Wildlife Art, November Weather, Supermoon,

I am so pleased to be able to say our son-in-law now has a new website to exhibit his wonderful wildlife paintings. There is a link at the top of my sidebar on the right.

As I told you yesterday, all the balconies are finished on the wing near us. Today there wasn't a machine anywhere on our side of the building, I felt positively neglected. The weather has been phenomenal enabling them to carry on working although I am not sure how long for. A friend posted pictures of geraniums blooming on her balcony - she couldn't believe it on November 14. It really is incredible - it has been getting cool at night but we have had bright sunny days for ages now.

Nearly forgot, my bowling lousy, worse than ever, Matt however, had a good day.

I forgot about the super moon last night, first one since 1948 (I wasn't very old at the time, I don't remember it), but JoJo Earle and our son-in-law Mike, the artist mentioned above took photos and published them on Face book. This was Mike's picture.

This sounded like an interesting version of Sweet Potato Soup. It is also vegan if I am not mistaken.

Sweet Potato–Coconut Soup with Thai Curry

A trio of coconut--coconut oil, coconut milk and toasted coconut flakes--makes its way into this

fragrant and lovely twist on a classic Thanksgiving soup

3 Tbs organic coconut oil
2 onions (1 pound), chopped
2 medium green bell peppers, chopped
2 Tbs Thai red curry paste
2 Tbs minced fresh ginger
2 garlic cloves, minced
3 1/2 lbs sweet potatoes, peeled and cut into 1 1/2-inch pieces
One 15-ounce can unsweetened coconut milk
3 Tbs fresh lime juice
Toasted unsweetened coconut and cilantro sprigs, for garnish

1. In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.

2. In batches, purée the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.

Servings: 8

Tips
The soup can be refrigerated for 3 days.

Author: Melissa Clark

Have a great day

Persevere, Balconies,

I don't know, now, just how long I have been having trouble with my wifi, it seems like months and months to me. I had new wiring put in, a new modem, tech experts taking control of my computer, tech expert coming to my home and telling me it was the fault of my laptop, nothing to do with them. Then I started getting all kinds of error messages from my desktop which is hard wired to the internet. I finally wrote an email and said that I was not happy and that although I didn't want to change ISPs, it looked like I was going to have to do so. Lo and behold I got the supervisor calling me and he put me on to a technical supervisor. He said, after some examination etc., that he thought the firmware in my modem wasn't very good and he would load new on to it. Said it would take a couple of hours, then I should monitor my devices. After a couple of hours I didn't have any internet at all. I called them back and they sent a technician the following day. He fixed everything for me and lo and behold, I seem to have had continuous wifi ever since. If all it was was the modem firmware, why couldn't someone else have found that weeks ago? It's not my modem by the way but theirs. So now it seems I can use my desktop, laptop, tablet and Kindle, without any more problems. Hurrah.

The wing of our apartment building opposite us has finally been finished and all their new balconies

have been installed. The top part of the wall is clear which means people will be able to see out whereas before they couldn't do so. I assume by now they have also had their doors unlocked although when I spoke to one person, who's balcony had been finished by Friday, she was still unable to go out. Of course I have no idea when they will get round to us. The four balconies below us have had their walls removed. That applies to all three tiers. I think the same thing has happened out back and with some of the balconies out front. As Matt says, nothing we can do about it so why worry. I'm not worried, just want to know.

Pot Roast is such a comfort food in this part of the world so when I saw this version I had to share and will probably cook it soon.

Pinot Noir–Braised Pot Roast with Root Vegetables

This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine.

Because it's the only liquid the meat braises in, be sure to pick out one that's rich and fruity.

2 Tbs extra-virgin olive oil
2 lbs chuck roast, cut into 1 1/2-inch cubes
Kosher salt
Pepper
All-purpose flour, for dredging
6 medium carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
2 leeks, white and light green parts only, cut into 1-inch pieces
1 lb celery root, peeled and cut into 1-inch pieces
One 750-ml bottle fruity Pinot Noir
4 Tbs unsalted butter
1 tsp white balsamic vinegar
pickled red onion
1 red onion, thinly sliced
1/2 cup white balsamic vinegar
1 bay leaf
1 Tbs sugar
1 Tbs kosher salt
1 tsp whole pink peppercorns
mashed potatoes
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 sweet onion, chopped
Kosher salt
Pepper
4 Tbs unsalted butter
Chopped parsley, for garnish
Extra-virgin olive oil, for drizzling

1. Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.

2. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.

3. Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.

4. Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.

Tips: The pot roast can be refrigerated for up to 2 days.

Author: Ben Daily of Cebo
Source: Food and Wine

Have a great day
 

Saturday Recipe

Thanksgiving and Christmas turkeys are about to be cooked and some of them will using stuffing and/or dressing. This one sounded pretty good to me and I think I might use it for Christmas. Although it almost sounds like a recipe for Christmas Pudding or Cake.

port infused nut stuffing

 

Prep time

20 mins

Cook time

1 hour 15 mins

Total time

1 hour 35 mins

 

Author: Joanna Cismaru

Serves: 12

ingredients

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large onion, chopped
• 5 stalks celery, chopped
• salt and pepper to taste
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• ½ tsp paprika
• 2 tsp allspice
• 1 tbsp Worcestershire sauce
• ¾ lb (2 links or 375 g) smoked sausage, chopped
• 3 cups Port wine
• 2 cups mushrooms, chopped
• 2 cups cooked wild rice (about ½ cup uncooked)
• ½ cup chicken broth, low sodium
• ½ loaf sourdough bread, cubed (about 4 cups bread cubes)
• 1 cup pecans, roughly chopped
• 1 cup cashews, roughly chopped
• 1 cup brazil nuts, roughly chopped
• 1 cup pistachios whole
• 1 cup dried cranberries
• 1 cup gold raisins
• 1 cup dried currants

instructions

1. Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cookingspray. I used a 10x15 inch casserole dish. Set aside.
2. In a large skillet melt the butter over medium-high heat. Add the olive oil, then add the onion and celery to the skillet. Cook for about 5 minutes or until the onion becomes translucent. Season with a bit of salt and pepper.
3. Add the rosemary, thyme, paprika, allspice and stir to combine.
4. Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
5. Add about ½ of Port (1½ cups) to the skillet, then the mushrooms and cook for another 5 minutes. Add the cooked rice and chicken broth and cook for 2 more minutes.
6. In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
7. Add in the nuts and dried fruit and stir well.
8. Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
9. Bake for 1 hour until the stuffing starts to brown on top.
10. Serve warm.

Store leftovers in an air tight container in the fridge for 3 to 4 days.

Freeze leftovers in a freezer bag or air tight container for up to a month. 

Have a great day
 

Buster the Dog, Water, Juicy Turkey, Bowling,

Apparently, in the UK, there are lots of ads using Buster the dog (actually a boxer called Biff) and this is their latest Christmas ad which I thought was so great I had to share.

Sort funny this morning (Thursday) I was sitting here using the computer, adding the clip above, messing with banking, etc. and hearing some drilling or something upstairs which I knew was nothing to do with the construction workers. It was around 8:55 and I thought, maybe it's the plumber, oh sh*t, the water is being turned off at 9. You have never seen Matt and I move so fast. We dashed into our two bathrooms: cleaned teeth, took showers, I even dared wash my hair although I had visions of being caught with shampoo and not being able to rinse it. I then dashed into the kitchen and made coffee plus filling up a large pan with water. We made it, phew.

I just came across a Justin Chapple Mad Genius tip for keeping turkey flavourful and juicy I couldn't get the video but the link is here. I thought it was an excellent idea.

Bowling again Thursday afternoon and my husband was still bowling up a storm. He'd better be doing that on Monday!!! I couldn't bowl worth a damn once again, not sure what is the matter with me. I seem to have got worse since my really bad bout with bursitis. Oh well, here's hoping I improve. At the bowling alley I dropped my tablet on the floor. Now it is reluctant to rotate the picture on the screen. If you have it on landscape that's where it wants to stay no matter how much you turn it. I have 3 Avon cheques to deposit and I am hoping I can do so with the tablet otherwise it means traipsing to the bank. Keep your fingers crossed for me pleased. Wonder what it would cost to repair?

Putting apples in a salad is not particularly unusual, but roasted apples ... maybe. Grapes are good in salads too.

