Wednesday, October 22, 2014

Radio, Shakespeare Mas.

Recipe Corner this is  a link to the MP3s I have of me on the radio at various times talking about recipes. I think it will work OK. When you download any one of the “Me on Radio” links the first time it will ask you to link it to a player. Mine went to Windows Media Player. Once you have done it one time, it will automatically link to it each time you play one. I have actually done 7 radio spots now, # 6 was too big apparently, but there are 5 links here. Yesterday’s I don’t yet have of course. When I did my recipe spot yesterday the DJ asked if I enjoyed Hallowe’en – never thought about it before, but I guess I do although we don’t see much of it any more living in an apartment block. Years ago a friend used to have parties and they were great fun. Somewhere we have a picture of Matt in drag. Two other friends came in diapers (husband and wife) dressed as babies with soothers and rattles, Matt kept offering to change the female's diapers!! I’ll have to look for it, I think it’s probably on a slide.

CarriacouWatching Jeopardy I learnt about the Shakespeare Mas in which brightly dressed Peirrots engage in a battle of wits using only lines from Shakespearean plays. The competitor Carriacou2
without a quick reply earns a playful stroke from his opponent's stick. I assume that should be Pierrots. This takes place in Carriacou in the Caribbean and is part of their festival. which takes place before Lent. That would be absolutely fascinating and I would love to be there. I couldn’t do it any more but I was pretty good at Shakespeare once upon a time.

I posted these cookies for Hallowe’en last year but thought I would do so again, they are such fun.

Broken Finger Cookies
Food Network

“Fingernails” made from almonds or banana chips add a realistic touch. But avoid Broken Finger Cookiesthe nuts if allergy is an issue.
Courtesy of Jennifer Low

Yield: 20
Ingredients
  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • pinch salt
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  • 2 tablespoons red cake-decorating sugar
  • 20 whole blanched almonds OR 20 pieces banana chips
Directions
  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper.
  3. In bowl, using electric mixer, beat butter until fluffy. Gradually beat in sugar. Beat until mixture is no longer “scratchy” sounding against bowl. Beat in egg, vanilla and salt.
  4. In separate bowl, mix together flour and baking powder (tip for measuring flour: stir flour, spoon into measuring cup, then level).
  5. Gradually beat flour mixture into butter mixture.
  6. Switch to working in flour mixture with hands when dough gets too stiff to beat.
  7. Knead into smooth dough. Roll into 3/4-inch thick “ropes”. Break ropes into 3-inch sections. Pat one end smooth. Dip tip of other end of each piece into milk then red sugar.
  8. Place on lined baking sheet. Pressing in sides of rope to prevent flattening, insert almond or piece of banana chip into rounded end. Repeat process to make 20 fingers.
  9. Bake on middle rack of oven 17 minutes, or until dough is lightly golden.
Have a great day
Jo_thumb[2]

Monday, October 20, 2014

Media Files, Socks.

media pageFor those of you who have asked about hearing the radio spot I am doing today, I have been looking into adding MP3s to my blog. I think I’ve made a start but it is a tad complicated and I am not quite sure what the hell I am doing. Ve shall see. I will persevere. I found a helpful site by googling so I think I have created a media page. Unfortunately I am currently on my laptop and the MP3s I already have of radio interviews are on my desktop which hubby is using to play Bookworm at the moment.

Bowling was moderately good. My average stayed the same, Matt’s went up by 1. I like to wear black socks when bowling as – particularly in bad weather – one is required to take off shoes at theSimcan Socks entry and then walk shoeless to one’s lane area. Wetness on bowling shoes can be very dangerous when actually bowling. Needless to say, white socks become filthy (also very difficult to get clean) so I wear black. Some months ago I ordered some black diabetes socks from our foot nurse. I got the white ones but she had got me beige instead of black. She phoned me last week and it turns out that the manufacturer, Simcan, have someone new making these socks and they wanted to collect opinions. So long as I fill in forms, I now have 4 pairs of socks free. Suits me. 3 pair of white cost me $15 so I guess I have saved $20 just by filling in a few forms for 4 days running.

