A fine recipe that can quickly become a family favourite. Braised lamb, simmered in a red wine sauce for hours until the meat is ready to fall off the bone. Serve atop mashed potatoes with some fresh bread to turn this dish into a feast.
Cream of mushroom soup is a classic. So much so that the canned variant is a base ingredient for many quick and easy to make recipes. This recipe calls for whole mushrooms, simple ingredients, and adds smoked cheddar for some zing!
While this recipe purées half the soup to thicken it. You can vary the recipe to adjust the texture.
Lasagna and the multitude of variants are a staple for many families. This variant does not have a meat layer, but it makes up for it with flavour. The sautéed mushrooms, spinach and Ricotta cheese come together to create a delicious ready-to-serve meal!
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan. Necessity really is the mother of invention!
This is one of my favourite side dishes that uses an outdoor grill. The#Corn is wrapped in foil to stay warm while guests eat their meals (or return for seconds). This recipe prepares one, simply repeat for each ear of corn.
A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
1 quart (950 ml) of reduced sodium beef broth
1 package (40 g) of French Onion soup mix
½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)
Pour beef broth into a fondue pot then mix in a package of French Onion soup.
Heat until broth comes to a boil then lower heat to maintain a slow boil.
Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
Using a fondue fork, pierce a slice of beef then wrap around the fork. To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.
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.