Hi my name is Rebecca Klemke [pronounced klem-kee] but most people call me Becks, Bec, Becca, Becky or Bea.

I'm all about the abundance of epic 'eats' - finding, cooking, eating, and sharing the experience of good food. I want RKkitchen.com to be a conduit for happiness, like butter is to good food, because my philosophy on life is simple - good food is a key ingredient to great living. I believe that good food brings great pleasure to many, which is why this site is an evolving, interactive, choose-your-own-adventure-with-food experience. Almost everything you see can be clicked on. Bounce around clicking on things that intrigue you. Who knows where this adventure may take you. So go ahead, have fun!

... the cookbook is coming.

For Real! Many people have asked and asked again about Decades Of Decadence and its release date. I thank you kindly for your curiosity, or shall I say, FULL-ON support. The inquiries are welcomed. All my gratitude.

absolutely No worries, l will  fill  you in

Seriously, the on-goings and book launch will be posted.

Still curious? Keep asking.

The funniest thing happened the other day. I'm out-and-about on our world wide web, not that I partake heavily in 'surfing' the web, but you know, I was scoping things out, being interested in food and what-not  So what do I stumble upon? ... a recipe from my very own collection in Decades Of Decadence, my cookbook. Thin Crust Pizza. Wine Access, Canada's Wine Magazine published it some time ago. I felt pretty stoked in the moment – so I thought I'd share.    

my  experience of  crafting  this  Book

Decade Of Decadence has been in the works for almost a decade... Funny. Its title seems more suitable now, thinking of the time it's taken me to put this bad daddy together, than when I first came up with it – which was at the beginning. It was one of those experiences where I woke up in the morning and just KNEW, my books gonna be called 'Decades Of Decadence'. It literally speaks to the 'decades of decadence' that is my family's culinary life. This cookbook has seen SO many stages - highs and lows - times of excitement and one-or-two moments of tears. It's been a passion project from the start - transcribing my Grandma's ridiculous number of personal recipes and picking out 300 or-so family favourites to compile in a book (which was super hard considering I was the type of little kid who couldn't pick out a candy in the candy store. My parents would give me an ultimatum, either pick a candy or leave with nothing. Why did I always choose the later? I'll tell you why, there was too many great candies to choose from). This passion project grew and led into planning for and setting up test kitchens and photo shoots to test every recipe and get some good visuals outa the deal. I conned friends to come enjoy the test kitchen 'eats' (which was not hard). For years, I turned family dinners and holiday feasts into test kitchen opportunities and food photo shoots (and as a result ate a number of cold meals - which is not ideal, but the sacrifice one makes for taking on such an endeavour). I got yelled at a few times... no blame though - I borrowed dish wear for what seemed like endless periods of time, turned kitchens into professional culinary testing grounds and made impatient, hungry people wait for the food! I have always been into cooking and dabbling in photography, so this cookbook has come together very organically, but it hasn't been for the faint of heart - it's taken its sweet time. My intention of creating a book was always there, but in the beginning I was thinking I'd print off recipes on loose-leaf paper and hand them out in a duo-tang upon family members request. In my most challenging moments, when I felt like 'what's the point' (I have thrown in the towel before, and left the candy store with nothing), but I just couldn't give up - this is a tribute to my Grandma, to my entire family and generations past, to the history of my existence, because where I come from: where there is food there is family, and where there is family there is love, and where there is love there is joy. In my most challenging moments, I stopped and tried to feel the love, and from there, joy followed. The passion project is now blossoming... I'm publishing this baby, have been for the past year of 2011 - and bloody soon, I will be releasing it!

who's to Benefit from the Cookbook ?

