Saturday, June 24, 2017

Saturday Recipe

I am not a big fan of peanut butter, but I thought this pie sounded easy and good.

No-Cook Peanut Butter Pie

1 1/2 cups (375 ml) creamy peanut butter
1 cup (250 ml) sugar
1 cup (250 ml) heavy cream
1/4 cup (60 ml) butter at room temperature
1 tsp (5 ml) vanilla extract
1 prepared 9-inch (23 cm) chocolate cookie pie crust

Combine the peanut butter, sugar, cream, butter, and vanilla in a bowl and beat with an electric mixer until smooth. Pour into the pie shell and refrigerate at least 4 hours or overnight.

Serve chilled. Makes one pie to serve 6 to 8.


Have a great weekend
 

Friday, June 23, 2017

TV, Bowling.

I don't normally watch much TV but I decided to watch Poldark Thursday night and saw two episodes, really enjoyed it. Also watched an episode of Father Brown. I used to read the books many, many years ago. Quite enjoyed that too.

I beat Matt three times today at bowling, depressing for him but not for me of course.

It is now late and I am ready for bed, so no recipe tonight. Sorry.

Have a great day
 

Thursday, June 22, 2017

Bowling, Big Pacific

I bowled pretty well on Wednesday but unfortunately not well enough, we only one one of the three games. Mind you, one woman on the other team got 4 strikes in a row in the second game which didn't give us much chance. The third game, we didn't bowl very well - so....

Just watched a great programme on PBS called Big Pacific all about the unusual finds they have made in the Pacific which covers 1/3 of the planet. I never realised how big until my friend bought me a globe at Christmas time. Apparently they really know damn all about the ocean as yet. One thing which took them 16 years to find out, there were patterns in the sand but nobody knew what was causing them and eventually they had to keep an eye out for  a whole year - when they discovered the answer they also discovered a new species.


Tonight was the first in the series and we will certainly be watching again. next week. We both found it absolutely fascinating. Lots of unanswered questions which, of course they hope to answer. Mind you,, one set of exploration showed three guys going down in a diving bell (do they call them that any more, not sure) and descending several hundred feet. I would not want to be in that machine.

Another chicken recipe I like the sound of although for this one I would have to buy coconut milk, I have the oil. I am making myself work here!!!

Kuku Paka (Chicken With Coconut)

This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice
to give it the edge of sourness that is one of this great dish's defining characteristics.

4 lbs chicken thighs and drumsticks on the bone
3 plum tomatoes
1 white onion, peeled and quartered
1 2-inch piece ginger, peeled
4 garlic cloves, peeled
4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)
2 tsp kosher salt
2 tsp ground cumin
1 tsp ground coriander
2 Tbs coconut oil
27 oz (2 cans) coconut milk
Juice of 1 lemon
Handful of cilantro leaves, chopped, for garnish
Rice, chapati or flatbread, for serving

1. Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.

2. Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn’t burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.

3. Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.

Servings: 6

Source: The New York Times

Have a great day

Wednesday, June 21, 2017

Mandarin, Balconies, PC Points, Bowling.

Mandarin was as good as usual today. and it was nice to see our friends. This couple didn`t have vehicle problems. Rather odd, the balconies are being drilled on the other side of this wing. Our foot nurse arrived and they were quiet the whole time she was there, Just as we were saying goodbye they started up again. Lucky her, she didn`t have to put up with the noise.

After lunch, shopping. We bought the store as usual and then I got $40 knocked off the bill with my PC points. I then earned another $28 dollars worth. I was chatting to a woman in the checkout behind me and she doesn`t have a PC card and doesn`t use points. I may have convinced her. The cashier was agreeing with me.

Today, Wednesday, we are of course bowling. It seems such a long time since we last bowled. That will happen all summer long unfortunately.

This sounded an interesting recipe. Might try it later this week.  I might try it using tomato paste myself, seems easier to me.

Chicken in Vinegar Sauce

Master French chef Paul Bocuse's recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he's swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar
in place of red wine vinegar and significantly reduced the amount of butter

4 Tbs unsalted butter
1 Tbs extra-virgin olive oil
4 garlic cloves, unpeeled
1 3/4 lb chicken, cut into 10 pieces
Kosher salt and freshly ground pepper
1/2 cup rice vinegar
2 medium tomatoes, seeded and cut into 1/2-inch dice
2 Tbs chopped flat-leaf parsley

1. In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.

2. Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

3. Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.

