• Recipes

    Swedish Meatballs, a 70s food revival

    Some recipes are just great and we forget all about them until we are craving something gourmet, homey and definitely hand made. So here my clients feasted on Swedish Meatballs over orzo pasta with roasted carrots and sautéed snap peas. These beef/chicken meatballs are in a lemon cream sauce made from chicken stock.


    ½ pound ground chicken
    ½ pound ground veal
    ⅜ cup bread crumbs
    2 eggs
    1 cup cream
    1 teaspoon salt
    ½ teaspoon white pepper
    1 quart stock, chicken
    2 tablespoons flour
    1 ½ teaspoons sugar
    2 tablespoons lemon juice


    1. Thoroughly mix together the chicken, veal, bread crumbs, eggs, 2 tablespoons of the cream, salt, and pepper. Shape into 32 balls, using about 1 tablespoon of meat mixture for each one.

    2. In a large saucepan, bring the chicken stock to a boil. Add the chicken-veal balls. Reduce heat, and simmer 6 to 7 minutes. Remove with a slotted spoon. Pour the broth through a fine meshed strainer lined with cheesecloth. Reserving 1- 1/2 cups of the broth.

    3. Chill reserved broth. When chilled, whisk in flour until thoroughly incorporated. Pour flour-broth mixture into a medium size saucepan and add the remaining cream. Bring to a boil, stirring often to prevent Add the sugar and lemon juice. Cook until slightly thickened (sauce will be on the thin side). Taste and add more sugar or lemon juice if needed. Sauce should taste very lemony, but not be tart.

    Serve meatballs over orzo pasta or egg noodles with brightly coloured vegetables.

  • Recipes

    Coconut Red-Lentil Curry

    An awesome comfort food that can be ready is 20 minutes with not a lot of fuss. It’s Vegan, Gluten Free and tastes fabulous.


    1 medium onion, finely chopped
    2 tablespoons oil
    1 tablespoon minced ginger
    2 garlic cloves, minced
    1 teaspoon ground cumin
    ½ teaspoon ground coriander
    1 teaspoon turmeric
    1 teaspoon salt
    1 jalapeño, finely chopped (adjust quantity to control heat)
    2 cups water
    1 ½ cups dried red lentils
    1 can coconut milk
    2 zucchini, cut up into a fine dice
    1/4 cup cilantro, chopped


    1. Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

    2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

    A silky rich coconut lentil curry flavoured with ginger, cumin, coriander and turmeric with zucchini and cilantro. Served over Basmati rice.


    Yield: Makes 6 to 8 (main course) servings
    Preparation Times

    Active: 30 Minutes
    Total Time: 45 Minutes


  • Offerings

    Shabbat Dinner

    Shabbat dinner. Four courses of Jewish favourites. Baked gefilte fish with beet horseradish, chicken soup, paprika and garlic roasted chicken with latkes, broccoli and lemon glazed carrots finished with tea and apple cake. I wanted to include a recipe but I can’t decide which one. Let me know. We participated in the ‪#‎shabbatprojecttoronto‬ ‪#‎keepingittogether‬

  • Recipes

    Lamb or Veal Osso Bucco – Serves 6


    6 nice big pieces of Lamb or Veal Shank
    1 Onion
    2 Carrots
    1 stalk Celery
    1 tablespoon Parsley
    2 tablespoons Flour
    1 teaspoon Salt
    ½ teaspoon Black pepper
    1 tablespoon Oil, Olive
    2 cloves Garlic
    1 ½ cups Wine, Table, White
    1 teaspoon Basil
    ½ teaspoon Thyme
    1 Bay Leaf
    1 Lemons
    1 Orange
    2 cloves Garlic
    ½ cup Parsley


    1. Dredge the lamb shanks in the flour [2 Tbsp] seasoned with the salt [1 tsp] and pepper [1/2 tsp].
    2. In a Dutch oven over medium-high heat, saute the lamb shanks in the olive oil [1 Tbsp] until browned thoroughly on all sides. Remove lamb.
    3. Reduce heat to medium. Add the onions,carrots, and celery. Cook, stirring, until softened, 3-5 minutes. add garlic and cook 30 seconds.
    4. Stir in the tomato sauce [1 1/2 cups], vermouth [1 1/2 cups], basil [1 tsp], thyme [1/2 tsp], and bay leaf [1]. Return lamb shanks to the pan. Bring to a boil.
    5. Cover the Dutch oven and place in a 350 degree oven. Bake for 1 1/2 hours or until the lamb is tender and sauce is thickened. Discard the bay leaf and adjust the seasonings if necessary.
    6. Mix together zest, garlic and parsley, sprinkle on top.