The simplest sauces are gravies made by thickening drippings that collect in the bottom of the roasting, braising or frying pan when preparing a roast or other cut of meat. The drippings, or “Jus”, are prized by serious cooks everywhere.Read More →
Great sauces grow from great stocks! Whether it’s meat, poultry, fish, or veggie, stock is the aromatic backbone of the the lion’s share of the classic French “Mother” sauces. Stocks also provide the liquid context within which many great soups write their epic flavour stories…Read More →
While some professionals make creating the Perfect Sauce a lifetime pursuit, you can explore the wonderful world of sauces in your own kitchen with ingredients and tools you probably already have on hand.Read More →
I say “pan-Asian” because this quick soup, based on Miso (fermented Soy paste), is a basic recipe you can whip up in minutes and turn into almost any Asian culinary cultural experience you wish, simply by choosing the right supporting ingredients.Read More →
Perhaps because it is such a treat and so unique a flavour experience, many cooks assume good Onion Soup is something that takes hours of preparation and leverages every trick in the soup chef’s pocket. That’s just not true!Read More →
When I woke up this morning, it was -4C outside my bedroom window. Soup season has definitely arrived! And fall squash and root veggies are front and centre in the pantry.Read More →