Red Beans and Rice


  • 2 tablespoons oil
  • 1 large onion, chopped
  • 4 ounce can minced green chiles, drained
  • 3/4 cup long grain rice
  • 8 ounce beef stock
  • 16-ounce can red kidney beans
  • 1 pound Andouille, sliced
  • 1 teaspoon Tabasco sauce
  • 1/2 cup (2 ounces) grated Monterey Jack cheese (optional)


  1. In medium saucepan, heat oil over medium heat.
  2. Add onions and chiles; saute 3 minutes.
  3. Add rice and stock. Bring to a boil and reduce heat.
  4. Simmer, covered, 20 minutes or until rice is tender.
  5. When rice is cooked, stir in beans, sausage and Tabasco sauce. Heat through. Sprinkle cheese on top.


  • Rice by Rube’s of St. Lawrence Market

Lessons Learned:

  • This old standard still works.
  • It was maybe even better on the second day.

Lemon & Orzo Soup

Prep Time: 4 minutes
Cook Time: 20 minutes
Serves: 4


  • 1 cup of orzo
  • 1 cup of shredded chicken
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, chopped
  • 6 cups chicken broth
  • Salt and Pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon dried basil


  1. Cook onion, carrot and garlic over medium heat. Stir in broth, salt and pepper, bring to a boil.
  2. Add orzo, chicken and basil, simmer for 6 minutes until tender.
  3. Stir in lemon juice and zest, simmer for 2 minutes.


  • Tastes more like vegetable soup than lemon anything. Orzo is very minimal. It was fine though.

Osso Buco

PREPARATION: 30 minutes
COOKING: 2 Hours


  • 4 veal shank slices, each about 2 inches (5 cm) thick
  • Flour, for dusting
  • 2 tbsp (30 ml) olive oil
  • 2 onions, chopped
  • 1 1/2 cups (375 ml) dry white wine
  • 1 can (19 oz/540 ml) tomatoes
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) beef broth
  • 1 bay leaf
  • 1 tsp dried thyme


  • 2 lemons, zest finely grated
  • 1/4 cup (10 g) parsley, finely chopped
  • 1 garlic clove, finely chopped


  1. Preheat the oven to 350°F (180°C).
  2. Dust the veal slices with flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Add the meat and remaining ingredients. Lightly season with salt and pepper.
  3. Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Adjust the seasoning.


  1. In a bowl, combine all of the ingredients. Spread over the meat. Serve with orzo and zucchini ribbons, if desired.



This was a nice and simple dish to prepare. I would think you should add the meat after the remaining ingredients. And you don’t need that much wine to deglaze the pan.

Spaghetti al nero di seppia

Spaghetti al nero di seppie (Spaghetti with Squid Ink)


  • 500g (1 lb) spaghetti or other long pasta
  • 500-750g (1 lb) small (baby) squid, cut into very small pieces
  • 2-3 cloves of garlic, peeled and chopped
  • 1-2 peperoncini, or a pinch of red pepper flakes
  • A few sprigs of fresh parsley, finely minced
  • A splash of white wine
  • 4-6 sachets of squid ink (4g each), to taste
  • Salt


  1. In a large pan, gently sauté the chopped garlic, parsley and peperoncini or red pepper flakes in olive oil until the garlic is just beginning to turn brown. (Remove the peperoncini if using.)
  2. Add the cut up squid, give it a good stir to cover it with the seasoned oil. Let the squid sweat in the oil, uncovered, for a few minutes. Add a splash of white wine and cover, letting the squid simmer very gently for another 15 minutes or so, or until tender.
  3. When the squid is done, add the squid ink (along with a drizzle of water if needed to keep things saucy) and continue simmering until the resulting sauce is thick and very black.
  4. Shortly before the sauce is done cooking, boil the spaghetti in well salted water until al dente. Add the cooked pasta, drained but not too well, to the pan and mix well so the pasta is well coated with the jet black sauce. Serve immediately.


Lessons Learned:

  • This was great as is!



Bucatini All’amatriciana with Tomatoes and Pancetta

Bucatini All'amatriciana with Tomatoes and Pancetta.


  • 2 garlic cloves, chopped
  • 2 tbsp (30 mL) olive oil
  • 1 can (28 oz./796 mL) whole plum tomatoes
  • 1/2 lb. (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm.) dice
  • 3/4 lb. (340 g) bucatini, spaghettoni or rigatoni pasta
  • 1 cup (250 mL) (70 g) Pecorino cheese, freshly grated


  1. In a pot over medium-high heat, soften the garlic in the oil without letting it brown. Add the tomatoes and simmer for 20 minutes or until they begin to burst. With a potato masher, crush the tomatoes until smooth. Cook for 5 more minutes. Set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown the pancetta for 5 minutes. Season with pepper. Drain on a plate lined with paper towel.
  3. In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 mL) of the cooking water. Drain the pasta. Add the pasta and reserved cooking water to the tomato sauce. Cook for 5 minutes over medium heat, stirring to coat the pasta in the sauce. Add the cheese and stir until melted. Top with the pancetta.

NOTE: Guanciale is a cured (not smoked) meat product made from pork jowl or cheek.

Busiate Pasta with Swordfish and Eggplant

Busiate Pasta with Swordfish and Eggplant.

