Asparagus and Gruyère Cups
Savoury bread pudding isn't just for weekends. Do all of your prep in the morning or the night before, and just pop these cups into the oven when you come home for an easy supper that's ready in 20 minutes.
Savoury bread pudding isn't just for weekends. Do all of your prep in the morning or the night before, and just pop these cups into the oven when you come home for an easy supper that's ready in 20 minutes.
Piadina, an Italian flatbread, hails from Emilia-Romagna, a region famous for Parma ham and Parmigiano-Reggiano. Essentially a street food snack, it easily becomes a meal paired with Lambrusco, their regional sparkling wine.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
The sauce for this lasagna should be made the day before you want to serve the lasagna; it tastes better the second day! The final dish cuts beautifully when serving and the tomato meat sauce layer and cheese sauce layer combine perfectly for an awesome taste.
Hoisin sauce adds tangy sweetness to grilled pork tenderloin. Cut down on kitchen time by cooking the noodles on the side burner of the barbecue, if your model has one. Add the noodles to the dressing just before serving, otherwise they will soak up too much of the sauce.
The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!
