Patty melts, an old-fashioned diner favourite, get a delicious flavour update with veal.
This dish combines the delicious taste and flavor of wonton soup with the convenience of a casserole and with the added crunch of chow mein noodles
These tasty delights are only part of our show-stopping, Oscar night menu "And the Winner is...Raclette!" A full, make-ahead schedule in the March 2006 issue of Canadian Living will leave you plenty of time to enjoy the night's festivities with your guests. Serve with Lemon Chive Aioli (recipe below).
For this stunning salad, use the thinnest setting on your mandoline to shave crisp root vegetables into delicate medallions. Miso paste is generally used to flavour soups, but here it acts as a savoury base for the simple Japanese-inspired dressing.
Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.
The trick to making mouthwatering meats in minutes is a good marinade. Toss the pork in a fragrant lemongrass sauce in the morning and leave it to soak up the flavours—when you get home, simply throw the chops on the grill!
Serve this colourful stir-fry atop a bed of steaming whole grain rice.
Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
