27. September 2013 · 3 comments · Categories: Pork · Tags: , ,

This is a very colorful dish, and just as the leaves change their color at this time of the year, this dish will only enhance the changes. Very often if I have no clue what to cook for dinner I reach for recipes that I know have been tested and will work out for sure.  This recipe was taken from America’s Test Kitchen and I must say that no matter how goofy the leading chefs are, they know what they are talking about. So here is a pork dinner recipe that will always work.

Many times people don’t want to cook pork because it’s very easy to overcook it and dry it out. I can’t agree more and it took me several attempts until I figured out the secret. It’s all about the brine. The best solution is always to brine the night before you plan your dinner, but even 30 minutes of brining while you’re prepping all the ingredients will make quite a difference. More »

prune cake

Football season in full swing, and that means Sunday afternoons will bring more cakes to eat with morning coffee.  I’m using Martha Stewart’s recipe but using a 9 inch (22 cm) pie dish to bake and prunes instead of plums. As soon as I saw them at the market I knew it had to be a prune cake day. There are all kinds of plums I could find at Jean Talon Market but my Polish instinct made me reach for these beautiful purple prunes. This cake is really fluffy and moist thanks to the buttermilk component and once you eat one piece youwill not want to stop. This is a no brainer recipe and it disappears as fast as it’s made. More »


This time of the year brings hearty and warm dishes to my mind. Coming from Poland I eat all kinds mushrooms that are prepared in many different ways. I noticed that both here in Canada as well as in the United States people just reach for champignons or shitake mushrooms easily but are a little resistant to other types. Chanterelles are one of my favorites. Their golden yellow color brightens up every dish not only with color but also with flavor. What is really great about this type of mushroom is that their season is much longer than many other wild mushrooms. You can add them to you breakfast omelet or scrambled eggs, make a bruschetta, a mushroom soup, or a pierogi filling.
Today I have prepared a simple and time effective dinner dish with chicken and pasta.
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tomatos and eggplant fresh vegetables
I really love the tomato season and this time of the year gives you the best produce for any dish that involves tomato, eggplant and potatoes. I decided to try making a much lighter version of traditional Moussaka.  After I made some changes to the original recipe, I don’t think it should be called Moussaka anymore.  So let’s just call it tomato and eggplant casserole. My basic idea behind this recipe is that I wanted to use ground chicken instead of beef or lamb and wanted to replace the béchamel sauce.  But don’t you worry.  I’m not giving up on the cheese part completely.
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I have made pork chops and lamb chops before but never actually got around to veal chops. I picked the milk-fed veal because the meat is leaner and more pink rather than the darker and fattier of the grain-fed calves. It’s such a beautiful and delicate meat that is definitely worth taking the time to make it. It’s very easy to overcook it so I was sticking to the timing pretty strictly. I marinated the chops the night before but if you don’t have time to do this I would recommend marinating and keeping in the fridge for at least an hour.veal chop

I love all the types of seasonal vegetables that I can find in the local markets in Montreal.  I especially like the Marche Jean Talon as none of the others I visited throughout the last month offered such a selection and diversity of seasonal produce. It may sound funny but this place is so intimidating that picking such a simple and common veggie like potato is easier said than done.

Finally, I picked some yellow and red baby potatoes and also threw some fresh asparagus into the basket to make the dinner plate complete.
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