Thibeault's Table

Roast Chicken Dinner with German Style Dumpling

2012-01-26T08:15:00.000-08:00

Served with mashed potatoes,

Golden Cauliflower

and a German Style Bread Dumpling.

When I was a teenager I dated a boy from Germany. His mother's cooking was very different from my mom.

She was an amazing baker. Every Sunday they would have "Coffee" served with beautiful fruit topped tortes, Black Forest Cakes and yeast based Kuchens. One of my favourites was topped with fresh red currants.

She also made a Bread Dumpling that she served in place of stuffing or dressing dressing with Christmas Dinner. I loved, loved, loved this dumpling.

The only thing I remembered was that the name sounded something like Napkin. I eventually found a recipe for Serviettenknoedel. Serviette/Napkin. I was close.

Exactly what I was looking for.

Over the years I have adjusted this dumpling making it with my standard bread stuffing/dressing. The difference is the addition of eggs, a moist mixture, that gets wrapped in buttered cheesecloth, shaped either like a sausage or into a round, and then poached in salted water.

German Bread Dumpling

My version of Serviettenknodel.

This is just a basic Outline.

Prepare bread stuffing.
Saute onion and celery in butter.
Add chicken broth and simmer until tender.
Season with salt, pepper and fresh or dried sage.
Toss with bread cubes.
Add minced parsley and adjust seasoning to suit taste.

Add eggs.
( I use three to four depending on the amount of bread)
Mixture should be moist.

Bring a large pot of salted water to a boil.

Butter a large piece of double or triple Cheesecloth (or a clean dish towel or napkin). Pour bread mixture on to cloth and roll, tying at both ends to form a log. Or shape into large round dumpling and twist at top.

Place dumpling in water and lower heat to a simmer. Cook for about 50 to 60 minutes.

Remove from water and let cool slightly before unwrapping. Slice and serve with gravy/sauce.

Apples

2012-01-18T12:04:00.000-08:00

I made two apple desserts this week.

The first one is an apple cake that I first saw on Monique's La Table De Nana - Dorie's Apple Cake and then followed Monique's link over to Linda's How to cook A Wolf - Marie-Helene's Apple Cake.

This apple cake is a very moist cake. More like a Coffee Cake. Wonderful for breakfast with a cup of good coffee.

PRINT APPLE CAKE RECIPE

The second is a tried and true recipe that I've made often - an Apple Tart with a Cream Cheese Filling.

The Apple Tart is more of a dessert.

I'm partial to cream cheese fillings.

PRINT RECIPE

Apple Tart with Cream Cheese Filling

Source from: the Joy of Baking

CRUST:

1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

FILLING:

One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

TOPPING:

1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds

Preheat oven to 450 degrees F (230 degrees C) and place rack in center
of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

CRUST: In the bowl of your food processor place the flour and sugar.
Pulse to blend together. Add butter and pulse until dough just begins
to come together. Pat the dough onto the bottom and one inch (2.5 cm)
up the sides of the pan. Cover with plastic wrap and place in
refrigerator while you make the filling.

FILLING: In a food processor process the cream cheese until smooth.
Add the sugar and mix well. Blend in the egg and vanilla extract and
process until smooth. Remove the crust from the fridge and pour in the
filling. Return to refrigerator while you prepare the topping.

TOPPING: Combine the sugar and cinnamon in a large bowl. Toss the
sliced apples in the sugar mixture. Spoon the apples evenly over the
cream cheese layer and sprinkle with almonds. Place the springform pan
on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to
400 degrees F (205 degrees C) and bake for 25 to 30 minutes until
golden brown (apples are soft when pierced with a fork), and filling is
almost set. Remove from oven and place on wire rack to cool.
Sprinkle with confectioners sugar and serve at room temperature. If
there are leftovers cover with plastic wrap and refrigerate.

Celebrating Three Year Blog Anniversary

2012-01-16T11:00:00.000-08:00

Time really does fly when you are having fun.

I was having so much fun that I actually missed the exact date.

The 5th of January was our three year anniversay of Thibeault's Table.

I say "Our" because Thibeault's Table is as big a part of Moe's life as it is mine.

Today we also celebrated our 500,000th Visitor.

I was ready with my camera to catch the

moment

COUNT DOWN

499,998

499,999

500,000

I would like to give a heartfelt thank you to everyone who has followed Thibeault's Table, commented, emailed, encouraged and offered their help over these last three years.

Your support is very much appreciated.

Italian Roasted Chicken

2012-01-12T21:32:00.000-08:00

We lived in Sault Ste. Marie, Ontario

for a few years back in the mid 90's.

There were a number of Italian restaurants,

some better than others.

One restaurant that we patronized, occasionally, served a Cornish Game Hen that was roasted in lots of olive oil, garlic, rosemary, red pepper flakes and lemon.

I liked the addition of olives.

The chicken was served with Spaghetti Aglio E Olio.

This is my version of the same dish.

Sometimes I make it with Cornish Hens but I also make it with chicken breasts.

PRINT RECIPE

Italian Roasted Chicken

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Salt, pepper
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
Chicken broth

If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of rosemary. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

PRINT RECIPE

Pasta Aglio E Olio

1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley

Spaghetti

Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet. Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley. Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

On The Menu

2012-01-06T05:47:00.000-08:00

First week of the New Year.

Although I haven't posted much in the way of meals over the holiday season, we are still eating well.

Our son, Matt , has been here visiting and I've been cooking some of his favourite meals.

On the menu this week was:

Monday

Asian Lettuce Cups

PRINT RECIPE

Tuesday

Beef Stew with Dumplings

Wednesday

Chicken Souvlaki with Greek Salad and Rice

PRINT RECIPE

and last night I roasted a

New York Strip Roast

and made Yorkshire Puddings.

BIG

Beautiful

Yorkshire Puddings

PRINT RECIPE

HOLIDAY GIVEAWAY WINNER!!!!!!!!!!!

2012-01-01T18:34:00.000-08:00

And the Winner is..........

Brenda S Okie in Colorado

Thanks to all who participate in our

Holiday Giveaway.

Holiday Giveaway Reminder...............

2011-12-27T08:01:00.000-08:00

Not to late to get your name into the Draw

To Win one of

Thibeault's Table's

Magnetic Knife Holders

Made from the same Big Leaf Maple

as our one-of-a-kind cutting boards.

Just follow this link to

- A Holiday Giveaway -

and add your name to the list.

Winner will be announced New Year's Day

Christmas Eve Tourtiere

2011-12-24T08:11:00.000-08:00

Christmas 2011 - Tourtiere

Tourtiere Revisited
This is our traditional Christmas Eve Dinner

There have been a lot of searches for my tourtiere recipe both on
Thibeault's Table and on Google
so I thought I would repost the recipe to make it easier to find.

It had been my intention to post it earlier this week and forgot.

I remembered when I was making the filling at 5:00 AM this morning.

Better late than Never.

I'm working today so I had to get the filling made early and I'll make the pastry and bake the pies when I get home.

(From 2009 file)

Tourtiere

This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

Pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1-1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russet potatoes (par boiled)
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
Salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste
.
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add the
coarsely chopped potatoes and add enough additional gravy to moisten. (
Should not be to wet.)

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fold the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
.
Mix flour with salt, and cut in butter and lard.

(Note: I use the Cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

A Holiday Treat - Homemade Caramels with Sea Salt

2011-12-22T06:32:00.000-08:00

DON'T MISS MY HOLIDAY GIVEAWAY

I've had a lot of positive feedback this month from followers who have made Fudge using my Maple Cream recipe and the White Chocolate and Toasted Walnut recipe.

Fudge was also discussed yesterday on a cooking forum where I participate.

All this talk of fudge gave me a craving for something sweet.
Rather than fudge though I made Homemade Caramels
and dusted them with a little
Maldon Sea Salt.

PRINT RECIPE

Homemade Caramels

Caramels are very easy to make.

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Add all the ingredients to a large heavy sauce pan. Bring to a boil and cook to almost hard ball stage. (about 250° to 255°F on a candy thermometer). I prefer to test for soft ball and hard ball stage by using the cold water method.

Remove from heat and let the mixture cool slightly, stir and then pour into buttered pan or mini muffin tins. Refrigerate until firm enough to cut. Optional: Sprinkle with a little sea salt. I like to use the Maldon Sea Salt flakes.

These are the soft chewy caramels. Not hard toffee.

A HOLIDAY GIVEAWAY !!!!!

2011-12-20T13:34:00.000-08:00

Wishing All a Happy Holiday

with a

THIBEAULT'S TABLE

GIVEAWAY

Live Edge Big Leaf Maple Knife Rack

Holds up to 9 Knives
As a Thank You to all my followers I am giving away one of our
Big Leaf Maple
Live Edge Magnetic Knife Racks

If you would like to get your name in the DRAW all you have to do is leave a comment.

