Reverse Sear

After a foodie friend talked about his favourite method of cooking steak, I started researching the Reverse Sear method. It’s based on a low and slow cook first in the oven, then hot sear in a pan. I also tried doing steak sous vide, but I wasn’t blown away. Different cuts like Tri Tip worked amazing in sous vide, but a simple ribeye didn’t seem to benefit that much. Enter the Reverse Sear. Use a thick cut steak, like a 1.5 inch to 2 inch Ribeye. Mine were from the Italian Centre In Calgary, Piedmontese beef, lots of marbling and aged 45 days I believe. With this method you get edge to edge perfect cook, without having to tend to it like you would on a stove or grill. And the biggest bene

Favourite brownies

A few reasons why these are my favourite brownies. They are cocoa based, which means no fuss mixing and no double boiler activity to melt chocolate. They have the paper thin top, are fudgy, chewy and dense, exactly what I like from a brownie. I admit that I used to be a brownie mix person, adding oil and egg to the powder. Yes it was easy, but really all you need to make a delicious homemade brownie is flour, cocoa, sugar, eggs, butter, and vanilla. This recipe is just as simple as a mix BUT one million times better. Equipment Square baking pan Parchment paper Wooden spoon for mixing Ingredients 1 cup flour 1 1/2 cup white sugar 3/4 cup unsweetened cocoa 2 tsp vanilla 2 eggs 1 stick salted b

Lemon pasta

Years ago, we visited Sardinia and we enjoyed the most wonderful lemon pasta dish. When I asked the chef for the recipe, like all Italian recipes, they just listed the ingredients but gave no method: simply lemon, butter, and cheese. So here is my recreation, it’s fairly simple and straightforward for any level of cook. For the pasta, I like to use a fresh thin tagliatelle or angel hair spaghetti. It’s a very delicate sauce, and I like a thin delicate pasta to go with it. It also happens to cook faster. The package I used cooked in five minutes. You can throw this meal together in about 10 minutes easily. My recipe calls for a stick of butter. It may seem like a lot to use an entire stick of

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