Relish Recipes
Lentil Bowl
Posted by Donna-Marie Pye on
The latest release from the Best Of Bridge: 5 Ingredient Cooking series features recipes that use no more than - you guessed it - 5 ingredients. Co-author Emily Richards lead a virtual class in which participants made three unique dishes. Scanning through the book we decided to share this recipe for their Lentil Bowl. January is a good month to start fresh with your cooking routine and we are highlighting plant-based recipes. This one features Za'atar - a Middle Eastern seasoning mix that has always been a popular ingredient in our Middle Eastern classes. Sprinkle it on pita bread brushed...
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- Tags: cookbook, Gluten Free, Main Course, Vegetarian
Holiday Quiche
Posted by Donna-Marie Pye on
Here's a simple and easy way to use up some holiday leftovers and make a few frozen quiches for later in the winter to heat and serve. DOWNLOAD RECIPE CARD Ingredients... Pastry for 9-inch single crust pie (store-bought or homemade) 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce or cranberry sauce 1 cup chopped cooked turkey 1 cup shredded Jarlsberg, Gouda or Gruyere cheese 3 large eggs 3/4 cup heavy/whipping cream 1/4 tsp salt 1/4 tsp freshly ground black pepper Pinch dried sage or poultry seasoning, optional Method... Preheat oven to 400 F. Roll out pastry to fit a 9-inch pie...
Make Ahead Turkey Gravy
Posted by Donna-Marie Pye on
DOWNLOAD RECIPE CARD Ingredients… 6 tbsp unsalted butter 1 large red onion, halved and sliced 1/4-inch thick 4 large garlic cloves, peeled and halved 6 tbsp all-purpose flour 4 cups good chicken stock, preferably homemade 2 tbsp Cognac or brandy 10 large fresh sage leaves 2 bay leaves Kosher salt and freshly ground black pepper 1 cup dry white wine, such as Pinot Grigio Method… Base: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle...
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- Tags: Gravy, Main Course, Side Dishes
HOLIDAY MEMORIES
Posted by Donna-Marie Pye on
Christmas Eve always holds a special place in our hearts. As a child, Maria would gather with her large extended Italian family at Nonna and Nonno’s and share a traditional Christmas Eve feast, playing cards late into the evening while Donna-Marie’s British roots would have her family “visiting” grandparents and cousins in Toronto for the annual family Christmas Eve get-together. Two different cultural backgrounds, but always surrounded by family, food and fun. Tourtière is a French-Canadian pork pie and is a traditional part of the Christmas Eve celebration. We love to make this dish every holiday season and our friend...
TOURTIÈRE TURNOVERS
Posted by Donna-Marie Pye on
Tourtière is a French-Canadian pork pie and is a traditional part of the Christmas Eve celebration. We love to make this dish every holiday season and our friend Rose Murray developed this festive appetizer version that’s perfect as a cocktail bite. Rose authored many bestselling cookbooks including “Rose Murray’s Canadian Christmas Cooking: The Classic Guide To Holiday Feasts” but it’s “A Taste Of Canada: A Culinary Journey” from which today’s recipe comes. These turnovers are best served hot with a our Mrs Bridges Cranberry Sauce with Port or Stonewall Kitchen Country Ketchup to temper the richness of the pastry.
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- Tags: Appetizers, Snacks