This is an incredibly simple recipe to make. It does take a couple of hours but the results are definitely worth the wait. These confit heirloom tomatoes can be chilled and stored for weeks. They pair well with anything: meats, seafood, poultry, salads, etc.Continue reading “Confit Heirloom Tomatoes”
Duck breast with maitake mushrooms, wine reduction & beets-papaya purée
For The Duck
- 2 duck breasts
- 3-4 thyme sprigs
- 2 rosemary sprigs
- 2 tbsp of butter
- salt and pepper to taste
Swordfish With Carrots & Green Beans
- 1 swordfish filet
- 2 baby carrots
- Green beans
- 1 1/2 tbsp of powder mustard
- 2 sage leaves
- 2 thyme sprigs
- 2 thin ginger slices
- 1/2 tbsp of butter
- salt and pepper
This is by far the best duck I’ve ever had!
This is a recipe for 2 duck legs, but the same exact process can be applied to duck breasts – same quantities apply. Takes 2 – 3 days to make.Continue reading “Duck Confit”
Cornish Hen With A Pomegranate Red Wine Sauce
Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Continue reading “Cornish Hen With A Pomegranate Red Wine Sauce”
Basil & Parmesan Stuffed Lamb Leg
Hosting for a large group of people and need something easy that will guarantee success? This lamb leg dish is extremely easy to make and feeds a lot of people. It is great for large parties, especially because it only dirties one skillet and it cooks mostly in the oven. So all you do have to do is seal the juices in and wait for that internal temperature to rise to where you want it.
Here is a step by step guide on how to make this lamb leg, with detailed images explaining the process. It really is novice proof.
Heirloom Cod – A light fish for the family
a valuable object that is owned by a family for many years and passed from one generation to another
Continue reading “Heirloom Cod – A light fish for the family”