Sunday Recipe

I am sorry there was no Saturday recipe. You will have to blame Birgit at BB Creations. In her blog she reminded me of Ben Hur which I taped from the TV many years ago. I decided to watch it, it's a long movie and it was gone midnight when it finished. I really enjoyed it - particularly the chariot race - funny, last time I watched it I was a tad disappointed. Not Friday night. Anyway, at midnight I was too tired to do my blog.

I love Cornish Game Hens although I have never cooked them. The first time I ever ate them was in North Carolina when a good friend and neighbour cooked them for my birthday one year. That was before we moved down there and we used to visit our single wide trailer there twice a year for vacations. This recipe says 8 servings. Whenever I have eaten a Cornish hen, we have had one per person.

Quinoa-Stuffed Cornish Hens

Cornish hen stuffed with aromatic and flavorful Moroccan-inspired quinoa is an elegant main dish to

serve at your next dinner party.

For the Quinoa:
1 cup dry quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
½ cup slivered almonds
1 Tbs olive oil
1 cup diced yellow onion
1 cup sliced fennel (~1/2 inch slices)
1 Tbs minced garlic
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sherry vinegar
½ cup dried apricots, chopped
½ cup dried plums, chopped
1 Tbs honey
1 Tbs lemon juice
¼ tsp Kosher salt
Fresh-ground black pepper

For the Cornish Hens:
4 Cornish hens
2 Tbs olive oil
1 tsp paprika
2 Tbs lemon juice
1 Tbs honey + 1 teaspoon for sauce
Fresh-ground black pepper
¼ cup dry white wine (or broth)

1. Heat oven to 425° F.

2. In a small saucepan, bring the quinoa and broth to a boil. Reduce heat, cover, and simmer for about 15 minutes or until all the broth is absorbed. Transfer to a large mixing bowl and set aside.

3. While the quinoa is cooking, toast almonds in a dry skillet, 3-4 minutes; set aside.

4. Heat olive oil in skillet over medium-high heat, add onions and saute until translucent, about 2-3 minutes.* Add fennel and saute 3-4 minutes until caramelizing and golden brown. Add garlic and spices and stir until fragrant, about 30 seconds. Add sherry vinegar to deglaze the pan, scraping up browned bits from the bottom of the pan.

5. Transfer mixture to the bowl with the quinoa and stir to combine. Add the toasted almonds, dried fruit, honey, lemon juice, Kosher salt, and pepper to taste. Fold all the ingredients together.

6. Fill the cavities of the hens with the quinoa mixture. (Set aside any remaining stuffing to serve on the side.) Twist the wings of the hens behind their backs, and tie the legs together if necessary to prevent quinoa from spilling out. Place hens breast-side up in a roasting pan.

7. In a small bowl, whisk together the olive oil, paprika, 1 tablespoon lemon juice, and 1 tablespoon honey. Coat the hens with the mixture, drizzle with remaining lemon juice, and sprinkle with freshly ground pepper. Pour wine around the hens.

8. Roast the hens for 35-40 minutes, occasionally basting with pan drippings.

9. When the hens are done, transfer them to a plate and let rest for about 5 minutes. Transfer the pan drippings to a small pot, scraping the bottom of the pan to dislodge any brown bits. Add 1 teaspoon honey and if there are not a lot of drippings, add a few tablespoons water and/or wine. Simmer on low heat about 3-5 minutes. Add a pinch each of salt and pepper. Cut the hens in half and serve with the stuffing and pan juices.

Servings: 8

Author: Jessica
Source: Nutrilicious

Author Notes
*Since pan is already hot from toasting the almonds, the onions won't take as long to cook. If you omit the almonds from the recipe the onions will need about 5 minutes cooking time.

Have a great day

St. Patrick's.Dentist,

It always staggers me, thinking about St. Patrick's Day, is that Matt's younger daughter was born on the 17th and so was her husband (the wildlife artist) and both in the same year. Most unusual.

I have definitely decided I should have been a dentist. When I went yesterday I ended up with a filling and an X-ray which was $332.00. I only have to pay $49 mind you so that helps. But I really don't know how they justify some of these costs. I have today booked the date for my extractions, May 2. Our bowling league finishes on May 1 so I won't have to turn up toothless. LOL. I was thinking about the filling, not a scrap of pain even though I was as nervous as a kitten. Things have changed so much since I was a young woman. Children of today should have no reason to be scared to go to the dentist, it is all so much easier nowadays. I remember one dentist we went to in the UK  wouldn't give injections because it cut into the cost of other treatments. In those days dentistry was free, not sure if it still is in England.

Bowling was pretty putrid Thursday, I blamed it on the filling LOL. I did beat Matt once. Lot of kids there today because it is March Break this week. If only the parents would control them. It is very off putting to have kids running around when you are trying to bowl.

Matt decided to watch The King and I last night. I wasn't really watching it but of course I was in the same room. I do love the music. But I was NOT watching - I still ended up in tears when the king died. How daft can you get?

