To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.
A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.
Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
Baking these pies in ramekins makes serving a breeze and ensures that everyone gets their fair share of rich, meaty sauce and crispy mashed potatoes. Cost: $4.95/serving
When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
