The Art of Living According to Joe Beef: A Cookbook of Sorts
David McMillan, Meredith Erickson
Format: PDF / Kindle (mobi) / ePub
Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
Lucille’s. To the Burgundy Lion, where I’ve finished way too many nights—thank you Toby, Paul, Jean Michel, and Will. To Vintageframescompany.com, Gabe at Fedora and Joseph Leonard, www.domainedemontille.com, Chris and Incanto crew, family Occhipinti, B.G.L., Billy Brownstein, Petzicoulis, Adam Sachs, Adam Gollner, McCord Museum, Village de Kamouraska, Martin Spaulding, M Wells Restaurant, Rowan Jacobsen, and Joe Dressner. To the crew at DNA and Bottega. To Roberto Pesut, Massimo, Angelo Leone,
vegetable soup with marrow, this recipe is a Joe Beef winter standard. Marrowbones are always from the hind legs of the animal. You want them crosscut, which reveals a long tube of marrow. If you have purchased them frozen, thaw them in the fridge first. 4 crosscut marrowbones, each about 6 inches (15 cm) long Salt and pepper 3 tablespoons unsalted butter ½ cup (45 g) or 6 slices diced bacon ⅓ cup (50 g) diced onion ⅓ cup (55 g) diced, peeled potatoes (Yukon Gold or fingerling) ⅓ cup
buses or milk trucks or are simply slapped-together buildings made of junk. Amazingly, you can find a few in really beautiful settings along the Saint Lawrence River on old Route 132 between Quebec City and Rivière-du-Loup or on Route 148 near the Château Montebello Hotel. Usually the backlit sign shows their soft-drink colors of choice, and they are turning out to be great fodder for photographers and for burger and poutine bloggers. You’ve got your homemade hot dogs, hamburgers, fries, and
and the wine would go in the walk-in closet (because that was the only space for it). A giant blackboard listing all the food and wine would cover one entire wall, and on the adjacent wall, twelve to fifteen small Peter Hoffer paintings would be hung. And speaking of Peter, David explained, he was coming by in ten minutes with said paintings, so let’s move on to the gist of this get-together: “We want you to scrounge up some information on Charles McKiernan. He was a man of the people who had a
and appetizing. Theory #5 Hangovers: Whenever someone in our business comes to work saying he or she is in “top shape,” he or she is extremely hung over. To alleviate said hangover, nothing beats a glass of ginger juice, a few B vitamins, a bottle of Pedialyte, and some Spam and American processed cheese prepared with three bunches of kale, wilted. Theory #6 Fancy knives: People have too many knives these days. The classic chef’s knife and, on the smaller side, a slicer and a butcher knife,