Recipes by Darina Kopcok
Canada Chef
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Authentic Bolognese SauceBolognese sauce is often thought to be a tomato-based meat sauce, but a true bolognese actually has very little tomato. It is also served with tagliatelle noodles instead of spaghetti, or tucked in between the layers of the green lasagna Bologna is famous for. Tagliatelle are similar to fettuccine, and are used because a broader… |
1 vote
7243 views
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Michael Smith's Turkey MeatloafThe Olympics are in full swing here in Vancouver. Every morning when I go downtown to my place of work, I am amazed at all the people in the streets, at the lines for the various pavilions. It’s an exciting time for the city. You can feel it in the air. But my life is so hectic that I haven’t yet had a chance to partake in the… |
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1463 views
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Happy Canadian Thanksgiving and a Garlic Herb Mashed Potato GratinHappy Canadian Thanksgiving and a Garlic Herb Mashed Potato GratinI’m not one of those people who is really keen on celebrating holidays. A quick flip through my blog makes the point glaringly obvious. In my four-and-a-half years of blogging, I can… |
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949 views
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Julia Child's Master Crêpe RecipeAlthough crêpes are often thought of as the province of the French, similar pancakes abound in countries as diverse as Greece and Iceland. Crêpes were a staple in my household when I was growing up. We knew them as palancinka, the paper think pancake ubiquitous in the countries formerly belonging to the Austro-Hungarian empire. We… |
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1597 views
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Chicken, Spinach and Ricotta Cannelloni with Walnuts and Asiago Cream SauceFrom time to time I do recipe development outside of this blog. A while back I was asked to come up with a recipe for stuffed pasta, and I quickly rose to the challenge since stuffed pasta would surely appear somewhere in my last meal on earth–probably… |
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1299 views
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Ina Garten's Bay Scallop GratinThere is something about seafood, shellfish in particular, that seems so decadent. Even the most simply prepared pot of mussels can elevate a meal, and a platter of raw oysters with a squeeze of lemon is a delicacy I imagine few would turn down at a cocktail party. Never mind that it was not long ago that oysters were reserved for the… |
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1778 views
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Sundried Tomato and Black Olive Palmiers with Anne Willan’s TapenadeSundried Tomato and Black Olive Palmiers with Anne Willan’s TapenadeTwo weeks ago I was lying on a beach in Mexico sipping margaritas and working on the beginnings of my tan. It had been a long time since my body had soaked up any rays, even though I… |
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584 views
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Happy New Year and A Couple of RecipesHappy New Year!I spent the days leading up to 2013 devising recipes and preparing a shot list for the next couple of months. When it comes to the blog, I rarely plan what I’m going to prepare, leaving it up to inspiration to decide what to post about. Now that I’ve been blogging close to four years, I find that this has left me with a… |
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865 views
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Donna Hay’s Lemon Parmesan RisottoLike a good man, good risotto is hard to find.I grew up disliking rice. It was something you served when you ran out of potatoes, or ate with Chinese food, to soak up the grease of your sweet and sour pork. However, my first encounter with risotto in Italy made me a convert. I adore anything creamy, and the plump arborio was a far cry… |
1 vote
614 views
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Maple Leaf Prime Pork Recipe Challenge – Pork Tenderloin with Warmed Apple and Caramelized Onion CompoteMaple Leaf Prime Pork Recipe Challenge – Pork Tenderloin with Warmed Apple and Caramelized Onion CompoteWhen the folks at Matchstick Inc contacted me on behalf of Maple Leaf Foods about participating in their Canada-wide Maple Leaf Prime Pork Recipe… |
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989 views
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