Monday 27 May 2013

In the garden, with flats on.



Nestled under the tree with the second half of the Fizz.  Perfect afternoon of shoulder weather.  The solo bass lines were quite hypnotic.  It had been steadily playing for the last hour which meant the kitchen was closed for the day. Music is welcome in the garden as long as it's the right kind of music.   I would throw Bach’s solo cello into the mix. There was a rustle in the shrubbery; I traded one chair for another and charged my glass.  We swapped notes on the canoe; in the same spot as before.  Some people erect fencing, others merely lean watercraft against a shed.

A chair was no match for my host and he sank down onto a puffy cushioned divan.



Everything looks so well manicured.  We've often wondered about that.

I like order with the vegetables and chaos with the flowers.  My wife is the opposite but she cannot cook. This is why she is not allowed anywhere near my kitchen.  I would never find anything.  Don't let her near yours. 

And the grass?

Chamomile.

Oh, like the book.

Book?

The Chamomile Lawn.

Never heard of it.  My wife tells me you cook.  Do you cook or merely think you can cook?

I like a complicated recipe.  It doesn't always like me.

Complicated is never worth the stress. Simple is good. People have no appreciation for the amount of work you’ve put into a dish.  Remind me to give you some asparagus before you go.  If you can handle the asparagus, we’ll see about mushrooms.

 

Thursday 23 May 2013

Savoury Bread & Butter Pudding

 
 
 
For 4 persons.
 
1/2 TBSP butter
1/2 lb asparagus, chopped
2 onions/shallots
5 CUP bread loaf chunks
1 CUP grated cheese-divided in two portions
1/4 CUP fresh parsley
5 eggs
2 CUP milk
1 TBSP mustard
 
Saute asparagus and onion for five minutes.
 
 

In a greased pan, combine bread cubes, cheese portion, half the vegetables and parsley.*

 
 
Whisk eggs, milk and mustard.  Pour over bread mixture.
Let stand one hour.
Top with second portion of cheese.
Bake 350F for 45 mins. 
 
*We found  that the components were too clustered together and would opt for a layering of ingredients versus trying to combine them all at once.  Then add liquids.
A vigorous whisk is required for the mustard to blend.

Tuesday 14 May 2013

Brunch



Smoothie

For 2 persons.

1 1/2 CUP peaches (frozen will do at this time of year)
3/4 CUP greek yogurt
1/4 CUP milk
1 TBSP honey
2 oz peach liqueur
1 oz fruit wine (we used Southbrook Framboise)

Blend first five ingredients
Divide between glasses
Float 1/2 oz Framboise each glass


Huevos Rancheros

There is no one "recipe" here; more putting together components of your choice. 

For 2 persons.

Prepare tomato salsa first

2 TBSP vegetable oil
1 onion diced
3 garlic cloves minced
1 jalapeno diced  (or whatever 'hot' pepper you can get your hands on)
1 TBSP tomato paste
5 ripe tomatoes chopped

2 teaspoons ground cumin (remember the mortar and pestle from last Fall?)
handful of chopped cilantro & oregano
1 tsp sugar

Saute first six ingredients for 10 mins
Add remaining and simmer a further 10 mins
Cool




"Filling"

1 TBSP oil
1 CUP black beans
1 chili pepper diced
1 tsp cumin
2 eggs
4 cooked skinless/boneless chicken thighs, sliced & kept warm
1 CUP grated cheese
1 CUP guacamole  (we took our cheat here; you're allowed one per menu)
4 tortillas-warmed or fried

Saute first four ingredients 'til heated through

Prepare eggs anyway you want

Top tortilla with chicken, bean mixture & cheese
Top w/ second tortilla, egg, a liberal serving of salsa and guacamole

DON'T PANIC ABOUT THE LOOK OF THE THING
If you prefer, present the components 'Cobb' style (rows)

 
Banana/Coffee/Toffee Bread
 
 

 
 


Because who needs to make three different kinds of cake when you can make one?


3 ripe, mashed bananas
½ cup coffee, room temp

2 CUP flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp nutmeg

½ cup butter-melted, room temp
¾ CUP sugar
2 eggs

2 tsp vanilla
½ CUP Skor toffee pieces or Skor bar
¼ CUP banana chips, broken


Spray loaf pan.
Preheat oven to 350F
Stir bananas with coffee
Whisk flour, baking power & soda, salt and nutmeg

Beat butter with sugar and add eggs, one at a time, beating well

Add dry ingredients to liquid portion and add half toffee pieces
Add to pan
Sprinkle top with banana chips and remaining toffee pieces


Bake 45 minutes
Cool 10 minutes in pan




Tuesday 7 May 2013

Don't forget about Fiddleheads!

If you want it done right, do it yourself.

Ask him if it was worth the sixteen hours he spent in the toilette.

Oh, it speaks. 
Did you not enjoy your salad? Yes?  Then my dear, it was worth it.


 
 
All this talk of morels and you run the risk of forgetting about this other spring favourite, the fiddlehead.
 
Saute with butter and garlic.
OR
Blanch and cool in an ice bath.
Sprinkle with sea salt, lemon juice & olive oil.