Category: Food

– recipe courtesy of La Castile, Mississauga Tournedos RossiniServes 2 2 filet mignons, about 6 ounces each Salt and black pepper 1⁄4 cup (60 mL) fond de veau (veal stock) 2 tbsp (30 mL) butter 2 slices French bread, trimmed to the shape of the filets mignons 2 slices fresh …

– courtesy Springridge Farm, Milton Springridge Farm's most popular pies are the Signature Apple Pie and Classic Cherry Pie. These top-secret recipes originated in Grandma Hughes' kitchen and they have been using them in the bakery for more than 25 years. Springridge Farm Signature Apple PiePastry for 2 crust pie …

– courtesy Rayhoon Persian Eatery, Burlington Baghali PoloA slow-cooked lamb shank spiced with cinnamon, saffron and bay leaf. 4 lamb shanks 6 cups water 4 small onions, roughly chopped 4 tbsp tomato paste ½ tsp turmeric ½ tsp saffron strands ¼ tsp chili powder ½ tsp cinnamon 4 bay leaves …

– courtesy Dairy Farmers of Canada/dairygoodness.ca Roasted Carrot Ricotta HummusRoasting gives this dip an addictive depth of flavour, while the Canadian Ricotta adds a refreshing lightness of both taste and texture. Serves eight. 1 tbsp melted butter1/2 onion, chopped2 minced cloves garlic1 tbsp fresh ginger, grated1/2 tsp ground turmeric1/2 tsp …

– courtesy Noble Bistro, Oakville Lobster Linguine 10 oz Nova Scotia lobster meat, cooked1 cup 35% cream1 cup lobster stock¼ cup mixed tomatoes, dicedFresh tarragon, finely choppedFresh chives, finely chopped2 tbsp butterHome made or store bought linguine For the lobster sauce:Combine cream and lobster stock in a saucepan and simmer …

– recipe courtesy of Lake House Restaurant, Vineland Ile Flottante Meringue1 cup egg whites     1 cup granulated sugar½ tbsp cream of tartar2 L water2 cups milk Using a hand mixer or a stand mixer, whisk together egg whites, sugar and cream of tartar until stiff peaks are formed. Heat milk …