Sandwiches Make Everything Better

We had a tough morning. We drove out to the beloved Little Cabin in the Woods to collect some items to bring home.  You see, my Dad sold his share of the cabin to his brother in law so we are unable to go out there this summer. This was just plain tough for us as we do love that little piece of paradise so much. (We took the canoe to the neighbours so we can still drive out, visit, and go for a canoe ride!) After the drive home, the Boy worked on some homework, hubby had a nap, and I went to the grocery store. To be quite honest, I know we were all feeling a little down.

After some thinking and wondering around, I decided on a menu for a dinner that just might cheer us up.  The plan involved the Boy and I working in the Little Kitchen together and since that is always fun, I figured I'd give it a go!

Rewind to last year when we were in St. Louis,MO on a baseball related trip, we watched a lot of Food Network's Next Food Network Star.  We don't get the American FN shows until about a year after they air in the States but we really liked Jeff Mauro and the fact that he won.  Unfortunately, we had to wait until this year to start getting his show, 'Sandwich King'.  We PVR the show and watch it together and love to see what sandwich he is going to make next. (Long time readers may remember that the Boy is quite the Sandwich hound).

Okay, I know I am rambling on now so to make a long story short, I picked up the ingredients to make Schnitzel Biscuits! The recipe on that link has great instructions so I am not going to re write it but trust me...this is tasty! We followed the recipe for the pork to a T! We even brined the pork tenderloin...don't skip that, it is fabulous!

While the pork was resting in the fridge in its brine, I made my favourite buttermilk biscuit recipe to go with the schnitzel. If you have a go to biscuit recipe, use it. I did make some braised cabbage, but I did not follow Jeff's recipe too closely.  I used already shredded cabbage from a cole slaw mix and halved the recipe. (Also left out the caraway seeds).

I now present to you, Schnitzel prep, in photo form!  After the Boy brined and patted dry pork tenderloin,  he cut it into 8 portions that he then pounded thin...I think that was his favourite part!

Get those frustrations out!!

Put the pork between 2 pieces of plastic wrap and gently pound

We only had to pause once to glue the mallet back together...we will be investing in a nicer one!

The Boy set up his breading station and kept on working!

Ready for the pan!

The Boy seems to have the patience to wait long enough for the perect golden brown!

Let me tell you, the sweet acidity of the braised cabbage really does make the schnitzel biscuit a fantastic sandwich. It cuts through the butteryness of the biscuit and the pork and just makes this sammy oh so delicious!

I couldn't even take the pictures with the Boy trying to gobble up these sammies! I don't blame him one little bit...they were just that fabulous!

Cooking with the Boy this evening really helped cheer us up. Some time together in the kitchen was just what we needed!

Until next time, stay warm and eat well!

Summer Lovin', : Little Cabin in The Woods - Canoe Capers and a S'mores Pudding Cup

I am ashamed to admit that I have had this post almost completely written for a while...a long while....in fact, an embarrassingly long while. With the thoughts of Christmas and the ever impending snowfall, I find myself dreaming back to the lazy days of summer at the Little Cabin. Without further ado, or to much prattling on, I give you, Little Cabin in The Woods:

There has been some excitement out in the woods this year!! After some shopping around and a huge sale at Canadian Tire, The Little Cabin finally got a new canoe!  Our old canoe inadvertently got destroyed by some workers who needed space.  The circa 1970s fibreglass canoe was still embedded in the ice and snow but the workers needed it moved so they pried it out thus ripping off the hand crafted wood gunwales and tearing out the yoke and one of the seats.  It really is a sad sight, this lovely old canoe in such a state.

The new canoe next to the old canoe

We however were craving some time on the water....we went in with my sister and my dad to get this beauty.  It was carefully strapped to the roof of my little Calibre....we were on our way to the Woods when a gust of wind came up and promptly removed the canoe from the roof....yes, there was plenty of cussing.  A call to my dad to bring us some fresh rope and his canoe knowledge.....and we were back on the road.  This new canoe amazingly bounced off the highway and is completely fine, except for a few scratches! (The canoe was hereby named "SS Fell Off The Effing Roof")

Once we got the baby into the water, everything just seemed right.  Calm, relaxing, and just plain fun.  Nothing beats an early morning paddle on a calm lake.