Sticky Toffee Pudding is a classic in the UK but here is an "Irishised" version for St. Patrick's which includes Guinness. The only people who don't subscribe to all this "Irishness" at this time of year are the Irish themselves, or at least, those who live in Ireland.

Guinness sticky toffee pudding

This Guinness sticky toffee pudding is so indulgent, sweet and spongey - and it's absolutely delicious with plenty of hot custard poured over it. There's nothing as warming on a cold winter day as a really rich, sticky pudding and this will really hit the spot. You make this recipe in a slow cooker or in the

oven, so take your pick. It takes a little while to cook, which means it's more of a weekend project, but it's well worth the time it takes to make and you'll see why when you get that perfect pudding texture!

150 g butter, plus extra for greasing
150 g light muscovado sugar
2 large eggs
150 g self-raising flour
½ tsp salt
1 tsp vanilla extract
6 dates, pitted
200 ml Guinness
75 g golden syrup
75 g dark muscovado sugar

1. Grease a 3.5-litre slow cooker basin. In a bowl, cream together the butter and sugar until light and fluffy using an electric whisk.

2. Add the eggs, flour, salt and vanilla, and whisk until well combined. Roughly chop the dates and stir through the mixture. Spoon into the slow cooker basin.

3. To make the sauce, gently heat the Guinness, golden syrup and sugar until the sugar has melted. Pour over the cake mixture, cover with a lid and cook on low for 3 hrs. The cake is cooked when an inserted skewer comes out clean.

4. If you don’t have a slow cooker, heat the oven to 140C, gas 1, and spoon the mixture into a large baking dish. Cook in a bain-marie in the oven for 3 hrs.

5. Serve the cake on a lipped plate(to catch the toffee sauce) with plenty of hot custard.

Servings: 8

Source: GoodtoKnow

Have a great day
 

Snow, Dentist, Stove.

We've been having a drop of winter here lately although not as bad as south of us apparently. Thank goodness. It really hasn't been that bad a winter this year, but it is dragging along. As I keep saying though, the worst snow storm I ever remember was in April.

Not a lot to write about right now, Dentist at 9 a.m. this morning and I am not sure what they will be doing but hoping it will not stop me bowling this afternoon.

One thing I did manage to recalibrate my stove and tested it today. It came out at exactly the right temperature. So now I am happy.

This looked really interesting, I love swordfish anyway so I thought this would be good.

Coconut-Crusted Swordfish with Kumquat Sauce

This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats—tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor,

sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.

2 swordfish or mahi-mahi steaks (8-10 ounces each)
¾ tsp salt, divided
¼ tsp pepper
½ cup unsweetened shredded coconut
½ cup orange juice ¼ teaspoon cornstarch
1 Tbs canola oil or coconut oil plus 2 teaspoons, divided
½ cup sliced kumquats, seeded if desired
¼ cup finely chopped shallot ¼ teaspoon crushed red pepper, or to taste
Preparation

1. Cut each fish steak in half horizontally so you have 4 thin steaks. Sprinkle with ½ teaspoon salt and pepper. Place coconut in a shallow dish and dredge the fish in it. Mix orange juice and cornstarch in a small bowl; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook the fish until golden brown, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.

Source: EatingWell

Author Notes If you can't find kumquats, try using orange or clementine segments.


Have a great day
 

Money, Teeth, Recliner, Cooking, Bowling.

Money, what's money? I now have a quote for my new partial plate which, even with assistance from the insurance, is still going to cost me about $470, and that is without fillings and extractions. However, when we came home on Monday after bowling I developed a terrific toothache and was feeling very sorry for myself for several hours until my Tylenol 3 started to work. Have an appointment for Thursday at 9 to begin the process. Horrors, I will have to get cracking that morning. I hate dentistry, but I've got to go ahead with it or suffer.

So then I phoned the chair repair people and said where was my quote. Ends up they want $160 plus tax to repair it. I said that was offset by the initial payment and they said "oh no, only if he had fixed it there and then". Bloody hell. I should have asked if they did senior's discounts.

Tuesday morning I made a large batch of Spiced Beef in Red Wine which freezes very well and which we both enjoy. The original recipe calls for the veg to be processed. The first time I didn't do that, the second time I did and we didn't like it much, so this time the vegetables are regularly chopped. It is a Nigella Lawson recipe. Full of carrots, leeks and onions with star anise and cloves too. We really enjoy it.

Monday bowling was pretty good. A couple of the best games I have had for a while. Long may it last. Funny another bowler, female, beat the couple with the high scores last week. She got lots of strikes and spares but not lots of strikes in a row, but ended up with a 268. So that was 266, 267, 268. In the last couple of weeks.  I wish I could pull a 300 game out of the hat. It's a while since I had one.

There are lots of recipes for crock pots lately and this is one which appealed to me, it's so simple and so easy. One could also make it with goat cheese which is a favourite of mine.

Crock-Pot Chicken With Black Beans and Cream Cheese

"I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also

the best leftovers in the world -- if there are any!"

