Articles By Tag: Meals
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Crispy Mushroom Salad with Baby Arugula, Shaved Parmesan and Aged Balsamic
by Chef Sacha Douglas. RecipeServes 4 The trick to getting your mushrooms crispy lies in the size of pan you use. Using the widest skillet you have will allow the mushrooms enough room to get properly crispy. If using a smaller...
Date: Mon Sep 17, 2007
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Roasted Butternut Squash Soup with Apple Cider and Spiced Crème Fraiche
by Chef Sacha Douglas. Recipe Serves 8 You can use any assortment of squash for this recipe–acorn, buttercup, delicatta. One of my favourite tricks for augmenting the flavour of soups is to add a splash of acidity at the...
Date: Mon Sep 17, 2007
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Pan-seared Duck Breast with Port Currant Sauce
by Chef Sacha Douglas. RecipeServes 4 This is an impressive and festive dish for holiday dinners, but it’s also easy to make.If you want to skip the spice blend,the duck is also great on its own,simply seasoned with salt...
Date: Mon Sep 17, 2007
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Duck breast with orange ginger soy sauce
by Chef Michael Howell. Serves 4 4 medium duck breasts about 6 oz each 1 tsp canola oil 1/2 cup orange juice 1 inch fresh ginger, peeled and minced 2 tbsp honey 2 cups reduced chicken stock or beef or veal stock) 1/4 cup...
Date: Fri Jun 1, 2007
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Rosemary roasted chicken
by Chef Michael Howell. One 3-4 pound free range chicken 2 tbsp good olive oil 2 large sprigs rosemary 1 head of garlic, split in 1/2 salt and pepper 2 large potatoes, peeled and roughly chopped 1/2 teaspoon paprika 1...
Date: Fri Jun 1, 2007
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Roast Rack of pomegranate molasses glazed Veal
by Chef Michael Howell. Serves 4 Start 24 hours ahead of dinner! 2 pieces of Oulton’s free range rack of veal, frenched (about 8 bones each rack) 1/2 cup pomegranate molasses (available at Middle Eastern stores) 1 cup...
Date: Fri Jun 1, 2007