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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: 3,014

Journal Archives

Homemade Strawberry Rhubarb Crisp Recipe

Super simple and delicious dessert this week! Local strawberries and rhubarb are right in season right now, so this is the perfect time for this amazing dish. This one actually comes from my mom, and is a bit more of a Canadian dish. Hubby thought it was a bit like a Canadian version of cobbler, which makes sense, though it's not a dough better, it's more of a streusel.

This is my favourite version of this recipe, but it can be made with mixed berries, saskatoon berries, apples, or whatever kind of fruit. If the fruit you're using is really sweet, you can perk everything up with a little bit of lemon juice, because tartness is really great for this. Rhubarb is SO tart and astringent that no additional acid is required.

Homemade Cold-Cut Po'boy Recipe

Super simple recipe this week. This is a bit of nostalgia for my hubby (Chef Caleb) because he used to get these cold cut deli po'boy sandwiches at a place near where he grew up in Houston. The magic happens somewhere between the fluffy roll, and the interaction between the pimentos and the mayonnaise. Super delicious and super easy, this is a great sandwich to pack in a backpack for a hike or a picnic.

You can easily change up the sandwich filling. Traditionally it is some kind of ham, some kind of salami (or two kinds), and a mild cheese. We used one spicy and one mild salami, but you could replace the ham with prosciutto, or even deli-sliced roast beef, and the provolone with havarti or gouda. This comes closest to the sandwich that hubby remembered, but make it your own!

Simple Shrimp Fritters Recipe

This is an unbelievably simple recipe for fritters. It's a very quick batter and they cook quickly to a delicious crispy outside and a fluffy inside. The sparkling water really helps with that fluffiness. You want to make sure that whatever you're adding to the batter doesn't have too much moisture, so if you're using shrimp make sure you give them a firm squeeze to get any excess moisture out. Shrimp + cheese may seem like a counterintuitive mix, but if you use a nice mild cheese like havarti or gouda, it just adds a bit of richness and the parts of the cheeses that hit the hot oil get golden and crispy. It works extremely well, and the slightly sharp bulbiness from the green onions really compliment it.

You can put whatever you want inside the fritters. Corn works, so would something like sauteed mushrooms or even some nicely browned bacon lardons. It's a versatile batter and is so easy.

Simple Beer Battered Fish Recipe

We got some beautiful halibut from a local outfit that usually delivers to restaurants, but has begun to deliver direct to consumers because the restaurant biz is so depressed right now. We decided to make fish'n'chips! This is a really simple beer batter for fried fish, and if you don't want to use beer, you can also just use sparkling water. The carbonation helps for the batter to be light and fluffy on the inside while it's crispy and golden on the outside.

The real trick here is to make sure everything stays cold as long as possible. The beer, the fish, and the egg should be as cold as possible as long as possible, and hopefully the batter is still cold when it hits the hot oil. That really helps with keeping it fluffy. This came out absolutely perfectly, the fish was cooked all the way through and incredibly moist, and the batter was crispy outside and very fluffy inside, cooked all the way through. No doughiness or anything.

Sunchoke (or Jerusalem Artichoke) Mash Recipe

Bored of potatoes? See if you can find sunchokes! They're a root vegetable related to sunflowers, and they are really delicious. This is just a simple preparation of them, very similar to mashed potatoes, though we leave them a little chunkier because the texture is delightful. We also leave the skins on (after a good scrubbing if necessary) because they have a lot of flavour.

You can mash other things in there, if you like. You could easily make roasted garlic mashed sunchokes and that would be delicious. They also readily pick up the flavour from aromatics in the boiling water, so if you wanted to add things like black peppercorns or dried chilis, they would certainly pick up those flavours.

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