Duck Legs Braised in Red Wine and Dried Fruit

by Helen Kain | Feb 4, 2016 | Fall Recipes, Mains, Poultry, Winter Recipes

Duck confit is probably my favourite preparation of le canard, but it involves a lot of fiddling around with copious quantities of duck fat, which is messy, expensive and can be difficult to procure—better to just have it when dining at a great French bistro. This...

Rosemary and Orange Slow Roast Duck

by Helen Kain | Jan 12, 2016 | Mains, Poultry, Recipes By Type

Winter arrived with a bang this week and I was scrounging around for a slowly cooked meal that would wreath the house in delicious smells.  Fine Cooking’s latest edition provided lots of inspiration. They’re featuring duck this month, and...

Braised Lamb with Roasted Provençal Vegetables

by Helen Kain | Jan 9, 2016 | Lamb, Mains, Recipes By Type, Sides

We’ve been incredibly lucky with a fairly mild winter so far here in Ontario, but the desire for fall-off-the-bones-tender meat still runs strong. We were planning a casual family dinner for an undetermined number of people over the holidays — a familiar...

Ginger Roast Chicken and Elbow Macaroni With Tomatoes and Pan Sauce

by Helen Kain | Nov 13, 2012 | Amber, By Colour, Fall Recipes, Green, Mains, Poultry, Recipes By Type, Summer Recipes, Winter Recipes

All About Roasting by Molly Stevens is a wonderful cookbook, chockfull of helpful advice and wonderful recipes. Flipping through it, I wanted to try everything, right now!  It all looked and sounded so delicious. Ginger Roast Chicken and Elbow Macaroni With...

Osso Bucco

by Helen Kain | Dec 31, 2011 | Fall Recipes, Mains, Meat, Recipes By Type, Winter Recipes

A traditional, much loved Italian dish, “Osso Buco” means “hole of bone” because the marrow provides the rich flavour to the sauce. Many recipes call for pancetta to be browned in the pan before the veal shanks, a step that adds to the depth of...

Chicken Pot Pie – With A Twist

by Helen Kain | Dec 14, 2011 | Fall Recipes, Mains, Poultry, Recipes By Type, Winter Recipes

Last Sunday we had the family around for dinner. The weather was “brisk” to put it kindly, so I wanted to serve something comforting, which could be prepared in advance. Turning to the Fine Cooking website, I came across this modified version of  a...