Our new winter menus are ready! View our take home food shop menu and pick up catering menus on our website – www.danashortt.ca

Interested in our full-service catering?

Go online (www.danashortt.ca) for sample menus or give us a call and we'll e-mail you the winter 2007 catering menu. If you’d prefer, you can pop by the shop and pick up a hard copy of our catering menus.

my favourite roasted potatoes

I can hardly call this a recipe, but I want to share with you my favourite way to cook roasted potatoes (super easy and this method guarantees extra crispy potatoes, just the way I like them!)

Serves 6

Ingredients:

• 1/4 cup olive oil
• 1 tablespoon vegetable oil
• 4 lbs peeled potatoes (I use a combination of yukon gold and sweet potatoes)
• salt and pepper, to taste

Method:

1. Preheat oven to 425 F.

2. Pour oils into a large roasting pan or baking dish and place pan in upper half of oven.

3. Peel the potatoes and cut into rough chunks. Put into a large saucepan and cover with water.

Bring to a boil and cook for about 10 minutes, or until the potatoes can be easily pierced with a fork - do not completely cook potatoes.

4. Drain potatoes using a colander. Put the drained potatoes back into the saucepan and cover with the lid. Vigorously shake the pot - the intention is to bang up the edges of the potatoes - they should appear roughed up (this is why, once coated with oil, they get so crispy!)

5. Remove roasting pan from oven and carefully tip potatoes into the pan. Toss the potatoes in the oil - each piece should be coated.

6. Spread the potatoes evenly over the pan in a single layer and sprinkle with salt - return pan to oven and bake for about 45 minutes or until browned and crispy.

I know this sounds like a lot of steps but it really is very simple - it doesn't take long at all.

5 course menu - $34.95 per person

appetizer: sun-roasted tomato and pesto torte with flatbread

a wedge of “yummy foods” goat and cream cheese torte, layered with fresh pesto and sun-dried tomatoes,
served with flatbreads and crackers

soup: roasted red pepper, tomato and fresh herb

salad: dana’s signature mixed greens

organic mixed greens served with fresh vegetables and our signature
toasted almond vinaigrette

your choice of entrée:

• cannelloni stuffed with chicken, spinach and toasted almonds, draped in an emmental cheese sauce (vegetarian cannelloni is also available)
• pork tenderloin, sautéed mushrooms, caramelized onions, apples and brie in phyllo pastry packages

dessert: rich chocolate pate with citrus crème anglaise

Price and Details

$34.95 per person (plus applicable taxes)
a Visa or MasterCard number is required to hold your order.

Available for pick up on Wednesday, February 14th between 4 pm – 6 pm.

Sorry, the meals will not be available before 4 pm, the shop will closing at 6 pm

If you have some leftover red or white wine that you don't want to drink but don't want to throw away, pour it into little ziplock bags or ice cube trays and freeze.

The next time your making a stew, sauce or soup, add in a cube or two for extra richness and flavour.

You can also warm up the wine in a saucepan and use it to soften dried mushrooms, sun-dried tomatoes or even dried fruits such as figs and apricots.

What is couscous, anyway?

Couscous is durum semolina (the wheat flour that is used to make most pastas) that has been moistened with salted water and rolled into little balls or granules.

You'll find all kinds of varieties at Middle Eastern markets - from as fine as sand to as large as baby peas (often called "Israeli Couscous").

It's super easy to make - just boil water, add the couscous, let it sit for a few minutes and then fluff with a fork.

You can keep it simple by simply adding butter, salt and maybe some chopped fresh herbs - or experiment with different spices, dried fruits and toasted nuts.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.