Saturday Recipes

Because I was delinquent with my blog yesterday, Alex J. Cavenaugh said I should post two recipes today, so here you are.

Roast Pork With Milk

A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside

to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)

1 3-pound boneless loin of pork
Salt and freshly ground pepper to taste
1 Tbs olive oil
12 small white onions, about 3/4 pound, peeled
1 quart milk
¼ cup heavy cream

1. Rub the pork with salt and pepper.

2. Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.

3. Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.

4. Meanwhile, preheat the oven to 425°F degrees.

5. Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.

6. Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

Servings: 4

Source: Andrew Scrivani The New York Times

Because it so expensive lamb is not something I cook often in Canada. I used to prepare it a lot in England. Anyway, I saw this recipe and decided I might try it the next time I have a leg of lamb.

Myra Waldo's Swedish Lamb

Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited “The Complete Round-the-World Cookbook,” featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate

is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)

1 Tbs salt
1 tsp freshly ground black pepper
1 five-pound leg of lamb
3 onions, sliced
3 carrots, sliced
1 cup low-sodium chicken broth
1 ½ cups hot strong coffee
½ cup heavy cream
1 Tbs sugar

1. Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.

2. Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.

3. Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.

4. Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

Servings: 6-8

Source: Andrew Scrivani for The New York Times

Have a great weekend
 

Brian Skerry, Bowling, Tired,

I was unable to stay long enough at the theatre on Wednesday night to see if my questions were answered. However, I went on to Brian Skerry's Facebook Page and he answered them there for me. I have been wandering through his web site too and a number of the pictures we saw at the theatre are there on the website. But there was one particular shark picture with the shark partly resting on the ground but rearing up to look nose to nose with a diver. I thought it was particularly great. Not found it yet though.

Being a Thursday we went bowling of course and I did manage to beat Matt once.

I'm sorry, started this blog with good intentions but I am absolutely worn out. Not quite sure why but.... I am off to bed.

Have a great day
 

Email Problems, Narrow Boat, Christmas, National Geographic Live,

What a day was Tuesday. I couldn't send emails and then discovered there were quite a lot of them which hadn't gone out. I called Rogers TechXpert and they worked on it, leaving me a message saying it was fixed. It wasn't I called them back and after some time I got it fixed on both desktop and laptop. I also got them to change the protocols from imap to POP. The imap was giving me all kinds of problems although I had been assured it was the way to go etc. etc. My systems did NOT like it one bit. This meant that for most of Tuesday evening I couldn't use my computers.

I was somewhat surprised today to learn that my cousin and her husband, who are living in New

A Narrow Boat

Zealand, are returning to the UK and have bought a Narrow Boat with which to cruise the canals in England. She sent me pix of the interior, looks pretty good and a nice place to live. My cousin has lived on a boat for a large part of her life when she and her sisters went to live with my parents when they lost their own. I was astounded when I heard this because I thought they were a fixture in NZ, he has children living there. My cousin has now lived in Malta, England, South Africa and New Zealand. She certainly gets around. I am pretty sure some friends of mine own one of these Narrow Boats too. If the weather is nice, not a bad way to live although she tells me they are planning to spend the winters touring Europe in a camper. I wonder how they will find England now, after Brexit?

Just realised today is December 1st. Only 24 more to go. I have bought some chestnuts to make stuffing for the neck of the turkey. Maybe this weekend I will go through the laborious job of cutting, boiling and peeling them. I hope there are enough, quite a few appeared to have bug holes when I was picking them out. Still no sign of the Christmas Pudding I ordered from England. They assure me it will be here before Christmas but I am beginning to wonder. I wish now I had made my own.


Well we have just returned from our local theatre having watched and listened to Brian Skerry the National Geographic underwater photographer. I was absolutely fascinated. Matt less so unfortunately. He showed us pictures which told stories about the oceans - mostly stills but there were a few videos. There was a question and answer session afterwards but Matt wanted to leave so I never got my questions answered. When asked about the most dangerous sea creature he said a salt water crocodile. His comment was if you were in the water with a croc of a certain size, you were definitely on the menu. He talked to us about sharks and told us how many thousands were being killed each year, many of them for shark fin soup. He also talked a lot about seafood farming. The new farms are designed in such a way that either the sea currents, or filter feeding shellfish, can deal with the pollution caused by such masses of fish. I have linked his name with his Facebook Page where you will find many of his stunning pictures. He was asked if he was a vegetarian. He said no although he had tried to be. Said he was extremely fussy about what fish he ate and it's sustainability. There are so many creatures which are on the verge of extinction.

