This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
A rolled turkey breast is an elegant entr?solution for small gatherings.
You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Fresh oven-ready lasagna sheets vary in size and number in the package, so you may need two packages. Leftover sheets can be frozen.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
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.
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
I was inspired to do this dish because it uses several Canadian ingredients as well as different ones. I love to combine unusual tastes and combinations in my food. I saw a recipe for a Black Pearl Cake and thought that combining chocolate and Wasabi was a very interesting idea. I added sesame seeds for an interesting texture. I use complimentary seafood: halibut, crab and shrimp. They go together very well, especially the halibut and the crab. The addition of apple is because it goes very well with the crab.
This dish is rich and filling. I would suggest that it be served with a leaf salad as a main course. I have included an optional recipe for a White Pearl Trout Gratin, which has a few modifications. It is exceptional as well, as the trout is a mild slightly sweet fish. I have put in tall the ingredients as well with the recipe as the space was not sufficient for them in the ingredient list.
Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