4 -5 boneless chicken breasts, frozen
1 (15 1/2 ounce) cans black beans
1 (15 ounce) cans corn
1 (15 ounce) jars salsa, any kind
1 (8 ounce) packages cream cheese

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5. All done and enjoy!

Servings: 4

Author: Jen Santiago


Have a great day
 

Stove, Royal Nova Scotia Tattoo, Bowling,

I finally figured out how to calibrate the stove. You have to press two buttons at once and I was having trouble giving equal pressure to both and obviously then it didn't work. However, you can only increase it by half a degree at a time. Bit stupid!! Pain in the rear end too. This is not quite the same but the two buttons on the left, top and bottom, are the one's you have to depress.  Later I talked to the guy who was coming to fix it. I told him the stove was no longer under warranty. He said was I going to pay - $80 odd. I said no way. Talked to him about calibrating. According to him I should be able to do so much more easily, oh well. He said the easiest way to do it was just to up the temperature when I was cooking.

We've been watching the Royal Nova Scotia Tattoo 2016 tonight, dedicated to Her Majesty's 90th.  I remember being taken to the Royal Edinburgh Tattoo in London when I was in my late teens and thoroughly enjoying it. The Scotia one very much celebrates their roots in Scotland and Ireland. Couple of things brought tears to my eyes. A lot about the first world war too. What a waste of time war is. Especially that one. There was a letter from someone's grandfather describing how over 700 Nova Scotians went over the wall and in 30 minutes, only abut 100 staggered back. Why don't we learn?
birthday which actually occurs in April, 21st as I recall because my cousin's birthday is on the same date. I was staying with his family the first time the anthem was played for her that day and they were saying it was for them (he had a twin). I wasn't very old, but I wasn't that young!!

Nearly forgot, I bowled up a storm today, how very unusual for a league day. Only trouble was, the team we were playing against also bowled up a storm in the first game. They beat us by 4 points. Grrr.

We love stuffed Belgian Endive and here is a new, to me, recipe. Very easy to do.

Stuffed Belgian Endive

6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof) leaves separated

1. Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves.

 Author Notes Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.

Source: WW Recipes

Have a great day
 

DST, Time, Stove.

Now there's odd. I got up about my usual time on Sunday to find Matt all teed because he had missed his morning TV. Neither of us realised the clocks went forward this weekend. Yes, I had seen it on the internet but I thought it was for England because we had already done ours. Of course we hadn't but it doesn't seem like several months ago when we last changed our clocks and were groaning about how useless it all is these days. Obviously when one is retarded retired it doesn't make much difference although we would be late for bowling on Monday. Mind you I would have been late for my champers on Sunday morning, very serious. LOL.

It seems my perception of time is somewhat skewed these days. I was trying to adjust the thermostat

on our stove - following the instructions in the book - because some things have not been cooking properly. I couldn't seem to achieve what the book said I should, so I phone GE. The girl wanted to know how long we had had the stove, I said it was delivered last year. I looked back in this blog the next day and it appears to have been delivered in April 2014. I can't believe we have been using the damned thing for 2  years. They told me it was under warranty, but I don't think so now bearing in mind how long it has been here. One thing it didn't cook properly was the turkey. However, the white meat was enough cooked that we could eat it. I put a thermometer in the oven when I set it for 425°F the other day and when it pinged, the thermometer read about 350°F. I didn't occur to me before that it was the stove, thought it was my fault. It doesn't fit in our kitchen either, it has to stand a good 2 inches out from the back wall. The stove is OK, it's the back panel which won't fit.

I was looking for a recipe for Baby Bok Choy and all the ones I could find at first included Soy Sauce. As I already had Soy Sauce in my main dish, I didn't want more. I finally came across this one. Matt didn't think much of it, I thoroughly enjoyed it. A very simple dish to prepare and tasty in my opinion.

Baby Bok Choy With Garlic

Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry

1/8 cup unsalted butter
5 tsp minced garlic (or to taste)
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups chicken broth

1. Melt butter in heavy large skillet over moderate heat.

2. Add minced garlic and saute about 2-3 minutes until barely golden/brown.

3. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.

4. Season with salt and pepper.

5. Use a slotted spoon to serve.

Servings: 4

Source: Crabzilla

Have a great day
 

Saturday Recipe

D'you know, I don't think I have ever eaten Eggs Benedict. Something I should remedy quite soon. I like the idea of smoked salmon with it as well.

Eggs Benedict

Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your Hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper.

Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).

FOR THE HOLLANDAISE:
¾ cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 ½ tsp fresh lemon juice, plus more to taste
¼ tsp cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper

FOR THE POACHED EGGS:
1 Tbs white distilled vinegar
Kosher salt
8 large eggs

FOR THE BENEDICT AND ASSEMBLY:
4 English muffins, split
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
2 Tbs unsalted butter
¼ cup chopped chives
2 Tbs chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper

1. Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.

2. Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)

3. Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.

4. Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.

5. Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.

6. Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.

Servings: 4

Author: ALISON ROMAN
Source: The New York Time

Have a great weekend.
 

Bee Hummer, Passport Pic, Earring Backs,

I was looking for a picture of a Bee Hummingbird which I had copied from a magazine a long time ago. I finally found it.

Then I browsed amongst other pictures I had from a while back and came across a passport picture of me taken when I was 36 - a looong time ago

What surprises me is that, being a passport photo, I was allowed to smile. Not a bad pic for a passport really. But oh how the years change one.

This bit is for wearers of hook type earrings. I have been begging for the plastic holders from jewellers for ever and am down to about 3 of them at the moment. I decided to Google and guess what, Amazon has them. So far I have been lucky with such earrings but I have had them fall off my ears before now only always somewhere where I noticed and could retrieve the earring. I seem to have a lot of earrings which attach by hooking through the ear.  I ordered a packet of 100 for $3.29 Canadian. Should last even me I think. They have all kinds of earring fasteners on Amazon, never thought of checking it out before.

This looked good. It is from a blog called EATINEATOUT by Lori and is something I have definitely marked 'to be tried'.

TURKEY SCALLOPINI, MUSHROOMS AND ARTICHOKES IN MADEIRA CREAM SAUCE

2 Tbs canola oil
¾ lb Turkey Breast Scallopini (4 pieces)
1/3 cup flour for dredging turkey
salt and pepper
1/3 cup pancetta, diced
227 g package sliced cremini mushrooms
2 Tbs capers
1 Tbs garlic, minced
1 – 398 mL can artichoke hearts, quartered
½ cup Madeira wine or dry sherry
2 Tbs lemon juice
½ cup heavy cream
½ cup poultry broth or water
1 Tbs cornstarch
salt and pepper to taste
3 Tbs fresh chopped parsley

1. In a large skillet over med-high heat add canola oil. Sprinkle turkey breast scallopini with salt and pepper and dredge in flour. Add to hot pan and fry, 1-2 minutes per side, depending on thickness, until just cooked. Remove to a plate and cover with foil to keep warm.

2. Clean out the skillet with a paper towel. Return to med-high heat and add pancetta. Cook until brown and crisp, about 5 minutes. Add mushrooms and sauté until fully cooked, about 8-10 minutes.

3. Add artichokes, capers and garlic and cook, stirring for 1 minute.

4. Add Mederia and lemon juice, bring to a boil and cook 1 minute. Add cream and cook one minute. Add cornstarch to a bit of poultry stock until smooth. Add to pan with remaining stock. Cook 1 minute.

5. Add cooked turkey back to pan and warm through a few minutes. Season with salt and pepper if needed. Sprinkle with fresh parsley to serve. Serve over buttered noodles.

Servings: 4

Author Lori
Source: Eatineatout

Have a great day
 

La-Z-Boy, Hummers.

Well that was interesting. The inspection from La-Z-Boy was carried out by a young Asian. We thought he was a kid, but I imagine he was older than he looked. He took a photo of the chair, turned it upside down, took a couple more pics. Gazed at it pulling various facial expressions, put the chair upright, said it was the mechanism (no really?) the office would call me with a quote once they knew what parts were needed, charged me $67.80 and left. Had big problems understanding him too. I thought they would fix it today, or take it away today, not take pictures. Whatever the estimate turns out to be, they include the inspection fee into the final cost.Where was that first born when I needed one?

Been watching an incredible video all about Humming Birds. They really are an incredible bird.

Stunning colours and stunning abilities.  I always remember the first time we ever saw a Humming Bird, we had stopped at a rest stop for lunch on a Canadian Hiway and suddenly there was one, a Ruby Throated, right above us. We were so excited. The camera work on this programme is amazing and they have caught video of their tongues which split when drinking nectar and have tiny hairs to help pick up the liquid. One of my favourites is the Bee Hummingbird. I used to have a picture of one sitting on a rule and not taking up an inch. I thought this picture was a pretty good representation of how small they are. There is another picture of one sitting on top of a pencil.

I seem to be on a sweet recipe kick at the moment. I thought these looked pretty tasty and the rum lime and mint combination sounds good.

Lime, Mint and Rum Tarts

These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd. The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint. A touch of parsley makes the green even more vibrant. If you want to work ahead, you can make the pastry dough a day in advance. The curd will keep in the

fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. Bake the pastry on the day you are serving, though, and serve as soon as possible after the rum is poured over the tart.

