Fun with a Smart Car

Well, as of about 8:30 Tuesday morning, we are driving a Smart Car, well Matt is. It’s bright red. The first thing that happened is a neighbour came and said whoever was parked in our space, the lights were on so as Matt was busy I went down and turned them off. I poked around for a while to find out how. However I couldn’t undo the hatchback. The ignition key comes with an electronic piece attached to it with openers and even an emergency button. I figured out what to press for the hatchback but nothing much happened. After lunch we decided that, as the trunk was so small, we would go do part of the shopping which Matt normally does on Wednesday morning. I went to the lobby and he went to get the car. I was chatting to the super and his wife and when Matt got to the front door he was running the wipers – not raining – couldn’t figure out how to turn them off. Eventually the super and his wife came out and helped us figure it all out with one exception, the rear window wiper. Not one of us could work out how to stop it. So, we drove to the store with it running intermittently. The back turned out that the window opens up then the rest pulls down but you have to press a button on the key. We managed to get the heat working and eventually everything else, except the rear wiper. Well it did work, just wouldn’t stop. Matt forgot to take the garage key or electronic opener from our car as well as my invalid sign. Had to get another key from the supers. I can now categorically state that we would NOT buy one.

Food & Wine published a collection of strata recipes, something I was unfamiliar with. Strata means layers and they are basically savoury bread puddings. This actually sounds pretty good.

Ratatouille Strata with Lamb and Olives

Contributed to Food & Wine by Max London

• SERVINGS: 6 TO 8 
• 

A strata (which roughly translates to "layered") is a savoury bread pudding usually made with household staples: eggs, milk, bread, cheese. Max London's vegetable-rich version is worth the extra effort.

1. One 16-ounce loaf olive bread or sourdough bread, ends removed, bread cut into 1-inch cubes (about 9 cups)
2. 1 1/2 cups milk
3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
4. 2 onions, halved lengthwise and thinly sliced crosswise
5. 4 large garlic cloves, minced
6. 6 large plum tomatoes—peeled, seeded and coarsely chopped
7. 1 cup Nyons or Calamata olives (1/2 pound), pitted and coarsely chopped
8. 1/4 cup finely chopped fresh basil
9. Salt and freshly ground pepper
10. 1 pound ground lamb
11. 2 small zucchini (1 pound), cut into 2-by-1/4-inch strips
12. 1 red bell pepper, cut into 2-by-1/4-inch strips
13. 1 yellow bell pepper, cut into 2-by-1/4-inch strips
14. 1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice
15. 6 large eggs, lightly beaten
16. 2 cups heavy cream

1. In a large bowl, toss the bread with the milk. Let soak, stirring occasionally, until moistened, about 30 minutes.
2. In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring frequently, until golden brown, about 10 minutes. Add the garlic and cook until fragrant. Add the tomatoes and cook, stirring frequently, until the sauce is thick and most of the liquid has evaporated, about 6 minutes. Stir in the olives and basil and season with salt and pepper.
3. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the ground lamb, season with salt and pepper and cook over high heat, stirring occasionally, until cooked through and lightly browned, about 8 minutes. Add the lamb to the tomato sauce.
4. Wipe out the skillet. Add 2 tablespoons of the oil and heat until shimmering. Add the zucchini and bell pepper strips and cook over high heat, stirring occasionally, until crisp-tender, about 10 minutes; stir the vegetables into the tomato sauce.
5. Wipe out the skillet again. Add the remaining 1 tablespoon of oil and heat until shimmering. Add the diced eggplant and cook over high heat, tossing frequently, until very tender and deep golden, about 8 minutes. Stir the eggplant into the tomato sauce.
6. Preheat the oven to 350°. Lightly oil a 3- to 4-quart glass or ceramic baking dish. Arrange half of the soaked olive bread in the baking dish. Spread the ratatouille evenly on top and cover with the remaining soaked olive bread.
7. In a medium bowl, mix the eggs with the cream and add a generous pinch each of salt and pepper. Pour the custard evenly over the top layer of bread and let stand for at least 20 minutes.
8. Bake the strata for 1 hour and 15 minutes, or until the custard is set and the top is golden brown. Let stand for 10 minutes before serving.

