Compliments to the Sea

There are few things that have an effect on me in the same way as pan fried cod. Served with just the right kind of crispy batter is so tantalising, mouth-watering, and nostalgic to me that this will make its way into heavy rotation during the peak cod season. And it goes awesome with mash potatoes.

BRAD'S TRADITIONAL PANKO PANFRIED COD

(For 4)

4 fresh cod fillets; 2/3 cup all purpose flour seasoned with sea salt and fresh pepper; 1 1/2 cups Japanese panko bread crumbs seasoned with paprika, sea salt and fresh pepper; 2 eggs beaten with a small splash of milk; grapeseed or other vegetable oil; fresh lemon.

Set up for three stations - moving progressively closer to the pan, in dish 1 put the flour, dish 2 put the egg mixture, and dish 3 the panko.

Preheat a heavy skillet on medium with oil. Once hot to a very light smoke, start dredging. Roll the fish first in the flour, then the egg, then press on both sides in the panko making sure it's completely coated. Add to the pan. Be sure not to crowd the pan. If you can only comfortably fit two at a time, do it in batches. As soon as they're done, season with extra sea salt and serve with a fresh cut lemon.

BRAD'S AMAZING DILL MASH POTATOES

3 regular organic Yukon gold (or your favourite) potatoes - or if you feel like it, one Yukon gold and one sweet potato - all peeled and cubed; handful of fresh dill frawns; 1/3 cup 14% local organic sour cream; tablespoon of real mayo; Kosher (or sea) salt and fresh black pepper.

Steam potatoes until soft. Drain off water and return to pan. Add the rest of the ingredients and hand mash - finish off to get a nice texture by stirring quickly with a wooden spoon.

AMAZING side to fish.

Easy Alfredo

You can make Alfredo sauce your own way - and in less time than it takes to cook the chicken.

BRAD'S CLASSIC CHICKEN ALFREDO

(For 4)

1/2 box fettuccine or your favourite pasta; 2 free-range chicken breasts (preferably bone-in, skin-on); 1/3 cup organic local cream (your choice - anywhere from 10% to 35%, depending on how bold you're feeling); 1/3 cup organic local milk; 2 tbsp organic local butter; 5-7 cloves organic garlic, sliced; Kosher salt and Fresh black pepper; 1/2 bunch fresh Italian parsley chopped; Parmesan to taste.

Roast the chicken in a pre-heated 400 degree oven drizzled in olive oil and seasoned well until 170 degrees at the interior or until juices run clear when pricked (about 35-40 minutes). Let rest 5-10 minutes after it's done before cutting.

Meanwhile, boil pasta in generously salted water.

In a saucepan, heat butter to a light smoke, and add garlic - sauté for about 1-2 minutes. Season generously and then add milk and cream. Whisk and simmer low for about 2-3 minutes. If you like thick alfredo sauce, mix about a tbsp of corn starch with a splash of cold water until dissolved, and whisk that into the simmering sauce.

Toss sliced cooked chicken into sauce.

Drain the pasta and return to the pot. Dump in the sauce mixture and toss. Toss in some parsley and garnish with fresh Parmesan and extra salt and black pepper to taste.

Note - this is not for the waist-watcher ;)

Caesar can be Health Food

Most people love caesar. But there are two important misconceptions. One is that it's a salad and therefore healthy... if you think that... oh, we need to have a talk. When it comes to restaurant Caesar salad this packs more of a punch for calories and fat than a burger and fries. The second misconception though, among people who know that Caesar is often some nasty stuff, is that this is a given. There are a few culprits: 1) the bacon; 2) the chicken - it's often deep fried, low-quality (or dry and overcooked); 3) the croutons; and 4) the dressing. Well, good news. My Caesar finds ways through those dilemmas and what you get is a healthy, satisfying salad meal.

BRAD'S CHICKEN CAESAR

(for 2)

1/2 head of romaine; chicken meat (your choice; about 4-6 oz); 1/2 a day-old baguette or your favourite bread cubed; 4 strips bacon; fresh Parmesan

Dressing: 1 free-range egg yolk; tbsp finely chopped capers; juice of a lemon; 1/3 cup olive oil; 1/2 tsp anchovy paste; S&P.

