Tag Archives: potatoes

Got My Meat and Taters!

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DSC_1089 DSC_1101 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.

Stay classy,

~E

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Oh Duck, You So Fancy!

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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.

 

Mmmm duck!

 

Stay classy,

 

~E

Bro, Do You Even Cook?

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DSC_1067In 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.

Stay classy,

~E

 

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

Good Wine, Great Friends

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Mike and I decided it was high time we had ourselves a dinner party! So, we rounded up a few friends and cooked up a storm. There was wine, champagne, delicious food and a lot of laughs, oohs and ahhs as the food was prepared and presented. One of the wines brought by a friend was a red called Balthazar which was sublime!

Mike decided on a 5-course variable menu throughout the night.

First course: Appetizers

*Lightly seared tuna tacos with grated carrots, beet relish, basil and a mexican lime olive oil vinaigrette

*Caramelized onions on a homemade fresh baked baguette

*Panko breaded then deep-fried goat cheese and fig balls

 

Second course: Soup

*Roasted corn and bacon chowder

 

Third course: Salad

*House salad (mixed greens, grated carrot, sliced cherry tomatoes, candied almonds, applewood smoked cheddar)

*Butterleaf salad (avocado, cherry tomato)

Accompanying dressings were:

*Raspberry lime vinaigrette

*Honey-lemon basil vinaigrette

 

Fourth course: Mains & Sides

Mains:

*Chili and herb marinated pork tenderloin

*Five-spice roasted whole chicken

Sides:

*Green & Yellow beans, peas and carrots steamed with butter and brown sugar

*Potatoes au gratin (3-cheese Scalloped potatoes)

*Roasted garlic lemon and herb risotto

 

Fifth course: Dessert

*Warm chocolate chunk brownie with roasted pecans, drizzled with vanilla bean caramel sauce and finished off with a sprinkling of Himalayan pink sea salt

BBQ Bon Voyage

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BBQ Bon Voyage

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 🙂

Stay classy,
~E

Duck Dynasty ain’t got nothin’ on this! (excuse the painful grammar)

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Duck Dynasty ain't got nothin' on this!

Hello duck breast!

Cooked breast side down on medium heat in a nice glob of duck fat. Mike said scoring it first helps with the cooking process. Accompanying this fine piece of meat are herb marinated grilled vegetables (purple & green cauliflower, corn, potatoes). Everything on the plate is home grown goodness. Thanks to my grandparents for the plethora of potatoes we now have to cook with!

Duck courtesy of Green’s Eggs and Ham.

Stay classy,

~E