Roasted Apple and Cheddar Salad

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

3 Tbs red-wine vinegar
2 Tbs apple juice
1 Tbs extra-virgin olive oil
1 Tbs honey
2 Tbs Dijon mustard
1/8 tsp salt
2 apples, preferably Fuji, peeled and cut into wedges
2 tsp extra-virgin olive oil, plus 1 tablespoon
4 sprigs fresh thyme, or 1/4 teaspoon dried
1/4 cup walnuts, chopped
3 cups baby spinach, or torn spinach leaves
3 cups Boston lettuce, torn
3 cups curly endive, torn
2/3 cup sharp cheddar cheese, grated
freshly ground pepper, to taste

1. Preheat oven to 400°F.

2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.

3. To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.

4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.

5. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.

Servings: 6

Source
Source: WebMD Recipe from EatingWell.com


Have a great day

Health, Bowling, Parcels,

Matt did a PSA test a week ago and today went to see the specialist. Apparently his readings are slightly up so he has to do it all again in 3 months. Bit of a concern.

Rather than sit around dozing all afternoon, I suggested we went bowling, so we did. Walking to the car Matt's hip gave way and he was in agony for a while. Had to lend him my cane. He wanted to go on to the alley though so we did. He started throwing strikes all over the place and decided he should always play crippled, I assured him if he kept bowling like this, I would ensure he was really crippled LOL. His first game was really good, but the other two weren't. None of mine were much good. Oh well. Bowling again tomorrow of course (Thursday). His hip is fine now by the way.

On the way home, went to the Post Office to collect a parcel. Got home and there was another delivery card for another parcel. Ordered Matt a new shaver and me a CD of Pentatonix (I posted their version of Allelujah about a week ago). The Album is called That's Christmas to Me. Looking forward to getting it.

I posted a recipe for a Sausage Casserole earlier this week. I made that this evening for supper. The only thing I didn't use was the potatoes, I didn't think they were necessary with the beans. It was delicious and we both enjoyed it. I can highly recommend it. I only used 4 sausages so basically ended up with enough for two meals for us.

People frequently say they don't like Brussels Sprouts. I came across this recipe today which I thought may help as this vegetable is so very good for you. Of course the way you cook them in the first place makes a difference. As I said a few days ago, I now use distilled water to cook mine. I don't have a steamer anyway.

Brown Butter and Dill Brussels Sprouts

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.

1 lb Brussels sprouts, trimmed and quartered
1 Tbs unsalted butter
1 Tbs extra-virgin olive oil
3 Tbs slivered almonds, toasted (see Tip)
1 Tbs white-wine vinegar
1 Tbs chopped fresh dill, or 1 teaspoon dried
1/4 tsp salt
1/4 tsp freshly ground pepper

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.

2. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Servings: 4

Tips
To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Source: WebMD Recipe from EatingWell.com

Have a great day
 

Advent Calendar, Fall colours

Monday I renewed my subscription to Jacquie Lawson, the English ecard greetings programme. I send all my ecards though them. They have wonderful designs, animations and music. As a thanks for my renewal, I got a copy of their advent calendar free. This  year it is set at the seaside. Even getting the programme this early there are lots of things you can do before December begins.

Monday lunchtime, driving to the bowling alley, we were somewhat dazzled by the colours of the trees this year. I think it has something to do with the weather which is still beautifully sunny and not all that cold yet and the leaves have been staying on the trees a whole heap longer. We don't have many red maples in this area, but I wish you could see all the yellows, golds and bronzes which look especially gorgeous in the sun. I tried to take some pictures on my tablet without much success. Maybe by the time I publish this I will have managed to get some on my camera. Sadly it wasn't really sunny today and leaves are falling all over the place now so, no more pix other than the one I took the other day and posted.

Hoping to get to exercise class this aft. Not been up to it lately but I really need to go.

This is a cake I made some time ago and recently was thinking about making it again so had to find the recipe.Not only is it easy, but it makes for an impressive dessert for a dinner party.

Snowball Chocolate Cake

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 egg
2 Tbs granulated sugar
1 pkg. (4-serving size) JELL-O Vanilla INSTANT Pudding
1/4 cup icing sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup flaked coconut

1. HEAT oven to 350ºF.

2. PREPARE cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.

3. BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

4. MEANWHILE, beat dry pudding mix, icing sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

5. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Servings: 16

Tips
Kraft Kitchens Tips

Size-WiseAt 16 servings, this fun-to-make cake is a great dessert to serve at a holiday party.Easy CleanupSave on cleanup by mixing and baking the cake batter in the same bowl! SubstituteSubstitute 3 squares (84 g) Baker's White Chocolate, grated, for the coconut. To grate, first warm the chocolate in microwave on DEFROST 1 min. for each square or until warm. Use a coarse grater for best results.

