The book.....

My poor book has been ignored too many times now. There are no excuses that I can use. I have just been too lazy and caught up in other things. Our potential move have now been postponed and to be honest I can't see it happening in the imminent future. Planning the future is sooo exhausting... now it's time to just ride whatever comes our way for a while. The pressure has decreased a great deal and has allowed Ian and I to relax and concentrate on having fun and getting back into our hobbies and passion for life. Thank goodness.

One of my first thoughts was my book and the dust it would have collected if it were a real book!!! I opened the program and nearly had a heart attack when I couldn't find the file. I scanned my computer and there it was cowering away in the dark depths. I opened the file and showed it some luurrvve and again felt proud of what had already been achieved. I should however be feeling guilty at this point as hardly any progression has been made in a long while. I think the last photo entry was of my rice wraps which was entered back in April... That's three months ago. It is a good job that a publishing house is not waiting for me. I think I would be fired!!!

I scoured through my book and am 17 photos down. Luckily for me it's summer and most of the remaining photos are for summer recipes. So next week we are going to be eating our way through the salad chapter and some of the main's chapter.

I was telling Ian of my plan and what was needed to complete the book and he was more excited than what I thought he would be. He has even put a day aside so we can process the photos and input them into the book together. God, I love him. I know it sounds slushy but he has been so supportive of everything I do ranging from the blog to the book. Maybe he knows that he going to get fed well in the next couple of weeks. The other thing I must tell you, which has no real relevance to the book is that Ian was researching our upcoming American road trip by watching Anthony Bourdain's no reservations. He loves the way Anthony expresses his opinions about the places were he visits. You never know we may just be visiting some food joints recommended by Mr. Bourdain himself!!!

Anyway I'll keep you all updated on the progress of the book and of course the imminent publication date (hahaha) :)

Ian enjoying some local Oysters

Polenta with corn succotash

I owe this blog post to Dana who has the most fantastic fresh recipes on her blog (danatreat.com). Recently I have been off meat... I am finding it over facing. I don't know whether I have been 'meated' out or that a stomach bug I had last week is still lingering. Whatever the reason it has made me look at different vegetable and salad recipes.

As Ian is an avid meat eater I always like to choose veggie dishes that can be served alongside any meat. Yesterday I chose Dana's dish as it was light, summery and looked fantastic. I originally was wanting to make the polenta from scratch however my local store didn't sell cornmeal, so I cheated and bought a roll of basil herb polenta (which worked well but was a little to firm for my liking and wasn't buttery enough). All the ingredients were locally sourced, the corn from Chilliwack, the tomatoes from Abbottsford which for me makes it taste even better. I added an additional onion which was not called for in the original recipe. To be honest you could make it a true succotash and add lima beans and possibly a red pepper. Anything that is fresh and summery. The most important ingredient which sets this dish alive is the basil. Please please please make sure that this is fresh. I used to find basil really soapy but on this recipe it is the best.

I made a huge dish of this summery delight and was surprised that we had no leftovers. A good meal was had by all. I served this dish alongside Cajun crusted chicken for Ian as it had a spicy kick to it from the jalapeño pepper and I had it with tuna mayonnaise. It would go so well with grilled pitta bread or even just on its own. This recipe is definitely a keeper. Thanks Dana.

Polenta with Corn Succotash. (Serves 4 as side dish, 2 as main)

Polenta

3 Ears of Corn (shave the kernels off)

1 Cup Grape Tomatoes cut in half

1/2 Red Onion finely diced

1 Cup of Tomato Sauce (I used passatta)

1 Clove of Garlic minced

1 Jalepeno pepper diced

1 Cup of  Basil finely sliced

Olive Oil

1/2 Cup Grated Parmesan

S&P

If making the polenta from scratch make according to the package and allow to firm up so you can cut it into triangles. If like me you use the rolls of polenta slice up into 1cm thick discs. Preheat the oven to 350 degrees. 

