Chicken and Andouille Sausage Jambalaya


Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

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What is Jambalaya?

Jambalaya is a savoury rice dish often made with chicken and Andouille sausage, but can contain any variety of proteins. It’s a staple in Louisiana cuisine and is very similar to gumbo in terms of flavour (think of this as a rice version to the stew). The ingredients to both of these dishes are so similar that when I’m making one, I’ll usually make the other 😅. To best describe Jambalaya as a dish, I’d say it’s like an earthy rustic paella – which is not surprising since it has roots from both Spanish and French cuisines.

Special Southern Seasonings:

There are 2 special seasonings in this recipe that I had to order specifically to make this as authentic as possible.

Cajun Seasoning – This is a blend of spices that adds salt, spiciness, and smokiness to the dish. Common go-to brands are “Tony Chachere’s Creole Seasoning” or “Slap Ya Mama Cajun Seasoning“. If you can’t find either around you, a quick Google search will yield many recipes to make a spice blend of your own.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough.

Creole vs Cajun – adding tomatoes is optional

Both Creole and Cajun food are Louisiana cuisines from different areas. Think of Creole as city-style cooking with more variety of ingredients at their disposal, whereas Cajun food can be considered country-style cooking with ingredients that are more limited to what can be harvested and what is available. Tomatoes is one of those ingredients that is commonly seen in Creole food, but not Cajun. Across my hours of research, I found tomatoes incorporated into many recipes, but also just as equal number of comments omitting the tomatoes to tailor to the authenticity of cajun rustic flavours. I’ve chosen to exclude tomatoes in my recipe to bring out the earthy flavours more, but feel free to add a can of crushed tomatoes if you want it more tangy.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 500g / 1lb chicken thighs, cut to 2.5cm pieces
  • 1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 stick of celery, diced small
  • 1 + 0.5 tsps gumbo filé/filé powder
  • 2 tsps Worcestershire sauce
  • 1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
  • 2.5 cups of chicken stock
  • Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.

In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.

Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.

Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.

Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.

Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed.

Add in 0.5 tsp gumbo filé

Garnish with sliced spring onions. Enjoy!

Summarized Recipe:

Chicken and Andouille Sausage Jambalaya

Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

Ingredients:

  • 500g / 1lb chicken thighs, cut to 2.5cm pieces
  • 1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 stick of celery, diced small
  • 1 + 0.5 tsps gumbo filé/filé powder
  • 2 tsps Worcestershire sauce
  • 1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
  • 2.5 cups of chicken stock
  • Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

  1. In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.
  2. In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.
  3. In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.
  4. Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.
  5. Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.
  6. Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.
  7. Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed. Garnish with sliced spring onions. Enjoy!

AbbyLeave a comment

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo


Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

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The first time I ever had southern food was years ago and the unique rich earthy flavours drew me in from the very beginning. Making the perfect gumbo has been on my ‘to cook’ list for as long as I can remember and this past weekend I made it my mission to make the best gumbo I could through a lot of research and many hours in the kitchen. No corners were cut in the making of this recipe. Shrimp shells are saved to extract the seafood flavours into the broth, bacon fat is used for extra flavour, time and care is taken to create a beautiful deep caramelized roux, and not 1, not 2, but 3 proteins are used to make this the most flavourful and filling gumbo you can find! Even Toby, who usually doesn’t like gumbo, loved this version!

What is Gumbo?

Gumbo is a a southern style stew commonly made with chicken, Andouille sausage and/or seafood (spoiler: I use all 3 in my recipe). It’s actually the official state cuisine of Louisiana! What makes this stew unique is the deep earthy flavours that comes from a carefully watched browned roux, cajun seasoning, and filé powder (more on that below).

What is a roux?

The secret to a good gumbo starts at the beginning: with a good roux. A roux is a thickening agent made with a mixture of equal parts fat and flour. It is cooked slowly with constant care and whisking to add a richness to a dish. The colour of the roux will vary depending how long you cook it, ranging from white, brown, or dark brown. The longer you cook it, the more intense the flavour, but the less the thickening power. The same works vice versa – the less you cook it, the more thickening power but the blander the flavour. I like to go with a deep caramel colour to get the best of both worlds. You can use any kind of fat, but I chose to use bacon fat for the most flavour. You must constantly stir and watch the roux, as it can easily burn. This is a labour of love and can take up to 30-40 minutes, but it will be well worth it!

Special Gumbo Seasonings:

There are 2 special seasonings in this gumbo that I had to order specifically to make this as authentic as possible.

Cajun Seasoning – This is a blend of spices that adds salt, spiciness, and smokiness to the dish. Common go-to brands are “Tony Chachere’s Creole Seasoning” or “Slap Ya Mama Cajun Seasoning“. If you can’t find either around you, a quick Google search will yield many recipes to make a spice blend of your own.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose in a gumbo: as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough. Some gumbo recipes will use okra as the thickening agent instead.

Creole vs Cajun – adding tomatoes is optional

Both Creole and Cajun food are Louisiana cuisines from different areas. Think of Creole as city-style cooking with more variety of ingredients at their disposal, whereas Cajun food can be considered country-style cooking with ingredients that are more limited to what can be harvested and what is available. Tomatoes is one of those ingredients that is commonly seen in Creole food, but not Cajun. Across my hours of research, I found tomatoes incorporated into many recipes, but also just as equal number of comments omitting the tomatoes to tailor to the authenticity of cajun rustic flavours. I’ve chosen to exclude tomatoes in my recipe to bring out the earthy flavours more, but feel free to add a can of crushed tomatoes if you want it more tangy.

