Duck Confit on Salad with Thyme-Roasted Celeriac Ingredients: 8 duck legs 1 kg fat 1/3 cup kosher salt 1 tablespoon black peppercorns 2 bay leaves, crushed 4 cloves of garlic, finely chopped Sprigs of fresh thyme It's true, it took me weeks of planning to find a large quantity … [Read more...] about From Montreal With Love: Duck Confit, Part 3
Archives for March 2010
Duck Confit, Part 2: Artichokes a la Provencale
The table was set, the black olive tapenade was made, and the next step was to prepare the Artichokes a la Provencale. Apparently people from Provence drink a lot of dry vermouth. I'd actually never made fresh artichokes before, and I wasn't quite prepared for how prickly they … [Read more...] about Duck Confit, Part 2: Artichokes a la Provencale
Duck Confit, Part 1: Black Olive Tapenade
Here we go... The hors d'oeuvre for the great duck confit dinner was to be a black olive tapenade. Josée di Stasio's cookbook "A la di Stasio" offered only a handful of hors d'oeuvres options, and my first choice, Chicken Liver Mousse with Figs would have been too heavy since … [Read more...] about Duck Confit, Part 1: Black Olive Tapenade
Something was gonna get a-rendered…
Turns out I didn't have enough duck fat after all. Who knew 800mL wouldn't be enough? Certainly not Chef Rob Feenie, whose Gold Medal Plates cooking competition 1st prize-winning recipe I half-used for the duck confit. It only called for 2 cups of the stuff...thank goodness I … [Read more...] about Something was gonna get a-rendered…
Jhinga Aur Ghia (Shrimp with Zucchini): Madhur Jaffrey’s “Indian Cooking”
This was the last dish I prepared as part of the huge Indian meal I made for friends last week. This whole meal looked like this: (plus the yogurt and tomato relish), and here's everything put together into one rainbow of a plate: Chicken curry, yogurt, tomato relish, split … [Read more...] about Jhinga Aur Ghia (Shrimp with Zucchini): Madhur Jaffrey’s “Indian Cooking”
The Joy of Yam Saag
Yam Saag Potato Saag Okay, so I've done at least two other saag posts. Maybe three...it's getting excessive, I know. ...but I really, really love saag. I've made simple spinach saag, aloo saag with regular potatoes, a version with jerusalem artichokes or sunchokes (by … [Read more...] about The Joy of Yam Saag
Ame Sushi
Ame 19 Mercer Street Toronto, ON ●●●●●●●●●☺○ 9 1/2 out of 10 Japanese I would be completely happy if I died and found out that heaven is exactly what I experienced last night. I went to Ame feeling very suspicious. When I left Toronto two years ago, the restaurant was still … [Read more...] about Ame Sushi
Chana Dal (Yellow Split Peas): Madhur Jaffrey’s “Indian Cooking”
Chana dal is not the same as yellow split peas, despite my misleading title. Yes, split peas are very similar and they're a fine substitution, but no, they're not the same. Rube's, in St. Lawrence Market, did not have Chana Dal. I could have asked where else to find it, I could … [Read more...] about Chana Dal (Yellow Split Peas): Madhur Jaffrey’s “Indian Cooking”
Cachumber! Gesundheit!
No, that didn't really happen...no one sneezed in the tomato, onion, and cilantro relish. I made this dish to complement the rest of the big Indian meal I cooked last week mostly because of the colour, but also because I figured that if anything was bland, this would add enough … [Read more...] about Cachumber! Gesundheit!
Akhrote ka raita (Yogurt with Walnuts and Cilantro)
My brother and I bought a chip and dip dish. This is a much better use for it... This is also such a simple recipe. No cooking involved! Yogurt is often served with an Indian meal to beat the heat of spicy meat and vegetable dishes. It balances out and tempers a plate of mixed … [Read more...] about Akhrote ka raita (Yogurt with Walnuts and Cilantro)