Left early for work yesterday so I would have time to visit the Duncan Farmer’s Market.     A special trip just for garlic.   Many of the vendors have garlic for sale.   I bought from four different vendors and paid anywhere from 3 for $5.00 to $3.00 each.  Not cheap, but worth every penny….

 The chicken was presalted two days before roasting.   I slipped fresh sprigs of fresh rosemary and thyme  just under the skin. Roasted at 500°F   and served  with a Bread Salad               The salad was actually a cross between a Panzanella Salad and the Zuni Cafe’s Bread Salad. I tossed sauted garlic…

I love grilled baby back ribs.    As I have posted before my favourite way to prepare them is Greek Style.   The ribs were presalted on Tuesday  and then on Wednesday, earlier in the day, they were rubbed with lots of fresh minced garlic, oregano, pepper and the juice of  a lemon.  Served with Roasted Potatoes…

 Our breakfast this morning.   I found the recipe on Hot Potato  a blog hosted by Corrie. If you like savory biscuits you will probably love these muffins.  Loaded with cheddar cheese, crisp bacon and chives.     The original recipe calls for parsley.  Chives are better.  Or even green onion.  I used a Canadian Five year old…

Not exactly summer fare, but then again we haven’t had summer yet. Temperatures here on the west coast of Canada have been in the mid 60’s with cool nights.  The turkey, just a little 10 pounder, was presalted for two days and then roasted at 500°F.   Moe had already put the turkey in the oven…

Details over on the Gallery  #363 #364

I think I like Pork better than Beef.   Especially in meatballs and meat sauces.  In the past I would use a combination of the two.   But lately, more often than not I use just pork. The other night I made a sauce using just lean ground pork.  This was a quick sauce, taking less than…

A couple of our breakfasts this week. Although Moe prefers his French Toast smothered in real maple syrup, I have always perferred mine savory with butter and salt and pepper. I tried something new this week and  added a healthy dose of fresh ground black pepper to the egg mixture  and  for something different I…

Update: Only one board left. We have a few new boards to add to the Gallery. If you are interested in purchasing a board from our Live Edge Cuisine Art Collection please email me. #358 Sold 19″ x 18″ X 1 5/8″ #358  Live Edge View #359 Sold 31 1/2″ X 10 1/2″ X 1…

 I baked Scones this morning just so Moe could try the Rhubarb Orange Jam. I love this little vintage sterling spoon with its  engraved “M“.