Served with rice vs potato salad?

Gumbo is commonly served with white rice, but I’ve seen multiple people get a heaping blob of cold potato salad right in the middle of their hot soup. This mix of hot and cold seemed so bizarre, but I gave it a go and it wasn’t half bad! The cold potato salad cuts into the heavy rich flavours of the gumbo and actually works quite well. Toby wasn’t as much of a fan of the combination as I was. 😅

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Broth:
    • 4 cups chicken stock
    • 4 cups beef stock
    • 1 kg/2 lbs of raw shrimp with shells, deveined without heads
  • 1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 1 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 bunch celery, diced
  • 4 large chicken thighs, bone-in (with or without)
  • 1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 4 tsps gumbo filé/filé powder
  • 2 Tbsps Worcestershire sauce
  • Garnish: sliced spring onions
  • Serve with: white rice or potato salad

Directions:

Prepare the broth:

In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.

Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.

Separate the shells
Chicken stock
Beef stock
Add in shrimp shells
Cover and simmer on low until ready to use

Brown the sausage:

In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

Make the roux:

Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).

Melt 2/3 cup of bacon fat
Whisk the flour into the melted fat
Clumpy at first
Bubbles as it browns
Starting to brown
Milk chocolate brown
Finished roux

Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.

Mix in with the roux
Add a lid to sweat the veg
Softened veg

When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.

Strain the shells from the broth
Add the broth slowly
Continuously mix as you add in the broth
Finish adding the broth

Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.

Simmer
Add spices
Add chicken
Simmer partially covered for 1 hr

After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.

Take out chicken
Add in sausage
Add in 2 tsps gumbo filé

While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present).

When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.

Add chicken
Add shrimp and 2 tsps gumbo filé

Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed.

Done! Serve with rice or potato salad. Enjoy!

Summarized Recipe:

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo

Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

Ingredients:

  • Broth:
    • 4 cups chicken stock
    • 4 cups beef stock
    • 1 kg/2 lbs of raw shrimp with shells, deveined without heads
  • 1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 1 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 bunch celery, diced
  • 4 large chicken thighs, bone-in (with or without)
  • 1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 4 tsps gumbo filé/filé powder
  • 2 Tbsps Worcestershire sauce
  • Garnish: sliced spring onions
  • Serve with: white rice or potato salad

Directions:

  1. Prepare the broth:
    • In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.
    • Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.
  2. Brown the sausage:
    • In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer).
    • Once browned, remove the sausage onto a plate and set aside.
  3. Make the roux:
    • Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).
  4. Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.
  5. When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.
  6. Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.
  7. After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.
  8. While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present). When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.
  9. Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed. Done! Serve with rice or potato salad. Enjoy!

AbbyLeave a comment

French Onion Mac & Cheese with Garlic Toasts


Date Published: Jan 11th, 2025 | Last Updated: Jan 11th, 2025
Author: Abby |Category: mains, sides, vegetarian
Serves: 8 as a main | Prep time: 20 mins | Cook time: 1.5 hours

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French Onion soup + Mac and Cheese. This is it. The ultimate comfort food. There are no short cuts here and no low-calorie nonsense this time. This is the real deal – pile on that butter and pack on the cheese because it’s time to indulge.

This mac and cheese recipe incorporates the essence of a French Onion soup: the sweet caramelized onions, tons of gruyère cheese, and topped with slices of toasted garlic bread. There’s just no better way to marry these two classic comfort dishes. This recipe does take a bit of time to caramelize the onions, but do it slow and low and you won’t regret it!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

This recipe is adapted from the NYT version.

Ingredients you’ll need: *This recipe makes a LOT of mac and cheese (8-10 servings), halve the recipe if needed.

  • Caramelized onions:
    • 3 Tbsps butter
    • 900g/2 lbs (about 3 large) yellow or sweet onions, sliced
    • 6 sprigs fresh thyme
    • 1 large bay leaf
    • Splashes of beef stock as needed
    • 2 Tbsps sherry vinegar
  • Pasta:
    • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Baguette toasts:
    • 1 baguette, sliced to 2.5cm thickness
    • 1 garlic clove, peeled
    • 1 cup (4oz) gruyère cheese, freshly grated (do not get the pre-grated cheese)
  • Béchamel Cheese Sauce:
    • 2 Tbsps butter
    • 3 Tbsps all-purpose flour
    • 4 cups whole milk
    • 4 cups (170g/6oz) gruyère cheese, freshly grated (do not get the pre-grated cheese)
    • 4 + 1 cups (200g/7 oz) sharp cheddar cheese, freshly grated (do not get the pre-grated cheese)
    • Salt & pepper
  • Fresh thyme leaves for garnish

Directions:

Caramelize the onions (you can do this the day before):

In a large deep oven-safe skillet (I use a 5.5 qt braiser enamel cast-iron pot) on MED heat, add in 3 Tbsps of butter, sliced onions, 6 sprigs thyme and 1 bay leaf. Cook until the onions soften (3-4 minutes), then turn the heat down to LOW and slowly continue to cook the onions until they’re a deep brown colour (~45 minutes to 1 hour).

Stir frequently, every 4-5 minutes to ensure the onions don’t burn and scrape the brown bits off bottom regularly. If it seems like it’s about to burn, add a splash of beef stock to loosen everything.

The onions will occasionally threaten to burn
Add a splash of beef stock and scrape up the brown bits. Repeat as needed.

Once the onions are done, add in 2 Tbsps of sherry vinegar to deglaze the pan and scrape up any remaining bits for 30 seconds. Discard the bay leaf and thyme sprig stems. Remove the onions from the pan and set aside.

