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”
There is a fun trend going on in Ontario these days. Groups of people take the food and wine suggestions from the Liquor Control Board of Ontario (LCBO)’s seasonal Food and Drink Magazine and turn it into a pot luck dinner party. The quality of the menus and suggestions pretty much guarantees a good time! Continue reading “Holiday Wine Pairing Dinner”
I made these Classic French Short Ribs for our Holiday Wine Tasting Dinner. It was over the top delicious! Although it takes a fair bit of cooking time the hands on time is very reasonable and it is so worth it! Continue reading “Classic French Short Ribs”
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!