Decade Of Decadence is a kitchen assistant for everyone – the beginner cook or an experienced entertainer. Whether it's a delicious easy weekday meal or an extravagant holiday feast, this cookbook brings you my family's treasure chest of beloved and truly decadent recipes. Inexperienced cooks are guided with my personal 'coles notes' on cooking techniques and terms - breaking down specific cooking processes with easy to follow step-by-step direction. (Heck, if you're struggling - contact me). For the accomplished cook, this extensive collection of magnificent recipes and stories cater to a creative and abundant lifestyle of epic 'eating'.

let me know  what you think !

Duck à L'Orange With Grand Marnier Sauce is an amazing recipe. It makes for a fabulous meal, some delicious leftovers, and remains to make stock... anything you make using your duck stock, a soup or a sauce, will be undoubtedly great – it makes for great living! 

Ducks and geese are extremely high in fat relative to other poultry, which means they must be roasted at higher temperatures, at least for the initial period, to render as much fat from the skin as possible. Duck and geese skins are often pricked before roasting so that the rendered fat can escape when hot and liquefied. Pricking the skin helps create crispy skin as well as excellent pan drippings. My father is German, fresh of the boat from Berlin, (and yes - we sometimes teasingly consider him a FOB and then laugh about it - wink, wink). In his culture it is very customary to enjoy duck or goose for Christmas dinner. I am customary to Roast Turkey, Hot Turkey Sandwiches and home-made Turkey Soup throughout the Christmas season. Duck  à L'Orange with Grand Marnier Sauce was an exception one year, not too long ago - one of those holiday feasts turned into a 'test kitchen extravaganza' - and turn out to be one of the most memorable Christmas dinners. I can still taste the magnificent flavour of the duck and sometime crave its Grand Marnier Sauce. I made gravy as well from the duck dripping that was truly fantastic and served this main feature with the 'normal' holiday fixings - mash potatoes, peas & carrots, turnip puff, gorgeous fresh bread to dip in the sauce and gravy... and so on and so forth.

A  note  about  Grandma's  Salad   Dressing

This is my Grandma’s oldest vinaigrette recipe, and I claim it to be one of our family’s trade secrets. It can be served with everything, compliments anything and is truly a crowd pleaser. Whether it is served at a black tie event or a casual Sunday night family dinner, everyone always loves it.

Go To Recipes & Menus

Mussels In Wine is a favourite seafood recipe amongst my collection in the cookbook, Decades Of Decadence. This dish's bright yet deep empowering flavours refresh the taste buds and remind the palate of what good food is all about. One year, for my birthday, my sister wanted to cook me a celebratory dinner - using a recipe from Decades Of Decadence - as an opportunity to get together, wine and dine, and enjoy each other for an evening - I gave her a massive stack of paper to look through and this was the recipe she chose. This was back when the book was still in its manuscript phase, unbeknown to any of us that it would one day become a real book. The dish turn out so amazing - it was confirmed this recipe had a spot in the cookbook. Mussels In Wine is great served as a hors d'oeuvre or as my sister served it, over pasta. To chop ingredients finely I recommend making life easy with the use of a food processor.

I enjoy cocktails, even have a few of my true favourites included in my cookbook, Decades Of Decadence. Although some believe, and I concur, wine is an extension of food. In moderation, a good vino can be a phenomenal accompaniment to epic eating. Curious? Wanna check out a little more? ... Becks Wine & Food Pairing Ideas

Smoked Salmon with Red Onion Relish

‘Wow’ is the comment I most frequently receive when people taste these delicate little bites. It appears to be a traditional smoked salmon hors d’oeuvre, but has an extra little zing that really pops. This is a perfect treat to serve at any occasion ... or alongside a salad dressed with my Grandma's Salad Dressing (a recipe from the soon to be released cookbook Decades Of Decadence). I use any leftover red onion relish in salad, on mixed tuna fish or served over fresh simply seared or grilled white fish.

Wine Access, Canada's Wine Magazine – suggested wine pairings:  William Fevre 2008 Champs Royaux ... Yellowglen N/V Pink ...  Blue Mountain 2009 Chardonnay