For an extra chance to win, mention the

Giveaway

on Facebook or on your blog and

remember to mention that fact in a comment here.

Winner will be announced

on January 1st, 2012
( Please make sure that your email address is either available on your blog or is included in your comments)

Winner will be chosen randomly

RANDOM.ORG

Greek Lamb With All My Favourite Sides............

2011-12-14T19:17:00.000-08:00

I love Greek.

I especially love that I can serve this meal with both Potatoes and Rice.

Last night for dinner we had slow roasted lamb

with Greek Lemon Potatoes AND rice

Tzatziki Sauce

(Just mix up some yogurt or sour cream with some grated cucumber, garlic, and some fresh dill and a bit of lemon juice, some salt and pepper and adjust to my own taste.)

And of course Greek Salad.

PRINT RECIPE - GREEK SALAD

Christmas Holiday Baking

2011-12-13T08:57:00.000-08:00

I thought I would share a few of my favourite Christmas Holiday treats.

All of these recipes are tried and true family favourites.

Many of these sweets have been on our holiday table for over 35 years.

Chocolate Chip Shortbread Cookies

PRINT RECIPE

Chocolate Chip Shortbread Cookies

1 cup butter
Pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips

Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325° until golden. Approximately 14 to 16 minutes. Do not let
brown.

Truffle Wrapped Cherries

PRINT RECIPE

Truffle Wrapped Cherries

Source: Recipes Only 1990

The ultimate dream of a true chocophile. A cherry surrounded by a smooth, rich truffle mixture and tipped in chocolate.

Truffle Mixture

1/3 cup Whipping cream
2 tablespoons Butter
2 tablespoons Granulated Sugar
4 squares Semi-Sweet Chocolate
24 Maraschino Cherries w/ Stems

Chocolate Coating

6 squares Semi-Sweet Chocolate

Truffle Mixture

Combine cream, butter and sugar; bring to a boil over medium heat. Remove from heat; add chocolate. Stir until melted. Chill mixture until firm enough to handle, 3 to 4 hours. Wrap each cherry in about 1 teaspoon truffle mixture. Chill

Chocolate Coating

Partially melt chocolate over hot water. Remove from heat and continue stirring until completely melted. Dip cherries in melted chocolate; place on waxed paper lined tray. Chill to set chocolate. Makes 24 cherries.

Shortbread

PRINT RECIPE

Shortbread

Patty's Recipe

300 degrees for 45 - 50 minutes

1/2 cup butter
Pinch salt
Pinch baking soda
1/4 cup fruit sugar, (Same as Berry sugar or very fine granulated sugar)
1 cup flour
Sugar to dredge

Mix together Flour, salt and baking soda.

Cream butter and fruit sugar. Add flour mixture and mix well.

Pat firmly into round cake pan. Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface. (This stops the shortbread from rising up during
baking.. Bake in low oven until just starting to colour. Should not
brown.

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then Cut into wedges while still warm. Do not remove shortbread
wedges from pan until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Cream Cheese Brandy Cherry Balls

PRINT RECIPES

Cream Cheese Brandy Cherry Balls

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 cup maraschino cherries, quartered
2 tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 cups flaked coconut

Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.

Magic Chocolate Balls

PRINT RECIPE

Magic Chocolate Balls

3 (175G) packages of semi-sweet chocolate chips

1 can Sweetened Condensed Milk

1 tablespoon Vanilla Extract (or rum)

Finely chopped nuts,
Flaked Coconut
Chocolate Sprinkles,
Unsweetened Cocoa
Or Icing Sugar

In heavy saucepan, over low heat, melt chocolate chips with condensed
milk. Remove from hat, stir in vanilla. Chill for 2 hours or until
firm. Shape into 3/4 inch balls; roll in one of the optional coatings.

Chill until firm.

These can also be frozen.

Chocolate Caramel Coated Almonds

PRINT RECIPE

Chocolate Caramel Coated Almonds

Source: Piggyscookingjournal.com

Ingredients:

150g almond
50g sugar
20ml water
A dash of salt
5g unsalted butter
50g bittersweet chocolate, melted (I used Valhona Guanaja 70%)
Cocoa powder, for dusting

NOTE: I also used Callebaut White Chocolate

Method:
1) Roast almond at 130 deg C for 25 minutes. Let it cool to room temperature.
2) In a saucepan, cook sugar and water until caramelized. Turn off heat. Stir in salt, follow by almonds. Add in butter and continue to stir until combine.
3) Pour the almonds onto a large baking tray. Spread out the almonds quickly and let it cool to room temperature.
4) Stir the almonds into the bowl of melted chocolate, making sure that every piece of almond is covered with chocolate. Spread out onto the baking tray again, and then keep in the fridge until the chocolate hardened.
5) Dust the almonds with cocoa powder, serve.

Crisp Chocolate Truffles

PRINT RECIPE

Crisp Chocolate Truffles

Source: Cooking Magazine Mid 80's.

1 jar 7 oz marshmallow cream

2 tablespoons butter

1 cup semi sweet chocolate chips

2 cups Rice Krispies

14 ounces bittersweet chocolate
2 tablespoons vegetable shortening

White chocolate chips.

In heavy saucepan combine marshmallow creme, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly. Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and Refrigerate about 1 hour or
until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag. Cut tiny hole in corner of
bag and drizzle white chocolate over truffles. Refrigerate until firm.

Place in small candy paper cups.

Spaghetti and Meatballs

2011-12-11T06:08:00.000-08:00

I stopped at the market on the way to work on Friday

and picked up the ingredients to make my favourite meatballs

Pork , Garlic and Basil Meatballs.

Although not your typical after work dinner, it can be done.

I put the sauce on to simmer while the meatballs were browning.

The browned meatballs were added to the sauce and simmered for about an hour. Pork meatballs take less time to simmer than meatballs made with beef.

Dinner was ready by 7:00 which is our regular eating time.

PRINT RECIPE

Pork Meatballs seasoned with Garlic and Fresh Basil

1 1/2 pounds ground pork
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
salt

Sauce

olive oil
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil

For the Meatballs

Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and chicken broth and mix well. Tip: Check for seasoning by frying a small piece.

Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour.

For the Sauce

Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown.

Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.

Just before serving add fresh chopped basil.

A Few of The Boards Still Available for The Holiday Season

2011-12-08T19:16:00.000-08:00

More details on the Gallery

Asian Style Breaded Chicken

2011-12-02T07:39:00.000-08:00

Asian Style Breaded Chicken

No real recipe.
Just a quick stir fry.

Marinate thin slices of boneless chicken breasts in a splash of Shao Hsing rice wine, a little corn starch and a little toasted sesame oil. Not long, just 20 to 30 minutes.

Heat one cup of peanut oil in wok. When oil is hot, dip chicken in batter and fry a few pieces at a time. Set chicken aside.

Pour off most of the oil. Add onions, green peppers and cook for a minute or two. Add garlic and ginger, and hot red chilies and cook for another minute. Add a little chicken broth, bring to a boil, and add the chicken. Toss to coat. Add some sliced green onions and serve over rice.
Note: If you want a thicker sauce add a little cornstarch to the chicken broth.

Batter for the Chicken

1/2 cup flour
1/4 cups corn starch
1/2 teaspoon baking powder
Salt
Lots of black pepper
Cold soda water

Combine the dry ingredients. Add enough soda water to make a batter. Shouldn't be too thick.

Live Edge Big Leaf Maple Cutting Board with Matching Knife Holder

2011-11-30T07:48:00.000-08:00

Matching Serving/Cutting Board and Knife Holder

Or Matching Baguette Board

Added Some New Live Edge Knife Holders to the Gallery

2011-11-24T17:01:00.000-08:00

Wall-Mounted Magnetic Knife Racks
See more on our Gallery

Thanksgiving Dessert Suggestions

2011-11-20T08:18:00.000-08:00

If you haven't decided on a dessert to serve at your Thanksgiving dinner, here are a few suggestions.

These recipes are all tried and true and are family favourites.

Warm Gingerbread Cake with Caramel Sauce

Bread and Butter Pudding with Caramel Sauce

Sticky Toffee Pudding

Portuguese Almond Cake

Apple Pinwheels in Syrup

Traditional Apple Pie

Poires Bell Helene

Breaded Pork Chops

2011-11-20T06:51:00.000-08:00

It has been really cold here the last few days. Well at least cold by our standards.

We usually have a mild rainy winter with temperatures in the mid to high 30's and low to mid 40"s . (3°C to 8°C). Yesterday, we had a dusting of snow and the temperature was around 27°F (-3°).

My tastes this week have leaned toward Autumn foods - like squash and brussel sprouts, etc..

One of our dinners was breaded pork chops. Usually I grill bone in pork chops, but I had a craving for something breaded.

