Corn Chowder

Corn Chowder

As you once again may have noticed, it has been a long…

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As you once again may have noticed, it has been a long time since I’ve posted. And I have a confession to make, I really don’t want to write this post. Ignoring my blog has really been the metaphorical monkey on my back lately and it was only over the past few days that I really figured out why…

Citrus Striped Bass en papillote

Citrus Striped Bass en papillote

After talking with another #hfxfb (Halifax Food Blogger) today it is reassuring…

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After talking with another #hfxfb (Halifax Food Blogger) today it is reassuring to know that I am not the only one who has many half written posts that are delayed with their appearance into social media. I guess it makes sense though knowing we all eat and all probably cook more delicious things then we could ever want to post (I know I do). This dish was cooked very shortly after the fishing adventure post but as you can see has taken forever to make it’s appearance. It is super easy to make, and cooking anything “en papillote” is beyond simple.

Mashed Potatoes with Proscuitto, Parmasean Cheese and Porcini

Mashed Potatoes with Proscuitto, Parmasean Cheese and Porcini

PrintMashed Potatoes with Proscuitto, Parmasean Cheese and Porcini Ingredients3-1/4 lbs russet potatoes,…

Mashed Potatoes with Proscuitto, Parmasean Cheese and Porcini

Ingredients

  • 3-1/4 lbs russet potatoes, peeled cut into 1″ pieces
  • 4 large cloves of garlic, peeled
  • 1/2 stick of unsalted butter
  • 3-1/2 oz thinly sliced proscuitto, finely chopped
  • 3/4 tsp minced fresh rosemary
  • 3/4 c (or more) of whole milk
  • 1 c freshly grated Parmesan cheese
  • 1 tbsp dried porcini powder
  • 1 tbsp dried procini mushrooms – re-hydrated and roughly chopped

Instructions

  1. Cook potatoes and garlic in a large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to the same pot.
  2. Meanwhile, melt 1/2 cup of butter in a small heavy sauce pan over medium heat. Add chopped proscuitto, porcini powder, chopped porcini’s (make sure you have squeezed the water out) and 3/4 tsp of minced rosemary and saute until fragrant, about 2 minutes.
  3. Add prosciutto mixture and 3/4 cup of milk to potatoes and garlic. Mash well, adding more milk by the tbsp if the potatoes are too dry. Mix in 3/4 c of cheese. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by the tablespoon, if desired) Transfer to serving bowl – sprinkle with remaining 1/4 cup of cheese, garnish with fresh rosemary.
http://www.constantvessel.com/mashed-potatoes-with-proscuitto-parmasean-cheese-and-porcini/

Mashed potatoes are a MANDATORY table staple for every holiday dinner. My brother and his girlfriend are so fussy that is the only thing that they will eat. I have figured out how to sneak things in and they don’t complain too much – so here’s yet another version of mashed potatoes!

Chicken Dinner on a Weeknight

Chicken Dinner on a Weeknight

I was cooking dinner for a friend who’d been away working for…

I was cooking dinner for a friend who’d been away working for the past 6 weeks. When I asked him what he wanted he said “anything that wasn’t restaurant food”. I couldn’t think of anything more homey and delicious then a roasted chicken BUT it was a Monday night. I wasn’t going home from work on a Monday and cooking a whole chicken. I used boneless skinless chicken thighs, almost always, because they have more fat and stay more moist then chicken breast. Since I didn’t have time to brine, I used some left over bacon I had to keep things moist and leftover fall veggies to make it a one pot dish!

Potato Leek Soup

Potato Leek Soup

I love potato leek soup. LOVE LOVE LOVE! It is so diverse…

I love potato leek soup. LOVE LOVE LOVE! It is so diverse and so basic creamy and delicious. You can add and change a million things to this soup, but the only real things you need are potatoes, leeks, fat and stock. The rest is up to you! This is my favourite basic one.

Potato Leek Soup

Ingredients

  • 3 large leeks cleaned and cut into small dice
  • 4 large potatoes washed and cut into small dice
  • 1 large clove of garlic finely diced
  • 2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 3 tbsp olive oil
  • 6 cups of chicken stock or broth, low or no sodium
  • 2 tbsp fresh thyme
  • Fresh Parmesan for grating or rind if you have it on hand.
  • Optional, 0.75 cup of diced carrot or celery. I used celery I had on hand.

Instructions

  1. In large stock pot, heat oil, and add celery and leeks and saute until starting to soften, 3-5 minutes.
  2. Add fennel and cumin seeds and cook until starting to brown, 1-3 minutes.
  3. Add potato and garlic, and cook until potato starts to soften and brown, approx 10 minutes. Keep stirring to prevent it from sticking to the bottom of the pot.
  4. Add 3-4 cups of stock, cover and let cook for 20-30 minutes until potatoes have softened and begin to break down. If are are using Parmesan rind, add it at this time. Remove it before pureeing.
  5. Remove from heat, and add more stock if it is too thick.
  6. *Optional: Add to blender in batches, pureeing until smooth. If a chunkier soup is desired, puree the last batch less, so that there are still chunks in the soup. If you have a problem pureeing add a bit more stock 0.25 cup at a time until it puree’s easily.
http://www.constantvessel.com/potato-leek-soup/

Dill Pickle Soup!

Dill Pickle Soup!

There is a polish family who own a lunch, take-out place near…

There is a polish family who own a lunch, take-out place near my work. They make an amazing dill pickle soup. Last night was the first night I tried to make one myself, and although it was not as good as hers it was a starting point. She makes all of her chicken broth and dill pickles from scratch, so already she one up’d my week night dinner, but you still have to try this for yourself! 

First BBQ of 2012!

First BBQ of 2012!

We had an short amazing heat wave here last week, with temperatures…

We had an short amazing heat wave here last week, with temperatures as high as 27C when the previous record had been 12C. So of course everyone dig out their shorts and BBQ’s. Although it has returned to normal March weather (an hour ago it was snowing), my BBQ is out of hibernation for the summer!