Something new

Curiosities: Staffa: The Pillar Island

2011-08-18T11:15:00.000-07:00

Curiosities: Staffa: The Pillar Island

Blini

2011-07-23T00:35:00.001-07:00

Makes about 24 Blini

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

2/3 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon instant yeast (not rapid-rise)
1 cup warm milk
2 tablespoons butter, melted
1 egg, separated
Toppings of choice

Preparation:

In a large bowl, mix flours, salt and instant yeast, and make a well in the centre.
Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour.
Stir cooled melted butter and egg yolk into batter. In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.
Heat a non-stick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding. Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds. Cover blini and keep warm. Repeat with remaining batter.
Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill and lemon wedges.

Seviche

2011-07-21T08:53:00.001-07:00

Ceviche

2 pounds any whitefish, shrimp or prawns, juice of 6 limes, 3 lemons, 3 oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium red onions sliced very thin
2 or 3 red or yellow hot peppers, slivered

Cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers ( and skinned diced tomatoes if preferred) and let set overnight.

Serve with crips or tortilla chips.

Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)

2010-12-22T06:10:00.000-08:00

Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)

Chocolate Bake

2010-08-27T06:46:00.001-07:00

INGREDIENTS

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

METHOD

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the centre is set.

Serve with lashings of vanilla ice cream.

Chocolate Pots

2010-08-26T08:59:00.001-07:00

INGREDIENTS

1 14 ounce can of full fat coconut milk
5 ounces dark chocolate

2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

METHOD

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.

Decorate with fresh raspberries.

Pasta with Sardines

2010-08-16T06:06:00.001-07:00

INGREDIENTS

1/2 tsp saffron strands (approx)
2 oz (50 g) fennel bulb
400 g fresh sardines (approx)
100 g onion
2 tbsp olive oil or sunflower oil
3 tbsp concentrated tomato puree (paste)
100 g pine kernels
1/3 cup (70 g) seedless raisins
450 g spaghetti, tagliatelli or fettuccini
salt and pepper
2 tbsp Marsala

METHOD

1. Soak the saffron in 1 tsp of water.
2. Blanch the fennel, drain, and separate the fleshy layers. Chop them finely.
3. Cut the fish into 2cm pieces.
4. Skin and chop the onion.
5. Heat the oil in a large frying pan, and sauté the onion gently for 2-3 minutes until tender.
6. Add the fish, tomato puree, pine kernels, raisins, the saffron water, and fennel. Mix well and draw off the heat.
7. Cook the pasta in fast boiling salted water until just soft. Drain and keep hot.
8. Return the pan of fish to the heat, and simmer for 2-3 minutes, stirring gently. Season well.
9. Add the stock if the mixture seems too dry to coat the pasta, then add the Marsala. Simmer for a further 2-3 minutes.
10. Place the pasta on a heated serving dish, pour the sardine mixture over it, and toss well.

SALMON & BLUEBERRY

2010-08-12T04:49:00.001-07:00

Ingredients

1 tablespoon olive oil plus additional for brushing
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided

Method

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Let stand at room temperature. Re warm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Blueberry Bake

2010-07-28T01:28:00.001-07:00

Ingredients

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon white sugar
1/2 cup lowfat buttermilk
2 tablespoons honey
1 tablespoon white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup water
2 tablespoons lemon juice
3 cups fresh blueberries

Method

Preheat oven to 400 degrees F (200 degrees C).
To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
Drop biscuit dough onto berry mixture by tablespoonfuls.
Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.

Mint & Asparagus Risotto

2010-07-27T09:37:00.001-07:00

Ingredients

• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g/1lb 6oz arboreal rice
• 250ml/9fl oz vermouth

• 2 bunches of asparagus, woody ends removed and discarded
• 700ml/1¼ pints hot vegetable stock
• 100g/3½oz butter
• 1-2 handfuls of freshly grated Parmesan cheese

• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil

Method

Finely chop your asparagus stalks into rounds, keeping the tips whole. Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth & keep stirring all the time until it has evaporated.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quicklyand continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice.It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Carrot Cake with Cream Cheese Frosting

2010-07-25T08:10:00.001-07:00

Ingredients

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups icing sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine icing sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then spread on cooled cake.

Aubergine Parmesan

2010-07-17T09:22:00.001-07:00

INGREDIENTS

2 lbs (about 2 large) eggplants
salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

METHOD

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Kleftiko

2010-07-16T02:58:00.001-07:00

Ingredients

1 boned shoulder of lamb (about 1.5kg)
150ml extra virgin olive oil
3 large cloves garlic, cut into slivers
3 tbsp roughly chopped oregano or rosemary
Juice of 1 large lemon
Salt and freshly ground pepper

Method

Preheat the oven to its highest setting.
Heat 50ml of the oil in a large, heavy frying pan over a medium heat. Add the lamb and brown on all sides. Remove from the pan and drain on several layers of kitchen paper.
Cut 3 pieces of baking parchment, each about 1 metre long. Place one on top of the other, fold all in half widthways and crease down the centre, then open up. Lay the paper in a roasting tray, with one half on the base of the tray and the other half hanging over the edge.
Place the lamb on to the paper. Poke holes in the lamb with the tip of a sharp knife and push in the garlic slivers, sprinkle the herbs, the lemon juice and the remaining olive oil over it and season. Bring the second half of the paper over the meat and fold over the edges to seal the lamb inside.
Roast for 20 minutes, then reduce the oven temperature to 180°C, gas mark 4 and roast for a further 40 minutes per kilo of meat. Remove from the oven and let the meat rest for 30 minutes. Cut the parcel open, carve the lamb and serve with its juices, and roast potatoes.

CASSATA CAKE

2010-07-14T08:21:00.001-07:00

For the Citrus-Ricotta Filling

2 ounces (1/4 cup) all-purpose flour
1 cup milk
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine granulated sugar
1/2 teaspoon citrus oil (pure orange or lemon oil)
1 teaspoon vanilla extract
1/4 cup ricotta cheese

For the Cake

9 ounces (1 3/4 cups) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
6 eggs, separated
16 ounces (2 cups) superfine granulated sugar, divided
8 ounces (2 sticks) unsalted butter

Method

1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.

2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.

3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.

4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.

5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.

6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.

7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.

8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.

9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.

10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.

11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.

12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the centre comes out clean.

13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.

14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.

Strawberry, balsamic chicken

2010-07-05T03:19:00.001-07:00

Ingredients

1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
1/2 cup balsamic vinegar
4 (8 ounce) containers strawberry yogurt

Method

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley.

Pineapple glazed chicken

2010-06-21T05:36:00.000-07:00

Ingredients
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chillies, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 pounds total)

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, cilantro, onion, and chillies in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

MONGOLIAN BEEF

2010-06-20T05:42:00.000-07:00

Ingredients:
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Preparation

Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).

Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
(Makes 2 Servings)

HOT & SPICY BEEF SALAD

2010-06-19T02:34:00.000-07:00

Ingredients

2 x 100g sirloin steaks, trimmed
a little vegetable oil for brushing
100g/ 4oz green beans, trimmed
75g/ 3oz cucumber, deseeded
3 small tomatoes, quartered
handful coriander leaves
1 (150g) bag Bistro style leaves (eg Red Chard, beetroot
and lamb’s lettuce)
For the dressing:
1 red chilli, deseeded and chopped
zest and juice of 1 lime
1 tbsp vegetable oil
1 tsp Thai fish sauce
1 tsp caster sugar

Method

Preheat the grill to high. Brush the steak on both sides with the oil, then season well. Cook under the hot grill for 8-10 mins, turning once until the steak is cooked to your liking. Set aside to rest for 3 mins, before slicing.

Cook the beans in boiling salted water for 3 mins or until just tender. Drain, refresh in cold water and drain again. Cut the cucumber into thick slices then mix with the beans, tomatoes and coriander leaves. Scatter over the salad leaves.

Whisk together all the dressing ingredients. Toss the vegetables, sliced steak and salad leaves together and divide between two plates. Drizzle a little dressing over each, and serve straight away.

Cooks tip: As an extra why not serve this recipe with crusty bread.

Been Too Long

2010-06-19T02:27:00.001-07:00

It has been a year since I last posted on this blog. Many things have happened in the meantime. Three of my internet friends have sadly died and I have had a few health scares myself. Wendell is all all grown up now and my little granddaughter is growing fast.I am inserting a couple of photos to show the changes. Off to prepare lunch after.

Beef Cobbler

2010-01-04T22:47:00.000-08:00

Ingredients

900g (2lb) Stewing Beef, trimmed
600ml (1 pint) Beef Stock
600ml (1 pint) Red Wine
2 Onions
2 Large Carrots
1 Small Leek
1 Large Stick Celery
1 Small Parsnip
1 Clove Garlic
6 tbsp Oil
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
½ tsp Caster Sugar

Cobbler
225g (8oz) Flour
225g (8oz) Cheddar Cheese
25g (1oz) Butter
2 Eggs
2 tbsp Milk
1 tbsp Parsley
1 tsp Prepared Mustard
1 tsp Horseradish

Preparation

Pre-heat oven to 220°C: 425°F: Gas 7.
Trim any excess fat from the beef and cut into chunks.
Peel and chop all of the vegetables.
Heat half the oil in a large saucepan.
Season the flour with salt and pepper.
Lightly coat the pieces of beef and fry in batches until golden brown.
Remove and place into a casserole dish.
Add the remaining oil and brown the vegetables adding the caster sugar,
Remove and add into a casserole dish.
Add the stock to the saucepan to deglaze, pour into the casserole.
Add the wine and bay leaf.
Cook and covered for 1¼ hours.
Sift the flour and salt into a mixing bowl.
Rub the butter and mustard into the flour
Add the parsley and three quarters of the grated cheese.
Mix the egg, milk and horseradish together.
Fold into the flour mixture.
Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired.
Divide the cobbler mixture into 8 portions and place on top of the casserole .
Top with the remaining cheese.
Increase the oven heat and bake for 20-25 minutes or until golden brown.

