2019-05-19 Bowen Victoria Long Weekend

Rachael and I went over to Bowen for the long weekend. We left early on Friday and had a relaxing stay.

My mom had prepped a lasagna from this World's Best Lasagna on Allrecipes which we finished assembling and baked for dinner that evening. For my mom's taste, a bit too salty and too heavy (it really is only meat and cheese), but it was really tasty lasagna.

For Saturday evening, I made a stew out of beef shoulder that my mom bought from Two Rivers Meats. They have really nice quality, but a lot of it is very expensive. My mom asked the butcher if he had anything more budget, which is how she ended up with beef shoulder. The beef shoulder was very nice and tender after long slow cooking.

Cooking

Beef Shoulder Stew

  • 3 lbs beef shoulder
  • paprika
  • ground cumin
  • ground coriander
  • salt
  • black pepper
  • olive oil
  • bay leaf
  • 2 garlic cloves, crushed
  • 1 cup cubed celeriac
  • 1 onion, chopped
  • 5 carrots, chopped
  • 1 1/2 cups red wine
  • 796ml tomato passata

I marinated the shoulder for a couple of hours in the spices and then browned it. Sauteed celeriac and onions, put the rest of marinade oil + spices in there, added two fresh bay leaves. Added the chopped carrots. Added the browned shoulder. Poured in red wine and tomato passata, added maybe another 1/2 cup of water to clean out the jar of passata, and added salt. Put in the oven on slow cooker - high mode, and cooked for 4 hours.

I took the shoulders out and shredded them and then put them back in the sauce. We had this with some pasta, would be equally good with rice or potatoes.

Starting to Brown Marinated Shoulder

Sauteed Onion & Celeriac

With olive oil and bay leaf

Browned Shoulder

In the Pot Before Slow Cooking

Final Cooked Shoulder

Shredded Shoulder

Returned the shredded shoulder to the pot

Victoria Sandwich with Roasted Rhubarb Filling

I was reading Edible Vancouver Spring 2019 edition and found this Victoria Sandwich with Roasted Rhubarb Filling. Besides being annoyed at using cups to measure everything when measuring by grams as they do in Europe, my mom made the entire recipe, with some slight help from me in assembling.

The rhubarb is green because we peel the red skins off.

There was too much cake vs the rhubarb and cream, and even with the sugar reduced it was a bit too sweet. If we made this again, we'd make only one cake and cut it in half for a better cake / fruit / whipping cream ratio.

Rhubarb on top of cream & bottom cake

Spooning Syrup onto top cake

Assembled Cake

With some flower shaped powdered sugar on top

Blanched Kale and Roasted Beet Salad with Avocado Maple Dressing

We had been eating pretty heavy meals so I thought I'd make a dinner salad for our Sunday meal.

  • 6 cups kale, leaves shredded from stalks
  • 1/2 cup feta cheese
  • 1 can chick peas
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp capers

Blanched the kale in a large pot of boiling salted water for about 5 minutes, then drained. Mixed everything else together.

  • 2 1/2 beets, peeled and julienned
  • 1/2 onion, sliced

Cut up the beets and the onion and put it in a cast iron pan with some bacon grease and salt. Roasted until the beets were tender.

Dressing:

  • 1 avocado, mashed
  • lemon juice from 1 lemon
  • 1 Tbsp caper juice
  • 1/2 Tbsp maple syrup
  • 1 tsp ground cumin
  • 1/4 tsp cayenne

Not pictured, but we added a soft boiled egg for each person. Cut up and with the yolk mixing in with the rest of the dish it was super tasty. Plus the dressing poured over top.