An elevated take on Beef Wellington, this beef tenderloin with forcemeat in puff pastry features perfectly seared tournedos wrapped in a delicate layer of forcemeat, duck pâté, and golden puff pastry.
Author:
Two foodies sharing their passion for great meals and wine through recipes and experiences. We strive to eat seasonally and organically.
Elegant Smoked Salmon and Avocado Roll Appetizer
Ralph created this elevated salmon-and-avocado roll for one of the appetizers we served this past New Year’s Eve during a gastronomic feast with friends, but it’s delicious any day of the year.
Roasted Duck on a Charcoal Grill
Roasting a duck on a charcoal grill with Herbs de Provence brings out a smoky, savoury flavour and rich, succulent meat that melts in the mouth. Perfect for a relaxed, hands-off cook.
Grilled Pizza (Flammkuchen) with Prosciutto di Parma, Gorgonzola, and Gouda
During the Christmas holidays, we visited Andronaco in Lübeck, a gem of a store specializing in Italian foods, wines, and delicacies. Inspired by their delicious pizzas, we made our own grilled Flammkuchen with Prosciutto di Parma, Gorgonzola, and Gouda — thin, crispy, and full of flavour, perfect for any pizza night!
Pork Tourtière with a Coconut Oil Pie Crust
Tourtière is more than just a meal — it’s a labour of love. From the fragrant, herby pastry to the spiced, hearty filling, every step is worth it for the warmth it brings to the table. Perfect for cold winters or festive gatherings, this pork tourtière is a dish that celebrates family, tradition, and the joy of sharing good food.
Zesty Lemon Parsley Soup with a Soft-Boiled Egg
A comforting bowl any time of year, this lemon parsley soup is simple, nourishing, and topped with a soft-boiled egg for a silky finish. Perfect for using what you have on hand and warming both body and soul.
Flank Steak with a BBQ Marinade
Flank steak makes for a delicious and quick weeknight supper. Ralph marinates it in a gentle BBQ-style sauce, then grills or slices it, which we sometimes share with chopsticks while watching golf.
Oma Marion’s German-Style Warm Potato Salad with Bacon
Inspired by Oma Marion, Ralph’s mother, this warm potato salad blends tangy vinegar, smoky bacon, and fresh parsley into a hearty, comforting dish.
Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)
Smoky duck breasts, seasoned with herbes de Provence and grilled over charcoal, combine tender meat, crisp skin, and the aroma of open-fire cooking. Grilled tomatoes add a sweet, charred balance over fresh arugula and soft mozzarella. Top with freshly grated Parmesan and a drizzle of olive oil for a simple yet elegant dish where smoky, savoury, and fresh flavours come together beautifully.
Homemade Chicken Stock with a Pressure Cooker
Every year we make a big batch of homemade chicken stock with chicken backs from our local farmer. With just a few simple ingredients and a pressure cooker, you can fill your pantry with jars of liquid gold.