This dish is inspired by a post from another blog, the one that belongs to the fabulous Jillian Harris. I have seen her beet rolls recipe quite awhile ago and was reminded of it recently when browsing the stalls of the local farmers’ market.
Served with a side of tomato-cucumber-avocado salad
I used the actual beets for borscht and was left with all those gorgeous leaves that I could not make myself throw away. Some of them got shredded and added to borscht and the rest became beet rolls. This recipe seems a bit odd at first as you are wrapping yeast dough into beet leaves and baking it, but the result is simply delicious! Creamy mushroom sauce adds another level of flavour to this tasty dish and it is great as leftovers as well. I will definitely be adding it to my regular meal rotation.
I fell in love with jerk chicken long time ago, shortly after my family moved to Canada from Ukraine. We came straight to Toronto and lived in a quaint little apartment building midtown, near Bathurst St. and St. Clair Ave West. Just a short walk from home there was an always busy West Indian eatery, called Albert’s Real Jamaican Foods and it did not take us long to discover the amazing food Albert had to offer.
I usually serve my Lazy Jerk Chicken with creamy mashed potatoes and coleslaw
The most divinely spiced chicken came on a bed of rice and peas, topped with ox tail gravy and served with a side of creamy coleslaw. We would pick up our jerk dinner from Albert’s every few weeks and savor every single bite. Continue reading
This is another post dedicated to my love of potatoes. These are stuffed with seasoned meat and baked in the oven.
I admit, this is not the most photogenic dish. But it more than makes up for it in flavour. You will not be able to stop at just one 😉
My mom makes this dish for me whenever I come to visit her (my parents live in Ottawa while I am in Toronto) and it is only recently that I have cooked it for the first time on my own. Continue reading
I have been into cheese boards lately: they look awesome, cheese is delicious and my guests are happy. If you serve a nice variety everyone can find something they like.
On this board: Aged Cheddar, Camembert, Saint-Paulin, Oka. Don’t figs look so pretty?!!
I love to entertain and usually serve at least 3 courses: appetizer, main, dessert. Mains and desserts happen to be the dishes that I have been inspired to cook for that particular dinner party, but appetizers can stress me out sometimes. Cheeses can also be brought out for dessert to supplement whatever is on the menu. Later I eat the leftovers for lunch. Cheese is the all around winner! Oh, and don’t forget the wine (recently, I have been favouring Rosé).
This one is a crowd pleaser and will not take up too much of your time. All you need is some potatoes and bacon, a match made in food heaven (at least in my opinion). Make it as a quick snack if you have company over or as a lazy weeknight dinner, with a salad on the side. My dad tasted a similar dish while visiting relatives that live near Carpathian mountains in Ukraine and was so impressed with it that my mom had to try making it. The original version had small potatoes cut in half and topped with a nice chubby slice of smoked salo (Ukrainian type of bacon that has no, or very little, meat). It is delicious and comes with a variety of seasonings. I improvised given the lack of proper salo and unwillingness to wait for too long for the thicker cut spuds to cook through. I like to season them with salt and pepper as bacon packs quite a bit of flavour, but feel free to experiment with your favourite seasonings. The result will be delicious! I do wonder, how this dish is not a pub food staple? Continue reading