Categories
In the Kitchen

Baking Bread Over A Fire

I recently bought a new cast iron Dutch Oven. It was on sale on Amazon for $35 (nope, I’m not sponsored by Amazon nor am I an Amazon affiliate) but I couldn’t resist buying it.

While I was at the cabin, I figured it was a good opportunity to use the Dutch oven in an outdoor fire pit.

So, weekend at cabin, new Dutch oven, fire pit, my love for baking bread…perfect combination. Right?

Easy No Knead Bread

I mixed together my usual bread recipe:

  • 3 cups of flour
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of yeast
  • 1 1/2 cups of water

Mix the ingredients, let it stand for a few hours (typically over night) and then bake it at? 450° for a half hour.

Baking Bread

Instead of baking it in the oven – onto a piece of parchment paper and into the cast iron Dutch oven and into the fire! How exciting!

Baking Bread

I pulled the white hot coals around the Dutch oven, put the lid on, put a couple hot coals on top of the lid, and left it for half an hour.

Baking Bread

After the half hour was up, removed the coals from the lid and opened it to.

Yeah… that may have been too hot!! And too long.

Baking Bread

Although the bread didn’t work out – it was burned to completely black, I’ll be honest, I am looking forward to getting back to the cabin and trying again!

Categories
In the Kitchen

Cabin Cooking; Brussel Sprouts

We took a trip to the cabin and we cooked the kids favourite vegetable – Brussel sprouts. Yep, my kids love Brussel sprouts. Perhaps that is because of the way we cook them. Have a look and see what you think –

Categories
In the Kitchen

Peanut Butter Bread; Cabin Cooking

Categories
In the Kitchen

Chicken Cordon Bleu from Farm Town Meats

We took a quick family trip to the cabin a couple of weeks ago and of course before we left I took my kids over to Farm Town Meats in Burnaby to let them choose the meat entree that we would cook for the weekend.

Farm Town Meats

They surprised me by choosing Chicken Cordon Bleu (which doesn’t look all that appetizing before it is cooked!).

Farm Town Meats

Seeing as Josh, the owner and butcher at Farm Town Meats, wants his customers to stay safe as well as be able to enjoy the meat they buy from his shop so on each package are the Cole’s Notes on how to cook the meat.

Farm Town Meats

Seeing as it is cabin-cooking, of course I use one of my classic cast iron pans to cook the chicken cordon bleu.

Farm Town Meats

The Cole’s Notes instructions say to cook the chicken cordon bleu for 45-60 minutes.

I like to be a little more scientific so I use a thermometer to check for internal temperature. And after 45 minutes I pulled the cast iron pan of chicken out of the oven, inserted thermometer and saw that it had reached 165 degrees. Done.

Farm Town Meats

And I have to admit, it was delicious. However, even though my kids chose the chicken cordon bleu – they refused to eat it! They said it “looked weird with that cheese and meat inside of meat”.

The good news? That left it all for me!!

Farm Town Meats is located at 7832 6th Street in Burnaby.

 

Categories
In the Kitchen

Cabin Cooking; Ribeye Steak and VEGGIES!!

Cabin Cooking – pictures are worth a 1000 words right? Well here are a few thousand words!! Let me just say, thus steak from Meatcraft Urban Butchery was awesome. And the veggies from the Desert Hills Ranch in Ashcroft…wonderfully fresh and full of flavour.

I started with a beauty of a ribeye steak from Meat Craft Urban Butchery and rubbed it with some of the Re-Up BBQ rub before dropping it into a searing hot cast iron pan.

cabin cookingAbout 30 seconds on each side and then I fired it in the oven, under the broiler for exactly 5 minutes.

cabin cooking

After five minutes I took the ribeye steak out of the oven, turned it over, and put it back under the broiler for another five minutes.

cabin cooking

After five minutes, I took the steak out from under the broiler and let it rest while I dished the veggies onto our plates. For veggies we had green cauliflower and purple cauliflower from the Desert Hills Ranch in Ashcroft BC.

We also had corn on the cob. Is there anything sweeter than corn picked, cooked and eaten on the same day?

cabin cooking

All in all, a wonderful meal. Cabin cooking. I love it.

