Kitchen Confidential
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November 27, 2009
Truth be told, when I sat down with the Flavours team to discuss potential ideas for our Holiday issue, the usual suspects made an appearance.
Turkey as a topic was tossed into the ring, as was slow-cooker meals, roasts and hams. We nibbled on the notion of Christmas cookies and other holiday desserts too. But, we’ve done them all in the past, and I’m sure others will do them again this year, and there’s not a stitch wrong with that.
We just wanted to do something a little different.
It may seem a little peculiar to be featuring steak and potatoes in a Holiday issue, but in my humble opinion, there couldn’t be a better time. Sure, the focus during this season tends to be on the above-mentioned staples, but the allure of a good steak for dinner doesn’t diminish simply because there’s snow on the ground. That being said, the flavour gained by grilling a steak over an open flame is hard to acquire when cooking one indoors, but there are other ways to crank up the yum factor.
You can check out our feature “The Meat of the Matter” to find three simply superb sauces to dress up your next steak in style.
And what could possibly make a steak dinner even better? I’d say a side of potatoes, of course, and not just any potato mind you, but silky, smashed ones laced with butter and cream. We’ve got two recipes for you to drool over in our Min & Max column. In that piece, you’ll find one that is delicious and simple to make while the other takes a little more time to prepare, but is worth every extra second you spend putting it together. When we tried the potato recipe I’m talking about, the staff actually fought over who could take the leftovers home.
The good stuff doesn’t stop there.
Our frequent contributor dee Hobsbawn-Smith returns with her feature on charcuterie. Some may not know what exactly that means or entails, but once you read her story and see the recipes, the word and the kinds of food it entails will find a place in your heart forever.
We do have a few items that are on the traditional side of things as well. Our chef columnist, Alex Svenne, brings his insight and experience to the subject of latkes, a topic we can say is both interesting and utterly delicious. We think you’ll enjoy his recipes for these potato pancakes and the twist he’s devised that you probably never thought possible.
Our expert mixologist, Laura Panter, has put together a lovely list of libations that would be perfect for welcoming friends and family to an open house or other gathering.
As you can see, this edition of Flavours has tons of information and recipes sure to make your holiday celebrations a smashing success.
From our family to yours, we wish you the very best this season and hope you enjoy this magical time of the year with friends and family.
See you in spring!
Brandon Boone
I welcome your comments and feedback.
Please email me at b.boone@flavoursmagazine.ca
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