The chops were first rubbed with garlic paste. As I've mentioned many times before, I use a microplane to grate garlic. Makes the perfect paste to rub on to steaks, roasts, chicken, etc....

Much better flavour than using powdered garlic.

The chops were then dipped in flour seasoned just with salt and pepper, and then into fresh grated bread crumbs seasoned with fresh grated parmesan cheese and herbs.

The pork chops were browned in a cast iron pan and then placed into a 475°F oven to finish cooking.

Served with potato gratin,

baked squash and purple cauliflower.

Big Leaf Maple Magnetic Knife Racks

2011-11-15T17:22:00.000-08:00

Live Edge Culinary Art Collection

Knife Racks

#2 and #3

Our New Signature Knife Racks

2011-11-14T16:56:00.000-08:00

We have added Magnetic Knife Racks to our Live Edge Culinary Art Collection.

Like our cutting boards, each of our Knife Racks will also be One-Of-A-Kind.

Each board will have one magnet per knife - Plus an extra magnet both for function and design.

We are using very strong Rare Earth Magnets.

This rack holds seven knives.

Apple Cream Cheese Danish

2011-11-12T06:24:00.000-08:00

I went looking on line for an apple recipe and found just what I was looking for on

A Cozy Kitchen.

First saw the picture of Adrianna's Apple Cream Cheese Danish on Tastespotting.

Great photos of the Danish as well as a wonderful pictorial on how to braid the dough.

This is a very simple recipe that makes two medium size Danish.

Moe called it "elegant".

While the Danish was still warm, Moe took a couple of slices over to our neighbours so they could enjoy it too.

Like most recipes I made a few adjustments to suit my taste, omitting ricotta in the filling, but adding a small egg. Omitting the lemon zest but increasing the vanilla. And I added white chocolate to the icing. My changes are highlighted in red.

Apple Cream Cheese Danish

Source:A Cozy Kitchen

Yields 2 Medium-Sized Cheese Danishes

Filling:

8 ounces cream cheese, room temperature
3 tablespoons ricotta - Omitted
1 small egg (My addition)
1 lemon, zest omitted and juice used
1/2 teaspoons vanilla extract (I increased to 2 teaspoons)
1/8 teaspoon Kosher salt
5 tablespoons sugar, divided
2 Gala apples
1/2 teaspoon cinnamon
1 box of frozen puff pastry defrosted

Icing:
3/4 cup confectioner’s sugar
1 tablespoon whole milk (I used 2 or 3 tablespoons heavy cream
2 ounces Callebaut White Chocolate

Preheat the oven to 400 degrees F.

In a medium bowl, place the cream cheese, ( ricotta, lemon zest I omitted, ) vanilla, salt, 4 tablespoons of sugar and mix until smooth, using an electric mixer fitted with a paddle attachment. Set aside.

Peel and slice your apples into 1/4-inch slices. (I cut mine 1/8" so that they would cook in 20 minutes) .In a small bowl toss them with 1 tablespoon of sugar, cinnamon and juice from the one lemon.

Carefully unfold 1 sheet of puff pastry and roll slightly with a floured rolling pin until it’s about 1/4-inch in thickness. Since mine was a circle, I cut it into an 11? x 8? rectangle. Transfer the sheet of puff pastry to a piece of parchment.

At an angle, slice off the top corners and cut two notches in the bottom. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side. Add three tablespoons of cream cheese filling, spreading it evenly down the center of the puff pastry.
(I divided the cream cheese filling between the two danish. There was way more than 3 tablespoons each) Top with apple slices.

Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.

Repeat with the second sheet of puff pastry.

Transfer the danish (with parchment) to a baking sheet, and brush top with egg wash. Refrigerate for 15 minutes. Transfer baking sheet to oven and bake for about 20 (closer to 30 minutes) minutes, or until puffed up and golden brown.

While baking, mix confectioner’s sugar with milk and mix. When the danish comes out of the oven, drizzle top with icing and serve warm.

I heated a couple of tablespoons of heavy cream. Added the chopped white chocolate and stirred until smooth. Added enough powdered sugar to make the icing. Added a few more drops of cream. Put the icing in a plastic bag, cut off the tip and drizzled over the Danish while they were still quite warm.

New Boards - #388 and #390

2011-11-11T16:32:00.000-08:00

#390

19" X 21" X 7/8"

#390

Live Edge

Available on the Maple Cutting Board Gallery

#388

16" X 16" X 1 1/2"

New York Strip Loin Roast with Patates Plaki

2011-11-09T21:29:00.000-08:00

I love just about everything Greek, especially potatoes.

Patates Plaki is a wonderful roasted potato recipe that I found on one of my favourite blogs -

"Kalofagas - Greek Food and Beyond.

Kalofagas is hosted by Peter Minakis, a fellow Canadian out of Toronto. Peter shares his love of food, especially Greek. His recipes never disappoint.

The potatoes were served as a side

with a roasted New York Strip Loin.

PRINT RECIPE - Patates Plaki

Roast Halibut with Browned Butter and Dill

2011-11-05T08:39:00.000-07:00

Stopped at Cowichan Bay Seafood on the way home from work . Went in with an opened mind.

I actually looked at the other fish that was available including fresh sardines, Arctic Char, Sole, and of course salmon. There was also live Dungeness Crab, oysters, mussels, clams and scallops. All of which Moe would have been more than happy with.

But I went with Halibut. I know, I know, I'm boring. But I love halibut and I only like some of the other available options.

New Boards added to the Gallery

2011-11-04T06:46:00.000-07:00

The Holiday Season is just around the corner.

Moe has been busy making new boards to add to our

Live Edge Culinary Collection

The unique and finely crafted cutting boards from the Thibeault's Table Live Edge Culinary Art Collection are made

from the rarest figures of Vancouver Island Big Leaf Maple (Western Maple) -

Burl - Birdseye - Quilt - Curl - Tiger Stripe - and Wild Abstract Patterns.

The Perfect Holiday Gift.

We have also added Apple Wood Boards to our line.

Like Maple, Apple is a hard wood that makes beautiful cutting boards.

Our new Big Leaf Maple Boards

The figures found in these boards are only found in about 4% of all Big Leaf Maple.

#382 - Butcher Block
18" X 19" X 1 5/8"

#382 - Back View
I love the variation in the colour and figures.
Very unique.

#383
24 1/4" X 21 1/2" X 1 1/4"
Rare burl figure with a beautiful concentration of birdseye. Combined with Quilt, Curl, colour variation and a dramatic live edge.

#384
This board's size makes it the perfect
serving board.
19 1/2" X 12 1/2" X 3/8"
Spectacular Abstract figure with Flame, Quilt, and spalt.

#385
18 1/2" X 14 1/2" X 5/8"

Can you see the face?

#386
14 3/4" X 11 1/2" X 5/8"
More rare abstract figure.
Great colour variation.

#387 - Baguette Board
24" X 7 1/2" X 1"

I love the spalt lines in this board mixed with flame.

Introducing our New Apple Wood Collection

Beautifully figured with rich colours.

#1 - SOLD

#2 - BAGUETTE BOARD

20" x 8" x 1/2"

16 1/2" x 9" x 1"

17 1/2" x 10" x 1"

#5 - BAGUETTE BOARD
27 3/4" X 7 1/2" X 1 1/8"
<<<<<<<>>>>>>>

Apple Cake with Caramel Frosting

2011-11-03T07:24:00.000-07:00

A new recipe I tried yesterday - an Apple Cake with Caramel Frosting.

This is definitely a keeper. Moe even put in a request to have another piece with his morning coffee.

Lots of apples surrounded by a very moist cake.

And the caramel frosting is sooooooo gooooood. Worth making the cake just for the frosting.

The recipe calls for raisins, which I omitted (hate raisins). And I made one other minor change - I toasted the walnuts.

Also, the next time I make this cake I will use cream or milk rather than buy a can of Evaporate Milk.