Servings: 4

Source: Food&Wine

Have a great day
 

Tuesday, June 20, 2017

Soccer, Asparagus Farm, Lunch,

I saw a couple of guys out measuring in the park the day before, today they had soccer pitches marked out and the kids were playing this morning. Always astounds me as their own grounds, right next door, are fairly extensive if a bit worn from kids plying all year I guess. Talking about it in exercise class I mentioned the tightrope walker and one of my neighbours said she had seen him complete the whole length of his rope. I never have. Matt watched the kids play for a bit and poo poohed them. As an ex soccer player, I guess nobody can play as well as he used to. That was one hell of a long time ago though.

Monday afternoon I went to the asparagus farm, only one more visit left and it will be all over. I will proceed to grouse about it for the rest of the year. Just checking  the calendar, I might just get two visits in before they shut down. They had strawberries so I bought some which we ate for supper - deelicious, had English double cream with them too. It is available in small quantities in a glass pot. Not cheap mind you not is it a dieter's friend. We also ate a pasta dish somewhat similar to the recipe below. Mine was made with Philly cheese though. I must try this with the goat cheese, I do love that taste.

Today, we have our foot nurse calling then we are going to lunch with friends, bet you can't guess where? Yeah, you're right,Mandarin Unfortunately, or fortunately, not sure which, we are going again next Tuesday to meet up with the friend who couldn't make it last week. I just joined their online community. Think this is going to be a kind of panel. We will see.

A recipe I found over the weekend.

Asparagus, Goat Cheese and Lemon Pasta

As it turns out, goat cheese makes a really great quick, creamy pasta sauce. And whether you blanch your pasta with asparagus or you swap in fava beans or string beans or seriously, you name it, this
comes together so quickly that I forgave it for not winning any beauty contests.

1 lb spiral-shaped pasta
1 lb slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 Tbs finely grated lemon peel
2 tsp chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

2. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick

Servings: 6

Source: Adapted from Bon Appétit


Have a great day
 

Monday, June 19, 2017

Balconies, Father's Day, Recipe Trial,

Well, they are getting close, ton Thursday they started working on the other side of our wing, i.e. the apartments across the corridor from us. I wonder how long they will take now. They seem to be working differently this year and leaving the new walls til the very last.


Our building is Y shaped and in this picture we are on the left, the extreme left is the back of the building. The apartments on the right have all been done, they were the first.

Matt exchanged phone calls with his two daughters on Sunday - they had sent cards earlier of course. As for us, we spent Father's Day the same way we spend all our Sundays. Both of us wishing we could bowl on Monday but of course, we can't do that until September. At least I can go to exercise class, I just wish I could persuade Matt to do so as well, it does me a lot of good.

Having announced, on Saturday, that we were having lamb chops for supper, I changed my mind. I had forgotten we had bought some pork tenderloins at Costco the other day, so that is what I decided to cook. I found the following recipe and it turned out very well. Matt couldn't stop praising it. We had enough left over for another meal including the excellent, if somewhat calorie laden, sauce. I used the mustard I wrote about last week which I had bought at the asparagus farm, it is mixed with horseradish already. I forgot the chives, but I don't have any anyway. I ended up with a lot of sauce too. As I said, it was delicious.

Pork Tenderloin Diablo

"This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly
delicious."

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 tsp vegetable oil
1/2 cup chicken broth
2 Tbs heavy cream
1 Tbs extra-hot prepared horseradish
1 Tbs Dijon mustard
1/4 tsp cayenne pepper
1 Tbs cold butter
1 tsp chopped fresh chives

1. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

2. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.

4. Slice pork into 1/2-inch slices and serve topped with sauce.

Servings: 3

Tips
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Author: Chef John
Source: AllRecipes

Have a great day

Saturday, June 17, 2017

Saturday Recipe.

Happy Fathers Day all you dads out there.

It just so happens I have decided to have lamb chops for dinner tonight so when I saw this recipe I figured it was "meant". I don't have any cherry tomatoes so won't really be doing this same recipe.

Lamb Chops Scottadito With Charred Cherry Tomatoes

Rib chops can be pricey. This same preparation works well on lamb loin chops, too

4 garlic cloves, finely chopped
½ cup finely chopped rosemary
¼ cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 ¼ pounds total)
Kosher salt, freshly ground pepper
1 lb cherry tomatoes, preferably on the vine

1. Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.

2. Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.

3. Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.

4. Serve tomatoes alongside lamb.

Servings: 4

Author: Andrew Knowlton
Source: Bon Appétit

Have a great day
 

Friday, June 16, 2017

Ikea Cook Book, WiFi, Les Mis, Bowling.

This is a brilliant idea from Ikea for people who can't cook or a reluctant to try new things. Hilary Melton-Butcher of Positive Letters sent me the link. There is an article that goes with this.



