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—Cream Salsa Penne

I was looking in our fridge one day and saw half a jar of salsa.  It occurred to me that store-bought salsa is mostly chunking tomato sauce, and if I mixed it with a dairy product, it could pass as a sort of rose sauce.  This is a recipe where something that we might not… Read more »

Homemade is Better—Potato Salad

I cannot think of a summer function that would be complete without it; even some weddings will serve potato salad.  I once catered a wedding where the bride and groom wanted a summer cookout theme, and they included potato salad as one of the dishes.  As I mentioned in my Hot German Potato Salad recipe,… Read more »

Homemade is Better—MIxed Berry Smoothies

We don’t make them a ton, but one day I was in the mood for making smoothies.  When I was working at Starbucks, we used to make two types of smoothies that both relied on thawed bananas.  We rarely took them out, and thus we had to get creative in how to thaw them or… Read more »

Homemade is Better—Beef Stew ReDo

I decided to make beef stew a while back.  It was a rainy, cool day, and something hardy was starting to appeal to me.  I followed my last recipe, but then I thought about how I could improve it.  I think this could be a metaphor for life, really.  The changes to this recipe are… Read more »

Homemade is Better—The GOAT Grilled Cheese

I don’t throw GOAT around carelessly; I equally do not use the term lightly.  Greatest Of All Time should mean something.  This sandwich is a step up from others, so make sure you warn your tastebuds, because you’re in for a ride! An ordinary grilled cheese is a staple in our house, but this week… Read more »

Homemade is Better—Rice Pilaf

To expand my repertoire, I’ve been trying to make more dishes that aren’t a main.  On my countdown to 100 recipes, I realized that I make a lot of main course dishes and not a lot of the other stuff.  While I’ll try to look at sides more often, I’ll still include some mains in… Read more »

Homemade is Better—The Omelette

I realized that I don’t have a lot of breakfast recipes, so figured that we should start with something simple.  I’ve made the breakfast sandwiches, homemade sausage, pancakes, French toast, bacon and eggs in tin foil, and waffles—more complex dishes at breakfast.  But I saw a hole that needed filling with simpler meals that only… Read more »

Homemade is Better—The BLT

Here we are, article 100!  I’d like to start by thanking everyone who reads my articles.  You are the reason I keep going.  Even if only a small number of people get something out of these editorials, then it is still worthwhile to me! I recently made this easy sandwich, and I thought I’d write… Read more »

Homemade is Better—Latin Rice

This week, we were making tacos, and I decided I would try to make some Spanish rice.  I couldn’t stop there, though, I had to make it my own.  So I added a few extras, thus no longer making it Spanish rice.  I was happy with the flavour, but the heat could have been dialled… Read more »

Homemade is Better—Spatchcock Chicken

This week I made spatchcock chicken.  Perhaps you’ve heard of it and wondered why someone would do that, or maybe you have no clue what it means.  Either way, I will dispense with explanations with haste.  First, consider the modern chicken.  Thanks to some genetic modification and selective breeding, today’s chickens are larger than they… Read more »