One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
Inexpensive oxtails are dressed up with wine in this easy casserole perfect for an apres-ski get-together. Boiled potatoes and coleslaw complete the meal.
For gift giving, pour the sauce into hot, sterilized preserving jars that lend a made-with-love look and show off the sauce.
Basmati rice, a long-grain rice with a wonderfully toasty, nutty flavour, is available in health food stores, Indian markets and some supermarkets.
You can make this meatloaf with ground venison, moose, elk or bison. Red wine gives it a traditional rich and fruity flavour, while the gin adds a touch of juniper berry flavour and rounds out the spicing. Serve with Roasted Sweet Onions.
There are many, many ways to make chicken adobo. I know because I've tried many recipes. I've settled on this one as my favourite.
Bean and ham soup is traditional in Mennonite cooking. A presoaking stage speeds up the cooking.
