Sometimes I’m fancy, and by “fancy” I mean shower regularly. Other times when I’m fancy it often involves food whether I’m cooking it or eating it. Using terms and phrases like like “vol au vent”, “brunoise” “translucent” and “holy shit that’s hot” will definitely make you feel like you know what you’re talking about and give the impression to your dinner guests that you’re a variable Daniel Boulud and know what you’re doing in the kitchen. One of my go to recipes when I’m feeling fancy is vol au vent. A really simple mixture of meat and vegetables with a cream sauce in a warm, flakey pastry shell, this dish is great for a dinner party to impress your friends and loved ones where you have to break out your cloth napkins… or a dinner with your family.
Category:
Recipes
That dreaded time of year is approaching and I can literally feel it in my bones. A cold chill runs down my spine just at the thought of it. The anxiety of knowing that you’re going to have to brave through this just for a little while before it all passes and sunny skies return, waddling your way over ice as to not fall on your ass in public, trudging through 30cms of snow, boots that clutter the doorway… but enough about having to visit my relatives during the holidays and let’s talk about food. One of my most favourite things about the holidays is the food; it’s the time to chow down on recipes and dishes that make their once-a-year appearance and are then tucked away for another 365 days. A dish that our family sees only during the holiday is traditional Quebec Tourtière; a savoury meat pie notable for its rich combination of spices and a light, flaky crust.
Everyone likes barbecue sauce right? The finishing baste of liquid that is set into your barbecue to impart a highlighting taste and flavour into your meat. It’s also great on almost anything else, from fries and sandwiches to cereal and salads… ok maybe not fries. There are different kinds of barbecue sauce that are specific to certain geographical regions in the southern United States. I’ve been trying to develop an all purpose barbecue sauce that would work in all different applications. Here’s the recipe for my super simple Sweet and Spicy Bourbon Molasses Barbecue Sauce.