Recipes tagged with « Main Dish »
Stuffed Vegetables Parmesan
Roasted mixed vegetables hollowed, stuffed with herbed crumb and cheese blend, baked in tomato broth infused with basil and bay leaf. Uses warm vegetable stock to moisten crumbs, fresh basil folded in at last. Poivrons, eggplants, zucchinis, and onions provide varied textures. Farce packs parm and herby notes. Sauce reduces garlic, tomato coulis, and broth for vibrant bed. Oven temps steady, veggies roasted until biting but tender then stuffed and glazed under heat till golden top. Simple, adaptable, vegetarian, naturally dairy except for parm sprinkle. Can swap bread crumbs for ground oats or gluten-free mix. Quick garlic sauté seals flavors. Visual cues trump exact times.
Braised Beef Parmentier with Oka
A slow-cooked beef shoulder roast braised in wine and homemade stock, shredded and baked under a garlicky potato mash with melted Oka cheese. Finished with spiced maple-glazed cherry tomatoes for a sharp contrast. Layers of bold umami, creamy textures, and vibrant bursts from the confit tomatoes offer a rustic yet refined dish. Technique-driven, precise reductions, efficient braising, and griddled cheese topping ensure a hearty meal free from gluten, nuts, and eggs.
Golden Perch with Caramelized Onion Mushroom Sauce
Pan-seared perch filets, skin crisped to a deep brown. Mixed wild mushrooms, quickly sautéed with shallots and a splash of lemon. Sauce thickened with cream, wine, and butter, then pureed into a glossy finish. Caramelized onions bring natural sweetness, balanced by balsamic vinegar's tang. A final garnish of fresh herbs and optional microgreens for texture.
Pork Tenderloin with Molasses and Ginger
Pork tenderloin bathed in a molasses-ginger glaze, seared and roasted for a caramelized crust and tender interior. Balanced between earthy molasses and sharp fresh ginger, the sauce is thickened with tamari and brightened with lemon juice. No nuts dairy gluten or eggs here. Quick prep, relying on visual cues like deep browning and a firm yet springy texture to nail doneness. A versatile main, adaptable in ingredient swaps. The punch of molasses stands out but not overwhelming. Cleans well. The method stresses attention to caramelization and glaze reduction for flavor depth.
Shrimp Spinach Lasagna
A savory layered pasta dish with sautéed spinach and shrimp, creamy béchamel sauce, melted cheeses, and tender lasagna sheets. Quick blanched spinach squeezed dry prevents sogginess. Shrimp get a brief sear to avoid rubberiness. The béchamel thickens to coat layers without heaviness. Cheese topping browns under the broiler, signals finished bake. Substitutes suggested for allergy and availability concerns. Timing cues focus on texture, aroma, visual doneness rather than strict clocks. Technique tips on squeezing moisture, avoiding crusty edges, and reheating for leftovers included.
Herb Butter Chicken Kiev
Chicken breasts stuffed with an herbaceous compound butter, breaded twice, then deep-fried until golden. The butter cubes freeze firm to hold shape during cooking, melting inside for moisture and flavor. The double dredge provides a crunchy crust. Tips on knife work for pockets and managing oil temperature prevent common pitfalls. Alternative herbs and oils suggested for variation and dietary needs.
Roast Chicken with Apricot Glaze
Whole chicken slathered with a butter, apricot jam, and fresh herbs paste tucked beneath the skin. Roast until golden, juices run clear, internal temp 80-85 °C. Pan drippings saved to boost a bright rosemary-orange sauce thickened with cornstarch. A twist on classic marmalade mustard glaze; swap apricot jam for marmalade or peach preserves, rosemary for thyme. Butter swap possible with ghee or olive oil for dairy-free. Cooking cues focus on skin crispness and thigh temperature, not blindly on time.
Smoked Mackerel Veggie Tabouleh
Whole wheat bulgur soaked in hot water. Mixed with grilled red bell peppers and diced zucchini instead of cucumber. Chives replace green onions for a mild twist. Olive oil, lemon zest and juice, minced garlic, and a pinch of chili paste. Flaky smoked mackerel layered on top. Salt and pepper to taste. Light, fresh, smoky, with a slight kick.
Turkey Roast Stuffed Pear Cranberry
A turkey breast roast stuffed with a pork, pear, and cranberry filling. Canneberges or fresh cranberries burst soft. Garlic and onion cooked down in butter. Pork browned with olive oil, pears added. White wine and broth reduce almost dry. Breadcrumbs and nutmeg join. The turkey breast opened flat, stuffed, tied tight. Browned in oil then oven-roasted at higher heat, then lowered. Cook until 75°C inside. Rest, slice. Serve with almond sauce or cranberry crumble, white wine beans, or baker's potatoes. No nuts, eggs, or dairy in main stuffing, except butter and possible almond sauce on side.
Lentil Salad with Veggies
Green lentils simmered gently with garlic. Tossed in oil, mustard, and balsamic vinegar. Roasted red peppers swapped for grilled eggplant. Cherry tomatoes stay; artichokes replaced with marinated mushrooms. Fresh herbs—chives, basil, celery leaves—scatter in. Onion and celery chopped fine. Cook lentils till soft, about 50 minutes. Mix, season. Serve chilled or room temp. A punch of flavor without gluten, nuts, eggs, dairy. A hardy vegetarian main or side. Add crunchy texture, a herbaceous kick.