Wolf's Provisions
Inspirations
Recipes, pairings, guides, and the language of great meat.
Recipes
Curated recipes from our kitchen to yours — crafted around the finest provisions.
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Lamb
ROAST LEG OF LAMB WITH VEGETABLES
Share and impress, a centerpiece for any occasion.
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Duck
DUCK CONFIT RISOTTO
A classic combination of the rich and sweet flavor of duck confit adding depth to a creamy and elegent risotto
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Wine Pairings
The right bottle transforms a good meal into a great one. ENO Fine wines pairings guide the way.
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Guide
Navigating Cheese
Cheese is a gift that must be tried, Navigate them all and enjoy this blessed craft
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Cooking Terms
A glossary — the language of great cooking, decoded.
A
Al Dente:
Pasta cooked until it reaches a slightly raw interior (the pasta has bite)
C
Confit
Slow cooking process, where ingredients are submerged at low temperature (usually 200 F or 93 C) fat. Typically Oil, tallow, pork or duck fat.
B
Blanching
Process where vegetables are shortly cooked in boiling salty water and then immediately cooled (shocked) in an ice bath
B
Braising
Searing meat hard, then cooking it low and slow in a small amount of liquid. The method that transforms tough cuts into something that falls apart at the fork.
D
Deglazing
Adding liquid to a hot pan to lift the browned bits (fond) left behind after searing. The fastest way to build a sauce with real depth.
M
Marbling
The white flecks of intramuscular fat distributed throughout a cut of meat that contribute to flavour, juiciness, and tenderness when cooked.
M
Mise en Place
The French practice of prepping and arranging every ingredient before cooking begins. The habit that separates confident cooks from reactive ones.
M
Maillard Reaction
The chemical reaction between amino acids and heat that creates a deep, brown crust on meat. Not caramelisation — something far more complex and flavourful.
R
Rendering
Slowly melting solid animal fat over low heat until it liquefies. The result is the finest cooking medium in your kitchen.