Wascally Wabbit

So this weekend I finally got a chance to make some rabbit. I have been wanting to try and make rabbit for a while but finding it is hard to do. I did find whole rabbit at the Healthy butcher on Queen st W.

WARNING: some people may find the next section disturbing. No blood as the rabbit is already cleaned, but these are pictures of me jointing the rabbit.

I found a really nice video on how to joint a rabbit on Jamie Oliver's website.

First I took the legs off. The front legs are really easy to take off and you can see them in the top middle of the next picture.

The back legs are a little harder to get through because there is a bone in the way but with a little worrying you can get around it without having to cut through the bone.

After the legs come off it was time to separate the back into nice sized sections. This required me to cut through bone and as was described in the video I used a large weight. My rolling pin is marble and I didn't want to smash a marble rolling pin into a metal knife so I used an old exercise weight.

Here you can see the belly flap meet as well. On the left side is the four back sections that look delicious. The stuff at the back right is actually the neck and tail parts which have a lot of bone and are hard to cook. We are gonna use them to make a stock. Nothing like rabbit noodle soup ;)

~(' ')~

winey salt

So ever so often the free metro newspaper actually has a good article. This past week there was an article about the TedX Toronto conference and a guy who started a webpage/company/blog all about preserving and canning (http://wellpreserved.ca/). Sadly I wasn't able to watch his talk due to work but I have been browsing the blog for the last couple of days and I came across this interesting idea for wine flavoured salt.

Now when I started my new job I was given a free bottle of wine. I don't like win. Everyone tells me its an acquired taste... I have tried to acquire it for a while but I don`t like wine. So I really didn't have an idea of what to do with this bottle of while. 6 months it has sat in on a shelf waiting for something to happen. Well today it is getting turned into salt.

Step 1: pour bottle of wine into pot.

Step 2: Boil the crap out of it until there is almost nothing left

Step 3: Dump 1 cup of coarse sea salt into the syrupy wine residue.

Step 4: mix well and spread out on a tray to air dry.

Step 5: ever so often run a fork through the salt just to mix it up. This will help keep it from sticking.

Mochi time

So I actually made this last weekend but since this weekend has been really crazy busy I don't think I will get a chance to do anything interesting.

For the last couple of weeks Talia and I have been having mochi deserts from the grocery store. The little bean filled ones.

I knew it was easy to make mochi but all the recipes I had ever seen used plastic wrap in a microwave. This really doesn't sit well with me so I had never tried it myself. Finally after much searching I found some videos that showed how to do it without too much difficulty and no microwave. I used the recipe from here.

Turning to pudding

It's been a while since I updated. Kind of busy with Fan expo and then a relaxing trip to the cottage.

This weekend is all rainy and I'm feeling kind of blah but I really wanted to have something to blog about so I decided to make banana and chocolate "puddings" with home made salted caramel sauce. I don't know why its called a pudding as its more of a mini cake but that's what it's called.

The recipe came from youtube via the FoodTube channel (link).

The melted caramel sauce was really fun to make and tastes really good. The recipe makes 10 but I only made 4 at first to try them out. I am going to make the rest tonight in celebration of Talia's first in person interview coming up this tuesday

~(' ')~