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.
Category: Appetizers
Explore appetizer recipes made with fresh ingredients. Serve them before a main dish or enjoy them as a standalone lunch or dinner.
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.
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.
Trout ceviche with grapefruit
This recipe is an inspiration from our recent visit to the beautiful town of Marone on Lago d’Iseo in Italy—a small valley village on the edge of a shimmering lake. It’s one of those places where you arrive and are mesmerized. At first, you can’t believe you’re so fortunate to be staying there, and then…
Beef Carpaccio
My first time having beef carpaccio was at a restaurant terrace in Florence, celebrating my 30th birthday with Ralph. It was also my first time having arugula, which became my favourite lettuce in the world. The flavour combination of this dish brought me to tears. Or maybe it was because I turned 30. We enjoyed…
Tomato Auflauf on the BBQ
There is a lady at our local farmer’s market who sells these colourful heirloom tomatoes that she grows herself. Ralph saw a similar recipe in our Italian Cooking Encyclopedia for plum tomatoes using other herbs and modified it for this tomato Auflauf (casserole) recipe. We make it regularly during the summer and early fall. Ralph…