This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.
Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: When I cook this dish, a salad is served before the main course and the side dish for the main course is steamed broccoli. Dessert is Chocolate cake with mixed fruit and French vanilla ice cream.
I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!
Choose similar-size radishes so they cook evenly. Grilling subdues their sharp flavour and gives them a nice tender-crisp texture. Brushing the sweet, sticky glaze onto the skewers before the last minute of cooking keeps it from burning on the barbecue and preserves the sesame flavour.
The pressures of making dinner after a busy workday and long commute leave little time in the evenings for Gail and Amber to spend together. These patties freeze well, so making them together on the weekend is a great way to share quality time and free up weeknights. To complete the meal, add a green salad and yogurt with fruit for dessert.
This recipe is done in a pressure cooker (I use a 6 quart Fagor) with a triple-ply base. I am always trying different recipes in the pressure cooker. Risotto is one of my favourites. I use it as the main dish with the addition of lentils. With or without lentils, I serve it as a side to roasted salmon with wilted spinach. I specify arborio rice but use Carnaroli or Vialone Nano, if you can find either, for the best results. Green lentils are used since they hold their shape in a pressure cooker. Romano cheese is my personal preference over parmesan.
One evening I had a potato lasagna while out for dinner with my husband, that I truly enjoyed. My daughter loves lasagna but is unable to eat ricotta cheese, and adores goat cheese. I decided to combine the two ideas and continued to play with recipe until I came up with this one, enjoy!
Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
This flavourful winter vegetable strudel works double duty. It's an impressive side dish and an elegant way to remember vegetarian friends and family.
