Oishii

Basil, goat cheese and sundried tomato quiche with a homemade crust. The crust is buttery and flaky and the filling is luscious and decadent.

Pan seared, butter basted, rosemary and garlic marinated bavette de boeuf. Red wine demi glace sauce. Roasted Yukon gold potatoes tossed in duck fat. Indulgent is an understatement.

What to do with leftover Shakshuka? Make shakshuka pita pizza. I added some spinach for extra veggies.

Lobster roll with salad and homemade potato chips. Lobster roll flavoured with tarragon, scallion, celery, cayenne, old bay and lemon. Chips seasoned with salt and chili powder.

Breakfast of champions - Shakshuka! Stewed tomatoes and red peppers spiced with cumin and paprika and garnished with fresh cilantro and feta cheese. A delicous way to start your day.

Pozole. Mexican comfort food. Chicken soup with Ancho chilies, hominy, chicken, cumin and oregano. Garnished with bacon, lime juice, cilantro and radishes.

Egg yolk ravioli with spinach and ricotta filling, brown butter and Parmesan.

Lasagna with spicy bolognese sauce.

The best part about cooking a whole turkey: the leftover bones. Turkey noodle soup! Flavoured with peppercorns, garlic, fresh Bay leaf and thyme.

Cooked my first Thanksgiving meal. Turkey, spatchcocked and brined with compound butter under the skin, roasted brussel sprouts with caramelized onions and bacon, stuffing with honeycrisp apples and pecans and truffled mashed potatoes.

Whole roasted rainbow trout stuffed with lemon, garlic, dill and chives. With roasted baby yellow potatoes and asparagus. The trout is so moist and succulent. So simple. So delicous.

Fresh homemade tagliatelle. Free run eggs make all the difference. What a gorgeous yellow colour!

Anniversary dinner at home. Course 1: heirloom tomato salad with homemade burrata, basil, balsamic vinegar and olive oil. Course 2: pan seared cod with sautéed zucchini on a bed of creamy polenta. Course 3: boozy tiramisu.