The Daily Dine

Check out the Fitness Firm

2012-03-19T15:41:00.000-07:00

I found this blog post today and wanted to give everyone the opportunity to read it. I think what Kerri has to say is fabulous. She has a very kind and open awareness of what is happening in the health industry and especially with food and how to eat it. So check it out and I hope you enjoy it!!!

http://www.thefitnessfirm.ca/?p=1108#comment-343

Oh What a Week - Naumulten Lodge

2012-02-26T15:01:00.000-08:00

So, this week I have spent some wonderful time with wonderful people at a beautiful back country lodge. If you are a skier or snowboarder and have ski toured before here is the place to be.   I came up here never laying eyes on the place, someone else did my shopping, and did not find the menu for the shopping that was done. So I unleashed my creative juices, to use the food that was given to me and make it last for a week with out compromising my standards and love for cooking.   Making it happen!!! Did I miss my favorite ingredients, spices, herbs, meat cuts.....of course but the challenge of just making it up as I go has been a highlight of my winter and a great week!!! Oh yeah we have also had over 100cm of snow this week which has also made for some amazing skiing!!!
Unfortunately, I did forget my camera!!   So I will soon have some pictures from the guests. Until then here is the menu I prepared and I will post the menu that I was supposed to do!! I love to cook!!!

Monday - Steak Night, Roasted Potatoes, Broccoli, Creamy Corn, Horseraddish and Smoked Paparika sauce.
                 Gluten Free Chocolate Cake

Tuesday - Ham and Eggs on Organic Sourdough Bagels (I did bring these)
                 Scallop and Bacon Stuffed Chicken, Mashed Potatoes, Zucchini
                 Apple Pie

Wednesday - Eggs, Bacon and fresh made bread toasted.
                      Sunflower Seed, Almond and Yogurt Crusted Salmon, Gratin Potatoes, Mix Vegetables
                      Banana, Coconut Cream Pie

Thursday - Vegetable Fritatta, Maple Glazed Bacon
                    Slow Roasted Beef Stew on Spinach Noodles with mixed veg.
                    Berry Tart

Friday -   Ham and Pepper Spanish Omelette with Toast.
                 Lemon Garlic Chicken with Tatziki Sauce, Cheesey Polenta, Broccoli
                 Pumpkin Pie

Saturday - Moose Eyes and Toast
                  Slow Roasted Thai Pork Stew, Basmati Rice, Sauteed Mixed Veg, Crab and Potato Cakes
                  Upside Down Pineapple Cake

Sunday - Eggs Benedict
               Steak night again!!! Cause we have it and I am going to use it! I will let you how all todays
               fares turned out and hopefull with pictures!!

All of these meals included fresh baked cookies, sweet breads, fresh breads (thanks to Norm for the amazing recipe on the No Knead Bread) and bars for snacks and lunch items which are eaten in the outdoors! I will also post the original menu for the week to show that there are multiple creative dishes that can be made just using what you have!!!

Have a delicious day everyone!!

November Schmovember

2011-11-23T11:43:00.000-08:00

When I think of all 12 months of the year, November is the hardest one on the system. It is getting darker everyday, the sun just doesn't shine as much, the air can't seem to decide whether it wants to be cold or warm, setting off a display of snow, rain and snrain (half rain/half snow). The only joy in this month of Movember the moustache growning extravaganza for men and to remind them to take care of their health and have a check up at the doctor. Women are reminded all the time and that is great, but the men had been left out until a few years ago when the moustache came back to party on the upper lips of men everywhere. I love the moustaches that are grown, so many different varieties and even the guys who don't quite have enough facial hair make a go at it.
While the health and well being of all our men is on our minds this month, isn't it nice to know that there are foods that are great for your man as well?

Tomatoes, these are fabulous for the man in your life. Tomatoes are widely known for their outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Intake of tomatoes has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood - a factor that is especially important in lowering risk of heart problems like atherosclerosis. That is just one amazing benefit of these delicious and user friendly foods.
While there are many benefits to the tomato and the wide varities that are available I also like to refer to this delicious fruit the same way the French do, pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," probably referring to tomato varieties that were yellow/orange/tangerine in color.
On these cold, wet days and early dark nights, have a read about the tomato and its benefits for you and your moustache wearing man!

It is also pomegrante season again!! These delicious fruits, although some work to get into and will leave a nice red hue to your finger tips, are a very healthy choice!

