Chapon au Riesling
Chapon au Riesling
serves 4
1 capon, cut into 8 serving pieces
3 cups (750 mL) Alsatian Riesling
1 small white onion, chopped
1 carrot, chopped
1 sprig of rosemary
1...
North Carolina Rainbow Trout with new potatoes, fennel, sweet peppers and spicy broth
• 4 fillets of skin on trout
• 2 each poblano peppers (small dice)
• 2 each red bell peppers (small dice)
• 2 heads fennel (small...
Savory Summer Vegetable Tart with Almond Flour Crust
Ah, the humble tart. A dish as versatile as it is delightful, especially when it whispers of summer with every bite. But here's a...
White Sangria
Makes 5 ½ cups (1.3 L)
¼ cup (60 ml) Limoncello
2 peaches, pitted and cut in cubes
1 cup (150 g) raspberries
3 cups (750 ml) Prosecco...
Smokey mushroom and roast kale lasagna
Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook's Year courtesy of HarperCollins Publishers
Serves: 4-6
Ingredients:
30g dried porcini
450g mushrooms
25g butter,...
Chicken with Port
Chicken with Port
FOR 4 TO 6 PEOPLE
Ingredients
3 peppers (1 red, 1 green and 1 yellow)
1 clove of garlic, finely chopped
1 onion, finely chopped
60 ml...
Slow-Braised Venison Osso Buco with Roasted Butternut Squash Mash and Sauteed Beet Greens
Serves 1 | Prep Time: Braising Venison: 5 hours; Roasting Squash: 1 hour
Roasted Squash mash
1 large butternut squash
4tbsp of butter
Oil...
Yogurt marinated chicken thighs with coleslaw
Yogurt marinated chicken thighs with coleslaw
For the yogurt marinade :
1 cup (240 ml) yogurt
2 tablespoons (20 g) chopped coriander
1 lemon, juiced
Black pepper
For the coleslaw...
Honey & Thyme Roast Carrots
Serves 4
8-10 carrots, scrubbed
1 tbsp olive oil
Scant ¼ cup honey
Several sprigs fresh thyme, divided in two batches
Preheat oven to 400°F
Scrub carrots and depending on...
Leftover – Turkey – bits
Leftover - Turkey - bits
Ingredients:
Leftover sliced turkey or turkey slices
Smoked slab bacon or bacon slices
Boston lettuce leaves
Commercial mayonnaise
FOR THE BUTTERMILK BISCUITS
Ingredients:
380 g (4 cups)...