Saturday Dinner, Risotto, Movie.

Saturday night I cooked a Sirloin Steak. Never had one before, cooked sirloin roasts but not steaks. It was pretty good. I made a shallot in red wine sauce and served it with a mushroom risotto made in the Instant Pot. First time I have done a risotto in the IP and I was trying not to cook too much so it ended up a tad to liquidy, so next time I had better use more rice - I had cut down everything, but still had too much liquid. It still tasted very good even if a bit runny. I had been to the Victoria St. Market again, to get bananas (we eat one every day) and, as usual, bought other stuff including the Bienenstich I bought before. We both really like it. Yes Birgit, if you are reading this, you were right with the name. It was even displayed this time. Later - duuh, I have just realised it is Bee Sting Cake and I am almost positive I published a recipe for it once before, will have to check it out. Yes, I did, in November 2016, I even called it Bienenstich which I had forgotten, but not the name Bee Sting.  What a lousy memory although I did remember eventually I guess.

Sunday night I decided to try a risotto again, just a simple one without mushrooms, well I didn't have any left anyway. It worked, it was very good.

I watched Sabrina on Sunday night, one of my favourite movies. They have been playing Audrey Hepburn movies all day today. Wish I had realised. I have always enjoyed her movies. Saw the last few minutes of My Fair Lady when I turned on. I was tempted to watch the next movie but it wouldn't end til after I normally go to bed. I always enjoy Humphrey Bogart movies too.

Anyway, for those of you who are baking enthusiasts, here is a recipe for the cake"

Oma's Bienenstich Recipe (Bee Sting Cake)

Cake Layer Ingredients:
2 eggs
¾ cup granulated sugar
1 cup flour, all-purpose
1 tsp baking powder
pinch salt
½ cup milk
1 Tbs butter

Topping Ingredients:
¼ cup butter
¼ cup granulated sugar
1 ½ Tbs honey
1 Tbs whipping cream
1 cup almond, slivered
½ tsp vanilla extract
Filling Ingredients:
2 cups whipping cream (minus the 1 tbsp in topping)
2 Tbs granulated sugar
2 Tbs instant vanilla pudding powder

1. Cake Layer Instructions:

2. Preheat oven to 350 °F.

3. Into large mixing bowl, mix eggs and sugar until thick and creamy.

4. Stir flour, baking powder, and salt together and stir into egg mixture.

5. Heat milk and butter to just about boiling (I microwaved for about 30 seconds), stir, and mix into batter.

6. Pour into greased 9-inch springform pan. Bake for about 20 - 30 minutes until firm to touch and wooden toothpick inserted into center comes out clean.

7. Meanwhile, make the topping!

8. Topping Instructions:

9. In a small pan, melt butter over low heat. Add sugar, honey, and whipping cream, stirring continually.

10. Bring to boil, and boil gently for 5 minutes, stirring continually.

11. Stir in almonds and vanilla.

12. Set aside to cool slightly and carefully spread topping on cake immediately as it comes out of the oven.

13. Set oven to broil

14. Broil cake for a few minutes until the top is nicely browned being careful it doesn't burn!

15. Let cake cool on a wire rack. Remove outer ring from spring-form carefully.

16. Filling Instructions:

17. Whip cream, sugar, and instant vanilla pudding powder until stiff.

18. Cut cake in half when cold.

19. Spread filling on bottom layer.

20. Place top layer on top of filling. To make it easier to serve, cut this top layer first into wedges and then place on top of filling.

21. Keep refrigerated until ready to serve.

 . HINTS:

1. If the topping gets too thick before spreading on cake, add an extra tablespoon of honey and/or cream and reheat.

2. Place the outer ring of the spring-form pan back around the bottom layer in order to neatly put the filling on the cake. Place the top layer into the pan. Let sit in fridge until needed. Then remove the outer ring. Nice and neat!

3. Bienenstich with the "chewy" topping can be difficult to cut through neatly without the cream filling squeezing out. It really is best if you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.

Have a great day
 

Community Workouts

As Alex suggested, I went to the Community Support exercise class today. Thanks for the extra boost Alex. Until the bowling season starts again, I will try and go all three afternoons in a week. Once the Winter League begins, it will just be two afternoons a week.

By the way, has anyone been having problems with Google Chrome, when I use it to write my blog it keeps messaging me (Not responding).

I published a Paella recipe yesterday but then this afternoon (Friday) I decided to look for an Instant Pot version, what a surprise!! This is what I found and what I cooked. It was very good. Next time I might try adding some Italian sausage as well. Today (Saturday) I think I am going to cook one of my lamb recipes.

