Rhubarb and Cod

Sichuan Duck Udon Noodles with Charred Ginger Scallion Sauce

February 20, 2019 No Comments

If I had to choose my ultimate comfort food, I think it would have to be noodles. It wouldn’t be an easy decision, there would be tea biscuits to consider and pastas to ponder. But in my heart of hearts, no matter how much I may hem and haw, I know the answer would be noodles. And I know for a fact, if someone very cruelly made me choose a particular breed of noodle, it would be udon. And if I was forced to take it yet further and specify a dish, I think today’s Sichuan Duck Udon Noodles would be a serious contender. I pray none of this ever happens because it would definitely be a Sophie’s-Choice-type of scenario.

Recipes, Soups & Stews, Vegetarian

Curried Butternut Corn Chowder with Coconut Cream

February 17, 2019 No Comments

File today’s Curried Butternut Corn Chowder under “Accidentally Vegan” because that’s exactly what it is. I didn’t recognize this soup’s vegan status until I was halfway through a bowlful. To be honest, I never set out to make anything that adheres to any dietary restrictions. I just make food I think people will love. Sometimes that food turns out to be vegetarian or vegan, and sometimes it turns out like this. Rightly or wrongly, I simply don’t have a dog in this dietary fight. I have friends who are vegan and friends who are not. So, when I make a rippin’ vegan soup by accident, I rejoice in the fact that I’ve made something everyone I know can eat.

Custards & Puddings, Dessert, Pies & Tarts, Recipes, Steakhouse Series

Winter Citrus Tart with Almond Cream

February 12, 2019 4 Comments

We’ve reached the end of The Steakhouse Series, and what a ride it’s been. We’ve dissected the institution that is the North American steakhouse, poked fun at its failings, celebrated its triumphs, and finally, eradicated our need for it. If you can pull off an iceberg wedge salad with poached figs, a loaded baked potato with creamy, creamy goat cheese sauce, and a beast of a porterhouse, why do even you need a steakhouse? You don’t. And with this Winter Citrus Tart joining the roster, you’re pretty much a full-service dinner party machine. Feel free to bask in your self-sufficency.

Beef, Recipes, Steakhouse Series

Porterhouse Steak with Malt Shallot Butter & Shiitake Mushrooms

February 9, 2019 No Comments

What would a Steakhouse Series be without the steak? All sizzle? Ugh, sorry! But bad puns aside, when I launched into this steakhouse enterprise, I knew it would have to include a show-stopping carnivorous dish somewhere. Well, I’m fairly certain that today’s Porterhouse Steak with Malt Shallot Butter and Shiitake Mushrooms more than fits the bill. It’s over-the-top, expensive, and oh so indulgent. But in spite of its extravagant appearance, it’s fairly simple to pull off. And, in comparison to the price you’d pay at a quality steakhouse, this steak won’t break the bank. So, if you’re down with butter and beef, buckle up because this dish will make your heart go pitter-pat. And if you’re vegan…well, maybe check back next week?