Saturday, February 29, 2020

Watch, Coffee Maker, Snow, Heating, Saturday Recipe

Being an idiot, I did it, I got in the shower with my new watch on. I realised after a minute or two, not sure how wet it got, but thanks be, it seems to be OK. Phew. I have now painted a large W on the tiles of the shower in an effort to remind myself not to be such a dope. Fingers crossed please.

As promised I got my new coffee maker today. Way to go Amazon. I still haven't heard anything from Walmart. I am somewhat surprised. They are usually more efficient than that. Anyway, I enjoyed my coffee today. The instant pot was great in a pinch, but not as a permanent coffee maker.

So much snow here at the moment, ladydog and Zoey didn't make it today. As they live right out in the country, it is likely the roads would have been bad. The snow has been blowing all day, So  much so that I commented that there would be no snow left in the park because it was all blowing away. We are supposed to get more snow tonight then a day or two without.

I complained about the lack of heat in our apartment today. Much to my surprise, the plumber came this afternoon and it turns out that our heating system had obviously been repaired at some point (prior to us being here, and not properly which is why in really cold, windy weather, it gets really cold in this apartment. Should have complained years ago. Of course without turning off all the heating in the building, they can't repair it right now, but in the summer, it will be fixed. Excuse me while I fix me a hot water bottle.

I have a recipe, not quite a pot roast, which would fit perfectly for this soup.

Pot Roast Mushroom Soup

Got some pot roast left over? You cannot go wrong using it in this rich and flavourful pot roast soup
with mushrooms!.

3 Tbs butter
1 small onion, chopped
2 cloves garlic, chopped
1 Tbs thyme, chopped
8 oz mushrooms, sliced
1/4 cup flour (or rice flour for gluten-free)
1/4 cup red wine
4 cups beef broth
2 cups pot roast, cooked and shredded
1 Tbs parsley, chopped

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.

2. Add the garlic and thyme and cook until fragrant, about 1 minute.

3. Mix in the flour and cook for 2-3 minutes.

4. Add the wine and deglaze the pan.

5. Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.

6. Mix in the parsley and remove from heat.

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Friday, February 28, 2020

Ultra Sound, Tip, Peeve, Coffee Maker,

Up early to go for an ultrasound this morning.I was planning to leave at 8:15 us as the roads were white. When he got up, Matt said he wasn't coming. About half an hour before I was due to leave he changed his mind. In the end he didn't come but I think he was a little confused. I had taken a sandwich with me as I had a 4 hour fast, didn't eat since last night's supper in fact. I had my ultra sound and then awaited the surgeon whilst munching on my sandwich. He came in quicker than I expected. I think he was a little disconcerted that I was eating. I stopped. The upshot is he wanted me to have a CT scan now. I guess he wasn't used to patients munching away. I explained about the fast. His receptionist had said "well it's only a four hour fast" well she may eat breakfast at 5 but I don't.

I have just read an excellent tip on World Wide Recipes. One of their readers said she keeps an old pair of glasses for the kitchen so her new ones remain unsplattered when frying etc. It would also work when chopping onions which I find splatters my glasses. Now where are my old glasses?

A current feature in WW Recipes is "pet peeves" - mine is the fact that recipe writers add Feta cheese to a recipe and call it Greek or Pineapple and call it Hawaiian. These additions do not make the recipe something which would be found in those Geographical areas. I've never been to Hawaii itself, but I have certainly spent some weeks in Greece and feta does not appear in every dish served. In fact very few dishes in my experience. Not only that there are distinct regional differences so that nothing you get is really typically Greek but typically from whatever area you happen to be in. That, of course, applies all over the Mediterranean.

Well, that'll larn me. I ordered a coffee pot from Walmart on Sunday night in the mistaken assumption I could pick it up Monday. It still hasn't arrived. This morning I gave up and ordered one from Amazon which will arrive tomorrow. Should have done that in the first place. I might still accept the Walmart one - no I won't, if I need another one I always have the Instant Pot, not the best coffee in the world, but not bad either.

Apologise for any mistakes, not in a great mood, just had a real Alzheimer evening.

Here is a recipe I thought interesting.

Instant Pot Chicken Thighs With Balsamic Sauce

2 lbs boneless skinless chicken thighs
1 medium-sized carrot diced
1/4 onion diced
3 cloves garlic minced
1/4 cup red wine
1/4 cup balsamic vinegar
1/2 Tbs olive oil
1/2 Tbs butter
salt and pepper

1. Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.

2. Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Melt butter on top of the oil.

3. When the display reads HOT, work in 2-3 batches to add chicken thighs to the pot in a single layer. Don’t crowd them. Cook for a few minutes on each side before transferring to a plate. Repeat for the remaining thighs.

4. Add carrots, onions, and garlic. Cook for a few minutes, stirring frequently. Turn off the saute mode.

5. Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.

6. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the carrots and onions. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.

7. Uncover and turn on the saute mode. Let the liquid boil for about 5 minutes to thicken into a slightly sticky sauce. You don’t need to stir or touch the chicken.