Source: Kraft What's Cooking

Have a great day
 

Balconies Again, Bowling, Duck Fat,

Not a heck of a lot going on in our lives at the moment. I am preoccupied with watching the contract workers. Matt couldn't be less interested. Don't understand  that. They worked until dark today and are definitely taking advantage of DST because they started work at 7 a.m. whereas recently they have been starting at 8. I also discovered why they have drilled semi circular holes in some balconies, including ours. It's because of the struts as you can see here underneath the balcony. With the holes they have drilled, they can insert the struts into the walls so they don't have to move them as they did before. I didn't realise they were going to use the same method as before as they seem to have  been using the hoists lately.

Bowling today of course and I am delighted to say we took all 7 points from the top team. How much that has helped our position I don't know. Not really sure why I bother about it, we are not really a competitive bunch but it's nice not to be near the bottom just the same.

Having posted a recipe for Cassoulet yesterday,  I spent a little time today trying to locate rendered duck fat for the cassoulet, I did find it at Olive Nation, but didn't order it as the recipe calls for 2 tbs. optional, and the jar is certainly more  than that. Not sure how it would keep. I thought my local deli store might have it but they didn't. I came across the following recipe which is a possible copy of the cassoulet but much simpler plus it doesn't have chicken. Mind you, English sausages are really good too. The only sausages I have come across which really compare are the Jimmy Dean pork sausages I used to buy in the States although last time we were in the Carolinas I couldn't find them anywhere. Decided to google. The duck fat will keep 6 months in the fridge and 6-9 months in the freezer. I would still have to make a lot of cassoulet to use up the jar though I think. I couldn't find out just how much was in  this jar. However, I have just asked them out of interest.

Sausage Casserole

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly

before serving.

1 tbs olive oil
8 thick sausages
1 onion, peeled and cut into slices
2 garlic cloves, peeled and finely chopped
1 leek, washed and cut into thick slices
2 medium potatoes, peeled and cut into chunks (approx 450g)
2 tsp smoked paprika
2 400g tins plum tomatoes
Splash of red wine
200 ml beef stock
350 g cannellini beans (drained weight)
Salt and pepper
Small handful of flat-leaf parsley or chives, chopped
Crusty bread, to serve

1. Heat the oil in a large sauté pan and fry the sausages for 8-10 mins, turning frequently until browned all over. Remove from the pan, cut in half and set aside.

2. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins.

3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins.

4. Season to taste, and scatter with parsley or chives. Serve with crusty bread.

Servings: 6

Source: Good to Know

Author Notes
Make the ultimate sausage casserole with our classic sausage casserole recipe - it's easy! Give sausages a smoky flavour by braising them in a tomato and paprika sauce with warming cannellini beans and potatoes. This recipe serves 4-6 people and is perfect if you're got a lot of people to feed. Cook your sausage casserole in just 50 mins for smoky, tender sausages every time. This recipe is certainly a classic that you'll want to make time and time again. This hearty casserole takes only 15 mins to prepare and then it cooks itself which is ideal if you're looking for something easy for dinner. Leftovers can be stored in an airtight container in the fridge for up to 2 days, make sure you reheat thoroughly before serving. This casserole is perfect served with rice, potatoes and crusty bread for dipping.


Have a great day
 

Balcony, Guy Fawkes,

Coming along, at last, the construction crew worked on Saturday, most of the day, and put up two new railings one above the other and now one has a frontage on it!!! Don't know if that's the final thing or not. In the end, they worked til 6 - on a Saturday would you believe and ended up putting a front on two railings.  However, I don't understand - they have something like 11 railings up already, why on earth didn't they put fronts on them instead of doing two new ones totally.

This is the machine they are using. A hoist. It has to be driven from the platform/basket or whatever you call it, at the end. Pretty difficult I think. I was watching them yesterday. I suspect I couldn't do it, I once tried backing up a vehicle with a boat on a trailer and made a muff of that.

