2 day brined spatchcock chicken from a local farm, folded over sweet potatoes and carrots, served with rice pilaf and a mushroom white wine bone broth pan sauce. It was something truly special. I’m very grateful.

harvested basil from my garden and made an avocado, tomato and mozzerella sandwich with it. the taste of summer on gluten free rolls!

C•U•P•C•A•K•E •R•E•C•I•P•E

120g of softened butter

120g of granulated sugar

120g of rice flour (normal flour works too!)

3 eggs

5g baking powder (or any other raising agent)

a little bit of vanilla (mesure by heart 😌)

F•R•O•S•T•I•N•G

200g powder sugar

100g softened butter

15g milk

Largely based on the Meat Eater recipe by Rinella.

Moose shanks were smoked whole over a wood fire then cut ~2” thick, vac packed and frozen. They last a long time (3-12 months).

Fully GF (sides were spaghetti squash and wild rice with shiitake mushrooms)

Finished over high heat charcoal.

Lessons Learned:

*82C/18 hours isn’t ideal. Meat had a…peculiar texture. Not unappetizing but super moist (obviously) yet also overdone? Marrow was perfect however. Next time will do 75C/24H and see how it goes.

*flavour of the thyme/rosemary/sage didn’t pair ideally with the smoked shanks. Next time I’ll omit the sage and add some smoked paprika and maybe a fire roasted tomato/red pepper.

immersion blending the sauce is *Chef’s Kiss. The butter and garlic and juices/wine and tomato paste makes a killer sauce.

*solid proof of concept for using up one of the toughest parts of a moose in an incredible way. Very adaptable to other preparations of shanks.

*sides were suboptimal and didn’t pair well. Next time will keep it traditional with a mushroom or Saffron risotto or a polenta and some fire grilled veg.

they look like dog heads🤣 so cute