Thursday, July 31, 2008
Monday, July 21, 2008
The Rules of the Meme are:
List 7 songs that you are into right now. No matter what genre, whether they have words ,or even if they're not any good, but they must be songs that you are really enjoying now. Then post the instructions in your blog with your 7 songs and then tag 7 other people to see what they are listening to.
I too, will buck the rules and leave it an open invitation for any one to blog.
This week-end I went out to dinner and the movies with my sister Heidi and b-i-l Ed .We went to see ,'MAMA MIA", and you guessed it the songs that I have been singing along with are ABBA's from that show.
1. Mama Mia- ABBA
2. S.O.S - ABBA
3. Dancing Queen - ABBA
4. Howie Day- Collide
5. Collective Soul- Compliment
6. Aerosmith - You See Me Crying
7. Bon Jovi- Hallelujah
But oh my goodness only 7, I feel cheated there are so many more that I am listening too as I am getting ready to pack sooo...becauce the rules usually are meant to be broken how about 1 more
8. Paolo Nutini- Rewind
Saturday, July 19, 2008
Lots of room to walk, wheel-chair accessible, shop, sample the delicious food or just browse.
Some of our first local produce
friendly vendors that will gladly serve you in both official languages (English/French)
Wednesday, July 16, 2008
Thursday,July 17, 2007
There is not much incentive to spend extra time in the kitchen on these hot July days, so why not prepare a dish that needs very little preparation, can be served up quickly and eaten outside on the patio.
While Ron prepared the scallops I prepared the salad, an easy presentation that allowed us time to have a cool drink on the side.
SCALLOPS AND CANTALOUPE SALAD
454 g of frozen or fresh scallops
1 ripe cantaloupe, mango or papaya
2T lime juice
3 celery stalks
4 green onions
1/4 c of Thai sauce ( I used the left over President's Choice Memories of Thailand)
1/2 c. light mayonnaise
1 head leaf lettuce or Boston lettuce
1/2 cup chopped fresh basil or mint
Grill scallops until lightly browned on both sides
Peel and slice the fruit in wedges ( sprinkle with a little lime juice)
Wash the lettuce and dice the green onion and celery
In the bowl that you will be using whisk the mayonnaise ,Thai sauce, seasoning , lime juice and oil. Dressing should be smooth. Pour over fruit, celery and green onion and combine.
Arrange lettuce leaves on individual plates or one large platter and spoon fruit mixture over it.
Arrange scallops over the platter and garnish with chopped basil or mint.
If you have a lime left over, cut in wedges and garnish plate with the wedges.
6 first course serving or 3 main course meals.
Mix the yogourt, creme fraiche , mustard and lemon juice.Generously salt and pepper the mixture.Chop and dice your apple and onion and add to your yogourt mixture. Chop the dill and incorporate to the sauce. Spoon sauce on top of your chicken burger, also great on a salmon or tuna burger.
Sunday, July 13, 2008
Friday, July 11, 2008
Tuesday, July 8, 2008
Yellow Squash Casserole
4-5 yellow squash thinly sliced
1 medium onion, thinly sliced or diced
6 slices double smoked bacon or (regular bacon) diced
flour, salt and pepper
Butter a baking dish. Layer the bottom with slices of yellow squash. top with a layer of onions, followed with a layer of bacon.
Sprinkle 1tsp of flour over this.
Use salt very sparingly or not at all as the bacon is already salty.
Sprinkle with a little pepper.
Repeat these layers.
Finish with a top layer of yellow squash.
Sprinkle bits of butter on top.
Bake at 325F for 1 hour uncovered. Check if top get to dark.
Cover with foil for the last 20 minutes.
The dough is made in 2 stages, I followed the directions exactly, so far so good, I had a small sized dough that was now ready for the next stage.
Form the dough into a ball and place it in a clean kitchen towel and crisscross the edges of the towel , covering the dough and make a little bundle
Place the bundled dough in a big bowl or pot that will hold at least 8L of COLD water.