Unfortunately, Ikea are only running this promotion in Canada. Maybe they think Canadians can't cook!

Once again I am having all kinds of trouble with wifi. I suppose I am going to have to get in touch with my ISP but I know they will go through the  usual nonsense and end up telling me it's my fault. That is what happened before. One day, eventually, one of their techs figured out how to fix it and it was fine for ages, but now we are back at the same thing. Grrr.

Just been watching the 25th Anniversary concert of Les Miserables. We both enjoy it so we watched it over two nights. I didn't know what would happen on a DVD if you stopped the movie half way, the answer is it went back to the beginning, however, I had made a note of the readings on the player and it wasn't too difficult to get back to the Intermission which is where we stopped last night.

Had a pretty good bowling day today, I beat Matt twice would you believe. He made up for it on the last game though. Oh well. Now have to wait all the way round to Wednesday. One thing I dislike about summer bowling. Monday and Thursday is a much better distribution. Oh well.

Here's a pretty simple way of serving asparagus.

Asiago, Bacon, and Garlic Roasted Asparagus

1.5 lb asparagus
2 Tbs olive oil
salt and pepper
4 garlic cloves, minced
1 cup grated Asiago cheese
4 bacon slices, cooked, drained of fat, chopped

1. Preheat oven to 425 F. Trim asparagus ends.

2. Place asparagus in a 2.5 quart casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper, mix everything well. Mix in the minced garlic.

3. Roast, uncovered, at 425 F for 10 minutes.

4. Remove from the oven.

5. Sprinkle half of grated Asiago cheese all over asparagus, then add chopped cooked bacon, then top with the remaining half of grated Asiago cheese. Roast for 10 more minutes, uncovered at 425 F. Asparagus should be crispy and crunchy.

Servings: 4

Have a great day
 

Thursday, June 15, 2017

Pavlova Shells, London Fire, Shooting, Balcony Work, Bowling

I forgot to mention yesterday, when we went shopping in our usual grocery store, I came across boxes of Pavlovas. i.e. the meringue shells which one would  use to make a Pavlova. What an excellent idea. You can then fill them with cream and fruit, or yoghurt, or whatever you want. This is a picture I found on the internet which looks very similar to what I saw in the box. I wanted to buy one but hadn't anything particular to do with one. I wonder how they keep.I made a Pavlova, with several tiers of meringue, many years ago. not something I would do today they are a lot of work and very time consuming. Of course, I could be behind the fair, many of you may already be familiar with these. It is a fact that soon one won't have to cook at all, if it's not frozen, boxed, canned or otherwise presented, it is not very popular. I have noticed lately that our store, Zehrs, also has confit of duck legs - not cheap mind you. I keep meaning to try one, maybe one of these days.

A dreadful fire in London, England, on Wednesday morning in an apartment block with 120 apartments. 20 killed and many injured in the report I read last. There is a video on the Guardian website which shows people trapped in their apartments waving in order to attract attention to their plight.

Then of course there was the shooting in Washington today at a ballpark. Not quite sure what politicians are doing practicing base ball? I thought they were there to run the government.

On the return from bowling I asked Matt to drive round the back so I could have a look where they balcony work  had got to. I told him to drop me off and then I was going to come in at the back door. Wrong, I was stopped and told to go to another door - they have the back door closed from 9-5 or something every day. Lovely, I don't walk too well these days and frequently hurt plus having bowled 3 games and I had to stagger around the building in order to enter the place. I was not pleased. Matt had already gone of course. I went in at a side door which nearly knocked me over so by the time I got to the main lobby I was NOT a happy camper. Anyway, my judgement call is they will get to us by August. We will see.

Bowling not too bad today, we took 5 of 7 points - hard work mind you, one of the opposing team had a 187 average and a -12 handicap. Are we in the same league?? So, we are still in 5th place which pleases us. I actually bowled pretty well compared to my usual efforts lately.

I do have more asparagus recipes to share, but when I saw this, I couldn't resist. I have always loved Baklava and I am a chocoholic, what more could I want.

Chocolate Baklava

This Chocolate Baklava is one of my favorite desserts. Sweet, crisp and buttery layers of phyllo filled with pistachios, walnuts, almonds, hazelnuts and Nutella, baked to perfection then drizzled with a
sweet honey syrup.