Add sherry vinegar
Mix and scrape up all the bits
Remove the bay leaves and thyme stems
Set aside until ready to use

Make the pasta:

While the onions are caramelizing, cook the pasta according to package instructions with a pinch of salt in the water, but stop cooking 2 minutes before it’s finished. Strain the pasta but reserve the pasta water for later in case needed and run the pasta under cold water until ready to be used.

Run under cold water to stop the cooking process

Make the baguette toasts:

While the pasta cooks, arrange the baguette slices onto a baking tray and broil for 1-2 minutes to lightly toast them until they’re just firm (you don’t need to brown them). Cut the end off of one clove of garlic and rub one side of each toasted baguette slice and set aside.

Make the cheese sauce:

Preheat the oven to 450˚F/230˚C.

In the same pan that was used for the onions, melt 2 Tbsps of butter on MED heat. Once melted, sprinkle in 3 Tbsps of flour. Whisk for 1-2 minutes until the flour is incorporated, bubbles, and turns a light golden brown.

Slowly add in the 4 cups of milk while whisking at the same time to ensure the flour and milk mixes well together without clumps. Let the sauce come to a simmer.

Add back in the caramelized onions (from step 1) and mix together.

Next, add in 4 cups of gruyère and 4 cups of cheddar cheese. Continue to whisk until all the cheese has melted, then add in the cooked pasta (from step 2). Mix it all around, then add salt and pepper to taste.

If you prefer your mac & cheese on the runnier side, add some reserved pasta water (from step 2) to the pot until you reach the desired consistency. Turn off the heat.

Assemble & Bake!

Arrange the garlic-rubbed baguette toasts over the mac and cheese and sprinkle the 1 cup grated cheddar cheese over the top of the toasts.

Bake in the preheated oven for 10-15 minutes until the cheese is bubbly. Broil for 1-2 minutes at the end until the cheese is golden brown.

Garnish with fresh thyme leaves and serve immediately!

Summarized Recipe:

French Onion Mac & Cheese with Garlic Toasts

Date Published: Jan 11th, 2025 | Last Updated: Jan 11th, 2025
Author: Abby |Category: mains, sides, vegetarian
Serves: 8 as a main | Prep time: 20 mins | Cook time: 1.5 hours

Ingredients:

  • Caramelized onions:
    • 3 Tbsps butter
    • 900g/2 lbs (about 3 large) yellow or sweet onions, sliced
    • 6 sprigs fresh thyme
    • 1 large bay leaf
    • Splashes of beef stock as needed
    • 2 Tbsps sherry vinegar
  • Pasta:
    • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Baguette toasts:
    • 1 baguette, sliced to 2.5cm thickness
    • 1 garlic clove, peeled
    • 1 cup (4oz) gruyère cheese, freshly grated (do not get the pre-grated cheese)
  • Béchamel Cheese Sauce:
    • 2 Tbsps butter
    • 3 Tbsps all-purpose flour
    • 4 cups whole milk
    • 4 cups (6oz) gruyère cheese, freshly grated (do not get the pre-grated cheese)
    • 4 + 1 cups (7 oz) sharp cheddar cheese, freshly grated (do not get the pre-grated cheese)
    • Salt & pepper
  • Fresh thyme leaves for garnish

Directions:

  1. Caramelize the onions (you can do this the day before):
    • In a large deep oven-safe skillet (I use a 5.5 qt braiser enamel cast-iron pot) on MED heat, add in 3 Tbsps of butter, sliced onions, 6 sprigs thyme and 1 bay leaf. Cook until the onions soften (3-4 minutes), then turn the heat down to LOW and slowly continue to cook the onions until they’re a deep brown colour (~45 minutes to 1 hour). Stir frequently, every 4-5 minutes to ensure the onions don’t burn and scrape the brown bits off bottom regularly. If it seems like it’s about to burn, add a splash of beef stock to loosen everything.
    • Once the onions are done, add in 2 Tbsps of sherry vinegar to deglaze the pan and scrape up any remaining bits for 30 seconds. Discard the bay leaf and thyme sprig stems. Remove the onions from the pan and set aside.
  2. Make the pasta:
    • While the onions are caramelizing, cook the pasta according to package instructions with a pinch of salt in the water, but stop cooking 2 minutes before it’s finished. Strain the pasta but reserve the pasta water for later in case needed and run the pasta under cold water until ready to be used.
  3. Make the baguette toasts:
    • While the pasta cooks, arrange the baguette slices onto a baking tray and broil for 1-2 minutes to lightly toast them until they’re just firm (you don’t need to brown them). Cut the end off of one clove of garlic and rub one side of each toasted baguette slice and set aside.
  4. Make the cheese sauce:
    • Preheat the oven to 450˚F/230˚C.
    • In the same pan that was used for the onions, melt 2 Tbsps of butter on MED heat. Once melted, sprinkle in 3 Tbsps of flour. Whisk for 1-2 minutes until the flour is incorporated, bubbles, and turns a light golden brown.
    • Slowly add in the 4 cups of milk while whisking at the same time to ensure the flour and milk mixes well together without clumps. Let the sauce come to a simmer.
    • Add back in the caramelized onions (from step 1) and mix together.
    • Next, add in 4 cups of gruyère and 4 cups of cheddar cheese. Continue to whisk until all the cheese has melted, then add in the cooked pasta (from step 2). Mix it all around, then add salt and pepper to taste.
      • If you prefer your mac & cheese on the runnier side, add some reserved pasta water (from step 2) to the pot until you reach the desired consistency. Turn off the heat.
  5. Assemble & Bake!
    • Arrange the garlic-rubbed baguette toasts over the mac and cheese and sprinkle the 1 cup grated cheddar cheese over the top of the toasts.
    • Bake in the preheated oven for 10-15 minutes until the cheese is bubbly. Broil for 1-2 minutes at the end until the cheese is golden brown.
    • Garnish with fresh thyme leaves and serve immediately!

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)


Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

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Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

Ingredients:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

  1. In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
  2. After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
  3. When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
  4. With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
  5. While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
  6. Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
  7. Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

AbbyLeave a comment

Colcannon (Irish Kale Mashed Potatoes)


Date Published: Jan 1st, 2025 | Last Updated: Jan 1st, 2025
Author: Abby |Category: sides, vegetarian, easy
Serves: 8 (1 large bowl) | Prep time: 15 mins | Cook time: 40 mins

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Happy New Year everyone!!!!🥳 I hope everyone had a great 2024, if not, here’s to a better 2025! To kick off the new year, here’s a twist to an old staple.

Colcannon is a traditional Irish mashed potato dish that incorporates kale (or cabbage). It sounds weird, but trust me, it actually works. Think of the kale as an excuse to pile on that butter. 😉

I learned of this dish when I found myself with a large bunch of kale taking up half the space in the vegetable drawer and some potatoes threatening to sprout. A quick search of these ingredients led me to this dish and now this is my go-to mashed potato dish to serve at any occasional to make an interesting twist to a classic.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1kg Yukon gold potatoes, diced (peeled or unpeeled depending on how like it)
  • 6 Tbsps (85g) unsalted butter
  • 1 large bunch (~6-8 cups, semi-packed) of kale (curly or lacinato), stems removed and chopped small
  • 3 cloves garlic, minced
  • 3 spring onions, sliced
  • 1/2 cup milk
  • Salt & pepper to taste

Directions:

Place the potatoes in a pot and add enough water to cover and a sprinkle of salt. Bring the heat up to HIGH to let the water come to a boil, then turn it down to MED and continue to simmer until the potatoes are fork-tender (~15-20 mins). Drain and set aside.

In a medium sized pot or deep pan on MED-HIGH heat, melt the butter and add in the kale. Sauté for a few minutes until the leaves are wilted. Add in the garlic and spring onions and continue to cook for another 2 minutes until fragrant and the spring onions have softened.

Add in the cooked potatoes (from step 1) and milk into the pan and mix it all together. Once everything is heated through, turn off the heat and mash the potatoes until smooth. Taste and adjust salt and pepper to your preference. Done!

Summarized Recipe:

Colcannon (Irish Kale Mashed Potatoes)

Date Published: Jan 1st, 2025 | Last Updated: Jan 1st, 2025
Author: Abby |Category: sides, vegetarian, easy
Serves: 8 (1 large bowl) | Prep time: 15 mins | Cook time: 40 mins

Ingredients:

  • 1kg Yukon gold potatoes, diced (peeled or unpeeled depending on how like it)
  • 6 Tbsps (85g) unsalted butter
  • 1 large bunch (~6-8 cups, semi-packed) of kale (curly or lacinato), stems removed and chopped small
  • 3 cloves garlic, minced
  • 3 spring onions, sliced
  • 1/2 cup milk
  • Salt & pepper to taste

Directions:

  1. Place the potatoes in a pot and add enough water to cover and a sprinkle of salt. Bring the heat up to HIGH to let the water come to a boil, then turn it down to MED and continue to simmer until the potatoes are fork-tender (~15-20 mins). Drain and set aside.
  2. In a medium sized pot or deep pan on MED-HIGH heat, melt the butter and add in the kale. Sauté for a few minutes until the leaves are wilted. Add in the garlic and spring onions and continue to cook for another 2 minutes until fragrant and the spring onions have softened.
  3. Add in the cooked potatoes (from step 1) and milk into the pan and mix it all together. Once everything is heated through, turn off the heat and mash the potatoes until smooth. Taste and adjust salt and pepper to your preference. Done!
  4. Melt 2 Tbsp of butter and drizzle on top with green onion garnish before serving.

AbbyLeave a comment

Hearty Chicken Corn Chowder – the ultimate comfort food


Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

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Chicken corn chowder is the ultimate comfort food for me. No matter what’s going on in this world, a big bowl of this soup seems to always hit the right spot. It’s especially fitting for this cold weather we’ve been having lately!

My version of a chicken corn chowder packs a ton of vegetables and protein because I like my soups hearty and filling. It also makes a large pot of soup, enough for at least 6 large portions. The jalapeño is optional if you prefer a bit of a kick.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional, for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.

Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).

Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.

Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.

Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil.

Add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked. Once the chicken has cooked, remove the breasts and set aside on a plate.

Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).

While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts).

Add it back into the pot along with half the amount of cooked bacon (from step 1).

When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste.

Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

Summarized Recipe:

Hearty Chicken Corn Chowder – the ultimate comfort food

Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

  1. In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.
  2. Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).
  3. Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.
  4. Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.
  5. Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil, then add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked.
  6. Once the chicken has cooked, remove the breasts and set aside on a plate. Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).
  7. While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts) then add it back into the pot along with half the amount of cooked bacon (from step 1).
  8. When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste. Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

AbbyLeave a comment

Instant Pot Svíčková – a Shortcut to Babička’s Classic Beef with Vegetable Cream Sauce


Date Published: Dec 23rd, 2024 | Last Updated: Dec 23rd, 2024
Author: Abby |Category: mains, Czech
Serves: 4 | Prep time: 40 mins | Cook time: 1 hour

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This recipe is a shortcut version from the OG svíčková recipe that cuts down the cooking time from 3.5 hours cook time to 1 hour. You’ll need an Instant Pot or other pressure cooker for this recipe. If you don’t have a pressure cooker, you can still find the original svíčková recipe below as Toby’s grandmother (babička) makes it:

Babička’s Svíčková (Beef with Vegetable Cream Sauce)


This is Toby’s babička’s (grandmother’s) version of a svíčkova. It’s his all time favourite Czech dish – and I can see why! In its simplest terms, svíčkova is a steak dish served with knedlíky (Czech bread dumplings) and…

by Abby

What is Svíčkova?

