This simple and delicious family favourite is a perfect way to use homemade ravioli with its creamy ricotta filling
The inclusion of fresh asparagus makes this a perfect dish for spring menus.
Rich and flavourful, this colourful dish looks as great as it tastes.
This traditional recipe includes pasta you can make by hand, or with a pasta machine, but if you’re not up to the adventure, substitute your favourite purchased variety.
Gnocchi is fun to make but takes time and patience. You can cook the gnocchi unshaped if rolling and shaping seems intimidating. Chef Andrew King, da Maurizio Fine Dining https://damaurizio.ca/
This recipe makes eight three-ounce portions of gnocchi.
This seasonally inspired dish changes with what is fresh and available. In spring, artichoke cream and asparagus with chives and mint and borage. For summer, change it up with corn, garlic, cherry tomatoes and basil. In the fall, try brown butter, sage, squash and pumpkin seeds.
Fiddleheads are delicate and immature ferns, and require gentle cooking. Ted Jones from 540 Kitchen & Bar in Fredericton says that when it comes to seasoning them, “butter and salt never hurt anything. People often put plain old white vinegar on them but there’s no need for that.” Chef Ted Jones of 540 Kitchen &… Read More»
The key to this salad is seasonality. Use what’s available, at its peak of freshness and flavour. Hearty and satisfying, this spring vegetable salad has several components. The salad quantities are just suggestions. You may want the dish to crunch with fresh radishes or have more cheese. You can modify this dish to your heart’s… Read More»
Used extensively in European cookery, leeks get short shrift on this side of the Atlantic. Unfortunate, since their delicate onion flavour can be a revelation when prepared in this manner. This recipe makes a great side dish with fatty cuts of pork, such as shoulder. Chef Ted Jones of 540 Kitchen & Bar www.540kitchenandbar.com