Rhubarb and Cod

Honey Apple Challah Tarts with Sesame Seeds

September 7, 2021 No Comments

For many people, this week marks a return to reality. The return of structure in the form of schedules and appointments, bedtimes, and wake-up calls. And while it is sad to bid adieu to the party atmosphere of summer, I must admit, I am keen to return to something a little more routine. But when it comes to the kitchen, nothing has changed. Food offers little pockets of jubilation, and I for one am more than happy to let the good times roll. So in the spirit of jovial cooking and in celebration of the Jewish New Year, I’m serving up these Honey Apple Challah Tarts.

Soups & Stews, Vegetarian

Street Corn Chowder with Pickled Shallots

September 4, 2021 2 Comments

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The evenings are starting to roll in earlier with a distinct chill in tow. I am equal parts depressed and elated by this shift. I am, of course, sad summer is drawing to a close. But I’m also excited to wear sweaters I forgot I owned and tuck into bowl after bowl of soup. I don’t, however, want to rush summer out the door. As a Canadian, I know what waits for me come December and it’s depressing as hell. But with this Street Corn Chowder, I can have the best of both worlds.

Dessert, Frozen Desserts

Blueberry Grunt with Dark and Stormy Ice Cream

September 1, 2021 No Comments

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This past couple of weeks, I’ve been living out my summer bucket list. There have been lakeside runs, cookouts, and rounds of patio drinks. And, of course, there’s been a grunt. I simply cannot let a berry season pass without making a grunt of some stripe. But I may be getting ahead of myself because chances are the name “grunt” in the context of dessert is not familiar to you. And that’s not something you should feel the least bit bad about. If you grew up outside of the East Coast of Canada, you’re not liable to know this dish. So allow me to introduce you to my home province’s answer to the common cobbler – Blueberry Grunt.

Holiday, Overthinking Classics, Poultry

Dry Brined Roast Chicken – Overthinking Classics

August 29, 2021 No Comments

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A few weeks ago, I announced a video new series called Overthinking Classics. The premise of the series is simple, I do what I do best and overanalyze and overexplain well-loved classic dishes. Our first episode explored the magic that is Coconut Cream Pie. So for our second installment, I decided to take things to the dinner table and create a centerpiece of a meal. Roast chicken is one of those dishes every omnivorous cook should have in their arsenal. It’s a very approachable introduction to roasts and it creates a manageable amount of food. And chicken, unlike its turkey cousin, is very forgiving. But even with its forgiving nature, there are a number of things you can do to take your chicken to the next level. So let’s dive right in and overthink our way through crafting this Dry Brined Roast Chicken.