Classic Creamy Coleslaw
Jul 14, 2005
Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.
Panache is an ultra-chic restaurant in the Auberge Saint-Antoine, a boutique hotel created in a 19th-century warehouse. Its stone walls, rough-hewn timbers, candlelight and fireplace complement chef Fran?s Blais' contemporary Quebec cuisine showcasing local ingredients and their producers. Credit for this inspired salad goes to M. Leblond, who grows golden beets for Panache.
Smooth in texture and sweet in flavour, this dish is a colourful, flavourful alternative to regular mashed potatoes. Roasting the pears alongside the sweet potatoes makes for easy preparation.
Soba noodles, which are made with buckwheat flour, are delicious hot or cold. In this dish, the chicken breast is sliced thinly, so a little goes a long way. If you find the chicken difficult to slice, try putting it in the freezer for 15 minutes to firm up a bit.
Brussels sprouts and crispy bacon are a real match made in heaven – and a?lovely side dish to complement simple seared scallops.
This one-dish meal comes together quickly, so be sure to have all of the prep finished before you start cooking. If you don't like spice, omit the chili garlic paste, or serve it as a condiment on the side. You can easily double this to make four servings.
Drizzling melted chocolate over popcorn is an easy yet delicious treat that's great for gifting! The kids will love drizzling on the chocolate and packaging up the clusters to give to loved ones.