Instant Pot Pressure Cooker Shrimp Paella

Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only

5 minutes of pressure cooking time, this recipe is perfect for any night.

1 lb jumbo shrimp, shell and tail on frozen
1 cup Jasmine rice
4 Tbs butter
1 onion chopped
4 cloves garlic chopped
1 red pepper chopped
1 cup chicken broth
1/2 cup white wine
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 pinch saffron threads
1/4 tsp red pepper flakes
1/4 cup cilantro optional

1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.

2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.

3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.

4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.

5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.

6. Remove shrimp from pot and peel if desired. Serve with Cilantro.

7. Notes

8. Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.

9. This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.

Servings: 4

Source: My Forking Life

Have a great weekend
 

Lunch, Weight, Morse,

Been a pretty quiet day today. I didn't even have to do any cooking as I had chili from last night.

However, ladydog came at lunchtime bringing not only lunch, but her dog Zoe who I haven't seen since she was a puppy. Not a puppy now. Delightful dog. She is an Australian Sheepdog which are not Australian at all but bred in California. She was very obedient and when she found Matt's chocolate, one word and she left it alone. I hadn't even thought about it. Wouldn't have left temptation in her way. Our last doggy visitor wasn't tall enough. Poor Zoe is also missing her companion as much as her owners I think.

Lunch was subs and Subway keep having a sale on, 12 cookies for $6 and ladydog keeps buying  them even though she isn't eating them herself. I need to cut back too, I am not being very resolute about this and have got to be severe with myself. I lost weight in 2013 and kept it off until the last few months, now I not only put back the 20 lbs I lost in the hospital, but I am putting some of the 50 lbs back too. One half of my brain is saying what does it matter, you are 80 the other is saying do something Josephine. Got a feeling I wrote the same thing the other day, too lazy to check, so sorry, but I have to give myself a good talking to.

One thing I need to start doing is going back to the workouts provided by Community Services. Most of the year I can only go one of three afternoons because of bowling, but I really need to go to the other two classes. Mind you, in the last few months there have often been medical appointments clashing with the classes.

Thursday is my night for watching British shows on TV. They have brought back Inspector Morse which I used to enjoy - the original one with John Thaw as Morse. In fact John Thaw died in 2002 which shows you how old these shows are, but I still enjoy them.

This recipe is from Campbell's. They come up with some good ones - obviously using their products. I liked the sound of this one. I just might have a go at this tonight. No seafood medley of course, but I have the sausage, shrimp and chicken thighs so I am sure I can adapt.

Seafood Paella

1 tsp olive oil
2 andouille sausage, sliced
1 cup red onion, diced
1 cup red bell pepper, diced
4 boneless, skinless chicken thighs, medium diced
1 cup frozen mixed seafood medley
1 Tbs garlic, chopped
8 saffron
1 Tbs Cajun seasoning
1 tsp paprika
2 cups uncooked long grain white rice
1/2 cup canned diced tomatoes with liquid
2 1/2 cartons CAMPBELL’S Stock First ® Chicken stock
1 tsp lemon juice
1 Tbs fresh cilantro, chopped

1. In a large ovenproof sauce pan,heat the oil over medium heat. Add the sausage,onion,pepper and chicken and garlic and sauté for 4 minutes or until the chicken and the sausage is golden brown. In a separate bowl soak saffron threads in chicken stock for 3 minutes.

2. Add the mixed seafood,garlic,Cajun seasoning,paprika and rice to the sauce pan and continue to sauté for 2 minutes. Add the diced tomato,chicken stock with soaked saffron and remaining chicken stock and bring it to a boil.

3. Remove the pan from the stove,cover with a lid or aluminum foil and place in oven for 25 minutes or until the rice is properly cooked.

4. Remove from oven,add lemon juice and cilantro and mix well.

Servings: 4

Source: Campbell's

Have a great day
 

EFT, Bowling, Shopping,

Our cleaner came in this morning and I have started paying her by electronic transfer. Easier all round. Only trouble is, she has to answer a question I set. We agreed on it, but unfortunately, I used all lower case for the answer and she used a capital. The result being she couldn't get the money. I never realised it was that sensitive. We will know in future.

Sadly, it was our last day of summer league bowling and today was purely for pleasure, it didn't count for anything except possibly personal satisfaction. The latter applied to me, I bowled pretty well and ended up gaining another 3 points on my average. If I had had longer this season, I just might have got back to where I was before my little hospital jaunt last year. Our winter league doesn't start til after Labour Day and hopefully I will be able to keep it up. Matt, however, didn't bowl at all. Said his legs were too painful. I'm afraid I can't get him to move around, he needs to do some walking but won't and it's damn sure he won't do it if I tell him to. Even if I got one of  the Community Support exercise people in, I suspect he wouldn't participate. Pity. Must admit my legs were killing me when we left.

