Tender SIRLOIN TIP ROAST recipe!
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Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.
I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:
ROOM TEMPERATURE – It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.
SEASONING – Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
ROAST TIME – The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion - head HERE to see our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.
A final thank you to BLACKVIEW FARM for the superior roast used in the preparation of this post. You can visit them at blackviewfarm.com
Perfectly prepared SIRLOIN TIP ROAST - there’s nothing quite like it. Enjoy!
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STUFFED CHICKEN BREASTS
#weekendatthecottage #easydeliciousrecipes #stuffedchickenbreast
Ready in under 30 minutes, these STUFFED CHICKEN BREASTS are a no-fuss main that delivers in both taste and flavour.
One of the most common requests we receive is for easy main course ideas that can be served on weeknights. Whether you’re a busy executive, a working parent, a student, or someone with a hectic schedule who still enjoys a home cooked meal, this recipe will become a new favourite.
Aside from the top marks it gets for ease of preparation, it also boasts fabulous flavours and a lovely presentation.
Here’s why it works:
CHICKEN – The recipe calls for boneless, skin-on chicken breasts. If you have kids coming to table, look for smaller breasts or cut a large breast in two before stuffing, but remember, the size will determine the final cook time.
STUFFING – This dish happened out of necessity when some friends decided to stay for dinner. I had chicken breasts in the fridge and knew I’d find something to stuff them with from the pantry. I love the simplicity of using a unique cheese, in this case, a mild and creamy French sheep’s milk cheese called Etorki.
Mixing the cheese with cured and marinated vegetables like artichoke, sundried tomatoes and roasted peppers is a stellar combination, especially when combined with the walnuts and pesto.
SAUCE – The sauce for this dish is so perfect, yet so simple, I’m almost embarrassed to share it. Heavy cream with a dollop of homemade pesto and a pinch of salt, brought to temperature on low heat. Fab!
PESTO – Click HERE to view our City Slicker video on how to make homemade WALNUT PESTO. If it wasn’t so simple and delicious, I’d probably suggest you just add a store bought variety. Instead, follow my lead and make your own!
SERVICE – By this point you should have realized I’m going for the biggest bang for your buck. Make this entrée and present it with nothing more than a SIMPLE SALAD, like THIS ONE.
Served in no time, these STUFFED CHICKEN BREASTS are amazing!
ASPARAGUS & SUN DRIED TOMATO FRITTATA!
#weekendatthecottage #easydeliciousrecipes #frittata
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Our dear friend EMILY RICHARDS serves up a delicious ASPARAGUS AND SUN DRIED TOMATO FRITTATA.
I grew up enjoying frittatas, mainly pasta frittatas which typically have spaghetti in them with dried sausage, ricotta, parmesan, and of course eggs to keep it all together. My aunts make some of the best frittatas I’ve ever had and they always inspire me to strive for that perfection. A good start is having the right amount of eggs to keep all your ingredients together; the other ingredients inside are really just an added bonus!
So what is a frittata? Simply put, it’s an egg dish similar to an omelette, except that the other ingredients are usually added before the eggs.
Recently, I was given some delicious garlic scapes (immature flower stalks of the garlic plant) from a garlic farmer. I love including them in this recipe whenever they're in season. If you don’t have any scapes, feel free to use chopped leek or a minced clove of garlic instead.
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Healthy VEGETARIAN STUFFED PEPPERS - Vegan | Gluten-Free
Healthy. Easy. Vegan. Delicious. Gluten-free. A few words to describe these VEGETARIAN STUFFED PEPPERS that the whole family will enjoy.
Full recipe at:
I suggest you add these VEGETARIAN STUFFED PEPPERS to your weekday meal rotation. They're easy to make and fabulously healthy and 100% vegetarian, vegan and gluten-free. They are so tasty and light on the tummy. That’s pretty perfect!
Before I list the highlights of this dish, let me first offer a suggestion on how to approach it – make this recipe your own. Aside from baking them as suggested, and for sure spooning a vegan version of our RICH TOMATO SAUCE on top, I encourage you to use your imagination and build your own unique flavour profiles, selecting the vegetables you most enjoy.
BELL PEPPERS – Red, green, yellow or orange, bell peppers are an excellent source of vitamins A and C plus dietary fibre. Ultimately though, bell peppers are key to this recipe for their appearance and function. The colours you pick will be key to the bold and beautiful presentation. The shape and hollow interior of the peppers are the perfect vessels for our stuffing.
