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.
June 13-15, Porkapalooza came to Edmonton! I wish I could have gone. If I went I would have fan-girled so hard because Diva Q was there judging the competition and that woman knows her barbecue!
With this in mind we had an epic dinner of ribs!
Let me introduce you to our dinner: Pork side ribs braised in red wine, garlic, carrots, ketchup, hickory barbecue sauce, random dry spices baked for 4 hours at 275 degrees. Underneath the ribs is a sauté’ of tomatoes, cherries, green & yellow beans and acorn squash. Even though squash is not yet in season here in Alberta, we froze some off from last year. We’ve come to appreciate having a little bit of Summer/Fall food in our dishes throughout the year. Especially in the winter.
As a finishing touch we added cashews in with the vegetables and an apple vinegar which adds a great tart element to the dish. Microgreens and parsley add a splash of green.
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!