The bone chilling dampness of a cool April evening can be driven away with this perfectly tender and exceptionally flavorful dinner.

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The Harbour First, registered in Madiera, Portugal and sailing the St. Lawrence Seaway passes Morrisburg at 6:30 a.m. on March 23rd, the first ship of the season we've seen.

The terms pancake and flapjack are used interchangeably; the "flap" in the name refers to the sound the cake makes when it lands in the skillet once it's flipped. This recipe comes from Frank Elliott, the cook at Robie's Country Store & Deli. To achieve the flapjacks' signature crisp and browned edges, he cooks them one at a time in a hot, buttered nonstick skillet.

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THOUGH IT CONTAINS pork and sometimes lamb, Cassoulet is usually defined by the presence of duck or goose confit. Beyond that, disputes abound, about what kind of beans to use, how long to cook the dish-and how often the cassoulet's top crust should be broken and pushed down. Etienne Rousselot, whose recipe appears here, recommends doing it often enough to keep the beans moist-at least four times; others counsel breaking the crust hourly.

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Description:

A rich but wonderful treat especially with a hearty Italian red wine followed by a good espresso strength coffee and a good shot of the creamed version of Lemoncella.

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Description:
One of my favorite Italian dishes. Orecchiette, (or-i-cheti) "little ears" in Italian, are small disc-like or ear shaped semolina pastas once made only in Italian homes. If you can't find this shape, any ridged or tubular small pasta will hold this sauce just fine. But the orecchiette is worth the search. Best served with a hearty Italian red - Masi

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