For dressing - whisk egg yolk, and whisk in capers, anchovy paste and lemon juice - season well. Slowly pour in olive oil, whisking vigorously. Let sit while you make the rest of the salad.

In a heavy skillet, sauté bacon, draining off the grease until crisp. Remove it from the pan. Sauté the bread cubes in the same pan until crisp and golden (add extra olive oil if necessary). Season well.

This is a great use for left-over chicken, but if you're making fresh chicken for this, I recommend bone in, skin-on (roast at 400 degrees with olive oil, S&P for 35 minutes or until 170 degrees / when juice runs clear), or if you prefer, boneless skinless (same, only for 25 minutes).

Roughly chop, wash and dry the lettuce. Toss everything together in a big bowl when you're ready to serve. Grate fresh Parmesan over each serving and generous amount of fresh black pepper.

Autumn Comfort 4

There's something about autumn that makes us crave rich savoury or sweet comfort foods. Remnant instincts for eating rich foods before winter from our early ancestors aside, there's something about autumn comfort foods that make us feel almost euphoric when the temperature plummets, the frost starts showing up and everything gets a whole lot more orange.

My favourite berry, or fruit for that matter, is blueberry. So much so that I store this up in August-September so that I'll have enough in the freezer to at least get me through to mid-winter. Great for smoothies, pies, yogurt snacks, vinaigrette, or anything else you can think of. Try waking up to this treat one cold autumn Sunday morning.

BRAD'S BLUEBERRY FRENCH TOAST WITH CUSTARD

(For 4)
French Toast: 8 slices of thick white bread; 4 free-run eggs; 1/2 cup milk; tbsp vanilla extract; tbsp sugar; tsp ground cinnamon; pinch salt; 2 tbsp butter; splash grapeseed oil
Custard: 3/4 cup heavy cream; 3/4 cup milk; 2 tsp vanilla extract; 4 free-run egg yolks; 1/4 cup sugar
Fresh or frozen blueberries

To make custard, pour half the cream, all the milk and vanilla in a sauce pan. Place on medium-high heat but just to a light simmer (do not boil) and then remove from heat. While you're waiting, in a bowl, whisk the remaining cream with the egg yolks and sugar until silky smooth. Drop just a dribble of the hot milk into the yolk mixture while whisking - this evens out the temperature so you don't wind up with scrambled eggs. Slowly continue adding the hot milk whisking continuously, and then pour all the mixture back into the sauce pan and cook over medium heat until it thickens and covers the back of a wooden spoon (will take 7-10 minutes). Set aside and keep warm.

Pre-heat oven to 350. For the french toast, pour all the batter ingredients in a wide dish and soak the toast about one minute per side. In a cast iron skillet, melt butter with a splash of grapeseed or other light vegetable oil and cook toast about 3 minutes per side. Transfer to a pyrex dish and finish cooking in the oven about 10 minutes.

Meanwhile, pour the blueberries in a saucepan and drizzle with a splash of maple syrup - bring to a gentle simmer.

Plate up with custard over the french toast topped with blueberries. Then get ready and go for a hike to burn off some of the 1000 calories you just ate ;)

Autumn Comfort 3

No matter how much I like to be creative with food, just as often, I like to fall back to what I grew up with - the food that warmed my soul as a kid. Of the thousand uses for left-over chicken, this is by far my favourite.

CLASSIC HOT CHICKEN SANDWICH AND HOMEFRIES

Left-over chicken sliced; fresh bread (your favourite); russet potatoes peeled and wedged into homefries; pan drippings from chicken; chicken stock; tbsp corn starch; tbsp water; Kosher salt; fresh pepper

What makes this dish even more special is that you get to use up the pan drippings from your chicken. Of course, if you make gravy with your roast chicken, just make extra for this little treat. But if not, keep the drippings in a tight container in the fridge. When ready, skim the fat off the top and you have a perfect homemade gravy mix. As always, I advise making stock with your chicken bones (see recipe posted a while ago) and use for soups and anything else (like gravy). Simply put your drippings and stock (however much you'll need) in a sauce pan and bring to a gentle boil. Meanwhile mix corn starch and water in a cup, and when the gravy is boiling, whisk it in and reduce to a simmer. If you like it thicker, repeat this until you get the thickness you want. Let simmer very gently for at least 10 minutes.

