Posts Tagged ‘Andrew Rochon’

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Pan-seared perch with green peas and mint

Although scaling perch can sometimes be a messy and daunting task, the result is a delicious, and crispy skin.

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Butter and coconut milk poached burbot

Burbot is an awesome-tasting fish with a unique texture that works well with poaching served over a bed of coconut rice.

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Braised rabbit

When waterfowl and deer season come to an end, I love to pursue wild rabbits in the snow. They are challenging to hunt and make a tasty stew.

pan seared duck breast
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Pan-seared mallard breast

A rustically seasoned, succulent duck breast served over a creamy squash puree is the perfect late fall, or winter meal.

Andrew poses with turkey fan
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Beast from the east

OOD’s food editor, Andrew Rochon, gives a first-hand account of the two days he spent hunting wild turkey in Lanark County.