Okay, so there is no competition but for anyone out there looking for the ultimate in indulgence when it comes to steaks–look no further!
Mike went all out with this meal and you can bet we were rubbing our food babies satisfaction at the end of dinner.
The best part hands down was the bacon hollandaise smothered all over those perfectly cooked pieces of grade A Alberta beef!
Another awesome addition was the eggplant salad courtesy made by Theo’s Greek Kouzina booth from the downtown farmer’s market.
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.
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.
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.
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.
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:
~medley of wild mushrooms
~yellow and green cauliflower
One of our best produce days yet!