February 20, 2014
So we celebrated valentine’s day a couple of days late. Set up a formal dining setting on a card table in front of the fireplace. Got all dressed up fancy – very nice. I was able to make-ahead most everything except the pork, so the meal itself was relaxing, but it was a busy prep day! Everything got rave reviews – a really excellent meal for a romantic weekend, or for having company over.
Appetizers: Creamy Parsnip and Pear Soup; bacon wrapped pineapple; apricot brie toasts
Main: Pork tenderloin a l’Orange; Israeli Couscous with roasted vegetables
Dessert: Carmelized pear bowls with vanilla frozen yogurt.
I hope you enjoy!
December 13, 2013
Here’s a really easy side veggie. It’s geat with anything Asian themed, but it goes will with any main dish. Left overs are great warmed up too.
December 13, 2013
I realized that I’ve never posted my go-to potluck salad. Always popular. Easy to make – 5 minutes does it. Relatively inexpensive.
If you expect you may have leftovers, you’re better to reserve part of the salad minus Ramon noodles. The noodles get soggy if they sit in the salad for more than12 hours. Rated 5/5.
November 12, 2013
Late birthday festivities for Sue. This was truly for her, since I can’t eat shrimp. The girls enjoyed it. Nice with a French loaf and a grapefruit salad.
Great reviews all around.
October 31, 2013
Another side I made up a few weeks ago while cooking with my wife is Israeli Couscous. I forgot to write down measurements, but I made the couscous according to the box directions and added 1/4 c sugar to the water. You could use apple juice, just as well. I sauted 1 small onion and 4 cloves minced garlic until soft, then added 4 cups of cherry tomatoes and sauted until they soften and pop. Just a couple minutes before it was time to mix the garlic-tomato with the couscous and serve, I thought about adding celery. I quickly chopped up 2 stalks of celery and tossed it in regretting that I hadn’t sauted it with the onion and garlic. Well son-of-a-gun, but didn’t the celery add a delightful texture – almost crunch, but not quite. We really enjoyed this and will certainly make it again.
October 31, 2013
Here’s a recipe that I tried out this Summer and forgot to post. It’s a mix of Lamb and Pork (to keep it moist) with goat’s cheese added into the burger, glazed with maple-ginger, and garnished with extra goat’s cheese and carmelized onion. Serve it with a nice coleslaw or brocolli slaw and a Summer side salad, and you’re all set! Great reviews – 9/10.
September 13, 2013
Enjoyed really nice meals with each of my daughter recently and enjoyed a really nice Linguine Caprese. The light and airy but complex flavours really are a surprise considering how easy-peasy this is to make. Start with a fresh french loaf and salad to start, and pair the linguine with bacon-wrapped scallops for a real treat! Or serve it up as a quick supper. Rave reviews all around.
http://cookrboy.wordpress.com/scallops-on-succotash/ (just omit the succotash)
August 14, 2013
I haven’t posted much since our trip to New Zealand – mostly because I’ve been too busy experimenting with trials of home made muesli every week. I got hooked on it during our trip, and can’t find anything similar in the grocery store here in Canada.
Try it, you’ll like it. A large part of the fun is the trial and error as you experiment with ingredients you like and a ratio of nuts/seeds/fruit/oats that you like best (and can afford). You’ll also find new ways to use it – go wild!
Finally, after about a dozen tries, I’ve finally found a mix that works well for me in terms of taste, cost, and dietary restrictions. You might even save a little money.
May 7, 2013
Finally, another culinary gem worth posting. Serve these scallops on a bed of succotash with a nice spinach salad on the side and a nice French bread. This got rave reviews all around and we were fighting over the leftovers for lunch next day.
December 9, 2012
With the cold weather, it feels like time to make up a big ol’ pot of stew. And dumplings, of course.
I made a couple tweaks to my existing recipe, that really bring it to a new level:
- Sundried tomatoes
- Orange juice
- Roasted the veggies in the oven to get them nicely carmelized
- Simmer very softly, being careful to not let it come to a rolling boil until the last 15 minutes (for the dumplings)
The result – delicious, melt-in-your-mouth beef and root vegetables with a really nice flavour. It’s really to die for