Beef Bourguinon

Beef BourguignonThis dish to me might be the perfect winter comfort food! This would be a great dish to make for friends and family.  It can be made well in advance, leaving you more time to enjoy your company.

This recipe is from Julia Child’s Cookbook, “Mastering the Art of French Cooking”.  The recipe calls for stewing beef, however we used Beef Shanks instead and it was delicious!

Whenever possible we like to buy our meat or produce directly from the farm.  I like knowing where the product is coming from and also knowing the quality as well.  We purchased our Beef from an Alberta farm called Rose Ridge Farms.  Check out their website for all of the products that they provide.

If you are going to try out this recipe give yourself plenty of time.  You do not want to rush anything.  Plus the great thing about this is the longer the dish cooks the better it gets! Slow and Steady!

Follow this link for steps on how to make this great dish! Julia Child’s Beef Bourguignon

Enjoy!

 

Braised Duck Legs With Cherries

Braised Duck Legs with Cherries

 

So I subscribe to this great food service called Hatchery Box, which every month sends out Tasting Boxes.  Hatchery focuses on finding small farms or small food providers and then sends out samples for you to try! With this dish I used the Modern Gingham Cherry Preserves and the Red Duck Foods Curry Ketchup.

What you need:

– Modern Gingham Cherry Preserves
– Red Duck Foods Curry Ketchup
Melvilles Ginger Beer (or use a non alcoholic one if you want)
– 4 Duck Legs
– Shallots
– Garlic
– Salt & Pepper
– Cocunut Oil

I love Braising Duck Legs or really anything for that matter.  It is such an easy meal to have for a dinner party or for any night of the week! Now lets get to the details…

First you want to use a dish that you can use on your stovetop and then put it directly into your oven.  Heat a small amount of Coconut Oil in your pan, you want to get this nice and hot.  Season the Duck Legs with Salt and Pepper on all sides.  Working quicly, sear the duck legs on all sides.  Once you have this done, remove the pan from the heat and put in the chopped Shallots (I like to leave mine in pretty large pieces) and the garlic.  I mixed together the Cherry preserves and the Curry Ketchup with a little bit of the Ginger Beer first and pour that all over the Duck Legs.  Pour the remaining Ginger Beer into the pan, you want to make sure that you have a good amount of liquid in the pan but you don’t want the liquid to come up over the top of the duck legs.  If you didn’t want to use beer you can use wine instead.  At first you might think that there is too much liquid but trust me you’ll want.  This helps to make sure that the meat won’t dry out while it is cooking and will take on those flavours.  Put this all in the oven and thats that! Mine took roughly 1.5-2 hrs to cook.  Duck can be very rich so I wanted to have ours with something really light and served them with sauteed vegetables…so good…

Enjoy!

 

 

Coho Salmon…Delish!

My Hubs recently went to Haines, Alaska for the big Coho Salmon run and was lucky enough to bring some home! So last night we had some friends and family over and decided to try out a new recipe!

After doing some searching online I came across this recipe for Buttered & Pesto Salmon (thank you Bon Appetit!).  It was too good not to share!

What you will need for the Salmon:

– Fresh Coho Salmon
– Kosher Salt
– Vegetable Oil
-Butter

What you will need for the Pesto:

-Hazelnuts (try to get blanch Hazelnuts…trust me or you will be stuck having to peel a cup of hazelnuts like me…grrr…)
-Cilantro
-Parsley
-Garlic
-Lemon
-Olive Oil
-Kosher Salt

First off Preheat your oven to 400F.  Layout the Hazelnuts on a baking sheet and roast in the oven for 6-8 minutes…shaking the pan half way through.  Take your food processor and throw in the Cilantro, Parsley, Garlic, lemon zest and 1/4c of the Hazelnuts.  Pulse the food processor until everything is combined really well.  With the processor running, begin to slowly pour in the olive oil (1/2c) til it is combined.  Add in a bit of Kosher salt and taste to see if you need anything more.  I made mine ahead which was great because we had quite a bit of time between appies and the main meal.

When you are ready to start the salmon, you will need to use a large ovenproof sauce pan.  Season the fish with kosher salt, and place in a hot pan with the vegetable oil.  Let the salmon cook and do not touch it for 4 minutes so that the skin gets nice and crispy.  Once that is done start to add the butter, quickly when the butter is melted lift up just a little bit on one side of the pan and begin to scoop the butter over the salmon in a continuous motion.  When the recipe called for Butter Basting, I’m not gonna lie I was pretty intimidated, but I just went online and watched a couple videos and that really helped! Back to the fish! You want to continue with the Butter for about a minute and then place it in the oven to finish.  I pulled mine out to bast with the butter every couple of minutes until the fish was finished cooking.

Now the goal was to be able to take the fish out of the pan and serve it with the skin side up.  But mine actually didn’t turn out that way.  When I tried to take mine out of the pan the skin stayed so I just laid it out nicely on my platter and served it that way instead! Not sure if I didn’t maybe use enough oil or what, but if anyone has any tips for me on that, let me know!

After I had the fish on the platter, I then took my pesto and just put it down the centre of fish and sprinkle some of the leftover chopped Hazelnuts over the top. I served my fish with a nice Arugula Salad and Baby Potatoes dressed with Olive Oil, Fresh Herbs and Salt and Pepper.