On the way home I had to call in at the grocery store for peaches and canned black beans. The Chili recipe called for the latter. I had to walk a long way in the grocery store. Could have taken a motorised cart I guess, wish I had. Then dropped in at the liquor store and finally home. I have  mentioned before what a long walk (for me) it is from our parking spot to the exit so by the time I finally got into our apartment my legs were  really complaining. Then I had to make the chili - oy vey. However, turned out to be worth it, the chili was very good. I had to divide it in the end, a lot more than my poor little Instant Pot would take. I now have chili coming out of my ears LOL. Three more meals anyway.

Silly, I know, but my mother would have been 106 on the 15th. I plugged it into my calendar just as a matter of interest some years ago.

I am always looking for different things to do with vegetables and Kevin Lynch has come up with a good one here. Only ever tried zoodles once, they aren't bad.

Crispy Honey Lemon Cauliflower on Chili and Garlic Stir Fried Zoodles

After recently making the crispy parmesan cauliflower bites I could not help but think that crispy cauliflower could be used in other recipes and the thing the that stuck out in my mind was using it to replace the meat in a Chinese style dish like honey lemon chicken. Normally when I am making a

Chinese style dish where the meat is coated and fried until crispy I take a lighter approach and use simple sauteed meat but since the meat in this case is actually cauliflower I thought that it would be alright to indulge a bit and go with the crispy coating. The honey lemon sauce is super quick and easy to make starring, you guessed it, honey and lemon along with some other Chinese style sauce staples including soy sauce, garlic and ginger. You will definitely never miss the meat in this dish as the crispy cauliflower is absolutely amazing in the tasty honey lemon sauce!
I served the crispy honey lemon cauliflower over a bed of zucchini noodles stir fried with some garlic and a touch of chili heat to keep things nice and light

For the crispy cauliflower:
1 medium cauliflower, cut into bite sized florets
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1 cup panko breadcrumbs (gluten-free for gluten-free)
oil for frying

For the stir fried zoodles:
1 Tbs sesame oil
2 cloves garlic, chopped
1/2 tsp red pepper flakes (or to taste)
3 medium zucchini, cut into noodles
For the honey lemon sauce:
2 Tbs honey
2 Tbs lemon juice (~1/2 lemon)
2 tsp lemon zest
2 Tbs reduced sodium soy sauce (or tamari for gluten-free)
1/4 cup vegetable broth or chicken broth
1 tsp chill sauce such as sambal oelek or sriracha
1 clove garlic, grated
1 tsp ginger, grated
1 Tbs water
2 tsp cornstarch
For the meal:
1/4 cup green onions, sliced

1. Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.

2. For the stir fried zoodles:

3. Heat the oil in a pan over medium-high heat, add the garlic and cook until just fragrant, about 30 seconds, add the zucchini noodles and saut?© until just tender, about 2-3 minutes.

4. For the honey lemon sauce:

5. Heat a pan over mediumh heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat.

6. For the meal:

7. Serve the cauliflower immediately over the zucchini noodles garnished with green onions.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen



Have a great day
 

Pictures, Bowling,

Today I received some pictures from Lisa plus an assurance that they were safely back home.

This was taken by the restaurant manager at the Charcoal Steakhouse.Matt and I on the left, Lisa and Geoffrey on the right.

Lisa and I finishing off our wine.

Matt giving treats to their dog Boney (Bonaparte) for whom we both fell like a ton of bricks. Such a cute little dog and so well behaved. We do miss having a dog but not possible these days. I wouldn't mind a cat but Matt is not a cat person.

Lisa, Matt and I - and Boney of course. He doesn't look very happy does he? The dog I mean.

Wednesday we will be having lunch at the bowling alley as it is the end of the season.

I just found a new recipe blog called Melanie Cooks and I thought I would try this recipe tomorrow. Only trouble, I will have to get some black beans. Odd, I usually have some in my pantry, but none there right now. Oh well, I need to go back to the store as they forgot my peaches today.

Easy Instant Pot Chili

Prep time

Cook time

Total time

This Instant Pot chili is amazing! Just dump all the ingredients in the Instant Pot and have this mouthwatering chili for dinner 25 minutes later! EASIEST CHILI EVER!

