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Main Courses

“Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” - Francois Minot

Regardless of the type of cuisine, the main dish should always be the plat de resistance, a soul-warming meal that will keep the bigger appetites circling for seconds. A well planned main course should be anticipated, and aim to satisfy and delight the diner. This is usually the heartiest or most filling dish of a meal, whether you are entertaining a crowd or making dinner for two.

 
Mme Benoit’s Tourtière
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Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada.

Grandpa Chadwick's Lard Pie Crust
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Grandpa always made his pie with lard for the flakiest crust ever! It was always a treat to arrive every Sunday for his butter tarts and assorted pies. The crust would just melt in your mouth.

Recent Recipes - Main courses

Tuscan Sausage and Fennel Lasagne

Tuscan Sausage and Fennel Lasagne

Lasagne is a dish that is eaten throughout Italy but the fennel in this version gives it a distinctive Tuscan flavor.

Pici With Tuscan Ragu

Pici With Tuscan Ragu

Pici is a traditional Tuscan pasta made simply with flour, salt, water and a little olive oil. It is hand-rolled and cut into thick long strands. It is best served with a thick, rich sauce. Every Tuscan cook knows that the secret of a fabulous sauce is the sofrito. This trinity of finely minced onion, carrot and celery is gently sautéed until soft and fragrant becoming the foundation on which you build the ragu.

Butternut Squash Ravioli With Sage Brown Butter

Butternut Squash Ravioli With Sage Brown Butter

Nothing beats ravioli made with fresh pasta. Although it is a bit labour intensive, it is well worth the effort. These raviolis stuffed with roasted butternut squash swimming in sage brown butter melt in your mouth.

Thai Chicken Buddha Bowl

This nutritious bowl is chocked full of healthy, hearty goodness drizzled in a spicy peanut sauce.