Do you see how pretty our lawns are? It's even worse out front. I am told the place will be landscaped afterwards. Trouble is there are little bits of concrete all over at the bottom of the building. Unless they re-sod the whole thing of course.

I cannot believe I forgot that Saturday was Guy Fawkes Day in the UK - I always refer to it in my blog to a greater or lesser degree. Well I have to quote the poem:

Remember, remember

The 5th of November

Gunpowder, treason and plot.

I see no reason

Why gunpowder treason

Should ever be forgot.

I don't know how much it is celebrated these days. Fireworks are too expensive to start with and there are all kinds of safety rules in place. At the yacht club my family ran, we used to have a big bonfire and fireworks plus we would collect money in advance and send out for fish and chips. It used to be great fun. We also would bake potatoes in the fire which would end up black on one side and raw on the other. But we ate them anyway. We didn't know about marshmallows, but it was really too big a fire even if we had known. We also burned an effigy of Guy Fawkes on top of the fire and I have just discovered, is also done in Newfoundland. I didn't know that before, thought only the Brits did it. 

This is a traditional French dish. It takes a bit of preparation, but is really worth it in the end.

Traditional French Cassoulet

1 lb dried cannellini beans
Kosher salt
1 quart homemade or store-bought low-sodium chicken stock
3 packets (3/4 ounces) unflavored gelatin (see note above)
2 Tbs duck fat (optional) (can be bought from Amazon)
8 oz salt pork, cut into 3/4-inch cubes
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Freshly ground black pepper
1 lb garlic sausage (2 to 4 links depending on size)
1 large onion, finely diced (about 1 cup)
1 carrot, unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 whole head garlic
4 sprigs parsley
2 bay leaves
6 cloves

1. In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

2. Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)

3. Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.

4. Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.

5. Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

6. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

7. Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Yield: 6-8

Source
Source: Serious Eats

Author Notes
The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.

Why this recipe works:

Soaking the beans in salted water overnight helps keep them tender as they cook.

Chicken used in place of the traditional duck picks up tons of flavor from the other cured meat products and comes out meltingly tender and meaty.

Adding gelatin to the cooking liquid helps it form a better crust on the casserole as it bakes.

Note: If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is store-bought, or if it's homemade but watery even when chilled, the unflavored gelatin is an essential ingredient.

Have a great day

Saturday Recipe

Our Liquor Board sends out wine recommendations together with recipes to be enjoyed with such wine. Today the recommendation was Rioja Bordón which is a Spanish wine. This is the recipe.

Beef Ragu with Roasted Tomato Sauce

Fresh tomatoes are abundant at this time of year and when cooked make a superb, savoury tomato sauce. When you're buying ground beef, remember that the more coarsely the meat is ground, the more flavour the ragu will have. You can also make your own by grinding stewing beef in a food

processor. Toss ragu with penne pasta or serve over polenta.

TOMATO SAUCE
½ cup (125 mL) dried porcini mushrooms
½ cup (125 mL) hot water
6 beefsteak tomatoes
¼ cup (60 mL) olive oil, divided
10 anchovy fillets, drained
2 Tbs (30 mL) slivered basil
1 Tbs (15 mL) chopped garlic
1 tsp (5 mL) chopped thyme
Salt and freshly ground pepper
BEEF RAGU
2 Tbs (30 mL) olive oil
1 lb (500 g) coarsely ground lean beef
Salt and freshly ground pepper
2 oz (60 g) diced pancetta (optional)
1 cup (250 mL) Baco Noir
3 Tbs (45 mL) chopped Italian parsley

1. Preheat oven to 400°F (200°C).

2. Soak mushrooms in hot water for 30 minutes. Strain, separately reserving mushroom soaking liquid and mushrooms.

3. For tomato sauce, thickly slice tomatoes. Oil a baking sheet with 1 tbsp (15 mL) oil. Place tomatoes on baking sheet. Top with anchovy fillets, basil, garlic and thyme. Season with salt and pepper. Pour over remaining 3 tbsp (45 mL) olive oil.

4. Bake for 20 minutes. Let cool slightly and purée in a food processor, leaving sauce slightly chunky. Measure 2 cups (500 mL) sauce, reserving remainder for another use.

5. While tomatoes are baking, for ragu, heat oil in a large skillet or sauté pan over high heat. Add half of ground beef and season with salt and pepper. Place pancetta in skillet and sauté for 2 minutes. Fry until pancetta is browned, about 2 minutes. Remove meat mixture and repeat with remaining ground beef. Drain any fat.