For Syrup
1/2 cup water
3/4 cup honey
1 cinnamon stick
For Baklava
1/2 cup hazelnuts toasted
1/2 cup pistachios toasted
1/2 cup almonds toasted
1/2 cup walnuts toasted
1/2 tsp cinnamon ground
1/4 tsp salt
1 cup Nutella
1/2 cup butter unsalted, melted
24 sheets Phyllo pastry (14x9-inch), thawed according to package instructions

1. Preheat your oven to 350 F degrees. Lightly spray a baking sheet with cooking spray. If you use a 13x9 baking dish, the phyllo sheets will be bigger, so you might need to cut the ends off, either before using them, or after you've done layering the baklava, or you can simply tuck the ends in.

2. If your nuts aren't toasted, simply place them on a baking sheet in a single layer and roast them for a few minutes in the oven, just until you start smelling them. Make sure you don't forget them as they will burn quickly.

3. Place all the nuts in a food processor and pulse a few times until they are finely chopped.

4. Combine all the nuts with the ground cinnamon and salt in a bowl and set aside.

5. Microwave the Nutella for about 30 seconds on high, until melted and easily spreadable.

6. Take one phyllo sheet and lay it on the bottom of the baking sheet. While working with one phyllo at a time, make sure you cover the other sheets with a damp towel. Brush this phyllo sheet evenly with butter. Repeat  with 5 more sheets, you should end up with 6 sheets, all brushed with butter. Drizzle about 1/3 cup of the melted Nutella and spread with a spatula as evenly as you can. Sprinkle evenly with 1/3 of the nut mixture.

7. Repeat the above step with 6 more phyllo sheets, Nutella and nut mixture, two more times, ending with 6 sheets of phyllo. Therefore you'll have 3 layers of Nutella and nuts and 4 layers of buttered phyllo sheets. Press gently into pan. Cut the ends off if necessary, or simply tuck them in.

8. Cut into equal size squares or diamond shapes, using a very sharp knife.. You should end up with about 24 pieces.

9. Bake for 35 minutes or until phyllo is golden brown and the edges appear slightly crisp.

10. While the baklava is baking, make the syrup by adding all the syrup ingredients in a small saucepan and bringing it to a boil over medium heat. Turn the heat down and let it simmer for about 5 to 7 minutes. Remove from heat and keep warm.

11. After you remove the baklava from the oven, immediately drizzle the honey mixture over the baklava. Cool the baklava in the pan.


Source: Joanna Cismaru

Author Notes
To thaw out the phyllo pastry I usually take it out of the freezer the night before, and thaw it out in the fridge over night. About an hour or two before using it, I place it on the counter to bring it to room temperature.

The secret to crispy layers of phyllo is brushing each layer with butter or oil. This helps them crisp up when baked. Phyllo is extremely thin and delicate, and needs to be handled with care. Only work with one sheet at a time, and cover the rest with a clean damp towel, this will prevent them from drying out.

I usually store the baklava in the fridge, right in the pan covered with plastic wrap for up to 5 days. You can even freeze baklava wrapped in plastic wrap then placed in an airtight container, for up to 3 months. Thaw at room temperature for 4 to 5 hours or overnight in the fridge.


Have a great day
 

Wednesday, June 14, 2017

Mandarin, Sesquintennial, Soup,

Well that was a pity, whilst at the Mandarin, got a call from our friend that she had a flat batter and wouldn't be able to make it as CAA would take another half hour. Nothing loath we went on into the restaurant and ate without her. Shame though. However, we have arranged another lunch on July 4th. July being the month of Canadian sesquintennial celebration, July 1 being Canada Day, the Mandarin are doing all kinds of Canadian specials, a lot of which I wouldn't touch, but they will be offering my favourite, chocolate dipped bacon, yay. Plus I can celebrate Independence Day at the same time.

After lunch we went shopping and I bought enough peas to make Pea and Lovage Soup which we ended up having for supper, I see that in fact last time I used some Philly cheese instead of Crème Fraîche this time I used cream and lemon juice, I didn`t like it as much, Matt thought it was OK. Must make a note on the recipe for next time, if there is one.

Just realised, I haven`t had any asparagus today, that`s serious, I eat it every day whilst in season. But not today, will have to have double tomorrow LOL.

So, a non asparagus recipe for you today. A very non Chinese ingredient too.

Mama Chang's Stir-Fried Shrimp and Scallions

Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. "She hemmed and hawed until she finally
gave it to me, revealing her secret ingredient: ketchup

1 1/2 lbs shelled and deveined large shrimp
3 garlic cloves, sliced
One 1-inch piece of fresh ginger, peeled and minced
1 1/2 tsp crushed red pepper
1 large egg white
2 tsp cornstarch
3/4 cup ketchup
1/2 cup low-sodium chicken broth
1 Tbs sugar
1 1/2 tsp freshly ground pepper
1 1/2 tsp kosher salt
1/4 cup canola oil
3 scallions, thinly sliced
1/2 cup coarsely chopped cilantro

1. In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated.

2. In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch.

3. In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.

4. In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated.

5. In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch.

6. In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.

Servings: 4



Have a great day
 

Tuesday, June 13, 2017

A/C, Movie.

