Prime Rib Roast with Roasted Potatoes

Raising our own beef has taught us how few specialty cuts one actually gets from an animal.  We’ve learned the anatomy, and where each cut comes from.  For instance if we want tenderloin, we need to give up Porterhouse steaks, and other choices are made all the way from sub-primal cuts to the final portioned…

Roasted Potatoes

When roasting a good cut of meat, roasted potatoes make for a lovely side dish.  Use a good Russet or Yukon Gold potato to get the right texture.  The par-boiling allows for the potatoes to have a bit of pre-cooking before roasting which helps to speed things up, as well it gives us a chance…

Butterhorns

We buy our hay from the island’s Capernwray Harbour Bible school, and from a Vancouver Island hay producer and seller, Ray.  Ray’s trucks have “Make Hay with Ray” printed cheerfully on them.  Our usual purchase is about 200 bales and it arrives early in the morning and we have about 40 minutes to get it…

Cassoulet (Ann’s North American version)

Cassoulet is the original pork and beans.  Each region in France seems to have their version, goose or duck and whichever sausage the region is known for.  My first taste of cassoulet was from Oyama Sausage.  It had confit of duck, their own sausage, and such a light tomato sauce.  We had it for Christmas…

Roasted Yam & Apple Salad

When we were first married, the farm was 50 acres of open grazing land mixed with woodlands. The driveway was built and we had a 40’ trailer to live in.  Our property was the larger half of old farmlands that had been divided in two.  We shared in a small herd of cattle ranging over…