6. Pour in wine and bring to a boil, scraping up any browned bits from bottom of the skillet. Return meat mixture to skillet. Stir in mushrooms, mushroom soaking liquid and tomato sauce. Bring to a boil, reduce heat to medium-low, cover and cook for 30 minutes. Uncover and cook for 15 to 20 minutes longer or until sauce is rich and thickened slightly. Season well with salt and pepper. Stir in parsley

Servings: 4

Source: LCBO

Have a great weekend. Don't forget the clocks go back.
 

Our Park, Our Balcony.

I went on the balcony in my nightdress to get this picture with cranes to the left of me and cranes down below me together with drilling noises.

It has been rainy so the minute I saw the sun on these trees I dashed out there.

Just as well I did, by lunchtime they had blocked our door and were drilling our balcony wall. We headed to the bowling alley as fast as we could.When we finally got back, we found out they had drilled a small semi circle into the foot of our wall which they had then boarded over. The balcony door was now able to be opened again. So what the heck that is all about I don't know. I have noticed other balconies, out front, with the same semi circle cut out. Not very high. So who knows, presumably they do!!!

I bowled like a man, sorry woman, with no arms today. I did beat Matt on the last game but it was nothing to shout about. The alley owner says I don't think positively enough.

This is a recipe from an English source, hence all the metric measures. However, it is very easy to convert these days, just google. Streaky bacon is the kind available in North America anyway. I have never heard of chantenay carrots so provided a link but I assume just everyday carrots will be fine.

Leek and Chicken Filo Pastry Pie

Woman's Weekly recipe The sweet leeks in this chicken pie add a subtle flavour and soft texture to compliment the buttery, crisp filo topping. This recipe includes potatoes in the pie filling to make a

filling meal that the whole family will enjoy. You could use turkey in the place of chicken too, if you fancy it. Serving up to eight people, there'll be plenty of this tasty pie to go around.

75 g butter, melted
2 large leeks, trimmed, halved lengthways and washed, then cut into chunks
150 g diced pancetta
600 ml full-cream milk
3 level tbs cornstarch
2 tbs wholegrain mustard
30 g fresh chopped parsley
250 g cooked chicken in pieces
100 g cooked chantenay carrots
250 g cooked new potatoes, cut into chunks
270 g pack of 6 filo pastry sheets, thawed if frozen
Add more chicken, or some ham and other veg, if you like. Instead of pancetta, you can use 6 rashers of streaky bacon, chopped.

1. Heat 1 tbs of the butter in a large pan, add the leeks, season well, cover and cook slowly for 8 minutes until softened. Add the pancetta and cook for another 3 minutes.

2. Whisk the milk with the cornflour in a pan over a medium heat for 5 minutes to make a thick sauce. Season well and add 1 tbs of the butter, the mustard and parsley and season.

3. Set the oven to 200°C/392°F/Gas Mark 6. Add the sauce to the leeks and stir in the chicken, carrots and potatoes. Spoon into the pie dish.

4. Cut the pile of pastry sheets in half to make 12 squares. Brush butter over them, one at a time, scrunching them into a loose ball and fitting them, side by side, on top of the pie filling. Put the dish on a baking sheet and bake for 35-40 minutes until golden and the filling is bubbling out. Leave for 5 minutes before serving.

Servings: 8

Have a great day
 

Cure for backache? Balconies again, Fondue Pots.Underwater Pictures,

According to How-to-Geek:

Did You Know? Astronauts spending extended time in space typically “grow” an additional two inches or so taller (up to three percent of their original height)–this isn’t permanent growth like we experience in childhood, however, but just the effects of the zero-G environment allowing their spine to fully decompress, free from the pressure of Earth’s regular gravity.

now don't you think that would cure backache? I do so wish I could go into space for a while and find out. The reason I am complaining right now, this morning we had instructions from the landlords to clear our balconies. We actually don't have a lot on our balcony these days, but what we did have took a while for us to do. We have managed to store some of it in our storage room which is pretty full mind you.

Whilst in the storage room, I picked up my fondue pots. Then realised I hadn't got the burners. I couldn't see those anywhere and short of taking everything apart (oh Lord, I have just thought, we will have to that at Christmas) I couldn't find them.

