Coq au Riesling, Carrots, White Serving Pot

Coq au Riesling

Traditional Coq au Vin using red wine is amazing and I think this version made with Reisling wine just as delicious!   Enjoy it with noodles, rice or warm, crusty French bread and an in-season green vegetable. Makes 4 – 6 Servings 3 lbs. chicken parts 3 Tbsp. unsalted butter 1 Tbsp. EVO 4 shallots, finely […]

Basil Mushroom Turkey Meatloaf With Red Topping

Basil Mushroom Turkey Meatloaf

Here is another meatloaf I consider a “winner”.  It is very good and makes a great sandwich if you have leftovers! Preheat oven to 350 F. 2 Tbsp. EVO 2 cups sliced mushrooms 1 onion, chopped 2 cloves garlic, minced 1 ½ tsp. dried basil ½ cup dried breadcrumbs (white or brown or a combination), preferably homemade** […]

Meatballs Cooked in Tomato Sauce

Baked Meatballs In Tomato Sauce

The beauty of these juicy meatballs is that you don’t have to brown them first. Yeah! As they bake, they impart all their delicious juices and flavours to the sauce! Does it get any better? They’re a big hit at our house. We serve them on their own as a second course with a light […]

Scumpy Pork Tenderloin with Braised Cabbage Wedge, Squash & Carrots

Scrumpy Cider Pork Tenderloin

It’s apple season! Who doesn’t love eating and cooking with new crop, crisp, juicy apples.  The English really know a thing or two about cider and we’re lucky enough to have cideries like Merridale and Seacider in B.C., both make excellent ciders.  We like to buy our apples from our farmer’s market when they are […]

Hazelnut Crusted Chicken Breasts, Mustard Sauce, Baby Pumpkin, Candle

Hazelnut Crusted Chicken Breasts

In my former life as a corporate chef, I made this chicken often in the fall/winter months when the new-crop local hazelnuts were available.  I think it’s excellent, not difficult to do and also would make an excellent main course when entertaining.  I’m fond of serving barley pilaf as a side dish. Makes 6 Servings […]

Mushroom Crepes Ready for the Oven, Grated Cheese on Top
Egg and Brunch Dishes, Mains

Mushroom Crepes

Crepes are lovely to have for brunch or a light dinner.  The beauty of crepes is that when you make a batch you use what you need and freeze the remainder between sheets of wax paper for another meal.  The crepes can be made ahead and the filling can be made the day before too. […]

Chicken Thighs & Red Wine Sauce Served Over Spaghetti, Dark Plate

Chicken Thighs with Red Wine Sauce

I keep chicken thighs on hand in the freezer. They come in handy for a quick summer barbecue or a braise in the fall and winter. This chicken would be delicious served with a saffron risotto, pasta or roasted potatoes.    If you can keep good, homemade stock in the freezer.  Such a good thing […]

Polenta with Veal or Beef Ragu, Fancy Bowl with Dark Blue Trim

Veal or Beef Mushroom Ragu With Polenta

It was definitely time to go through the freezer and use up stuff. I found a package of ground veal and thought “what am I going to do with this?” Meatballs? No, not really. Spaghetti? Nope…lightening strikes; I know, we haven’t had polenta for a while, so how about a ragu to put on top […]


Phyllis’ Meatloaf

Meatloaf!  It’s our kind of “comfort food.”  This recipe comes together easily, and a good thing to make on a work night.  The meatloaf can be served warm, room temperature or even cold.  My husband has a particular fondness for meatloaf sandwiches! For the Meatloaf: 1 ½ lbs. ground beef ½ lbs. ground veal ¼ […]

Phyllis' Roast Chicken & Cooking Chart 1

Phyllis’ Roast Chicken

The first time I roasted a chicken using this method we were so pleased with the results that it’s still the only way we roll! It’s juicy, crisp-skinned and so easy to make. You’ll also see that the chicken for the most part, is roasted breast down. This is also the method we use for […]