Garlic, Bowling.

Thursday I started my day with one of my least favourite jobs but one which I am delighted with when I finish - peeling garlic. I recently wrote about this on The Really Real Housewives of America and I mentioned that once I could buy already peeled garlic but lately I have had to do my own.

 It is a very messy job and I use a small knife to help. You have to be careful not to cut the cloves although it doesn't always work. If you do, you risk becoming sticky with garlic juice which makes the job more difficult.

 This is the result of peeling three bulbs of garlic. This lasts quite a long time in the fridge.

I then stuff a piece of paper towel into the top and screw on the lid of the Mason Jar then into the fridge. It is amazing how long garlic will last this way. I used to buy big jars from Sam's years ago and they lasted me for ever.

Well,  of course we bowled on Thursday afternoon and as the place was very full of league players, we had no problems with badly behaved children. Sadly, yesterday I was bowling up a storm and today you would have thought I was a newbie. Oh well, them's the breaks.

I have never been a big fan of canned tuna, there is a recipe Matt invented which I enjoy and this looks like another

Tuna-Stuffed Peppers

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy

24 whole jarred mild or sweet cherry peppers, from 2 16-ounce jars
1 6-ounce can chunk light tuna packed in water, drained well
1 Tbs lemon juice
1 Tbs extra-virgin olive oil
1 Tbs capers, rinsed and finely chopped
2 anchovy fillets, finely chopped, optional
1/4 cup balsamic vinegar
freshly ground pepper, to taste

1. Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.

2. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.

3. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.

4. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.

Yield: 2 dozen stuffed peppers

Source: WebMD Recipe from EatingWell.com

Have a great day
 

Eggs, Garlic, TV and Bowling.

Years ago I watched one of my favourite chefs, Jacques Pepin, giving demonstrations of various cooking techniques. One I have always remembered and used, was how to hard boil eggs. You start by pricking a hole in the thicker end of the egg. Place it in cold water, bring it to the boil, simmer for 10 minutes, then chill in cold water. I have never had a problem since I started using this technique. Matt doesn’t quite follow the same method so often ends up with a cracked shell or two. Jacques Pepin used to join Julia Child on her programmes quite frequently. I have been hunting for the video about techniques for a long while but never been able to find it. If anyone happens to know about it, post a comment please.

Saturday morning I spent peeling garlic, 4 large cloves, what a pain, but once its done it means I have peeled garlic available for a good long time, I have written before that I put it in a Mason jar with a piece of paper towel on top to absorb the moisture and then screw the lid on tight. In the fridge this lasts me several months and is a joy especially if you are in a hurry. It wasn’t until I looked it up I realised the last lot had been peeled on March 14, 2011 and the jar is even fuller this time. Its amazing that the garlic seems as fresh at the end as when we first peel it.

The new season of Downton Abbey started last night, I love the show, I think it is extremely well done and enjoyed every minute of the 2 hour season premiere. This second season takes place during the First World War, starting in 1917, the action, not the war. I was staggered at one scene that there was a report of someone being shot for cowardice. I didn’t remember that such things were done. How dreadful for the family. Also, two of the Abbey’s staff were given white feathers signifying cowardice because they were not at the front. People were so cruel, yes I guess people are so cruel.

Matt went to the Hi-Lo Doubles bowling tournament yesterday morning, I was supposed to bowl in it too, but was unable to which teed me off I can tell you. Apparently he didn’t bowl that well, nor did his partner. Pity. I was in this tournament once before and I did get through, I was annoyed I wasn’t allowed to be in it for a couple of years, this year I was permitted and then to have to back out because of being unwell. Grrrrr.

When I first tried grits I didn’t think too much of them, however, they have gradually grown on me so that when I saw this recipe I was immediately interested. My favourite is actually shrimp and grits, but this sounds good.

Goat Cheese Grits with Fresh Corn

WebMD Recipe from EatingWell.com

Take grits upscale by adding fresh corn, goat cheese and chives.

Servings: 6

Recipe Ingredients:

1. 3 cups water
2. 1/2 teaspoon salt
3. 1/4 teaspoon freshly ground pepper
4. 3/4 cup quick grits, (not instant; see Tips)
5. 1 cup fresh corn kernels, (about 1 large ear; see Tips) or frozen
6. 3/4 cup cup crumbled goat cheese, (3 ounces), divided
7. 1/4 cup thinly sliced fresh chives, or scallion greens

Recipe Steps:

1. Bring water, salt and pepper to a boil in a large saucepan. Slowly pour in grits, stirring constantly. Stir in corn; return to a simmer. Reduce heat to medium-low, cover and cook, stirring once or twice, until thickened, about 5 minutes. Remove from the heat, stir in half the goat cheese and let stand for 5 minutes. Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.

Recipe Nutrition:

Per serving: 156 calories; 5 g fat (3 g sat, 1 g mono ); 11 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 5 g protein; 1 g fiber; 277 mg sodium; 124 mg potassium.

Have a great day

Garlic, Les Misérables, Japan

I was reading some tips the other day about food preparation and doing things to save time later which reminded me of a tip I wanted to pass on. I recently peeled and prepared three bulbs of garlic and meant to mention it. Once upon a time I used to buy huge jars of peeled garlic cloves from Sam’s (a warehouse store) but they stopped selling them, I then decided to start doing smaller jars myself. I store the cloves in a Mason jar with some paper towel on top to absorb the moisture and that way I have fresh garlic ready to use whenever I want. It lasts for months stored in the refrigerator.

Saturday we watched the 25th anniversary concert of Les Misérables on TV. It was great even though the Public TV channel was fund raising. I think I might well send for a copy from PBS as I wouldn’t mind having it in my library. Mind you, it makes me cry my eyes out most of the time. Stupid isn’t it? We have had cassettes of the show for years, given to us by friends and often play them when we are driving long distances. I cry then, but not quite as much, I guess I don’t get quite as involved.

The news out of Japan is most disturbing, I am writing this on Sunday night (doc’s appointment in the morning) and there has been a second explosion at Fukushima not to mention the worries about the other damaged nuclear stations. As well they evacuated everyone. There was mention of people being given pills to ward off cancer? Something I have certainly never heard of, of course the Japanese should know a lot about radiation and cancer after Hiroshima and Nagasaki.

A friend sent a recipe for biscuits today which sounded pretty good and pretty easy. To the English biscuits are cookies, to the North Americans they are more like scones. I just might have a go at these myself – I used to make scones but haven’t done so in years.

Mayonnaise Biscuits

SUBMITTED BY: GEORGIEBRENT PHOTO BY: BEAN42069

"This is a simple but tasty biscuit recipe. You don't taste the mayo, but it gives the biscuits a light and fluffy texture. For rolled and cut biscuits, use just enough milk to hold it together."

PREP TIME 
10 Min

COOK TIME 
12 Min

READY IN 
22 Min

INGREDIENTS (Nutrition)

• 2 cups self-rising flour
• 1 cup milk
• 6 tablespoons mayonnaise

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
3. Bake for 12 minutes in the preheated oven, or until golden brown.

Yum! These biscuits come out very light and fluffy with a rich (but not too rich) taste and mouthfeel. If you don't have self-rising flour (like me), use 2 cups less 4 tsp. sifted flour, 3 tsp. baking powder, and 1 tsp. salt.

Have a great day