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This rather exotic sounding recipe – a tangine is the name of food and of the container it is baked in – is a the kind of slow cooked dish that is so perfect for entertaining. You don’t need … Continue reading
Category Archives: Main Courses
ZUCCHINI AND SWISS CHARD GRATIN . . . Laura Calder’s recipe from Dinner Chez Moi
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All through the long and glorious summer the garden rewarded us with fresh, fresh vegetables. I walk from the kitchen across the long stretch of grass and into the garden. It is another world of vegetables going quietly about … Continue reading
PASSIONATE PIZZA … you can make it at home!
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In another life we had a pizzeria in the city. We introduced artisan pizzas to Vancouver away back when. Our pizzas won awards, but they did more; they participated in romance (an engagement ring nestled in a bed of basil … Continue reading
THE BEST BACK RIBS EVER!! WITH A FOXLEY INSPIRED GLAZE
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Foxley’s Restaurant on Ossington in Toronto is one of our favorite neighborhood restaurant. We love their ribs and this inspired me to create this recipe. This is a two step recipe. You make the glaze first (you can do this … Continue reading
OLD FASHIONED CANADIAN BAKED BEANS
January was always the cruelest month when one grew up in Northern Saskatchewan. The excitement of Christmas still a warm memory, but January was a biting, bitter, angry cold that left you weeping. Freezing eye lashes together. Turning feet … Continue reading
Posted in Main Courses, Vegetarian
Tagged baked beans, Canadian baked beans, comfort food, one pot meal, vegetarian one pot meal
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THAI RED CURRY WITH CHICKEN AND GREEN BEANS
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The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste … Continue reading
CHICKEN WITH MUSTARD AND RED PEPPER . . . a.k.a. Picnic Chicken . . . POULET GRILLE A LA DIABLE
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My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells. Her book, THE PARIS COOKBOOK. To read or cook from it is pure delight. I use French Dijon and coarse-grain French Dijon, … Continue reading
CHICKEN LIVER PATE WITH FRESH HERBS
You know when Edith Piaf is singing in your kitchen something wonderful will be cooking on the stove. But first you must wander into the garden and snip a basket of fresh herbs … some sage, a little marjoram and … Continue reading
PORK RIBS ASIAN STYLE
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More than forty years ago ROXY’S BISTRO served French cuisine with a decided Asian flavour. Today they call it fusion. We called it “Andy’ style”. WHERE TO EAT IN CANADA listed ROXY’S BISTRO in the one hundred best restaurant … Continue reading
BOLOGNESE SAUCE
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BOLOGNESE SAUCE The secret ingredient professional chefs use when cooking meat dishes is the addition of Hoisen sauce. Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce. For a Bolognese sauce with … Continue reading
