Chef Regina V. Smith's

110

Recipes

Saffron Shortbread

Posted by Chef Regina V. Smith  

This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990. MORE»

Recipe #397926

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Triple-Layer Cheese and Potato Pie

Posted by Chef Regina V. Smith  

This spectacular pie is easier to make than you think. You can make the layers a day in advance and put the pie together the day of your party. It looks especially elegant served on a cake plate under a tangle of fresh herbs. Serve this as part... MORE»

Recipe #387974

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Tomato Pear Chutney

Posted by Chef Regina V. Smith  

This chutney recipe is from the good folks at Bacardi. MORE»

Recipe #387722

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Cheddar Cheese Mousse

Posted by Chef Regina V. Smith  

This recipe is from "A Treasury of White House Cooking" by Chef Francois Rysavy. It was served as the cheese course to a April 29, 1969 formal dinner hosted by President Nixon to honour Duke Ellington. Prepare this mousse the day... MORE»

Recipe #387713

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Mussel Chowder

Posted by Chef Regina V. Smith  

This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread. MORE»

Recipe #387703

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Oyster Pan Roast With Pepper Croutons

Posted by Chef Regina V. Smith  

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an... MORE»

Recipe #387697

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Whole Vanilla Roasted Pineapple

Posted by Chef Regina V. Smith  

This makes an impressive dessert course. "Carve" the dessert at the table in front of your guests. This recipe is from the Summer 2003 issue of the LCBO's Food and Drink Magazine. Food and Drink suggests serving this with an Italian... MORE»

Recipe #381390

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Gazpacho Sorbet With Apple Aspic

Posted by Chef Regina V. Smith  

Tomato Soup in an ice cream maker? This innovative twist on gazpacho would be an excellent first course in a tasting menu. The luscious coloured sorbet is served over a bed of diced apple aspic and is drizzled with high quality balsamic vinegar.... MORE»

Recipe #381329

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Cornbread With Fennel, Dried Cranberries & Golden Raisins

Posted by Chef Regina V. Smith  

This recipe is from the November 2001 issue of Gourmet magazine. MORE»

Recipe #381305

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Locket's Savoury

(4 reviews) Posted by Chef Regina V. Smith  

This recipe is based on a savoury dish served at a famous old London restaurant/gentleman's club. It is essentially an upscale open faced cheese sandwich. Serve this as a cheese coarse at the end a dinner party (it's a good excuse to open... MORE»

Recipe #381300

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Stilton Green Peppercorn Sauce

Posted by Chef Regina V. Smith  

This classic recipe is from the December 1993 issue of Gourmet Magazine. A perfect sauce for a grilled Rib-Eye Steak. You can also use this a sauce for pasta, broccoli, or green beans. In the spirit of flexibility you could subsitute Roquefort... MORE»

Recipe #381293

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Dried Pears

Posted by Chef Regina V. Smith  

These are wonderful addition to a cheese course. Serve a few of the dried pears with a few slices of fresh pead and a blue cheese such as a buttery Gorgonzola. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine. MORE»

Recipe #381238

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Chilled Tomato and Vodka Soup

Posted by Chef Regina V. Smith  

This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of... MORE»

Recipe #381234

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Chilled Cucumber Riesling Soup

Posted by Chef Regina V. Smith  

This cold cucumber soup is from the Early Summer 2002 issue of Food and Drink Magazine. Make sure that you use a good quality Riesling as it is key to the dish. You can add a little more Riesling just prior to serving if you want a thinner... MORE»

Recipe #381232

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Prosecco and Summer Fruit Terrine

Posted by Chef Regina V. Smith  

This is a visually stunning dessert. It is a light and refreshing alternative to ice cream for a summer dinner party. The terrine can be made up to 3 days in advance of service. Unmold just before serving. From the August 2002 issue of Gourmet... MORE»

Recipe #381025

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Chilled Roasted Tomato Soup With Tarragon

Posted by Chef Regina V. Smith  

This soup is best made at the height of summer when tomatoes are at their peak. You can make this dish up to 2 days ahead of service. Store in an airtight container in the refrigerator. You can also serve this soup hot; just replace the... MORE»

Recipe #380805

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Yellow Tomato Salad With Lemongrass

Posted by Chef Regina V. Smith  

This composed Tomato Salad is from the August 1993 issue of Gourmet Magazine. It is a perfect starter for ladies lunch on a hot summer day. Enjoy! MORE»

Recipe #380044

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Miso and Poppy Seed Salmon With Rustic Sweet Potatoes

Posted by Chef Regina V. Smith  

I have not tried this recipe yet, but it sounds delicious. From the food section of Hello Canada magazine, Silla Bjerrum, a Danish chef based in London, England, offers an asian inspired salmon dish. MORE»

Recipe #379952

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Olive Cheddar Bacon Bread

Posted by Chef Regina V. Smith  

This quick bread recipe is from the October 1986 issue of Gourmet Magazine. The bread keeps, wrapped in foil and chilled, for up to 5 days. MORE»

Recipe #379945

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Avocado, Grapefruit & Watercress Salad With Roquefort

Posted by Chef Regina V. Smith  

This recipe is from the May 1991 issue of Gourmet Magazine. MORE»

Recipe #379930

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