Carolyne's Recipes

Carolyne's Recipes

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Fig or figue . In any language it spells “wonderful”. Figs are now readily available in most supermarkets – there was a time when we couldn’t get them.

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Get your butcher to cut a two- or three-inch-thick steak, cut from just below the gills of a full-size fresh halibut. It’s called a centre cut steak. It’s a fishy thing...

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White tomato bruschetta (or yellow tomato) on grilled black olive bread, with goat cheese and several variables.

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Marinate a cubed large boneless skinless chicken breast in Mazola Corn Oil for about 10 minutes. Sprinkle with crushed dry fresh thyme leaves. Do not salt, but add lots of fresh ground pepper.

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During birthday 150 for Canada, make any of these delightful fiddlehead offerings… but remember, it's a totally seasonal thing. Fiddleheads are only available, picked fresh, in Canada’s east coast in the spring.

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Lobster tails in white truffle mustard homemade mayo sauce. This is a perfect Sunday brunch. Or a great way to celebrate a special birthday, perhaps.

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Fishy Friday can be any day. For those who celebrate the Easter season it’s perhaps a perfect Lent meal. There are endless combinations to use to make up a seafood buffet table.

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Don’t toss those leftover mashed potatoes. These blini are not potato pancakes, as such, but a wonderful breakfast or brunch treat nonetheless.

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Since shrimp typically is not an inexpensive item, why not make sure you prepare it properly? Cooked properly, you will enjoy every bite. Just don’t overcook it.

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The first time I published this, a colleague sent me a “delicious note,” saying she had replicated my recipe in her own real estate newsletter. Readers are welcome to do so.