Steak Frites
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
Wild turkeys are deliciously lean and flavourful but require a slightly different cooking method to keep the meat moist and tender. If you are lucky enough to get one, it makes a fabulous centrepiece.
Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.
A friend of Joan's, also a farm woman, travelled through Australia last winter and brought back this recipe from a farm family she knows there. They make this chewy salad with brown rice, but Joan changed the grains to wheat, barley and wild rice to reflect her Saskatchewan crops. Look for wheat berries in your local health food store.
We love a great chicken cutlet dinner, especially this one—it only takes 15 minutes to come together!
Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.
Crisp, golden appetizer cups look like little bird nests. Use them as a base for any number of toppings, such as smoked salmon and cream cheese, or red pepper jelly or goat cheese and roasted red peppers.