Svíčkova is one of Czech’s most popular dishes. In its simplest terms, svíčkova is a steak dish served with knedlíky (Czech bread dumplings) and smothered in the most addicting creamy vegetable sauce made of parsnip, celeriac, carrots and onion. There’s a slight lemon-y tang to the sauce that balances out the heaviness of the cream.

The sauce is the star of the show and is meant to be on the runny side, rather than a thick gravy. I’m always so tempted to serve this as a soup in itself if it wasn’t so rich 😅.

Here are two recipes for knedliky – one is a flour/bread base (houskové knedlíky) and the other is a denser potato base (bramborové knedlíky). Svíčkova is usually served with the flour based dumplings.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 600g good quality beef/steak (ie scotch fillet, eye fillet, rump steak, chuck steak – pick one with less tendon and more fat)
  • 2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
  • 2 medium onions (~3 cups), diced
  • 1 whole celeriac (~3 cups), peeled and grated
    • Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated. When grating, shave away at the skin until the celeriac is completely white.
  • 2 medium sized parsnips (~3 cups), peeled and grated
  • 3 large carrots (~3 cups), peeled and grated
  • 4 cups (1 litre) beef stock
  • 10 whole black peppercorns
  • 10 whole dried allspice berries
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 200ml thickened/heavy cream
  • 2 Tbsps lemon juice (or more to taste)
  • Serve with:
    • Knedlíky (Czech bread dumplings)
    • Wedges of lemon
    • Cranberry sauce
    • Whipped cream

Directions:

A quick note about preparing the vegetables:

  • The exact amount and size of vegetables aren’t important, as long as you roughly have equal amounts of the celeriac, parsnip, and carrots.
  • Celeriac is a root vegetable and comes in a variety of sizes and is essentially a starchy celery. It’s got a green and white rough and wrinkly exterior that you want to remove by trimming it off with a knife until you get to the softer inside and the entire celeriac is white.
Shaving the outer layer of a celeriac

Intact vs peeled celeriac
  • After you’ve peeled the vegetables, you can either dice them into small cubes, or the quickest way is to grate them in a food processor.
Grating all the vegetables
Always a happy man when svickova is on the menu!

Rinse and pat dry the beef and rub salt and pepper on all sides and let it sit at room temperature for 20 mins.

(If you haven’t already, you can make the knedlíky dough in this time and while it proofs for an hour you can continue making the svíčková.)

In your instant pot on the SAUTÉ setting, set the heat to HIGH and melt 2 Tbsps of lard. When the pot is hot, add in the beef and sear on all 4 sides until browned (roughly 90 seconds on each side). Remove the beef and set it aside on a plate.

Melt the lard
Sear the beef on all sides
Sear on all sides
Set aside until ready to use

Turn the heat down to MED-HIGH and add in the diced onions. Sauté the onions until lightly browned and translucent (3-4 mins), making sure to scrape any brown bits that may be stuck on the bottom of the pot from the beef.

Remaining fat from searing the beef
Add onion, scraping up any brown bits on the bottom
Cook until the onions start to become translucent

Next, add in the grated celeriac, parsnip, carrots, and another 1 Tbsp of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften (4-5 mins).

Cook until veg softens

Once the vegetables begin to soften, add in the 4 cups of beef stock, 10 black peppercorns, 10 allspice berries, 4 bay leaves, 1 tsp salt and 1 tsp pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Let the mixture come to a simmer then cancel the SAUTÉ setting and put the Instant Pot lid on. Set the Instant Pot to pressure cook on HIGH for 5 minutes.

Once the timer is up, carefully release the pressure valve and when safe, remove the lid, stir the vegetables around, then add in the seared beef (from step 2) into the middle of the pot, submerging it in the liquid. Set the Instant Pot to pressure cook on HIGH for 35 minutes.

Add the beef back in
Make sure you submerge the beef into the liquid
Set on HIGH pressure for 35 mins

(You can take this time to cook the knedlíky if you haven’t already.)

Once the timer is up, carefully release the pressure valve and when safe, remove the lid. Take out the beef and put it into a bowl and cover to keep warm until ready to slice.

After 35 mins
Take out the beef and keep warm
Remove all the peppercorns and all spice berries

Remove and discard all the bay leaves, allspice berries and black peppercorns (this part is tedious). Once all the spices are removed, use an immersion/stick blender and blend the remaining vegetables in the broth until you get a smooth creamy texture. You can also blend this in a blender for an even smoother sauce.

Add the thickened cream and lemon juice and mix. Adjust salt and pepper to taste. When ready to serve, slice the beef. If your beef has gone a little cold, place it back into the sauce to warm it up and then slice.

Add cream and lemon juice
Slice beef just before serving

To plate traditionally when serving: Place a ladle of the sauce on a dinner plate, ensuring the sauce covers the entirety of the bottom of the plate, then top with a few slices of the beef in the centre and fan out a few slices of knedlíky (Czech bread dumplings) on one side. You can top it with a spoonful of cranberry sauce, a dollop of whipped cream, and a wedge of lemon. Enjoy!

