The partridge is a nonmigratory bird that nests and forages on the ground. Because it spends its life running through the heather and shrubs, it is very lean. In order to keep partridge moist and full of flavor, I baste often and leave them to rest once done. The resting period is particularly important – it allows the meat to finish cooking and also prevents it from drying out when you cut into it. Consider applying this to most of your cooked meats. I’ve served these sweet glazed partridges with red lentils and winter greens. [Continue →]
Livened up with lemon zest and paprika, these crispy breaded and fried artichoke hearts are wonderfully satisfying – crispy on the outside with a smooth, almost creamy inside. Enjoy them with a glass of white wine. You can also substitute firm cheese for the artichokes and have home-made cheese croquettes. If smoked sausages can’t be found, cured sausage or even bacon will work nicely as well. Enjoy! [Continue →]
Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness. Around here it’s an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress. Enjoy!
It’s freezing cold outside but that shouldn’t stop you from cooking on the grill. Over the past few days we’ve used a small charcoal barbecue to hot-smoke fish and to grill lamb chops, vegetables, and moose. If you want smokiness, just throw a few nibbles of apple or maple wood on the grill. For this recipe I’ve cured my salmon in salt, sugar, and maple syrup for a few days before cooking it in order to get a saltier and drier piece of fish. The result has almost the character of bacon, as in a classic potato salad. But curing the salmon is entirely optional. It tastes great either way. Enjoy!