Make Ahead The ratatouille strata can be prepared through Step 7 and refrigerated overnight. Bring to room temperature before baking.

Have a great day

Medical/Car. Dangerous Rice, Bowling, Weather.

I’ve already written two blogs today – oh well, April is still a couple of weeks away I suppose. This morning Matt has to go see the specialist and from what he said on the phone, Matt should be able to go for his colonoscopy on Thursday. It means the car repair will have to be put off for a week. Matt can certainly not drive after his procedure and it would be too much hassle picking him up from the hospital and also changing/collecting cars etc. We are supposed to be renting a Smart Car for the three days we will be without our own vehicle. Mind you I am not sure Matt is going to be able to drive a Smart Car. I don’t know but I suspect their dashboards are computerised. I suppose it will be OK for 3 days.

WARNING: You may already know this - I didn't, but you should be extremely careful about My Guilty Pleasures - and who is/was a chef. I was a mite doubtful at first but tended to believe because of the source. Needless to say, I Googled and yes, she is quite right. The main warnings seem to come from the British National Health Service and state the following:
reheating cooked rice. I found this out through Viveka, a Swedish woman who writes

1. Uncooked rice can contain spores of bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will multiply and may produce poisons that cause vomiting or diarrhoea. Reheating the rice won't get rid of these poisons.

This afternoon we have our league bowling. I have a nasty suspicion I will not manage another 300 game. Pity, our team needs it having fallen from first to fifth place.

Saturday, having had so much sunshine, we had fog all day. Sunday back to sunshine again. There have been murmurs, on the weather channel, in which the word snow was heard. Everybody is hoping not of course, but we have had bad snow storms in April so it’s too early to say it’s all over.

Matt and I both love lamb so when I came across this recipe I was immediately interested. I had never heard of eating hemp seed but nothing ventured…..

Roast Leg of Lamb with Hemp Seed Pesto

Contributed to Food & Wine by Michael Schwartz

• SERVINGS: 8 to 10

This exceptional yogurt-glazed roast lamb from Miami chef Michael Schwartz gets extra flavour from a vibrant pesto made with healthy, nutty-tasting hemp seeds.

LAMB

1. 1/2 cup full-fat plain Greek yogurt
2. 6 garlic cloves, minced
3. 3 tablespoons fresh lemon juice
4. 2 tablespoons minced rosemary
5. 2 tablespoons extra-virgin olive oil
6. Kosher salt
7. Pepper
8. One 6-pound whole bone-in leg of lamb, excess fat trimmed
9. Lemon wedges, for serving

PESTO

1. 1 3/4 cups lightly packed basil
2. 1 3/4 cups lightly packed parsley leaves
3. 2 garlic cloves, crushed
4. 1 tablespoon fresh lemon juice
5. Salt
6. 1/2 cup extra-virgin olive oil
7. 1/2 cup hulled hemp seeds
8. Pepper

1. PREPARE THE LAMB In a bowl, whisk the yogurt with the garlic, lemon juice, rosemary, olive oil and 1 tablespoon each of salt and pepper. Rub the mixture all over the lamb and set on a large rimmed baking sheet. Cover with plastic wrap and refrigerate overnight. Let the lamb stand at room temperature for 1 hour before roasting.
2. Preheat the oven to 375°. Season the lamb lightly with salt and pepper and roast for about 1 hour and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer to a carving board and let rest for 30 minutes.
3. MAKE THE PESTO In a food processor, pulse the basil, parsley, garlic and lemon juice with a pinch of salt until minced. With the machine on, gradually add the olive oil until incorporated. Scrape the pesto into a bowl and stir in the hemp seeds. Season with salt and pepper. Carve the lamb and serve with the pesto and lemon wedges.
4. Make Ahead The hemp seed pesto can be refrigerated overnight.

Have a great day