Category Archives: Home cooking

Pork Carnitas

Pork Carnitas


3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste

Corn tortillas, for serving plus
I normally make guacamole


Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then put in a 325 oven and leave uncovered for two to three hours.

After the time allocated, take out of oven and put on stove at medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown the meat. I normally shred the meat and fry it with the rendered fat to create some crispy and caramelized bits which adds to the overall flavour.

Adjust seasonings to taste and serve on warmed tortillas with fixings.


Recipe adapted of one from Smitten Kitchen!

Fleur De Sel Chocolate Chip Pecan Cookies

Recipe make about 24-26 cookies
Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet ingredients:
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
1) Add the dry to the wet and mix them together being careful to not over mix.  While there is still some flour showing, add 1 1/2 cups chocolate chips and 1 cup chopped pecans and mix the rest of the way.
2) Chill dough for an hour.
3) Mould dough into little balls and lay on baking trays. Sprinkle Fleur de Sel (Or other salt variations).
Bake 15-18 minutes or until golden at 350º.
Baking log:
Batch 1 – A little toasty as it was a little overcooked. A little too much salt sprinkled on top. Considering cutting down the amount of chocolate chips to 1 1/2 instead of two. Considering adding a little bit of oatmeal to it.
Possible Variations:
  • 1 1/2 Chocolate Chips and 1 cup chopped Pecans to 2 cups Chocolate Chips


Chocolate Chip Cookies – Alton Brown’s #10

A friend from Portland’s Sister’s recipe (Thank you Emerald!)

Hollandaise Sauce

  • 3 egg yolks
  • 1 teapsoon water
  • 1/2 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 3/4 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper


Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.


Carrot Cake




  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3 cups grated carrots
  • 1 cup chopped pecans


  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×2 inch pan. Cut circles of parchment paper to fit bottoms.
  2. In a large bowl, beat together eggs, oil, white and brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


Versatile Vanilla Cake from Martha Stewart

Versatile Vanilla Cake


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk
  • Whipped Frosting


  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

Cook’s Note

Reserve the egg whites left over from the cake for the frosting. If you don’t have buttermilk, substitute plain yogurt or sour cream (not fat-free).

Recipe from Martha Stewart!

Whipped Frosting


  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 1/4 teaspoon pure vanilla extract


  1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

Recipe from Martha Stewart!

Grilled Chicken Sandwich

So a simple receipe loosely based off a sandwich that I watched Giada make on the food network. Very simple sandwiched with a flavoured mayo, grilled chicken and veggies.

1 chicken breast
Ground Cayanne peppers
2 leafs of Lettuce
1 Tomato
Thinly sliced onion
3 slices of bread
1 slice of cheese
Kosher salt
Gound black pepper

1) Season the chicken breast with 1 teaspoon kosher salt and half teaspoon pepper
2) Put a pan on medium high heat
3) Cook the chicken breast, about 5-6 minutes each side and there each side is nicely browned
4) While the chicken is cooking, we can prepare the mayo
5) Mix I tablespoon of mayo with half teaspoon of Cayenne pepper( more if you like the heat) an half teaspoon paprika
6) Toast the slices of bread
7) when the chicken is done, slice diagonally into thin pieces
8) Layer the sandwich! Bread, mayo, lettuce, onion, tomatos, chicken,, cheese, bread, mayo, lettuce, onion, tomato, chicken, bread
9) Slice diagonally and serve!

There! Enjoy!