Category: What Chefs Really Eat!

15 Oct


Iranian Flatbread | Sangak with Basil and Bulgarian Feta


This snack is the bomb! I love love love it! It is simple and easy…and it makes me want to cry a little bit, every time I eat it (in a good way). It only takes a few minutes to prepare. Simply take some warm Persian Flatbread (or Sangak)…some fresh basil and top with it with some fresh Bulgarian white cheese (very similar in taste and texture to Greek feta).

Iranian Flatbread | Naane Sangak

I buy my flatbread at this little Persian market here in Vancouver (however it is becoming more and more common in many grocery stores, it is even sometimes available at Costco).  The lady that works at this particular store says this combination of bread, basil and cheese, is a common snack for Persian people.

On a side note:  Once I started doing some research about the bread, I realized that is sometimes referred to as “Iranian Bread” that got me to wondering…where is Persia? I guess I am just confessing that I didn’t really know that Persia is a part of Iran.

Iranian Flatbread | Naane Sangak

After doing a bit more research, I discovered that I was not the only one that did not know this. Darren Barefoot (who just happens to be a local Vancouver guy, small world) recently did a post called “Where is Persia, and What Language Do They Speak There” – for those of you that are interested.

Iranian Flatbread | Naane Sangak

In doing my research I also discovered a blog called (eatclub) Vancouver (also a fluke that it is in Vancouver) – they have some good pictures and information on this bread as well.

This bread is so versatile, it is great with almost anything, it great warmed up and served with hummus and char-roasted roasted red peppers and it’s even good plain (okay I still like the butter and salt on it). Trust me, once you have tried this bread you will be hooked!

For tips on how to heat it and eat it…here is a recipe for Sangak with Fresh Basil and Bulgarian Cheese.

Ciao for now


24 Sep


My Cousin “Panini”


What a great movie (okay it’s supposed to be “Vinny”…what’evs!). I love love love sandwiches. Honestly, I think I could eat them everyday.

Certain ingredients just beg to be put between two slices of bread! Sometimes I just open up the fridge and voila, there are the ingredients to a delicious sandwich, staring me right in the face.

The other day I just happen to have the following in my fridge…hummus, feta cheese, chile n’ spice grilled chicken, fresh basil and some roasted red peppers– ah yes please!

Talk about a party…every bite was like a celebration of awesome ingredients. I know you may think I am exaggerating but I was in heaven!

Now, I know not everyone is a “sandwich person”, in fact, I even know some people who don’t even really like sandwiches (gasp!)…but I am curious are you a sandwich person? And if so, what’s your favorite?

buen appetito – and happy sandwiching!


21 Sep


Cuisine Canada Scene | Member Profile


Dawn Thomas | Co-founder of Rouxbe Video Technologies

I recently filled out a questionnaire for Cuisine Canada Scene Blog and I have to say it was quite a fun exercise to do.

Here are just a few of the questions they asked:

“Molecular gastronomy, best thing ever or the unwearable haute couture of food?”

“Fill in the blank. If I never cooked / ate / heard about  ______ again, I’d be happy.”

“Cilantro — can’t get enough or tastes like soap?”

And one of my favorite questions because it made me think and laugh:

“If you had to work outside the culinary field, what would you do?”

To find out the answers to these questions go to Cuisine Canada Scene Blog

Ciao for now


11 Aug

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Grilled Ribeye Steaks with Chimichurri Sauce


Chimichurri is a mouth-watering Argentinean sauce used to accompany grilled meats and sausages – actually, it seems to be good on almost anything! While chimichurri’s origin lies in Argentina, it is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions; however, all of them are salty and contain a punch of sourness.

We recently made a huge batch of chimichurri. It’s a cinch to make and the longer it sits in the refrigerator, the better it gets. It is great for those summer nights where you don’t feel like doing too much cooking, yet you still want something highly flavorful to eat.

chimichurri sauce

In the past few weeks, we have used chimichurri to braise chicken, and we have had it on grilled sausages and fish.

Grilled Sausages With Chimichurri Sauce

But our favorite thing to eat it with is a grilled ribeye steak. We seasoned the steak with no more than Maldon salt, freshly ground pepper and olive oil and then we used the “flip-once method” to grill them. Top the steak with a bit of chimichurri and voila – dinner is served!

Grilled Ribeye with Chimichurri

Here is the text recipe for chimichurri – enjoy!

Also wanted to mention that this dinner went very well with the Mojitos we made.

Ciao for now


02 Aug


Buttermilk Pancakes with Cherry Compote Recipe


Sunday mornings are the only days I generally crave things like pancakes. We don’t eat them too often, but when we do man-oh-man are they satisfying. Buttermilk Pancake are easy to make and are always better than the ones you find in restaurants. Just make sure you don’t over mix the batter and develop too much gluten (otherwise the pancakes won’t be light and fluffy). And if you are saying “what does she mean – develop too much gluten”, then watch the Wheat and Gluten Lesson and do the first exercise…you will never forget it.

Buttermilk Pancakes with Bing Cherry Compote

To top off our pancakes, we just happened to have some Bing Cherry Compote leftover, so it was a real treat.

Curious, do you have a special Sunday breakfast treat? Are you one of the many “eggs benny” people or perhaps your thing is French toast? What ever it is I hope you enjoy it and that you are lucky enough to eat it with the ones you love!

Happy Weekend!

Ciao dawn