Recipes for a Tasty Long Weekend

Written by Rosemary Mantini | 21 April 2011

The long weekend is finally here. Winter wasn't too bad -- minimal shovelling, no frostbite -- still, I'm glad to see its back. I'm looking forward to enjoying meals outdoors, long sunny days and prepping the garden for basil, tomatoes, beets and anything else that takes my fancy. Despite the April showers that can sometimes feel a little icy, this is a season of renewal.

The recipes below are challenging, but not in the sense that they're difficult to make. They're not at all, actually. But, many people have preconceived ideas about some of them. For instance, for many people, the thought of eating rabbit is a tad distressing. But, rabbit is actually one of the healthiest meats around. Nutritious and delicious -- how's that for perfection? Like any other type of food, look for rabbit that has been raised ethically. Soufflé, anyone? Mention of this dish, alone, leaves people quaking in their shoes. But, soufflés are really easy to make and taste great. So what if your soufflé deflates seconds before it makes it to the table? If you really want your guests eyes to widen in wonder as you carry in that puffy, airy masterpiece, the trick is to time it just right. Bake for the requisite time, pull from oven, place on table. But, remember, the soufflé will be super hot and will deflate as soon as you spoon some out. Otherwise, you can always just enjoy its creamy and delicate flavour regardless.

Look at this long spring weekend as an opportunity to try something new, like these recipes.

Braised Rabbit
Serves 4-6

This recipe results in moist and tender meat. It's quick and easy to make, and should be removed from the oven pan as soon as it's fork tender (or 160°F). If you can't find rabbit, feel free to substitute any type of meat you'd like. Rabbit is a bit gamier in flavour than chicken, but that taste gives this dish a refreshing and special undertone.

1 rabbit, cut into serving-size pieces
Fresh rosemary sprigs
Olive oil
4 garlic cloves
Salt

Wash rabbit pieces well; pat dry. Place pieces into a roasting pan. Rub olive oil over each piece. Season with salt, and place rosemary sprigs overtop. Place garlic cloves into the pan with the rabbit. Roast in a 350°F oven for 20 minutes per 1/2 kilogram (1 lb).

Enjoy with a glass of Dolcetto.