Monday, January 9, 2012

elk+burrata=best dinner ever!

So, lets just say that the evening started off by opening a bottle of Stag's leap wine. I have had my eye on it for so long, and I finally gave in and purchased a bottle.

Kids had a fun little meal of elk and berries, fingerlings, and applesauce.

First course was Elk Carpaccio

Second broiled tomatoes and burrata wipped with the fantastic Minus 8 vinegar, made from icewine!

Felix was screaming through the first 2 courses.. it was not really ideal.

So, he came down and joined us for crab legs. we were going to have elk tenderloin, but decided that we had already had elk, plus there was no chance we were gonna get to sit down and enjoy it.

So, Crab legs and Sister Act 2 it was.

Hubbard Fries

I got one of my favourite ugly/delicious squash this weekend, the blue hubbard!

(from Belluz at the Market)

There are lots of ways that I like to enjoy, these, but I somehow got the idea that I was going to make fries. Well, I was at a PC party on Sunday, and one of the ladies was talking about how excellent french fries were on the bar pan so I had to try it.

Cut the squash in half, and give it a quick peel. Cut into strips...well, as well as you can. I guarantee there will be some weird ones. Thats ok, fries are awesome.

Toss them in some oil and place in a single layer on the bar pan. Bake at 425 for about 15 minutes. Flip them, and bake for about another 15. Keep an eye on them, they might need more or less time. Depends on your oven, and how crowded your pan is.  Mine were kind of floppy, but I love 'em all the same!

Serve with aioli with OODLES of garlic. I threw a little amablu gorgonzola in for some more depth as well.

To make an aioli dipping sauce, I am all about simple.

a clove of garlic, pressed.
Lemon juice
1/4 cup of mayo
1/2 cup of sour cream
add some pepper and gorgonzola if you want... I often add herbes de provence as well.

And there you go! French fries made from squash. Even if you think you don't like squash, there is no way to say no to french fries!

(Shameless Plug)
If you need a pampered chef bar pan, you can order one from my website.

Monday, January 2, 2012

Happy New Year!

We celebrated with Moustache pops!

How festive!

Felix LOVED them...

So much that they were all thrown on the floor. 

Five second rule! 

Happy New Year! 

This is where my stockpot went. 

Don't they know that too many cooks spoil the broth? 

The Cheese Cave

About a month ago we took an unexpected trip down to Minnesota. 

I had some time to myself, so i took a little trip down to Fairbault. The primary reason I wanted to go here is because it is where the Amablu Cheese caves are lovated. Secondly, I wanted to get Nathan some Slippers for xmas at the Woolen Mill. 

Unfortunately, the latter was closed. 

So, only cheese for me I guess. 

I I found the store that sold the Amablu cheese, since the actual caves are closed to the public (boo!) Imagine my delight when I found out that this was not only a cheesetastic store, but also a cheeserific cafe! Dare I? 

Twist my arm... OK I'll stay and have some food. 

As I was waiting patiently, by seat neighbour got his food. Baked mac and cheese- YUM! 

Total comfort food. There is even cheese on the salad


This is the open kitchen. You can watch them prep your food.

And watch them cut the cheese. 

Unfortunately, you can also see your lunch sitting there....

Waiting to be plated. 

Wondering when it will be brought to you. 

There it is! 

Pesto Pizza drizzled with some fantastic balsamic

Whoops! All gone! 

I seriously recommend this place! Not only is it
a nice little drive, 
But the food is fantastic! 

Plus, you can sample and buy some of the 
best cheeses from Minnesota, the Midwest
and the world!