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Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

Shrimp Cakes with Rémoulade

Shrimp Cakes with Rémoulade

A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.

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Roasted Tomato Tart

Roasted Tomato Tart

There’s not much to this tart so the flavor is contingent on tracking down quality tomatoes and roasting them at a high heat, cast iron pans are perfect for that.

Garlic Scape and Hazelnut Pesto

Garlic Scape and Hazelnut Pesto

In this recipe, scapes are combined with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese.

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Blackberry Oatmeal Cake

This Blackberry Oatmeal Cake is great for breakfast with coffee or as a dessert with maple syrup or a drizzle of cream.

Simple Poppy Seed Buns

A great recipe for a quick bread that’s very similar to the dough used for flatbreads and pizza doughs.