Whole Veal Shank Roasted and served over polenta. With Stuffed Zucchini Tambourines. Roast Veal Shank or Osso Bucco Based on Roasted Veal Shanks from Lidia’s Italian Table Whole Veal Shank orVeal shank cut into pieces 1 1/2 inches thick.6 tablespoons extra virgin olive oil1 large carrot, chopped1 small onion, sliced2 cloves of garlic, crushed2 tablespoons…

I promised Matt and Dana a Greek dinner while they were here.   I had to work Sunday so I started prepping for dinner in the morning.  More of the Cowichan Valley free range lamb. Dana, put it in the oven mid afternoon so it would be almost cooked by the time I got home from…

A few pictures from our Holiday Table. I did very little baking for Christmas and was feeling guilty.So I baked a couple of different shortbread cookies. One is a Chocolate chip shortbread made with brown sugar. and the other a Cranberry and White Chocolate. We had our traditional Tourtiere Christmas Eve. Served with mashed potatoes,…

What we have been eating the last week or two. Oxtails over Polenta PRINT RECIPE Prime RibPresalted and Roasted at 500°F With Yorkshire Pudding Fettuccine Alfredo with Bacon and Poached Egg. PRINT RECIPE  A melon and prosciutto salad with a Honey and Lime Dressing  for Moe. Grilled Baby Back Ribs  Greek Style. PRINT RECIPE Grilled…

Earlier this year I started  making all my breads by hand using  the autolyze, pinch, stretch and fold method. I had been using the autolyze (resting period) for a number of years, but the  pinch, stretch and fold technique was new to me. It was adopted from Ken Forkish. I’ve included links at the end…

Individual Cream Cheese Danish. I used the dough from another recipe – Tarte Au Sucre.And I doubled it.  See my notes at the end of the recipe. Tarte Au Sucre Note:  This is a wonderful recipe on its own. But if using it to make the Cream Cheese Danish you only use the dough from…

Last week’s turkey dinner. Turkey ready for the oven. It was presalted on Tuesday and uncovered on Wednesday and left  to air dry overnight . Combination bread and cornbread dressing/Stuffing  made earlier in the day and ready for the oven.   Roasted my normal way using the high heat method. 500°F for less than 90…

We have really been enjoying the  lamb that we bought last month, Free Range Local Cowichan Valley Lamb I’ve been trying to cook lamb at least once a week. So far we have had a Rack of Lamb. With a mint sauce. This was the first meal. And since then we have had  Lamb Shanks…