Strawberry Preserves, French style

Strawberry Preserves, French style

This is another one of those “cooking without a recipe” posts that hopefully will help you deal with the bounty of summer fruit that is headed our way.  This spring/summer has seen pretty perfect fruit-ripening weather here in BC, and it looks like we are...
Perfectly pipeable Cream Cheese frosting

Perfectly pipeable Cream Cheese frosting

Cream cheese frosting is one of those mainstays in a baker’s repertoire that we take for granted.  Its a critical topping for some of those richer, flavour packed cakes like Carrot cake or Hummingbird cake, and some folks say for Red Velvet cake (I like to use a...
Fluffy rice tips

Fluffy rice tips

<Ok, that one sounded better in my head than typed out!> Since the (soldered in!) battery in our programmable rice cooker is pooched, we're back to cooking rice the old-fashioned way here at the Shiba Shack!  It's not a hardship by any stretch of the...
Sole, the original Fast Food

Sole, the original Fast Food

If you are looking for a fast dinner option that is relatively inexpensive, and can be gussied up any number of ways, look no further than sole!  Here on the West Coast of BC, its fished year-round, making it a local, fresh (not frozen) fish option. It comes in flat...
Spatchcock … come on now, say it with me!

Spatchcock … come on now, say it with me!

  Cut the backbone out of a chicken, flatten it and season it and you’ve just done 2 things: 1) increased the surface area for crispy skin!!!! 2) cut the amount of time it takes to roast a chicken to 35-45 minutes!!! 400 degrees on a sheet pan! and...