Christine Cushing's new products
Roasted Brussels Sprouts with Pork Belly
My featured recipe this time is inspired by a recent trip to the culinary mecca of Montreal. Brussels sprouts get a bad rap for many reasons but I think once you try this simple but very delicious recipe you'll fall in love with the sprouts. The unusual cooking method of leaving them on their stalk is such a dramatic presentation and combined with pork fat and a reduced apple cider vinegar it is stellar.
For best results, always cook the sprouts in rolling boiling salted water before roasting them.
Click here to view this recipe.
I’m so excited to introduce my unique line of “thaw and serve” cakes made exclusively with D.O.P 100 % extra virgin olive oil. Extraordinary flavour will keep you coming back for these cakes that are light enough to be enjoyed any day of the week but can easily be turned into a dazzling special occasion, restaurant quality dessert in a flash. My product line started with this phenomenally fruity Greek olive oil and I’ve used it as the base for all of my savoury products to date, but this is first time I am featuring my oil in desserts. For more details click here.
As I gaze
through my window at the gently falling snow and whistling frigid wind of
winter, the panes of glass are gradually fogging up from the steam wafting up
from my gigantic pot of simmering bones. It's officially slow cooking season in
our house and I'll jump on any chance to throw a big heap of sinewy meat into a
heavy pot, add my choice of aromatics, vegetables and some sort of wine and
simply wait for the magic to happen. Ideal cuts for braising include, briskets,
shoulder/ blade ( beef, pork and lamb) and pork hocks or lamb or veal shanks. These cheap cuts are loaded with flavor and the
masses are starting to discover that.