Author: MelanieCooks.com

Recipe type: Main Dish

Cuisine: American

Serves: 6 servings

Ingredients

• 1 lb ground beef or turkey
• 2 cans (15 oz each) black or pinto beans, drained and rinsed
• 1 can (14 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1½ tbsp chili powder
• 1 tsp cumin
• 1 tbsp Worcestershire sauce
• ½ cup water

Instructions

1. Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined.
2. With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour ½ cup of water there.
3. Close the Instant Pot and turn the valve to a Sealing position.
4. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.
5. When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.

Notes

If using frozen ground meat, dump all ingredients in the Instant Pot and skip the step of mixing them (since you can't mix a frozen solid block of meat). Add 5 minutes to the cooking time. After the chili is cooked, break up the meat into small chunks and mix everything together.

Have a great day
 

Monday,

This morning we had our tootsies (feet) done again, and our foot nurse brought her granddaughter with her. We usually see her at least once during the holidays. Like all kids, she was quite content to sit and play games or listen to music. We got to talking about movies and when talking about the Lion King none of us could remember the name of Simba's girlfriend, I had to Google it, Nala. I really must get to see that film although I do agree with a movement that Disney ought to put some of their profits towards saving lions who are being slaughtered.

Got a nasty shock this evening, I am being charged a lot more money for my shopping trips than I was originally told - looks like I will have to be cancelling them. I believe they put up their prices but this is ridiculous.

Rest of the day was quiet. Bit of cooking, bit of reading, found myself a book I am really enjoying, it is called Edge of Valor by Josh Hayes, its a Military Sci Fi Thriller. Just realised it is book 1. Oh dear, means I will have to get the rest of them. I wonder how many there are.

Having found a source of scallops at Victoria St. Market, here is another recipe for them.

Scallops with Warm Tomato-Basil Dressing

1 tsp coriander seeds
1/2 tsp fennel seeds
1/4 cup extra-virgin olive oil, plus more for brushing
1 Tbs fresh lemon juice
2 tomatoes—peeled, seeded and diced
2 Tbs finely chopped fresh fennel
1 Tbs chopped chervil or tarragon
1 Tbs finely shredded basil, plus baby leaves for garnish
Salt and freshly ground pepper
16 jumbo sea scallops (about 1 pound)

1. In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.

2. Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.

3. Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.

Yield: 4 first-course servings

Source: Food & Wine


Have a great day

Cupavci, Heading West, Movie,

As I frequently do on a Saturday, I go to Victoria St. Market to get bananas. What a joke. Bananas don't cost nearly as much as I end up paying. This week I went for my bananas and ended up buying some cream, and some of their desserts. I believe the one we had tonight is called Cupavci but the girl who sold it to me said she couldn't pronounce it and I couldn't hear what she what whispering anyway..they really should teach their staff what desserts - or anything else - are called. Why I am fussing about it, we both found it to be delicious and want to be able to ask for more. The ones in the store were covered in almonds which were obviously toasted and in some kind of syrup. The whole  thing was absolutely delicious. Matt assures me I can get more if and when they have any. Maybe I'll phone them tomorrow and ask if they have some or will have some at the weekend.

Fairly quiet weekend - Lisa phone to say they were leaving and had decided to head West. Not sure they will find anything that interesting although they might find the odd lake in the way. I'll be interested to see where they ended up. Stratford-on-Avon, Ontario, is West of here if they were headed that way.

Tonight (Sunday) I watched The African Queen which is a wonderful movie and apparently the only movie Humphrey Bogart won an Oscar for. I think he deserved more than one. He is one of my favourites. Maybe I should say 'was'.  Of course Katherine Hepburn was in this movie too.

It occurred to me that many of the recipes I have for the Instant Pot are sweetish or certainly include either sugar or honey. So I did some Googling. I had already defrosted a pork tenderloin so I hunted for recipes without sugar. I found two I liked. This is the one I actually cooked. Have you noticed that the finished result of your recipe never looks quite the same as the pictures!!

Instant Pot Pork Tenderloin

An easy pressure cooker recipe for Instant Pot Pork Tenderloin served with a creamy mustard sauce

and onions. Low carb, keto, and gluten free.

1 pork tenderloin (1 - 1.5 pounds)
1 small onion thinly sliced
1/2 cup water
1 Tbs olive oil
salt and pepper
For the sauce:
1/2 cup heavy whipping cream
1/4 cup finely grated parmesan cheese
1 Tbs dijon mustard

1. Cut the pork tenderloin in half so it’s half as long as before. If unseasoned, season all sides with salt and pepper.

2. Turn on the pressure cooker’s saute mode for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip to cook the other side for a few minutes. Transfer the pork to a plate.

3. Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.