Summarized Recipe:

Instant Pot Svíčková – a Shortcut to Babička’s Classic Beef with Vegetable Cream Sauce

Date Published: Dec 23rd, 2024 | Last Updated: Dec 23rd, 2024
Author: Abby |Category: mains, Czech
Serves: 4 | Prep time: 40 mins | Cook time: 1 hour

Ingredients:

  • 600g good quality beef/steak (ie scotch fillet, eye fillet, rump steak, chuck steak – pick one with less tendon and more fat)
  • 2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
  • 2 medium onions (~3 cups), diced
  • 1 whole celeriac (~3 cups), peeled and grated
    • Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated. When grating, shave away at the skin until the celeriac is completely white.
  • 2 medium sized parsnips (~3 cups), peeled and grated
  • 3 large carrots (~3 cups), peeled and grated
  • 4 cups (1 litre) beef stock
  • 10 whole black peppercorns
  • 10 whole dried allspice berries
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 200ml thickened/heavy cream
  • 2 Tbsps lemon juice (or more to taste)
  • Serve with:
    • Knedlíky (Czech bread dumplings)
    • Wedges of lemon
    • Cranberry sauce
    • Whipped cream

Directions:

  1. Rinse and pat dry the beef and rub salt and pepper on all sides and let it sit at room temperature for 20 mins.
    • (If you haven’t already, you can make the knedlíky dough in this time and while it proofs for an hour you can continue making the svíčková.)
  2. In your instant pot on the SAUTÉ setting, set the heat to HIGH and melt 2 Tbsps of lard. When the pot is hot, add in the beef and sear on all 4 sides until browned (roughly 90 seconds on each side). Remove the beef and set it aside on a plate.
  3. Turn the heat down to MED-HIGH and add in the diced onions. Sauté the onions until lightly browned and translucent (3-4 mins), making sure to scrape any brown bits that may be stuck on the bottom of the pot from the beef.
  4. Next, add in the grated celeriac, parsnip, carrots, and another 1 Tbsp of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften (4-5 mins).
  5. Once the vegetables begin to soften, add in the 4 cups of beef stock, 10 black peppercorns, 10 allspice berries, 4 bay leaves, 1 tsp salt and 1 tsp pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Let the mixture come to a simmer then cancel the SAUTÉ setting and put the Instant Pot lid on. Set the Instant Pot to pressure cook on HIGH for 5 minutes.
  6. Once the timer is up, carefully release the pressure valve and when safe, remove the lid, stir the vegetables around, then add in the seared beef (from step 2) into the middle of the pot, submerging it in the liquid. Set the Instant Pot to pressure cook on HIGH for 35 minutes.
    • (You can take this time to cook the knedlíky if you haven’t already.)
  7. Once the timer is up, carefully release the pressure valve and when safe, remove the lid. Take out the beef and put it into a bowl and cover to keep warm until ready to slice.
  8. Remove and discard all the bay leaves, allspice berries and black peppercorns (this part is tedious). Once all the spices are removed, use an immersion/stick blender and blend the remaining vegetables in the broth until you get a smooth creamy texture. You can also blend this in a blender for an even smoother sauce.
  9. Add the thickened cream and lemon juice and mix. Adjust salt and pepper to taste. When ready to serve, slice the beef. If your beef has gone a little cold, place it back into the sauce to warm it up and then slice.
  10. To plate traditionally when serving: Place a ladle of the sauce on a dinner plate, ensuring the sauce covers the entirety of the bottom of the plate, then top with a few slices of the beef in the centre and fan out a few slices of knedlíky (Czech bread dumplings) on one side. You can top it with a spoonful of cranberry sauce, a dollop of whipped cream, and a wedge of lemon. Enjoy!

Abby1 Comment

Herb-Crusted White Fish with a Lemon Cream Sauce


Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

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Get ready to save this to your repertoire, because this easy one pan herb-crusted baked fish recipe is so simple and quick to put together that you’ll end up with a 5 star dish with loads of flavour in very little time! There’s also minimal clean up, perfect for a busy weeknight dinner (or just those days you just don’t feel like putting in much effort).

The fish is cooked in a rich lemony creamy sauce that melds perfectly with the juices released from the fish while baking and the crust provides the aroma of herbs while giving a crunchy texture that contrasts the soft fish. Feel free to pair it with whatever side you like – I’d recommend something with a crunch such as asparagus or broccolini.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

Preheat oven to 400˚F/200˚C.

Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.

Make the crumb mixture: In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt. Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.

Make the sauce: In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat. Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant. Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat. Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.

Crumb the fish: Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish. Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.

Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.

While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.

Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

Summarized Recipe:

Herb-Crusted White Fish with a Lemon Cream Sauce

Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

Ingredients:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

  1. Preheat oven to 400˚F/200˚C.
  2. Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.
  3. Make the crumb mixture:
    • In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt.
    • Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.
  4. Make the sauce:
    • In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat.
    • Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant.
    • Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat.
    • Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.
  5. Crumb the fish:
    • Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish.
    • Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.
  6. Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.
    • While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.
  7. Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

AbbyLeave a comment

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb


Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6 | Prep time: 20 mins | Cook time: 40 mins

Jump to recipe |

Hello! I can’t believe it’s been nearly 5 months since my last published recipe. Where did 2024 go? We’ve been busy working, travelling, and cooking as usual, but I’ve stepped up my travel blogging lately (coming soon) and have unfortunately put recipes on the back burner to catch up. But not worry, and I have a looooong list of half-written recipes waiting to be polished and will be coming back in full swing.

