Recipe of the week – Fresh fava bean and spring pea crostini
Fresh fava bean and spring pea crostini with pecorino, mint and pine nuts Daniel Costa From Corso 32 spring menu An ideal canapé with a glass of prosecco. 2 rustic loaves (Tree Stone Bakery) or 1 baguette, sliced 1 c fresh green peas 1 c fresh fava beans, removed from pod and shelled 5 T [...]
Drink of the week – a cocktail for Jess
Cocktail of the Week – A Cocktail for Jess We’re huge fans of Rosie Schapp who writes about drinks and drinking in the NY Times magazine. This drink tastes like spring. 2 ounces gin (whatever you like, but nothing too floral) 2 ounces grapefruit juice (fresh-squeezed is best) 1/2 ounce St. Germain elderflower liqueur 1 [...]
Recipe of the week – Decidedly Retro Pineapple Glazed Ham
One cooked ham, bone in 1 T flour 1 large can crushed pineapple, drained 1 T cornstarch juice of 1/2 lemon 2 T white wine pinch ground cinnamon fresh cracked pepper 1 can pineapple rings Lightly score surface of ham. And place on a roasting pan. Combine all other ingredients in a saucepan and cook until [...]
Recipe of the Week – Roast lamb with rosemary, roasted garlic and pan sauce
1 Four Whistle Farms lamb, leg, bone in 2 cloves garlic 4-5 sprigs rosemary cut in one-inch (or so) lengths 1/4 c canola or olive oil 1 sprig thyme, chopped fine sea salt and freshly cracked pepper 1 c red wine 1 c stock 1 T butter Preheat oven to 425°F. Roast the garlic while [...]
Recipe of the week – Duck and mushroom pyrohy
Brad Smoliak, Kitchen by Brad Smoliak Chef Brad Smoliak knows his way around a dumpling. Make these toothsome duck and mushroom dumplings for your next cocktail party. Filling 2 duck leg confit*, shredded 1 c mushrooms, mixed (fine chopped) oyster, shitake, cremini, (portabella can turn the filing gray) ½ c fine-chopped onion 2 T butter 1 t crushed [...]
Recipe of the Week – Irish One Pot Beef
Cooking a brisket low and slow for several hours on top of the stove or in a slow cooker allows all the tough connective tissues to melt—the cut becomes amazingly tender, juicy and full of beefy flavour. An additional way to create deep flavours: cook the day before, leave the meat in the liquid, refrigerate [...]
Recipe of the week – boar with artichokes
“I’m sending you the famous recipe from the great chef Maria Godnic, the mum of my best friend. Enjoy it! Hope to see you again here in Italy.” Ciao, Michela Boar With Artichokes In Italy, where there are vineyards there are wild boar. We saw a lot of boar damage while walking through Roncus vineyards [...]
Recipe of the week – Fish Pate
Kathryn Joel of Get Cooking brought this savoury fish pate to the Slow Food Edmonton holiday pot luck brunch. It’s versatile and delicious. “The original is from Tamasin Day-Lewis’s Tamasin’s Kitchen Bible. I’ve stuck to the ingredients list, but changed the quantities a little, and added parsley as a garnish. The fillets weighed 160g with [...]
Recipe of the week – Gluten free Valencia orange cake
From Gluten Free Holiday Baking from the November/December 2010 edition. 2 oranges 4 eggs 2 c brown sugar 2 c almond flour 1 c brown rice flour ½ t salt 1 t baking soda Preheat oven to 375ºF. Wash the oranges and boil them whole for 1½ hours. Place the oranges in a food processor [...]
Recipe of the week – Short rib terrine
Recipe from Gifts to Make: stylish goodies from your kitchen to give or to get. Cooked short ribs make an amazingly savoury terrine. 5 lbs bone-in beef short ribs, cut crosswise into 2″ pieces sea salt and fresh cracked black pepper 3 t canola oil 2 stalks celery, chopped 3 medium onions, chopped 3 medium [...]
