Monthly Archives: December 2012
A Happy New Years wish to all my visitors and followers!
May 2013 bring you all the wonderment and dreams that you wish for! Also wishes for a healthy start to a better year for all of us!
Thank you for following BC Foodie Blogger and for your comments that only help my blog to continue to improve and be as informative as possible in an entertaining way.
Please keep coming back to continue the culinary journey and as always submit any comments or requests….
Happy Holidays fellow foodie friends,
Christmas dinner this year was full of cheer, food and family! We wanted to try something different or special…
Thanks to our chef friend Jamie Oliver I was inspired to try one of his excellent recipes.
As I do with most recipes I “Made it my own”
What you will need:
* Approx 3 pounds fresh turkey breast (skin on or off, your choice, our turkey butcher gave me 2 breasts of approx 1.5# each)
* A few springs of fresh rosemary and sage
* Salt and pepper to taste (sea salt and fresh pepper is what I use)
* 1 jar of your favorite cranberry jam or sauce/jelly
* 6 pieces of best quality bacon
* approx 35-45g of dried porcini mushrooms (or gourmet mix)
* 2 -500g of puff pastry
* Your favorite family stuffing recipe (you will need approx 2-3 large spoonfuls, enough to put a layer under the turkey breast and coat the top of the turkey breast)
* 2-eggs(slightly beaten- for egg wash)
What to do:
* Pre-heat the oven to 350 F
* Rinse and dry the turkey breast.
* Turn the breast over and take a sharp knife to carefully slice into the natural join of the breast muscle and pull it back as you slice to creat a pocket.
* Spread the cranberry jam into the pocket… Make sure you get into all the little areas. Now fold the flap back over and put the two halves together – “Swiss roll” style.
* Once the breast is right side up, olive oil the surface, and season with salt and pepper.
* Top the breast with the rest of the rosemary and a little finely chopped sage.
* Ensure that breast is sealed so the cranberry stays inside… Use cocktail toothpicks if needed.
* Cover in tin foil and put in the oven for 60-70 mins or until just cooked through- use a meat thermometer and ensure it reads 72c at the center or thickest point .
In the meantime….
* Soak the porcini or mushrooms in hot water for approx 5 mins.
* Chop the bacon into thin strips width wise and cook until the bacon caramelizes (add in 1 sprig of rosemary leaves in the last min or so of cooking) and is almost crispy. Pull the bacon from the pan and put off to the side leaving the rendered fat in the pan.
* Take the mushrooms from the water and put into the bacon pan and cook for a few minutes on medium heat.
Add in a spoon or two of the mushroom water and a tab of butter to the pan and keep cooking until the mushrooms start to caramelize.
* Put the mushrooms directly into a food processor or blender and pulse a few times. Now add the mushroom mix to the bacon rosemary mix and let cool.
This Wellington is perfect made the night before but please be sure to let everything cool in between steps as you do not want to put the puff pastry on hot food as it will start to melt and soften the pastry which is not good.
* Now use a clean surface and dust with flour. Lay out your first box of puff pastry to make the “bottom” roll it out to approx a shoebox size (big enough for the breast that you are using)
* Now coat the bottom with the bacon/mushroom mixture, and lay the cooled turkey breast on top of the mixture. Egg wash the edges of the bottom puff sheet.
* Now roll out the second package of puff to slightly bigger that the first piece. Top the turkey breast top with a stuffing layer and top that with the rest of the bacon/mushroom mixture.
* Now it’s time to put the top piece of puff over the top and push down onto the egg wash sides to seal the box.
Trim the edge of the excess pastry.
* Now be the food artist you know how be (I wasn’t such an artist on this one but it didn’t affect the flavors)and basically take your index finger or thumb and fold over and press all around the edge to seal the whole box.
* Egg wash only the “dome” or turkey part of the puff pastry.
Put the whole piece of art into the fridge un-covered overnight.
You can either build your Wellington on your roasting pan/baking sheet lined with parchment paper or carefully transfer it.
On Christmas Day set the oven to 350F and place the turkey into the oven for approx 50-60 mins or until the pastry has risen and is golden brown.
After you let the Wellington rest for a few minutes move it on to a cutting board. Cut into approx 1″ pieces and serve with gravy poured right over your perfect slice and serve with your favorite fixings.
The flavors were wow and the tummies happy!
Thank you Jamie Oliver- I hope you didn’t mind me making it my own with a few tweaks!
You gotta try this!
Another one for our health! Thanks for the research Farm Strong research
Looks very yum…also great comfort food
Merry Christmas! I hope everyone had a good one and Santa brought you all the presents you wanted. Now commences the traditional week of turkey sandwiches in my household so I thought this would be a good time to catch up on posting the recipes I’ve been using over the past few days.
When I returned home for Christmas one of the first things my mum did was thrust a page torn out from a magazine at me and say “You could do this, couldn’t you?”. It was a picture of Chelsea buns done in the shape of a Christmas tree and would be prefect for breakfast on Christmas morning. (Which made a nice change from our usual breakfast of as much chocolate as you can eat.)
I made the dough and assembled the buns in a Christmas tree shaped paper case on Christmas Eve. Then popped them in the…
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Merry Christmas and Happy Holidays to my happy foodie friends.
Sorry for not posting any delectable blogs in the last few days, I have been enjoying some needed downtime with family and friends!
My wishes to all of you for a wondrous holiday season with your families and friends.
Enjoy good eats…. and delectable treats and take the time to just sit and watch a movie or go for a walk with the ones that you love!
Stay tuned for a holiday blog or two and look for this delectable twist on our holiday turkey feast coming soon!
For now it’s back to my family and holiday time with the ones that I Love!
