6 While meatballs are cooking, cook spaghetti according to package directions. 7 Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.

PAIRS WITH MOTT’S CLAMATO CAESAR ORIGINAL Canada $12.49 569418 4 × 355 ml FOUR WINDS FEATHERWEIGHT IPA BC $14.49 29023 6 × 355 ml


8 Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil. Serves 4 to 6 PAIRS WITH RICASOLI BROLIO CHIANTI CLASSICO Italy $29.99 3962 LUCCARELLI PRIMITIVO PUGLIA Italy $16.99 9266

CRUSTLESS QUICHE WITH SMOKED SALMON 2 tbsp (30 ml) butter, room temperature, for dish 8 eggs 1 cup (250 ml) whipping cream 1 cup (250 ml) whole milk 2 tsp (10 ml) salt ¼ tsp (1 ml) freshly ground black pepper 3 tbsp (45 ml) finely chopped fresh chives, divided 2 tbsp (30 ml) finely chopped fresh

BAKED SPAGHETTI & MEATBALLS 2 × 23 oz (660 ml) jars strained tomatoes ¼ cup (60 ml) butter 1 medium yellow onion, halved 4 tsp (20 ml) salt, divided freshly ground black pepper, to taste 1½ lbs (680 g) ground beef 1 cup (250 ml) bread crumbs ½ cup (125 ml) grated Parmesan, plus more to serve 1 egg 1 tsp (5 ml) garlic powder 3 cloves garlic, grated 3 tbsp (45 ml) chopped fresh parsley, plus more for garnish 1 lb (450 g) spaghetti 12 oz (340 g) mozzarella, grated, divided 1 handful fresh basil leaves, for garnish 1 Preheat oven to 375 F (190 C). 2 In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes. 3 In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary. 4 Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet. 5 Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.

parsley leaves, divided vegetable oil, for frying 3 tbsp (45 ml) capers, drained and dried on paper towel ¼ cup (60 ml) crème fraîche 1 lemon, zest only 3 oz (85 g) cold-smoked salmon

BRAISED LAMB SHANKS SERVED WITH POLENTA LAMB 2 tbsp (30 ml) vegetable oil 6 lamb shanks 2 tsp (10 ml) salt freshly ground black pepper, to taste 1 large onion, sliced 2 medium carrots, cut into 2-in (5 cm) pieces ¼ cup (60 ml) tomato paste 1 cup (250 ml) red wine 3 cups (750 ml) beef stock 1 bay leaf

1 Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside. 2 In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust. 3 Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve. 4 While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside. 5 Mix crème fraîche with lemon zest and remaining chives and parsley. 6 Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing. Serves 6

1 sprig fresh rosemary 3 sprigs fresh thyme GREMOLATA 1 bunch fresh parsley, leaves only, roughly chopped 1 lemon, zest and juice 3 anchovy fillets, finely chopped 3 cloves garlic, minced 5 capers, minced 1 chili, finely chopped (optional) 1 tbsp (15 ml) red wine vinegar 3 tbsp (45 ml) extra-virgin olive oil



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