Bacon, Eggs and Waffles

When I'm getting to know somebody there's a good chance I'm going to ask what their favorite meal of the day is. (Wouldn't really be a strange question if you already knew me). I was introduced to a new friend who was visiting from out of town so I asked my usual.

Me: So what would you say your fave meal of the day is?

Him: Hmmm...(actually contemplating this) I'm going to say breakfast, oh or better yet, BRUNCH.

Me: You know that was a test right?

Him: Test? Did I pass?

Me: YEAH! We can be friends. :)

Brunch really is my favorite and also what this appetizer was inspired by.

Crispy Prosciutto, Free Range Egg and Sweet Potato Waffle bite with Lemon Dill Cream Cheese

or  "Essence of Breakfast" as my new friend called it.

Base of the bite, sweet and salty is where it's at. You can see the bits of sweet potato in the waffle which gave a nice sweet contrast to the salty prosciutto

I actually made this twice, first for a Christmas get together with Crossfit friends and the second time for my good friends surprise party.

For my Crossfit friends I asked a couple of them if I should do Paleo style food, they said, forget it! Make what you want, it's Christmas! For myself, finding Crossfit has been pretty life altering. When I walk into the gym my heart beats a little faster. Sometimes scared, but scared in the best way possible. I am physically and mentally challenged to a degree I never thought I could be and inspired and supported by some pretty incredible people! And to feel this every week? Hooked. So if that's what the kool aid is, yea I drink it. I don't talk much about Crossfit seeing as this is my food blog but I do have another not so updated blog that nobody ever sees because then you'd really think I'm crazy, as it logs my crazy thoughts during the crazy workouts for the crazy sport.

 Besides the breakfast waffle bite I also did parmesan tuiles with basil marinated flank steak, asparagus and roasted red pepper aioli and Paleo friendly pancetta wrapped prawns with avocado dip.

My good friend Jari was born the day nobody wants to, forgets to or is to hungover to celebrate. New Years Day. Which is exactly why a surprise party was needed! We planned everything out even before Christmas and I made sure to prep stuff the day before, knowing pretty well I would be slow movin the next day. And just in case you ever need to know, Organic Lives coconut water (elixir of life), beach run sweat and dim sum pork grease, just might be a cure all.

Jar's gf Kolika and Michelle explaining how it was planned. We made sure the guys kept him busy all day, with a supposed trip to the strippers. I think the only one who was actually disappointed in that not happening was our bud Brandon who was visiting from Calgary.

 He was so genuinely shocked, surprised and touched and kept saying he hadn't had a birthday party thrown for him since he was 10. I knew he liked carrot cake so I made toasted coconut carrot cake cupcakes with cream cheese icing and fleur de sel toffee shards. Just as he was thinking of a wish, Biggie's Juicy came on and he blew out his candles. Classic!

Sweet Potato Waffles 

(Adapted from Martha Stewart's Potato Waffles)

Makes 10-12 waffles (depending on waffle maker)

1 large yam, roasted until soft (need 1 1/2 cups)

1 1/2 tsp salt

1/2 tsp fresh cracked black pepper

1/4 tsp cayenne pepper

2 cups flour

1 tsp sugar

1 tsp baking soda

1 1/2 tsp baking powder

3 large eggs, separated

2 cups buttermilk

1/2 cup butter, melted

1. Mix together flour, sugar, baking soda, baking powder and salt, black pepper and cayenne pepper.

2. In a separate bowl whisk together egg yolks, buttermilk and melted butter. Add dry mix to this, just until incorporated. Fold yams into this batter.

3. Preheat waffle iron.

4. In another bowl beat the egg whites until stiff peaks. Fold into batter.

5. Pour batter into waffle maker, cook as waffle maker instructs.

6. Cool on a rack, to reheat place in 350 degree oven for 7-12 minutes

*These can also be frozen and popped in the toaster or reheated in the oven*

Essence of Breakfast toppings

 -Prosciutto (10-15 paper thin slices), bake at 350 until crisp, approx 7-10 minutes

-Medium boiled eggs, sliced (if you don't have an egg slicer, for a clean cut use NON-mint flavored dental floss. (not kidding!)

-Lemon dill cream cheese ( 1 cup softened cream cheese, 1/2 clove minced garlic, fresh chopped dill, lemon zest, s+p, pinch of cayenne pepper, splash of whipping cream until it reaches a piping consistency)

-Fresh dill for garnish

Pancetta wrapped Prawns w/ Avocado Dip
Makes 24

24 prawns, deveined, shelled w/ the tail left on
24 slices pancetta, sliced paper thin, kept cold
olive oil

1. Wrap a slice of pancetta around each prawn, making sure to work quickly, as fat from pancetta can start to melt and be hard to work with.
2. Pan fry on med-high heat in oil until prawn curls up and turn pink, approx 2 minutes on each side.

