Category Archives: Main Courses

SAUSAGES WITH TOMATO-OLIVE RAGOUT AND POLENTA

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  “And men sit down to that nourishment which is called supper.”  (William Shakespeare) When it is a rainy January night and you live half way up a mountain one craves warming, simple comfort food.  Our nephew Brett and his … Continue reading →

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CHICKEN SAUTE PROVENCE STYLE … THE CHICKEN YOU’LL EAT ON YOUR WEEK-END IN PROVENCE

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CHICKEN SAUTE  PROVENCE STYLE serves four to six (but it is so good count on seconds, so maybe it will just serve four gourmands) This is a recipe that  is better cooked in a slow, lingering manner.  Put Edith Piaf … Continue reading →

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THAI STYLE GROUND PORK WITH CHILES AND BASIL IN LETTUCE CUPS

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    When I crave something exotic with intense flavour my thoughts turn to Thai food.    This dish fulfills my craving.  It is at once sweet and sour, hot and spicy.  It is a simple recipe with just a few … Continue reading →

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SCALLOPS IN THE STYLE OF PROVENCE

This gallery contains 10 photos.

It doesn’t get much better than this.   A dish with fabulous flavour.   Just  ten minutes prep work and seven  minutes in the pan and you’ve got dinner that will knock your socks off. This is another one of those recipes … Continue reading →

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SMOKING CHILI WITH TWO MEATS AND CORNMEAL MUFFINS

This gallery contains 12 photos.

  The calendar says March.  We are two days away from the “ides of March”.  However, the weather is anything but spring like.  The winds yesterday were so fierce the ferries were not operating for most of the day.  A … Continue reading →

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SPICY CORNBREAD MUFFINS

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    I love anything made with cornmeal.   Polenta in any shape or form –  fried, grilled, topped with Bolognese sauce,  smothered in parmesan cheese,  smothered in butter.  Polenta is a lovely, lovely comfort food.     Then there’s … Continue reading →

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BRAISED PORK BELLY WITH CARAMELIZED APPLES … Brasato di Pancia di Maiale con Mele Caramelizzate

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  The first time I was introduced to braised pork belly  it was made by our good friend and exceptional chef Andy Chan.  The dish was pork belly in taro root.  The meat was so luscious, so tender it literally … Continue reading →

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SPINACH PIE … a vegetarian dish that will make your reputation as a splendid cook

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SPINACH PIE  in all its glory This dish looks  professional and complicated.  In reality it is easy to make.  Don’t be concerned about using phyllo pastry dough.   In this recipe perfection isn’t necessary.    If a sheet tears just keep going.  … Continue reading →

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EASY CHICKEN POT PIE WITH ROASTED VEGETABLES

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Last night we were entertaining our respective brothers and their wives.  I wanted to make something really outstanding and extra special.     This recipe for chicken pot pie is dramatically different from the usual recipes.  Vegetables and chicken are roasted … Continue reading →

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BOSTON BAKED BEANS … FOR GROWN-UPS

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We all grew up on baked beans, but this is baked beans with a difference.  It’s baked beans for grown-ups.  Bring it to the table in an old-fashioned bean pot.  It becomes pure theatre.  Serve with crusty bread and salad. … Continue reading →

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