Whenever our American friends come visit and realized that our provincial government actually is the exclusive distributor of most alcohol in this province, they will be amazed. However the LCBO have come a long way from ordering from a small window with a little piece of paper, like an old pharmacy, to having one of the most spectacular liquor store in the world in Summerhill, minutes from our house.
The LCBO also publishes a free quarterly magazine Food & Drink. There are recipes galore and the Autumn issue is where I saw my challenge for the week, one by Chef Jamie Stunt of Oz Cafe in Ottawa.
Seared Beef Tenderloin with Porcini-Pinot Noir Broth, Crispy Potato Sticks & Green Herb Aioli
As the name suggests this is not 5 minute meal but I will tell you it was worth it.
I fried the potato sticks first and now I know rosemary fries are a real treat, I was snacking on them while preparing the rest of the meal.
The layering of the crispy sticks with the tenderloin was a brilliant concept that each bite was a party in my mouth.
The broth was heavier than I imagined and perhaps I should strain and clarify it and also serve a bit less in each bowl, mine turned more into a sauce.
Regardless, we loved the meal. 9/10
looks delicious! and it tasted delicious too. even better the next day
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