Rouxbe

Roasting a turkey or chicken is in my opinion a very simple thing to do, but until now I had never tried brining. I had heard of it but never gave it much thought. I can't believe I waited so long. The turkey (and chicken) I have made doing it this way were so moist and flavourful that I can't imagine doing it any other way from now on. Thanks Rouxbe!

I made this last night. It was delicious and did not take too long to make. The prosciutto makes a nice seal over the cheese so everything stays in place quite nicely as it cooks. I served this with the lemon parmesan orzo, which is one of my favourites, and a side of steamed green and yellow beans. Yummy!!! My husband really liked it with the cheese as alot of recipes for saltimboca don't call for it.

Definitely a keeper.

Hi Everyone! I am also not a chef, (work in healthcare), but LOVE to cook and my husband loves to eat......it works well for us.

We live in Saskatchewan and although it is sometimes difficult getting the ingredients, particularly fresh ones, we have been fortunate that a lot of the locally owned deli's and specialty food stores do bring in as much as they can.
My sister Nancy introduced us to Rouxbe last year and I'm glad she did......fantastic idea.
Thanks Joe, Steve and the rest of the gang for a great idea....looking forward to the cooking school and all the great recipes and inputs from others.

I've made this recipe 3 times now. It is a fair amount of work but worth it. This will be a fun recipe to make in the winter on a cold day when all you want to do is stay in and cook. Mario's Lasagne is by far the best I have ever had. For those of you on the prairies, fresh nutmeg can sometimes be hard to find. I have usually found it a health food store or when in Alberta at a Nutter's.

We had guests over last night so I made these for breakfast this morning. They were a big hit! I used apple yogurt and plain milk and just added a little less brown sugar......turned out great. I made about 10 pancakes out of the batter and served them with warm maple syrup. For the four of us it was plenty. Great recipe, thanks Dawn!

I made this last night and served it with a simple risotto...delicious. We have a lot of cherry tomatoes in the garden so it's fun to have another recipe to use for them. Had it with a nice chianti, went very well! Thanks for the recipe Tony.

We just had this for dinner with homemade mac and cheese.....yummy comfort food!! I only marinated it for about 5 - 6 hours. It would probably have been even better over night, but was still very flavourful. I might try this with chicken strips and maybe a blue sheese dip or similar. This one is a keeper for when the kids have friends over....thanks.

I love tapas, at least most of them. We have a little restaurant here ( La Bodega) that serves up the most delicious appetizers,( mostly spanish). We love just to sit with friends for hours and chat and eat...good fun!!

I cook with a gas oven/stovetop, but am interested in what the professionals like to use. I like that I can regulate the heat on the burners when I need to to, but not sure if the gas oven is the best way to cook......just curious!

Was it the Viking Burner that you tried Dawn? I was looking at that earlier on the Metrokitchen website. I've heard they are amazing. Is it something quite new, because I've looked for them here in some of the home/kitchen type stores and no one is carrying them yet.

I'm cooking the Thanksgiving meal today( lots of Rouxbe included), that sure would be fun and handy to have!

Happy Thanksgiving everyone and have a nice long weekend!

This is one of my favourites! I like to sometimes use hazelnut or walnut oil instead. It gives the squash a rich nutty flavour....yum!

This is my husband's favourite soup! Any recipe suggestions that don't necessarly require using live lobster.........I'm a little squeamish:(

Thanks Mike.........I picked up some beautiful tiger prawns the other day, so I'm going to give your recipe a try.

When you mentioned using the prawn shells Dawn, am I correct in thinking that you would use them to make the stock?

I have been doing a bit of catering for christmas functions lately, and the response I get to doing the turkey this way is fantastic! Not only are they talking about the turkey but the amazing gravy that comes of it. I love cooking it this way and now I even brine my chicken breasts (bone in). Yum Yum Yum! Thanks Rouxbe

I used this as a side dish to a pasta bar I did for a friends function. I had a fair amount of pasta left over because everyone was full already from the bread. I also tried this with Gouda (being Dutch and all) very delish!!
By the way Joe, has anybody told you that you look like Tony Danza:) At least from your picture anyway!!