Apple Cake with Caramel Frosting

Source: Ruthanna
4 cup peeled and chopped apples
2 cups sugar
1/2 cup raisins
1 tsp. cinnamon (or 3/4 tsp. cinnamon and 1/4 tsp. nutmeg)
2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 eggs
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
1 cup chopped walnuts - (toast the walnuts)

Mix together apples, raisins, sugar and cinnamon (and nutmeg, if used) in a large bowl and stir thoroughly. Let this mixture sit for one hour, stirring occasionally. Juice will begin to form - do not drain off. Meanwhile, mix together flour, salt, and baking soda in a separate bowl. Grease and flour a 9" X 13" pan.
After the apples have marinated for an hour, preheat oven to 350 degrees. Mix together the eggs, oil and vanilla and add to the apple mixture. Stir well, and then add the flour mixture. Mix well with a spoon and then add the nuts. Mix and pour into prepared pan.
Bake for about 45 minutes. Cool on a rack. Cover and refrigerate any leftovers.
Notes: I like to substitute chopped dates for the raisins. Walnuts are the traditional nuts for this cake but I have used pecans or more often, omitted the nuts altogether.
CARAMEL ICING
1/4 lb (1 stick) butter
1 cup lightly packed brown sugar
1/4 cup evaporated milk (not the sweetened condensed milk)
Pinch of salt
2 cups confectioners sugar
1/2 tsp. vanilla extract
Melt the butter in a heavy saucepan, add the brown sugar, and bring to a boil over medium heat. Reduce heat to medium-low for two minutes, stirring constantly. Remove from the heat and add the milk and salt. Return to the stove and bring to a full boil over medium heat. Remove from heat and let cool until lukewarm. Gradually beat in the confectioners sugar and vanilla, beating until icing is thick enough to spread.
NOTE: I don't use a mixer for this, just a big spoon.
Yield: enough for a 13 X 9 inch cake or a 2-layer cake. Recipe should be doubled for a 3-layer 8-inch cake.

Grilled Chicken Breasts with Pasta Aglio E Olio

2011-11-02T07:28:00.000-07:00

This is a very, very simple dinner.

The chicken only takes a few minutes on a hot grill.

Pound boneless chicken breasts flat and rub with fresh garlic ( Note: Rub garlic on microplane to make a paste), salt, pepper and the juice of a whole lemon. (You can also rub chicken with a little Dijon Mustard)

While the chicken marinates, put a pot of water on to boil for the pasta and preheat the grill.

Grill the chicken while the pasta is cooking.

Heat the olive oil with the garlic and hot red pepper.

Drain the pasta and toss with the hot oil, garlic and hot red pepper.

Sprinkle with chopped parsley and lots of fresh ground black pepper.

PRINT RECIPE

Pasta Aglio E Olio

1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley

Spaghetti

Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet. Add garlic and cook on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with fresh ground black pepper and chopped parsley. Serve as a side with Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

Old Standby - Roast Chicken

2011-10-31T07:25:00.000-07:00

Been at least a month since I roasted a chicken.

This was Friday night's dinner.

I took a chicken sandwich to work with me on Saturday and what was left of the chicken went into the stock pot.

Fresh Dill and Cheddar Biscuits

2011-10-30T08:33:00.000-07:00

Fresh Dill and Cheddar

Same recipe different herbs.

My Idea of Leftovers

2011-10-26T20:47:00.000-07:00

The butcher cut me a nice size piece of beef tenderloin for last night's dinner. It was bigger than what I needed for the Chateaubriand, so I cut off a piece and saved it for tonight's dinner.

The steaks were rubbed with garlic, salt and lots of black pepper and cooked on the grill.

I still had on hand, baby carrots, asparagus and cherry tomatoes same sides as yesterday. And I added baked potatoes, Moe's favourite.

Topped with a dollop of leftover Bearnaise Sauce.

Chateaubriand with Homemade Bearnaise Sauce

2011-10-25T21:20:00.000-07:00

I haven't cooked anything lately that I enjoyed more than this dinner.

The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender.

I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce.

Grilled and served with

Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe's plate only) and sauteed cherry tomatoes.

Print Recipe

Bearnaise Sauce

1/2 cup white wine vinegar
1 tablespoon tarragon
1 chopped shallot
Black pepper

3 egg yolks
3/4 cup melted butter
Tarragon
Pinch of Cayenne Pepper
Salt, Pepper

Simmer the vinegar, shallots, tarragon and black pepper until reduced
to 1 to 2 tablespoons.

Strain into bowl.

Put a little water in a pot and bring to a simmer. Place bowl with
vinegar mixture over simmering pot of water (do not let bowl touch
water). Beat in three egg yolks. Beat until thickened. If mixture
starts to get too hot remove from heat.   You do not want the eggs to
cook (scramble).
Beat in melted butter a few drops at a time.   If too thick, add a
little water.   Season with more tarragon, salt, pepper and cayenne
pepper. Serve warm.

Turkey Ballotine

2011-10-19T19:15:00.000-07:00

Have you ever made something that was not necessarily difficult, but was time consuming, and, as it turns out, it was hardly worth the effort?

That is how I would describe tonight's dinner.

Boning a turkey leg isn't difficult, but removing the tendons is a PITA.

Stuffed with a sage bread dressing.
The dressing was good, but the whole dish would have been better
if I'd used a turkey breast instead of legs.

Loved all the sides including the gravy and mashed potatoes.

And the best part of dinner was the wine.

Rodney Strong 2007 Reserve Pinot Noir.

Swedish Meatballs

2011-10-19T07:42:00.000-07:00

This is one of those recipes that I have been making for years. I really should make them more often.

They really are good.

Served with buttery, garlic noodles with peas.

They are also great served with mashed potatoes, spaetzle or rice.

PRINT RECIPE

Swedish Meatballs

Adjusted from c.1998, M.S. Milliken & S. Feniger

Meatballs:
2 slices white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork
1 small onion,
2 to 3 eggs
1/4 to 1/2 teaspoon ground allspice
1/2 teaspoon Nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
3 cups beef stock
2 to 3 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley or Dill, for garnish

Pulse onion, bread and milk in processor. (I use a mini processor).

Mix beef and pork together. Add spices, salt, pepper and mix well. Add
onion/bread/milk mixture and using hands mix to combined. Add eggs.
Test seasoning by sauteing a small piece. Taste and adjust seasoning.

Shape meatballs. Heat skillet, add butter and oil and brown meatballs.
Remove from pan. Make sauce by adding flour to the drippings. Cook
for a couple of minutes. Add enough beef broth to make sauce. Add 1/2
cup cream. Bring to a simmer and add the meatballs to the sauce and
simmer for at least an hour.

Serve over noodles. Sprinkle with minced parsley or dill.

Edited Feb. 2nd, 2010

Ham, Cheddar and Chive Biscuits

2011-10-18T18:45:00.000-07:00

These biscuits were our breakfast earlier this week.

The ham was off a bone-in ham that we had the night before for dinner.

We have been eating ham all week. Ham and Eggs, and Toasted Ham Sandwich

and Ham and Cheddar Omelets

Print Recipe

Country Biscuits

2 cups of flour1 Tablespoon of baking powder1/2 teaspoon salt1/2 cup shortening, lard, Crisco or butter (I use butter)1 cup of milk (cream) or buttermilkif using buttermilk add 1/2 teaspoon baking soda)
Optional. Add a little sugar if you prefer sweet rather than savory.
Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle.

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

NOTE: If you like the tops to stay soft, dip the biscuits, top side down into melted butter.

Tex-Mex Pork Carnitas

2011-10-06T09:06:00.000-07:00

This is one of those favourite dishes that shows up on the menu on a semi regular basis.

Thirty years ago it was uncommon to find decent Tex-Mex/Mexican food in Canada. The first time I had Pork Carnitas was in Puerto Rico, back in 1982. The restaurant was recommended to us by a local and it was apparently a well kept secret from the tourists.

We went back a couple of times during that week.

One of the first things I did when we got home was to recreate this dinner.

This is a very simple meal. No real recipe or measurements. Just adjust the seasoning to suit your own taste. Normally I cook this in a cast iron dutch oven, but this time I used my brand new Nesco 6: roaster.

Pork Roast Shoulder or Butt. Cut into 2 or 3 inch pieces.

Rub with fresh minced garlic, salt, pepper, a little cumin and chili pepper. I used ground Chipotle Chili Pepper.

Brown meat in cast iron dutch oven, add a little chicken broth, cover and roast in a low oven until pork is fall-apart tender.

We like the carnitas served in tacos topped with homemade salsa, and fresh lime.

Sneak Preview

2011-10-03T21:11:00.000-07:00

The newest addition to our Live Edge Culinary Art Collection.

Continuing with our theme of Functional Kitchen Art

we have added a Butcher Block Island

to our Collection.

with a rare and beautiful

Birdseye Maple Burl top.

The cart is made from figured Big Leaf Maple and the legs from

Vancouver Island figured Arbutus.

The drawer pull was crafted with a live edge.

and the Island is finished with our

Signature Handle.

Roast Beef Dinner with Roasted Parmesan-Creamed Onions

2011-09-30T20:03:00.000-07:00

Roasted Parmesan-Creamed Onions.

If you love onions, you have to try this dish.

It is the perfect accompaniment to pork, chicken, beef, lamb, etc...

PRINT RECIPE

Roasted Parmesan-Creamed Onions

Rick Tramonto - Osteria Cookbook

Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course.
Serves 4

4 medium yellow onions
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/4 cup dry white wine
Minced garlic (my addition)
2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons)

1 Preheat the oven to 350°F.
2 slices the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned.
3 Meanwhile, in a medium saucepan, bring the cream and wine (and garlic) to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat.
4 Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450°F.
5 Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot.

