I’m struggling with what to do with my blog these days so I thought, why not just share images from my food adventures here?
So these are the photos from a recent foodie experience I had – going to Eden West Gourmet in Port Moody to learn about cooking with and caring for cast iron.
We started with crackers, green salsa, and pickle relish. I really like the Gone Crackers crackers.
Next dish was Chili Con Queso. Chef Glenys Morgan made this in an enameled cast iron. Safer to use the enameled cast iron when cooking things like cheese which is quite likely to stick.
The first main was a flank steak on salad. It was impressive to see the flank steak in the cast iron pan.
A piece of advice – make sure you disconnect your smoke detector before doing this! It can get quite smoky. But wonderful flavours. And remember to cut across the grain when serving this meat.
I enjoy my beef quite rare so that’s why the steak on my plate looks so rare. Others had theirs more medium rare.
Admittedly, my photos don’t do this plate justice. At any rate, this is the braised beef short rib on mashed potatoes with a slice of the sourdough bread.
This dish was actually started the night before so that the beef had time to cook right through and develop flavour.
Chef Glenys said you can tell the braised beef is perfectly cooked when you can cut it with a spoon. This was obviously perfectly cooked.
The bread. Luke the braised beef, Chef did prep the loaf the day before so it was only baked during this lesson.
Chef did prep another loaf that could be baked the next day just to demonstrate the process.
To finish the meal we watched a Dutch Baby grow and bake in a 17” cast iron pan. The Dutch Baby is similar to a Yorkshire pudding in that it rises up and then collapses inward when pulled out of the oven. The stewed blueberries were a beautiful addition.
While the participants at Eden West Gourmet don’t get to do the cooking, it is a very interesting and informative experience. Highly recommend.