GALLERY
My Philosophy is simple; start with the best ingredients, have fun and share everything you know about food.
GALLERY
Featured Recipes
This easy, tangy chicken dish will become a regular on your family rotation.
4 chicken breast cutlets, about ¼ “ thick ( 4 oz – 120 gm each )
¼ cup flour (50 gm )
Sea salt and freshly cracked black pepper, to taste
1 tbsp. olive oil ( 15 ml)
3 tbsp. butter(45 ml) , divided
1 Tbsp. capers ( 15ml)
½ cup chicken stock(125 ml)
grated zest of 1 lemon
splash white wine
Squeeze of fresh lemon juice
1 tbsp. chopped Italian flat leaf parsley
lemon, for serving
In a shallow dish combine the flour with salt and pepper. Dredge chicken scaloppini lightly on both sides with seasoned flour. In large frying pan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium high heat.
Dice remaining butter into small cubes and chill until ready to use. Fry scaloppine until golden brown, about 2 minutes. Flip and finish cooking on the other side for another 2 minutes. Chicken should be almost cooked at this point. Transfer to baking sheet and keep warm.
Return skillet to medium heat and deglaze with ½ cup chicken stock and splash of wine and reduce by half, about 2- 3 minutes. Add the capers, lemon zest and lemon juice. Bring to a gentle simmer, uncovered for approximately 2 more minutes to slightly reduce sauce. Swirl in the cold butter cubes to create a richer sauce, until fully melted and blended.
Transfer chicken back to pan and heat through. Sprinkle with chopped parsley. Plate and serve with lemon wedges.
Serves 4
Dry brining your turkey will give you juicy results without the fuss of wet brining.
My Favourite Foods
For me cooking is not something that I do or my vocation, it IS me. For as long as I can remember I have been in the kitchen. It is my world of discovery, inspiration, learning and meditation. In addition to my professional culinary training I have travelled to many corners of the world and met incredible people. Every time I learn something new, taste something surprising and leave inspired and know that the world of food is endless. My culinary language is Mediterranean and I feel that this is the one I am most excited to share with you. My Youtube channel"My Favourite Foods" is a collection of recipes , stories and experiences that I think will become your favourite too. I want to help you find your inner chef.
https://www.youtube.com/@ChristineCushing
Corporate Cooking Events and Team Building
From the first time my chef asked me to lead a cooking class at the King Ranch Spa many years ago, when I was a young cook, I instantly knew this was my world. I felt a combination of stage fright and complete elation about the prospect of bringing new people into my world of food. I wanted them to get as excited about cooking as I was and I was on a mission to make it happen.
When I later auditioned for my first cooking show, it was my cooking class skills that set me apart from the other contestants and made me the unanimous choice. This is why whenever I host a class today the guests as always leave with a feeling
