Let's start talking food people. Ask me a question and let me help you create and prepare a fabulous meal.
I will write and maybe show some pictures of what I am making for dinner......it seems elk stew is in the works with some fresh spelt bread that was made yesterday.
Trio of Tuna, Smoked, Sashimi, Tataki
Love A'Fare, A Catering Experience
Private Catering for in your home from a professional Chef.
Banana, Pecan, Date, Yogurt Bread
Simple and Delicious Salsa
Chicken Stock
Good Morning Maple Bacon
About Nicole
- Nicole
- My passion for food, learning and traveling is a never-ending journey. Whether I am on a private yacht, at a backcountry lodge, a fine dining establishment or your private party, my love of cooking is always there to play with the senses and the delight the palate. Over the past 15 years, I have come to recognize travel as one of my key influences. Learning from the places I visit-local organic farms, remote restaurants on undiscovered roads in the Caribbean, and right here at home in the vast culinary hub of Canada. I am forever grateful to those who have shared their experiences, which have helped me to develop a unique and varied cooking style. I love to cook and serve food as old and new friends gather around a table with a glass of wine, fresh home made bread and a meal that silences the bubbling conversation as each course is tasted. Please join me on my journey of discovery, learning and of course eating.
Rye Bread A'risin
More Food
Hello local beef dinner with fresh picked morels, roasted root vegetables and delicious salad!
B-52
Dark Chocolate Mousse and Grand Marnier, White Chocolate Mousse and Kahula with a bit of Bailey's on the top.
Foodgawker
Foodblog
Almond Crusted Artic Char, Smoked Tomato and Cilantro Sauce.
Bison Ravioli
House Made Pasta, Tomato Sauce and Warmed Spinach and Proscuitto
Petit Chef
how about candy salmon? i remember oh-so very very very long long ago at a potluck party in Fernie at my place where we made up all sorts of yummies. handmade tortillas and all! yumm
ReplyDeleteok so, wait i need an account
ReplyDeleteok now... im thinking cale,, either in a stir fry, or as a side to a beef or fish meal.... i have always done soy sauce, lemon and garlic, because this is all i know.. how else can i make it interesting??
ReplyDeleteYES CANDIED SALMON! That sounds fantastic.
ReplyDeletealso I'm going to renew my request for veg stew with parsnips... plus any other ways to fix up parsnips for the benefit of all the parsnip retarded folks of the interweb. am i allowed to say retarded?
johnny jon jon, prep some onions, bacon, garlic, salt, vinegar (chili is perfect and preferred), whole cumin, chopped Kale.
ReplyDeleteOver low heat, add bacon to render the fat into the pan. After 7 minutes, add onions and a bit of salt. Let cook for about 5 minutes and turn up the heat to meduim and add 1tsp whole cumin and kale into pan and mix about. Let cook for another 5 minutes and add 1/4 cup white wine and cover over turn stove down to low heat again. Cook covered until the Kale is tender (about 10-15 minutes) then finish with a splash or two of chili vinegar. The spice in the vinegar is fabulous with the Kale. If you want a vegetarian option use butter or coconut oil but add more spice like smoked paprika, dried tarragon, pepper. Remember to taste throughout so that the flavours balance and use your imagination and taste buds to create your favorite flavours.
Ethos......I love candied salmon but that is going to have to be for a later date as writing this down is going to take forever.....maybe we can make a video of it since that is your area of expertise??? How much fun would that be!!!
ReplyDeleteParsnips are one of my favorite veggies of all time. My favorite way to eat them is peel the skin, cut up (your choice of cut) put in a pan, tin, aluminum, loaf, whatever you got. Add some butter and salt and cover. Place in the oven covered for about 30mins and then check. You are looking for a nice brown colour on the parsnips for the sweetness they nautrally give off!
Peel and cut up, place in a pot of cold water and bring to a boil for about 10 minutes (remember root vegetables start from cold water and bring to a boil) drain water leaving enough to use again in pan. Add one can of coconut milk some curry powder of your choice and puree for a quick and very easy soup. dont forget to salt to taste AND if you get to the point that you feel you need more salt but are still not getting the flavour you want then add a little vinegar or lemon juice as adding an acid will help lift the flavour!
Enjoy and I hope this helps. I have started tons of parsnips for the garden this year so get ready missy!
awesome feedback. thanks.... so today at our market, there is a load of kuterite{?} whole chickens coming in... they are flash frozen.. so in order to brine a frozen chicken, can i put the guy , frozen in brine overnight, or thaw first..... the spices seem standard for this, bake at 350 for???? 2 hours? im guessing here...
ReplyDeleteI would thaw it first as the water that will come out of it could change the brine. As for cooking it, i like 300 for a few hours depending on the size of the chicken. How big is your chicken?? Come up here again soon for a backyard bbq of Pollo Asado...it is our favorite meal to make!!!!
ReplyDeletebye johnny jon jon johnny jon
Thanks Nicole, I am cooking parsnips for dinner this evening.
ReplyDeleteThe Daily DIne+me = BFF 4ever!
hiya there, so i wana talk about meatballs..... ive made them pretty good in the past, but what is it that sends them over the top???? spices and cooking methods???? i want people to say holy S----.... "thats a nice a meat a ball a..." you know?
ReplyDelete