FOR THE PASTRY:
1 cup/150 grams all-purpose flour (plain flour), more for rolling out dough
6 tablespoons/80 grams cold unsalted butter, diced
1 Tbs plus 1 teaspoon/20 grams granulated or superfine sugar (caster sugar)
¼ tsp salt
¼ tsp white wine vinegar
2 Tbs ice water

FOR THE CURD:
½ cup/120 milliliters lime juice (from about 5 to 6 limes), plus the zest of 2 limes, cut in wide strips, avoiding bitter white pith
? cup/120 grams granulated or superfine sugar (caster sugar)
1 packed cup/25 grams mint leaves, plus 12 small mint leaves (or regular leaves, shredded just before using) for garnish
2 Tbs dark rum, plus 1 tablespoon for serving
6 parsley leaves
2 large eggs plus 5 large egg yolks
2 tsp cornstarch (corn flour)
7 tablespoons/100 grams cold unsalted butter, diced
1 Tbs Demerara sugar

1. Make the pastry: Place flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until mixture is the consistency of fine bread crumbs, then, with the machine on, slowly add vinegar and ice water. Process for a few seconds, until pastry starts to come together, then dump the dough onto a clean surface. (It will be very sandy.) Gather and pat the dough into a disc that is roughly 1 inch/3 centimeters thick. Wrap in plastic wrap and refrigerate for 1 hour, or overnight.

2. While the pastry chills, make the curd. First, make the lime syrup: Bring lime juice and granulated or superfine sugar to a boil in a medium saucepan over high heat. Cook for 1 to 2 minutes, swirling frequently, until sugar has melted, and then boil for another minute. Remove from heat, add lime zest, along with a generous 1/3 cup/10 grams mint leaves, and set aside for 10 minutes to infuse.

3. While the syrup cools, make the herb paste: Pour 2 tablespoons rum into a spice grinder with the parsley and remaining scant 2/3 cup/15 grams of the mint. Pulse for about 10 seconds, until a paste forms, scraping down the sides of the work bowl and pulsing and/or shaking the machine again, if necessary. Set aside. (Alternately, you can whirl the herbs in a small food processor until chopped and then reduce the mixture to a paste in a mortar and pestle. Or, finely chop the herbs on a cutting board and, adding a small amount of rum at a time, work the mixture into a paste with the edge of a large knife.)

4. Strain lime syrup into a large heatproof bowl; squeeze the leaves and zest to extract as much flavor as possible and then discard. In a separate large bowl, whisk together 2 whole eggs, 5 yolks and the cornstarch until no lumps remain, and then stir into the cooled lime syrup.

5. Add scant 1 inch/2 centimeters water to a medium saucepan, bring to a simmer over high heat and reduce the heat to medium. Place the bowl of eggs and syrup over the pan of gently simmering water and whisk continuously for 6 to 8 minutes, or until you have a thick, mousselike curd. Add butter and stir for an additional minute, or just until butter has melted, then remove from heat and set the curd aside to cool for about 10 minutes. Stir reserved herb paste into the curd, cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until completely cool.

6. On a lightly floured work surface, tap the chilled pastry all over with a rolling pin to soften slightly before rolling out until 1/16 inch/1 to 2 millimeters thick, using additional flour sparingly to prevent the dough from sticking. (The dough should be about 1 foot/30 centimeters in diameter.) Using a 3 1/2- to 4-inch/9- or 10-centimeter round cookie cutter, cut out 8 circles and gently ease these into the cups of a muffin tin. (If you use a 4-inch cookie cutter, you'll need to roll the dough very thin.) Press down to fill the cups and press the sides so that the pastry rises to the rim of the cup; doing this will help you fill the tarts generously. Re-roll the remaining pastry to form 4 more circles and transfer to the muffin tin. Chill for at least 1 hour or overnight.

7. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Blind-bake the pastry: Line the pastry shells with either paper muffin liners or squares of parchment paper. Fill with pie weights, rice or dried beans and then bake for 18 minutes, or until the pastry shells are a light golden brown around the edges and inside. Remove the parchment paper liners and weights and return the pastry to the oven for another 6 to 7 minutes, until dark golden brown. Quickly and carefully remove the shells from the muffin tin and set aside to cool completely on a wire rack.

8. To serve the tarts: Spoon 2 to 3 tablespoons (about 40 grams) of the curd into each tart shell, or enough curd to fill the shell up to the rim. Smooth the surface of the curd with the back of a knife. Sprinkle the center of each tart with a pinch of Demerara sugar and then arrange the small mint leaves or shredded mint on top. Finally, drizzle each tart with few drops of the remaining tablespoon of rum.

Yield: YIELD12 tarts

Author: YOTAM OTTOLENGHI
Source: The New York Times


Have a great day
 

Shot Rhinos, San Andreas Fault,Trump, Chair,

I knew this was going to happen. A French Zoo has been broken into and three 4 yr old rhinos have been shot and their horns taken. Rhino horn is worth so much money and people just don't seem to give a damn about the animals. I emailed our local safari park and warned them but I wonder if they have taken any more precautions. Matt worked security there for a time a few years ago (part time) and from what he said, I think getting at the rhinos and elephants would not be difficult. A lot of people said it wouldn't happen. They were wrong. There is a video at the link above.  It makes me cry.

News out today about the San Andreas fault off the California coast. Scientists say that the fault is overdue for a major quake. The fault has a quake every 100 years and it is now 160 years since the last one. I know when I visited in 1988 I was scared, everyone said it was going to happen. I don't think anyone really believes it will. I guess they won't believe it right up until it happens.