Whilst waiting for the show to begin, we got talking to the man sitting next to Matt. Turned out he was a bass player for the Kitchener Symphony Orchestra. He told us he had spent time in England, playing in Birmingham and has also played at the Albert Hall in London. Interesting guy.

Practically every recipe I come across for carrots adds all kinds of sweetening in one way or another. Carrots do NOT need sweetening in my opinion, they are sweet enough on their own, and this one doesn't do so.

Grated Carrot Salad with Citrus and Pistachios

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in

comparison in this salad recipe.

¼ cup raw pistachios
1 oro blanco or ruby grapefruit
1 garlic clove, finely grated
¼ cup olive oil
2 Tbs fresh lime juice
¼ tsp crushed red pepper flakes
¼ tsp ground cumin
Kosher salt
12 oz carrots (about 5), peeled, coarsely grated or julienned
1 blood orange, peel and white pith removed, sliced into rounds, quartered
¼ cup cilantro leaves with tender stems, divided
¼ cup parsley leaves with tender stems, divided

1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

2. Meanwhile, cut all peel and white pith from oro blanco; discard. Working over a small bowl, cut along sides of membranes to release segments into bowl; discard membranes.

3. Whisk garlic, oil, lime juice, red pepper flakes, and cumin in a medium bowl to combine; season dressing with salt. Add pistachios, carrots, and half of oro blanco and blood orange and toss to combine. Season with salt and let sit until flavors meld, 25–30 minutes.

4. Just before serving, mix in half of cilantro and parsley. Top with remaining herbs and citrus.

Servings: 4

Author: Ludo Lefebvre
Source: Bon Appétit

Have a great day
 

Charity, Sales, Balconies

Me, being me, would love to give to all the animal or environmental charities that email me constantly. I used to donate to the World Wildlife Fun regularly but these days I just cannot afford to do so any more. I've never donated to "human assistance" charities because I have always figured there are plenty of people to do so and not as many to support wildlife.

I am also very delighted that Black Friday and Cyber Monday are now gone although I am sure some of the companies will be extending their sales. I had dozens of emails labeled to attract my attention. They did, they attracted the Delete button. Some of my friends apparently found some good bargains on laptops etc. but as I am not in the market for anything like that at the moment my feeling was "leave me alone". Of course I get lots of recipe emails, but I like those.

I am surprised how many people around here have put up their outside decorations and, I assume, their inside ones as well. It isn't even December yet. I made a tentative suggestion of doing ours next weekend and got a grumbling response. We'll see.

I visited a neighbour today who's new balcony is in place. The deck surface is actually rough not smooth as it looked from a distance. But you can also see the marks of the workmen's boots!! My neighbour told me the glass part is 9 inches. There is drainage under the walls.

Whilst there, I took a picture of our balcony from hers.

Ours is the first one you can see with a hole in the wall. Below us all the floors have no balconies at all. The window on the right is where I am right now.

This may well be an easy dish to have on hand when you are so busy with everything else at this time of year.

Slow cooker cheesy chicken bake

Essentials recipe Slow cooker cheesy chicken bake is a great family recipe made with chicken thighs, mushrooms and cheese. This recipe uses chicken thighs, which are a cheaper cut of chicken but are so tender, meaning you'll save some money with this easy midweek recipe. Make a double batch and

freeze one, which you can cook from frozen another day

8 skinless and boneless chicken thighs
2 tbsp seasoned flour
1 onion, sliced
250 g button mushrooms, wiped clean
3 garlic cloves, crushed
2 tsp fresh thyme leaves
200 ml hot chicken stock
2 30g bag unsalted crisps (bag of chips)
100 g Gruyere, grated

1. In a bag, shake the chicken with the seasoned flour until well coated. Put in the bottom of the slow cooker.

2. Add the onion, mushrooms, garlic and thyme. Pour over the hot stock and cover, set the slow cooker to medium-high and leave for 3-4 hours.

3. Once cooked through and tender turn off the cooker and divide the mixture between 4 foil dishes and allow to cool. Once cooled, scatter over the crisps and cheese, cover with a lid and freeze. Or eat as a casserole with mash.

4. Cook from frozen at 160C, gas 2 for 1 hour. Or decant the casserole into a baking dish, add the crisps and cheese topping and bake for 30 mins at 200C, gas 6.

