Fried Eggs with Romesco
There are as many ways to cook eggs as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter of time. An important matter of time. Romesco is a great Spanish addition to any meal.
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Gluten Free
French Onion Soup
This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss Cheese and a little Parmesan is a meal in itself.
Lemon Risotto
The concept of risotto is exclusively Italian. A speciality of Milan, Arborio Rice, (commonly used) is not rinsed. The Risotto needs the starch from the rice for the creamy thick consistency, along with the ever present Parmesan Cheese and stock.
Burrata with Slow Roasted Tomatoes
Burrata and Fresh Mozzarella appear the same until you slice into it. Burrata’s centre is filled with fresh cream and curds, whereas Mozzarella’s interior is the same as the exterior.
Roasted Halibut with Meyer Lemons, Yogurt Sauce and Gremolata
Meyer Lemon season is between December and May, so grab a bag when you see them. The halibut most likely will be frozen that time of year, buy it from a reputable fish store and it will still taste delicious.
Pasta Primavera
Pasta Primavera certainly sounds Italian, but it was first made popular by an Italian Chef in New York. Our recipe most often only uses chicken stock for a lighter approach, but many recipes add an equal amount of cream; and that is delicious as well.
Crab and Artichoke Dip
Scoops of rich tomato sauce and creamy cream cheese with crab and marinated artichokes elevate this dip to company standards. Easy to make and very, very good.
Pork Tenderloin Skewers
This recipe for Pork Tenderloin Skewers is quickly becoming a family favourite, using Cavender’s Greek Seasoning. Once you start cooking with Cavender’s you will find more and more ways to use it.
Basic French Vinaigrette
Basic French Vinaigrette is not to be confused with bottled French Dressing! This vinaigrette pops and is absolutely delicious. All the dressing needs is to be tossed with simple, leafy greens. Tossing with your hands is the best way rather than with salad tongs.
Halloumi Cheese with Lemon
I’ve been making this appetizer for years. It’s really good before a Greek meal or as part of the Maze platter.