Warm Turkey Sandwiches with Creamy White Wine Sauce
A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.
Cooking potatoes in the microwave is a real time-saver for busy weeknights. For the skewers, use wooden ones that have been soaked in water for at least 20 minutes so they don't burn in the oven, or opt for metal skewers if you're short on time. Just be sure to remove them before serving, as they retain heat.
My family is very fortunate to have a "sugar bush" in Northern Ontario, where we make our own maple syrup every spring. As a result, it is usually plentiful so we use it pretty much everyday in baking and cooking. We think that everything tastes better with maple syrup! I serve the ribs with a side of long-grain brown and Canadian wild rice blend that I make up (3/4 brown to 1/4 wild), oven roasted squash and steamed green beans with toasted walnuts. Tip: this is a terrific recipe to make earlier in the day (up to the point of cooking it for one hour). Just cover the baking dish with foil and keep refrigerated until ready, then you can visit with your guests while it bakes. I also put the rice on at that time as it takes an hour to steam and the squash can go right in the oven, at the same time and temperature as the ribs as well. You just have to steam the beans for the last few minutes before the meal. I have been making this recipe for over eighteen years and everyone of every age loves it.
Use cooking apples, such as Northern Spy Crispin or Golden Delicious. They keep their shape and are full of flavour. Note that this tart is a tall one, baked in a spingform pan.
Being blessed with living near the Pacific ocean, we have always been experimenting with different ways to serve salmon. We've tried pan frying, poaching, baking, etc. but always come back to the BBQ. With our BC weather, we have barbecued in the dead of winter, in the (mild) snowy season and throughout the year. After purchasing our newest & best barbecue (grill) ever 2 years ago, we feel we have perfected the ultimate salmon BBQ recipe. It's easy to prepare and the blend of herbs & spices lend a unique flavour "memory" of tangy & sweet without covering up the salmon's own natural goodness! We pretty much only eat our salmon this way now and especially incorporate it into any evening of happy entertaining, including New Years!
