Thyme For Cooking, the Blog

Cumin-Scented Grilled Chicken; Weekly Menu

A few weeks ago I got a free mobile phone - a fancy new smart phone. 

All I had to do was cash in my points - that I didn't know I had and have no idea how I got.

In the process the nice man helping me explained that I could save lots of money if I combined all of my contracts.

So....

Free fancy phone plus save money every month on the phone / internet bills....

I can do that.

Of course, as is usual, I hadn't a clue what I was getting into (well, maybe a little clue).

When the dust settled and all the contracts had been changed, combined and whatever, Orange sent me an email informing me.

Internet worked; fancy new mobile phone worked; landline did not work.

Actually, I rather expected that.  I unplugged the landline, plugged the phone into the internet router and it worked.

We know have our phone over the internet.  The phone number stayed the same and the only downside I can figure out is if the internet is down, so is our phone.  But I have the fancy new mobile, so I can live with that.

And so it goes....

Until last night.

The phone rang.

Just as I was reaching for it, it stopped.

Okay, fine.... Whoever it was hung up.

A few minutes later I got an email.

I had a message on my voicebox.

Huh?

I have a voicebox?

That takes messages?

The email instructed me to 'clique ici' (click here)

I clicked.

I went to my voicebox, clicked on the message, and, wonder of wonders, there was recorded message from the caller.

Obviously, there was more to my new internet phone than I knew.

I then spent the next hour (time I do NOT have to spare right now) figuring out how to set-up all the services - things like how many rings before messages, recording a message, how to retrieve messages and about 35 more parameters. 

I have to give it the the French - when they embrace a technology they do so wholeheartedly and completely. I had no idea there could possibly be so many options for a phone....

Almost as many options as for chicken breasts.

It's (finally) grilling season....

Cumin-Scented Grilled Chicken

2 boneless, skinless chicken breasts
2 tbs olive oil
2 tbs cider vinegar
1 tbs Worcestershire sauce
2 tsp Dijon-style mustard
1 tsp cumin
1 tsp oregano

Mix oil, vinegar, Worcestershire, mustard, cumin and oregano. Spoon over chicken breasts and let marinate for 10 minutes. Cook on barbecue grill 6 - 8 minutes per side or sauté in nonstick skillet for about the same amount of time. They should be nicely browned and juices should run clear when pierced with a knife. Remove, slice and serve.

Something new:  If you would like to receive my regular Friday email with the current week's menu (not the recipes) and Kitchen Tip, leave a comment and I'll add you to the list.

In addition to this, for the week of April 29 we have Baked Cod Provençal, Spanish Orzo, Chicken Divan,  Pasta with Prosciutto, Spinach and Chevre, Asparagus, Artichokes....

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:

• Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
• Complete menu, all recipes and shopping list for 6 dinners, main course and sides

Join now and try it free for a week!  

Don't need complete dinners?  Try the Main Course Menu Mailer option: 6 new main courses every week - with suggestions for side dishes.

Ham, Spinach and Avocado Clafoutis; my day

I had two easy tasks today - neither of which would take up much time.

I had to hang up our clothes in the new bedroom closets.

Both the clothes and the hangers were there, waiting for me.

I had to find the pillows and sheets for our bed.

There were only three boxes left in the barn labeled 'bedroom' - the odds were in my favor.

I got to work.

One closet has double rods for slacks, shirts, etc.; the other has a tall rod for dresses, coats, and the like.

I hung up my dresses in one closet.  That was fast.

I moved to the other and hung up my short jackets and slacks.  Since I did it all on one side of the closet I noticed that the rod was bending (as they do) and popping up on the other side.

I hung up mon mari's slacks on his side of the closet.

The bracket promptly pulled put of the wall, sending everything to the floor.

In defense of mon mari, he's had a terrible time getting anything to stay attached to the walls.  They're sandstone blocks, and, while they have managed to stay standing for a few hundred years, anything nailed into the stone, promptly comes out.

I rescued all of the clothes and went to break the bad news.

On my way past the other closet I noticed that the rod was slipping on one end, there, as well. Everything came back out of that closet, too.

So much for that quick job.

While he was repairing the closets I went in search of bedding.

Our boxes, which were so neatly lined up and organized when we moved in, have moved themselves while we weren't paying attention.  They were all labeled, with lists detailing what was in each.  Over the last 2 1/2 years, they all have been opened, rearranged, partially unpacked, repacked, and re-taped.... many, many times.

I opened the one labeled 'pillows' (logical, I thought).

It was full of golf balls, shoes, and other miscellany.