Then you have Trump. I don't believe all the things he keeps saying, or tweeting, none of which appear to have any evidence to support the accusations he makes.  I am so glad I live in Canada.

The chair men come today and I went to the bank and got some cash. Decided against handing over my first born child, not that I have one anyway.

I think I might try this in the near future. Sounds pretty good to me. There might be an anomaly here, in the UK slivered almonds are what North Americans call sliced almonds. I am not too sure which is meant here. I would certainly use sliced myself I think.

Baked Apples With Honey and Slivered Almonds

4 large sweet tart baking apples (I used Honey Crisp, my favorite!)
1 oz slivered almonds
2 1/2 tablespoons butter
1/2 cup  honey

1. Wash apples.  Cut each in half and core with a melon baller.

2. Place halved apples in ungreased 9" x 9" x 2" baking dish.

3. Place 1/2 teaspoons of butter in the center of each half.

4. Top each half with slivered almonds. Drizzle with honey.

5. Bake at 375°F for 30 minutes or until flesh of apple is tender when pierced with a fork.

6. Transfer to serving plate and pour honey from baking dish over.  Serve warm or cold for a delicious dessert or snack.

Servings: 8

Author: Cleanfreshcuisine

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Bowling, Books, Chair Repair, Doctor

Not much happening yesterday. Bowled of course, had one good game, two bad. Matt started with two bad and had a good one. We were all cheering on one guy who had 5 strikes in a row and ended up with a score of 276. Well done. Then in another team a woman threw 6 strikes in a row and ended up beating him with 277 LOL. Apparently her first two frames were lousy. Neither of them are bad bowlers, but not usually that good. I personally was having trouble throwing any strikes let alone 6 in a row.

Picked up my next Tanya Huff book, An Ancient Peace. I really enjoyed The Silvered and hope I will enjoy this one as much. One of the critics says it will appeal to readers of the Honor Harrington books and I loved those so hope I will feel the same about this. If my friend hadn't disappeared into the Caribbean for a week, I could ask her which ones she had read. I have also been reading a dragon series, love me my dragons, called Return of the Darkening by Ava Richardson. Read 2 of the three and enjoyed them as well.

Must remember to go to the bank for some cash. The Lazy Boy repair people will be here on Wednesday afternoon and I have to pay $67.70 just for them to call. They will only take cash, certified cheque or money order (or your first born child maybe). Not sure what happens when you have to pay for the repair. That will take the above payment into account at least.

Toddling off to the family doctor today, mainly for a prescription but also will ask her about my leg. Also have to book an appointment with my dentist, when I get the quote back from the insurance and make sure we can afford it without selling the family silver. A close friend is in the same boat. So we will be a couple of toothless old broads for a while.

This is a bit different and looks pretty good.

Pretzel-Crusted Pork Schnitzel

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and

seasoned throughout

4 cups apple cider
1 Tbs light brown sugar
1 Tbs kosher salt, plus more
4 4-oz. boneless pork chops or cutlets, pounded to 1/8” thickness
6 oz pretzels
4 large eggs, beaten to blend
1/3 cup whole grain mustard
¾ cup all-purpose flour
Freshly ground black pepper
Vegetable oil (for frying; about 3 cups)
Flaky sea salt
Flat-leaf parsley leaves with tender stems and lemon wedges (for serving)

1. Bring apple cider, brown sugar, and 1 Tbsp. kosher salt to a boil in a medium saucepan and cook until reduced by half, 10–15 minutes. Transfer to a shallow dish and let cool. Add pork, cover, and chill at least 6 hours.

2. Pulse pretzels in a food processor to coarse crumbs; transfer to a shallow bowl.

3. Whisk eggs, mustard, and 2 Tbsp. water in another shallow bowl. Place flour in a third shallow bowl. Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, dredge in flour, shaking off excess. Dip into egg mixture, letting excess drip back into bowl, then coat with pretzel crumbs, pressing firmly to adhere.

4. Meanwhile, pour oil into a large skillet to a depth of ½” and heat over medium-high heat until it bubbles immediately when a pinch of flour is added.

5. Working in batches, fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels; season with sea salt. Serve schnitzel topped with parsley, with lemon wedges for squeezing over.

Servings: 4

Tips
DO AHEAD: Pork can be brined 1 day ahead. Keep chilled.

Source: Bon Appetit

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Leg Pain, Books,

I mentioned seeing the vascular surgeon, but I didn't mention that on Wednesday night, in bed, I suddenly got a severe pain in my lower leg, calf area, on the inside. It eventually subsided but the leg was still sore. I thought two things, thrombosis or varicose veins. When I saw the surgeon he said he didn't think it was varicose veins and didn't seem particularly concerned. The leg has been damned painful although now I am pleased to say it is beginning to improve. Another age thing I wonder? I would recommend not getting old, it is not that enjoyable. I can't find a picture of the correct area of my calf so thought I would use this instead LOL. All the pictures assume you are running or something, me run, big joke. By the way, I am pretty well decided not to have the operation on my veins/arteries right now.