Fig Bread and Butter Pudding

2009-12-26T05:20:00.000-08:00

For my good friend Sharilyn. (sourced from archives on the net)

Ingredients

200g/7oz butter
1 ready-made brioche loaf, sliced
200g/7oz Demerara sugar, plus icing sugar for sugaring the dish
150g/5oz figs, halved, soaked in brandy for at least one hour (preferably overnight)
500ml/17fl oz double cream, plus extra to serve
3 free-range eggs, beaten
3 free-range egg yolks, beaten
1 vanilla pod, split, seeds scraped out
100g/3½oz caster sugar

Preparation

1. Preheat the oven to 180C/350F/Gas 4.
2. Butter the brioche slices generously, then cut the slices in half diagonally to create triangles.
3. Grease a 30cm x 20cm/12in x 8in ovenproof dish, then sprinkle with a little Demerara sugar. Place the brioche slices into the dish so that they fit together snugly, layering until you have added all of the brioche.
4. Sprinkle over half of the Demerara sugar, then add the figs. Finish by sprinkling over the remaining Demerara sugar.
5. Place the cream into a saucepan and place over a medium heat until just boiling, then remove from the heat.
6. Place the beaten eggs and egg yolks into a large heatproof bowl. Gradually add the hot cream, whisking constantly.
7. Add the vanilla seeds and caster sugar and stir to mix well.
8. Carefully pour the cream mixture over the brioche slices, until the dish is almost full, then leave to stand for at least 30 minutes.
9. Place the pudding dish into a large roasting tin, as deep as the pudding dish. Add water to the roasting tin until it is halfway up the sides of the pudding dish, then carefully place into the oven to bake for 40 minutes, or until the custard sets.
8. Serve in the dish at the table dusted with icing sugar and with double cream poured over.

Baked Pork Chops With Parmesan Crust

2009-12-02T11:50:00.000-08:00

Baked Pork Chops With Parmesan Sage Crust

Ingredients -

1-1/2 cups Italian Flavoured Breadcrumbs
1 cup grated Fresh Parmesan Cheese
1 tablespoon Dried Rubbed Sage
1 teaspoon Cumin
1 teaspoon grated Lemon Peel
2 Large Eggs
1/4 cup All-Purpose Flour
½ teaspoon Salt
½ teaspoon Fresh Ground Black Pepper
4 Bone-in Centre-Cut Pork Loin Chops (each about 1 inch thick)
2 tablespoons Butter
2 tablespoons Olive Oil

Preparation:

1. Preheat oven to 425 F.

2. Add Italian flavoured breadcrumbs, grated fresh parmesan cheese, dried rubbed sage, cumin, and grated lemon peel in glass pie plate.

3. Stir to combine.

4. Add eggs to medium bowl, whisk with fork until well beaten.

5. Place flour in shallow bowl or on plate.

6. Season flour with salt and pepper.

7. Dredge pork chops in flour. Shake off excess flour.

8. Dip chops in breadcrumbs.

9. Add pork chops to breadcrumb mixture and roll to coat all surfaces.

10. Add butter and olive oil to heavy ovenproof skillet. Heat over medium high heat.

11. Add breaded pork chops to hot skill. Cook 2 minutes per side until well browned.

12. Place skillet in preheated oven.

13. Bake 20-25 minutes, until pork chops are crispy on the outside.

DUCK CASSEROLE

2009-11-26T01:53:00.000-08:00

Ingredients

2 pheasants or 2 ducks
20g butter
2 large onions, chopped
2 carrots
2 sticks celery
1 large garlic clove
2 rashers streaky bacon
500ml red wine
300ml good chicken stock
3 juniper berries
1 clove
2 bay leaves
3 black peppercorns
Few sprigs of fresh thyme
Small piece orange peel or ½ papaya, de-seeded and chopped
10g dark chocolate, grated

1. Preheat the oven to 175ºC/Gas 4.

2. Cut each pheasant or duck into 4 pieces. Melt the butter in a casserole dish and brown the pheasant or duck pieces lightly; you might have to do this in 2 batches. Remove the meat and add the chopped onions with a good pinch of salt. Cook for about 10 minutes until soft and brown, stirring occasionally.

3. Chop the carrots, celery, garlic and bacon, then add to the casserole and cook for a further 5 minutes. Add a good splash of wine to deglaze the casserole, scraping up any bits stuck on the base.

4. Return the meat to the casserole along with the remainder of the wine and the chicken stock. Heat through, then add the juniper berries, clove, bay leaves, peppercorns, thyme and orange peel or papaya. Put the lid on and transfer to the oven for about 1¼ hours, or until the meat is cooked.

5. If you prefer an even richer, thicker sauce, pour off half the liquid into another pan and reduce briskly before returning to the casserole dish. Lastly add the grated chocolate, stirring in thoroughly, tasting as you go. You might want to add a little more! For a touch of South America, add a teaspoon of mild chilli sauce or a tablespoon of papaya jam with the stock.

Somerset pork chops

2009-11-07T02:54:00.000-08:00

Ingredients

1/4lb butter
4 boneless pork loin chops
1 teaspoon chopped fresh thyme
1 large onion, sliced into thin rings
1 clove garlic, crushed
1 Cox apple, cored and cut into thick rings
1 red apple, cored and cut into rings
1 teaspoon white sugar
salt and pepper to taste
1 1/8 cups dry cider
3 tablespoons heavy cream

Preparation

Preheat oven to 375 degrees F (190 degrees C).
In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the casserole dish. Sprinkle with sugar.
Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Asparagus and pumpkin risotto

2009-11-01T02:22:00.000-08:00

Ingredients

400g pumpkin
1 onion, sliced
350g Arborio rice
1 sprig fresh rosemary, leaves only
Approx 1 ½ litres hot chicken stock
1 large cloves garlic, sliced
6-8 large asparagus spears
8 baby asparagus
100g sheep's cheese, grated
Truffle oil to drizzle
Olive oil
Salt and freshly ground black pepper

Preparation

1.Pre-heat the oven to 190˚C.

2.Peel and chop the pumpkin into small cubes. Place in a roasting dish and drizzle with olive oil. Season with salt and pepper and bake in the oven until soft - approximately 15-20 minutes. Remove and keep warm.

3.Lightly fry the onion and garlic in hot olive oil until softened, then add the rosemary and cook for a further minute. Add the rice and stir for approximately 2 minutes until the grains begin to turn translucent. Add a ladleful of stock and stir until all the stock has been absorbed. Continue adding and cooking out ladles of stock until the rice is creamy and tender.

4.Meanwhile remove the woody ends from the larger asparagus and chop into inch long pieces. Steam the asparagus over a pan of boiling water until tender – roughly five minutes for the larger spears and three minutes for the baby ones. Once cooked, immediately plunge into ice cold water

5.When the risotto is almost done, mix through the grated cheese, pumpkin and chopped asparagus continue to heat through for a minute or two. Drizzle with a little truffle oil, finish with a grind of fresh pepper and serve.

David Grayson Quote

2009-10-25T00:58:00.000-07:00

"Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread --- there may be."
David Grayson
'Adventures in Contentment' (1907)

Beef Stew and Dumplings

2009-10-25T00:47:00.000-07:00

Ingredients

For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough
To serve
mashed potato
1 tbsp chopped flatleaf parsley

Preparation

1. Preheat the oven to 180C/350F/Gas 4.
2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
3. Sprinkle over the flour and cook for a further 2-3 minutes.
4. Add the garlic and all the vegetables and fry for 1-2 minutes.
5. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7. For the dumplings, sift the flour, baking powder and salt into a bowl.
8. Add the suet and enough water to form a thick dough.
9. With floured hands, roll spoonfuls of the dough into small balls.
10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.

Anon quote

2009-10-19T03:44:00.000-07:00

"To cook is to create. And to create well...
is an act of integrity, and faith."

Arnold Schwarzenegger Quote

2009-10-16T02:52:00.000-07:00

"I love Thanksgiving turkey... It's the only time in Los Angeles that you see natural breasts."

— Arnold Schwarzenegger

Turkey meatballs

2009-10-16T02:46:00.000-07:00

Ingredients

500g British turkey mince
1/2 small onion, finely chopped
1 clove garlic, crushed
4 tbsp vegetable oil
225ml whipping cream
3 tbsp dried breadcrumbs
1 tbsp olive oil
finely grated zest and juice of 1 large lemon
salt and freshly milled black pepper
Sauce
200ml chicken stock
2 heads of broccoli, cut into small florets, cooked
300g cooked pasta ribbons

Preparation

Cook the onion and garlic in a little oil to soften, about 10 minutes.
Place the mince, cooked onion, lemon zest, olive oil, breadcrumbs, and 1 tbsp of whipping cream into a bowl and mix well. Season well with salt and pepper.

Form into 20 small balls, then chill well.

To make the sauce, boil the chicken stock and lemon juice to reduce by two thirds. Add the remaining cream and re boil, the sauce should thicken straight away. You may need to add a touch of stock if the sauce thickens too much. Season well with salt and pepper, and keep warm.

Place a couple of tablespoons of oil into a non stick frying pan.

Add the meat balls and gently cook for 15 minutes to lightly brown and cook through. Serve with warm pasta and broccoli. Spoon over the hot lemon sauce.

Virginia Woolf quote

2009-10-05T21:41:00.000-07:00

One cannot think well, love well, sleep well, if one has not dined well. ----Virginia Woolf

Osso Bucco

2009-10-05T21:39:00.000-07:00

Ingredients (serves 4)

60g butter
4 tablespoons olive oil
2 carrots, cut into small cubes
3 sticks of celery, cut into small cubes
2 onions, finely chopped
3 cloves garlic, crushed
3/4 cup plain flour, seasoned
8 veal shanks (about 1.5kg)
1 tablespoon tomato paste
800g diced Italian tomatoes in juice
2 cups beef stock
1 teaspoon dried thyme leaves
2 bay leaves
Gremolata
finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped

Preparation

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.
Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.
Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.
Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender and add a few olives.
To make gremolata: Mix ingredients together. Sprinkle over veal and serve.

Ralph Waldo Emerson Quote

2009-09-29T04:32:00.000-07:00

Let the stoics say what they please, we do not eat for the good of living, but because the meat is savoury and the appetite is keen.

Ralph Waldo Emerson (1803-1882) U.S. poet, essayist and lecturer.

