Dana's Recipes

There isn't anything more English than Roast Beef for Sunday Dinner. The dish was so stereotypically English that the French have been using the word "rosbif" to describe their cross channel neighbours from at least the Napoleonic era. Photo Gallery by QuickGallery.com  Here is how I do it, without the Yorkshire pudding sadly. My wife has taken a gluten free approach to eating and as such,  I can't be bothered making it just for myself. But if company is coming... You'll need: 3lb rib roast 2 medium Onions 2 Celery stalks 2 Carrots 3 Garlic cloves Rosemary Thyme Sage Balsamic Vinegar or Red Wine Or Guiness or a dark ale Salt Pepper Olive Oil Tablespoon of flour, corn starch or Arrowroot powder for thickener Lard - Optional, read on... Preheat your oven to 350 F. Base for the Gravy:  Roughly chop your onions, celery, carrots, and garlic. No precision here. Just get a large knife and start chopping. Then grease your roasting pan or dish...

Here is a recipe that has been in heavy rotation in my kitchen for the past several years. It is a great way to slip introduce vegetables to your families diet or to friends you may have over for dinner who are finicky eaters (You know who you are! :) ). Photo Gallery by QuickGallery.com Follow along with the photos above or read along below: Serves 4 Potatoes -  4-6 medium sized Carrots - 2 Parsnips - 2 Olive oil Rosemary, thyme, oregano or Italian seasoning 4-5 cloves of Garlic if preferred. Salt and pepper Start by filling a large pot with hot water and add healthy dash (that's not enough, add more) of salt. Place on the stove top and turn the burner to "Holy Crap that's Hot." Start cutting the  potatoes into bite sized pieces. Throw into pot as you go. Then cut the carrots, throw them in. Cut the parsnips, but put them aside for now. As the water begins to boil, set your timer for 5 minutes.  When it buzzs/scares th...

This is a recipe I discovered in Barbados while on vacation with the Grant Clan. Sadly, one of our favourite restaurants, The Ship Inn located in St Lawrence Gap, closed down last year, cutting off our supply of Rum Raisin Ice Cream. Faced with this calamity, I set forth to find a replacement. Barbados is home to Mount Gay Rum , the oldest distillery in the Caribbean and they make what is to my mind, the finest rum in the world.   James Bond ordered an Eclipse & soda in Casino Royale. Sadly he switched drinks shortly afterwards and got rather ill, proving that you shouldn't switch drinks. Ingredients 1/2 cup raisins 1/2 cup Mount Gay Eclipse or Extra Old rum (or Dark Rum) 1 cup Brown, Turbinado or similar sugar 1/2 cup whipping cream (Not that spray rubbish!) 1/2 tsp fresh ground nutmeg* 1/2 tsp fresh grated cinnamon* * only if you are not using spiced rum. Take a small bowl or mug, add rum, stir in spices until fully dissolved ...

Welcome to my cooking blog! Coming up with a name for any endeavour can be a difficult process. Brainstorming got as far as combining my name, geographical location, family history with various forms of cooking. Dana's Recipes, The Loyalist Cookbook, Kanata Kitchen and others were floated but nothing seemed to come back to port. Finally I posted on Facebook to get my friends input and Mark Schaefer from my old gaming clan came up with "The Angry Crumpet", and said, "Only you'll know Crumpet stands for Cats, RUm, Models, Paintball & Electric Trains" with the words in the acronym representing my various interests. So here we are. After several years of procrastinating  planning the blog is up the first recipe will be posted shortly. If you have any requests, fire away and I'll see what I can do. Cheers!