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Baked and Braised
kinda like running
Bonne Chance
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December 2008
December 29, 2008
December 26, 2008
Holiday Eats
This would be my Christmas Eve dinner. Pancetta (very lightly fried), spicy capocollo ham, camembert. fig goats milk cheese and a blue cheese from Salt Spring Island, mixed olives, sundried tomatos, marinated artichoke hearts and some sliced baguette.
Here is my actual Christmas dinner. I tried something new this years and roasted a goose. Going for a bit of a more Euro thing I guess. Here is the breakdown of the meal:
- mashed sweet potato
- roasted baby potatos with sage and garlic (using duck fat for the oil)
- brussels sprouts and bacon (an idea stolen from Jael's mom)
- crispy goose skin
- goose breast with a simple pan drippings gravy
- stuffing made from whole wheat bread, onion, vegetable stock, dried cranberries, dried bing cherries, raisins, thyme, rosemary, sage, parsely, grains of paradise and nutmeg.
These last two are just shots of the goose before I broke it down into it's tasty parts. Before roasting I made a rub for the goose, based on your basic Chinese 5 Spice recipe, but with some differences. It had a great aroma while cooking and tasted wonderful. I also stuffed the goose with a sliced up orange (with cloves pushed into it) and a sliced up lemon. To add even more flavour and moisture.
The goose was nice because it doesn't actually give you a lot of meat, but what meat it does provide is incredibly rich so you don't eat much (I only had 3 slices). It also gives off a lot of fat while cooking. I got close to 3 cups of fat of this bird.
December 23, 2008
Oh No. No No No No No.
Here's to hoping these women where eventually mauled to death by their tortured pets.
