Tuesday: What’s for Dinner?

Michael Smith from the television cooking show, “Chef at Home” is another “Star Chef” in the kitchen. His passion is farm-to-table cuisine, and simple recipes anyone can follow at home. If you’ve watched Michael in action, he is usually on his way to a local market to buy fresh fish or vegetables. His personal kitchen doubles as his studio space, where a lot of his creative juices flow. The space reflects his style and is home to what is most important to him. Let’s take a look into Michael’s famous kitchen and see what makes it his most favourite place in the world.


I’m loving the idea of a kitchen being a reflection of who you are, and what you love. If your personality can be found in the kitchen, it most definitely will be found in the food that is cooked there! Chef Michael was sure to include things that were sentimental to him, like his old wine boxes, and his vast collection of knives. He also had an open spice library, which suited his taste for flavours from all over the world. What makes your kitchen uniquely you? Take a look around the space, and try to identify the elements that stand out as your personal signature. Making these components your focal point will help you better appreciate the kitchen that is a true expression of you.


Arugula Pesto Pasta with Rotisserie Chicken & Melted Bell Peppers

                                  By: Michael Smith




for the pasta
1 box of your favourite pasta
2 tablespoons of olive oil
4 bell peppers, halved, cored and thinly sliced
1 teaspoon of salt
lots of freshly ground pepper
1 rotisserie chicken, fully cooked, pulled and shredded, bones discarded
for the pesto
a large 10-ounce tote of fresh arugula
1 cup or so of roasted cashews, almonds or pine nuts 2 or 3 garlic cloves
the juice and zest of 2 lemons
1 cup of your very best olive oil
1 cup of shredded Parmesan cheese
1/2 teaspoon of salt

Bring a large pot of salted water to a full furious boil then stir in your pasta choice.
While you wait sauté the peppers. Splash the oil into your heaviest skillet over medium high heat, toss in the peppers and sauté until their textures soften, colours brighten and flavours develop. Cover tightly, constantly jump the pan and gradually lower the heat to prevent scorching as the peppers soften.
Meanwhile make the pesto. Cram the arugula, garlic, nuts, cheese, lemon and olive oil into your food processor. Puree the works smooth.
Cook the pasta until al dante, tender yet still pleasingly chewy. Mostly drain the noodles leaving them in the pot with some of the cooking water
For the sauce, just a cup or so. Add the pesto, melted bell peppers and shredded chicken. Stir the works until thoroughly combined. Serve and share!

*Recipe taken from Michael Smith 


Hope you enjoyed this kitchen lesson! Happy Tuesday everyone!






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