This recipe is a slight variation of a traditional tagine, stuffed inside a sweet squash. Its flavor is heightened by the sweetness of prunes and honey, caramelized shallots, and acorn squash. If you don’t have a tagine to cook with, a heavy bottomed pot or dutch oven will work just fine.
If you have too many beets on your hands, think about serving them as a main dish. Roast them and stuff them with something sweet or savory. These beets are stuffed with hot italian sausage, greens, shallots, and garlic, and topped with a tangy gorgonzola dressing.
Poutine: I heard about it the first time on an episode of No Reservations when Tony visits Quebec. Poutine (pronounced poo-teen) is a Quebecois dish made of fries, cheese curds, and gravy. Yes, the holy trinity of awesome and fat and perfection. There are a number of variations, and in Victoria alone, we read menu descriptions of…
This puff tart can be made in no time with a prepared puff pastry or one that’s homemade, if you’re feeling adventurous. The sweet, honey-balsamic caramelized shallots, paired with the herbs and salt make for a perfect small bite. This sucker pairs great with a chilled, dry white wine.