Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

I thought that moving back into the city would make my internet…

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I thought that moving back into the city would make my internet connection better! Out in the country everyone shared the same IP address the the internet was sssllloooowww at peak times. So now I’m back in the city, sharing a connecting wall with a stranger, and my internet is still slooowwwww, only now it’s “fiber-op” – which means what? not too sure except that my roommates are more frustrated that it’s not working, websites still don’t load at peak times, and uploading pics can still be a pain in the you-know-what. That being said – last night I uploaded pics for 10 posts, so my work is cut out of me! This recipe uses quail eggs, and more info will follow about them shortly!

Sweet and Tangy Brussel Sprout Slaw with Almonds and Crispy Leek Roots

Sweet and Tangy Brussel Sprout Slaw with Almonds and Crispy Leek Roots

I think that everyone has a hard time living with root vegetables.…

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I think that everyone has a hard time living with root vegetables. Sure, everyone likes potatoes, and everyone likes SOMETHING, carrots, beets, turnips, but not everyone likes everything. Even worse, it’s hard to find hardly ANY local produce in the grocery stores, and the selections often isn’t that inspiring. This is a beautiful, colorful winter salad, that brightens up any plate and can be combined with any winter vegetables you happen to have around.

Warm Brussel Sprout Bacon and Mushroom Slaw

Warm Brussel Sprout Bacon and Mushroom Slaw

This is a great side dish that is bright and colorful when…

This is a great side dish that is bright and colorful when so many food this time of year are brown. All of the work is in preparing the vegetables so make sure that it’s all done before you start putting the slaw together. The bit of dressing is optional, but the mustard and Parmesan help balance the bitterness of the sprouts if that is what turns you off from them. This could also be served cold.

Chicken Carbonara with Bacon and Mushrooms

Chicken Carbonara with Bacon and Mushrooms

The best pasta carbonara I’ve ever had was last year in Barcelona.…

The best pasta carbonara I’ve ever had was last year in Barcelona. Yes Barcelona, not in Italy, at a build-your-own pasta bar, where everything was made right in front of you with fresh pasta. Ever since then I have been trying to replicate it, and although last night’s dinner was good – it wasn’t nearly as delicious as that pasta in Barcelona.

Last night’s dinner was also a “first” moment for me.

Mashed Potatoes with Brown Butter and Parmesan Cheese

Mashed Potatoes with Brown Butter and Parmesan Cheese

These potatoes were served with Beef Tenderloin with Spicy Mushroom Pepper Gravy…

These potatoes were served with Beef Tenderloin with Spicy Mushroom Pepper Gravy and Braised Leeks and Turnip Greens with Toasted Parmesan Bread Crumbs. They are a slight variation of a recipe I found on Michael Smith’s website. If you want to have an extreme brown butter flavour you have to add a lot of brown butter. I used 1/2 tbsp (still quite a lot) for each potato and the flavour was very subtly. I added roasted garlic and Parmesan cheese as well.

Southern Style Braised Leeks and Turnip Greens

Southern Style Braised Leeks and Turnip Greens

When I think of turnip greens, or any greens (collards, mustard etc)…

When I think of turnip greens, or any greens (collards, mustard etc) I always think of southern food where the greens are braised or creamed with sauce and lots of cheese. This helps take out the bitterness that turnip greens can often have. This recipe is a combination of two recipes that I found from penandfork.com. This is an easy dish to make, and you can start it up at the beginning of cooking and then leave it until 5 minutes at the end. You need to use a dish that can go from the stove to the oven and that has a lid.

Roasted Beet and Butternut Squash Risotto

Roasted Beet and Butternut Squash Risotto

I absolutely love risotto – but – am I great at making…

I absolutely love risotto – but – am I great at making it? No. Generally I understand all the concepts, but when it comes down to crunch time I usually let it become too dry. So I’ll have to keep practicing! Beet risotto’s often come with a beautiful purplish color, however I used golden beets (a bit sweeter) and roasted butternut squash so the colors stayed in the orange-ish color scheme. For a bit more color I added some beet greens and stalks I picked yesterday morning from my garden. (Yes I still have some greens!)

French Onion Soup – My Way

French Onion Soup – My Way

This winter I have a few comfort food items I have on…

This winter I have a few comfort food items I have on my bucket list to perfect, and French Onion Soup is one of them. Dinner at my friend’s house seemed like the perfect opportunity to start right? Well I thought it was going great, until I admitted that I have never actually had french onion soup before. But how hard can it be? Well….. the soup I made (shown above) I thought was good – but, I was informed – not real french onion soup. Before I attempt round two, I’ll have to eat my way through a few of them around town. Still, over all – I don’t think a bad first attempt.