"Risks of impotency and prostate cancer are some of the most common medical problems which men have to confront with. Men suffering from atherosclerosis (a stage of arteriosclerosis involving fatty deposits (atheromas) inside the arterial walls, thus narrowing the arteries) are more prone to developing impotency. The antioxidants found in pomegranate juice helps in checking arteriosclerosis and reduces the risk of the occurrence of impotency. Pomegranate benefits for men, when used with conventional treatment methods, is known to help in treating prostate cancer. This is due to its quality of reducing the levels of prostate specific antigen PSA (a protein manufactured exclusively by the prostate gland. PSA is produced for the ejaculate, where it liquifies the semen and allows sperm cells to swim freely. Elevated levels of PSA in blood serum are associated with benign prostatic hyperplasia and prostate cancer). Certain studies have shown that in patients who regularly consumed this fruit, prostate cancer cells also decreased in growth." -http://www.buzzle.com/articles/pomegranate-benefits-for-men.html

I would highly recommend eating these throughout your day. I like them in my smoothies in the morning and on my salad at night. They are delicious, in season (you can't beat that) and abundant so they are cheaper to buy. Crack one open and get your hues of red started early this year.

Have a delicious day and look out as my new business "bake'd" is starting up soon and so far the sourdough bagels are a hit!!!

Woke Up Ravenous!!!!

2011-09-25T09:43:00.000-07:00

Woke up ravenous this morning. Moose eyes are just the fix. Lining a muffin tin with prosciutto, adding a little goat cheese and Dijon mustard to the bottom and finish with an egg. Into the oven at 350F for about 10 - 12 minutes (look for the white to be cooked and the yoke to still be soft....it is a very fine time line! This does not need salt as the prosciutto is salty. Finish with some pepper and get a fresh croissant to dip in.

Not hungry anymore and ready to start the day!

Have A Fabulous Day Everyone

Carrot Cake Recipe/ Chocolate Zucchini Cake

2011-09-24T08:54:00.000-07:00

Here is the recipe for the carrot cake and with a few modifications, chocolate zucchini cake....which at this time of the year is a delight for all those giant zucchinis in the garden!!

For the Cake:

1 1/2 cups of white flour, 1 1/2 cups of whole wheat flour,(i will also substitute spelt flour for the wheat sensitive) 2tsp baking powder, 2tsp baking soda, 4 tsp cinnamon, 1 tsp salt, 1 1/2 cups of brown sugar,1 cup of raisins,1 cup of walnuts,chopped, 1 1/4cup of oil(i have been using grape seed oil as of late).
4 eggs slightly beating, 2 cups carrots,grated, 1 cup crushed pineapple,drained, 2tsp vanilla.

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir in sugar, raisins and walnuts. Make a well and add oil, carrots, pineapple, vanilla and eggs. Blend well. Pour into a greased 9 or 10inch round baking pan and bake in a 350F preheated oven for approximately 1 hour until skewer comes out clean. Cool. To prepare the icing, beat together room temperature cream cheese and butter until light and fluffy. Add vanilla and icing sugar and continue beating until smooth. Cut the cake in half horizontally and spread some icing between the two layers, before icing the whole cake......i didn't do this as you can see in my picture and the cake was still delicious.

I also added some lemon zest to this recipe just to make it a little fresher tasting. It was added in the icing and cake.

Now for the Chocolate Zucchini Cake.
Remove the pineapple. Exchange the carrots for zucchini and add 3/4cup of Coco Powder. I also added orange zest and a bit of juice for a nice fresh flavour. the juice helps give a little more moisture since there is another dry ingredient (coco powder) being added. I used the zest and juice of 2 oranges for my recipe. Bake at 350F for about an hour or when a skewer pulls out clean from the centre.

HAVE A FABULOUS DAY EVERYONE!!!!

Camping and Cooking

2011-09-23T11:27:00.000-07:00

The best kitchen window in the world is no window, doors, walls, it is being outside!! Whether back country skiing, summer camping the more remote the better. It is amazing what can be pulled off on the fly!!
I recently join ROAM Adventures www.iroamtheworld.com for an amazing camping/ rafting vacation as their chef and it was fabulous. Although the original plans had changes on the way it was a beautiful trip with wonderful people and the scenery was spectacular with a huge water fall and lots of birds. Sleeping out under the stars wasn't bad either!
Here is a dinner that was enjoyed on the first night. Some fresh BC Wild Sockeye Salmon with a coarse cornmeal crust, fresh local blueberry, cucumber, onion and thyme salsa, coleslaw, mash potatoes (got to get the kids interested), asparagus and carrot cake for dessert....I did pre-make that as baking facilities were not available and prep is the name of the game out here in the wild!
Enjoy and please share your favorite outdoor back-country extravaganzas.

