Been at least a month since I roasted a chicken. This was Friday night’s dinner. I took a chicken sandwich to work with me on Saturday and what was left of the chicken went into the stock pot.
Month: October 2011
Fresh Dill and Cheddar Biscuits
Fresh Dill and Cheddar Same recipe different herbs.
My Idea of Leftovers
The butcher cut me a nice size piece of beef tenderloin for last night’s dinner. It was bigger than what I needed for the Chateaubriand, so I cut off a piece and saved it for tonight’s dinner. The steaks were rubbed with garlic, salt and lots of black pepper and cooked on the grill. I…
Chateaubriand with Homemade Bearnaise Sauce
I haven’t cooked anything lately that I enjoyed more than this dinner. The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender. I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce. Grilled and served with Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe’s plate only) and sauteed cherry tomatoes….
Have you ever made something that was not necessarily difficult, but was time consuming, and, as it turns out, it was hardly worth the effort? That is how I would describe tonight’s dinner. Boning a turkey leg isn’t difficult, but removing the tendons is a PITA. Stuffed with a sage bread dressing. The dressing was good,…
This is one of those recipes that I have been making for years. I really should make them more often. They really are good. Served with buttery, garlic noodles with peas. They are also great served with mashed potatoes, spaetzle or rice. PRINT RECIPE Swedish Meatballs Adjusted from c.1998, M.S. Milliken & S. Feniger…
Ham, Cheddar and Chive Biscuits
These biscuits were our breakfast earlier this week. The ham was off a bone-in ham that we had the night before for dinner. We have been eating ham all week. Ham and Eggs, and Toasted Ham Sandwich and Ham and Cheddar Omelets Print Recipe Country Biscuits 2 cups of flour 1 Tablespoon of baking powder 1/2…
Tex-Mex Pork Carnitas
This is one of those favourite dishes that shows up on the menu on a semi regular basis. Thirty years ago it was uncommon to find decent Tex-Mex/Mexican food in Canada. The first time I had Pork Carnitas was in Puerto Rico, back in 1982. The restaurant was recommended to us by a local and…
The newest addition to our Live Edge Culinary Art Collection. Continuing with our theme of Functional Kitchen Art we have added a Butcher Block Island to our Collection. with a rare and beautiful Birdseye Maple Burl top. The cart is made from figured Big Leaf Maple and the legs from Vancouver Island figured Arbutus….
Roast Beef Dinner with Roasted Parmesan-Creamed Onions
Roasted Parmesan-Creamed Onions. If you love onions, you have to try this dish. It is the perfect accompaniment to pork, chicken, beef, lamb, etc… PRINT RECIPE Roasted Parmesan-Creamed Onions Rick Tramonto – Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted…