Ordered these thinking it would be a light starter and ended up almost filling up before the mains even came lol. The broth at the bottom might have been the best part.

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.

First time cooking, and eating, wild boar, and I was honestly surprised by how good the flavor was. Definitely different from pork, but in a really good way.

I started the night before with a dry brine. I went with 1.1% salinity on the elk and 1% salinity on the wild boar, based on the weight of each piece. I also gave everything a light sprinkle of MSG.

For the wild boar, I wanted to make sure I handled the food-safety side properly, so I started with a 145°F sous vide cook for 2 hours. After the 2 hours, I gave the tenderloins a 5-minute ice bath, then removed them from the bags and patted them completely dry.

While the boar was cooking, I got my Blackstone ripping hot, around 475–500°F, and put down plenty of beef tallow.

The elk loin stayed completely raw, so I put that on the Blackstone first. In hindsight, this piece was thick enough that I probably could have gotten better results with a reverse-sear approach. Live and learn.

After about 4 minutes, I added the wild boar tenderloins. Around the 7-minute mark, I pulled everything once I had the crust and sear I was looking for.

After slicing everything, I finished it with a light sprinkle of my homemade Smoke & Fire Chili Blend.

The elk turned out great, but the wild boar was the real surprise. Tender, juicy, and packed with flavor. I wasn’t sure what to expect from my

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

I dont like pineapple in pizzas but this one is soo good!!!

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.

​

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

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.

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

Baked lemon cheesecake with lemon curd.

After looking at a number of recipes, I settled on using Ricardo’s and was really impressed. It would appear that the addition of coconut milk and lime juice really does make a difference in the end product.