The kitchen...............

Best crew ever, singers, musicians, general comedians, dish assistants and guides!

The prep area.

Dinner!!

Carrot cake, oh yeah this recipe is incredible.

The dishes for 24 people and me cooking in at the camp.

Breakfast the next day was sausage, eggs to order, Spanish omelet, homemade granola, yogurt, juice, raspberry scones (pre-made), apricot and lemon cake.

Harvest, Hikes and Good Eats

2011-09-16T08:06:00.000-07:00

This is one of my favorite sunflowers in the garden this year. I have found myself really examining it from bloom and now it is growing seeds for next years garden.....already planning! The harvest thus far has been fabulous, potatoes, leeks, beets, butter crunch lettuce, broccoli, various peppers, strawberries, carrots, fava beans (my new favorite and there will be a lot of these next year), snap peas, various squash, kale, french beans, fennel, Brussel sprouts(i am hoping these finish, but great learning experience),Jerusalem artichoke,tomatillos, garlic, onions and lots of herbs! A lot of new things were tried this year and the learning experience of the garden is one of my favorite things about summer. Cooking various meals from the garden is my other favorite and I hope you enjoy some pictures as much as I enjoyed making the pictures!!!

A little Thai curry stew. I love to go grocery shopping everyday in the garden and see what is ready to eat!!

Duck for dinner, yes please. This particular one was a cupboard cleaning meal. using ingredients that will need to be eaten and replaced was fun. There is a lot going on in this bowl but it was delicious!

My quick version of Huevos Rancheros. Hands down my favorite breakfast!!! Not the prettiest but sure delicious!

This meal was some garden goodness! Curried Lamb Shank....this was from the lamb that was purchased last spring from a local source. The veggies were from the garden plus some Paneer, spice and coconut milk. So Good!
What have you been eating from your garden? Have any questions???? Please ask!

The wee George and a Mountain Goat. They hung out just staring at each other for a long time!

The crew at the base of Gimili Peak!

I almost stepped on this! Large and in charge in the mountains!

Breakfast of Champions

2011-07-27T07:55:00.000-07:00

I love breakfast. The other day a delicious breakfast was made and now will be shared with you!

After soft boiling 4 eggs, peeling them and placing them in a bowl, avocado, salt and a spoonful of mayo was added. This combination was mixed together with a fork and set aside.
Bacon was salted and baking in the oven and was ready to go. It was removed and had maple syrup drizzled on it. (We are lucky enough to get our bacon local and there is no curing or salt and there for no additives or preservatives added.)
Two beets, from the garden, where left over from the previous evenings dinner. These were sliced up and put aside.
Then my favorite, a slice of Sourdough bread. There is a lot of good stuff in Sourdough bread, real sourdough. The kind that has been fermenting for a long time. The slices were toasted.
Two bowls were placed before me and the building began.
The toast on the bottom, the smashed egg mixture on top of the toast, followed by the beets and bacon on the side.
Seriously one of the most satisfying breakfasts I have had in a while!

Let The Creative Juices Flow

2011-07-19T10:35:00.000-07:00

Trying to find the right words to start blogging again, it seems maybe I am trying too hard and it is time to just come back to reality and realize I am not a writer, poet and will probably never attain any recognition as one. However, I can cook, I love to cook and share my thoughts feelings and inspirations to whomever is out there and reading! Lets get to it!

The garden is planted and growing strong. One of my favorite parts is figuring out where to put everything, using past misfortunes to aid in the proper growth of delicious produce this year. First one to tackle is the tomatoes, last year there were around 18 plants and not one tomato as the blight set in.....well this year, I am on it and so far so good. A great lesson learned from the tomatoes is the fact that growing them on my porch is way better then the garden as they don't like water on their leaves and the porch tomatoes are 2-3 times larger than the garden ones! Next year I will get another full bed in the garden as the tomatoes will all be grown on the porch.

The kale is strong and grown close together as I prefer small kale leaves that are more tender and work great in my smoothies. This also makes for quick baking of kale chips which are a hit everywhere I bring them!

Strawberries are fresh and delicious everyday. They have been growing and ripening everyday for about the past two weeks, delicious!

