Lamb and Prune Tagine (Agneau aux Pruneaux)
Oct20

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry.  Let the tagine cool before disposing of the milk, washing the pot and drying it. 3 Tbsp  (45 mL) olive or canola oil 2 onions, peeled and...

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Peppery-spiced Steak with Southwestern Ontario Summer Sauté
Jul27

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own kitchen.  Use frozen corn if fresh corn is not in season and make with your favourite...

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Big Barbecued Beef Ribs
Jun08

Big Barbecued Beef Ribs

Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation.  Small cans of chipotle peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeño. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze leftovers. Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from...

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