Archive for January, 2005

Filet Mignon with mashed potatoes and asparagus

Always a favourite, filet mignon with a red wine, veal stock and shallot sauce, simple mashed potatoes with the skins included and sautéed asparagus with shallots and finished with Parmigiano-Reggiano.


Beef Stroganoff with Egg Noodles

Beef Stroganoff with Egg Noodles, this one doesn’t get much simpler, although it’s hard to find good egg noodles, Loblaws has some traditional German Egg noodles that realy make this dish rock.


Roasted Chicken Breast with left overs

Roasted with Olive Oil, salt, pepper and oregano, with left over Potatoes a la Boulangere and the root vegetables. Simple but the potatoes are even better re-heated.


Wild Venison Chops with Potatoes a la Boulangere

Venison chops from a friend of my father in-law, pan fried with a marinade of olive oil, onions and port0. I saw the Potatoes a la Boulangere on Christine Cushing Live, “Chef’s Secrets” they turned out very tasty, the dinner also includes boiled carrots, parsnips and green beans.


Penne Arrabiata

Penne Arrabiata with hot Italian sausage and left over red bell pepper and zucchini. Finished with a little extra virgin olive oil, parsley and Parmigiano-Reggiano. The tomato sauce is homemade.


Pan fried Lake Trout


Inez’s BBQ pork ribs

This is my mother’s recipe, very simple to prepare but the results are very tasty, I’ve added my own flourishes over the years. The left over sauce is great for basting chicken or other BBQ dishes. Served on a bed of Basmati rice.


Moroccan Lamb Shank

Braised Moroccan Lamb Shank with couscous and grilled vegetables namely, zucchini, red bell pepper, cilantro and asparagus, the couscous also includes a dollop of sour cream. This dish completely rocks, my wife is still talking about it, great on a cold winter night, and the house is gently perfumed with the Moroccan spices for the following couple of days.


Marinated Pork Tenderloin


Hoisin Glazed Atlantic Salmon