I am not sure about the peppers but they look great and are flowering now to see if they will stand up to all of this rain. Broccoli, brussel sprouts, fennel, corn, tomatillos, sugar snap peas (started eating those two days ago), broad beans, french beans, four types of beets, garlic, onions, potatoes, jerusalem artichoke, butter crunch lettuce, spinach and a few more herbs and lettuces to be planted and let the eating commence! If you come to my house bring your veggie and fruit eating appetite and maybe we will take out some local lamb or local wild boar out of the freezer and have a party.

Last night was some spit roasted lamb shoulder with a scape (garlic flowers), almond and sunflower seed crust. Paired with a fenugreek leaf, coconut curry vegetable mixture and a fresh salad.

The night previous was a leek, fennel, onion, scape and proscuitto tart.

I have pictures and they will be added in a bit, I promise!!

I hope everyone had a magical spring and are ready to be inspired through food.

Have a magically delicious day!
And this is my garden helper and snacker!!!

The day after Disco!

2011-04-08T07:44:00.000-07:00

Three main components, potatoes, sauce or gravy and fresh cheese curds. After a night of dancing, using my once broken leg, having a few beers this is what is necessary for the next day, Poutine! Now not being a Quebecer but indulging in the art of Poutine and how many changes it has taken over the years, adding my own cravings and this is ready to be devoured. This is truly the best at 4am in Montreal and that is that.

This particular Poutine was made with root vegetables, potatoes, yams, sliced onions and parsnips. They were chopped up (skin on, except for the onions) and tossed in some olive oil and dried herbs and spices, basil, marjoram, oregano,cumin, salt and pepper. Left to bake in the oven until golden brown and crispy. This was done at about 400F as I find they get a much crispier outside and are still soft inside. I am very picky about the Poutine I eat, the vegetables or potatoes must stay crunchy as getting to the bottom of my bowl to a mess of gravy and mushy potatoes and veg is not my favorite. Gravy on the side pour a little on at a time, cheese to room temperature so that it melts and a sauce or gravy of your liking....yes I will use a packaged gravy for this if I don't have anything in my freezer. The last ingredient I love to have on my Poutine is ketchup........

Have a delicious day!

Slocan Bagels

2011-04-05T08:27:00.000-07:00

Never made bagels, always wanted to, read the recipe 4 or 5 times and was ready to give it a try. Now questions had been asked in the past at bagel shops in Montreal (the best bagels) on how to achieve the texture. The texture of bagels is what makes them. Otherwise they are donut shaped bread.

So here is the recipe that was used for the first two batches, the one you are looking at is the second batch. Enjoy, ask questions if you have any. Adjustments have been made from the original recipe.
You will need;
To make a ferment. 200g of white bread flour (I used white spelt), 5g of fresh yeast (dry will also work), 100g of water. Mix together and let rest for 2hours at least.
Then you will add 550g of flour, 20g of good honey, 10g of salt, 250g of water.
On the stove, place a pot with water in it, for every quart of water add a tsp of baking soda, this is what gives the texture. I usually use two to three quarts of water depending on the pot.
Have two baking trays ready lined with parchment or a Silpat and very lightly oil the trays.
You are ready to put the dough together and will need a rolling pin very soon.
Mix together the ferment with the flour, honey, water and salt. When it starts to come together put in out on a dry, non-floured surface. Knead the dough until it is smooth and elastic (about 12 minutes). The surface will be very smooth, very smooth and it will form nicely into a ball. If you are not sure, keep kneading.

Once you are finished kneading the dough now needs to rest for about 2 hours but if you are in a rush, 20 minutes is fine. Cover the dough and let it rest in a slightly floured bowl. Once the resting period is over, lightly flour your work surface, using your scraper, bring out the dough and form into 12 even balls. Roll the balls until they are smooth and then using the end of your rolling pin, punch a hole in the middle of the dough ball, use your fingers to roll and make the hole a bit bigger and smooth. I was using the handle of the rolling pin and my fingers for this. lay them on your slightly oiled trays and let them rise again for about 1hour minimum.

Now that the resting period is over, heat up the water and baking soda, prepare your toppings, make sure your oven is preheated up to 425F. Once the water has come to a boil, you can add the bagels. I usually cook three at a time, 30seconds on each side, bring them out of the water and place them into the topping and back to the baking tray. Once the tray is full then into the oven. I usually have about 6 to a tray but sometimes 8 as I am able to yield more bagels out of this recipe. They are a little smaller and great for kids. The recipe I starting using for this says 10 minutes but that is in a very good oven, something I don't have. These bagels took about 18 minutes and had to be turned and watched carefully. This is the part that is up to you and your knowledge of your oven, if you have a good one then try 10 minutes add an extra three minutes for a chewy texture. Cool on a wire rack and ENJOY!!!!
Have a delicious day!

