Nestled in a cosy winter getaway, chef Spencer Watts prepares delicious food that warms the heart and feeds the soul. Today he prepares a rich spaghetti and jumbo meatballs. Then he does a magical Ramen re-work, dressing store bought ramen up with sesame ground pork, a perfectly poached egg and bok choy and lastly he does a deep dive into souvlaki inspired, slow braised lamb over thick parpadelle noodles with blistered tomatoes.
Spencer and the crew are having some bad weather, but that doesn’t stop them. Snow and sleet inspire some decadent brunch dishes including Apple Cereal Dusted Popovers, a skillet sweet potato and sausage egg bake and an easy Sunday morning croissant and bacon bread pudding eggs Benedict.
Peak behind the scenes as Spencer juggles social media demands with his on-camera work and makes a jumbo rib sandwich with rainbow slaw and sweet BBQ sauce, then a crispy fried fish sandwich with avocado tartare sauce and finally a French onion soup inspired smash burger with a chip crusted bun.
Spencer cooks a dreamy creamy turkey and wild rice blanquette with fresh fluffy bannock and a sweet tarragon butter. Then he makes a rich cauliflower korma soup with warm spices and cashews. He ends the show with a simple and yet oh so sweet and sticky dulche de leche mug pudding cake that is good to the last bite.
Spencer tells us the truth about who is the biggest diva on the show and whips us some dressed up comfort food, including Chicken Kiev with Thai red curry butter and lemongrass whipped potatoes.
Spencer and his crew share comfort food that is simple and perfect for the whole family. First Spencer makes Chinese 5-spice chicken halves with an apple slaw and dusted French fries. Then he shares his fifteen minutes lamb Bolognese on creamy polenta.
It's all about cheese that melts and and puffs. Spencer makes a flavour packed spaetzle mac and cheese. Then he makes a beer cheese soup and goat cheese and tomato strudel, and finally, Spencer makes some simple disappearing cheese puffs - they disappear into mouths almost as soon as they are out of the oven.
Spencer encourages us to make game day food including BBQ beef and bacon armadillo eggs with chipotle cheddar centres. Then he makes delicious dill pickle chip coated chicken wings with dirty pickles and a spicy buttermilk ranch dip. Finally, it's a skillet baked cambozola with an apple mostarda, sweet and salty pecans, and crostini.
For the love of snow and the warmth of delicious food on a cold day, Spencer keeps the dishes to a minimum with his Ham hock and barley risotto with green peas, a seafood and andouille sausage gumbo with puff pastry cap and Tuscan smothered bone-in pork chops with cannellini beans.
Sometimes a little sweetness brings a lot of comfort. Today the crew indulge the sweet tooth with fluffy donuts, some peanut butter and jelly-inspired stuffed cookies with a raspberry glaze, and then some decadent decked out carrot cake waffles.
Food can often be better the next day! First Spencer uses left over BBQ chicken to dress up some fried tortillas bathed in homemade Queso, fresh pico di Gallo, cilantro cream and a mess of delicious cheese. Then he uses left over salmon in his sweet and sticky salmon rice cakes with ginger and cherry tomato chutney.
The lake may be frozen, but Spencer knows how to dress seafood for a cosy night by the fire! First, he shares his recipe for succulent salmon stuffed with creamed spinach, sun dried tomatoes and olives and serves them with fudgy Greek-style potatoes.
Spencer shares some comfort food favourites inspired by those around him starting with a weeknight version of Mom's holiday turkey dinner - Turkey Milanese with cranberry butter sauce, sausage stuffing muffins and roasted Parmesan Brussel sprouts. Finally, he makes Filipino Adobo chicken with fried garlic rice.
On game nights like this, Spencer pulls out all the stops as we indulge in pepperoni arroncini risotto pops with molten mozza middles and spicy marinara sauce; puffed millet and cornmeal coated chicken bites with a sweet chilli firecracker sauce; and popcorn margaritas with margarita popcorn.
Spencer rewards his hard-working crew with s'more-inspired cheesecake with a s'more-inspired dessert cocktail. Then it's a sheet pan meat lovers pizza with vodka sauce and banana peppers, and sushi squares with marinated salmon with a miso glaze.
The bounty of the fall means harvest time and that inspires Spencer to make black bean and kabocha squash soup with braised Swiss chard and chilli pesto, as well as pumpkin gnudi smothered in a rich cream.
Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth.
A pork bolognese stuffed tortellini with American cheese rose and soffrito.
Spencer Watts sets a fire outdoors and prepares campfire steaks with nori butter, an open-faced Montreal smoked meat potato rosti, and a sweet and creamy chocolate and cherry liqueur fondue with treats.
Spencer cooks up comfort food with a little heat to tickle taste buds, including Cajun shrimp cakes with Creole etouffee, Mexican spicy beef pupusas with all the trimmings and Brazilian moqueca with halibut and shrimp.
Spencer has a sweet tooth and he shares three sweet treat recipes to help indulge a love of sugar.
Making black bean and kabocha squash soup with braised Swiss chard and chili pesto.
Spencer bakes cheddar chive biscuits with poached eggs and country gravy; Dutch apple-cranberry pie.
In a modern version of TV dinner nostalgia, Spencer makes his bar-raised version of Salisbury steak with gravy, Vichy peas and a potato cauliflower mash with stilton. Then it's a crispy coated chicken fried chicken with dill- buttered potatoes and a caper cream sauce.
There are a lot of ways to dress up a tuber and Spencer shares three great recipes here including a decadent potato pie with a camembert centre and a parsley butter drizzle. Then it's time to indulge in decadence with his truffle and pancetta cheesy scalloped potatoes and last a fun twist on holiday sweet potatoes.
Share comfort food with company and learn how to whip up Spencer's burgundy chicken stew with porcini mushroom grits and pancetta. Then he shares his secrets to a whole roasted pork belly with a fresh salsa verde and last, a dessert for the ages - billionaire shortbread with buttery orange infused shortbread, Dulche de Leche caramel and espresso chocolate ganache.
Street food can be delicious so why not indulge in some in the comfort of home! Spencer starts with a spicy Korean fried chicken 'dog' with sesame ketchup and gochugang ketchup. Then he stuffs chicken drumstick with a pork stuffed with a quick buttermilk onion dipping sauce. Last, popcorn shrimp waffle cone tacos with tobacco mashed.
When the air is cool and the wind is blowing a big bowl of warm my belly food is what dreams are made of. Spencer makes his corned beef stew with horseradish mashed. Then he fills the cabin with the rich mouthwatering smell of a delicious Thai curry with garlic shrimp and fragrant rice. Last, Spencer makes a cowboy style chuck chili with all the fixings to tuck into.
Spencer makes a few of his family-style faves, including his Moussaka Crown, his Italian herb half chickens with sun-dried tomato cream sauce, and a silky smooth eggnog creme caramel that will make you weak in the knees.
Canadian's know how to celebrate the cooler seasons with fun food including Spencer's twists on a few originals, including his version of hand held meat tortiere pies, a Newfoundland inspired bunt pan figgy duff with maple syrup liqueur and simple yet delicious west coast smoked salmon rolls.
