These Veal Shells with Marsala and Vermouth were inspired by a delicious lunch my brother served one New Year’s day many years ago. Continue reading “Veal Shells with Marsala and Vermouth”
This is another recipe where the flavour is exceptional considering there are just a few relatively humble ingredients. It gets rave reviews every time I make it.
It can be a cinch to make because you can make a double batch of the Overnight No Knead Pizza Dough and the onions and freeze them (separately). Continue reading “Caramelized Onion Thin Crust Pizza”
I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Let’s face it – we put a lot of time and effort into many of the dishes we create for friends and family. I was often irritated that I couldn’t quite get that same umami level you get in a good restaurant. Well-I finally learned – it is the veal stock!! Continue reading “Veal Stock”
Demi-glace could also be called ‘Black Gold!’ It adds a richness and depth of flavour that takes your dish up to professional levels. Continue reading “Demi-glace”
This recipe was part of our 2015 Holiday Dinner Wine Pairing. The original recipe was in the LCBO 2015 Holiday issue. I have fallen in love with savoury short breads! This one pairs well with port, especially with white port Continue reading “Pecan Shortbread with Stilton Filling”
This Roasted Root Vegetable Salad is a perfect salad for fall or winter. Persimmons, pomegranate, turnip, rutabaga, parsnips & carrots make it a meal in itself! Continue reading “Roasted Root Vegetable Salad with Persimmons”
How much more Canadian can you get than Maple syrup and butter tarts! This recipe was part of our Holiday Wine Pairing Dinner. Follow the link for full menu, wine pairing suggestions and notes. This recipe is awesome, especially the crust…oh.. and the filling… and the mousse… It is very rich so you can get 8 -12 servings out of the recipe. A little bit goes a long way! Enjoy!
This Caramelized Leek and Mushroom Soup is very light and delicate. Continue reading “Caramelized Leek and Mushroom Soup”
This dish was part of a wine tasting menu the our wine group served for our Christmas gathering. (See the wine pairing and full menu here.) I didn’t take pictures of it in December so I just remade it for a cottage dinner party. The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish. We eat potatoes in summer right? And- since there are herbs and leeks involved it is also nice when they are in season. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”