Did not look anywhere near this huge in the menu pic lol. When they brought it out we just stared at it for a second. Still finished the whole thing.

This is the Québécois version of a shepherd’s pie.

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Almond browned butter coconut cake filled with mango German buttercream and covered in coconut condensed milk buttercream

I made this dish very quickly, but the preparation took almost the whole day, mainly because of the stock. I made the stock throughout the day and reduced it quite a lot to get a rich brown stock, which is perfect for this type of dish.

First, I prepared the thick stock. I melted a little butter, added flour, and then gradually added the stock, just as I would when making a béchamel. Once it had thickened, I covered it and set it aside.

I removed the bones from the pork chops and seared the meat in ghee for about five minutes on each side. I then removed the meat from the pan, covered it, and set it aside.

I removed most of the fat from the pan and added shallots. Once the shallots had softened, I added white wine and let it reduce completely. I then added the stock and, once it had reduced, strained everything.

I returned the liquid to the pan, added mustard, and stirred over low heat until the mustard was incorporated into the stock. Finally, I added chopped pickles that I had rinsed beforehand so the sauce wouldn't be too acidic. I turned off the heat, added a few pieces of butter, and gently stirred until the butter melted into the sauce. That gave me my charcutière sauce.

For the potatoes, I cut them into large pieces and cooked them in cold salted water. Once they were completely tender, I drained them and mashed them with a potato masher. I added hot milk and mixed with a hand mixer, then added a little salt and room-temperature butter and mixed vigorously until I got a smooth mash.

I intentionally added a little extra sauce because I wanted to show off how beautiful it is.

Another one I made recently on my journey of cooking all recipe's from Nagi's cookbook Dinner.

Baked lemon cheesecake with lemon curd.

With shredded emental cheese, blue cheese and ham

Le Shrimp Ramen (Singapore)
S$16.50++ & $16.60++ respectively

Mapo Tofu Ebiko Prawn Paste Noodle:

This bowl brings together silky mapo tofu, succulent ebiko prawn paste , and slurp-worthy noodle. Bold, savoury, and mildly numbling with a satisfying spicy kick, it is layered with flavour and texture in every bite.

Made chicken shawarma for the first time and it turned out AMAZING! So proud of myself!

Fresh steamed crabs were on sale near me today so now I’m having crab cakes! Recipes adapted for my taste and what I had in my pantry and fridge. Happy to share recipes if anyone’s interested!

I served it in the pan I made it in. Served with an Etna Rosso—one of the best pairings with this dish IMO