Learning to make coconut curry beef was for me, something akin to tapping into the secret ingredient of childhood. I remember this being on the table as a regular rotation staple in our house. I feel that in some ways, all food that hits at the soul does so with at least a little bit of nostalgia.

Hot Dog Fried Rice

When we’re in a bind, and we’ve only got leftovers in the fridge, Fried Rice is always a good option. Frozen peas or edamame beans, frozen corn are always always in the freezer, a couple scrambled eggs and day old rice make the perfect base. Add in whatever protein you have from the day before, and you’ve got yourself a meal.

Add a healthy dose of sriracha and it’s perfect.

Riesling Chicken

Angela found this recipe while perusing the epicurious app on her iPhone one day – it’s been in the repertoire ever since. The leeks give a wonderful aroma and the full cream gives it, well, richness. SO good on rice.

recipe HERE

"Meat and Rice and Concombre"

This is a staple at our house. At around 5:05pm every weekday, I expect a call from Angela as she’s driving the kids home from daycare. Undoubtedly, Kaden from the back seat will declare first that he’s ate all his lunch that day, and second put in his request for what to have for dinner. 4 days out of 5, it’s pasta…. and on the other day, it’s this. “Meat and Rice and Concombre”

Weeknights mean simple and fast dishes, and I’ve inherited this dish from my mom who made it for us when we were growing up. It still takes like childhood.

Ground Pork, Hoi Sin sauce, soy sauce (light and dark). 15 minutes. Yum.

Braised Pork Shoulder with Preserved Mustard Greens

This is one of my favourite dishes in the whole wide world. My mom’s “Hoong Sao Ro”, literally translated: “Red Braised Meat” – it’s a braised port shoulder with preserved mustard greens. The meat itself is so tender and flavourful – really to die for – but I just had the sauce on steamed white rice it’d be worth the price of admission.

Char-Seared & Braised Fall-Off-the-Bone BBQ Back Ribs w/ a Red Wine and Bourbon Maple Glaze

I’ve worked really hard over the years in attempt to perfect my rib recipe. Everything matters, the flavour of the meat, the sauce, and ESPECIALLY the texture. This, so far, is my best attempt.

I start with a quick smoke-infused sear on the charcoal grill, and then braise it in the oven in our Le Creuset dutch oven, and then I finish it back on the grill to caramelize the glaze. It’s a process, I know, but it’s been worth it.



Joe, my sister’s boyfriend, is probably one of the brainiest people I know. He is a neurologist by day, fierce board game enthusiast by night and, as it turns out, quite the accomplished cook. When we found out that he could make “niu rou mein” – a slow cooked beef noodle soup with a myriad of spices, beef shank, daikon and winter melon our family asked (or demanded) that he made it for our little reunion this week. Whatever shame we had in our request was lost with the first slurp of this deliciousness.


There’s just something so comforting about cutting into a leg of chicken, crispy skin giving way to juicy meat. Our kids absolutely love this dish – it’s easy to eat, easy to cut up and mix it into a dish of rice to feed a toddler – and best of all, its easy to make. The 5 ingredients in question? Salt, white pepper, panko bread crumbs, herbes de provence….and chicken. 375F in the oven for about an hour. Throw in some steamed broccoli and dinner is done!

On occasion in the summertime, we’ll do a beer can chicken version or a serving of wings on the bbq which is always moist and thoroughly enjoyable.