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!
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”
This dough is from Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co. The long fermentation time allows for less yeast and no kneading! It makes a delicious thin crust pizza. I halved the original recipe. It keeps in the fridge for a few days and also freezes well but I found it best when used right away so I didn’t want to make a mega-batch to store! This recipe will yield about 3 – 10 inch thin crust pizza bases or 2-10″ regular crusts. Continue reading “Overnight No Knead Pizza Dough”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.