Braised Brisket / 4 Confits / Prawn & Lemon Zest Soup

Recipe: Braised Brisket

You can also do this in a slow cooker.

Blog Post & Recipes: Vegetable Confit

This process can be applied to many other foods. Just keep these two guidelines in mind:

- Fully cover the food with fat (duck fat, olive oil, grapeseed oil, bacon fat…)
- Cook at low heat for a long time (no higher than 250ºF, 2-10 hours)

Cherry Tomato Confit ... Garlic Confit ... Bonus recipes: pearl onion confit and leek confit

Blog Post & Recipe: Shrimp & lemon zest soup

This was way, WAY more than the sum of its parts, and it’s all due to the the lemon zest. While the parsley garnish was good, chopped tarragon or chervil would be even better. I’d also consider making a dedicated tomato and shrimp shell broth with a tiny pinch of saffron.

Celery Risotto / Braised Pumpkin / 3 Confit Recipes

Blog Post & Recipe: Risotto and A Marcella Hazan Recipe

The celery flavour is clear and fresh and there are no distractions, resulting in a wonderful creamy comforting plate of velvet risotto with a little celery crunch and pale elegant colour.

Risotto Col Sedano – Celery Risotto Recipe

Blog Post & Recipe: Easy Braised Pumpkin

Let the pumpkin boil over high heat for about 10 minutes. Lower heat and stir occasionally for about 5 minutes. Add few dashes of white pepper. Once pumpkin is tender, it’s ready to be served.

Article & Recipes: Confit: What's good for the goose is good for a lot of other foods

Today almost anything can be "confited" using a variety of fats. Variations are no longer limited to midwinter meals, and the cooking process doesn't necessarily have to take all day.

Shrimp charmoula confit ... Roasted tomato confit with bacon fat ... Caramelized pineapple confit

Queen Elizabeth's Drop Scones / Panch Phoran Pork Belly / Ramen

Blog Post & Recipe: Queen Elizabeth's Drop Scones

Drop scones are thicker than American pancakes, and a little smaller.

Blog Post & Recipe: let's get to the meat: panch phoran pork belly

In short, it's pork belly, confited and infused with a wonderful blend of subcontinental flavours - cumin, fenugreek, mustard, fennel, and kalonji seeds - that makes up panch phoran. And then roasted.

Blog Post & Recipe: Musings on the zen of ramen-making

The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.

Cod & White Bean Stew / Chicken Stock / Duck Charcuterie 5 Ways

Blog Post & Recipe: stew & snow

and it's versatile - throw in whatever combinations of vegetables, beans, grains and fish you have on hand.

Cod & White Bean Stew

Blog Post & Recipe: homemade chicken stock

Sometimes I do it with odds and ends from a chicken: wings, neck, gizzards, other random bits. But most often, and by far my favorite way to make stock – is to use 2 carcasses of roasted chickens

Article & Recipes & Video: Duck Charcuterie 5 Ways (and Recipes).

The tender "center cuts" (breast, tenderloin, etc.) are not the only parts worth eating; in fact they are often not even the best. In the case of duck, it's a great gateway cooking experience to full on nose-to-tail: all of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit and check out the Ruhlman/Henderson/Keller influenced recipes.

Cook Quinoa with David Lynch / Tomatillo Hash with Sausage / Confit

Blog Post: "It's the only grain that's a complete, perfect protein"

How to cook quinoa with David Lynch. Part 1, part 2.

Recipe: Desperate for dinner: Tomatillos lead the rescue

In this case, a medley of chopped vegetables, given weight with sausage (rolled into little balls to break the monotony) and perked up with plenty of cilantro. The tomatillos turned out to be a surprise star, enlivening the dish with their tangy way.

Tomatillo hash with sausage

Article & Recipe: Confit method well worth effort

To confit is normally to cook secondary cuts of meat (or other things such as garlic, tomatoes or salmon) so they are preserved. The best-known would be confit duck. The method works particularly well with tougher and cheaper cuts of meat, as they benefit from the long, slow cooking. In a nutshell, it is essentially any kind of food that has been immersed in any kind of fat for flavour and preservation.

Confit goat legs

Squash and Fennel Soup / Duck Confit / Brewing Tea

Blog Post & Recipe: Dinner Tonight: Squash and Fennel Soup with Candied Pumpkin Seeds

The result of this recipe is creamy without a drop of dairy (though a little crème fraîche or Greek yogurt can be dolloped in to finish it).

Article & Recipe: Duck Confit, and Hold the Fat

Look to the left of the article for the link to the recipe.

“Well, let’s change the recipe so the duck just renders in its own fat and you don’t need to add any more to the pan,” he suggested.

You can do that?

“Sure,” he said. “It’s not traditional but would work just fine for small batches at home.”

Article: Tips on brewing the perfect cup of tea

The average Canadian tea drinker ... steeps tea for less than 30 seconds. That leaves most of the flavour and antioxidants in your tea bag or pot. While low-grade black tea can get bitter if steeped longer than 30 seconds, a good black tea should be steeped for at least three minutes in water that has just boiled

Coconut Barley Pilaf With Corn, Chicken and Cashews. Tomato Confit. Baked Ziti

Recipe: Coconut Barley Pilaf With Corn, Chicken and Cashews, which comes with and introductory article about the cook, her cat, and her shrivelling ears of summer corn.

While the pilaf simmered, I contemplated the large hunk of poultry in front of me.

Article & Recipes: Caramelized Tomato Confit

This isn’t really, truly a confit.

It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes.

Technically, since I am not meaning for the sugar and the oil to preserve the caramelized tomatoes , I guess we should call this a relish ...

Blog Post & Recipe: Dinner Tonight: Baked Ziti

But baked ziti is all about the abundant combination of sauce, pasta, and cheese. It's heavy, filling, and meant to be an indulgence [...] The great thing about this recipe is that, as the cookbook advertises, everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light.

Mole Sauce. Dijon et Poireaux Vinaigrette. Lemon Confit.

Blog Post & Recipe: Serious Heat: Silky, Spicy Mole Sauce

The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors. If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce

Blog Post & Recipe: Dijon et Poireaux Vinaigrette

Poireaux vinaigrette is another Burgundian classic, combining leeks (usually poached or boiled) with a dressing made from local Dijon mustard. Tangy and full-flavoured, it would provide an excellent lead-in to a rich, winey stew.

Blog Post & Recipe: Lemon Confit

If you don't know, "confit" simply means to preserve or enhance the flavor of a food by packing it a substance. Typically, that substance is fat, sugar or salt. Duck confit, for instance, is duck that has been cooked in duck fat, which enhances its flavor.

Fruits and vegetables can be confited by packing them in sugar or salt. Such is the case with this preparation of Lemon Confit.

Nam Pla. Kidney Bean soup. Pulses.

Article & Recipe: Keeping kidneys fit

Kidney bean and vegetable soup

This minestrone-style soup is a meal in a bowl. There are no strict rules about the ingredients other than they are seasonal and combine well.

Article & Recipes: Fishing for condiments

Nam pla is one of those seasonings whose qualities creep up on you.

Squid with chilli dipping sauce ... Chilli dipping sauce ... A summer salad of cucumber and cold chicken

Article & Recipe: Time for beans, peas and lentils

The link to the recipe sits under the pictures to the right.

These days, beans, lentils and the rest of the lovely legume family can be found gracing the very best tables in the state - their earthy goodness and low price making them the ideal choice for tasty winter warmers ... How you choose to prepare and cook your pulses also affects how they'll make you feel after eating them. Always discard the water in which you soak dried pulses ...

Recipe: Confit pork belly