Servings: 4

Tips
If you don't own a slow cooker you could try this recipe in a casserole dish in the oven on a low heat

Source: GoodtoKnow

Have a great day

Bowling, Theatre,

I actually bowled fairly well on Monday. Not brilliant but... Matt was the same. Our Christmas luncheon was announced which will be on Dec. 19th. Last day of league bowling before the Christmas season. I have no doubt Matt and I will find ourselves there even so. Matt said on Sunday, he likes Sundays because it means we get to bowl on Mondays LOL. One of our league members was wearing a delightful pin today which was two bowling pins and a ball in sparkly gems. Not sure whether semi precious or precious. She said the pin was her mothers. I would love a pin like it. Using this picture reminds me that I was looking at an ad which the bowling alley would be placing and was asked if I could see what was wrong. I picked out one fault, what I didn't see was the pins depicted were 10 pin not 5 pin. I didn't realise the difference that 5 pin always have a blue ring around them and 10 do not.

Today, Tuesday, we are off to the Mandarin yet again to meet the friends we thought we were going to meet last week. Somebody suggested I screwed up the dates on purpose so I could go twice. Wish I' thought of that before. Anyway, I guess this will be our last visit this year. Wednesday is when we go to the local theatre to see the The Light Beneath the Seas with a National Geographic underwater photographer and his work. I am looking forward to that.  Brian Skerry has spent some 10,000 hours under water taking photographs. It should be absolutely fascinating.

The picture for this recipe attracted my attention and then when I read it I thought it sounded somewhat different.

Green Shakshuka

Green Shakshuka
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

8 SERVINGS
½ tsp caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 tsp ground cumin
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

1. Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

2. Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

3. Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.

Servings: 8

Source: Bon Appétit

Special Equipment: A spice mill or a mortar and pestle


Have a great day
 

Dune, Castro,

Somewhere or other I read that someone was going to re-read Dune. I decided I should do the same. I don't know why I didn't really enjoy it the first time, possibly because I had read a later book first and was expecting something totally different, I don't really know. However, I am about half way through the book and thoroughly enjoying it. I confess I don't quite get some of it, the Bene Geserit and their Missionaria Protectiva (I may have got that wrong) confuses me a little. The worms are the things that fascinate me the most. I had forgotten the story and it is very much like reading a new book for me.

The news hasn't stopped talking about the death of Fidel Castro, however, I don't know that it will make much difference to Cuba with Raoul Castro still head of the country. I have been told, by people who have vacationed there, just how very poor the people are and most Canadians pack their luggage with all kinds of things like toothpaste and shampoos to give away. Other things too I believe. However, not being politically minded, I didn't realise Cubans could get arrested for airing their opinions. We have never been but understand that it is a great place to vacation.

This recipe looked absolutely delicious so I had to share it. I am also going to include the video as it may be helpful. Not difficult though.

Bacon and Camembert Wreath





This mouth-watering bacon and Camembert wreath is the perfect Christmas showstopper which is guaranteed to take centre stage on your festive dinner table. It's the ideal party food for sharing with friends and family serving around 8 people. If you're having friends round this year then pop this in the centre of a buffet and everyone will be happy, guaranteed! You might just need more than one... This impressive wreath is so easy to make, wrapping readymade shortcrust pastry around thin slices of bacon and baking - it's that easy! It will take around 45 mins to prepare and cook this recipe but it's well worth the wait and the prep time is just fifteen minutes so there's not too much to do before you

get it in the oven. Topped with maple syrup it's one for sweet and salty lovers.
This bacon and Camembert wreath is best made and eaten on the same day!

320 g ready-rolled shortcrust pastry (11.29 oz)
12 rashers streaky bacon (regular bacon)
3 tbsp maple syrup
1 egg, beaten
1 Camembert

1. Heat the oven to 220°C. Cut each bacon rasher in half and set aside. Unroll the pastry, cut in half length ways and each half into 12 even strips. Top with bacon strips and brush over 2 tbsp maple syrup.

2. Curl each strip into a twist and chill for 30 mins.

3. Place the lid from the camembert box into the centre of a large lined baking tray and arrange the bacon pastry twists around it, to create a wreath shape. Brush with beaten egg and bake for 10 mins.

4. Remove from the oven and replace the camembert box lid with the cheese in the box base, cut a cross in the top and drizzle over the remaining syrup. Bake for a further 15 mins and serve.

Servings: 8

Source: GoodtoKnow
Have a great day
 

Saturday Recipe

Time to get away from Thanksgiving feasting and change to something different.

