Simple Gourmet x Christopher

04/19/2024

While playing around with the carrot-miso dressing I am currently working on, I decided to see if it could be MORE than just a dressing.

Turns out it is also a decent consistency for a dip.

It had a moment to shine and give a flavour boost to this "Spicy salmon".

I took cold leftover roasted salmon, Greek yogurt and Sriracha sauce, and mixed them together with the dressing and some fresh apple.

Boom! I think we have a winner as a healthier alternative to mayonnaise.

11/16/2023

Grilled Zucchini with pecorino & lemon

Pairs well with Tom Gore Cabernet Sauvignon



&wine

10/13/2023

Golden beet tartare, with camembert & raspberry.

10/12/2023

Individual heirloom tomato galettes

07/26/2023

Found this in my camera roll 📸
Now I want some....

Asparagus, parmesan & toasted pecans, with lemon.

05/28/2023

Grilled ham & pineapple, with ricotta & basil on a pressed croissant crust

Created to pair with Inniskillin Unoaked Chardonnay

05/25/2023

Smoked salmon open-faced sandwich with pickled onions and olive-fig tapenade

05/23/2023

Nordic shrimp salad cups, with fennel, pomegranate and sumac.

Created to pair well with Tome Gore Chardonnay

12/21/2022

A play on a rilette with smoked Salmon. Rich, creamy and almost sinful, served on Russian bread.

12/20/2022

Shrimp salad with pomegranate and asparagus.

11/27/2022

I came up with this Vegan option for a smoked salmon substitute this week, on a whim. In an effort to accommodate a vegetarian while staying true to the menu, this came to be.

Shaved carrot, lightly cooked and brushed with a smoked oil, for a bit of fattiness and flavour.

I was really pleased with how it turned out, ticking all the boxes: Good colour, texture and flavour profile.

Great things have been happening in the test kitchen!

10/27/2021

08/15/2021

Duck, with lychee caramel accompanied by apple & grilled apricot slaw.

02/18/2021

Orange, white chocolate and pistachio cupcake, with a orange creamsicle curd filling.

01/09/2021

This was divine, and also the birthday dessert I made myself last month! Flour less dark chocolate cake, that is rich and intense. With a rosewater- orange zest cream, candied walnuts for a touch of bitterness, and pistachios. The kind of dessert you savour, in a small quantity.

01/07/2021

French toast during the holidays is quickly becoming a tradition, around here. We had planned for everything, except I failed to make sure we had a backup of maple syrup. Enter brown sugar butter syrup. Once you try it, you may never go back. So simple and quick to make, yet rich and delicious.

2 cups brown sugar
1 cup water
1/2 cup butter
2 Tbsp vanilla
1/4 tsp salt, if desired
Bring sugar and water to a boil. Reduce heat and let syrup reduce for 6-8 mins.
Remove from heat and stir in butter and vanilla