Ragu Bolognese

Whenever someone asks me what my favourite thing is to cook, this is my answer. I've cooked this countless times since a family friend in Bologna gave us his simple recipe, and I will never get tired of it. I've tried a few recipes from different sources over the years with varying degrees of complexity; some had chicken liver added, many had a mixture of pork, veal and beef, while others required you to render the fat from lardons at the start. For my money, this is the best balance of simple and delicious. For best results, dice all of the vegetables extremely finely (brunoise if you will) and try to break up the meat into the smallest possible pieces while it's browning.

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Kecap Beef

This is one of the courses that we served when we hosted a supperclub at Toronto's Depanneur recently. It's inspired by a dish we tried on an island in Malaysia a couple of years ago. This island had absolutely awful food. Every restaurant had the exact same menu and none of the options were great. But! Every day, this family of women from a neighbouring island would boat over with a few giant tupperwares of home cooked food that they'd sell on the beach. One of the recurring dishes was called kecap beef (pronounced "ketchup"), named after the kecap manis, or sweet soy, that was in the dish. This recipe is our best attempt at recreating their kecap beef. It's sweet, savoury, a bit spicy and incredibly rich. To balance the richness and to complement the soft texture, we recommend serving it with a side of either pickled vegetables or a vinegar-based slaw as well as topped with something crispy - fried shallots, fried potato, peanuts, whatever you want. 

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