BOEUF BOURGUIGNON

Julia Child called this "one of the most delicious beef stews concocted by man."

1 Tbs olive oil
8 oz thick-cut bacon, preferably double smoked, cut into lardons
3 lbs of beef, such as shanks and/or blade chuck roast, cut into 2-inch chunks (if using bone-in meat, account for the bones in the weight)
Salt and pepper
1 large onion, chopped
1 lb of carrots, peeled and chopped into 1-inch chunks
3 cloves of garlic, minced
1 Tbs tomato paste
1 bottle Burgundy red wine (full-bodied, young Pinot Noir or Côtes du Rhône or Gamay)
2 cups good-quality beef stock
Bouquet garni: a tied bundle of thyme, bay leaf, and parsley
2 Tbs unsalted butter
2 lbs cremini mushrooms, cut in half or kept whole if small
1 lb pearl onions, peeled

For the beurre manié

2 Tbs softened butter
2 Tbs all-purpose flour

For serving
Chopped parsley
Crusty toasted/grilled French bread, rubbed with a clove of garlic

1. Preheat the oven to 250°F.

2. Heat the oil in a large pot or Dutch oven. Add the bacon and cook over medium-low heat until crispy. Remove the bacon with a slotted spoon and set aside.

3. Pat the beef dry. Season with salt and pepper. Increase the heat to medium-high and sear the beef in a single layer in the bacon fat (in batches—make sure not to crowd the pan), turning the meat until nicely browned on all sides, about 3 to 5 minutes per batch. Remove the beef and set aside. Repeat with the remaining beef.beeeeef

4. Add the chopped onions and carrot to the pot and sauté until softened and aromatic, about 10 minutes. Add the garlic and sauté another minute.

5. Add the reserved bacon and beef (I also threw in the marrow bones from my bone-in shanks for extra flavor). Add the tomato paste, red wine, beef stock, and bouquet garni. Season with salt and pepper. Stir to combine. Bring to a simmer on the stovetop. When it comes to a simmer, cover and place the pot in the oven. Cook until the meat is very tender, about 2 hours.

6. Meanwhile, heat a large pan over medium heat. Add two tablespoons of butter. When hot, add the mushrooms, season with salt and pepper, and sauté (in batches) until lightly browned, about 10 minutes. Remove from the pan and set aside. Repeat with the remaining mushrooms, adding more butter. Sauté the pearl onions until lightly browned.

7. When the meat is very tender, remove the pot from the oven. Remove the bouquet garni.

8. Make the beurre manié: Blend the butter and flour in a small bowl. Add to the pot in small amounts, stirring after each addition until it has all been incorporated.

9. Add the mushrooms and pearl onions to the stew.

10. Bring the pot to a simmer on the stovetop. Let simmer for 30 minutes to thicken. Taste and season with salt and pepper. Sprinkle with chopped parsley before serving.

Servings: 6

Source: Tastebook

Have a great day
 

Thanksgiving, Snow, Railings, Supers,

Hoping you all had a great Thanksgiving yesterday and you are not feeling too stuffed and uncomfortable today. I miss the fun we used to have when we lived in North Carolina, but things change. Here, of course, we bowled again. I guess eventually I will get back my game. Although I did beat Matt in the last game by one point LOL. I didn't bowl as badly as I did on Monday, but.....

Here we have finally had a few snow falls but nothing very much considering the reports we have been hearing on the news of really tremendous storms in some place in the States.  I've heard reports ofblizzards and really heavy falls of snow. Odd, we are supposed to be the snowy country. The construction workers have all disappeared now, they have left some materials here fenced off. One thing I don't understand, they have taken over a bay in the underground garage, filled it with the walls and panels and then totally boarded up the area. Can't even see inside. Those panels are damned heavy, who did they think was going to steal them? I am talking about the railings in this picture before they put the panels on. The panels are heavy too. I have been told they will be starting again in March - weather permitting I assume. March can be pretty bad round here.

Just heard today that our Superintendent and his wife are leaving on Wednesday. Unfortunately she had made herself very unpopular with a lot of people round here. I wonder what the new people will be like. It is a pretty hard job with 120 (I believe) apartments and lots of work. She told me that if we (the exercise class) wanted to we could decorate a tree for the party room. I wonder if anyone will want to?

After Thanksgiving probably the last thing many of you need is a new cake recipe. However, I just found this one and thought it looked delicious.

