Julia Child Remixed

In honour of the announcement that Kanye West will be collaborating with Skrillex on his upcoming album, here's what legendary chef Julia Child would sound like if her show was produced by T-Pain:

Anniversary dinner / Food Day Canada

As I Twitted Saturday, in honour of both Food Day Canada and my wedding anniversary, I made duck confit for dinner. Food cooked confit-style means it was cooked in fat for a long period of time at a low temperature. Here's the recipe and method I used.

Ingredients: four duck legs; salt; olive oil 

Rub salt into the outside of the duck legs. Put the salted duck legs in a ZipLoc bag and store them in the fridge for several hours.

This will add flavour to the meat and draw out some of the moisture from the legs. After dry-brining the duck legs, wash off the salt. (Or just sprinkle some salt on the legs if you're pressed for time.) 

Place the duck legs in the bowl of your slow cooker and cover them with olive oil. Set the slow cooker to low and leave the meat to cook for anywhere between six to twelve hours.

After cooking, the legs can be eaten with the skin either removed (duck confit shredded on spaghetti, aka duck confit sugo is to die for), or pan seared to crisp the skin up. If you're not going to use the legs immediately, store them in the fridge.

I Scream, You Scream...

...on hot day like this, we all scream for ice cream. If you forgot to pick some up over the long weekend, or if you don't want to chase down the ice cream truck, you may want to try this super-fast way to make a cool treat.