Posts By: Karl Low

Chef Corey

My name is Corey, I’m a student in Business Management. Before coming to AU I worked in the food industry. I graduated from NAIT’s Culinary Art’s program in 2007 with a diploma in cooking. I have my journeyman certificate, Red Seal, and Blue Seal. I have worked in restaurants, hotels, golf courses, and coffee shops. These days I’m a stay at home parent to three kids, 10-year-old twins and a 6-year-old. My wife works as an RN and program manager at the Stollery Hospital.

Homemade is Better—Supreme Sauce

It’s been a few editions since I said I was going to make a velouté.  So here it is!  I’ve written before about the mother sauces of French cuisine, and we’ve made most of them.  The only one left after this article is espagnole or brown sauce.  Velouté is made from the stock of bones… Read more »

Homemade is Better—Seared Salmon in Naan Sandwiches

This year for Valentine’s day, why not try something different?  I recreated this recipe from an old Moxie’s dish that I enjoyed when I worked there.  It was before starting culinary school, and it was a great job.  The kitchen manager made the environment fun even during stressful times.  When you work in restaurants, you… Read more »

Homemade is Better—Waffles

I started my day out trying to figure out what I should write about.  Meanwhile, my kids wanted brunch, and we were trying to figure out what to make, then it dawned on me, waffles!  Who doesn’t love waffles?  Waffles are so great that they have a whole day dedicated to them!  August 24 is… Read more »

Homemade is Better—Pork Tenderloin with Apple Salsa

This past weekend I asked our youngest what we should have for dinner, her response was a typical Albertan meal, Steak with potatoes.  I had to laugh, and then I remembered that I had some pork tenderloin in the fridge and thought I should try something with it.  After looking up a few ideas with… Read more »

Homemade is Better—Beef Wellington

Are there many other dishes that sound as sophisticated as beef Wellington?  Possibly.  Lobster, souffle, crème brule—these might be a few.   What if I told you that you could make this dish at home, and it will cost around half of what you might pay at a restaurant!?  The most expensive part of this dish… Read more »

Homemade is Better—Borscht

I put a call out to my fellow writers to see who would be interested in a team up.  Natalie responded and mentioned that she was looking into different cultures, one of them being the Ukraine.   Our conversation turned into discussion about borscht.  I don’t know about you, but a good borscht is easy to… Read more »

Homemade Is Better—Gnocchi Poutine

Poutine is one of those iconic Canadian dishes.  Some go kilometres to find good poutine.  When the hot gravy melts the cheese, and the fries are crispy—so good!  Here in Edmonton, there are a couple of places to get decent poutine.  But what do you do when you have leftover mashed potatoes or maybe extra… Read more »

Homemade is Better—Eggnog

It is the oddest thing, I could not find eggnog this year, no matter where I looked.  If you found some and have enjoyed it, that’s fantastic.  But in my case necessity birthed some looking around online and through several of my cookbooks to find some decent recipes.  The following is a hybrid of the… Read more »

Homemade is Better—Shredded Jerk Seasoned Chicken Tacos

There is probably a shirt out there somewhere that says, “Either you like tacos, or you’re wrong!” I have one with that saying about bacon, so I’m sure a taco one exists. This recipe is a fusion chicken taco recipe between Caribbean jerk seasoning and Mexican tacos.  This chicken is not a traditional jerked chicken… Read more »

Homemade is Better—Cheesy Penne

This week we will discuss the bechamel sauce, the third of our mother sauces we are making.  We’ve actually made four of these sauces already, but the brown sauce was not a focus when we made it.  I will write another article on that.  Tomato, espagnole (brown sauce), and bechamel sauce are the heavy hitters,… Read more »