Originally posted on FineDiners.ca
So FineDiner Eric came over the other night and we butchered three Chickens and two whole Beef Tenderloins (which were on sale at Costco – instructional coming soon!). As a reward for all our hard work, we fired up a chunk of the tenderloin and some fingerling potatoes and had ourselves an amazing late-night meal!
My latest post over at FineDiners.ca details my new favourite way to make fish: Fish in Parchment (aka Fish in a Bag!). Simple, delicious, easy, and fast!
FineDiners.ca is a food-oriented blog where myself and a few others write about restaurants around Ottawa, recipes we’ve tried or want to try, general food preparation techniques and other food news, reviews, and kitchen experiments.
Originally posted on FineDiners.ca
This is my new favourite way to prepare fish! FineDiner Eric turned me on to it – it’s so simple but yet so incredibly delicious, and it cuts down on the mess since you cook and eat it all in the parchment vessel. I made this for the first time on Friday night and my girlfriend insisted that I cook it again on Sunday – and I’m sure we’ll be having it a lot more often from now on!
The California Cook reminds us that while salt has its place as a seasoning, sometimes a little acidity goes a long way:
When most cooks read “season to taste,” they automatically reach for the salt shaker. That’s not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you’ll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.
via [Serious Eats]
The video to Gable Arch by the band Blame Ringo is a timelapse video of a day in the life of Abbey Road (the famous photo from the cover of The Beatles album). [via Kottke]
Originally posted on FineDiners.ca by Eric Rochon
So it’s quarter to twelve, my buddy Marc shows up with thirty or so east coast oysters. Actually from the Mallet Oyster company in New Brunswick, they were the St-Simon ones. One of his co-workers is from the east coast and has access to the supplier that ships them directly to Ottawa. I love oysters, so we proceeded to shuck and eat a dozen RAW. Marc suggested we cook the rest.
My latest post over at FineDiners.ca is my soon-to-be-world-famous Red Wine Marinated and Braised Beef Short Ribs (aka Dave’s HAMMERED Beef Short Ribs!). These were AMAZING! I can’t wait to make them again!
FineDiners.ca is a food-oriented blog where myself and a few others write about restaurants around Ottawa, recipes we’ve tried or want to try, general food preparation techniques and other food news, reviews, and kitchen experiments.
Originally posted on FineDiners.ca
Second Time’s a charm?
So this is my second go-around with braised beef short ribs – I LOVE this dish. Last time was great, but I couldn’t stop thinking about the ways I could improve on my first attempt, now that I had a bit of experience with braising and in particular with this cut of meat.
This time around, I had spent quite a bit more time reading up on braising and different recipes, plus I’d gotten a few more tips and tricks from FineDiner Eric, and I felt I was ready to jump back in and see if I couldn’t hit this one out of the park.