Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.
Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.
Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
Simple to grow, a bit of a pain to prep, but delicious to eat, if you like artichokes, you will love cardoons.
This is about as easy as it gets, and it is one of the most popular meals in our house.
I could make sausages, so why not gyros? I set three objectives: The meat had to have a good bind. It needed to be moist and slice-able. And it had to be delicious!
I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.
Rich egg pasta made with truffles in the dough, served with a sauce containing more truffles, and then garnished with still more truffles. This dish will make the diner feel like royalty!
Around the island, traffic is frequently slowed by local livestock: cows, goats, and chickens. It’s ok, there’s no rush. When you see goat on the menu, that is always a good choice.
“What do you want on your pizza?”
Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.