• Jellyfish

    Posted by Pierre Lamielle

    recipe contributor
    Pierre Lamielle

    Head shirt chef at Food On Your Shirt


    Grape jelly fish

    Tropical fish are a delicious dish. Make your own tropical fish using exotic fruit juices.

    Watch out for pineapple, kiwi and ginger. They have an enzyme that won't let your gelatin set up.


  • all or nothin' muffin

    Posted by Pierre Lamielle



    recipe contributor
    Pierre Lamielle

    All or nothin' muffin

    Recipe source goes here

    Waking up takes super human strength. You need an action-packed breakfast to get you up, up and away. Here is a top-secret formula to help you get up to full power with your own all-or-nothin’ muffin creation.

    Stick to the recipe ratio to create your own custom muffin supped-up with with all kinds of super awesome flavour powers, enjoy them on the fly and you will be up to full speed in n time.

    Now get out there and be the best muffin you can be.

    Chopped Canada Champ and Top Chef Canada Contender

    Award winning illustrator


    Head tshirt designer at FoodOnYourShirt.com


    Dry ingredients

    2 cups all-purpose flour

    2 tsp baking powder

    1 tsp baking soda

    2 tsp spice (cinnamon, cloves, cardamom, ground ginger, ground coriander, etc)

    1 cup of dry Muffinhancers


    1 cup Dry Muffinhancers

    Any combination of chopped walnuts, chopped pecans, dried cranberries, goji berries, raisins, prunes, toasted coconut, dried apricots, chocolate chips, white chocolate chunks, chopped dates, toasted pinenuts. So put any of these in, as long as they don’t exceed ½ cup

    Wet ingredients

    1 cup plain %3.5 yogurt

    1/4 cup melted butter (or vegetable oil)

    1 cup white sugar

    1 egg, beaten

    pinch of salt

    1 tsp vanilla extract

    1 ½ cups of wet Muffinhancers


    1 ½ cups Wet Muffinhancers

    Any combination of mashed banana, grated zucchini, grated carrots, grated apple, grated carrot, frozen blueberries, frozen raspberries, frozen grapes, mango puree, chopped up orange. So put any combination of these wet ingredients in, as long as they don’t exceed 1 ½ cups.

    Power up your day with a powered up muffin power up



    Preheat oven to 375˚F.

    Grease a muffin tin (12 count) with grease spray or butter.

    Get two big bowls. In the first bowl combine the dry ingredients (except the dry muffinhancers). Instead of sifting the ingredients you can simply run a whisk through a couple times to break up any dry lumps.

    In the other bowl combine yogurt, sugar, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.

    Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.

    Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.

    Now use an ice-cream scoop with a trigger release (really good for even distribution) or just a big spoon to fill the muffin tray evenly. Fill it up to the top of the tray, but try not to go much higher or you will end up with a muffin eruption.

    Blap the muffin tray into the oven and bake for 20-25 minutes. Check the muffins at 20 minutes and test them for doneness.

    To make sure the muffins are done, simply stick a toothpick in the center and if it comes out clean the muffins are done, but if it’s covered in batter, bake them for 3 minute increments until the toothpick comes out clean.

    When they are done, make a wish that they will all pop out of the muffin tray, then turn it over onto a clean tea towel to let them cool.

    Makes 12 muffins

    If you plan to freeze your muffins, just make sure they are nice and cool, then place them in sealable plastic bags and remove as much air as possible then pop them in the freezer.

  • Samurai Tataki

    Posted by Pierre Lamielle



    recipe contributor
    Pierre Lamielle

    Samurai Tataki

    Show your prowess as a samurai by slicing through raw meat. 