Bee Sting Cake (Bienenstich)

This buttery brioche cake is named ‘Bee Sting' because it's glazed with honey right before baking

1/4 cup whole milk
1/3 cup honey
1 Tbs honey
1-1/2 tsp active dry yeast
2 large eggs lightly beaten
3/4 cup all-purpose flour
2 Tbs granulated sugar
1/2 tsp Salt
1 cup bread flour
2 Tbs bread flour
1/2 cup unsalted butter at room temperature
2 Tbs sliced almonds
1 large egg
2 Tbs cornstarch
1-1/3 cups whole milk divided
1/3 cup granulated sugar
2 Tbs water
1/2 Tbs unsalted butter
1 tsp vanilla extract
pinch Salt
1/2 cup heavy cream

1. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy.

2. Transfer bowl to mixer stand and attach paddle attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.

3. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has.

4. Butter bottom and sides of a 9" spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour. Position a rack in center of oven and preheat oven to 350 degrees F about 20 minutes before dough is ready.

5. In a small saucepan, heat remaining 1/3 cup honey just until warm. Brush honey over top of dough, then sprinkle with almonds. Bake cake for 30 to 35 minutes, until it is a lovely golden brown and a toothpick inserted into center of cake comes out clean. Cool cake in pan, set on a wire rack, for 15 minutes. Remove cake from pan and cool cake on the wire rack completely.

6. In a small bowl, whisk together egg and cornstarch. Whisk in 1/3 cup of milk until smooth; set aside.

7. Place remaining 1 cup milk in a small, microwavable cup and microwave at high speed until scalding, about 1 1/2 to 3 minutes.

8. Meanwhile, in a small, heavy-bottomed saucepan, combine sugar with water and place over medium heat. Cook, stirring constantly, until sugar dissolves. Increase heat to high and cook, without stirring and occasionally brushing down the sides of pan with a wet pastry brush, until syrup caramelizes and turns a golden amber color. Remove the pan from the heat and carefully add the hot milk (the mixture will bubble up). Return the pan to low heat and cook, stirring constantly, until any hardened caramel has dissolved and mixture is smooth.

9. Whisk about 1/4 cup of hot caramel mixture into egg and cornstarch mixture. Return entire mixture to saucepan and cook over medium-high heat, whisking constantly, until custard comes to a boil. Continue to boil, whisking constantly, for 1 minute. Remove pan from heat, scrape bottom of pan with a spatula, and whisk until smooth. Whisk in butter until melted. Quickly strain custard through a fine-mesh sieve into a medium bowl. Whisk in vanilla extract and salt. Set the bowl containing caramel mixture in a large mixing bowl filled one-third of way with ice water (be careful that water doesn't splash into caramel mixture). Stir custard mixture frequently until it is slightly chilled, about 15 minutes. Cover surface of custard with plastic wrap and refrigerate until ready to assemble and serve cake.

10. Assemble cake: Using a long, serrated knife, cut cake in half horizontally to form two layers.

11. Remove caramel custard from refrigerator and beat vigorously with a rubber spatula until smooth. In bowl of an electric mixer, using whisk attachment, beat 1/2 cup heavy cream at high speed until it forms medium-stiff peaks. Gently fold whipped cream into caramel custard. Spread caramel cream over bottom layer of cake (it will be a thick layer). Top with other cake layer. Sprinkle top of cake very lightly with confectioners' sugar and serve immediately or refrigerate for up to an hour before serving.

Servings: 10

Source: German Foods

Have a great day
 

Cranberry, Juicy Turkey,

When I was a young woman I had never heard of cranberry sauce. I think it is used regularly in the UK nowadays though. I have tried it several times and it has never done much for me so I don't bother. Told the friends who are joining us for Christmas Day to bring some if they would like. They don't much like it either. However, on Wednesday Denise from My Life in Retirement posted a recipe for a delicious sounding chutney which I think even I would like.


I haven't counted, but every foodie email has sent me a no fail recipe for cooking turkey plus they are all sending me recipes for sides for the big day, some of which I wouldn't touch with a barge pole. I am definitely going to try Justin Chapple's Juicy Turkey. This time I found a link on YouTube.


Obviously, I couldn't possibly be left out of the turkey advice stakes even if it isn't my advice exactly.

Having never been particularly enamoured of Green Bean Casserole, I came across this green been recipe today and thought it sounded good.

