Cool Food Dude

Cool Food Dude

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Ottawa, Ontario, Canada / Just a regular dude that blogs about the world of food around me, wherever I may be. Obsessed with all things food related.
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New England Pot Roast -- I used to tell my mother that the back seat of the boat I take into the afterlife will be filled with her pot roast. Like the wealthiest of ancient Egyptians, I’ll also take my favorite cats, husbands, servants and pottery. But I’m not going anywhere without the tantalizing taste of her roast beef thoroughly drenched in wine gravy. I assume that mashed potatoes, the standard pot-roast accompaniment, are available anywhere.

I’ve come to realize that many of us have been bequeathed a cherished family recipe. Be it simple or elaborate to prepare, it’s a dish so fiendishly delicious that it is the unmistakabl…

Wilf & Ada's Autumn Hash:  A trio of roasted root vegetables—beets, squash and yams—tossed with caramelized onions, some crumbled sausage and Parmesan. The mélange was topped with two eggs and a side of toast. An unfussy breakfast, yet beautifully articulated and belly-filling.

Wilf & Ada's Autumn Hash: A trio of roasted root vegetables—beets, squash and yams—tossed with caramelized onions, some crumbled sausage and Parmesan. The mélange was topped with two eggs and a side of toast. An unfussy breakfast, yet beautifully articulated and belly-filling.

This particular meat pie doesn’t skimp on meat. The recipe includes beef, pork and veal. A first bite shows that this pie is a triumph. The meat and the onion are in clear collision with each other. The spareness of the ingredients allow for the simple flavours to shine through. Whichever one of my long-since-passed relatives originated this tourtière recipe has shown a great deftness of touch. Perhaps it is why this recipe has survived for decades.

This particular meat pie doesn’t skimp on meat. The recipe includes beef, pork and veal. A first bite shows that this pie is a triumph. The meat and the onion are in clear collision with each other. The spareness of the ingredients allow for the simple flavours to shine through. Whichever one of my long-since-passed relatives originated this tourtière recipe has shown a great deftness of touch. Perhaps it is why this recipe has survived for decades.

Montreal Cooks: A Tasting Menu from the City's Favourite Chef's - Recipe for The Best Chicken Soup

Montreal Cooks: A Tasting Menu from the City's Favourite Chef's - Recipe for The Best Chicken Soup

Roasted Beets with Beet Green Salsa Verde Recipe by Tyler Florence for Food & Wine magazine

Roasted Beets with Beet Green Salsa Verde Recipe by Tyler Florence for Food & Wine magazine

Product Review: Nonna Pia’s Balsamic Reductions | Cool Food Dude

Product Review: Nonna Pia’s Balsamic Reductions | Cool Food Dude

8 tired restaurant trends that must end now!

8 tired restaurant trends that must end now!

Kettleman's Bagel Co.

Kettleman's Bagel Co.