• Vanilla Ice Cream with a pound of bacon caramel

    Posted by Pierre Lamielle
    Quick to the point, to the point, no faking
    Cooking emcees like a pound of bacon.
  • I'm the good kind of fat

    Posted by Pierre Lamielle

    There are good fats and bad fats.

    This salad uses pretty much all of them: vegetable, fish, animal, butter, egg yolk, olive oil.

  • Whole cherry clafouti

    Posted by Pierre Lamielle



    recipe contributor
    Pierre Lamielle

    Whole Cherry Clafouti

    The Tooth Fairy suggests you exercise caution during cherry season. She advises you to slow down when approaching a bowl of fresh juicy pit-filled cherries. Please enjoy this classic eggy French Clafouti dessert responsibly and make sure everyone knows you left the pits in the cherries or the TF will be left to pick up the pieces.




    1 1/4 cup flour

    1/2 cup sugar, divided

    1 cup heavy cream

    3 eggs

    1 tbsp vanilla or almond extract

    pinch of salt

    2 Tbsp room temperature butter

    2 pounds of fresh dark cherries, stems removed





    In a medium bowl whisk together the sugar, cream, eggs, vanilla extract and salt. Add the flour, trying to whisk out the lumps but don’t worry about getting all the little lumps. They’ll soften up while the batter rests.

    Cover the batter and leave it out at room temperature for 1 hour. Don’t freak out, just cause there’s an egg at room temp isn’t the end of the world. It’s going to get cooked and it’s necessary for a good batter to have a resting time so it can get cohesive.

    Remove the stems from all the cherries but don’t take out the pits. It’s imperative that you leave the pits in so they can release the almondy and clove-like flavour compounds. It also helps to get your eaters to slow down when they know there are pits in this dessert.

    Preheat the oven to 375˚F.

    Get your baking pan very buttered up. The more butter the better. Your baking dish can be metal or ceramic. The size and shape can range from a 10-12 inch round cake pan to an 8-12 inch pie or tart pan. The important thing is that all the cherries are in a single layer and there is enough wiggle room for just a little bit of batter to weave around them. Also make aure there a bit of room around the edges. If you use a smaller pan, just put fewer cherries in. You can eat them immediately as a consolation prize.

    Pour in the batter and start placing the cherries in, leave room between and a nice 1 inch clearance around the edge.

    Bake for 25-30 minutes. Obviously depending on the size of the pan this might vary. So just make sure that the center of the flan is cooked by inserting a toothpick into the middle, if it comes out clean, it’s ready.

    Remove the pan from the oven and let it cool down to room temperature before serving.

    Make sure to warn people about the pits or the tooth fairy will be left to pick up the pieces.


    The pits

    Leaving the pits in makes this dessert easier to make and the pits impart a pleasing almondy and clove-like aroma to the dessert. It could also be argued that because people have to slow down to eat the cherries, the clafouti will inevitably taste much better than wolfing it down. Leaving the pits in will save you from having to add thumbtacks or marbles…



  • 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.