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.
This is my renditions of Tuscany Cafe’s entrée, with smoky bacon, leeks, chili & red peppers and homemade tomato sauce. I’ll be taking another hiatus for some necessary surgery, stay tuned for more tasty dishes in the next couple of weeks.
Frittata with sautéed chanterelle, Portobello, and black trumpet mushrooms, also includes smoked turkey leg and baby zucchini and Parmigiano-Reggiano. Easy to prepare and very tasty, also great cold.
An appetizer of smoked salmon with yellow pepper, red chili pepper, scallion, sour cream and pomegranate juice served on a leaf of Belgian endive. Served with Veuve Cliequot Ponsardin.
Puff pastry shells stuffed with sautéed chanterelle, and black trumpet mushrooms, with veal stock and white wine, topped with a dab of sour cream.
Main course, seeing it was +10C outside I grilled provini veal loin chops, with mashed potatoes and sautéed baby zucchini and squash. The veal chops were simply prepared with a dry spice rub mixture for Barbarians Steak House. The wine is Penfolds Thomas Hyland Shiraz 2002.
Pan fried salmon with homemade teriyaki sauce, steamed baby bok choy and Basmati rice. Simple, and pretty healthy for a change. I tried to perfume the steaming liquid with a little sesame oil and Chinese five spice powder, but the result wasn’t great as the bok choy came out tasting like tobacco leaves, so much for that experiment.
After 2 hours of shoveling slush, I was too tired to put something complicated toghether. This is a pretty simple chili, I even used an Old El Paso chili spice packet, how’s that for lazy, served with a garden salad and garlic bread. I kicked the chili up a notch with McIlhenny Co. Chipotle Tobasco sauce, this stuff is so good it’s like a narcotic, very aromatic.
Planned to have dinner out this evening, so for a laugh I captured today’s breakfast, over easy (rare eggs as my friend Mike likes to call them), breakfast sausage, rye toast (Munich style) and hash browns via an old school chum Wayne, par-boiled potatoes, then fried with a little butter and oil and chili powder, salt, pepper, paprika and cayenne. A great way to start the day. By the way we ate at restaurant in Toronto called Indo-Chine, excellent Thai-Vietnamese food!
Cream sauce with Parmigiano-Reggiano, smoked turkey, Cremini mushrooms, onions and garlic with green salad and Garlic Bread. Paired with Henry of Pelham 2003 Reserve Riesling.