Categories
In the Kitchen

Cabin-Cooking; Bone-in Prime Rib Steak

On the long weekend just passed, I decided to head out of town to the cabin. As well as making bread at the cabin, I also needed something substantial for my dinner so of course I visited Meat Craft, my local butcher in Port Moody.

Bone-in Prime Rib Steak
Bone-in Prime Rib Steak

Greg the Butcher set me up with a beauty of Bone-in Prime Rib Steak. At 22 ounces, it was a relatively large steak but, it was my intention to share the steak with my daughter. I do find it quite funny that the cow that the steak came from lived its life in the Nicola Valley and I go to Meat Craft in Port Moody to purchase it and then take it back to the Southern Interior to cook and eat it.

Bone-in Prime Rib Steak

As I like to do, I sprinkled both sides of the steak with a dry rub and let it rest on the paper while I let the cast iron pan warm up in the oven under the broiler.
Bone-in Prime Rib Steak

Then, once the pan was hot enough to make a dollop of butter sizzle and begin to brown, I set the steak into the pan.

Bone-in Prime Rib Steak

I set my timer for 5 minutes and then slid the pan with the steak into the oven under the broiler.

Bone-in Prime Rib Steak

The moment the timer sounded I pulled the pan out of the oven and flipped the steak over.

Back into the oven for another 5 minutes.

Bone-in Prime Rib Steak

And then, as nearly everyone has said in the comments on my YouTube videos of me cooking a steak – I let the meat rest for about 5 minutes before cutting into it. Yes, I let it rest!!

When I did cut into the steak, it was cooked just the way I like it – on the rare side of medium rare.

Bone-in Prime Rib Steak

Of course as I said, at 22 ounces that’s a large steak. So as you can see in the picture above, I did share the steak with my daughter.

Bottom line, at nearly $30, this was an expensive steak. But really, I only buy a steak like this once every couple of months and I enjoy the process of choosing it, watching Greg cut the steak, and then preparing the steak. It is a treat for myself.

 

 

 

Categories
In the Kitchen

Cabin Cooking; the Bread Making Edition 

Family Day is the newest stat holiday in BC so I did my usual routine and got out of the city. I headed up the Fraser Canyon to the cabin.

And as I usually do at the cabin, I got into experimenting in the kitchen. Seeing as I had one of my daughters with me and they are in a phase in which they love to use my iPhone as a video camera – we decided to make a video of me trying out a new bread recipe.

I do apologize in advance for the shaky video. As I said, the camera operator was my daughter.

The ingredients for my cabin bread:

  • 4 cups of whole wheat flour
  • 1 Teaspoon of yeast
  • 1 Tablespoon of sugar
  • 1 Teaspoon of salt
  • 1 Teaspoon of baking soda
  • 1 egg
  • 1 Tablespoon of butter
  • 1 3/4 Cups of water

I first mixed together the dry ingredients and then added the egg, beat that into the dry mix. I then cut the butter into the mixture before adding the water. I stirred it all together for a couple of minutes using a rubber spatula and then plopped the lump of dough into the already hot cast iron pan.

Into the oven for 35 minutes. Out of the oven onto the cooling rack to let it rest, and then sliced bread with butter.

That’s it. Try it.

 

Categories
In the Kitchen

Cabin Cooking; Brussel Sprouts

This week I took a quick trip to the cabin and as usual, I took the opportunity to cook a dinner of the foods that I enjoy – including brussel sprouts – without worrying whether the kids would eat it or not.

Brussel Sprouts
Brussel Sprouts

To start, I did my broiler-brussel sprouts. After cleaning them up, I sliced each sprout two or three times so that each slice was about the same thickness.

Brussel Sprouts with Bacon
Brussel Sprouts with Bacon

Next I sliced the bacon that I had picked up at Meat Craft Urban Butchery into pieces about a half inch wide and then layered it over the brussel sprouts. I hearty sprinkle of sirarcha sauce, a drizzle of olive oil and these sprouts were ready to get some heat.

Broiler Brussel Sprouts
Broiler Brussel Sprouts

I have to admit I was not paying attention so I can’t say how long these little gems were under the broiler – maybe ten minutes? I do know that I took them out at least once or twice and gave them a stir to make sure they were browned all the way around.

I love the way that some of them get smoky and almost burnt! The bacon cooked right down to a perfect little smoky bacon flavour gems and added just enough flavour to give a little flavour explosion. Great flavour combinations!