So last night (Sunday) and this morning I did me some panicking. We put the A/C on which, after it had blown fuses a couple of times, was now running. However, by bedtime, it still didn't seem to be much cooler. So I checked the unit and adjusted the cool setting. I waited a while for it  to work and it didn't seem to be blowing cold air at all. Eventually, around 2 a.m. I turned it off and opened the balcony door. I then went to bed and worried about what we could do. When I got up Monday I started phoning around and looking at portable units too. These repair companies certainly want your blood. One wanted $160 for someone to come out but it would be waived if I took their contract. Somebody else quoted $99. I played this game with the lounger chair repair people. Portable units were also looked at but didn't seem to be suitable. In the end I took another look at the settings on our current A/C and realised I had turned them down not up, duuuh. Still it happened about 1 a.m. so I think I can be excused. I was particularly worried because the forecast for today is 31°C plus they are issuing heat warnings, it's supposed to feel like the 40s.

Later I got caught up in watching The Longest Day which I bought for Matt. It is two DVDs and we watched the first one. So it is now bedtime.

Skillet-Baked Eggs and Asparagus

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smooths the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a
preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

3 Tbs olive oil, more for drizzling
¾ lbs asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 Tbs roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
? cup heavy cream
2 Tbs grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.

2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.

3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.

4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Servings: 4

Author: Melissa Clark
Source: New York Times

Have a great day
 

Monday, June 12, 2017

Fuses, Cauliflower Salad, Lunch,

So, Sunday got pretty warm so we decided to turn on the A/C, trouble is it ended up blowing a fuse three times!!! Yes, we do still have fuses in this building. I called the new supers and they came up and put a fuse in and it held OK?? Why? Not that I am complaining exactly, but I was busy changing them and it blew the fuse instantly I screwed it in.  What was even more frustrating was I was trying to prepare supper and to whip up some cream for the freezer. Grrr.

Over the weekend I made a cauliflower salad, raw cauliflower that is, Pretty tasty but boy was it ever hard to chew, especially with my new teeth. I will not be making it again. Basically florets, grape or other small tomatoes, onions and a French dressing.  Easy enough to make. The green is parsley, didn't have any so I shaved some asparagus. I was very disappointed I must say. Maybe it would work for me if I used cold cooked cauliflower instead.

Tuesday we are lunching with a friend - guess where? yes the Mandarin. Been a while since we were there, or it seems like a while anyway. They are having a crab fest on at the moment but only weekends and holidays and we rarely ever go out on those days. Too many people.

This is a somewhat different asparagus recipe.

Asparagus and Jalapenos Cornbread Muffins

3 Tbs coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt & pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.

1. Preheat oven to 350 and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly & slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden.

Author Notes
Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.


Have a great day
 

Saturday, June 10, 2017

Saturday Recipe

Having picked up my lovage on Friday, I decided to make a Lovage and Asparagus soup. After lunch I went to exercise class, about time I did, and then came back and made the soup. I was going to make the Lovage and Pea Soup as well but it turned out I didn't have enough peas. I found this soup a tad salt but Matt didn't think so. The picture is of the soup, blended. I am now going to split it into two servings and freeze it. It actually looks a lot darker than this.

Asparagus and Lovage Soup Recipe

3 Tbs canola oil or extra light olive oil
½ cup diced onion
2 cloves garlic, minced
2 cups lovage leave, chopped plus 2 tablespoons for garnish
2 cups grilled or fresh asparagus, chopped
1 tsp sea salt
3 cups chicken broth or vegetable broth
½ tsp paprika

1. Heat a frying pan on medium heat and add canola oil when hot. Stir onion and garlic until fragrant and onion becomes translucent. Stir in lovage for 30 seconds before adding grilled asparagus and sea salt. Pour into a large pot and add chicken broth and bring to a boil. Let it cook on medium heat until asparagus is soft. About 15 minutes. Stir in paprika. Serve as is or use a  blender. Garnish with chopped lovage.

Servings: 4

Tips
Vegetarian option: substitute chicken broth with vegetable or mushroom broth.

