Dickie's Cooking School

Dickie's Cooking School Dickie's Cooking School is a fun, inclusive hub for kids, teens and adults who want to learn home cooking with knowledgeable friendly guidance.

Dickie's Cooking School offers group classes and workshops as well as customized private and group cooking classes and parties. We do corporate cooking and team building events and offer cooking and life skills classes for adults with Down syndrome, MID and Autism. Learn to cook what you want in a fun, relaxed setting!

09/29/2026

No cooking just aging.

Happy-ish to see the end of my 50s: lost my mom, menopause, kids moved out, divorce and a whole lot of other minor to medium hassles. A lot.

Hoping 60a are better—even though I can’t quite believe I’m that.

But, I figure better old than dead.

I feel I am more of a teen senior.

Just curious— do you always say your age?

09/26/2026

Ready for a easy, economical, healthy mid-week meal?

This stirfry comes together in 30 minutes, is super flavourful and loaded with protein and veg.

Ingredients:
2 bundles of ramen noodles
2-3 tablespoons of neutral oil
1 teaspoon cumin
1 teaspoon chili flakes
1 onion sliced
2-3 cloves of garlic chopped
1 inch of ginger chopped
1 bell pepper
1 large carrot cut into matchsticks
1-2 cups of mushrooms
8 Spring Creek Quail Farms eggs
½ package of firm tofu
2-3 tablespoons of peanut butter
2-3 tablespoons of soy sauce
Juice of 1 lime

Spring onions and cilantro to garnish

Directions:

Fill a medium pot with water and bring to boil.

While the water is on start your stir fry. Put oil in a large skillet and set the heat to medium. Add cumin and chilis and then add onions, ginger and garlic.

Add peppers and mushrooms and cook until softened.

Stir in soy and peanut butter and lime juice.

Push the ingredients to the side of the pan and add Spring Creek Quail Farms and give them a quick scramble. Toss in the tofu.

Add the noodles. Combine well and garnish with cilantro and spring onions.

09/23/2026

Stock your pantry with Glutinous Rice Flour!

Glutinous Rice flour from Pacific Gold is something I always have on hand in my pantry. Yes, of course I use it when I need to make something gluten free – but it has so many uses.

❶ Great for gluten-free baking.

❷ It has excellent water retention. So it is excellent for baking – gives a moist, springy crumb.

❸ It makes wonderful crispy batter.

❹ It is a great thickening agent. Use it in the same way that you would use cornstarch – you’ll just add another teaspoon or two to give the same consistency as corn starch.

❺ It is inexpensive and readily available.

Stock up, you’ll love it!

09/17/2026

Save this recipe!👇

This is a great mid-week meal that looks like a lot of effort - but it is dead easy. Forget separating eggs for Hollandaise – just use Spring Creek Quail Farms eggs and to make this delicious rich sauce.

Here’s what you need:
1 pound of salmon fillet or end pieces
2-3 tablespoons of Cajun seasoning
Spray of olive oil
2-3 tablespoons of neutral oil (sunflower/canola)

For the Hollandaise:
8 Spring Creek Quail Farms
1 teaspoon of lemon juice
Pinch of salt and pepper
½ cup of melted and cooled butter

Directions:

Rinse and blot salmon. Spray with a bit of olive oil and coat generously with Cajun spice and set aside.

Place eggs in a double boiler and set the heat to medium. Whisk in lemon juice, salt and pepper and whisk steadily until it reaches 160 degrees. You have to whisk constantly so the eggs don’t overcook.

Remove from heat and whisk in cooled butter.

Put oil in frying pan and set heat to medium high. Sear salmon about 1-2 minutes per side.

Pour on the Hollandaise and dig in!

-week meals.

09/14/2026

If you love homemade pasta, make it with quail eggs!

The best pasta dough uses more yolks than whites, and the easiest way to do that is to just use quail eggs from Spring Creek Quail Farms. They have a higher yolk to white ratio so they are the easiest choice. No separating.

Grab a fork and a bench scraper and let’s go.

Ingredients:
8-10 quail eggs
About 2 cups all purpose flour (or grab some 00)
1 tablespoon of olive oil
Pinch of salt

Pour your flour in a mound on the counter and make a well.

Put eggs in the center and whisk with a fork. Add some olive oil and salt. When you can’t whisk anymore, grab your bench scraper and gather the eggs and flour. Once you have a shaggy mass, start kneading the dough.

Using a lot of force and the palms of your hands, knead for about 15 minutes until it is smooth.

Rest for 30 minutes and then roll it out to your favourite pasta.

Boil in well salted water for 3 minutes.

Happy Birthday Mason!I didn’t meet your dad until my mid 30s and I was single-minded about one thing: I wanted kids.And,...
09/10/2026

Happy Birthday Mason!

I didn’t meet your dad until my mid 30s and I was single-minded about one thing: I wanted kids.

And, boy did I get what I wanted with you and your sister!

Love you to the moon and back! So proud of you and grateful I get to be your mom.

Xoxoxoxo

09/10/2026

Save this recipe!👇

Back to school lunches just got an upgrade! These delicious oatmeal raisin cookies will be on repeat. I’m using quail eggs from Spring Creek Quail Farms for an extra rich bake.

Here’s what you need:

Ingredients:

1 cup browned butter
1 cup of firmly packed brown sugar
½ cup of granulated sugar
8 Spring Creek Quail Farms
2 tsp vanilla
2 cups of all purpose flour1 tsp baking soda
1 teaspoon of sea salt
1 teaspoon of cinnamon
1 cup of raisins
1 cup of rolled oats

Directions:

In a large bowl, cream together melted butter, brown sugar and white sugar. Beat in eggs and vanilla.

In a separate bowl, whisk together flour, salt and baking soda. Stir into creamed mixture. Stir in raisins and oats and nuts if using.

Chill for 30 minutes.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Using an ice cream scoop (2 inches in diameter) drop your cookie dough on the sheet leaving 2” between each cookie.
Bake for 10-12 minutes or until golden brown.

Address

87 B Cedarvale Avenue
Toronto, ON
M4C4J7

Opening Hours

Monday 2pm - 8pm
Tuesday 2pm - 8pm
Wednesday 2pm - 8pm
Thursday 2pm - 8pm
Saturday 10am - 4pm

Telephone

+16474616440

Website

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