Devilled Kidneys

2009-09-29T04:25:00.000-07:00

Ingredients
2 ts Worstershire sauce
2 ts mushroom ketchup
1 ts English mustard powder
2 oz butter; melted
1 pinch cayenne pepper
1 " salt
1 " black pepper; freshly ground
8 lamb's kidneys
1 tbs vegetable oil
1 ts chopped parsley

preparation

Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 ounce
butter, cayenne pepper and salt and pepper.

Clean the kidneys by removing
the outer skin and cutting away the core.

Cut each kidney into three or
four pieces.

Heat the remaining butter with the oil in a frying pan and
cook kidneys for 4 to 5 minutes, turning occasionally.

Pour the sauce
mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.

Serve on warmed plates, with hot buttered toast.

Søren Kierkegaard quote

2009-09-26T03:27:00.000-07:00

"...therefore would I rather be a swineherd on Amager, and be understood by the swine than a poet, and misunderstood by men."

— Søren Kierkegaard (1813-1855), Danish existentialist philosopher writing in Either/Or (1843).

Baked Hot Citrus Gammon

2009-09-26T03:19:00.000-07:00

Ingredients:

1.2 kg unsmoked gammon (boned and rolled)
1 bay leaf
2 clementines
1 lime
Handful of fresh flat leaf parsley
½ teaspoon chopped chillies
3 garlic cloves
2 tablespoons of light brown sugar
10 whole black peppercorns

Preparation

Place the unsmoked gammon joint (without any packaging) in a large stock pan and cover with cold water.

Add to the water the black peppercorns, fresh flat leaf parsley, bay leaf and the zest from two clementines and one lime. Place the rind less fruit into a refrigerator until their squeezed juice is required later in the recipe.
Bring the gammon and ingredients in the water to the boil. This may take a while. Once boiling well reduce the heat under the stock pot until the liquid is a gentle simmer. Leave the stock pan simmering gently for two hours, checking every 30 minutes. Turn over the gammon at the one hour point. This should be done with great care.
Once the gammon is slowly cooked, the stock pan should be removed from the heat, the liquid drained from the gammon and the gammon set to one side uncovered to slightly cool. Within 20 to 30 minutes, the gammon should be able to be handled. Cut away the skin and most (but not all) of the fat. Score into the fat in a criss-cross pattern.
In a separate bowl make up the hot citrus rub. Ingredients for the hot citrus glazing are the chopped chilled, finely chopped garlic cloves, the freshly squeezed juice of the clementines and lime plus the light brown sugar. Mix well in the bowl.
Spoon the glaze over the boiled gammon and bake the gammon, standing in the Clementine and lime liquid, in an oven for 20 to 30 minutes until the garlic is roasted.
Carve the Baked Hot Citrus Gammon immediately for serving or eat as a cold cut within 2 days of cooking.

John Steinbeck quote

2009-09-25T04:38:00.000-07:00

It has always been my private conviction that any man who pits his intelligence against a fish and loses has it coming. ~John Steinbeck

Fish pie

2009-09-24T22:57:00.000-07:00

Ingredients

55g/2oz scallops

455g/1lb cod or Huss fillets, skinned and cubed
115g/4oz mussels
115g/4oz cooked tiger prawns
55g/2oz butter
55g/2oz plain flour
150ml/¼ pint dry white wine
425ml/¾ pint stock
1 bay leaf
seasoning
2 tbsp soured cream
1 tbsp parsley, chopped
1 tbsp fresh dill, chopped
4 sliced boiled eggs

Rosti:
900g/2lb potatoes, par-boiled and grated
1-2 carrots, peeled and par-boiled
30g/1oz butter, melted
55g/2oz strong cheddar cheese, grated

Preparation

1. Preheat the oven to 220C/425F/Gas 7.
2. In a small pan heat the butter, add the flour stirring continuously.
3. Heat the wine, stock, bay leaf and seasoning. Add slowly to the flour mixture, stirring continuously.
4. Add the fish, shellfish,boiled egg slices, soured cream and herbs. Pour into a 1.2 litre/2 pint pie dish.
5. Mix together the potato, carrot, butter and cheese; place on top of the fish sauce.
6. Bake for 30-35 minutes until golden brown.

Samuel Johnson quote

2009-09-22T14:44:00.001-07:00

“Any of us would kill a cow rather than not have beef”

Samuel Johnson

Beef Carbonade

2009-09-22T14:44:00.000-07:00

Ingredients

3 - 3.5 lbs. of stew beef, cut in 2" cubes

4 Tablespoons of butter

2 Tablespoons of flour

3 large onions

1 Tablespoon of chopped parsley

1 Tablespoon of wine vinegar

1 teaspoon of cumin

1 teaspoon of tarragon

1 teaspoon of thyme

1 bay leaf

1 teaspoon of honey

3 cups of beer

2 cups of boiling water (approximately)

Salt and pepper to taste

Preparation

Heat the butter on high.
Sauté the meat until brown.
Sprinkle the flour on the meat and cook while stirring for 1 to 2 minutes.
In a heavy casserole dish:
Place half of the meat in the bottom,
Add herbs (cumin, tarragon and parsley), onions (cut in fine slices),
Place remainder of the meat on top,
Pour beer over the meat and add enough boiling water just to cover.
Salt and pepper to taste and add thyme and bay leaf,
Cook until boiling.
Mix the vinegar and Honey and add into the dish.
Place lid on casserole dish and put in oven heated to 300 degrees F.
Cook for 2 to 2 1/2 hours

Shoulder of lamb Navaran

2009-09-22T13:47:00.000-07:00

Ingredients
Serves 6-8
50g butter
900g British shoulder or leg lamb, cubed
Salt and freshly ground black pepper
1 tbsp sugar
1 tbsp flour
300ml beef stock
2 cloves garlic, peeled and crushed
1 tbsp tomato puree
1 bouquet garni
2 bay leaves
450g baby new potatoes, scrubbed
225g baby carrots, trimmed
225g shallots, peeled and left whole
For the herb dumplings:
50g self-raising flour
50g fine breadcrumbs
2 tbsp suet, shredded
Handful parsley, finely chopped
1 tsp rosemary chopped
1 egg.

Preparation
Preheat the oven to 180C 350F or gas 4. Melt the butter in a large ovenproof casserole dish and add the meat, salt and pepper. Stir well to brown meat on all sides, then remove and set aside.
Add the sugar to the casserole and brown gently to make a caramel. Return the meat to the casserole, add the stout and stir well.
Add the stock, garlic, tomato puree, bouquet garni and bay leaves and stir well again. Cover and cook for one hour.
For the dumplings, mix the flour, breadcrumbs, suet, chopped herbs, seasoning and egg together and, using your hands, roll into walnut-sized balls.
After one hour cooking, remove casserole from the oven, add the potatoes, carrots, shallots and dumplings and return to the oven and cook for a further 40 minutes. Check the vegetables are cooked and then serve.

William Blake Quote

2009-09-22T07:10:00.000-07:00

When the stars threw down their spears, / And watered heaven with their tears, / Did he smile his work to see? / Did he who made the Lamb make thee?”

William Blake

Beouf Wellington

2009-09-20T23:18:00.000-07:00

Ingredients

1 kg/2lb 4 oz middle cut beef fillet, trimmed
¼ bunch of thyme, finely chopped
sea salt and freshly ground black pepper
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.
5. For the Duxelle, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard.
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve.

Wild mushroom+ mascarpone quiche

2009-09-19T23:46:00.001-07:00

Ingredients

1 tbsp extra-virgin olive oil
45g butter
1 large red onion, very thinly sliced
Large pinch of caster sugar
500g mixed wild and chestnut mushrooms, trimmed and thinly sliced
25g mascarpone
100ml double cream
2 large eggs, beaten
50g parmesan cheese, finely grated
1 tbsp chopped fresh tarragon
2 tbsp chopped fresh flat leaf parsley

For the pastry case

225g plain flour, plus extra for dusting
65g chilled butter, cut into pieces, plus extra for greasing
65g chilled lard, cut into pieces
40g parmesan cheese, finely grated

Method

1. For the pastry, sift the flour and a pinch of salt into a food processor. Add the butter and lard and whizz until it resembles fine breadcrumbs. Stir in the cheese, then 2 tablespoons cold water and mix until the pastry comes together into a ball.
2. Turn out onto a lightly floured surface and knead briefly until smooth. Lightly grease a 23cm round x 4cm deep loose-bottomed flan tin. Thinly roll out the pastry on the floured surface and use to line the flan tin. Chill for 20 minutes.
3. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry with baking paper and beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes, until the pastry is pale-golden.
4. Meanwhile, heat the oil and 15g butter in a large frying pan over a medium heat. Add the onion, sugar and some seasoning and cook for 10 minutes, stirring, until soft and lightly caramelised. Tip into a large bowl.
5. Melt another 15g butter in the pan, add half the mushrooms and cook over a high heat for 2-3 minutes, until softened and excess moisture has evaporated. Season and tip into the bowl with the onion. Repeat with the remaining butter and mushrooms. Set aside to cool slightly.
6. In a bowl, mix the mascarpone with the cream until smooth, then mix in the eggs and half of the grated cheese. Stir into the mushroom and onion mixture with the tarragon, parsley and some seasoning.
7. Spoon the mixture into the pastry case and scatter with the remaining cheese. Bake for 25-30 minutes, until lightly golden.

Alexandre Dumas quote

2009-09-19T23:46:00.000-07:00

"I confess, that nothing frightens me more than the appearance of mushrooms on the table, especially in a small provincial town."
Alexandre Dumas, early 19th century

Lobster Bisque

2009-09-19T07:35:00.001-07:00

Ingredients

1.5kg lobster heads
1 tbsp olive oil
1 small onion, chopped
1 small carrot, chopped
1 stick celery, chopped
2 sprigs flat-leaved parsley
1 sprig thyme
1 bay leaf
1 large tomato
1 tbsp tomato purée
½ tsp cayenne pepper, plus extra to serve
1 tbsp brandy
300ml dry white wine
1 litre fish stock
500ml veal stock
250ml double cream
8 tsp Armagnac
sea salt

Preparation

1. Crush the lobster heads with a mallet or a rolling pin until they are well broken up.

2. Heat the olive oil in a large saucepan and cook the onion, carrot and celery over low heat. When the vegetables are lightly browned, add the parsley, thyme and bay leaf and the lobster heads, stirring so that the contents do not stick or burn. After about 5 minutes, stir in the tomatoes, tomato purée and cayenne pepper. Add the brandy and stir well for a minute or two, then add the wine. Bring to the boil and cook for at least 3 minutes.