I found one labeled 'bedroom linen'.

It was full of odds and ends, including all the dog toys.  The girls and I had looked all over for that last summer.

The next, marked 'towels' (good, I've been looking for the extra towels for a week now) had small pillows and blankets.

The next two were empty, just hadn't been broken down yet.

I went to check on the closet situation.

All fixed, lovely job, braces coming up along the wall from the floor.

I switched tasks to finish hanging up the clothes.  Everything stayed put.... But I had to go in search of more hangers, half way through.

Back to the barn.

While I was there I checked the last 4 boxes; found a few things that I needed and lots that I didn't.

Back to the closets and finished that project.

Spent the next hour frantically scouring the house looking for pillows, sheets and towels.

I so love being organized.

I finally sat down and tried to relive the many times I have reorganized our boxes.  Obviously, I put them somewhere that I wouldn't forget, right?

I remember putting them at the top of the stairs, off to the right, out of the way so mon mari could build the wall....

Eureka! 

They were behind the wall!

Sure enough, behind the work table with all the plumbing supplies, underneath the boxes of hiking equipment, and behind some extra chairs, were 4 boxes.  In my very own handwriting, on top, it listed what was inside: towels, blankets, sheets, pillowcases.

I was most pleased.

Until I remembered I still had to find the pillows.

Well, you get the idea.....

I finally found the pillows, in a box tucked behind the garden equipment in the barn, right next to that really nice lawn chair we've been looking for everywhere.

And that was my day.

For all of you who think we should be more organized, let me just say...

Okay, that would be rude.

How about this - until you've lived in a construction site with the majority of your possessions in boxes that have to continually be moved in order to actually do the work, you are only allowed to commiserate.  There are absolutely no helpful hints or words of wisdom that we have not already considered or tried.

Yesterday, at this time, our bed was covered in clothes waiting to be hung up in the new closets.

Today, our bed is covered in towels, pillows, blankets and sheets, waiting to be sorted, folded, washed as needed, and put away... As soon as I can figure out where to put them.

Tomorrow, we plan on sleeping in that bed, so the spare bed, et all, can be readied for our guests.

It's a good thing I know how to make easy meals....

Ham, Spinach and Avocado Clafoutis

6oz (175gr) ham, pink, baked style
2oz (60gr) fresh spinach
1 avocado
3 tbs fresh marjoram leaves
3 tbs garlic chives, snipped
1/3 cup (1.5oz, 45gr) shredded cheese
2 eggs
1 cup milk
1 cup flour
pinch nutmeg
1/4 tsp salt
1 tsp olive oil

Cut ham in to strips or small cubes. Slice avocado into thin wedges. 
In medium bowl lightly beat eggs with wire whisk. Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay - over-beating is not.
Put olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in 1/3 of the batter mixture. Spread spinach on top, then the avocado, herbs and and ham.  Pour the remaining batter over all.  Sprinkle with with cheese. Bake at 425F (215C) for 35 minutes or until edges puff up and are golden brown. Remove and let rest a minute or 2. Cut into wedges and serve.

Now.... I wonder where the guests beds are?

Shrimp and Asparagus Salad with Preserved Lemon; moving day

Well, sort of moving day.

First, you must remember that we have been living out of boxes for almost 3 years.

Some people would have bought a mobile home to park on site and live in while taking on a project of this magnitude.

Naturally, we are not some people.

Instead we set-up a temporary bedroom in what will, someday, be the dining room and jumped in with both feet. 

Naturally, life happened and things didn't go quite as planned.

This is what our temporary bedroom looked like after 2 years.  The boxes are starting to look a bit tattered.

Not a pretty picture is it? Would you believe I tidied it before the photo?

Just so you know, back in the corner, behind the tall wood cabinet, are 7 plastic bins holding the rest of our clothes, shoes, etc.

I wanted to empty the bins, so, as I found (in the barn) unpacked and washed, towels and linens for our guests, I could pack it all in the bins and keep it safe until they arrived.

Mon mari gave me the green light to proceed.

I started unpacking, sorting, organizing, washing, etc.

I emptied the bins, hauled the clothes upstairs and laid it all on our bed while I went ti the barn in search of a box of hangers.

Which is when he remembered that he hadn't finished the trim inside the closets, which, of course, had to be done before I could hang anything.

So there it all is, on the bed.

On the positive side - I now know what was in all of those bins....

They have since been repacked with freshly laundered linens.

Note the doors on our closets.

We won't be moving up for another day or two - while he finishes the trim, finishes polishing the floor - and cleans the floor. 