8. Turn off the saute mode. Serve chicken onto plates and pour sauce on top.

Servings: 3

Source: Savory Tooth

Have a great day

Thursday, February 27, 2020

Busy Morning Shopping, Doctor's, More Shopping, Computer Work Coffee etc.

Seem to have been on the go all day. Up early to get us both cleaned up before our cleaner arrived, then I scooted off to the store to pick up my shopping. Popped into the local bakery where I buy my favourite 7 seed buns. I buy them frozen for half price. Gradually put that away, takes a bit of time as if I do much at once, something starts to hurt, legs, back, whatever. I also had to do my accounting and get some lunch early and ensure Matt does so too.

We then shot off to Cambridge, next town, to the doctor. In reception they have small forms you have to complete by going to the pharmacy and getting a BP test, I have made my own and did it at home before we came. Impressed the girls there. Wonder of wonders we didn't have to wait long, it was planned because himself gets agitated otherwise. We went in to see a doctor who turned out to have been born in Pakistan but who had been here since he was 15. Really nice man and he seemed to take a real interest in both of us. With me he said my blood tests were pretty good, and I was pre-diabetic but certainly not diabetic. He wanted me to take some B12 for 60 days and then I would be hunky dory. With Matt he decided all the pains he was suffering must be muscular and he has prescribed some muscle relaxant/pain killer pills for as and when needed. Hope if works.

Earlier I had called the Scottish bakery and asked them to save a couple of individual lemon meringue tarts so called in there and also bought some individual steak and kidney pies and a couple of rum balls (ate them for supper, glad the bakery isn't close to us, I would be eating a lot more of them).

I actually had a few steps counted on my watch, didn't think that would happen much as I don't do a lot of walking any more. Up to 2,500 today. Incredible. Forgot to mention about my watch, I am terrified I will forget to take it off when I shower. I have worn a waterproof watch for years.

Once we were home I had lots more to do on the computer, I had got the doctor to sign an application for a parking permit for Matt so I had to scan that too. Will have to go up to Service Ontario with it, just round the corner. Seemed to have a stack of things to do and still haven't done my taxes. Not that that is difficult, but takes a bit of time nevertheless.

I also had to make myself some coffee in the Instant Pot and later to put some Butter Chicken on and then some rice. I still have no notification the damned coffee pot has been delivered to the store. I will never do that again, it could have been delivered here by now. Grr.

Tomorrow morning I have to get cracking as I have an appointment for a vascular ultrasound at 9 and it is supposed to be snowing. Been snowing off an on all day today, but the roads weren't too bad. Could be a problem tomorrow though. Maybe I can relax after lunch, oh, must remember to drop off the application at Service Ontario too.                   

Sorry, I'm so tired I can hardly see what I am writing and just remembered I have some things to do - had a phone call just before we went out from a friend in NC to say her daughter had died. Promised her to call back, did so, but no reply.  Have to send a card and also send her address to another friend  here. So, no recipe tonight. My apologies.

Have a great day

Wednesday, February 26, 2020

About Us, Social Worker, Watch, Busy Again.

My friend Liz Seckman has a book which she asked me to mention on my blog. It is my pleasure to do so. I have already read this and thoroughly enjoyed it. Liz is a great romance writer.

Hayden Matthews isn’t looking for love—she’s trying to get as far from it as possible. She's already wasted eight years in a failed marriage and is ready for a good life. A peaceful life. One where she can raise her daughter to be strong, independent, and happy. But to make that happen, she must fix her own life first. Cam Vorelli has loved Hayden since he was in grade school. Always in the friend-zone, he stood on the sidelines, his heart breaking, as she said I do to the wrong man. A man he knew didn’t deserve her, who could never love her as he did. But what could he say? She was marrying into his family. Cam would never break a holy vow much less be disloyal to his kin. Until he sees the bruises on Hayden. Abuse is a game changer. Leaving a husband like Tag, who has a hot temper, a badge, and a gun is tricky. When Hayden calls Cam for help, she isn’t trying to lure him into any romantic webs. She needs someone she can trust and knowing her soon-to-be ex fears his former NFL cousin is a bonus. When Cam comes to her rescue, he isn’t doing it to win her love. He does it because it’s the right thing to do. But if she starts to feel the same for him…couldn’t it be fate?

Elizabeth is a multi-published author of books for people who are believers in happily-ever- after, true love, and stories with a bit of fun and twists with their plots. The mother of four young men, she tackles laundry daily and is the keeper of the kitchen. She lives along the shores of the Ohio River in West Virginia, but dreams daily of the beach.

Kobo: FREE

Smashwords FREE

Amazon: 99 cents

Much to my surprise, I got a call from the Social Worker this morning. She said she was in the building and could she come up and see us in a while. I said yes, of course, I thought she had already closed the file on us. She came, we chatted, I sold her on Instant Pots (I really should get a commission) and Cloth Plate warmers, and told her not much had changed from her last visit except I seem to have twisted my knee. Don't think it was at bowling, I would have remembered. I could hardly walk this morning. Think it is a little better now. Just realised that book title could apply to Matt and I anyway. Finally she said she would close our file, which, as I said, I thought she had already done, and off she went.