3. Add the fish stock and veal stock and bring back to the boil. Season lightly with sea salt. Simmer for 40 minutes, stirring occasionally and skimming off the scum that appears on the surface.

4. Drain through a colander set over a large bowl, pressing the lobster bones well to extract all the juices and flavour. Then strain this liquid through a fine sieve into a clean saucepan. Bring to the boil and skim.

5. To serve, bring the soup back to the boil and allow it to reduce by one-third. Add up to 250ml double cream, according to taste, and boil for 5 minutes. Pour 2 teaspoons Armagnac per person into four warmed soup bowls and pour the soup over it. If you have any lobster claw meat available add that too.

6. Sprinkle with cayenne pepper, dress with a little chives and serve immediately.

Edward Lear quote

2009-09-19T07:35:00.000-07:00

Time will show as the Lobster said when they assured him he would become red if he fell into the boiler.”
Edward Lear, English artist, writer (1812-1888)

Duck leg confit

2009-09-19T04:43:00.000-07:00

Ingredients

4 duck legs
2 tbsp coarse sea salt
2 bay leaves
2 sprigs thyme
3 heads of garlic
1 onion, diced
1 carrot, diced
freshly ground black pepper
rendered duck fat, for cooking

For the Madeira sauce

75g butter
2 shallots, chopped
150ml Madeira
175ml dry white wine
300ml thickened veal stock

Preparation

1. Lay the duck legs on a tray and sprinkle with sea salt, chopped bay leaves and thyme leaves.
2. Cut 2 garlic heads in half and arrange around the duck legs. Cover with food wrap and leave to marinade for 24 hours in the fridge.
3. Preheat the oven to 140C/gas ½. Wash off the herbs and pat dry. Lay the duck in a deep, heavy based saucepan.
4. Add the onion and carrot and top with the remaining halves of garlic.
5. Melt the duck fat and pour over the legs. Cover with a lid and cook for 3 hours, making sure that the fat does not boil.
6. Remove the legs from the pan and place in a clean bowl. Leave to cool.
7. Strain the fat through a fine sieve and pour over the duck legs. Refrigerate for 2 days (they will keep like this for a long time if well covered with the fat). To serve, remove from the fat.
8. When you are ready to serve the duck legs, preheat the oven to 200C/gas 6. Heat a frying pan and lay the duck legs in, skin side up. Cook for 2 minutes, before turning over. Transfer to a hot oven and cook for 10 minutes, until hot all the way through and crisp.
9. Drain the legs on absorbent paper.
10. Meanwhile, make the Madeira sauce. Melt the butter in a frying pan and cook the shallots until softened but not coloured.
11. Add the Madeira and white wine and reduce by two-thirds. Pour in the thickened veal stock and bring to the boil; simmer for 5 minutes.
12. Stir in the butter.
13. Present the duck skin side up. Serve sauce in a sauce boat.

Walter Cronkite Quote

2009-09-19T02:17:00.000-07:00

The perils of duck hunting are great - especially for the duck.
Walter Cronkite

Duck Breast with Blueberry Sauce

2009-09-19T00:59:00.000-07:00

INGREDIENTS

10 g salt
2 g fresh-ground black pepper
6 g dried thyme leaves
3 g crushed dried rosemary
45 ml olive oil
4 potatoes, cubed
660 g fresh or frozen blueberries
120 ml water
120 ml apple juice
100 g white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
75 g sliced shiitake mushrooms
910 g bok choy, sliced
4 (8 ounce) boneless duck breast halves
30 ml vegetable oil
15 g butter
30 ml aged balsamic vinegar

Preparation

Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Salmon and caper sauce

2009-09-18T23:20:00.000-07:00

Ingredients:

100g butter
250g shallots, peeled and thinly sliced
½ x 1kg new potatoes, peeled and par-boiled for 5 minutes then cooled
15g coriander, finely chopped
2 x 15ml spoons cider vinegar
100ml sunflower oil
salt and freshly ground black pepper
4 salmon fillets
250g dwarf beans
284ml fish stock
142ml double cream
40g capers, drained and rinsed
15ml spoon gin

Method:

Melt the butter in a medium saucepan and cook the shallots gently until almost caramelised then allow to cool.

In a large bowl coarsely grate the potatoes. Add the shallots, coriander, vinegar, oil and seasoning.

Mix and form into 4 large flat patties and cook slowly in a large frying pan until golden on both sides.

At the same time, place the salmon fillets in a frying pan and cook for about 3 minutes on each side.

While the fish and rostis are cooking, place the fish stock in a small saucepan over a medium/high heat and simmer until reduced by two-thirds. Cook the green beans in boiling water until tender and keep warm.

Stir the cream into the stock and continue reducing until the sauce thickens, then add the capers, gin and seasoning to taste.

To serve, place the rosti on a plate, top with some green beans, then the salmon fillet and spoon over a little caper sauce.

Louis XI quote

2009-09-18T05:54:00.000-07:00

I have chased the English out of France more easily than my father ever did, for my father drove them out by force of arms, whereas I have driven them out with venison pies and good wine.

-Louis XI
Said after the signing of the Treaty of Picquigny, Sep.

The Ballad Of Bouillabaisse

2009-09-18T05:42:00.000-07:00

The Ballad Of Bouillabaisse

A street there is in Paris famous,
For which no rhyme our language yields,
Rue Neuve des Petits Champs its name is--
The New Street of the Little Fields.
And here's an inn, not rich and splendid,
But still in comfortable case;
The which in youth I oft attended,
To eat a bowl of Bouillabaisse.

This Bouillabaisse a noble dish is--
A sort of soup or broth, or brew,
Or hotchpotch of all sorts of fishes,
That Greenwich never could outdo;
Green herbs, red peppers, mussels, saffron,
Soles, onions, garlic, roach, and dace:
All these you eat at TERRE'S tavern,
In that one dish of Bouillabaisse.

Indeed, a rich and savory stew 'tis;
And true philosophers, methinks,
Who love all sorts of natural beauties,
Should love good victuals and good drinks.
And Cordelier or Benedictine
Might gladly, sure, his lot embrace,
Nor find a fast-day too afflicting,
Which served him up a Bouillabaisse.

I wonder if the house still there is?
Yes, here the lamp is, as before;
The smiling red-checked ecaillere is
Still opening oysters at the door.
Is TERRE still alive and able?
I recollect his droll grimace:
He'd come and smile before your table,
And hope you liked your Bouillabaisse.

We enter--nothing's changed or older.
"How's Monsieur TERRE, waiter, pray?"
The waiter stares and shrugs his shoulder--
"Monsieur is dead this many a day."
"It is the lot of saint and sinner,
So honest TERRE'S run his race."
"What will Monsieur require for dinner?"
"Say, do you still cook Bouillabaisse?"

"Oh, oui, Monsieur," 's the waiter's answer;
"Quel vin Monsieur desire-t-il?"
"Tell me a good one."--"That I can, Sir:
The Chambertin with yellow seal."
"So TERRE'S gone," I say, and sink in
My old accustom'd corner-place
He's done with feasting and with drinking,
With Burgundy and Bouillabaisse."

My old accustom'd corner here is,
The table still is in the nook;
Ah! vanish'd many a busy year is
This well-known chair since last I took.
When first I saw ye, cari luoghi,
I'd scarce a beard upon my face,
And now a grizzled, grim old fogy,
I sit and wait for Bouillabaisse.

Where are you, old companions trusty
Of early days here met to dine?
Come, waiter! quick, a flagon crusty--
I'll pledge them in the good old wine.
The kind old voices and old faces
My memory can quick retrace;
Around the board they take their places,
And share the wine and Bouillabaisse.

There's JACK has made a wondrous marriage;
There's laughing TOM is laughing yet;
There's brave AUGUSTUS drives his carriage;
There's poor old FRED in the Gazette;
On JAMES'S head the grass is growing;
Good Lord! the world has wagged apace
Since here we set the Claret flowing,
And drank, and ate the Bouillabaisse.

Ah me! how quick the days are flitting!
I mind me of a time that's gone,
When here I'd sit, as now I'm sitting,
In this same place--but not alone.
A fair young form was nestled near me,
A dear, dear face looked fondly up,
And sweetly spoke and smiled to cheer me
--There's no one now to share my cup.

. . . . .

I drink it as the Fates ordain it.
Come, fill it, and have done with rhymes:
Fill up the lonely glass, and drain it
In memory of dear old times.
Welcome the wine, whate'er the seal is;
And sit you down and say your grace
With thankful heart, whate'er the meal is.
--Here comes the smoking Bouillabaisse!

William Makepeace Thackeray

Bouillabaise

2009-09-18T05:35:00.000-07:00

Ingredients

For croutons

12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved

For soup

1 lb crab meat
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds
1 bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock(or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille

Preparation

Make croutons:
Put oven rack in middle position and preheat oven to 250°F.

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Make soup:

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, crab and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

Stir 3 tablespoons broth from soup into rouille until blended.

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

Ingredients for Rouille

3 tablespoons water

3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)

3 garlic cloves

1/2 teaspoon coarse sea salt

1/2 teaspoon cayenne

3 tablespoons extra-virgin olive oil

Preparation

Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.

Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

Oscar Wilde quote

2009-09-18T04:28:00.000-07:00

After a good dinner one can forgive anybody, even one's own relatives. Oscar Wilde

Jambalaya

2009-09-18T04:22:00.000-07:00

Ingredients:

1 1/2 cups diced cooked ham
2 tablespoons vegetable oil
1 medium onion, quartered and sliced
1/2 cup chopped green bell pepper, or combination of red and green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 1/2 cups water
3/4 cup uncooked long-grain rice
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper, or to taste
1 pound peeled, cleaned, and cooked shrimp
1 chorizo sausage, sliced

Preparation:

Heat oil over medium heat in a large deep skillet. Add ham; brown lightly. Add onions, bell pepper, and garlic; cook until tender. Add tomatoes and tomato paste, water, rice, bay leaf, salt, thyme, and cayenne pepper. Stir and bring to a boil. Reduce heat to low; cover and simmer for 25 minutes, stirring occasionally. Add shrimp and sliced chorizo and heat through. Serve with crusty garlic bread.

