Saturday, January 12, 2013

Failed Crab Mac and Cheese



That looks delicious doesn't it! Well it's not, it was terrible. Sometimes when experimenting with food, I fail. But that's not necessarily a bad thing, I learn from my mistakes and grow. Don't be afraid to experiment it will eventually pay  off!

This recipe used cauliflower pureed to make the sauce creamy yet healthier. That worked great, what didn't work was the noodles and the crab. The noodles were not firm enough and the crab chunks too small. It ended up tasting and feeling like a bad tuna casserole...

I haven't given up on this yet, I want to experiment with it and make something delicious, I know it has potential. I'll be sure to share once it's perfected!

Oysters and Oyster Beer?!



I've always wanted to try shucking oysters at home but was worried it would be too hard. I finally took the plunge and decided to give it a try.

I bought my oyster knife on amazon. Trying to use a knife or a screw driver may work but you're putting yourself at risk. You could easily slip and slice open your hand.

The videos that helped me are here and here.

I got some great fresh and local oysters at the market. Shucking them was easier than I thought it would be. I need some practice but that's jut an excuse to eat more oysters! I ate my yummy oyster with a squeeze of lime, a bit of green onion and a splash of hot sauce.


As for the oyster stout, Marooned On Hog Island, that experiment didn't pan out. I really didn't care for it. Think Guinness with a briny finish, not for me but worth trying for something really different.

Sunday, January 6, 2013

Vegan Garlic and Potato Soup with Kale Pesto



It's not a secret that I LOVE garlic. It's fantastic and versatile. Roasting garlic mellows it and takes away the "bitey" spicy taste. This recipe combines roasted garlic and simmered garlic for the best of both worlds.

I got the source recipe here. Although I am not vegan or vegetarian my mother is and I love to try new recipes that she can eat too. Also being allergic to milk makes me seek out creamy dairy free alternatives to the foods I love, so modifying this recipe was perfect.

I substituted potatoes for the heavy cream, creating a creamy yet healthier version of the soup.

I chose to make a kale pesto as a  tasty garnish to "spice" up the soup. I can't wait to try it on some pasta with Parmesan cheese.


Saturday, January 5, 2013

Happy New Year!

Happy new year! I hope everyone had a great holiday season. I know I did!

I was super busy leading up to the holidays so I didn't have time to post much but I'm starting the year off right!!

I got a great haul at Haymarket today, including two bunches of kale for $1 and fantastic blood oranges!!

Stay tuned for for some delicious stuff this week; creamy vegan garlic and potato soup with kale pesto, vegan kale and cauliflower soup, blood orange shrimp ceviche, oxtail stew and some delicious juice recipes.

As the year progresses I plan to do a pantry and kitchen basics series. I also want to try new and unique foods. If there's anything you want to see drop me line and we can make it happen!


Going to be a great week and a fantastic year!!

Saturday, November 10, 2012

Roasted Vegetable Stock




Early in the week I made a roasted beef bone stock, it's even easier and faster to make a flavorful vegetable stock. I enjoy cooking vegetarian dishes but find some store bought vegetable stocks very bland. This stock is not only rich and flavorful but has a beautiful color and depth. Plus it's easy and great for using the veggies hanging out in your fridge!



Just like the beef bone stock, we're going to roast the vegetables first. This adds the color and depth of flavor. So worth the the extra time.

Tuesday, November 6, 2012

Roasted Beef Bone Stock



One of my favorite weekend recipes is to make beef or chicken stock. Nothing is better than smelling a good stock simmering for hours, especially now that it's getting cold.

Why take the time to make a stock when you can just buy a carton at the store? I make my own because not only does it taste better, it's cheap and not packed with salt like the store version. You can also freeze it in ice cube trays for easy storage.

Sunday, November 4, 2012

Delicious and Easy Duck



Duck legs and thighs at the grocery store for $2? Yes please! I bought four, two to eat now and two to freeze. 

Honestly I had no idea how to cook it, but for $2 each it was worth trying.