MissWattson

So the wine I used for the Osso Buco, as it turns out, is pretty awful on its own. But when decanted and then drank only with the bison, it is just fine. Pretty cool. To improve the overly-acidic pan sauce of the bison osso buco, I strained the vegetables and put the sauce on … [Read more...] about Red Wine Balsamic Reduction: Improving the Osso Buco

These little no-bake Japanese sweets are addictive... Mochi are traditional rice flour cakes, eaten year-round, but associated with Japanese New Year celebrations. One of the most common varieties of mochi is daifuku, a sweet red bean paste around which the rice flour dough is … [Read more...] about Daifuku Recipe

Despite the fact that I cook rabbit, bison, fish and splurge on dijon mustards, white balsamic vinegars and impossible-to-find New Mexico Chiles, I usually make a whole fish, a whole rabbit and less expensive cuts of meat slow-cooked to tenderness, instead of specialty cuts, even … [Read more...] about Too poor to be a food snob? Me too (Bacalao Cassoulet)

I'm finally back with the results of the Chile paste. I got to try the Guizhou chile paste on a lot of different foods - a Chinese New Year noodle dish, on a mild thai chicken dish, and on potatoes. The verdict? Flaming lips-hot. Not a whole lot of flavour to the heat, but very, … [Read more...] about Chile Paste Verdict

"Cooking is an addictive game, one that is gourmet and so very sensual....Enjoyment is the key word of this book, one I've wanted to write for a long time and which is my own way of receiving you all at my table." -Josée di Stadio, À La di Stasio Before I moved to Montreal I met … [Read more...] about Lentil Stew: “À La di Stasio”

Getting a new cookbook makes me really excited. Opening it is like waking up on Christmas morning again and again because with each page turn there's a new recipe you didn't see before. I actually did get this book for Christmas, though, thus making Christmas even better. … [Read more...] about Guizhou Chile Paste: “Beyond the Great Wall”

Funny, none of my recipe books have a recipe for rabbit. Or wabbit...Not even, ironically, my Looney Spoons Cookbook. So I figured it's a white meat, but maybe closer to veal than chicken and looked for appropriate recipes. Basically I had red wine left over so I looked for a … [Read more...] about Slow-Cooker Rabbit with Smashed Potatoes and Swiss Chard

On my last chance, I added another 1/2 tsp. of garlic powder and another tsp. of dijon mustard. It made everything better. On the downside, I have about a tbsp of kozlik's dijon left and no way to sample my next dijon mini-investment until I get back to Toronto, whenever that is. … [Read more...] about I fixed the potato salad!

You know how potatoes kind of taste like nothing? It's a sad fact that most people probably don't think potatoes have a flavour besides maybe "starchy", and I hardly call that a flavour. The fact that you need to coat them in a large amount of some kind of fat to make them worth … [Read more...] about Potato Salad with Flavour

This is a variation on my favourite salad dressing/rice noodle/sweet potato noodle dressing/vegetable dip or sauce. Versatile? Yes: 2 tbsp. green onions (white part only) 1 tbsp. miso (I use white, but every kind adds a different flavour to your dish) 2 tsp. tamari or soy sauce … [Read more...] about Miso Vinaigrette