This morning was warm, calm and sunny — a perfect California winter day. Then whispy wind clouds appeared overhead…. … And suddenly we were in the midst of a mighty wind blowing a storm in from the Pacific. So I toodled back into the house, wrapped up warm and started thumbing through my favorite cookbooks. … Continue reading
Tag Archives: Cook
Chinese Style Slow Braised Pork Shoulder
Pork shoulder is one of my favorite cuts of meat. It’s flavorful and inexpensive, and you’d be hard pressed to mess it up. You can cook it all day with little or no attention required, and it’s always delicious no matter the seasonings because of all the flavorful natural fat and juices rendered while cooking. … Continue reading
Warming Oxtail Ragù with Wild Rice and the Nourishing Benefits of Bone Broth
One of the best ways to get a super nutritious meal full of healthy fats, vitamins, minerals and joint-nourishing collagen is to cook with bones. Whether making homemade bone broths full of silky goodness or slow cooking meat on the bone, incorporating the essential goodness present in marrow and the bones that house it will … Continue reading
Photos: Thanksgiving Turkey Deep-Pit Barbecue Style
Here’s my step-by-step photo guide for deep-pit barbecuing your Thanksgiving, Christmas, Easter or anytime turkey. I describe in detail the process for digging the pit, choosing proper wood for good coals and cooking times on my earlier post, Deep Pit Barbecue Your Thanksgiving Turkey! As long as I have a pit available, I will never … Continue reading
Green Cabbage Sautéed with Bacon and Leeks
One of the accompaniments to my Deep Pit Barbecued Turkey this year will be this simple, satisfying dish. It’s quick to make and only takes up one cooking surface — which is of great importance on Thanksgiving. I know, I know. Cabbage is Irish food. It goes with corned beef and Guinness and everybody know … Continue reading
Deep-Pit Barbecue Your Thanksgiving Turkey!
This year I will be deep-pit barbecuing my Thanksgiving turkey. Sadly, I don’t have any photos of the process to share with you (yet!), but since I’ve had such fantastic results each time I’ve cooked turkey this way, I wanted to share the idea and detailed steps for your Thanksgiving consideration. I got the deep-pit … Continue reading
Bacon and Basil Stuffed Eggplant on a Bed of Caramelized Zucchini
Sound complicated? I promise it’s easy as pie. In fact, it’s easier than pie, which can be quite complicated indeed. This is a hearty dish inspired by fresh Italian flavor. Zucchini, garlic, oregano and basil? What could go wrong? Add a little bacon to capture the heart of just about everyone, and ta-da! A heartwarming … Continue reading
PRF Exclusive: The Three Commandments for a Perfect Steak
I love steak. I just do. T-Bone, Ribeye, New York, Prime Rib, Fillets… I love ’em all. I love steak so much that I find it frustrating to order in most restaurants because too often your “hot off the grill steak” actually came off the grill 20 minutes ago and has been sitting under a … Continue reading
Red Lentil and Carrot Soup with Coriander, Cumin and Lemon
This recipe comes by way of my friend, Carl, a pianist cum master chef from Caraquet, New Brunswick. Carl is so animated when he talks about the luscious, gourmet foods he masterfully creates that you find yourself salivating at the mere thought of his kitchen. Especially he describes the freshly-caught seafood. Caraquet sits at the … Continue reading
Bull’s Blood Mushrooms
For many years, one of my culinarily gifted aunties made this dish regularly for Christmas celebrations. As a youngster, I didn’t quite understand the draw of these richly flavored sliced mushrooms but we kids had fun holding our faces over the pan as they cooked, pretending to get woozy from the wine vapors. Now I … Continue reading
Braised Leg of Lamb with Rosemary Butter, Red Wine and Cream-y Mashed Potatoes
Today’s PRF is brought to you by way of the great British Isles! I’m writing from London, where yesterday it poured a month’s worth of rain in one day. Time to cozy up in front of the fireplace and indulge in all those quintessential British autumn foods: chestnuts, cider, apples, brandy, thickly buttered toast with … Continue reading