On The Menu – September – Week Three

Most  of our meals are prepared with local products.
Meats and Vegetables from the Cowichan Valley.
Moe’s Breakfast
Local Chanterelle Mushrooms from my friend Leola.
Picked by her husband Glen.
Served on toast with farm fresh poached eggs.
Chinese White Cut Chicken With Ginger Scallion Oil
Local Pork – Thick chops ready for the grill.
Presalted the day before and seasoned with fresh garlic, black pepper, oregano and the juice of a lemon. Drizzled with olive oil.
Just off the grill – resting.
Served with baked squash, green beans and roasted potatoes.
Chocolate Cream Cheese Cake.
Roast Chicken 
Chicken was presalted  and then left to air dry in the fridge.
Roasted at 500°F.
Served with sauted spinach, fried mushrooms and 
mashed potatoes and gravy.
Wings and fries.

Wings were seasoned with fresh garlic, salt, pepper and a little cayenne pepper.
Roasted in a 450°F oven, turning a couple of times to brown evenly.

Twice fried “fries”.

5 Comments Add yours

  1. Your meats are always gorgeous Ann..The mushrooms are beautiful:) I hope they have been guests in your home to see them so well prepared.Moe..your breakfast:)Leolas Studio is so cute!

  2. Thanks Monique.You would love Leola. She is a master weaver. She spins the most beautiful yarns, from fleece that she has carded, and dyed with her own dyes. You would love the tea towels that she weaves.~Ann

  3. Wow! If I was not hungry before Ann I certainly am now. Each of these dishes would be more than welcome to my table. I especially love Moe's breakfast. I really need to get back to the Cowichan Valley someday. I would love to take a foodie tour there.

  4. This all looks wonderful. When we were little Dad would take us morel hunting and Mom would fix them with eggs for breakfast.

  5. Marysol says:

    Delicious. All of it. But I'd love to start with the Bundt cake.

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