Food

Beignets: quick and easy homemade doughnuts

Beignets: quick and easy homemade doughnuts

I had a recipe for beignets from Cook’s Country sitting around for about a year that my daughter would ask about every so often; “Daddy, when are you making doughnuts?”. Last week I finally took a look at it and realized there are minimal ingredients and it comes together quickly and easily. Beignets 1 cup water, heated to 110 degrees 1 tablespoon instant yeast 3 tablespoons granulated sugar 3 cups all-purpose flour 3/4...

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Porkstrami: Pork Leg Pastrami

Porkstrami: Pork Leg Pastrami

I love pastrami and Montreal smoked meat: tender, very tasty beef brisket cured, smoked and steamed to an umptuous pile of goodness. Unfortunately beef brisket is expensive, relatively speaking: the cheapest I could find was $5 a pound. My go-to meat for all things charcuterie is pork, and right now whole pork legs are going for $1 a pound in my neck of the woods. Yes I’m paying for the skin and bone along with the leg meat, but I render...

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Pork and Charcuterie in 2014

Pork and Charcuterie in 2014

Pork prices rose higher than I ever remember them in 2014, due to issues with pork production and high demand for some cuts like bellies. This in turn caused me to cut back on production myself during the year, only producing what my family would normally eat; staples such as bacon and ham. I have some friends who run a pig farm and they tell me prices will be down to former levels this year. I’ve already seen shoulders and legs for $1.29...

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Single Serving Sponge Cakes

Single Serving Sponge Cakes

Early summer strawberries are upon us in Southern Ontario and a local supermarket had local strawberries on sale so I bought a goodly amount and everyone has been eating them for breakfast. I really wanted to have strawberry shortcake for dessert a few nights but wanted to make my own sponge cake. On Saturday  I was at the library with the family and while perusing the latest issue of Fine Cooking found they featured a hot milk sponge cake...

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Sous Vide Chuck Roast

Sous Vide Chuck Roast

I have waffled on the whole sous vide cooking process for a few years, but decided to give it a try when the Sansaire was on Kickstarter. Sous vide is basically cooking food in a water bath that is kept at a set temperature: because the food is submersed in the water its temperature can never exceed that of the water. While happy with my purchase it languished in the cupboard for months. I love grilling and barbequing and it never felt like the...

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Duck Prosciutto

Duck Prosciutto

More homemade Christmas gifts: this week I made duck prosciutto. It’s very straightforward and requires two ingredients: boneless duck breasts and kosher salt. I have had this preparation in mind for a few years and even bought a frozen duck last Christmas, but just never got around to it. I spotted the duck recently and decided to get it done so I broke down the carcass, made stock from the breast bones, back and neck, rendered the extra...

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