Hiatus…such an odd but fitting word.
I do apologize for the extended absence! Mike and I have not cooked anything together in awhile due to a horrible case of the stomach flu, and we have been quite busy with a whole lot of adventuring with minimal blogging.
But fear not! We have a pumpkin carving shindig this Sunday which promises to be an exciting time of interesting carving, delicious food featuring the pumpkin and good times with friends. So stay tuned!
In the meantime…is anyone currently watching House of Cards? My friend Mona recommended I watch it so I’m starting on episode uno tonight! Let me know what your favourite shows are to watch! I’m always looking for a new show to delve into.
We had just bought some nice squash from the Farmer’s Market and Mike decided we needed to taste some.
A little back story on why this started off as a snack: We had spent the day out at my parent’s place and ate a big supper before heading back to the city. We were both feeling full but that squash just looked too good to pass up.
Mike roasted off half the squash in the oven and cubed up and froze the other half while holding back a few cubes to fry up. I had cooked off some chicken with various herbs for lunch meals during the work week. Cooking up a storm together in the kitchen led to yet another huge food baby. The end result being the photo featured here.
On this plate we have blanched then pan-fried cubes of acorn, butternut and spaghetti squash. The last of the garden’s tomatoes and roasted squash seeds along with a piece of rum and maple glazed chicken breast, topped off with a drizzle of olive oil and fresh herbs.
Once upon a time…on a fateful but enjoyable Sunday…pork met a myriad of delicious food to become the ultimate union of yummy eats!
May I present to you Mr.Smoked Pork and Mrs.Braised Cabbage along with their respective families of Potato Wedge and Sweet Carrot.
On this special day our groom was smoked for an hour and a half on the barbecue, filled with the aromatic smoke of mesquite wood chips after being brined overnight and sported a smashing dry rub of herb and juniper berry.
Our bride was stunning in a crabapple juice, red wine vinegar, honey, brown sugar, juniper berry gown and accessorized with pan-fried bacon, shallots, leeks and garlic to create the ultimate culinary experience.
The guests from the carrot clan were steamed and pan-fried in butter, honey and seasoned well.
The potato family was tossed in olive oil, rosemary, pepper, salt and baked in the oven then sprinkled with chili pecorino cheese. Obviously they were competing for good looks and taste over the carrots.
After hours of preparation, a couple of heated situations in need of some rest time and a quick trip from the flame to the plate, the ceremony went off without a hitch.
Today we shared our love of food with our new roomie Mary and her awesome man Rory. Thanks for doing the dishes!
Excuse me while I devour this dish…om nom nom nom! This salmon masterpiece is of course brought you by Mike.
Keeping up with tradition, we had yet another epic meal for Sunday dinner. Why do we do this? Well first off, we both do not work on Sunday. Secondly, we have the day to laze about and do whatever we want. Thirdly, because we’re just cool like that!
Here’s the breakdown: Grilled salmon with a grilled salsa consisting of peach, pineapple, tomato, lime and cilantro on a bed of farm fresh yellow and green zucchini.
Market tomato and fresco cheese salad with olive oil/balsamic drizzle and a dash of Bolivian rose salt. Oh the wonderful things Mike whips up!
Mike and I have been doing a lot of awesome cooking lately but I just haven’t had the time to post anything so here’s a triple threat for the blog! We have a tomato salad appetizer, mixed berry pie dessert and lamp chop entree’ in an unconventional order. I’m just cool like that. Dessert BEFORE dinner! Rebel right here! haha
I hope you enjoy the food porn my man and I have created. Be excited for more! If you want more updates about the awesome food Mike makes you can follow his instagram @chefmd81 for the scoop! Literally people. We scooped ice cream onto that pie and it was delicious!
Blueberries, strawberries and rhubarb mixed with market honey and some four in my very own homemade pie crust.
Grilled marinated lamb on a bed of a yellow zucchini & mushroom risotto and purple cauliflower puree accented by fried beet chips and brussels sprout leaves.
Thanks for drooling over the photos and let me know if there’s anything you would like to see Mike or myself make. We always love to try new things.