I haven't yet got my watch working exactly. Not sure it will notify me if I have a phone call or not. Tried phoning myself a couple of times but my watch didn't react. Have done a couple of things so need to phone myself again. Later - whoopee I have finally got my watch to vibrate and tell me when my phone is ringing. I've also just discovered that it will register when I go to sleep but I have to tap it and tell it when I awake. Demanding little so and sos aren't they? 

Tomorrow we start busy again, Cleaner and shopping in the morning, doctor's in the afternoon then Thursday I have an ultrasound at 9 a.m. on my vascular problems.

I was in the mood for a great soup tonight but a) I didn't have this recipe and b) I wouldn't have had the asiago cheese. Oh well, later. We had Pot Stickers instead. Haven't eaten them in a while, they were good.

Asiago Roasted Garlic Cauliflower Soup

A creamy roasted garlic cauliflower soup with plenty of asiago cheese and a crunchy popped quinoa
and chia seed topping!

1 head cauliflower, cut into florets
1 Tbs oil
salt and pepper to taste
2-4 heads garlic
2 tsp oil
1 Tbs oil
1 onion, diced
2 tsp thyme, chopped (or 1 teaspoon dried thyme)
4 cups vegetable broth or chicken broth
1 Tbs white miso paste (optional)
1/2 cup asiago, grated
1 Tbs lemon juice
For the crunchy topping:
1 Tbs quinoa (raw)
2 Tbs panko breadcrumbs
1/2 Tbs white sesame seeds
1/2 Tbs black sesame seeds
1/2 Tbs chia seeds
1/4 cup asiago, grated
salt and pepper to taste
2 tsp lemon zest
2 Tbs parsley, choppe

1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.

2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.

3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.

4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.

5. Add the thyme and cook until fragrant, about a minute.

6. Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.

7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.

8. For the crunchy topping:

9. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.

10. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.

11. Mix in the lemon zest and parsley before serving as garnish on the soup.

Servings: 4

Option: Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.

Option: Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.

Option: Add 1/4 cup tahini to the soup to make it extra creamy.

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Tuesday, February 25, 2020

Coffee, Owls, Watch, Bowling

Well, you probably didn't realise what a major crisis it was in this household when my coffee maker went kaput. However, I just made myself coffee in the Instant Pot. Boy do I love that machine. I used 8 cups of water, 1/2 cup ground coffee and cooked it for 5 minutes. The recipe I found was for a bigger pot and didn't say how I should release the pressure, so I let it sit for a while and then opened the vent to let of the steam. It might be a little bit strong and maybe I should decrease the coffee slightly, but not much I don't think. I bought a new coffee maker online planning to pick it up today but I was out of luck, not heard anything, so glad I could brew coffee in the Pot.

I just read David Gascoigne's Travels with Birds which included some wonderful pictures of the snowy countryside round here and particularly incredible pictures of a very large Snowy Owl male, how I would love to have seen him. What a magnificent bird.

I went bowling this afternoon, on my own again, and I was thrilled to bits to have three very good games, each one better than the last. 168, 175, 189. Gotta boast, I was so pleased with myself. My average went up 2 points. As a team we gained all 7 points but we are unlikely to move off the bottom much, if at all, because our team was formed so late in the year.

Matt wants to go and try to bowl tomorrow. He said next Monday but he doesn't understand he can't bowl on the team any more so I suggested tomorrow aft. We'll see. Might be better after we see the doc for the results of his tests which I suspect are going to be negative.

Spent a large part of this evening playing with my new watch. It is like a FitBit but a damned sight cheaper. Will take me a while to get it all set up but at least it tells me the time and date now which it didn't earlier LOL

There are so many delicious pasta recipes out there that it is no wonder we have a waist expansion issue. Here is yet another one.

Pasta with Sausage, Basil and Mustard

In 2018, Food & Wine named this recipe one of our 40 best: In matching spicy sausage with a creamy
mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

1 lb penne, rigatoni or medium shells
1 Tbs extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbs grainy mustard
pinch of crushed red pepper
1 cup thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once

Servings: 4

Author: Nigel Slater
Source: , Food and Wine

Have a great day

Sunday, February 23, 2020

Weekend, Desserts, Sanditon, Coffee, Shopping,

Quiet weekend again, after a quiet week, bit much LOL. I guess I shouldn't complain when we have a busy week like the one coming up. Wednesday David Gasgcoigne - Travels with Birds - has a talk coming up which he has titled Sex and the Single Bird and I was hoping to attend but just can't manage it. No, I know it's not a real sex talk!! Great title though.

That reminds me,  title, turtle, I bought a couple of desserts from Victoria St. Market the other day. For Matt is was a German Apple Cake - for some reason I don't much like cooked apples - and for me a Turtle Cake. It was a chocolate form (not really a cupcake) filled with chocolate cream and topped with nuts. I was disappointed. I cooked flank steak in the Instant Pot for supper, one of my favourites. Instant Pot Marinated Steak.

Tonight is the final episode of Sanditon. Sadly. Which also reminds me, have any of you watched the modern Sherlock Holmes. I never much liked the original stories, but I have seen one, last week, and part of one this week and they are absolutely crazy. Not my cuppa tea at all. Pity because I like Benedict Cumberbatch. I liked him in The Immitation Game but I guess that was a slightly off the wall performance too.