Avocado Dip
3 ripe avocados
1/2 garlic clove, minced
1 lime, juice
1 cup fresh tomato salsa (see below)
1/2 tsp chili flakes
s+p

1. Combine all ingredients, taste and season as needed. Let chill in fridge.

Fresh Tomato Salsa
4 roma tomatoes, deseeded and diced
1/2 garlic clove, minced
1 handful fresh cilantro, chopped, *reserve some for garnish
squeeze of lime juice
1 tbsp olive oil
2 tsp raw honey
s+p

1. Combine all ingredients, taste and season as needed.
2. Set aside some to garnish on top of prawns

Lobster Bacon Eggs Benedict with Butternut Squash Hollandaise

Last month I flew back to Calgary to visit my family and friends and to celebrate a belated Mother's Day and my birthday. During brunch with the fam they all had a good laugh as my Mom recalled this one time when I was 6 years old...

It was a Sunday morning and for some reason or another I got into a little huff with my mom and decided I was going to run away. I packed up my little backpack (exactly what are the essentials for a 6 year old!?) but needless to say didn't get very far, to the large tree two meters from our house to be exact because I was too scared to go any further. Honest to god I remember to this day what I was thinking as I crouched behind that tree, I was scared..and reeallly hungry. I remember thinking, what am I going to do now? I'm starving but I'm not going back in there! What seemed like ages (but was probably 10 minutes later) I heard my pops slowly open the door, calling my name and telling me to come back inside. "No thank you!" I shouted crossing my arms, "but Mom made pancaakes!" (me shaking my head but contemplating the thought of this offer) "with fresh blueberry sauceee..." (as I then picked up my little backpack and slowly trudged back in the house).

I LOVE brunch. It's sweet, or savory or even better, BOTH! I came up with this Mother's Day brunch menu while I was in Vancouver so I made sure to bring back a loaf of challah bread from one of my favorite bakeries. I love eggs benedict but usually don't order it because I find it a bit too heavy. I wanted something a little lighter than the usual English muffin so I went with toasted challah and instead of a rich hollandaise I came up with a butternut squash sauce that's just as creamy, with a touch of lemon and fresh tarragon (so really, similar to a bearnaise sauce). To finish my version I went with a mini lobster tail, crispy bacon, kale and a perfectly poached egg and served with it golden herb roasted potatoes, heirloom tomato salad and a lychee, pear, mango fruit salad.

So really the truth comes out! I can easily be bribed with food...

Butternut Squash Hollandaise

Yields approx 3 cups

1lb butternut squash, peeled, seeds removed and cubed
2 shallots, minced
2 tsp olive oil
1 cup chicken stock (or vegetable stock)
1/4 cup butter, cubed
2 tbsp fresh squeezed lemon juice
1 tsp fresh tarragon
1/4 tsp cayenne pepper
s+p
hot water or stock (to thin out sauce)


1. In a saucepan saute shallots with olive oil, just until translucent.
2. Add butternut squash and pour in chicken stock and tarragon. Cook for 12-15 min on simmer until squash is soft.
3. Puree sauce using a blender or immersion blender until smooth.
4. Place back on stove, on medium heat, whisk in butter slowly. Add lemon juice.
5. Add cayenne pepper and salt and pepper to taste.
6. Sauce should coat the back of a spoon in a thin layer. If consistency is too thick, thin out with hot water or stock, re-season if necessary.

Wild Salmon w/ Orange Fennel Slaw

Living in Vancouver I definitely try and take advantage of the incredible seafood we have out here, one of my favorites being wild salmon which is a great source of Omega-3 fatty acids. Although the season for this sustainable (Ocean Wise approved) fish runs June through September, you can still find it in its frozen state at speciality seafood providers. Two of my favorites being Fresh Off the Boat, which you can find at the Winter Farmers Market and Finest at Sea which is located at 4675 Arbutus St.

I’ve had people tell me they are hesitant to cook fish because it always turns out dry but I'm telling you, the cooking method I use in this recipe is my fool proof way to succulent moist fish every time! By pouring orange juice around the fish before baking it adds flavor to the salmon while keeping it nice and moist. While I love comforting soups and stews to get me through the winter, there's something about this salmon recipe that's a refreshing change. Paired with an orange, fennel slaw I think it’s the perfect balance of flavours and textures.

