Well, I have to own that I went for a fancy dinner out in the past week, and its been awhile since I went to “foodie” cutting edge type place for supper. It was a blind couple out dinner date, supper cost close to two months of my food budget in one fell swoop.. The company was excellent, the service was out of this world! and the warmth and overall feeling the place rocked, the plating was stunning, and the foodie in my heart loved to see how creative the different foods were presented, I ordered a lovely smoked apple Salmon handmade pizza, done in a true proper wood burning oven, which gave the whole room, the most amazing scent and feeling of warmth that only fire can do.. the dough was just heavenly, a lovely hand done sour-dough thin crust.. the salmon was so so, but considering I make my own home done smoked salmon, Its hard not to be picky there, the goat cheese was the same, I make my own farmers cheese and the stores bought just can’t hold a candle to it, no matter how hard they try.. still the flavour choices for the dish was excellent..
The rest of the week was bang on, and all from the farm, but I went in yesterday on the big sale at the local store, and picked up, box’s of fresh mushrooms, some cucumber, and some banana’s as well as local cabbage to add to the larder..
I have been loving my fresh fall beets from the great beet challange, I would like to tell you I did something fancy with them but I just peeled, drizzled with good olive oil, a bit of sea salt, and oven roasted them into amazing sweet beets with a touch of butter and fresh cracked black pepper on them.. so good, and still more to go..
This is the first week of the dark days meals, I have my meal all planned out and will write it up and post it on the weekend, with photos, but I still don’t know what group I am in or who I am to be sending my write to.. will update on that once I have the info..
Got one new recipe to share with you from using items from your pantry and if you switch the blueberry jam for cranberry and the chokeberry juice for cranberry, its perfect for a nice seasonal dish at this time of the year! But do try the blueberry at least once!
Spiced Blueberry Duck Breasts (goose can be used as well)
- 2 to 4 large duck or goose breasts (not to big, you want this season’s young birds)
- 1 80z Jar or about a cup of blueberry jam
- 1 8 oz jar of Chokeberry Juice (elderberry would work as well or even homemade grape) or about a cup of Chokeberry Juice, if you had enough blueberries to make blueberry juice, go for it!
- 1/2 cup of Roasted Red Onion Chunty (or 1/2 cup of fresh diced red onion)
- 2 tbsp of oil olive
- 1 tsp of galic or 2 fresh cloves of garlic minxed.
- Spices, a good amount of fresh cracked black pepper, salt, some tarragon, and a pinch of keens hot mustard or hot curry mix..
Take your breasts and put them in a glass dish, take the rest and mix them together, pour them over your breasts, covering them with wrap if willing so that the marinade covered them all, if not cover but flip every couple hours, allow to meld in the fridge for at least overnight, but a full day is better!
Place everything into a roaster or a crock pot and slow roast it at 325 for about 3 hours or until tender, then you can thicken the sauce with cornstarch if needed, for me, it rarely needs to be made thicker, this wonderful served with mashed or rice on the side..