And I still need to find the sheets and pillows for this bed.  They're out in the barn, somewhere.

Plus we need to figure out how to keep the dust down in the work area (read: rest of upstairs)  so we don't track it in like we have been. 

He started the wall around the stairwell.

We thought it would be nice if none of our guests pitched ass-over-appetite into the stairwell.

We try to be good hosts....

You may have noticed we've been eating salads lately.  As we eat with the seasons, we get quite desperate for them around March - and quite sick of them in July. I have several preserved lemons left in the fridge, and since I'm no longer doing winter cooking (tagines) I decided to try them in a salad.

It was good!

Shrimp and Asparagus Salad with Preserved Lemon

12oz (350gr) shrimp, cleaned
8oz (120gr) asparagus, trimmed, cut into 1 1/2" (4cm) lengths
4 green garlic, trimmed, sliced
1/3 cup dry-cured Greek olives, sliced  about 12
1/2 preserved lemon, pulp removed, rind thinly sliced
1 tsp paprika
1/2 tsp cumin
1 tbs olive oil
6oz (200gr) salad greens - lettuce, spinach...
2 tbs fresh, snipped marjoram
Vinaigrette

Heat 2 tsp olive oil in a large skillet. Add green garlic, asparagus and sauté until crisp-tender, about 5 minutes. Remove and set aside.
Add remaining 1 tsp olive oil, paprika, cumin and sauté briefly.  Add shirmp and quickly sauté until cooked through. They will curl and turn opaque when done. Remove skillet from heat.
Return asparagus, green garlic to skillet.  Add olives, lemon and 2 tbs vinaigrette.  Stir well to combine.
To finish: Toss greens, marjoram with remaining vinaigrette.  Divide and arrange on 2 plates. Spoon shrimp and asparagus into the center, dividing evenly.

Vinaigrette

1 1/2 tbs Dijon-style mustard
1 1/2 tbs sherry wine vinegar
3 tbs salad olive oil

Whisk mustard and vinegar together in a small bowl. Gradually whisk in olive oil until thick and creamy.

The preserved lemon worked a treat in this salad - but only 1/2.  I put in an entire lemon and it was a bit too much.

Cooking for Two

I did a post a few years ago on 'cooking for one'.

I had seen a cook book entitled 'Cooking for One or Two'.  At the time I wrote:

"Cooking for one is exactly as different from cooking for two as it is from cooking for 4 or cooking for 12."

One cannot make something that feeds 'one or two'.  It's either the right amount for one person or it's the right amount for two persons.

Can't be both.

Of course, one could write all the recipes for one person and then say to double it for two.

But, then, one could say triple it for three, quadruple it for four, etc., in which case the title could read 'Cooking for One or Eleven'.

Cooking the right amount of food for any number of people is a challenge.

In my post on Earth Day, I suggested that reducing the protions of food served in restaurants - and at home, could be good for the health of both humans and the environment.

One of my readers commented on the difficulty of cooking for two after a habit of cooking for many.

Might I just say 'Been there, done that!'

The biggest challenge most of us face when cooking for 'only two' is that it never looks like enough food.

We end up making just a little bit more, which doesn't get eaten and ends up in the fridge for days or, worse, does get eaten and ends up on the hips forever.

Here is my guide for cooking for two - yes, it involves measuring and / or weighing.  Invest in a scale, it will save you lots of money in the long run.

Meat - when served as a stand alone main course      12oz (350gr)
Meat - when used in a dish - stir-fry, pasta, etc.        8 - 10oz (250 - 300gr)

Fish -  when served as a main course                       14oz (400gr)
Seafood - when served as a main course                   10oz (300gr)
Seafood - when used in a dish - stir-fry, pasta, etc.     8oz (250gr)

Vegetables

1/2 head broccoli
12 - 18 Brussels sprouts
1/3 head cabbage
3 medium carrots
1/3 head cauliflower
8 - 10oz (250 - 300gr) green beans, asparagus, zucchini, squash, etc.
potatoes 10oz (300gr) - 2 about the size of a small fist

Pasta

small, bite-size pasta - farfalle, penne, rigatoni:  1 - 1 1/4 cup depending on density... 1 cup of farfalle but 1 1/4 cup or rigatoni  Weight is 3.5oz (100gr)

very small pasta - orzo, small macaroni: 1/2 cup  Weight is 3oz (90gr)

long pasta - spaghetti, linguini, etc:  weight is 3.5oz (100gr)

couscous: 1/2 cup Weight is 3oz (90gr)

Grains

rice - basmati, brown, Arborio, 1/2 cup  weight is 3oz (90gr)
     Except for main dish risotto, which has less meat and vegetables, I use 2/3 cup (4oz, 115gr)

quinoa, 1/2 cup  weight is 3.5oz (100gr)

polenta, 1/4 cup  weight is 1.5oz (45gr)

barley, quick-cooking, 2/3 cup  weight is 3oz (90gr)

Now I will qualify all this by saying that this is how I cook for us.  We are relatively active adults and these are the quantities I use for our main meal, which happens to be in the evening (about 11pm, actually, but we all have our bad habits.... We've never gotten over the Spanish influence).

