ARCHIVE: http://whatisfordinner.blogspot.com/2004/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/03/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/05/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/06/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/07/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/08/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/09/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/10/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/11/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/03/ AUTHOR: Tim DATE: 1/26/2005 10:35:00 PM TITLE: Filet Mignon with mashed potatoes and asparagus ----- BODY:

Always a favourite, filet mignon with a red wine, veal stock and shallot sauce, simple mashed potatoes with the skins included and sautéed asparagus with shallots and finished with Parmigiano-Reggiano.

-------- AUTHOR: Tim DATE: 1/25/2005 09:37:00 PM TITLE: Beef Stroganoff with Egg Noodles ----- BODY:

Beef Stroganoff with Egg Noodles, this one doesn't get much simpler, although it's hard to find good egg noodles, Loblaws has some traditional German Egg noodles that realy make this dish rock.

-------- AUTHOR: Tim DATE: 1/24/2005 09:29:00 PM TITLE: Roasted Chicken Breast with left overs ----- BODY:

Roasted with Olive Oil, salt, pepper and oregano, with left over Potatoes a la Boulangere and the root vegetables. Simple but the potatoes are even better re-heated.

-------- AUTHOR: Tim DATE: 1/22/2005 11:48:00 AM TITLE: Wild Venison Chops with Potatoes a la Boulangere ----- BODY:

Venison chops from a friend of my father in-law, pan fried with a marinade of olive oil, onions and port0. I saw the Potatoes a la Boulangere on Christine Cushing Live, "Chef's Secrets" they turned out very tasty, the dinner also includes boiled carrots, parsnips and green beans.

-------- AUTHOR: Tim DATE: 1/21/2005 04:06:00 PM TITLE: Penne Arrabiata ----- BODY:

Penne Arrabiata with hot Italian sausage and left over red bell pepper and zucchini. Finished with a little extra virgin olive oil, parsley and Parmigiano-Reggiano. The tomato sauce is homemade.

-------- AUTHOR: Tim DATE: 1/20/2005 04:14:00 PM TITLE: Pan fried Lake Trout ----- BODY:

Lake trout from Lake Nippising caught by my dad's neighbour Tom. Dusted with flour, herbs and spices and pan fried in a olive oil and butter. Served with brown rice and steamed green beans. Very reminiscent of sailing trips in Georgian Bay and the North Channel, this was a popular dish after a long day of sailing and pretty easy to prepare.

-------- AUTHOR: Tim DATE: 1/16/2005 09:25:00 PM TITLE: Inez's BBQ pork ribs ----- BODY:

This is my mother's recipe, very simple to prepare but the results are very tasty, I've added my own flourishes over the years. The left over sauce is great for basting chicken or other BBQ dishes. Served on a bed of Basmati rice.

-------- AUTHOR: Tim DATE: 1/15/2005 09:49:00 PM TITLE: Moroccan Lamb Shank ----- BODY:

Braised Moroccan Lamb Shank with couscous and grilled vegetables namely, zucchini, red bell pepper, cilantro and asparagus, the couscous also includes a dollop of sour cream. This dish completely rocks, my wife is still talking about it, great on a cold winter night, and the house is gently perfumed with the Moroccan spices for the following couple of days.

-------- AUTHOR: Tim DATE: 1/14/2005 09:29:00 PM TITLE: Marinated Pork Tenderloin ----- BODY:

Medallions of roasted pork tenderloin marinated in Porto, Dijon mustard and shallots, the sauce is composed of the marinade with veal stock and button mushrooms. A potato cake stuffed with roasted pearl onions and a drizzle of black truffle oil and pan fried on one side in butter. Sautéed asparagus with white wine and lemon juice.

-------- AUTHOR: Tim DATE: 1/12/2005 08:58:00 PM TITLE: Hoisin Glazed Atlantic Salmon ----- BODY:

Hoisin glazed Atlantic salmon with sautéed green beans and roasted baby potatoes tossed in parsley, olive oil and Dijon mustard. Also a garden salad with passion pears and a red wine vinaigrette.

-------- AUTHOR: Tim DATE: 1/04/2005 08:49:00 PM TITLE: Paul's Aribiata ----- BODY:

This is my renditions of Tuscany Cafe's entrée, with smoky bacon, leeks, chili & red peppers and homemade tomato sauce. I'll be taking another hiatus for some necessary surgery, stay tuned for more tasty dishes in the next couple of weeks.

-------- AUTHOR: Tim DATE: 1/01/2005 04:17:00 PM TITLE: New Years Day, Brunch! ----- BODY:

Frittata with sautéed chanterelle, Portobello, and black trumpet mushrooms, also includes smoked turkey leg and baby zucchini and Parmigiano-Reggiano. Easy to prepare and very tasty, also great cold.

-------- AUTHOR: Tim DATE: 1/01/2005 02:46:00 PM TITLE: New Years, an Orgy of Food… ----- BODY:

An appetizer of smoked salmon with yellow pepper, red chili pepper, scallion, sour cream and pomegranate juice served on a leaf of Belgian endive. Served with Veuve Cliequot Ponsardin.

Puff pastry shells stuffed with sautéed chanterelle, and black trumpet mushrooms, with veal stock and white wine, topped with a dab of sour cream.

Main course, seeing it was +10C outside I grilled provini veal loin chops, with mashed potatoes and sautéed baby zucchini and squash. The veal chops were simply prepared with a dry spice rub mixture for Barbarians Steak House. The wine is Penfolds Thomas Hyland Shiraz 2002.

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