Well, now I am somewhat irritated. I just watched the final episode of Sanditon and the man who finished the story did it the way he thinks it should go and not the way Jane Austen would have finished it with the result that the heroine goes home with a broken heart. What nonsense for a Jane Austen story. He thought he should modernise it and give it a different twist. Grrrr.

Then, just to add to my delights for the evening I realised the coffee pot had gone kaput which means I will have to buy a new one. I drink coffee all day so I will be very unhappy without a working pot.

We had a major crisis on Saturday, Matt ran out of tonic for his gin!! I miscalculated the bottles so Sunday having thought about where I could buy tonic, I decided to place a small order with our grocery store. I can do $30 worth minimum. In it I included the oh so necessary tonic. We went and picked it up on Sunday afternoon. Not my idea of spending my Sunday but still...

Never been much into foods made with Tortillas, decided it's about time I did.

Easy Chicken Fajitas

This easy recipe comes from eight-year-old Dani Shaub, who loves making these juicy chicken
fajitas. She based the recipe on the ingredient list from a packet of fajita seasoning and likes that it involves lots of slicing (one of her favorite cooking tasks). Bonus: "everyone gets to participate and pick their own toppings," she says. They're great for kid and adult cooks.

1 tsp pure chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs cornstarch
1/4 cup water
3 Tbs extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 Tbs fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Servings: 4

Source: FOOD & WINE

Have a great day

Saturday, February 22, 2020

Comments, Weather, Supper

Well there was no Spam today, so maybe it has finished for a while. I can but hope. I don't really like comment moderation although some people use it all the time.

Right now the wind is whistling around this building and when that happens it is often difficult to get the apartment warm enough. I often end up in bed with bed socks and extra clothing as well as extra covers when it is like this. Mind you I went out shopping this afternoon and it was very, very cold. Quite enough to give a brass monkey trouble. I went to Victoria St. Market (and controlled myself) then I decided to go to the LCBO (liquor store) up the same road, Victoria St. would you believe. However, it turned out that there were some road works between me and the LCBO which had caused a traffic snarl up like you never see in Kitchener. Like some others, I turned round to go to another store and ended up on a road with masses of cars going each way. Took me a while to get past. Once I did, there were very few cars. The store I went to is somewhat bigger and is totally exposed to the weather, the wind whistles around the building as there is nothing to stop it. I don't like going to this store so much because it means more walking for me, painful to say the least. I usually get a "carry out" and the young man who did so was wearing a short sleeved shirt, he put on a vest in orange and yellow and came out to the car. He must have frozen to death. I froze in a coat. Coldest it's been in a while I think, or it certainly feels that way with the bitter wind.

You remember that Tomato Coconut soup I made the other night? Well I had leftovers of course so tonight I used it as a sauce for shrimp. It was absolutely delicious. I sautéed the shrimp in olive oil and then poured the soup over it.  I had rice from the night before and I chucked a few snow peas in the Instant Pot. It was delicious. I still have some soup left. I should have taken a picture shouldn't I?

This is a simple little recipe if you are entertaining or even if you're not.

Provençale Tarts

For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-
course appetizers.

1 17.3-ounce package frozen puff pastry (1 sheet)
2/3 cup purchased tapenade
16 cherry tomatoes, quartered
1 8-ounce package crumbled feta cheese
Fresh herb sprigs (optional)

1. Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese.

2. Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.

Servings: 32

Source: Better Homes and Gardens

Have a great day


Friday, February 21, 2020

News, Quiet Week, Busy Week, Social Worker,

I just heard a report on the radio that they had arrested a trio of "boys", 14 16 17 I think, for bank robbery and rape??? What on earth. Apart from anything else I  thought youngsters of 14 didn't even think about girls. What kind of kids are we bringing up that they can commit such crimes, not to mention those who have committed murder - there's got to be something visibly wrong surely. Or do the adults around them just not care?

I have kind of been praying for a quiet week and this one has been exactly that. Next week things are going nutty again. I have an ultra sound and visits with doctors as I said plus we are supposed to be joining the Bowling Travel League. Not sure if we will make that as it's the same day as the ultra sound. It's either feast or famine.

Had a call from the Social Worker - she can't do much for me at the moment so she is closing my file. I know they are really busy these people, but you'd kind of think they would keep our files open at least. Not as though we are suddenly all better. Matt, of course, never will be.

One upon a time, any French housewife worth her salt would know how to cook a cassoulet. It's even mentioned in the film Gigi. Sadly I am told French girls are not learning how to cook and are becoming like the women of other countries. I remember visiting France and you could go into any small hole in the wall restaurant in any town or village and be assured of obtaining an excellent meal. I wonder how much of that is true any more. The French families I lived with all cooked wonderful meals. Memories. Alas, I have never tried making a cassoulet myself. One day perhaps. Here it is not as easy to obtain duck fat and duck leg confit although I can obtain something similar in my grocery store so I bet I can get such things either in Victoria St. Market or another deli store which I haven't been to in a while but which certainly sells everything.

Toulouse-Style Cassoulet

Although there are innumerable versions of cassoulet, most are based on a stew of white beans and
various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to ensure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.

