In Zurich — and at Le Caveau — schnitzel is strips of veal, browned then tossed with mushrooms in a creamy sauce, which makes a fine combination with the Roesti, or potato pancake.
Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.
A traditional Portuguese Christmas Eve staple, salt cod is homey yet perfect for company. Start a day ahead since the salt cod will need plenty of time to soak.
Sweet chestnuts and meaty mushrooms add fall flavour to an otherwise classic stuffing. Look for ready-to-eat peeled whole chestnuts in the grocery store.
This classic roast is at its most tender and juicy when cooked in the right pan: one that's big enough for air to circulate but not so large that drippings will scorch. A pan that is too small will steam rather than brown the roast.
A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.
Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.
Bulb fennel isn't a new vegetable, but its popularity is fairly recent in Canada. You can slice it, crunchy and fresh, into a salad or cook it to enhance the mild licorice flavour as we have done for the stuffing in this no-carve turkey breast.
