I came across this recipe last year and have made it a few times since. So far, everyone who has eaten it has given it two thumbs up! And as Swiss chard is available for most of the year I think a good recipe to keep handy! For the Filling: 1 Tbsp. EVO 1 onion, … Continue reading Swiss Chard Tart With Feta And Currants
Ramps are a rite of spring if you’re lucky enough to find them! A simple braise with just a few ingredients. For The Chicken: 1 (3 lb) chicken, cut into 8 pieces Salt & pepper 2 Tbsp. unsalted butter 2 Tbsp. EVO 1 cup Pearl onions (I used frozen ones) or just a small chopped … Continue reading Braised Chicken with Ramps
My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking” has evolved. I figured adding some demi-glace to enrich the … Continue reading Coq au Vin – Chicken Braised in Red Wine
Get ‘em still alive. Remove the heads just before cooking. If you are a bit squeamish get your partner (I do), or a friend to do this. Or you can simply leave them whole. Spot Prawn season begins in May and we get them right off the boats at the dock at Granville Island. They … Continue reading Spot Prawns With Two Dips
This Rhubarb Chutney compliments pork beautifully. A nice dish to make when the young, sweet rhubarb begins to appear at the markets or in your garden. I have made this chutney in spring & frozen it. It tasted great with both turkey and tourtiere! Bonus…great on a ham or turkey sandwich too! Makes 4 Servings 2 Pork … Continue reading Pork Tenderloin With Rhubarb Chutney
Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and child friendly too! I think these are especially good with mashed potatoes, Colcannon (a mashed potato/cabbage combo.) or buttered noodles and a green veg. Makes 4 Servings For the Meatballs: 1 large … Continue reading German Style Meatballs with Ginger/Spice Sauce
Who doesn’t love a good lasagne? The Turkey Bolognese Sauce is rich, aromatic and delicious! 1 batch Turkey Bolognese Sauce** 1 (15 oz.) container whole-milk ricotta cheese 3 cups (packed) coarsely grated whole-milk mozzarella cheese 1 ¼ cups freshly grated Parmigiano Reggiano, divided 16-20 sheets no-boil lasagne noodles (approx. 7×3”), Barilla’s are pretty good Fresh … Continue reading Lasagne With Turkey Bolognese Sauce
You just can’t help but love the colours of bell peppers! So cheery! I call for ground veal but I don’t see why ground turkey, ground pork or ground beef would not be just as delicious. A nice big spoonful of tomato sauce with herbs is just the ticket! Makes 4 Peppers 2 each orange … Continue reading Stuffed Peppers
Being a huge fan of any kind of braise and Hungarian Foods, I decided to put together a veal or pork and sauerkraut stew. Oyama Sausage** makes their own sauerkraut containing only cabbage and salt. Make sure you rinse it well before using. The Gulays are excellent served with noodles, potatoes or dumplings. Normally I make this … Continue reading Szekely Gulays (Meat Stew With Sauerkraut)
This is my adaptation of the famous salad. I absolutely adore Cobb Salad. From the tang of the blue cheese to the creamy avocado, crunchy lettuce, salty bacon, delicious! Serve with homemade biscuits** or purchased rolls. Thinking of starting a “Cobb Salad Club” for everyone I know who loves this salad as much as … Continue reading Cobb Salad
