I cut veggies in big chunks for this great summer or fall dish – a perfect marriage of taste and texture.
“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” — Joel Robuchon Read more…
Beautiful Bolognese
I can’t think of a dish more soothing or suitable for frigid winter days than Spaghetti Bolognese. So when I recently invited friends over for a casual Saturday night supper, I set aside an afternoon three days ahead when I was at home writing to simmer this wonderfully satisfying sauce with ground meat and tomatoes as its base, giving it time to simmer for several hours and then mellow before the dinner party.
I combined a couple of recipes I’ve tried to come up with what I feel is the definitive version.
This makes enough for at least 1 lb/500g of pasta, probably with some left over. Read more…
Beefcake and Beef
Let’s get one thing out of the way: Stephen Alexander, the tall, slim, charming owner of two Cumbrae’s butcher shops in Toronto specializing in naturally-raised meat (there’s also one in Dundas near Hamilton) , is easy on the eyes.
This third-generation Aussie butcher is also easy on the ears when he talks about his passion: things carnivorous and how to prepare them. Read more…
