Todays post will be delayed until further notice
We live in an apartment in Toronto – while we are fortunate to have lots of space inside our walls, very little of that is freezer space. My entire freezer consists of the small chest above our fridge and some borrowed space in Markham (about a 30 minute drive from here). This is part of the reason we can so much.
As we cook fairly often at home, I keep a jar of stock open at almost all times. Stock is just a handy staple and something that`s tough to live without. We use it in soup, pasta, to de-glaze pans, stirfrys, cooking rice, steaming anything and so forth.
Jan 7, 2014 (edit): Don’t have a blowtorch or don’t want to use it on your meat? Check out this recipe for a more conventional approach to cooking prime rib.
Several big name Chefs have been raving about taking a blowtorch to a side of beef. Thomas Keller and Heston Blumenthal (both with restaurants on the list of the top 10 in the world) have raved about using a torch to sear a prime rib; we had to give it a try.
The theory is straightforward – a prime rib is best served rare-medium rare acquired with low/slow cooking and most tasty when it is accompanied with a dark brown crust which is accomplished by high heat. This is a difficult oxymoron to achieve – one objective interferes with the other.
A blowtorch is a source of high heat that will start to cook the surface of the prime rib without cooking the inside. The technique is simple – light a torch and sear all exposed meat with the flame. You are simply looking to make the surface grey (not dark brown) and the oven will continue to brown your meat and render the fat (even at low heat). We did ours on a rack over a tray – the fat will start to render and drip into your pan.
Once the entire roast is grey, season it. We chose a very simple seasoning of lots of salt and pepper.
The roast can now be put into the over at 275 degrees until the roast reaches a temperature of 128 degrees in the center.
It is important you let the roast rest once it is complete – we waited almost 30 minutes.
The results were full of flavor, cooked to perfection and just an awesome meal.
Although this meal would be suitable for any evening that you wish, it is certainly a fine option for New Year. It is a super easy meal to prepare and so many people avoid because of the perceived difficulty. Cooking mussels is easier than boiling potatoes correctly.
Mussels are on sale this week at one of the large chains – though their prices are in kilograms, it amounts to $2.00 per pound. Their normal price is $2.50 per pound. It was common to see them at 99 cents per pound only a few years back.
The only two things you have to keep in mind for cooking this shellfish is that you only want to cook live ones and that you don’t eat the beards (a small grass-like piece which allows a mussel to attach to rocks and other anchors in the ocean).
Looking for live mussels is easy – you want to ensure the shells are closed. If a shell is open, knock it on the counter a few times (not hard) – it should close over the next few minutes. If it remains open, discard it.
Removing beards is also easy – simply pull them from the shell before or after cooking. [Read more...]
With a year of experience under our belts we are looking at the year ahead and nefariously plotting where we are going to journey with the blog into next year. Here are some of the ideas – and we are open to receiving your feedback and ideas. Some of these ideas are locked in stone, others negotiable:
- Series will continue. There will be plenty of posts outside of the realms of these series but we will endeavor to put some themes and series together to dig deeper into topics we are passionate about.
- Guest posts will commence. We will find a way to feature people we adore around food. Some will be professionals and others be passionate food-loving people. [Read more...]
We have made it!
Well Preserved was born 365 days ago – our official birthday is on the 28th but this is our last day of being “0.”
We haven`t missed a day of posting in the entire year – a surprise considering the launching of this site was a spontaneous act (we told the story of the origin here and are going to avoid being redundant). We have decided to continue the journey for an unspecified time to go (I make temporary contracts with myself for things such as these) and hope you will continue to join our adventures. [Read more...]
This is the end of the 11 days of posts on Feastmas. It’s been a good run but all good things must meet their end – or be reborn through leftovers.
I have done a lot of reading in recent years on how to perfect stock. I have been surprised to learn that many of the common practices taught around making stock actually fly in the face of science or the knowledge of professional chefs. The work of Herve This and Harold McGee (both prominent food scientists) has really inspired me to learn a lot more about making a better stock – something I am still actively learning about. [Read more...]
I have written and re-written this post in my head at least 15 times today. I have had time to write and had lots to write about. But the vision for this post keeps on coming back – it beckons for shorter and sweeter.
We are humbled and blessed and fortunate and lucky and thankful for all that we have. Far beyond the material, the food, the drink – we have each other.
Today has been an entire day of feasting, sharing, eating (and it continues). We are so lucky – the luckiest part of all that we have are the people around us.
Merry Christmas and Happy Holidays – I hope you all are so fortunate.
It’s cold and dark outside. I’ve been up for an hour and will leave the house before 6.00AM. I hope to be back home by 8.00AM and the first of several dishes will hit the stove by 8.30. December 24th has become a big day of cooking for me – an awesome and exciting day and one that gives me the chance to cook without being antisocial – after all, the guests have not arrived yet.
There are 3 breads to bake today (and likely another 1-2 to start for tomorrow). 2 pies, these slow-roasted tomatoes (and we learned last night that figs can be halved and touched with cinnamon and mandarin rind and cooked the same way and intend to) and we’re going to get our chestnuts going too. I plan to dunk the warm chestnuts into brandy after watching a Jamie Oliver Christmas special last night.
It’s an exciting morning – the prospect of coffee and a market that is quiet before the storm enthralls.
And, of course, there is still the matter of the one remaining Christmas Gift that I am short of.
Ladies and Gentlemen, have a most wonderful day – check your list twice to make sure you’ve got what you need! If you don’t have extra celery, carrots and onions to help make stock on the weekend, there’s still time! We’ll be posting some tips on boxing day on how to make a better, bolder stock.
Happy Holidays to all of our friends, lovers and other strangers (Toronto readers will recognize this odd ending from
What are foods you can’t live without this time of year?
We have learned this the hard way – reduced store hours and increased people with free time going places equals less access to good coffee.
Make sure you have a beautiful selection of coffee – go out of your way, perhaps, to grab something a little special.