Author: Pranee Khruasanit Halvorsen

Have a great day
 

Friday, June 9, 2017

Ice Cream, Lovage, Aging Backwards,

I don't really remember, for certain, the last time I ate ice cream, but this last week or two I had been craving some so bought some Bryer's chocolate. Yummy. If you don't eat too much at a time it isn't terribly high in calories. Funny how one suddenly gets cravings for things isn't it?

Talking of food, the dentist's receptionist let me know she has some more lovage so I'm going to collect it from her. Might make some more Pea and Lovage soup or might find something else.

Watched an interesting programme about exercising and Aging Backwards. I found this on YouTube so thought a) I would like to have it and b) you might like to watch it. I cannot afford all the DVDs she has made but this will be helpful. I was planning to go back to exercise class anyway, but from what I understand about Miranda Esmonde-White's methods, I can expect to feel fitter and younger by doing her exercises half an hour a day.



We had the Asparagus and Hearts of Palm salad again today, it was good. This time I made it with Coconut Oil which I have been reading about and which is supposed to have many benefits. Particularly for the brain. We shall see.

Here's a delicious recipe - I notice the garnish says tarragon and lemon but the picture shows a few shrimp!!!  I do so agree with the author's comments at the bottom, and as you all know, I take every bit of advantage of asparagus that I can.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched

Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink



Have a great day

Thursday, June 8, 2017

Recipe, Bowling,

I notice I got no reaction about the Chickory Gratin yesterday, it occurred to me that most people don't realise this is Belgian Endive - I have changed the wording slightly on the blog. I made it with the stated alterations yesterday plus I used a spicy cheese and we both thoroughly enjoyed it. The method of preparing the endive to 'sweeten' it really worked, not that I mind the  bitterness, but... The asparagus worked too but asparagus (farm fresh anyway) isn't available for very long so I figured I would use broccoli instead. The original recipe uses 2 leaves of chard - OK for the TV chef in question but I don't have a vegetable garden so cannot just pick 2 leaves of chard when I want.

Bowling was nothing to write home about, we ended up taking 2 points but have dropped to 5th place. As a team we have decided if one of us bowls badly, we all do and the reverse also seems to apply.

This I found on the local newspaper site, however, I have seen it on several other sites.

Asparagus with Morels and Tarragon
Yield: 6 servings
2 pounds asparagus, trimmed and cut into 2-inch lengths
4 tablespoons unsalted butter, divided
2 large shallots, finely chopped
¼ pound fresh morels (or 1 ounce dried morels, reconstituted), cleaned and halved lengthwise if large, or other exotic mushrooms
2 tablespoons finely chopped fresh tarragon, divided
½ teaspoon sea salt or kosher salt
1 tablespoon lemon juice
1. Have a large bowl of ice water ready. Put 1 inch of salted water in a large sauté pan, bring to a boil and add the asparagus. Cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Once cool, transfer the asparagus to a plate lined with paper towels.
2. Empty the sauté pan and wipe dry. Heat 3 tablespoons of the butter over medium heat. When the foam subsides, add the shallots and cook, stirring frequently, until golden brown, 2 to 4 minutes. Add the morels and cook, stirring frequently, until tender, about 5 minutes.

3. Add the asparagus, 1 tablespoon of the tarragon, the salt and the remaining 1 tablespoon butter and cook, stirring, until heated through, about 3 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning as needed. Garnish with the remaining 1 tablespoon tarragon. Serve immediately.

Have a great day
 

Wednesday, June 7, 2017

D Day, Jonas Kaufmann, Poutine,

Boy does that ever make me feel old, today as I am writing, it is June 6 and I didn't realise until I read it somewhere, it is the 73rd anniversary of D-Day (1944). I should have written this post ready for it being published on June 6. Most of you who read this will not have been born at that time. Mind you, I wasn't old enough to know what was happening and remember nothing about it. I think Matt does but then a) he is a little older and b) I lived further north and c) he lived in Kent which is where a lot of the preparations for the Normandy landings were happening. Like assembling all the tanks and other military vehicles which were under camouflage. In other places there were cardboard tanks, etc. which from the air looked like the real thing. One of the best movies about this day was "The Longest Day" - just occurred to me, why don't I have a copy of that? I just bought one.

We have just, thanks to PBS, discovered Jonas Kaufmann the German opera singer. I cannot
understand why we had never heard of him before, he has made lots of CDs and we both love to listen to a good tenor. What a voice. The programme we watched was all about his love of Italy and, of course, included him singing many arias with which we were familiar. Plus he sang Volare and something else which is not from opera but I can't remember what. One thing he didn't sing, which we both love, is Nessun Dorma which was a favourite of Pavarotti's so I just ordered a CD of him singing it. No, I haven't had a windfall, just gone a bit nuts that's all.

