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Saviolo

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: 3,126

Journal Archives

Homemade Apple Butter Recipe (video)

It's apple season! At least here in Ontario it is. Lots of fresh apples all over the markets right now, and they are delicious. Apple butter is a delicious and slightly spicy recipe that is perfect for fall. Amazing flavours and goes extremely well with biscuits and butter, and we discovered that they go very well with peanut butter!

We cooked the apples sous vide, which worked very well. It kept all of those flavours and all the juices from the apples together while they cooked. Opening the bag was amazing! But if you don't have a sous vide machine, you can use a crock pot or a slow cooker, they both work very well. You also don't want to overcook the butter after it is strained, because overcooking it will denature the pectin and make it runny. It's pretty easy to tell by watching the texture when it's done.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Stuffed and Red Wine Poached Pears Recipe (video)

Something a little closer to fine dining this time around! This is a bit of a delicate and fancy recipe, and definitely takes a bit of a soft touch, but it is extremely delicious. We poached some beautiful Anjou pears in a lovely local Ontario red wine, and then stuffed it with a mixture of goat cheese, the spiced candied pecans from last week, and some Grand Marinier soaked dried apricots. It came out absolutely delicious. Amazing delicate texture, excellent flavour and aroma, overall a really amazing dish.

We did a little research and apparently Bartlett pears don't really hold up very well to the poaching process. Bosc or Anjou pears are a better choice for this recipe. Also, you can switch up the spice mixture in the poaching liquid however you'd like. You can also use a lovely white wine instead of a red wine, it just depends on the flavour profile you're going for. Also, be very careful with the pears once they've been poached, they are very delicate. If you have softer tongs to handle them, that helps, but being very careful with a slotted spoon is a better bet.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Spicy Citrus Candied Pecans Recipe (video)

A quick and simple one this week. But we're going to be using these in next week's video, so we wanted to get it done first! These spicy candied pecans have a delicious citrusy zing from calamondins (or calamansi). This is a small citrus that is frequently sold as an ornamental tree. It's a very popular ingredient in the Philippines, and out tree (in a pot) produces fruit about twice a year. If you don't have access to calamondin, you can use orange or lemon for that part of the recipe.

These came out very spicy. Between the black pepper, the cinnamon, and the dried Thai birdseye chili, it had a real zing. There's an excellent chocolate shop local to us that does dark-chocolate covered spicy candied pecans, and we could see these being absolutely amazing that way, but we also don't have the patience to temper chocolate! If you want to tone down the spice, you can reduce or omit the chili pepper, and also reduce the black pepper in the recipe. If you want to keep it more of a warm-spice flavour profile, then go ahead and add a little nutmeg, clove, or cardamom to this.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Simple Homemade Churros Recipe (video)

Another recipe using choux! It's such a versatile dough. This time, we're making churros. It's a slightly lean choux pastry fried in oil for a longer time at a slightly lower temperature. This is what gives churros that classic slightly chewy, but fluffy texture inside. The churros themselves don't have any cinnamon in them, they just get that nice coating of cinnamon sugar as soon as they come out of the oil. Make sure you hit them with that cinnamon sugar while they're still hot!

This homemade version isn't going to have the channel down the middle for you to fill with chocolate sauce or caramel or strawberry or whatever you want. Dipping them works just as well, however, and we've got some good recipes for a strawberry compote and a chocolate sauce you can use (for this video, we just used store-bought chocolate sauce, but we did make the strawberry sauce you see). Add a little dash of cayenne to the cinnamon sugar for a bit of zing!

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Homemade Chawanmushi Recipe (video)

This is a delicious Japanese dish. It is a very soft and creamy savoury egg custard made with dashi (a kelp broth) and usually filled with delicious little tidbits. We used edamame and reconstituted dried shiitake mushrooms. You will find this typically served in individual little ramekins in restaurants, but you can also do it family style like we've done here. You'll notice there's a very faint little crispy line along the outer edge of the dish. If we had used a lid, you would not be seeing that line. Some people enjoy it, and some people would prefer it wasn't there.

You can change up the flavour profile in a few ways. What you put inside can change, and could include things like corn kernels, pieces of snow pea, or even just green peas. If you want to kick up the mushroom aroma and flavour, you can replace a small portion of the dashi broth with the liquid you used to reconstitute the mushroom. The parsley can be replaced with mitsuba or shiso. Lots of ways to tweak this one for your individual tastes.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Peach Gingerbread Molasses Upside-down Cake Recipe (video)

It's peach season! This is a delicious and simple cake recipe (with some old-fashioned techniques) that comes out really delicious. With all of that brown sugar and molasses, it seems like it would be a bit dense, but because it has both baking powder and baking soda, it comes out quite fluffy, and very moist as well. It has the flavour and aroma of a really excellent spice cake because of all of that ginger. We were tempted to finely dice up some of the crystallized ginger we have on had and really triple down on the ginger, but we left it to just the fresh grated and the dried microplaned.