QUINOA – Although I’m a big fan of stuffing peppers with the traditional meat and rice combination, quinoa seemed like an ideal option for this vegetarian version. Not only is this ancient grain jammed with protein, it’s also gluten-free. Cook the quinoa beforehand by simply steaming or boiling it, and remember that it almost triples in size when cooked (use ¼ cup of cooked quinoa per pepper as a guide).
VEGETABLES – I’ve come to appreciate a combination of both raw and cooked vegetables in these stuffed peppers to add to their flavour profiles. I like to sauté onions, garlic, mushrooms and celery to bring out their flavour, as well as root vegetables and sweet potatoes to soften them up a bit. Additional vegetables such as zucchini, asparagus, green and yellow beans, tomatoes and corn can be added to the stuffing mix raw; they’ll soften up nicely when the peppers are baked.
TOMATO SAUCE – The addition of a rich tomato sauce is the perfect topper for these beauties. Head to our 1-minute City Slicker video on how to make this favourite sauce, BUT swap out the butter for canola oil to create a dairy-free version that will satisfy all the vegans out there.
COOK TIME – Baking our stuffed peppers for 45 minutes at 375°F, followed by a final 15 minutes with the oven boosted to 400°F yields peppers that still have a bit of bite to them. Feel free to adjust the cook time and bake longer if you’d like them a bit softer.
Back in the day, I used to serve these VEGETARIAN STUFFED PEPPERS with a dollop of cream or yoghurt to add a bit of rich, creamy flavour. We’ve omitted this step in keeping with our objective of presenting a completely vegan version, but again, feel free to enjoy it as you wish.
Looking for something to serve with these? How about a tasty cup of soup before digging into your peppers? Try our CURRIED SQUASH SOUP WITH COCONUT - it’s fabulous too!
These easy-to-prepare VEGETARIAN STUFFED PEPPERS are a healthy alternative for your next meal. Enjoy!
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We Cook Marilyn Monroe's Famous Recipe
Who knew a stuffing recipe could have so much mystery.
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STILLS
Theatre Debate
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Monroe And Miller
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Marilyn Monroe
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Marilyn Portrait
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Marilyn Monroe Playing on Beach
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Marilyn Monroe and Joe DiMaggio Smiling
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Marilyn Monroe Posing with a Turkey
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Monroe And Olivier
Harry Kerr/Getty Images
Savoy Conference Express
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Arthur Miller Kissing Marilyn Monroe
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Hazel
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Arthur Miller mit Ehefrau Marilyn Monroe und Vivian Leigh
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Marilyn Monroe Drinking Alone
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Marilyn Monroe and Joe DiMaggio
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Joe DiMaggio and Marilyn Monroe Kiss
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Marilyn Monroe and Joe DiMaggio Dining
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VIDEO
February 4, 1954 MS Joe DiMaggio escorts Marilyn Monroe away from a press conference while photographers take their picture
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Marilyn Monroe and Joe DiMaggio Marry
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Joe DiMaggio and Marilyn Monroe in San Francisco in 1954
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Marilyn Monroe and Arthur Miller as Newlyweds
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Marilyn Monroe and husband Arthur Miller arrive in London in 1956
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ROAST GOOSE recipe!
THE HOLIDAYS PRESENT THE PERFECT OCCASION TO PREPARE A DELICIOUS ROAST GOOSE.
WORD ON THE BIRD
Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared let's say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.
We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.
FAT & STUFF
Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fat melts away from the bird as it roasts.
We filled the cavity of this goose with a mix of onion, apple, and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for stuffing as it will only act as a sponge and soaks up all the rendered fat.
GLAZE & ROAST
A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey, and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.
Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.
TAKING STOCK
While the goose was roasting, we opted to make a rich poultry stock. This rich, velvety stock can then be used to create gravy or delicious soup.
COOK TIME & SERVICE
We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tin foil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.
A holiday tradition, serve ROAST GOOSE and present it with best wishes to each and all. Season’s greetings!
INGREDIENTS
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons of fresh thyme, chopped
2 tablespoons of fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon of honey
½ cup of fresh orange juice
1 teaspoon of ground cinnamon
¼ teaspoon of cayenne pepper
INSTRUCTIONS
1) Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wingtips. All of these parts can be used to make a goose stock.
2) Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple, and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
3) Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
4) Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
5) After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
6) Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
7) Remove goose to a carving board and cover loosely with tin foil, allowing it to rest for 45 minutes before carving.
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