Soups, Ontario Amethyst, End of Asparagus.

I have been making lots of soups over the last few days, so many in fact that I had to get Matt to pick me up some more freezer containers. One of my original ones actually split. Guess it must have been getting old and when the soup froze it didn’t resist enough, luckily it was good and solid so I just wrapped it in foil and plastic. Usually the soup expands upwards. Asparagus season is running down so I want to make another batch of asparagus soup – I make it for the freezer and then we keep eating it LOL. I also want to make some Asparagus Pesto which we both enjoy as a snack now and again. Just in case you don’t remember the recipe I will post it again tomorrow. It really is a great recipe and can be frozen very successfully.

Sia having talked about amethysts yesterday I decided I had better wear one of mine so I fished it out. Then I tried to take a photo of it, almost impossible to get a clear, unblurred photo. Matt says its out of focus. Anyway, maybe you can get an idea of my ring from this picture. It is quite a large stone set in silver. I bought it from a work colleague, many years ago, he was into making jewellery and I couldn’t resist this ring I liked it so much. He had another set in gold but that was a but much for my pocket at that time. I also  have a smaller ring and some earrings which Matt bought me in Northern Ontario at the Amethyst Mine in Thunder Bay, which we visited many years ago. I loved that place. The mine itself goes underneath the lake and you used to be able to do a bit of mining yourself – for a fee of course. We had a largish lump which we kept in one of our aquariums for years. I have no idea what happened to it. I have just discovered that the Amethyst is Ontario’s official stone, I didn’t know that. The pendant is much more like the colour of my stone, you can see what a lousy picture it is. Not sure why I can’t take pictures of that colour, it was the same when I was trying to photograph my bowling bag and balls, they came out blue.

After bowling (mediocre) we went over to Barrie’s Asparagus farm and I bought a double whack of asparagus as this is the last I will be able to get this year. Picture me weeping. In fact, I bought about 7 lbs. but as I need at least 2 and for soup, plus another pound or so to make Pesto, it won’t leave me a lot for stuffing down my gullet LOL. They were selling raspberries yesterday, so I bought a punnet and we had them for supper, they were delicious. I want to check on a more local farm which sells strawberries. Barrie’s is a long way to go when there are places closer.

As you know, I am always on the lookout for different ways to serve vegetables. I get tired of the same ‘ol same ‘ol.  I came across this one from Web MD so had to share it with you. I love satay sauces but had never thought of using them for veg.

Vegetable Satay

WebMD Recipe from EatingWell.com

Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.

Servings: 12

Yield: 1 dozen skewers

Recipe Ingredients:

1. 24 broccoli florets, (about 10 ounces)
2. 24 cauliflower florets (about 10 ounces)
3. 1 tablespoon reduced-sodium soy sauce
4. 1 tablespoon rice vinegar
5. 1 tablespoon toasted sesame oil
6. 1 tablespoon minced fresh ginger, or ginger juice
7. 1 tablespoon smooth natural peanut butter
8. 1 clove garlic, minced
9. 1 teaspoon hot Madras curry powder
10. 1/4 teaspoon salt

Recipe Steps:

1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Have a great day

Reprieve, Soups,

I went to Barrie's Asparagus Farm yesterday, I didn't have enough to make the Asparagus Vichysoisse, and discovered they no longer close around Father's Day but around Canada Day which is July 1. Hip hip hooray, another couple of weeks of one of my favourite foods. OK I know, some of you are probably bored with me raving about asparagus, but as Tim Barrie said, its only a few short weeks in a year. If you go on Tim's Blog, Canada's First Solar Farm linked on this page, Tim has posted his Mom's recipe for asparagus soup which looks pretty good too, I will have to give it a try.

I made the Asparagus Vichysoisse (June 4 blog) yesterday and it was very good although I think I might prefer it warm. I love the regular Vichysoisse which is leeks and potatoes and is perfect cold, but I think the Asparagus Vichysoisse might be more enjoyable heated. Makes lots - says enough for 8 but not the way we eat. I cheated, I used cream instead of skim milk as I happened to have some left from Saturday, but I think it would be just as good with the skim, besides being better for me. I need to make a batch of soup for freezing too, most asparagus soup recipes call for garnishing with the tips, but that doesn't work if you are going to freeze the end product. I also have to make some Basil Pesto and some Tomato Soup for the freezer. Our basil plants are too new for that yet, so I shall have to wait a while.

Tim's blog site also has a world oil usage counter, the figures are absolutely incredible, I know we use a lot of oil, but it doesn't really register unless you see that counter clocking up barrels like counting grains of salt.

I had an email this morning telling me that the next book in the dragon series about Temeraire by Naomi Novik was due out in the US in July. If you haven't read any of the Temeraire series and you like dragons, I can recommend them. It starts with the supposition that everyone had fighting dragons during the Napoleonic wars. One of the books is called His Majesty's Dragon and on the right there is a flight of His Majesty's dragons. On Naomi Novik's website there is an excerpt from the latest book. I will try and read that later in the day. She also lists her tour dates for the year. No mention of the Dragon Convention in Atlanta though.

A friend who reads this blog reminded me that I mentioned I was going for a CT Scan a couple of weeks ago. You will be glad to know the result was clear. My husband assures me that means I have no brain in there either.

I happened to mention one of my favourite dishes to someone the other day, so I thought I would post a recipe for it. It is a classic Italian dish and as it is cold, is wonderful for a summer meal. The first time I ever ate this dish it was prepared by a very good friend of ours at his restaurant on the occasion of the christening of his daughter, who is my Goddaughter. It may sound an odd combination, but I promise you it works.

Vitello Tonnato

By Kyle Phillips, About.com

It takes a while to make but is well worth it. To serve 6-8 you will need:

Ingredients:

• 2 1/4 pounds(1 k) boned veal, cut from the rump.
• 3/4 pound (320 g) tuna packed in oil
• 3 eggs
• 6 salted anchovies (the canned variety, sold by delicatessens)
• A handful of pickled capers
• 1/2 cup (approx.) olive oil
• 1 tablespoon white wine vinegar
• A bottle of dry white wine
• The juice of a lemon
• A rib of celery, thinly sliced crosswise
• A few leaves of sage
• 2 bay leaves
• 3 cloves (some people omit these)
• Salt
• A few more perfect capers, some lemon slices, and sprigs of parsley for garnishing

Preparation:

Put the meat in a bowl with the bay leaves, cloves, sage and celery, and pour the wine over it. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally. The next day place the meat in a Dutch oven. Strain the wine and add it to the meat, then add enough water to cover. Lightly salt the pot and simmer the meat for an hour. In the meantime, wash, scale and bone the anchovies. When the hour is up add them to the pot and continue boiling for another half hour; the liquid should be reduced by half.

Hard boil the eggs, run them under cold water, peel them, and extract the yolks (you can discard or fill the whites as you prefer). Rinse, squeeze dry, and mince the capers.

When the meat is fork-tender remove it from the pot and strain the broth into a bowl. Transfer the fish filets to a clean strainer and press them through it, together with the tuna and the yolks, into another bowl. Stir in the minced capers, the vinegar, the lemon juice and the olive oil, and then dilute the sauce to your taste with some of the reserved broth.

When the veal has cooled slice it finely and lay the slices out on one or more platters (you want just one layer). Spread the sauce over the meat, garnish the platters with the lemon slices, capers and parsley. Cover them with plastic wrap and chill them in the refrigerator before serving.

Have a great day.