2 fresh ham hocks
1 lb boneless pork shoulder, cut into
1 1/2-inch cubes
6 oz fresh pork skin with 1/4 inch of fat attached
Salt and freshly ground pepper
2 lbs dried Tarbais or cannellini beans, picked over and rinsed
2 oz salt pork, skin removed
1/3 cup duck fat (see Note)
3 small carrots, thinly sliced
2 medium onions, diced
1 5-ounce piece of pancetta
1 5-ounce piece of prosciutto
1 head of garlic, unpeeled, plus
4 small garlic cloves, peeled
1 large plum tomato, chopped
2 quarts plus two cups chicken broth
Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
6 duck confit legs (see Note)
1 Tbs vegetable oil
1 lb French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
1/4 cup fresh bread crumbs

1. Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

2. The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

3. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

4. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.

5. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

6. Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

7. Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.

8. Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.

9. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.

10. Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

Yield: 10 to 12

The cassoulet can be prepared through Step 6 up to 3 days ahead. Let cool, then refrigerate. Bring the ragout and beans to room temperature before proceeding.

Author: Paula Wolfert
Source: Food and Wine

Author Notes
The cassole can be ordered from; duck fat and confit legs from; Tarbais beans and Toulouse-style sausages from

Have a great day

Thursday, February 20, 2020

SPAM, Mandarin, Doctor's, Phone, Soup,

Lots of SPAM this morning. I had to go back quite a long way, in the end I got fed up with it and will maybe delete more later. Why do people do this? It really is a waste of time. Looks like I am being singled out at the moment. Oh well, maybe some of you men will appreciate the information and maybe we ladies can be amused by it!!!

We joined ladydog at Mandarin for lunch today and, as it is the last time I am likely to be able to eat dumplings this year, well such a large variety anyway, I ate rather a lot. I will no doubt cry when I look at the scales. We were reading our characters from the table mats, I am a Tiger and it said various things including that I was patient. When I read that out, ladydog laughed. I wonder why?

Our doctor's office had phoned for me to go see them this afternoon, but I told them I probably wouldn't be done eating in time so now I am gong to see them next Wednesday to discuss my blood test from December. Also I booked for Matt to discuss his more recent tests on his hips/legs.

This afternoon I checked all the numbers in my new phone. Several were wrong, I was pretty careful about altering them.

ladydog directed me to this recipe, she says it is delicious. There is a stove top version which I didn't bother to copy but if you need it I have linked it at the bottom. In fact as we were pretty full from eating Chinese, I decided to make it for supper this evening, Wednesday, and it was delicious. I thought it might make a good sauce for shrimp too. By the way, I used canned tomatoes and honey.

Tomato Coconut Soup

A warming, comforting, spicy, & tasty pressure cooker Tomato Coconut Soup made in your instant pot or pressure cooker. Taste Indian food like never before!

1 can Full-Fat Coconut Milk, full fat
1 Red Onion, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 tsp Garlic, minced
1 tsp minced ginger, minced
1 tsp Salt
1/2 tsp Cayenne
1 tsp Turmeric
1 Tbs agave nectar, (see list of subs in Notes)

1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

Servings: 4

Author: Urvashi Pitre
Source: Twosleevers

Author Notes
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.

Have a great day

Wednesday, February 19, 2020

Cell Phone, Shopping, ALZ Group, Book,

Tuesday was my shopping day with the Community Support driver collecting me. I went down just before he was due and sat there for 10 minutes then decided to call Community Support. I phoned their number on my new toy and got somebody strange. I asked Google to find the number for me and got through but had to leave a message. I then wondered if the driver had gone straight to the store without picking me up. I decided to phone the PC Express and found I couldn't get through to them either. Google found the grocery store number for me and I made my call. By this time I was getting somewhat frustrated so I came back upstairs to our apartment just as the phone rang and it was the driver, apologising, back down I went not having managed to change the numbers so when we got to the store I had to get Google to find Zehrs for me again. Eventually, got the shopping and got home. I had been gone a half hour but Matt was all upset and wondering where I was and about to come hunt for me. He's never done that before when I have been shopping.

Later I checked the phone numbers and found the Community Support number was entered as 819 - it should have been 519. Turns out that is a Sherbrooke, Quebec number!! I'm not sure how I could dial that without prefacing it with a 1. How odd. I find it very difficult typing on the phone keyboard and I find I need to veer slightly to the left to get the letter, or number, I want. Obviously I am not very successful at doing that. I obviously will now have to carefully check all the numbers I have put in my phone. At least I know ladydog's is OK as I called her from the cell once.

Supposed to be a coffee morning with our Alzheimer Group but two of them couldn't make it and I decided to cancel because we are going to indulge in more dumplings at Mandarin before they stop doing them for New Year. Hopefully next time all four of us can make it. Apparently the funeral of the woman who was a member of our group is on Saturday. I can't make it. For a guy who has Alzheimer's her husband seems very lucid and can use the phone and email without any difficulty. Surprises me. I hope his kids are now going to step up to the plate.

