Our cleaner arrived this morning visibly upset. Turned out that she had had very little sleep and that her daughter had run into the back of another car, totalling the cleaner's car. She was driving a rental this morning. I didn't realise at first, daughter is a learner and mother was along for the practice. Not sure how that works in Canada never been a learner over here. Apparently the police took their own sweet time coming, nobody hurt, so they had to sit there with cars almost swiping them for a couple of hours. She finally called them again and said how dangerous it was where they were. Then they came. An accident is bad enough without extra hassle.
Bowling today, didn't bowl too badly - nor did Matt. However, we were against a team with several top notch players, talk about loaded, so we didn't win a single point.
I just watched a DVD of Thor, Ragnarok. What a long movie, I was getting a tad tired of it in some places. Seemed to go on forever. I did enjoy it though but think they could have shortened it somewhat. I don't think I will be watching it again before I return it to the library.
Being flush with asparagus at the moment, I have been looking at recipes. I must say, I had completely forgotten this one. I do agree with the comment at the end about using asparagus as much as possible while it is in season.
Asparagus and Shrimp Paté
2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional
1. Preheat oven to 350ºF (180ºC).
2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.
3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.
4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.
5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.
Servings: 10
Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.
Author: Lucy Waverman
Source: Food and Drink
Have a great day
Bowling today, didn't bowl too badly - nor did Matt. However, we were against a team with several top notch players, talk about loaded, so we didn't win a single point.
I just watched a DVD of Thor, Ragnarok. What a long movie, I was getting a tad tired of it in some places. Seemed to go on forever. I did enjoy it though but think they could have shortened it somewhat. I don't think I will be watching it again before I return it to the library.
Being flush with asparagus at the moment, I have been looking at recipes. I must say, I had completely forgotten this one. I do agree with the comment at the end about using asparagus as much as possible while it is in season.
2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional
1. Preheat oven to 350ºF (180ºC).
2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.
3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.
4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.
5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.
Servings: 10
Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.
Author: Lucy Waverman
Source: Food and Drink
Have a great day
