This is from my dad. I don't believe he actually ever followed his own instructions. I have never in my life seen him drink more than two beers in an entire day. I'm sure it's happened once upon a time, but he must be stealthy about it. Anyway, my dad's a BBQ-er, but winters are … [Read more...] about Filet Au George: Newfoundland Gourmet
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Red Wine Balsamic Reduction: Improving the Osso Buco
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
Daifuku Recipe
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
A Large Step Toward Better Granola
I have not yet quit life as my yoga teacher thought I should do, but neither have I made amazing granola... At least it was better than last time. In a valiant effort to remedy my past granola mistakes I went to a new granola source. I followed this new recipe perfectly, … [Read more...] about A Large Step Toward Better Granola
Spicy Singapore Tibetan Thai Italian Jewish Not-So-Long Life Noodles
This time I was set on getting the noodles right. So I made them from scratch. I started off with the goal of authenticity...Oh how far I fell. I went looking for a good noodle recipe in Beyond the Great Wall by Jeffrey Alfred and Naomi Duguid. There's a whole chapter on … [Read more...] about Spicy Singapore Tibetan Thai Italian Jewish Not-So-Long Life Noodles
Too poor to be a food snob? Me too (Bacalao Cassoulet)
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)
Chile Paste Verdict
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
Lentil Stew: “À La di Stasio”
"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”
Guizhou Chile Paste: “Beyond the Great Wall”
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”
Slow-Cooker Rabbit with Smashed Potatoes and Swiss Chard
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