Chef at Home

Motivated by the cold weather, Chef Michael creates a comfort-food dinner for two with an Asian theme. Featured dishes include a beef blade simmering steak, baby spinach, bean sprouts and hot cocoa. Recipes from this episode Easy Asian Beef Stew Orange Ginger Beef A Cup of Hot Mocha Hot Hot Cocoa

Host Michael Smith discovers a bounty of culinary pleasures on the beaches of his East Coast home, when he takes his son Gabe digging for clams. Featured dishes include Clam Chowder, Biscuits topped with brown butter, and a simple Green Salad with Sherry Maple Vinaigrette. Recipes from this episode East Coast Chowder Brown Butter Spread Frozen Butter Biscuits Sherry Maple Vinaigrette

After a day in the workshop, Host Michael Smith builds an entire meal around vanilla. Featured dishes include Braised Chicken Thighs, Couscous, Endive Salad and an easy Panna Cotta - all with a subtle taste of vanilla. Recipes from this episode Vanilla Chicken Dinner Rosemary Vanilla Chicken Belgian Endive Salad with Vanilla and Raisins and Vanilla Vinaigrette Couscous

Inspired by his garden, Host Michael Smith creates a meal relying entirely on a common ingredient – fresh tomatoes. Featured dishes include Roast Penne Pasta, Green Salad with Tomato Lemon Vinaigrette and Tomato Water Martinis. Recipes from this episode Tomatoes 101 Penne with Roast Tomato Sauce Tomato Lemon Dressing

After an energizing bike ride, Michael has worked up an appetite for a protein-packed meal. He decides to prepare a dinner for one based on a Japanese belief that there is a fifth taste sense after sweet, sour, salty and bitter. It’s called “umami” and it triggers our need for protein. Michael combines a New York strip loin steak with hearty shiitake mushrooms, a bacon and potato cheese tart, and tops it off with steamed asparagus. Recipes from this episode Steak for One Pan Roast Strip Loin with Tarragon Onion Butter Miso Broth Potato Bacon Cheddar Tart

Three generations of Smiths go on a fishing trip, and Chef Michael Smith creates a meal with the catch of the day. Featured dishes include Pan-fried Whole Trout, Baked Trout Filets, Arugula Salad with Balsamic Vinaigrette and Barley Risotto. Recipes from this episode Simple Baked Trout Pan Fried Trout with Barley Asparagus Risotto Balsamic Fennel Seed Vinaigrette Oven-Dried Tomatoes 3 Tuna Fish Sandwich Arugula Eggplant Salad with Balsamic Vinaigrette

After spending the afternoon picking apples with his family, Chef Michael Smith goes out on a limb and works an apple theme into several savoury dishes. Featured dishes include Apple Braised Pork Shoulder, Roasted Acorn Squash and Spätzle. Recipes from this episode Apple Braised Pork Apple Braised Pork with Whole Wheat Spätzle Acorn Squash with Applesauce Applesauce Spice Baked Apple

To test whether spicy heat can actually help you cool down, Chef Michael Smith experiments with chilies and creates a few versatile chili-infused soups and salads that complement almost any dish. Featured dishes include Grilled Corn Soup with Roasted Red Peppers, Chicken and Cheddar, Fennel Salad with Honey-Lime Vinaigrette and Red Pepper Puree for garnishing. Recipes from this episode Spicy Southwestern Soup Southwestern Corn Soup with Red Peppers Chicken Broth Fresh Salsa

Chef Michael Smith takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit. Featured dishes include Sun-dried Tomato/Olive/Mint Salsa, Grilled Polenta and roasted vegetables. Recipes from this episode Spicy Barbequed Lamb Grilled Lamb with Dried Tomato Mint Tapenade Corn Polenta

Chef Michael Smith palns a birthday feast for his partner Rachel and experiments with lamb, her favourite food. Featured dishes include Rack of Lamb in a Tarragon Crust with a Zinfandel sauce, Foccacia, Bulgar and hearty Beet Greens. Recipes from this episode Tarragon Roasted Lamb Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce

Chef Michael Smith takes his son on his first camping trip and prepares fun and easy meals ready to be fired up on the grill. Camping favourites include Fresh Salmon with an Asian flavour base wrapped in foil, Roast Potato Salad, Vegetable Kebabs and homemade Marshmallow Smores. Recipes from this episode Outdoor Favourites Grilled Vegetable Skewers Roast Potato Salad

Chef Michael Smith makes a cosy family meal of simply spiced Roast Chicken and Garlic Steamed Broccoli with homemade Mashed Potatoes with Brown Butter and Vermouth Sauce. Recipes from this episode Classic Chicken Dinner Brined Roast Chicken Brown Butter Mashed Potatoes Chocolate Chip Cookies 2 Power Smoothies

