I’ve been running Mike through a ton of photos lately–mainly because I’ve been slacking on the posting. His comment for this dish “It was just dinner, not something fancy you have to blog about.”
Well sir, I enjoy all the meals my man cooks and want to share his culinary prowess with the world! Plus, I know it makes some people say “yo baby! Why don’t you cook me all these fancy meals? hmmmm?” haha sorry significant others of the world. I’ve won the foodie lottery with Mike.
So from what I remember of this meal: We had homemade whole wheat bread with mozzarella and some herbs melted on top. Mike cooked up some pork with grainy dijon mustard and some garden fresh onions. The gravy is the pork juices cooked up with some flour. To top it off there are some frites added for crunch. There you have it! Hot meat sandwich. This dish was quick and easy to put together in half an hour tops.
Thank you Irvings Farm for making the Old English ‘Cumberland’ Sausage. With this great tasting sausage which contains NUTMEG! Mike put together a classic English dish known as Bangers and Mash. Pretty much you grab some potatoes, cook em’, mash em’ and thrown some butter and cream in there. Then cook up some all around awesome sausage bought from your local butcher. Rifle through your fridge for some veggies and once everything is cooked toss it on a plate and call it a day. Mike also added grainy dijon mustard and some parsley to the plate.
This is a great way to get rid of some leftover potatoes or vegetables.
Check out this delish dish all created from farmer’s market finds! Duck leg on a bed of duck fat potatoes with braised tomatoes and a medley of mushrooms cooked in BUTTER! Topped the dish off with some cute flowers from our patio garden.
This dish was made quite awhile ago so I’m doing some guess work as to what is all on the plate. Wow it has been awhile since the last post! Time to get back on the foodie train because we’ve got an engagement party coming up and there will be tons of good eats!
Anyways, here we have charred swordfish on a bed of sauteed in butter and sugar cherries and some sweet saskatoons picked fresh for the dish. Garnishing the dish are some pickled lemon slices and microgreens.
Basically, Mike made a gluten-free chocolate cake. The cake smelled great, looked great in the pan but he did not let it cool before knocking it out of the pan. Long story short, he improvised and salvaged our dessert. This dessert was made for the same friend who’s power went out and we invited over. Check out my post called ‘Bro, Do You Even Cook’ to see what our main course was!
What you see in the photo here is our dessert lined up and ready to serve. In each glass is (starting from bottom to top) a layer of ‘chocolate cake/brownie mistake’ – 2nd layer is vanilla bean ice cream and to top it off I whipped up a quick salted caramel sauce and drizzled it over top.
Thanks to Mike’s quick thinking dessert was saved!
In the words of the Croods movie: Dah dah daaaaahhhh! To understand my reference check out the video here.
I invited a new friend and her man over for supper after their power went out. I am still amazed by how quickly Mike can pull together a quality dish in the span of a few hours. Yes, I am truly lucky to be dating a chef!
This is the beginning of our summer farmer’s market dishes and I am so happy to have fresh produce available every weekend.
Here’s the down low on what we ate:
– Lemongrass marinated grilled sword fish
– Bacon infused, three cheese baked scalloped potatoes
– Ranier cherry and blackberry ginger vinegar chutney
– Blanched & grilled asparagusand rainbow carrots with fresh herb paste picked right from our patio herb garden
The entire dish was served on our custom made cutting board and finished off with fresh picked microgreens
This meal took approximately 2 hours to create.
This classic Italian thin crust pizza was hand rolled by my awesome man Mike! The dough is hand-pulled and baked off at a super high temperature making it super yummy and tasty. Mike says his secret to a great dough is he puts a ‘glob’ of honey in the dough. “I don’t measure sh**” was his response when I asked how much honey haha.
After the dough it is all about the sauce.
The sauce is made by slowly roasting tomatoes with basil and garlic. Blend all the ingredients together and simmer to perfection. Finish the sauce off with a bunch of fresh herbs and little more salt than you think you need. Your dough is not very salty and depending on the salt level of your cheese as well you need to compensate by adding more salt to enhance the flavour. If you have made a salty dough and are using a salty cheese such as a parmesan or pecorino (both hard cheese) the salt level will be fine without adding much more. For our pizza we used mozzarella and cheddar with a sprinkling of finely chopped fresh herbs on top.
As a final touch, drizzle a nice olive over the pizza when you bring it out of the oven. Some fresh tomatoes on top also will make your pizza even more tasty.
Everything is awesome!
If you have seen the Lego Movie you will know to sing that first sentence.
Anyways, we now have the ice cream make attachment for our kitchen aid mixer! It is awesome and we have made a ton of flavours already!
We have made: mint chocolate chip, vanilla bean, chunky strawberry and chocolate swirl! Ice cream for days!
Farmer’s market season is upon us! To pay homage to the awesome food of farmer’s markets Mike made a kickass dish.
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!
Mere days before Mike and I departed on our vacation we had this delectable meal.
Any barbecue lover will appreciate the efforts of such a dish. Mike marinated steak and pork ribs for a few hours before braving our Edmonton, Alberta winter.
Yes, he stood outside and barbecued in -25 to -30 degrees celsius!
The marinade of course was a secret because all great marinade recipes are…at least that’s what I’m told. However, he did let me know the purple beets and golden potatoes were roasted off in the barbecue. He even made the effort to put together some homemade garlic butter for the bread. As you can see everything on the plate has that delicious char promising every bite will be barbecued bliss. I do enjoy an alliteration here or there 🙂