Enjoy!

Coho Salmon

Anniversary Dinner at Corso32

My Hubs and I had quite a busy summer! But now that it is over we decided to treat ourselves and celebrate our 2nd Anniversary with a dinner at Corso 32.  I was first told about Corso 32 from my sister and her husband.  She had been hearing that it was a great new restaurant in Edmonton but hadn’t had a chance to make it there.  So about a year ago my good friend, Ms. Cool, and I went and checked it out! It was awesome! So when my Hubs and I decided to head to the City for the weekend and celebrate our Anniversary I knew exactly where we should go! I had called ahead and asked if we could do a tasting menu for our dinner.  My Hubs and I love doing this, it gives you an opportunity to try more items on the menu and its just something different to.  Some restaurants will have set tasting menus but if you don’t see it being offered, don’t be shy and ask if that is something that they can do!

Corso 32 is a small Italian restaurant…and I mean small! I love how from the outside you wouldn’t even really know that there is a restaurant until you get almost right up to the door.  Once you are inside there are just small tables grouped together in a very cozy atmosphere.  I also love that even though the restaurant is small and the tables are close together it still felt very intimate and no issue having your own conversation…if that makes sense 😉

We decided to also do wine pairings with our meals which was a great idea and I am so happy that we did it! Our server was awesome and very knowledgeable and did not push us or try to hurry us through the courses.

We had 6 course and ranged from a prosciutto and cheese plate to probably the best braised short rib that I have had in my life!

If you are in Edmonton make sure you make it to Corso 32, you will not be disappointed!

Corso32

My Roasted Chicken…Camp Fire Edition

For the long weekend we packed up everyone and all our camping gear and headed to the lake! My Mother-In-Law booked some great cabins at the Elinor Lake Resort and I was so happy to get away for a couple of days and relax!  I decided that I was going to do beer can chicken over the fire.  Unfortunately the can and the chickens did not cooperate and almost fell directly into the fire! So I decided to make it a bit easier and just roasted them over the fire.

Don’t be afraid to cook more than hot dogs while you are camping, you will be surprised how easy it is to cook something more!

You Will Need:

– Butter
– Fresh Herbs (I had rosemary, thyme and basil)
– Garlic (Of Course!)
– Whole Chicken (x2)
– Salt n Pepper
– 1 Lemon
– Beer
– Roasting Pan

Take the chopped herbs and butter in a bowl and mix together. Then I take half of the butter and start to put it under the skin of the chicken.  The easiest way to do this get it under the skin and then take the back of the spoon and use it push under the skin from the top.  This way you won’t rip the skin. Take your lemon and roll it on the table so that it will get the juice going! I cut it in half and put the lemon inside the chicken with a big handful of chicken! Do the same with the other Chicken  and then place them both in the roaster.  Put enough beer in the bottom of the roaster so that nothing will burn.

Now the fire…over many trials and errors, I have learned that you need make sure your coals are strong, if your fire pit is big enough try and keep the flames over to one side and the coals underneath the chicken.

Keep checking on the chicken and I used more beer to baste the chicken!

Enjoy!

roasted chicken

Raclette Dinner Party

Its been a little bit since my last post so its time to catch up!

A couple of weeks ago we went for dinner to Mr. & Ms. Getty’s house for a Raclette Dinner Party! Raclette and Fondues might be one of my favourite ways to have a dinner party! I love how the dinner takes extra long because everyone is grazing and chatting! Also Raclette is a great dinner party idea if you are limited by the foods that you can eat or if you are just trying to eat a bit healthier!

My sis and her hubs also joined us and brought some very yummy wine to try!

The Getty’s are well experienced “Racletters” (I don’t think that is a word but we are just going to go with it)! They had everything from cheese, veggies to different meats! It was such a great time!

Thank you Getty’s and can’t wait for the next one!

Things to try at your next Raclette:

Cheese:
Feta
Boursin
Cheddar
Brie

Veggies:
Roasted Peppers
Potatoes
Cauliflower
Broccoli

Raclette 1

Raclette 2

Raclette 3

Slow Cooker Balsamic Chicken

Its Thursday evening at the end of the day and all you want to do is go home and relax, but then you remember that you have people coming for dinner tomorrow night and have nothing prepared. Well with this recipe in hand and a quick stop at the grocery store you will be all set!

You will need:

Ingredients

8-10 boneless, skinless chicken thighs
1-2 tablespoons extra virgin olive oil
1 16 ounce package frozen white pearl onions
8 ounces white button mushrooms, quartered
5 garlic cloves, minced
2 stems fresh rosemary
1 bay leaf
¾ cup balsamic vinegar
1 cup chicken stock
3 tablespoons tomato paste
¼ cup brown sugar
kosher salt and freshly ground black pepper
1 tablespoon butter
½ cup pomegranate seeds
¼ cup flat leaf parsley leaves, torn or chopped
Instructions
  1. Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
  2. Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
  3. Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
  4. Garnish the chicken with pomegranate seeds and parsley and serve immediately with rice, mashed potatoes or other grain and balsamic sauce.

Thank you to Foodie Crush for this quick and amazing recipe!

Enjoy!