Tag Archives: garlic

Salmon: The Versatile Unicorn of the Deep Blue

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Salmon: The Versatile Unicorn of the Deep Blue

Farmer’s market season is upon us! To pay homage to the awesome food of farmer’s markets Mike made a kickass dish.

Sidenote:
I consider salmon to be the unicorn of the deep blue because:

1. Magically, salmon does not stink and has a mild taste that is not overly fish.
2. You can pair a ton of different flavours with salmon due to the mild taste.
3. Caramelized maple salmon….its somewhat nutritious and delicious! Nuff said.

Follow me into the world of foodie heaven. It’s okay. We’ve got the unicorn of the deep blue here and it tastes delicious.

Here we go!

* Seared salmon from the Ocean Odyssey stand

* Medley of mushrooms from Mona Foods

*Rosemary & Garlic sausage from Irvings Farm Fresh

* Cherry tomatoes from Doef’s Greenhouse

* Homemade ricotta made by my multi-talented man Mike in his NAIT culinary class

* Fresh picked parsley from our home herb garden

This meal made happy food babies inside of us and we can’t wait for more produce to come in season so that we can experiment more!

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Chicken a la Awesome Vegetables

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Hello there!

I do love a classic roasted chicken dinner with homemade gravy and homegrown vegetables. Reminds me of grandma’s house and living back on the acreage. *sigh* Now check out this ballin’ meal full of goodness! It had been awhile since I made Mike a good hearty meal so I pulled out all my years of learning from the women of my family to cook up a classy food baby.

I stuffed the chicken with onions, garlic and thyme then moved onto the skin. To make a delicious skin you need to separate it from the meat just enough so as to be able to put a garlic butter mix in between the layers. This creates a crispy skin and adds moisture during the cooking process. For some added colour and flavour I sprinkled a pepper, salt and dried rosemary mix on the outside.

I also made sure to spread out a good layer of vegetables in the pan. I used carrots, onions, brussel sprouts garlic and potatoes that had been tossed in pepper, salt and canola oil. Make sure there are enough vegetables to set the chicken down on. You want the bird to cook evenly and not have a burnt bottom by coming into contact with the pan itself.

After the chicken cook for awhile I took it out and made sure to get as much of the drippings as possible. Turned that into a gravy and voila! Instant awesome sauce to go with the chicken. I also grated some applewood smoked cheddar onto the potatoes for added awesome flavour. Inner fat kids rejoice! Enjoy the eye candy of this uber simple but classically yummy dish.

 

Stay classy,

~E

Farmer’s Market Haul

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Farmer's Market Haul

Now to give a little bit more background on what we do at the Farmer’s Market i’ve got to say we go almost every Saturday and sometimes Sundays to another market for our weekly produce.

Saturdays are mainly devoted to the Downtown Edmonton market and sometimes the Strathcona market.

We have only gone on one Sunday to market after I discovered a French Market in the heart of the Edmonton Francophone community called La Cite’ Francophone over by Bonnie Doon Mall. It was a lot of fun with French music playing, a small bistro/cafe’ and an area to sit and enjoy the morning.

This picture is of our haul from one of our days going to the downtown market.

Here we have:

~concord grapes
~fresh garlic
~medley of wild mushrooms
~carrots
~yellow watermelon
~peaches
~yellow beets
~cherry tomatoes
~red plums
~yellow and green cauliflower
~zebra tomatoes

One of our best produce days yet!

Stay classy,

~E