Well, now I have seen everything, Roasted Asparagus with Mushroom Poutine!!! I have never tried Poutine I admit, but for me it has several strikes against it, I am not a big fan of gravy in the first place and I like my French Fries crisp not soggy. As for ruining asparagus with gravy I cannot imagine it except with a shudder. Yes I know, many people love gravy on all kinds of things and I do make gravy when I make a roast but it is not the thick brown stuff which is most familiar to everyone. I understand that Poutine is now considered a Canadian national dish. What a thing to be known for.

Monday night we watched Kew on a Plate again and this is one of the recipes which were made. At the end are the modifications I made for supper tonight.

Chicory (Belgian Endive) gratin

A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be
replaced by any British cheese. And, of course, omit the ham for a vegetarian version.

For the chicory
4 heads yellow chicory (Belgian Endidivde)
1 Tbs lemon juice
1 Tbs sugar
2 large pinches sea salt
6 white peppercorns

For the chard
10 g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped

For the cheese sauce
1 1/4 oz unsalted butter
1 1/4 oz plain flour
16 fl oz whole milk
2 1/2 oz Comté cheese, finely grated
1 Tbs Dijon mustard
pinch sea salt
pinch freshly ground white pepper

To assemble the gratin
4 slices cooked ham
1 3/4  oz Comté cheese, finely grated

1. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness.

2. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel.

3. Preheat the oven to 190C/170C Fan/Gas 5.

4. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish.

5. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.

6. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required.

7. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown.

Servings: 2

I decided to change the chard for asparagus (surprise?)  I didn't use Comté cheese but Cheddar, on the TV he added an egg yolk to the cheese sauce too but not shown in the recipe.


Have a great day

Tuesday, June 6, 2017

Health, Costco, No Bowling. Kew on a Plate, 150 Years,


Monday morning went to the doctor mainly for refills but also had blood test results for diabetes and it turns out Matt's hemoglobin is low and they are sending him for a colonoscopy. Poor Matt. We then dropped the prescriptions in at the drug store and headed on to Costco. Bought a ton of meat but was disappointed they didn't have any fillet steaks. Bought pork fillets though, we enjoy those. The trouble with all this stuff is packing it away. You can't just shove it in the freezer you have to separate into portion sizes which is a pain in the rear end. I finally got my lamb chops anyway. I plan to have them on Saturday, don't the look yummy? Many North Americans don't seem to like lamb unfortunately which is a great pity. I refrained from looking at a lot of things I might have wanted to buy, spent enough as it was. However, I am set up in the freezer for a while now.

As there is no bowling and the alley is closed anyway, we basically sat and twiddled our thumbs for the rest of the day. Although we will still be bowling twice a week we miss it being spread out as it is in the winter. The weather hasn't been up to much either. We sat and finished our wine from supper out on the balcony on Saturday evening, it was very pleasant but since then it has been cloudy with some rain.

Monday night we get to see another episode of Kew on a Plate which I mentioned last week. Looking forward to it.

Did you know Canada is celebrating 150 years this year? Not sure of all the planned festivities but there will be many.

Now here's a recipe I'm not sure I would enjoy. It looks gorgeous in the picture though.

Fresh Cherry and Asparagus Salad

Ingredients

6 cups spring mix lettuce
16 asparagus spears, touch ends removed
1 cup of sweet cherries, pitted and sliced in half
1 cup whole walnuts
1/2 cup feta cheese, crumbled
Cooking spray
1/2 Cup sour cream
1/4 cup light brown sugar
1 Tbs fresh lemon juice
1 Tbs poppy seeds
1/2 tsp salt

Directions

Heat non-stick pan over medium heat and spray with cooking spray, add the asparagus spears and whole walnuts. Cook tossing occasionally until asparagus is starting to brown, 5- 7 minutes. Remove from heat

In a small jar, whisk together the sour cream, brown sugar, lemon juice, poppy seeds and salt

In a large bowl toss together the cooked asparagus and walnuts, cherries, and feta cheese with the spring mix lettuce. Top with the dressing.

