Spaghetti Alla Carbonara made the traditional way, I used Molto Mario’s recipe for this one, the yellow stuff is a raw egg yolk, which unfortunately broke as I was adding it to the dish. I added some sweat peas which are a nice counter balance for the ground pepper. Very simple and quick to prepare.
We’ve been lucky to attend this annual event held by our friends Glenn and Stephanie, who are both from Newfoundland where this tradition is from. Steph’s father Doug did most of the heavy lifting, I mean cooking. For the meat there was “salt meat” or salt beef if you prefer and a turkey, the vegetables included boiled potatoes, carrots, sweet potatoes, parsnips, cabbage, cauliflower, pease’ pudding, turnip all in the same very large pot. This is one of my dining highlights of the entire year, I’m already looking forward to next year at this time… Our friend Joanne is starting the buffet line. Here are a few Jiggs dinner references: JIGGS DINNER Newfoundland – Jiggs Dinner
The title says it all, served with truffle infused mashed potatoes and sautéed asparagus with shallots and white wine. A great treat, every once in a while.
I got this recipe from the LCBO Food & Drink Winter 2005 magazine, like the author I prefer to brown my veal which turns the colour of this sauce from and off-white to a warm golden. Also in this dish is cipolline onions, carrots, mushrooms and parsley. Served on a bed of flat egg noodles. This is an excellent winter recipe.
We had a great night at the , an excellent dinner and some very good and rare wines. Our friend David He is the proprietor and I forgot to take a place setting with the list of wines, so you’ll have to wait for an update on the flight we tasted. If you’re ever in Toronto and you like fine wine, drop in and ask David for something off the list, I promise you won’t be disappointed. 45 Baldwin Street, Toronto, 416-971-4432.
A very simple dish to prepare sauté some bacon and leaks, deglaze the pan with white wine and add some canned tomatoes. Finish with flat leaf parsley and Parmigiano-Reggiano. Rigatoni is a very underappreciated noodle.
Well the BBQ’ing gods are shining on much of Canada this winter with unseasonably warm weather, I’m glad I filled up my extra tank in October. The strip loin is rubbed with none other than Barbarians Steak Spice, served with rustic mashed potatoes and sautéed asparagus.
The lamb is marinated with olive oil, shallots, rosemary and porto, pan fried and finished in the oven. Served with baby squash and zucchini sautéed with shallots, butter and little real maple syrup, the starch is couscous with red bell pepper and coriander.
My Mom’s recipe and one of my wife’s favourites, the ribs are braised in a tomato based sauce and served on a bed of basmati rice. The left over sauce is great for BBQ’ing chicken or anything else for that matter.
This is simple to make and pretty yummy to eat. Brown some beef, onions, garlic and the pepper tops, toss in a few herbs like thyme and oregano, add a little cooked rice stuff and back. Things don’t get much simpler than that. This is a big pepper and more than enough for one person along with a side salad.
