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Culinary Witch
  • Recipes
  • Cookbooks+Press
  • Styling+Photography
  • Herbalism
  • Classes
  • Contact+Newsletter

Shiitake Caper Sole

Salmon, Asparagus and grape Salad

Caramelized Swordfish

Balsamic Scallops and Figs

Salmon Asparagus with Cashew Avocado Sauce

Ginger Broccoli and turkey meatballs

Salmon Stuffed Mini Pumpkins

Pumpkin Health Benefits

- High in vitamin A

- High in vitamin C

- High in antioxidants

- High in fibre

- immune boosting

- can help lower cholesterol, reducing arterial plaque, and supporting heart health

- supports skin health

- supports eye health

- low calories and low sugar food

- complex carb

- can help lower the formation of cancer cells

supports heart health

Fig and Bacon Bites

Baked Fish With Almond Stuffing

Sesame Salmon Toasts

Health Benefits of (Wild) Salmon

High in Omega-3 fatty acids, B vitamins, potassium, and selenium

Great source of protein

Contains the antioxidant astaxanthin

May reduce the risk of heart disease and benefit weight loss

Supports nervous system and brain health

Fights inflammation

Zucchini Bacon Cups

Zucchini Health Benefits

High source of antioxidants and vitamin C, and potassium

Anti-inflammatory

Helps improve digestion

Low in calories and carbs 

Helps maintain eye health

Good source of B vitamins

Seared Scallops with Coconut Crabmeat

Health Benefits of Scallops

– Scallops are over 80% protein.

– High in vitamin B12. Only about two scallops contains 100% of our daily need of vitamin B12, essential for cardiovascular health and helps to repair damaged blood vessels.

– Scallops are also high in iodine, omega-3 fatty acid, phosphorus, selenium and choline.

 

Health Benefits of Crab

– Promotes bone health with high levels of calcium and phosphorus.

– Contains a diverse range of nutrients including copper, vitamin B12 and omega-3 fatty acid that support cardiovascular and nervous system health.

– Excellent source of protein.

– Good source of selenium, which plays a key role in the body's antioxidant and metabolic systems. 100g of crabmeat contains over 100% the daily recommended value of selenium for men and women.

Almond Milk Poached Cod

Cod Health Benefits

High source of vitamin B12.

Excellent substitute for meat protein, with one serving containing over 40% of daily protein needs, with approximately 21 grams per 4 ounce serving.

High in iodine, selenium, phosphorus, choline and vitamin B3

Supports heart health as vitamins B12 and B6 keeps homocysteine (a molecule that can damage blood vessels) levels low.

 

 

Egg Techniques

Summer Grilled Seafaood

Fire Pit Cooking Tips

- Use dried hardwood (like oak, cherry wood, and apple wood). It will burn hotter and longer than soft woods like pine and spruce. While pine resin smells nice, the aromas can leave an unpleasant aftertaste in food. You can add flavor by adding water soaked wood chips like hickory. 

- Use fatwood or kindling to start fire. Try to avoid using chemical starters.

- When stacking wood, allow space for airflow. Air is the secret to allowing the fire to grow. Lightly blow on flames to help them spread. 

- Grill on hot embers, not open flames. Along flames to die down slightly after starting. If you want to cook food more slowly, use indirect heat, placing meat, fish or vegetables along the edges of the grill. 

How to Pan-Sear Fish

Seared Salmon with Lentils and Vegan Mushroom Sauce

 

Ingredients

Salmon

Salmon filets

Olive Oil (for pan)

Salt+Pepper (added before and during cooking)

Lime (drizzled on about halfway through cooking)

 

Vegan Mushroom sauce

Sliced mushrooms

Soy or coconut cream

Sautée mushrooms in olive oil or coconut oil. Once crispy and cooked through, addd cream, S+P and stir until reduced and thickened slightly.  

Lentils

Lentils (1/4 a cup uncooked beans per person)

Bay Leaf

Rosemary

Chicken or vegetable bouillon cube if you don't have stock

Pepper (and salt if foregoing the already salt bouillon) 

Water for boiling

Soak dry lentils for one hour with S+P and other herbs such as rosemary and bay leaf. Cove with water in a saucepan and boil for 15-20 minutes. Add spices, herbs, or bouillon cube if desired.  

Cabillaud Poêlé

INGREDIENTS

Fish

Filet Cod (Cabillaud)

Olive Oil + Coconut Oil

Salt + Pepper

 

Mushroom Sauce

Soy Cream

Sliced Mushrooms

(Sautee mushrooms with olive oil, add soy cream, S+P, herbs optional and reduce to thick sauce)

 

Vinegar Radish

Thinly slice radishes

Soak in white vinegar and agave marinade for half an hour (or more, for deeper pickling, which is always good)

+Nori for presentation

French Ramen

Rib Tips

Baked Fish With Almond Stuffing

Saumon aux Lentilles

Ingredients

Salmon

Salmon filets

Olive Oil (for pan)

Salt+Pepper (added before and during cooking)

Lime (drizzled on about halfway through cooking)

 

Mushroom vegan sauce

Sliced mushrooms

Soy or coconut cream

Sautée mushrooms in olive oil or coconut oil. Once crispy and cooked through, addd cream, S+P and stir until reduced and thickened slightly.  

