Lobster and Corn Chowder!


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After planning this dish for a month, I was able to make this today and I can say it was worth the wait. I was happy to see the lobster tails on sale at Fresh Market earlier this week and with all this rain we have been having, the chowder was the perfect meal.

I was a little nervous making it tonight because I was using a new recipe, plus I haven’t made chowder in a while, but before I continue let me tell you a little something about myself. I am sort of a perfectionist in the kitchen, what I mean is if something I make looks or taste funny, I am ready to trash it and start all over again, like tonight’s chowder.

I was following the recipe and everything was looking good and then I had to add paste, well I was doubling the recipe and put way too much paste in and once I started stirring my heart sunk. My chowder looked like tomato soup and I got frustrated, kicking myself because I knew better. Great, now I have a fishy tomato soup with no liquid ingredients left to start over and then I still had to add cream, knowing that it would just change it to a gross pink color. So there I am scrambling through the pantry and cabinets trying to figure out I can do because I was ready to trash the whole thing and then I saw it…chicken broth!! My soup was saved and enjoyed.

So my lesson I learned was not to trash my dish at the first mistake and how to use certain ingredients to make it turn out even better than what was planned. This may sound like common sense, but sometimes I need that reminder when I am trying a new recipe or my meal doesn’t look like the picture in the book, because things will happen when a meal is being prepared. Sometimes following recipes works for me and at other times it doesn’t and the best thing I need to do is use my better judgement and tweak some things when necessary.  The exciting thing about this experience is that I already have ideas to make another chowder better and more flavorful. Hmm, I think making a bowl of Crab and Corn Chowder this weekend sounds pretty good!!

I’m Back!!!!

Wow!!! It has a been such a long month and now that I have gotten use to my work schedule I can get back to my favorite thing…COOKING!!! I had to take a break, but all the while I was thinking of new and old creations I wanted to cook, recipes to try and tweak, and new foods to eat.

I’m excited with the holidays coming up because that means food, family and entertaining with friends. I know it’s a little early, but I am already planning the feast of all feasts…Thanksgiving!!!! Hmmm, what can I cook different this year? Should I do the traditional cooking of the turkey with the usual trimmings or should I revamp the whole dinner this year???  Well, we will see.

Warm Coconut Milk with Almonds, Maca + Honey

I definitely will be trying this 🙂

Finger, Fork & Knife

What to drink as a remedy for a bleak, grey day when the wind is howling and the sky is thick with cloud.

My go-to winter warming drink is a blend of coconut milk and almond milk that is infused with an uplifting mix of spices, vanilla, honey, and a teaspoon of maca powder to give it an extra nutritional boost – it’s not bad with a nip of whiskey either…

 Warm Coconut Milk with Almonds, Maca + Honey

1 x 400ml coconut milk

1½ cups milk of your choice – I used unsweetened almond milk

½ cup almonds, lightly roasted, skins removed

3 tbsp honey

1 vanilla bean, scraped

2 tsp ground cinnamon

1 tsp maca powder

1/2 tsp ground clove

15ml whiskey, optional

Warm Coconut Milk with Almonds, Maca + Honey

Place lightly roasted almonds in a bowl and pour over coconut milk and almond milk. Let the almonds soak for at least 2 hours or overnight to soften.

Blend milks and almonds for 1…

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Me and Food!!!

People who truly know me, know that I enjoy cooking and eating. So, for the people who are getting to know me, here is a preview of…me!

I remember dreading the times when my mom would go to the kitchen to get dinner prepared, she would always call me to help her cook or take out the pans she would need. Being like most kids, I would say “I’m busy playing” or complain because she wasn’t calling my brother enough. Unknowingly, mom was slowly molding me.

Like most teenagers applying for their first job, I had put a application in at Burger King and was soon hired.  This was my first time in a commercial kitchen and even though it wasn’t my dream job, I was making some money. My manager was impressed with the way I prepared my sandwiches, yes I know that it was just whoppers and cheeseburgers, but I cared about the way my sandwiches would taste and look.  If you know fast food chains, the new employees usually get trained on the registers or clean the lobby. I was allowed to stay in the kitchen, that was the beginning of my journey.

Throughout my young adult life I had worked in customer service and retail, but I have always ended up back in food service. I enjoy the kitchen environment, the excitement and stress of the lunch/dinner rush, and learning from the other chefs and cooks. Fast forwarding to the present, my journey is taking another turn, I remember during one of my interviews, I was asked a question “where do you see yourself in 5 years”? I quickly answered “my own catering business”. Unfortunately that question was asked about 8 years ago, but I am finally working toward that answer.  I still enjoy the kitchen but now I want to learn more, produce, show, and entertain people with what I have learned throughout my journey.