Neapolitan lasagna is a delicious baked pasta dish made with a rich rag and fresh mozzarella. It is a lasagna for when your regular lasagna just won’t do.
main course
braised lamb shanks
Braised lamb shanks. Meltingly tender, rich, delicious. And hard to mess up. Browned meat, aromatics and stock. Simmer gently for a couple hours and you have a meal worthy of a special occasion. Slow food is good food.
roast duck with parsnip puree and port reduction sauce
Roast duck with parsnip puree drizzled with a rich port reduction is an elegant meal you can serve at any fine dinner party. It’s flashy enough for New Year’s Eve. And it’s not that hard to make. Do it ahead of time. Make the sauce during the afternoon. Reheat the parsnip puree over low heat.
Prep the duck legs ahead of time using sous vide technique. All you have to do is brown them in a pan or under the broiler just before you serve dinner. Restaurants prep everything ahead of time. So can you.
chicken with sun-dried tomato cream sauce
Chicken with sun-dried tomato. A dish that used to be on every menu. A fad that came and went. It’s too bad. Sun-dried tomatoes are a great ingredient. Little tomato flavour bombs in whatever dish they’re used in.
hachis parmentier – grown up shepherds pie
The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.
the secret to perfect bbq back ribs
There’s a secret to perfect BBQ back ribs. One that will get you awesome ribs every time. Every time. It’s not hard. Internal temperature. That’s it.
roasted chicken with tomatillo sauce
Tomatillo sauce is an easy way to jack up the flavour of roasted chicken breasts. Deglaze the pan with tomatillo salsa and fry it in a bit of chicken fat. Doesn’t sound very good when I put it that way but it is. Trust me. Chicken with tomatillo is a match made in heaven. If you wind up with leftovers, they make great tacos.
pan fried pork chops with chipotle gravy
Pan fried pork chops. The right chop, a hot pan, a few minutes in the oven and a quick pan gravy put a weeknight staple on the the table in 20 minutes or less.