If you haven’t been to Vancouver lately, the favorable exchange rate of US to Canadian dollar (about 1.3 US) makes this the perfect time to check out some great restaurants:
Vij’s: Super delicious, especially the jackfruit curry.
DB Bistro Moderne: we were there for “Friends and Family night” (their pre-opening event). Daniel Boulud’s brand new joint in Vancouver is just as delicious as his New York restaurant. Great charcuterie. The snail spaetzle was the stand-out dish.
Salt Tasting Room: Here’s the set up- 10 meats, 10 cheeses, 10 condiments plus matching wines (see photo). Very fun to choose and experiment with flavors. Our waitress was terrific. She picked a great bottle of wine for us- Kettle Valley 2005 King Merlot from the eastside of Okanagan Lake.
December 16th, 2008 | 1 Comment »
This is the easiest recipe to follow and the end result is very juicy. I believe the Dutch oven plays a big part in the success of this dish.
Rub “Rub with Love” Steak Rub all over a chuck roast and let rest overnight, refrigerated. When you’re ready to cook your chuck roast, preheat the oven to 300°F. Put 2 sliced onions in a cast iron Dutch oven- no need to sauté the onions first; they will melt during cooking. Put the chuck roast on top of the raw onions and put the lid on the pot. Put the pot in the oven and cook for 3 hours, until very tender. When the meat is cool enough to handle, pull it into shreds and mix with the onions and cooking juices.
I make chuck roast sandwiches (note: 2 pounds raw chuck makes about 8 sandwiches) with mayonnaise from a jar and homemade bread and butter pickles. Sweet and spicy, that’s how I like it! (editor’s note: snowman photo was sent to us by one of our Rub with Love customers.)
December 16th, 2008 | No Comments »
I love butter. One of my friends (can she even be called that anymore?) just confessed that she prefers margarine to butter. I refuse to accept this. I keep telling myself that I heard her incorrectly, because I can’t even fathom a world in which butter takes a back seat to margarine. Margarine is a butter substitute, and we all know how we feel about substitutes. You don’t even show up to class when there’s a substitute. Substitutes get spitballs thrown at them.
I mean, do I have to make a list? Honey butter, herb butter, butter pecan, butter rum, butterscotch, buttercream, butter cookies. “Hey kids! Who wants a margarine cookie?” Answer: Nobody. Because that’s disgusting.
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December 9th, 2008 | No Comments »
Check out the Fine Cooking 2008 October/November issue for Tom’s “Rustic Bread Stuffing with Cranberries, Hazelnuts, and Oyster Mushrooms.”
Here’s a big batch of Tom’s stuffing ready to be transferred to the casserole dish.
December 8th, 2008 | No Comments »
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