Tag Archives: yummy

We Scream for Ice Cream

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We Scream for Ice Cream

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!

Stay classy,

~E

Salmon: The Versatile Unicorn of the Deep Blue

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Salmon: The Versatile Unicorn of the Deep Blue

Farmer’s market season is upon us! To pay homage to the awesome food of farmer’s markets Mike made a kickass dish.

Sidenote:
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!

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

Fill Me Up!

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Following our obsession with super awesome Italian food, Mike made this delectable meal! We chowed down on manicotti pasta stuffed with cottage cheese and basil. The creation was then covered in a rockin’ meat sauce and fresh basil. Since this is quite the saucy meal we had some fresh focaccia bread on the side to mop up all the messy goodness.

Can you say foodgasm!

Stay classy,

~E

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

Busy Baking!

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Busy Baking!

Yes, I realize I’ve fallen off the track and haven’t posted anything about food in a very long time. So, here we are!

My friend Mercedes came over one night and we baked up a storm!

We also wrapped Mike in garland and wore ugly Christmas sweaters. Needless to say we know how to make a long night of baking into quite the event.

In the bottom left photo we have: Milk chocolate and white chocolate swirl almond candy-cane bark.

In the bottom right photo: ginger snap cookies and festively-shaped red velvet cakes with cream cheese icing.

We also baked candy cane shortbread cookies and a few pie crusts to fill with deliciousness later on. A few days later I made an apple pie as well.

I hope everyone is enjoying the season and getting excited for Christmas day! T-minus 8 days ’til we can open presents!

Stay classy,

~E

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Happy Halloween and Sunday Funday!

Mike and I had a pumpkin carving shindig this past weekend with friends and boy was it a great time!

We had pumpkin aranchinis, pumpkin fries, pumpkin bruschetta with homemade bread, pumpkin oreo cheesecake and of course baked pumpkin seeds. Here is what was in each dish (all appropriately seasoned):

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Pumpkin Arranccinis

*risotto

*chicken stock

*onions and garlic

*parmesan

*roasted sugar pumpkin

Pumpkin Arranccinis

Pumpkin Fries

*sliced sugar pumpkin

*beer batter

*fried in duck fat

Pumpkin Cheesecake

*cream cheese

*nutmeg

*cinnamon

*sugar

*eggs

*pureed sugar pumpkin

*ginger

*oreo cookie crumb base

*chocolate chips on top

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Pumpkin Bruschetta

*cinderella pumpkin

*grape tomatoes

*garlic

*red onion

*basil

*rosemary

*feta cheese

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Check out all the photos of our carvings! I admit that I am not a great carver. I hope everyone had a great time partying, trick or treating and lighting up the night on this spooktacular night!

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Stay classy,

~E

Pumpkin Carving Shindig

A Pork Love Story

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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!

Stay classy,

~E

The Sunday Chronicles Continue

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The Sunday Chronicles Continue

Of course our story starts at the downtown market at the Ocean Odyssey seafood vendor. After much deliberation we decide to buy a piece of fresh tuna and another piece of fresh salmon. Onto our lazy sunday of being not so lazy and way more creative. In all honesty Mike got creative and I did laundry. The joys of domestic adult life.

Back to much more exciting talk!

Please admire, drool over, crave and share with friends this picture of deliciousness.

This is the first of I believe a couple more dishes Mike decided to create today.

Random question time with Mike! Of course he doesn’t know I’m typing this up to make this post extra awesome and engaging. I’m always asking him questions anyways haha journalist in me never stops working.

Q: Do you find cooking calming?
A: I would say so, yes.

Q: Why do you like to cook at home so much?
A: I like to eat good food.

Q: Don’t you ever get tired of cooking?
A: *laughs at me* Sometimes its cereal and toast before bed. Sometimes its pasta and tomato sauce, but even then I chop up some shallots and fresh herbs.

“Nothing beats grilling a steak at two in the morning with beer in hand when everyone is sleeping.”

Q: What’s the one dish you couldn’t live without?
A: Pasta and bread. It warms ya up and fills ya up. It’s homey.

Q: Where’s the number one place you want to travel to experience food.
A: The French came up with a lot of cooking techniques and discoveries so that would be cool.

**Ironically Mike works at a steakhouse but has not cooked one steak dish at home yet! This will be rectified before summer has completely ended.**

Enough bugging the man when he’s making food! Back to the dish at hand…and in my tummy.

Pan-seared ahi tuna on beet greens with pickled beet strings and crispy fried fennel pieces with honey-drizzled multi-coloured carrots accented with basil oil and chili oil drops finished off with a healthy sprinkling of Black Cypress Flake sea salt.

Stay classy,

~E

Happy Days!

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Happy Days!

I absolutely love sleeping in on the weekend. You wanna know what’s even better than sleeping in? Eating bacon!

My friends this is what dreams are made of. Or at least my dreams haha

Mike once again made a yummy meal for us to share in the morning. Perfectly cooked pancakes, bacon, fruit salad and caramelized peaches. Awww yeah!

Stay classy.

~E