| Grilled Leg of Lamb with Tomato Mint Tapenade
Michael Smith / from The Best of Chef at Home
|
| The sunny flavours of the Mediterranean and the flavour of a live wood fire in my backyard make this one of my favourite ways to serve lamb. It’s a great excuse to fire up your grill—any time of year. Both the marinade and the tapenade are wonderful with any type of meat or fish.
Serves 6 with leftovers
More...
|
| Dry-aged Rib-eye Steak
with Morels, Nuggets Potatoes and Gentleman's Butter
Fuel Restaurant/ Robert Belcham from Vancouver Cooks 2
|
 | The prime beef used for this recipe was dry-aged for 40 days. To find steaks that have been aged past the standard three weeks, try to develop a good relationship with a local butcher. Serves 6
More...
|
| Late Summer Vegetable Lasagna
M O: LE RESTAURANT/ COSMO MEENS from Vancouver Cooks 2
|
| A totally raw, vegetarian lasagna can taste really good, thanks to the bounty of late summer vegetables. Serves 6
More...
|
| Pear Almond Tart with Black Currant Jam
THOMAS HAAS Fine Chocolates & Pâtisserie / Thomas Haas and Ester Tso
from Vancouver Cooks 2
|
| if you cannot find black currant purée, use huckleberries or organic blueberries. Combine 1 cup berries with 1/2 cup + 2 Tbsp sugar in a pot on medium-high heat. Bring to a boil, stir and remove from the heat. Strain through a fine-mesh sieve, discarding solids. Kalamansi is a small citrus fruit similar to lime mixed with tangerine. The purée is sold at Filipino grocers. If you can’t find it, use lime juice. Serves 8
More...
|
| Gingerbread
|
| Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined.
More...
|
| Risotto with Scallops, Pancetta, and Spinach
|
| Add the scallops and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer.
More... |
| Sage and Pancetta Rolls
|
| Follow basic recipe for bread dough - after first rising - divide into 1/2 and roll out 1/2 on a floured surface to a 20x45cm rectangle. Place 80g thinly sliced pancetta over dough - then scatter 8 torn sage leaves.
More... |
| Roasted Red Pepper Stuffed Sandwich |
| Cut loaf of french or italian bread in 1/2 lengthwise. Scoop out center of top half of bread, leaving 1/2" shell. Brush both cut sides of bread with a vinaigrette dressing.
More... |
| Caramelized Salmon With Cherry Salsa |
| Stir together 3 tbsp. brown sugar, 1 tbsp orange zest, and 1/2 tsp. pepper. Place 1.5 lbs of salmon fillets skin side down in a shallow pan. Rub sugar mixture over fish and refrigerate for 2-8 hours.
More... |
| Lemon & Cardamom Ice Cream |
| Combine 1 cup milk and 5 ground cardamom pods (remove seeds) in a saucepan - bring just to a boil - then remove from heat. Whisk together 80g sugar, 3 egg yolks and combine with milk mixture.
More... |
| Chicken Tajine |
| Put 5 tbsp olive oil and 1 tbsp butter in the tajine. Heat over medium heat and fry chicken pieces ( 1.5 kg total )with 3 onions - chopped and a bunch of parsley, 1 tsp ginger, 1 tsp saffron, salt and pepper.
More... |
© 2010 Cookworks