Meanwhile sauté the kernels and onion in a little oil until tender, season with S&P and allow to cool. Whilst these are sauteing marinade the tomatoes in a small amount of olive oil, salt and pepper. When the corn and onion mixture is cool add the tomatoes, 1/2 cup of basil and the jalapeño pepper and mix to combine.

Pour the tomato sauce into a 9 x 13" baking dish. Sprinkle over the garlic and season with S&P if needed. Layer the polenta slices/triangles all over the base of the dish.. Evenly spread the corn, onion and tomato mixture over the polenta and sprinkle with Parmesan.. Cover with foil and bake for 25 minutes covered, remove foil and bake for another 10 minutes until the cheese has browned. Remove from oven, allow to stand for 5-10 minutes ans sprinkle with remaining half cup of basil. Et voila a gorgeous yummy summery dish.

Citrus Marmalade

A couple of days ago I had a go at making citrus marmalade. I spent two hours zesting and slicing 41/2 lbs  of mixed citrus fruit before watching everything boil together to make a lovely orange sticky goo. The original recipe called for a sugar thermometer. Something that I don't possess, so I was very nervous when testing to see if the marmalade was done. I once tried to make marmalade about 7-8 years ago, which did not turn out well at all. It smelt great and tasted great but was more like a thick sticky syrup. I did not want this to happen again and thank goodness it didn't. I chilled my plate and every so often I dropped a large dollop of hot runny marmalade onto the plate...waited a few minutes and pushed my finger through it to see if it was firm enough. After three attempts I was happy.

After canning the marmalade I couldn't wait for it to cool to see if my creation had turned out OK. I prepared my toast and began to spread my homemade marmalade over top. It was lovely. The only criticism I had was that I had probably boiled it for a few minutes too long as it was more firmer than I would have liked. But for my first attempt it was great. It took Ian and I three days to finish off one jar. I even traded a jar of marmalade for a large bag full of organically grown beet greens from our neighbor. How perfect is that.

Citrus Marmalade (Adapted from www.foodinjars.com)

41/2 lb Citrus Fruit.(Grapefruit, Navel Oranges, Lemon, Limes-weigh with peal on)

I used 3 Grapefruit, 4 Oranges, 1 lemon and 1 lime.

6 Cups Sugar

4 Cups Poaching Liquor

Wash fruit thoroughly. Using a vegetable peeler slice the rind off all the fruit, then slice these thinly into medium size shards. (I used a zester as my vegetable peeler is useless) Add these shards with six cups of water to a pan set over a medium heat and allow to simmer for 30 minutes. Meanwhile remove the pith and membrane from the fruit (I slice the top and bottom of the fruit and then using a sharp knife I cut down the sides of the fruit removing the pith and membrane). Once removed cut the fruit segments out over a bowl reserving the membranes and pips. Wrap all the reserved membranes, pith and seeds together in a piece of cheesecloth and secure tightly. Next drain the zest reserving the poaching liquor.

In a large stainless steal pot or enameled cast iron pot combine the citrus fruit, 6 cups of sugar, 4 cups of poaching liquor and the cheesecloth package and boil vigorously for approximately 30-40 minutes, until the marmalade reaches a temp of 220 degrees. (I kept stirring it every 5 minutes or so to stop it from potentially burning at the bottom) You can test whether the marmalade is ready by dropping some onto a cold plate. Once it cools you should be able to push your finger through the marmalade to see if it is firm enough or not. If not boil for another few minutes.

While the marmalade is boiling you can prepare your jars. I washed mine is hot soapy water and then boiled them in a large pan for ten minutes. The snap caps were place in the water once boiling had finished. This just softens the seal. Once the jars are air dried and still warm ladle your marmalade into them add the snap cap and secure with the screw ring. Lower these into a water bath and boil for 5 minutes. Remove and allow to cool for 12-14 hours and voila, fresh yummy marmalade.

