Category Food

Grind your own Sea Salt

I enjoy all types of sea salt and use it every day.  Until last week I would buy fine sea salt and coarse sea salt for various applications.  I like fine sea salt for pasta water and quick seasoning and coarse…

Eye Of Round Pastrami

I love pastrami, corned beef and smoked meat.  I’ve tracked them down in New York and Montreal to savor at every deli.  I’ve made corned beef and pastrami based on Michael Ruhlman’s recipes in Charcuterie and enjoyed them thoroughly but…

Proper Spaghetti Carbonara

The latest issue of Saveur covers great Roman dishes including my favourite Spaghetti alla Carbonara.  It’s very straightforward with a few ingredients most of us have on hand, if you substitute bacon for guanciale.  What sets this issue apart is…

Middle of the road dining

We don’t eat out a lot, but when we do with our little children we mostly get something along the lines of fast food; a burger or sandwich.  Now that they’re getting a little older and can sit for an…

Organizing your bulk goods

I buy all my spices whole and in bulk or loose form from a few stores in my area including The Bulk Barn and Fortinos.  I also like to get my dry goods in the same format in manageable quantities. …

Roulade shaping

I was making chicken roulades stuffed with smoked pork loin and Gouda this week and was concerned with them keeping their shape.  I pounded out the chicken breasts between pieces of plastic wrap until they were quite thin, then put…

Juicing an old lemon

I needed some lemon juice for a recipe but I only had an old lemon in the fruit bowl that had become very stiff.  I remembered reading something about heating an old lemon to juice it so I put the…

Pork sirloin

I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third.  The loin is very nice but the sirloin on these pieces is jagged and just isn’t…

Double Smoked Pork Loin

I had enjoyed double smoked bacon when I worked at a German butcher shop during high school but haven’t seen it much since.  It was my monthly or quarterly bacon prep and I was smoking a pork belly and a…

Savory Bacon

As a huge fan of Saveur magazine I was thrilled to see they ran a piece on making your own bacon at home a few years ago.  Of course I have my own recipe I enjoy so I forgot about…