These are Rack Veal Chops whose bones have been frenched and meat flattened. Leaving the bone attached when preparing for effect! Our butchers will be able to do this for you if wish. To prepare, season some flour with salt and pepper, and then dredge the veal chop in the seasoned flower. Next, mix an
Read More
Ingredients whole branzino 1/4 cup olive oil 1 yellow onion, sliced 1 bulb fennel 1/4 white wine thyme, chopped Zest and juice of 1 orange Kosher salt ground black pepper Method Heat oven to 350°. Heat oil in a 12″ skillet over medium-high heat. Add onions and fennel; cook until soft, 8–10 minutes. Add fronds
Read More
2 whole branzino, each 1 to 1 1/2 lb. Kosher salt and freshly ground pepper, to taste 1/2 lemon, thinly sliced 1 garlic clove, thinly sliced 2 small fresh thyme sprigs 1 1/2 Tbs. olive oil Prepare a medium-hot fire in a grill. Season each fish cavity with salt and pepper. Place the lemon slices,
Read More
Wash the chicken and wipe inside with a damp cloth- dry thoroughly. Stuff loosely with bread stuffing. Skewer opening shut and lace with cord. Fold neck skin over back and fasten with a skewer. Fold wings across back and tie tips together with cord. Also tie drumsticks to tail. Place breast up on rack in
Read More
Serves: 6 Cooking Time: 30 minutes Ingredients: 1 tables finely chopped fresh ginger 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1 tablespoon olive oil 5 cups chicken broth 3 cups cubed sweet potatoes 1/2 cup red lentils 1/2 cup milk Almond Croutons 2 cups bread in 1/2-inch cubes 2 tablespoons olive oil 1/4 cup sliced
Read More
“This lasagna, cooked entirely in the slow cooker, has become a classic at our house. And don’t be afraid to use uncooked pasta. It really works, you’ll see. Beware: Do not use precooked lasagna noodles for this recipe!” – Ricardo Recipe taken from RICARDO Ingredients 1 lb (454 g) Italian sausage meat, mild or spicy
Read More
This dip is a huge crowd pleaser! If you run out of bread dippers you can serve it with crackers, focaccia, or tortilla chips. Ingredients: 1 Pizza Dough, store bought for convenience Artichoke Spinach Dip: 1 – 10 oz. package frozen spinach, thawed and drained 2/3 cup chopped marinated artichoke hearts, drained and coarsely chopped
Read MoreIngredients: 2 x 1lb Pork Tenderloin ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons Extra Virgin Olive Oil 1 cup Apple Sauce, Eden’s Organic ¼ cup brown sugar 2 tablespoons honey, Village Grocer’s Wild Flower 3 tablespoons Dijon Mustard (Maille) 2 springs of Rosemary, roughly chopped Method: Preheat oven to 350 degrees Sprinkle pork
Read MoreThis recipe is adapted from America’s Test Kitchen’s book, One-Pan Wonders. This recipe uses one of the test kitchen’s favourite secret ingredients: instant tapioca. When added along with some dried porcini mushrooms, a lush flavourful gravy is created. The tapioca also prevents the sauce from getting watered down as the meat releases its juices. Serves:
Read MoreCauliflower is one of those vegetables that loves to team up with herbs and spices for added flavour. Once you learn how easy it is to roast the cauliflower, you can create an exciting side to complement any cuisine. We offer 4 of our favourite variations. Each begins with a large head of cauliflower. Ingredients:
Read More
