September 2017

[vc_row][vc_column][vc_column_text] Cucumber shooters As a kid, my mother sent me to a variety of after-school art classes. Over the years I became comfortable working in many mediums—all of which have served to help me create the images and build the objets d’art that have become my signature

[vc_row][vc_column][vc_column_text] Faux Fries Who doesn’t love French fries for dessert?!   Ingredients: 1 loaf of pound cake (store bought, such as Entenmann’s) 1 fast food cardboard French fry container (ask politely and you shall receive)   Preheat oven to 350°F Trim the dome off the top of the loaf and a thin layer of

[vc_row][vc_column][vc_column_text] Crackerjack soup Every once and a while you’ve just gotta think outside the box—the Crackerjack box that is. This savory-but-sweet peanut soup has its roots in Georgia. I’ve swapped out several of the traditional ingredients and replaced the cream with coconut milk. It adds a layer

[vc_row][vc_column][vc_column_text] Chocolate wontons Think about how much you love crispy, crunchy Chinese or Vietnamese spring rolls. Now imagine how good they would taste if you replaced the bamboo shoots, water chestnuts, green onions and so on with melted milk chocolate, gooey caramel, crunchy peanut butter and slices

[vc_row][vc_column][vc_column_text] Cereal killer soup I made this soup in a breakfast-for-dinner episode of Surreal Gourmet. My guests were a group of Toronto taxi drivers who worked the all-night shift and were accustomed to eating dinner after the sun rose. They came from all walks of life and

“Scratch & Dent” Gazpacho When farmers’ markets overfloweth with heirloom tomatoes, I love rescuing soft and bruised tomatoes from the “scratch & dent” boxes that most vendors use to liquidate their damaged fruit. As long as you are able to make soup, sauce or salsa the

Cauliflower popcorn Ever since I adopted this recipe from a good friend and christened it “popcorn”, I have become the Pied Piper of cauliflower. Now, everywhere I go I sing its praises. Usually I am met with skepticism when I boast that it’s so good even

Coconut shrimp lollypops Apricot-ginger dipping sauce ¾ cup of apricot jam 1 jalapeño pepper, seeds discarded, minced 2 tablespoons seasoned rice vinegar or freshly squeezed lime juice 1 tablespoon grated fresh ginger 1 tablespoon Dijon mustard   Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.   Coconut shrimp lollypops 1 coconut