Rob Feenie's Casual Classics: Everyday Recipes for Family by Rob Feenie, Mark McEwan

By Rob Feenie, Mark McEwan

Rob Feenie first wowed diners along with his leading edge tasting menus combining vintage cooking concepts, foreign flavors, and native produce within the Nineteen Nineties at Lumière eating place in Vancouver. Rob Feenie's informal Classics brings jointly the distinguished chef's favourite recipes for the simplest nutrition in lifestyles: daily cooking with friends and family. From appetizers to cakes, each recipe has been demonstrated in Feenie's domestic kitchen and licensed by means of his personal 3 children, a while 3, six, and 7. From such primary recipes as roasted tomato sauce and juicy poached bird to globally encouraged dishes like barbecued duck spring rolls and quinoa jambalaya and braised osso buco, Feenie stocks his sleek classics and provides functional information for saving time and cash. the result's a one-stop compendium of informal recipes, written as though Chef Feenie have been cooking beside you. This fantastically illustrated and inspirational compendium of relations classics is bound to develop into a staple in any domestic chef's library.

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Serve immediately. Ricotta, Feta and Spinach Phyllo Rolls 2 bunches spinach 1 cup crumbled feta cheese 1½ cups ricotta cheese 2 to 3 Tbsp vegetable oil 1 lb phyllo pastry, thawed 3 eggs � cup club soda or any sparkling water 1 cup sour cream 1½ tsp baking powder 3 Tbsp melted butter � tsp salt 1⁄8 tsp black pepper Jasmin Porcic, Cactus Club Cafe’s test kitchen chef, is a man I cannot say enough about: he has a heart of gold and a true passion for food. He served these rolls at a dinner party he threw at his house for our corporate chef, Eric Foskett, and my wife and me, and none of us could stop eating them.

Asian Sloppy Joes with Cabbage-Cilantro Slaw Cabbage-cilantro slaw 2 cups shredded green cabbage � cup chopped fresh cilantro 2 Tbsp rice vinegar 1 Tbsp low-sodium soy sauce Juice of 1 lime (about 1 Tbsp) 2 Tbsp grapeseed oil Sloppy joes 2 Tbsp grapeseed oil 2 red onions, in ¼ inch dice (about 2 cups) 1 Tbsp minced garlic 1 Tbsp minced fresh ginger 2 ribs celery, in ¼-inch dice (about ¾ cup) 1 Tbsp sambal oelek or any hot sauce of your choice 1 lb extra-lean ground beef 1 lb ground pork 1 cup hoisin sauce 1 cup chopped fresh or canned Roma tomatoes Juice of 1 lime (about 1 Tbsp) 2 tsp sea salt � tsp black pepper 6 Portuguese buns or any other bun of your choice When I think of sloppy joes, those ground beef sandwiches I remember eating as a kid, it reminds me of my mom preparing Hamburger Helper (yes, that’s right, I have had it a few times).

Spoon 1 cup of the duck mixture in a line along the bottom edge of the phyllo, leaving a ½-inch border along the bottom and a 1-inch border at each end. Fold phyllo over the filling, roll phyllo once away from the edge of the counter and then tuck in the ends. Roll up the remaining phyllo. You should have a roll about 1½ inches in diameter and 7½ inches long. Brush lightly with oil and place on the baking sheet, seam side down. Repeat with the remaining phyllo and filling, until you have 10 spring rolls.

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