Serves 4 to 6.

Venison and Blackberries

2009-09-18T04:03:00.000-07:00

Ingredients

For the venison
250g/9oz smoked streaky bacon, pounded thin with a knife handle or rolling pin
1 kg/2lb 2oz venison loin, fat trimmed
1 tbsp olive oil
For the glaze
110ml/4fl oz chicken stock
110g/4oz blackberries
1 tbsp sloe gin
salt and freshly ground black pepper
For the rösti
500g/1lb 2oz old potatoes, grated
500g/1lb 2oz turnip, grated
250g/9oz carrot, grated
50g/2oz butter, melted
salt and freshly ground black pepper
2 tsp olive oil
For the parsnip crisps
vegetable oil, for frying
1 parsnip, thinly sliced
To serve
150g/5oz sugar snap peas
200g/7oz green beans
olive oil, for drizzling
salt and freshly ground black pepper

Preparation

1. For the venison, cut the loin into medallions about 2cm/¾in thick.
2. Wrap a piece of bacon around the side of each venison medallion, securing with a cocktail stick.
3. Heat the oil in a frying pan, add the venison and fry on each side for about 3-4 minutes, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
4. For the blackberry and sloe gin glaze, add the stock to the pan and deglaze, scraping the bottom of the pan with a wooden spoon to incorporate the caramelised meat juices.
5. Add the blackberries and poach for 2-3 minutes, mashing them lightly with the back of a fork.
6. Add the sloe gin and bring to the boil, then reduce the heat and simmer for a further 2-3 minutes. Season with salt and freshly ground black pepper.
7. For the rösti, mix the grated vegetables together and place in a clean tea towel. Roll the towel tightly into a ball and squeeze out all the water from the vegetables.
8. Break up the ball of vegetables into a bowl and add the melted butter. Season with salt and freshly ground black pepper and stir well to combine.
9. Press the mixture into a patty about 1cm/½in thick.
10. Heat the olive oil in a frying pan and add the rösti. Fry for 2-3 minutes on each side until golden-brown and crisp.
11. For the parsnip crisps, cover the base of a deep sided frying pan with about 3cm/1¼in of vegetable oil. Carefully drop the parsnip slices into the hot oil and fry until golden-brown and cooked through. Drain on kitchen paper.
12. Bring a pan of water to the boil and cook the the sugar snap peas for two minutes and the green beans for 3-4 minutes. Drain and toss with a drizzle of olive oil, salt and freshly ground black pepper.
13. Cut the rösti into four pieces and place a piece in the centre of four serving plates. Top each rösti with the venison, a spoonful of sauce and some parsnip crisps. Place the greens alongside and serve immediately.

Louisiana Gumbo

2009-09-18T03:39:00.000-07:00

Ingredients

oil for frying
275g/10oz onions, chopped
225g/8oz green peppers, chopped
2 sticks celery, chopped
25g/1oz spicy sausage, sliced
25g/1oz smoked pork or bacon, cubed
1 tsp crushed garlic
½ tsp dried oregano
½ tsp dried thyme
1 bay leaf, crumbled
1 tsp salt
1½ tsp cayenne pepper
1½ tsp paprika
½ tsp freshly ground black pepper
½ tsp freshly ground white pepper
1 tbsp Tabasco sauce
300ml/10fl oz puréed fresh tomatoes, strained
crab shells to flavour (optional)
450g/1lb large prawns (reserve the shells and heads for the stock)
1 dozen oysters
225g/8oz crab meat
6 freshwater crayfish
200g/8oz cooked rice to serve

For the fish stock:

fish heads, tails and trimmings
1 onion
2 carrots
1 stick celery
1 leek
1 bay leaf
2 sprigs parsley
black peppercorns
prawn shells and heads

Preparation

1. Place all the ingredients for the stock in a large saucepan and cover with about 1.7 litres/3 pints cold water. Simmer for as long as possible - 4 hours if you can manage it - and strain. Set aside.
2. Heat the oil in a large pan, add the onions, green peppers and celery and let them sweat for a few minutes. Add the spicy sausage and smoked pork.
3. Stir in the garlic, herbs, salt and spices.

4. Add the Tabasco sauce, puréed tomatoes and 1.1 litres/2 pints of the fish stock. Simmer for at least 45 minutes.
5. Add crab shells, if you have them, to give a little extra flavour and colour, the prawns, oysters, crab meat, crayfish and Simmer for another 10 minutes.
6. To serve as a main course, place a quarter of the rice in each bowl and top up with Gumbo.

Five Spice Duck Breast

2009-09-18T03:13:00.000-07:00

Ingredients

4 duck breasts , look for free-range
1 tsp Chinese five-spice powder
olive oil for frying
2 star anise, broken in half
4 bok choi , halved
4 spring onions, cut into lengths
2 tbsp soy sauce
chicken stock fresh, cube or concentrate, made up to 100ml
2 tsp runny honey

Preparation

Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Tip out any excess fat.

Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid - you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.

Meanwhile, add the bok choi to the pan with the spring onions and cook briefly. Add the rest of the ingredients and bubble together briefly. Plate the duck, bok choy and spring onions and spoon the sauce over.

Quote Voltaire

2009-09-17T11:47:00.000-07:00

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Cajun dirty rice and blackened ribs

2009-09-17T11:30:00.000-07:00

Ingredients:

3/4 pound chicken gizzards
3 1/2 cups hot chicken broth or beef broth
1 to 2 tablespoons bacon drippings
4 tablespoons butter, divided
1/2 pound ground lean pork
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions with tops
2 medium cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
1 1/2 cups long-grain rice
1/2 pound chicken livers, finely diced

Preparation:

Simmer gizzards in the chicken or beef broth for 20 to 30 minutes. Remove gizzards with a slotted spoon; grind or mince. Reserve broth. Heat bacon drippings and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and gizzards over high heat until pork is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15 minutes, until rice is tender.
Sauté minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes .
Serves 4 to 6.

Ingredients:

110 g brown sugar

4 g ground cumin

15 g ground black pepper

10 g ground coriander

30 g chili powder

30 g salt

60 ml soy sauce

65 g chili powder

25 g Cajun-style blackened seasoning(see below)

2725 g prime rib roast, bone in

475 ml water

Preparation:

In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
Preheat the oven to 500 degrees F (260 degrees C).
Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the centre.

Cajun Style Seasoning

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper, or to your taste

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Mix

Technorati Tags: Food,Blackened Ribs,Dirty rice

Delicious Beef Curry

2009-09-17T05:15:00.000-07:00

Dry spice mixture

1 dessertspoon ground coriander
1 dessertspoon ground cumin
1 teaspoon ground pepper
1 teaspoon ground fenugreek seed
1 teaspoon oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon fenugreek leaves
1 teaspoon crushed garlic
1 teaspoon green chilli (finely chopped)
1/2 teaspoon ground red chilli

Wet spice mixture

4 oz creamed coconut
4oz tomato puree
1/2 teaspoon tamarind puree
1 dessertspoon honey
1 crushed garlic

Spice mixture

1/2 teaspoon cardamom
1/2 teaspoon cassia bark
1/2 teaspoon curry leaves

Fried mixture

2 Spanish onions, chopped
1 garlic clove crushed
1 cube of fresh ginger, finely chopped

Method

Mix together the dry spice mixture and roll 1lb cubed beef until well covered.
Chop onions, garlic, ginger and fry for a few minutes in ghee. Add the meat and gently fry a few pieces at a time.
Separately dissolve wet mix ingredients in warm water. Then add to the fried meat, combine and simmer for 15 minutes.
Add spice mixture and gently simmer for a few minutes more.
Put curry in an oiled casserole dish and simmer for half an hour, stir regularly to prevent the curry from sticking.

Sea of Life

2009-09-16T06:52:00.000-07:00

Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails. Explore. Dream. Discover.

Mark Twain.

Things a dog must remember

2009-05-03T04:56:00.001-07:00

The garbage collector is not stealing our stuff.
I do not need to suddenly stand straight up when I'm lying under the coffee table.
I will not roll my toys behind the fridge, behind the sofa, or under the bed.
I must shake the rainwater out of my fur before entering the house.
I will not eat the cats' food, before they eat it or after they throw it up.
I will stop trying to find the few remaining pieces of clean carpet in the house when I am about to get sick.
I will not throw up in the car.
I will not roll on dead seagulls, fish, crabs, etc. just because I like the way they smell.
"Kitty box crunchies," although they are tasty, are not food.
I will not eat any more Kleenex or napkins and then redeposit them in the back yard after processing.
The diaper pail is not a cookie jar.
I will not chew my humans' toothbrushes and not tell them.
I will not chew crayons or pens, especially not the red ones, or my people will think I am haemorrhaging.
When in the car, I will not insist on having the window rolled down when it's raining outside.
We do not have a doorbell. I will not bark each time I hear one on TV.
I will not steal Mom's underwear and dance all over the backyard with it.
The sofa is not a face towel. Neither are Mom's & Dad's laps.
My head does not belong in the refrigerator.
I will not bite the officer's hand when he reaches in for Mom's driver's license and car registration.
I will not play tug-of-war with Dad's underwear when he's on the toilet.
I will not eat mint-flavoured dental floss out of the bathroom garbage, to avoid having a string hanging out of my butt.
I will not use "roll around in the dirt" as an option just after getting a bath.
Sticking my nose into someone's crotch is not an acceptable way of saying hello.
I will not hump on any person's leg just because I think it is the right thing to do.
I will not fart in my owners' faces while sleeping on the pillow next to their heads.
I will not come in from outside and immediately drag my butt across the carpet.
The toilet bowl is not a never ending water supply, and just because the water is blue, it doesn't mean it is cleaner.
I will not sit in the middle of the living room and lick my crotch when company is here.
Suddenly turning around and smelling my butt can quickly clear a room.
The cat is not a squeaky toy, so when I play with him and when he makes that noise, it's usually not a good thing.

