4½ lb grilled Nebraska corn fed Angus sirloin of beef, paprika fried potatoes, puffball mushrooms from our yard fried in butter and steak fat, and zucchini all forno:
A close up on the sirloin:
Perfect rare with a warm red center.
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The stuff you improvise with what’s on hand is always the best.
The only problem I have is trying to replicate the result…
I want all of your dinners!
Got to Montreal in the evening and it was raining hard. The Vietnamese Pho restaurant 2 blocks from my lodging is closed on sundays. Quite a few places are closed on sundays here. Don’t they know tourists have to eat, too?
Found a Banh Mi place a couple of blocks in another direction and since it was coming down harder we made a mad dash for it. Ordered 2 different kinds of Vietnamese baguettes and thought they were just OK. Only because we were famished so the Banh Mi could do in a pinch and nothing more. No self-respecting Vietnamese would sell Banh Mi like theirs and pass it as the real thing!
Two doors down is a pub and we made another mad dash for it. Only after ordering a flight (4 small beers) we realised we didn’t have time to drink more slowly because the supermarket was closing at 9pm. We would have stayed to drink more and ate something but couldn’t risk not having our own stuff for breakfast at the lodging tomorrow. Into the rain we went again. Picked up oysters, cheese, cold cut, fruit, beer and wine and headed back.
And that’s my first hours back in Montreal. Hope it gets better in the next few days, before I go home to food hell.
That’s Quebecois red wine. First for me.
Bringing 2 bottles of this beer home.
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I think you need to find some duck gravy poutine, pronto.
Is that beer called Aphrodisiaque?
How long it takes to cook? I wish I could try it!
Very nice…looks and sounds delicious!
I cooked it around a hour and a half . Truthfully I wasn’t paying attention to the time . I would get up and spin the string now and again so it would turn slowly . It came out with crispy skin and cooked medium on the inside . It wasn’t dry at all . You can cook it less if you like . That was some fun cooking on a rainy day . I was inspired from Julia Child cooking with master chefs with Jean - Louis Palladin cooking the duck breasts.
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A couple more days til I’m back in food hell and there’s no more ethnic food.
Bun Bo Hue (spicy soup from central Vietnam)
Pho with “everything in it”
Yes, the beer is called that. (Am drinking it now)
Plan on eating duck confit poutine before I leave. The pub yesterday has it.
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So does it work (the beer I mean) ?
Lazy dinner last night, beef tartare, gazpacho, pâté from Picardy, and carrot, home grown tomatoes salad. My cold decides to stay, not getting better nor worse since last Friday.
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Possible to show us the bottle? Very interested!
Tonight dinner is seared duck breast, an orange rocket salad with apple vignette, pan fried potatoes cooked with duck fat, garlic and rosemary.
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Steak sandwich on Jewish seedless rye with horseradish & Jarlsberg and Snows clam chowder from the can made with heavy cream, extra clams and butter:
I know it’s not real gourmet, but I have always loved the Snows since I was a kid.
It’s like the orange Kraft Mac n Cheese, you don’t want to admit you still like it.
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Hey Naf- what do you have next to your tartare?
That looks tasty! Care to elaborate on the preparation?
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There isn’t much like crispy duck skin! 
Johnny , picture taken in first ten minutes of cooking . No photo taken at the end . You get the idea .
It was off the cuff stuff. Saw frozen artichokes in the freezer and had potatoes on the counter. Thawed the frozen chit and squeezed as much water from the chokes then tossed them with the potatoes and wings in olive and grape seed oil and tossed in a maybe 375 convection oven.
Had I thought about it, a little rosemary would have gone well with the ingredients.
Pomegranate soup (ash-e anar).
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