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Krystal May

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Canada
Kelowna, BC
Krystal May

Hi there! I’m Krystal, and I’m really just a mechanic who’s other passion is to cook... and w

06/06/2026

This little Pokémon cake was a personal sized cake I made for my little nieces 6th birthday a few weeks back!

Man oh man how time does fly. She loves Eevee, so I made her a little one of a chocolate ganache cake with cream cheese icing, satin ice for the fondant, and Wilton food dyes for the paints! If you look for them, Wilton makes decorative food paints now without the harsh dyes too, perfect for children and adults alike 🤌🏼

05/02/2026

Fell in love with sourdough noodles lately!

Sourdough fettuccine, braised short ribs (my braising liquids change depending on what i have in my fridge, this time was chicken stock, japanese soy sauce, a hard iced tea and regular soy sauce), asparagus, sautéed morels and shiitake mushrooms with garlic, sauce made from the mushroom juices, red wine and short rib drippings with heavy cream and love, topped with fresh parm and lemon zest 🤌🏼

03/12/2026

I think this was the winner this week.

Rib eye dry brined in kosher salt, then pepper crusted and charred just to medium rare. Topped with a cream sauce infused with tahini, soy and garlic, topped with cilantro and accompanied by a couple little bundles of sticky rice in banana leaf 😮‍💨. Oh and accompanied by one of my favourite wines, from crown and thieves winery here in Kelowna bc. 🤌🏼

01/26/2026

For one of my besties babies 2nd bday: Carved out just a box cake of cherry chip cake, butter cream, and used satin ice fondant and Wilton edible paints!

11/17/2025

Breakfast of champions for football sunday:

Crisped up hash brown patties in lieu of bread, then a healthy amount of creamy mashed potatoes, prawns fried with garlic/salt/pepper/paprika and butter, a sauce made from cooking grape tomatoes olive oil rosemary and garlic cooked down until soft, then added to a rue and added cream and a little old cheddar, poached eggs/maldon salt/chives 🤌🏼

11/04/2025

Last supper before going back to work for the week:

Toasted home made sourdough, buttered and spread with roasted garlic made earlier, arugula tossed in a garlic tahini dressing, medium rare cast iron rib eye steak, cremini mushrooms crisped up with butter, roasted garlic and cornstarch, fried capers and sage leaves, and topped with a jammy egg that was also in a bath of tamari 🤌🏼

03/23/2025

About last night 😍

Finally ordered the pasta attachments for my kitchen aid mixer, so no longer have to roll out manually! Home made ravioli’s of three types:

One was stuffed with a carrot purée (from my last veggie post): Par boiled carrots with large head of garlic, shallots, fresh thyme, rosemary and salt. Strained and blended the veg with the garlic/thyme/rosemary with butter and and seasoned to taste.

One was stuffed with east coast Canadian lobster claws roughly chopped and mixed with soft butter, roasted garlic and seasonings.

And last one my cousin Monica made the filling: Red wine braised short ribs, and made a sauce from the liquids with mushroom onions thyme and rosemary, with parm and Boursin.

The pasta noodles were made with cake/pastry flour, semolina, eggs (mostly yolks) and salt.

Topped with a white wine cream sauce with roasted garlic and thyme, toasted pine nuts, and micro greens ☺️

01/26/2025

My little nephew from my sister from another Mr (and mother 🤣) just turned one! She requested a lion cake for the little guy, and I think they liked it!

Vanilla cake, cream cheese frosting, and of course fondant to decorate like this. I cheat for the fondant as it’s hard to get the proper consistency for painting, and for less cracking. I always use the satin ice brand for fondant, and Wilton for the edible paint colours!

12/29/2024

Who knew vegetables could taste this good? (I know I know, a lot of people 🤣) This veggie dish was my favourite in a long time. I’ve seen a lot of chefs do veggie purées, and finally gave it a shot!

The left is a parsnip purée and the right is carrot purée. Both done similarly: par boiled carrots and parsnips with large head of garlic, shallots, fresh thyme and rosemary, and salt. Strained and blended the veg with the garlic/thyme/rosemary with butter and and seasoned to taste.

Carrots on top of each were rubbed with olive oil, salt and pepper, garlic and parsley, and brown sugar. Baked until tender, but not overcooked (checked every 5 to 10 min).

The salad was shaved beets and turnips for crunch, let sit in ice cold water while I prepared the dressing (a simple tahini and garlic dressing) and then tossed with arugula. Topped with crushed pistachios and some more cracked pepper!

11/09/2024

Winner winner, ribeye and sweet potato waffles dinner! I wanted to make a cleaner energy dinner, so decided to get creative with sweet potatoes!

Simple arugula salad with an oil/lemon/garlic dressing. Sweet potatoes peeled and cut up into small pieces, seasoned with salt and pepper, garlic powder and paprika and mixed together with a little bit of olive oil, then baked until soft. Took them out and mashed them, added a little flour then made into balls and rolled them in panko and parm mixture. Cooled in the fridge while I made the steak: I let the ribeye sit in beer overnight (the night before) in the fridge and roasted some garlic. Pat to dry the steak, then generously seasoned with salt and pepper, spread the roasted garlic on the steak and put fresh rosemary from the garden on top. Sealed in the sous vide bag, and sous vide for an hour at 120 degrees. Took out and reverse seared in oil/butter in hot cast iron (close to 400 degrees, I always use a temp gun to reverse sear). Let the steak rest, and took my sweet potato balls out and finished them in the waffle iron to get crispy! Also sautéed cremini mushrooms in butter and garlic and a little paprika for some added texture/flavour. Paired with a delicious bottle of red from one of my most favourite local wineries: Crown and Thieves. Was a win in my house!!

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