MissWattson

I wimped out. I wish I had a backbone. I went to St. Lawrence Market in Toronto and did a ton of shopping today. 4 kinds of dijon. Should definitely last more than a month this time. 8 Jerusalem artichokes, 8 duck legs, thyme, organic grapes, a cup of large black Italian olives … [Read more...] about To market, to market…

I knew it would happen. I forgot the duck fat. It’s sitting in my freezer in Montreal and I am sitting on a train. Looks like I’ll be rendering some duck fat in Toronto. Fortunately there’s a meat place in St. Lawrence Market that specializes in wild game, and they seem to be the … [Read more...] about Rendering Duck Fat

Today I embark on a new adventure. I'm headed back to Toronto after an almost two-year absence. To mark the return I'm bring 4 cups of duck fat and a bottle of Été Indien port-like Quebec dessert wine. The plan is to make one glorious meal combining Quebec products and recipes … [Read more...] about From Montreal With Love: A Gourmet Toronto Homecoming

Today I'm going to fling noodles. Odds are it's going to be a disaster. That's why I made two balls of dough. One has a bit more water-egg combination, and the other is a bit dryer. One I kneaded by hand, one I did in my pasta maker. They are currently sitting on my kitchen … [Read more...] about I feel like I should have mopped the kitchen floor…

No, not "Dear kofta, how are you?" Yes, deer meatball wontons. At least the countries I fused are neighbours this time...if you pretend for a minute that deer roam freely in India or China...What do they think they are? Lambs? That's not the important part. The important part is … [Read more...] about Mildly Successful Asian Fusion: Kashmiri Deer Kofta Wontons

I bought these because I didn't know what they were. I say "more about topinambours", though, because it turns out I did know. Jerusalem Artichokes. They make one of my favourite soups. The ones I bought just looked different...they were clean, and smooth. I honestly had no idea … [Read more...] about More About Topinambours: Sunchoke Saag

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

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

Despite the fact that I cook rabbit, bison, fish and splurge on dijon mustards, white balsamic vinegars and impossible-to-find New Mexico Chiles, I usually make a whole fish, a whole rabbit and less expensive cuts of meat slow-cooked to tenderness, instead of specialty cuts, even … [Read more...] about Too poor to be a food snob? Me too (Bacalao Cassoulet)