Slow cooker Beer and maple ham

So… I have this killer recipe where I change the taste by changing which type of beer I use. I think it’s a perfect recipe when it’s getting cold outside and you like tender meat. Another thing I like about this is that you have to use a cheap ham to do it and it yield food for an army, well unless our friend Skeet’s coming over.

Beer and maple ham

Ingredients
- 1 ham with the bone in. (Sometime, they’re so discounted its ridiculous!)
- ½ cup of maple syrup (If you cannot find maple syrup, I think molasses, honey or corn syrup would do)
- 1 beer (that is where the fun is, I usually use Guinness, but we were out of it so I used a Trois-Pistole from Unibroue)
- 1 tea spoon of dried mustard
- 1 onion chopped into chunks
- Salt and pepper

Throw everything in the slow cooker and cook on low for 10 hours. Enjoy.



I am so sorry the pictures do not show how yummy this is.

Steamed chicken on cheese and garlic pasta.

I love an easy dinner; this one was so simple you can almost make it with your eyes closed.

Steam some chicken breast, or grill or boil or fry, whatever you like.

It’s the pasta that makes it nice! Grate some strong cheese, about half a cup – I used Parmesan and cantal. 2-3 garlic cloves. A little bit of olive oil, a dash of cream, salt and pepper.

Cook the pasta, throw in the oil, the cheese, the cream, the garlic and season.
Eat.Simple.

Guest Blogger - Guinness and Garlic Roast

I don’t know the ingredient for the following recipe. I came home one night and my husband had made dinner. It smelled quite good. I know there was garlic and Guinness beer involved but more than that, I couldn’t tell.

He couldn’t give me a specific recipe since he throws stuff in the pot and shoveled it in the oven. I’ll call it the Guinness and Garlic roast. It was delicious.

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