Orange-Wine GravyThis is a fancying tasty holiday recipe. My basic sauce is simpler: remove meat from skillet, bring the heat up, pour some white wine (or other liquid like broth, juice or tea) and scrape the bottom of the skillet, let reduce a bit, then add heavy cream, bring to a boil, let reduce until desired consistency is attained. Remove from heat and add seasonings (which should complement the meat you are serving). And voila!OssobuccoA favourite of mine, Ossobuco is Italian for "bone with a hole" (osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
This used to be an inexpensive dish but now those pieces of meat can get pricey. Some people will use pork, but I still prefer veal.Oven baked BBQ ribsFor those of you who do not have access to a grill, this recipe is an impressive option
You can adjust the spices in the rub and sauce to your liking.
You can use a store bought BBQ sauce if you wish but, if not, the recipe in here uses the same spices as the rub so there is consistency and if you did not use up all the rub just add it to the liquids in the recipe and you are done.Pain au pamplemousseC'est probablement la recette la plus longue sur ce site. Mais c'est en fait deux recettes en une. En effet la recette d'écorces de pamplemousse confites peut servir à d'autres fin comme des languettes trempées à moitié dans le chocolat. La recette peut de plus se faire avec des écorces d'orange ou de citron. Je suggère d'ailleurs de préparer les écorces d'abord, peut être la veille, et d'assembler le pain/ gateau le lendemain. Si vous choisissez de faire le pain à l'orange ou au citron, remplacez les écorces, zeste et jus de la recette par ceux de l'agrume choisi.Pasteis de nata (Portuguese custard tarts)En souvenir de la pandémie et du docteur Arruda.Pâté de foie gras (liver paté)This is a classic french preparation. It can be made using goose or duck or even chicken livers. There is a big difference between a block de foie gras, which is a whole liver which has been seasoned with salt, pepper and cognac, and then cooked in its container and pâté de foie gras which is the recipe offered here; but both are tasty, just not the same price!