I forgot to mention that our local theatre, Centre in the Square, is going to be running some interesting shows. The first of which is Brian Skerry, an underwater photographer from the National Geographic showing his photographs and talking about how he obtained them. I have booked tickets for Matt and I. The Blurb about the show says "Dive deep into the world’s oceans with one of National Geographic’s most seasoned photographers. Watch as Brian Skerry’s images illuminate the vast, hidden world beneath the waves.
Brian has spent more than 10,000 hours underwater using his camera to tell the story of some of the ocean’s most elusive inhabitants. His mission: to enlighten and inspire people to care about the beauty, bounty, and health of the world’s oceans.
Often Brian’s office is icy, predator-infested water and his uniform a 7 mm neoprene wetsuit. Some may see this as inhibiting, but he consistently delivers thought-provoking and captivating images that offer a unique and intimate portrait of the creatures from the deep, and draws attention to the large number of issues that endanger their existence.
Join Brian for an intimate look at dolphins’ intelligence, hang out with the enigmatic manatee, experience icy, temperate and tropical ecosystems in Japan’s seas, and explore the ocean in search of the first photos of Atlantic bluefin tuna in the wild.
On stage, Brian is a passionate spokesman for the oceans he loves to photograph. His riveting presentations inspire reverence for the marine realm, and most of all, they offer hope for protecting the vitality of the world’s oceans.".

When I was a kid, living at home (just a few years ago) my mother used to make Treacle Tart which I always loved and which, for some reason, I have never made. We even used to get it for lunch at school sometimes. Of course, in England, it was always made with Tate and Lyle's Golden Syrup.

Treacle Tart

For the pastry

8 oz plain flour, plus extra for dusting
4 oz  butter, chilled, diced
1 medium free-range egg, lightly beaten
For the filling
1 lb golden syrup
3 oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice
To serve
clotted cream or double cream

1. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.

2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.

3. Use the dough to line a 9 in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.

4. Preheat the oven to 190°C/375°F

5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.

6. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.

Servings: 6

Author: James Martin
Source: Housecall

Have a great day
 

Balcony Woes, Shopping, Election,

So there was I,in a tizzy this morning, because I saw they were bringing their hoists right under our windows. I thought nobody had told us and we needed to clear out balcony. In the end, I called down to the guys below and they assured me they would only be working up to the 4th balcony. I had seen something about this on a notice but hadn't really taken it in that they would be coming round to us too. Seems a bit daft to me, they are cutting out the walls on balconies up to and including the 4th and then they have the balcony walls laid on the ground and someone is breaking them up by drilling them!! Not only that, having started to put up balcony walls across from us, they have stopped and left the job half finished. Doesn't seem like any rhyme or reason to me. We now have several tiers around the building where the balcony walls up to the 4th have been removed. This is where they were with the railings when I posted the pic a few days ago and this is where they still are. Of course what they were doing below us was bloody noisy.

So we went shopping. Spent a small fortune, but there were several items at 2 for $ but if you bought just one it was more expensive and although Matt didn't want me to pick them up, only the ones on my shopping list you understand, I did anyway. Why wouldn't I? In the long run it saves money.

Thank goodness the American election finally takes place next week. It will, at least, get resolved one way or another. Of course if HE loses he will say it was rigged.

The name of this blog includes the word Chocolate but I haven't posted anything chocolatey for a while. Here is something which really fills the bill.

Rich Chocolate Mousse Cake

This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.

Cake
½ cup boiling water
2 oz unsweetened chocolate, chopped
¼ cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ cup sugar
1 tsp vanilla extract
1 ¼ cup all-purpose flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ cup hot, strongly brewed coffee
Mousse
3 cup whipping cream, divided
12 oz semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup sugar
1/2 cup water
Chocolate Glaze
½ cup water
1 cup sugar
½ cup whipping cream
½ cup Dutch process cocoa powder, sifted
1 ½ Tbs unflavoured gelatin powder

1. For the cake, preheat the oven to 325 F. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.

2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.

3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.

4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.

5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.

6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.

7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.

8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (just above body temperature).

9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.

10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.

11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.

12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.

