This is from my dad. I don't believe he actually ever followed his own instructions. I have never in my life seen him drink more than two beers in an entire day. I'm sure it's happened once upon a time, but he must be stealthy about it. Anyway, my dad's a BBQ-er, but winters are … [Read more...] about Filet Au George: Newfoundland Gourmet
Help! I need suggestions! It's true, I love dessert and I often don't have it. There's nothing as bitterly disappointing as a fruit cup at a good restaurant. I don't care what kind of sorbet you serve with it. A half cup of mango purée with ice and sugar is a punishment … [Read more...] about Best Montreal Desserts
So the wine I used for the Osso Buco, as it turns out, is pretty awful on its own. But when decanted and then drank only with the bison, it is just fine. Pretty cool. To improve the overly-acidic pan sauce of the bison osso buco, I strained the vegetables and put the sauce on … [Read more...] about Red Wine Balsamic Reduction: Improving the Osso Buco
These little no-bake Japanese sweets are addictive... Mochi are traditional rice flour cakes, eaten year-round, but associated with Japanese New Year celebrations. One of the most common varieties of mochi is daifuku, a sweet red bean paste around which the rice flour dough is … [Read more...] about Daifuku Recipe
Oh my God, marrow is so good. Butter should be replaced by it. We should eat it on toast. You'll find it inside the cylindrical bone in an osso buco cut of meat. It's a pretty small bone, and doesn't really rationalize the slaughtering of as many bison as it would take to make … [Read more...] about Bison Osso Buco with Polenta, Accomplished!