Archive for the ‘dinner’ Category

Salmon filet with miso glaze

Very simple salmon filet with a miso glaze, steamed brocolli and basmati rice.

DSCN3233-08-Feb-2006

Lamb shank, Italian style

Lamb shanks in a tomato based braising liquid. Served with ginger carrots which are julienned carrots sautéed in white wine, ginger and fresh squeezed orange juice. The couscous has parsley, red bell pepper and dried appricots that were stewed in white wine. The Cipollini onions were added to the braise for the last 30 minutes, they take on the rich flavour of the lamb. This was pretty good dinner, and I didn’t even use a recipe.

DSCN3232-04-Feb-2006

Potato and Asparagus Frittata

A warm and tasty way to start the day, made with potatoes, asparagus, onions and Parmigiano-Reggiano. These frittatas are great cold and would also make a great appetizer.

DSCN3220-04-Feb-2006

Spaghetti Alla Carbonara

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.

DSCN3219-31-Jan-2006

Jiggs Dinner

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

DSCN3215-28-Jan-2006

Filet Mignon with green peppercorn cream sauce

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.

DSCN3204-27-Jan-2006

Veal Blanquette – Winter is for braising

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.

DSCN3193-26-Jan-2006

Californian Wine Tasting

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.

DSCN3184-18-Jan-2006

Rigatoni with bacon and leek

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.

DSCN3170-13-Jan-2006

AAA Canadian Strip Loin

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.

DSCN3159-12-Jan-2006