Recipes Archives - Page 119 of 142

Porterhouse Steak with Malt Shallot Butter & Shiitake Mushrooms

February 9, 2019 No Comments

What would a Steakhouse Series be without the steak? All sizzle? Ugh, sorry! But bad puns aside, when I launched into this steakhouse enterprise, I knew it would have to include a show-stopping carnivorous dish somewhere. Well, I’m fairly certain that today’s Porterhouse Steak with Malt Shallot Butter and Shiitake Mushrooms more than fits the bill. It’s over-the-top, expensive, and oh so indulgent. But in spite of its extravagant appearance, it’s fairly simple to pull off. And, in comparison to the price you’d pay at a quality steakhouse, this steak won’t break the bank. So, if you’re down with butter and beef, buckle up because this dish will make your heart go pitter-pat. And if you’re vegan…well, maybe check back next week?

Recipes, Sides, Steakhouse Series

Baked Potato with Roast Brussels Sprouts & Goat Cheese Cream Sauce

February 6, 2019 No Comments

I’m back with the second installment of Rhubarb & Cod’s Steakhouse Series and this time I brought along a baked potato… Bet you saw that coming. The baked potato with sour cream and chives is a classic form of comfort food and it enjoys a moderate amount of popularity outside the steakhouse oeuvre. I mean, even Wendy’s sells them. But when they’re placed alongside a prime cut of dry-aged beef, the baked potato tends to have a lot more going on. Pancetta, caramelized veggies, sometimes even truffles find a place on a steakhouse bake potato. So, to suit the steakhouse vibe, I adorned my baked potato with roast Brussels sprouts, a velvety goat cheese sauce, and shards of prosciutto fried crispy.

Recipes, Salads, Steakhouse Series

Iceberg Wedge Salads with Port Poached Figs & Roquefort Dressing

February 2, 2019 No Comments

Congratulations! You made it through January. Bonus points if you made it through Canadian January. I know we’re not out of the woods yet – February is not exactly a sunny walk in the park. But when January dies, I remember winter months actually do come to an end. It’s all very encouraging. But we still have February to wade through, so let’s keep the comfort coming. Today I offer delicious solace in the form of a Roquefort-packed dressing draped over Iceberg Wedge Salads. Retro to be sure, but delicious nonetheless. Welcome to the first installment of Rhubarb & Cod’s Steakhouse Series.

Pasta, Recipes, Vegetarian

Roast Cabbage Tagliatelle with Walnut Cream

January 29, 2019 No Comments

Cabbage never seems to be at the top of anyone’s list. I’m speculating here, but I’m willing to wager, you don’t think about cabbage all that much. Sure, it shines in coleslaw and every now and then it snatches attention when stuffed with rice and meat. But outside slaw, the cabbage is rarely the main event. It’s a garnish, a wrap, an afterthought. Well, no more. Today’s Roast Cabbage Tagliatelle sets out to do what the oven did for Brussels sprouts: change minds. So, check your cabbage-related prejudices at the door and approach this be-leafed, cruciferous veg with an open mind and a clear palette.