Lemon Loaf

2011-09-30T07:10:00.000-07:00

This Lemon Loaf recipe is a favourite and one that I have been making for 30 years.

I was up early yesterday and had the loaves in the oven before 6:00AM.

This recipe makes two large loaves or a number of mini loaves.

Lemon - Glazed Lemon Loaf with Rum

Toronto Star Early 1980's
Note: This cake is also nice with the addition of poppy seeds. Make sure the poppy seeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice

Preheat oven to 350°F. Light grease 2 large loaf pans or a combination of large and mini.

Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm.

Glaze

Blend ingredients until sugar is dissolved.

Nature's Masterpiece

2011-09-28T08:28:00.000-07:00

Actually this is one of Moe's Maple Masterpieces.

When we purchase a log or slab of (Big Leaf Maple) Western Maple we don't always know what we are getting until we have the wood milled.

Only a small percentage (4%) of Big Leaf Maple is blessed with the rare and amazing figures of Birdseye, Quilt, Curl, Tiger Stripe, Spalt, Flame, etc...

So, the figure in this board is truly magnificent.

Where possible we always try and keep the live edge.

Moe worked on this board for days, trying to keep the live edge and maintain its unique shape.

Because of the shape, everything had to be done by hand.

Board #375 is designed to be a Cheese/Appetizer Serving Board.

This is a large board with two serving areas.

The board measures 26" X 23" X 1 3/8"

The largest serving area at the top of the boards measures

20" X 12"

Closeup of the mixed figures.
Loaded with Birdseye.

And the second serving area, at the bottom on the board

measures 14" X 6"

Tex-Mex Night - Chiles Rellenos and Black Beans

2011-09-25T21:59:00.000-07:00

One of the farmer's market vendors had Poblano Peppers for sale. They were quite small so I bought six.

I got dinner started this morning before I had to leave for work.

I roasted the peppers, and, I put a pot of black beans on to simmer.

The beans needed to cook a little longer so

I left Moe responsible for turning off the stove when the beans were tender.

First thing I did when I got in from work was to cut up some flour tortillas and fry the wedges. And I fried two of the tortillas and shaped them around ramekins to form bowls. They became the vessel for the Black Beans.

Next I made the salsa, and put the sauce on to simmer for the rellenos. Since the Poblanos were roasted and seeded earlier, all that needed to be done was to stuff them with the cheese, prepare the batter and fry them.

The beans were semi mashed and served in the tortilla shell topped with salsa.

Print Recipe

Chiles Rellenos

I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making them this way ever since.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)
(or roast fresh poblano peppers)

Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. do not overbeat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.
Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Quick Cooked Tomato Chile Sauce - Rick Bayless
==============================================
Edited version

1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers (adjust to taste)
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro
(or more to taste)

Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.

Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro .

I Cheated............

2011-09-24T18:47:00.000-07:00

It had been my good intention to roast another chicken and make hot chicken sandwiches for dinner Friday night.

My intentions really were good.

I even called Moe before leaving work and asked him to preheat the oven to 500°F so it would be ready to go when I got home.

I stopped at the grocery store, still with good intentions to pick up a roasting chicken.

But on the way to the fresh meat counter I passed the Rotisserie Chickens.

And that was when my good intentions went all to He!!.

So I cheated....... I bought a rotisserie chicken.

The perfect shortcut.

All I would have to do when I got home was make the fries and heat up the leftover chicken gravy

and the traditional canned peas.

And turn off the oven.

Dinner was ready in no time at all.

Hot Chicken Sandwiches, homemade chicken gravy, peas and

double fried fries .

Spaghetti with Clams

2011-09-24T06:31:00.000-07:00

Are you familiar with the "Seven Year Rule"?

If you don't like a particular food, you should try it every seven years. You might find that your taste buds have changed.

That is how it was for me and Clams.

Moe has always loved clams. I didn't like them at all.

Until 1997.

We were on vacation in Oregon's Wine Region and enjoying the wonderful restaurants the region had to offer. One night in Newberg, I can't remember the name of the restaurant, Moe ordered Clams as his main course. He raved about them so much I had to give them another try. That is when I became a believer in the Seven Year Rule.

I have loved clams ever since.

My favourite way to serve them is with pasta.

I stopped by Cowichan Bay Seafoods on the way home from work and picked up the clams that I had ordered earlier in the day.

This dinner takes no longer to make than it does to boil the water and cook the pasta.

First thing I did was put the water on to boil.

Next, I heated olive oil in a large saute pan. Added a number of little cherry tomatoes and sauteed until they started to colour. Added three minced garlic cloves, a splash of white wine and another splash of chicken broth and seasoned with hot red pepper flakes and dried basil.

Covered, turned down the heat and let it simmer while the pasta cooked.

Just before draining the pasta, I tossed the clams into the sauce, covered again and cooked just long enough for the clams to open. Just a minute or two.

Tossed in a handful for fresh chopped Italian
and served.

Roast Chicken......Again

2011-09-23T08:05:00.000-07:00

If you are a follower you know that a roast chicken dinner is at the top of my favourite list.

Probably my most often repeated meal.

It is one of those easy dinners that I can prepare even on a work night.

A small chicken can be roasted in less than an hour if roasted using the

High Heat Method.

Even a small chicken will provide enough drippings to make lots of gravy.

And what better side with a roast chicken or turkey dinner than mashed potatoes and gravy.

The stuffing/dressing also doesn't take long to put together and only needs 45 minutes in a 350°F oven.

I had cut up the bread into cubes the night before so that saved on time.

I have enough gravy left that I think I will roast another small chicken tonight and make Hot Chicken Sandwiches with homemade fries. "Diner" food.

Pimientos de Padrón

2011-09-21T11:59:00.000-07:00

I now have a source for these wonderful little Pimientos de Padrón (Peppers).

The "FAT CHILI FARM" in Cobble Hill sells a variety of peppers including these delicious little Padron peppers.

A quick and simple Tapas.

Just saute quickly in olive oil, sprinkle with sea salt and serve immediately.

ENJOY!

2011-09-20T13:30:00.000-07:00

More boards from our
Live Edge Culinary Art Collection
are now on display
and for sale at
the Salish Sea Market
in Bowser, BC.

#343

22 1/2" X 11" X 1 1/4"

#344

24 1/4" X 13" X 1 1/4"

#346

21 1/2" X 12" X 1 5/8"

#348

21 X 13 1/2 X 1 1/4

#349

28" X 15" X 1 1/8"

#331

21" X 17" X 1 1/2"

If you would like more information on these boards, please email the Salish Sea Market at:

insight@salishseamarket.com

International Mix

2011-09-15T07:57:00.000-07:00

I left early on Saturday morning so I could drive into Duncan to visit the farmers market before going to work.

I was so thrilled to find a new vendor selling a variety of peppers.

So many to choose from. But what really got me excited was when I saw the Pimientos de padron. These little Spanish peppers are difficult to come by around here.
In fact, only once before was I able to find these peppers. The Padron peppers are soooooo goood. Just quickly sauteed in olive oil and then sprinkled with sea salt and served immediately.
Often served as a Tapa.

Another vendor new to me was Grant, owner of the Ravenstone Sheep Farm from Qualicum Beach. He was selling meat from his farm as well as a variety of homemade sausages, links or coils/rings.

Next week I'll choose another variety or two to try, but this week I went with his Italian Parmesan Sausage. It was a great choice.

I bought a coil of sausage and grilled it for dinner.

Since I was also serving the Padron Peppers I probably should have went with the chorizo sausage.

Our dinner was a real international mix with the Spanish Peppers, Italian Sausage and...

Roasted Greek potatoes.

Not terribly attractive on the plate, but we both really enjoyed this dinner.

Chicken in Mushroom Sauce

2011-09-11T07:50:00.000-07:00

Boneless Chicken Breasts in a mushroom sauce served over spinach with Garlic Buttered Noodles.

Another one of those simple to put together meals. Even on a work night.

The chicken breasts were pounded out, not to thin, rubbed with garlic ( NOTE: used a microplane to make a garlic paste) dipped in seasoned (salt and pepper) flour and sauteed in olive oil and butter.

When the chicken was golden brown, it was removed from the pan. In the same pan I sauteed finely chopped shallots and minced garlic for about 30 to 45 seconds, and then added sliced crimini mushrooms. When the mushrooms were cooked, I sprinkled in about one tablespoon of flour and cooked for two minutes and then added one cup of chicken broth and one cup of heavy cream. Seasoned with fresh chopped thyme and simmered for two minutes before adding the chicken back into the sauce. Cooked another five or six minutes until chicken was fully cooked.

