Dinner

Farmer's Market Brussels sprouts

Wednesday, 11 November 2009 10:45 Rachel Sprinkle-Strong

brusSprout13748685_thb These are not your mama's Brussels sprouts. Or at least not my mama's!
I have a distant memory of these little over boiled/steamed bitter little cabbages. But this recipe takes fresh Brussels sprouts to a new level. Perfect, easy, and simple -- great fall side dish and a hit at Thanksgiving - I promise!

Pan Roasted Pork Chops Stuffed with Caramelized Onion, Fennel and Apple

Thursday, 05 November 2009 08:06 Jennifer Parker

When I make stuffed pork chops, I most often purchase a whole pork loin. I then divide it into 4 1 ½ inch chops and the rest is saved for a pork roast. I do this for two reasons; first, I can cut them to the exact thickness I want. Second, it is much cheaper.

Pasta with Bacon and Peas

Wednesday, 04 November 2009 13:00 Jennifer Parker

Something I believe so strongly is that if you use good quality ingredients and cook them properly, you can do something simple and still blow peoples minds. Case in point, I make a super easy pasta dish based on a simple and traditional Italian dish called, Pasta with Bacon and Peas. I'm sure if I knew how to say it in Italian it would sound amazing.

Cacoa/Chile Seared Monkfish with Chorizo Almond Cream Sauce with Parsnip Hash

Tuesday, 27 October 2009 17:50 Jennifer Parker

This recipe was graciously provided to us by Chef Jeremy MacVeigh, author of the cooking text International Cuisine and Chef Instructor at the Professional Culinary Institute. It is one of the most amazing entree's I have ever eaten and I hope you will be inspired to invite a few friends over and give it a try for yourself. The original recipe he sent me was for 20 servings and I cut it down for you. BUT, if you want the larger yield recipe, drop me an email and I will happily forward it on. You can read more about the Chef vs Chef event where I tasted it. Otherwise, here is the recipe. Cheers!

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Page 5 of 8

The Culinary Works

Dinner

Farmer's Market Brussels sprouts

Pan Roasted Pork Chops Stuffed with Caramelized Onion, Fennel and Apple

Pasta with Bacon and Peas

Cacoa/Chile Seared Monkfish with Chorizo Almond Cream Sauce with Parsnip Hash

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