Relish Recipes — Main Course

Morley's Oven Braised Ribs

Posted by Donna-Marie Pye on

We were recently asked for a recipe we posted back in 2017. It was our ode to Canadian storyteller Stuart McLean and his Vinyl Cafe Stories on CBC. In one of our favourite stories, Morley discovers a French-made cast iron “dutch oven” pot on the stovetop in the kitchen of her new home. For years she cooks some of her family’s favourite meals in this pot until one day, disaster strikes! She forgets about the braised ribs in the oven and returns home to a pot charred beyond redemption. While she is devastated at first, she soon realizes that as time passes, everything gets ‘banged up” a bit and burns in a pot are where we live our lives. Yes we may apply uncommon sentiment to common things, but it’s these things that bring us comfort and joy. As Stuart wraps up the story he says "we all need something to hold onto when darkness comes" and these words couldn't strike more true these days. We developed the recipe using our Organic Fair Ultimate “Que dry spice rub and of course we cooked them in a French-made “dutch” oven (aka Le Creuset).

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Easy Mexican Chicken Lasagna (GF)

Posted by Donna-Marie Pye on

Easy Mexican Chicken Lasagna (GF)
Mexico loves to celebrate Día de los Muertos or Day of the Dead  - a multi day holiday gathering that begins on November 1. We thought this was a perfect time to share this Mexican-inspired lasagna made with simple easy ingredients that are just layered together. We used a store-bought rotisserie chicken (or see our vegetarian version suggestion) for a dish that came together in about 10 minutes. The entire family will enjoy it whether you are celebrating Mexican-style or Canadian-style Halloween.

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Beer Braised Bratwurst with Onions, Apples & Peppers

Posted by Maria Burjoski on

Beer Braised Bratwurst with Onions, Apples & Peppers
Many of you will recognize our recipe contributor today. It's Chef Patrick Mathieu otherwise known as the Stationhouse Chef or on Instagram as @stationhouse_. Many of our loyal followers have loved coming to Relish and attend Patrick's Date Night classes. So when we reached out to him to see if he would takeover our Instagram account this week, he prepared this recipe in our brand new "Artichaut" Le Creuset French oven. Artichaut is the newest colour release from Le Creuset and it's just arrived in our store. If you missed the IG videos, at least you can make this Oktoberfest-inspired braised dish that he prepared. In case this is your first introduction to Patrick, he is also a frontline hero during Covid as he is often found as Captain on one of the Waterloo Region's Fire Department teams. Thanks for keeping us all safe Patrick! We will see you in the Relish kitchen again very soon.

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Squash Gratin

Posted by Donna-Marie Pye on

Squash Gratin

SQUASH GRATIN

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We all love butternut squash, especially when it's at the height of season. In the fall, this is an easy dish to dress up a simple roast chicken or pork. We cook the squash then put it in our favourite baking dish with a topping of crunchy breadcrumbs and Guyere cheese. This is serious fall comfort food at it's best.

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Cheesy Dutch Baby

Posted by Donna-Marie Pye on

Cheesy Dutch Baby

Imagine a crepe and an omelette had a love child and covered it with a tangy salad. Intrigued? Dutch baby is like a giant puffy pancake— part popover, part soufflé and all delicious. Making it feels a bit like a magic trick since you put a pan of liquid batter into the oven and in no time it blooms up into a crispy, golden puffball (kids will happily sit in front of the oven glass and watch its progress with awe).

Dutch baby is also like a distant but beloved cousin of the cheddar soufflé in my first book. It’s easier and faster than soufflé, though, and while it’s not as luxurious, it’s still incredibly tasty and satisfying. And since it always looks like a salad bowl to me, I add greens and make it true!

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