Here’s another interesting recipe from MyRecipes.

Lime-Cilantro Pork Tacos



Cooking Light.

4 servings (serving size: 2 tacos)

Ingredients
 
1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups thinly sliced onion
1 small jalapeño pepper, seeded and chopped
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6-inch) flour tortillas

Preparation


Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Note:

Browning the pork improves its color, and the browned bits enrich the sauce's flavour. Add more jalapeño pepper if you enjoy spicy food. Use the same pan to brown the pork and make the rave-worthy sauce.

Have a great day
Jo_thumb[2]

Retirement Party, Bowling, Radio Spot.

We had been invited to a retirement party on Saturday. We turned up there at around 8 as requested. There was absolutely nobody there that we knew, not even the retiree and his wife or his daughter; the son we don’t really know and grandkids we wouldn’t have known anyway. All the people that were there looked like they had escaped from kindergarten. I had a glass of wine and we stayed for about half an hour and then – feeling like fish out of water – we came back home. We were also somewhat overdressed. Presumably the idea was to have the retiree arrive late as a surprise, we didn’t realise that otherwise we might have arrived later ourselves. Not really our scene anyway. Not only that, Matt doesn’t drink on such occasions so it is less enjoyable for him.

Today of course is our bowling league so keep your fingers crossed that I continue to bowl well. I hope Matt bowls well too of course.

TomorroSpider Cheese Logw, Tuesday at 11:30 I am going to be talking about the Black Widow Spider recipe which I posted the other day. This will be on the local radio station and then I will post it on their Facebook page. I must admit I think it is one of the best Hallowe’en recipes I have ever seen. I even found myself looking at twigs to make the legs the other day even though I will not be making it. There’s only us after all.

Here’s something very different – we enjoy stuffed vine leaves (grape leaves) done by the Greeks, dolmas, they are absolutely delicious. However this is another take on stuffing the leaves. Be warned, it’s not that easy to roll them up. Although these are basically just folded so maybe it won’t be difficult.
 

Grape Leaf-Wrapped Salmon with Serrano-Scallion Sauce

Food and Wine
Contributed by Justin Chapple

  • SERVINGS: 4
    Food and Wine’s Justin Chapple makes a quick, creamGrape Leaf Wrapped Salmony sauce spiced with hot serrano chiles that’s terrific with luscious roast salmon fillets.
 
  1. 16 large jarred grape leaves, drained and patted dry
  2. 1 cup orange or yellow grape tomatoes, halved
  3. 5 scallions, julienned, plus 2 tablespoons minced scallion
  4. 3 serranos with seeds, halved and thinly sliced
  5. Kosher salt
  6. Pepper
  7. Four 6-ounce, skinless salmon fillets
  8. 2 tablespoons unsalted butter
  9. 1/4 cup Champagne vinegar
  10. 1/2 cup heavy cream
  1. Preheat the oven to 450° and line a large rimmed baking sheet with parchment paper. Arrange the grape leaves in groups of 4 on a work surface, overlapping them slightly. Mound the tomatoes, three-fourths of the julienned scallions and one-third of the sliced serranos in the center of the grape leaves and season lightly with salt and pepper. Season the salmon fillets with salt and pepper and place on top, then wrap the grape leaves around the fish. Carefully turn the packets seam side down on the prepared baking sheet and roast for 10 to 12 minutes, until the salmon is medium within. Transfer the packets to plates.
  2. Meanwhile, in a small saucepan, melt the butter. Add the minced scallion and cook over moderate heat, stirring, until softened, about 2 minutes. Add the vinegar and bring to a boil. Simmer over moderately high heat until reduced by half, about 3 minutes. Whisk in the cream and bring just to a simmer, then cook over moderately high heat, whisking occasionally, until slightly thickened, about 2 minutes. Stir in the remaining serranos and season the sauce with salt and pepper.
  3. Cut open the salmon packets and drizzle the sauce over the fish. Garnish with the remaining julienned scallions and serve right away.
Have a great day.