The dough will sink to the bottom of the bowl filled with water. Roughly in 45 minutes the dough will flip and you will see that it is slightly bopping out of the water . You are now ready to take it out and let it drain . Begin to work the dough for Stage 2. I needed to add a little flour at this stage,even though the recipe did not call for it,as I found it just too sticky. This is where the improvisation comes in. I know what a yeast dough should feel like, while it should be slightly sticky I felt that 1/2 cup of extra flour was needed at this stage while incorporating the sugar and lemon peel.
While the dough was in the water bath, it is a good time to prepare the marzipan (almond paste) filling.
I didn't include any pictures of the rolling out part and the spreading of the filling, but that is the easy part. Sort of, at one point I rolled out the dough too thin and it tore and of course I patched it,and you guessed it the filling did ooze out during the baking process, but it didn't really make a huge difference to the end product. When we cut into the Kringel it was light and airy and so delicious, "like butter!", it just melted in your mouth and believe me one piece was not enough!
Upon further research I found out that the Original Kringel is usually prepared at Christmas time, it is not filled with marzipan but rather with raisins, and candied fruit, and it is not put in a cold water bath but left to rise in a warm place. I have no clue who invented this recipe, but I believe that I will prepare it again, only because it was so good. I am already wondering what the filling would taste like with some extra added chocolate to the marzipan ? Umm now that sounds like a plan, and I will definitely try the Xmas Original version , so look for that one in the coming months.
42 g fresh yeast or 2T dry yeast
125 g almond paste
100 g sugar
1 pinch salt
DOUGH STAGE 2
60 g sugar
1 pinch salt
1/2 lemon grate the peel
*remember I added roughly 1/2 cup of flour at this stage just so dough was not that sticky to roll out, although it was not included in the printed recipe.
1T melted butter
50 g slivered almonds
100 g icing sugar and a few T of water to make a liquid frosting to drizzle on top of kringel,when it comes out of the oven and is still warm
Dissolve the yeast in slightly warm milk, let stand for a few minutes to let it proof.
In your standing mixer with the paddle, (or by hand using a spoon) add the flour, eggs, butter and mix ingredients. Add yeast/milk mixture to the dough and with the kneading attachment (or by hand) start kneading everything together on low speed until a ball starts to form. With hands form a ball.
On a clean kitchen towel , place dough ball in center of towel .
Criss cross ends and tie into a knot.
In a large bowl or pot that will hold at least 8L of Cold water place toweled dough.
Let sit in water bath for at least 45 minutes.
When the dough starts to flip so that knots are facing downward and the dough starts to bop out of the water , the dough is ready.
Drain dough from wet towel. dough will be slightly wet.
While you are waiting for the dough to flip, you can prepare the filling.
Thoroughly mix the almond paste with the sugar and the water to make a smooth paste that will be brushed on the dough as a filling . Take a jelly roll pan or cookie sheet and grease and flour the pan, or line with some parchment paper that has been buttered. (Just in case the filling oozes out like it did for me) it will be easier to clean up the sugar mess.
When dough has flipped take it out ,dredge the counter with extra flour and re knead the dough adding the salt, sugar,lemon peel and a touch of extra flour if needed to make a dough that will now be rolled out into a rectangle.
I put the dough between 2 sheets of waxed paper to roll out the dough into a rectangle that sort of measured around 23x35 cm. Don't roll too thin as it will tear.
Brush the almond filling on the rectangle leave a nice edge bare all around the rectangle ,so that you will be able to pinch the seams together without the filling spilling out.
Melt the 1T of butter ,brush the top of the kringel with the melted butter and place the slivered almonds all around the top of the Kringel
Bake in a preheated400F oven for 10 minutes.
Lower the heat to 350F and continue to bake for another 20-25 minutes.
When it is golden remove from oven and drizzle with icing sugar mixed with 2-3T of water.
