Saturday, April 22, 2017

Wheel of Time, Saturday Recipe

I just found out that one of my favourite series of books, Wheel of Time by Robert Jordan and finished by Brandon Sanderson, is being made for TV by Sony. I love these books and will look forward to seeing what they do with them.

Some of you don't drink I know and there is a tip for a non alcoholic drink at the end of this recipe. However, as rhubarb is "in" in some areas and soon to be available from the farm here, I thought this was appropriate.

Rhubarb Daiquiri
This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.

MAKES 1


½ cup sugar
1½ cups coarsely grated rhubarb, divided
1 tablespoon fresh lemon juice
Pinch of kosher salt
1¾ ounces white rum
¾ ounce fresh lime juice

Preparation

Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat, add ½ cup rhubarb, and simmer until fruit starts to fall apart and mixture thickens, about 5 minutes. Remove from heat and stir in remaining 1 cup rhubarb. Let sit 30 minutes.

Strain rhubarb syrup through a fine-mesh sieve into an airtight container, pressing on solids (makes about 1 cup). Stir in lemon juice and salt. Cover and chill until cold, at least 30 minutes.

To make 1 daiquiri, combine rum, lime juice, and 1 oz. rhubarb simple syrup in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain into a coupe glass.

Do Ahead: 
Rhubarb syrup can be made 1 week ahead. Keep chilled.Recipe by Lily Mirabelle Freedman

Have a great day
 

Friday, April 21, 2017

Bowling, Sausage and Pickles,

As I mentioned, we went bowling Wednesday and then again on Thursday. I didn't bowl very well on Wednesday but was better today. Next Monday is our last league bowl for the Winter Seniors. May 1 will be our banquet and we will be bowling for fun rather than for competition, not that anyone really takes the competition part seriously. Our summer league then starts on May 17. The mail finally delivered the coupon books which contain coupons for our bowling alley. We can't use them for league play but we can for non league days. However, these coupon books are such a waste of money. Most of the people in this building, at least, throw them away without even looking at them. I cannot imagine the wastage all over town and elsewhere.

How genuinely Mexican this recipe is, I don't know. I do know that I made them on Wednesday night
and found them delicious. I even gave a glass jar full to the guys who own the bowling alley. I had a plateful with my lunch on Thursday and really enjoyed them. I thought I had posted the recipe before, but if I did, I can't find it. One of the owners at the alley gave me a couple of Lanjaeger sausages, at least I think that's what they are. We ate one each. Always wanted to try them, but if I had known they were 200 calories a piece, I would have left it severely alone. I have seen them for sale in the deli and also seen people buy them and wondered what they were like. I could probably have asked to try one, but now I know anyway. Matt won't try the pickled vegetables by the way, he isn't a lover of pickles. The only problem I have, eating them, the carrots are a tad crisp which, with my lack of teeth, makes it difficult for me to eat.

Mexican Pickled Vegetables

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well
in the refrigerator. Packed into glass jars, it makes a nice gift

1 Tbs black peppercorns
2 tsp allspice berries
2 tsp coriander seeds
1 tsp whole cloves
1 cup extra-virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 large head cauliflower, broken into small florets
1 lb pearl onions, fresh (peeled; see Tip) or frozen (thawed)
3 medium carrots, cut into 1/4-inch rounds
1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1 small habanero, or 2 small jalapeƱo peppers, stemmed and thinly sliced
2 1/2 cups distilled white vinegar
6 bay leaves
2 Tbs dried oregano
1 Tbs salt
1 tsp cumin seeds

1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).

2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeƱos). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.

3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Yield: 8 cups

Tips
If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Author: Elvia
Source: WebMD Recipe from EatingWell.com

Have a great day