Cooking, the way home tastes.

Clam Stock

• 2 kg (5 lb) littleneck clams
• 15 ml (1 tbsp) vegetable oil
• 10 ml (2 tsp) chopped shallots
• 2 cloves garlic
• 500 ml (2 cups) dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf

Chowder Base

• 45 ml (3 tbsp) unsalted butter
• 15 ml (1 tbsp) oil
• 60 g (2 oz) salt pork
• 75 ml (1/3 cup) medium-diced leeks
• 150 ml (2/3 cup) chopped white onions
• 75 ml (1/3 cup) medium-diced fennel
• 75 ml (1/3 cup) medium-diced celery
• 1 clove garlic, chopped
• 30 ml (2 tbsp) chopped shallots
• 150 ml (2/3 cup) medium-diced potatoes
• 20 ml (1 tbsp + 1 tsp) all-purpose flour
• 375 ml (1½ cups) clam stock
• 250 ml (1 cup) heavy cream
• Clams, shells removed (from stock, above)
• 3 sprigs fresh thyme
• 1/8 tsp fennel pollen
• Zest of ¼ lemon
• 1 sprig fresh dill, chopped
• 1/8 tsp cayenne pepper
• Salt and white pepper, to taste
• Juice of ⅛ lemon

Clam Stock

1. Rinse clams under cold water for 10 minutes. Drain.
2. In a heavy-bottom pot with a lid, warm oil; sweat shallots and garlic for 2 minutes over low heat. Add white wine, thyme, bay leaf and clams. Cover and steam until shells open.
3. Drain clams and liquid through a strainer, saving liquid for use in chowder.
4. Let clams cool for 20 minutes. Remove clams from shells and set aside for use in chowder. Discard shells and shallot mixture.

Chowder Base

1. Warm butter and oil in a heavy-bottom pot on medium heat.
2. Add salt pork, leeks, onions, fennel, celery, garlic, shallots and potatoes. Sweat for 3 minutes.
3. Add flour and stir for another 30 seconds. Slowly add clam stock. Simmer for 5 minutes, then add cream. Simmer slowly for 15 minutes over low heat.
4. Stir in clams, thyme leaves, fennel pollen, lemon zest, dill and cayenne.
5. Taste and adjust seasoning with salt and white pepper. Balance flavours with lemon juice.

Ingredients

• 1 whole chicken, approx. 3 lbs
• 2 cloves garlic, thinly sliced
• 1 tbsp oil
• 4 cups Tuscan kale, stemmed and bite-sized
• 3 cups white onions, halved and thinly sliced
• 4 cups carrots, peeled, medium-sized strips
• 2 leeks, thin rounds, washed and dried
• 4 cups button mushrooms, halved
• 6 sprigs thyme
• 2 bay leaves
• 6 sprigs tarragon leaves
• 6 sprigs parsley
• 2 lemon peels
• Juice of 2 lemons
• 1.5 tbsp kosher salt
• ½ tsp fresh cracked black pepper
• 20 cups unsalted chicken stock
• 12 portions cooked Casarecce pasta
• 12 soft poached eggs (~3 min)
• 1 cup grated Parmesan cheese

Method

1. Add whole chicken to the stock pot, cover with cold water.
2. Bring to a boil, discard water, and rinse chicken under cold water to remove impurities.
3. Set chicken aside and clean the pot.
4. Warm the pot over medium-high heat.
5. Add oil and sweat onions, leeks, and carrots for 2 minutes.
6. Add garlic and mushrooms; cook for 1 more minute.
7. Secure all herbs and lemon peel with cheesecloth.
8. Add whole chicken, secured herbs, and chicken stock.
9. Bring to a boil, skimming often to remove scum and fat.
10. Turn heat down and simmer for 30 minutes to cook the chicken.
11. Remove chicken and set aside to cool for 30 minutes.
12. Remove skin, pull meat away from bones. Discard skin and bones.
13. Keep meat in larger chunks, not shredded.
14. Add kale leaves and continue simmering the broth for 10 minutes.
15. Taste the kale to ensure it's tender, not fibrous.
16. Add salt, lemon juice, and black pepper. Taste and adjust.
17. Garnish each bowl with poached egg, pasta, and Parmesan.
18. Ladle about 12 fl oz of soup per bowl.

