Saturday, June 15, 2019

Sun, Lunch,

We need sun, not only for the asparagus but for strawberries too. As far as local produce is concerned, the weather has not been good. Some of the asparagus has been as thin as grass. It will also delay the corn I think if something doesn't happen soon. That will upset ladydog. Asparagus may be yuck but corn is a different matter.

We were supposed to go to the Red Lobster for Friday lunch but things conspired against me. An 11 delivery didn't come til 12 for a start, so we ended up with subs again. Good, but I wanted to go out to lunch.

Asparagus and Double Smoked Bacon Popover

Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!

1 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 Tbs butter
1/2 cup milk, warm
3 large eggs, room temperature
1/2 cup flour
salt and pepper to taste
1 cup gruyere, shredded

1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.

2. Rinse the asparagus under cold water and pat dry.

3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.

4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.

5. Add the butter to the skillet and let it melt.

6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.

7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.

8. Transfer the pan to a preheated 425F/220C oven and bake until puffed and golden brown, about 15-20 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Have a great weekend
 

Friday, June 14, 2019

Instant Pot, Delivery, Movie

How annoying, Walmart have a deal on the Instant Pot for $60. Having written that, it occurs to me that is probably Stateside and not here. Damned good price though if you haven't got one. Cooking in it has given me endless pleasure since I got it in February.

Tired and busy I decided to get a delivery firm to bring us some wine etc. This was this afternoon, thought they would bring it today, obviously not. Wonder when we will get it. Going out to lunch at Red Lobster on Friday, with ladydog. Had thought about going to Costco on my own but decided to try and get a ride anyway. That way I can get help bringing whatever I buy upstairs.

Basically another quiet day so not much to write about. Either we are so busy we can't turn round or we have nothing much to do. Typical. Just watched The Sands of Iwo Jima with John Wayne. Not sure if I ever saw the movie before or not. If so it was a long time ago. The film was released when I was 11 years old!! No comments please.

I was looking for something with mushrooms to do in my Instant Pot. This one doesn't sound too bad. Not that I am either vegetarian or vegan, but I am sure there are many out there who will like this anyway.

Instant Pot Mushroom Stroganoff

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty
and full of delicious depth and flavor!  Vegan Adaptable

3 Tbs olive oil
½ a red onion, diced
3 garlic cloves, rough chopped
16 oz mushrooms, sliced (cremini, shiitake, button)
¾ tsp salt
½ tsp pepper
¼ cup cooking sherry (or sub white wine)
2 cups veggie broth
2 Tbs mustard (whole grain or dijon)
1 Tbs flour
8 oz pasta (rotini, penne) about a scant 3 cups

Stir in after cooking:
½ to ¾ cup sour cream ( or sub vegan sour cream)

1. Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

2. Add sherry wine,  broth, mustard and flour and stir well. Add the  pasta, stir.

3. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

4. Manually release ( placing a towel over the steam).

5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread.

6. Sometimes for extra depth I’ll add a teaspoon of soy sauce in at the end, up to you.

7. notes

8. Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be  4 minutes in the pressure cooker.

9. You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistancy, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water incase you want to loosen up the sauce a bit.

Yield: 4

Author: Sylvia Fountaine


Have a great day