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Saviolo

Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 2,851

Journal Archives

Roasted Beet and Goat Cheese Salad Recipe

So, there's that classic mix of roasted beets with goat cheese. You see it on menus frequently, and it is really delicious. The sweet and earthy roasted beets and the rich and slightly sour chèvre make an amazing combination. Sometimes they'll add some toasted walnuts, but we're going to take it even further! We're adding a salad of bitter greens dressed with a very acidic dressing made from red wine vinegar and mustard, so the whole dish is bitter, sour, sweet, with some richness, and a bit of salty. The whole thing comes out very well balanced and delicious.

For the bitter greens, we used Belgian endive, black kale, and radicchio, but you can replace these with your favourite bitter greens. Frisée also works very well in this dish. The trick is that the dressing needs to be acidic enough and salty enough to counteract the intense bitterness of the greens your using. I know it sounds counter-intuitive, but it brings a great balance to the dish. Also a great balance of textures, too. There's the crunchy leafy greens, the unctuous goat cheese, the soft roasted beets, and the crispy toasted walnuts.

(I did discover that with those dark beets and all of those dark greens, it's rather hard to get a good photo)

Parmesan Crisp recipe

So, hubby wanted to do a recipe that was a little less carb-ey after the Trash last week (though, we went through that trash really fast, it's so delicious). So this week is a different crispy party or snack food: Parmesan crisps! This is a super easy recipe, and really helps to satisfy the cravings for something crispy when you're on a low-carb or keto diet. The only ingredient is Parmesan cheese (plus any flavouring you may wish to add)! Please note, you do need to start with real Parmesan cheese for this, the powdered stuff that comes in a tube will not work, because it normally includes anti-caking agents that will interfere with the baking process.

Really, you can flavour these however you like. We did end up using a bit too much of the hot pepper in the spicy ones, but these all came out delicious. We also discovered that the pepper we happened to use was very hot indeed and the heat transferred to the other herbs we chopped for the rosemary and chive crisps! This recipe is gluten-free and keto friendly, and so incredibly versatile you can add whatever herbs or spices you like. Make little Garam Masala crisps! Sprinkle some taco seasoning on them! Add some powdered garlic! You can also use other aged dry cheeses like Parmesan, and Grana Padano or Pecorino will work as well.

Why Your Trump and Putin Gay Jokes Aren't Funny

From The Nib a cartoon by Damian Alexander: https://thenib.com/trump-putin-gay-jokes












"Trash" party mix recipe

It's holiday party season! Hubby wanted to do this classic party mix recipe for people to be ready to entertain this season. It's a super easy recipe (especially after that incredibly complex recipe last week!) and it is a highly addictive party food! If you put bowls of this out at your party, they will disappear! It goes by a lot of different names: Party mix, snack mix, Chex Mix (if you've got Chex on hand), but we just call it Trash.

Obviously, it is highly customizable. Replace any of the cereals with something similar. Replace the Goldfish crackers with any sort of cheesy cracker (Cheese Nips, Cheez-Its), use your favourite nuts, make it spicier with more Tabasco, whatever suits your tastes. A few things we usually find are indispensable, though: Plain Cheerios, Crispix, and those seasoned Planters dry-roasted peanuts. It is very much a mix-and-match sort of recipe of whatever you like. Warning: It is highly addictive and you will just want to keep putting it in your face.

Boeuf Bouguignon recipe!

Okay, it's been a rough year, and everyone's exhausted and depressed, and we all need some comfort food, right? Well, this is definitely the most complicated recipe we've ever done for our channel, but it is amazingly delicious. This is an adaptation of the French classic Boeuf Bourguignon, and believe it or not, we've simplified this! It's got a lot of steps, but it is truly a delicious and decadent dish. Basically it is beef stewed or braised in red wine, and is full of delicious and rich things. Bacon, red wine, beef, butter...

Traditionally this is made with a red wine from the Burgundy region of France, but we love to buy local. Thankfully, Ontario has some stunning wineries, and we used a 2011 Cabernet Sauvignon from an amazing local winery called Kacaba. Any delicious big red will do. Also, we highly recommend that you use a wine that you have more than one bottle of, that way you can drink the same wine you've used in the recipe! (this is also a good reminder to use nice wine in your cooking, it really will make it better!)

From-Scratch Pumpkin Pie Recipe

After last week's pie crust, of course we were going to follow up with pumpkin pie! Nothing evokes the holiday season like the smell of pumpkin pie baking in the oven! When we can, we like to make it from scratch with fresh pumpkin, but you can use canned pumpkin puree if you can't get fresh. Please remember: Those big pumpkins that you carve for Hallowe'en are not really great for this. They don't have as much flavour, and the flesh isn't as nice to work with.

Again, you can customize with your favourite pumpkin pie spices. You can also adjust the amount of sugar in this recipe. When hubby adapted this recipe, he cut down the sugar quite a lot, and it could go down even more. We find that with too much sugar the texture isn't as nice, the whole thing gets weighed down by all that sugar.

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