Naked Coconuts is company that bases their products on being environmentally conscious, commits to animal welfare and transparency. Their products are coconut-oil based, and are gluten-free and vegan.
I only partner with companies or businesses that I would use myself, and would recommend to friends and family. I’m always on the hunt for healthy food so I’m happy to introduce soy-free sauces to everyone I know.
Salmon Filet from
Tryphe Specialty Foods
4495 Dunbar Street, Vancouver
For my third Tryphe item, I received a salmon filet! My usual go-to recipe for cooking salmon is actually a recipe that was told to me by a patient at work (I work in a dental office). He promised it was a guaranteed fool-proof recipe that everyone loves, and he made me memorize it and repeat it back to him! Brown sugar, soy sauce, sesame oil, lemon juice, and dijon mustard. I met him about 5 years ago and have made salmon the same way ever since! What he had told me was true- it was fool-proof, easy and a definite crowd pleaser. So, I would officially like to thank you, Mr. Patient for the awesome 5-ingredient marinade that I will forever remember!
Now that you’ve heard the story of how I usually make salmon, I will go on to tell you that I decided not to use my usual salmon marinade. In true “challenge” fashion, I wanted to try a new recipe to see if I could add one to the recipe bank. This one turned out to be a success!
Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce
- 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
- 8 tsp flour, divided
- 2 Tbsp honey, divided
- zest of 1 – 2 limes (I like it with a generous amount so in my opinion 2)
- 2 Tbsp extra virgin olive oil
- 1 recipe Browned Butter Lime Sauce, recipe follows
- 6 Tbsp salted butter, diced
- 3 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Click the link above for the directions I followed!
Thyme & Olive Oil Baked Potatoes
I eyeballed everything, so after halving the potatoes, I drizzled them with extra virgin olive oil, threw some sprigs of thyme in the pan, and seasoned with kosher salt and ground black pepper.
Olive Oil & Lime Frisee Salad
Again, I just eyeballed this- I mixed together some extra virgin olive oil, lime juice, kosher salt and ground black pepper, then drizzled the dressing over the frisee.
Duck breast from
Tryphe Specialty Foods
4495 Dunbar Street, Vancouver
My friend and fellow foodie Instagrammer, head of marketing for Tryphe Specialty Foods, Leila Kwok (@leilalikes on Instagram) asked me one day if I would be interested in making a few dishes with ingredients from Tryphe. Having never done something like this before, I was excited but a bit nervous as well! Coincidentally, the day after Leila asked me to do this, I came home at night to see my mom watching one of her favourite shows- Martha Stewart’s Cooking School. She was cooking duck breast, and I immediately knew that I wanted to try making one too. I had never made pan seared duck breast before, but I wanted a challenge!
I collectively gathered information from YouTube tutorials on how to cook duck breast and gathered plating inspiration from Instagram and Pinterest.
Here’s what I did for the duck (with some slight adjustments):
(Directions from marthastewart.com)
- Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature.
- Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
Shallots, thinly sliced into rings
Red wine vinegar
Kosher salt, to taste
Duck fat or clarified butter
Yams peeled and cut into 1 inch medallions
Watercress & Pea Shoot Salad
Apple Cider Vinegar
I haven’t had time to post them yet, but I was also fortunate enough to try some of Tryphe’s baked goods! My favourite was the Apple Cake, which was very moist and perfectly baked!
Recipe from: Tartelette Blog
I’ve seen pictures of apple tarts made in this style a long time ago, and immediately I knew that I wanted to try making it one day. I had the day off for Thanksgiving, so I decided to give it a try!
The crust was a basic ground almond crust, which actually turned out amazingly- it was sweet and turned out crisp when baked.
I tweaked the apple compote filling by adding some cinnamon in it- I absolutely love cinnamon and apples together. This recipe called for use of a vanilla bean rather than vanilla extract and I found that it made a huge difference in the flavour. I will definitely use vanilla bean opposed to extract whenever possible from now on!
The topping- although it may look daunting, it was actually quite simple to do. It’s simple, but tedious. I would definitely recommend using a mandolin to slice the apples- I didn’t, and got quite frustrated by having to slice all of the apples. The most difficult part was the very centre- I found slicing the apples more thinly and using smaller pieces made it possible to do. I also sprinkled cinnamon and sugar on top right before I put the tart in the oven!
This overall was fairly easy to make…it makes a beautiful dessert and will impress anyone!