This recipe came out of a failed attempt at making a brown butter mac and cheese. I could never get the brown butter flavour to shine, so I decided to put it in a crumb topping instead. Although the brown butter is still only subtle, the end result was worth a recipe on its own. I actually made so much test mac and cheese that weekend that I brought some to work and ended up being a hit. After repeated requests for this recipe (here’s looking at you, Jasmin 😉), this recipe jumped the queue and here we are!

This hearty and by no means healthy mac and cheese is indulgent, perfect for this cold weather. The smokiness of the kielbasa paired with the subtle spicy pickled jalapeños covered in a béchamel cheese sauce makes this the perfect comfort food. The addition of the brown butter crumb is optional, but it adds an extra layer of toasty flavour and texture.

What is kielbasa?

Kielbasa is a smoked Polish sausage that’s packed full of flavour. They’re sold in the sausage section and usually comes in a ‘U’ shape (or cut in halves) and vaccuum-sealed. Most commercially available kielbasa is sold already cooked and ready to eat, but double check the package just in case. This is my all-time favourite sausage. You can eat it on its own as a snack, serve it as part of a charcuterie board, throw it in a soup such as my kielbasa chili, or mix it into any dish for that added smokey flavour.

This is my go-to brand from Whole Foods

Do not use pre-grated cheese for this recipe!

I get it, grating cheese is tedious and can be messy, but you absolutely must grate your own cheese for this recipe. The pre-grated bags of cheese have an anti-caking agent mixed in to prevent sticking and to increase the shelf life. As a result, this added agent will cause your cheese to not melt properly and you’ll get a gritty/grainy/clumpy texture in what should be a luxurious smooth cream sauce. If you have a food processor, use the grating function or just pulse small blocks of cheese until it turns into small pieces to make your life easier.

Can I use fresh jalapeños instead of the jarred/pickled ones?

I prefer the pickled jalapeños for this recipe because not only does it have the flavour, but the tartness from the pickled jalapeños is a nice contrast to break up the heavy flavours of the cheese sauce and sausage. If you want to use fresh jalapeños, I’d cook it down a little first with the melted butter in the first step of the cheese sauce and when it softens, continue the rest of the recipe. You may want to add a splash of Worcestershire at the end to brighten up the dish.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, drained and diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

Make the brown butter crumb topping:

In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.

Make the béchamel cheese sauce:

In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.

Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.

Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.

Cook the pasta:

Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.

Putting it all together:

If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.

Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

Summarized Recipe:

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb

Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6-8 | Prep time: 20 mins | Cook time: 40 mins

Ingredients:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

  1. Make the brown butter crumb topping:
    • In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.
  2. Make the béchamel cheese sauce:
    • In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.
    • Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.
    • Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.
  3. Cook the pasta:
    • Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.
  4. Putting it all together:
    • If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.
    • Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

AbbyLeave a comment

Exploring Cape Elizabeth: Iconic Lighthouses and Lobster Rolls


Date Published: Oct 29th, 2024 | Last Updated: Oct 29th, 2024
Author: Abby | Category: Travel, USA
Date of travel: Oct 12th, 2024

Cape Elizabeth is a quiet coastal town located just south of Portland, Maine. It’s home to a few lighthouses, including the most iconic and famous lighthouse in Maine: Portland Head Light. Between Portland and Cape Elizabeth sits Bug Light, a uniquely small lighthouse that’s also worthwhile a visit. But apart from lighthouses, there are a couple of popular places to get lobster rolls along the coast. I’d recommend spending half a day exploring both of these lighthouses and snacking on some lobster!

Contents:

  1. How much time will I need?
  2. Portland Breakwater Light aka “Bug Light”
  3. Portland Head Light – the iconic lighthouse
  4. Bite Into Maine 🍴 (food truck within Fort Williams)
  5. Lobster Shack at Two Lights 🍴
  6. Some Final Thoughts
  7. Need more travel recommendations for Maine? Check out these other places!

I’ve made a map below to outline the main places to see in this area to get your bearings:

An overview of the most popular places in Cape Elizabeth

How much time will I need?

You can visit both lighthouses and lobster roll places in half a day. The lobster roll places don’t open until 10:30/11am, so if you’re coming from Portland, I’d recommend starting at Bug Light first then work your way down the coast. You only need 5-10 minutes at Bug Light since there’s not much else to do here other than snapping some photos of the lighthouse. From there, it’s a 15 minute drive to Fort Williams Park where the Bite Into Maine food truck is and Portland Head Light. Try to get to Bite Into Maine right as they open at 10:30am, before the lines start, then afterwards head over to Portland Head Light and check out the museum and do the Cliff Walk. Lastly, drive another 15 minutes south to Lobster Shack at Two Lights Park and enjoy a second lunch (or dinner, depending on how long you’ve taken at Fort Williams) to finish off the trip.

Portland Breakwater Light aka “Bug Light”

Located in South Portland, outside of Cape Elizabeth, “Bug Light” is a small lighthouse that sits within Bug Light Park. There’s not much else here other than the lighthouse but this uniquely small tower was worth a stopover. Parking here is free and is only a few minutes walk to the lighthouse. Like Portland Head Light, the lighthouse tower is only open once a year on Maine Open Lighthouse Day. You can see views of the Portland in the distance and there’s a Liberty Ship Memorial here as well, commemorating the 274 Liberty Ships that were built in South Portland during WWII that carried important supplies across the Atlantic. You can read more about its history here.