Clam Chowder

I absolutely love clam chowder. I first had it when we came to Canada in 2008 served with a huge corned beef and sauerkraut toasted sandwich. It was bliss.

I don't know why it took me so long to make it......but I'm so glad I did. It was a triumph. As with most of my recipes I adapted a good old fashioned recipe and put my own spin on it. Have a go and let me know what you think

Clam Chowder

I Large can of Clams in Juice (400g)

1 Cup chopped red onion

3 Cups small diced red potatoes

2 Cups of half and half cream

1Tbsp Butter plus some extra for sautéing

1 Tbsp Flour

1 Tbsp Dill chopped

S&P

In a large saucepan add a good knob of butter and melt over a medium heat. Add the onions and sauté' until softened, then remove and set aside. Keeping the pan on the heat add the Tbsp butter and melt. Stir in the flour until you get a thick paste. Strain the clams and retain the juice. Add this juice slowly  into the flour paste and stir to blend them together making a thickish sauce. Add the diced potatoes and simmer with the lid on for 10 mins or until the potatoes are tender. Stir occasionally You may need to add some water or more clam juice if the stock gets too thick Once the  potatoes are tender return the onions to the pan and the clams. Mix well and then add the cream. Season with salt and pepper and dill. Simmer for a further 3-5 minutes. Then serve.

PHOTO'S TO FOLLOW :)

Cherry Overload....Scones and Iced tea

Last week I bought half a pound of cherries from the farmers market and they seam to have lasted forever. They have been on several picnics with us and we have often been snacking on them so why so many left? Today that answer didn't matter.... they came into their own, making a wonderful drink and a sweet snack. Originally I had just planned to make scones with them but once stoned and chopped there were even more, so cherry iced tea came into play and I am so glad it did. Currently I'm sipping on a nice cool glass of the iced tea, mmm mmm.

I was surprised at how easy both recipes were. In total it took me half an hour to make both and that included baking times etc.

Cherry Scones

1/4 Cup of stoned chopped cherries

2 Cups of Self Raising Flour

30 grams Butter

1/2 Cup Milk

1/3 Cup Water

1 Egg

1/4 Cup Sugar

Brown sugar for sprinkling

Sift the flour into a large mixing bowl. Add the butter and sugar, then make a well in the middle of the flour and pour in the water and milk. Using a knife, cut through the mixture until combined. Flour the work surface and kneed the dough until smooth (This should only take a few minutes.). Using your finger poke holes into the dough and add cherry pieces, turn the dough over and repeat. Roll the dough to a 2 cm thickness and cut into medium size pieces or use a cookie cutter (5 cm in diameter). Whisk the egg in a small bowl with a tablespoon of water. Dip the top of the scones into the egg wash and sprinkle liberally with brown sugar. In a preheated oven at 400 degrees bake the scones on a parchment lined tray for 10-12 minutes until the tops are golden brown. Et voila!!!

Cherry Iced Tea

1/2 Cup of Chopped Cherries

6 Regular Tea bags

3/4 Cups of Granulated Sugar

3 Cups Boiling Water

5 Cups Cold water.

In a large measuring jug add the cherries and tea bags. Pour in 3 cups of boiling water cover with clingfilm and allow to steep for 20 minutes. Once steeped, strain through a sift and discard the tea bags and cherries reserving the liquid. Add the sugar to the liquid and stir until dissolved. Once dissolved add the cold water and stir. Pour into jugs and allow to chill in the fridge for 2 hours. Serve over ice.

Sea asparagus salad

I spent Saturday morning at the most wonderful farmers market with my friends Allison and Janine. Stalls were abundant with fresh produce. There was huge bunches of bright colored beets, thousands of deep purple cherries, fresh green lettuces, aromatic herbs, plump garlic bulbs, tri-colored peppers and so much more beautiful produce. It was amazing and the best thing was that everything was so fresh. We wondered around the market picking up veggies and stopping  for the odd taste of homemade cheese and fresh fruit.

