Goose breast with cranberry maple sauce

Easier than it looks and very tasty. One goose breast will feed two persons.

1 goose breast
1 french shallot, minced
2/3 cup fresh cranberries
1/4 cup maple syrup
1 cup veal stock
salt and pepper


1. Pre-heat the oven to 375F.
Score the fat of the goose breast in a cross-hatch pattern, bring careful not to cut the meat. Season with salt and pepper.

2. Put fat side down in a cold skillet and turn on to medium-heat. Allow the fat to render for 2 minutes, removing excess if needed.

3. Turn over and color the other side of the meat for 2 minutes.

4. Transfer to an oven safe plate and put in the oven for 15 minutes.

5. Drain most of the fat from the plate. Add the minced shallots and cook until translucent.

6. Add the cranberries.

7. Add the veal stock (don’t be like me, actually get your stock room temperature first).

8. Add the maple syrup and rosemary.

9. Bring to a boil and reduce the sauce. Adjust seasoning if needed.

10. Take the goose breast out of the oven and allow to rest for 2-3 minutes.

11. Slice and dress with the sauce. Serve with roasted vegetables and a starch of your choice (I went with couscous).

Cranberry Sauce

Recipe from the Preservation Society book. Go and buy it. It is full of pretty awesome recipes.

This is the cranberry sauce, perfect for Thanksgiving or Christmas. Only ingredients and pics here. Though I think next time I might try to run it through a food mill to remove the skins once the berries have popped.

1 kg cranberries
3.25 cup sugar
1 unit star anise
3 inch cinnamon
1 ml ground cloves
2 unit oranges (zest and juice)
90 ml port

Baked Spaghetti Squash

Because sometimes anything more then 3 ingredients would be too much and you still want to eat your vegetables.

1 small or medium spaghetti squash
1 container of spaghetti sauce
Cheese, to taste.


1. Pre-heat the oven to 350F.
Slice the squash in half.

2. Scoop out the mushy filaments and the seeds.

3. Put face down on a baking sheet lined with parchment paper and bake for 45-50 minutes (less if it’s smaller).

4. Once baked, allow to cool until you can manipulate them then flip over and pull some of the flesh towards the center.

5. Scoop spaghetti sauce into the cavity.

6. Add grated cheese to taste.

7. Return to the oven, face up, and broil until the cheese is melted and a bit golden.

8. Serve immediately, pull the flesh from the side as you eat, mixing it with the cheese and sauce.

Dijon Pork

Super easy recipe but very tasty.

2 pork tenderloin
1/2 onion, chopped
3/4 cup cream
1/2 cup chicken stock
2-3 table spoon dijon mustard
olive oil
salt and pepper


1. Pre-heat the oven to 400F.
Season the meat with salt and pepper.

2. Warm some olive oil in a skillet and sear on all sides. Transfer to a baking dish and cook for 25-30 minutes,

3. In the pan, sweat the onion until translucent and deglaze with the chicken stock.

4. Add the cream, dijon mustard and a good amount of black pepper. Simmer until it thickens.

5. Allow the pork to rest for 5 minutes. Slice (it will be very pink) and finish cooking in the sauce,

6. Serve immediately.

Beer Braised Beef Shoulder

A delicious, slowly braised beef shoulder. I use cross rib because I like the additional flavor of the bones. My butcher only had a boneless piece left, so I got the bones on the side. I think these were saddle ribs bones? You could do this with any shoulder/chuck cut. Anything that can get nice and tender while braising.

I forgot to take a picture for the ingredients, my apologies.

1 kg cross rib roast
2 onions
1 head of garlic
2 bottles of black beer
5-6 branches of thyme
2 table spoon black peppercorns
1/3 nutmeg, grated
2 tea spoon juniper berries
1/2 cup balsamic vinegar


1. Pre-heat the oven to 350F
Lay the bones down in a large, high walled oven proof dish. If you have a proper bone-in piece skip this part.

2. Cut the garlic head in half and add to the pot, as well as the peppercorns and juniper berries.

3. Season the roast with a good pinch of salt and pepper on both sides. I tied the roast with some butcher twine to help it keep it’s shape.

4. Warm oil in a steel skillet. Sear the meat on two sides for a good 4-5 minutes per side, you want a crust to form.

5.  De-glaze with the balsamic vinegar. Turn/roll the meat around to coat with the vinegar as it reduces.

6. When the vinegar as almost dried out transfer the meat to the pot with the aromatics.

7. Chop the onions. Add the the pot.Add the fresh thyme.

8.  Pour the beers in.

9.  Hard to see but because of the ribs I didn’t have enough liquid to get the meat covered to 3/4. Added some water.
Cover and put in the oven for 3h.

10. The meat should be falling apart tender when it’s done.

11. Remove the meat from the braising liquid and allow to rest for 10-15 minutes, loosely covered in tinfoil.

12. Strain some of the braising liquid into a sauce pan.

13. Bring to a boil and reduce to your preferred sauce consistency, I like to keep it a bit on the thin side, like a jus more then a gravy.

14. Slice the meat, drizzle with sauce and serve with sides of your choice.

Pizza Sauce

So of course the first thing I did with that tomato sauce is figure out how I could use it on a pizza…

I used french shallots but a sweet or yellow onion would work better. I was just out of them.

1 pint tomato sauce
2 french shallots
1-2 cloves of garlic
1 tea spoon dried herbs
olive oil


1. In a small sauce pot, heat a bit of olive oil and add the shallots. Sweat on medium-low heat until translucent.

2. Add the garlic and heat until fragrant.

3. Add most of the tomato sauce (keep an inch or two in the jar for later) and the herbs. If you have some fresh basil add it as well. I didn’t have any.

4. Simmer on low heat until a thick slurry is achieved.

5. Add the remaining tomato sauce (to boost the tomato taste) and blend until smooth.

Tomato Sauce

I got together with a friend earlier this fall to process all the tomatoes in the world… One of these 50lb bushel to be exact. We made crushed tomatoes and tomato sauce.

This recipe is for the later. It makes for a delicious, light, tomato sauce. Can be used as-is as a base for soup or gazpacho or simmered into proper sauce.

12 lb tomatoes
1/4 tea spoon citric acid per pint


1. Weight out 12 lb of tomatoes and wash them.

2. Remove the stem and quarter the tomatoes (seeds and skins and all). Put into a large pot and simmer, covered, for 20 minutes, stirring every 5 minutes.
Then simmer uncovered for a further 20 minutes.

3. Scald 7 pint jars for 5 minutes then drain.
Add 1/4 tea spoon citric acid to each jar.

4. Pass the tomatoes through the coarse blade of a food mill to remove the pulp/skin/seeds. This is everything from that 12 lb batch, btw. There’s not that much mulch to remove.

5.  Add up to 4 teaspoon of salt to the sauce, to your preference.

6.  Process for 15 minutes.

7. Allow to cool fully.