Friday, January 18, 2019

Community Support, Smoked Haddock,

I went for my ultrasound at lunchtime and was in and out of the hospital very quickly. I had my ride from Community Support. Great service. I can highly recommend it to those of you who live in Ontario. I had placed an order for half a week's shopping and went down to the lobby to wait for Matt to bring up the car. Funnily enough there was a guy who did rides for Community Support and I was chatting to him for a while - not sure why he was sitting in our lobby, but went to get the shopping and he was still there when I returned.  This is the same group that run the exercise classes and also Meals on Wheels. A neighbour of ours was chatting to him as well and when I returned she was delighted to know about the luncheon which happens once a week or month, can't remember. I wonder what the food is like. Maybe we should try it out at least once. Not sure if Matt would go. Forgot to mention, it was much easier to bring a half week's groceries upstairs.

I phoned the store - Victoria Street Market, just up the road from us - where they sell great Italian sausages amongst other stuff: they have a seafood department, a branch of Caudle's Catch a local seafood store. She said she could order smoked haddock for me and it would be in on Friday. About $14 a pound. I will certainly use it for a couple of dishes I haven't been able to make for a while, one is Kedgeree which is based on an Indian dish. My father used to make it for us for breakfast but it makes a very good supper dish too. Will post it later. I am so pleased to find a source of smoked haddock. It won't be as good as the Finnan Haddock we used to get in England, but better than not getting it at all.

Having found a source of smoked haddock, I then searched for a fish pie recipe which I used to make when we lived in North Carolina. I guess I didn't write it down so this one, with some adaptations comes from the BBC. I have no idea what Maris Piper potatoes are, in the UK these days they seem to have an endless variety of potatoes, I would just use Yukon Gold myself. Also they talked about a packet of mixed fish pie fish, not come across that here. If you can find one, feel free. Two essentials though are smoked haddock, or smoked cod if haddock isn't available, and shrimp.

Fish Pie Recipe - Easy

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

1 kg Maris Piper potatoes, peeled and halved (just over 2 lbs)
400 ml milk, plus a splash (about 1 1/2 cups)
25 g butter, plus a knob (about 3/4 oz.)
25 g plain flour (about 3/4 oz)
4 spring onions, finely sliced
300-400 grams mixed fish cod, salmon, smoked haddock, shrimp, etc.  (10 1/2 - 14 oz)
1 tsp Dijon or English mustard
a small bunch chives, finely snipped
handful frozen corn
handful frozen petits pois
handful grated cheddar

1. Heat the oven to 200°C/fan 180°C 392°F

2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.

5. Gradually whisk in 400 ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of corn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.

7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

8. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Servings: 4 - 6

Source: BBC Good Food

Have a great day
 

Thursday, January 17, 2019

Ride, Grocery, Mandarin, Wild Horses,

We overslept on Wednesday morning, not sure why. Cleaner was coming at 9 so had to really rush around. Took phone into the bathroom with me (I need it to open the front door of the building) and it rang whilst I was in the shower so assumed it was the cleaner, no, it was about our ride for Thursday. They had booked it for 12:45. Small problem, my appointment is for 12. They phoned back to say they had managed to reschedule for 11:30. Phew, I had visions of not getting a ride at all.

I have put in a grocery order for Thursday afternoon too, just a half order and then will have another half order on Monday or Tuesday next week. Maybe this will be easier on us.

Went to Mandarin for lunch and enjoyed seeing our friends. They are off to the Dominican Republic in February so will not be here for Matt's birthday which means, unless I can find a couple to join us, Matt won't get his free lunch. Everybody is going to the sun.

Just watched a fascinating documentary about horses on PBS. A guy spent a day with a wild horse, riding a trained horse, and by the end of it he was riding the now tamed one. We watched every step of the training (not breaking) and it was fascinating. There is another episode next week so must remember to watch it.

I saw the picture of this recipe and thought it looked good, however, not sure about the squash. Not having been brought up with the family of squash vegetables it is something I am not all that enthusiastic with using - however.... Of course I would NOT use the low fat cream cheese.

Spanish-Style Mac and Cheese

It’s surprising how much flavor you can achieve in such a short amount of time. Little bits of Spanish chorizo (the hard, cured kind) are wonderful in the breadcrumb topping.

12 oz uncooked short whole-grain pasta (such as penne, farfalle, or rotini)
1 cup frozen butternut squash puree (about 12 oz.), thawed
3 oz Manchego cheese, shredded (about 3/4 cup)
2 oz 1/3-less-fat cream cheese (about 1/4 cup)
1 tsp kosher salt
1/8 tsp cayenne pepper
2 oz dry-cured Spanish chorizo, finely chopped
2 Tbs canola oil
1/2 cup panko (Japanese breadcrumbs)
2 Tbs chopped fresh flat-leaf parsley
1 tsp smoked paprika

1. Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.

2. While pasta cooks, heat chorizo and oil in a skillet over medium-high, stirring occasionally, until chorizo is crispy and oil turns red, 5 to 6 minutes. Stir in panko. Spoon over pasta mixture in baking dish.

3. Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.

Servings: 12 (Hm I wonder).

Source: Cooking Light

Have a great day