Tripolina Lunga with Smoked Turkey Sausage, Beans & Mascarpone — by Paul on

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Let’s talk about starch, baby. Let’s talk about you and me. Let’s talk about all the good things and the bad things that beans can be. Let’s...

Mixed Mushroom & Goat Cheese Phyllo Triangles — by Paul on

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MIXED MUSHROOM & GOAT CHEESE Ingredients 8 oz mushrooms (I used an equal mix of Shiitake, Cremini, and Chanterelle) 2 tbsp unsalted butt...

Zwiebelrostbraten (Steak & Fried Onions) — by Paul on

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Dinner for me in the late sixties and early seventies tended to be pretty straight forward Scottish fare. Both my parents being from Glasgow...

Pan Haggerty — by Paul on

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It’s Sunday morning and L has gone out with some of her friends. I’m left on my own for a chunk of the day. Last night we went out to a Roll...

Paul’s Potato Salad — by Paul on

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Our friend Dave invited us to his house for a barbeque last Saturday. I thought it would only be polite to bring a some sort of side dish ot...

Chicken Adobo Variation #2 — by Paul on

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L and I were planning a quiet night in to watch TV. I decided for dinner to return to that wonderful Filipino dish, Chicken Adobo. Back in M...

Pan-Roasted Bison with Sea Salt and Parmesan Sweet Potato Oven Fries — by Paul on

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While shopping at the St Lawrence Market I visited White House Meats and picked up a couple of Bison Rib-Eye steaks at my wife, L’s, reques...

Four Cheese & Cremini Free-Form Ravioli with Asparagus, Ramp, Morel & Cremini Ragoût — by Paul on

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Currently, we are just leaving ramp, fiddlehead, and morel season. Let it be known through-out the land. Actually I’ve just been told we ar...

Coq au Vin — by Paul on

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“I love a recipe that really works, where you feel there is something unequivocally right about it. Where the cook has remained true to the ...

Roasted Chicken — by Paul on

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If you asked me, say, three weeks ago if I would make you a roast chicken you would have been laughed at. Nothing personal. It just had no p...

RED WINE-POACHED BEEF WITH STAR ANISE, LONG PEPPER & CARDAMOM INFUSION — by Paul on

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When I first laid eyes on Ludo Levebvre’s cookbook Crave: The Feast of the Five Senses I didn’t know what to make of it. I would go into d...

Chicken Adobo Variation #1 — by Paul on

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Spanish for seasoning or marinade, adobo is also a term used for the name of a well-known Filipino dish typically made from pork or chicken...