Category Food

Thanksgiving feast

Successfully came through my Thanksgiving dinner. The last few years I’ve been winging it with my stuffing and the results have been mixed to put it kindly. This year I turned to a great basic stuffing recipe from Saveur that…

Pancetta and air drying

I’ve made panchetta a few times, most recently late spring.  It’s a savoury dry rub on pork belly that’s cured for a week, rolled and hung for several weeks: I follow the Charcuterie recipe.  Pancetta is an Italian bacon that has a…

My bacon recipe

After much trial and error over the last year I’ve settled on a standard cure for smoked bacon.  I started with the smoked bacon recipe from Charcuterie and made my variations from there.  I like a sweeter bacon but also want…

Burger Quest: bun

Every burger has to go on something and traditionally that means a bun.  Bread is out simply because it gets soggy and you can’t handle the burger anymore, and there is no way to eat a burger other than picking…

CSA: Consumer Supported Agriculture

I’m new to the “locavore” movement, or trying to eat only locally produced food.  My wife saw a sign up for a new CSA from an organic farm this spring and the items at their stall at out local farmers…

Burger Quest: cheese

I can’t imagine a hamburger without cheese, so I guess it’s cheeseburgers only for me.  Over the years I’ve tried dozens of types of cheese on my burgers and have come to a conclusion: nothing gives a mighty cheese flavour…

Burger Quest: prep and cook

For any burger fan it comes down to grill or fry.  I enjoy both and like to change it up now and again.  For either technique you want the same thing: a nice crust on the outside and a juicy…

Burger Quest: the basics

I am on a burger quest.  I love hamburgers, or more precisely cheeseburgers.  That glorious combination of beef, cheese and produce piled on a fluffy bun is the ultimate pairing of raw ingredients.  Don’t try and pass off anything pre-made…

Basques Hardwood Charcoal

I had previously mentioned my favourite charcoal as natural lump.  My favourite brand right now is Nature’s Own Basques Hardwood Charcoal.  The bags normally contain a nice mixture of large, medium and small lumps of charcoal so I slit the…

Strawberries

It’s strawberry time in Southern Ontario and my family has been consuming vast quantities.  I happened to see a recipe for Strawberry pie (although it’s actually a galette) and thought it would be a nice use of some strawberries. I baked it…