4. Add water, stirring and briefly scraping up any brown bits stuck to the bottom of the pot. Return the pork to the pot, nestling it on top of the onions.

5. Secure and seal the lid. Cook at high pressure for 4 minutes, followed by a 10 minute natural release. Make sure to wait the full 10 minutes; do not open even if the pressure is completely released before 10 minutes have elapsed.

6. Uncover and insert a thermometer into the thickest part of the tenderloin -- it should read 140-145 F. Transfer the pork to a cutting board and let it rest, where it will continue cooking. Do not slice yet.

7. Turn on the saute mode. Add heavy cream and mustard to the pot, stirring together. Bring to a boil. Let the sauce boil for 8-10 minutes to thicken, stirring frequently. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.

8. Slice the pork into thin slices and serve onto plates. Pour the sauce on top.

Servings: 3

Source: Savory Tooth

Have a great day

 

Cramps, Our Day with Lisa and Geoffrey.

For some unknown reason I had a lousy night last night, cramps. I did all the things I have been told to do and have found worked over the years, including pickle juice, but nothing seemed to do the trick with the result I didn't get more than a few hours sleep.

When I got up I phoned the garage and they said they couldn't take the car til 2 p.m. Eventually we arranged Lisa and Geoffrey would follow us to the garage and then we would head out to lunch and check back in with the garage later. Meanwhile Lisa and hubby had checked out of their hotel when they suddenly realised they had left a very important item behind in the hotel. Luckily the staff found it OK and we called in there to collect it much to Lisa's relief. We then headed to Mandarin.

I am delighted to say they were as pleased with Mandarin as we are and thoroughly enjoyed their lunch. Not that anyone had as many desserts as Matt. At least Geoffrey had some of  the delicious mussels they always have.

Got back into their car and I phoned the garage. He reckoned maybe another half hour or a bit but wouldn't say what the bit was likely to be. Turned out they had to replace a brake rotor which was under warranty and a rear brake caliper. Another $180 to the Meineke store (You load 16 tons). However, we sat in Lisa and Geoffrey's car until it was ready which was really nice of them to sit and wait. By this time, they felt it was getting on and a tad late to drive back down to Niagara so they re-booked at the Radisson for the night. We were very grateful for their help and for waiting with us. Finally got the car back and went  to our apartment. I invited them to come to supper and they said they would be back later.

I had already made some Hawaiian Barbecue Chicken so didn't have a lot to do but having discovered that chocolate doesn't like Lisa, I had to throw a dessert together. Geoffrey had bought a bottle of wine earlier so we decided to have that with dinner. I still didn't take any pix. Their little dog Boney (Bonaparte) really seemed to like our apartment, particularly the carpet, they have wooden floors where they are now. Pictures got taken with Boney but once again, they took all the pix. I was sorry to see them leave and as it turns out Geoffrey is as big a nut about asparagus as I am and he will probably be available then, they might try and come back next May/June.

As I am worn out, there won't be a recipe tonight, sorry. Hopefully I can sleep OK tonight.

Have a great day
 

Meeting, Charcoal Steak House, Puma,

I'm excited and I know Lisa is too. She and her husband Geoffrey are coming to Kitchener and we are going to meet up. She and I are both members of a Dragon Fellowship and I will be the third member she has met f2f. I think it's wonderful when you get to meet an internet friend whom you have known for years (6 in this case). They are staying in a local Radisson and we are having supper together across the road at the Charcoal Steakhouse.

We had a great evening with a delicious meal. I had my arm twisted a bit and risked one large glass of wine which is, of course, fine. Three of us had steak and Lisa  had ribs which looked delicious. I had a chocolate cake (flourless) dessert which Matt helped me with. Lisa and Geoffery did the same thing. Turns out Geoffrey is an enthusiastic cook and they have a larger Instant Pot. He is interested in my lamb recipes for it. So, specially for you Geoffrey, here is the link to one recipe for lamb chops and my most recent recipe I am posting again below.

I did have one complaint for the restaurant, their wheelchair spots are a long walk from the from the front door. Before  my blood transfusion I would have had trouble walking it at all and Matt was having a lot of trouble tonight. I asked the waitress to report it to the management. That reminds me, I must admit I was so preoccupied I didn't notice it was taking them forever to serve our meal. In the end the manager came and apologised profusely and said our bottle of wine was on him. Lisa got him to take a pic of all four of us at the table. They will be sending me the pix they took (I didn't even think to take any). I will, obviously pass them on.

Unfortunately our car is doing the same thing it did before which they were supposed to have fixed a week ago. It sounds like it's rubbing something. Anyway, we have arranged that Geoffrey and Lisa will collect us in the morning and we will take it to our garage. We will then head to Mandarin for lunch and with any luck, they might fix it by the time we get back.