Path from the parking lot to the lighthouse
Views of Portland from beside the lighthouse
Views of Portland in the distance
Bug light
🙆🏼‍♂️
View from the lightouse

Portland Head Light – the iconic lighthouse

Located in Fort Williams Park, Cape Elizabeth, Portland Head Light is the oldest, most popular and iconic lighthouse of Maine. It’s the lighthouse you see in all the ads of Maine. This lighthouse was commissioned by George Washington in the 1770s to warn citizens of incoming British attacks.

Portland Head Light attracts a lot of visitors daily, but thankfully the Fort Williams grounds are large with multiple parking lots available (see map). Parking is $5 for 2 hours, paid through a machine. From the parking lot, it’s a short 2-3 minute walk to the lighthouse. You can also book a trolley tour from Portland to get here instead of driving yourself.

Short walk to the lighthouse from the parking lot

Here’s an overview map that shows where the parking lots are, the cliff walk (highlighted in orange), the view points, Portland Head Light, and the popular Bite Into Maine food truck.

Map edited from: https://www.mainetrailfinder.com/trails/trail/fort-williams-park-cliff-walk

When you reach the lighthouse, you’ll see that it’s made up of the lighthouse tower itself, the keeper’s house beside the tower, and another small building beside it that’s the gift shop. The lighthouse tower is only open one day a year, on Maine Open Lighthouse Day where lighthouse towers across the state are open to the public. More information here: https://lighthousefoundation.org/maine-open-lighthouse-day/. The keeper’s house is a museum with more information of this historic landmark. Entry into the museum is $2.

Just before you reach the lighthouse, you’ll see some signs that point towards a Cliff Walk where you can follow the coast and enjoy views of the lighthouse and the rocky coast from different view points (see map).

We only had time to do the start of the Cliff Walk to snap some photos of the lighthouse from the side.

It was a SUPER windy day!

As you can see from the map below, there are multiple walks you can around Fort Williams Park, but the most popular is the Cliff Walk.

The walking paths at Fort Williams Park – the Cliff Walk is the most popular. Flip this map 90˚ to match the satellite map above.

Bite Into Maine 🍴 (food truck within Fort Williams)

Address: 1000 Shore Rd, Cape Elizabeth, ME 04107

Bite Into Maine is a VERY popular food truck that is parked near Portland Head Light, beside one of the parking lots (I’ve circled it on the map above). This place was featured on an episode of ‘Somebody Feed Phil’ where he highlighted the curry lobster roll and the picnic style lobster roll (drenched in butter 🤤). When we drove past it looking for parking, there was a HUGE line of people around the truck. Unfortunately due to our tight schedule and the fact that I had no idea the line would be so long, we didn’t have time to wait.🙁 The menu looked pretty good. 💔

Lobster Shack at Two Lights 🍴

Address: 225 Two Lights Rd, Cape Elizabeth, ME 04107

At the Southern end of Cape Elizabeth lies Two Lights State Park. This coastal park offers views of the ocean with a rocky waterfront terrain. The most popular part of the park is the Lobster Shack, which is a seafood restaurant located right beside the waters with views of the rocky beach from their abundant red picnic tables.

There’s free parking available here and plenty of seating, but it definitely gets busy. We arrived around 12:40pm and luckily we caught a gap in the lunch rush and only had 1 person in line ahead of us. By the time we finished ordering, there were at least 15 people lining up out the door.

The Lobster Shack is known for their lobster roll, fried clams, and clam chowder – of course we ordered all 3. The lobster roll was fresh and generous with the lobster meat, but at the end of the day it was still just lobster and mayonnaise – good, but nothing too special from other lobster rolls. The clam chowder was average, but the fried clams were great (get the medium size, they really pack it on). It was our first time trying fried clams and we surprisingly liked it way more than we expected!

Apart from the food, the main attraction of this place is the location with a view of the beautiful calm coast right beside you. The seafood is just a bonus!

Some Final Thoughts:

  • Prepare to wait in line if you want to dine at Bite Into Maine food truck.
  • Start your day hungry so you have space to try out both lobster places.
  • Bug light is super cute.

Discover Acadia National Park: Your Guide to Mount Desert Island


Acadia National Park is the “Crown Jewel” of the North Atlantic Coast providing breathtaking coastal views, mountainous hikes, scenic drives, beaches, and a town with no shortage of restaurants. This national park is a must-do in Maine!

Hiking Acadia’s Beehive Trail: A Complete Overview


The Beehive Trail in Acadia National Park is one of the most popular hiking trails known for its stunning panoramic views and challenging vertical climbs. This guide has all the information you need to tackle this trail.

Exploring Cape Elizabeth: Iconic Lighthouses and Lobster Rolls


Cape Elizabeth, Maine, is a serene coastal town featuring iconic lighthouses, including the famous Portland Head Light and the nearby smaller Bug Light. Visitors can explore both lighthouses and enjoy renowned lobster rolls at local spots like Bite Into Maine and the Lobster Shack at Two Lights, all in half a day.

Top Things to Do in Portland, Maine: Eat, Shop, Explore


Portland, Maine, is a charming coastal city known for its vibrant shops and seafood, particularly lobster rolls. Visitors can enjoy its historic streets, numerous dining options, and attractions, including the iconic Portland Head Light. A few hours is sufficient for a quick visit, but extending to a few days allows for deeper exploration.

Mount Battie and Megunticook: Your Camden Hiking Guide


Camden Hills State Park sits just outside the small coastal town of Camden, Maine. This park has a number of hiking trails with the most popular ones being Mount Battie and Mount Megunticook. Both of these trails offer panoramic views of the ocean coast and sweeping colourful fall foliage trees below. If you’re driving through the…

AbbyLeave a comment