Green Sauce
Old fashioned green sauce is so delicious you will want to put it on everything! It is also incredibly good for you with lots of enzymes, minerals and more.
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April 24, 2023
Serious, high quality sauces depend on the basic broth or stock they originate from. Take your time and let flavors combine and reduce together. A lot of love and care goes into a deliciously nourishing sauce.
Pan-Seared Rough Eye with Coconut Water and Rooibos Buerre Rouge
Delicious way to eat local, with ingredients mostly from Vanouver's Trout Lake Farmer's Market and nearby local artisan dairy, fish with a coconut water and rooibos buerre rouge is a must this summer. Fantastic served over a strawberry and arugala salad.
June 8, 2013
Deep and Creamy: Pomegranate, Coconut Water and Cherry Reduction
This good ole fashioned reduction sauce is a delicious addition to your holiday table. A slow-cooked sauce that is grain and gluten-free.
November 19, 2012
Freezing a Summer’s Day
Basil is funny to grow. It starts as a spindly plant, often with just a few leaves, so few in fact that to take any feels wrong. To snip a couple off for a tomato salad makes me worry that I might kill the plant. In the beginning I always straddle the line between wanting to taste and not wanting…
September 22, 2012
Fermented Hot Sauce: 2-1
My first batch of fermented hot sauce was so successful that I have two orders for more! Never one to rest on my laurels I've decided to experiment with the second batch. I'm starting off with thai chili peppers again. I've been reading up on hot sauces and for fermentation you want to use super hot peppers. The high levels…
August 8, 2012
Honey & Vanilla Creme Anglaise Parfaits
This is a grain-free, GAPS, SCD and paleo-friendly, honey-sweetened delicacy. Layers of rich honey-vanilla creme anglaise, cherry-almond crunch, whipped cream and honey-raspberry syrup.
July 21, 2012
Sate Chili Sauce
This is one of my favorite sauces in the world, but I've never known how to make it.
July 14, 2012
Fermented Hot Sauce: Part 2
My fermented hot sauce was bubbling and brewing away in the corner for several days. It developed a little bit of white mold, which I promptly scraped off. I did notice mentions of mold in various blog posts so I didn't worry overly much, it seems to relate to the fermentation process. Once I felt that it was fermented enough…
July 10, 2012
Fermented Hot Sauce: Part 1
I never used to like hot sauce.
That changed during my first camping trip. I was 19-years-old.
Traveling to the site with a fellow newbie girlfriend, en route we picked up a lot of beer, a 12-pack of hot dogs and a sack of buns. That was it. We had no tent, no sleeping bags, no nothing. Just beer and hot dogs. We joined a big group of experienced campers. They had barbecues, food tents, frying pans, cooking sauces, venison, and…
Sriacha sauce. That lovely fermented garlic hot sauce, you all know it, the squirt bottle with the green lid. The symbol that you’re in a good restaurant. I mean, come on, Morimoto uses it.
July 4, 2012