One piece of bad news today, ladydog lost her beloved dog Puma. She was getting on for a dog, but nevertheless it is always hurtful to lose a member of one's family like that. I extend my deepest sympathies to you ladydog. Lots of hugs.

I might say Lisa and I never stopped talking. I had trouble reading the menu because we talked so  much. It was absolutely wonderful to meet her and pretty good to meet Geoffrey too. More to follow tomorrow.

INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS

2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
2 Tbs grapeseed oil, plus more as necessary
1 large onion, cut lengthwise into 6 wedges
one-inch piece ginger, skin-on, cut into thin slices
1 head garlic, broken into cloves, skin-on
4 -7 whole arbol chiles, to taste
2 Tbs ground cumin
2 tsp garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
1 Tbs cornstarch
2 tsp granulated sugar
2 cups water
steamed rice, for serving
chopped cilantro, for serving

1. Preheat Instant Pot to saute setting.

2. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.

3. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).

4. Cover and cook on high pressure for 25 minutes. Release the pressure naturally.

5. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.

Servings: 4

Source: Food

Have a great day

Internet

My internet has been off all evening so I won't be writing a blog as it is past my bedtime.

Have a great day
 

Mandarin, Bowling, Anne Frank, Scallops,

Got to Mandarin and presented my letter granting me a free meal. Booked a table for four and waited. In the end, called our friends and  they said they had phoned us last week and said he was having cataract surgery tomorrow so they would cancel for now. I don't remember anything about it. Matt and I had a good lunch and of course it didn't cost us much. Next month I will have a free meal for my birthday but we have to have four of us for that. I'm afraid I really pigged out today, I don't seem to have any control these days and everything is so good. Oh well. I sometimes think what does it matter at my age, but of course I don't want to waddle. It is rather nice to go into both Mandarin and Red Lobster and be welcomed back. Hopefully we will make Red Lobster with ladydog this week.

Today we bowl. It is the last game that counts, next week is the "banquet" - ie KFC.

Did you hear, by the way, that a cold case team are going to be investigating who betrayed Anne Frank - the little German girl who was in hiding with her family in Amsterdam because of her Jewish heritage and who wrote brilliant diaries about her family's life in hiding. I am fascinated to discover if they can find anything out. I was part of a group who read the play about her life and have always been interested since. Bearing in mind that it was around 70 years ago, one wonders if there is the remotest possibility of finding anything out.

Both ladydog and I are very fond of scallops. I miss my days in NC when I would buy a gallon of bay scallops for $8. Those were the days. Anyway, I figured we both might be interested in this recipe. Mind you, I'm not too sure about where I would obtain blood oranges. Haven't seen any in a while.

Scallops with Blood Orange, Fennel and Pistachios

This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers

2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 Tbs fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt Freshly ground pepper
10 large sea scallops
1 tsp fennel pollen
2 Tbs unsalted butter
2 Tbs brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

1. In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

2. In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.

3. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.

4. Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

Servings: 10

Source: Food & Wine

Have a great day
 

Civic Holiday

Monday August 5, Civic Holiday. Used to be Bank Holiday in the UK. That's just about what I have been doing today, taking a holiday. Not really done much of anything at all except a lot of sleeping. I was up at 7 and decided to grab another hour, turned out to be 9:18 when I woke up again!! Not only that, I slept some more this afternoon. I feel pretty well rested now.

I haven't seen any fresh, local raspberries yet, guess they are out there. This dessert is right up my street. Mind you, I am determined to avoid too many carbs at the moment.

Raspberry and Nutella Crèpes

Servings: 4

• 4 crèpes
• 8 tablespoons nutella (chocolate hazelnut spread)
• 1 cup raspberry sauce
• 1 cup raspberries
• 2 tablespoons confectioners sugar

1. Spread chocolate hazelnut spread across half of each crepe and raspberry sauce on the other half.
2. Sprinkle with raspberries and fold the crèpes in half.
3. Drizzle raspberry sauce onto the crepes to taste and sprinkle on some more raspberries.
4. Place the confectioners sugar in a fine sieve, hold it over the crèpes and lightly tap the side to sprinkle the powdered sugar onto the crepes

Kevin Lynch, Closet Cooking

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Google and Garlic, Lamb Stew,

What did we do before Google? Saturday, and I am preparing to cook the lamb dish I posted as my recipe today. I decided to cut it in half. However, it calls for a whole garlic bulb. I actually buy peeled garlic cloves and had no idea how many were in a whole bulb. Google to the rescue - approximately 12 depending on the size of the bulb. Funny, when I first came across garlic, after WWII, we used to use it smeared on things, not whole cloves of it let alone lots of cloves. I remember my father used to cook Chorio which called for a coffee cup (the little tiny cups) full of garlic and everyone thought it was a heck of a lot of garlic in those days. Now Denise commented she had made a dish with 40 cloves in it, unpeeled too. I've told the story about my father taking me to France  to stay with a French family and when we got there Madame said she hadn't used garlic in dinner as she knew the English didn't

like it. My father always said  the place reeked of garlic. Of course, in our case, we loved the stuff.