Bright future looms for TV screens

2009-03-22T01:26:00.001-07:00

Television images in the future will look brighter and crisper than ever, but cost may put them beyond the reach of most people.

It is likely that those future TVs will be ultra-thin devices, 3mm thick, that use organic light-emitting diodes (OLED) to produce sharp images based on red, green and blue pixels.

OLED TVs are also more energy efficient than LCD panels because they do not need a backlight to boost brightness.

OLED could one day be used for clothing and images on windows

Instead, each pixel on this type of screen is made from an organic material that emits its own light.

David Fyfe, the boss of Cambridge Display Technology, explained that OLED screens are "different" from other display technologies.

"The first thing you notice is that if you move out to the side, or you move above it or below it, you will see the same image at the same brightness as you would if you were facing it straight on," he said.

By contrast, LCD flat-panels often have a very narrow viewing range.

'Mass consumer'

Organic displays are being developed further by Kodak which invented the first basic OLED device in the 1970s.

The company already makes a wireless OLED photo frame with a hefty £690 ($1,000) price tag.

Patrick Cowan, from Kodak, acknowledged this product is "not necessarily in the reach of the mass consumer".

He added that wider adoption of this evolving technology will eventually place it within the affordability of "the general consumer".

Stuart Silloway said OLED displays look "bright even in direct sunlight"

Plus, OQO's latest handheld computer features a 5in (12.7cm) OLED screen.

"It has a fantastic contrast ratio - the blacks are very much blacker than you would see and it comes out as a brilliant display," said John Wilson, a spokesman for OQO.

Scale up

While Stuart Silloway from Samsung America noted that displays look "bright even in direct sunlight" as another advantage of this tech.

"When you are outside shooting with a digital stills camera, one of the challenges is that the sunlight tends to wash out the display.

With OLED, he said, "you can see that what you are shooting looks natural".

The world's first commercial OLED TV launched at the end of last year. The Sony XEL-1 has a screen 11in (28cm) across and in the UK costs in excess of £3000.

Now manufacturers have said they intend to scale up to panels between 14 and 21in (35-53cm) by the end of 2009.

But this in itself will increase the challenge of turning OLED displays into an affordable reality.

New collar

2009-03-21T01:16:00.001-07:00

Wendell and I are off to buy his first adult collar. He has already outgrown his puppy one. He is never going to be a large dog but he has grown very quickly. He eats like a horse and plays like a demon. It is a good job he is such a friendly little chap. I must buy some new bones today because he has ground his old ones right down.

He still sits beside me when I am at my desk. In fact he follows me everywhere apart from when we are eating. He has to sit on Terry’s chair at dinner time.

Gullibility

2009-03-14T04:58:00.001-07:00

I was having a chat with Terry about how gullible some people can be, when I remembered another incident from when I worked in Bath. My boss asked me to go out and buy a suitable plant for the teashop window, which I did. After a couple of days the plant drooped a little and feeling sorry for it, I asked Brandt if I could take it home with me. He refused, even though I offered him the money for it, saying “ you cannot have everything you want in life, Penny. “ I looked him straight in the eye and said “ Brandt, every time I look at that plant, I shall think of you and your meanness and it will wither and die. “ For three days I secretly tipped bleach in the plant’s pot. I made a point of staring at it when Brandt was around. On the third day the plant curled up and died. Ever after, Brandt thought I had some sort of power and was nervous of me. My friend walked past me and whispered “ you put bleach in that pot. “ but she never let on. She was worldly and Brandt, bless him, was extremely gullible. Needless to say, my friend and I were called The Two Witches.

Shopping with Wendell

2009-03-11T21:24:00.001-07:00

Terry and I took Wendell with us when we went shopping today. What a laugh we had. Wendell went pigeon crazy at first but settled down to meeting many dogs and people. His tail was whirring with happiness and excitement. We caught the bus home and added another first experience to his growing list. He was on his best behaviour on the bus, which was a relief; he can be a little tyke at times. He earned himself a couple of raw bones to gnaw on. It is 4.25a.m. so I must start thinking about taking him out for his first walk of the day.

Little Dustbin

2009-03-06T23:06:00.001-08:00

I had forgotten how great dogs are for clearing up leftovers. We had pork curry for dinner last night. Sadly, pork is bad for the little guy but he gobbled down the leftover rice with great enthusiasm. I gave him some cooked liver yesterday but it gave him a dose of the trots, so maybe he is not ready for such rich offerings. Some dog owners have to deal with mud. I get to deal with sand, because Wendell has discovered the joys of digging on the beach. He loves snorting about in piles of seaweed, so he smells pretty awful at times, too. He thinks he smells wonderful, of course.

Ain’t technology grand

2009-03-05T06:07:00.001-08:00

I am writing this whilst watching Crufts and recording the Show simultaneously. How is this possible? I am watching Crufts on a small viewer on Firefox and downloading it with Real Player. I have the window reduced so I can either use my desktop or explorer. Ain’t technology grand. Terry is taking Wendell for his hike today, because I am glued to my desk, in case anything goes wrong.

The sun is shining brightly today. New neighbours have moved in. Not the side that has been boarded up but the other. They are French which makes a change from the Polish that have flooded Margate. I hope they are clean and quiet.

Learning to live on a pittance is proving an interesting challenge. Our tobacco runs out today and we have to wait until next Tuesday, before we can buy more. We have plenty of pet food, sundries, coffee, gas and electric but food is becoming a bit thin on the ground. I shall need to stretch what I have in interesting ways, in order to get by. Should be a different way of fulfilling my New Year’s resolutions. See ya, Pen.

First Swim

2009-03-02T23:39:00.001-08:00

Wendell had his first doggy paddle yesterday, when the rock pool he was paddling in became quite deep suddenly. He did not panic, like me but swam back to safe ground like a seasoned professional. We came home straight after because it was a bit cold for a now soaking wet puppy. He was very hyper all the way home; trying to keep warm I guess. Once towelled and fed, he slept for hours, giving the cats a bit of extra dog free time. They have shown great tolerance towards Wendell but I fear their patience is wearing thin. Right then, off to make yet another coffee.

The Perfect Puppy

2009-03-02T12:01:00.001-08:00

I have finally managed to get my hands on a copy of The Perfect Puppy by Gwen Bailey. What a brilliant read for anyone even contemplating getting a puppy. Already I am finding mistakes I have made. Armed with this wonderful book I hope to become the perfect puppy owner. Thank you Jane, for telling me about the book.

A Spare Place

2009-03-02T00:41:00.001-08:00

A Spare Place

I sit in a chair and gaze

At the faces opposite me;

Our hands trembling in unison

My keepers will never see

The shame I feel as I sit in

Soiled underwear, pervading

My soul, turning hope to dust

And I shall never leave this place

Of death and despair; ‘till a bag

Is zipped; they’ll cover my face

For fear I may cause offence.

Somebody said we have fish

For lunch; like a Mexican wave

Our frail excitement undulates

And we smile. No one is brave

Enough to ask” Is the fish fresh?”

Thus risking censorial frowns;

It pays to not rock the boat.

Mrs. Baker died yesterday.

Not one person lamented this,

No feelings in disarray;

A spare place at the table.

Twist in the tube

2009-03-01T02:27:00.001-08:00

Not long after leaving school, I got the job of lab. assistant, for ABM. My job was to analyze grains for the production of beer and whiskey. I was very puffed up with self importance, even though I was constantly having to leave the lab, walk down the hall to my boss and ask how to do the calculations. {this being pre computer days} I had a bank of test tubes over burners, into which I had to put some grain and five drops of hydrochloric acid, which I then cooked. The steam went up and over the equipment, via lengths of rubber tubing and the resultant distilled liquid collected in another set of test tubes, ready for analysis. Well, one day, feeling a tad groggy from the night before, I got one of my rubber tubes twisted. You could hear the resultant explosion down the hall, where I was, once again pestering my boss. I had destroyed the apparatus and we had acid dripping from the ceiling for a day. I should have been sacked but I think my boss had a soft spot for me. I never lived it down, though.I got married a year later and never went back to that sort of work…..no surprise really.

Get a Life

2009-02-28T06:34:00.001-08:00

A psychologist is urging people to get off Facebook and other social networking sites, and get a life instead.

Dr Aric Sigman says the amount of time we spend with each other has slumped dramatically and in turn is damaging our health.

He says our devotion to such sites could alter the way genes work, upset immune responses, hormone levels, and the function of arteries, and influence mental performance.

Levels of hormones such as the "cuddle chemical" oxytocin, which promotes bonding, altered according to whether people were in close contact or not.

This could increase the risk of health problems as serious as cancer, strokes, heart disease, and dementia.

Dr Sigman spells out his warning in the latest issue of Biologist, the journal of the Institute of Biology, and maintains that social networking sites have played a significant role in people becoming more isolated.

He said: "Social networking is the internet's biggest growth area, particular among young children.

"A quarter of British children have a laptop or computer in their room by the age of five and they have their own social networking sites, like the BBC's myCBBC. It's causing huge changes."

Dr Sigman said 209 "socially regulated" genes have been identified, including ones involved in the immune system, cell proliferation and responses to stress.

Electronic media is also undermining the ability of children and young people to learn vital social skills and read body language, he said.

Dr Sigman continued: "One of the most pronounced changes in the daily habits of British citizens is a reduction in the number of minutes per day that they interact with another human being.

"In less than two decades, the number of people saying there is no one with whom they discuss important matters nearly tripled.

"Parents spend less time with their children than they did only a decade ago. Britain has the lowest proportion of children in all of Europe who eat with their parents at the table. The proportion of people who work at home alone continues to rise.

"I am worried about where this is all leading. It's not that I'm old fashioned in terms of new technology, but the purpose of any new technology should be to provide a tool that enhances our lives.

"Social networking sites should allow us to embellish our social lives, but what we find is very different. The tail is wagging the dog. These are not tools that enhance, they are tools that displace."

Research suggests the number of hours people spend interacting face-to-face has fallen dramatically since 1987 as electronic media use increases.

Smiling dog owners

2009-02-26T23:07:00.001-08:00

When I lived in London, everybody rushed everywhere. People on the tube and streets avoided eye contact and scurried about; myself included.The pace of peoples lives is slower here in Margate but people have still avoided eye contact, until now. These days there is a group of people who not only smile as they pass but also stop to chat. Who are these people? Dog owners. I feel I now belong to a club of sorts. A happy club made up from a diverse section of Margate’s population. I am quite an anti social person, as a rule but I find myself smiling back, giving and receiving doggie compliments and reassurances. Mission accomplished…Wendell is making me human again.

