Writing, Carpet, Hot Pots and Thanksgiving.

I used to think I would like to write a book. The more I read of author's blogs (see links on this page), the less I want to do so. As far as I can tell its damned hard work. Then, if you are a first timer, you have got to find yourself a publisher - read what Glenda Larke (Tropical Temper) has to say about it all. She is talking of the 10 myths about authors. No, I don't want to write a book thank you.

We now have a lovely clean carpet. I paid extra to have a silicone coating which is supposed to protect it and stop it getting dirty too quickly. We shall see. I looked it up, last time I had it done was June 2008 so that is about 17 months. I wonder how long it will last this time. Certain areas get it worse than others of course. The area from the kitchen to the dining table is the worst of the lot. Funnily enough I used to hire carpet cleaners in England who called themselves Canadian carpet cleaners, not sure why.

Today I am going to be making a hotpot which is lamb, potatoes and onions in a kind of stew. I was talking about red cabbage the other day, traditionally that is an accompaniment to hotpot as it 'cuts the fat'. Matt prefers to eat hotpot without it though. I have had the lamb in the freezer for a while so I figured I had better get on and make it. There are dozens of recipes for hot pot on the internet, some with beef and some including lamb's kidneys, but the one I make is a very simple one with simple ingredients.

As tomorrow is a Travel League with our bowling, we have to do our main shop of the week today. I am taking everyone from our old league to the My Thai restaurant I mentioned the other week. I hope they all enjoy it. We got fed up with the other local restaurant, very mediocre food.

Tomorrow is Thanksgiving in the US so many people will be doing their best to produce a huge meal, generally starring turkey and pumpkin pie. Emeril Lagasse came up with a good way of serving Brussels sprouts. However, when I copied the recipe it also said courtesy of Martha Stewart Living. I will certainly be trying this in the near future as I do get fed up with plain veggies.

Emeril's Brussels Sprout and Cheddar Cheese Bake
From the kitchen of Emeril Lagasse
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Servings: 4-6

Only Emeril Lagasse can think of such a tasty way to make brussels sprouts! This dish will be a nice touch to your Thanksgiving Day table.

Ingredients
# 4 slices thick-cut apple smoked bacon, diced
# 1 cup onion, small diced
# 2 cloves garlic, minced
# 3 tablespoons unsalted butter
# 1 pound Brussels sprouts, thinly sliced lengthwise (about 1/8-inch)
# 1 teaspoon chopped fresh thyme
# 1/4 cup chicken stock or water
# 1/2 teaspoon cayenne pepper
# 1/4 teaspoon salt
# 1/4 teaspoon freshly ground black pepper
# 1 cup shredded sharp cheddar

Cooking Directions

Preheat the oven to 450 degrees F.

In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 minutes. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add the onions to the pan and cook for 4 minutes or until wilted and beginning to caramelize. Add the garlic to the pan and cook for another 2 minutes, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with the bacon.

Add 1 1/2 tablespoons of butter to the pan along with half the Brussels sprouts and 1/2 teaspoon thyme. Cook the sprouts for 2 to 3 minutes on one side or until they begin to brown. Add 1/2 the chicken stock, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/8 teaspoon pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to the bowl with the bacon and onions.

Add the remaining 1 1/2 tablespoons of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

Toss all of the Brussels sprouts with the bacon and onions. Pour the mixture into a 10 by 6 inch baking dish.

Sprinkle the top of the dish with the cheese and bake for 20 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.

Yield: 4 to 6 servings

To all my American readers, Happy Thanksgiving tomorrow, I am assuming a lot of you won't have time to read blogs.

Birthday and Clean Carpets

Before we started bowling yesterday, we had a little birthday celebration. One amongst us is 95 years old today so she was given a cake and a Poinsettia plus a card which everyone in the seniors group signed. She really is an incredible woman. I bowled with her daughter at one time and she told me that her mom bowled twice a week, played ping pong and also line danced. She is absolutely petite too, not very tall and very, very slim. A tiny person all round. Quite incredible. By the time anyone thought of pictures, the cake had definitely been "got at"; interesting, it was half chocolate and half white cake. I took several pictures on my miniature Oregon Scientific camera which I carry all the time.

This morning we have the carpet cleaners coming so I can't spend very long blogging. Considering there are only two of us and no pets, I don't understand how our carpet gets so dirty. So, I'll talk to you some more tomorrow.

We love Saltimbocca, we love shrimp, we love Polenta, so the following recipe from Eating Well could have been designed specially for us.

Shrimp Saltimbocca with Polenta

From EatingWell: November/December 2009

Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.

4 servings
Ingredients

1 16- to 18-ounce tube polenta, cut into 8 rounds
1 thin slice prosciutto (about 1/2 ounce)
2 tablespoons lemon juice
1 1/4 teaspoons cornstarch
1 pound peeled and deveined raw shrimp (21-25 per pound)
1/4 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
2 tablespoons finely diced onion
3/4 cup clam juice (see Note) or reduced-sodium chicken broth
1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed

Preparation

1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.

Tips & Notes

* Note: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically among brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Have a great day.