Chicken Curry

• 8 pieces bone-in chicken thighs
• ⅓ yellow onion, medium, large dice
• 1 medium shallot
• ⅙ piece ginger, peeled, thinly sliced
• 3 cloves garlic, peeled
• 1 tsp ground cumin
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 4 kaffir lime leaves
• ⅔ stalk lemongrass, pounded, cut into 3
• 1 cup pineapple juice
• Juice and zest of 1 lime
• Salt and pepper, to taste
• 1 tbsp brown sugar
• 6 tbsp canola oil
• ¼ tsp ground cloves
• ¼ tsp chili flakes
• ½ tsp fennel seeds
• 1.6 cups (400 ml) coconut milk
• ⅔ cup plum tomato
• 6 small Yukon gold potatoes
• 1 tbsp tomato paste

Coconut Jasmine Rice

• 1 cup jasmine rice
• ¾ cup coconut cream
• 1.25 cups water
• 4 kaffir lime leaves
• ⅓ stalk lemongrass, pounded
• ½ tsp kosher salt

Snap Pea Garnish

• 12 snap peas, stems removed
• 3 tbsp kosher salt
• 3 litres water

Chicken Curry

1. Heat a pan on high heat, add 3 tbsp canola oil.
2. Season chicken with salt and pepper.
3. Heat pan until light smoke appears; add chicken skin-side down.
4. Sear on medium heat until light golden brown on both sides. Set chicken aside.
5. In a food processor, chop ginger, shallots, onion, and garlic.
6. Heat a heavy-bottom pot with 3 tbsp oil. Lightly toast spices for 10 seconds, then add the chopped aromatics.
7. Cook 1 minute; add lemongrass and kaffir lime leaves.
8. Add pineapple juice, lime juice and zest, brown sugar, coconut milk, plum tomato, and tomato paste.
9. Add chicken and any pan juices, skimming excess fat.
10. Cover and simmer about 30 minutes on low heat.
11. Taste and adjust seasoning. Pierce a potato with a paring knife to check for doneness.

Coconut Jasmine Rice

1. Rinse rice until the water runs clear; drain fully.
2. Combine with remaining ingredients in a pot, stirring to distribute seasoning.
3. Bring to a boil, cover, then reduce to a gentle simmer for about 20 minutes, until no liquid remains.
4. Turn off heat and let sit, covered, for 20 minutes.
5. Remove lime leaves and lemongrass; fluff with a fork and serve warm.

Snap Peas & To Serve

1. Bring water to a boil; blanch snap peas for 1 minute, then shock in ice water for 2 minutes.
2. Fill a small bowl with coconut jasmine rice. Serve 2 pieces of chicken and several potatoes alongside. Ladle sauce over the chicken. Finish with cilantro on the rice and snap peas on the chicken.

Flank Steak

• 16 oz flank steak
• 4 tbsp olive oil
• 2 tbsp soy sauce
• 1 sprig thyme
• 2 cloves garlic, thinly sliced
• ½ shallot, thinly sliced
• 1.5 tbsp maple syrup
• ½ tsp chipotle spice
• Black pepper, freshly cracked
• 1 tbsp unsalted butter
• 1 tbsp oil
• 2 cloves garlic, crushed
• Small pinch of salt

Vine Ripened Tomatoes

• 1 pack cherry tomatoes on the vine
• Salt and pepper
• Few basil leaves
• 2 cloves garlic, crushed
• 3 sprigs thyme
• 2 tbsp extra virgin olive oil

Charred Corn Salsa

• 2 ears corn, shucked
• 1 small green zucchini, medium dice
• Green beans, medium dice
• 1 small red pepper, medium dice
• ½ small onion, small dice
• 1 clove garlic, medium strips
• 1 tbsp oil, 3 tbsp olive oil
• Juice of ⅙ lemon
• Salt and pepper

Maple Bacon Dressing

• 2 pieces old-fashioned bacon, diced
• 1 large shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 2.5 tbsp soy sauce
• 1.5 tbsp maple syrup
• 1 tbsp red wine vinegar
• Black pepper

Flank Steak

1. Whisk garlic, shallots, maple syrup, soy sauce, and 2 tbsp olive oil together.
2. Marinate the flank steak, cover, and refrigerate overnight.
3. Heat a pan with 1 tbsp oil and 2 tbsp olive oil. Remove beef from marinade, discarding the garlic and shallot so they don't burn.
4. Set the oven to 300°F. Season beef lightly with salt and pepper.
5. Sear over medium-high heat for 1 minute, flip, and add crushed garlic.
6. Add thyme and baste beef with the foamy butter.
7. Finish cooking in the oven until internal temperature reaches 115°F.
8. Remove beef from the pan so it doesn't continue cooking.
9. Rest for 10 minutes — temperature will rise to about 135°F for medium-rare (120°F for medium, 125°F for medium-well). Slice thinly.

