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VIDEO! Slow roasted black cod, glazed baby carrots, lemon/butter/caper sauce

April 29 th 2010

black cod recipe

Yes folks, it’s time for another video post! What does this mean? Well, for me it means that a day or so after this post goes live, it goes around my office, and I get ridiculed for a week or so….

Ever wondered why I don’t do more video posts?

Nah, but seriously – I want to do start doing a series of “Matt gets saucy” (yes, I came up with that all by myself..) videos, with a focus on seafood. The videos are gonna be technique focused, and based around simple clean sauces that are simple enough for a mid-week meal.

Click to see this fish recipe, and the fish cooking video

Posted in Seafood Recipes | 11 Comments »

Beef Short Rib Fricassee

April 14 th 2010

Beef Fricassee Recipe

As anyone that reads this blog knows, I have a certain something for rustic, French cooking. The kind of food that gets cooked in houses and small restaurants throughout France. The food that has honestly made France what it is culinary-wise, and I am sure will continue to do so well after I have put my knives and pans away.

A “Fricassee” is right in the heart of French country cooking. A rustic stew of meat and vegetables, enriched with some form of cream. The great thing about a dish like this is that it can be as rustic, or as refined as you like. Some upmarket restaurants go all crazy with alleged fricassee’s of lobster and crab. “Alleged” because like so many terms in French cookery, this one tends to get bent around a bit.

Click to see the recipe and more photos

Posted in Meat Recipes | 18 Comments »

Home Cured Salami. The tasting.

April 7 th 2010

Home Cured Salami Recipe

Six weeks ago Becky Selengut and I started another batch of salami. You may remember, dear reader, that we threw the last batch we made in trash, because I considered the salt percentage too low to be safe.

Well, I am proud to say that this salami cured pretty much perfectly, and quite frankly is one of the tastiest things on earth. How is that for a kick in the pants to my usual modesty?

Becky came over today, we sliced some up, and compared tasting notes. I couldn’t talk, I had too much salami in my mouth. Her’s was perhaps the best analysis:

“wow, the first taste is bay, the middle taste is all porky flavor, and it ends in… YUM”

Click to read more about this home cured salami

Posted in Charcuterie | 22 Comments »

Wrightfood – The Book Deal

April 1 st 2010

I have had to keep this one quiet, really quiet. Which, as anyone that knows me could tell you, is a ridiculously hard concept for me to grasp. This has been in the works for some time, and I am so happy that today is the day I get to share this with you!

(did anyone notice that I changed my blog header to now match somewhat of the front cover?)

I am finding this one rather hard to put in to words, so instead of rambling on about how proud I am, and all that jazz, I guess I should tell you what is going to be in it.

Click to read more about the book deal

Posted in blog | 34 Comments »