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661 recipes for "wine"
661 recipes
Nelson Island Prawn and Crab cakes with Mango Salsa and Spinach /Tarragon Fetticini

Nelson Island Prawn and Crab cakes with Mango Salsa and Spinach /Tarragon Fetticini

May 12, 2009

We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.

Duck and Turkey Pie

Duck and Turkey Pie

Dec 28, 2008

Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.

Asparagus Soup with Parmesan Asparagus Strudel

Asparagus Soup with Parmesan Asparagus Strudel

Jul 14, 2005

This fabulous spring soup is scrumptious on its own, garnished simply with asparagus tips. But you can also dress it up as we have with Lemon Cream Froth and Parmesan Asparagus Strudel. At Studio Cafe at Four Seasons Hotel Toronto, executive chef Lynn Crawford garnishes this starter with delicate yellow-green popcorn seedlings.

Vol-au-Vent of Mussels, Shrimp and Scallops

Vol-au-Vent of Mussels, Shrimp and Scallops

Aug 8, 2007

This is an appetizer dish that has a number of steps: the seafood, sauce and puff pastry cases. At The Little Inn, the chefs make the components ahead of time — and so can you.

Butternut Squash Gnocchi alla Romana

Butternut Squash Gnocchi alla Romana

Dec 3, 2010

These Gnocchi alla Romana are infused with rosemary, garlic and sage while the butternut squash is caramelizing and roasting in the oven. The squash is then added to the polenta like dough while cooking on the stove top. It was a winner and a technique I will use over and over again.

Flaky Seafood Pie

Flaky Seafood Pie

Jul 14, 2005

One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.

Artichoke, Leek and Mushroom Cannelloni

Artichoke, Leek and Mushroom Cannelloni

Fresh homemade cannelloni are a cinch to make—all you need to do is cut, fill and roll! Piping the filling onto the pasta makes for a mess- and fuss-free assembly, but feel free to spoon on the filling if you don't have a piping bag on hand. Serve with a mixed green salad.

Partridge or Pheasant Pie

Partridge or Pheasant Pie

Dec 31, 2007

Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.

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