Topping Ingredients:

  • 3 tbsp sliced almonds, coarsely crushed
  • 1 garlic clove, chopped
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp panko bread crumbs

Pasta Ingredients:

  • 1 eggplant, about 1 lb. (450 g), cut into large dice
  • 1/4 cup (60 mL) olive oil
  • 1/2 lb. (225 g) swordfish, diced
  • 2 garlic cloves, chopped
  • 3 cups (420 g) cherry tomatoes, halved
  • 3/4 lb. (340 g) busiate, fusilli, trecce or another spiral pasta
  • Basil leaves, to taste

Topping Method:

  1. In a non-stick skillet over medium-high heat, brown the almonds and garlic in the oil. Add the panko and cook until starting to brown. Set aside in a bowl.

Pasta Method:

  1. In the same skillet over medium-high heat, brown the eggplant in 3 tbsp (45 mL) of the oil until it starts to brown, about 10 minutes. Set aside on a plate lined with paper towel.
  2. In the same skillet over medium-high heat, brown the swordfish and garlic in the remaining oil. Add the tomatoes and cook for 5 minutes or until they start to break down. Season with salt and pepper.
  3. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup (125 mL) of the cooking water. Drain the pasta. Add the pasta to the skillet with sauce and toss to combine. Add the reserved cooking water to thin out the sauce, as needed. Adjust the seasoning.
  4. Transfer the pasta to a serving dish. Top with the eggplant, basil leaves and almond topping.


Rigatoni with Meat Sauce

Rigatoni with Meat Sauce.


  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons (30 mL) olive oil
  • 2 garlic cloves, chopped
  • 1 whole raw duck leg
  • 1 lb. (450 g) ground beef
  • 1 Italian sausage, spicy or mild, casing removed
  • 1/2 cup (125 mL) red wine
  • 1 can (28 oz./796 mL) whole plum tomatoes, coarsely crushed with your hands
  • 1/2 cup (125 mL) beef or chicken broth
  • 4 thyme sprigs
  • 1 bay leaf
  • 3/4 lb. (340 g) mezze rigatoni, garganelli or other short pasta with a large opening
  • 1/2 cup (35 g) Parmesan cheese, freshly grated


  1. In a large skillet over high heat, cook the onion, carrot and celery for 5 minutes in 1 tbsp (15 mL) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set the vegetables aside in a bowl.
  2. In the same skillet over medium-high heat, brown the duck on both sides in the remaining oil. Set aside with the vegetables, leaving any fat in the skillet.
  3. Add the beef and sausage meat. Cook, breaking the meat up with a wooden spoon, until golden. Deglaze with the wine and let reduce by half. Add the tomatoes, broth, thyme and bay leaf. Return the reserved vegetables and duck to the skillet. Bring to a boil. Cover and simmer over low heat for 1 hour 30 minutes, stirring occasionally.
  4. Remove the duck and let cool. Remove any fat and bones. Compost the skin and bones. Chop the meat and return to the sauce. Cook for 15 minutes over medium heat, uncovered, stirring occasionally. Adjust the seasoning.
  5. In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1/2 cup (125 mL) of the cooking water. Drain the pasta and add to the sauce. Cook over medium heat for 5 minutes, stirring well to coat the pasta in the sauce. Add the reserved cooking water to thin out the sauce, as needed. Remove the bay leaf. Garnish with the Parmesan.

NOTE: Sauce freezes well.


Lazy Lamb Stroganov


  • One pound of lamb stew
  • Olive oil
  • Garlic cloves
  • Mushrooms (optional)
  • Onions (optional)
  • Two tablespoons of sour cream


  1. Salt and pepper the lamb
  2. Start with a little olive oil and some garlic
  3. Add mushrooms and onions if desired
  4. Brown lamb
  5. Add sour cream
  6. Put in a 175 degree oven for 60-90 minutes


  • Roman


  • Works better with lamb than beef

Pan Seared Scallops with Black Pudding


  • 8 hand-dived large scallops (roe removed, cleaned)
  • 8 slices of black pudding (sliced into 1cm discs)
  • 150 g fresh rocket leaves
  • 2 tsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 2 tblsp (or 3 tbspn) olive oil
  • salt and pepper, to taste


  1. For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. Set aside and keep warm.
  2. For the Scallops: Season the scallops on both sides with salt and pepper.
  3. In a frying pan heat a tablespoon of the oil. Lay the scallops on the pan to fry for 50 seconds on each side and lightly golden. Set aside and keep warm.
  4. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black pepper.
  5. Place the rocket in a bowl before tossing together with the rocket until lightly dressed.


Vintages – March 21, 2020


  • Blend of Grenache, Syrah and Mouvedre


  • Sauvignon Blanc


  • Crianza: One year in oak and months in bottle
  • Reserva: One year in oak and at least two in bottle


  • Blend of Corinva Veronese, Rondinella and Molinara
  • Valpolicella is an example


  • Barolo: 100% Nebbiolo aged at least 38 months (minimum 18 in oak)
  • Barbaresco: 100% Nebbiolo but younger
  • Langhe: Wide variety of varietals

Tidal Bay:

  • The only appellation wine of Nova Scotia