During the hectic work week, pizza or a quick stir-fry are fair game. On Saturday and Sunday, kick it down a notch. Sunday is a day of relaxation at our house. These recipes are in keeping with the slow food movement, celebrating tasty, healthful meals using fresh products. Whether it's termed slow food, scratch cooking, sustainable cuisine or comfort food, the philosophy honours a simpler time and supports local producers and culinary artisans. Above all, slow food is about enjoyment. Turn off the TV, light a candle, and savour the meal.
- DONNA CRAM

Chorizo sausage and white bean soup

Serves 6-10

With a simple green salad and some crusty bread, this is a meal in itself. To prepare the beans, sort and discard any shriveled or discolored beans, soak in cold water for 1/2 hour, then simmer in salted water for one hour or until very soft.

  • 6 links chorizo sausage
  • 1/2 medium white onion, diced
  • 3 large carrots, diced
  • 3 large potatoes, diced
  • 1 clove garlic, minced
  • 2 cups canned, diced tomatoes           500 mL
  • 6 cups chicken stock           1.5 L
  • 1 1/2 cups dried white beans (or one 28-oz. can, rinsed and drained           375 mL
  • Handful fresh spinach
  • Freshly grated parmesan cheese

1. Sauté bite-sized pieces of sausage until lightly browned.

2. Add the onion, carrots, potatoes and garlic. Stir gently to release the flavours (about 4 minutes).

3. Add tomatoes and 5 cups of chicken stock. Allow to simmer for about 1 1/2 hours

4. Add half the cooked white beans (or half the can).

5. Puree the remaining beans with remaining 1 cup of stock, and stir back into the soup.

6. Ten minutes before serving, add a handful of fresh spinach.

7. Garnish with parmesan cheese.

Braised beef and short ribs in red wine

Serves 6

Serve with polenta or buttered, mashed potatoes, and a green vegetable. Use a large, oven-proof casserole dish for all.

  • 1/4 cup olive oil           60 mL
  • 1 1/2 cups minced white onion           375 mL
  • 3 tablespoons minced pancetta (or prosciutto or bacon)           45 mL
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 3 tablespoons tomato paste           45 mL
  • 2 pounds (4 cups) beef short ribs (bone in)           900 grams
  • 2 pounds (4 cups) eye of round beef - cubed           900 grams
  • 2 cups red wine           500 mL
  • 2 cups canned diced tomatoes           500 mL
  • 1/4 teaspoon granulated sugar           1 mL
  • 2-4 cups beef stock           500 mL - 1 L
  • 3 large potatoes, diced

1. In the olive oil, sauté onions and pancetta over medium heat until browned and crispy (about 7 minutes).

2. Add carrots and celery and continue cooking until softened. Add garlic and cook for 1 minute.

3. Stir in salt and pepper and tomato paste. Remove vegetables from pan. Set aside.

4. Season ribs and beef with salt and pepper and sauté over medium-high heat until nicely browned and caramelized.

5. Return the vegetables to the pot and add the wine.

6. Simmer for 1/2 hour.

7. Add tomatoes, sugar and enough stock to cover the beef.

8. Cover and bake at 300 F (150 C) for 1 1/2 hours. Add beef stock as necessary to keep beef covered.

9. Add potatoes and cook 1 more hour. Uncover for the last 1/2 hour.

Old-fashioned rice pudding

Serves 6

In this pudding recipe, dried cranberries replace the customary raisins for added colour and flavour.

  • 3/4 cup granulated sugar           180 mL
  • 1/2 cup arborio rice           125 mL
  • 1/4 cup dried cranberries or dried cherries           60 mL
  • 2 tablespoons ground almonds           30 mL
  • 1 teaspoon lemon zest           5 mL
  • a pinch of salt
  • 2 eggs
  • 2 cups whole milk           500 mL
  • 2 cups cream           500 mL
  • 1 teaspoon almond extract           5 mL
  • 1/4 teaspoon ground cinnamon           1 mL
  • toasted almonds

1. Mix together the sugar, rice, dried berries, ground almonds, lemon zest and salt.

2. Whisk together the eggs, milk, cream, almond extract and cinnamon.

3. Stir the egg and milk mixture into the rice mixture.

4. Place the pudding in a buttered, ovenproof pan. Cover and bake for 1 hour or until the rice is creamy and cooked through.

5. Top with toasted almonds before serving.

These recipes can also be cooked in a slow cooker according to the manufacturer's instructions. To learn more about the slow food movement, go to: www.slowfood.com or www.slowmovement.com. The bible of this grassroots initiative is Carlo Petrini's book, Slow Food (The Case for Taste).