Spiced Pork Stew
Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.
Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.
Flavoured with mushrooms, this broth is an elegant, light start to any fancy meal. Dried mushrooms add intense flavour, and fresh mushrooms have a tender texture.
There’s no better way to warm up during the dark and cold days of Canadian winters than with this hearty soup chock full of smoked turkey and good-for-you lentils.
This delicious mix of smoked fish, rice and eggs began as a spicy Indian dish of beans or lentils, onions, rice and eggs. The colonial British substituted the fish for the beans, and it's still a very popular part of weekend breakfasts in Britain.
You may be familiar with sweetbreads from seeing them on restaurant menus. Though not difficult to make, they do require a little extra preparation before cooking. Look for them at butcher shops that sell veal.
Puff pastry not only makes this classic French tart easy to work with but also gives it the richness and elegance that people love in appetizers. If anchovies are not a favourite, replace them with 1/3 cup (75 mL) sliced roasted red peppers. Serve with a Foxtrot.
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.
Smoked pork hocks (ham hocks) give this hash a wonderful rich flavour. However, if time is of the essence, try the smoked turkey variation. Since pork hocks vary so much in size, you may need more than one.
A traditional roasting with apples and Calvados and generous amounts of cream and butter bring out the best in a guinea hen.