Rotisserie Beef
This beef recipe is easy to prepare and serve on Kaiser or onion buns. Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.
This beef recipe is easy to prepare and serve on Kaiser or onion buns. Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.
Honey and figs provide a glossy companion for this holiday entree
This chowder comes from executive chef Andrew Morrison of the spectacular Dalvay By-The-Sea Heritage Inn and Dining Room on P.E.I.'s North Shore. Morrison garnishes his bisquelike chowder with chervil and lobster roe. Many fishmongers sell fish stock, or you can make your own. In a pinch, dilute bottled clam juice with water or substitute chicken stock.
Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.
Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.
Sandra Proulx and Tracy Zambonin teamed up to open their personal-chef business, Cooks On The Run in Stittsville, Ont., after graduating from a culinary arts program last year. They have a knack for polishing up hearty dishes like this Italian stew. "This is a big hit with the young families we work with," says Proulx. "The kids like it because the meat and vegetables are in easy-to-manage pieces, while the grown-ups find it slightly sophisticated." Serve the stew with egg noodles to sop up the rich sauce; they cook in less time than it takes to reheat the stew.
Simmer up any of these flavourful sauces to store in the freezer. About 1 cup (250 mL) sauce is enough for 3 oz (90 g) pasta (spaghetti is ideal), or one serving. In fact, you may want to double the batch; just increase the simmering time by 1-1/2 hours. Serve over pasta with Parmesan and basil in season or parsley. Beef Ragu Fill your kitchen with the wonderful aroma of this simmering ragu, an Italian meat sauce for pasta. For a faster, somewhat smoother sauce, pur?the tomatoes before adding them to the pan and reduce the cooking time by 45 minutes.
One of my father's favourite dishes, egg foo young is similar to an omelette but with Chinese ingredients and flavourings.