These are the gladioli ladydog brought me last week. They are opening up nicely and really look pretty. I have never yet seen one open right to the top though. When she brought them, ladydog put them in warm water. That I had never heard of before. They seem to thrive on it and I have added warm water since. It is so nice to have fresh flowers.

I cooked the lamb dish I posted on Saturday (INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS), but, being an idiot, I cut back on the quantity of meat and then I cut down on the spices too. Duuuh. The sauce was good, but not spicy enough. I will remember next time, and there will be a next time. We  both enjoyed it.

I'm a sucker for anything made with Nutella. I never knew chocolate hazelnut paste was called Gianduja and that it was invented in Italy during the Napoleonic period. Learn something new every day.

Gianduja Mousse

Star Ingredient: Chocolate-Hazelnut Paste As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, Grace Parisi has folded in whipped cream and crème fraîche to create a

truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.

1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 tsp brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving

1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies

Servings: 4

Author: Grace Parisi
Source: Food & Wine

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Saturday Recipe

I came across this recipe today, Friday, and as I have a boneless leg of lamb in the freezer I thought I would cut it in half and use it for this recipe. I hope you realise that if you don't have an Instant Pot, most of  the recipes I publish can be done in conventional pots and pans although I believe Amazon have a sale on at the moment. In this recipe I don't quite understand leaving the skin on the garlic cloves so I certainly won't be doing that. They are not, in my opinion, edible. The rest of the lamb leg I will cut into roasts as Matt doesn't seem to like lamb chops any more.

INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS

2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
2 Tbs grapeseed oil, plus more as necessary
1 large onion, cut lengthwise into 6 wedges
one-inch piece ginger, skin-on, cut into thin slices
1 head garlic, broken into cloves, skin-on
4 -7 whole arbol chiles, to taste
2 Tbs ground cumin
2 tsp garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
1 Tbs cornstarch
2 tsp granulated sugar
2 cups water
steamed rice, for serving
chopped cilantro, for serving

1. Preheat Instant Pot to saute setting.

2. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.

3. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).

4. Cover and cook on high pressure for 25 minutes. Release the pressure naturally.

5. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.

Servings: 4

Source
Source: Food

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Lunch, Cevaps, Corn,

Had an enjoyable Sub lunch with ladydog today. Only trouble is, we usually get a cookie, but they had a deal on, something like 10 or 12 cookies for $6 so she bought it. She knew we liked cookies, but I don't really need the temptation. She also brought us some lovely gladioli which she bought at the farm on the way over together with some super fresh corn on the cob. Will have some for supper.

Actually, supper will be Cevapcici, commonly known as Cevaps. They are a Serbian skinless sausage (nearest I can describe) these are made of lamb and beef and I am going to try them in the air fryer, hopefully that will work. When I was in Serbia (Yugoslavia at the time) in '69 we had these wherever we went. There were other dishes including Pljeskavica which was their version of a hamburger. There is another I particularly remember but cannot find it online. I have just discovered there was a Serbian FoodFest in June. I will look out for it next year. Sounded good. Practically everything we ate was served with chopped, raw onions.

I cooked the Cevaps (pronounced chevaps) in my air fryer and they turned out really well. I had to do them in two batches as it wouldn't take all of them at once. The first batch I cooked a little too long which made the outside a tad tough. The second batch, cooked less time, were much better. However, my husband, who used to love them, has now decided he doesn't like them at all. Great pity because I really enjoyed them. What's left I guess I will have to eat for lunch or something. They are wrapped in packets of 10 so a couple at lunchtime shouldn't be bad. I also cooked some corn in the microwave and it was delicious. Thanks ladydog..

I always loved lemon curd and I think tarts like this one are so cool. Thought I would share the recipe.

Meyer Lemon Tart

Learn how to make star chef Ludo Lefebvre's French lemon tart.

