Roasted Peameal Bacon

Peameal Bacon is a cured pork loin rolled in peameal. In the United States they call it Canadian Bacon. If you’re Canadian, of course you know what it is. But, some Canadians may not have thought about roasting one in the oven. I hadn’t, until my college roommate Christine brought one from home and cooked it for dinner. Since she grew up on a dairy farm, I knew Roasted Peameal Bacon had to be good. Farmers know food and I had lots of great meals at her place. That was a FEW years ago now but I’ve never forgotten how good it was!

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If you’ve never had Moussaka it’s sort of like a Greek version of lasagna. I’ve always wanted to make it but I wasn’t sure about the combination of spices in the meat. Cinnamon, nutmeg and cloves sound like pumpkin pie to me. But, curiosity got the best of me so I consulted numerous versions on the internet and came up with this recipe that passed not one but TWO taste test dinners!

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Salad Nicoise

I just returned from a trip to St. Jacobs. I hadn’t been to the Farmers’ Market in years. It was a beautiful fall day and there were hundreds of vendors, inside and out. I love the sounds, sights and smells of markets and this time of year is probably the best time to visit one. The fall harvest is in full swing but I didn’t go to buy vegetables. I live in Norfolk County, Ontario’s Garden so I can get fresh local vegetables everywhere. What I was looking for was a nice fresh tuna steak. And I was not disappointed. I couldn’t wait to get home to make Salad Niçoise.

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Easy Chicken Thighs in Peanut Sauce with Green Beans

I just received my complimentary copy of The Ultimate One-Pan Oven Cookbook by Julia Konovalova. It features complete meals using a sheet pan, dutch oven or roasting pan. The recipes are interesting, yet not complicated and include everything from breakfast to dessert. Today I’m making Easy Chicken Thighs in Peanut Sauce with Green Beans. The recipe intrigues me and I can’t wait to taste it.

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Homemade Pizza in the BakerStone

I could probably eat pizza every night for a month and not get sick of it. Especially the homemade kind. We have this slick pizza oven that fits in our barbecue with a stone interior. Once it heats up it’s like having an authentic wood burning pizza oven. A bunch of our neighbours now have them too. They come with a “peel” which is the long handled giant spatula for loading, turning and unloading the pizza.

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