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Sweet Valentine’s Coeur a la Creme with Strawberry Sauce Bacon Cheeseburger Explosion! Pork Schnitzel Chocolate Truffles Perfect Roast Chicken with Pomegranate Jus The Recipe Box feature on FineDiners.ca features recently found recipes that have caught our eye from around the web. Some we’ve tried, some we hope to try soon.
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My latest post over at FineDiners.ca is an instructional on what to do with leftover Risotto. Answer: Risotto Fritters. “In Italy there are only two legitimate uses for yesterday’s risotto: Risotto al Salto (risotto pancakes) or Suppli di Telefono (Risotto Fritters). I made some Mushroom Risotto last week, and surprisingly had a little leftover the…
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Top 10 moments caught on Google Maps Street View
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Mike Nelson (of Mystery Science Theater 3000 fame) is going to eat only bacon for a month: Now for the fine print: “Bacon” shall hereafter refer to the cured and smoked fatty cuts of pork, either back, side or belly. In other words “American bacon”. No “Canadian bacon”, which is really just lunchmeat. No pork…
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UC Berkeley is offering a course on The Wire: “Discerning critics and avid fans have agreed that the five-season run of Ed Burns and David Simon’s The Wire was “the best TV show ever broadcast in America”–not the most popular but the best. The 60 hours that comprise this episodic series have been aptly been…
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The Recipe Box feature on FineDiners.ca features recently found recipes that have caught our eye from around the web. Some we’ve tried, some we hope to try soon. Mushroom Ragout on Garlic Toast Makin Bacon Shrimp Wrapped with Bacon Bacon Cups! The Perfect Restaurant Steak Avocado and Salmon Stack
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Ron Eade at The Ottawa Citizen Online writes: “Charlotte Langley, formerly at The Wellington Gastropub, Beckta Dining & Wine, on-air cook with the TV show Road Grill with celebrity ex-quarterback Matt Dunigan, and most recently at the new Moonroom restaurant on Preston Street, has joined The Whalesbone Oyster House on Bank Street as executive chef.”
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Originally posted on FineDiners.ca by Eric Rochon Busy night in the Kitchen – I was supposed to make Veal Stock. When I was working for Biagio’s they used to dispose of the VEAL bones, so I took some home one night and froze them. The freezer was full so I decided to make Veal stock…
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This is my first post @ finediners.ca Just got back from Play food & wine, Stephen Beckta’s new “entreprise”. This was it’s second day open to the public. The setting is quite stylish. Being an industry person (cook) I immediately made my way to the kitchen to check it out. The kitchen is open concept, with all the bells…