Once again I am totally fed up with author Susan Gourley Kelley, I cannot put down her damned books and end up reading later than I intend. As you will gather, I really enjoy her stories, I have read everything she has published so far and as I mentioned, I am proofing her dragon story for her. 

After sharing the recipe for the onion soup yesterday, I remembered that my mother had a quick version. I started looking for it and whilst doing so, came across this soup which I don't remember one bit so I thought you might be interested. Looks like I have shared this before, but, as I said, I don't remember it so maybe you won't either! Just re-read it and it sounds pretty good. Need some Romaine and some mint at least.

Snow Pea Soup

1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 scallions (spring onions), green and white
parts, chopped
1 lb (450 g) snow peas (mange-touts), trimmed
4 cups (1 L) coarsely chopped romaine lettuce
4 cups (1 L) chicken or vegetable stock
1 Tbs (15 ml) chopped fresh mint, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Yogurt or sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

1. Heat the olive oil in a large saucepan over moderate heat. Sauté the onion and scallions until tender, about 5 minutes.

2. Add the snow peas and romaine lettuce and sauté an additional 3 minutes. Add the stock, mint, tarragon, salt, and pepper and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Process in small batches in an electric food processor or blender until smooth. Strain and serve hot or chilled. Garnish with yogurt or sour cream, and/or chives if desired.

Yield: Serves 4 to 6.

Source: WW Recipes

Have a great day

Tuesday, February 18, 2020

Family Day, Beta Read,

Not being gainfully employed any more, I really don't like holidays. Never really know what to do with them. Couldn't go bowling, no exercise class, not really much of anything to do.

However, having been sent a book to proof by Susan Gourley-Kelley, I made a start on it and read quite a bit. It's a winner for me because it's a dragon story. I am always delighted to read dragon stories although, as I said to Susan, I prefer good dragons to bad ones. I have always like the ones on Pern in the books by Anne McCaffery who sadly is no longer with us. Her children have written some stories set on Pern since she died but they just don't have the same flavour somehow.

I couldn't make up my mind what to cook for supper so decided on macaroni and cheese in the Instant Pot. I then realised I didn't have enough cheese for the recipe I use. I hummed and haaed and then got some frozen cheese sauce out. I made the noodles the same way as before, but I then opened the lid and stirred in the defrosted cheese sauce. Worked a treat. Now I don't have any cheese sauce which I use for Cauliflower Cheese as well. I usually make up a pretty big batch of it, it keeps so well in the freezer.

Instant Pot Mac and Cheese

This macaroni and cheese is every family's favorite comfort food pasta recipe made easy in the
Instant Pot!  You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!

8 oz Uncooked Elbow Macaroni
2 cups Chicken Broth
1 Tbs Butter
1 tsp Hot Pepper Sauce
1/2 tsp Garlic Powder
1/2 tsp Pepper
1/2 tsp Salt
1 cups Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1/4 cup Shredded Parmesan Cheese
1/2 to 1 cup Milk

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.

2. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.


I assume you don't need a recipe for cheese sauce,there are dozens on the internet, just add a good quantity and stir it in to the cooked macaroni then enjoy.

Servings: 4

Have a great day

Monday, February 17, 2020

Weekend, Radio, Fear of Flying, Family Day,

Basically a quiet weekend with a bit of cooking thrown in. Saturday night I cooked pork chops - hadn't had any for a while. I can buy two pork tenderloins for less than two pork chops. I wanted them broiled but Matt always says they are too tough so I baked them in a sauce. Good, but not the same taste as broiled.

We had to switch radio stations because the local one was playing horrid stuff - to me anyway - and had fired at least one DJ who played my kind of music. Found another but this morning, Sunday, they are playing all kinds of weird stuff. I hope it's only one programme. We shall see. The rest of the day turned out OK.

My ex husband was afraid of flying and the guy in the office at our garage is terrified of it. I see British Airways are running a one day course on how to overcome your fear of flying. My first husband used to get blotto when he had to fly, but in the end the doctor gave him, what he called "happy pills" which enabled him to fly with confidence. Don't know what they were.

Like an idiot I was all prepped up to go bowling tomorrow (Monday) when I heard somebody on the radio mention Family Day. It had slipped my mind that the bowling alley will be closed as they are every year on this day and that it is a holiday. It is a holiday which has been introduced since we first came to Canada, it was celebrated into Ontario in 2012. Funny, I thought it was earlier than that, whilst we were in the States. It was first observed in Alberta in 1990. I knew it was President's Day tomorrow and had it in the back of my mind that it was a holiday here too but completely forgot it.

Just watched Sanditon and I am in a fever of anticipation as to whether Sidney Parker is going to ask Miss Hayward to marry him or not. If so, I am rather sorry for the other young man who is in love with her.

I love French Onion Soup but haven't made it in years. This is a different take on the usual recipe and sounds rather good.

Gratinée des Halles

Andrew Zimmern’s take on French onion soup—bright with sherry vinegar and thick with onions—is
a perfect, buttery version of the classic.

