Tidings Magazine

Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.

The secret to this dish lies in choosing a Cajun seasoning that is not too salty, with just the right balance of sweet spice and heat. I use Paul Prudhomme’s “Seafood Magic,” a great Cajun blend from the famous New Orleans chef, but you can experiment with other brands or make your own. If you have frozen shrimp on hand, you can whip up this recipe for unexpected guests in no time. Enjoy an apéritif while the shrimp roast in the oven.

This is a family recipe that has been passed down through the ages. This is not one of those crisp-tender veggie dishes — you cook the cauliflower until it’s soft and well-steeped with wine. If purple cauliflower isn’t your thing, try it with dry white wine. My older brother Allen prefers this dish made with red-wine vinegar and sugar rather than with regular vino. Try it all three ways and see what you think.

Another fun dish, which when done with minimal care can make you a kitchen hero. Especially when the butter spurts. Steamed vegetables, minimally seasoned, will pair nicely with this rich dish.

There’s a difference of opinion on this one: some of my tasters preferred a sharp wedge of Gorgonzola with the salad, others favoured the milder Brie. You decide what’s best for you. To make this a dinner salad, add grilled chicken and a baguette.

Skip takeout and start making easy-breezy sandwiches at home. This steak wrap couldn’t be simpler and comes with way less attitude than the teenager rolling up your sub sandwich at the strip mall.

My friend John Ash, a great writer who founded his own restaurant twenty-four years ago in California’s Sonoma County, says that one of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling, says John, brings out the sweetness and more of the “vegetal” notes. It may also diminish that other unmentionable asparagus attribute! Add some good olives, thinly sliced prosciutto and maybe a sprinkling of fried capers for a delicious antipasti course. Wine? I’m sure that John would suggest a Russian River Sauvignon Blanc.

This has been a mainstay at any number of restaurants for years, a dive-in dip that can be made ahead of time and heated for the appetizer moment. Invite one of your guests to pour the Champagne, while you uncork a big red for later. (And remember, the trick with Champagne: after you’re unwired the cork, covered it with a napkin and pointed the bottle in an innocent direction, hold the cork and twist the bottle.)

The weather has been a little erratic this winter. But we’re still skiing up a storm — no pun intended. In this version of a traditional Mayan chocolate drink, you get a little spike of heat from the chili. If you need a bigger spike, throw a little Irish Cream into the mix.

My BFFs are a wonderful group of women who meet regularly to eat, drink, talk and laugh together. One of the gang, Nancy B, is a vegetarian and an amazing cook. She makes cooking look effortless, especially when she whipped up a delicious frittata for us at our after-Christmas party. Nancy added sautéed zucchini and goat cheese to the frittata. This is my version — use whatever you have on hand to make your own!

I serve this at room temperature on an antipasto tray. You can also serve it as Eggplant Parmesan by adding a bit of sauce and a slice of mozzarella to the top of each and baking until the cheese melts. I skip frying this in oil to save a few calories and because I’m too lazy to stand over a hot stove frying eggplant. This is a real family recipe. There are no exact measurements. It all depends on the size of the eggplant and the size of the crowd you’re feeding. Even eggplant-haters will like eggplant prepared this way.

Tins of plum tomatoes and sliced mushrooms are the basics for this delicious dish. Good-quality Parmigiana Reggiano lasts a long time — keep some in your fridge for garnishing this and other dishes. You might also want to warm a loaf of garlic bread from the freezer to serve alongside the pasta.

Have you tried wasabi yet? Neither had I. Here’s an easy way to introduce it to your family as an appetizer.

A delicious Old World dish. There is some preparation upfront, but most of the work is done by your oven. This is a great dish for potluck dinners.

There is a restaurant near me that serves a delicious rosemary-flavoured steak. I tried making it several times at home — it wasn’t until I marinated the steak after grilling it, that I finally hit on the yummy secret.