Bird is the word at Thanksgiving, and this pheasant dish, served on truffled spaghetti squash, sautéed rapini, and finished with a fall chanterelle brandy cream, makes for a pleasant change of feather, bedded with plenty of seasonal substance.
1 medium spaghetti squash, split in half lengthwise
4 5-oz (140-g) pheasant breasts
Salt and pepper, to taste
2 Tbsp (30 mL) olive oil
1 cup (250 mL) chicken stock
2 oz (60 mL) brandy
12-15 fresh chanterelles
2 cups (500 mL) whipping cream
1 bunch rapini
5 cloves garlic, minced
1 tsp (5 mL) white truffle (or 1 small white truffle)
Place squash cut side down in large roasting pan, with enough water to cover bottom of pan. Cover with aluminum foil and bake at 350 F (180 C) until tender, about 15 to 20 minutes. Remove squash from pan and let cool. Using a fork pull flesh away from skin in long spaghetti strands. Set squash aside.
Season pheasant with salt and pepper.
Pour olive oil into ovenproof roasting pan; heat on stove. When oil is hot place seasoned pheasant, skin side down, and sear until golden. Flip pheasant and place in 400 F (200 C) oven. Cook approximately 7 to 10 minutes. Do not overcook. Set aside on resting tray.
Deglaze roasting pan with chicken stock and brandy, then flamb?Add chanterelles to pan and season with salt and pepper. Reduce heat and add cream. Reduce to sauce consistency.
Blanch the rapini in salted boiling water.
Sauté the squash in olive oil and half of the minced garlic. Season with a few slices of truffle or a drizzle of truffle oil. Place squash in centre of plate.
Sauté rapini in olive oil and remaining garlic. Season with salt and pepper. Spoon rapini on top of squash.
Stack pheasant breast on top of rapini. Drizzle with sauce. Serves 4.
source: "Quattro", alive #288, October 2006
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
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Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.