2 Tbs extra-virgin olive oil
2 large onions, halved and thinly sliced (7 cups)
2 leeks, whites and light green parts only, thinly sliced
1 cup thinly sliced shallots (2 large)
Kosher salt
5 garlic cloves, minced
3 Tbs tomato paste
1 Tbs herbes de Provence
1 bay leaf
1 cup dry red wine
1/4 cup sherry vinegar
8 cups beef stock or low-sodium broth
Freshly ground pepper
1 stick unsalted butter, cut into chunks
12 baguette slices, cut 1/2 inch thick
4 oz Gruyère cheese, shredded (1 cup)
Finely chopped thyme, for garnish

1. In a large enameled cast-iron casserole, heat the olive oil. Add the onions, leeks, shallots and a generous pinch of salt and cook over moderate heat, stirring occasionally, until very tender and caramelized, 40 to 45 minutes; stir in 1 to 2 tablespoons of water if the onions look very dry.

2. Add the garlic, tomato paste, herbes de Provence and bay leaf to the casserole and cook over moderate heat, stirring, until fragrant and the mixture is glossy, about 3 minutes. Add the wine and vinegar and simmer over moderate heat, stirring, until reduced by half, 2 to 3 minutes. Stir in the stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the soup is well flavored and reduced to 8 cups, about 45 minutes. Discard the bay leaf. Season the soup with salt and pepper and keep warm over very low heat.

3. Meanwhile, in a very large skillet, melt the butter. Add the baguette slices and cook over moderate heat, turning once, until golden and just crisp, about 2 minutes. Transfer the croutons to a plate.

4. Preheat the broiler and position the rack 8 inches from the heat. Arrange 6 heatproof bowls on a large rimmed baking sheet. Ladle the soup into the bowls and top with the croutons and cheese. Broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with thyme and serve.

Author: Andrew Zimmern
Source: Food and Wine

Author Notes
The onion soup can be refrigerated for up to 2 days. Reheat gently before topping with croutons and cheese.

Have a great holiday.

Saturday, February 15, 2020

Lost Blog, Lunch, Pink Manta,

As some of you are aware, I accidentally deleted yesterday's blog. When I was at the garage having my car repaired, I was telling the guy in the office about the pink manta and told him how to get to my blog on his phone. He did that. Also saw the recipe and said "I will have to follow your blog" but, he couldn't find the way to follow which is normally on the side of the blog. So I tried to find it on my phone which, as you know, is brand new and which I don't really know how to use  yet, so what dd I do, deleted the blog. Luckily I found it again when I got home, it was elsewhere on my desktop but I couldn't find the comments. I'll have to be careful not to mess around on my blog on the phone until I know what the heck I am doing.

ladydog popped in for a quick lunch today and brought us a couple of maple candies for Valentine's Day. Only Valentine I got or am likely to get these days. I did think of ordering some flowers but didn't in the end.

Hm, I thought those pictures were a bit vivid, it turns out the Manta Ray has only got a pinkly shaded underside. How disappointing. Mind you, it is still pink which is somewhat unusual to say the least. Some of the shots look pinker than others.

I went to Victoria St. with ladydog and bought some scallops for tonight. However, I ended up cooking the rest of our frozen shrimp in batter which are pretty delicious. Was going to do the scallop dish I posted the other day but think I still have something of a stomach upset still. Been freezing all day when people assure me it is quite warm in the apartment.

I started watching The Avengers, Back to the Future. I turned it off in the end. Was having trouble understanding what they were saying until they played music which was so loud it knocked you off your feet. Except for one or two characters, I didn't know who all these people were, and I found the plot too entangled to follow.

I thought these looked rather good, especially if you have a nice sauce to dip them into.

Arancini (Italian Rice Balls)

2 eggs
2 1/2 cup[s cooked rice (preferably short grain or aborio rice)
1/3 cup butter, melted
2/2 cup grated parmesan cheese or 2/3 cup romano cheese
1 tsp fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional)
1/4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley
2 tsp seasoning salt
1 -2 tsp ground black pepper
3 oz mozzarella cheese (cut into small cubes)
oil, for deep-frying
2 eggs, beaten
flour, for coating
1 cup fine dry breadcrumb

1. In a bowl lightly beat 2 eggs.

2. Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.

3. Cover and refrigerate for 30 minutes.

4. Roll into 1-1/2-inch balls.

5. Press a cheese cube into each ball then reshape rice balls.

6. Place the flour into a small bowl.

7. Whisk 2 eggs in a small bowl.

8. Place the dry breadcrumbs in a small bowl.

9. Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.

10. Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).

11. Drain on paper towels.

Yield: 4-6

Source: Food

Have a great day

Friday, February 14, 2020

Car, Colour Mutations,Supper,

Having gone for a service this morning (Thursday) they found I have a small gas leak, just what I need, gas ain't cheap, so I have to go back at 9 on Friday morning. Supposed to take about half an hour. Got a whole dollop of snow before I went out today but the main roads were pretty clear and the garage is only "just up the road" from us. Bob, who runs the place, made sure my cell phone had their Internet access. I didn't know that I could get online without, but then I would be charged for data. Pronounced dat as in bat. To me its da as in day. Sounds funny to me the other way. I wasn't sure what constituted data and certainly didn't know about getting stuff on roaming. Got a lot to learn.

How about this, they have found a pink Manta Ray on the Great Barrier Reef in 2015 and they have christened it Inspector Clouseau (Pink Panther if you don't remember). I know there is a pink dolphin.

