Fireside meal at my Mum's Seaside House on the Rock

Bacon Wrapped Jumbo Scallops: broiled

Leek Ragout: chopped leeks, two plum tomatoes, basil, thyme, savoury, chili flakes, sunflower oil

Baked and then broiled in order to blacken the Sweet Potatoes and then drizzled with walnut oil and raw sesame seeds (salt and pepper to taste).

Leek and Potato soup

I bought two turkey legs this week.  I've never done that before.  I thought I'd get creative with a new protein source since I've been pondering protein lately.  I've purchased turkey breasts before but I thought I'd give a go with the richer taste of the leg meat.  I used the leg meat to make 'turkey fingers' which I might get around to posting a recipe for since they were a huge hit with Daughter.  I then threw the rest into a my enameled cast iron pot, filled it with water, and simmered it for a few hours.  Once it cooled down I put the whole pot into the fridge and last night took it out to make some soup.  I am pleased with the result.  I can't wait to share this with my mom when she visits from Newfoundland next week....I popped some directly into the freezer for her.

Leek and Potato Soup
1 Leek, sliced
3 large white potatoes, chopped into large pieces, remove blemished skin
about 6 cups Turkey stock, with leftover meat taken off the bones - about 1/2 cup
1/2 tsp mustard powder and/or prepared mustard (I used some yummy honey tarragon mustard)
1 tsp oregano
1 tsp sage
2 tbsp tahini (adjustable and optional)
Salt/Pepper to taste

Fry the leeks in a large stock pot over medium-high in a small bit of oil until lightly browned.  Add remaining ingredients (except the tahini).  Heat until boiling and then reduce heat to a low simmer and cook until potatoes are falling apart.  Add the tahini for a creamy taste, I usually wait until it is almost done before adding so I can adjust the amount accordingly (add 1 tbsp or less at time and taste the result).

Sunday Brunch: Oat Hash

The greatest thing about the internet is that it never forgets.  The worst thing about the internet is that it never forgets.  Therefore, if you google my name and an old email address I used  - i.e. here - then you will find various links to a bunch of recipes I posted to discussion lists back in the days before the WYSIWYG internet.  (whoa there ol' fella whzz that?)

So today, after 3 and a half years, I have returned to the world of recipe publishing and am officially reactivating this blog.  The recipe publishing world is somewhere that I first belonged to in 1977 with a published recipe in a community cookbook.  A world that I rejoined in 1997 by self publishing a vegan cookbook for family and friends.

A world that I again rejoined by launching this blog in 2008.

And I world I will (yet) again rejoin in 2012 and attempt to run this blog alongside my main blog.

I've cracked open the cast iron and whipped up a few tasty meals lately and I'm looking forward to sharing my latest creations again.
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Oat  Hash (enough for two generous servings)

1 cup cooked steel cut oats (I used leftovers, I usually make up a bigger batch and reheat as needed)

2 eggs well beaten

1/2 a leek, chopped

1/2 tsp sage

1/2 tsp celery seed

1/2 tsp thyme

salt and pepper to taste

Fry the leeks on medium heat in a medium sized cast iron frying pan in a little oil until they are brown.  Add the cooked oats and herbs and mix well.  Add the eggs and cover.  Stir frequently until eggs are cooked - about 5 minutes at medium heat, longer if you reduce the heat.

I served this with bacon ('cause everything is better with bacon), sliced raw beets, and a side green salad.  I also added a dollop of onion marmalade to the cooked hash.  I made the marmalade a few weeks ago and it's turned out to be a total hit with the family and friends that I've shared it with.  I found the recipe for this delicious onion marmalade on this post (the recipe is about 1/2 way down the page).