Veggi Stuffed Moose Roulade and Gomae Kale Salad

Veggi Stuffed Moose Roulade and Gomae Kale Salad

Since I’m slowly trying to work my way back from my 2…

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Since I’m slowly trying to work my way back from my 2 month blogging hiatus, I thought I’d start with something I made that I am most particularly proud of. I was given a lean piece of moose steak from one of my customers (did I ever mention how AWESOME my job is??) and racked my brain trying to think what to do with it. I have experience cooking wild game before and I know if you cook it too long it will be tough. The solution was pound the meat out thin so it didn’t have to be cooked long, and add a bit of an asian flair to the theme of the dinner. A thick peanut cream sauce, mushrooms, asparagus and crispy leeks made a delicious flavour and texture combination, with a gomae inspired kale salad from a recent trip to a sushi restaurant. 

Green Spring Pizza

Green Spring Pizza

I have to admit that the time I’ve been spending in my…

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I have to admit that the time I’ve been spending in my own kitchen has taken a back burner recently. I haven’t been cooking as much as I usually do, and the things I have been cooking, haven’t been documented clearly enough to make it on here. This is a pizza I’ve been thinking about for a while, but only got motivated to whip up last week.

Warm Spinach Salad with Roasted Asparagus and Mushrooms

Warm Spinach Salad with Roasted Asparagus and Mushrooms

Easter dinner is always bittersweet for me. Religion symbolism aside there is…

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Easter dinner is always bittersweet for me. Religion symbolism aside there is a lot of ideas of “new” and “growth”, surrounding Easter. Baby chickens, and spring, after a long cold winter. BUT here in Nova Scotia, if Easter is too early, then we are still surrounded by winter vegetables, snow, and turnips.

Asparagus Fries

Asparagus Fries

Asparagus fries are a great way to incorporate more veggies into your…

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Asparagus fries are a great way to incorporate more veggies into your diet while still having a “fry” to accompany your burger. They are easy to make and you can bake them making them a healthy dip-able option. I would suggest serving them with a cream or mayo based dipping sauce – asparagus and ketchup does not sound appealing. These were served alongside the elk & sausage sliders.

Poached Quail Eggs With Mushroom and Asparagus Beurre Blanc

Poached Quail Eggs With Mushroom and Asparagus Beurre Blanc

This is the reason that I made the English Muffins last week.…

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This is the reason that I made the English Muffins last week. Last weekend I do something I rarely do. I went out for brunch. I’m not a huge fan of going out for brunch – the “good places” are always full, and you often have to wait, only to get to eat in a noisy loud cafe (often at a time, where my headache is reminding me of the loud noisy times from the night before, and is begging for peace and quiet). It is usually over priced and often not really that good. But last weekend, I caved and went out for breakfast. Although we went to a popular breakfast chain, I was pleasantly surprised with my Greek eggs Benedict. My desire to recreate a creamy dish with the newly discovered QUAIL EGGS lead to this dish, and several others like it. The beurre blanc is much easier to make, and absorbs some of the flavours of the mushroom and asparagus.

Asparagus with Bacon, Roasted Mushrooms and Pepitas

Asparagus with Bacon, Roasted Mushrooms and Pepitas

Ok, ok I admit it. I bought asparagus. A whole delicious kg…

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Ok, ok I admit it. I bought asparagus. A whole delicious kg of asparagus from Costco. With everything I’ve learned from the market, I like to think of myself as someone who “know” about vegetables and eating locally. I was pretty proud of myself for cooking my first “100 mile local challenge dinner” for all my friends in the bleakness of winter, but when I saw that delicious fresh (ok ok freshLOOKING) asparagus at Costco last week I couldn’t help myself. And I have been enjoying every delicious sprig – including in this dish where it’s cooked quickly in a pan and served with bacon roasted mushrooms and pepitas cooked in duck fat (I’m drooling just reliving the memory).

Pickled Asparagus: Two Ways

Pickled Asparagus: Two Ways

I am trying to pickle as much as I can this summer…

I am trying to pickle as much as I can this summer (although lately I’ve been slack), every time I hear at the market – it’s the last week for…. I grab up a bunch and figure out how to pickle it. My most recent attempt was asparagus. I made two types; a spicy Caesar bean inspired spear and a dill style spear.

Saturday Food Adventures….

Saturday Food Adventures….

I never really think about how much of my life I spend…

I never really think about how much of my life I spend on, and thinking about food. And the times I am not shopping for food and/or kitchen supplies, reading cook books, watching cooking shows, reading cooking websites or eating – I spend working out, and thinking about how to keep fit and stay healthy… The foodie’s ultimate dilemma. I have never been called a foodie really until today, by my mom, when I was telling her about an exciting store I found. And after thinking about it, and reviewing my day I think I am a foodie.