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: 1/31/2006 09:09:00 PM TITLE: Spaghetti Alla Carbonara ----- BODY:

Spaghetti Alla Carbonara made the traditional way, I used Molto Mario's recipe for this one, the yellow stuff is a raw egg yolk, which unfortunately broke as I was adding it to the dish. I added some sweat peas which are a nice counter balance for the ground pepper. Very simple and quick to prepare.

-------- AUTHOR: Tim DATE: 1/28/2006 08:48:00 PM TITLE: Jiggs Dinner ----- BODY:

We've been lucky to attend this annual event held by our friends Glenn and Stephanie, who are both from Newfoundland where this tradition is from. Steph's father Doug did most of the heavy lifting, I mean cooking. For the meat there was "salt meat" or salt beef if you prefer and a turkey, the vegetables included boiled potatoes, carrots, sweet potatoes, parsnips, cabbage, cauliflower, pease' pudding, turnip all in the same very large pot. This is one of my dining highlights of the entire year, I'm already looking forward to next year at this time...
Our friend Joanne is starting the buffet line.



Here are a few Jiggs dinner references:
JIGGS DINNER
Newfoundland - Jiggs Dinner

-------- AUTHOR: Tim DATE: 1/27/2006 08:43:00 PM TITLE: Filet Mignon with green peppercorn cream sauce ----- BODY:

The title says it all, served with truffle infused mashed potatoes and sautéed asparagus with shallots and white wine. A great treat, every once in a while.

-------- AUTHOR: Tim DATE: 1/26/2006 08:29:00 PM TITLE: Veal Blanquette - Winter is for braising ----- BODY:

I got this recipe from the LCBO Food & Drink Winter 2005 magazine, like the author I prefer to brown my veal which turns the colour of this sauce from and off-white to a warm golden. Also in this dish is cipolline onions, carrots, mushrooms and parsley. Served on a bed of flat egg noodles. This is an excellent winter recipe.

-------- AUTHOR: Tim DATE: 1/18/2006 08:11:00 PM TITLE: Californian Wine Tasting ----- BODY:

We had a great night at the Tuscany Café, an excellent dinner and some very good and rare wines. Our friend David He is the proprietor and I forgot to take a place setting with the list of wines, so you'll have to wait for an update on the flight we tasted. If you're ever in Toronto and you like fine wine, drop in and ask David for something off the list, I promise you won't be disappointed. 45 Baldwin Street, Toronto, 416-971-4432.

-------- AUTHOR: Tim DATE: 1/13/2006 07:53:00 PM TITLE: Rigatoni with bacon and leak ----- BODY:

A very simple dish to prepare sauté some bacon and leaks, deglaze the pan with white wine and add some canned tomatoes. Finish with flat leaf parsley and Parmigiano-Reggiano. Rigatoni is a very underappreciated noodle.

-------- AUTHOR: Tim DATE: 1/12/2006 07:50:00 PM TITLE: AAA Canadian Strip Loin ----- BODY:

Well the BBQ'ing gods are shining on much of Canada this winter with unseasonably warm weather, I'm glad I filled up my extra tank in October. The strip loin is rubbed with none other than Barbarians Steak Spice, served with rustic mashed potatoes and sautéed asparagus.

-------- AUTHOR: Tim DATE: 1/10/2006 07:29:00 PM TITLE: Marinated Lamb Chops ----- BODY:

The lamb is marinated with olive oil, shallots, rosemary and porto, pan fried and finished in the oven. Served with baby squash and zucchini sautéed with shallots, butter and little real maple syrup, the starch is couscous with red bell pepper and coriander.

-------- AUTHOR: Tim DATE: 1/07/2006 07:20:00 PM TITLE: Inez's BBQ Ribs ----- BODY:

My Mom's recipe and one of my wife's favourites, the ribs are braised in a tomato based sauce and served on a bed of basmati rice. The left over sauce is great for BBQ'ing chicken or anything else for that matter.

-------- AUTHOR: Tim DATE: 1/06/2006 09:01:00 PM TITLE: Stuffed Peppers ----- BODY:

This is simple to make and pretty yummy to eat. Brown some beef, onions, garlic and the pepper tops, toss in a few herbs like thyme and oregano, add a little cooked rice stuff and back. Things don't get much simpler than that. This is a big pepper and more than enough for one person along with a side salad.

-------- AUTHOR: Tim DATE: 1/06/2006 08:09:00 AM TITLE: Penne Arrabiata ----- BODY:

Penne with hot Italian sausage, hot pepper, grape tomatoes (that were about to go bad) tomato sauce and yellow pepper, finished with Parmigiano-Reggiano.

-------- AUTHOR: Tim DATE: 1/02/2006 10:33:00 AM TITLE: My New Years Resolution... ----- BODY:

My New Years resolution is to stop loitering around the meat counter like some guys do around the power tools at a hardware store. I will stop loitering ...

A massive prime rib with scalloped potatoes and boiled carrots. I'm still getting the hang of scalloped potatoes but I'm getting better, still not like Mom used to make.

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