I mentioned I was reading The Green Mile which I really enjoyed. The film didn't stray far from the

book at all. I am now reading The Silvered by Tanya Huff. I have seen Tanya's name popping up all over the blogosphere and thought I really should try her books. This one is very good and I am enjoying it so much I ordered another book of hers from the library. Funnily enough, the girlfriend who came to supper the other night was very familiar with Tanya's books and had read many of them. Good recommendation, we both enjoy the same books.

I've had this recipe for a while and didn't know it. Not precisely low calorie but they sound pretty good.

Roquefort Popovers

Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its
place.

Vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs

1. Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).

2. In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)

3. Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Servings: 6
Yield: 12 popovers

Source: Fine Cooking

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Saturday Recipe

I am pretty sure I have posted a recipe for Picadillo before but seeing this one in the New York Times made me think I would share it again and maybe make one for us, it's been a while since we last ate it. This dish has so many variations in Latin America and the islands it is quite ubiquitous to the area. I don't think I have seen a recipe with chorizo before.

Picadillo

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives

you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

2 Tbs extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 oz dried chorizo, diced
4 cloves garlic, peeled and minced
1 ½ lbs ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 Tbs red-wine vinegar
1 Tbs ground cinnamon
2 tsp ground cumin
2 bay leaves
pinch of ground cloves
pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

1. Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

2. Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

3. Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

4. Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Source: The New York Times

Have a great weekend
 

Philippines, Friend, Surgeon, Bowling

Sorry for missing Thursday's blog, but Wednesday turned out to be a very busy day. First we  have to rush around in the morning because our cleaner comes in at 9 (officially) often 8:45 ish (unofficially) so all ablutions etc. have to be done earlier than usual, for me at least, I tend to hang around on the computer in the mornings. Then of course we had our friend's birthday lunch at Mandarin - Matt would argue, but I didn't actually eat as much there as I usually do. I was delighted they still had dumplings so I had one or two, not many, I promise you. I mainly had a chunk of salmon. When we got home I was involved in getting the soup ready for my friend who was calling in for supper at 5. Only had to defrost it, but being asparagus soup, it always needs to be blended when it defrosts. We also had ham buns and some chocolate wafers after. We haven't seen this friend for quite some time, she is always so very busy. Last year she was sent to Manilla in the Philippines on business and was telling us all about it plus showing us some pix on her phone. Fascinating. I didn't know it was such a dangerous place for visitors, our friend would really stand out too because she is very tall and blonde. Luckily, being there under the company umbrella she was pretty closely guarded. She couldn't stay with us long as tomorrow (Thursday) she was off on a 50th birthday cruise with a girlfriend who is also 50 this year.

I am sorry, I am a tad behind reading other blogs lately. Sorry, I will get there eventually.

Went to see the vascular surgeon who said I have strong pulses at my ankle area and in my groin and asked me if I really wanted to go through an operation etc. etc. It would be perfectly OK to leave it. I said could I go home and think about it, he said sure, just phone. So I'm thinking. I can bowl quite happily, I can't walk far without a cane but... I can't do my exercise class standing. But is any of this enough to warrant an operation?? I am thinking not. Shopping on Tuesday, using a cart of course, Matt said I was racing around the store. No actual time limit on my "thinking", so we will see. Went bowling afterwards and my legs got tired once because I went into the other room for a coffee. Don't usually have to do that. But that was it in 2-3 hours. Not that my bowling was much good mind you.

One thing our friend talked about was the food and how much she had enjoyed it. She used not to be so adventurous, but the first thing she tried was Sisig. I have included a recipe which, I believe is somewhat modified as the recipe used to be chopped pigs face which when you think about it is more or less what head cheese, or in the UK brawn, is. My mother used to make it with half pig and half sheep. I used to love it but have never tried any other than the one my mother made.

Pork Sisig

1 lb pig ears
1 ½ lb pork belly
1 large onion, minced
3 Tbs soy sauce
¼ tsp ground black pepper
1 knob ginger, minced
3 Tbs chili flakes
½ tsp garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
6 cups water
3 Tbs mayonnaise
1 tsp salt

1. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).

2. Remove the boiled ingredients from the pot then drain excess water

3. Grill the boiled pig ears and pork belly until done

4. Chop the pig ears and pork belly into fine pieces

5. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.

6. Put-in the ginger and cook for 2 minutes

7. Add the chicken liver. Crush the chicken liver while cooking it in the pan.

8. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes

9. Put-in the soy sauce, garlic powder, and chili. Mix well

10. Add salt and pepper to taste

11. Put-in the mayonnaise and mix with the other ingredients

12. Transfer to a serving plate. Top with chopped green onions and raw egg.

13. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Servings: 6

Source: Panlasang Pinoy

And this is an English recipe for Brawn. I couldn't find my mother's recipe but I know she often used half pig's head and half sheep's head as I said above. It is a lot of work though. I used to love it but never tried making it. I wonder if one could even buy a pig's head these days, maybe at a farm.

