Blog Archives

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

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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!

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

Bring On the Brownies

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I have to say these are probably THE MOST delicious brownies ever made. No joke. With our trusty recipe from the Chocolate Chocolate cookbook, Mike and I created magic with tempered chocolate and buttery goodness. Please enjoy drooling over this masterpiece of chocolate heaven. No one will judge you.

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

Meal Fit For a King

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Hockey Games and a Meal Fit For a King

Edmonton versus Winnipeg!

Perfect time to chow down on a fancy hockey game spread of course!

Here we have confit potato and duck leg, roasted butternut and acorn squash, blueberry and fennel crabapple braised red cabbage accompanied by fresh heirloom tomatoes, steamed sweet corn and a pumpkin. Why the pumpkin? It’s October 1st! Of course we would go buy baby pumpkins to make our place look extra awesome for Fall.

Stay classy,

~E

Believe it or not…this started off as a snack

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Believe it or not...this started off as a snack

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.

Stay classy,

~E

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