Use these 10-minute rubs to add flavour and personality to everyday meals.
During the cold winter months, the consumption of comforting pasta increases all over Canada. Here's a savoury way to top spaghetti. Add a sprinkle of Parmesan at the table.
Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
A slice of this cool vegetarian terrine is heavenly on a warm evening. With layers of eggplant, zucchini, red pepper and goat cheese, this dish is easy to make and very impressive. You can use two different coloured sweet peppers for a really dazzling presentation.
