I’m delighted to announce that I’m going to be doing some work with CUTCO.
Recently while working with Canadian Beef I was given a set of CUTCO steak knives. I love knives and I’m quite particular about them. In fact, part of my “how Gerry and I met” story includes knives, but that’s another story for another ti [...]
Chef Matt Basile’s recipe combines rich, meaty beef cheeks and the exotic flavours of bulgogi to create an impressive and easy to make, appetizer – Chef Matt Basile’s Beef Cheek Bulgogi Ravioli!
I love it when the recipes we get for Chefs #LoveCDNbeef use an atypical cut of beef. Beef cheeks have appeared in a couple of re [...]
This simple and inexpensive tongue recipe from Chef Jesse Vergen is so good Gerry has already been asking when we’re going to pick up another tongue to make it again. That’s a real endorsement in this house.
In all honesty, I haven’t eaten beef tongue in a long long time. I had it poorly prepared once (let’s just le [...]
When you are doing a poverty or hunger challenge like Live Below The Line and shopping for 5 days food with only $8.75 per person you don’t think you have a lot of choices. But you do. Especially here in downtown Toronto where it’s a short walk to 7 or more grocery stores, 2 major markets, 2 Chinatowns and countless corner stores.
You can ch [...]
Yes, it’s getting sweet and sappy here on unsweetened.ca because for the first time in my life I made maple syrup!
All my years in the woods, all my stories of pruning, chopping, tending tress and I’d never tapped one. I’ve never made maple syrup before. I’ve never visited a Cabane au Sucre. I’ve never had maple taffy fresh from the snow.
I wasn’t quite sure what was coming when Carl said he’d be sharing the recipe for Station Burger and Pommes Kennedy. We had talked about doing a recipe that would push me, and maybe you, to try something new in the kitchen and on the plate. But I didn’t expect that making a burger with potatoes would do that. I could not [...]
Rolled my first torchon last night as part of the next Chefs #LoveCDNBeef recipe. I don’t normally pre-blog about these, but I was so excited to try this technique I couldn’t resist showing off my success.
With only 2 hands to work with, and a filling that was less torchon and more just a wet beef filling, I had to work fast as I [...]
Today I picked up my first order from West Side Beef Co. The meat looks amazing and there is a great variety in the order that I can’t wait to start cooking with!
For a set $150, our order contained:
inside round roast
stock and tallow.
It was fun tal [...]
Already using the Nordic Ware that was delivered as part of the Food Bloggers of Canada Conference swag.
Gerry said as we plunked this onto the bbq “I wonder what the people without Nordic Ware are doing for lunch” We have plans afoot to develop some recipes for the Nordic Ware 365 Chicken Leg and Jalapeno Griller that will invol [...]
You’d think that I knew how to cook with all my posts on recipes and food. Small things like having a professional cook for a father, growing up working in restaurant kitchens and working as a camp cook at 15 would lead you to believe I know my way around cookware. And yet the T-fal Sensorielle pan had me completely confuddled.
As pa [...]
As I mentioned when I introduced you to Chef Ilona Daniel, I’ve been eagerly awaiting her dish since August. When it arrived I couldn’t wait to start cooking.
The finished dish was fantastic. A great introduction to the flavours of Korean cuisine and wonderful for those of us who know and love them.
While we are very comfortable w [...]
January’s recipe in Chefs #LoveCDNBeef is Chef Rossy Earle’s Ropa Vieja. Her Panamanian-style Braised Shredded Beef is rich, flavourful, meaty & versatile and is a traditional dish from Rossy’s childhood home of Panama.
Rossy is in the process of developing a website dedicated to the rich culinary heritage of Panama, he [...]
December’s Chefs #LoveCDNBeef recipe from Chef Jonny Korecki is perfect for a New Year’s Eve feast.
When I prepared it, I actually fussed way more than was necessary. Turns out it is easy to make, flavourful, and quick to prepare. On top of that it presents beautifully. I’m looking forward to making this again soon.
A couple of quick note [...]
The last batch of mini meat pies just came out of the oven and cooling for tonight’s #MeatLuk hosted by @foodie411
These are a version of an appetiser I’ve served at cocktail parties in the past, but I switched it up a bit by using Thai red curry paste in lieu of the original curry powder. In fact I used the same curry paste I ma [...]
When Adam’s recipe arrived for this month’s Chefs #LoveCDNBeef I was very excited to get cooking and try it. Not only did he share Thai Red Curry dish, which is one of my favourite flavour pairing with beef, but he also included his Chili Caramel recipe which the haricots verts are tossed in.
This was the first time I tried one of the dishes [...]
One of the best ways to serve your breakfast oatmeal – finished with honey,
cream and a tot of scotch. One serving only and only on “special mornings”
I picked the Auchentoshan.
Mmmm scotch in the morning.