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3819 recipes for "garlic"
3819 recipes
Spinach, Mushroom and Cheese Phyllo Purses

Spinach, Mushroom and Cheese Phyllo Purses

Jul 14, 2005

The combination of crisp phyllo pastry and a colourful yellow pepper sauce makes this Severn Lodge dish a stylish vegetarian entr? Hubert Obermeier, the executive chef, drops small spoonfuls of tomato sauce into the yellow pepper sauce and gives them a dramatic swirl.

Crispy Salmon on Braised Vegetables and Spinach Mash

Crispy Salmon on Braised Vegetables and Spinach Mash

Aug 5, 2013

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Chunky Tourtière

Chunky Tourtière

Oct 13, 2006

Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and delicious.

Greek Moussaka

Greek Moussaka

Aug 9, 2007

From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.

Boeuf Bourguignon

Boeuf Bourguignon

Dec 15, 2008

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.

Tofu-Stuffed Eggplant with Mushroom Ragout

Tofu-Stuffed Eggplant with Mushroom Ragout

Oct 29, 2008

By Laurie Sadowski, winner, Vegetarian Protein category.

This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians but also vegans, as well as people who eat gluten- and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.

Sausage Cabbage Rolls

Sausage Cabbage Rolls

Jul 14, 2005

Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.

Classic Lasagna

Classic Lasagna

Dec 1, 2011

Lasagna is the go-to meal that feeds a crowd and leaves everyone asking for seconds. We have many different lasagnas in our repertoire, but this one is classic in its simplicity.

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

May 13, 2009

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!

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