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[29 Apr 2010 | No Comment | 9,991 views]
Pain Perdu (French Toast)

I usually don’t eat breakfast, but occasionally I get a hankerin’. This time I was lucky and had a fresh loaf of milk bread from White Windmill that was just screaming to be made into pain perdue (most food sounds more impressive in French..).

Milk bread is dense, with a fine crumb and is perfect for soaking up the egg mixture without falling apart. I know, I should be looking up the details of what exactly milk does when you add it to a bread dough, but Harold McGee’s On Food …

Cooking, Recipes »

[22 Apr 2010 | No Comment | 4,698 views]
Smoked Standing Rib Roast – smokey, meaty goodness for Earth Day!

I’ve been itching for a reason to get the smoker going for the first time this year when it hit me that I’d never smoked any beef – only pork and chicken. So chunk o’meat in hand, the plan was laid.

As much as I love pork, I’ll be honest. I really love beef. I mean REALLY. For years now, one of my favorite things to cook (and indeed the most requested thing on holidays), is a dry-aged standing rib roast. For those of you not …

Cooking, Featured »

[8 Apr 2010 | No Comment | 8,971 views]
Pork Belly Kushiyaki

Everything tastes better when it’s on a stick… And nothing tastes better on a stick than pork belly (butabara). You may be more familiar with the Japanese term yakitori (grilled chicken) – kushiyaki (skewered grilling) is a broader term, covering everything.

Butabara kushiyaki is typically prepared two ways – grilled with salt or grilled and dipped in tare (sweetened and thickened soy sauce). In my mind you’re remiss if you’re not keeping it simple with salt and a squeeze of lemon. The flavor of the pork is what you’re going for …

Cooking »

[26 Mar 2010 | No Comment | 5,169 views]
Cooking with: Nira

Love it or hate it, nira lends it’s unique flavour to many Asian foods. So what is it exactly, and how do you use it?

Cooking, Headline, Recipes »

[4 Mar 2010 | No Comment | 2,491 views]
Galbi Tacos

Yes, indeed – another food trend… You really haven’t earned your stripes as a food nut unless you’ve been through a Korean taco phase. The darling of the mobile food truck world, Korean-inspired tacos are easy enough to make at home – and my favorite part – NO RULES!

Galbi tacos with roasted corn, yellow tomato and basil “salsa”
Galbi (pronounced “kai bee” – Korean for “rib”) are typically marinated and grilled (galbi gui) or braised (galbi jjim). We’re going with grilled here. My local Asian markets always have beautiful, marbled ribs, …

Cooking, Headline »

[26 Feb 2010 | No Comment | 2,464 views]
The Joy of Bacon Fat

When I was a kid, my mom kept an aluminum canister at the back of the stove, full of bacon grease. I remember her pouring fat in after cooking bacon, and dipping into it when she need to fry eggs. I’m sure she did (and still does) quite a bit more with it, but as a kid I never really paid attention.

It was only recently that I began to wonder why I was pouring all of this wonderful fat into the trash after cooking bacon. So I’ve begun straining drippings …

Cooking »

[18 Feb 2010 | No Comment | 2,982 views]
Necessity is the mother of invention… Freezer Burn Soup

When you have your house on the market to sell, there are just some things you can’t do. Well, the “for sale” sign came down this week and I’m cleaning and doing projects that I’ve had to put off. This weekend, I was frozen into my house by 3+ inches of snow, so it seemed like a good time to get things done.

Cooking, Headline »

[11 Feb 2010 | No Comment | 1,984 views]
Laurent Tourondel’s BLT Chili

Chili is one of those foods that is easy to experiment with. The ingredients are cheap, it’s pretty hard to screw it up and it’s fairly intuitive to rescue if you do mangle it. Someone pointed me to Laurent Tourondel’s recipe for  BLT Chili at Food and Wine a while back and it’s become my baseline for chili experimentation. The biggest secret to this recipe is to use pork sausage – especially sausage with lots of fennel seed. I love fennel, and I’m thinking about adding even more fennel seed …

Cooking, Recipes »

[26 Nov 2009 | No Comment | 4,496 views]
Balsamic Vinegar

Aceto balsamico tradizionale is the greatest of vinegars: Balsamic. Use it for your best salad dressing. This one can spice up even iceberg lettuce.