We do, on occasion, have a bit leftover, but not very often.  The meal is divided 3/5th's for mon mari and 2/5th for me. 

One last, but very, very important item:

All of the recipes on my blog and my website are for two.  Some of the recipes make enough for two meals for two - or will serve four, but that's just good planning.

And there are a few, mainly the pizzas and quiches, that almost always have a bit left - but sometimes, one has to make a little more just to make the recipe work and /or fill the baking dish. Lasagnes are always for 2 meals.

Pasta for two?

Pasta with Ham and Asparagus

Pasta salad for two?

Turkey and Green Bean Pasta Salad

Or just a nice salad for two?

Healthier Taco Salad

Risotto is always good.... - here's one to use the leftover lamb from Easter Dinner

Risotto with Lamb and Fava Beans

Stir-Fries are great for cleaning out the fridge - for two, of course

Stir-Fried Chicken and Broccoli on Barley

Puff Pastry Pizza is perfect for two:

Puff Pastry Pizza with Feta and Chorizo

And one for the barbecue grill:

Grilled Pork Chops with Spinach and White Bean Salad

Happy cooking for two!

Or more - you can multiply, can't you? 

Easter Menu

I haven't been tagged in a meme for ages - and how could I resist playing when the purpose is to create and Easter Menu.

Suzanne, of You Made That?, tagged me for this. Check out her Easter Menu here.

We're meant to create an Easter Menu from our past posts.... so here goes:

For starters - well, it's Easter. there are all those hard-boiled eggs.....

Chickpea, Egg and Herb Salad with Parmesan Palmiers

For the main course it would have to be my favorite lamb recipe:

Slow Roasted Moroccan Leg of Lamb

I originally roasted potatoes with the lamb, but I think Easter requires something a little more special....Something more spring-like....

Potatoes with Green Garlic and Prosciutto

We have to have asparagus - it's spring!

Asparagus with Tarragon Yogurt Sauce

We'll combine the salad and cheese courses with this simple Lettuce and Goat Cheese Salad

Rhubarb Parfait for dessert?

 

Ah yes, I'm supposed to tag some more people... Short notice, I know, but if you have time:

manningroad

Gluten-Free, Delightfully Delicious

Zoomie Station

More Than Burnt Toast

Mele Cotte

Christine Cooks

Happy Easter!

Oh yes.... my bunny

You do know the ears are the best part, right?

Turkey Broccoli Stir Fry; Happy Earth Day

Happy Earth Day!

The theme for this year is 'A Billion Acts of Green'.

I checked out the Earth Day site looking for an idea for a topic.

I thought about carrying reusable shopping bags, which I've been doing for years.

I thought about walking more and driving less; keeping the house at 66F (I wish it would get so warm) rather than 68F or 70F; and all the other little tricks for using less electricity / gas / fossil fuels / etc.

I thought about growing my own vegetables, recycling into the compost pile for next year....

And that's when my biggest pet peeve reared up and slapped me upside the head.

Since no one else will likely choose this particularl topic, please, allow me a good old-fashioned rant.

I've actually aired this peeve in the past, but from a different perspective, that of good health.

And it is: (drum roll please)....

Restaurants serve too much food.

This is just so wrong on so many levels.

It's on the plate so people eat it.... and gain weight which leads to health problems which puts a strain on the medical system and leads to work problems which puts a strain on the econonmy and so on.

It's on the plate but people don't eat it.... and it gets thrown away and added to the countless tons of garbage that need to be 'handled' every day.

To look at it from the Earth Day 'green' aspect....

In order for it to get on that plate it has to be grown, raised, fed, watered, harvested, processed, transported, handled, packaged, un-packaged, cooked and served.... All that just to be tossed in the garbage?

Obviously we have to eat to live.

No where is it written that we have to waste a good percentage of our food to live.

I've noticed a growing trend among bloggers to have a 'meatless' day. 

Instead of meatless why not just less meat?

