Here we are in the middle of a beautiful spring. The grass is rampant, the front field hosts a herd of deer in the evenings, and the outdoors beckons. While walking today I heard the cries of eaglets, searched and found the large nest in the top of a nearby Douglas Fir. On our daily…
Farmhouse Soda Bread
After having amazing Soda Bread on our vacation, thought I’d look into it a bit more. The most essential quality of good Soda Bread is its lightness. All the soda bread I’ve had in the past has been like a huge drop biscuit, and somewhat coarse. Here’s my thought, just because something is from yesteryear,…
Warmed Olives with Citrus & Fennel
I’ve always had a thing for olives. When I was about eight years old, I can remember wanting big dishes of them with my birthday dinner. The freedom to eat as many as I wanted was so exciting for me. The texture and flavour are so appealing. A few olives with some dry salami and…
Salmon Florentine
For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches. They became so popular that we would be sold out within a day or two of advertising the event. We didn’t have a liquor license, but folks would bring their own if they…
Cream Sauce with Shallots & Capers
When I was devising a recipe that wrapped fresh Sockeye salmon & spinach in a Phyllo crust, this is the sauce I came up with to work as a binding agent and flavour boost. Since then, I’ve used it with chicken and salmon, and as a pasta sauce.
farmhouse cook 