Chef Michael Smith has been travelling on business and looks forward to reconnecting with his family and his own kitchen. Featured dishes include Pan-Seared Duck Breast marinated in Thyme, Mustard and Soya Sauce, Bibb lettuce with Goat Cheese Vinaigrette and Gnocchi with Sweet Baby Peas. Recipes from this episode Aromatic Duck Breast Pan Roast Duck Breasts with Grain Mustard and Gnocchi

Starting with fresh halibut, haddock and a little East Coast inspiration, Chef Michael Smith devises a Mediterranean-style Fish Stew with Fennel and Tomato and a tangy orange and garlic garnish. Recipes from this episode Fennel Fish Stew Mediterranean Fish Stew

After a long day of errands and chores, Chef Michael Smith opts to make a quick and easy meal. Featured dishes include a tasty three-meat pasta sauce with beef, pork and veal, Roasted Garlic Bread and a salad of romaine lettuce with croutons and Italian dressing. Recipes from this episode Three Meat Pasta My Favourite Meat Sauce for Pasta Italian Basil Salad with Red Wine Herb Vinaigrette Roast Garlic Bread

Starting off with a good tomato sauce base, Chef Michael Smith serves up a rich and zesty pizza that appeals to both adults and kids. Recipes from this episode Easy Pizza Party Pizza Parlour Sauce Butterscotch Sauce Pink Lemonade

Chef Michael Smith believes cooking is like life - have an adventurous spirit and see where it leads you. Using chicken thighs and different types of mushrooms, Michael creates an impromptu chicken and mushroom stew. Mashed potatoes, carrot sticks and sautéed asparagus complement this meal. Recipes from this episode Simple Chicken Stew Chicken and Mushroom Stew Brownies

With summer fast approaching the Smith family is busy with their annual spring-clean, and the refrigerator is no exception. Michael decides to use up all his ingredients to prepare one of the last hearty meals of the season, a beef stew with aromatic vegetables and potatoes. Homemade whole-wheat cheddar biscuits are the perfect accompaniment. Recipes from this episode Lazy Day Beef Stew Biscuit-Crusted Beef Stew Coconut Macaroons Country Inn Pancakes

Chef Michael Smith receives a postcard from a friend in Thailand, inspiring him to explore Thai flavours at home. Featured dishes include a Thai noodle dish, Cucumber Salad, Steamed Asian Greens with Spicy Peanut Sauce, Pineapple Salad. Recipes from this episode Easy Thai Dinner Red Thai Curry Noodles Spicy Thai Peanut Sauce Cucumber Mint Salad with Spicy Asian Dressing Pineapple with Cilantro

A last-minute dinner guest, who happens to be vegetarian, prompts Chef Michael Smith to raid his refrigerator and pantry for an all-vegetable meal. Dishes include a power-packed protein soup served with Asparagus Salad and Pita chips. Recipes from this episode All-Veggie Dinner Vegetable Power Protein Soup Asparagus Red Onion Salad Pickled Red Onions

A package of fresh ground beef motivates Michael to find new ways of spicing up the usual burger, including adding blue cheese and bacon to the mix. Smashed Potatoes with Fennel and Caesar Salad perfect this mouth-watering meal. Recipes from this episode Great Grilled Burgers Beefy Burgers with Smashed Potatoes Caesar Salad with Lemon Parmesan Dressing Ketchup

Chef Michael Smith gets inventive with some fresh lobster from he's picked up from the wharf. Dishes include a traditional macaroni and cheese dish made decadent by adding lobster and a simple lobster salad. Recipes from this episode Lobster Three Ways Lobster Macaroni and Cheese Cocktail Sauce Salt & Pepper Watermelon

Walking along the shoreline with his son, Chef Michael Smith spots fresh mussels and is immediately struck with an idea for a seafood delight using these gems as the centerpiece. Dishes include Cornmeal-crusted Salmon Filet with Basil and Pesto infused Mussel Broth and Steamed Spinach. Recipes from this episode Pan-Roasted Salmon Supper Cornmeal Crusted Salmon with Basil Mussel Broth Basil Pesto 2 Smoked Salmon Sandwich

An Asian theme emerges as Chef Michael Smith sears tuna steaks crusted with a variety of three peppercorns. Other dishes include Braised Leeks cooked in a Red Wine Broth, Ginger Mint Salsa and a basic salad with Japanese Vinaigrette. Recipes from this episode Simply Seared Tuna Tuna with Pinot Noir Leeks and Ginger Mint Salsa Asian Spinach Salad with Miso Ginger Vinaigrette

Chef Michael Smith takes chicken in a new direction when he experiments with chipotle peppers to create a deep smoky marinade. A Jamaican theme quickly emerges when he adds molasses and limes. Recipes from this episode Easy Jerk Chicken Jerk Chicken with Brown Rice Fennel Salad

Chef Michael Smith demonstrates you don't always have to wait for a special holiday to cook turkey. With freshly picked wild blueberries, Michael creates a vinaigrette for the spinach salad, which is a perfect complement to the roast turkey breast. Recipes from this episode Simply Turkey Dinner Spice Roast Turkey Breast Brown Rice and Lentils Fruit Crisp