Homemade Gnocchi with Blush Sauce

Sunday night settles in on us slowly. It`s a day that feels like a visit from family, relaxed and comfortable and unassuming. It's the one day of the week that has its own identity and mood. The stress of the week slowly trickles off our shoulders with each passing hour as we breathe in and breathe out. Exhale and escape. I'm reminded of the freedom that awaits me whenever I greet the light of the day. 

We wake up a bit later than the other days and I fight back the morning as the covers hold on tighter. I can see my wife dreaming, the beautiful sunshine splashing on her face. It`s really the perfect way to start the morning. Late, relaxed and without plans pulling at us. I need just a shot of coffee to help get the day started.

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Poached Egg Sandwich with Spinach, Tomatoes, Bacon and Parmesan

The alarm clock shot music through our room at 6 a.m. this morning, as if it was released from a cannon. It was too loud, too forgettable and persistent, fighting back every time I hit that large snooze button. I fought it. The song won.

My wife and I had a shoot to wake up for, hence the early wake-up call on a normally relaxed Saturday morning. She hurried off to start the coffee and pack the cameras as I drifted in and out of sleep for a few more minutes. A little bit longer. It was a losing battle but I was set on knocking out a few more zzz's. The alarm clock played the villain once again. 
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Lasagna

There are a few meals that immediately conjure up images of my adolescence and dinner around the family table. My mom wasn't a gourmet cook, but she was a mighty fine one and some of her recipes did more than just feed a growing boy. When I see or hear about a certain food or meal today, I think about the way my mom used to make it. I also think about those moments frozen in time when I first experienced them. And those memories will live with me forever, or until they're stolen by old age.

When I was a kid I would bolt from the school doors after the final bell rang and race home. I'd push through my front door with the weight of the world released from my shoulders and throw my backpack down, run upstairs to my room and tear through my drawers looking for some play clothes to wear. I'd run back down the stairs, two by two, and right into the kitchen. I used to always ask what was for dinner because I was an inquisitive boy; that and I was always hungry. I knew it would be good no matter what, but if it was something like lasagna the anticipation would kill me.
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Gourmet Popcorn 3 ways

This is the story about a little kernel that could. Gourmet popcorn that sums up my love for all things savoury and delicious. It's made with the finest and freshest ingredients, like premium butter and fresh herbs, Parmigiano Reggiano and caramel sauce. Real flavour and real ingredients. Irresistible snack food.

The combinations of flavours and styles are boundless. My wife still loves classic popcorn with premium melted butter, sea salt and fresh cracked pepper. Simple but fresh and addictive. It's a throwback to drive-in movies and a tub of popcorn that barely lasts the previews. I still fall for the classics but I'm equally satisfied with the sweet and salty fusions and creations today. The new classics.

I like mixing and matching flavour profiles depending on my mood. The all-time favourite caramel popcorn with luscious butter notes and sticky brown sugar sweetness. The taste will hook you for life. Why stop there? We can take it up another level with a few other ingredients that will let the caramel really sing.

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Steak Frites

It's Friday night and that often entails something very simple to make for dinner. It's been a long week and the idea is to get in and out of the kitchen as quick as possible. Simple and fast meals means exactly that. It doesn't mean you have to skimp on flavour to get those results.

As a matter of fact, sometimes when we go back to the basics and stick with fresh products and just a few simple but tasty ingredients it lets the food do that talking. When we have too much time we sometimes over think a dish and end up muddling the results by having too many flavours competing for the spotlight. You won't have to make that mistake with this meal.

I love Steak Frites because it's both simple to make and incredibly good to eat. Sometimes nothing is better than a juicy seared steak seasoned well with a plate of fries cooked until brown and crispy with a splash of olive oil and some fresh sea salt. A few really simple ingredients that enhance the flavour of the meat and potatoes and let the quality of the beef stand up and be heard. It takes a few minutes of prep work and a bit of waiting for the fries, but the end result is a sure-fire, can't-miss dinner that you'll be rushing to the table to eat!

There are a few keys to a great dinner of steak frites. The first is a great crispy french fry and it starts after cutting them. Once cut, allow them to sit in a bowl of cold water to remove the starch. I recommend letting it sit for at least an hour, but if you don't have the time 20 minutes should remove a good portion of the starch from the potatoes. This is the starting process and will allow the fry to get nice and crispy, a must if you want flavourful, tasty fries.

Soaking in cold water to release the starch

Tossed with a splash of olive oil and a generous amount of sea salt

The second is a great cut of meat only needs a good rub with salt & pepper to help bring out all those intense flavours and the juiciness from within. I like throwing the steaks in a pan with a couple tablespoons of olive oil and searing and browning all over. Depending on the thickness of the steak, 8-10 minutes should be the perfect time elapsed for a medium-rare steak. As far as I'm concerned there's no other way to cook a steak. Maybe that's just me. I'd rather a steak slightly undercooked to my liking than overcooked.

Rib Eye with salt & pepper

I like the steak right out of the pan with the small window to let them set up and the juices to redistribute. Also, I like tossing my potato fries with fresh cut parsley and a pinch grated Parmesan. It is so bloody good!

Rib Eye with fresh Potato Wedges

Cooked just like the way I like it

Try this meal on for size the next time you're thinking about dinner on a Friday night and you're in a pinch for time.