Check out my friend Robin’s blog  Hippo Flambe Robin is giving away Deborah Krasner’s Good Meat Cookbook. This Cookbook would be a wonderful addition  to your cookbook collection. Four more weeks until halibut season opens again.    Halibut season usually runs from March until at least November.  In the short off-season I have to make due…

As I have mentioned many times before, I’m not big on leftovers.  But there are a few exceptions.   When I made the Pork Chile Verde earlier this week I deliberately made enough so that we could have this Tex Mex Layered Dip.  One of my favourites.  It can be served as an appetizer, but I…

Moe and I always celebrate New Year’s Eve with lobster and champagne.   This year wasn’t suppose to be any different..  I had four live  lobsters and a bottle of Moet & Chandon ready to go.   And then Moe got sick.   And the last thing he wanted was lobster or champagne. I went a head and…

Mixed up a biga (1 1/2 cups of flour 1/2 teaspoon yeast and one cup of water)  on Monday night. Left it covered on the counter to do its thing.  Nice and bubbly in the morning.   Started a batch of bread around 11AM.   Added 8 cups of flour to the Magic Mill, added the biga,…

Pork Chili Verde served over homemade flour tortillas filled with cheese  with  guacamole and homemade salsa on the side. Leftovers will be used in TexMex  –   Layered Supreme  Print Recipe Pork Chile Verde================1 to 2 tablespoons oil1 cup coarsely chopped onions1 to 2  pounds lean pork cut into 1/2 inch cubes1 to 2  tablespoons flour1/2…

I had initially planned to make Greek Ribs for dinner but after shopping in one of the Chinese Grocery stores in Victoria I came up with another idea.  Asian style baby back ribs served with a spicy noodle dish.  The ribs were  rubbed with fresh garlic and ginger (both grated on a microplane) red chili…

Looking for a Valentine’s Gift?   How about a One-Of-A-Kind Live Edge Cutting Board made from Vancouver Island Western Maple(Big Leaf Maple) Check out The Gallery.   I’ll be adding more boards over the next week or so. The Maple Cutting Board Gallery

  Sirloin Tip  has become one of our favourite cuts of beef to roast.   Melt in the mouth tender when roasted rare and full of flavour.    At 500°F it takes less than 30 minutes to roast a little 1.5 to 2 pound roast.  Perfect size for dinner with enough  leftover  for a couple of  beef…

 Unless a brownie is “fudge like” I don’t consider it a brownie.   It is just another chocolate cake.     If like me you are a fan of fudgey brownies than you will love this recipe. I would rank this recipe a close second to my Decadent Brownies At first I wasn’t sure that I cared…