The Boy and I out on the lake

I even offere a paddle up coffe service for morning paddlers!!

Nephew loved the canoe too!

And away they go!!

Of course we paddled at sunrise, at mid-day, and at sunset but I am not brave enough to take my camera out on the lake so unfortunately I do not have pictures of the fabulous sun set the Boy and I paddled out to watch...completely gorgeous.  My summer just isn't complete without at least one sunset!! While the Little Cabin is lake front, we don't get a clear view of the sunset so we do have to either get out on the water or down the road to the beach to see the sunset.

We did get down to the the beach to watch a sunset. See....

That is enough chatter about canoes....what did we eat? Well, on this particular weekend, I made some brownies, and some vanilla pudding....I found some graham crackers and marshmallow....

S'mores Pudding cups

• Pudding of your choice. (I used vanilla)
• graham crackers, some broken up
• brownie of your choice, broken up
• marshmallows

This is so easy:
alternate layers of graham pieces with pudding and brownie chunks.  Top with a marshmallow and a whole cracker.

Dig in!

Until next time, stay warm and eat well.

Little Cabin in The Woods - Bannock

Ahhhh, my happy place....the little cabin in the woods....truly peaceful, calm, relaxing....especially when the water looks like this:

 Perfect and calm, like glass.....the perfect day for a paddle on the lake! As a matter of fact, the Boy is waiting for me on the dock!!

"Wish my Mom would stop taking pictures and get in the canoe....."

 Things in our neck of the woods have gone from super soaked to super dry...so dry in fact that all back woods travel, cooking/bonfires, and hiking has been forbidden.  Unless you want a 450 dollar fine for committing such things, I suggest you don't.  We had a close call the other Monday (Civic Holiday Monday, August 2). The Boy and I went out on the lake for an early paddle in the new canoe.  It was while we were on the other side we heard sirens and helicopters.  These are odd sounds for the middle of the lake so we knew something was up.  Later while we were eating a late breakfast at the cabin, water bombers started swooping in low over the cabin and into the river. 

Hmmm....something strange was definitely going on.

Turns out there was a small (1/3 of a hectare) forest fire burning not too far from the Cabin near Nutimik...ACK!!!  Luckily this fire was spotted early and It got doused early.  Whew! We have had dry years and forest fire threats such as this one from 1984.
Unfortunately the travel and fire restrictions mean I couldn't use a fire to bake.  That is just fine by me, I would rather have my forest in tact!

Bake on the fire? Yes, that is what I said.  I made bannock on the BBQ that weekend but what I really wanted to do was cook it the old fashioned way: it on a stick over the fire.  Alas, that will have to wait until the fire ban is lifted.

Crsipy, banocky goodness.....still hot!!

Bannock is a traditional Aboriginal biscuit-like simple bread with Scottish origins.  You can read more about the history of bannock here, and here.  Almost like a baking powder biscuit. I baked mine on the BBQ in a cast iron skillet but I remember my camp days of wrapping a rope of dough around a stick and cooking it over an open fire. We will have to do that after some rain has fallen and the fire ban is lifted!

The recipe is simple.  Traditionally any type of fat on hand would be used such as cooking grease, lard, bacon drippings.  I stuck with butter on this one but I do know that at camp we used lard.  When the kids make bannock at school I believe they use shortening.

This proved tasty and went well with breakfast!

Bannock

4 cups flour
1 tsp salt
4 tbsp baking powder
4 tbsp butter, shortening, or lard
1-2 cups cold water (this amount varies and you may not need all the water so hold some back, add a little at a time.)

Mix all the dry ingredients in a bowl.

Add the butter. (I like to use the cheese grater to shred the butter, it helps incorporate the fat into the flour)
Cut in the butter until the mixture resembles coarse crumbs.

Add about half of the water and mix.  The dough will be slightly dry. If the dough is really dry, add some more a tablespoon or two at a time. It will still look like it won't come together, but it will. 

Turn the dough out onto the counter and fold the dough over onto itself a few times, patting it down in between each folding,...just like when making scones.  Just when you think the dough won't come together, it does!
Pat the dough into a flat disk.  If using a baking sheet, make the dough no more than 2 inches thick.

