Chef Paré’s Bulgogi Braised Short Ribs with Baby Bok Choy

Chef Paré’s Bulgogi Braised Short Ribs with Baby Bok Choy

PrintBulgogi Braised Short Ribs with Baby Bok Choy Yield: 4-6 Ingredients1.5 kg beef simmering short ribs Salt and freshly ground pepper 3 Tbs (45 mL) sesame oil 1 head of garlic, peeled and separated into cloves 1⁄2 cup (120 mL) soy sauce 1⁄4 cup packed brown sugar 3...
Chef O’Leary’s Moroccan Braised Beef Chuck

Chef O’Leary’s Moroccan Braised Beef Chuck

PrintMoroccan Braised Beef Chuck Yield: 4 IngredientsSpice rub: 1 tsp coriander 1 tsp cumin 2 tsp chili powder 1 tsp ground ginger 1 tsp ground black pepper Pinch each of allspice, cinnamon and nutmeg 1 kg beef chuck 3 celery stalks, diced 2 large carrots, diced 1...
Chefs Tips and Tricks: Working With Puff Pastry

Chefs Tips and Tricks: Working With Puff Pastry

Whether it’s the cold, the holidays or you’ve finally accepted the winter weight that mysteriously appears around your midriff during the chilliest months of the year, December is a time to indulge.   And what’s more indulgent than a puff...
Chefs’ Tips and Tricks: Using Dried Spices

Chefs’ Tips and Tricks: Using Dried Spices

The days of dusty spice cabinets filled with questionable jars of garlic powder, stale chilli flakes, and maybe some expired Italian seasoning are long gone. Spices in all forms, from sweet to savoury, have made a huge resurgence in the past few years, and home cooked...
Chefs’ Tips and Tricks: Working With Brassicas

Chefs’ Tips and Tricks: Working With Brassicas

Remember all those vegetables you hated as a kid? Brussels sprouts, cabbage, radishes… often fed to the dog or perhaps under a napkin on the side of your plate? Bringing back any memories? Brassicas (no, it’s not a type of musical instrument) are a group of healthy...

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