Mango Chef closed this year in #NorthBattleford and it made an amazing pork bulgogi dish. Finally found gochujang paste to make the dish at home. Loved it. It is pretty easy to put together and so yummy. I think it was just as good as the one from the restaurant at a fraction of the cost. I mostly used this recipe, https://chefchrischo.com/korean-spicy-pork-jeyuk-bokkeum/#recipe

I crossed Julia Child's boeuf bourguignon recipe with Shota Nakajima's oxtail curry recipe. We were really happy with how it turned out.

https://www.popsugar.com/food/top-chef-chef-shota-oxtail-spring-onion-recipe-48326141

https://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007

Made some veggie broth from vegetable scraps. It's an easy way to elevate dishes and I add the scraps to my compost pile.

Chorizo with octopus pastor blackened fish

I felt lazy this Sunday so I made an omelette that I had eaten in a hotel.

Tonight I made a Korean inspired supper. Sticky rice, spicy eggplant and spicy pork stir-fry. So yummy, veggie filled and an inexpensive meal.

Turned out so yummy, it was time to finally add another loaf to my repertoire. My first braid too!

! ! !

Four50 Grill in North Battleford has amazing burgers - and very filling, you won't need supper after these. The one across is their D'Wiesen burger is filled with saurkraut, swiss cheese, and sausage all on a toasted pretzel bun, with onion rings. The closer one is a spicy pickle burger with a side of Buffalo chicken poutine. It's very yummy, but your daily sodium intake will skyrocket haha.

Testing a recipe to cook for a new years party. Grilled duck breast, mashed sweet potatoe with garlic and aged cheese, caramelized grilled beetroot, demi-glace sauce on duck fat. Wanted something light fealing but fatty so people wouldnt get drunk so fast.

Bacon, ham, sausage, with American cheese inside and out!

Doesn't quite fit the briefing of food porn (imo it's pretty hard to make soups/stews aesthetically pleasing), but sure did taste good.

Didn't have the cream I'd normally use, but made do with 2% milk and buttermilk powder, and then I added potato flakes and a bit of gelatin for some extra body.

Clockwise from top left:

• Beetroots, garlic scapes, verjus and buckwheat
• Panisse. Smoked mussels, pickles. Rye crisp, ricotta, broad bean & mint
• Grilled flank, tropea onions, cacao and horseradish
• Cacao cream, sour cherries and caramel
• Citrus glazed turnips, sunflower seed & thyme

It's got mushrooms, tomatoes, onions, green peppers, bacon, and hashbrowns as a filling and a topping, with a slice of American and Swiss cheese inside and on top.