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.

“Spicy” White Bread

“Spicy” White Bread

This week I started a four week bread baking class as NSCC…

This week I started a four week bread baking class as NSCC in Dartmouth. After my first class I am already so pleased that I took the class. I’ve learned so much about baking bread already and next week we are getting into multigrain breads. Yum!

Steamed Vegetables with Romasco Sauce and Moose Steaks

Steamed Vegetables with Romasco Sauce and Moose Steaks

I may have mentioned that I’m trying to eat my way through…

I may have mentioned that I’m trying to eat my way through my freezers before I buy any more meat. Last night I found these inside round moose steaks from a hunting trip (I’m hoping last year’s but it may have been a few years ago!). I was thinking Mediterranean inspiration for the sauce for the vegetables and thought of Romasco. A sauce made from almonds, hazelnuts, toasted bread, roasted red peppers, tomatoes and garlic. Served with quinoa and a quick red wine pan sauce over the moose. 

Roasted Red Peppers

Roasted Red Peppers

I have decided to make my first official constantvessel.com post about roasted…

I have decided to make my first official constantvessel.com post about roasted red peppers. Why? Because roasted red peppers are delicious in so many things as well as on their own. Markets right now have an abundance of peppers (I got mine at work for $1.00 each) and soon it will be too cold to comfortably use the BBQ. You can roast peppers and use them right away, or jar them and save them for later.

The method used here for jarring is from “Hunter Angler Gardener Cook” which is an awesome resource for natural food processing at home. I tried to find a few other takes on doing this at home but all the site’s I referred too (4 or 5) linked back to this site.

The EASIEST and MOST impressive BBQ side ever….. EVER!

The EASIEST and MOST impressive BBQ side ever….. EVER!

I bust this out at BBQ’s every time I’m trying to impress…

I bust this out at BBQ’s every time I’m trying to impress someone. Potential future in-laws, friends, strangers – it’s so easy and so delicious you will never enjoy regular roasted red peppers again.

I can’t remember if I’ve written about Roasting Red Peppers before on the BBQ. I don’t know how I could not have – it is usually the first veg I put on the BBQ every spring, but I tried searching it and couldn’t find it. And I definitely couldn’t find Halloumi.

The EASIEST and MOST impressive BBQ side ever….. EVER!

Ingredients

  • Red Peppers
  • Garlic
  • Olive Oil
  • Halloumi Cheese

Instructions

  1. You want to take your red pepper(s) and cut them into quarters on the axis. So cut them into halves and then cut them in half again from the stemmed top to the bottom.
  2. Clear out all of the seeds and membrane of the pepper. Put them all in a bowl and coat with some olive oil (about 1 tbsp per pepper) and some minced garlic. Let them marinade for at least 30 minutes.
  3. Turn on your BBQ to medium-high.
  4. Cut the halloumi into slices about 1/8″ – 1/4″ thick.
  5. Places the slices of Halloumi cheese into each pepper, so the pepper's outer skin is facing down and creating a cradle for the cheese.
  6. Put the pepper over non-direct heat close to the flame.
  7. Cook with the BBQ lid down, for 507 minutes. Adjusting the pepper's position, if the skin is blistering faster or slower then the cheese is melting. Further or closer away to the flame as required.
  8. Some cheese and pepper liquid will pool in the boat of the pepper. That is delicious delicious sauce. Do your best to reserve it when transfering it to serving plates. If it doesn’t make it no disaster, but definitely do not dump it into the fire!
http://www.constantvessel.com/the-easiest-and-most-impressive-bbq-side-ever-ever/

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!

Mac and Cheese with Bacon, Roasted Peppers and Carmalized Shallots

Mac and Cheese with Bacon, Roasted Peppers and Carmalized Shallots

Fine Cooking has an excellent article this month on Mac and Cheese.…

Fine Cooking has an excellent article this month on Mac and Cheese. They have great “build-your-own” recipes usually in every issue, and who does not love mac and cheese. Although the recipes are sometimes straight forward, they make you think differently about how recipes are constructed and the ingredients that can go into them.