Oh Spring what you bring

2011-04-02T11:43:00.000-07:00

Like a spring lamb to the freezer. I got to watch this lamb grow up over last summer and run around, eat fresh grass, graze as he liked as the gate to his paddock was opened during the day and had the ability to roam and go where he pleased. That is what I like to know about the meat that goes into my body. It is too bad what we have come to in this technologically advanced age that we are trying to use these advances to mass produce meat, it is like they are not even animals anymore. I am not a vegetarian or vegan but a very conscious eater. I encourage everyone to be a conscious eater as well. Take the time in your fast paced lifestyle to know where your food is coming from, I don't mean at Whole Foods but see if you can locally source something in your kitchen that you cook. Start with one thing and go from there. Make a connection with the farmer directly, you will be glad you did!

Here the most recent lamb dish. A curry lamb stew. I made the stew vegetarian actually it is vegan and braised the lamb separately to add to the dish at the end. OHHHH so good. Giving the lamb a different infused flavour from the stew but still have each compliment the other.

Have a delicious day!

Left over Short Ribs Transformed

2011-04-01T08:28:00.000-07:00

Leftovers waiting to be turned into something delicious, different from the previous meal and something new. This one was a bit of work...not much though....and a whole lot of deliciousness!!!

Preparing the Mis en Place for the Wontons took about 10 minutes and this is what it looked like. The base of this was Miso, a scoop of paste in water and bring to a boil adding salt to taste.

The Wontons were filled with beef and a piece of blue cheese.

They rested on a plate until they were all ready to enter the boiling cauldron of Miso broth.

Into the bowl and into my belly. Simple the whole process took about 45 minutes as the Wontons took a bit to prepare but it was easy to just sit and wrap. The mess was minimal, the leftovers used up and the meal was delicious and will be done again. Now to figure out what to make for tonight that will yield the leftovers necessary to do this again!

Dinner.....Short Ribs, Salad, Homemade Crackers and CHEESE!

2011-03-31T17:15:00.000-07:00

Last night was delicious, nutritious and so memorable. A great day to celebrate the healing of my leg and the OK from the specialist to start bearing weight on the noodle (what is left of the leg!!).
It started with short ribs that were braised in the oven at 250 for about three hours then removed and cooled. They were braised with apples, garlic, onion, fennel seed, cumin seed and salt. A little water was added the whole lot was covered and left to slowly roast for the afternoon. Once the short ribs were cooled, they were removed from the pan and the juicy goodness they cooked in was strained and made into a glaze by adding honey, Dijon and a splash of balsamic. The ribs were put back into the oven at 300F with some vegetables and let slowly cook and be glazed until they had the colour I was looking for. The topper was a wedge of Blue Brie to be enjoyed with the meat and it was!! Added to a salad with roasted parsnip and yams it was enjoyed, savored and remembered.

But while all of this was going on, the hunger started to show itself in the form of noise from the belly so I took out a frozen loaf I am now stock piling in the freezer (just for occasions like this) of crackers. These are so easy to make and healthy to eat and I can't stop making them!! The crackers were paired with the Blue Brie cheese as well as an "ash covered soft surface ripened goat cheese" called Le Cendrillon. I am still relishing the meal and the good news of healing.

Tonight I am craving soup so, I am going to make some beef wontons and miso soup with the leftovers....the blue cheese might just end up in there again with the beef as it was too good not to have again!!

Have a delicious day!

I Love Salad

2011-03-28T07:32:00.000-07:00

As the days show signs of spring, my thoughts are going to salad!! I love salad and that is that. Almost any meal can be turned into a salad. It is quick, easy, filling and I have even had success turning my meat and potatoes father into a salad lover. Still having all his favorite foods but just topped on a salad. Are there enough greens going in this body....OH YEAH!

Here is a salad with come cooked veg, fresh picked morel mushrooms, meat and just topped on some delicious greens.

Portabello mushroom with melted cheese, sauteed kale and some prosciutto, coconut shrimp and placed on a salad.

Fresh figs, Buffalo Mozzarella,fresh yellow cherry tomatoes, goat cheese, toasted sunflower seeds, cucumber and sitting on a bed of spinach!

