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Recipe: 24 Hour Beef Short Ribs

Winter Grilling & Sous-Vide at Home

Recipe: 7 Hour Sous-Vide Pork Belly

Latest

  • Recipe: Baby Pine Cone Jam by Chef Dominique Dufour

    PREPARATION STEPS Step 1 – In the next few weeks, you will see green baby pine cones that haven’t formed their scales yet on branches. Harvest them and soak them…

  • Recipe: Strawberry-Rhubarb Pie by Chef Jo Notkin

    INGREDIENTS Dough 2 3⁄4 cups flour (Five Roses all-purpose)1 tbsp granulated sugar1 tsp salt1⁄2 pound chilled Crisco cut into small cubes1⁄2 stick of chilled, unsalted butter cut into small cubes…

  • Recipe: Roasted Jalapeño/Apple Hot Sauce by Chef Eric Brennan

    INGREDIENTS 3lbs jalapeño, halved with stem removed1 Granny Smith apple, peeled and roughly chopped1 white onion, diced large6 garlic cloves, peeled and halved1tsp ground cumin PREPARATION STEPS Toss together in…

  • Recipe: Rigatoni All’Amatriciana by Janet Zuccarini

    This is Janet’s comfort food and go-to for an authentic Italian recipe. It has been passed through her family for generations. INGREDIENTS 2 tbsp. Vegetable oil1 tbsp. Unsalted butter1 medium…

  • Recipe: Greek Chicken Gyro by Chef Christine Cushing

    Serves 4-6 INGREDIENTS 3 Tbsp. olive oil (45 ml)6 boneless, skinless chicken thighs ( about 5 oz. each )150 gm1/4 tsp. toasted ground cumin seeds (2 ml)3/4 tsp. coriander seeds,…

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Mat Beausoleil

Award-Winning Food Critic & Advisor
Ottawa Nightlife Council Member
Food, Beverager & Travel

Critique et conseiller culinaire primé
Membre du Conseil à la vie nocturne d’Ottawa
Aliments, boissons et voyages

Creator & Host of / Créateur et animateur de
"Takin' a Bite - Ottawa"
"Cooking Adventures Outaouais"

Ottawa, Canada

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