A roast chicken rubbed in herbs and paprika, this was a bit of an experiment, and as such was OK, but I’ll probably not do this one again, I found the paprika to be gritty and not very flavourful. The veg was roasted nicely and soaked up lots of the juice which made them extra good.
This is a favourite in our house, this recipe comes via my university buddy Gavin, and is his mom’s recipe, which is delicious. This is a great dish on cold Sunday evening.
This is an annual event hosted by our good friends Stephanie and Glenn. Steph’s dad does all the cooking for this traditional Newfoundland fest of salt meat, turkey and boiled vegetables. I’m already counting down the days until 2008’s Jiggs Dinner.
See last years dinner here.
Here are a few Jiggs dinner references: JIGGS DINNER Newfoundland – Jiggs Dinner
One of the highlights of the year as far as feasting goes (for me). Graciously hosted by our friends Glenn and Stephanie and Steph's dad Doug who does all the cooking!
See last years dinner
Saw this via Digg, Kitchen Tips, there are a few I didn't know, a couple of "old wives tales" and some tried and true.
You can’t get much easier than this, a pork shoulder roast also called a “picnic roast” by the “Joy of Cooking.” I roasted this on a slow heat which took much longer than I expected roughly 4.5 hours which means we were very hungry when it was done. The meat was juicy and because the lower heat it didn’t shrink as much. The crackling was the icing on the cake so to speak. I served this with all the usual fixings.
Simple Penne Arrabiata, made with bacon, leek and red bell peppers, pretty easy to prepare and nothing beats the aroma of leek, bacon and ground pepper frying in the pan, intoxicating. The bowl is finished with a parsley and the omnipresent Parmigiano-Reggiano.
My rendition of Kung Pao Chicken, I use peanuts and as a cheat I use honey roasted peanuts and add them at the last minute. Served on basmati rice. Simple, hardy and spicy, it's easy to control the heat by using as many or as few chili peppers as you wish. I typically use around 6 to 8.
A little breakfast treat, egg cups poached in the oven. Under the eggs are sautéed wild mushrooms with a little cognac and veal stock. Also on the plate is a potato hash brown and some rye toast. This was really good.
Manicotti stuffed with ricotta, Mozzarella, Parmigiano-Reggiano and spinach, and rolled in a home made noodle which is a German pancake called Pfannkuchen, half of the rolls are also Cannelloni stuffed with sautéed ground beef and spinach. In the back of the picture are some of the pancakes we didn't use but didn't go to waste. You can cut the cakes up into linguini like noodles and eat them in a chicken broth which is really good.
