Stovetop Boxed Rice

When it comes to rice, I’d have to say I often end up going with boxed rice. I’ve definitely made a couple good recipes that didn’t come from a box, but often I don’t want to spend the time and energy it takes to make them. It also allows me to focus on the main course without [...]

Poisson Rouge, Montreal

Not a recipe today, but still some delicious food. I went to Montreal last weekend and went to several places to go out to eat. Many restaurants are bring-your-own-booze affairs. You stop by the regional wine store, SAQ Selections or SAQ Classique, pick up a bottle or two of wine at a regular price, take [...]

Oven Fries

When it comes to potatoes, I can often do without them. I’m a fan of french fries, but making them requires so much oil that I usually just opt for another starch. Not to mention I usually try and eat somewhat healthful foods. I was really excited when I found this recipe though because it’s easy enough [...]

Butternut Squash Soup

Cold weather is upon us. Pumpkins and other winter squash are everywhere (well, less now that Halloween is over). Perfect time to make a nice, hot soup. You can use pumpkin or other winter squashes in this dish. I don’t really like to cook with pumpkin. I like other winter squashes, but pumpkin–not so much. [...]

Festive Chicken

Since it’s getting close to Thanksgiving, I thought I would post this recipe.  Granted, I make this year-round, but its’ cranberry based sauce reminds me of Thanksgiving. This recipe is a fantastic weeknight meal because all you have to do is throw it all together and bake it. You can have the kitchen cleaned up before your [...]

Cheese Souffle

Until recently, I had never made a souffle. Actually, I had never eaten one either. Souffles are infamous for being a difficult dish to make. I remembered watching the Good Eats episode where he makes a Cheese Souffle, and thinking it looked very doable.  Making a souffle is very similar to making a mousse, and since I’ve done [...]

Apple Chips

Apples are in season now and you can get bags of them for cheap. You can use apples in all sorts of dishes. I’ll post later about a butternut squash soup with apples in it… it’s really good. I also plan to make an apple tart later in the year, so I’ll post about that when I get around [...]

Vanilla Crème Brûlée

 
When I think of dessert, one of the first things that comes to mind is Crème Brûlée.  I can’t resist the contrast between the cool, creamy custard and the crisp, carmelized sugar.  Luckily this dessert is actually quite simple to make once you master a couple of basic cooking techniques (as well as wielding a [...]

Splitting a Vanilla Bean

In case you have never seen a vanilla bean in your life, you may be wondering how you split one correctly.  It’s pretty basic once you know what you’re doing.  You want to take a paring knife and insert the tip in the center of the bean.  Pull the bean, not the blade, along the [...]

Tempering

Do you like the sound of scrambled eggs in your ice cream?  I don’t think that sounds very good either.  Tempering is one of the essential cooking techniques for working with a custard.  It’s useful for everything from Crème Brûlée to Ice cream.
Anytime you are working with adding hot liquid to eggs, you need add [...]