Technique: Bacon wrapped meat roulade

I learned this technique from the Sierra Mar cook book of Craig von Foester and I have been using it for years now. It works well with any lean meat – poultry, veal, venison, rabbit, or lean pork. The bacon gives lean meats much needed juiciness and smokiness.

Technique: Chopping and sautéing onions

This post is really an ode to the onion – the unsung hero of cooking. It’s the most basic and prevalent ingredient in (Western) cooking. It goes into the making of any stew, risotto, stock, broth, and sauce. There are probably many ways chop onions, but here is the one that works for me.