Friday, October 30, 2009

Kerr Village Farmers Market


 Last weekend we went to the final day of the market around the corner from us.  To commemorate the occasion they offered a feast for $5.   We had roast lamb, sausage, sauerkraut, corn, veggie stew, beets, roasted vegetables and lots of other good eats.  Everything was local!  I was very impressed.  We left with fresh free-range eggs,golden beets, parisian carrots and brussel sprouts.  It's a small market but definitely worth visiting next year.

Roasted beet and goat cheese salad I made... so simple and so good. 

Wednesday, October 21, 2009

Marinated Peppers

I don't know when I started making marinated peppers, but they've been a fixture in my fridge since.  They're good to have ready to throw in pasta, sandwiches, pizza or as part of an antipasto.  They’re a given if you come over for food... great served with hummus, olives and cheese. 

3-4 coloured bell peppers (not green)
Few sprigs of thyme and oregano
Approximately half a tablespoon of rosemary
5 cloves of garlic smashed and peeled
Good glug of olive oil (maybe half a cup at most)

Heat oven on broil or highest temperature
Cut peppers into halves and seed
Cook peppers in the oven until skins are turning black
Remove peppers from oven, put into a freezer bag and let cool.  This will make them easier to peel later.
Once cooled remove the skins and put back into the bag
Add a good amount of olive oil, garlic, herbs and marinate in the fridge for at least 5 hours or overnight.  I like to make as many as possible and just keep them in the fridge until I’m ready to use.


Monday, October 19, 2009

Roasted Carrot and Thyme Puree

This is a side dish I enjoy making - especially when we're entertaining.  What I like is it's something you can make ahead and I'm all about that when we have people over.  I like to be able to sit and enjoy our friends instead of hanging out in the kitchen the whole time... you know?

All you do is roast some carrots with olive oil,  salt and pepper, an onion cut into quarters and Thyme.  Once roasted throw in your food processor with some chicken stock and puree.  Remove the carrots from the processor and put into a pot until ready to reheat on your stove top.  To me all veggies taste better when they're roasted and this is no different. Unfortunately I forgot to get the money shot at the end there.




Wow wow WOW I just discovered Starsky  I've driven by it many times but tonight (thank you Phil) we decided to stop in for some bread having no idea what we were about to walk into.  It blew my mind!  The further I walked the more excited I got.  I have never seen such an amazing deli counter.  They had such a huge variety of sausage and deli meats and you were able to sample them all!  We were both starving and and maybe took advantage a little, but the people there encouraged it - so good!  Not only did they have all that meat but they had an impressive selection of cheese, fish and other meats.  Starsky imports most of their food from Europe and you can find some huge selections of European olive oils, balsamic vinegars, sweets and on and on.   Did I mention the prices aren't bad either?  That's right.  I think if you were to  do a whole grocery shop there that probably wouldn't make sense though.  This is also coming from somebody who does most shopping at No Frills, but your call.  We bought some Provolone, Emmentaler (some kind of spreadable cheese), 4 sausages, salami, prosciutto and yogurt for under $20... not bad.  Don't have any pics but here's the link

Wednesday, October 14, 2009


I'm constantly looking for recipes to use up all the chicken stock I seem to always have these days.  Now that BBQ season is coming to an end I find that a lot easier to do.  This is a butternut squash risotto.  I have to say it wasn't my best... it may have been the ginger I decided to add to it.  I won't post the recipe since I wasn't the biggest fan.  Instead I'll wait until I make leek and truffle risotto...mmmmm... now that's good. 

Ps. those are Parmesan shavings on the top.

Monday, October 12, 2009

Thursday Nights

Once a week Meg and Vicky come over for a Thursday night social.  A few years ago Meg and I had a similar club on Thursday nights with Steph and Sarah called the Sandwich Club.  Remember guys?  That club had very strict rules. We each had to make a sandwich and no other food.  I think my favourite was the Costa Rican Grilled Cheese.  Anyway, this new club is keeping the tradition alive with good food and great company, but we no longer have to stick to just sandwiches.  This week we had poutine.