From the corner of my eye I saw a stall selling wild sea asparagus also known as samphire. I decided to buy one of the last remaining bags and try it with pan fried fish. Janine had told me all about white salmon that another vendor sold, so that got my taste buds going. Unfortunately there was no white salmon for sale but that didn't stop me from buying the samphire.

I had no idea how to cook the samphire so I asked the vendor  and he told me that I could pretty much do anything with it, from sauteeing it to steaming it. I trawled through the internet and decided to blanche the samphire and then dress it with olive oil and lemon juice. This would compliment the pan fried plaice (I was planning on serving) nicely. 

Sea Asparagus Salad (Serves 2)

1 Cup of Samphire

Olive Oil

Squeeze of lemon juice

Fresh cracked black pepper

Remove any tough stems from the samphire and wash thoroughly. Blanche for two to three minutes in simmering water. Strain. Drizzle with olive oil and lemon juice (to taste) and season with pepper. Serve immediately.

Hollandaise Sauce (Italian Eggs benedict)

Oh my gosh!!! Yum yum yum. Having had a productive morning I was craving eggs for brunch. My first thought was scrambled eggs on toast. This then moved onto poached eggs on toast which quickly evolved into eggs Benedict with an Italian theme. I had Italian bread and plum tomatoes and some basil that definitely needed using up. My brain went into overdrive. I thought of making a warm mayonnaise with olive oil but soon decided on an adapted hollandaise sauce using white wine mustard and oodles of lovely butter. Traditionally hollandaise is made with egg yolks, lemon juice and butter. Had I have had lemon juice I would have used that but to be honest the mustard works a treat and I think I actually prefer it!!! It has a tangy and spicy taste.

Before making the sauce I prepared my butter cutting it into several small cubes. I cut way too much butter. I now have a bowl of cubed butter sitting in the fridge. I knew I had to prepare the butter beforehand as I know that making hollandaise can be quite daunting. There are many stories of the sauce splitting or the egg scrambling due to not whisking enough or using the wrong heat. I blocked these stories out of my head and went for it acting all confident. I added a small amount of boiling water to a small pan and had the stove on at a medium heat. A bowl went over the pan. In went the egg yolk and mustard and I began to whisk frantically but calmly. Cubes of butter were added two at a time and when they were nearly incorporated in went another couple of cubes. I knew that only one egg yolk could hold a certain amount of butter but for one person I wasn't too bothered. I added enough butter to create enough sauce to coat my poached egg. To be honest I didn't use as much butter as I thought I would. Had I been making sauce for more than one person I think I would use two egg yolks. The sauce took about 5-7 minutes to make, enough to toast my bread and poach my egg. I layered all my ingredients onto my toast and liberally poured the hollandaise over top.

The hollandaise was smooth, buttery and creamy and just what I needed to feed my craving. It was one of the best I have ever tasted. I even cleaned the bowl out using another piece of bread. I wasn't going to waste any of this golden emulsion.

Italian Eggs Benedict

Italian Bread Toasted

Plum Tomatoes Sliced

Basil Leaf

Poached Egg

Hollandaise Sauce

Layer tomatoes on the toast followed by the basil leave and poached egg. Pour over the hollandaise sauce

Hollandaise Sauce (for one)

1 Egg yolk

1/4 Tsp White Wine Mustard

Cubes of Butter

Salt

Paprika

In a glass bowl whisk the egg yolk and mustard together. Place the bowl over a small pan of just simmering water (I used a medium heat) ensuring the bowl is not touching the water. Whisk in 2 cubes of butter at a time until nearly disappeared then add another two cubes and repeat until the sauce becomes thick and creamy and plentiful. You do really have to eyeball the amount of butter needed. It all goes by feel, look and taste. Season with salt and pour over eggs, vegetables or fish. Sprinkle with a small pinch of paprika.