This Fresh Corn Risotto is a great way to take advantage of corn season. The Salsa requires a lot of different herbs which are also at their peak in corn season so it is a perfect match! Continue reading “Fresh Corn Risotto with Shrimp and Salsa Verde”
This Marinated Olive Tapa is so easy you don’t ever need to pay the premium prices for gourmet olives again! Warning! These are addictive! Continue reading “Marinated Olive Tapa”
This recipe uses lamb shoulder chops – one of the most economical ways to get some lamb into your recipe rotation! Continue reading “Lamb Ragù”
Tourtière is a French Canadian double crusted meat pie that apparently goes back to the 1600s. It is a big part of French Canadian Christmas and New Year’s celebrations although it is eaten at other times as well. Continue reading “TOURTIÈRE MAISON”
This is a traditional Christmas lasagna according to Chef Fabio Trabocchi. The celery root ‘bechamel’ sauce, the earthy mushrooms with prosciutto and caramelized leeks, the marsala and the combination of cheeses all add amazing layers of flavor profiles to this dish. Continue reading “Mushroom Marsala Lasagna”
Cooking with champagne is so decadent! I can always pick out the little salty, yeasty little boost it gives to a recipe. It also elevates some everyday type of recipes to fit-for-company status. Continue reading “Champagne Onion Soup”
I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests. They are still raving about it. Since they reminded me of it I have put it back into my regular rotation of recipes.
Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad. Toasting the orzo in the oven before cooking it is an unusual step and it gives it a wonderful, nutty flavour. This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too. I served it with schnitzel in the spirit of Jaeger schnitzel.
The recipe calls for fresh tarragon. If you like tarragon go for it. I like it better without but my guests liked it in – so – it is up to you!
This makes a lot- about 12 servings so it is great for a crowd. You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!
There are many variations of demi-glace. It is basically a further reduction of veal stock after the addition of red wine, herbs, garlic, shallots. You can use wine and/or port, thyme, rosemary -whatever flavouring you want your final sauce to represent. Here is a fairly simple demi-glace recipe that goes well with beef. I personally use thyme and bay leaves for beef and if I wanted it for lamb I would add a sprig of rosemary.