Have a great rest over the holidays!
Happy winter day great foodie friends….
I love the fall/winter season for the flavours that it brings to warm the tummy and the heart!
The comfort foods that you dream of and that make you feel like “home”
Today, it’s braised ribs which are time consuming to make but More than worth the time and the wait
What you need:
* 2 pounds of beef short ribs, approx 1 3/4″ thick (ask the butcher to cut for you or better yet order ahead)
* 2 tablespoons of olive oil
* 1 cup coarsely chopped onions, I use Vidalla or walla walla.
* 1 cup coarsely chopped carrots
* Approx 6 cloves of garlic, peeled and crushed
* 1 cup of your favourite red wine
* 1 cup of ruby port
* 6 cups of beef or veal stock
* 6-8 sprigs of fresh thyme
* 6-8 sprigs of fresh sage
* Sea salt and fresh black pepper to taste.
What to do:
Preheat oven to 350 F
Season the the ribs with Salt and Pepper.
Place seasoned ribs in large pan with the olive oil already heating up.
Brown all sides of the ribs – when the ribs are nicely browned, remove from. Pan and set aside.
Now cover your pan tightly with Foil. Take your fork or knife and poke some holes in the foil to allow for steam to escape.
Carefully place in the oven for 3-4 hours…. Turn the ribs a few times during cooking….You can check that the meat ready if it is “falling off the bone”.
Once done, remove from the oven and let rest for approx. 45 minutes with the foil on.
Once the ribs are ready to eat, pull out the sprigs of thyme and sage (leave the bone on or off.. It’s your choice). Take the ribs out and serve with your favourite potato, pasta or polenta!
The picture shown is served with scalloped potato and polenta…. It was “melt in your mouth delectable”
Keep the sauce and serve it with or on top of your ribs or polenta…. It is liquid heaven on a plate!
Trust when I say that the ribs will be
Fall off the bone
delectable wow in flavour and texture.
The depth of flavours will dance across your taste buds and put a smile on your face.
The ribs are perfect the next day made into a “beef dip” and served with the liquid from the braising pan for dipping!
Simply get your favourite “baguette” style bread, I like Ciabatta… Then a nice piece of cheese… A little garlic mayo and then the shredded ribs.
Simply the best beef dip you will ever have.
You gotta try this!
Hi fellow foodie friends,
In my ever wondering search for a healthier way to eat I happened upon a great article from Psychology Today – link (click here)
The old adage
You are what you eat
may be closer to truth than we know.
Common senses can truly help us make good choices but busy lives and convenience foods tempt us.
I am sure it is no surprise that if we cut back sugars, processed foods and fats that we all may feel better and sleep better.
just an excerpt from the article:
What the Research Shows
In a 2012 article in Nutrition Research, scientists from the University of Helsinki concluded that a sleep-promoting diet should be balanced, varied, and rich in:
This type of diet provides plenty of B vitamins and the amino acid tryptophan—two things the body needs to produce serotonin, a neurotransmitter that helps regulate sleep. To make the best use of tryptophan, the body also needs ample carbohydrates.
What It Means for You
So what does that mean for everyday food choices and eating habits? Recently, I chatted about this with Amy Jamieson-Petonic, MEd, RD, a registered dietitian at the Cleveland Clinic Wellness Institute and spokesperson for the Academy of Nutrition and Dietetics. Below are her tips on how to choose foods that boost serotonin levels and get your brain and body ready for a restful night’s sleep.
Click on the link above and read it for your health and a Gold night’s sleep
It doesn’t mean that we can’t indulge every once and a while but balance it out with daily good choices……
Good health, good sleep and good happiness to you all!
Happy weekend great foodie friends!
Our friends Krissy and Mark have opened their Pig & Mortar restaurant and ready to serve you all of the flavors you have come to love and many new flavors you will start to love!
This warm and cozy little spot on 6th Ave between Granville and Fir streets in Vancouver is sure to become a regular spot for anyone who graces their doors!
Every morning you will smell the wondrous flavors of fresh baked muffins or cookies many with…… You guessed it bacon! As well as fresh coffee or breakfast sandwiches.
Krissy has dealt up a handful of great new salads featuring whatever fresh ingredients that she can get her hands on!
Other salads included quinoa as well as mangos and other delectable fresh ingredients.
Fresh soups are made daily and at least one features….. Yes bacon
During lunch you are sure to find the good old favorites from the food truck offerings….
Next week starting the second week of December Pig & Mortar is going to start opening nights and will be also serving special dinner items as well as appies that will go perfectly with the craft beer now being offered.
Get down to see the friendly and knowledgable staff at Pig & Mortar and enjoy a wonderful bite and a sip!
Say hi to Mark and Krissy and have some fun!
You Gotta Try This!
Twirls and Swirls and Anna Karenina: Russian Chocolate Almond Babka
You have to look at this great blog from gwynnem a fellow food blogger!
Recently Cameron and I slurped down steamy bowls of pho and then headed over to the Esquire, one of Denver’s Landmark Theatres. Our mission: sit through Anna Karenina without me rushing the screen for a closer look at Jude Law and without him passing out from all that face-time with Keira Knightley. Fortunately for our fellow moviegoers, the film’s make-up artists did a fine job of “ugly-ing up” Law and Knightley portrayed a far less sympathetic Karenina than we remember from the novel.
For those less familiar with Tolstoy’s epic book, Anna Karenina is set during the 19th century and depicts the Russian empire at its twilight, when decadence (from clothing to food to expressionistic opera) and its randy bedfellow “moral” decay danced alongside the rather rigid, clunky social class and gender repression duo. Who wouldn’t prefer watching Anna and Count Vronsky twirl around the dance floor? For…
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