Not sure, but I think it's a freshwater dolphin, but this is surely very rare. From the National Geographic email which was sent to me, there are, apparently, a lot more genetic colour mutations than I was aware of. I was aware of blue lobsters and black panthers, but I now hear of strawberry leopards (pink hued) blonde zebras and yellow cardinals.

Almost reminds me of the Prothonotary which we used to get in our yard in NC. Nature does some odd thinks does it not?

For supper I made the 13 Bean Soup Dish again, it really is delicious and soooo easy. Today I set the delay timer and calculated the time of coming up to pressure as being 25 minutes, might be 30.  But got it just right for supper tonight. It's great 'cos you can just walk away and forget about it until supper time.

Gotta get up early again to go to the garage. Oy vey.

This looked good, I usually enjoy Campbell's recipes. However, I would never leave the tails on and I thought a little chopped, cooked bacon would be nice.

One-Pot Linguine with Bacon and Shrimp

This creamy dish is full of flavor and fast -- it's made in one skillet in under 30 minutes.

1 can CAMPBELL'S® Condensed Cream of Bacon Soup
1 3/4 cups water
1 cup cherry tomatoes
3 cloves garlic, minced
2 tsp lemon juice
6 oz uncooked linguine
8 oz shrimp
2 cups baby spinach
1/3 cup fresh basil leaves

1. In deep nonstick skillet, mix together soup, water, tomatoes, garlic, lemon juice and linguine.

2. Bring to boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, 8 minutes or until pasta is almost tender but still firm and sauce is mostly absorbed.

3. Stir in shrimp and spinach. Cover and cook 2 to 3 minutes until shrimp is opaque and cooked through. Let stand 2 to 3 minutes or until desired sauciness, and top with basil before serving.

Servings: 2

Parmesan cheese makes a nice add-on.

To save time, buy shrimp that are already peeled and deveined. Leave the tails on for a pretty presentation, if desired.

Try replacing the shrimp with 1 lb (454 g) cubed boneless skinless chicken breasts – just add at the beginning with the rest of the ingredients.

Source: Campbells

Have a great day

Thursday, February 13, 2020

Shopping, Dog Tales, Cell Phone,

Not a good day today, Wednesday. Didn't feel very well for most of it. I think it was my IBS playing me up but anyway had to get my groceries picked up which added another $26 to my bill. Just what I needed. Our cleaner was here and she kind of had to vacuum round me. I also had to cancel ladydog's visit with Zoey too. Disappointing, Matt does so enjoy Zoey's visits and I, of course, really enjoy ladydog's visits.

Thursday morning I am supposed to take the car in for service, hope I am feeling up to it because it's been a while and I want them to check out the tire that nearly went flat.

After my moaning, tonight I am pleased to say I am fine. Didn't do a lot all day, but this evening we watched a programme called Dog Tales which was fascinating. All about the development of wolves into dogs over a few million years. They have been doing lots of experiments to find out if it's just the food or dogs really love us. Even putting them in MRIs to test their brain reactions (no wonder we can't get MRIs easily!!}. They have decided dogs really love us. They showed experiments which are being done in Russia where they have foxes in rows and rows of cages which I thought was rather cruel.

However, it has produced some interesting results on the development of foxes and their relatives into the dogs we know today. If you get a chance to see the programme Dog Tales I recommend it, it was very interesting. Next week they are doing Cat Tales - this was on Nova by the way. Fairly appropriate show bearing in mind the Westminster Dog Show just took place in New York.

I actually sent a text message to ladydog on my new phone tonight but I am not quite sure how it works yet. I still have lots of phone numbers I need to put in. I either haven't had time or haven't felt like doing it. Not that I have tried it, but I don't think the SIM card from my old flip top would fit my new phone. My new case for the phone arrived today. As I will probably always carry it in my purse, I didn't want to risk scratching the screen.

Swordfish used to be Matt's favourite fish, not sure he would recognise it as such these days, however, he would, no doubt, still enjoy eating it. Only one thing with this dish, he is not terribly fond of olives. I, on the other hand, love them. Yes I know, not much I don't like.

Grilled Swordfish with Fennel-Olive Relish

Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s
delicious grilled swordfish.

1/4 cup extra-virgin olive oil, plus more for brushing
1 tsp finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
4  8 oz skinless swordfish steaks.1/2 inch thick, skin and bloodline trimmed

3/4 cup dry rosé
2 Tbs minced shallot
1 Tbs unseasoned rice vinegar
1/2 tsp finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 tsp grated garlic
1 cup mayonnaise

1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 oz baby spinach (4 cups)
1/4 cup chopped chives
3 Tbs extra-virgin olive oil
1 Tbs unseasoned rice wine vinegar
1/2 tsp finely grated lemon zest plus
1 Tbs fresh lemon juice
Kosher salt Pepper

Step 1    Marinate the swordfish

In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.

Step 2    Meanwhile, make the mayonnaise

In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.

 Step 3    Make the relish

In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.

 Step 4

Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.

Servings: 4

Author: Jennifer Carroll
Source: Food and Wine

Have a great day