Vine Ripened Tomatoes

1. Drizzle olive oil over cherry tomatoes; season with salt and pepper.
2. Tear basil and thyme over the tomatoes; add crushed garlic.
3. Roast at 350°F for about 12 minutes, basting with olive oil for extra flavour.

Charred Corn Salsa

1. Heat oils in a pan on high; add peppers, onions, corn, and zucchini. Do not stir for 30 seconds.
2. Add garlic and green beans, stirring with a wooden spoon.
3. Season with salt, pepper, and lemon juice — the pan should stay dry and slightly caramelized, not wet.

Maple Bacon Dressing

1. Heat oil in a small pot on medium; add bacon and render until light brown, stirring often.
2. Add shallots and garlic; cook until tender but not too soft.
3. Stir in soy sauce, vinegar, and maple syrup. Crack in black pepper.
4. Taste and balance with more soy, maple, or vinegar as needed.

Ingredients

• 1 cup dry chickpeas, soaked overnight
• ¼ whole cauliflower, small florets
• 1 ear corn, shucked
• 1 beefsteak tomato, medium dice
• ½ can whole plum tomatoes
• 2 tbsp tomato paste
• ½ tbsp chili powder
• ½ tbsp chipotle powder
• ⅓ tsp ground cumin
• 2 small bay leaves
• 2 small onions, medium dice
• 2 small carrots, diced
• 2 ribs celery, medium dice
• 1 jalapeño, seeded, small dice
• 900 ml organic vegetable broth
• 3 cloves garlic, diced, + 2 cloves crushed
• 8 slices baguette, cut on the bias
• 1 lime, cut into wedges
• 4 tbsp sour cream
• 2 tbsp oil, 8 tbsp extra virgin olive oil
• 8 eggs
• 3 litres water + 2 tbsp distilled vinegar
• 2 tbsp chopped cilantro
• Salt and pepper

Method

1. Heat 2 tbsp olive oil in a pan; add cauliflower and corn without stirring so they char lightly. Cook 2 minutes and set aside.
2. In a pot, heat 2 tbsp oil and 3 tbsp olive oil. Add carrots, celery, onions, and jalapeño; cook 2 minutes on high.
3. Reduce to medium; add garlic, bay leaves, and spices. Cook 30 seconds, stirring often.
4. Add tomato paste and cook 20 seconds, stirring.
5. Add soaked chickpeas, diced tomatoes, plum tomatoes, and vegetable stock. Season lightly with salt as you go, tasting often.
6. Cover and simmer for 35–45 minutes, depending on how tender you like the chickpeas.
7. Stir in charred cauliflower and corn; cook 5 minutes more.
8. In a separate pan, heat remaining olive oil with 2 crushed garlic cloves over medium-low. Add sliced baguette, reduce heat, season lightly with salt, and toast until golden. Drain on paper towel.
9. Bring water and vinegar to a boil, whisking to create a gentle whirlpool. Crack 2 eggs at a time and poach about 2.5 minutes, to your preferred doneness.
10. Stir chopped cilantro into the chili before serving.

Ingredients

• 8 medium Yukon gold potatoes, peeled
• 5 top-part (neck) butternut squash, peeled
• 10 eggs
• 1 L (4 cups) cream
• 10 sprigs thyme, leaves only
• 4 medium cloves garlic, grated
• 2½ tbsp kosher salt
• 1½ tsp black pepper
• 2 cups (500 ml) Gruyère cheese, grated

Method

1. Line a pan with parchment paper. Whisk cream, eggs, garlic, salt, and pepper together; divide the mixture into two bowls.
2. Using a French or Japanese mandolin, slice the potato and squash separately into ~2mm-thick rounds. Toss each in cream to coat and prevent oxidation. Fold ½ cup of cheese into each bowl.
3. Build the gratin by alternating layers of potato and squash, pouring in as much of the remaining cream as possible.
4. Poke holes through the layers with a paring knife so the cream can settle throughout. Wrap with foil and bake at 325°F for 90 minutes — check doneness by piercing to the center; it should offer no resistance.
5. Remove the foil, top with the remaining Gruyère, and set the oven to 400°F. Melt and brown the cheese for about 8 minutes, or until it reaches your desired colour.