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Tidings Eats - Red Wine Match
A delicious Old World dish. There is some preparation upfront, but most of the work is done by your oven. This is a great dish for potluck dinners.
Caille Royale Farcie, Sauce au Chocolat et Vin Rouge
When she presented me with her The Lesley Stowe Fine Foods Cookbook (HarperCollins), my friend Lesley wrote “Never eat more than you can lift” on the opening page, and ever since I have heeded the advice. Lesley is a food icon in Vancouver, and has made a national name for herself with her Raincoast Crisps, delicious and nutritious crackers that have made their way into food stores and supermarkets across the land. If you can find some, top them with Lesley’s sun-dried tomato pesto.
Ask the butcher for 2 trimmed lamb rib roasts containing 9 bones each. Make sure he cuts off the back bones, so that it's easier for you to carve the roast, and that he joins the two rib portions to form a crown. Serve the roast with Tangerine Scented Rice.
You can replace the beef with pork if you'd like. Or try other vegetables such as mushrooms and eggplant. Recipe courtesy of McCormick Canada.
My mother always made some type of roast for the family Sunday dinner, which we ate at noon. My mother’s reasoning for the early meal was that we would then “have the rest of the day to ourselves.” When I was a late-waking teenager, a huge family meal was the last thing I wanted on a Sunday morning. Now I’m thankful for the time our family spent around the table.
This recipe by Chef Andrew George Jr. is taken from the book he co-wrote with Robert Gairns titled Feast! Canadian Native Cuisine For All Seasons. "This is a great favourite of anyone I prepare it for," George says. "The recipe is quite simple, and the end product is spectacular. Think of it: smoked duck breast, and red wine, and juniper berries. Use your imagination as you read this recipe and the flavours will almost jump off the page onto your palate, even before you start cooking."
As always, recipes are often a case of personal taste. And while this recipe may not exactly match the classic, it more or less matches many that produce this always-comforting meal. I sometimes make this with scratch pastry, but not always. You’ll be excused if you purchase puff pastry from the supermarket.
There is a restaurant near me that serves a delicious rosemary-flavoured steak. I tried making it several times at home — it wasn’t until I marinated the steak after grilling it, that I finally hit on the yummy secret.
Recipe courtesy of the Dairy Farmers of Canada.
Looking for something different? Try this specialty adapted from Sarma Melngailis of One Lucky Duck consisting of raw cacao mole, marinated portobellos and green tomato salsa.
Courtesty of David Wolfman of Cooking with the Wolfman
Recipe courtesy of www.pc.ca.