“Is Nothing Sacred?” asks Wendell

2009-02-21T23:42:00.001-08:00

Beach Bum

2009-02-17T10:07:00.001-08:00

The day arrived and young master Wendell set foot, out into the wide yonder. Terry and I took him for a walk to the beach and back. What a bundle of pent up energy he was. His tail did not stop wagging. He met two bulldogs and a lovely Doberman puppy. He picked up and tossed seaweed, ran from the tide and sniffed the salty sea spray with great enthusiasm. He also bounded up his first set of stairs, which connect the beach with the cliff top. We carried him on the way down, for fear of him tripping. He is back home, fast asleep in his basket now, after devouring a huge meal.We only took a few photos because the day was so dull. See ya, Pen.

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Stuffed Hoof[vegetarians beware]

2009-02-14T09:35:00.001-08:00

Terry and I were browsing in the pet shop yesterday [as you do] when we spotted these stuffed hooves. Naturally we could not resist buying Wendell one. Well, you cannot imagine the hysterical reception it got. I thought it might last Wendell a few days at least but no, after two hours of gnawing, hiding and retrieving it and jealously guarding it from the cats, the thing was emptied of its now foul smelling stuffing. I don’t know what they put in these things but the smell is awful, the puppy gets covered in sticky grease and the poo… best not to dwell on that. Wendell had his third bath today and he looks fluffy and gorgeous; in fine contrast to the little oil slick of last night. Maybe I shall stick to leather chews in future.

Brave little soldier

2009-02-12T05:36:00.001-08:00

Well my brave little soldier had 2 jabs and had a microchip inserted today. I felt a stab through my heart when the vet dabbed a drop of blood from the little chaps neck but Wendell’s tail was still wagging in trust and excitement. His weight has doubled in 2 weeks and he is a handful to hold now. We have only 1 more week to go, before he can go walkies. I think it will be a relief for both of us as well as a source of great fun. His claws are like razors , at present and he will need some road work to get them smoother. After all, life is not all running on the beach and sniffing trees. Puppy party starts in 2 weeks, when he will be meeting people and other puppies and doing some basic training. We both have much to look forward to, Pen.

Next stage

2009-02-10T05:54:00.001-08:00

Little Wendell is off to the vets in two days, for his next set of jabs. One week after that, he will be allowed out in the wide world. Already we are practicing lead work but I feel once Wendell gets a whiff of all those exciting smells and sights, I may find my training sabotaged. We shall see what happens. I hope the rain has cleared up by then. He had a bit of a naughty day, yesterday, with much manic behaviour, nipping and jumping up. It is difficult finding the correct level of censure. I know he must be corrected, but he is a feisty little fellow and I don’t want to be telling him off all the time. He is a lot calmer today, so maybe some lessons have been learned by both parties. Once we are out, walking, he will get a chance to burn off his excess energy. At the moment, he does crazy circuits of the sitting room and kitchen, with no regard for his own safety. I guess that is the terrier in him. The cats just sit by with bemused expressions. My biggest training success to date, has been teaching Wendell not to chase cats. Porter helped by boxing Wendell’s ears a couple of times. He is fast asleep as I type, bless. See ya, Pen.

Best Behaviour

2009-02-09T05:46:00.001-08:00

I had family round for Sunday lunch yesterday. There were concerns that Wendell might blot his copy book by pooping on the kitchen floor whilst lunch was in full swing. I need not have worried. The little chap was on his best behaviour and, after an initial hysterical greeting, he settled down in his basket and slept through the proceedings. After lunch, he slipped into the kitchen to do his business on his newspaper and then returned triumphantly, to entertain all with his high jinx. Then he returned to his basket whilst we watched a movie. When my brother and my future sister in law readied for departure, Wendell did the cute little puppy thing; tail wagging, dropping toys at their feet and much licking of hands with a few nibbles thrown in for good measure. All in all he charmed our guests and earned hundreds of brownie points for good behaviour. Not one bark! Not bad for a little terrier, Pen.

Knuckle Bone

2009-02-04T06:27:00.001-08:00

Whilst buying the pet food earlier, I spotted one of those roasted knuckle bones you can buy in pet shops. I carried it home triumphantly and when Wendell went into his basket when asked, I gave it to him as a reward. Well, he went nuts over it. After half an hour of gnawing and growling, he ran into the kitchen, drank about a pint of water and returned to the fray. I had forgotten what a greasy mess they make, before all the scrumps are chewed off. His bedding was covered in greasy chewed off bits of fat and Wendell looked like he had gone ten rounds with a pound of lard. The knuckle has been put aside for a while; the puppy is bathed and his bedding is in the washing machine. Dried, primped and pretty, Wendell is now dozing contentedly, have done six circuits of the sitting room. I shall let him have it back later.

DOG RULES

2009-02-03T00:56:00.001-08:00

NEWSPAPERS:
If you have to go to the bathroom while playing in the front yard, always use the newspaper that's placed in the driveway every morning for that purpose.
VISITORS:
Quickly determine which guest is afraid of dogs. Charge across the room, barking loudly and leap playfully on this person. If the human falls down on the floor and starts crying, lick its face and growl gently to show your concern.
BARKING:
Because you are a dog, you are expected to bark. So bark--- a lot. Your owners will be very happy to hear you protecting their house. Especially late at night while they are sleeping safely in their beds. There is no more secure feeling for a human than to keep waking up in the middle of the night and hearing your protective bark, bark, bark ...
LICKING:
Always take a BIG drink from your water dish immediately before licking your human. Humans prefer clean tongues. Be ready to fetch your human a towel.
HOLES:
Rather than digging a BIG hole in the middle of the yard and upsetting your human, dig a lot of smaller holes all over the yard so they won't notice. If you arrange a little pile of dirt on one side of each hole, maybe they'll think it's gophers. There are never enough holes in the ground. Strive daily to do your part to help correct this problem.
DOORS:
The area directly in front of a door is always reserved for the family dog to sleep.
THE ART OF SNIFFING:
Humans like to be sniffed. Everywhere. It is your duty, as the family dog, to accommodate them.
DINING ETIQUETTE:
Always sit under the table at dinner, especially when there are guests, so you can clean up any food that falls on the floor. It's also a good time to practice your sniffing.
HOUSEBREAKING:
Housebreaking is very important to humans, so break as much of the house as possible.
GOING FOR WALKS:
Rules of the road: When out for a walk with your human, never go to the bathroom on your own lawn.
COUCHES:
It is perfectly permissible to lie on the new couch after all your humans have gone to bed.
PLAYING:
If you lose your footing while chasing a ball or stick, use the flower bed to absorb your fall so you don't injure yourself.
CHASING CATS:
When chasing cats, make sure you never --- quite --- catch them. It spoils all the fun.
CHEWING:
Make a contribution to the fashion industry. ...Eat a shoe

R.I.P. fluffy elephant

2009-02-01T03:38:00.001-08:00

After brutally torturing and dismembering his faithful stuffed Nelly, young master Wendell has finally succeeded in killing the poor thing. All fluffy toys are now banned and Wendell must make do with his rubber chicken. Not that this is a hardship for him, for he loves shaking that, as well as biting, throwing and trying to decapitate it. Already he has a dual personality. When he is playing, he is fearless and determined. At all other times, he is a soppy, foolish little puppy. I love both sides to him. Not long now before I can socialise him; I can’t wait. Pen.

Little Widdler!

2009-01-28T06:09:00.001-08:00

Wendell has been wee-ing all day. A bit of a set back, I feel. He soaked his bedding so I put it on to wash. I gave him a pillow and another blanket. He wet them, lay in it and earned himself his first bath. Hmmm… he was not too impressed with that. He has been using the paper in the kitchen, as well. I think he must have drunk a lot more water and lost control of his bladder. He has been so good up until now. At least I have an excuse to have the heating on. I must get his bedding dry, before I run out of extra blankets.

We bought him a rubber chicken that squeaks, yesterday. He is hilarious with it; squeaking it, growling, barking and ragging it.

Anyway, enough for now; must get back to my washing. Pen.

Cat caught in illegal trap dies

2009-01-27T10:18:00.001-08:00

Both of the cat's legs were fractured by the trap

A cat has died after being forced to chew its legs when it became caught in an illegal trap in Norfolk.

Sam, a five-year-old cat, returned to his home in Sheringham with horrific injuries sustained while freeing itself, the RSPCA said.

Owner Simon Smith took it to a vets where it was put down and the RSPCA alerted.

The charity said anyone found guilty of setting a gin trap can face a maximum £20,000 fine and six months in prison.

The cat had fractured both legs and the skin and muscle was torn.

RSPCA inspector John Jenkins said: "Sam's injuries were horrific - his owners have no idea how he managed to get himself home in such a state.

"Gin traps are illegal and if you set them you are breaking the law, whether they catch anything or not.

"I cannot emphasise strongly enough the importance of checking your property for traps and removing them immediately before they harm another animal or person."

Earlier in January, another cat became caught a gin trap just four miles away in Bodham, Mr Jenkins added.

Anyone with information is asked to contact the RSPCA.

Routine

2009-01-26T05:11:00.001-08:00

Little Wendell and I are settling into a comfortable routine already. He is now running from the sitting room to the kitchen in order to use the newspaper there for his toilet. He does not always make it to the paper but he gets ten out of ten for effort. Since sleeping in the bedroom, he is quite settled. He wakes at 4.30 a.m. for his first wee but that is when I wake naturally. When I am on the computer, he sits in his basket and watches me. We have three play periods and he kills his toys in true terrier fashion. When I give him his treats of chicken, he sits for it. I may be wrong but I think he is very bright to be doing this at such a tender age. I already love the little scrap to bits. When Terry returns from work, Wendell sits between his feet and will not move for an hour. Cute, eh?

That’s Better

2009-01-24T21:30:00.001-08:00

The little fella had a better night last night. Moving his crate to the bedroom for the night meant a reasonable nights sleep for all. I had forgotten how cold and miserable it is at four thirty in the morning. He is now fast asleep in his basket and I am still shivering. The paper training is going quite well but he does tend to drop puddles when excited. My hand is too cold to type more, Pen.