BRAWN

Serve up a classic British dish with James Martin's magnificent brawn made with pig's head, trotters,

herbs and spices

For the brine
3 liters water
1 kg salt

For the brawn
1 pig's head, ears removed and quartered
6 pig's trotters
2 large carrots, sliced in half
1 large sprigs thyme
8 sage leaves
4 bay leaves
3 cloves
1 tsp coriander seeds
4 banana shallots, finely chopped
100 g parsley, chopped
new potatoes, to serve
crusty bread, to serve

1. leave to cool completely. To check to see if the brine is strong enough, put a potato in it - if it sinks, it's too weak; if it pops up and down, the brine is just right.

2. For the brawn: using a blowtorch, burn any excess hairs on the pig's head - especially around the snout. Leave in the brine for 24 hours.

3. Drain the head and put it into a large stockpot. Cover with cold water and add the ears, trotters, carrots, thyme, sage, bay, cloves and coriander. Season with salt and pepper and slowly bring to the boil, removing any scum that floats to the surface. Simmer for a further 4 hours, topping up with water every now and again if it needs it, until the meat starts to fall from the bone.

4. Turn off the heat and leave to cool slightly. Remove the head and trotters from the pot and peel off the skin. Roughly chop the meat and the ears, and if you have the tongue, remove the coarse outer layer, chop and add to the mix.

5. Add the shallots and parsley and mix well. Strain the cooking liquor and pour a little at a time into the meat mixture, adding just enough to moisten. Line a terrine mould or earthenware dish with cling film and pile the brawn mixture in. Chill in the fridge for 12 hours with a weight on top to push it down. Remove and serve sliced with new potatoes and crusty bread.

Servings: 8

Source: James Martin


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Cell Phone Saga, March, Panchiladas, Book

One of the bowling alley owners gave me his cell phone number on Monday so I could text him about whether we would make it on Thursday or not. He wrote it down and later in the evening I went to add it to my cell phone Cell phone? Where is the cell phone. We both hunted high and low Monday night and Tuesday morning Matt checked the car out. I phoned several places, including the bowling alley, to be sure I hadn't lost it there and the owner said it " would be in the last place I looked". We both laughed and then I put the phone down. I thought, where, in fact, would be the last place I would look and went to where I hang my purse when home. Behind it is another purse and guess what, it was in an open pocket of that one!! I had slipped  it into a pocket of my current purse, I thought, but hadn't really done so. Duuuh. I had talked to my provider and they had blocked the phone so then I had to get it unblocked.  As you can see, it's a very simple phone as Matt had trouble with our more advanced phone. He sure isn't into technology. Mind you, we don't use it that much anyway.

It would appear March is coming in like a lamb which, according to the old saw means it should go out like a lion. We did have snow over the weekend but it didn't last very long at all and has all totally disappeared at the moment.

I made the Panchiladas for supper on Tuesday night. I have a few criticisms of the recipe, first the

pancake mix they referred one to was way to thick, Would have been OK for American pancakes but not for crêpes. I added quite a bit more milk. Second, there was a lot more stuffing than would go into two pancakes. I ended up with three and could probably have used four. Matt said it was a lot of food as it was, but I thought it was fine. Final criticism, I think it would be as well to heat the stuffing before assembling them. The middle was cool. That being said I really enjoyed them and will certainly make them again bearing in mind what I said.

By the way, I am reading The Green Mile by Stephen King. I love the movie so thought I would try the book. Enjoying it, but it is a tad long winded. I must say I am impressed that they stayed very close to the book in the movie, doesn't always happen as you know. It really is a good book, I have nearly finished it.

Can't go wrong with pork and ginger and peanuts..

Gingered Pork with Peanut Sauce

A complete meal, this skillet dish features stir-fried Thai-seasoned pork tenderloin pieces, popular Ramen noodles, and fresh spinach. Add only fresh fruit to the menu.

1 lb pork tenderloin
1 3-ounce package pork-flavored Oriental noodles
2 tsp vegetable oil
1/2 tsp red pepper flakes
1 tsp grated fresh ginger root
1/4 cup peanut butter
2 Tbs soy sauce
2 cups torn spinach, washed and drained
1/4 cup sliced green onions

1. Cut tenderloin into ¼-inch slices, cut each slice in half.

2. Cook noodles as directed on package; drain, reserving cooking water, and keep warm.

3. Heat oil in a heavy skillet over high heat; add pork, red pepper flakes and ginger.

4. Cook and stir until pork is done, about 4-5 minutes.

5. Remove pork and keep warm.

6. Blend peanut butter, ½ cup reserved cooking water and soy sauce; heat and stir until hot, adding more cooking water, if needed.

7. Toss cooked pork, noodles, spinach and green onions with peanut sauce.

Servings: 4

Source: National Pork Board

Have a great day