Le Gros chef/ the fat chef

04/22/2025

Easter lunch was a duck á l'orange with an apple, fennel and arugula salad and roast fingerling potatoes... Yum

01/13/2025

This is an amazing dish that's great to eat any time of the year. You can have it as a soup or just as a rice dish. ...

12/19/2024

: (serves 3)500g (1lb) spaghetti3l (or quarts) water3-5 cloves garlic minced500g (1lb shrimp)1 finger hot chili pep...

12/07/2024

As the holiday season approaches, I chose to share my roast chicken recipe. The perfect balance of crispy skin and juicy interior is, without a doubt, the most effective way to cook a chicken. Follow along and share your results if you've attempted this recipe.

https://youtu.be/xfLswNomxbg

: 1 full chicken skin on between 1-1.5 kgFor the brine¼ cup salt¼ cup brown sugar1 liter water cold.For the...

12/04/2024

New Video alert! This dessert is an excellent way to end your holiday meal. Sweet and a little tart, it will help cut through all the rich dinner and though it looks so elegant and complex, it's so easy to make. Your guests will be talking about it well into the new year.

https://youtu.be/F4QLGEGpsPY

INGREDIENTSServes 3-6 peopleFor the poaching3 pears2 cups red wine2 cups water¾ cup sugar1 star anise 2” piece of cin...

11/29/2024

BACON CHEESEBURGER INGREDIENTS:Serves 3For the patty1lb (500g) ground beef3 strips thick cut bacon6 slices of cheddar cheese1...

11/22/2024

Throughout my childhood, I was afforded the privilege of traveling the world, thanks to my father's career in the merchant Navy. On one occasion, he took me on a voyage to China, where I was introduced to Sichuan sauce. It was served as a condiment on the table, and its flavor profile was unlike anything I had ever experienced. While the details of the other dishes have escaped my memory, the Sichuan sauce left an enduring impression. The combination of its spicy, tangy, and numbing properties was an instant hit with me. Prior to this, my experience with Chinese cuisine had been limited to Hakka Chinese food, which was readily available in Calcutta. However, this encounter with Sichuan sauce opened my eyes to a whole new world of flavors. I've included a video that outlines my method for preparing this exquisite condiment. Additionally, a second video illustrates how to use it to create a dish that's perfectly suited for a cold winter's night.

Sichuan sauce
https://youtu.be/IxdT2IHM20U

Sichuan chicken

https://youtu.be/dOPlMKV4pJY

Sichuan Sauce/Oil Ingredients:1 cup neutral oil (avocado/sunflower/canola/vegetable)4 cloves garlic whole2” ginger root sliced½ cup ...

11/15/2024

Cold weather calls for comfort food, and pasta fits the bill. Use the weekend to prepare meals in advance, freezing portions for busy days.

This is a simple recipe for a delicious pasta sauce made from scratch. It requires about 3hours to come together but only about 30 minutes of active cooking ...

09/28/2024

Sometimes you just need comfort food. A nice bucatini amatrichiana. Simple but flavorful. It literally takes just 20 minutes to make and 5 ingredients. Bucatini pasta, canned tomatoes, chili peppers, pecorino romano cheese and guanchale (or in this case pancetta). But sadly out of these 5, 3 i haven't found in Fredericton. I have never seen bucatini, it pecorino or guanchale in any of the stores I go to. Does Fredericton need a specialty gourmet store? I say yay.

09/09/2024

Was happy to host a meal for Isabelle Bélanger-Brown and Wesley for their 15th anniversary. I put together a simple 3 course, mostly Italian, dinner.

They started off with a falafel amuse bouche with hummus, roasted red pepper puree, toum and a cucumber-mint gel.

Course 1 was a beef meatball atop an eggplant parmigiana with zucchini and corn sauteed in a sage brown butter sauce topped with my home-made tomato sauce.

Course 2 consisted of a handmade fettuccini burro-parmigiana (Alfredo) with a balsamic glaze chicken leg stuffed with a chicken mousse.

And finally an Amaretto-Kahlua tiramisu (not pictured) rounded up the meal.

08/22/2024

The humble shrikhand upscaled. One of my favorite things to eat is a shrikhand. That fabulous dairy creation that lies somewhere between a cream cheese and a yogurt is one of the best flavors and textures you can get. Served as an hors d'oeuvre, I made the shrikhand differently. I infused milk with saffron and cardamom before introducing the yogurt culture. This have the finished product a little more complexity of flavor. I served it unsweetened but topped it with pistachios and a maple coffee reduction which gave a hint of sweetness but while bringing out the tang and floral flavors in the shrikhand.