Think of how many resources could be saved if restaurants served a 7oz (200gr) steak  - which is a very respectable size, rather than a 12oz (350gr).  Put a few vegetables on the plate and both the diner and the environment would be healthier.

Or served a reasonable order of pasta or rice or potatoes or a sandwich that didn't last for 3 meals.

Oh yes... The argument is that one takes it home and eats it later.  So now you can add the styrofoam container into the mix. And do you actually eat it?  Or does it sit there for 2 weeks and THEN get thrown out?

One can make the same arguments for cooking too much food at home.  It took me a long time to fine tune the 'cooking for two' bit.  Actually, it wasn't until mon mari had his pancreas removed and I had to start measuring everything that I really got it figured out.

I will freely admit that it doesn't 'look' right to only cook 1/2 cup of rice for two people... Or 1 1/4 cup of pasta, or two 5oz potatoes (the size of a woman's fist).

But it works.

I don't throw out food and my refrigerator is shockingly bare the morning before I do the shopping.

Here are my recommendation for Earth Day:

Restaurants serve reasonable portions of food.

Consumers stop expecting to get so much food that you either eat too much or take it home (or both) - you're going out to dinner (or lunch) with the idea of enjoying your companions; not stocking the fridge.

Learn to cook the right amount of food at home.

Both humans and envirnment will be healthier..... And maybe some of those resources can be used to aid food production in areas that have serious agricultural challenges.

Since you have been so patient - here is an easy dinner for two... no leftovers.

Turkey Broccoli Stir Fry

10oz (300gr) turkey cutlets or tenderloin
1 onion
2 cloves garlic
1 tbs minced ginger
1 rib celery
1/2 green pepper
1/2 head broccoli
1 carrot
1 tsp sesame oil
2 tsp tbs olive oil
1 tsp soy sauce
1/2 cup chicken stock
1 tbs sherry (optional)
1 tbs cornstarch (Maizena) dissolved in 1 tbs soy sauce plus 1 tbs water

Thinly slice onion. Mince garlic, ginger. Julienne the pepper and carrots. Slice the celery at an angle. Cut broccoli into florets (with some stem). Cut the turkey into strips - bite-size.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, celery to skillet and stir-fry for 2 minutes. Add garlic, ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside. Add sesame oil, soy sauce to pan and heat. Add turkey and stir-fry 3 - 5 minutes, until golden. Remove and put with onions. Add broccoli, carrots, pepper to skillet and stir-fry 5 minutes.
Return turkey, onions, celery, garlic and ginger to pan. Add chicken stock, sherry and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in cornstarch mixture until thickened. Serve over rice, adding more soy sauce if desired, according to taste.

Brown Rice

1/2 cup quick-cooking brown rice
1 cup chicken stock

Cook rice according to package instructions. Fluff and serve.

Something new:  If you would like to receive my regular Friday email with the current week's menu (not the recipes) and Kitchen Tip, leave a comment and I'll add you to the list.

In addition to this, for the week of April 22 we have Roast Leg of Lamb with Greek style Pasta with Lamb for the leftovers, Roasted Salmon, Chicken with Red Eye Gravy, Asparagus, Artichokes....

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:

• Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
• Complete menu, all recipes and shopping list for 6 dinners, main course and sides

Join now and try it free for a week!  

Don't need complete dinners?  Try the Main Course Menu Mailer option: 6 new main courses every week - with suggestions for side dishes.

Asparagus and Egg Salad with Chorizo; diet food

I figured out why I've been in 'cooking limbo' lately.

It's this silly 'regime' (diet) I've subjected myself to.

Remember last year when I discovered that, while I was 'perfectly in the middle of my weight range' by U.S. standards, in France I was fat!

In order to be 'perfectly in the middle of my weight range' by French standards I had to lose 14 lbs.

At the time I decided to put a wee bit of effort into it and, maybe, drop 5 or 6 lbs.... Just enough that the French docs would no longer harass me.  It was summer, after all, and with all the gardening and other outdoor work it shouldn't be too difficult.

So I cut out a bit of snacking, started a proper exercise program and dropped 8 lbs by fall.

Well done, I thought, slightly spraining my arm patting myself on the back.

Done and dusted. 

No more of this diet stuff. 

I'll just keep it off and that will be that!

I did keep it off - well, okay, that second box of chocolates at Christmas did cause me to gain 2 lbs, but my winter and summer weight has always varied by 2 or 3 lbs... No big deal.

What got me seriously back onto the 'regime' was cleaning out my file cabinet.

Selective memory had me believing that I had weighed roughly the same most of my adult life.... maybe a slight upward creep, but nothing serious.

I found some old gym exercise records that, shall we say, refreshed my memory. 

