4326 recipes for "onion"
Raclette

Raclette

Nov 10, 2009

Classic meets modern in this selection of Raclette ingredients that you can prepare ahead, leaving plenty of time to enjoy the first course with guests. There's about 3 oz (90 g) of cheese per person, but heartier appetites (and cheese lovers) may want to have 5 oz (150 g), which would increase the total to 2-1/2 lb (1.25 kg).

Roast Stuffed Goose

Roast Stuffed Goose

Dec 31, 2007

This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

May 13, 2009

Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs

Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc

Presentation:
When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.

Boiled Fresh Lobsters

Boiled Fresh Lobsters

Jan 1, 2014

In Canada, we harvest the sweetest, most delicious lobster in the world. If you're short on time or fridge space, most grocery stores or fish markets will steam lobsters for you on request, but boiling them fresh at home is always preferable. Serve them with one (or all) of our signature butters or seasoned mayo.

Mushroom-Stuffed Rack of Pork

Mushroom-Stuffed Rack of Pork

Jul 14, 2005

Grace your holiday table with a rack of pork (the centre-cut loin with ribs attached). Add to its elegance with this classic mushroom stuffing that has the intense woodsy flavour of dried shiitake mushrooms. For easy carving, be sure the butcher has removed the backbone.

Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

May 12, 2009

My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!

Login