Category: Fall Mains

Italian Sausage Cacciatore

One day I decided to make a cacciatore using sausages instead of chicken. Why not? You could serve the cacciatore with polenta,** roasted potatoes with rosemary,** gnocchi** or with a short, tubular pasta.  And…when the weather co-operates, why not brown the

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Fall Appetizers

Anne’s Meatballs

When I worked at the corporate dining room, we made bucketful’s of these meatballs for receptions,coated with a sauce made from grape jelly, chili sauce and a squeeze of lemon juice; probably sounds a bit odd, but tastes pretty good! They were always a hit.  We

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Fall Mains

Braised Rabbit With Rosemary

As the Italians say, “simplice ma buono” (simple but good). The dish tastes great, is easy to do and doesn’t require a lot of ingredients.   This is my adaptation from Ristorante Da Gino in Rome. The Ristorante uses a 2 – 2 ¼

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Saltimbocca alla Romana

Not necessarily just for spring but when the new sage comes out, why not?  Checchino dal 1887 Trattoria in Rome has this on their menu.  Having tried a number of Saltimbocca recipes, I find this one to be really simple and

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Fall Mains

Whole Baked Ham

We love this excellent way of preparing a whole ham for Easter dinner or anytime you want to feed a large group.  Thanks James Beard for the inspiration (he used a whole bottle of Madiera!)  We normally use a smoked

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Coq au Riesling

For a printer friendly version of this recipe, click here. My take on traditional Coq au Vin is delicious why not enjoy it a fall or winter day or as a springtime dinner too, with warm, crusty French bread and an in-season

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Basil Mushroom Turkey Meatloaf

Here is another meatloaf I consider a “winner”.  It is very good & 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.

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Fall Mains

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

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Scrumpy Pork Tenderloin

It’s apple season! I just love eating and cooking with new crop, crisp, juicy apples.  The English really know a thing or two about cider and we are lucky enough to have cideries like Merridale and Seacider in B.C. who make really good cider.

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Hazelnut Crusted Chicken Breasts

In my former life as a chef, I make this chicken often in the fall/winter months. I think it’s excellent, not difficult to do and would also make an excellent main course when entertaining. We are fortunate enough to have access

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