20 years ago I weighed 125. 

I was fit, yes; worked out at the gym 5 days a week, yes; and was younger, also yes.

But still that number was there....

If the French docs thought I should weigh 126....

And I had, according to my now refreshed, memory weighed 125....

Fine, I thought.

Just suck it up and do it.

I did - well, almost, I still have 1 lb to go, but it's gardening season again, so I'm not worried.

My point, you may now ask?

Most of my cooking has been on the lower end of the calorie scale lately.

I didn't think it would be interesting. It didn't inspire me to want to post.

I now think my previous opinion was in error.

This was a very interesting salad.

We had this as a first course.  Diet or not, we still always have a first course on the weekends...

At a properly set table with candles, cloth napkins and nice wine..

(During the week, we still have the candles and cloth napkins.... but cheaper wine ;-)) 

Asparagus and Egg Salad with Chorizo

2 eggs, hard boiled
8oz (250gr) asparagus, green or white
2 oz (60gr) spicy chorizo, sliced thinly
2 green garlic
2 tsp olive oil
4oz mâche (lamb's lettuce)

Tarragon Vinaigrette
2 tsp Dijon-style mustard
1 tbs fresh, snipped tarragon
1 tbs fresh, snipped chives
1 1/2 tbs tarragon white wine vinegar
3 tbs olive oil, the good stuff

Snap off ends of asparagus and roll cut into 1.5 inch (4 cm) lengths. Trim and slice green garlic.
Heat olive oil in nonstick skillet.  Add green garlic, asparagus, and stir-fry over medium-high heat for 5 minutes, until they are crisp-tender and starting to brown.  Add chorizo and fry 1 minute longer.
Peel eggs and cut into chunks.
In a large bowl whisk together mustard and vinegar. Slowly drizzle in oil, whisking constantly.  Add herbs. 
Add eggs, asparagus, green garlic and chorizo to vinaigrette.  Stir to coat well.
To serve:  Divide mâche and arrange on 2 plates.  Spoon salad on top, pour a glass of rosé and savour every bite.

Followed by Home - Smoked Salmon, new potatoes and more asparagus... Spring!

Crisp, Breaded Scallops with Tarragon Tarter Sauce; the update

Mon mari has turned his attention to the details.... The little things that, in his opinion need to be done.

Like building a half wall on the landing to prevent people from walking into the stairwell in the middle of the night.

Well, he started it anyway...

He's also doing a few things that, in my opinion, need to be done.

Like putting rods up in the closet - well, one, anyway.

Looks like a strong possibility there will be doors on the closet, as well.  That would be nice.

Oh, and he finally decided that he should do those last few niggling bits in our bathroom that have been awaiting his attention since July:

The step and surround on the tub never quite made it across the finish line....

Did I ever mentioned that my father built the house I grew up in?  My parents and older siblings moved in long before I was born.  The floor in the bathroom closet was not finished until after I left for college.  So, you see, I do understand these things....

And for the really exciting news: He's started moving our bedroom furniture in:

Yes, it's a small start, but that's how life is, isn't it?  Small steps?

In fairness, he did do a bit of plumbing and wiring this week, as well.... But I'm not about to venture into the cellar for photos of THAT!  You'll just have to take my word for it - as I have taken his.

As I was pondering the the unfinished bits of house from my youth, my thoughts drifted towards some favorite foods of my youth as well.

One that I dearly loved (and still do - I eat it whenever I visit) is batter-fried fish.... The kind that was served at all-you-can-eat fish fries on Friday or Saturday night all over the midwestern U.S.  Do they still have them?

The fish was always served with big bowls of tarter sauce. 

I'm still not certain which I like better: the fish or the tarter sauce.  One is just an excuse to eat the other.

And after eating a heaping helping of both, one can barely toddle out the door.

Regardless of the health risks.... I was craving some batter-fried something the other night.

But there is the minor fact that I don't deep-fry stuff.  I used to, but I've never had a proper fryer, I hate the mess, and I hate the waste of all the oil - and finding a place to get rid of it.

I 'oven fry' instead. 

I can't get walleye, of course.... So why not scallops?

My tarragon is growing like crazy.

A plan was coming together.

Crisp, Breaded Scallops with Tarragon Tarter Sauce

10oz (300gr)
2 tbs olive oil
1/4 cup dried bread crumbs
1/4 cup grated Parmesan
1 tsp thyme
1 tsp paprika
1/4 tsp garlic powder

Mix crumbs, Parmesan, thyme, paprika and garlic.  Wash and dry scallops.  Roll scallops in oil, coating all sides, then in crumb mixture, coating all sides.  Place on a rack on a baking sheet and let rest for 15 minutes.
Bake at 420F (210C) for 15 - 20 minutes, until golden brown.

