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1308 recipes for "potato"
1308 recipes
Down East Haddock Chowder

Down East Haddock Chowder

Jul 14, 2005

Chowders are simple soups — usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pr?N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Pulled Venison Sandwich

Pulled Venison Sandwich

Mar 26, 2009

My dish is a classic family dinner; it has meat, potatoes, and vegetables. It can also be a grab and go, if you make the sandwich on its own. This dish must be served hot, on a Kaiser roll. It is ideal to hollow out some of the roll, this helps avoid spillage. In my household we serve it with roasted garlic mashed potatoes and sautéed green beans. When we have celebrations in our home we like to cook buffet style, and these sandwiches are ideal because the meat can sit in a slow cooker and be eaten periodically without any affect to its taste. My inspiration for this pulled venison sandwich came from my father; the reasoning behind that is, he hunts for deer and brings us meat. After several years of cooking it the same way I became bored of it and looked for a new solution. Being an avid watcher of the Food Network I am inspired by many Chefs who appear on that channel. Following an episode of Rachel Ray?s 30 Minutes Meals I decided to try her pulled pork recipe with venison instead. This was a hit at my dinner table and now we can?t get enough of it!

Duck Breast Wrapped With Bacon

Duck Breast Wrapped With Bacon

May 13, 2009

This inspiration for this dish was to take duck, an ingredient found in traditional french cuisine, and to find a way to prepare and interpret it using other common Canadian ingredients, in a manner that is simpler, less time consuming and just as flavourful. After layering the duck with apples, shallots and spices, it is wrapped in bacon, in some way similar to how a filet mignon. In the attached picture, it is served with marinated, roasted potatoes and asparagus. A simple accompaniment, so that the intensity of dish can be enjoyed.

Kay Spicer's Chicken Soup

Kay Spicer's Chicken Soup

Jul 14, 2005

Kay Spicer, food writer and author of the cookbook Light & Easy Choices (Grosvenor House Press Inc., 1985), has three grown-up children who each have a different favourite dish. Son Bob goes for scalloped potatoes baked with pork chops, a dish that harks back to his mom's Prairie roots. Daughter Patti says rice pudding is her favourite ("no contest,"), and home economist daughter Susan Spicer Angrove opts for chicken soup, saying, "We all used to beg her for chicken soup." Fresh-tasting and tomatoey, it's a memory-making soup.

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

May 13, 2009

Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs

Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc

Presentation: When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.

Salsa Meat Loaf

Salsa Meat Loaf

Jun 19, 2006

Nothing says comfort food more than a piping hot slice of meat loaf served with mashed potatoes and gravy. Of course, the fat in a slice of meat loaf alone amounts to about 17 grams, even when you use lean ground beef. To lighten it, this uses extra-lean ground beef, rolled oats and vegetables for increased fibre plus a salsa topping instead of the usual high-sugar ketchup or chili sauce. Cooking the loaf free form on a baking sheet drains away the fat, which results in only 206 calories and 7 grams of fat per serving.

Summerhill Market Chicken Pot Pie

Summerhill Market Chicken Pot Pie

Aug 1, 2005

Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.

Seasoned Schmaltz

Seasoned Schmaltz

Dec 3, 2008

Schmaltz means “fat” in Yiddish and German. In cooking, it specifically refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in German. Goose fat is the finest and is usually obtained from roast goose drippings. Duck, pork and chicken fat is most often rendered from raw fat that you purchase from the butcher. Call in advance and your butcher can collect it for you. Another way of getting enough fat to render is to freeze fat trimmed off chicken or ducks that you cook (the semifrozen fat is easy to chop). Whichever fat you choose, you will be rewarded with one that is just right for cooking Perfectly Crisp Roast Potatoes.

Judith Comfort's Crispy Oven-Fried Chicken

Judith Comfort's Crispy Oven-Fried Chicken

Jul 14, 2005

We asked Anna Comfort, 10, about her favourite food made by Mom, Judith Comfort, a Nova Scotia food writer and author of Spuds! Dulse! Fiddleheads! (Nimbus, 1986). Anna says, "I like her chicken better than Kentucky Fried because it's not as salty, but it's still very crispy and not too spicy. My mom lets us eat it with our hands. But it's sticky, so plan to use about 10 napkins. It's an easy recipe I can make myself. I like mashed potatoes and peas to go along with it." Younger sister, Lillian Ruth, 7, would add a crunchy salad made from greens gathered in the Comfort family's large ocean side garden.

Linda's Home-Style Baked Macaroni

Linda's Home-Style Baked Macaroni

Apr 16, 2010

Baked macaroni is one of our Sunday dishes that we serve with stewed chicken or beef, rice, stewed red beans and potato salad. This will stick to your bones and you won't be hungry too quickly thereafter. Baked macaroni is definitely a tasty comfort food that all ages will love. Best served hot and leftovers are just as good. For those who are lactose intolerant, omit the can of evaporated milk and substitute with 1/2 cup of chicken broth. You must also increase the amount of breadcrumbs by 1/4 cup. Don't use too much broth as the mixture will not bind together. Any Canadian marbled cheese and parmesan cheese can be used.

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