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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

A package of fresh ground beef motivates Michael to find new ways of spicing up the ususal burger, including adding blue cheese and bacon to the mix. Smashed Potatoes with Fennel and Caesar Salad perfect this mouth-watering meal.

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.

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.

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.

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.

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