Filet mignon, for my taste the best cut of meat available, with a red wine and veal stock sauce and cremini mushrooms, sautéd asparagus with butter and white wine, and smashed potatoes. My secret for a great suace is a little porto to add the sweetness to balance the acidity of the red wine. The inset picture is a pan fried portobello mushroom with olive oil, white wine and balsamico. I’ll be on hiatus for the next week, so check in after boxing day for more tasty dishes.
My own take on the classic Chinese dish, very hot and spicey. Great on a freak’n cold night.
Pretty simple to prepare, but will offend most traditional Italian’s, oh well. I’ll do a more traditional Spaghetti Bolognese in the future. This is what most North Americanse would recognize as Bolognese, the shame, also with a little garlic bread and a garden salad.
Duck braised in red wine, mushrooms and pearl onions, with sautéd green beens and couscous. Great on a cold winter night. The wine is Penfolds Koonunga Hill, Shiraz Cabernet, 2002.
Simple, home made from store bought dough. Toppings: tomato sauce, mozzarella, Cremini mushrooms, red peppers and smoked bacon. With before and after shots.
This recipe is a from my friend Gavin’s mother, simple and tasty comfort food. With gravy from homemade veal stock.
Chicken Marsala with Cremini mushrooms, sautéd asparagus with butter, white whine and finished with Parmigiano-Reggiano and parsnip mashed potatoes.
Made with my wife’s German flour pancakes and stuffed with Parmigiano-Reggiano, ricotta, spinach and Prosciutto, topped with a little Classico tomato sauce.
Very tasty Canadian lamb, marinated in porto, shallots, rosemary and garlic, with roasted carrots, potatoes, and parsnips. (can you tell I have a surplus of carrots and parsnips around) The suace includes shallots, garlic, veal stock (homemade), white wine, ruby porto and mushrooms. Wicked.
A little roasted chicken, with my Mom’s own BBQ sauce, mashed potatoes and parsnips with marscapone cheese, and plain old boiled carrots.