Duck Confit and a salad. The meat was so juicy it needed no sauce and the juiciness of the salad was a perfect compliment to this protein.

Beef Short Ribs and a salad. Need I say more???

Meat pie and a delicious pomegranate salad.

Wild boar Heart and Kidneys fried up with some Boar Belly.....and yes on a salad.

This probably could go on forever but will stop for now! Get into the greens, they are healthy, raw, delicious and very filling. Personally I feel this is the best way to end your day. Getting that satisfying feeling of eating something good, healthy, nutritious and delicious!!!
Green it up!

The Last Pumpkin!!

2011-03-25T09:59:00.000-07:00

A delicious pumpkin preserved from the harvest of 2010. Some delicious cheese cooked with white wine and garlic in a beautiful ceramic dish. Fresh salad with all the favorite fixings and one of the favorite dinners is served!

Roasting the pumpkin in the oven to bring out the natural sweetness lends to a perfect balance for the chilies that were dried by the fireplace. Adding coconut milk (great for the digestive system) and 1-2 tbsp. of Apple Cider Vinegar the spicy, sweet and sour effect is created. Personally this is my favorite the combination and balance of these three ingredients satisfies all the cravings. Add some cheese, homemade crackers and a fresh organic salad then sit down to enjoy a delicious meal have some fabulous discussion and take away the "little shy", as Jonathan calls it with a glass of vino tinto. A favorite night in these parts!

I am going to make crackers again today and will give the recipe and details very soon. Ever had "Raincoast Crackers", a little pricey very delicious and incredibly easy to make.....seriously you can make a few batches in an hour and have them for a few weeks. Unless you are like us and eat them all!!!

Have a delicious day everyone!

Little Pizza for the Soul!

2011-03-17T08:35:00.000-07:00

Pizza, one of the favorites in this kitchen. A great way to use up leftovers, satisfy a cheesy craving and making it is a fabulous way to get everyone involved in what they are eating!

This particular night there was a feisty almost two year old who loves to do everything we are doing soooooo he got to make his own pizza. Although distracted by a bracelet when it cam time to eat, he was fully involved in the making of the pizza and got to pick his own toppings.
When using up leftovers,one of the favorites is to put the greens on the top of the pizza especially heartier ones as they crisp up and give a great texture to the pizza and when a little sea salt is added the flavour is delish!
The fridge is now ready for one of the two favorite Fridays of the month, the organic food bin. Every two weeks a bin of delicious organic vegetables is delivered to the door and for about $75.00 it feeds two of us for two weeks with little else to buy for fresh veggies and fruit.
This bin of beauty arrives tomorrow and tonight is all about eating what is left for veggies in the fridge. More creations to come and pictures that I hope you will enjoy!
Have a Magically Delicious Day!

Pounding out the Pastry

2011-03-16T06:51:00.000-07:00

Getting ready for a weekend of fun, the birthday of a very dear friend and brushing up the pastry super powers here come the croissants and pain au chocolate, using up all the leftover pastry for a very sweet and delicious dish.
It has been a long time since puff pastry was made and the first time in the home kitchen. So far I have made it twice and many more times this delicious and delicate pastry will find itself the star of my day! Starting with the classics and moving onto the creative there will be more fun creations to come.

The first batch of croissants were a little heavy and a longer rising time was used for the next batch. This process is very slow and patience is required in order to really get the most out of the pastry. The whole process for this recipe is close to 17 hours from start to finish. I could be a lot shorter but I like the dough to have time to ferment, rise and produce and light and fluffy delicious pastry that brings me back to mornings in France with a cafe noir and pain au chocolate in the morning.....in the end that is all I am trying to recreate!

Have a magically delicious day!!!

The Wild Boar....and learning how to use everything edible!

2011-03-13T08:43:00.000-07:00

Knowing where my food comes from is very important to me. How the animal is raised, fed, loved and watching it grow and live a very happy life. This past fall we bought a Wild Boar and a Lamb. The freezer is now stocked but yesterday was a day of thanks and gratitude for this beast that is now going to feed us for quite some time! Chops, ribs, belly, scraps for sausage, roasts, ribs roasts and one giant leg intact for an outdoor fire roast this summer.....OH YEAH!

I am also learning about using as much of the animal as possible. So with fresh organs ready to eat, we dove into the heart and kidneys last night. It was actually delicious and the heart is really good! Sliced thin, marinated in garlic, marjoram and olive oil then covered in corn flour and added to a salad. I also slow cooked the belly, crispy on the outside and delicious fat dripping from the inside.....just a small amount is very satisfying!