Salmon
1 (2 ½-3lb) wild salmon fillet (I used coho), pinbones removed
3 tbsp dijon mustard (or M&B mustard)

1 tbsp honey
s+p/grains of paradise
1/3 cup orange juice
spice/fish rub (optional, I used a blend that was made for me by a friend)

Orange Fennel Slaw
1 orange (peeled and cut into segments, squeeze out any remaining juice into slaw)
3/4 fennel bulb, sliced as thin as possible and julienned (I used a mandoline to do this)
1/4 cup fennel fronds (tips of the fennel that look similar to dill)
1/2 red bell pepper, julienne
10 green olives, sliced
1 small handful flat leaf parsley, stems removed
s+p

Slaw Dressing
2 tbsp honey
1 tbsp dijon mustard (or M&B mustard)
1/2 clove garlic, minced
small pinch chili flakes
3 tbsp apple cider vinegar (with mother)
1/4 cup olive oil
s+p

1.Preheat oven to 375 degrees F.
2.On a baking sheet (with a rim), line with parchment and place salmon on top.
3.Spread on mustard, honey, s+p. Pour orange juice around the fish.
4.Bake for 20-25 minutes or until salmon feels almost firm to the touch and the layers flake apart easily. *Salmon will continue to cook after it is taken out of the oven, so you can actually take it out when it is slightly underdone.*
5. Mix slaw dressing and toss together with the orange fennel slaw. Serve on top or alongside.


I have a slight obsession with Meat and Bread's mustard. I put it on EVERYTHING. If you've never heard of Meat and Bread it's a sandwich shop here in Vancouver and you should now stop reading this and immediately get down there for their porchetta sandwich.

Always ask for extra housemade mustard and sambal (which is killer too!).

Brown Butter Seared Scallops with Peach Salsa

Wine night with girlfriends! Of course it can never just be wine at my place so earlier that day I headed over to Granville Island. There I was standing in the Lobster Man store looking at the scallops for a good few minutes.. I’m sure the lady working there was wondering why I looked so dazed but I do this from time to time and every so often someone that works at the store/market comes over and asks if I’m okay and if I need any help! Really though I’m standing there because in my head I'm picturing the flavors, textures and contrast in colors (I love the light green on dark green), what I have in my fridge to go with it and even how I would want to plate it.
I had originally come for the Mussels to do a play on Moules Frites , which seemed like a great idea till I realized how messy that could get, considering I don’t have a proper dinner table in my 500 sq ft pad! So scallops it was. Peaches were in season at the time so I knew just what I would pair it with. To complete the eats for the night I picked up some Cognac Pate and Bison Bresaola from Oyama, a couple Cheeses from Les Amis de Formage, Onion Walnut Bread from my favorite bakery and made Yam Fries w/ a Balsamic Reduction and Truffled Aioli. Seeing as it was just Thanksgiving lets check off what I am so so very grateful for, amazing family, friends, food and wine!

Brown Butter Seared Scallops w/ Peach Salsa

8-10 scallops
3 tbsp butter
fleur de sel
grains of paradise (or black pepper)

Peach Salsa
2 peaches, diced
1/2 jalapeno, fine diced
3 tbsp orange bell pepper, fine diced
2 tbsp red onion, fine diced
cilantro, rough chopped
1/2 tsp apple cider vinegar
s&p
*(can add honey if peaches arent as ripe)*
For garnish:
avocado, sliced
cherry tomatoes, halved
pea shoots (tossed w/honey apple cider vinaigrette I had made previously, can use
lemon juice, olive oil, s&p instead)

1. Combine all salsa ingredients, set aside in fridge.
2. Pre-heat pan to med-high, throw in butter.
3. Pat dry the scallops, season w/ s+p.
4. Sear scallops only flipping once. Baste with brown butter. Cook till medium. Let rest. Finish
with fleur de sel.
5. Place dressed pea shoots on plate, then scallops, avocado and tomato garnish, finish with
salsa.

BC Spot Prawn Tacos with Mango Cucumber Salsa

This right here is one of the many reasons I love Vancouver! Last month was the BC Spot Prawn Festival where down by Granville Island you could try a sampling of spot prawns done in different ways by some of the great chefs in the city. You can also buy them fresh off the boat along the docks which is exactly what I did. These prawns are so ridiculously good on their own, I didn't want to do anything too extravagant with them and just being on the verge of summer I wanted to do something light with clean and fresh flavors. I know some might be thrown off by their beady bulging eyes and maybe I'm just used to it because at our big Chinese family dinners they would come head and all, steamed with garlic and everyone used to say that the best part is when you twist the head off and suck out the brains. Too much!? Okay maybe just avoid the picture below and focus on the end product! All I did with these sweet little prawns was a quick saute (and I mean quick, do not over cook these!) in a bit of garlic and olive oil. I threw together a refreshing mango cucumber salsa with a little red onion, jalapeno, fresh lime, cilantro, mint and a squeeze of agave syrup for a bit more sweetness and served it on a sprouted grain tortilla with a handful of spinach and thick yogurt ( my substitution for sour cream). Served with a side of crispy roasted yam coins and this meal was complete!

Can't get any more fresh then this

BC Spot Prawn Festival: You can see where we were in line, which curved all the way to the white tents

One of the choices, Crispy Prawn Head w/ mayo, Poached Prawn and Watermelon

Tasting plate at the B.C Spot Prawn Festival