Oops

I had kind of forgotten that I was going for another sleep over at the sleep clinic. This time to check that using a CPAP machine is doing any good for me. I think it is.

However, my apologies, but I haven’t written a blog for today. I will leave you with a delicious sounding recipe instead. Not having a barbecue I can’t really make these and anyway Matt is not that keen on ribs, he prefers food he can eat with a knife and fork.

Molasses-Smoked Baby Back Ribs

Contributed by Tim Byres

• SERVINGS: 4

Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet for almost an hour to keep them moist before smoking them over wood.
mop

1. One 12-ounce bottle lager
2. 1 cup packed dark brown sugar
3. 1 cup unsulfured molasses
4. 1 stick unsalted butter, melted
5. 1/3 cup white wine vinegar
6. 1/4 cup Creole or brown Mustard
7. 1/4 cup chile powder
8. 1/4 cup smoked paprika
9. 1 tablespoon tomato paste
10. 1/2 tablespoon garlic powder
11. 1/2 tablespoon onion powder
12. 1 teaspoon cayenne pepper
13. Pinch of ground allspice

ribs

1. Two 3-pound racks baby back ribs—membranes removed, racks halved
2. Kosher salt
3. Freshly ground pepper
4. 3 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained

1. MAKE THE MOP Light a grill. In a large bowl, combine all of the mop ingredients and whisk until smooth.
2. PREPARE THE RIBS Season the ribs all over with salt and pepper. Layer two 18-inch sheets of foil on a work surface and set a half rack of ribs in the center; pull the edges of foil up around the ribs. Spoon 3/4 cup of the mop over the rack and seal tightly in the foil. Repeat with the remaining 3 racks. Grill the rib packets over moderate heat, covered, for 45 minutes. Using tongs, transfer the rib packets to a baking sheet and let cool slightly.
3. Meanwhile, transfer the remaining mop to a medium saucepan and bring to a boil. Simmer over moderately low heat, stirring constantly, until reduced to 1 cup, 12 to 15 minutes; let cool completely.
4. Wrap the wood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn the heat off on half of the grill or rake the coals to one side. Set the wood chip packet directly on the flames or on the coals and replace the grill grate. When the chips are smoking, carefully open the rib packets and arrange the racks on the grill over indirect heat. Discard the foil and juices. Cover the grill and smoke the ribs until the meat is very tender, 1 hour. Brush the ribs with the reduced mop, transfer to a platter and serve.

Make Ahead
The finished ribs can be refrigerated for up to 2 days.

Have a great day

Sleep Clinic, Missing Man Found Murdered.

This is mostly about sleep tests so if you are not interested, I suggest you skip it – maybe check the recipe and come back tomorrow.

Yesterday I went to consult the doctor at the Sleep Clinic. Having done a sleep test with them a few weeks ago. The upshot is my condition is mild and I have hypopnea. This necessitates the use of a CPAP machine. I will go to a lab which will fit me with one and I am to try it for a month to see if a) it makes a difference and b) I can sleep with it on. Assuming things are better and I can use it, I have to go for another sleep test with it and then a final visit with the doc. Reading up on the possible problems which can arise from the use of this machine, it seems one can have a few reactions to the air being blown into one’s nostrils. I heard from the Sleep Management clinic and I have an appointment for the 24th when they will fix me up. Then we shall see. CPAP means Continuous Positive Air Pressure by the way, I didn’t know that before. When I first noticed the word I tended to read the second letter as an R!! You can get one which covers the nose or one which covers nose and mouth. The machine to which it is attached is supposed to be a bit noisy so they suggest you place it under the bed. They are also very expensive so thank God for insurance.

