You put together whichever pasta, topping and sauce you might fancy. Most are $13 to $14, plus $3 if your sauce is alla panna, i.e. white wine, cheese and cream. Other sauces include arrabiatta (spicy tomato basil), oil and garlic, tomato and basil or rose (tomato sauce and cream). Among the toppings, roasted vegetables, or spicy or mild chicken, or rapini combined with pine nuts, or with sausage, or with garlic and feta. Different pastas also are featured daily, and one night our twisty mafalda came with those delicious wee meat balls in a creamy rose sauce. For that matter, the kitchen will prepare any reasonable combination of ingredients requested. There are daily specials as well. On Fridays it's seafood, and one night ours was a terrific zuppa del pesce, a kind of seafood stew of ...
Spicy Italian sausage sautéed with garlic and onion in a slightly winey tomato sauce was also good, although $13 seemed steep for the small serving -- I can think of some fine restaurants where a similar price buys a similar dish mixed into a hefty portion of pasta. A fair-size crepe filled with savoury tender strips of beef tenderloin and mushrooms in a red wine sauce was far more generous ($16). Other (unsampled) tapas include beef tenderloin fajita style ($16), chicken either vindaloo style, or in a black sambuca-blueberry sauce (each $14), and chilled roasted red, green and yellow peppers with onions and feta ($10). Among the other entrees (unsampled) are pecan-crusted chicken with a cream cheese-apricot sauce ($19), angel hair pasta with grilled shrimp ($20), beef tenderloin with p...
[O Tacho] means "the pot," and many of the entrees come in charming Portuguese clay pots. Possibly the most outstanding among them is the alcatra -- tender, moist, braised beef in a gloriously flavourful, still-bubbling red wine sauce, paired with perfectly boiled potatoes ($16.50 for a single serving, $29.50 for two). Another pot contains arroz con marisco, a massive serving of savoury rice with plenty of plump shrimp, calamari, clams and mussels; the last two taste frozen -- not bad in the case of the clams, not so nice for the mussels. It costs $22 for a single serving that is easily enough for two. As well as sharing an appetizer, you could make a meal out of two of them.In fact, smaller appetites might have one, since they are not only delicious, but generous. Chunks of Italian sau...
Also delicious was veal osso buco -- veal shanks that were sliced across the bone and braised to a moist, flavourful tenderness ($20.50). Most of the osso bucos I've had elsewhere have been overwhelmed by tomato sauce, but in this case the red wine and marinara sauce mentioned on the menu tasted more like a subtle brown sauce, with only a tinge of tomato, and was all the better for it. With the entrees come a choice of vegetables (OK broccoli and carrots) or wild rice pilaf, either of them probably a better match than the third and, in some cases, clashing option of penne in marinara sauce. Veal marsala had no taste of marsala, only a very bland tomato sauce -- possibly with a touch of the cream that was missing from our cream soup ($20.50). We didn't complain about that one, but had to...
Louise Miller was searching for a recipe for a lamb meal with apricots and other dried fruit served over couscous. Thanks to Els Jordan for the lamb tajine recipe that follows, and also to Linda Snider of Glenboro for her recipe. Taste Tester Notes: A delicious combination of flavours. I used fresh stewing lamb that the butcher told me was a combination of leg and shoulder, and it was very tender at the end of the cooking time. This is mildly, but very nicely spiced (you can increase spices if desired). Once you add the dried fruit at the end, it will help thicken the sauce as it simmers. Do not overcook at this point, as the prunes will start to break apart. I served over whole wheat couscous. (If you are not familiar with it, couscous is a North African staple, a sort of pasta made of...
... today is the cooking instructions for wine braised beef, courtesy of Carol Leite. She had sen...
A combination of duck breast and duck confit makes fabulous meatballs, as does monkfish, even rabbit. Sure, you can make great meatballs with pork, beef, veal or even lamb, but top the pasta and sauce with an "un-meatball" and the dish reaches an entirely new level -- without losing its basic nature. Pair rich duck meatballs with a sauce befitting their rustic extravagance. Lace the tomato sauce with the mellow earthiness of porcini mushrooms and a generous pour of red wine, then cook it longer, letting the flavours and textures of the sauce build and deepen. Duck doesn't want a light sauce but one with a long trajectory, a lower register, a soothing complexity. Good spaghetti has a nutty flavour and a distinct mouth-feel to it, a bite and flavour that can stand up to the weight of the ...
Freshly ground pepper -- to taste Kosher salt- to taste Steak spice of your choice -- to taste * Pepper your meat well before grilling to allow some flavours to develop, don't salt it until it has hit the grill, Salt pulls moisture out of the meat, and dry meat is not what we want to achieve. * Use a preheated grill, turn the meat only once and don't use a fork, use tongs to move your meat, the less holes in your meat the more juicy the steak will remain. Mushroom sauce 1 pound bag of crimini or button mushrooms, sliced 1 large yellow onion, chopped 1 head of garlic ... if you are fearless, 4-5 cloves if you are more timid, then minced 3 cups beef broth 1/2 cup butter 3 Tbsp cold butter cut into cubes Kosher salt to taste Freshly ground black pepper to taste 2 cups red wine, any red wo...
There are a few non-pizza items on the menu. To start with the starters, for instance -- six only, and three of those bruschettas ($8 to $9) -- possibly a good choice as a snack, or, perhaps, to add to a salad, but too much bread if you're planning on having pizza as well. But there's also the rarity of a cold tomato soup -- I didn't try it, but admired the intelligence that offers a cold soup in the heat of summer. And I did have the great calamari appetizer ($9) -- not the ubiquitous deep-fried squid but grilled to a fine, slightly chewy texture, and served at room temperature with roasted peppers, arugula and a reduction of red wine vinegar. And I also loved the dense, old-school meatballs, in a thick, tangy tomato sauce ($11). The panini make a fine substantial lunch, with thick, ge...
... restaurant in Quebec City substitutes a red wine sauce for the gravy, while Chicago's The Gage dres...
MUSHROOM SAUCE 1 pound bag of crimini or button mushrooms, sliced 1 large yellow onion, chopped 1 head of garlic ... if you are fearless, 4-5 cloves if you are more timid, then minced 3 cups beef broth 1/2 cup butter 3 Tbsp cold butter cut into cubes Kosher salt to taste Freshly ground black pepper to taste 2 cups red wine, any red would work.
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