Terrier troubles

2009-01-24T02:38:00.001-08:00

Wendell is still crying at night, although the volume is quieter. He had a little chicken with his breakfast, this morning and wolfed it down. He is now showing true terrier traits; ragging toys, digging in the corner of the sofa etc. The cats were not impressed that Wendell got a share of the chicken and there was a bit of hissing going on. He went for a couple of laps around the kitchen table and is now fast asleep. He loves sleeping on Terry’s chair and is not underfoot there. His basket is more of a home for his toys, during the day. The sun is shining brightly today. I would go for stroll on the beach but I don’t want to leave the little one on his own for too long. That’s all for now, Pen.

The new arrival

2009-01-21T19:50:00.001-08:00

Wendell has arrived and is making his presence felt already. He is adorable, lively and wilful. I shall have my hands full, especially as I cannot get a dog crate until Saturday. The shop needs to order it. His tail has not stopped wagging. Porter is being very aloof. He is walking sideways but there is no fear or hissing. Finn is already trying to buddy up with wendell. I think he sees him as an ally. Not forgetting, of course, my cats have never seen a dog before. Another cat would have a far worse reaction. Anyway, here are a few photos. See ya, pen.

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Chain Reaction

2009-01-15T22:12:00.001-08:00

Picture the scene. Terry and I relaxing after dinner; me on the sofa, Terry on his chair with Porter on his lap and Finn curled up at Terry’s slippered feet. Terry rises to make a hot drink and carefully lifts Porter and puts him on the chair. Then he STANDS on Finns tail who leaps up with a scream. Porter hears this and takes flight, through the plants on the small table, crushing them. This frightens him more and he flies through the air and one full stone of lard, fur and claws land flat on my face. I scream and the now deranged cat leaps from my face leaving a gory river of blood oozing down my face. Yes, it hurts. Yes, it looks unsightly. I feel the lesson of this tale is don’t overfeed your cat.

My Parents Meeting Place

2009-01-14T23:03:00.001-08:00

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I believe I have already mentioned my mother was brought up in Rangoon, Burma. It was there, in the shade of the pagoda that she was courted by my father. They met at an officers club and it was love at first sight.My father was serving in the RAF though he did not fly planes. This was just before the war and life seemed like one big party then. Sadly, once the war started, things were never the same. My parents, one aunt and my grandfather returned to this country and never saw Burma again. My mother told me so many fascinating stories about her childhood that I could not begin to recount them. She always said she would like to return one day but I am not sure she would have enjoyed the changes.

Myanmar (Burma) Information and History

In 1989 the largest nation of mainland Southeast Asia changed its name from Burma to Myanmar. In 2006 the capital moved from Yangon (formerly Rangoon) to Nay Pyi Taw. Geographically, the country's Irrawaddy basin is surrounded on three sides by densely forested mountains and plateaus. Most people live in the fertile valley and delta of the Irrawaddy River.

The majority of Myanmar's people are ethnic Burmans, and other ethnic groups (including Shans, Karens, and Kachins) add up to some 30 percent of the population. Ethnic minorities are dominant in border and mountainous areas: Shan in the north and northeast (Indian and Thai borders), Karen in the southeast (Thai border), and Kachin in the far north (Chinese border). The military regime has brutally suppressed ethnic groups wanting rights and autonomy, and many ethnic insurgencies operate against it.

Independence from Britain in 1948 was followed by isolationism and socialism. Military governments have ruled Myanmar since 1962 and have been accused of corruption, heroin trafficking, and human rights violations—including forcible relocation of civilians and use of forced labour. In 1988 military forces killed more than a thousand pro-democracy demonstrators. In 1990 national elections were held for parliament, but the military refused to recognize the results. Myanmar is a resource-rich country with a strong agricultural base, and is a leading producer of gems, jade, and teak. However, military rule prevents the economy from developing, and the Burmese people remain poor and are getting poorer.

STILL LIFE

2009-01-13T05:34:00.001-08:00

Brown sepaled, heads a droop, they gaze at me;

Petals faded. A loss of dignity

Pervades the vase. Mimosa turned to stone.

Lament more mournful than I could intone.

Once jaunty, brightest yellow, shining bright,

Young daffodils, spring fresh, uplifting sight.

Their swift loss of vigour a tragedy.

Just dying forlornly, for all to see.

Crystal clear water, like sweet summer rain,

Turned rancid and stagnant; cannot regain

Its purity lost. Too full of dross.

The whole an embodiment of life lost.

I just don’t know.

2009-01-12T07:20:00.001-08:00

There are days when I just don’t know what to write. My mind is full of banalities and clichés and I feel quite incapable of original thought. I am not a creative or artistic person and writing poetry is the only way I feel comfortable expressing my thoughts. Sadly, the days when I feel like writing poetry are few and far between. Consequently, I write about the weather or what I had for breakfast or even what exciting housework I am contemplating. Occasionally, I write a small anecdote about my cats but much as I love them, my heart remains with dogs past. So, today I shall write about writing about nothing. Sad, aint it?

The Ghost Ship

2009-01-12T01:23:00.001-08:00

The creature, its middle years approaching,

Was fierce; a fading beauty swift to rage,

Yet stroking the egos it did engage

In conversation. How it took to wing,

Soaring above the morbid dross of life.

Nothing touched it; no salt on this birds tail.

Then he appeared, a ghost ship in full sail;

Wielding covert endearments like a knife.

The creature faltered in mid flight and fell,

Her heart tattooing wildly in despair.

He said “But all I wanted was to care.

My love can’t be the cause of your death knell.”

The Crystal Glass

2009-01-10T06:36:00.001-08:00

A drop of water sees a glass

Whose brittle form is fashioned fine

And so it yearns to sit within,

Tantalisingly at the brim,

For all the world like sweetest wine.

It spurns the stagnant, country pond;

Ignores the mildew on the wall;

The little drop knows it won’t rest

Until it only has the best

Receptacle in which to fall.

What a day

2009-01-09T03:40:00.001-08:00

Flipping heck! What a day so far and it is only eleven thirty. Had sardines on toast for breakfast, saw Terry off to work and opened the curtains. The sun came out and the day was flooded with brilliant sunshine. I was happy for about ten seconds before I noticed the net curtains needed washing. Thank you sunshine. There was no way I could fetch the enormous step ladder down from the attic, so I decided to take an alternate method of curtain removal. In comes the sturdy kitchen chair. Nope, nowhere near high enough. I have arthritis in both knees and hips, so chair clambering really hurts but I had the bit between my teeth, by now. I got my mop, re climbed the chair and attempted to dislodge the curtains with the end of it. Twenty attempts later and I am crying with rage and frustration. Try to get off chair and twist hip, fall, smash into stool, terrify cats, bark my shin and collapse in a rage filled, gibbering heap. Drink two coffees, smoke two cigarettes (tut tut ) and get back on chair armed with new determination. I know it sounds easy but I am only 5foot 2 inches and the windows are very long. Anyway, I eventually succeeded and put the blasted things to wash. You guessed it; I had run out of washing tablets!! Went to shop, put wash on and sat at desk to see how my friends on spaces are doing. CANNOT GET ON SPACES! Not the best of days and it is only a third through.

Shocking

2009-01-08T04:09:00.001-08:00

When I was a young girl my siblings and I played a game called hunt the object. One day, the object in question was a small, shiny, metal button. I spent a long time choosing my hiding place and with much careful deliberation, I chose an empty light socket. I dragged a chair across the hall, climbed upon it and inserted the button! BANG…I was thrown across the hall with great force as I was given a huge electric charge. I was knocked out for a few moments and everybody ran to see what the commotion was. I was far too embarrassed to explain and said I had fallen from the chair. To this day, I have a morbid fear of anything electric and even tremble a little, switching on a lamp.

Things to do list

2009-01-07T09:21:00.001-08:00

1… Fix fuse box cupboard door lock (cat keeps getting in)

2… Double sided tape rug to carpet (cat keeps curling the corners)

3… Lift plant off floor (cat keeps chewing leaves)

4… Buy new scratching post (cat keeps attacking sofa)

5… Find new hiding place for cat nip sweeties (cat can now open box)

6… Hide Terry’s boots (cat has almost ruined inner sole by retrieving toy mouse)

7…Fix toilet door catch (one devastated toilet roll too many)

That will do for now.

Something new

Curiosities: Staffa: The Pillar Island

Blini

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

Preparation:

Seviche

Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)

Chocolate Bake

Chocolate Pots

Pasta with Sardines

SALMON & BLUEBERRY

Blueberry Bake

Ingredients

Method

Mint & Asparagus Risotto

Carrot Cake with Cream Cheese Frosting

Ingredients

Directions

Aubergine Parmesan

INGREDIENTS

METHOD

Kleftiko

Ingredients

Method

CASSATA CAKE

Strawberry, balsamic chicken

Method

Pineapple glazed chicken

MONGOLIAN BEEF

HOT & SPICY BEEF SALAD

Ingredients

Method

Been Too Long

Beef Cobbler

Fig Bread and Butter Pudding

Ingredients

Preparation

Baked Pork Chops With Parmesan Crust

DUCK CASSEROLE

Somerset pork chops

Ingredients

Preparation

Asparagus and pumpkin risotto

Ingredients

David Grayson Quote

Beef Stew and Dumplings

Preparation

Anon quote

Arnold Schwarzenegger Quote

Turkey meatballs

Ingredients

Preparation

Virginia Woolf quote

Osso Bucco

Ingredients (serves 4)

Gremolata

Preparation

Ralph Waldo Emerson Quote

Devilled Kidneys

Søren Kierkegaard quote

Baked Hot Citrus Gammon

John Steinbeck quote

Fish pie

Ingredients

Preparation

Samuel Johnson quote

Beef Carbonade

Shoulder of lamb Navaran

William Blake Quote

When the stars threw down their spears, / And watered heaven with their tears, / Did he smile his work to see? / Did he who made the Lamb make thee?”

William Blake

Beouf Wellington

Method

Wild mushroom+ mascarpone quiche

Ingredients

For the pastry case

Method