Tuesday, September 2, 2014

Mystery, Farm Shopping.

Storage containerWell, we have a complete mystery. The other night we had home made coleslaw for supper. There was enough for another meal so I put it into a storage container then into the fridge. Last night we were going to finish it off and it has completely disappeared. Not just the slaw, but the container as well. We’ve hunted around and cannot find it anywhere. Matt thinks it could have got thrown out accidentally, the slaw itself maybe but not the container as well. I am totally puzzled. Also a bit teed off losing the container.

We went to the asparagus farm yesterday to pick up some more Honeyhoney. This time I bought a really big jar. I have been eating it with plain yogurt every night, absolutely delicious. I haven’t eaten raw honey in years and I have gone nuts over it. I also like to have honey available in case I get a sugar low. It is the quickest and easiest thing to bring my blood sugars back up. I bought myself a couple of ears of corn too, Matt doesn’t eat it. I had one piece and it was delicious. Picked the same day. The second corn won’t be quite so fresh, but not possible to keep going and getting just one cob for me. The last thing I got was some more spicy pickled asparagus. I keep meaning to save it then keep on opening the jar and eating it.

When I saw this recipe I was almost salivating it sounds so good to me.

Fried Shrimp Toasts

Contributed by Joshua Walker
  • SERVINGS: 24 toasts

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the traditional Vietnamese version. He likes to spread the shrimp mousse unevenly over the toasts before cooking them. “If the mousse Fried Shrimp Toastsis higher on one side, it gets crisper and more browned than the other side, which is more lightly cooked,” he says. “That’s the perfect contrast.”

Nuoc Cham

  1. 1 tablespoon sugar
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons Asian fish sauce
  4. 1 small Thai chile, stemmed and thinly sliced
  5. 1/2 small garlic clove, minced

Shrimp Toasts

  1. 1 pound shelled and deveined large shrimp
  2. 1 large egg
  3. 1 tablespoon tapioca flour
  4. 3 small Thai chiles, stemmed and chopped
  5. 2 teaspoons Asian fish sauce
  6. 1 tablespoon sliced scallions, plus more for garnish
  7. 2 teaspoons minced garlic
  8. 2 teaspoons finely grated peeled fresh ginger
  9. 1 1/2 teaspoons kosher salt
  10. 24 baguette slices, cut 1/3 inch thick
  11. 6 tablespoons canola oil
  12. Cilantro, for garnish
  1. MAKE THE NUOC CHAM In a small bowl, whisk the sugar with 1/2 cup of warm water until dissolved. Whisk in all of the remaining ingredients.
  2. MAKE THE SHRIMP TOASTS In a food processor, combine all of the ingredients except the baguette slices, canola oil and garnishes and puree until nearly smooth. Spread the mousse on the baguette slices.
  3. In a large nonstick skillet, heat 3 tablespoons of the oil. Add half of the toasts, mousse side down, and cook over moderate heat until golden, 2 minutes. Flip the toasts and cook until browned on the bottom, 1 minute. Transfer the toasts to paper towels to drain. Repeat with the remaining oil and shrimp toasts. Transfer the toasts to a platter, garnish with cilantro and scallions and serve with the nuoc cham.
Make Ahead The nuoc cham and shrimp mousse can be refrigerated separately overnight. Stir the shrimp mousse before using.

Have a great day
Jo_thumb[2]

Monday, September 1, 2014

Saturday Dinner, Corkscrew, Hurricanes, Tina.

Last Saturday I finally got around to making the Blue Cheese Blue Cheese Crusted Filet Mignon With Port Wine Sauce. Photo by JanuaryBrideCrusted Filet Mignon with Port Wine Sauce I talked about a week ago – it was absolutely delicious. We both enjoyed it very much and I cannot recommend it highly enough. It’s actually not that difficult to make – of course you do have to have some port and some blue cheese – beyond that it’s easy enough. One thing I didn't do was follow their directions for cooking the steak. I cooked it the way I always do in a very hot skillet until it was done to our preference. I happened to have a sample bottle of port which I used. I guess I will have to keep port in; I really enjoy a good port!!!!!! Probably end up having finished the bottle by the time I was ready to do this dish again. We went to some of the port "caves" in Oporto when we were in Portugal. They are no longer in caves, but still retain the name.

We usually have a bottle of wine with our Saturday dinner, we have Corkscrewbeen restricting ourselves. However, when Matt was opening the wine this week, the corkscrew bust. We couldn’t believe it, the bottom part just sheared off the main gadget. Luckily we have other corkscrews including a similar one to this which we find easiest to use. But where does one buy corkscrews, we have several different ones but I have no idea where we got them?

I have a hurriNorth_Atlantic_Tropical_Cyclone_Climatology_by_Day_of_Year_Graphcane tracking programme on both my laptop and my tablet – I have had such software since we lived in North Carolina and have always found it very useful. Yesterday I was offered an upgrade so I downloaded it although we won’t be in NC this year. On the download site they had this little chart which I found very interesting so thought I would share it, particularly for those who live on the east coast. The programme I have is called Tracking the Eye.

From reports we have been getting, the memorial service for Tina Downey went very well. The family are requesting donations be made to assist with the boys education. I am hoping we shall soon have a button you can click which will take you to the donation site.

This recipe came through Pinterest and I followed it back to a blog called Damn Delicious. It looks it.


Cauliflower Chowder

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!Cauliflower-Chowder_thumb1
Yield 6 servings

Ingredients
  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
Instructions
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  • Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.
Hope you are enjoying Labour Day
Jo_thumb[2]