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.
Well hello, early snow! I’m sure I’m not the only one out there who woke up a little surprised, a little excited and a little sad this week when I saw a blanket of white on the ground. I love the changing of the seasons, but I was a little sad my growing season was cut short this year. Thankfully, a friend and local grower, Deb from Vesta Gardens, visited to warn me to pull my garden ASAP. Actually, she told me I should have pulled it the day before, but what can you do.
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!
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!
Edmonton, rejoice! Spring is finally here and every cook in the city is excited to be getting the new vegetables of the year! The very first thing to pop out of the soil is the humble and pungent ramp; a wonderfully aromatic cross between the flavors of garlic and green onion. Not only are they so beautiful with their thin white bulb blushing to dusty rose and finally finishing with two perfectly shaped, earthy green leaves, they can also be used in a myriad of different places in the kitchen. Can you tell I am a little in love?
I have been looking for a recipe that uses the whole carrot, root to tip, for a while now and usually, it’s a bust. I don’t care how healthy they are, I don’t like pureed carrot green smoothies. Maybe I just haven’t found the right recipe, who knows, but what I do know is that if I don’t love what I’m eating, I’m not going to make it again.