I am keen to make heart and kidneys again and now that I have the flavour and texture taste for it, Now it is time to up the stakes and go delicate and delicious. Tonight is rib roast night and I am very stoked. Also stay tuned for Pain Au Chocolate, Crossiant and other treats as I am also diving into pastry perfection!

Busted

2011-02-21T06:56:00.000-08:00

About three weeks ago I broke my leg, the Tibial Plateau to be exact. Now two weeks after surgery, three pins in my leg, a drilled hole to fix a chip and depression in the bone, the body is finally starting to come around. Having a lot of time to muse over what will be cooked the next time the kitchen is entered with confidence and strength in the leg is hard, as the cravings change everyday. This is however giving a lot of time to read the kitchen books that have been collected over the years. The ones that are picked up often as they have the recipes that are used a lot and with confidence and the ones that aren't touched nearly as much for their inspiration and culinary delights. The favorite book which will reign forever as the bible of my kitchen is "The Professional Chef", this book has everything for the basics, the skills and great tips. I recommend everyone have this book....sorry no pictures today but will get everything together soon with photo's. I will share my favorite cook books over the next bit as the healing is happening and the strength is growing for me to stand for more than 15 minutes at a time without succumbing to the pain.
I did however manage to make a sweet and sour green lentil soup with garlic sausage and Portabello mushroom yesterday. I didn't take too much standing and was worth every minute I stood solely on my right leg.

I hope everyone is feeding themselves good food and cooking with love as everybody and every body deserves this in daily life.

Learning on the road.....

2011-01-14T07:43:00.000-08:00

Reminiscing about the wonderful learning experience in the kitchen and on the road traveling, that has brought me to where I am today, I came across some pictures and thought I would share them with you all.
A few years ago I was working on a private yacht and traveling through the Panama Canal from the Pacific to the Atlantic side. Once we were there a big storm blew in and kept the Yacht docked for a couple weeks.....hmmmmm what to do for a couple of weeks? Here are some pictures from Colon, Panama. The fish and seafood was astounding and the people were delightful, well as long as you knew someone. The statistics show that for every week a tourist is in Colon they will be mugged once. Avoiding this scenario I had a fabulous guide who was a local and kept me very safe. I was even invited to his families home for dinner. There were 6 people living in a 400 square foot, concrete home. His father had a Mango tree in the back yard filled with hanging baskets and orchids, stunning!

This was my favorite picture. It needs no explanation.

Here is the snapper that I bought at the market. Such an amazing experience to bring all this fresh fish back and then figure out how it is going to be prepared.

This is the Cordova or Sea Bass. This was incredible and look how fresh it is!

Nothing is wasted and thrown away. Every part of the animal is for sale for eating. This is the greatest way to learn how to use the whole animal and not just have the Tenderloin! Yes that is a jar of blood in the back ground!

These were my buddies. They sell plastic bags for $0.25 and will carry everything for you. I gave them $5.00 each at the end because they had a lot of food to carry and look after. Such sweethearts!!!
The best dish I learned while on the Atlantic side and in Colon was Fish Head Soup. Roberto, the guide, introduced me to his family and his mother and I made fish head soup and then sat down with the family and ate dinner. This is a memory I will have forever and am grateful for.

Where have you traveled and learned something fabulous to cook? Where is your favorite food country where you have learned the most?

I will find more pictures and share more food and traveling experiences!

Have a fabulous day!

Dinner For One!

2011-01-12T06:47:00.000-08:00

I find it funny that we are so devoted to making good, healthy, colourful and delicious food for everyone, but how often do you make yourself a delicious meal that just you enjoy. You get to make exactly what you want, how you want it and then sit down and enjoy the love you have just put into a meal and now yourself. Is there any better way to nourish your soul?

My boyfriend works a lot in the winter and is away a lot so this leaves me the opportunity to have some selfish time and take care of myself and put some love into the food I am putting in my body.

Here is a meal I had the other night. I sauteed Shitake mushrooms, Pancetta, Spinach and Sunflower seeds in a pan. Starting with the Pancetta and Shitake mushrooms then adding the Sunflower seeds and the Spinach. Once this was slightly cooked some roasted beets were added and mix together along with a sprinkle of Pear Balsamic vinegar. This was then put into a ramekin covered in some delicious local cheese and baked in the oven. Delish!

And after a day of Heli-skiing I deserved this healthy and delicious meal!

Don't forget to take care of and love yourself because at the end of the day when you lay your head on your pillow, you matter most!

