Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, Parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.
Crying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meal’s distinctive flavour.
This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.
Here is my recipe for a seafood chowder made up of scallops, shrimp, lobster and haddock. Sauté the ingredients first to infuse the meat with flavour then simmer until ready to serve. For an additional zing, top with some shredded cheddar cheese.
A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or as a side. This dish is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.
Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make rind removal easier.
I am not certain if this recipe has anything to do with what is served in Tuscany. However, this dish combines Italian sausage, potatoes, mushrooms, peas and pasta sauce to create a ready-to-serve meal in less than an hour.
This recipe can be heavily varied based on the type of pasta sauce used. I typically opt for a four-cheese or spinach pasta sauce, both of which are crowd pleasers!
This recipe is said to have origins from within the British Navy. It features a deep-dish pie with three meats and potatoes. The cloves give it a distinctive flavour which really makes this unique among my recipes.
This dish has been one of my go-to side dishes for years. This recipe combines all of the elements of baked potatoes into one. The cooking process will melt the butter over the potatoes, onions and garlic to create this ready to eat dish.
The tourtières that hail from the Lac-Saint-Jean region are slow-cooked deep-dish meat pies made with potatoes and various meats cut into small cubes or diced. Some families will serve it as-is or topped with a hunter sauce or ketchup.