In My Kitchen – January 2014

Happy New Year everyone. I hope for each and every one of you all the best in 2014. Huge thanks to Celia of Fig Jam and Lime Cordial for hosting this peek into kitchens around the world. I’m more than happy to see posts from friends in the Southern Hemisphere who are not under an arctic spell and whose gardens are green and growing (not under 2 metres of snow1). These posts cheer me up and give me a bit of hope that soon I will be able to back out of my drive way.

Christmas was good to Dish ‘n’ the Kitchen, how about you? I got some new food porn…

030And a new kitchen gadget to play with!


And a lovely bison tenderloin from my Uncle Glenn’s bison farm.

bison3And a nice surprise in my mailbox: two locally made (Seattle, WA) dark chocolate bars with a bit of spice courtesy of Seana at Cottage Grove House. One is 70% dark with chili, and the other is 70% with chili and chocolate. Mmmmm. Later on in the day I found these really neat drinking chocolates at Winners: Cocoa and Cinnamon, Cocoa and Ginger, plain Cocoa. They don’t have any sugar in them so I’ll just use them in a recipe in substitution for plain old cocoa. Any suggestions?


Both of my kids scored a lot of Dr. Who merchandise, including this cute but awkward mug:

026And I couldn’t help myself but go shopping for a little treat of my own. You may or may not know I’m a touch doxie crazy….now you know. He’s very useful for holding the business cards of chefs and restaurants that I always pick up after a meal out.

023I decided to cook the cover of bon appetit, October 2013…you must all try this Cider Brined Pork Roast…and don’t skip out on the coriander seeds!

015Yesterday I made some yummy after school Banana Walnut muffins for the kids. They love it when they walk in the door and smell the aromas of baking!

IMG_20140107_150425I’ve been waiting for this huge foodie crossword puzzle in my local City Palate Magazine. I try not to do it all at once so I can draw out the fun. There are some clues that have left me clueless though…

Cocktail made with St.Germaine Liquor:  _u_m_n____d (11)

Also:White Grape Malvasia relative _e_m_____o (10)

Rubber Boots for beef  ____i____n (10)


There’s more, but I guess I should just get to work on it. See you next month!


  1. foodisthebestshitever

    Love that dog thing. Dog thing make me laugh.

    1. dishnthekitchen

      Especially the butt pencil. LOL

      1. foodisthebestshitever

        Indeed! That was my favourite bit

  2. Jeannette Mara

    I love all things doxie too, so does my daughter, love to have that letter stand for her!
    I think the answer to the third clue may be ‘wellington’ but could be wrong, I’m not that good at crosswords usually.

    1. dishnthekitchen

      well duh! that was so obvious…why didn’t I think of that?LOL
      I guess I should do crosswords more often to get my brain in the ‘mode’.
      I got that doxie stand at a place called Anthropologie

  3. Transplanted Cook

    Love everything in your kitchen – esp. the dog! Try Vermentino for the ten letter word related to Malvasia – its a Sardinian/Italian white grape variety that is thought to be related to Malvasia.

    1. dishnthekitchen

      oooh! thanks. Gee maybe I should have put the other clues as well LOL

  4. Celia @ Fig Jam and Lime Cordial

    Love the cute dog with the pencil up its rear! 🙂 And how exciting to have a new food processor – I have a mini Cuisinart one, and it’s been really great. I’ve never had bison – does it taste just like beef? Stay warm up there, Bernice! (PS. It’s Celia, not Cecilia.. thanks :)) x

    1. dishnthekitchen

      Hi Celia…jeez I knew that! Sorry sometimes my fingers type with a life of their own! Bison tastes wild like kangaroo 😉

  5. Joanne T Ferguson (@mickeydownunder)

    G’day! Love your bison tenderloin and your new gadget Bernice, true!
    Happy New Year and thank you also for this month’s kitchen view!
    Cheers! Joanne

    1. dishnthekitchen

      Thanks Joanne! Happy New Year to you as well.

  6. Kim Bultman

    Bernice, your cider brined pork loin is grilled to perfection; I can only imagine how wonderfully the bison tenderloin turned out! A friend recently gave us elk and antelope and I was thinking a brine would work well with them, too. Thanks for the peek into your kitchen… lots of good eating and cooking going on in there!

    1. dishnthekitchen

      yes, I did some googling and brining would seem to be a good way to prepare them. If I had another tenderloin I would be going the red wine/garlic/oil route though. Stay away from anything too acidic.
      Good luck!

  7. lizzygoodthings

    Wow Bernice, lots of goodies here… I’m a Doctor Who fan, so the Tardis caught my eye. Happy cooking and happy new year.

    1. dishnthekitchen

      It’s cute but it is square. Such an odd shape for drinking but perfectly tardis shaped 🙂

  8. heidiannie

    Those muffins look delicious as well as healthy! I made some for my grandchildren after Christmas- but they were on an ANTI-healthy kick since mom wasn’t here to enforce it- and only truly wanted french fries and chips and burgers from Five Guys – and happy meals from McDonald’s!
    And the chocolates and cocoa look very tempting.

  9. Tania @ The Cook's Pyjamas

    Love the new food processor. It makes such a difference to have good gadgets doesn’t it. That pork loin is cover worthy. Lovely. I’m envious of your bison tenderloin. The most exotic meat we can get is kangaroo, which is not really all that exotic here 🙂

  10. Shaunna

    I see you have had some challenges with the crossword puzzle as well – yes, 2 of your clues are correct (malvasia and rubber boot one). I know the answer to the St. Germain one (its VERY hard to find). Perhaps you can help me? The only 2 I cannot answer are:

    beef with an italian accent: _ _ I _ _ _ N _


    masters of wine glasses: _ _ _ D _

    I tried Reidel for the wine glasses one but unless they spelled it wrong (as Reidl), I’m stumped.

    Cheers, Shaunna

    1. dishnthekitchen

      Hi Shaunna. So funny that my blog post came up when you searched for one of the crossword clues!! I saw it in my google stats and thought it was funny. I haven’t had luck with either of those. I’m with you on the Riedl but also not completely convinced. I almost never do crosswords so I’m not really in that frame of mind but I do enjoy the City Palate foodie ones.
      Good Luck!

    2. dishnthekitchen

      Hi Shaunna! use and I will swap answers with you. I have the beef clue, just need the St. Germaine answer.

  11. ladyredspecs

    Great post Bernice. I think your rubber boot for beef might be Wellington! BTW! That would be a perfect way to prepare your bison tenderloin. Tell me does Bison taste like beef, or venison or something else again.

    1. dishnthekitchen

      It is very lean and does have a bit of a wild taste. I would compare it to venison.

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