Here's another 3 recipes I made for my 9th anniversary. Enjoy.
I bought my copy of Rebar modern food cookbook at the cookbook company store in downtown Calgary in the early 2000's.
I hadn't heard of the restaurant in Victoria, I just loved the sound of the recipes as I flipped through. Rebar is considered by some to be one of the best restaurants in Victoria, on Vancouver Island.
I became instantly infatuated with this Brie Bagel Melt. I took all the ingredients to work for a special breakfast treat one morning and it was the highlight of the day. Brie, nuts (I used walnuts) and honey on a warm bagel.
You won't believe how amazing it is.
One of my most favorite treats is these brie and prosciutto rolls that I wrote about in 2004.
This time we used Westfalian Schinkenspeck ham from Erik's Sausage and Meats stand at the farmers market. It's just the best ham, tender and lovely.
The crescent roll dough is topped with ham and brie and rolled up.
And brushed with a mixture of honey and grainy mustard.
And then baked per the package direction. Let cool for a few minutes before eating.
I love Pasta with Butter and Myzithra Cheese. This time I made it with fresh spinach pasta from Fratelli Deli downtown. Love love love.