    Chopped Canada Champ and Top Chef Canada Contender

    Award winning illustrator of Alice Eats and Kitchen Scraps


    Head tshirt designer at FoodOnYourShirt.com




    2 (3-4 oz) flat iron steaks



    1 Tbsp soy sauce

    1 Tbsp Mirin (or sweetened Japanese cooking wine)

    1 Tbsp rice wine vinegar

    1 tsp yuzu or lemon juice

    5 drops of sesame oil

    1 nob of fresh ginger, grated on a zester

    1 Tbsp almond or cashew butter



    3 Tbsp soy sauce

    2 Tbsp Mirin (or sweetened Japanese cooking wine)

    1 tsp rice wine vinegar

    1 tsp yuzu or lemon juice

    10 drops of sesame oil


    1/2 small head of Savoy Cabbage

    1/2 daikon radish

    1/2 cucumber, peeled and de-seeded

    1/2 fennel

    1/2 red pepper

    1/2 yellow pepper

    1 carrot

    2 green onions

    1 firm mango

    1/4 cup crushed cashews

    ancient knife proverb 

    A falling knife has no handle. 



    Start by getting your meat very cold in the refrigerator.

    While the beef is chilling get a grill pan or a cast-iron skillet on super high heat and let it get blazing hot, about 10-15 minutes.

    Make sure the pan is dry (no oil or food particles) or they will start to smoke like crazy and probably set off an alarm. Put on the hood fan to suck out any smoke. It’s going to smoke anyways, you just don’t want things getting out of control.

    Meanwhile make the very simple marinade of soy sauce, mirin, rice wine vinegar, lemon juice and a drops of sesame oil. Divide the mix in two and set them aside.

    When the pan is smoking take the beef out of the fridge and pat it dry with paper towels. It’s important that the beef is very dry before it goes in the pan.

    Because the pan is hot enough, you don’t need any oil. Simply lay the steak into the pan and count slowly to 30. Flip the steak and count to 30 while you get a clean plate.

    Take the steak out of the pan and onto the clean plate. Pour one half of the marinade onto the beef and flip it over to make sure it is covered. Put the steak into the fridge immediately and let it cool down for 15-20 minutes.

    To make the slaw.

    Using a Japanese mandoline or a very sharp Japanese knife, finely slice or julienne the cabbage, daikon radish, cucumber, fennel, red & yellow peppers, carrot, green onions

    and firm mango. Toss all the veg in a large bowl and drizzle with the dressing. Toss with your fingers to coat.

    Serve a tall proud pile in a bowl. Using your finger tips to add some height.

    Get your grilled and chilled steak out of the fridge and slice it very thinly. Top the slaw with strips of beef tataki and serve with the remaining marinade in shallow serving dishes.



  • Scarborough Fair Handpies

    Posted by Pierre Lamielle

    recipe contributor
    Pierre Lamielle

    Scarborough faire handpie

    In honour of Pie Day (March 14) here is a great recipe for handy handpies.

    Scarborough Fair was an annual raucous medieval festival of merriment organized to conduct a little bartering. This pleasant peasant party lasted from The Feast of the Assumption of Blessed Virgin Mary until the Feast of St.Michael . Raise thine flagons of good-cheer beer and snarffle down a herby minced meat hand-pie whilst thou sing a classic ballad in honour of Parsley, Sage, Rosemary and Thyme.


    Chopped Canada Champ and Top Chef Canada Contender
     Award winning illustrator

    head tshirt designer at FoodOnYourShirt.com



    Hot water crust

    1 ½ cups flour

    pinch of salt

    1 egg

    1/3 cup water

    1 stick of butter, cubed


    150g (approx ½ cup) Spragg Meats Ground pork

    150g (approx ½ cup) Spragg Meats breakfast Pork sausage

    ¼ cup of raisins or currants

    2 sprigs each of parsley, sage, rosemary, thyme (leaves only)

    Are you going to Scarborough Fair?



    Sift flour into a large bowl.  Make a hole in the middle and toss in the egg, cover it with some flour.

    In a small pot combine the water, salt and butter, bring to a boil until the butter is completely melted.

    Pour the hot water into the dry ingredients and use a table knife to mix it all together until you form a dough ball.

    Gather the dough into a ball, wrap it in plastic wrap and blap it all into the fridge to chill for 1 hour.

    Meanwhile prepare your meatballs.

    Combine the finely chopped herbs with the meat and divide the meat into 4 equal balls. Roll them tightly.