13. The cake will keep, refrigerated, for up to 4 days.

Servings: 12-16
Yield: Makes 1 9-inch cake

Author: Anna Olson

Have a great day

Groaner, Ocean Living,

I cannot believe it. I get emails from Kraft regularly, today showing all kinds of Hallowe'en goodies. There was a question, Why didn't the skeleton eat these? Because he had no body to share them with. Groan.

Hope your Hallowe'en went well yesterday. We don't really see anything of it living where we do. I believe they do get some kids coming to the apartment door. Bit difficult this year I would think with all the building and tunnels to walk though.

We have been watching The Alien Deep on TV Ontario over the last few weeks. The programme last night was about human expansion. Dr. Ballard who is the main person on this show, said he thinks that us going to live on Mars, etc. is a load of bull and that we will, in fact, spread out into the sea. He is probably right for a while at least. There was a segment about a company converting old oil rigs for human habitation. They can house 300 on the one we saw. This is not the one we saw, but looking for pictures, etc. I came across this one. Not sure if this is the one which is planned to be a hotel or not. But they are certainly converting abandoned rigs for habitations. Presumably the rogue waves Dr. Ballard was talking about a couple of weeks ago, will not hurt these rigs. He points out that there are thousands who already live on the water, i.e. the Asian populations who live on boats in harbours and sheltered areas. I was under the impression that the idea was to build underwater habitations but I guess the technology for that will take a while. He also covered new ways of fish farming being done in deep waters in such a way that there is not a large pollution factor which is one of the present drawbacks with fish farming. They also had someone on the programme taking the opposite side and talking about colonisation of Mars etc. Sadly I probably won't be around to see the upshot of this argument. Although they do say that life expectancy can be as much as 115 nowadays. But then as I have been going round saying to everyone today, as I age, my brain doesn't just wander, it buggers off completely!!!! Got that on Facebook.

This soup is definitely on my to do list. Looks and sounds delicious. I actually have some ground veal in the freezer which I figured would work just as well.

Thai Rice Soup With Pork-Cilantro Meatballs

Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch. Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles. This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who

makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.

FOR THE MEATBALLS:
2 large cloves garlic, peeled
2 Tbs finely chopped cilantro roots or stems
½ tsp white peppercorns
1 lb ground pork
1 Tbs oyster sauce
1 tsp soy sauce

FOR THE SOUP:
1 cup jasmine or long-grain rice
6 cups light chicken stock (see note)

TO FINISH:
6 to 8 eggs, optional
Red chile powder (preferably Thai, but ancho or Aleppo will do)
1 2-inch piece fresh ginger, peeled and cut into matchsticks
2 scallions, white and green parts, finely chopped
¼ cup loosely packed fresh cilantro leaves
Fish sauce and sriracha, for garnish

1. MAKE THE MEAT MIXTURE:

2. Pound or grind the garlic, cilantro and white pepper together into a coarse paste. Transfer to a bowl and add the pork, oyster sauce and soy sauce. Mix well, cover and refrigerate at least 1 hour or overnight.

3. MAKE THE SOUP:

4. In a large heavy pot, combine the rice and stock and bring to a gentle boil, then reduce to a simmer. Simmer, uncovered, for 30 minutes, stirring occasionally and scraping up any starch from the bottom to prevent scorching. Add 2 cups hot water and simmer 30 minutes more. Add another 2 cups hot water and simmer 20 to 30 minutes more, until the rice begins to fall apart in the soup.

5. From the refrigerator, remove the dumpling mixture and the eggs, if using. Heat your serving bowls. Adjust the heat under the soup so that it bubbles gently. Pinch off pieces of the meat mixture to make bite-size balls, dropping them one at a time into the soup. When all of the meatballs have firmed up and turned opaque, about 2 to 3 minutes after adding the last one, the soup is ready.

6. To serve, scoop a ladleful of soup into a bowl. Crack one egg, if using, into the bowl. Gently ladle more hot soup over the raw egg, covering it completely. After about 4 minutes, the eggs will be softly cooked. Dust each bowl with chile powder and sprinkle with ginger, scallions and cilantro. Serve immediately, passing fish sauce and sriracha at the table. Each diner breaks the egg yolk and scoops up the egg with the soup. Note: Use a very light-bodied chicken stock. If using prepared or canned broth or bouillon cubes, dilute with water until the salt and chicken flavors are very mild

Servings: 6

Author: JULIA MOSKIN
Source: The New York Times

Have a great day