Showing posts with label roasts. Show all posts
Showing posts with label roasts. Show all posts
With a prime rib roast being one of the most expensive cuts of meat available you want to make sure that you cook it right. By "right" I mean that the exterior is perfectly brown and roasted while the interior is a uniform medium rare. We have tried our hand at a number of different methods here and here, but as they say, third time's the charm. This recipe cooks the roast at the lowest temperature most ovens can sustain (200 F) for 50-55 minutes per pound (internal temperature of 135 F) for a bone in roast. We crusted the roast with ground wild mushrooms to make the crust extra savoury. The results were fantastic!

 
11:12 AM
Sometimes when you're craving a roast chicken dinner and are rushed for time, chicken thighs are your best bet. They roast up really quickly and in my opinion are the most flavourful and succulent parts of the chicken. The sweet and savoury flavours of apple and sage when roasted with the chicken makes for an awesome one pot sauce to go with your dinner.
10:09 PM
If you've seen our previous post on prime rib you'll know that it's a great option for the holidays if you're tired of the traditional roast turkey. This time around we chose a slightly different cooking method than last year where we started the roast in a screaming hot oven first, then lowered the heat for the remainder of the cooking time. Our secret this time around was reversing the process and starting the roast at a low temperature first,  cooking till medium rare, then removing the roast; flipping the oven to maximum and then browning it to perfection. The result was an even moister roast that was perfectly medium rare and pink from the crust to the centre!  

7:34 PM
Macaroni and cheese is the ultimate comfort food. What can be disappointing with many that we've tried in the past are the too soft, mushy noodles and a dry sauce. This recipe produces a dish with rich flavourful creamy cheese sauce, a crispy panko crust and roasted cauliflower.



8:31 PM
Our first slow cooking experience to put it bluntly was a failure. Eager to put another of our wedding presents to good use I threw together a delicious Thai green curry that was to slowly braise during the day and be ready when we returned home from work. With our penchant for ignoring instructions the ceramic crock cracked immediately upon cooking as we forgot to let it come up to room temperature before applying the heat. The result was the delicious curry sauce burning to an aromatic crisp on the heating element.


Determined to redeem ourselves we decided to make a classic pot roast in a new slow cooker we received for Christmas. This simple recipe uses beer as the braising liquid and yields the most succulent and tender meat you've ever tasted. Served alongside the rich aromatic braising liquid you have a complete meal waiting for you after a long day of work.
Note: If you don't have a slow cooker this recipe works just as well slowly braised in a 250 degree oven for  8 hours (Just remember to add more liquid as necessary)

6:57 PM
Turkey has been the staple in our family for the past many Christmas dinners so we figured it was time to try something different. We decided on a tender standing prime rib roast seasoned simply with salt, pepper and rosemary.  The flavour of the beef is perfectly complemented with a sour cream horseradish sauce.
8:13 PM
The flavours from a fillet-o-fish sandwich from Macdonalds are truly classic. This might explain why whenever we eat out with my mother, she will invariably order a side of tartar sauce to go with her fish no matter where we happen to be eating.  As strange as it might be to ask for tartar sauce at a fancy restaurant, I can understand where she's coming from. The rich and briny condiment really does go perfectly with any type of fish. In my version the brightness of lemon and parsley is a great match with the salty and briny capers. 
8:16 PM
Recently we had the pleasure of having some relatives visiting from England over to our house for dinner. We decided to make a roasted  tenderloin of  beef accompanied by a rich and savoury caramelized onion gravy that was fortified with a red wine reduction. This dish is great for any special occasion including thanksgiving or christmas instead of the traditional turkey and serves upwards of eight people with big appetites.

5:46 PM
We knew it was only a matter of time before we would decide to make bone marrow at home. Since having it a few years ago for the first time in Lyon, France at Brasserie Georges, we fell in love.  Beef bone marrow roasted and simply garnished tastes remarkably similar to an intensely beef flavoured butter- if such thing were to exist.  It's creamy smooth texture happens to be perfect for spreading on slices of a baguette or any toasty bread for that matter.  Cheap and easy to make at home, why would you go to a restaurant and order one serving for upwards of $12?  All you carnivores out there this is for you!



9:21 PM
On a Friday night, after a long work week nothing is easier to make or more satisfying to eat than a herb roasted chicken dinner.
8:29 PM
Growing up I've never been too fond of roast beef as I've always found the meat to be dry, tough and flavorless. Luckily dry aging solves all of these problems. The process is all about allowing some of the moisture in the meat to evaporate to concentrate and intensify the flavor and also to give time for the natural enzymes inside the roast to work and tenderize the meat. If you're thinking that dry aging is only for big fancy steak houses or butcher shops your are mistaken; so long as you've got some time and a fridge you too can harness the power of dry aging.


7:07 PM
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