New Years Eve Dinner with Friends, Lovers and a............

2010-12-31T08:04:00.000-08:00

Communal toast around the world of well wishers and happy thoughts projected forward to the coming year and new decade. The last ten years of the new millennium was a feisty little character. Showing all sides of an infantile decade of uncertainty, frustration and figuring out how to express ones emotions and get a point across. Like a baby who can't talk but will fuss and cry until someone figures out what they need and then slowly gains a voice and starts to speak and put words together. Soon, looks at the world with unbridled enthusiasm and emits pure joy through a smile, a squeal and a sparkle in the eye (I know you have all seen that before, the smile and laughter of a child is irresistible).
Well, we are now closing in on our teenage years, having thrown our temper-tantrums and receiving mother nature's timeouts, spankings and other misfortunes combined with the moments of beauty and peace. (What, you didn't find that?? Time to relax, let go and enjoy the moment) Now come the hormones, the eleven-teens,the ups and downs of teenagers. We have all been a part of this the time. This immaturity where you think you know everything and then as you move forward and grow, you realize knowledge is acquired over many years and everyday is a new and learned experience. Lest we forget this time in our own lives and now use this knowledge to grow this decade into a mature teenager who is taught the intolerance of bullying, not being judgmental towards others and learns that name calling and picking on someone is one of the weakest traits we can carry as humans. It is our job as the human race to nurture this new decade and make sure it blossoms into a loved, respected, classy and charming young adult.
Don't worry about the past, it will always be there. Don't fret about the future because no matter what you do, it is coming. Live right now! Enjoy the moment, enjoy your moment and do what you can to make the world a better place. Celebrate today with the knowledge that around the world whether you have already or are about to embark on this celebratory night, we all acknowledge the New Year and we all share the positive outlook for the coming 12 months.
A toast to you all and I sincerely wish you the very best and hope that you do your very best to make this New Year a great one, one day at a time!

Thank you for letting me rant.

Enjoy your meal tonight as it is the last one of the year. Here are a couple ideas! The first is an Antipasto Platter with Pearl Onions and Capers, Sage and Walnut Pesto, Olives, Prosciutto and Basil Wrapped Asparagus, Grape Leaf Wrapped Heart of Palm, Feta Cheese and Olive Oil and Cracked Black Pepper Crostini. Serve this with a Cheese Fondue or Raclette and spread the smiles!

Something I really enjoy doing on special nights, certain occasions or just to surprise and put a smile on a face, is to personalize a meal! Using a Zucchini, Eggplant, Apple or what ever you have in the kitchen plus a small paring knife. Cut out your pieces, usually I will shape them like leaves, and very carefully carve out the initials of your guests for dinner. This is extra work and time consuming, until you get the hang of it, but worth it for the smile it receives. Once carved saute in a pan with seasoning, I like to use poppy seeds whenever doing this as the black poppy seeds are a great contrast especially with yellow zucchini. This is a Steak Dinner I presented to the Levitation Project while they were filming a ski movie at the lodge where I worked.

Served with a Roasted Garlic Sauce, Parmesan Chip, Maple Roasted Carrots finished with coarse salt, Zucchini shaped and carved to resemble leaves and a Gratin of Potato (under the steak). These boys need a big meal at the end of their day and this course of their dinner gave them that!

So while you are preping the last meal of the year, lift your glass in a silent toast around the world as we all celebrate New Year's Eve 2010.

Cheers.

Leftover Dessert??? What the????

2010-12-30T08:22:00.000-08:00

So sometimes after a cake making session, there are some leftover pieces that can't possibly be thrown in the compost or just eaten, creativity is the process.

Pouring a little Grand Marnier on the cake to keep it moist,not too much or it will break the cake down. Then it is layered in a fancy schmancy Martini glass with cream cheese icing, custard or whip cream and if there are some frozen berries, they will go in as well. I try to use up ingredients, be creative so it doesn't look like leftovers that have been pulled out of the freezer. I let all the ingredients rest for about 30 minutes so anything frozen can thaw and then serve. Easy to make, use up some leftovers, make people smile!

Just a little favorite...Salmon Appy!

2010-12-29T10:12:00.000-08:00

So after getting a whole Salmon and Filleting it there are scraps and this is one of the many things that are done with scraps. A nice fresh Roma tomato filled with a Salmon Mousse and Baked in the oven. On some Creamed Corn and a Smoke Black Bean Sauce.

Enjoy!