Beef Wellington

Beef Wellington

This is a dish I like to bust out when we have a really extravagant meal lined up. It requires a lot of prep work (like 8 hours on your “day off” to make 60 of them) but if you only have 4 to make, you’re laughing. The best part is, once the prep is done, you literally pop them in the oven, pull them out in 16 to 20 minutes, and they are done. It’s a really impressive main course if you have a special occasion coming up, so if you have some time to prepare, give this a shot. Once you take your first bite, I swear you will forget about all the time spent making them.

Cast Iron 101

Cast Iron 101

I have a quick little post for today about a cool item I found the other day. It's a weird story, but buckle in, it's a neat one. I was raised in a super small Scandinavian community on Pigeon Lake and I actually had the good fortune to acquire a tiny cabin about 5 houses down from my childhood home. It was a little moldy, a little crumbly, a little tippy, and full of found treasures. One such gem was actually an old cast iron skillet hanging up on a wall! 

Scandinavian Rice Porridge

Scandinavian Rice Porridge

This is such a comforting and soul satisfying dish for me. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. The key to this dish for me, is the quality of milk you use. There is no additional sweetness in the base of the rice porridge other than the milk itself, and it always amazes me how it comes through. Shout out to Rock Ridge Dairy for their amazing product we are so lucky to use!

L'Arpège Egg

L'Arpège Egg

The Arpège egg is a personal favorite dish of mine that was made famous by the incredible Alain Passard of L’Arpège in Paris. It’s an incredibly luxurious Chaud-Froid (literally hot-cold) that consists of an egg yolk, gently coddled in it’s own shell, topped with chives, seasoned crème fraîche and maple syrup.