Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
classics
reverse sear prime rib
I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat. That’s the dream. Reverse sear prime rib makes that dream a reality.
It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale. And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.
chicken diavolo
Chicken diavolo is about the most flavour you can load into a dish. Big, bold Italian flavours. It’s so good. And its easy enough for a weeknight dinner.
hachis parmentier – grown up shepherds pie
The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.
dry brined roast turkey
A perfectly cooked turkey is not a difficult thing. Pick a good quality bird, keep it under 14 lbs, don’t stuff it and dry brine it. Dry brined roast turkey deserves a whole lot more attention than it gets. It works. Well.
homemade turkey dressing – zuni cafe style
Homemade turkey dressing is the ultimate side to any holiday turkey dinner. This one holds it’s own. Really, really good.
best holiday turkey gravy
Layering flavours is the key to making awesome turkey gravy. Quality, concentrated turkey stock is the key to ensuring stellar results every time.
montreal smoked meat
Montreal smoked meat is Canada’s answer to the pastrami sandwich. It’s a seriously great sandwich.