What's for dinner

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.

This concludes our 3 day orgy of meat, a grilled USDA Strip Loin (from Bruno’s) along with rustic mashed potatoes and summer squash with caramelized onions sherry and maple syrup

A grilled frenched veal chop, with asparagus caramelized onions shaved Parmesan cheese and rustic mashed potatoes, all the product was from our St. Jacobs trip

A gorgeous selection of fresh peppers at St. Jacobs market.