For the perfect traditional homefries, you want fresh clean canola oil heated in a deep-frier at 385 degrees. Cook for about 12-14 minutes, tossing every 3 minutes or so. Let drain for a minute and then dump the fries on a paper towel and season to taste.

My favourite way to set this up is to put the chicken on one slice of bread and smother it in gravy, then add the second slice of bread and smother that one - and then a bit extra for the homefries. If you have leftover stuffing, peas or root vegetables on hand, these also make great sides.

Autumn Comfort 2

Here's a spin on one of your favourite childhood comfort classics.

BRAD'S SPAGHETTI SQUASH AND MEATBALLS

(For 4)

Meatballs: 500g free-run ground meat (whatever you feel like - mix more than one type if you're so inclined); 1/2 bunch flat-leaf Italian parsley (finely chopped); palmful of Kosher salt; fresh black pepper; 1/2-3/4 cup breadcrumbs; one free-run egg; 2 tsp smoked paprika

Sauce: 6 fresh vine tomatoes; 1/2 cup tomato paste; tbsp Kosher salt; 1/4 bunch finely chopped fresh oregano; handful fresh finely chopped flat-leaf Italian parsley; fresh black pepper

Spaghetti: One spaghetti squash; tbsp butter

Cut the squash in half length-wise, scoop out seeds, and bake flesh-side down in a 375 degree pre-heated oven for about 35-40 minutes, or until the flesh is tender. Let cool slightly.

Blits the tomatoes in a food processor and pour in a saucepan with the rest of the sauce ingredients; bring to a boil; reduce and let simmer until you're ready to serve up.

Mix the meatball ingredients in a large bowl and form meatballs. In a cast iron skillet with olive oil, fry the meatballs on all sides until nicely browned. Place in the simmering sauce to let them finish cooking.

For the spaghetti squash, simply scrape out the flesh using a fork width-wise. The flesh will come out just like spaghetti strands.

The joys of spaghetti and meatballs without all the empty carbs of pasta :)

Autumn Comfort 1

If you miss the BBQ burgers of summer time, I can do you one better. This is my autumn comfort version of everyone's favourite summer time indulgence, and you don't even have to stand outside over the BBQ (unless you really want to). My friends get a little crazy when I say I'm making these and they tend to draw crowds, and believe me, you'll know why once you try them.

BRAD'S BISON BURGERS AND SWEET POTATO FRIES

(For 4)

500g ground free-range bison meat; 1/2 - 3/4 cup bread crumbs; 1 red onion finely chopped; 2 tsp smoked paprika; 2 tsp chile powder; 1/2 tbsp Kosher salt; 1/2 tbsp fresh black pepper; 2 tsp seasoned orange salt; 1 free-run egg; your favourite hamburger rolls; local blue cheese; 8 strips free-run bacon; fresh sliced tomatoes; fresh spinach leaves; your favourite bbq sauce; tbsp butter; splash of grapeseed or other light vegetable oil

Pan-fry bacon on medium-low until crisp and set aside. In the same pan, sauté onions until soft and almost carmilised - let cool. Combine meat, seasonings, onions and bread crumbs in a large bowl and mix - add egg and with your hands form the burger mould. If it feels too wet, add more crumbs; too dry, add some vegetable oil. Form patties by hand - about 3/4 inch thick. (This is also a great make-ahead - will keep in the refrigerator for up to a day.)

In a cast-iron skillet, melt butter with a splash of oil over medium heat. Once lightly smoking, cook the patties about 3-4 minutes per side. Top burgers with blue cheese, bacon, sauce, and veg. Amazing served with salad or fries (see below).

BRAD'S SWEET POTATO FRIES

3 sweet potatoes washed; olive oil; kosher salt; fresh black pepper; smoked paprika; dried oregano

This one is super-easy. Cut the potatoes into wedges - about 1/2 inch thick. Toss the potato in seasonings (however much or little as you think you'll like) and olive oil. Bake in a pre-heated 375 degree oven for about 35-40 minutes, turning occasionally until crispy and tender. Taste and adjust seasoning if needed.