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,
Oxtails have to be one of my favourite things! They are so tender, unctuous and just plain lip-smacking good! This is a recipe I have made for years with a tweak here, and a tweak there along the way. Years
Saturday mornings in late October and November means a trip to Nat Bailey Farmer’s Market in search of seasonal fruits and vegetables. The colours are awesome! With the backdrop of the Coast Mountains on occasion receiving a snowfall, it’s simply
For a printer friendly version of this recipe, click here. This would be great with a medium-bodied red wine. This was our very first attempt to barbecue a butterflied leg of lamb; it was terrific! Makes 6-8 Servings 6 medium
For a printer friendly version of this recipe, click here. This recipe transports me to Italy, the tantalizing aroma of meat, sizzling over a wood fire. Here at home we will have to make do with our trusty Weber &
This is an excellent “risotto” made using farro. It is terrific in the winter or fall as a first course, perhaps followed by a roasted bird or meat of your choice. Makes 3 – 4 First Course Servings 2 Tbsp.
For a printer friendly version of this recipe, click here. I am a huge fan of both shortribs & oxtails. They have such a delicious unctuous texture when braised in a sauce made with stock, wine & chopped vegetables. They