The cooked noodles were tossed with a little butter, a minced garlic clove and lots of black pepper.

Peppercorn Steak

2011-09-09T07:53:00.000-07:00

I love, love, love pepper.

(I carry a pepper grinder in my purse)

So this way of preparing steak is one of my favourites. Lots of coarsely cracked or ground black pepper and a sauce made with green peppercorns.

It is actually a very easy dinner to put together. It took longer to cook the potatoes than to prepare and cook the steak and sauce.

No real recipe - just salt the steaks, ( use either beef tenderloin or New York Strip steaks) and rub with fresh garlic, and, coat with lots of coarse black pepper.

Soak a tablespoon or two of green peppercorns in hot chicken or beef broth (1/8 cup)

NOTE: Soak peppercorns in wine or brandy instead of broth. Sometimes I use Armagnac.

Heat a cast iron pan, until HOT, add a little olive oil and butter, and brown steaks on both sides. (We like our beef on the rare side so this doesn't take long).

Remove steaks, set aside, loosely tented with foil, and make the sauce.

Saute finely chopped shallots and minced garlic until softened (about one minute) add the green peppercorns and broth. Simmer until almost evaporated and add a cup of heavy cream. Adjust seasoning, and simmer until sauce thickens.

Place the steaks back in the pan and coat with sauce.

Served with Parisienne Potatoes,

sauteed mushrooms,

broccoli and steamed radishes.

Bread and Pasta

2011-09-08T22:10:00.000-07:00

I haven't baked bread all summer. So Monday morning I mixed up a Biga. Monday night before bed, I kneaded up a double batch of bread dough. It was late so the dough went directly into the fridge. Tuesday morning, I knocked it down and then left it for about 4 hours so that it could come to room temperature and rise again. Divided the dough in half. One half went back into the dough bucket and back into the fridge and the other half become two large baguettes.

Dinner Tuesday night was pasta served with fresh crusty bread.

PASTA RECIPE

BREAD RECIPE

Beef Three Ways............

2011-09-04T08:37:00.000-07:00

Burgers.............Steaks..............Chops

This is a catch-up post covering three of last weeks meals.

Staring with Friday night's Burger and Fries and counting back.

I missed lunch on Friday and was starving by the time I got home from work so dinner had to be something quick and simple. And easy. And taste good.

So we had burgers - cooked on the grill.

And because I wanted "quick" I cut the potatoes for the fries in half rounds. Takes less time to cut than regular fries.

<<<<<<<<>>>>>>>>

Thursday night's dinner was an old favourite of Moe's.

A steak sandwich served with onions.
Grilled New York Strip Steaks.

Served with Onion Rings.

<<<<<<<<>>>>>>>>

Monday Night we had Grilled Veal Chops.

This was my birthday dinner.

The veal was rubbed with fresh garlic, rosemary, salt and black pepper
and drizzled with olive oil.

Grilled to medium rare
and served with Polenta

and
Oyster Mushrooms and Sauteed Spinach.

Two New Boards..............

2011-09-01T19:31:00.000-07:00

From our Live Edge Culinary Art Collection

#373

Cheese Board

#374

Large Serving/Presentation Board

Both of these boards are loaded with Quilt and Birdseye Figures.

Baked Eggs with Potato Rosti

2011-09-01T07:03:00.000-07:00

Earlier this week I saw a photo of an egg baked on a potato rosti and decided to make the same thing for our breakfast. No recipe accompanied the picture, but really a recipe wasn't needed.

Rosti is very easy to make. Basically, just grate a russet potato, squeeze out the moisture and season. It can be seasoned a number of ways. A little garlic or grated onion, herbs, etc...

I browned the roti in a little butter, and then placed it on a parchment covered baking sheet, topped it with an egg and baked it in a 400°F oven just until the egg was set.

Garnished with Canadian Back Bacon and sauteed cherry tomatoes.

Spicy Orange Chicken

2011-08-28T06:40:00.000-07:00

I didn't feel like stopping to shop on the way home from work

I decided to make do with what I knew I had on hand.

I called home and had Moe pull three boneless chicken breasts out of the freezer.

By the time I got home from work, the chicken was still only half thawed, which was good because chicken is much easier to slice when still partially frozen.

I decided to wing another Asian style dish.

Spicy Orange Chicken

Served with steamed rice.

As soon as we finished eating I sat down

and wrote up the recipe so I wouldn't forget what I had done.

I don't measure, so if you decide to make this, just use the recipe as a guideline

and season to suit your own taste.

Spicy Orange Chicken

3 Boneless chicken Breastscut into 1/4 inch slices and marinated with a splash of Shaoxing rice wine,
sesame oil and a couple of teaspoons of corn starch. Set aside for 20 to 30 minutes.

Batter
1/2 cup flour
1/4 cups corn starch
1/2 teaspoon baking powder
Salt
Lots of black pepper
Cold soda water

Peanut oil

Slice white onion
Grated ginger root (one inch)
1 to 2 large garlic cloves grated
Zest of half an orange

Ground chili Paste (Sambal Oelek)
Thai sweet chili sauce
Juice of one orange
1/2 cup chicken broth
Rice wine vinegar
1 teaspoon corn starch

3 or 4 green onions (Green only) sliced.

Heat wok, add peanut oil. Deep enough to deep fry the chicken.

To make batter, mix dry ingredients together. Add enough soda water to
make a medium to light batter. Don't worry about small lumps.

Dip chicken pieces in batter and fry until golden. Just takes a few
minutes. Do the chicken in batches, 6 to 8 pieces at at time.
Set fried chicken aside.

Remove most of the oil from the wok. Reheat wok over high and add the
onions. Toss, cooking until the onions just start to colour.   Do not
over cook.   Remove the onions.

If needed add a little more oil to the pan and add the garlic and the
ginger and the orange zest.    Cook for 20 or 30 seconds and add the
chili paste,Thai chili sauce, fresh squeezed orange juice, a splash of rice wine vinegar and the
chicken broth.   Mix corn starch with a little chicken broth and add
just enough to slightly thicken sauce. Add the onions and the chicken
to the sauce and toss to coat.

Add the green onion and serve with rice.

Prime Rib Dinner

2011-08-27T20:40:00.000-07:00

As mentioned in the previous post, this little Prime Rib was presalted on Wednesday

and then on Thursday,
seasoned with lots of fresh garlic, mixed peppercorns, fresh rosemary and

drizzled with olive oil.

It was cooked on the grill over indirect heat.

Just big enough for two thick slices.

Served with little baked potatoes and

a saute of zucchini and cherry tomatoes

seasoned with garlic.

Celebrating our Thirty Second Wedding Anniversary

2011-08-26T08:15:00.000-07:00

We started the evening with Mumm Champagne.

This is the wine that we served at our wedding 32 years ago and we have continued the tradition.

First course was a Tex-Mex Prawn and Avocado Cocktail.

This was so good that it ended up being our main course.

Very simple. Kind of like a Tex-Mex Gazpacho.

I made my regular salsa: Tomatoes, white onion, jalapeno pepper, garlic, cilantro, salt and fresh lime juice pulsed in the blender. The difference for this dish was I diluted the salsa with a little chicken broth making it more like a thick soup. Added the cooked prawns ( roasted using Ina Garten's method) and cubed avocado.

Our main course was suppose to be a beautiful little Prime Rib that I purchased from one of the best butchers on Vancouver Island. (Orr's Family Butchers) But we knew we wouldn't do it justice last night so it will be tonight's dinner.

Should be even better - it was presalted on Wednesday, and then seasoned it with garlic, mixed peppercorns, fresh rosemary and a drizzle of olive oil.

Ready for the grill.

I'm participating this week in
Everyday Sisters Sharing Sundays

GIVEAWAY

2011-08-25T09:24:00.000-07:00

This Giveaway is hosted by the
Salish Sea Market.

An amazing Gallery on Vancouver Island that showcases the works of local artists.

For a chance to win one of our beautiful Big Leaf Maple Cheese/Baguette Boards just visit the Salish Sea Market's Facebook page and leave a comment under
"Recommendation from Friends"

More details on the

Salish Sea Market Facebook Page
<<<<<<>>>>>>

Indian Curry Dinner

2011-08-22T07:53:00.000-07:00

I love Indian curry. So does Moe. But when I want a curry dinner I want more than one dish.

Yesterday was a work day for me so no time to make three or four dishes.

But time to make a couple.

I put the chicken curry on to cook in the morning so that it was finished before I left for work.

One of my favourite sides to serve with chicken or beef curry is Aloo Gobi - a potato cauliflower curry dish. This dish doesn't take long to make so I put it on to cook after I got home.

Naan is my preferred bread to serve with Indian curry, but to really make Naan and get that authentic Naan flavour you need a Tandoori oven. So I usually make Chapati.

