by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 8 ripe plum tomatoes, sliced in half lengthwise 2 medium red onions, peeled and thickly sliced ¼ cup (60 mL) olive oil Salt and freshly ground black pepper to taste 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) chopped fresh curly parsley 2 tbsp (30 mL) chopped...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 12 to 16 small metal skewers or bamboo skewers, soaked in water 30 minutes and drained 1/4 cup (60 mL) pomegranate molasses (available at Middle Eastern markets and speciality stores) 1/2 cup (125 mL) extra-virgin olive oil 3 cloves garlic, minced 1 tbsp...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 1 regular cedar plank, soaked in water 8 large, ripe black mission figs 2 tbsp (30 mL) honey 1⁄2 cup (125 mL) goat cheese Freshly ground black pepper 8 slices prosciutto Drizzle Chambord liqueur Method Taken from Napoleon’s Everday Gourmet Plank...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 24 cinnamon sticks, approximately 8 in. long 2 cups (500 mL) Lindemans Bin 65 Chardonnay 1 whole arctic char, 3–4 lb (1.5–2 kg) each, heads on but cleaned 2 shallots, peeled and sliced 2 sprigs fresh rosemary Sea salt and freshly ground black pepper Lemon...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients Napoleon® Grill Topper 1 tbsp (15 mL) olive oil 1/2 small onion, finely diced 2 cloves garlic, minced 4 cups (1L) spinach, packed 2 tbsp (30 mL) cognac 6 tbsp (90 mL) goat cheese 1/4 cup (60 mL) coarse bread crumbs 1/2 cup (125 mL) crisp-cooked diced bacon...
by Julie Bateman | Dec 7, 2015 | Recipes
[vc_row][vc_column][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″] Ingredients Large pot with lid, 10-inch (25 cm) cast-iron pan or grill-safe baking dish 5 lb (2.2 kg) mussels, rinsed and beards removed 1...
