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    You are in: Home / Chef Regina V. Smith's Public Recipes
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    139 Recipes

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    This unusual Granita is from the August 1989 issue of Gourmet Magazine. Serve as a first course or as a palate cleanser between courses.

    Recipe #416091

    This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish.

    Recipe #416090

    This comes from the label on a bottle of Clam Juice. I have not tried it yet, but is an interesting spin on regular clam sauce. I am posting it here for safe keeping.

    Recipe #415623

    This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kept covered and chilled for up to 3 days.

    Recipe #407376

    This recipe is from the August 1986 issue of Gourmet Magazine. The mayonnaise has a nice ying and yang presentation. Serve with grilled meats or vegetables. It may be made up to 2 days in advance and kept covered and chilled in the refrigerator.

    Recipe #407185

    This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet.

    Recipe #406887

    This recipe is from the November 2001 issue of Gourmet Magazine. It is from the "You Asked for It" Column and was adapted from Lucques in Los Angeles. You will need to do some advance prep for the ribs (overnight) so plan accordingly. It is a bit fussy, but it is so yummy it hurts.

    Recipe #406395

    This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party.

    Recipe #401871

    A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts.

    Recipe #401552

    This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.

    Recipe #397926

    This spectacular pie is easier to make than you think. You can make the layers a day in advance and put the pie together the day of your party. It looks especially elegant served on a cake plate under a tangle of fresh herbs. Serve this as part of an elegant Sunday brunch served with Smoked Black Alaska Cod.

    Recipe #387974

    This chutney recipe is from the good folks at Bacardi.

    Recipe #387722

    This recipe is from "A Treasury of White House Cooking" by Chef Francois Rysavy. It was served as the cheese course to a April 29, 1969 formal dinner hosted by President Nixon to honour Duke Ellington. Prepare this mousse the day before serving.

    Recipe #387713

    This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread.

    Recipe #387703

    This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container.

    Recipe #387697

    This makes an impressive dessert course. "Carve" the dessert at the table in front of your guests. This recipe is from the Summer 2003 issue of the LCBO's Food and Drink Magazine. Food and Drink suggests serving this with an Italian sparkling wine or Prosecco or perhaps a pineapple coconut fruit liqueur.

    Recipe #381390

    Tomato Soup in an ice cream maker? This innovative twist on gazpacho would be an excellent first course in a tasting menu. The luscious coloured sorbet is served over a bed of diced apple aspic and is drizzled with high quality balsamic vinegar. This recipe is not for beginners or impatient cooks, however most of the work for this dish can be done ahead of time. The sorbet can be made 3 days ahead and stored, covered in the freezer. The aspic can be prepared up to 2 days ahead of service, covered and stored in the refrigerator. From the August 2002 issue of Gourmet magazine.

    Recipe #381329

    This recipe is from the November 2001 issue of Gourmet magazine.

    Recipe #381305

    This recipe is based on a savoury dish served at a famous old London restaurant/gentleman's club. It is essentially an upscale open faced cheese sandwich. Serve this as a cheese coarse at the end a dinner party (it's a good excuse to open another bottle of wine). This would also make a lovely brunch dish or quick but elegant late supper for after the theatre.

    Recipe #381300

    This classic recipe is from the December 1993 issue of Gourmet Magazine. A perfect sauce for a grilled Rib-Eye Steak. You can also use this a sauce for pasta, broccoli, or green beans. In the spirit of flexibility you could subsitute Roquefort or Gorgonzola for the Stilton. Warning: this is NOT diet food.

    Recipe #381293

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