Lemon-Dill Green Beans

1 lb green beans, trimmed
4 tsp chopped fresh dill
1 Tbs minced shallot
1 Tbs extra-virgin olive oil
1 Tbs lemon juice
1 tsp whole-grain mustard
1/4 tsp salt
1/4 tsp freshly ground pepper

1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Yield: 4

Tips
To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.

Source: EatingWell


Have a great day and a Happy Thanksgiving.
 

Meds, Lunch, Balconies Guest Blog,

Wednesday, i.e. today, I am guesting on The Really Real Housewives of America if you would like to nip over and take a look. So nice of them to have me to visit,

I told you about me and statins - I get bad cramps. Well last week an internist tried me out on a new cholesterol pill, not a statin. Seems to be OK so far, but I did get a bit dizzy headed and feeling nauseous; checking the possible side effects, that seems to fit in. Which is why there was no blog yesterday. I did go bowling but wasted my time. Matt did OK, but I bowled almost as badly as the worst bowler in our league, and she is bad LOL. I then heard from a friend that Psyllium husk helps reduce cholesterol - it is apparently similar to Metamucil. Our foot nurse happened to be here Tuesday morning so I checked it with her. She said hadn't heard of psyllium husk but was certainly aware that Metamucil was helpful in reducing cholesterol. Also spoke to the pharmacist and he suggested I took the pill in the evening with food.

However, this being Tuesday as I write, I will be going to the Mandarin for lunch. We got to the Mandarin at about 12 and waited for 15 minutes. No sign of our friends so we went in to lunch. I had tried phoning, no luck. We enjoyed our lunch but were a bit concerned about our friends. When I got home I checked the emails, dummy, it was next Tuesday the 29th. They happened to phone us later in the day and we have arranged to go next Tuesday anyway. Suits me, I love to go there as you know. They had some very good salmon today and of course, I had a few dumplings.

I have been working on Christmas Cards the last couple of days. More duh, forgot to go to the post office on the way home. Talking of home, the construction workers seem to be packing up for the winter. They have even been moving the fences so most of the grounds are accessible again.Wonder when they will come back. They started in May this year. I feel sorry for the people who have no balcony still. All the new balcony rails have been put in the underground garage and fenced off - I cannot see anyone stealing them mind you, they are extremely heavy.

Wednesday, i.e. today, I am guesting on The Really Real Housewives of America if you would like to nip over and take a look. So nice of them to have me to visit.

I just found this recipe in my cooking programme, Living Cookbook, and thought it looked good enough to eat.

Pistachio Cake with White Chocolate Buttercream

1 2/3 cups all-purpose flour

4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional)

1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.

2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.

3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.

4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.

5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.

6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards

1. Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.

Servings: 12

Source: Better Homes and Gardens®.

Have a great day

Solar Power, Jigsaw, Tough Meat, Snow

I was talking about power and energy on Friday and reminded myself of the asparagus farm where I spend so much time every year. He uses solar panels on the farm buildings, and has a large field which will be lying fallow for 20 years. He applied to the local township for permission to put in solar panels which, being a biggish field, would have supplied a lot of power. He never did get that permission. How very short sighted of them. I remember being in Greece more than 50 years ago and they were installing solar panels in several places and yet today in Canada they wouldn't permit it.

Every so often I do Shockwave daily jigsaw puzzles. I am so slow that I never rank but I just enjoy

doing them. Heck you don't have to turn all the pieces the right side up for a start LOL. Saturday I did one as usual and apparently did it quick enough to rank 439th. How about that, I didn't think I would ever make a ranking of any kind. I was quite chuffed. Obviously it wasn't the hardest puzzle in the world. Can't have been can it? By the way, I did Sunday's puzzle, no ranking!

I am kind of at my wit's end lately as Matt has decided practically all the meat we get is too tough. I agree it is tough, but I can eat it, he won't. It's OK if I stew it or something similar but if we have a steak, which we eat rare, he doesn't enjoy it. Saturday night we had a rib eye steak and Matt ended up throwing most of his away. I have kind of decided what I should do, is always give him stewed meat but make myself steaks. Be a pain in the butt mind you. I have some instructions for aging beef which I have never tried, but I guess I need to. It is a fact that beef was hung a lot longer in England, and was therefore much more tender, but we have been here a long time and it's only recently Matt has decided he can't eat this or that.

By the way, we got snow on Saturday night so when we got up it was whitish. Not very much but it lasted all day long.

Talking of beef.....here is a recipe for beef. However, as it says you can swap it for chicken or shrimp. We don't have prawns round here.

