Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce
Jul 14, 2005
Serve this hearty ragout over egg noodles, rice, quinoa, mashed potatoes, or with bread alongside for dipping.
Just a few ingredients are all you need to create an elegant appetizer.
"This salad evolved over a period of time," says Marilyn, who kept changing ingredients until she was satisfied. "Originally the salad featured sweet red peppers, which I didn't enjoy, but I wanted to keep the red color. That's where the strawberries came in." Toss your favorite greens — Boston, romaine, curly endive — in this spectacular fresh-tasting salad. It's beautiful on a summer brunch table.
It is worth every effort to use fresh crab for these delicate spring rolls. Ask staff at the fish counter to steam it for you if you are pressed for time (or don't have a large enough pot). Or you can use 1-1/2 cups (375 mL) prepared crab instead.
Small plates of almonds greet visitors in Spain. Use fine sea salt for the best flavour.
My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
