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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: 3,012

Journal Archives

Homemade Apple Roses Recipe

We were actually surprised by how easy this was to make a delicious and beautiful apple rose pastry at home. You can use homemade puff (like the blitz puff we did recently) or you can use store bought puff pastry, this recipe is pretty versatile. For the apple, you want something that's sweet, but has a decent amount of tartness, and if it's not quite tart enough, just sprinkle on a little bit of lemon juice. We like using an apple with more red in the peel, because it gives it that red rose sort of impression after baking. Don't worry about lemon juice on the apple slices after cutting, it's going to get toasty and brown in the oven anyway.

The butter/sugar mixture is where most of the customization comes in. You can add all manner of different spices for different flavour profiles. You can also add a very small amount of liquor like rum or bourbon to the mix for a more nuanced flavour than just adding vanilla (or instead of the vanilla). For the apple, we recommend a good crisp sweet apple with nice tartness like a Fuji, Gala, or Honeycrisp.

Crostini Monsieur Recipe

What is a crostini monsieur, you ask? Well, it's something we devised to go with the delicious wine stewed chicken we made last week. This is a savoury sort of French toast concoction inspired by a croque monsieur sandwich. We made a savoury egg mixture to soak some day-old bread in, fried it up, and then broiled it with some excellent cheese on top. It made an amazing side dish to go with the stew, and was easy to bring back from leftover with a little time in the toaster oven.

You can adjust the flavour profile to match whatever you're cooking. We used thyme because the stew had a lot of thyme in it. If you're going to use garlic, shallot, or onion, it does help to grate it so that the flavour can really penetrate the whole egg mixture. Of course you can top it with whatever kind of cheese works best for you, but we recommend a good dry hard cheese like parmesan, Beemster XO, Mountain Oak, taleggio, or a nice aged gruyere like Compte.

White wine braised chicken: Poulet Grand-mere Recipe

After a couple of shorter videos, this week we did a bit more involved one. We wanted to do coq au vin, but we couldn't get our hands on a capon, so I just grabbed some nice bone-in skin-on thighs, and we made Poulet Grand-mère. Traditionally, this recipe would be used on an old old hen which is why the longer slower cooking time is particularly useful.

We did this over two days for a couple of different reasons. Firstly, it's much easier to skim off the chicken fat if it's cold or frozen. We just put it out on the balcony and used the giant Canadian freezer (we call it "winter", and chilled the chicken and potatoes separately in the fridge. Second, once the potatoes are just cooked, letting them sit overnight will allow the starches to relax a little and it will make them easier to fry crispy and give them a fluffier texture when they're fried. Third, it just tastes better the second day after all of the flavours have had a chance to mix and meld.

Homemade Corn Tortillas Recipe

Super quick and easy one today. We've been making restaurant-style enchiladas lately, and we decided we were going to try making our own corn tortillas. Turns out it's dead easy, and you don't even need a tortilla press! We cook ours in our cast-iron skillet, and we get it nice and screaming hot, it just takes a minute per side, and you've got great tortillas. They're so good when they're fresh!

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