Tangy Beef and Mushroom Noodles

Tangy beef and mushroom noodles is one of the speediest (and tastiest!) dishes you could make for dinner. Dish it up in only 20 mins and we guarantee the whole family will be happy. A couple of sirloin steaks go a long way in this recipe. You can get creative with this recipe too - you can happily

use any other veg you've got at home that you want, or swap out the beef for chicken breast or prawns to make a change. This simple recipe is going to one of your new favourites

2 X 220 g sirloin steaks, sliced
100 g tamarind paste
Juice 2 limes
3 Tbs soy sauce
1 tsp sugar
1 tsp sunflower oil
300 g mixed mushrooms, sliced
6 spring onions, sliced, plus extra to serve
200 g sugar snaps
300 g noodles
pinch chilli flakes
4 Tbs toasted cashews, chopped

1. Toss the steaks in the tamarind paste, lime juice, soy sauce and sugar, and put in the fridge.

2. Heat the oil in a wok and fry the mushrooms, spring onions and sugar snaps for 3-4 mins, until just cooked; remove and set aside.

3. Remove any excess sauce from the steaks and add them to the wok. Cook for 2-3 mins, then remove and set aside with the vegetables.

4. Meanwhile, cook the noodles according to pack instructions, then drain once cooked.

5. Turn the heat down, pour in the marinade and bring to a simmer for 2-3 mins. Add the noodles and toss to coat well, then tip in the beef and vegetables. Stir until everything is warmed through, adding a little hot water to loosen if necessary. Sprinkle over the remaining spring onion, chilli flakes and cashews to serve.

Servings: 4

Source: GoodtoKnow

Author Notes
You can also enjoy it the next day if you have any leftovers; simply make sure to reheat thoroughly

Have a great day
  

Saturday Recipe

I think I may have mentioned a time or two how much I love dumplings. I have never actually made  them although Matt used to a number of years ago. This recipe came to my inbox today and I thought it sounded good. If you are interested, there is a 'how to' video on the site.

Chinese Pork Dumplings

When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they

taste especially great with the family by your side

FOR THE DUMPLINGS
1/2 medium green cabbage, roughly chopped
salt
1/2 tsp grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 oz peeled shrimp, deveined and chopped
1/2 lb ground pork
1/4 cup soy sauce
1/2 tsp sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 Tbs Vegetable oil

FOR THE DIPPING SAUCE
1/4 cup soy sauce
3 Tbs Rice vinegar
1 tsp thinly sliced scallion white
1 pinch toasted sesame seeds

1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.

2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.

3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.

4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

5. Transfer the dumplings to a plate and serve with a dipping sauce.

Servings: 4

Source: Panna
Author: ANITA LO



Have a great day

Power, Medical, Bowling, Christmas Pudding,

For the last three weeks, we have been watching a programme on Nova called Treasures of the Earth which has been absolutely fascinating. Wednesday night in particular was interesting because it talked about power and how countries are working towards using clean power sources. One of the cleanest is, in fact, nuclear power which of course has a bad rep at the present time. There was a segment on the Japanese work with wind and solar power and how they are managing to store some of the power in huge banks of batteries for those times when there is no wind or sun. I would have included the video, which can be watched at the above link, but not in this area. That seems nuts to me, I could see it on TV last night, why can't I watch it on my PC today? Aha, I found it on YouTube. All of the 3 episodes we have watched are there. Highly recommend them.


Having been to the doctors yesterday I am getting a referral to the vascular surgeon who has treated me before. My legs are getting unduly tired and I believe they are not getting the blood flow they should. I will presumably be given an ultra sound and they will see if I am right. I am blaming this on my inability to bowl lately. Matt slaughtered me again today. We played 4 games and tied in one. All the other games he beat me by quite a margin. Grrrr.

I am a tad concerned because I ordered an English Christmas Pudding from The Rising Dough Bakery where I buy a lot of English stuff. When I ordered it they said October but the puds are still not in. They have assured me they will be here before Christmas. I am beginning to wonder. I should have made my own, but these days I can't stand around in the kitchen like I used to.

I thought this sounded good and easy. It calls for Becel which, as far as I know, is only available in Canada. Obviously, any good oil can be substituted. I didn't even know Becel sold oil. We buy their margarine all the time. It turns out it is a combination of canola and sunflower oils and is full of good qualities.

