Friday, October 14, 2011

comfort food

i'm still in a thanksgiving frame of mind. i'm thankful that i have an epic view, that halifax pop explosion starts next week, that my grandma knits me flip flop socks & that i can make yummy, tummy warming dishes on dreary fall days like this.

this week i made up some new concoctions - all in the style of a shepherd's pie.

this first is a turkey & dressing pie. i braised the dark meat in an herby gravy with lots of onions, celery & cranberries, and then topped it with a savoury potato/bread dressing. it's like a turkey dinner flipped on its head. small $10 large $20

next up is a braised pork & sweet potato pie. my grandma makes the best baked ham of all time & i always eat it loaded up with homemade mustard pickles. so i combined all those flavours in one. i braised a getaway farm pork shoulder in boates apple cider, maple syrup, and cider vinegar. then combined it with caramelized onions, whole grain mustard & dried cranberries. this mixture got a topping of maple-pecan mashed sweet potatoes. small $10 large $20

and of course, i made a traditional shepherd's pie as well - getaway beef, peas, corn, tangy gravy & cheddar/green onion mash. small $9 large $18

also from the freezer i have:
plain or broccoli mac & cheese
southwest chicken dinners
creamy british fish pies
sausage & cheese curd baked penne
fish cakes & baked beans
chicken, leek, broccoli & bacon pies
braised chicken in ratatouille with parmesan polenta

there are two fresh salads for the week - both $5 each, both vegan, both gluten free. the first is quinoa with cucumbers, cherry tomatoes, olives, artichokes, roasted peppers, sundried tomatoes, lemon, garlic & tangy oregano dressing. the second is wild rice with roasted butternut squash, red onion, sunflower seeds, dried cranberries, toasted pecans & a maple dressing.

i also may have gotten a little carried away on the soup front.

this is a fresh batch of beet, parsnip, carrot & pear (vegan) - it's extra disco this week!
there's also cream of cauliflower; potato, leek, celery root & parsnip; and pumpkin, squash, apple & sweet potato (vegan).

there's lots more flavours too - i'll have them all posted on the front of my freezer door this weekend.

better start baking & making hors d'oeuvres for a couple weekend caterings...