Tarragon Tarter Sauce

2 tsp Dijon-style mustard
3 tbs Greek or plain yogurt
3 tbs mayonnaise
2 tsp lemon juice
2 tbs fresh, snipped tarragon
1 tbs fresh, snipped garlic or regular chives.

I think I may be on to something with this one.

Bread Baking Babes defy Vlad with Garlic-y Bread

We could have used this bread when we were living in Vlad's house.

With three entire heads of garlic it should have kept us quite safe.     

The blanching and roasting will take most of the bite out of the garlic, leaving it very sweet, but it will also take away the protective properties of strong garlic breath....

Did I phrase that right?

Natashya, of Living in the Kitchen with Puppies and our host kitchen this month, says the dough is a tiny bit wet, but the rewards are well worth a wee bit of fussing.

She also says that when you bake this (and you should bake this) tell everyone that it makes two loaves.... That way you won't have to explain the fact that you ate the entire third one yourself, hot from the oven, slathered in melting butter.

Visit her blog for the whole story, the proper recipe and the information you need to be a Bread Baking Buddy this month.

Without further ado - the Bread Baking Babes solute the Stinky Rose!

Natashya's loaf

Lien's loaf

 

Astrid's loaf

Karen's loaf

   

 Elizabeth's loaf

 

Elle's loaf

Sara's Loaf

Susan's Loaf

Hmmmm..... There seems to be something wrong with this picture....

As usual, we have some very busy Babes at the moment.....

But just so you know: We're all still BABES! 

(You can tell by the panties....)

And the Babes are:

 The Bread Baking Babes

Bake My Day - Karen
blog from OUR kitchen - Elizabeth
Canela and Comino - Gretchen
Cookie Baker Lynn - Lynn
Feeding My Enthusiasms - Elle
Grain Doe - Gorel
I Like To Cook - Sara
Living in the Kitchen with Puppies - Natashya
Living on bread and water - Monique
Lucullian Delights - Ilva
My Kitchen In Half Cups - Tanna
Notitie Van Lien - Lien
Paulchens FoodBlog - Astrid
The Sour Dough - Breadchick Mary
Wild Yeast - Susan

From the BBBBB (Bitchin' Bread Baking Babe Bibliothécaire).

Giant Stuffed Burger; Barbecue Grills, Smokers and summer cooking 101

Since summer will soon be here I thought a post on grilling and smoking would be in order....

Then I realized that I don't know anything about grilling and smoking...

I went to the source: Mon mari

As he's just been sitting around playing video games and watching golf on TV he was more than happy to accomodate my request.

Okay, he actually wrote this for my website a few years ago, when he actually had free time.

I give you the final word (in our house) on summer cooking:

I have been cooking outdoors on barbecue grills for about 50 years. I learned this skill from my father who liked to cook on charcoal in the 1950's, long before it became popular. Over the years, I have learned a few things about outdoor cooking, and the numerous grills available. I'd like a to share these ideas.

I have 4 grills that I use on a regular basis:

1) A standard gas grill with lava rocks that I use for everyday summer cooking, and I do mean every day from April until the end of October. Although I prefer the flavor of food done on charcoal or wood, the gas grill is convenient and quick. I use it for any type of meat, fish or vegetables.

It is important to have a gas grill with dual burners, and an upper second shelf. The dual burners, because I may be doing 2 or 3 things at once, or may want to cook with indirect heat. The second top shelf is to keep things warm, or for slow cooking of vegetables or potatoes.

I warm up the gas grill about 10 to 15 minutes before I start cooking. This insures more consistent results from day to day as the starting heat will be about the same.

2) My second grill is a round, covered, Weber kettle grill. I use this for the slow cooking of poultry or roasts - cooking time of 45 minutes or more. I always cook on this grill with indirect heat. By this, I mean I never place the item I am cooking directly over the coals.

I normally use regular charcoal rather than briquettes, but in my case, regular charcoal is readily available, and much cheaper than briquettes. Either will work fine. Charcoal gives off a little more smoke, and is easier and quicker to light. It does however burn much faster than briquettes. Sometimes, I supplement the charcoal with bits of wood to give a smoky flavor. Oak, apple, hickory or mesquite all add nice flavor.