You could replace the peaches with any number of different fruits. Pineapple would work. You could also use any number of different stonefruits like nectarines or plums. You may wish to add a tbsp of bourbon into the glaze, and it would work extremely well. If you wanted to replace the peaches with bananas, maybe switch the booze to rum! You could even use apples for this.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Creamy Cauliflower Bacon Soup Recipe (video)

We're in the heart of fresh vegetable season here in Ontario, and it's awesome. Lots of amazing fresh stuff in all of the markets, so this week we made some excellent cauliflower soup! The cauliflower we're using in this recipe is an Asian cauliflower, hence the slightly longer florets, but is still produced locally. If you can only get your hands on regular cauliflower, that will work just fine for this recipe.

We use butter, bacon, cheese, cream, and chicken stock in this recipe, but with a few simple alterations, you can make this recipe vegan. Omit the bacon, cream, and cheese, and replace the butter and bacon grease with olive oil or vegetable oil, and you're off to the races. You would also want to replace the chicken stock with veggie or mushroom stock. We didn't use quite enough flour for the soup to be super thick (and it maybe got a little overcooked between steps!) but it was still a lovely thick and creamy soup.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Rich Onion Mushroom Cream Sauce Recipe (video)

This is an extremely rich and flavourful sauce that goes with lots of different grilled meats and even veggies. It's a perfect accompaniment with the rib roast we made last week, and it's also super simple. It does take a little bit of time, so it's perfect for a long slow roast. It really needs time to reduce and get those flavours concentrated and that extremely creamy texture.

If you don't have fresh herbs, dry is fine, but you'll want to use less. Also, we tossed in a little bit of cognac at the end (as we frequently do with mushroom dishes) but you can omit that step. You can also replace the cognac with dry vermouth or even something like whiskey or bourbon. Whatever you think would be a complimentary flavour to what you're serving it with. You can add garlic to this, it really doesn't require garlic.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Perfect Standing Rib Roast Recipe (video)

Red meat is a bit of a luxury these days, but we wanted to splurge, so we got this gorgeous standing rib roast from an amazing local purveyor, and decided to make a roast. Doing a perfect roast requires a little bit of work before the protein hits the heat. Firstly, you want to get the outside nice and dry to get that lovely crust on the outside. We packed salt on it, and let it rest that way for about an hour, and it worked just fine. The outside started to take on the colour of nicely aged meat. After that, it was time for the very flavourful and aromatic rub, and then into the oven for a very long time at a very low temperature. We went for about 4 hours at 225F, but if your oven can actually hold a lower temperature (ours can't, really) for a longer time, that is even better! After that, we take it out and let it rest for about 45 minutes. For quick cooking methods like searing, you typically want to rest the meat for the same amount of time as it was cooked for, but for the low and slow method like this, that is not necessary. After it has rested (covered loosely with a big bowl or tinfoil) you're going to want to put it into a very very hot oven for a very short amount of time to get that beautiful crust on the outside. Ta-da! Perfect roast, and the juices will not run all over the cutting board.

For the rub, you can you change up your flavours very easily. Grainy mustard is a great addition to this. Also, if you don't have fresh herbs, dried rosemary and thyme are both just fine. Really, the flavour combination is entirely up to you. We cooked this until it was just about medium, which is perfect for this roast. Any more and it will be very dry around the edges. Any less, and your leftovers will be harder to cut, and not as nice a texture. Medium is still amazingly juicy and very tender after that beautiful low temperature cooking.

We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood

We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=

Homemade Light and Crispy French Cruller Recipe (video)

The day we discovered how easy it is to make crullers at home may turn out to be a bad day. They're SO delicious and so easy to make. Basically they are a choux pastry that has been piped into a ring and then deep fried. The trick is to pipe the choux onto a little square of parchment paper, and then drop the pastry, parchment and all, into the hot oil. As soon as everything hits the hot oil, the parchment paper releases from the sticky dough, and you can lift the parchment out with tongs. This is why it's important to use parchment and not wax paper! You don't want a bunch of melted wax in your oil!

We flavoured ours with lemon zest, and it was really delicious. The lemon oil gave it a lovely lemony zing, and I highly recommend it. You can, however, replace the lemon zest with something like a bit of vanilla extract or paste, or even a little bit of orange blossom water to give it an interesting and unique aroma and flavour. Typically, crullers are glazed, but we wanted to maintain the crispy outside, so we just dusted them in powdered sugar. You could also use vanilla sugar for an extra bit of flavour!

We've started a Patreon to help the channel run! If you'd like to support us there, find it here: https://www.patreon.com/loveyourfood

We've also got our first affiliate link! Need a kitchen thermometer? Check out ChefsTemp! Use code LOVEYOURFOOD for 15% off a meat thermometer! https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=


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