CREAMY BACON CARBONARA PASTA WITH CHICKEN AND RAPINI

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
2 Tbs (30 mL) Becel® Oil, divided
1 clove garlic, chopped
1 package Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish
8 oz rapini*, cut into 1-inch/2.5 cm pieces (about 4 cups/1 L) OR 8 oz. (227 g) broccoli florets (about 4 cups/1 L)

1. Season chicken, if desired, with salt and pepper. Heat 1 tablespoon (15 mL) Oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.

2. Heat remaining 1 tablespoon (15 mL) Oil in same skillet over medium heat and cook garlic, stirring, until garlic is fragrant, about 30 seconds. Add 1 cup (250 mL) water and 1 cup (250mL) milk and bring to a boil. Stir in Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish and cook covered according to package directions, adding rapini during the last 5 minutes of cook time

3. Stir in chicken and serve garnished, if desired, with toasted chopped walnuts and grated Parmesan cheese.

Servings: 4

Tips
*Rapini, also called broccoli rabe (or raab), is a cruciferous vegetable (related to broccoli, cabbage, cauliflower, bok choy and Brussels sprouts). The leaves, buds and stems are all edible. It can have a bitter taste, so, if desired, blanch it before adding to the recipe to remove some of the bitterness.

Each serving of this dish is a good source of calcium and iron.

Source: Knorr

Have a great day

Water, Tired,

They are turning off the water in our building at 9 in the morning once again. This time I have stuck a reminder notice in a prominent position so that hopefully we won't forget and will get all our ablutions out of the way.

Sorry, I am very tired tonight and having spent a large part of the afternoon sitting around at the doctors, we were both a bit teed off. So I am off to bed and you are minus much of a blog.

I enjoy cauliflower although I mostly have it with a cheese sauce. I have tried roasting it once, that seems to be highly recommended, but I wasn't enamoured. So, when I came across this recipe this morning I decided to make a note of it. A simple little recipe but should be quite tasty.

Cauliflower in Garlic Sauce

1 cauliflower, separated into florets
6 Tbs (90 ml) olive oil
3 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Red pepper flakes to taste (optional)

Boil the cauliflower in enough salted water to cover until tender, about 15 minutes. Drain and place in a serving bowl. Heat the olive oil in a small skillet over moderate heat and sauté the chopped garlic for 1 minute. Remove from the heat and add the remaining ingredients, stirring to mix well. Pour over the cauliflower and serve immediately.

Servings: 4

Source: WW Recipes



Have a great day
 

Optometry and Road Works, Medical, Underwater Photography,

Optometrist visit for us today. Apparently I have a cataract growing and have to watch how my eyes are as I have one more or less useless eye (I can see periferally but not straight ahead) - he gave me a paper with a square design on it and a central dot. I have to stare at the dot now and again and if any of the lines appear to waver, I need to call him. I had problems making sure I didn't crumple it on the way home but now I find it on line so I could reprint it if I needed to. Matt had two cataracts done, but I can't remember if he could see straight away or not. If not I would be essentially blind until it cleared up. Getting to the optometrist was a pain in the butt. There is still a lot of road work going on for this LRT system and we followed the detour but there was one place where there were 2 sings, one saying go ahead and one turn left. I only saw the turn left one and we ended up going in a circle!!! Just got there on time and the optometrist told me how to reach Hiway 8 which is a express road and took us back easily. For some reason, we never use the express roads.

Tomorrow I have a doctor's appointment and they arranged me to see another doctor who will go over my medications. Why can't my doc do that? Anyway, they tell me getting to them is easy again now, but I know there is still one place where there is a detour.

I mentioned a while back that I had booked tickets to see a show about Underwater Photography for the National Geographic. The photographer, Brian Skerry, has spent more than 10,000 hours underwater. There was a reminder in my email and the following picture which I found fascinating.

Don't you think that is amazing? The diver looks so tiny against the huge whale, a Southern Right Whale. Then I found a video.



For those of you who will be cooking your hearts out for Thanksgiving, this looked like quite an easy recipe to make ahead of time. Sadly Matt does not like Sweet Potato.

Cheese-Stuffed Sweet Potatoes

Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick

reheat. Cook time includes five minutes cooling time and assumes you use the microwave option

2 small sweet potatoes (between 5 and 6 ounces each)
2 oz soft fresh goat cheese
1/4 cup fat-free cottage cheese
2 Tbs skim milk ricotta cheese
salt and pepper, to taste
1 green onion, sliced
paprika, to taste

1. Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.

2. Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.

3. Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.

Servings: 2

Author: FLKeysJen

Have a great day