Tuesday, May 21, 2013
Tuesday, 23 July 2002 - 12:00am
Using the same technique as the classic German beef roulade, this sirloin steak has been flattened and stuffed and adapted for the barbecue.
Monday, 22 July 2002 - 12:00am
If fresh pickerel isn’t available at the fish counter, then trout fillets may be substituted for this fish lover’s recipe, developed by Virginia Marr, executive chef at Pillar & Post Inn in Niagara-on-the-Lake, Ont.
Friday, 19 July 2002 - 12:00am
A one-dish preparation is ideal as the centre of a summer meal, and pasta is a great base on which to create delightful — and delightfully streamlined — combinations. The following seafood pasta can be assembled in little more than the time it takes to cook the pasta, about 20 minutes in all, and is served warm. The confetti pasta salad uses cooked and cooled pasta. Serve either for a light lunch with crusty bread and fruit, as part of a party buffet, or to go with cookout fare. Both recipes use Jarlsberg, a mild Norwegian cheese similar in texture to Swiss cheese.
Thursday, 18 July 2002 - 12:00am
Farm-raised catfish gets a turn on the outdoor grill in this spiced up version. It’s a nice change from meat and poultry on warm summer nights.
Wednesday, 17 July 2002 - 12:00am
For a healthy change of pace and a definite taste treat, serve these portabello ‘‘steaks’’ instead of meat. Or slide them alongside grilled meat, fish or poultry.
Tuesday, 16 July 2002 - 12:00am
After a morning of swimming, boating or hiking through the woods around the cottage or camp, appetites can be really keen. This smoked chicken sandwich is just the ticket to serve with a cold beer or fruit juice. They’ll probably come back for more.
Monday, 15 July 2002 - 12:00am
The hint of Middleastern flavours complement both the succulent pork and the sweet strawberries.
Friday, 12 July 2002 - 12:00am
This white wine jelly with roasted garlic would be marvellous as a glaze for grilled chicken or as a perfect topping for cheese and crackers. Make up a batch and take it to the cottage for pre-dinner noshing with a glass of wine.
Thursday, 11 July 2002 - 12:00am
Cheesecake can be almost guiltless — that is, rich in good taste but low in fat. The trick is to use homemade nonfat yogurt cheese. Making yogurt cheese is a breeze. Simply drain yogurt overnight through cheesecloth, and refrigerate. The result: a thick, creamy cheese that can be used for baking, or combined with flavourings. Mix with it with fresh herbs and garlic and spread over toasted baguette slices for bruschetta. Sweeten it with sugar and vanilla and serve with fresh fruit compote. Use it in lasagna in place of ricotta cheese. It will keep up to seven days, tightly covered and stored in the refrigerator. It is protein rich and a good source of calcium. Be sure you begin to make the yogurt cheese at least 12 hours before you start the cheesecake recipe.
Wednesday, 10 July 2002 - 12:00am
Dry rubs or blends are a popular method to season meat, fish and poultry. They’re usually a combination of dried herbs and spices, salt, pepper and sometimes sugar. Store in tightly enclosed jars or plastic containers and keep for no more than six months.