Category Archives: Beef
Some years ago, I spent a few hours in a restaurant kitchen with a young chef called Omar Houmani who was a recent immigrant to Canada from Algeria. The purpose of that evening’s venture: To learn from him how to make couscous.
For some reason — probably as an antidote to stress, this being the onset of that silly season — I’ve been cooking a lot of late, in particular trying new recipes from books by my Toronto foodie friends.
If you’ve read the previous blog — my tragic tale of the missing cookbooks — you’ll understand why the tomes in question are dear to my heart.
Dear readers, more proof that when I say something, I keep my word.
I have been making this for years — a perfect fall and winter dish — and recently refined it to come up with this version.
I do not dredge meat in flour any more before adding it to a braised dish after reading in Cook’s magazine (Cook’s mag and their cookbooks are bibles to me) that this inhibits browning and caramelization, both of which are key when deglazing the pan for a sumptuous sauce.