What's for dinner

A roasted capon stuffed with wild rice and served with roasted potatoes and sautéed green beans, I cheated with the capon and picked up already stuffed from Bruno’s.

Thin crust pizza with green peppers, cremini mushrooms, pepperoni and half of the pizza also has pickled banana peppers. The crust came from Whole Foods.

A very simple toad in the hole with bread from Epi Breads, the bread is made with 5 year old cheddar cheese, I finished the eggs under the broiler and topped with a little medium cheddar. Great on a sunny morning.

This was a multi-course dinner featuring quail eggs and my wife’s favourite “Veal Chops” fortunately it was warm enough to fire up the BBQ.

1. Cream of a asparagus soup with a poached quail egg in a champagne flute
2. Stuffed cremini mushroom caps, the filling was ground chicken with minced mushroom and topped with Jarlsberg cheese
3. Arugula Salad with light lemon and olive oil dressing topped with a hard boiled quail egg
4. Grilled veal chop, simple boiled PEI potatoes and heirloom carrots
5. Finally Crème brûlée made with quail eggs, there was a lot of cracking going on to get enough yolks and a generous amount of swearing.

A great way to ring in the New Year.

These also came from St. Jacobs, not the normal beat you find at your local market (unless it’s a farmer’s market)

For a Halloween party I made Lady Bird Candy Apples the apples are quite small and I avoided using food dye for the caramel. This was a big hit with all the kids and those who are kids at heart. The ever present reference “The Joy of Cooking” is in the background.

This looks like a rather definitive guide: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html

I purchased a quarter bushel of Roma tomatoes at St. Jacobs market and one of the benefits is a fire roasted peppers and spinach lasagna made with fresh tomato sauce, very tasty.