 

Of course the broiler-brussel sprouts were the “side dish” to my bone in pork rib chop. To cook that solid piece of meat I gave it a thorough coating of dry rub (I can’t remember the brand … Pete’s?) and then into the cast iron pan and under the broiler for 6 minutes.

Pork Rib Chops
Pork Rib Chops

After six minutes, I took the pan out of the oven, flipped the chops over, and then back in the oven for another six minutes.

And of course you may have noticed that baked potato. A beauty of a Russet potato baked without a tinfoil wrap so the skin was beautifully crispy and the spud inside was creamy. I dollop of butter mixed inside and then a couple massive spoons of Avalon Dairy 14% sour cream…wow.

Then I sat down and ate without hearing a single “ew I don’t like this…” or anything like that. It was an amazing meal, but you know, it was kind of lonely without my kids there with me. Even if they do complain about most of the food.

Categories
In the Kitchen

Cabin Cooking; the Porterhouse Steak

I snuck out of town to my cabin again, this time to measure the cabin roof and prep it for a replacement. And of course a trip to the cabin means I’m going to cook meat.

As usual, I headed down to see my local butcher – Greg the Butcher at Meatcraft Urban Butchery in Port Moody on Moody Street just off of St Johns.


Okay, I admit. At just under 22 ounces* this is a pretty massive steak. Enough for three or four people. Or enough for me.

The steak I bought is a new to-me “brand” of beef known as 1846 – a brand that signifies that it is grass-fed beef from a BC ranch, kept out on the range, not fed growth hormones or unnecessary antibiotics, and treated ethically by ranchers who care about the animals.

The bottom line – the steak had wonderful marbling of fat throughout making it extraordinarily tender and flavourful, because as more and more people are realizing, fat equals flavour.


To cook this exquisite piece of meat I did my castiron cooking routine – I put the pan in the oven for about ten minutes so that it was smoking hot. I added a dollop of butter and then lay the steak in the pan, on the melted butter.

I set my timer for 5 minutes and then put the steak, in the pan under the broiler.

As soon as the timer sounded I pulled the pan with the steak out from under the broiler, turned the steak over and put it back under the broiler.


That’s it. I paired it with a handful of heirloom tomatoes and green beans I picked up from a nearby farm, and lunch was ready. An incredibly tender and flavourful steak, cooked to medium rare with a couple vegetables on the side. Life is good.

* At 22 ounces and $27, this steak was more expensive than I typically purchase but WOW it was well worth it!!

Categories
In the Kitchen

A Blue Goose Organic Ribeye Steak

Before I head out of town I like to stop in and see Greg the Butcher at Port Moody’s Meatcraft Urban Butchery for advice on what quality piece of beef I should take and cook at my cabin.

Before I left for my most recent trip out of town, Greg connected me with a beauty of a little ribeye steak from Blue Goose Organics – a cattle ranch located in the southern Cariboo area of BC.

Blue Goose Organics
Blue Goose Organics

Greg was kind enough to cut down one of their full size ribeye steaks so that I could enjoy this little 7 ounce gem of a steak.

Blue Goose Organic Beef
Blue Goose Organic Beef

And seeing as I do not have a barbecue or a grill at the cabin (weird, right?) I use my classic cast iron cookware cooking technique – turn on the stove broiler, put the cast iron pan on the stove top to get it smoking hot, drop in a tablespoon of butter, and then place the steak in the centre of the pan.

Cast Iron Cooking
Cast Iron Cooking

Put the pan under the broiler, set the timer for 5 minutes and stand back and trust.

Once the timer sounds I pull the pan out, use my kitchen tongs to turn the steak over, place under the broiler for another 5 minutes and let the other side of the ribeye cook.

Ribeye and Veggies
Ribeye and Veggies

Once the 5 minutes is up, I pull the cast iron pan out, take the ribeye steak out of the pan and place it on a plate to rest for a few minutes.

Blue Goose Organic Beef
Blue Goose Organic Beef

With the way Greg the Butcher cuts my steaks, five minutes on each side under the broiler makes for a nearly perfect medium rare steak.

A shake of sea salt, a grind of fresh black pepper, and dinner is ready. Perfect way to spoil myself a little while away.