New Store Hours

With the end of summer drawing near we have decided to change the hours at the store.  Effective immediately we are open Tuesday through Saturday's from 10am to 6pm and closed Sundays and Mondays.

Other news is we will be sharing a table at the Southlands Fair on September 11th with Sarah from Dohm Cheese.  The offerings will include our signature homemade muffins and loaves, savoury foccacia's and other new treats.  Lots of samples and tasties to take home.  Come by and say hi.

Tracy

Herb Polenta

Here is my favourite polenta recipe, so simple and tasty.  Can be served warm or cold and is great if you crisp it up.  Try topping it with tuna tartar, smoked salmon with cream fraiche, wild sauteed mushrooms, seared duck breast etc..... a great change from the classic potato, rice or pasta side dish.

Polenta

3 cups milk

¼ cup julienned basil (can add goats cheese as well or Parmesan)

½ tsp minced garlic

1 tsp salt and pepper mixed

1 ½ cups cornmeal

Bring first 4 ingredients to a boil, slowly incorporate the cornmeal stirring with a whisk constantly.  Cook a further 5 mins.  Pour onto a oil cookie sheet.  Cool cut into desired shape.. 

Asian Turkey Burgers

Time to refill the propane tanks, pull the BBQ out of storage, clean it and start grilling.  Last weekend I had some friends over and had one of the first of many backyard evenings and tried a new burger recipe.  It was fantastic.  Give it a go, the consensus was this recipe would work equally well with lamb!  Wine suggestion... Riesling... maybe from Alsace.

For the Burger, 4 burgers
1 garlic clove, smashed
1" piece of ginger finely chopped
1 lb ground turkey (chicken or lamb)

1/4 cup each FRESH chopped cilantro, mint and basil

1 cup panko crumbs
1 egg
2 tbsp lime juice
salt and pepper
Tabasco if desired
4 burger buns, toasted

Mix all ingredient together, divide into 4 and form into a burger patties.  BBQ until fully cooked, juices run clear.  Serve on a toasted bun with picked cucumbers and wasbi mayo.  Recipes to follow.

Picked Cucumbers
1/3 cup seasoned rice vinegar
2 tablespoon chopped ginger
1 tablespoon sugar
1 long English cucumber, sliced

Mix first 3 ingredients, pour over cucumbers and marinate 30 mins to 4 hours.  Serve in burgers

Wasabi Mayo
1 cup mayo
1 tsp wasabi paste, or to taste

Roast Beef and Arugula Crostini with Roasted Red Pepper Relish

Yield: Makes 16

1 red peppers, roasted, skin removed and chopped

3 tablespoons slivered pitted Kalamata olives

2 teaspoons fresh thyme chopped

1 teaspoon red wine vinegar

5 ounces fresh goat cheese (2 tablespoons reserved for garnish)

16 1/4-inch-thick diagonal sourdough baguette slices, rubbed with a garlic clove and toasted

1 ounce baby arugula

16 very thin slices rare roast beef

Mix red peppers, olives, thyme, and vinegar in small bowl for relish.

Reserve 2 tablespoons goat cheese for garnish.

Spread goat cheese on toasted baguette slices.

Divide arugula among toasts.

Fold roast beef slices to fit toasts; place atop arugula.

Sprinkle beef slices lightly with coarse sea salt and fresh ground pepper.

Top each with 1/3 teaspoon reserved goat cheese and a dollop of relish.

Pour glass of your favourite Cabernet Sauvignon and enjoy!