    Cut off 1/3 of the dough ball and set aside for the lids. Roll out the remaining dough until it is ¼ inch thick. Cut out 4 5-inch circles using a bowl as a cutting guide.

    Roll out the remaining 1/3 of the dough ball to ¼ inch thick. Cut out 4 3-inch lids using a smaller bowl as a cutting guide.

    Brush beaten egg around the edge of the 5-inch disk of dough.

    Place a meatball in the center of the disk of dough and pull up the sides to form an open pocket around the meatball. Now place a lid on top and crimp the edges to seal, pinching and crimping all around to form a seal. Now poke a small hole in the top to vent and brush the tops with the remaining egg wash. If you like you can cut out some little leaf shapes from the remaining dough to place on the top of the pie. So ornate!

    Pop them back into the fridge for 20 minutes to firm up.

    Meanwhile, preheat the oven to 375˚F.

    Place the pies an inch apart on a parchment lined baking sheet.

    Bake at 375˚ for 15 minutes, take out the pies and reduce the heat down to 325˚F for 15 minutes or until golden brown and beautiful.

    Set them on a wire rack to cool for 15 minutes before eating one with a nice flagon of ale.


  • Foul-Mouthed French and Their Stinking Onion Soup

    Posted by Pierre Lamielle


    recipe contributor
    Pierre Lamielle

    French Onion Soup

    Recipe from Kitchen Scraps: A Humourous Illustrated Cookbook

    The French are foul-mouthed. They find enormous pleasure in cussing, eating stinky cheese, and smoking like chimneys. But for some reason they have a globally recognized technique for kissing that involves a lot of tasting of the other person’s mouth. The ultimate contradiction is that the national soup of France is comprised nearly entirely of onions. 

    Head shirt chef at Food On Your Shirt




    a stale French baguette

    5 white or yellow medium-sized onions

    3 Tbsp vegetable oil

    2 Tbsp butter

    1 Tbsp flour

    1 glass of red wine

    3 sprigs of thyme

    bay leaf

    4 cups water

    salt and pepper

    8 oz Gruyère, grated


    Tear up the French bread into 2-inch chunks, and put it in an oven at 200°F. (Don’t worry about preheating the oven.) Dry out the bread while you prepare everything else.

    Ciseler the onions.

    Heat a large pot over medium heat. When it’s hot, add the oil and the onions. Now you can chill out and, if you have a TV nearby, put on something French with subtitles while you slowly cook the onions . . . because it’s going to take a while—about 30 to 40 minutes.

    As the onions cook, they will release moisture. Think of it as forcing the onions to perspire in a sauna and cleaning their smelliness from the inside out. The next thing is the onions will slowly start to turn brown. The sugars deep inside in the onions are being released and caramelizing.

    Success of this dish lies in your ability to walk the thin line between golden brown and burnt to merde. You need enough colour so the onions give the soup flavour that will carry it without the help of stock. Just as they are beginning to look perfectly browned and the bottom of the pan is covered with crispy brown flavour clingers, it is time to melt in the butter. Mix it in smoothly, then sprinkle on the flour and stir it quickly to avoid lumps. Cook this for about 30 seconds. Then crank up the heat and toss in the red wine to deglaze the pan. The liquid will help release all the clingy bits on the bottom, which translate into flavour.

    When it stops smelling like raw booze, toss in the thyme and water. Bring it to a rapid boil and reduce it by a third, approximately 30 minutes.

    While your soup reduces it’s a good time to take the bread out of the oven. Then crank up the broil setting for the final meltdown.

    When the soup has reduced, taste it for salt and pepper, and season as needed. It may need lots of both at this point (although seasoning it before this reduces may result in something too salty).

    Fill up a deep bowl with chunks of dried-out French bread. Scoop in the onion soup to cover, making sure you gets lots of onion and also plenty of broth for the bread to soak up. Cover the whole thing with a big messy handful of cheese, and blap it onto a tray and into the oven. Keep an eye on it until the cheese gets crusty, bubbly, and golden-brown delicious.

    Serve it sizzling with a bottle of French red wine.  

    Bon Appetit Onion Challenge video




    PS... this was a joke, it was a homemade beet blood capsule