Toss onto a well oiled pan and bake at 400 for 20 to 25 minutes, or on the BBQ using indirect heat for 20 to 25 minutes.

Flip the bannock over so you can get a nice brown crust on both sides.  (You probably won't need to flip the bannock if  you are baking it in the oven)

Cut into wedges and serve!

Bannock is great served with butter, jam, honey,  good for making breakfast sammies........ best eaten warm.

While driving to the Farmers' Market, I took some photos of how smokey it got out in the Whiteshell.  Manitoba Conservation assured me the smoke was from forest fires burning in Ontario.  Yikes!

Smoke on the water........

Smoke on the road as well

Well, I am hoping for a really good rainfall, until next time, stay warm and eat well.

A Canada Day Weekend With Canadian Beef!

Remember to stop to smell the flowers!!

 OK, so life gets busy sometimes and I didn't actually get to grill this fabulous steak until Canada Day, which unfortunately was after the end of the Who Rules the Grill contest. I even wrote the post last week and got all ready to grill, take photos and post... Oh well, I wound up popping this steak into the freezer.  The great part was that as the steak thawed in the fridge, it continued to soak up some tasty, tasty marinade!!

So without further ado, I give to my a little too late grilled steak sammies:

Pop quiz, what do you do when the package of Canadian beef you bought comes with 2 flank steaks? What do you do? What do you do? I will tell you what you do, you enter the Who Rules the Grill contest being hosted by the wonderful people at Canadian Beef.   The other day I made a tasty chipotle lime steak salads, they were so yummy and hit the spot after a couple of ball games.  Last night I tossed together a soya sauce based marinade and stored the flank steak in the fridge overnight.

Gingered Flank Steak

1 flank steak
1 tbsp hoisin sauce
1/4 cup low sodium soya sauce
1 tsp sesame oil
1 1/2 tsp ginger powder (you can also use fresh grated ginger)
3 green onions, roughly chopped
1 large zip top baggie

See?  Canadian beef!!!!

And a nice looking piece of Canadian beef too!!!

Place all your ingredients but the flank steak into the zip top baggie and mash it all up with your hands.

Add in the flank steak, squeeze out all the air and seal it.  Mash/mix it all up with your hands to ensure the entire steak is coated in tasty goodness.

Store it in the fridge until you get home from work.

Take the bag o'steak out of the fridge and set it aside to come to room temperature while you prep other items such as salad fixin's, onions and mushrooms! (You gotta have sauteed mushrooms and onions on your sammie!)

One neat time saving item I found at the store was this package of Texas style garlic toast....all ready to toast or grill!  SCORE!!

It came with 2 loaves of 8 slices...perfect for grilled steak sammies!!

Pre heat the BBQ and get it smokin' hot.

Also get the mushrooms and onions working in the saute pan! (A little butter, a little time, some stirring every now and then......and voila!!)

Slap your steak on the grill, reduce the heat to medium and let it cook for 5 minutes before giving it a quarter turn to the side (gets you some great grill marks!)  Cook for another 2 minutes before flipping.

Flip your steak over (using tongs) and let it cook once again for 5 minutes before giving it another quarter turn.  Cook for another 2 minutes.

Take the Flank off the grill and place on a clean platter or plate and cover with foil.  Let it rest until the garlic toast is done.

Now place  your garlic toast on the hot grill.  Make sure you watch the bread closely as it will burn quickly.

Slice the steak thinly across the grain, stack on a slice of garlic toast with mushrooms and onions.....devour.  (a slice of melty cheese also goes well....)

That's right, the boy had 2 steak sammies and beans.....

Of course I should share some of my other photos from the long weekend.  I mean whats a long weekend without going to the cabin, relaxing, and playing around with the camera??

Every Canada Day long weekend,  they release a bird that has been at the the wildlife rehabilitation centre.  In the past they have released bald eagles, golden eagles, horned owls...the list goes on.  This year they released a broad winged hawk.  The pictures of the hawk taking off didn't turn out because it flew so fast.

Hubby reading in the hammock....this really is the sweet life!

The daisy solo shot

 Pretty flowers

 Those spiders spin webs on the dock so darn quickly!!

I was so excited to find ripe strawberries in my garden when I got home!

Until next time, stay warm and eat well!