It’s about a month since I went for the sleep test, I thought I had written about it, I didn’t, so, for the  benefit of anyone who is planning to go, this is what happened. When I arrived, they asked me to prepare for bed at 8:30 p.m. They weigh and measure you then proceed to load you up with monitors all over the head and chest and even on the legs to check on the possibility of Restless Leg Syndrome. Amongst all those patches there are several which are stuck onto the head with a kind of cement. They then send you back to your room where, in my case, I read until at 10:00 it was time to get into bed at which time you are finally plugged in to a unit on the wall. They run a couple of tests asking you to roll your eyes and blink them then some breathing and to move the legs. I had to have one wire replaced as it wasn’t working right. You also have an oxygen monitor on your finger. They have computers which can see everything going on in the bedrooms. Lights go out at 10:30. It took a little while to get off, but once I had done so I was sleeping pretty well except they had to wake me because the oxygen monitor had fallen off my finger. I was told if I needed to go the loo to just sit up which I did and the tech came in straight away and unplugged me from the wall I then hobbled into the bathroom carting a load of wires in my hand. They wake you about 5:30 a.m. and start removing all the wires. The connections in your hair are attached with a kind of cement which dissolves in warm water. I was thinking of showering but ended up just using a wet towel to remove what was left in my hair. Glad I didn’t wash my hair completely, their hair dryer was pretty useless.

This week we are somewhat saddened by the murder of a man from Hamilton (about an hour away), Tim Bosma, who went missing a week ago. He was selling his truck and took two guys out for a test drive. His burnt remains were found yesterday. When we went out this morning we had no idea what the flags were for. Very sad for his wife and young baby. So far they have one suspect arrested. Tim was 32. Also, flags are flying at half mast locally due to the death of a local former Mayor, Lynne Woolstencroft. We saw them this morning but had no idea what they were for.

This recipe I found in a magazine which we get from our liquor store, the LCBO. I have made it lots of times and usually have a supply in my freezer for emergency occasions.


Asparagus Pesto Toasts

1 lb trimmed green asparagus
1 cup toasted walnut halves (I used pecans)
4 cloves garlic, peeled
2 1/2 tsp salt
3/4 cup olive oil
2/3 cup freshly grated Parmesan
Freshly ground pepper

1. Cook asparagus until just tender. Refresh in cold water, then drain and dry well. Place asparagus, walnuts, garlic and salt in food  processor. Process until blended.
2. With motor running, gradually add olive oil, then add cheese and pepper. Blend together and check seasoning. Place in covered bowl.
3. It shows the recipe served on crunchy toasted French or Italian bread with a curl or two of parmesan on top and some asparagus at the side.
4. We freeze this in ice cube trays, then wrap the cubes in pairs (separated by Saran wrap), and put in a bag in the freezer until we need them.

Source: Food and Drink

Have a great day

Trilliums, ISS, Canadian Commander.

I am not sure how many years I have been going to Barrie’s Asparagus Farm, but every year when we start going there, we pass some wooded areas which are full of Trilliums which is the Provincial Flower of Ontario. I keep meaning to take my camera with me in order to take some pictures, but every year I forget, yesterday was no exception. I strongly suspect that by my next visit they will be gone. They don’t have a very long life. One is not allowed to pick Trilliums although I believe you can transfer the whole plant. They are more numerous in the picture than they are on the road where we pass by them.

Monday the Canadian Commander of the ISS, Chris Hadfield, started his trip back to earth having been Tweeting for the 5 months he was up there and making a video of playing the guitar and singing a farewell song. This is the last video he made just before leaving the ISS and boarding the Soyuz capsule which will bring him back to earth. Canada is justifiably proud to have had a Canadian commanding the ISS for the last 5 months, he is the first Canadian to do so.

Today I go back to the sleep clinic for my assessment. It has taken long enough and I will be very interested to hear what the doctor says.

This is a recipe from Mario Batali who is one of my favourite TV chefs. I am not familiar with vin santo but there are many lightly sweet dessert wines which would fill the bill.


Grilled Asparagus with Pepper Zabaglione

3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.

2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.

4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Servings: 6
Author: Mario Batali

Have a great day