Smoked Chicken Pizza Two Ways

Smoked Chicken Pizza Two Ways

Last Saturday at the Market I bought a smoked chicken and needless…

Smoked Chicken
Smoked Chicken

Last Saturday at the Market I bought a smoked chicken and needless to say it got me really excited. When I got home, I could not decide what to do with it. I knew it had to be delicious but I didn’t want to limit it to one delicious fate. The result on the first night was smoked chicken pizza. But we couldn’t decide one what kind of pizza we wanted… Decisions, decisions, life it tough. The result was one cream based and one tomato based chicken pizza.

Moose Burger Meat Balls with Tomato Sauce

Moose Burger Meat Balls with Tomato Sauce

All the rain here yesterday left me craving comfort food. I didn’t…

All the rain here yesterday left me craving comfort food. I didn’t have any burger in the freezer but I did have some moose burger left over from a friend’s hunt last year. When working with game meat you need to remember that it’s usually quite lean and come become dry really quickly. The best way to avoid this is to add additional moisture with sauce or a fattier protein like ground pork or bacon. Cooked on their own and then in the sauce these guys weren’t too dry at all. This recipe can also be made with other ground meats; beef, pork, chicken, turkey or a combination!

Pho

Pho

PrintPho IngredientsTo Make the Broth 2 large onions – split in half…

Pho

Ingredients

    To Make the Broth
  • 2 large onions – split in half
  • 1 – 6″ piece of ginger – split in half lengthwise
  • 3 lbs beef shin bones
  • 1.5 lbs boneless beef chuck
  • 1 lbs brisket
  • 3 whole star anise
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 4 cloves
  • 1 tsp coriander seeds
  • 1/4 cup + seasoning of fish sauce
  • To Serve
  • 6-8 servings of pho noodles
  • 1 lbs beef flank steak – thinly sliced against the grain
  • 2 cups cilantro
  • 3-4 cups mung bean sprouts
  • 1/2 cup thinly sliced green onions
  • thinly sliced thai chilies
  • 2 limes cut into wedges
  • 1 small carrot, thinly sliced

Instructions

    Preparing the Broth
  1. Adjust the oven rack to 3-4″ from the broiler and set to high. Place your split onion and ginger on a rimmed baking sheet and put on the rack to char the garlic and onion.
  2. Broil ginger and onion turning occassionally until evenly charred on all surfaces. Approx 25 minutes.
  3. Meanwhile, combine all meat for broth (shins, chuck and brisket) in a large pot. Cover with cool water and bring to a boil over high heat, boiling for 15 minutes.
  4. Dump the meat and water into the sink. When cool enough to handle, rinse the parts under cool water carefully scrubbing the debris off from any bones and cracks in the meat, then return them to the pot and recover with cool water.
  5. Add the charred onions, ginger, anise, cinnamon, fennel, cloves, coriander and fish sauce. Bring to a boil over high heat and reduce to a bar simmer. Cook, stirring occassionally, until brisket falls apart, about 1.5 hours. Remove brisket and chuck from the pot.
  6. Continue simmering the broth for 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer.
  7. Disguard bones, tissues and aromatics. Return the broth to the pot.
  8. Carefully skim off the fat from the surface and discard. Season to taste with fish sauce. Return the broth to a boil over medium heat.
  9. To Serve
  10. Place noodle portion in each bowl. Add flank steak at this time or after broth is added.
  11. Spoon hot broth over the noodles in the bowl.
  12. Add additional toppings as desired.
  13. Season with additional fish sauce, hoisin or sriracha as desired.
http://www.constantvessel.com/pho/

The most difficult part of making Pho is pronouncing it. The proper pronunciation is in fact “fuh” but I was introduced to this Vietnamese noodle dish with the pronunciation “foh” – just how it looks. Anyone who’s ever had pho knows that it’s all in the broth. Seriouseats.com did a “food lab” and produced a recipe to make your own pho as well as the science behind it. The food lab can be found here and the original recipe can be found here.

Poutine with bacon, mushroom gravy and new cheese curds.

Poutine with bacon, mushroom gravy and new cheese curds.

Yesterday, I had the privileged of getting a tour of the “Fox…

Yesterday, I had the privileged of getting a tour of the “Fox Hill Cheese House” in Port Williams, NS. This is a wonderful little farm, that makes their own cheese, milk, yogurt and gelato from milk they produce themselves. They have a very specialty product and take much pride in it. Their animals are treated very well,

Duck-Fat Potato Galette with Caraway, Sweet Onion and Fried Sage Leaves

Duck-Fat Potato Galette with Caraway, Sweet Onion and Fried Sage Leaves

I made this twice and both times it was a hit. The…

I made this twice and both times it was a hit. The second time I added the fried sage leaves and they were a spectacular addition. (Once my family figured out you could eat them 🙂 ) I have duck fat which is always an excellent addition with potato. I sliced the potatoes and onion by hand with no issue.

Christmas Morning Breakfast with a Spanish Twist

Christmas Morning Breakfast with a Spanish Twist

Spanish Omelet from Cook & Taste cooking workshops in Barcelona PrintSpanish Omelete…

Spanish Omelet from Cook & Taste cooking workshops in Barcelona

Spanish Omelete

Ingredients

  • 300 g of peeled chopped potatoes (I do not peel)
  • 1 onion, peeled diced in half rings
  • 3 eggs
  • olive oil
  • salt

Instructions

  1. Fry the potatoes in plenty of hot olive oil. Add the onion into the pan when the potatoes are half done.
  2. Leave the pan over medium heat until both the potatoes and the onion are done well. Set aside on absorbent paper.
  3. Beat the eggs in a separate bowl and season with salt. Pour the drained potatoes and onion in the bowl and mix.
  4. Remove excess oil from the pan. Pour the mixture over the heated pan and cook until the bottom starts to brown. Flip it over and gently slide the omelet into the pan again so the uncooked part is face down and finished cooking.
  5. Note on Flipping the Omelet.
  6. It is easiest to use a nonstick pan. Using a rubber spatula (to not damage the pan) run the spatula along the outside of the omelet between the pan to loosen. Using a clean dining plate on a flat surface, coax the omelet out of the pan, by tipping the pan slightly and using the spatula, so the uncooked side of the omelet is facing up on the plate. Holding the plate in one hand and the frying pan in the other, place the omelet up next to the pan, so both the plate and omelet are on a slight angel and very close to each other and push the omelet back into the pan, so the uncooked side is down.
http://www.constantvessel.com/christmas-morning-breakfast-with-a-spanish-twist/

300 g of peeled chopped potatoes (I do not peel)
1 onion, peeled diced in half rings
3 eggs
olive oil
salt