Saviolo
Saviolo's JournalPeach Gingerbread Molasses Upside-down Cake Recipe (video)
It's peach season! This is a delicious and simple cake recipe (with some old-fashioned techniques) that comes out really delicious. With all of that brown sugar and molasses, it seems like it would be a bit dense, but because it has both baking powder and baking soda, it comes out quite fluffy, and very moist as well. It has the flavour and aroma of a really excellent spice cake because of all of that ginger. We were tempted to finely dice up some of the crystallized ginger we have on had and really triple down on the ginger, but we left it to just the fresh grated and the dried microplaned.
You could replace the peaches with any number of different fruits. Pineapple would work. You could also use any number of different stonefruits like nectarines or plums. You may wish to add a tbsp of bourbon into the glaze, and it would work extremely well. If you wanted to replace the peaches with bananas, maybe switch the booze to rum! You could even use apples for this.
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Creamy Cauliflower Bacon Soup Recipe (video)
We're in the heart of fresh vegetable season here in Ontario, and it's awesome. Lots of amazing fresh stuff in all of the markets, so this week we made some excellent cauliflower soup! The cauliflower we're using in this recipe is an Asian cauliflower, hence the slightly longer florets, but is still produced locally. If you can only get your hands on regular cauliflower, that will work just fine for this recipe.
We use butter, bacon, cheese, cream, and chicken stock in this recipe, but with a few simple alterations, you can make this recipe vegan. Omit the bacon, cream, and cheese, and replace the butter and bacon grease with olive oil or vegetable oil, and you're off to the races. You would also want to replace the chicken stock with veggie or mushroom stock. We didn't use quite enough flour for the soup to be super thick (and it maybe got a little overcooked between steps!) but it was still a lovely thick and creamy soup.
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Rich Onion Mushroom Cream Sauce Recipe (video)
This is an extremely rich and flavourful sauce that goes with lots of different grilled meats and even veggies. It's a perfect accompaniment with the rib roast we made last week, and it's also super simple. It does take a little bit of time, so it's perfect for a long slow roast. It really needs time to reduce and get those flavours concentrated and that extremely creamy texture.
If you don't have fresh herbs, dry is fine, but you'll want to use less. Also, we tossed in a little bit of cognac at the end (as we frequently do with mushroom dishes) but you can omit that step. You can also replace the cognac with dry vermouth or even something like whiskey or bourbon. Whatever you think would be a complimentary flavour to what you're serving it with. You can add garlic to this, it really doesn't require garlic.
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Perfect Standing Rib Roast Recipe (video)
Red meat is a bit of a luxury these days, but we wanted to splurge, so we got this gorgeous standing rib roast from an amazing local purveyor, and decided to make a roast. Doing a perfect roast requires a little bit of work before the protein hits the heat. Firstly, you want to get the outside nice and dry to get that lovely crust on the outside. We packed salt on it, and let it rest that way for about an hour, and it worked just fine. The outside started to take on the colour of nicely aged meat. After that, it was time for the very flavourful and aromatic rub, and then into the oven for a very long time at a very low temperature. We went for about 4 hours at 225F, but if your oven can actually hold a lower temperature (ours can't, really) for a longer time, that is even better! After that, we take it out and let it rest for about 45 minutes. For quick cooking methods like searing, you typically want to rest the meat for the same amount of time as it was cooked for, but for the low and slow method like this, that is not necessary. After it has rested (covered loosely with a big bowl or tinfoil) you're going to want to put it into a very very hot oven for a very short amount of time to get that beautiful crust on the outside. Ta-da! Perfect roast, and the juices will not run all over the cutting board.
For the rub, you can you change up your flavours very easily. Grainy mustard is a great addition to this. Also, if you don't have fresh herbs, dried rosemary and thyme are both just fine. Really, the flavour combination is entirely up to you. We cooked this until it was just about medium, which is perfect for this roast. Any more and it will be very dry around the edges. Any less, and your leftovers will be harder to cut, and not as nice a texture. Medium is still amazingly juicy and very tender after that beautiful low temperature cooking.
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Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,282