SUGAR CRUST:
1 cup all-purpose flour
1/2 cup powdered sugar
pinch of fleur de sel
1/4 cup (2 ounces) unsalted butter, cut into 1-inch pieces, room temperature
2 large eggs, stirred to blend
LEMON CURD FILLING:
1 1/3 cups strained fresh Meyer lemon juice (from about 6 Meyer lemons)
2 cups granulated sugar
4 large eggs
1 cup (8 ounces) unsalted butter, cut into 1/2-inch pieces
2 Tbs Meyer lemon zest (from about 6 Meyer lemons)

1. FOR THE SUGAR CRUST:

2. Mix the flour, powdered sugar, and fleur de sel in a stand mixer with the paddle attachment until well combined. Add the butter. Mix until the mixture resembles a coarse meal. Add the beaten egg over the dough. Mix just until the dough begins to form.

3. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic wrap; chill for at least 30 minutes and up to 1 day.

4. Preheat the oven to 350 degrees Fahrenheit. Roll out the dough on a lightly floured surface to a 12 1/2-inch round (about 1/8 – 1/4 inch thick). Tip: you can place the disk between sheets of wax paper to roll it out more easily.

5. Transfer to a 10-inch tart pan with a removable bottom. Gently press the dough in the pan to cover completely. Press any overhanging dough against the top edge of the pan to trim. Cover and refrigerate the crust until it is cold, about 10 minutes.

6. Line the crust with aluminum foil and fill with pie weights (or dry beans). Bake the crust until the sides are set, about 15 minutes. Carefully remove the weights and foil.

7. Bake the crust until it is golden on the bottom, about 15 minutes longer. Cool the crust in the pan on a rack.

8. FOR THE LEMON CURD FILLING :

9. Bring the lemon juice to a boil in a heavy medium saucepan.

10. Whisk the sugar and eggs in a medium bowl to blend. (If using a stand mixer, you can whip until the egg and sugar mixture becomes a ribbon consistency.)

11. Gradually whisk in the hot lemon juice to the egg and sugar mixture.

Yield: One 10-inch tart

Source: Food & Wine

Have a great day
 

Bowling, Supper, Shopping,

Sorry about the unblog yesterday. I went to bed and slept really well and felt a lot better when I got up.

This afternoon we went bowling and although I didn't get a game as high as last week, I nevertheless had three good games and my average went up 3 points. Not that it is very high at the moment. Sadly next week is the last of the summer league and the team we joined were at the bottom of the league anyway, too late to do much about that now. Ah well, the new winter league will start in September - I am assuming on the 9th, a week after Labour Day. The Summer League will actually end on Aug. 14 when we will have the "banquet" - KFC.

It was incredible coming home, we had no errands to run for a change. Cannot imagine why. It has been a lovely day again without that killing humidity we had before. Miserable. Mind you I was freezing in the bowling alley. They really had the A/C turned up. Don't know why it was so high.

I had some strawberries left over so I looked on line for a berries and yoghurt recipe and ended up putting some honey on the berries and mixing more honey in the yoghurt (Skyr) and it was good. Easy too. Last night I made IP Sausage and Peppers so we had leftovers tonight. Must admit that is one of my favourites. I suppose I would get tired of it if I made it too often.

Unbelievable it's August already. Seems this year is flying by. Turns out that during August the grocery store PC Express programme is going to be free. Saves me $12 so I can't complain.

I seem to be collecting Hot and Sour Soup recipes. I do love a good one. This has slightly different (to me) ingredients. I have never actually made it for some unknown reason although I used to make a kind of botched version once. ladydog has made it she tells me. I really must get cracking and make it. Bet you can do it in my favourite Pot.

Hot and Sour Soup

This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear

fungus, tender bamboo shoots and lily buds.

12 dried lily buds
1/2 oz dried tree ear fungus (1/4 cup)
1 quart low-sodium chicken broth
2 Tbs distilled white vinegar, plus more for seasoning
2 Tbs medium-dark soy sauce, plus more for seasoning
1/2 tsp kosher salt
2 Tbs cornstarch
2 large eggs
1/2 cup shredded bamboo shoots
1/2 cup shredded cooked chicken, pork or ham
3 1/2 oz shredded spiced thick dry tofu (1 cup)
1 1/2 tsp finely ground white pepper
1 Tbs sesame oil
Chopped scallions and cilantro, for serving

1. In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.

2. Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.

3. Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.

4. Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat until the flavors meld, about 2 minutes. Season with soy sauce, vinegar and salt.

5. Divide the soup among 4 bowls. Drizzle each with sesame oil and garnish with scallion and cilantro.

Servings: 4

Author: ED SCHOENFELD
Source: Food & Wine

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