Poached seafood served in a pretty glass starts any meal with style.
Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.
Rob Feenie, chef of the renowned Lumiere Restaurant in Vancouver, author of Rob Feenie Cooks at Lumiere (Douglas & Mc-Intyre, 2001) and star of “New Classics with Chef Rob Feenie” on Food Network Canada, serves a tasty rolled lamb shoulder and beans. For home cooks, we have simplified the recipe while preserving all the vibrant flavours of Feenie's original.
This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.
A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.
This luxurious braised lamb dish is served with a creamy parsnip purée and fresh green salad.
Thanksgiving wouldn't be Thanksgiving without the pièce de résistance. The best thing we love about this turkey recipe is the buttery cider glaze.
This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.
Special occasions call for special meals, and for this one, the big bird is the highlight. This turkey blends the best of the traditional bird with a new fruity stuffing.