When cool, if you can wait that long, enjoy with a cup of coffee!
Thursday, July 3, 2008
I apologize for the rant, but there is something terribly wrong with the way our economy is going! I know that it is only two days after Canada Day and already I am complaining. (before anybody gets on my case, I am proud to be a Canadian and I know we have a lot of positives living in Canada...) but you really have to wonder and worry about how young kids living on their own and elderly on fixed incomes are managing with all the rising costs. It baffles me how someone who is only earning 9 something an hour can make ends meet when groceries, gasoline, and housing is all going up and up. It is a sad day when staples like milk, butter and bread are all over $5.00 each, (milk $5.69, a pound of sweet butter $5.49, a loaf of bread $4.99).
It is the cost of bread that is the inspiration for the Potato Buttermilk Rolls. Over the weekend at the market I picked up a loaf of potato-scallion (are the loafs getting smaller?). The loaf was $4.99. It is a nice soft bread that has a tendency to disappear to quickly in my house. When I wanted to make a sandwich the bread was all gone. In the fridge I had a container of buttermilk left over from the pancakes I made with it last week. I was wondering what I would make that would use up the remaining buttermilk and realized that I could probably use it to make a bread. While I didn't make the bread I did find a recipe in the Williams-Sonoma book for Potato Buttermilk Buns that used not only the buttermilk but a large russet potato. The buns are soft and slightly hearty and the buttermilk adds a faint tang that contributes to their appeal.
To begin, in a small sauce pan combine the large potato (about 1/2 lbs or 250g cubed) and bring this to a boil in 1 1/2 cup water until tender about 10 mins. Pour the cooked potato cubes and the water into a 5qt bowl of a stand mixer and mash the potato cubes with a fork. Stir in the 1 1/2 c buttermilk and let the mixture cool to warm. Into this dissolve the yeast (2pkgs or 5tsp active dry yeast), let stand for 5 mins. Add the flour (6c, 2T sugar, 1T salt, and 1/2 c soften unsalted butter). Place the bowl on the mixer, attach the dough hook and knead on low speed (by hand use a wooden spoon until a shaggy mass forms). Using a plastic pastry scraper, scrape the dough onto a floured work surface and knead for 5-10 mins. With a dough hook knead the dough until it is smooth and elastic about 5-7 mins. If the dough seems sticky dust the wok surface with a little extra flour to keep the dough from sticking.
Remove the dough from the bowl and form into a ball. Transfer it to a lightly buttered bowl and cover with plastic wrap. Let the dough rise in a warm draft free spot until it doubles in bulk about 1hr.
Punch down the dough and turn it onto a clean work surface. Cut the dough in half with a sharp knife. Cut each have into 8 equal pieces for rolls or 6 equal pieces for sandwich buns. Cover with a kitchen towel and let them rest for 5 mins before shaping. Line a baking sheet with parchment paper. Roll each piece of dough against the work surface into a ball. Place the balls on the prepared sheet pan spacing them evenly. Cover the rolls with a towel and let them rise in a warm spot until doubled in size 15-30 mins. If you want a lighter airier texture for sandwich buns, let the dough rise until spongy and pillow soft around 45 mins.
Position a rack in the middle of the oven and preheat to 375F. Lightly dust the tops of the rolls with a little flour, bake the rolls until they are puffed and little browned 20-25 mins. Let rolls cool slightly before serving.
A few minutes later,a little chive cream cheese topped with a juicy tomato on a yummy soft potato-buttermilk bun.
1 lrg Russet Potato (about 1/2 lb peeled & cubed)
1 1/2 C water
1 1/2 C Buttermilk
2 pkg or 5 tsp active dry yeast
6 C flour plus extra for kneading and dusting of rolls
2 T Sugar
1 T Salt
1/2 C Unsalted butter at room temperature
(you can use yams or sweet potatoes instead of Russets for a colorful variation)
Makes 12 sandwich buns or 16 rolls