For gravy:

2 shallots diced
2 tablespoons of unsalted butter
2 tablespoons of flour
2 cups of chicken stock
1.5 ounces of red wine or port ( I used wine)
1 teaspoon of fresh thyme chopped
1 can of gravy or 1/2 cup of demi glace.

Melt butter in saucepan over medium heat, add shallots and saute until fragrant.  Add the flour and stir for a minute before adding chicken stock and stir for a couple of minutes.  Add the wine, thyme and gravy.  Cook on simmer and serve when your fries are finished cooking.   Pile the fries, top with cheese curds, pour the gravy on top and serve! 

For this recipe we used frozen fries because Thursday night food is always supposed to be quick and easy.  You can slice a sweet potato into thin strips and cook with some olive oil and salt and pepper if you like.

More crab cakes!

A sandwich we had for dinner with the leftovers. Just a crusty bun with arugula, squeeze of lemon, little mayo and a light drizzle of olive oil. My craving for crab cakes has been satisfied.

Sunday, October 4, 2009

Coming Soon!

A recipe for the best roast potatoes.
I was a little worried when it came time to fry them up because like last time they were pretty fragile. Phil suggested I bake them rather, and that worked really well. I made these way too big though. Next time I`m thinking much smaller and I`m also thinking I`ll make these when we have people over, but in a mini finger food size! I think that will go over really well.

For the cakes:

Can of crab meat drained
2-3 celery stalks diced
2 carrots diced
1.5 tablespoons of capers chopped
2 large eggs
1 cup of breadcrumbs
1/4 cup of parsley
1/2 cup of mayo
Tablespoon of Dijon mustard
A good shake of hot sauce
Tablespoon of Worcester sauce
Salt and pepper
Tablespoon of dill

Found an easy recipe for sauce:

Mayo, white wine vinegar and chopped pickles.

Preheat oven to 375-400
Combine all ingredients and assemble into cakes.
Line baking sheet with parchment paper
Bake until golden and flip once

Tonight we're having the leftovers on a bun with the sauce, arugula and maybe a little pickled onion.


Crab Cakes

Reading the Saturday newspaper yesterday I came across a recipe for crab cakes, and so began my craving. I remembered seeing a can of real crab meat in my grocery store and started to get excited. The recipe in the paper called for a bunch of ingredients I didn`t have so I made a version of my own. I basically threw in whatever I would normally put into a egg, chicken or tuna salad sandwich. They turned out really well. I was pleasantly surprised they were so good because I attempted them a few years ago and let`s just say they weren`t as successful. Last time they wouldn`t hold together and I used imitation meat because I couldn`t find the real deal.

Really need to improve on my photography and presentation skills - will work on that, I promise.

Thursday, October 1, 2009

Melty Cheesy Goodness

My big sis requested some quick and easy meals she can make, so for now I'll post a tuna melt recipe. We happen to be having them on Tuesday so I was able to take some pics, but I promise to have more soon. Even though I love cooking, there is nothing better than a fast and cheap meal that you always have ingredients for. Wish I could take credit for this but it's all Phil's.

For the toppings:

2 Cans of tuna
2 Green onions, chopped
1-2 celery stocks, chopped
Tbs of capers or olives or both, chopped
1/4 Cup of artichokes in oil drained (optional), chopped
1 Large clove of garlic, minced
A little salt and pepper (maybe not so much salt if you're using the capers and olives)
Thin slices of tomato to spread on top
And a lot of cheddar cheese, shredded 

Preheat oven to 375-400F.

Cut a medium or large baguette length wise (or any type of bread).  Mix all ingredients in bowl excluding the tomato.  Top bread with mixture and place tomato slices on top. Toast in the oven for a few minutes, add grated cheese, let melt and you're done!

Guest Blog

Okay okay so I've been really excited to share something with you guys. I was going to wait, but I can't keep it a secret anymore. Megan Doherty... wait for it... is going to guest blog!!! You heard me. Coming soon, Meg will share one of her favourite recipes. Stay tuned!

Ps. That really is her with a giant perogie.