Lentils

Lentils (1/4 a cup uncooked beans per person)

Bay Leaf

Rosemary

Chicken or vegetable bouillon cube if you don't have stock

Pepper (and salt if foregoing the already salt bouillon) 

Water for boiling

Soak dry lentils for one hour with S+P and other herbs such as rosemary and bay leaf. Cove with water in a saucepan and boil for 15-20 minutes. Add spices, herbs, or bouillon cube if desired.  

Sole Pistache

Ingredients

2 Filets of sole

Olive oil for pan

1-2 Handfuls pistachio nuts, chopped

1 Tablespoon agave

1/2 lemon

1 Tablesoon white vinegar or white wine

Fresh basil, chopped

 

Ingredients

In a saute pan, heat  oil, add pistachios. Add agave, lemon, white wine, salt and pepper. Whisk until combines, add basil and evenly glaze it over the filets placed in one layer on a baking dish. Bake at 425-450F for about 10 minutes (thickness and amount of filets varies) until the fish is flaky to the prick of a fork.  

Red Wine Buffalo Burgers

Cauliflower Health Benefits

High source of vitamin C

Also a high source folate, vitamin K, vitamin E, and B vitamins, manganese and omega-3 fatty acids

Cauliflower fights oxidative stress

Supports cardiovascular health by helping to maintain good blood flow (due to presence of vitamin K)

Anti-inflammatory

Boosts immunity

Supports healthy digestion due to high fiber content, also helping to eliminate toxins from body

Helps to fight respiratory viruses

Skin support. Cauliflower helps skin fight against UV damage (due to sulforaphane content)

Sake Shrimp, Scallops and Sweet Potato Goat Cheese Purée

INGREDIENTS

 

Sweet Potato Purée

Two (or more) sweet potatoes

2  (or more) large onions

Thyme (or other preferred herbs)

S+P

Splash or more of white balsamic vinegar

Agave Optional

1/4 cup goat cheese

Chicken broth or milk to thin (approximately 1/2 cup for the above quantity)

 

Sake Shrimp

A couple handfuls of shrimp (20 shrimps pictured)

Sweetened Sake (about 1/4 cup for above quantity)

1/2 lime or lemon

S+P

 

Seared Sclallop

Organic Butter

Neutral oil like grape seed or olive

S+P

Squeeze of lemon or lime

 

 

Sole with Lemon Caper Butter Sauce

Ingredients

Serves 2

2 filets of sole

2 tablespoons of capers

2 tablespoons caper juice

1 tablespoon lemon

3 tablespoons butter

1 teaspoons agave

Salt+Pepper

 

Recipe

Pan Version

Heat olive oil in pan and add fish filets coated in salt and pepper and sear until crisped on outside and flaky to touch of fork. 

Remove from heat, cover with foil.

Working quickly, add butter to fan and let melt. Add agave and then add lemon and capers in juice. The sauce will sizzle and let out steam. Bat quickly with a whisk until the sauce slightly reduces in the pan and then pour over fish.

Oven Version

Mix ingredients in a sauce pan as interacted above, but leave out the fish. Place filets in one layer in a baking pan and pour caper lemon butter sauce over fish. Bake in the oven at about 425-450F and cook until fish is white and delicately flaky to the touch of the fork. Its better to under cook than over cook (and remember, if serving from the hot pan, the fish will continue to cook). 

Chef Tips: Meats

Land and Ocean Grill

Barbecue Rib Tips

– Choose ribs that are plump and meaty. Avoid ribs with exposed bones.

– Remove the membrane before cooking as it impedes absorption of flavor and is quite tough to eat.

– Always pre cook ribs in the oven in foil before setting on grill. See recipe for details.

- Apply layers of flavor. Pre marinating, basting and again covering with sauce at the end. 

– When grilling ribs on fire, use indirect heat: Move ribs away the hottest part of the fire, slightly to the side. Low and slow is the way to go.

– Let ribs rest after taking them off the grill. This allows the moisture to build up from the juicing running out as you cut them.

– While it's good to baste the ribs while the cook with a mixture of the rib rub and the juices leftover from precooking, it's best to add the majority of the wet rub after cooking so it doesn't burn on the grill

 

Shiitake Caper Sole

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Shiitake Caper Sole-CulinaryWitch.JPG

Salmon, Asparagus and grape Salad

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Warm Salmon, Asparagus and grape Salad-culinarywitch.jpg

Caramelized Swordfish

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Balsamic Scallops and Figs

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Figs and Scallops-CulinaryWitch.jpg

Salmon Asparagus with Cashew Avocado Sauce

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Ginger Broccoli and turkey meatballs

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Salmon Stuffed Mini Pumpkins

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Fig and Bacon Bites

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Baked Fish With Almond Stuffing

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Sesame Salmon Toasts

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Zucchini Bacon Cups

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Seared Scallops with Coconut Crabmeat

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Almond Milk Poached Cod

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Egg Techniques

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Summer Grilled Seafaood

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How to Pan-Sear Fish

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Cabillaud Poêlé

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French Ramen

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Rib Tips

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Saumon aux Lentilles

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Sole Pistache

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Red Wine Buffalo Burgers

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Sake Shrimp, Scallops and Sweet Potato Goat Cheese Purée

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Shrimp-Scallops-Sweet-Potato-puree-recipe-gourmandesante.jpg

Sole with Lemon Caper Butter Sauce

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Chef Tips: Meats

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Land and Ocean Grill

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