I deliberately buy too many bananas so I always have a few extra in the freezer for this bread. When bananas are just past the point of ripeness, peel and chop, then freeze them in a freezer bag or container. Be sure to use within two months. This recipe calls for sour cream or plain yogurt, which both happen to be staples in my fridge. They keep well and can be used for many other recipes as well. Plain yogurt is particularly delicious as a dessert when drizzled with honey.

Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.

Another fun dish, which when done with minimal care can make you a kitchen hero. Especially when the butter spurts. Steamed vegetables, minimally seasoned, will pair nicely with this rich dish.

I have been a paté freak ever since earlier writing times, when I would sit at the bar at Thursday’s in Montréal with a loaf of it, a jar of small, sweet gherkins and a red (probably plum) sauce. Whether or not there was bread, I can't remember. But it was a coarse paté; you could see the lumps and taste masses of herbs and tonnes of garlic. You don't forget things like that, especially in the first twelve or so hours! This recipe calls on several others, but ended up being mostly my own. I use frozen livers, and just before they thaw, cut them up like red ice cubes. It's less yucky than having a great glob of fresh meat!

Although this recipe calls for liqueur, whisky, rum or any other spirit would work as well.

Dried cranberries sometimes contain a trace amount of oil on the surface. Take a moment and use paper towels to blot off any oily film floating on the strained liqueur.

The website of the Ontario maple syrup people, ontariomaplesyrup.com, is loaded with enticing recipes. From the beginning of the meal to the sweetest endings, there’s a fascinating variety of maple tastes. I picked this one and the next from the long list.

If dried peaches are hard to come by, substitute dried apricots instead.

If the jar's seal is rubber, cover the glass top with plastic wrap to protect the seal from the alcohol which can eventually soften the rubber.

Serve with roast meats and seafood.

This is an old family recipe that doubled as a Christmas pudding. You will note that it contains no plums. No, I don’t have the answer. As a surprise for the kids — and perhaps as an incentive for them to keep eating! — we used to wash up some nickels and dimes, wrap them in foil and add them to the final mix. In these inflationary times, you may wish to consider loonies and toonies!

The secret to this silky and light pound cake, courtesy of legourmettv , is the length of time you beat the butter.

A chocolate sauce for meat may seem out of place, but so do most things bordering on the divine. A bit of the bittersweet adds wonderful depth to this sauce. It also makes great dinner conversation. If you’re involved in a game of culinary one-upmanship with your friends or siblings, serving this unique combination of flavours will vault you to first place. I found out it also works well with beef tenderloin and with cayenne added to the sauce for those who like heat.

Vancouver-based Iron Chef Rob Feenie combines French cuisine with Canadian influences. To say he does it successfully is an understatement. His restaurants, Lumière and Feenie’s, are internationally recognized and hugely popular with West Coast locals. This is his recipe.