By Rob Feenie
Rob Feenie first wowed diners along with his cutting edge tasting menus combining vintage cooking ideas, overseas flavors, and native produce within the Nineties at Lumière eating place in Vancouver. Rob Feenie's informal Classics brings jointly the prestigious chef's favourite recipes for the simplest food in lifestyles: daily cooking with friends and family. From appetizers to cakes, each recipe has been validated in Feenie's domestic kitchen and authorized through his personal 3 children, a while 3, six, and 7. From such basic recipes as roasted tomato sauce and juicy poached bird to globally encouraged dishes like barbecued duck spring rolls and quinoa jambalaya and braised osso buco, Feenie stocks his glossy classics and provides functional suggestions for saving time and cash. the result's a one-stop compendium of informal recipes, written as though Chef Feenie have been cooking beside you. This fantastically illustrated and inspirational compendium of family members classics is certain to turn into a staple in any domestic chef's library.
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Extra info for Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends
Even if you don’t like crispy bacon, baking the prosciutto for even a short time intensifies its flavour. Use any leftover aioli on fish, chicken or pork or as a vegetable dip. Serves 1 Garlic and herb aioli Preheat the oven to 350˚f. In a small ovenproof dish or on a piece of aluminum foil, drizzle garlic with balsamic vinegar and olive oil and cover with a lid or foil (or just wrap tightly in the foil). Roast for 45 minutes or until garlic is very soft and golden brown. Remove from the oven, uncover (or unwrap) and allow to cool.
Remove from the oven and transfer to a large bowl. Add peppers to the cauliflower and toss gently to combine. Pour in dressing and toss again gently to coat the vegetables evenly. Sprinkle with fresh chives. Cover with plastic wrap and refrigerate for 2 to 3 hours to allow the flavours to meld. Leftover salad will keep refrigerated for up to a day. 47 Spinach, Bacon and blue Cheese salad Caesar dressing 1 Tbsp finely chopped anchovies 2 Tbsp minced garlic 1/3 cup fresh lemon juice 1 cup plain yogurt 1 Tbsp Dijon mustard 1 Tbsp grainy Dijon mustard 2 Tbsp capers, rinsed and finely chopped 1 Tbsp finely chopped fresh chives 1/2 cup finely grated Parmesan cheese 1 tsp Tabasco sauce Spinach, bacon and blue cheese salad 1 baguette, in 2-inch dice 1/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 1 garlic clove, minced 2 lbs fresh spinach, washed, trimmed of large stems and dried 1 cup Caesar dressing 1 tsp Worcestershire sauce 10 slices double-smoked bacon, cooked until crisp and crumbled 1/2 tsp freshly ground black pepper 1 cup good-quality blue cheese, crumbled 2 cups basic mayonnaise (page 158) 1 tsp fresh lemon juice I just love a good Caesar salad and make one almost every other day at home.
27 souPs & sanDWiCHes 30 leek, tomato and Garlic soup 32 Cioppino 34 West Coast seafood Chowder 35 easy Cream of Chicken soup with Aged White Cheddar and Garlic Croutons 36 spot Prawn and avocado blt sandwich 38 best Grilled Ham and Cheese sandwich 39 Pulled Pork sliders with Napa Cabbage and Carrot Slaw 40 asian sloppy Joes with Cabbage-Cilantro Slaw 29 Leek, Tomato and Garlic soup Soup 2 Tbsp + 2 tsp extra-virgin olive oil 1 onion, finely chopped 5 leeks, white and light green parts only, washed well and finely chopped one 1/2-inch piece fresh ginger, peeled and finely minced Caramelized garlic 2 Tbsp extra-virgin olive oil 1 cup garlic cloves, peeled 2 Tbsp honey 1/2 cup vegetable stock 1 tsp minced garlic 4 cups vegetable stock 3 bay leaves 1 Thai red chili, cut in half Pinch of cayenne pepper 1 baguette, in 1/4-inch slices 4 cups peeled, seeded and diced fresh tomatoes or two 14-oz tins Roma tomatoes, puréed and passed through a fine-mesh sieve 1/4 cup extra-virgin olive oil 11/2 tsp salt 2 cloves garlic, sliced in half 4 quail eggs (optional) Croutons A s a kiD, my favourite soup was tomato.