Koi and Goldfish, Mandarin, Thanksgiving, Air Fryer,

I never knew until this morning that goldfish were actually carp and I believe koi are too. I was reading a fascinating article about a scientist who had a goldfish as a kid. She touched him and realised his skin was scaly so she added lotion to the water!! The Mandarin has a koi pond in the lobby area - very appropriate for a Chinese restaurant - and sometimes I like to watch them. It is quite a big pond in fact.


This photo of Mandarin Restaurant is courtesy of TripAdvisor and is from another Mandarin, but the pond is very similar and stretches under the entry way coming out the other side. I assume, but don't know, they have professional people to come and maintain it.

At one time I wanted a koi pond, used to know someone who had one on their property and the fish survived even in winter which is surprising. Mind  you this was in North Carolina. Don't think it would work in Canada. We were supposed to be joining our friends there for lunch next week, but they were in a car accident on Friday so are out of commission for a while. Not badly hurt I gather, thank goodness, but the car was totalled.

Today is, of course, is Thanksgiving in Canada. We did our celebration, just the two of us, on Saturday by eating our Easy Carve Stuffed Turkey Breast. I do miss being able to buy turkey breasts cheaply, which I could in North Carolina, but as we don't travel any more, I am out of luck. However, the one I cooked was quite enjoyable and I have another waiting for Christmas. We had a nice Pinot Grigio with it - made a change as we normally drink a red wine on a Saturday. I miss the good times we used to have in NC when I would cook a turkey and all the trimmings and have a whole bunch of friends to dinner. Nowadays entertaining is somewhat beyond me any more.

My friend Ivy, The Happy Whisk, just posted a new video on iTunes in which she was cooking Hungarian hot peppers in her air fryer. Not sure about the heat (spiciness) of what she cooked, think she is tougher than I am, but it did make me think of roasting regular bell peppers. I love roasted peppers pickled but had never thought about doing them this way, thanks Ivy. Must order me some peppers from the grocery store. I don't use my air fryer for as many different things as I could because I am so busy playing with the Instant Pot.

This is a stew I liked the sound of although I might have to change the meat source as Matt isn't too fond of bones of any kind. In fact it could, of course, be done in the Instant Pot.

Asian Beef Stew

This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it

with fish sauce, Asian spices and lemon juice. “We both just love sour flavors,” says Jasmine Hemsley. “It’s our Filipino mum’s influence.”

2 Tbs coconut oil
5 lbs English-cut short ribs
Sea salt Pepper
1 red onion, finely chopped
3 garlic cloves, finely chopped
3 Tbs finely chopped peeled fresh ginger
1 tsp Chinese five-spice powder
3 whole star anise pods
3 large carrots, peeled and cut into 2-inch pieces
2 celery ribs, cut into 1-inch pieces
3 Tbs Asian fish sauce
1 14.5-ounce can crushed tomatoes in juice
2 cups beef stock or broth
4 cups stemmed curly spinach (4 ounces)
1 Tbs fresh lemon juice
Chopped cilantro, for garnish

In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.

Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.

Servings: 4

Author: MELISSA HEMSLEY and JASMINE HEMSLEY
Source: Food & Wine





Have a great day