Have a great day

Monday, June 5, 2017

Barrie's Asparagus Farm, Terrorists, Tough Steak Again,

Friday I was nearly out of asparagus and we were nearly out of booze. How dreadful. So in the afternoon we headed to the asparagus farm and I stocked up. They had a taster on the counter of their new mustard/asparagus with some corn chips. I tried some and was sold, it was hot or spicy whichever you say when it burns off your tongue plus very tasty. In the morning I had bought some more steak for Saturday (I actually went in for lamb chops but they only get those to order apparently, I ordered for next week) so thought it would be great on the steak. I also bought some pickled asparagus. Unable to make those for myself. So, I am set for a week LOL. Supper on Friday night was crab cakes, asparagus and for me some rhubarb. I tried putting this mustard on my asparagus spears, it was good on that too. By the way, the mustard/horseradish also contains asparagus. As does practically anything you buy from Barrie's Asparagus. I also happened to see Tim  Barrie and commented about his meeting with Colonel Chris Hadfield the ex space station commander who is apparently now retired. He was saying what a very nice person Chris is and very down to earth. That comment made me grin.

You will have heard of the latest terrorist attack on London Bridge and in a local cafe. It was odd that I first heard about it in a tweet from the author Mercedes Lackey. Especially as I don't tweet although Twitter keeps sending me them all the time. For some reason I had not heard of the terrible massacre that took place in Manila recently.  If it's not terrorists it is people deciding to commit mayhem by shooting up schools or nightclubs.

Saturday night we ate our steaks and I used the Asparagus/Horseradish/Mustard. However, despite buying the steaks in Victoria St. Market, we both found them tough. I think I will give up serving steak as a meal and only serve beef in sliced, marinated form or as Steak Diane or something. I am now wondering what the lamb chops are going to be like.

Sunday I was sent a batch of recent shots of Matt's great granddaughter who, according to her grandfather, seems to like chocolate cake.


I was looking for a different asparagus soup - I like the one I have been making for years, but that's just it, I have been making the same soup for years. The following recipe  doesn't call for cream or thickening and seems very simple.

No Cream Asparagus Soup

2 lbs asparagus, tips cut and stalks chopped in 1-inch pieces
1 cup chicken broth or stock (I use Knorr bouillon cubes)
1 small white onion, diced
1 Tbs butter
Croutons for garnish, if desired

1. In a large saucepan, cover and heat the asparagus in chicken stock until it begins to boil.

2. Reduce to simmer and cook covered for 10-15 minutes depending on thickness, until tender.

3. Transfer asparagus and stock to blender.

4. Add onion and butter to pan that the asparagus was in, and cook until tender.

5. Transfer onion to blender.

6. Blend contents on high until completely puréed.

7. If needed, blend in two batches, returning puréed soup to original pan while alternating.

8. Serve warm.

Garnish with croutons, if desired.

Servings: 6

Source: The Log Home Kitchen

Have a great day
 

Saturday, June 3, 2017

Saturday Recipe.

Chicken recipes always come in handy. Always have chicken in the freezer.

Chicken and Asparagus with Melted Gruyere

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great weekend
 

Friday, June 2, 2017

Paris Accords, Pix, Balconies, Bowling,

I cannot believe what Trump did. I liked the comment I heard "Make the world great again".

Not much good at this yet, but I quite liked this pic of a street near us. Actually we are surrounded by lots of gorgeous trees and consider ourselves very lucky to have hit on this area to live. Be even better once they have finished the damned balconies. They seem to be getting on pretty quickly so maybe I was wrong and they will get to us by the end of the summer.


When Matt and I went bowling today, Thursday, I was pleased to discover we ended up taking 5 of a possible 7 points leaving us still in 4th place. I had two fairly good games for the team yesterday. Today I had one really good game and one pretty good game. One which didn't need talking about!! Matt only beat me once today. Actually I have been trying out a new position on the alley approach from which to bowl, seems it might be working for me.

After a month or so of asparagus recipes I thought it was time for a change, I know I am alone in my total fanaticism when it comes to asparagus. We haven't had lamb chops for a while, for a silly reason really, Costco do not take Visa, I rarely have enough cash on hand to shop there and they have the best lamb chops in the area. These chops are prepared using very Indian herbs and spices and would, I imagine, taste delicious.

Spice-Marinated And Grilled Lamb Chops

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render. This recipe is from Gunpowder, an Indian restaurant in
London.

½ tsp fennel seeds
1 serrano chile, finely grated
1 2-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
¼ cup crème fraîche or sour cream
2 Tbs fresh lime juice
1 Tbs mustard oil (optional)
1 tsp dried mango powder (amchoor; optional)
1 tsp dried fenugreek leaves
1 tsp freshly ground black pepper
½ tsp finely grated nutmeg
1 tsp Kashmiri chili powder or paprika, plus more for serving
2 Tbs vegetable oil, plus more for grill
12 lamb rib chops (about 2 ¼ pounds total), frenched
Kosher salt
Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

1. Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

2. Let lamb chops sit at room temperature 1 hour before grilling.

3. Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

4. Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Servings: 4

Have a great day