I realize I say this a lot on this blog but today’s Seared Duck Salad with Hoisin Marmalade Glaze is my new favorite recipe. For me, this isn’t a surprise. It has everything I love and look for in a meal. A rich piece of protein paired with a refreshing pile of greens dressed in a sharp, acidic dressing. It offers indulgent flavors that rest heavily on the palette before being ushered away by brighter, lighter notes. This dish provides contrast but is balanced. And it is surprisingly easy to prepare. No really, searing a duck breast is easier than poaching an egg. To be honest, I think everything is easier than poaching an egg. Nothing gives me the sweats more than the thought of poaching eggs for a crowd. But that’s beside the point.
Turkey Pistou Stew with Pearl Couscous
It’s Thanksgiving for my neighbors to the south today. I’m sure most of them are absorbed in the pie-of-it-all right now. But once the wishbone is broken and the last round of coffee is served, they will be confronted with a new task – consuming all the leftovers. Now, this is one of those good problems to have to be sure. But being Canadian, I know how repetitive turkey day leftovers can be. Don’t get me wrong, I love a turkey sandwich as much as the next girl. But eventually, you start to miss the way you used to eat. Pasta, salads, noodles, and of course, soup. Luckily, a leftover, like turkey, can find a home in all of the above. But today we’re concentrating on this Turkey Pistou Stew with Pearl Couscous. Why? Because this soup is perfect for those final bits of the bird that aren’t exactly sandwich-worthy.
Creamy Chicken Tarragon Soup w Watercress
Think of today’s recipe as the soup version of the classic Provençal dish Poulet à l’Estragon. Traditionally, the French dish is comprised of chicken parts, simmered in a lardon and mushroom sauce finished with creme fraiche and, of course, fresh tarragon. It’s easily one of my favorite dishes. Today’s Creamy Chicken Tarragon Soup is very much inspired by this timeless classic but it has a second muse: a can of condensed soup. Confused yet? Don’t worry, all will be revealed and no, no cans of soup were harmed in the making of this, well, soup. Let’s dive right in!
Ricotta Stuffed Roast Chicken
Thanksgiving always sneaks up on me. It doesn’t help that I’m Canadian, so Thanksgiving falls on the first weekend of October. I don’t know about you but I’m barely over my summer mourning period at that point. And the weather, well that’s a whole other story. I can remember some positively balmy Thanksgivings that made the thought of warm apple cider downright laughable. But yes, the holiday countdown is officially on in my neck of the woods. And whether or not I’m emotionally or spiritually ready, I have to turn my mind back to roasts, mashed potatoes, and all those good festive things. So consider today’s Ricotta Stuffed Roast Chicken as a warm-up.