beef short ribs in red wine curry

We made this recipe for curry night which is every Tuesday night at Rock Salt Restaurant and Cafe.  Our chefs ‘borrowed’ it from Vikram Viji’s great new cookbook – Vij’s Indian cuisine. 2 Tablespoons ghee or butter 1/4 cup canola oil 1 Tablespoon cumin seeds 1 pound onions (finely chopped) 10 cloves garlic -minced 1 [...]

huraches

Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings.  The name “Huarache” is derived from the shape of the masa, similar to the popular sandals of the same name.  We sometimes serve these at Rock Salt Restaurant and Cafe on Mexican night which is every Saturday [...]

split pea soup

serves 6-8 1 smoked ham hock 2 bay leaves 2 cups (500 mL) split yellow peas 12 cups (3 L) water 1 onion, diced 2 cups (500 mL) carrots, peeled and diced 1 celery stalk, diced 2 Tbsp (30 mL) minced garlic 1 Tbsp (15 mL) chopped fresh sage salt and pepper to taste chopped [...]

pan fried duck breast

Serves 4 4 duck breast 1 clove garlic, chopped 1 Tbsp (15 mL) rosemary, chopped 1 Tbsp (15 mL) olive oil sea salt and pepper to taste Place the duck breast on a cutting board. Remove any veins or membrane from the underside of the duck breast. Flip the breast over and lightly score the [...]

beef stock

4 lbs (about 2 kg) beef bones (shank is best) Salt and pepper 2 cup (500 mL) onion, peeled and chopped 1 cup (250 mL) carrot, peeled and chopped 1 cup (250 mL) celery, chopped 4 Tbsp (60 mL) mixed fresh herbs (rosemary, sage, marjoram) Cold water to cover bones Rinse bones under cold water [...]

chicken stock

4 lbs (about 2 kg) back and neck bones 2 cups (500 mL) yellow onions (peeled) 1 cup (250 mL) medium carrots (peeled) 1 cup (250 mL) celery handful fresh herbs (sage, rosemary, marjoram, etc.) 2 cloves garlic, peeled 1 tsp. (5 mL) salt Place bones in a pot or large bowl, cover with water [...]

chicken confit

Confit preparations originated as a means of preserving meats without refrigeration.  This recipe works as well with duck or goose. 6 free range chicken legs and or wings 1 liter rendered duck fat 1/4 cup coarse sea salt 3 cloves garlic fresh thyme sprigs 2 bay leaves Rub the legs with the salt mixture, and [...]

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