Lucy Waverman's Kitchen
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Lucy Waverman's Kitchen

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    • All recipes
    • Appetizers
    • beef
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    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
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Grilled Pork on Flatbread.jpg

Lucy Waverman's Kitchen

Recipes, tips and reviews

All recipes

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Lucy Waverman's Kitchen

  • | Recipes |/
    • All recipes
    • Appetizers
    • beef
    • bread
    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
    • fish and seafood
    • lamb
    • pasta
    • salad
    • sides
    • soup
    • vegetables
  • | How To |/
    • All How Tos
    • Tools
    • Kitchen Skills
    • Ingredients
    • Entertaining
  • | Reviews |/
    • All Reviews
    • Restaurants
    • Wine
    • Cookbooks
    • Travel
    • Events
  • | About |/

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.


Featured Recipes
Japanese Squash Curry
Japanese Squash Curry

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies
Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo
Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs
Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms
Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust
Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens
Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago. 

September 22, 2018

Belgian Beef Skewers with Beer Barbecue Sauce

September 22, 2018/ Lucy Waverman
Belgian Beef Skewers with Beer Barbecue Sauce

For the most tender results use sirloin fillet. Serve with grilled potato and onion slices and a tomato salad. This sauce is also excellent with pork and turkey.

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September 22, 2018/ Lucy Waverman/
beef, beer
September 01, 2018

Beef Rendang

September 01, 2018/ Lucy Waverman
Beef Rendang

Beef cheeks are hard to find, so I substituted stewing beef. Coconut cream is thicker than coconut milk and is available canned. Shaoxing cooking wine is sold at Asian supermarkets, not the liquor store. Hawker Bar adds pickled cucumber as a garnish to give the dish some acidity. Serve with coconut rice.


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September 01, 2018/ Lucy Waverman/
beef
August 20, 2018

Pan-Seared Thai Beef on a Bed of Fragrant Noodles

August 20, 2018/ Lucy Waverman

This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.

 

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August 20, 2018/ Lucy Waverman/
beef, Noodles
August 17, 2018

Herbal Thai Beef Salad

August 17, 2018/ Lucy Waverman

Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use leftover steak or bought roast beef.

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August 17, 2018/ Lucy Waverman/
beef, salad
August 17, 2018

Herbal Thai Beef Salad

August 17, 2018/ Lucy Waverman

Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use leftover steak or bought roast beef.

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August 17, 2018/ Lucy Waverman/
beef, salad
August 17, 2018

Beet Carpaccio with Goat Cheese and Candied Walnuts

August 17, 2018/ Lucy Waverman

This earthy appetizer is a more traditional recipe for beets and often appears in different forms on restaurant menus.


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August 17, 2018/ Lucy Waverman/
beef, goat cheese
August 15, 2018

Corned Beef Hash

August 15, 2018/ Lucy Waverman

There are different ways to make corned beef hash. Some prefer it mashed together like a pancake and others as a sauté. This is more the sauté type.


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August 15, 2018/ Lucy Waverman/
beef, hash
August 08, 2018

Beef Filet Sliders

August 08, 2018/ Lucy Waverman

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August 08, 2018/ Lucy Waverman/
beef
August 08, 2018

Zesty Beef and Mushroom Pie

August 08, 2018/ Lucy Waverman

Meat pies are real comfort food. Make this one ahead and reheat when needed. The beef stew can also be served without the pastry topping. The dried mushrooms will give this dish extra mushroom flavour, but they can be omitted.

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August 08, 2018/ Lucy Waverman/
beef, mushroom, pie
August 06, 2018

Slow-Cooked Beef Ribs

August 06, 2018/ Lucy Waverman
Slow-Cooked Beef Ribs

The best cut for this recipe is short ribs on the long bone or English style, and I plan for one per person. They are at their finest cooked slowly, until the meat falls off. The fat content bastes the meat, making it juicy and full-flavoured.

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August 06, 2018/ Lucy Waverman/
beef
August 06, 2018

Spiced Beef Short Ribs

August 06, 2018/ Lucy Waverman
Spiced Beef Short Ribs

Serve over a starch, such as couscous, polenta or orzo, that will soak up the flavourful gravy. You don't need to strain the sauce but it's more elegant if you do.

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August 06, 2018/ Lucy Waverman/
beef, ribs
August 04, 2018

Herbed Rib Eye of Beef with Red Wine Sauce

August 04, 2018/ Lucy Waverman

Herbed Rib Eye of Beef with Red Wine Sauce


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August 04, 2018/ Lucy Waverman/
beef, sauce
August 04, 2018

Beef a la Provençal tastes even better the next day

August 04, 2018/ Lucy Waverman

There are few things more satisfying than the aroma of a stew bubbling gently in the oven. The most soothing of foods, stews are also one of the easiest to prepare. Plus, they freeze well, reheat beautifully and are even better after a couple of days.


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August 04, 2018/ Lucy Waverman/
beef
August 04, 2018

Joe Beef's Kale for a Hangover

August 04, 2018/ Lucy Waverman
 Joe Beef's Kale for a Hangover

This recipe is from The Art of Living According to Joe Beef. Itis a joyous book, celebrating life and food with tongue-in-cheek humour. More than a cookbook, it is a memoir, a history of Montreal, tales of people, places and things with a little philosophy thrown in.

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August 04, 2018/ Lucy Waverman/
beef
August 03, 2018

Beef and seafood hot pot

August 03, 2018/ Lucy Waverman
Beef and seafood hot pot

This fondue is made without oil. The beef and seafood is simmered in flavoured stock – rather like a Mongolian hot pot. You can change the flavourings to your taste.

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August 03, 2018/ Lucy Waverman/
beef
August 02, 2018

Roast filet of beef with orange juniper crust

August 02, 2018/ Lucy Waverman
Roast filet of beef with orange juniper crust

We were served this roast at room temperature, but it could also be hot. If juniper berries are unavailable add a tablespoon of gin.

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August 02, 2018/ Lucy Waverman/
beef, orange
July 28, 2018

Belgian Beef Skewers with Beer Barbecue Sauce

July 28, 2018/ Lucy Waverman
Belgian Beef Skewers with Beer Barbecue Sauce

For the most tender results use sirloin fillet. Serve with grilled potato and onion slices and a tomato salad. This sauce is also excellent with pork and turkey.

Read More
July 28, 2018/ Lucy Waverman/
beef, beer, barbecue
July 28, 2018

Aromatic Beef with Pinot Noir Sauce

July 28, 2018/ Lucy Waverman
Aromatic Beef with Pinot Noir Sauce

To roast fillet accurately, measure the thickest part of beef vertically. Roast 10 minutes to the inch (2.5 cm) at 425°F (220°C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium.

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July 28, 2018/ Lucy Waverman/
beef, sauce, pinot noir, josh
July 27, 2018

Beef Ragu with Roasted Tomato Sauce

July 27, 2018/ Lucy Waverman
Beef Ragu with Roasted Tomato Sauce

Fresh tomatoes are abundant at this time of year and when cooked make a superb, savoury tomato sauce. When buying ground beef remember, the more coarsely the meat is ground, the more flavour the ragu will have. 

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July 27, 2018/ Lucy Waverman/
beef, ragu, tomato sauce
July 27, 2018

Malaysian Beef Curry

July 27, 2018/ Lucy Waverman
Malaysian Beef Curry

When I was in Singapore recently, I sampled some lovely curries. They were Indian in flavour, though not entirely, with some spicing from other parts of the Asian world. 

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July 27, 2018/ Lucy Waverman/
beef, curry
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