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This was all that I salvaged from the show this morning – we all stood around the plate at the studio and stabbed at it with forks at 8:30 am. Alright, so it’s not really a *pie*. But it was baked in a pie plate and is technically topped with pastry, so I call it fair game to celebrate Pi day. Plus it’s unbelievably delicious, and outside my regular wheelhouse – normally I would have celebrated by clearing the last of the rhubarb out of my freezer, but David put in a subtle request yesterday for CBC this morning, and so I went ahead and made it. Which is why I have these photos taken on my phone in the dark of late last night and early this morning – not ideal, but you get the gist. I wanted you to see what the stewy part looked like, and the crumpled phyllo on top. It’s pretty straightforward, as far as braises go – the originalContinue reading

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I had been fidgety about the unseasonably warm weather around here, and then winter went and showed up all at once. Temperatures hovering around -32 with the windchill is the perfect reason to have a pot of something or other simmering on the stove, and I had been meaning to make a pot of feijoada – a thick Brazilian black bean stew, simmered with miscellaneous cuts of pork (and sometimes beef). The beauty of it is that dried beans take a few hours to soak and simmer, just like tough, flavourful cuts of meat, like pork shoulder and ham hocks. If you’ve never worked with smoked pork hocks before – it’s the ankle bit – this is a perfect reason to; you toss it in the pot and it does its thing, flavouring the beans with smoky meatiness, and then the chunks of tender meat fall off when you pull the bone and leathery skin out of the pot. Once you’ve cooked one, you’ll noticeContinue reading

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