This time though I tried another new flatbread recipe. One of Julie Goodwin's recipes. So easy to make and absolutely delicious.

Both the chicken curry and the Aloo Gobi recipes are from my favourite Indian Cookbook - Classic Indian Cooking - by Julie Sahni.

Chicken Curry

PRINT RECIPE

Aloo Gobi

PRINT RECIPE

Flatbread

PRINT RECIPE

I'm participating this week in

Everyday Sisters Sharing Sundays

#11 Yellow

Cinnamon Roll Cake

2011-08-18T18:55:00.000-07:00

If you love Cinnamon Rolls you will love this cake.

Taste wonderfully close to a cinnamon roll but with a cake texture.

Takes no time at all to mix up and bake.

No kneading or waiting for the yeast dough to rise.

The only thing that would have made this cake even better would be the

Cream Cheese icing that I top my traditional Cinnamon Rolls with.

There are a number of similar recipes on line. A Google search brought up many.

But it was the picture on Life As a Lofthouse that was my inspiration to bake this cake.

Print Recipe

Cinnamon Roll Cake

Source: Life As A Lofthouse (Her source: Picky Palate)

(My notes are in Red)

CAKE:

3 cups Flour

1/4 teaspoon Salt

1 cup Sugar

4 teaspoons Baking Powder

1 1/2 cups Milk

2 Eggs

2 teaspoons Vanilla

1/2 cup ( 1 stick) Butter, melted

TOPPING:

1 cup ( 2 sticks) Butter, softened

1 cup Brown Sugar

2 Tablespoons Flour

1 Tablespoon Cinnamon

GLAZE:

2 cups Powdered Sugar

5 Tablespoons Milk

1 teaspoon Vanilla

Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. (I buttered the pan) Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.)

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

My Option: Cream Cheese Icing

1/4 cup butter

1 cup Cream Cheese

2 teaspoons vanilla

Powdered Sugar

Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar.

Grilled Burgers with Shoestring Fries

2011-08-16T07:42:00.000-07:00

Dinner last night was grilled burgers with Shoestring fries.

Usually I handcut fries but last night I wanted shoestring fries so I got out the Mandoline.

I have great respect , or maybe I should say "fear" for the mandoline.

I don't use my mandoline very often.

I have never cut myself using the Mandoline, but I know so many that have done some major finger damage so when I do use it I am extremely careful.

The burgers were made from lean grounded beef and simply seasoned with just salt, pepper, fresh garlic and a little olive oil. Lean ground beef can be a little dry so I

always rub olive oil on my hands when I am shaping the burgers. This adds just enough fat back into the meat to ensure a juicy burger.

Topped with locally grown Heirloom tomatoes, onions, dill pickle and lettuce.

Chicken Souvlaki with Chickpea Flatbread

2011-08-10T05:56:00.000-07:00

I saw a picture of Chickpea Flatbread served with Souvlaki

on another the blog - Souvlaki For The Soul.

This is a wonderful food and travel blog with recipes and amazing photos.

After reading the recipe for the flatbread, which I believe was adapted from a Jamie Oliver recipe I decided to make it for dinner and serve it with chicken souvlaki.

Jamie's recipe is a yeast based flatbread but Peter's adaptation is more like a Indian Chapati.

The bread was a big hit with Moe. Definitely a keeper.

Other sides - Rice, Greek Salad and Tzatziki sauce.

Print Recipe - Chicken Souvlaki

Chickpea Flatbread

Source: Souvlaki for the Soul

Print Recipe

1 cup of all-purpose flour
1 cup of wholewheat flour
1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can
1/2 – 3/4 a cup of warm water
1/4 cup of olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of cayenne pepper (Omitted)
1/2 a teaspoon of salt

Edited:
Place the flours and spices in the bowl of a food processor.
Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water.
Process until the dough comes together and a ball forms.
The dough should be soft. Add more water if necessary. Process for approximately 60 seconds.
Wrap dough in plastic wrap and set a side to rest for at least 30 minutes.
Divide dough into balls about the size of a golf ball.
Roll each ball into a circle approximately 6 to 8 inches.
Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked.

Stuffed Baby Back Ribs

2011-08-09T06:50:00.000-07:00

This is a dish I grew up with.

Stuffed Baby Back Ribs.

Ready for the oven.

Stuffed with a bread and sage dressing/stuffing.

Print Recipe

Stuffed Baby Back Ribs

I just use my regular bread stuffing seasoned with fresh sage, onion and celery, etc... Or a corn bread stuffing. Either use two racks of ribs or for a smaller portion cut one rack in half. I used baby back ribs, but side ribs would work just as well and are meatier.

Traditional bread stuffing (Onions, celery, sage, parsley, chicken
broth, salt, pepper.....)

2 racks of ribs or one cut in half

1 garlic clove
salt
pepper
olive oil
extra garlic cloves

Rub ribs with garlic and season with salt and pepper.

Spread stuffing over one of the racks and top with the second one. Tie together using butcher twine or silcone ties. Place in shallow roasting pan, rub or drizzle with a little olive oil, toss in a few peeled and cracked garlic cloves, cover and roast in a 375°F oven until tender. Remove cover for the last 30 minutes to allow the meat to brown.

Use the pan drippings to make a light sauce/gravy.

Blueberry Pie

2011-08-08T17:07:00.000-07:00

Local blueberries are now in season.

Baked my favourite blueberry pie.

The recipe comes from an old Canadian Living Magazine (Early '80's.)

All butter crust

with

leaves cut free-hand

Decorated the edge of pie crust with leaves.

Print Recipe

Blueberry Tart/Pie
==================
I've made this recipe for years. I think it was from an early 1980's Canadian Living Magazine.

4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
milk, sugar
pastry for double crust (recipe)

Line pie plate with pastry.

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using) and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake about 40 minutes longer or until crust is golden.

Garlic, Garlic and More Garlic.............

2011-07-31T08:16:00.000-07:00

Left early for work yesterday so I would have time to visit the Duncan Farmer's Market.

A special trip just for garlic.

Many of the vendors have garlic for sale.

I bought from four different vendors and paid anywhere from 3 for $5.00 to $3.00 each. Not cheap, but worth every penny.

It stores well so over the next few weeks I'll continue to buy garlic until I have enough to get me through until at least the new year.

There is no comparison between locally grown garlic and imported grocery store garlic.

Roast Chicken with a Bread Salad

2011-07-29T06:33:00.000-07:00

The chicken was presalted two days before roasting.

I slipped fresh sprigs of fresh rosemary and thyme just under the skin.

Roasted at 500°F

and served with a Bread Salad

The salad was actually a cross between a Panzanella Salad and the Zuni Cafe's Bread Salad.

I tossed sauted garlic in the drippings from the chicken and then tossed in the bread cubes and baked just long enough to start toasting the bread.

The toasted bread cubes were then tossed into the bowl of tomatoes, red and yellow peppers, green onions, olives and fresh basil.

Dressed with a little olive oil and red wine vinegar seasoned with a little more garlic, and salt and pepper.

Greek Ribs with Roasted Potatoes

2011-07-28T21:04:00.000-07:00

I love grilled baby back ribs.

As I have posted before my favourite way to prepare them is Greek Style.

The ribs were presalted on Tuesday

and then on Wednesday, earlier in the day, they were

rubbed with lots of fresh minced garlic, oregano, pepper and the juice of a lemon.

Served with Roasted Potatoes

tossed with minced garlic and fresh grated Parmesan.

Bacon, Cheddar and Chive Muffins

2011-07-20T16:26:00.000-07:00

Our breakfast this morning.

I found the recipe on

Hot Potato

a blog hosted by Corrie.

If you like savory biscuits you will probably love these muffins.

Loaded with cheddar cheese, crisp bacon and chives.

The original recipe calls for parsley. Chives are better. Or even green onion.

I used a Canadian Five year old white cheddar from Balderson

Bacon, Cheddar and Chive Muffins

Source:
Hot Potato
BBC Good Food Sept. '08 Issue
Reader Recipe/Claire Whapshot

4 strips bacon, cut into small pieces
2 ounces cheddar
6 ounces flour
1 teaspoon baking powder
1/2 teaspoon salt
Fresh ground black pepper
1 teaspoon English mustard
2 eggs
3 ounces butter, melted
7 ounces milk
1 tablespoon chives (original recipe called for Parsley)

Oven 350F. Spray muffin tin with nonstick spray. Cook bacon until crispy and drain on paper towels. Cut 2/3 cheese into small pieces, grate remaining 1/3. Sift flour, baking powder , pepper and 1/2 ts salt together.
Mix eggs, milk, mustard and butter together in measuring cup, add to the dry ingredients and mix very lightly. Batter will be runny and lumpy. Add in the cheese, bacon and parsley/chives and mix gently. Divide batter between 6-7 muffins cups, they will be very full. Bake for 25 minutes until puffed and golden.

