Ostrich steak

I love ostrich meat. I like to have ostrich meat to in lieu of other meats because it is so low in saturated fat, which clogs arteries and which may contribute to heart disease and arteriosclerosis. I’ve found ostrich meat for the first time at the Calgary’s farmers market. It has a very subtle taste and it feel like eating filet minion for a fraction of the cost.



Anyhow, when my husband and I want to have a treat other than regular Alberta beef, we’re indulging into tender fan cut of ostrich.

Ostrich cooks a lot faster than beef, so it is important to ensure it is not overdone. The ostrich meat should be no more cooked than medium, I like mine rare.



I love to serve it with fresh vegetables (that of course, come from the market!). That night, we had it served with sliced beets, steamed asparagus and a side of butter and herbs pastas. It was delicious!

Scallop Feast

So… I haven’t posted in a while… I’ve took pictures and “wanted” to post with the recipe but I must say that I have neglected few things in my life and this blog has been a part of it.

My workload has significantly increased over the last few weeks and I have taken my training up a notch, so blogging has been on the back burner.

This meal was an epic scallop feast! My friend and I went for a long trail run and I managed not to kill him with the effort. I really needed to reward him and I know he enjoys food and he seems to love my cooking.

Jumbo scallops with salad and organic raspberries vinaigrette.



Dry the scallops with paper towel and lightly season with salt. I am in love with my Himalayan pink salt so I used it. To cook, you need a very hot pan with a little bit of olive oil and butter (the butter should not brown). Sear the scallop by cooking about 2 minutes and a half each side.

Organic Raspberries Vinaigrette

You can buy at any groceries store, or better: crush ¼ cup of fresh raspberries, add olive oil, lime juice and a dash of vinegar. Work like a charm!

To really feast, we needed another scallop plate.

Lemon pepper shrimps and scallops skewers



Put scallops and shrimps on pre-soaked bamboo skewer, sprinkle with lemon pepper spice. Cook on the BBQ at low heat and drizzle with lemon juice just before serving.

To finalize a feast!

Captain Morgan Spiced Rum and brown sugar glazed pineapple



Cut the pineapple in chunk, soften the brown sugar, add rum, add a little bit of butter and mix until runny. Cook the pineapple on the BBQ on low heat while brushing the fruit with the mixture until there is no mix left.

Lemon cupcakes with vanilla frosting

I needed to bribe a co-worker Friday and I managed to bribe him quite well with these lemon cupcakes with vanilla frosting.



Ingredients

180g butter, softened
400g sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 a lemon (about 1 1/2 – 2 tbsp)
1/2 tsp salt
2 1/2 tsp baking powder
450g flour
1 1/4 cups whole milk

How to

1. Preheat your oven to 350 degrees, and cream together your butter and sugar till creamy
2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.
3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec – 1 minute or till the mixture is smooth and shiny.
4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 – 2/3 full – it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to under fill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.
5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.



As for the frosting.... well, It's call Betty Crocker....

Victory!!!!

I finally managed to find a crinkle cutter in Calgary. It is by no mean all I need to carve in wicked shape but still, I got it!

Whooohoo

My husband birthday dinner

I know, I know, I haven’t post much lately… I have reasons though, I went in Vacation where I did not touch my blackberry at all and did not touch the computer too. No, I wasn’t in vacation for a month; I just spend as much time as possible with my husband before July. He is gone East for the Canadian Nationals (he’s a cyclist) and then he’s gone to Kingston, Ontario for the remaining of his army course (AOC). Basically, I will get to spent half an evening with him on July 9th and won’t see him until the 28-29, so it’s long and I wanted to spend as much time as possible with him before.

Here is what I made for his birthday. Pretty simple, but quite tasty!

Starter: Grilled Halloumi cheese on lettuce with lemon drizzle.



So simple, cut the cheese into portions, lightly dust flour on them, pan fry in a little bit of olive oil. Put on the top of some thinly sliced lettuce, add some red and green onions and drizzle lemon juice over. Very yummy!

Main: honey glazed pork loin with grilled zucchinis

Zucchinis: slice in a half lengthwise, score, add a little bit of butter and grill on the BBQ.



Pork loins



Ingredients

• Pork loin
• 1/3 cup soy sauce
• 1/3 liquid honey
• 2 tablespoon chili sauce
• 2 garlic cloves

Method

Mix all the ingredients together. Put meat on BBQ, brush with the mixture several time through the cooking. Enjoy!

Dessert: light dark chocolate mousse martini with fruits.



Ingredients

• 1/2 cup boiling water
• 2 teaspoons powdered gelatine
• 2 tablespoons cocoa powder
• 4 eggs, separated
• 1/3 cup caster sugar

Method

1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.
2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.
3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.