3) The third grill is a small, portable, charcoal grill - about 18" x 12" (45 x 30 cm) and about 6" (15cm) deep. I use this for steaks and chops that I want to cook over a hot fire, and directly over the coals. This produces a nice steak or chop with a slightly charred outside. It requires careful attention to avoid burning the outside. The grilling grid is about 2" to 3" (5 - 7.5 cm) above the coals. The cooking time is normally very short.

Briquettes are the best for this style of grill because charcoal pieces are irregular in size, and produce uneven heat. With briquettes, the heat is even and hot. I do not start cooking until the coals are completely glowing - good and hot. I spread the glowing coals evenly to the same area that the food will cover and place the cooking grid in place at least 5 minutes before I start cooking, to get it hot.

The advantage of the small grill is that I do not use so much charcoal to produce a hot fire. The bigger kettle grill would use 2 or 3 times more charcoal, and the cooking grid on the kettle grill is several inches above the coal.

4) Finally, the smoker. This is a cylindrical, dome covered grill about 18" (45cm) in circumference and 30" (75cm) high. It has a pan for charcoal or wood on the bottom. There's a pan in the middle for water to help control the temperature and catch the drippings. Then, 2 tiers of grids above that, with a few inches between them.

This is not a true smoker, as a true smoker does not cook the food. This type of smoker cooks and smokes at the same time. I use it for fish - particularly salmon, poultry and pasta. The process is very slow, 2 to 3 hours or more, but produces lovely results. The pan for charcoal on the bottom tier is dishpan shaped. I modified this because I found the fire difficult to maintain, so I drilled 1/4" holes in the bottom and added a small round grate (purchased at the hardware store) to hold the coals up from the bottom of the pan about 1". This allows good circulation for the fire.

I start the fire with charcoal. After it gets going, I start the cooking- smoking process and add some wood chunks. Same as above - oak, apple, hickory or mesquite. Bags of chips are available at most places where charcoal is available. These need to be soaked in water for about ½ hour, or they will burn off right away. The damp wet wood chips smolder on the hot coals and produce the smoke. I also use bigger chunks of apple or oak, about 3" to 4". These burn slowly, and add smoke. I add more charcoal and wood chunks as needed to keep the fire going. Add wood chips about every ½ hour. Since a great deal of smoke is emitted, be sure to place the smoker strategically.

Practial tips:  I often use 2 or 3 grills when entertaining. The smoker for a smoked salmon starter and smoked pasta (sounds strange but it is wonderful!). The gas grill for roasting vegetables and/or potatoes, and the portable grill for the steaks or lamb chops.

Buy good quality grills. Especially the gas grill. Replacement parts will prolong the life of the grill. I replace the burner and grates of my gas grill about every 2 years. Before you buy, look in the owners manual to see if replacement grates and burners are available. With luck you may also find replacement burners and grates at places like Home Depot. The grates of a Weber grill are readily available, and need to be replaced periodically.

The weather can have an affect on cooking time, and time for the coals to get ready for cooking. The cooler weather tends to add to cooking time. The coals do not start as fast, or burn as hot in damp weather. It is difficult to keep a fire going in the smoker when it is cold and damp

Now - for a few favorite recipes

Smoked Duck Breast (Magret de Canard)

Smoked Pasta

Grilled Scallops with Lemon Ginger Sauce

Grilled Potatoes with Hand-made Allioli

Grilled Lamb aqnd Vegetable Kebabs

Barbecued Ginger and Rosemary Pork Loin

And one new:

Giant Burger Stuffed with Mushrooms

Preparation and cooking time: 35 - 55 minutes

You could make smaller burgers, but we like this big one. Cut into wedges, with cheese oozing out of the center.... This one is filled with mushrooms, olives and Gruyère.

12oz (350gr) ground beef (mince)
2 slice prosciutto
2oz (60gr) mushrooms
10 black, olives, Greek or Kalamata
1oz (30gr) Gruyère
1 tsp olive oil
wire grill-basket or a mesh grill pan



Trim and chop mushrooms. Chop olives. Cut Prosciutto into thin strips. Oil grill basket / mesh pan. 
Divide beef in half. On plates or waxed paper pat each half into a thin patty, 8 or 9 inches (20 - 23cm) in diameter.
Spread mushrooms, olives and Prosciutto over 1 patty to within 1/2 inch of edge. Lay cheese on top. Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal. Slide or tip it on to the grill basket and close basket. If you don't use a basket you'll need a plate or baking sheet to help turn it.
Grill for 8 - 10 minutes over medium-high heat, carefully turn and grill another 8 - 10 or until done.  When cheese starts oozing out of the edge I consider it done.
Remove to platter, cut into wedges and serve.

Happy summer!