Roast Turkey Dinner

2011-07-20T09:50:00.000-07:00

Not exactly summer fare, but then again we haven't had summer yet. Temperatures here on the west coast of Canada have been in the mid 60's with cool nights.

The turkey, just a little 10 pounder, was presalted for two days and then roasted at 500°F. Moe had already put the turkey in the oven before I got home from work.

And I had made the bread stuffing/dressing before leaving for work. So dinner didn't take long to put together.

All I had to do was get the dressing in the oven, and cook the vegetables.

Two New Boards.................

2011-07-17T08:48:00.000-07:00

Details over on the Gallery

#363

#364

Spaghetti with Pork

2011-07-15T06:30:00.000-07:00

I think I like Pork better than Beef. Especially in meatballs and meat sauces. In the past I would use a combination of the two. But lately, more often than not I use just pork.

The other night I made a sauce using just lean ground pork. This was a quick sauce, taking less than an hour to simmer. So very do able on a work night. And served over spaghetti. I used fresh tomatoes, but canned would have worked just as well. I also used both dried basil and fresh basil. The fresh gets added at the end, just before serving.

Pork Meat Sauce with Tomatoes and Basil

PRINT RECIPE

1 pound lean ground pork
1 small onion chopped
2 to 3 garlic cloves
2 cups coarsely chopped tomatoes
1 cup of chicken broth
Dried basil

Crushed Red Chili flakes (optional)
Fresh rosemary
Fresh basil

Brown ground pork in a little olive oil.

Add the chopped onion and minced garlic.
Saute until onions are tender. Add the chopped tomatoes, dried basil,
rosemary, red chili flakes (if using) and chicken broth. Season with salt and Pepper , cover and
simmer for 45 minutes.

Just before serving add the chopped basil.
Serve over your favourite pasta shape.

Breakfast

2011-07-13T11:10:00.000-07:00

A couple of our breakfasts this week.

Although Moe prefers his French Toast smothered in real maple syrup, I have always perferred mine savory with butter and salt and pepper.

I tried something new this week

and

added a healthy dose of fresh ground black pepper to the egg mixture

and

for something different I also added fresh minced chives.

OH MY!!!! It was so good.

Another breakfast this week was Potato Pancakes.

These are made from mashed potatoes.

I cooked the potatoes for these pancakes,

but

if you have leftover mashed that will work too.

The addition of beaten egg whites makes this pancake

very tender.

PRINT RECIPE

Live Edge Cuisine Art Collection

2011-07-11T11:29:00.000-07:00

Update: Only one board left.
We have a few new boards to add to the Gallery.

If you are interested in purchasing a board from our Live Edge Cuisine Art Collection please email me.

#358 Sold

19" x 18" X 1 5/8"

#358

Live Edge View

#359 Sold

31 1/2" X 10 1/2" X 1 1/8"

#360 Sold

15 1/2" X 13 1/4" X 1 5/8"

#361

20" X 16 1/4" X 1 1/2"

#361

Live Edge View

We also have a few small sandwich/cheese boards available.

And................More Rhubarb

2011-07-07T18:44:00.000-07:00

I baked Scones this morning just so Moe could try the Rhubarb Orange Jam.

I love this little vintage sterling spoon with its engraved "M".

Rhubarb and Orange Jam

2011-07-06T23:01:00.000-07:00

The extra rhubarb I picked yesterday became jam today.

I don't like Jam so it isn't something that I make very often.

I made this just for Moe.

I ended up with 6 half pints plus an extra half pint which wasn't processed.

3 pounds of rhubarb

4 1/2 cups of sugar

zest of one orange

Juice of same orange

juice of one lemon plus enough water to make one cup

1 tablespoon Vanilla Extract

Simmered all the ingredients until the rhubarb thickened and set up. Spooned into prepared canning jars and then processed in a water bath for 10 minutes.

Another Rhubarb Pie

2011-07-06T10:37:00.000-07:00

I have two rhubarb patches to pick from. My neighbour's and my own. Clif' planted his rhubarb two years ago and mine was just planted last year. But the more I pick the more it grows.

I had rhubarb leftover so today I'm making a rhubarb and Orange jam. The jam is on cooking as I type this. I hope to have pictures later today.

My favourite new kitchen towel. This is a handwoven linen 'hand towel" designed and woven by my friend Leola of Leola's Studio.

The hand towel is slightly smaller than a tea towel.

Grilled Halibut

2011-07-05T21:22:00.000-07:00

I've been fighting an abscessed tooth since Friday and on top of the constant toothache I've also been having trouble eating because the infection has spread to a lymph node in the neck. It is swollen and it makes swallowing difficult.

Thankfully the antibotics are kicking in and the pain has gone down quite a few notches.

Last night we had halibut. Cooked on my new grill and served with a Black Olive and Tomato Salsa. The salsa was seasoned with garlic, lemon zest, fresh basil, salt, pepper and a little olive oil.

Besides being one of my favourites, halibut is also easy to swallow.

New Grill

2011-07-01T22:17:00.000-07:00

Five Burners,

Rear burner for rotisserie

and a side burner.

and lots of surface space.

The grill heated up quickly to over 700°F.

Dinner was a New York Strip Steak, big enough for two,

with Grilled Vegetables

Wings and Caesar Salad

2011-07-01T09:58:00.000-07:00

I promised my poor salad-deprived husband a Caesar salad.

What better side to serve with a Caesar

than chicken wings finished off on the grill.

PRINT CAESAR SALAD RECIPE

Cornmeal Lemon Shortbread Cookies

2011-06-23T06:01:00.000-07:00

I had a craving for something sweet and went looking for something new to try.

And look what I found!!

Cornmeal Lemon Shortbread Cookies

(6:00AM morning sun)

Not your typical shortbread cookie. The texture, is very different from a true shortbread.

Different but still very good.

The first batch of cookies were sprinkled with a little raw sugar before baking and the second batch was dusted with powdered sugar after they were baked.

I found the recipe on Une Gamine Dans La Cuisine, a wonderful blog hosted by Valerie.

Beautiful photos.

Cornmeal Lemon Shortbread Cookies

PRINT RECIPE

Source: Une Gamine Dans la Cuisine
(recipe : Dorie Greenspan's
(Baking, From My Home to Yours)

Ingredients
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup yellow cornmeal
2/3 cup sugar
Grated zest of 1 lemon
2 sticks (8 ounces) unsalted, room temperature butter
1 teaspoon of pure vanilla extract, or 1/2 teaspoon of pure almond extract

Method
In a medium size bowl, sift together the flour, cornstarch, and salt. Whisk in the cornmeal, and set the mixture aside.
Working in the bowl of a stand mixer or other large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant.
Add the butter and extract to the bowl and, using either your stand mixers paddle attachment or whisk, or a hand mixer, beat on medium speed until the mixture is very smooth (about 3 minutes).
Reduce the mixer to low speed and add the dry ingredients, mixing only until the flour streaks have disappeared into the dough (do not over-mix).
Using a rubber spatula, transfer the dough (which will be soft and sticky) into a gallon-size zipper-lock plastic bag.
Leaving the top open, place the bag on a flat surface and roll the dough into a 9 x 10 1/2-inch rectangle that's about 1/4-inch thick. Be sure you don't roll all the way to the open end of the bag, you want to still be able to close it. As you are rolling the dough, turn the bag occasionally to prevent creasing.
Pressing out as much air as possible, seal the bag and refrigerate the dough for at least 2 hours. The sealed dough will keep for up to 2 days in the refrigerator.

Getting ready to bake:
Position the racks to divide the oven into thirds. Preheat the oven to 350F, and line two baking sheets with parchment paper or silplat mats.
Place the dough-filled plastic bag on a cutting board, slit it open, and discard the bag. Using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the prepared baking sheets and carefully prick each one twice with a fork (be sure the tines go all the way through to the baking sheet).
Place the baking sheets in the oven and immediately lower the oven temperature to 300F. Bake the cookies for 25-30 minutes, rotating the sheets from top to bottom and front to back halfway through the baking time. The cookies should be set and just slightly golden.
Transfer the cookies to a cooling rack and cool to room temperature.

Rhubarb Pudding Cake

2011-06-22T15:50:00.000-07:00

Picked a few more stalks of Rhubarb out of my garden and our neighbours. Enough to make a pie or.........something new.

I found a recipe for a Rhubarb Pudding Cake on My Recipes website.

This is a very simple easy to make dessert. Definitely a keeper.

Rhubarb Pudding Cake

Source: Jean Kressy, Cooking Light
MAY 2004

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1-1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup 1% low-fat milk
4 cups (1-inch-thick) slices rhubarb (about 1 pound)
Cooking spray
1 teaspoon powdered sugar

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.