Gouda Coins
Dec 15, 2010
With minimal time to prepare, this new take on a classic Bolognese ensures ample time to enjoy the company of friends and family while the flavourful sauce reduces to perfection. It also adds some French Canadian flare with fresh, locally sourced Quebec ground veal.
Freshly steamed lobster gives this decadent, creamy dip unparalleled flavour and the best texture; it's a splurge compared to frozen canned lobster, but it's totally worth it. Most fish counters will steam a lobster to order in about 15 minutes—saving you time and the fuss of cooking it at home. Serve the dip with warm sliced bread and crackers.
This recipe is a tasty way to make lasagna if you want to cut down on carbs or just want to use up all the zucchini from your garden!
Sure, you could serve mimosas with your brunch menu, but we love a spicy Caesar with ours. Garnish classic-style with lime and celery, or try one of the four combos below that we cooked up in the Test Kitchen.
This stuffed loaf is attractive to look at and a delight to the taste-buds! I usually serve it as a main course at lunch along with a mixed green salad. Sometimes TWO or more loaves show up at a potluck, a family dinner, or on a holiday brunch table. And every time I bake it, the compliments abound.
This crispy classic is equally tasty hot or cold.
This dinner is quick enough for weeknights but elegant enough for entertaining. The chicken can be stuffed using a spoon, but a disposable piping bag is much easier. Save the chicken filets, which are super tender for a stir-fry or chicken fingers. Serve with a side salad and sauteed vegetables.
This dish was created after discovering how delicious pomegranate molasses tasted with our fresh wild salmon. I was out visiting my brother on the West Coast and he had just returned from a day of fishing and offered me some fresh caught salmon. I wanted to have a recipe that I could bake in the oven and so I began with an olive and pomegranate molasses glaze and the recipe just grew from there. This recipe is best served with steamed green beans with lemon, garlic and roasted almonds.
