Archive for February, 2006

Glazed chicken breast

I bought a whole chicken and butchered it so I could french the wing bone for presentation purposes, the glaze is made from left over braising liquid mixed with a little molasses. Served with pan fried spinach and the grain on the plate is Quinoa made in a fashion similar with risotto, it’s finished with parsley and Parmigiano-Reggiano.


Roast Pork

A roast pork shoulder with gravy, sautéed carrots and parsnips in a little butter and simple smashed potatoes. Slow cooked for almost 5 hours, very juicy.


Roast Beef Dip

Anniversary dinner leftovers. An open face roast beef dip, topped with Jarlesberg cheese, and served with brussels sprouts fried in balsamic vinegar and pan fried mashed potatoes. Before and after shots.

Aniversary Dinner

It was my wife’s parents 57th wedding anniversary. We went all out for the dinner, the appetizer was sautéed sea scallops in a brandy cream sauce. The main course was a massive prime rib roast. The roast was rubbed with Dijon mustard, salt, pepper and rosemary. Not pictured we also had brussel sprouts, mashed potatoes, carrots and of course Yorkshire puddings. There was plenty of left over roast as you will see…

Salmon filet with miso glaze

Very simple salmon filet with a miso glaze, steamed brocolli and basmati rice.


Lamb shank, Italian style

Lamb shanks in a tomato based braising liquid. Served with ginger carrots which are julienned carrots sautéed in white wine, ginger and fresh squeezed orange juice. The couscous has parsley, red bell pepper and dried appricots that were stewed in white wine. The Cipollini onions were added to the braise for the last 30 minutes, they take on the rich flavour of the lamb. This was pretty good dinner, and I didn’t even use a recipe.


Potato and Asparagus Frittata

A warm and tasty way to start the day, made with potatoes, asparagus, onions and Parmigiano-Reggiano. These frittatas are great cold and would also make a great appetizer.